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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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Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Entries in Cupcakes (21)

Monday
Jul082013

Orange Creamsicle Cupcakes

I put together this Orange Creamsicle Cupcake recipe as a guest post on Megan's lovely blog, Homemade Ginger. Make sure to swing by her blog and click around; it's filled with recipes, projects, and genuinely cute stuff all around. Love it!

You can also find the recipe below, for those viewing here. Yum!

Orange Creamsicle Cupcakes

Yields 48 cupcakes

2 ½c flour

2tsp baking powder

½ tsp baking soda

¼ tsp salt

½ c vegetable oil

1 tsp vanilla extract

1 stick unsalted butter, room temperature

1 c sugar

3 eggs

¼ c milk

juice from an orange

zest from an orange

In an electric mixer, cream butter and sugar until combined and fluffy. Add each egg, one at a time. Add oil, vanilla, orange juice, and orange 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. Once they are cooled completely, remove the center of each cupcake with a pairing knife. 

Cream Cheese Frosting

Yields enough for more than 48 cupcakes

1 8oz package of cream cheese, softened

1 stick of unsalted butter, softened

3c powdered sugar

1 tsp vanilla

orange food coloring

milk, as needed

Cream butter and cream cheese together until combined and fluffy. Slowly add powdered sugar and vanilla. Add milk has needed to get the perfect consistency. If you want to pipe the frosting, try not to loosen it too much.

Separate the frosting into two bowls, dying one orange and leaving one creamy white. Using a pastry bag and tip, pipe the white frosting into the centers of the cupcakes. Using a different pastry bag, pipe the orange frosting onto the top of the cupcakes. I piped mine with a 1M Wilton tip, but anything will really do. If you are good with an icing spatula, that would look great as well!

These are best is served within a day or two. You don’t want to let that cream cheese frosting sit around too long.

Yum! Happy Summertime!

Monday
Jul012013

Blue & Red Velvet Cupcakes

In hopes of being invited to a BBQ over 4th of July weekend, I wanted to figure out a perfect cupcake to celebrate with. It would have been easy to dye some vanilla cupcakes, but I have a few chocolate and more than a few red velvet fans around here, and I wanted to go with the majority. It's super easy, so here we go...

Red (and Blue) Velvet Cupcakes

Yields 24 cupcakes

3/4c unsalted butter, softened

1 1/2c sugar

3 eggs, room temperature

2c flour

1tsp baking soda

1tsp baking powder

1/4 tsp salt

1c milk

2tsp vanilla

2tbsp unsweeted cocoa powder

red and blue food coloring 

Preheat oven to 350 degrees and line a cupcake pan with paper liners.

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 milk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Split the batter into two bowls and add red food coloring to one, and blue to the other. The amount you use will depend on the kind of food coloring you're using. I used Wilton Icing Color from Michael's (similar to these) and about a 1/4 tsp in each bowl. Fold in color until combined, but again, try not to over mix.

Fill each liner almost half way with one color, then add the other color so each liner is 2/3 full. Try not to mix the colors too much. Bake for 15-20 minutes. Let cool completely before frosting.

Cream Cheese Frosting

Yields enough for more than 24 cupcakes.

1 package of cream cheese, room temperature

1 stick of unsalted butter, room temperature

3c powdered sugar

1 tsp vanilla

1-2tbsp milk, if needed

Cream together cream cheese and butter. Add vanilla. Add sugar one cup at a time. Once first four ingredients are combined, add small amounts of milk if too thick. 

With a large round tip, pipe frosting onto cooled cupcakes. You could add little flags made from washi tape, or red, white, and blue decorating sugars, but I choose to just stick a sparkler in mine. Because who doesn't like sparklers!?!

Here's hoping everyone has some fabulous 4th of July plans! I hope they involve BBQs, sun, and a great adult beverage or two.

Wednesday
Jun192013

Lemon Meringue Cupcakes

Even though I make cupcakes at home and rarely eat the ones I make, I still can't help but buy cupcakes if Tim and I stumble upon a cute cupcake shop. I love seeing the decor and how they frost and decorate. I also like to compare my cupcakes to what people are making on a larger scale and selling for $2-4 a pop. In most cases, I always get some kind of lemon cupcakes because I couldn't quite figure it out at home. With a little guidance from many many lemon cake recipes, here's what I came up with and are pretty darn tasty!

Lemon Cupcakes

Yields 24 cupcakes

14tbsp butter, softened

1 3/4c castor sugar (I took regular sugar and pulsed it in my food processor for a few minutes)

3 eggs

1tsp vanilla

zest of one lemon

juice of one lemon

1 1/4c milk

1/2tsp salt

1 1/2tsp baking powder

1tsp baking soda

3 1/2c flour

Lemon curd

Preheat oven to 300 degrees and line a cupcake pan with paper liners.

