Cookies n' Cream Cupcakes

Well....my bOyfriend and I came back agaiin, and we had  our year and a half anniversary, so I decided tO make these fOr hiim (his favOriite chOcolate and cookies are oreas and hershey's cookies n'cream)

These turned out amazing I did a few variations of the buttercream but they are all amazing. 

Cookies n' Cream Cupcakes 

Cake: 

• 1 box of Betty Crocker French vanilla cake mix
• 3 eggs 
• 1/2 cup of melted butter
• 1 cup of water 
• 16 Oreo Cookies (I divided the cream side )

The perfect Cake mix, something I have learned from one of the queens, Tidy Mom

Directions:

1. Preheat Oven at 350 F
2. Line cupcakes tins with the side of the oreo with cream 
3. Prepare Cake mix according to package.
4. Add the tops of the oreos crushed
5. Fill cupcake tins 2/3 full
6. Bake at 350F  for 25 minutes. 
7. Let them cool in pan for 10 min.
8. Let them cool in a wire rack 

Buttercream: 

I made my usual buttercream, without corn syrup 

• 8 oz of butter
• 2 tbs of milk
• 1 tssp of vanilla
• 1 pound of confectioner's sugar

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes.
3. Divide Buttercream in 3 
4. Save one as the originalk recipe
5. Add crush oreos to the other
6. Add chocolate chips to the other. 
7. Frost the cupcakes and tyop with oreo cookies and chocolate. 

PB&J Cupcakes :D

I decided tO make this fOr a reunion with my study group , where one of a my dearest friends is a P&J lover sO this swas the best chOiice 




Honestly I started making them at 11:30 pm so I use a cake mix , but this time I took the tip from a blog I love Tidy Mom


Cake :

• 1 box of   Betty Crocker Supermoist Yellow Cake  
• 3 eggs
• 1/2 cup of butter melted
• 1 cup of water 
• 3/4 peanut pieces 

Directions:

1. Melt the butter in the microwave.
2. Then dump all ingredients in your bowl.
3. Mix on low for 1 min. Then mix on high for 1 min.
4. Fill cupcake papers 
5. Pop them in the oven on 350 for 20 minutes.
6. Let cool.
7. Pipe jelly into them 

Peanut Butter Frosting 

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
•  3 tbsp of milk 
• 2 cups powdered sugar

1. Beat butter and peanut butter in a medium bowl with an electric mixer.
2. Gradually add powdered sugar
3. Add cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick.
4. Beat for at least 3 minutes until nice and fluff

 Assembly I fill the cupcakes by cutting with a cookie cutter in the center and piping the jelly, then cover again and frost. I topped it with a little jelly and a Teddy Graham cookie. 

My first Cake ..lOve Cake ...HELP MEE WIIN !!!

Well I did it for a contest....and It was a whOle challenge....:( I kind of like but let me tell yOu my fOndant ..nOt sO much 

I still made it and it turned out  delicious. 
If yOu liked the cake please help me win by giving like to this stOrehttp://www.facebook.com/TiendaLolita and later to my photo http://www.facebook.com/photo.php?fbid=1723195521639&set=o.167018323330842&type=1&theater


Here´s the recipes I used


Yellow Cake

Ingredients

• 1 cup butter
• 1 1/2 cups white sugar
• 8 egg yolks
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Ganache 

Ingredients

• 2 cups heavy whipping cream
• 1 1/4 pounds bittersweet chocolate
• 
  
• Directions

1. Chop the chocolate into small pieces and place it in a large stainless steel bowl.
2. In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Fondant 

Ingredients:

• 1 1/2 t plain gelatin
• 1/8 c water
• 4 c powdered sugar
• 1/4 c light corn syrup
• 1 1/2 t glycerine
• Vegetable oil, for oiling hands and spatula

Directions

1. Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
2. Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
3. Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
4. Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
5. Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Decoration 

• Mini Chocolate and vanilla cupcakes 
• Red Cupcakes 
• Little Bear Made Out of fOndant 
• Sugar Cookies Coverede with Ganache 

Cupcake Cupcakes

I've saw these on Confession of a Cookbook queen and I had tO giive it a try 

In my country reese's are really expensive like 3 dollars a little bag so , that for us is a lOt for candy's sO I've made my own chOcolate caps....:D

I use these chocolate recipe 

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

gs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days. Makes about 16 cupcakes.

And my usual frosting

Buttercream

•  2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Frost cupcakes or pipe frosting on with a large piping tip.    

I pipe a little on the cupcakes and topped it with sprinkles. 

