May's Lessons

If there is one thing the month of May taught me it was that doing some daily for 30 days is hard and with life its almost impossible. Especially when it isn't simply posting your thoughts of random facts on a blog but actually completing a task. The goal of this month was to get out of my rut and try something new and stick to a goal, but in the process of doing that I did some self discovery of another type. I don't like having to do something every day! I don't like feeling pressured into completing a task and when overwhelmed with life and work I simply start to shut down. So in the middle of May I chose to end my challenge (my stomach has thanked me) and take some much needed R&R instead. I became addicted to the Vampire Diaries...any fans can understand that allure...I mean Damon, how can you not fall for his bad guy act! I drank an excessive amount of tea (David's tea is my addiction of choice) and truly did nothing.

So for the month of June I have decided not to force a daily post or weekly blog update but an unplanned posting of whatever life throws my way...no point in boring you with daily drama for no reason :) But expect frequent updates of the fun adventures I am sure to take with my amazing boyfriend, ridiculous dog (she's a cute 'little' 3yr old black lab border collie), my best friend and family! the most memorable for the month being my birthday!!! Stay tuned for my trip to Mexico with my best friend at the end of the month for my 21st birthday! Getting in shape for that bikini clad trip is definitely a priority this month...but my brother did just pick up kettle bells for me so we shall see how that plays out. I have heard it is quite intense, any avid kettle bells enthusiasts wanting to share some tips on proper technique?

Everyday is a new day and everyday I plan on living to the fullest, so back to my Daydreamer tea and Vampire Diaries for a perfect end to a very busy month! :)

Cupcake Fourteen

Red Devils Food Cupcake...the cupcake choice of the wicked? The cupcake itself if tasty enough to be classified as a sin...but the thought of icing made with sour cream is kinda weird! But if you can get past that thought then I guarantee you you won't be able to stop at one! Unless you have some freaky self control superpower...I should probably work on that skill this month!

Red Devils Food Cupcakes and Sour Cream Chocolate Frosting

Ingredients...
- 1 1/2 cup flour
- 1 1/4 cup sugar
- 1/2 cup cocoa
- 1 tsp baking soda
- 1 tsp salt
- 2/3 cup shortening
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp red food colouring
- 2 eggs

Mix flour, sugar, cocoa, baking soda and salt. Add shortening, buttermilk, vanilla, and food colouring. Beat for 2 minutes at medium speed. Add eggs and beat for 2 minutes. Bake at 350F for 20 minutes or until toothpick inserted comes out clean

Icing...
- 8 oz. semisweet chocolate
- 1 tsp espresso powder
- 1 cup sour cream
- 1/2 cup honey
- 1/2 tsp vanilla

Melt chocolate and espresso in metal bowl set in simmering water. Let cool while mixing sour cream, honey, and vanilla in separate bowl. Fold chocolate slowly and stir well until blended.

Cupcake Thirteen

I made a half batch of these since the thought of figs kinda grossed me out and I am not going to lie I didn't try a single one...I took them to work and guilted others into eating them (which turned out not to be that hard). But since I never actually tried these if someone does, let me know what you think of them!

Sour Cream Fig Cupcakes with Cream Cheese Frosting

Ingredients...
- 1 cup flour
- 1/2 tsp baking soda
- pinch of salt
- 1 stick butter
- 1 cup sugar
- 1 egg
- 1/4 tsp vanilla
- 1/2 cup sour cream
- fig jam or preserves

Mix flour, baking soda, and salt. In a separate bowl cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Stir in sour cream. Add flour mixture. Fill cupcake liners 1/3 full. Place a spoonful of fig jam in the centre. Cover with butter, bake at 350F for 20 minutes or until inserted toothpick comes out clean.

Icing...
- 4 oz cream cheese
- 1/2 stick butter
- 1/2 lb confectioners sugar
- 1/2 tsp vanilla

Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy.

Cupcake Twelve

Mmmm mmmm mmmm...carrot cupcakes! These cupcakes are in my top five! I just love that I can eat so many of them and still feel healthy cause there are carrots in them!

