Hello There...

 

I'm Diana.

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

You can read more about me here.

SideNote

 

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.

Etsy Shop

Sponsors

BonLook Eyewear for women only $99 - Free Shipping

FabBetsey JohnsonSteve Madden

Oscar Blandi

Entries in Cupcakes (21)

Tuesday
May142013

Chocolate Banana Cupcakes

For as many recipes for sweets that I put together, I rarely eat any of them. I'm not a huge sweets kind-of girl, but like anyone I do have my vices. Cinnamon, pie, cookies, but not really cakes. I have to admit that I make these Chocolate Banana cupcakes all the time, I get a lot of requests for them, but I don't think I've eaten one since I came up with the recipe a few years ago. But my taste-tester boyfriend has never turned down a chocolate cupcake, so he makes sure to make sure they are up to par. And we're off....

Chocolate Banana Cupcakes

Yields 48 cupcakes

1 1/2 granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 eggs, room temperature

2c flour

3/4c cocoa powder

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt

2 tsp vanilla extract

1c buttermilk

2 bananas, mashed with a fork

Preheat over 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, 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.

With a spatula, fold in bananas.

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

Chocolate Buttercream

Yields enough for 24 cupcakes

1 stick of butter, room temperature

2 1/4c powdered sugar

1 tsp vanilla extract

3/4 cocoa powder

a few tbsp of milk

Cream butter and vanilla with an electric mixer.

Slowly add powdered sugar and cocoa powder. Add milk until buttercream is desired texture, several tbsps

Using a soup spoon or offset icing spatula, spread the buttercream on each cupcake. Place a dollop buttercream in the center of each cupcakes, then spread to the outside in a circular motion. Top with banana chips or chocolate chips.

Impress all your friends!

Need more of a chocolate fix? How about Toffee Crackers, Chocolate Mint Cupcakes, Chocolate Potato Chip Cupcakes, or Chocolate Raspberry Cupcakes.

Thursday
Apr112013

Snickerdoodle Cupcakes with Brown Sugar Buttercream

You might be sensing a pattern with all the cinnamon baked goods that find there way onto this little blog. I love spicy, warm flavors much more than chocolate. So when I'm baking for myself, I go for spice. 

These little gems are based off of my all-time favorite cookies, Snickerdoodles! And with a equally lovely brown sugar buttercream, I might actually eat the whole batch. They don't have chocolate, so you can eat them for breakfast! Here we go...

Snickerdoodle Cupcakes

Yields 24 cupcakes

2 1/2c all-purpose flour

2tsp baking powder

1/2tsp baking soda

1/2tsp salt

1/2c buttermilk

1/2c vegetable oil

1tsp vanilla extract

1 stick of butter, softened

1c sugar

3 large eggs, room temperature

2 1/2 tbsp ground cinnamon

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

Cream butter and sugar with an electric mixer until fluffy. Add eggs. Combine after each one.

In a separate bowl, sift flour, baking powder, baking soda, cinnamon, and salt. In another bowl, combine oil, buttermilk, and vanilla. Add dry mixture to the butter mixture, alternating between dry and liquid mixture. Only mix until combined so you don't over mix. Overmixing=dry cupcakes.

Fill each cupcake liner 3/4 way full. Bake for 15-20 minutes until toothpick inserted comes out clean. Let cool.

Brown Sugar Buttercream

Adapted from this recipe

1 1/2 unsalted butter, softened

1/3c brown sugar, packed

2tsp ground cinnamon

4c powdered sugar

1/2 tsp vanilla extract

1/4c milk

Cream butter until fluffy with an electric mixer. Add both sugars slowly. Add vanilla and cinnamon; combine. Add enough milk to soften the texture of the buttercream. Add in small increments so not to make it too runny. 

With the brown sugar in the mix, the frosting is not the same texture as a powdered-sugar-only buttercream. It's thicker and slightly grittier, but the flavor is killer on these little cakes.

To get fancy, fill a pastry bag with a 1M Wilton tip. Pipe enough frosting as desired. Eat.


Wednesday
Mar272013

Funfetti Cupcakes

Let's just get a known fact out of the way...funfetti is probably the best boxed cake out there. Even though I hate using boxed cakes when making from scratch takes pretty much the same amount of effort, sometimes you just need funfetti. And that's why this recipe is amazing. Funfetti from scratch!

Funfetti Cupcakes

Yields 12 cupcakes

Based off of this recipe.

1 2/3c all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1c sugar

1 stick softened butter

1 large egg

1/4c sour cream

3/4c buttermilk

2 tsp vanilla

1/4c rainbow sprinkles

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

Cream butter and sugar with an electric mixer until fluffy. Add egg, sour cream, and vanilla. Combine after each one.

