Tag: holidays

Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes

Step. Aside. Starbucks. You think you’re all holiday with your red cup and peppermint mocha latte?? These peppermint mocha cupcakes gives anything peppermint mocha a run for it’s money. I love peppermint and chocolate together. Mint Chocolate Chip ice cream, peppermint mocha hot drinks, peppermint hot chocolate. I love it. To me, it is the epitome of the holiday season. The warm flavors of the chocolate with the crisp, cool flavor of the mint… so good, I mean, ugh, just so good. I would love to make these into cookies as well, or brownies!! So many options, so much baking!!!

I topped these cupcakes with Andes Peppermint Chips. You could also do candy canes. I like the Peppermint Chips, because they are chocolate so they are soft, and you won’t be worried about breaking a tooth if you crunch on it the wrong way. You could even mix in the peppermint chips into the chocolate cupcake batter! That would give the cupcake a great texture. I personally love when there are mix-ins, like chocolate chips, in my cupcakes.

The frosting is a peppermint buttercream. Normally, in my buttercream, I add in vanilla extract- to give it some flavor. I did a combination of vanilla and peppermint extract, with a bit more peppermint than vanilla… gotta get that peppermint flavor!

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Here is the printable recipe for these delicious cupcakes! Taken from Handle the Heat- find her recipe and blog here.

Peppermint Mocha Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 15 minutes

15 Cupcakes

Ingredients

    For the Cupcakes:
  • 1 c. sugar
  • 3/4 c. flour
  • 1/4 c. cocoa powder
  • 2 tsp instant coffee mix
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c. milk or cream
  • 1/4 c. veggie oil
  • 1/4 tsp vanilla extract
  • 1/4 tsp peppermint extract
    For the Frosting:
  • 2 sticks butter, room temp
  • 4 c. powdered sugar
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 2 tbsp milk

Instructions

    For the Cupcake:
  • Preheat oven to 350°F. Line 2 standard muffin pans with 15 paper cupcake liners.
  • In a medium bowl whisk the sugar, flour, cocoa, espresso powder, baking powder, and salt.
  • In a liquid measuring cup whisk together the milk, oil, egg, and vanilla. Add to the dry ingredients and whisk vigorously until the batter comes together. Stir until combined.
  • Fill each cupcake liner three-quarters full with batter.
  • Bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
  • Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
    For the Frosting:
  • In a large bowl, use an electric mixer to beat the butter on medium-high speed until light and fluffy, about 2 minutes.
  • Add the powdered sugar, vanilla, peppermint extract, and cream with the mixer on low speed. Beat until incorporated then increase speed to high and beat for 3 minutes, or until ultra light and creamy. Add additional powdered sugar if frosting is too thin or additional cream if too thick.
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http://bitsandbitesblog.com/hot-chocolate-cupcakes/

 

 

 

 

Holiday Sangria

Holiday Sangria

I made champagne cupcakes, you’ll see the recipe posted a little later, and had almost an entire bottle of champagne left. You cannot waste champagne, that should just be flat out illegal. I searched Pinterest and the internet for champagne sangria’s, and found some decent recipes. What better to make than a festive holiday sangria?!

I decided that I would ultimately combine my almost full bottle of champagne with a bottle of Pinot Grigio (my favorite white wine), cut up an orange, a granny smith apple, rosemary, and throw in some cranberries (for look).

I had done just that, tasted it, it was very very good. But nottttt quite good enough, so I added in 2 shots of Triple Sec. That really brought out the orange flavor, along with the freshly sliced orange. I had also realized “Holy sh*t, this is deadly, I need something non-alcoholic to diffuse it.” So, I added in roughly 2-3 cups of diet tonic water. I didn’t want anything with flavor, and I didn’t want anything non-carbonated. I was worried if I put something non-carbonated, then the texture of the drink would just be as if it were supposed to be carbonated, but someone left the cap off for a week. Nobody likes that texture in a drink- who likes flat pop?? I mean, really.

