Favorite Recipe: Lemon Berry Cupcakes by Pâtisserie Natalie

Hi buddies! This recipe was originally published in 2009 on this site; it's so good that it's worth revisiting. In case it's been a while, or if you have never seen this one before...enjoy!

CakeSpy note: since these headnotes were written years ago, obviously a bit out of date. But honestly, that's part of the fun: revisiting the past and reflecting on how many things have changed!

From CakeSpy: When you visit Pâtisserie Natalie, you'll undoubtedly be impressed. The pictures are simply gorgeous; the recipes are creative and sophisticated, yet unfussy. Here's a note from the girl behind the blog:

From Natalie: Hi, my name is Natalie, from Pâtisserie Natalie. I'm so excited to get to do a guest post for CakeSpy; I've been a fan for a long time. I'm a high school student from Seattle who loves photography, food styling, and baking. I've been interested in the arts since I was really little, and found my real calling through blogging. I didn't discover the food blogging world until recently. I also didn't realize how much I would love it. My blog gives me a way to share my design and creative flow with other people, as well as see other artist's work.

I started baking more seriously about 2 years ago, but it is now an addiction. Ask anyone who knows me and they will tell you I am more frequently in the kitchen then not. I absolutely cannot stay away from my kitchen aid mixer and my camera. I am self-taught in html/css coding, and do all my own graphics and layout work for my blog (CS Note: she's interested in pursuing a career in web/graphic design and photography).

I decided to make these Lemon Berry Cupcakes because as many people know, Seattle doesn't have that many sunny days during the year. Summer flavors for me are lemon and berries. Seeing as the sunny days are limited, I felt that I needed to make something that used those flavors. While I don't mind the rain at all (I love it, actually), many people are a little bummed that our summer days here are ending. With that in mind, I made these cupcakes as a sort of "summer revival." I've been working on the recipe for this lemon pound cake for a while, but I think I've finally got it. I'm often disappointed by lemon cake, as it doesn't actually taste lemony. That is not a problem for this cake at all. It's very moist and soft, which is not usually the case with pound cake. The frostings are made from raspberries and blackberries, which is why those frostings are

so

pink.

Lemon Pound Cake

• 3 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 sticks unsalted butter; softened
• 2 cups sugar
• 3/4 cup plain yogurt
• 3 tablespoons lemon zest
• 2/3 cup lemon juice
• 5 eggs

1. Preheat oven to 350 degrees F.
2. Sift together the flour, salt, baking powder, and baking soda. Whisk together in a large bowl thoroughly, and set aside.
3. In a stand mixer, beat butter and sugar until smooth.
4. In a medium bowl, stir together yogurt, lemon zest, and lemon juice.
5. Add the eggs to the butter and sugar one at a time, beating in between each addition.
6. With the mixer on a low speed, add the flour mixture in 3 parts, alternating with the yogurt mixture in 2 parts. Start and end with the flour mixture.
7. Line a muffin pan with paper liners and scoop even amounts of the batter into the cups, filling almost to the top.
8. Bake for 16 minutes, rotating the pan after 8 minutes. Once golden brown around the edges, remove from oven and place on a cooling rack for at least 2 hours before icing.

Blackberry & Raspberry Buttercreams

• 2-1/2 sticks unsalted butter; softened
• 1 teaspoon salt
• 2-1/2 cups powdered sugar; sifted
• 1/4 cup blackberry sauce
• 1/4 cup raspberry sauce

1. Beat butter and 1 cup of powdered sugar until smooth. Divide into two parts, removing half from the mixer bowl. Add the blackberry sauce to the mixer bowl, along with 3/4 cup of powdered sugar. Place buttercream in a piping bag and pipe a circle around the outer edge of the cupcake top, spiraling in towards the center.
2. In the same mixer bowl, add the remaining half of the butter and powdered sugar that was set aside. Add the raspberry sauce and 3/4 cup powdered sugar and beat until smooth. Place in a piping bag and pipe an extra dollop on top of the blackberry buttercream.

Blackberry Sauce

• 1 cup blackberries
• 2 teaspoons sugar
• 1 teaspoon lemon or lime juice

Combine ingredients in a sauce pan and place over medium heat. Stir frequently until juices from berries boil. Using a wooden spoon, crush the berries in the pan. Let boil for 2 minutes to make sauce more dense. Strain the mixture if you prefer to have smoother frostings. Cool in refrigerator.

Raspberry Sauce

• 1/2 cup raspberries
• 2 teaspoons sugar
• 1 teaspoon lemon or lime juice

Combine ingredients in a sauce pan and place over medium heat. Stir frequently until juices from berries boil. Let boil for 2 minutes to make sauce more dense. Cool in refrigerator.

Macrina Bakery's Almond Cake with Raspberries & Chocolate Ganache

You know what I love? Everything Macrina Bakery makes, that's what. And while I no longer live in Seattle, I keep track of them and their delicious recipes by virtue of their monthly newsletter. And I love to pass on what I have learned! So here's the most recent installment: Almond Cake with Raspberries and Chocolate Ganache. Here's what they have to say about it:

This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache. 