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.

With a spatula, fold in sprinkles. Be careful not to overmix, as the colors begin to melt and run together.

Fill each cupcake liner 3/4 way full. Bake for 20 minutes until toothpick inserted comes out clean. Let cool.

Vanilla Buttercream

Yields enough for 24 cupcakes

2 sticked softened butter

3c confectioners sugar

1 tsp vanilla

2-4 tbsp milk

Cream butter until fluffy with an electric mixer. Add sugar slowly. Add vanilla and combine. Add enough milk to soften the texture of the buttercream. Add in small increments so not to make it too runny. 

To get fancy, fill a pastry bag with a 1A Wilton tip. Pipe enough frosting as desired. Eat.

 

Looking for more cupcake ideas? Check out Applesauce Cupcakes, Chocolate Potato Chip Cupcakes, and Chocolate Raspberry Cupcakes!

Monday
Oct152012

Recipe Card: Chocolate Mint Cupcakes

T is a complete chocolate lover and chocolate cupcakes with chocolate buttercream, he's in heaven. But I get tired of making the same plain chocolate on chocolate and these cupcakes tend to impress people. They're super easy, not any harder than a basic recipe, and pack a minty punch. Here's the recipe!

Double Chocolate Cupcakes

Makes 24 Cupcakes.

1 1/2 c granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 large eggs, room temperature

2 c all-purpose flour

3/4 c cocoa powder

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla extract

1 c buttermilk (or if using powdered kind, add 4 tbsp powdered buttermilk to dry ingredients after sifting and add 1 c water)

Andes Mints, chopped

1. Combine sugar and butter in mixer and mix until fluffy. Add eggs one at a time. (I crack mine into a small dish first to make sure there is nothing wrong with them and keep shells out.)

2. Sift dry ingredients (flour, cocoa powder, baking soda, baking powder) into a large bowl.

3. Add vanilla extract to sugar/butter mixture.

4. Add dry ingredients and buttermilk into sugar/butter in parts, alternating them but beginning and ending with the dry. Try not to over mix.

5. Fold in the chopped mints.

6. Fill cupcake tray with liners about 1/2-3/4 full and bake for 15 minutes at 350. Test with toothpick when done, should come out clean. Let cool mostly.

7. Frost and eat.

Chocolate Buttercream

Yields enough for about a dozen cupcakes

1 sticks of butter, room temperature

3/4 c of cocoa powder

1 tsp vanilla extract

2 1/2 c powdered sugar

milk, several tbsps as needed

1. Combine butter and extract in the mixer.

2. Combine powdered sugar and cocoa powder in a medium bowl.

3. Add powdered sugar/cocoa to mixer slowly. After all cups are added, I usually add milk to thin. Do this very slowly so you don't thin it too much.

4. Pipe onto cakes! I used a star tip. 

5. Decorate with little light green pearls or with the Andes mints!

These are a great cupcakes to spice up your chocolate cake route. Chocolate lover will love them, promise!

Saturday
Sep222012

Recipe Card: Applesauce Cupcakes

When I was little, we used to go to a bunch of backyard BBQs and family parties at my aunt and uncle's house. One of my favorite parts, eating applesauce cake made by my uncle's mother (we actually aren't related to my aunt and uncle, they're just family friends). It's similar to carrot cake or a spice cake, but it always comes out very moist and I love a good spice cake anyway. Here's the recipe that I scored from her years ago, and then turned into cupcakes!

Applesauce Cupcakes

Makes 12 cupcakes

1 1/2c flour

1tsp baking powder

1tsp baking soda

1tsp salt &cinnamon

1/2tsp nutmeg &ground clove

1/2c vegetable shortening

1/2c sugar

1/2c brown sugar

1 egg

1 1/4c applesauce

1. Sift together flour, baking powder&soda, salt, cinnamon, nutmeg, and ground clove. Set aside.

2. Cream together softening and sugars. Add eggs.

3. Alternate between adding dry ingredients and applesauce.

4. Fill cupcake liners 3/4 full.

5. Bake for 15-17 minutes until golden brown.

6. Frost and enjoy! (See cream cheese buttercream below.) 

Cream Cheese Buttercream

Makes enough for 24 cupcakes

1 8oz package of cream cheese

1 stick of softened unsalted butter

4c of powdered sugar

2-3tbsp of milk

1tsp vanilla

1. Cream butter and cream cheese together. Add vanilla.

2. Gradually add powdered sugar. Use milk to get to perfect consistence.

3. Use pastry bag and piping tip to pipe frosting onto cupcake. Dust with cinnamon!

4. Eat!


Enjoy!