Category Archives: Cupcakes

Pumpkin Spice Streusel Muffins

Pumpkin Spice Streusel Muffins

Sometimes life just runs away with you. I had met up with a friend recently who lives in Australia, and he said he hadn’t seen many recipes from me lately. I realized that I had been neglecting this little blog. Not out of any malice, but just for the fact that I have been so busy with life. All my teacher friends know that the beginning of a new school year is absolute crazy town. So busy with so many new things to set up for the new year. Oh, and did I mention the fact that in August the hubby and I traveled around Cuba for 3 weeks? Yeah, NBD.

But, this time of year had me missing baking, missing blogging, and missing my kitchen. So, if you’re out there reading this: I’m back! And what better way to break back into blogging in Fall than to bake something  PUMPKIN! Oh how I’ve missed this!
Pumpkin Spice Streusel Muffins

If you’ve followed my blog, you know that I enjoy a good streusel/crumb topping. On muffins or cake, I don’t discriminate, and a streusel works SO well on top of a spiced pumpkin cake, which comes together to make these Pumpkin Spice Streusel Muffins. These muffins are literally a little parcel of Fall, scented with cinnamon, nutmeg, cloves and ginger. My kitchen STILL smells amazing. Pumpkin Spice Streusel Muffins

There really is nothing better than a moist, spiced pumpkin cake batter. I had to put the bowl straight into the sink to stop myself from licking the bowl clean (which stopped me- just!). One of the best things about these muffins really is that gorgeous orange muffin batter. But I didn’t stop there: on top of that irresistibly moist muffin comes that cinnamon scented crumb topping and finally a vanilla laced glaze. Talk about the perfect accompaniment to your morning cup of coffee!

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Homemade Funfetti Cupcakes (& my 4th Blogiversary!)

Homemade Funfetti Cupcakes

There’s just something about sprinkles that just makes me smile. Especially rainbow sprinkles. They just remind me of birthday parties and childhood and about eating cake without any guilt (and loads of frosting on your face). Last year I made a Homemade Funfetti Cake that went down a storm with the teachers at school, so I’ve decided to share the recipe for these gorgeous, portable, single-serving Homemade Funfetti Cupcakes which are not only ADORABLE but super moist and delicious.Sprinkles

But this post is not just to celebrate these delicious Homemade Funfetti Cupcakes, no matter how irresistible the may be. This post is to celebrate 4 YEARS of this little blog I have been writing. There’s not many things I can keep going for more than 4 years! So I’m going to do a little dance and look forward to what the year ahead brings. Ok, back to the reason why we’re all here: the cupcakes!

Homemade Funfetti Cupcakes

These Homemade Funfetti Cupcakes are great because they are SO easy to whip up and taste so much better than any *cough, cough* boxed version. They are super moist and packed with that cake batter vanilla flavor. These little beauties also hold up incredibly well when topped with dollops of whipped buttercream frosting and tons of rainbow sprinkles. Makes sure you don’t skimp on the frosting or sprinkles, though. They totally make these cupcakes shine!Homemade Funfetti Cupcakes

Don’t you just want to take a big bite? I love the first bite of this cupcake the best, because it reveals the surprises inside. The speckled interior is enough to blow anyone’s mind! But to get that great, confetti-like surprise inside, make sure you don’t mix your sprinkles too well into the batter as they may bleed their color. You want to keep that vanilla cake white, with pops of color throughout.

Top tip: when decorating cupcakes, make sure they have cooled completely before topping with any frosting. If they are still warm, the frosting can melt! I have definitely had some good piping work go to waste as it has slowly slid off the top of a still-too-warm cupcake.

Homemade Funfetti Cupcakes

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Cheesecake Cupcakes

I’ve had one busy summer. My oven broke. I went home to California for 3 weeks. I got married to an amazing man, flew back to London and less than 12 hours later was on the Eurostar to Paris. We had a quick stopover before a 6 hour train to the  beautiful city of Nice on the French Riviera. It felt like the first time in months I had nothing that I had to do, and it was glorious. Seeing all the beautiful patisserie and tasting such beautiful desserts left me feeling a bit guilty that I hadn’t shared these cupcakes yet… But finally here we are!
 
My friend from work recently got engaged and she asked me to make these cupcakes for her engagement party. I’ve never made so many cupcakes before! But it was hard not to enjoy making such delicious morsels. They are light and fluffy and the cream cheese frosting adds the decadence and richness to the cupcakes. Berries were in season when I made these, so I topped them with strawberries and blueberries, classic and a different flavor profile for each variety! I want to try these with kiwi or cherries next I think… 

Cheesecake Cupcakes Slightly adapted from Martha Stewart’s Cupcakes
Makes 2 dozen

For the cupcakes:
2 1/2 cups flour
3/4 cup cornstarch
1 1/2 tbsp baking powder
1/4 tsp salt
1 tbsp vanilla extract
1 cup plus 2 tbsp milk
1 3/4 sticks unsalted butter (1/2 cup plus 6 tbsp)
1 3/4 cups sugar
5 large egg whites, room temperature

For the frosting:
2 sticks unsalted butter(1 cup)
12 oz cream cheese, room temperature
3-4 cups powdered sugar, sifted
1 tsp pure vanilla extract

Seasonal fresh fruit for topping the cupcakes

Cupcakes: Line cupcake tins with liners. Preheat oven to 350ºF. Sift together flour, cornstarch, baking powder and salt. Stir vanilla into the milk.
 
Cream butter until smooth with an electric mixer on medium-high. Gradually add sugar, beating until pale and fluffy. Reduce speed to low. Add flour mixture in three batches, alternating with milk and finishing with the flour. Only beat until just combined.
 
In another bowl, whisk the egg whites until stiff peaks form, being careful not to overbeat. Fold the egg whites, 1/3 at a time, into the batter. 
 
Divide batter evenly among lined cups about 3/4 full. Bake, rotating tins halfway through for about 18-20 minutes and a cake tester comes out clean. Cool for 10 minutes inside the tins, then transfer cakes to a wire rack to cool completely.

 

Frosting: Beat butter and cream cheese with an electric mixer on medium-high until fluffy, about 2-3 minutes. Change speed to low and add sugar, 1/2 cup at a time along with the vanilla, scraping down the sides of the bowl as needed. Continue to mix, adding sugar, until smooth or the frosting desired consistency. If it is a bit soft, you can either add more sugar or refrigerate until a bit firmer. I like to pipe the frosting using a piping bag and large round tip. 
P.S. There will be an update soon with all the lovely instagram photos from Paris and Nice! Follow me on instagram @ mswhisk