#34 Shirley Cupcakes

So your probably scratching your head wondering what in the world a Shirley could be. I named this cupcake after my grandma who had her birthday last Saturday. My grandma is diabetic so I couldn't make just any cupcake, the Shirley is a chocolate cupcake made with Splenda (so 99% sugar free) it has a filling of cherry preserves (sugar free of course) and whipped chocolate frosting also sweetened with Splenda. Since I'm not a big fan of fake sweetener I wasn't sure how it would taste. The chocolate cupcake by it's self without the filling wasn't chocolaty enough- almost a little bland. This is definitely a cupcake that needs filling! The frosting....It turned out really good, but I have the hardest time getting any frosting that contains heavy whipping cream to turn out. Just about every time I've made it, it ends up looking like it has separated or has a wet appearance. If this has happened to anyone else please clue me in!!! If Splenda isn't your thing there are other sweeteners out there but if you do end up using Splenda there is an awesome looking recipe for white frosting  on the back of the bag. I cant wait to make another cupcake that includes that frosting. Overall this was a pretty good cupcake for being mostly sugar free and is a great alternative for kids too unless you enjoy them bouncing off the walls. LOL!!!

The Shirley Cupcake
I noticed after these little cuppys are baked they don't have that pretty dark glossy texture that my other chocolate cupcakes have but don't worry this is normal.

The Goods
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 1/2cup sifted cake flour (sift then measure)
1 cup granulated Splenda
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2sticks unsalted butter room temp
2 lg eggs, lightly beaten
1/4 milk
1 teaspoon vanilla

The How To
Preheat oven to 350 degrees. In a small bowl combine cocoa and boiling water. Whisk and blend until smooth, and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine flour, Splenda, baking soda and salt.

Add butter and mix until the mixture is crumbly.

This tasted slightly like sugar cookie dough.

In a separate bowl, combine eggs, milk, cocoa mixture and vanilla.

Add 1/3 of the chocolate mixture to the mixer bowl. Beat on low speed until every thing is combined. then increase to medium speed and beat for an additional 30 seconds.

Add another 1/3 of the wet mixture to the mixer bowl. Repeat, until all of the wet mixture has been added and batter is smooth.

Fill tins 3/4 full. Bake for 18mins rotating the tins halfway through the bake time. Test the centers with a toothpick if it comes out clean then they are done. Let cool for 10mins in the tins on a wire rack then remove from tin and let cool completely before adding the filling and frosting.

After the cupcake have had enough time to cool fill the centers with the cherry preserves.

Now set these aside because it's frosting time!!

Whipped Chocolate Frosting
1 teaspoon of strong prepared coffee can replace the chocolate extract if you don't have it on hand.

The Goods
2oz unsweetened baking chocolate
1/3 cup heavy whipping cream
1/2 cup unsalted butter room temp
4 tablespoon Splenda
1 teaspoon vanilla paste or extract
1 teaspoon chocolate extract
The How To
Take the 2oz of chocolate and melt it in a double boiler until smooth. Pour chocolate into the bowl of a stand mixter and let cool for at least 10 mins.

Using the whisk attachment, slowly whisk the cream into the cooled chocolate.

Beat on medium speed and add the butter, Splenda, vanilla and chocolate extract. Beat until fluffy, about 3mins.

Now frost away!!!

This lovely heart topper and many others can be found in my Etsy store. Stop by and check it out!!

Up Next...
Banana Cupcakes


#33 HOT Chocolate Cupcakes

So here I am contemplating on what to do. My idea was to make German Chocolate Cupcakes out of my Martha cookbook but I just wasn't feeling it. Not wanting to go to the store for ingredients I looked through my pantry and found the usual-flour, sugar, chocolate the base for a good cupcake. Then I came across the chili powder.... Eureka!!! The light bulb turned on!!! I've had this recipe for hot chocolate cupcakes saved in my email for a few months now and this is it's moment to shine!!!! I took the original recipe and added the chili powder and cinnamon. So I guess its like a version of Mexican Hot Chocolate. Anyways if you like your stuff spicy than feel free to add to taste. Just remember you can all ways add but you cant take back!!! 

HOT Chocolate Cupcakes (Courtesy of I Heart Cuppycakes)
If you don't feel the kick of the chili right away just wait a few seconds and it will creep up on you.

The Goods
4 ounces unsweetened chocolate,  finely chopped
1/4 cup unsweetened cocoa powder
1-1/4 cup water
1-1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/14 teaspoon grounded cayenne red pepper
2/4 teaspoon chili powder
2 sticks butter
1-1/2 cups dark brown sugar
3 large eggs room temp
1/2 cup sour cream room temp
1 teaspoon vanilla
1 heaping tablespoon cinnamon

The How To
Preheat oven to 350 degrees. Chop up the chocolate and then boil the water.  Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.

In a medium bowl combine the flour, baking soda, salt, chili powders and cinnamon whisk and set aside.