Beat butter and sugar until light and fluffy. Add each egg one at a time. Once combined and fluffy, add lemon zest and juice, vanilla, salt, baking powder, and baking soda until combined.

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

Fill each cupcake liner maximum 3/4 full. You want them to stay light yellow, so be sure to not overfill as the batter will touch the sides of the pan and darken. Maybe you don't care about that, that's fine too.  Bake for 15-20 minutes. After 15 minutes, keep a very close eye on them as you want them to almost be uncooked, but still set inside. You want them to stay pale on top. Let cool completely, then top with lemon curd.

Gooey Marshmallow Meringue Frosting

Yields enough for 48 cupcakes

4 egg whites, room temperature

1c sugar

1/2tsp cream of tartar

1tsp vanilla

You'll remember this recipe from the S'mores Cupcakes from two weeks ago.

Whisk egg whites, sugar, and cream and tartar in a double boiler over medium-high heat. Whisk frequently until mixture reaches 160 degrees (I used a candy thermometer). Transfer mixture into bowl of electric mixer fitted with a whisk attachment. Beginning at low speed, gradually increase speed to medium-high until stiff peaks form, about 5-7 minutes. Mix in vanilla.

I piped my frosting on with a 1M Wilton tip and then used a creme brulee torch to toast the marshmallow topping. Please excuse that in these photos, I made the mistake of not whisking the meringue enough and the peaks weren't stiff enough. But hey, you win some, you loose some. They are still quite delicious!

Adding the lemon curd is optional of course, but it definitely adds a little bite to the sweet cakes and sugary meringue. Tim actually said to me after eating one, "You know I'm a chocolate person and I think they're really good!"  So that must mean something!

Happy Baking!

Friday
Jun072013

S'mores Cupcakes

This recipe has been floating around in my brain for a while now. I love everything that s'mores have to offer. Sitting around a fire with friends in warm weather, drinking a beer and roasting marshmellows. That's quite a little piece of heaven if you ask me. These are a basic chocolate cupcake on top of a graham cracker crust and topped with a melted marshmellow frosting. They look much more complicated than they are and they are sure to impress at your next BBQ. People love these babies! Here we go...

S'mores Cupcakes

Yields 48 cupcakes

Crust:

3c graham crackers, crusted

1/4c sugar

1/4tsp salt

11tbsp unsalted butter, melted


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.

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.

For the cakes, 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, 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 crust until almost full. Bake for 16-18 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Gooey Marshmallow Frosting

Yields enough for 48 cupcakes

4 egg whites, room temperature

1c sugar

1/2tsp cream of tartar

1tsp vanilla

Whisk egg whites, sugar, and cream and tartar in a double boiler over medium-high heat. Whisk frequently until mixture reaches 160 degrees (I used a candy thermometer). Transfer mixture into bowl of electric mixer fitted with a whisk attachment. Beginning at low speed, gradually increase speed to medium-high until stiff peaks form, about 5-7 minutes. Mix in vanilla.

I piped my frosting on with a 1M Wilton tip and then used a creme brulee torch to toast the marshmallow topping. This is what impressed people mostly I think. If you don't have a torch you could top with a chocolate drizzle and some crusted graham crackers. I've read that you can't just stick the cupcakes under the broiler, so I feel like I should mention that, but that sounds like a terrible idea anyway. Just splurge and by the torch. Think about all those creme brulees and lemon meringue pies you could toast...

Looking for more chocolate creations? Try these Chocolate Mint Cupcakes, Chocolate Banana Cupcakes, or Chocolate Potato Chip Cupcakes!

Wednesday
May292013

Cake Topper

This little DIY is really simple, but also pretty freakin' cute. Sometimes you just want to decorate a dessert for a party, but happy birthday candles don't quite cover it because you aren't celebrating anyone's birthday. These cake toppers can be made in a million different ways, but here is a very easy one with bamboo scures and some fabric scraps.

Using embroidery floss or any other kind of string you have laying around, tie each end around the top of a bamboo scure. The size of the string will depend on personal preference and how big your cake is.

Cut about 10 rectangles out of fabric and cut each rectangle into a diamond. The number of diamonds will depend on how wide your string is.

Apply Mod Podge to one side of the diamond and glue the fabric onto the string. After all the fabric pieces are glued to the string, Cut off any fabric that doesn't match up when you folded them in half. And that's it!

Stick that topper into some cupcakes or a pie and you have an instant party. Or at least, your party is instantly better. Happy dessert!

PS: Those smores cupcakes are coming up later this week!