Carrot Cupcakes with Cream Cheese Frosting

Ingredients...
- 1 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 8 oz. can crushed pineapple
- 2 cups of grated carrots

Mix ingredients together. Bake at 325F for 35 minutes or until inserted toothpick comes out clean.

Icing...
- 4 oz. room temperature cream cheese
- 1/2 stick butter
- 1/2 lb confectioners sugar
- 1/2 tsp vanilla

Mix ingredients together by hand. Once blended, whip with an electric mixer till fluffy

Cupcake Eleven

Ganache...you are just a weird word. Good thing you don't taste as weird! More chocolate...this months has turned out to be a chocolate lovers delight. Too bad my cupcake testers are not that big of chocolate fans :(

Chocolate Cupcakes with Chocolate Ganache and Cream Filing

Ingredients...

- 1 cup flour

- 1/2 cup unsweetened cocoa

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1/2 cup butter

- 1 cup sugar

- 1 tsp vanilla

- 1 egg

- 3/4 cup milk

Mix flour, cocoa, baking soda/powder, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternatively while still mixing. Pour into lined cupcake pan. Bake at 350F for 20 minutes, or until toothpick inserted comes out clean. 

Icing...

- 3/4 cup chocolate chips

- 1/4 cup heavy cream

Melt chocolate and cream in metal bowl set in simmering water. When smooth, spread on top of cupcakes.

Filling...

- 1 stick butter

- 2/1/2 cups icing sugar

- 1/4 cup milk

- 1/2 tsp vanilla

- a dash of almond extract

Beat butter until smooth. Add sugar, milk, vanilla, and almond. Beat until spreadable, use knife to cut a cone-shape from the top of the cupcake. Trim the bottom, fill hole with cream and cover the remainder. 

Cupcake Ten

If you like apples and caramel you'll like these cupcakes! Just go easy on the caramel or you'll be riding a sugar high for quite awhile! 

Apple Cupcakes with Caramel Frosting

Ingredients...
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of cloves
- 1 cup sugar
- 1 egg
- 1/4 cup oil
- 2 cups peeled, cooked apples

Mix flour, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, beat together sugar, egg, and oil. Add apples. Add flour mixture and beat until smooth. Bake at 350F for 30 minutes or until inserted toothpick comes out clean.

Icing...
- 1/2 stick butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla

Melt butter, sugar, and cream in saucepan over medium heat. Bring mixture to a boil and reduce to a simmer. Continue cooking and stirring for 5 minutes. Remove from heat and add vanilla. Frost cupcakes when cooked.

Cupcake Nine

Mango cupcakes...just weird to me. Cupcakes are supposed to be chocolate or vanilla or banana and covered in sprinkles...but mangoes! It just isn't right, well as it turns out it is so right!

Mango Cupcakes with Buttercream Frosting

Ingredients...

- 1 cup flour

- 1 tsp baking powder

- 1 tsp baking soda

- 1/4 tsp salt

- 1/ 4 cup oil

- 1/2 cup sugar

- 1 tsp vanilla

- 1 egg

- 1 cup mango pulp

- 1/4 cup water

Mix all ingredients together. Beat with electric mixer until well-blended. Bake at 350F for 2 minutes, or until toothpick comes out clean. 

Icing...

- 1 stick room temperature butter

- 2 1/2 cups icing sugar

- 1/4 cup milk

- 1/2 tsp vanilla

- dash of almond extract

Beat butter until smooth and creamy. Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency. Add additional sugar if needed. Frost cupcakes. 

Cupcake Eight

Chocolate Cupcakes with Mint Marshmallow Frosting

Ingredients...
- 1 cup flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 3/4 cup milk

Mix flour, cocoa, baking powder and soda, and salt. In a separate bowl cream butter and sugar on medium speed until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternatively while still mixing. Pour into lined cupcake pans. Bake at 350F for 20 minutes or until inserted toothpick comes out clean.