Almond Cake with Raspberries & Chocolate Ganache

For the batter:

• 1/2 cup raw almonds (skins on), toasted 
• 1-1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup plus 2 tablespoons low-fat plain yogurt, divided
• 2 large eggs
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• 3/4 cup (1-1/2 sticks) unsalted butter
• 1 cup plus 2 tablespoons sugar

For the whipped cream filling:

• 1 pint fresh raspberries (about 24 berries)
• 1/2 cup heavy cream
• 2 tablespoons sugar

For the chocolate ganache:

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/2 cup bittersweet chocolate chips

Makes 8 Jumbo Cupcakes

1. Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.
2. To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside. 
3. Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside. 
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl. 
5. Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.
6. To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top. 
7. To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools. 
8. To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry. 
9. These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days. 

Rolling in the Dough: Chocolate Chip Cookie Dough Cupcakes Recipe

You know what I love? A good cupcake. But you know what reliably makes a cupcake better, every single time? Cookie dough, of course. 

This is a fact that has been proven time and time again with cupcakes. And I must say, Harvard Sweet Boutique offers a particularly pleasant version of this always-delicious combo. In case you're not familiar with them, Harvard Sweet Boutique is (per their website) "a gourmet baking company that specializes in handmade and decadent cookies, brownies and toffee made with the finest ingredients, including rich European chocolate, pure double-strength vanilla extracts, premium grade nuts and fresh Grade A butter." They also offer gluten-free, as well as low-carb treats (I guess frosting is low-carb, right?). Oh, and they also have a Sweet-of-the-Month Club. I love that!

The chocolate chip cookie dough cupcake is neither gluten-free nor low-carb, but it is highly delicious. It's not something they sell on their site, but it's something you could make with their cookies fo' sho'! If it makes you curious about Harvard Sweet Boutique, check 'em out here.

 Chocolate cupcakes, filled with chocolate chip cookie dough (minus the eggs!), topped with vanilla buttercream and a homemade chocolate chip cookie!

Chocolate Chip Cookie Dough Cupcakes (Printable version here!)

(from Sue George, owner of Harvard Sweet Boutique)

Yields: 13 cupcakes

 Components:

-          Chocolate Cupcakes

-          Vanilla Buttercream       

-          Chocolate Chip Cookie Dough Filling

-          Chocolate Chip Cookies (use your favorite recipe)

Chocolate Cupcakes

Ingredients:

1/2 cup European cocoa powder

1/2 tablespoon instant espresso powder

1 cup boiling water

1/3 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup white sugar

2 large eggs

2 teaspoons vanilla

Directions:

1. Add cocoa powder and espresso powder to boiling water and leave to cool
2. In a medium mixing bowl, whisk flour, baking powder and salt together
3. In a large mixing bowl, cream butter and sugar with a stationary mixer or wooden spoon
4. Add eggs, dry ingredients, and cocoa power/water mixture to the butter/sugar mixture and mix to combine
5. Fill cupcake pans 3/4 of the way full and bake at 350 degrees Fahrenheit for about 10 to 15 minutes or until toothpick comes out clean
6. Cool completely on cooling rack

Vanilla Buttercream

Ingredients:

1/2 pound unsalted butter, softened

1 lb. confectioners’ sugar, sifted

1 tablespoon vanilla extract

Directions:

Combine all ingredients in mixing bowl and cream until smooth

Chocolate Chip Cookie Dough Filling

Ingredients:

1 cup of all-purpose flour

1/2 cup butter (softened and cut into cubes)

1/2 cup dark brown sugar

1 teaspoon vanilla extract

A pinch of salt

1/4 cup chocolate chips

1 tablespoon vanilla buttercream (see recipe above) or more as needed 

Directions:

1. Combine flour, softened and cubed butter, dark brown sugar, vanilla extract and salt in a stationary mixer and mix until dough forms
2. Add chocolate chips and buttercream to the dough and combine just until mixture holds together 

 Chocolate Chip Cookie Dough Cupcakes Assembly

Core each cupcake by scooping out about one tablespoon of the cupcake using a paring knife, or a cupcake corer. Put the Chocolate Chip Cookie Dough Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with approximately 1 tablespoon of filling.

Fill another pastry bag with the Vanilla Buttercream and attach a decorating tip of your choice (I recommend the star tip) and pipe a generous amount of icing on top of the cupcake. 

Garnish the cupcakes with a wedge of your favorite homemade chocolate chip cookie and enjoy! 

Baked Good of the Day: Boston Cream Cupcake, Molly's Cupcakes, Chicago

Sometimes, you just need a cupcake. 

Yesterday, I found myself in such a situation. I was taking a long walk in Chicago following my introduction to the Verizon Wireless Savvy Gourmets program, in which basically they gave me and a bit over a baker's dozen more foodie writer types a free device (the Android "Xyboard" in this case--since it was gifted to me, they've asked me to say “Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.”) to test out with our various writing/blog activities. Having tested out the device, I had already found it to be very nice for updating my website while traveling--not as cumbersome as a laptop, but with more functionality than my phone. This made me happy. 