I brought this to a holiday party, and people were liking it. I suggest however, that you should double this recipe if you are making it for a large party. Myself and a few other girls were drinking it, and the pitcher ran out quickly. If you want to make this for larger holiday parties, I highly suggest doubling this. If you have left over sangria, who cares?!

Garnish with an orange slice and a sprig of Rosemary, and enjoy!!

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Below is the printable recipe! P.S The fruit is yummy to snack on once the sangria is gone

Holiday Sangria

1 large pitcher

Ingredients

  • 1 bottle Champagne, I use Korbel Extra Dry
  • 1 bottle White Wine, I used Francis Coppola Pinot Grigio
  • 2 oz. Triple Sec
  • 2-3 c. Diet Tonic Water, or regular works too
  • 1 Orange, sliced
  • 1 Granny Smith Apple, diced
  • 2 c. Cranberries
  • 2-3 sprigs Rosemary

Instructions

  • In a large pitcher, dump in your fruit (orange, apple, cranberries) and your rosemary.
  • Next, pour in your champagne, wine, triple sec, and diet tonic water.
  • Let it sit for at least a few hours
  • Enjoy!
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http://bitsandbitesblog.com/holiday-sangria/

Christmas Funfetti Cupcakes

Christmas Funfetti Cupcakes

Funfetti any time of year is the best. Even though it is simply just a vanilla or white cake with sprinkles, it is just so much more. The colorful-ness the sprinkles add to the cake are a complete game changer. When I was at the store shopping for other cupcakes’ ingredients, I found red, white and green sprinkles. I thought “uhhhh, yaaaaassss Christmas Funfetti!!” I was not disappointed with the turn out. I used the vanilla cupcake recipe that I retrieved off of Martha Stewart’s website. You can find my vanilla cupcake recipe, that I used for the Rudolph Cupcakes, here. My vanilla buttercream is revamped, and updated compared to my original vanilla buttercream recipe!

I simply added 1/2 c. of the sprinkles to this vanilla cupcake batter. I topped it with my vanilla buttercream frosting, and with little sugar Christmas trees from Wilton. You can find them here! You could also make chocolate Christmas trees- find out how to make them here!

You can truly use whatever vanilla or white cake recipe you like and add in 1/2 c. sprinkles for every dozen cupcakes the batter makes. That is what I love about funfetti cake, it is very simple, and yet you can customize it for any holiday, birthday party or occasion.

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Below, you’ll find the printable recipe for the Funfetti Cupcakes along with the recipe for my vanilla buttercream!

Christmas Funfetti Cupcakes

14 Cupcakes

Ingredients

    For the Cupcake:
  • 1 1/2 c. All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 c. Butter, room temp
  • 1 c. Sugar
  • 3 eggs, room temp
  • 1 1/2 tsp Vanilla Extract
  • 3/4 c. Buttermilk
  • 1/4 c. French Vanilla Coffee Cream
  • 1/2 c. red, white and green sprinkles
    For the Frosting:
  • 1 stick Butter, room temp
  • 2 c. Powdered Sugar
  • 2 tbsp Milk or Cream, I use French Vanilla coffee creamer
  • 2 tsp Vanilla Extract

Instructions

    For the Cupcakes:
  • Preheat your oven to 350 and line 14 cupcake tins
  • In a small bowl, combine your flour, baking powder and salt. Whisk or Sift these three ingredients together. Set aside.
  • In a large bowl, beat your butter until light and fluffy. Slowly add in your 1 c. sugar, and beat until the sugar and butter are combined.
  • One at a time, add in your eggs to your butter and sugar mixture. Ensure that each egg is beat into the batter until you add in the next one.
  • In a cup, or a measuring cup, combine your milk, cream and vanilla extract.
  • Alternating, beginning and ending with your flour mixture, fold (with spatula) in the dry mix and your milk/vanilla mix into your butter, sugar and egg batter.
  • Fill your lined cupcake tins 3/4 full, and bake for 15 minutes
    For the Frosting:
  • Beat your sugar until it turns light in color and fluffy in texture. Roughly 2-3 minutes.
  • Alternating, cup by cup and tablespoon by tablespoon, add in your powdered sugar and your cream
  • Beat until the sugar and cream are fully combined. Then add in your vanilla extract. Beat for roughly 5 minutes after vanilla is fully incorporated. This will give the frosting the airy texture everyone loves.
  • Once your cupcakes are cooked and cooled, top with this frosting, and enjoy!
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http://bitsandbitesblog.com/christmas-funfetti-cupcakes/