Frosting...
- 1 1/2 cup marshmallow cream
- 1/2 stick room temperature butter
- 2 tsp peppermint flavour
- Chocolate chips

Whisk together marshmallow cream and butter. Add peppermint and mix until well blended. Spoon a small scoop on top of each cupcake, frosting will drip over edges, top with chocolate chips.

Cupcake Seven

This cupcake sounds delicious and tastes just swell as well. I love raspberry jam but any jam you like could easily be substituted into this recipe. Pictures to follow when cooled and iced

Lemon Cupcakes with Jam Filling 

Ingredients...
- 2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 stick butter
- 4 eggs
- 3/4 cup buttermilk
- 1/2 cup lemon juice
- lemon zest

Mix flour, baking powder, and salt in a bowl. In a separate bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in flour mixture and buttermilk alternatively. Mix in lemon juice and zest. Bake at 350F for 20 minutes.

Filling and Topping...
- Raspberry Jam
- Whipped Cream
- berries

After cupcakes have cooled use a small knife to cut a cone-shaped segment from the top of the cupcake. Trim off the bottom, fill the hole with jame and cover with remainder. Top with whipped cream and berries

Towel Cake

I took a break from cupcakes to make a "cake"...a towel cake. With Mother's Day approaching we did a craft night to make a personal gift for the special women in our life :) Just a few towels and some spa accessories to add onto your cake and its a cute personal gift! Follow these super easy instructions on how to roll the towels into a cake. Instead of folding it three times we folded ours in half twice to make it a taller, less fat cake. For a decorative touch we added pins to hold the rolls together instead of elastic and more pins to hold the layers together.

Front of my Towel Cake

Ingredients...
- 2 bath towels
- 2 hand towels
- 2 face cloths
-a bunch of pins

Roll the towels up following the instructional video...pin towel rolls safely in place.

Icing...
- spa themed things to attach to cake
- chocolate, perfect for every woman
- hair accessories (pinned on the very top)
- candles (one the back, not in picture)

Pin spa toppings onto cake, tuck into towels or hot glue to plate to keep everything intact during transport.

Everyones finished product!

Cupcake Six

These could be my favourite cupcakes ever! They are way better than any other banana cupcake or muffin I have ever made and the maple syrup in the icing is just amazing. So if you choose to only make one cupcake from this cupcake challenge choose these (so far anyways!). If you like them let me know (seriously...comment...its just down below!).

Banana Cupcakes with Maple Brown Butter Frosting

Ingredients...
- 1 cup mashed bananas
- 1 Tbsp lemon juice
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 stick butter
- 1 cup sugar
- 1 jumbo egg
- 1 tsp vanilla
- 3/4 cup buttermilk

In a small bowl, combine bananas and lemon juice. In a separate bowl, mix together flour, baking soda and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture and buttermilk alternatively while mixing. Beat in bananas and mix until well blended. Bake at 275F for one hour or until inserted toothpick comes out clean. After removing from oven, place in freezer for a half hour.

Icing...
- 1 stick butter
- 3 cups icing sugar
- 1/4 cup milk
- 1 Tbsp maple syrup

In a saucepan, melt butter at medium temperature until golden brown. In a bowl add butter to sugar, then add milk and syrup. Beat until smooth. Top with pecans and a sprinkle of cinnamon.

Cupcake Five

Buttermilk we meet again! This time I got the best of it, being the seasoned pro I am at making a buttermilk substitute lol! All in all not a bad recipe...but I am starting to lose interest in chocolate cupcakes already, for all you men out there yes this happens! Chocolate isn't the answer to all women's problems! But I seem to be the only one in my house eating the cupcakes and most have been chocolate so far. But try these cupcakes on for size (my tummy is sure gonna grow in size!) and let me know what you think!

Sis's Chocolate Cupcakes with Chocolate Frosting

Ingredients...
- 1/2 tsp baking soda
- 1/4 cup buttermilk
- 3 heaping Tbsp cocoa
- 1 stick butter
- 1/2 cup water
- 1 cup sugar
- 1 cup flour
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla

In a small bowl, dissolve baking soda in room-temperature buttermilk. In a saucepan, melt butter and cocoa together at a low temperature. When smooth, add water. In a separate bowl, sift together sugar, flour, and salt. Add cocoa mixture and egg and mix at low speed. Add buttermilk mixture and vanilla and beat until smooth. Bake at 350F for 20 minutes or until inserted toothpick comes out clean.

