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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

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Entries in Cupcakes (21)

Wednesday
Dec042013

Chai Tea Cupcake Recipe

 

Chai tea lattes are my favorite coffee shop treat. Hot, creamy, spicey and perfect for cold mornings when I need a little pick-me-up. For other chai tea lovers out there, these are perfect for an after dinner treat (or maybe even a quick breakfast!)

Chai Tea Cupcakes

Yield 12 cupcakes

  • 2 tsp loose chai tea or 2 chai tea bags
  • If using loose tea, you'll need a fine mesh strainer
  • 3/4c milk
  • 2c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • pinch of ground cloves
  • 8 tbsp butter, softened
  • 1c sugar
  • 1 tsp vanilla
  • 2 eggs

Preheat oven to 350 degrees.

Simmer milk and tea over low/medium heat for 5 minutes or until milk is a caramel color. If using loose tea, pour mixture through a fine mesh strainer and set aside.

Beat butter and sugar until fluffy and combined. Add each egg, one at a time.

In a medium bowl, sift flour, baking powder, baking soda, salt, and spices. Add this dry mixture to the butter mixture, alternating between the dry and milk/tea mixtures. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with until 3/4 full. Bake for 15-17 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Vanilla Buttercream

Yields enough for 12 cupcakes

  • 8 tbsp butter, softened
  • 2c confectioners sugar
  • 1 tsp vanilla
  • 1 tbsp milk, as needed
  • cinnamon sugar, optional 

Begin by beating butter until fluffy, then slowly add sugar. Once combined, add vanilla and tbsp milk. If the buttercream is still too thick, add more milk in small increments.

I frosted these cupcakes with a piping bag and a large circle piping tip. Top with a pinch of cinnamon sugar and enjoy.

Break this recipe out the next time you are looking for something a little different to serve!

Tuesday
Nov122013

Bacon Maple Cupcakes

I love breakfast. Especially weekend breakfast. In my opinion, weekend breakfast deserves to be celebrated with French toast or pancakes. I wanted to take some of my favorite breakfast flavors; spicy cinnamon, sweet maple syrup, and salty bacon; all into one bacon maple cupcake. These are pretty fun, and usually a hit with bacon lovers.

Maple Cupcakes

Yields 36 cupcakes

  • 3/4c unsalted butter
  • 1 1/2c sugar
  • 3 large eggs, room temperature
  • 2 1/3c all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 3/4c buttermilk
  • 1/4 maple syrup
  • 2 tsp vanilla
  • 1/2 tsp salt

Preheat over to 350 degrees

Beat butter and sugar until fluffy. Add each egg, one at a time.

In a separate bowl, sift flour, salt, cinnamon, baking powder, and baking soda and set aside. In a measuring cup, mix buttermilk, vanilla, and maple syrup. Add dry mixture to the butter mixture, alternating between dry and wet mixtures. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with until 3/4 full. Bake for 15-17 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Maple Fluffy Glaze (with bacon)

Enough for 48 cupcakes

  • 2c powdered sugar
  • 1/2c of butter
  • 3 tbsp maple syrup
  • 2-4 tbsp milk
  • 2-3 slices of bacon

Start by beating butter until fluffy. Add powdered sugar and combine. Add syrup and then thin with milk as needed. I wanted this to be thinner than a buttercream, but not runny (hence "fluffy glaze"). I used a spoon to frost each cupcake, placing a dolop in the center of the cupcake and smooth out in a circular pattern. This is even easier with a offset spatula, if you have one.

Cook the bacon over the stove top until crispy and place on a paper towl to cool. Once cooled, sprinkle the bacon over the frosting. Ta-da! Breakfast in a cupcake!

These cupcakes are great for parties when you are looking for something fun and different to make. Just as easy as standard cupcakes, but these are a show stopper.

Yum!

Monday
Oct072013

Peanut Butter Chocolate Cupcake Recipe

In celebration of Tim's birthday weekend last weekend, I made some Peanut Butter Chocolate cupcakes for a family birthday party. Chocolate and peanut butter are a classic combination and usually, quite a crowd pleaser. Making cupcakes from scratch is really just as simple as making them from a box, but they taste a thousand times better. And this peanut butter frosting is a killer.

Chocolate Cupcakes

Yields 24 cupcakes

  • 1 1/2c granulated sugar
  • 1 1/2 sticks of unsalted butter, room temperature
  • 3 eggs, room temperature
  • 2c flour
  • 3/4c cocoa powder
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/8tsp salt
  • 2tsp vanilla
  • 1c buttermilk

Preheat oven to 350 and place liners in a cupcake pan.

Cream butter and sugar with an electric mixer until fluffy. Add eggs one at a time, Combine. Add vanilla.