Cupcake Bouquet

Sorry I havn't posted a lOt but I've been wOrkiing like crazy.....:D


I finally gOt my first jOb ....making all presents for mOther's day of my mom's office....(I've know that helped..:))


I,ve made tOns of propossal and here,s the first...


Cupcake Bouquet....I've knOw is simple...:)


Recipe 


4 cupcakes and 2 minis
Buttercream 
Basket 
Ribbon
Sticks....


I'm gonna put the link I've used tO learn hOw to assemble and the recipe I've used for my cupcakes. 
http://www.youtube.com/watch?v=ch19X7OW4yg


Poppy Seeds Cupcakes 
Ingredients:

• Cupcakes:shopping list

• 225g unsalted butter, soften

• 225g castor sugar
• 225g self-raising flour
• 4 eggs
• 1stp vanilla essence
• 1 tbsp poppy seeds
• 1 tbsp grated lemon zest

Directions;

1. Preheat oven to 175C and place 18 casings in muffin trays.
2. Combine butter, sugar, flour, and eggs in a mixing bowl and beat with electric whisk until smooth, about 2-3 mins. (You'll noticed that majority of the recipes have the same ingredients and steps up till here. So you can actually make a few types of cupcakes by using the basic ingredients.)
3. Stir in vanilla essence, poppy seeds and lemon zest until well combined. Spoon batter into cases and bake for about 20 mins. Remove tins from oven and cool for 5 mins before removing the cupcakes and cool on rack.

For the Buttercream my nO fail recipe 


Buttercream

•  2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Frost cupcakes or pipe frosting on with a large piping tip. (I used 1M)

Barca Cupcakes

I`m a hugeeee sOccer lover...I must admitt....sO last wenesday my team pass to the finals of the Campions League sO I decided tO celebrete that wiith cupcakes :) 


For the cupcakes I decided to use a red velvet recipe and a simple buttercream for the frosting. 


Barca Cupcakes 

Red Velvet cupcakes 

• 2 tablespoons unsweetened cocoa powder
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup of butter 
• 1 1/2 cups white sugar
• 2 eggs
• 2 1/2 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking soda
• 1 teaspoon white vinegar

Directions

1. Line cupcake tins . Preheat oven to 350 degrees F (175 degrees C). 
2. Make a paste of cocoa and food coloring. Set aside.
3. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the butter  and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
4. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely before frosting. 

Buttercream 

• Put 2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Divide the frosting and colored them with red, yellow and blue colorant. 
5. Frost cupcakes or pipe frosting on with a large piping tip. 
6. Add Sugar sprinkles and top with a soccer ball made of chocolate. 

Finally Im the mOmmma of the pipe ....:) Gummi Bear Cupcakes

A few weeks ago I brOke up with my boyfriend :( .....but there`s a really cute guy in my administration  class who made me I bet I wouldnt came back with my ex.....I didnt had any mOney sO I bet some  cupcakes.......
He only eats gummis ....(kind of weird I know but...hes so cute  hat who cares xD) 


I made a tOn of different cuocakes with just a box of yellow butter mix (I was in a hurry and they are really convenient)


Gummi Bear Cupcakes 

• Half a yellow butter or any cake mix batter
• Color Sprinkles
• Vanilla and Almond Flavor
• Gummy Bears
• Colored Sugar 
• Buttercream Frosting 

1. Make the cake mix according to package... (I added some almond and vanilla extract)
2. Divide batter in 2 (Save half for the psychO cupcakes)
3. Use half of the batter and add color sprinkles to taste
4. Line Cupcakes 
5. Bake in preheated oven at 350 F for about 20 minutes , depending on size.

Buttercream 

Put 2 sticks of butter

 2 tablespoons milk

 1 teaspoon vanilla 

 4 cups powdered sugar. 

1 tbs of light corn syrup

I used half the recipe and the other half for psycho cupcakes 

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Frost cupcakes or pipe frosting on with a large piping tip. (I used 1M)

I hope I win the  guy with these cute cupcakes ;) 

I've also made some a little different with some hearth sprinkles

Now let's go to the psycho Cupcakes 

Psycho Cupcakes 

Ingredients

• Half a yellow butter or any cake mix batter
• Colorants 
• Sugar Sprinkles
• Colored Sugar
• Half a Recipe of  buttercream

1. Divide the batter and add the colorant yo've chosen
2. Line Cupcakes tins 
3. Add a tsp of each color if you are making a mini or a tbs if you are doing a regular
4. Bake for 20 min (depending on size) in a preheated oven at 350F

I've hope yOu enjOy these ppost I'm really proud of thes cuppies ;)