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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.

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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 Desserts (3)

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!

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!