 

Chocolate Bailey’s Cupcakes

Chocolate Bailey’s Cupcakes

I have never been one to drink Bailey’s…  I like the non-alcoholic Irish coffee creamer, but Bailey’s? I don’t know, just never really appealed to me. Maybe I need to just make a nice boozy hot chocolate recipe or something with some Bailey’s!! However, when I saw these cupcakes on Pinterest (follow me here!),  I couldn’t resist. Now, maybe you might be thinking “these are more March or St. Patrick’s day cupcakes than Christmas!!” butttttttt I wanted to make them, so I threw a green M&M on top and called it a day. I mean, they’re creamy and chocolatey, that’s Christmas-y!!

Also, side note, I made this last night while I couldn’t sleep (ironic…)- does anyone know anything about starting an Etsy shop? Would people buy canvas art like this? I feel like that is already so popular, I’m not sure whether to make more and sell them or not! Obviously I would make a plethora of quotes and other canvas art. I also love to repurpose items from thrift store… Let me know your input! This is the canvas I did last night… Amy Poehler is one wise woman.

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Ok, ok, but back to these cupcakes. I cannot for the life of me find what blog inspired these cupcakes. There is tons of recipes including Bailey’s out there, but one in particular I really loved…. if anyone knows, please comment!! I don’t want to not give this individual credit!!

Aside from the recipe I based it off of, I didn’t feel as though they used enough Bailey’s. Maybe it was because I was using the coffee creamer (non-alcoholic is what I mean by that)… but anyways, I did make a few tweaks regarding the amount of Bailey’s and milk. Below you will find a printable recipe for both the Bailey’s cupcakes and the Chocolate Buttercream (the one you saw yesterday!)

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If this picture is turning out sideways, I have no clue why. It is right side up on my phone, where I took it, my e-mail, my downloads folder…. I have no clue what’s going on here…

I definitely want to revamp these when it comes to St. Patrick’s day!! So stay tuned, until then… make a batch of these cupcakes for yourself and enjoy!

Chocolate Bailey’s Cupcakes

14 Cupcakes

Ingredients

    For the Cupcake
  • 1/2 c. Cocoa Powder, I use unsweetened
  • 1 1/4 c. All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 c. Granulated Sugar
  • 1/3 c. Oil
  • 1 egg, room temp
  • 6 tbsp Milk
  • 9 tbsp Bailey's Irish Coffee Creamer, or just plain Bailey's
    For the Frosting
  • 1 c. Butter, room temp
  • 4 c. Powdered Sugar,
  • 1/2 c. Cocoa Powder, once again I use unsweetened
  • 1 tsp Vanilla Extract
  • 4 tbsp Milk or Cream, you could use the Bailey's!

Instructions

    For the Cupcakes:
  • Preheat your oven to 350 and line 14 cupcake tins
  • In a large bowl, combine your cocoa powder, flour, baking soda, salt and sugar. Set aside.
  • In a small bowl, combine your oil, egg, milk and Bailey's. Whisk for 30 seconds.
  • Pour your liquid mix (oil, egg, milk and Bailey's) into the large bowl with your dry mix. Using a spatula, fold the liquid mix into the dry mix until it is just all mixed together. Don't over mix!
  • Using an ice cream scooper, fill your cupcake tins about 1/2 way full.
  • Bake for 18 minutes, or until you can stick a tooth pick in a majority and have it come out clean. If after 18 minutes it doesn't come out clean, cook for minute intervals, checking every minute.
    For the Frosting:
  • Cream your butter until it is light and fluffy
  • Alternating cup by cup and tablespoon by tablespoon, pour in your powdered sugar and milk/cream
  • Once those are thoroughly beat with the butter, add in your cocoa powder and vanilla extract
  • Beat the mixture until it is all combined, and then for an additional couple of minutes. The frosting will be super light, airy and chocolate-y!

