Orange S’mores Cupcakes

Hiiiiiii! For some weird reason, views on old posts are picking up, and it’s just.. well, weird. I used to host this blog on another platform and had a slightly different domain, so I don’t know why that’s happening. I migrated all of them here, so posts that were published before 2016 are a hot mess, and since I’m a little crazy OC, I went back to work on it. I’m not even halfway done with it yet. T_T

Since I have emptied out my backlog of travel posts, I’m back to making baking content [because this blog is not called ‘Adventures of Cupcake Girl’ for nothing]. The other day, we were defrosting the fridge and I realized that we’ve had overripe oranges for a while now. I checked our other supplies and found half a pack of marshmallows from when I made Chicken Boy S’mores Cookies for Valentines Day. This is usually how most of my baking sessions go, with me using whatever is available at home.

I substituted freshly squeezed orange juice instead of hot water in the recipe, to give it the orange flavor. Orange and chocolate is not a new flavor combination so I was pretty confident that at the least, it wouldn’t suck. I am linking down below a base chocolate cupcake recipe. I have the tendency to modify as I pleased, but this is the ‘base’ chocolate cupcake recipe I play with.

What was funny was that I manually squeezed each piece of orange, when we had both a juicer and a lemon squeezer at home. I only even remembered after I had already squeezed both oranges. I had three oranges at hand but only needed two oranges to get enough juice (3/4 cup). However, if I ever make this again, I would put in more oranges (maybe 1 1/2 cups of it) to make sure that the orange flavor is not overpowered by the chocolate.

I placed a marshmallow in the middle of the cupcake before putting it in the oven because I wasn’t sure what would happen and I wanted to know, okay.

I baked it for 20 minutes instead of 15. Fun fact: apparently, if you put in a marshmallow inside a cupcake, it will make it harder for you to check if it’s already done or not because your toothpick will be sticky and pick up a lot of marshmallow/cupcake batter. I initially thought that the marshmallow would stay in the middle of the cupcake but most of it melted on the top.

A bit disappointing, but Nutella makes everything better. I smeared a generous amount on top of the cupcake which did two things: it made it yummier, but it also masked the orange flavor and there was barely a hint of it upon tasting.

Good thing that I had an orange left. I thoroughly washed it, mixed Nutella and orange zest together, and topped it with more orange zest. I’m crazy about citrus.

(This turned out to be a nice photo in the end, but it was annoying to be grating the orange and having everything fall on the table instead of the cupcake haha)

The kitchen smelled a mix of freshly baked chocolate cupcakes, Nutella, and of oranges. It’s the type of fragrance I wish I can bottle up and spray on, especially on days when things don’t go my way. I’m trying to lose weight so I only had one, and made both siblings bring the rest to school. Ha!

Useful links: Bakerella’s Chocolate Cupcake Recipe

Any other ideas on what other flavors to mix with chocolate? Come on, be generous with it!

S’mores Cupcakes

When I was brainstorming for a blog name that will stick, The Adventures of Cupcake Girl (which was thought of by my brilliant life partner) was a perfect choice. I was going to start paying for my own domain and I needed something that felt pretty relevant to my blog content – and I just […]

Chocolate Cupcakes with Nutella Frosting topped with Heart Sugar Cookies

Au Revoir, Février. Bonjour, Mars!

I barely updated this blog last month, but since it’s the first day of March, might as well try to make a change in habit. 🙂

Since February was dubbed the Love month, here are photos of the Valentine treats I made for C: Chocolate Cupcakes with Nutella Frosting topped with Heart Sugar Cookies ❤ C happens to love my sugar cookies, so I packed all the rest of the sugar cookies in a cute box as well.

Time seriously flew by.. it has been an eventful two months and I wouldn’t have it any less. Only 10 months left for the year now, but then again, a lot can happen. 🙂

NYE Goodies

Happy New Year everyone! I hope everyone had a fun first day and has kept all their body parts intact. 🙂

For New Year’s Eve, mom tasked me to make sugar cookies and cupcakes for the neighbors and so I did. I also made Carrot Cupcakes with Orange Cream Cheese Frosting. 🙂

After the night’s festivities and a few hours of sleep, I was up again for another batch of cupcakes and cake making for the celebration with the family. We made Orange Cupcakes with Cream Cheese Frosting and my first kinda successful attempt at Victoria Sponge Cake. I’m not very fond of working with fresh fruits when baking but everything I had made for NYE had a fruit element. The sponge cake had blueberry jam, left over cream cheese frosting and strawberries in the middle, while it was topped with more frosting, apples, mangoes, peaches and grapes. 🙂

I do hope this sets the tone for the year, where I push my limits and try more new things! Hello, 2015! 🙂

Candyland Themed Goodies

I believe the best thing anyone can strive for is to produce something they are proud of and that is what I live by when I bake. I stand by never delivering anything substandard (of what I know). It is one of the few things I am passionate about. So when Pepper, my goddaughter, celebrated her first birthday, I was glad to be part of it. What I was not glad about was having to make a fondant cake. I do not like to cover cakes in fondant nor eat a slice of one, but I agreed because she’s my goddaughter and I have always wanted to be a good ninang. And then it had to be a 2-tier cake (10-inch and 8-inch) which I have never even attempted before. To say I was out of my league is an understatement. I swear. Having to manually roll out the fondant to cover such a huge cake almost reduced me to tears. But if my mantra for work is “I hate this. I fucking fuckety fuck hate this”, the phrase “I can do this! You can do this Teesh!” kept running on my head until I finally did!

