Tag Archives: cream cheese

princess cupcakes

17 Sep

For my birthday a couple of months back, my friend & ex co-worker Jen gave me this cupcake kit that was the most adorable thing I have ever seen. I squealed, giggled and hugged the package to my bosom, and was ecstatic for the rest of the day. You see, the cupcake kit came with two dainty and flowery designs for cupcake liners, and the most delicate and beautiful princess cupcake toppers I have ever seen. Thank you once again, Jen!

Too. Much. Cuteness. I. Cannot. Handle. It.

There are four princess in total, two redheads and two blondes, and they each have a different dress and are just to die for. As you can see, just writing about them makes me giddy. It took me a while to think of a cupcake that would be worthy of these princesses: without further ado, let me introduce to you the royal chocolate hazelnut cupcakes I baked and topped off with cream cheese frosting and butterfly sprinkles. The cupcakes were moist and nutty and chocolatey and everything I could have hoped for – but I think I enjoyed them just that much more because the toppers are so gosh-darn adorable.

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royal tea parties call for the dainty china teacups

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this princess has a dress that matches the teacup and the cupcake liner

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applause for the royal cast! how adorable are these?!

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but the main attraction is the delicious & decadent chocolate hazelnut cupcake with cream cheese icing

Recipe

Ingredients:

  • 2 cups pastry flour
  • 1 cup unsweetened cocoa powder
  • 1 cup ground hazelnuts
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup butter. softened
  • 2 1/2 cups buttermilk
  • 2 tsp vanilla extract
  • 1/2 cup butter, softened
  • 8 ounces (1 cup) cream cheese, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

How-to:

  1. Preheat oven to 350F. Grease your cupcake tins.
  2. Sift together flour, cocoa powder, ground hazelnuts, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, beat the eggs and sugar for 5 minutes. The mix should be pale and thick.
  4. Add in the butter. Mix until combined.
  5. Now, add in the buttermilk and vanilla. Beat until well incorporated.
  6. Add the flour mixture in 3 increments, making sure that everything is smooth. Lumpy is not good!
  7. Now, spoon evenly into the cupcake tins. These rise a bit, and then fall in the centre, so you don’t have to be too worried about spilling over.
  8. Bake in the oven for 25 minutes.
  9. Remove from the oven and let cool. If some of them haven’t dropped in the centre during baking, they will now while they are cooling off. No worries, that’ll give you plenty of room to pipe in some delicious cream cheese frosting!
  10. In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.  Frost the cooled cupcakes however you see fit.

xo dessertchick

double the cookiewiches, double the fun

6 Apr

Nothing can be more fun and more relaxing than having a girl’s night right before exams start. So that’s what the girls and I had planned: a big potluck dinner, some drinks, and lots of fun. The dinner was a success: lasagna, fried rice, pork tenderloin, two salads, meatballs and salmon cakes, as well as dip, popcorn and dessert  – no wonder we had lots of leftovers!

For dessert, I wanted to do something fun and simple, and without chocolate since one of the girls decided to give up chocolate for lent – she clearly has more willpower than I ever will! So, I made ginger and oatmeal raisin cookiewiches! The ginger cookies sandwich cream cheese filling, and the oatmeal raisin cookies keep the buttercream filling company. I made small and medium sized heart cutouts of these – but what I didn’t realize was that the cookies would rise a fair amount. For the ginger cookies, I simply sliced each heart in half, and so one cookie made one sandwich. However, for the oatmeal raising cookies, the slicing didn’t work because of the texture of the cookie. That’s why my oatmeal ones turned out to be much bigger than the others. But both are equally delicious – albeit quite sweet!

monster ginger cookies

monster ginger cookies

ginger cookies cut in half

ginger cookies cut in half

cream cheese frosting = love

cream cheese frosting = love

finished ginger cookiewich!

finished ginger cookiewich!