Notes

If you have left over batter after filling the 14 cupcakes, continue to fill in additional cupcake tins.

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http://bitsandbitesblog.com/chocolate-baileys-cupcakes/

 

Rudolph Cupcakes

Rudolph Cupcakes

Oh. Kay. Everyone. Attention. Are you ready to see possibly one of the cuuuuuutest cupcakes you have ever seen?! I got the idea for these off Pinterest, and just had to make them. Ok, look…. Rudolph Cupcakes!!!

Rudolph!!!
Rudolph!!!

 

These cupcakes are so festive and cute!! Not to mention the actual cupcake itself is so so so yummy, and this chocolate buttercream is superb. I had never made just a plain vanilla cupcake from scratch before, so I based my recipe off of Martha Stewart’s. I figured I couldn’t go wrong basing it off her. The chocolate buttercream, however, I just kinda added in ingredients little by little and was happy with the ultimate turnout!

What I also love about these cupcakes, is that the decorations (aka Rudolph’s face/antlers) are so easy. It doesn’t require any piping, any melted chocolate… all it requires is mini twist pretzels, candy eyes, and red M&M’s. Honestly, you can use whichever M&M’s you like. I stuck with the basic chocolate ones, I was playing it real safe with this cupcake. You can find the candy eyes in either the holiday baking section or just the regular baking section in your local grocery store!

I used a round tip to pipe the frosting on in a somewhat flat manner. You could simply frost these with a knife to create the flat bed of frosting!

Below you will find the vanilla cupcake recipe, inspired by Martha Stewart’s recipe (which you can find here) and my chocolate buttercream frosting.

Rudolph Cupcakes

14 Cupcakes

Ingredients

    For the Cupcakes
  • 1 1/2 c. All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 c. Butter, room temp
  • 1 c. Sugar
  • 3 eggs, room temp
  • 1 1/2 tsp Vanilla Extract
  • 3/4 c. Buttermilk
  • 1/4 c. French Vanilla Coffee Cream
    For the Buttercream
  • 1 c. Butter, room temp
  • 4 c. Powdered Sugar
  • 1/2 c. Cocoa Powder
  • 1 tsp Vanilla Extract
  • 4 tbsp Milk or Cream

Instructions

    For the Cupcakes:
  • Preheat your oven to 350 and line 14 cupcake tins
  • In a small bowl, combine your flour, baking powder and salt. Whisk or Sift these three ingredients together. Set aside.
  • In a large bowl, beat your butter until light and fluffy. Slowly add in your 1 c. sugar, and beat until the sugar and butter are combined.
  • One at a time, add in your eggs to your butter and sugar mixture. Ensure that each egg is beat into the batter until you add in the next one.
  • In a cup, or a measuring cup, combine your milk, cream and vanilla extract.
  • Alternating, beginning and ending with your flour mixture, fold (with spatula) in the dry mix and your milk/vanilla mix into your butter, sugar and egg batter.
  • Fill your lined cupcake tins 3/4 full, and bake for 15 minutes
  • Once cooked and cooled, frost with the chocolate buttercream, top with two pretzels, two eyes, and a red nose!
    For the Frosting
  • Beat your butter for about 2 minutes
  • One cup and 1 tbsp at a time, add in both your powdered sugar and milk
  • Once powdered sugar and milk is incorporated, add in your cocoa powder. Beat until fully incorporated
  • Add in your vanilla extract and continue to beat for a few more minutes.

Notes

You may have to put a dab of frosting on the back of the eyes to make them stick!