In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and buttermilk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with until 3/4 full. Bake for 15-17 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Peanut Butter Buttercream

Yields enough for 24 cupcakes 

  • 1 1/4c creamy peanut butter
  • 1/2c softened butter
  • 2c confectioners sugar
  • 1tsp vanilla
  • 2 tbsp milk, as needed 

Cream together peanut butter and butter until fluffy. Slowly add sugar and vanilla until combined and there are no more lumps. Add milk as needed to thin frosting until it's smooth enought to easily pipe through a piping bag. Be carefully not to thin too much.

You can either apply frosting with an offset spatula, or pipe onto cakes. I used a large star tip to pipe these.

If you wanted to make these extra special, cut out the center of each cupcake and pipe the peanut butter buttercream into the center. Then, top with a chocolate buttercream! Easy peanut butter cup cupcakes!

Happy celebrating!

Friday
Sep132013

Cupcake Wrapper Paper Flower DIY

I have a hard time keeping real flowers around our apartment (one of the bad parts of having these cuties) so I am always looking for ways to make paper flowers. These flowers are made from cupcake liners, which I always have around the kitchen. Here's how to make the cupcake liner flowers...

For this project, you'll need Mod Podge, cupcake liners (5 per flower), floral wire, and floral tape. The supermarket sells inexpensive packs of pastel cupcake liners that would be great for this project!

This tutorial is similar to these coffee filter flowers, which has more detailed photos.

Take a piece of floral wire and fold the end into a loop. Fold each cupcake liner into fourths.

Cut the wide end of the liner into a backwards 3, turning the folded liner into the shape of a heart.

Dip the end of the floral wire loop into Mod Podge and shake off any extra. Poke the center of a liner through the floral wire and slide up towards the loop. Twist the liner around the loop and paint a small amount of Mod Podge on the twisted section.

Add another liner and repeat with all 5 liners.

Ta-da! This where things start to take practice...

Holding the flower in your hand, begin wrapping the twisted section of the flower with floral tape. The trick with floral tape is to overlap it often, since it sticks to itself. Continue down the wire until you reach your desired stem length. Cut the wire stem to length.

Place in a small vase or fun decorative jar. These are perfect for spaces that might not have any windows, like my downstairs bathroom, or to add the effect of fresh flowers without dealing with changing the water or having your pets try to eat them. You could even dye them!

Happy DIY weekend!

Monday
Jul222013

Key Lime Cupcakes

As much as I want to say this was my idea, it actually was a suggestion from a co-worker when I was trying to think up a cupcake to bring to a work function. I love citrus, and I especially love citrus in the summertime. Really, what could be better? And there is just something so special about a key lime pie. Maybe it's just that I love them and don't have the chance to eat it very often. Maybe it's the way the whipped cream is always piped onto and decorated with lime zest. Who knows. 

Once the idea was mentioned to me, I ran with it. These are a big hit. They feel like a lot of time and effort went into these, but they are actually relatively easy. Here we go...

Key Lime Cupcakes

Yields 48 cupcakes

Crust:

3c graham crackers, crusted

1/4c sugar

1/4tsp salt

11tbsp unsalted butter, melted

Cupcake:

14 tbsp butter, softened

1 3/4 c sugar

3 eggs

1 tsp vanilla

1 1/4 c milk

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

3 1/2 c flour

zest of a lime

juice from two limes

Preheat over to 350 degrees

To make the crust, mix melted butter, graham cracker crumbs, salt, and sugar until combined. Place one heaping tablespoon of crust mixture into the bottom of each liner and press down. Bake for 10 minutes.

In an electric mixer, cream butter and sugar until combined and fluffy. Add each egg, one at a time. Add vanilla, lime juice, and lime zest. Combine. In a separate bowl, sift flour, baking powder, baking soda, and salt. 

Add dry ingredients to the butter mixture, alternating between dry and milk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner maximum 3/4 full. Bake for 15-20 minutes. After 15 minutes, keep a very close eye on them as you want them to stay pale on top, but still set inside. Cool completely.

Whipped Cream Frosting (Based on this recipe)

Yields enough for 48 cupcakes

4 tbsp sugar

2 c heavy whipping cream

2 tsp vanilla

Place bowl from electric mixer in freezer for 10 minutes prior to making whipped cream.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Whisk in vanilla to combine. 

Fill a pastry bag with whipped cream and pipe frosting onto cooled cupcakes. I piped mine with a 1M Wilton tip, but any larger tip will do. Top with green sprinkles, lime zest, or just leave it simple with the whipped cream.

Because this is a whipped cream frosting, these cupcakes can't sit around too long. You probably want to keep them in a cool environment and eat them within the day. Try not to eat all of them, I dare you!

People get impressed with the graham cracker crust the most, and it wasn't even difficult! Impress your friends and family! Do it!

Looking for more citrus cupcakes? Check out these Lemon Meringue Cupcakes or these Orange Creamsicle Cupcakes