Printed out stickers for the souvenir cupcake boxes!

Cupcake liners

Cupcake toppers – also made ones with lollipops and candies
The cake!!!

My tasks for this cake were: bake a rainbow cake, cover the rainbow cake, make all the fondant toppers on the rainbow cake, pack the cookies and bake the cupcakes. I was lucky enough to have a sister who enjoys baking, so she made all the assorted fondant cupcake toppers (colorful cupcakes, cookies, lollipops and candies), frosted the cupcakes and helped make fondant cut outs. Mom and my brother helped with the individual packaging of the cupcakes. And C honestly did so much with moral support (calming me down when I got frustrated, massaging my back, etc), and helping my sister put the cupcakes together. I had a great team with me. 🙂

Will I ever do this again though? Once you’ve produced a 10-inch and 8-inch cakes covered in fondant, 80 cupcakes with assorted fondant toppers in individual packaging, and 50 individually packed cookies – all in less than 24 hours, you end up feeling that you can do anything (but maybe not a 3-tier cake or higher in the near future haha).

[The Comeback of] Cookies & Cream Cupcakes

So another cupcake that made a comeback for C’s birthday are the ones I made also for his birthday back in 2012. I realized I never posted a behind-the-scenes kind of thing for that one, so here goes. I originally got the idea of putting in the cookies inside the cupcake that way from one of my baking idols, Bakerella.

I used my recipe for chocolate cupcakes though and simply added Cream-Os to the equation.

I had some extra batter because the existence of cookies meant you can put a little less batter in each so there.

I had my brother Tristan crush some of the cookies with a mortar and pestle. 😛

Mixed in the crushed cookies with the frosting..

I actually practice piping on the scraper before trying it out on the actual cake or cupcake.

But it got a little messy and involved a spoon, so meh.

Sniculoos Cupcakes

And I’m back with another baking related post which I know you guys all love (because if you don’t, I would have to wonder why you still follow my blog as baking has taken over MOST of my life haha). I never really sell Sniculoos cupcakes as I’m not a huge fan of the spread myself. However, I remember making a Snicker-y (not an adjective but stay with me on this) treat for C a few years back which he loved. Dad loves this spread though and we have it in a variation of flavors at home. I thought that the flavor might complement Snickers instead of Caramel so I went on with that hunch. Hihi

There were a lot of taste test that went on with the batter because I was stubborn and did not go on Google to search for Speculoos cupcake recipes. I did go to Google for this e-card though..

I really want to buy a new cupcake pan. I only have four at home and it’s such a hassle when I’m baking by bulk (TMI, anyone?).

There were some texture issues though as you can see. I have fixed the recipe already as of writing, but for C’s birthday, it had to do because I was making this a few hours before we were supposed to meet up. Sigh.

Snickers party!

Good thing the said issue was concentrated in the middle of the cupcakes as I placed a hole in the middle to put the Snickers in. The ones I’m selling though, I bake the Snickers directly inside. 🙂

And have I mentioned how my mixer broke down? Hand mixing frosting is one of the best arm workouts, I tell you.

My favorite part about making cupcakes/cakes or anything that needs something piped is.. yes, piping the frosting. Not eating, not mixing, not making fondant. Just piping frosting. 🙂

Since I cannot give any of you a cupcake, indulge yourself with the photos of the finished product below. Mehehehe

Summer Party Set

My first time to make a summer party set! It consists of a 6-inch ombre cake and 24 cupcakes – 12 of which are decorated. 🙂

Some people have a definite idea of how they want their cakes and cupcakes but although it’s tedious, having the freedom to do any design at all to fit a theme is fun too! It may be rainy now in the Philippines, but that does not mean you can’t go “Beach please!!” on your cakes and cupcakes.

Spring Party Cake and Cupcakes

One Sunday afternoon, my sister and I were bored so I modified a chocolate cupcake recipe and used dark chocolate instead. I used other ingredients as well to come up with this batter. I already had the idea of making a mini cake, hence, I poured ¾ of the batter into the jelly roll pan. Once baked, I used a small cake pan to cut out three small cake layers.

It was more bitter than sweet (and not as moist as my usual chocolate cake), and my brother who was watching in the sidelines started putting Nutella on the leftover cake. Based on how much leftover he consumed with Nutella, I decided to use it as a cake layer.

But I still needed another flavor to stand out.. hello again, blueberry jam.

Mini naked cake.

I made my buttercream a bit sweeter to balance out the bitterness of the cake. Spread a thin layer of buttercream over the cake to trap those annoying cake crumbs.

Piped rosettes on top of the cake using the white icing. Now the top of the cake is covered with mini rosettes.

I have been seeing ombre frosting everywhere, so why not join the bandwagon!

Mini ombre rosette dark chocolate cake with Nutella and blueberry frosting

¼ of the batter went to making really tiny cupcakes. I have been itching to use the tip that can pipe frosting like a grass! I forgot which tip I used to pipe the small flowers on the grass though. I used gold nonpareils to make it look like a flower. 🙂