repeat process with oatmeal cookies, except you can't cut these babies in half

repeat process with oatmeal cookies, except you can't cut these babies in half

I made these mini cookiewiches for simple finger food

I made these mini cookiewiches for simple finger food

hmmm cookies are my addiction

hmmm cookies are my addiction

and here are my giant oatmeal cookiewiches

and here are my giant oatmeal cookiewiches

and just a final closeup how these delicious oatmeal cookies

and just a final closeup of these delicious oatmeal cookies

Recipe

Ginger Cookies Ingredients:

  • 2 1/4 cups  flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tablespoons grated fresh ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp all spice
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 3/4 cup butter, softened
  • 1 cup dark brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup white sugar for sprinkling

How-to:

  1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
  2. Preheat oven to 350F
  3. Roll half of the dough out and cut out heart shapes. Put onto baking sheet and sprinkle with sugar. Or you can simply roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
  4. Bake until edges start to brown, about 12 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

Cream Cheese Frosting Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Oatmeal Cookie Ingredients:

  • 1/2 pound (2 sticks) margarine or butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker® Oats
  • 1 cup raisins

How-to:

  1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
  2. Add combined flour, baking soda, cinnamon and salt; mix well.
  3. Add oats and raisins (if using raisins); mix well.
  4. Roll out dough and cut into more hearts, or drop dough by rounded tablespoonfuls onto ungreased cookie sheets. (or cookie sheets lined with parchment paper)
  5. Bake 10 to 12 minutes or until light golden brown, but don’t overbake!
  6. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Buttercream Frosting Ingredients:

  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk
  1. In a large bowl, cream together the butter and vanilla.
  2. Blend in the sugar, one cup at a time, beating well after each addition.
  3. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Assembly:

  • Cut the ginger cookies in half. Spread cream cheese frosting on one side and top with the other half.
  • For the oatmeal cookies, just spread buttercream frosting on one cookie, and top with a second cookie.
  • Nom nom nom.

xo dessertchick

You’re the cream cheese icing on my carrot cake

20 Feb

It was the Boy’s 22nd birthday on Wednesday, and after wowing him with the snickerdoodles on Vday, I had to think of yet another way to surprise &delight him and his tummy. So, after much deliberation, I decided to bake him his favourite cake: carrot cake. However, since it was just going to be a small birthday dinner, I didn’t want to make a whole cake, so I turned that idea into birthday carrot cake cupcakes!

The recipe turned out really well, after some tweaking on my part, which were done purely according to mine and the Boy’s personal taste.

The best carrot cake I ever had used pineapple in the recipe, and although the recipe I found on AllRecipes.com got rave reviews, it missed the pineapple. So, I decided to add it and cut back on the oil, which worked our juuuuust fine. I also changed it from just using white sugar to using half brown and half white sugar. I added an extra teaspoon of cinnamon, as well as all spice, nutmeg and cloves, because I find it gives the cake more depth.

Oh, and I didn’t have pecans on hand, so I just omitted them.

Nomnomnom away!

simple yet elegant, and most importantly, delicious!

simple yet elegant, and most importantly, delicious!

and nothing says "happy 22nd birthday" like sprinkles!

and nothing says "happy 22nd birthday" like sprinkles....

....especially when they are candy coated chocolate sprinkles!

....especially when they are candy coated chocolate sprinkles!

Happy Birthday =)

Happy Birthday =)

Recipe

adapted from AllRecipes.com

This made 2 dozen cupcakes.

Ingredients

  • 4 eggs
  • 1  cup vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 can crushed pineapple, drained
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp all spice
  • 1 tsp ground cloves
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces (1 cup) cream cheese, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

How-to

  1. Preheat oven to 350F.
  2. In a large bowl, beat together eggs, oil, white and brown sugar, and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and all spice. Stir in carrots. Fold in crushed pineapple. Pour into  prepared muffin pan.
  3. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then transfer out and let cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.  Frost the cooled cupcakes however you see fit.
  5. Serve and prepare to make them stop eating after 3 cupcakes before they explode.

xo dessertchick

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