Coconut Rum Cupcakes

Cupcakes

Follow the instructions on the box for the egg white recipe. Only use one cup of water and 1/3 cup of coconut rum. 

Icing

1 stick Unsalted Butter (soft)

1/2 teaspoon Vanilla

1 oz Milk

1 oz Malibu Rum

4 cups of Confectioners Sugar

*Mix soften butter and vanilla on low for one minute

*Continue mixing on low and add milk and rum

* Gradually add the confectioners sugar

TIP: to get butter soft I sit it out 2 hours before use

Check out my new Site!!

Add caption

Chocolate Champagne Cupcakes

I have a friend at work leaving us for ten months to participate in Net Ministries, so I asked her what kind of cupcakes she would like. She wanted chocolate, I added the Champagne because she likes drinking. A inside joke at work.  For the cupcakes follow the recipe on the box, except to use champagne instead of water. The extra dry gave it a bitter kick to the chocolate, so I wanted a simple but not plain icing. 

For the icing I kept with my stick of butter, one package of cream cheese, a teaspoon of vanilla, and regular box of powder sugar. I added lots of red food coloring and 4 tablespoons of maraschino cherry juice. For the best advice slowly add the cherry juice to your liking. It is still a work in progress, maybe next time I will only use half of the cream cheese. 

Cherry Cream Icing

1 Stick of butter

8 oz. cream cheese 
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 tablespoon maraschino cherry juice
4 cups powdered confectioners sugar (I ended up using a whole one pound box)
1 Tablespoon  heavy whipping cream 
Red Food Coloring 

*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add extract, maraschino cherry juice, and drops of coloring (I wanted it very red)
*Add powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

DYI Pastry Bag

Since I am just a beginner in baking and decorating I have no proper training on icing. I wanted to get fancier with my icing for my Strawberry Lemonade Cupcakes. I normally use a zip lock gallon bag and cut a corner and put a big dollop in the middle and flatten. This time I made a pastry bag using the zip lock and adding the tool to the corner. I stuck it inside and used clear packing tape to seal around! 

Tips: After you get all the air out of the bag, zip lock it, then fold about one inch and use packing tape. This way you won't have any icing leak out. 

Tip: Squeeze all icing to one size and tape the empty part of the bag for easy holding! 

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes!

I was trying to get rid of the Strawberry Daiquiri Mix and what is better in the summer then Strawberry Lemonade?! Even our wedding cake interior flavor was strawberry lemonade! I followed the egg white recipe on the box. With one box, instead of water I used the strawberry daiquiri instead of the water. With the other box, instead of water I used lemonade and a teaspoon of lemon extract. To get some more yellow color I of course added yellow food gelatin. I filled the cupcakes about 3/4 full with the strawberry cake mix. Then I used a large spoon (not serving size) to top with the lemonade cake mix (See images below).  

This is how they turned out! I liked how the pink peaked through! 

I could not decide on what to do for the icing- stick with just strawberry or lemon? So I ended up going with both and making my own recipe! 

Strawberry Lemon Cream Icing Recipe

1 Stick of butter
8 oz. cream cheese 
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoon lemon extract  
1 1/2 teaspoon strawberry diaquari mix
4 cups powdered confectioners sugar (I ended up using a whole one pound box)
1 Tablespoon heavy cream, heavy whipping cream or milk
Hot Pink Food Coloring Gel


*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.

*Add extracts and drops of coloring (I didn't want to make it too pink)
*Add powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream 
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Stay Tuned for Strawberry Lemonade Cupcake

Check back soon for my strawberry lemonade cupcakes! Still deciding on the icing!