This last month has been super crazy, filled with exciting travel, a fabulous wedding, and nonstop working between. And sports have been taking up a lot of my time…. the Kansas City Royals went to the World Series! In honor of the boys in blue, I made some Royals Cupcakes! Despite the heartbreaking loss in game 7, they made Kansas City proud and have renewed our faith in KC sports. Brown sugar smells like fall to me – cookies, oatmeal, winter cakes. This recipe is very simple and can easily be whipped up at the last minute for any of your fall events. I am so excited about the photography below as well. I took these pictures with my new Canon Rebel that my wonderful husband got me for my birthday!
Continue reading “Brown Sugar Cupcakes”
We had an extremely successful wedding last Saturday and were delighted to be a part of Allison and Tyler’s beautiful day! The reception was gorgeous, the food by On the Square in Tarboro, NC was absolutely wonderful. And I don’t think these cupcakes could have been any better! This wedding project definitely required some R&D. I have experimented with many cake recipes. I have found the absolute perfect recipe to make a giant cupcake cake topper for weddings or bridal showers. For cake molds like the Wilton 2105-5038 Giant Cupcake Pan it is best to use a denser cake like pound cake. This lemon pound cake is exquisite and perfect for weddings, bridal showers and summer parties! Using this giant cupcake mold is actually super easy. The key is adequate butter and flour.
This cake is insanely good on its own (or with a lemon glaze) but I frosted this with the Robicelli’s French Buttercream for the wedding. I honestly had to troubleshoot this buttercream a little bit and there were a few moments of panic. I had the buttercream in the fridge for a few hours which is what started off the trouble, I then added the mascarpone which I think broke the butter cream. Lots of whipping with the kitchenaid and one stick of thinly shaved cold butter later, and we were back in business. Below you will find a recipe that makes two 1 pound loaf cakes. This recipe easily filled the Wilton giant cupcake pan.
Lemon Pound Cake
2 sticks unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
Zest of 6-8 large lemons
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/4 cup lemon juice
3/4 cup buttermilk
1 tsp vanilla extract
Preheat the oven to 350 degrees. Grease and flour your two loaf pans or the giant cupcake pan. Be generous and make sure every surface is coated.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar for 5 minutes. It should be very light and fluffy. Add the eggs one at a time while mixing on medium speed.
Sift together the flour, baking powder, baking soda, and kosher salt, set aside. In a measuring cup mix together 1/4 cup lemon juice, 3/4 cup butter milk, and vanilla. With the mixer running on low, add in the flour mixture and buttermilk mixture, alternating. Begin and end with the dry mixture.
Pour the batter into your prepared loaf pans or giant cupcake mold, smooth the tops with a knife. Bake for 50-60 minutes. Use a sharp knife (or your thermapen thermometer if you have one) to make sure the cake is done all the way through. You may need a few extra minutes if using the giant cupcake mold.
Recipe adapted from Smitten Kitchen.
The month of May has been completely filled with fun and travel. Do not fret over the infrequent posts. The Bubbly Kitchen has not been resting on its laurels. In fact we have been quite productive this month. But I have also spent a lot of much needed time laying on the beautiful beaches of North Carolina. In fact, this month we have basked in the sun on 4 new beaches, explored numerous coastal towns, and visited three lighthouses. If you are planning to visit coastal North Carolina, which you obviously should, look forward to a new series on bubblykitchen.com: Where to go, what to do, and of course dining in coastal NC.
Our patio container garden is absolutely thriving! I attribute it’s success to the fabulous growing conditions of eastern NC. Although the patio only gets partial sun, things are looking great. We are growing tomatoes, green, yellow, and red bell peppers, jalapenos, cherry tomatoes, basil, and green beans. I think we are going to have a pretty fruitful crop, especially with the peppers. My plan is to try my hand at canning this summer and hot pepper jelly is at the top of my to-do list.
Bubbly Kitchen’s first wedding is coming up this weekend and I am so excited! I am starting preparations today and have a number of recipes to share with you. I cannot wait to share the pictures of the 125 cupcakes and giant cupcake topper!
Mardi Gras has to be one of the best holidays. It is all about eating delicious food, drinking, and celebrating. There is no stress of traveling to see family, no dry turkey meat. Just cocktails and cake! All over the internet there are blogs posting the best mail order king cakes. You do not need to mail order a king cake. Make these super cute cupcakes and hide a plastic baby in one. I know, I know, these are not the right color of sprinkles. But these are the colors I had, use what you have! You can start having parties with this king cake on January 6th. The king cake season actually starts on January 6th, the twelfth night of Christmas, and goes until Mardi Gras. So tomorrow is actually the last day of the season! Yes, you have been missing out. It is tradition to bake these cakes for parties and the person who finds the baby in their piece bakes the next cake and/or throws the next party. So bookmark this for next year and have more parties with king cake. These are actually similar to coffee cake and I think would be a great brunch dessert as well.
Continue reading “King Cake Cupcakes”
This recipe changed the way I think of cupcakes I made these and I could not amazon prime the book, Robicelli’s: A Love Story, with Cupcakes, fast enough! You should absolutely buy this book as soon as possible, it will change your life. I think its obvious how amazing these cupcakes are, just look at the name. I made some adaptations here, my recipe produced 20 cupcakes, I only needed 2/3 of the French Buttercream. But I used the same amount of vanilla and peanut butter and it was perfect. I actually completely forgot about the ganache the first time I made these. They were still amazing but I think the ganache really adds something to the crunchy topping. Definitely use only the best cocao powder, I recommend Valrhona Cocoa Powder.
Continue reading “Peanut Butter Pretzel Cupcakes”