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http://bitsandbitesblog.com/reindeer-cupcakes/

 

White Chocolate Cranberry Cupcakes

White Chocolate Cranberry Cupcakes

Hope everyone enjoyed Day 1 of the 12 Cupcakes of Christmas! Today I am bringing you a cupcake that I completely gambled on. As I was baking them, I crossed my fingers hoping that they would turn out ok. Originally, I wanted to make a cranberry cupcake with a little orange in there. I love the combo of cranberry and orange. However, as I was walking around the store- I couldn’t find cranberries. I’m 1000000% dead serious. I couldn’t find them. Knowing me, they were right under my nose… but oh well. I’m very glad I didn’t find them, because I ended up buying a white chocolate, dried cranberry and macadamia nut baking mix. Although this was already pre-made, this would be suuuuper easy to make on your own. All you would need is craisins, white chocolate chips and macadamia nuts (you could omit the macadamia nuts if you would like)

I made just a simple cream cheese frosting recipe to go along with this cupcake. Vanilla buttercream would also taste great.  I wanted to keep it simple, considering the mix ins (cranberries, white chocolate, and macadamia nuts) gave the cupcake such great flavor.

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Here is the printable recipe for the cupcake and cream cheese frosting! I top mine with a dried cranberry, but I have also seen cranberry cupcakes/baked goods topped with sugared cranberries. These give them a beautiful, snowy, wintery look! (Do I add “-y” to too many words??) Here is a basic sugared cranberries recipe!

White Chocolate Cranberry Cupcakes

12 Cupcakes

Ingredients

    For the Cupcake:
  • 1 1/2 c. All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 c. Butter, room temp
  • 1 c. Sugar
  • 2 eggs
  • 3/4 c. Milk
  • 1 tsp Vanilla Extract
  • 1/2 c. Mix-In
    For the Frosting
  • 1 8oz package Cream Cheese, room temp
  • 1/2 c. Butter, room temp
  • 3 tbsp Milk or Cream
  • 1/2 tbsp Vanilla Extract
  • 3 c. Powdered Sugar

Instructions

  • Preheat your oven to 350°F and line 12 cupcake tins
  • In a small bowl, combine your flour, baking powder and salt. Mix together either with a sifter or with a whisk. Set aside.
  • In a large bowl, cream your butter for about 2 minutes. Once it is light and fluffy, slowly add your sugar in. I like to do it in fourths.
  • Beat your sugar and butter together until the mixture is once again light and fluffy.
  • Next, beat your eggs into the sugar and butter mix. Add in each egg one by one, ensuring that the egg is fully incorporated before adding the second one.
  • In a measuring cup, or just a regular cup, combine your 3/4 c. milk and 1 tsp vanilla extract.
  • Add in your flour and milk by alternating between the two mixtures. Always start and end with your flour (aka dry) mix! I prefer to use a spatula and fold the dry mix and milk into the butter, sugar, and egg batter. I find my cupcakes turn out better when I do so.
  • Once the milk and dry mix are juuuuust fully incorporated with the rest of the batter, fold in your 1/2 c. mix-in.
  • Using an ice cream scooper (or whatever utensil you prefer), fill your cupcake liners 3/4 of the way full.
  • Bake for 20 minutes, or until you can stick a tooth pick in a majority of the cupcakes and the pick comes out clean.
  • While the cupcakes are baking, in a medium sized bowl, cream together your butter and cream cheese. Once these are combined, on slow speed, beat in the powdered sugar and milk. I add the powdered sugar in 1 c. at a time, and the cream in 1 tbsp at a time.
  • When all of your sugar and milk are beat into the frosting, add in your 1/2 tbsp vanilla extract. Continue to beat your frosting for roughly 5 minutes. This will give it the light and airy consistency that everyone loves in a frosting.
  • Once your cupcakes are done cooking and also cooling (cooling is so very important!) you can frost them however you like. Top with a dried cranberry, pour a glass of milk and enjoy!

Notes

For the baking time, I like to stick a tooth pick in one cupcake after 15 minutes. This way, I do not over cook the cupcakes. I can see the progression, and see how much longer they will need to cook. So, after 15 minutes, check the progress of the cupcake. All ovens cook differently, I've realized. After 15 minutes, set a timer for 2 minutes, and check the cupcakes every 2 minutes. You don't want over cooked cupcakes! If there is extra batter, which there might be, do not fill in the cupcakes! Line however many extra (I sometimes only have enough for 1 or 2 more) cupcake tins, and fill those!

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