Posts Tagged ‘cupcake’

One thing we do not lack for in medicine is exams.  As such, finding ways to make studying more exciting is a constant occupation.  Somehow carrot sticks just don’t aways cut it.  A surefire way to liven up any study session is cupcakes.  Who doesn’t love cupcakes?  They are the perfect sugar boost in anyone’s day – especially when covered in delicious chocolate icing!

This particular study session happened to fall on my cousin’s birthday, so to make them more fun, I decided to add sprinkles to a Martha Stewart Recipe.  The chocolate buttercream icing is a time-tested family recipe.  I suspect the confetti will be a regular addition to my future cupcake baking adventures 🙂


Vanilla Confetti Cupcakes with Chocolate Buttercream Icing

(Makes 24 cupcakes)



Vanilla Confetti Cupcakes

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

12 tablespoons (or 3/4 cup) unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Multicoloured sprinkles


Chocolate Buttercream Icing

3ish tablespoons butter, room temperature

3 or 4 tablespoons of cocoa powder

2-3 tablespoons of cold coffee (the stronger, the tastier)

A lot of icing sugar



Preheat the oven to 350 degrees. Line cupcake pan with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.  Add as many sprinkles as you desire (I used about 1/4 cup).

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

Meanwhile, make the icing. Cream together the butter, cocoa powder, and coffee.  Incorporate icing sugar until chocolate-mocha icing is thick, yet spreadable.

When the cupcakes are cool, generally frost with the chocolate buttercream icing.  Top with a few extra sprinkles.  Delicious with a cold glass of milk!

– Catherine

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This post comes to you at a time where I have seen more than my share of boxes, dust-induced sneezes, and tired road trips back and forth from our apartment and our parents’ homes. I can’t thank them enough for their help.

I want it to end.

Please, boxes, can you unpack yourselves on your own? Floor, mop yourself? Ok, I think I’m done ranting. There are very exciting things to come now that the move is almost behind us.

In the midst of it all, I had a wonderful dinner with my “Belize family” – we brought together much of the group from Toronto, celebrated the end of school, before many of us go into different directions.

Since my kitchen has been in boxes for the last few days, and I no longer have any kitchen I can really call mine (temporarily – don’t worry!), I am excited to share with you a guest post from Julia. She brought delicious cupcakes in an innovative tupperware set-up such that there were two layers, while preventing the tops from getting squished.

Such a treat!

Ingredients – 50 mini muffins

(adapted by Julia B. from a Canadian Living recipe)

Coffee and chocolate cupcakes

-3 cups all-purpose flour
-2 cups granulated sugar (I used 1 cup white & 1 cup brown)
-2/3 cup cocoa powder
-2tsp baking soda
-½ tsp salt
-2 cups cold coffee (the recipe called for decaf..but I’ve never understood the point of decaf coffee, so I used extra-bold! Haha)
-½ cup vegetable or canola oil
-½ cup applesauce (unsweetened)
-2 tsp vanilla
-3 tbsp cider vinegar

Preheat oven to 350F and line muffin tin with papers (24 regular-sized muffin papers or about 48 medium-sized papers).

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Pour into lined muffin cups.

Bake for 18-20 minutes for regular size, 15-17 minutes for medium size cupcakes, or until cake tester inserted into centre comes out clean. Remove to wire rack and let cool completely before icing.

Peanut Butta Buttercream Icing

-8 tbsp unsalted butter, softened
-½ cup smooth peanut butter (don’t try and use all-natural, now’s not the time to be health-conscious!)
-¾ cup confectioners’ sugar (add more if needed to reach desired consistency)
-A pinch of salt
-1 teaspoon vanilla extract
-1 tbsp milk (add more if needed)

Using electric mixer with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Using a rubber spatula, scrape the bowl, making sure to get any dry sugar from the bottom and sides of the bowl.
Add vanilla and milk, and beat again at medium speed until incorporated, about 10 seconds.
Scrape bowl, if needed, then increase speed to medium-high and beat until light and fluffy, about 4 minutes.
Depending on how you want to decorate the cupcakes, you may want to add more confectioners’ sugar to get a thicker consistency. If you’re just going to smooth the icing over the cupcake, the recipe will work with the quantities above. I ended up using almost double the original amount of confectioners’ sugar to make a thicker icing. The cupcakes are not very sweet, so making the icing a little bit sweeter ended up being a good combination!

Thanks for your awesome recipe Julia!


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