 In the bowl  of a standing mixer, beat butter until creamy.


Add the brown sugar and beat until fluffy, about 3 minutes.

At medium speed, add eggs one at a time, beat well between each.

Add sour cream and vanilla and beat until combined.


Now take third of the flour mixture and beat briefly until combined. Add about half of the chocolate mixture, beat briefly until combined. And repeat this again.


Fill liners 3/4 full. Bake for 18-20mins or until cake tester comes out clean. I also rotated my cupcakes halfway through the bake time so the ones in the back don't get burned.

The tops did sink a little but you cant tell after the frosting gets added.
Let these hot tamales cool in the pan on a wire rack for 10mins then remove them from the pan and let cool completely before frosting.

Marshmallow Buttercream
Since my last attempt with really marshmallow frosting miserably failed I went with this buttercream instead. Safe but oh so tasty!!!

The Goods
1 cup unsalted butter room temp.
1 jar (7oz) marshmallow cream
1 cup powder sugar
1 teaspoon vanilla

The How To
On medium speed beat the butter until creamy, about 3mins.

Add the marshmallow cream and beat until combined. When well blended, beat in powdered sugar and vanilla. Increase speed and beat for 3-4mins until fluffy.

Now frost and top with marshmallows!!

Up Next...
The Shirley Cupcake
Happy Birthday Grandma!!


Now Open!!!!

Have you noticed a shiny new blog button to the right of you???

With all my heart I've been wanting to open a cupcakery or even a online based cupcake business but here in Washington state your not allowed to sell baked goods from your home, which means I would need to rent commercial kitchen space. So far not much luck. I've searched far and wide and unfortunately nothing has surfaced. So not completely giving up on having my own business, I took my other hobby of scrapbooking and combined the two and came up with Delectable Delights. You can find my store on etsy which is a place where you can buy and sell handmade items. My store consists of cupcake toppers and wraps. If your a Facebook user please look me up and check out my page. The plan is to keep that as up todate as I can. Here are a few things I've been working on so enjoy!!!

Delectable Cupcakes

Fancy Hearts

Glamorous Lady Bugs

Check out my shop for more treasures!!
Have a great weekend!!!


#32 Carrot and Pineapple Cupcakes

I've been watching a lot of Cupcake Wars and I find it very inspiring. I do wish they would bring in more bakers that are from anywhere but California. Nothing against Cali I am from there myself, but I would like to see a wider selection of bakers. I would also like to see some southern bakers too. If they are anything like Paula, then you know it will be an amazing buttery goodness. So with my inspirations oozing, my original cupcake that was a winner from this show was the blue velvet with lots of black berries. Unfortunately black berries are not in season so this was put to the back burner for now. So carrot it is! I looked in my Martha Stewart book and I wasn't feeling the recipe so I decided on the one from the Food Network which also included pineapple, lots of ginger and Chinese 5 spice. I was a little hesitant about the 5 spice. I really thought it would be gross, but it actually reminds me of apple pie spice. MMMM! If your looking for a quick and simple recipe that will wow some folks then this is it. Now the frosting.... Its not just good it's amazing! I think Aidan would have licked the bowl if I let him! So grate up some carrots and grab a can of crushed pineapple because after you see the outcome you know your going to want one!!

Showing off a little Karate action here.

Carrot and Pineapple Cupcakes (Courtesy of Food Network)

The Goods
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoon Chinese five-spice powder
1/2 cup vegetable oil
1/4 cup crushed pineapple
3 large eggs room temp.
1 cup sugar
2 teaspoons vanilla
2 cup shredded carrots 
2 tablespoon Crystallized ginger finely chopped. Save some unchopped ginger for garnish too.

The How To
Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and Chinese five-spice powder and set aside.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla, chopped crystallized ginger and carrots.

This was the first time I used my food processor as a grater and it worked out well.

Fill the cups 3/4 full. Bake for 18-20mins. Rotate pan half way through baking time. I checked mine after 18mins with a toothpick and they were perfect. Let cool in the pan on a wire rack for 10mins. Then remove from pan and let cool completely before frosting.

Look at the little shredds of carrots!! Yumm!!!

Ginger Cream Cheese Frosting
It's finger licking good!!!

The Goods
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoon vanilla extract or paste. ( I love using the paste, you can see the little specks of vanilla seeds)
2 teaspoon ground ginger 
3 cups powdered sugar

The How To
In a large bowl, add the cream, butter, vanilla, and ginger. Blend the ingredients starting out on slow speed working up to medium-high speed (you don't want the stuff flinging out of the bowl!!) for about 3mins or until creamy consistency is reached.

Slowly adding the powdered sugar one cup at a time.

Now taste your amazing creation and frost those cupcakes!!!! Don't forget the crystallized ginger this will seal the deal.

Up Next...
HOT Chocolate Cupcakes