Icing...
- 1 stick butter
- 5 heaping Tbsp cocoa
- 1 lb icing sugar (so.much.sugar)
- 1 tsp vanilla
- 1/4 cup milk

In a saucepan, melt butter at low temperature. In a separate bowl, mix together cocoa and sugar. Add melted butter, vanilla, and milk and beat at low speed until mixed. Frost cupcakes generously (duh...of course)

Cupcake Four

Buttermilk...I have never bought, seen in a grocery store or used this! What a great start to a recipe, I'm confused...thank goodness it turned out to be an easy thing to substitute, or else this challenge could have ended a lot sooner then anticipated!

Red Velvet cupcakes are something I have always wanted to try and make though so it was fun to finally attempt that. I did learn that they are not as cool as I made them out to be in my head (did you know the red was just food colouring...kinda disappointing). I am not sure what I expected these cupcakes to be but it just wasn't like the cupcakes in my head. Not my favourite but a decent cupcake for a "chocolate" cupcake, plus I added sprinkles, whats not to like about sprinkled cupcakes :) Have you ever had Red Velvet cupcakes before? What did you think of them?

Red Velvet Cupcakes with Buttercream Frosting

Red Velvet Cupcakes

Ingredients...
- 1 1/4 cup flour
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp cocoa powder
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 egg
- 1 Tbsp food colouring
- 1/2 tsp white vinegar
-  1 tsp vanilla


Sift together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together oil, buttermilk, egg, food colouring, vinegar, and vanilla. While mixing at medium speed, gradually add dry mixture to wet mixture until just combined. Fill cupcake liners. Bake at 350F for 25 minutes, or until inserted toothpick comes out clean.

Icing...
- 1 stick room temp. butter
- 2 1/2 cup icing sugar
- 1/4 cup milk
- 1/2 tsp vanilla
- dash of almond extract

Beat butter until smooth and creamy. Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency. Add additional sugar if needed.

Cupcake Three

This recipe was especially interesting to me...even more interesting when it turned out tasting yummy. My grandmother is a celiac (she can't eat anything with gluten in it...that means flour). So now when she comes to visit she won't have to eat my rice crispie cake for the millionth time while the rest of us enjoy delicious new cupcake recipes. She can join in on the dessert fun, my favourite way to bond. They turn out really light and fluffy and moist making it way to easy to eat too many!


The very next day I am just about to start making whip cream and topping these yummy treats to take pictures for all of you and I find them all shrivelled in their cupcake foils. :( I am not sure how to avoid this or if gluten free secretly means they won't look very pretty...any tips on how to alter the recipe to avoid this?

My poor shrivelled cupcake liners :(

Flourless Chocolate Cupcakes with Whipped Cream

Ingredients...
- 3/4 cup butter
- 1 1/2 cups chocolate chips
- 6 eggs, separated
- 1/2 cup sugar

A litt nicer looking once covered in whip cream :)

Melt butter and chocolate in a metal bowl, set in a pan of simmering water on low heat. Stir constantly until melter, then remove from heat. Wait a few minutes to let it cool then stir in the egg yolks (IMPORTANT - let it cool or you will cook your egg yolks when you mix them in). In a separate bowl beat egg whites until they hold soft peaks. Whisk some of the whites mixture into the chocolate and then pour back into the whites while stirring gently. Fill cupcake liners and bake at 275F for 25 minutes, or until cakes look soft and toothpick comes out mostly clean.


TIP: Since there is nothing to make these rise fill these to the top so they bake into a nice full cupcake! 

Icing...
- whipped cream
- espresso powder

Plop some whipped cream on the cupcakes just before serving with a sprinkle of espresso powder on top (or sprinkles...I love sprinkles).

