Paula Deen’s Crab & Asparagus QUiche Breakfast Cupcake

I wasn’t going to make another thing this weekend until I stumbled upon these beauties from Paula Deen’s website. So…. Here’s the link to the recipe. I’ll be at Publix in the morning.

Chick Magnet & 2 Bite Butterflies for Easter Cupcakes

Happy Easter! We’ve been making Easter Baskets and baking up an Atlanta Storm. These cupcakes come from the same vanilla cupcake batter. The chick magnet cupcake is a standard size cc with a dollop of my keylime cream cheese icing with a yellow peep on top of the dollop. My younger sister isn’t a fan of icing, but loves cake. She was our muse for the Chick Magnet Cupcake

These 2 Bite Butterflies recipe was given to us by my friend Cathy. We decided to make 2 bites, because Easter is one of those holidays where you can lose a tooth, if you’re not careful. Our butterflies are made from yogurt covered pretzels (Krogers have then on sale for $1.99 a box) and pastel almond M & Ms. Same Key Lime Icing. We had to refrigerate these puppies. The size is a hit. My mom ate them with two bites. pretzel and M &M included. Really.

If you want to do these with your kids. I prefer homemade batter with Swan Cake Flower,  Clabber Girl, etc, but for sake of time sift Pillsbury Butter Cake Mix (Kroger has it for $1 this week). Sift very well. Very well. Follow directions, but mix  liquids first then add in dry mix one cup at a time. Add some Wesson Canola oil or olive oil to your batter  ala Paula Deen. Cupcake will melt in your mouth.

Enjoy!

Girlee and Mom

What we Been Up to at Cupcake South

We’ve been prepping for spring cupcake madness and cake pops. yep. we’ll begin featuring them in time for St. Patrick’s Day.

Above Selah is piping our Strawberry Cheesecake Buttercream Icing on her Vanilla Cupcakes. 

This past weekend I created a strawberry and red velvet birthday cupcake fantasy for a special bride to be.  Hope to see you around Atlanta or somewhere in the South. Tomorrow morning I will be in Macon.

More New Year’s Eve CUpcakes

I found some cutelicious cupcakes I had to feature. So if you’re out shopping for New Year’s Eve goodies, here is some inspiration.

Cupcakes Take the Cake’s Ball Drop Cupcakes

Hoosier Homemade New Year’s Cocktail Cupcakes

 

Low Fat Strawberry Champagne New Year’s Cupcakes

Courtesy of DC Cupcakes and Oprah.com

Servings: Serves 12

Ingredients

Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per champagne flute)

• 1/2 cup fresh strawberries , diced
• 1/2 Tbsp. good Champagne (sweet rose Champagne suggested)
• 2 1/2 cups flour , sifted
• 2 1/2 tsp. baking powder , sifted
• 1/4 tsp. salt
• 4 Tbsp. (4 ounces) unsalted butter
• 4 Tbsp. unsweetened applesauce
• 1 1/4 cups sugar
• 1 1/2 cup zero-calorie sweetener (e.g., Splenda)
• 2 large eggs , at room temperature
• 2 1/4 tsp. pure vanilla extract plus seeds from 1 vanilla bean
• 1 1/4 cups skim milk , at room temperature

Champagne Buttercream Frosting

• 16 Tbsp. (8 ounces) unsalted butter
• 4 cups confectioner's sugar , sifted
• 1 tsp. skim milk
• 1 tsp. pure vanilla extract
• 1/8 tsp. salt
• 1/2 cup good Champagne (sweet rose Champagne suggested)

Strawberry Layer

• 24 fresh strawberries
• 1 cup good Champagne (sweet rose Champagne suggested)

Chocolate Ganache

• 2 cups high-quality dark chocolate

Directions

For Serving:
12 glass Champagne flutes
12 long spoons
12 indoor-safe sparkler candles
Step 1: Baking the Mini Strawberry Champagne Cupcakes

Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Mix in applesauce slowly.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all the paper baking cups from the cupcakes at this time.
Step 2: Making the Champagne Buttercream Frosting

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
Step 3: Preparing the Strawberries

Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.
Step 4: Melting the Chocolate Ganache
Break the dark chocolate into small pieces. Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the dark chocolate pieces in a medium glass bowl over the saucepan and melt slowly. Stir occasionally until the chocolate is completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the melted chocolate into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)
Step 5: Assembling Layers in Champagne Flutes
Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries and a drizzle of chocolate. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of melted chocolate.
Step 6: Serving

Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!

Christmas Cupcakes Galore

This year we made red velvet cupcakes for Christmas and topped them with Gingerbread Women and Houses. Would love for me to share your cupcakes on my facebook page. www.facebook.com/dee.stewart.  In the meantime here are some of my favorite Christmas cupcake pics I’ve seen online.

Brandied Mincemeat Cupcakes From Kuidaore

Hello Cupcake's Maple Brown Pecan

Chocolate Indulgence Santas by Viva La Cupcake

 

 

Love Bakery

 

Southern Vogue who has all the Christmas cupcakes in the world by the looks of this  great pic of her Cupcake Exchange Party.

Pumpkin Patch Cupcakes

Courtesy of Duncan Hines

Happy Thanksgiving!!

Ingredients:

• 12 Duncan Hines® Moist Deluxe Spice cupcakes baked in orange paper liners
• 24 mini Duncan Hines Moist Deluxe Spice cupcakes baked in white paper liners
• 2 pieces green licorice twists (e.g. Twizzlers rainbow twists)
• 1 can (16 ounces) plus 1 cup Duncan Hines Creamy Home-Style Classic Vanilla Frosting
• Orange food coloring
• 1 cup orange decorating sugar
• Green licorice laces (e.g. Kellogg's Fruit Streamers, Watermelon Madness)

Baking Instructions:

1. Cut the licorice twists into 3/4 inch pieces to make the pumpkin stems. Tint the vanilla frosting orange with the food coloring. Tint 1/2 cup of the orange frosting a darker shade of orange with more food coloring. Spoon the darker orange frosting into a ziplock bag; set aside.
2. Place orange decorating sugar into a shallow bowl. Spread the orange frosting on top of the cupcakes mounding slightly in the center. Starting on the edge, roll the cupcake tops in the sugar to cover completely.
3. Use a wooden skewer to mark the ridges in the tops of the cupcakes. Starting in the center or slightly off center, lightly press the skewer over the cupcake tops to create 5 to 6 indentations. Snip a very small corner (1/16 inch) from the bag with the darker orange frosting and pipe lines of frosting in the indentations on top of the cupcakes. Insert the cut green twists for the stems and add the green laces, trimmed into shorter pieces, to make the tendrils.