Peanut Butter Cupcakes With Cake Banner

I've been seeing cake banners popping up all over the blogosphere. People are so creative and clever! Too bad Bill's birthday has passed this year. Around the same time, though, I found out it was my yoga instructor's birthday and was also dumbfounded how young all the yoga instructors at the studio was. When did people around me start to get younger?

Anyway, I decided to make a peanut butter cupcake because I've never made this kind before, and it's always fun to try new things. Besides, protein is good for you after a tough workout. Then I made a cake banner! After yoga class, we had a teeny tiny celebration. It turns out *two* yoga instructors had birthdays in the same week. The cake banner was a big hit. Cupcakes too.

I didn't change the recipe at all, except I sprinkled some pecans on top of it. Contrary to the recipe comments, my feedback included that they had just the right amount of peanut butter flavor, and that they're good enough to eat four at one setting! Although, in my opinion, the cupcake was just a little on the dry side.

So here are the picture! The batter was just scrumptious-looking.

I have a tendency to over fill the cupcake liners, causing them to look like muffins. Although the toothpick came out dry, the middle still sunk in, which is probably the reason they turned out a little dry.

Decorate the cupcakes and sprinkle nuts on top if you wish.

To decorate the cake stand, I added a parchment paper cutout. Outline with something round...it's useful at this point that the cake stand is also a lazy susan...then fold it in half to cut the shape. It didn't look too bad for being parchment paper! But beware, the parchment paper causes the cupcakes to slide on the stand during transportation. I lost two cupcakes that way.

Last but not least, the cake banner was set in position.

All set for a birthday party! What's your favorite birthday cake decoration?

Banana Cupcakes with Honey Cinnamon Frosting

Giving presentations is nerve-wrecking. After years of practice, I'm ok when speaking up in class or a work meeting as long as I'm seated. Once I stand up though, my brain goes blank and it takes me a lot of concentration to understand what I'm saying. It's like my mouth doesn't connect with my brain.

Then I had an idea. A really good idea. I'm going to bring cupcakes to calm my nerves. You see, by starting the presentation talking about cupcakes, I know everything will be better.

Coincidentally, I saw this recipe on NYTimes for easy homemade cupcakes and thought that's the kind of recipe for me!

I even made little flags for The Sweetness of Pie. What do you think?

The carrot cupcakes are from flour. The carrot coils are a little tricky but turned out pretty neat.

My scheme worked out...the presentation went well. The cupcakes were well-received. And the professor said he thought they even generated better discussion. Cupcakes rock!

Chocolate Cupcakes With Mint Buttercream Frosting

We're celebrating St. Patrick's Day with Mint Chocolate Cupcakes!

Remember these chocolate cupcakes? Still my favorite.

However I don't have a favorite frosting recipe yet.

This time, I tried to make whipped cream frosting and butter cream frosting. Butter cream wins with this cupcake.

Whipped cream frosting in the back; butter cream frosting in the front

I'm also using this opportunity to practicing cake decorating. This one reminds me of Bowser. It's also Bill's favorite.

My four leaf clover, still needs practicing.

Happy St. Patty's Day!

Cantaloupe Almond Cupcakes

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Ok so I made the smoothies, then I wondered, can you bake cantaloupes in a cake? Apparently, you can! I just love the color and how sweet it is. And I got Bill to eat cantaloupe (flavored cake) voluntarily. Success!

Cantaloupe Almond Cupcakes
Makes 12 cupcakes

1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 tsp almond extract
1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 tbsp honey
1/2 cup cantaloupe puree
2 tbsp almond milk

Icing:
3/4 cup confectioner's sugar
3 tsp honey
1 1/2 tsp almond milk
3 tbsp sliced almonds

Preheat oven to 375 degrees and prepare baking pan with cupcake liners (I use silicone ones). Cream butter with sugar in the mixer. Beat in the egg and almond extract. In a small bowl, mix flour, baking powder and salt. Stir into the butte mixture. Add honey in the cantaloupe puree, and pour it into the batter. Stir in almond milk. Pour into cupcake holders. Bake for 20 minutes or until toothpick comes out clean.

brilliant yellow!

Cool cupcakes on wire rack and prepare the icing. Mix confectioner's sugar, honey and almond milk together. Add sliced almonds. Scoop a spoonful on top of each cupcake.

Enjoy it with a drink and a book to sweeten your afternoon.

Have you ever baked with unusual flavors? How did it turn out?

Carrot Cake Cupcakes With Walnuts

This is a deliciously moist cake. Healthy without the frosting, decadent with it. I'm still in love with my Orange Chocolate Dream Cupcakes, so there's more orange zest in the frosting. I love the different textures between the fluffy cake, soft carrots, and crunchy walnuts.

Carrot Cake Cupcakes With Walnuts
Adapted from flour
Makes 15 cupcakes

2 eggs
1 cup packed brown sugar
3/4 cup canola oil
1 tbsp sour cream
1/2 tsp vanilla extract
1 cup plus 2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 cups shredded carrots
1/2 cup chopped walnuts

Frosting:
8 oz cream cheese, softened
6 tbsp butter, softened
1 1/2 cups powdered sugar
zest from 1 orange

Beat the eggs and brown sugar in a stand mixer until light and thick. Mix in the oil, sour cream, and vanilla extract. In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir into the egg mixture in three batches. Stir in the carrot and walnuts. Pour into cupcake liners and bake for 35 minutes at 350 degrees, or until a toothpick comes out clean from the center of the cupcake. Let cool on a wire rack.

Beat cream cheese and butter with the powdered sugar. Add the orange zest. Frost each cupcake generously. There's a LOT of frosting to go around.

Orange Chocolate Dream Cupcakes

Did I say Dream? I meant Cream for the sour cream in this recipe! But they're my dream cupcakes. These are the most delicious, fluffy, light, and everything cupcakes. All the other cupcakes I've ever made seemed dry and dense and overly sweet in comparison. Slightly adapted from Lemon Cream Cupcakes.

Orange Chocolate Cream Cupcakes

Makes 12 cupcakes

1/3 cup butter, softened

3/4 cup granulated sugar

1 egg

1/2 tsp vanilla extract

1 1/3 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 cup dark cocoa powder

3/4 cup sour cream

Frosting:

2 1/2 tbsp butter, softened (rest of the stick)

3/4 cup confectioner's sugar

zest of half an orange

1/8 tsp vanilla extract

1 1/2 to 2 tsp milk

Demerara sugar for sprinkling

Preheat oven to 350 degrees. Cream butter with sugar. Beat in the egg and vanilla. In a separate bowl, stir flour, baking soda, baking powder, salt, and dark cocoa powder. In separate batches, add the flour mixture into the butter mixture and mix. Mix in the sour cream. Fill each cupcake liner with batter two-thirds to the top. I used silicon ones because they're usable. Save the environment! Bake for 25 minutes. Cool on wire rack before frosting.

While cupcakes are cooling, make the frosting. Cream butter with sugar. Add the orange zest and vanilla. Whisk in the milk until frosting reaches desired consistency. Spread on each cupcake and sprinkle with sugar. The frosting is very sweet and fragrant with orange zests, which balances out the smooth and dark chocolate cake. These cupcakes are very lightly frosted, and they're good this way. Very very good.

I can't wait to bake another batch. If you like orange, or chocolate, or chocolate oranges, you must try these!