Cupcake Two

My Pretty Mixer! :)

Cupcake Two and already a challenge. Something you guys should know about me is when it comes to toppings or icings on baking I am a helpless fool. So for the icing to work out well on Cupcake one was a miracle. Now to challenge me with a meringue topping so soon in the game was almost cruel! I am proud to report I succeeded (therefore even the worst bakers reading this can succeed at it too) and haven't run crying from my mixer yet. Thank goodness, cause its beautiful (to me anyways! My first Kitchenaid Mixer )


Also I don't know what I would do without a reason to buy the millions of different cupcake liners I like if I stopped baking! (seriously, its an addiction...they just look so pretty at  Michaels). But this icing still isn't my favourite...I like icings I can put on and leave on the counter for everyone to eat, so I opted out on the whip cream and instead topped them with the meringue and threw them back in the oven to bake on top the cupcake. It worked out really well and they can sit on the counter now with no stress!

Eton's Mess Cupcakes: Yellow Cake with Cream, Meringue and Strawberries

Ingredients...
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup milk

Mix flour, baking powder, and salt. In a separate bowl cream butter and sugar on medium speed until light and fluffy. Reduce speed to low and add vanilla and eggs. Add milk and flour mixture alternatively while still mixing. Pour into lined cupcake pan. Bake at 350F for 30 minutes or until toothpick comes out clean.

Eton's Mess Cupcakes

Icing...
- 4 eggs whites
- 1 cup sugar
- 1/2 tsp vanilla

Beat the egg whites until they hold soft peaks. Gradually add sugar and vanilla and beat until mixture is stiff and glossy. Using knife or pastry bag, make meringue shapes on parchment or aluminum foil. Bake at 225F until shapes are crisp and firm. Frost cupcakes with whipped cream and pile with strawberries and meringue.

Cupcake One

After a long day of work this is exactly what I needed, chocolate with chocolate covered in chocolate! It couldn't get any more comforting. This is for the coffee lovers at heart though since the end product has a strong espresso taste, the cream cheese icing definitely balances it out...but consider yourself forewarned (its gonna taste like coffee!). I know the picture attached it pretty poor but what can I say...it's a cupcake challenge not a photography challenge! (Stay tuned for Sam vs. the Camera lol)

Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing...

Ingredients...

- 1cup flour

- 1/2 cup unsweetened cocoa

- 2 tsp espresso

- 1/2 tsp each baking soda/baking powder 

- 1/4 tsp salt

- 1/2 cup butter

- 1 cup sugar

- 1 tsp vanilla

- 1 egg

- 3/4 cup milk

- 1/2 cup chocolate chips

Mix flour, cocoa, espresso, baking powder/soda, and salt. In a separate bowl cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternatively. Pour into lined cupcake pan. Bake at 350F for 20 minutes or until toothpick comes out clean. 

Espresso Fudge Cupcakes

Icing...

- 4 oz cream cheese

- 1/2 tsp vanilla

- 2 cups powdered sugar

- 3 tsp cocoa

- splash of milk

Mix cream cheese and vanilla at medium speed until creamy. While beating, add sugar, cocoa, and milk gradually. Spread on cooled cupcakes with icing spatula. Top with chocolate chips or coffee beans!

The beginning of something new...

"I am in a rut" says ever woman at one point! Its an interesting concept...a rut...defined as a long deep track made by repeated passages of the wheels of vehicles. Except in this case the wheels are simply long repetitive days! This summer I decided to start changing that fact and slowly climbing out of my deep rut! Since the sun has finally started shining here in deary Alberta, and the first of the month seems like a good time to make a fresh start I started my first challenge today! The Cupcake Challenge....it seemed like a relatively easy challenge. Make 31 different yummy cupcake recipes over the span of the month and be stuffed and happy! Bonus my boyfriend will be extra happy taste testing all of these recipes! You know what they say...the way to a mans heart is through his stomach!

The only downside to this challenge starting in May is it is also time to get a bikini ready body! Stay tuned for a Core Strengthening Challenge! Gotta work off all the cupcakes I'll be eating somehow :)