So I was brainstorming the other ways in which this device might improve my life when I realized, "I am hungry". This happens sometimes. But lo and behold, there was Molly's Cupcakes! I haven't been to Molly's in ages, and thought it would be a great moment to try them out again. After all, a lot has happened since my last personal visit to this cute-as-a-button Chicago cupcakery and since my friend Ryan's visit. They've opened a new location in New York, for one; several of the flavor offerings were new (to me) on my visit, too.

Sashaying past the cookie dough and cake batter varieties, I settled on the Boston Cream Cupcake, a vanilla cupcake filled with custard and topped with a beautifully piped chocolate ganache.

The cupcake weighed in at $4.11, which felt slightly like a slap in the face (somehow that post-tax 11 cents above the four dollar mark just seemed a little excessive), but I really, really wanted this cupcake, so I proceeded. 

As weighty as the cost was, the cupcake was, as well. It was a solid little brick of cream-filled magic, a respectable buttery vanilla cake beautifully complemented by a turn-your-teeth-chocolatey rich ganache (oh please why can't you just hook me up to a vat of it and inject it?) and a vanilla bean-flecked custard that made me want to coo with happiness when I got my first bite with all of the flavors combined.

Sometimes it's nice to revisit bakeries from our past, and this one rewarded me with deliciousness. Though the cupcake was pricey, ultimately I have no regrets. And were I to go back in time, I'd do it all over again.

Molly's Cupcakes, locations in Chicago and New York; online here.

Baked Good of the Day: Chocolate Chocolate Chocolate Cupcake, Sugarush, Red Bank NJ

Decisions, decisions. Do you need a cupcake...or, do you need to stuff your face with at least five types of chocolate?

How about both?

You can satisfy both of these desires in one compact form by way of this mega-chocolate cupcake at Sugarush (tagline: "a Sweet Experience") in Red Bank, NJ (also home of Jay and Silent Bob). They provide this magical service wherein they will mix and match their frosting and cake flavors to create a unique taste experience just for you, and on a recent trip, I chose to experience CHOCOLATE. 

I did this by doing the following:

1. First, I chose the chocolate cake.
2. I then asked them to fill it with chocolate (thanks!).
3. Next, I requested that they top it with triple chocolate fudge frosting (thanks again!).
4. And finally, when offered a drizzle of chocolate and chocolate chips on top...well, I think you can guess what I said.

The next step was basically chocolate awesome overload. You know how sometimes such a hit of chocolatey goodness will make you feel all warm and fuzzy inside, and like taking a little nap and cuddling in the sunlight afterward? This was that sort of experience. Don't pretend you don't know what I mean.

And believe it or not, the entire thing only cost less than $4. I forget the exact amount, but it was very reasonable considering all of the bells and whistles I got. 

Experience this magic yourself: visit Sugarush in Red Bank at 37 E. Front Street, Red Bank, NJ. Online here.

CakeSpy Undercover: Philly Cupcake Company, Philadelphia

Recently, I went to a place called Philly Cupcake Company. They are a bakery specializing in...well, cupcakes. Duh. Well, they do have a few other sweets too--brownies, cookies, chocolate covered marshmallows and nutter butters, and some homemade dog treats too. They're not new--they've been there for about 3 years--but this was my first time visiting.

And I was there for the cupcakes.

When you walk in, after encountering the store's slightly creepy mascot, you encounter a line of hutches which contain the cupcakes. There's a little velvet rope and you point at what you want and the employees fetch it for you. When there is a line, it strikes me that this could be irritating, but on the day I went, there wasn't a line. 

The menu at Philly Cupcake is eclectic. They have two tiers of cupcakes: "classic" and "fancy". The classics include basic flavors such as vanilla, chocolate, red velvet, etc., and are $3. The fancy ones are a little more tricked-out (vanilla caramel cupcakes with twix bars; banana cupcakes with banana buttercream and a layer of white chocolate ganache, for example). 

I decided to start out with the basics, and went for vanilla and red velvet. Kind of the cupcake litmus test. The employee was very friendly and gave specific instructions (don't refrigerate or the cake will dry out; enjoy fresh, carry the bag in such a way so your cupcakes don't get mashed, etc). They packed the cupcakes in to-go containers, which is a nice touch.

I must say: overall, I was very impressed. The vanilla cupcake was moist and flecked with vanilla bean; the flavor was not showy but just a very good, simple vanilla. 

But the Red Velvet--I've got to say, it was standout as very good. The cocoa flavor was evident; the cake was extremely moist and rich in flavor, and the cream cheese was delightfully tangy. A fellow taster said the cream cheese frosting was a bit heavy, but I personally thought it was just right. I mean, do you really want your cream cheese frosting to be light and airy? Not me, friend.

Philly Cupcake makes a very nice cupcake--simple and unfussy, but with care taken and nice details (sparkles and pretty decorations on the vanilla; a simple but clean design on the Red Velvet). A nice showing, and I can't wait to return. 

Philly Cupcake Company, 1132 Chestnut Street, Philadelphia; online here.

Pillsbury Bake-Off Countdown: Spiced Chocolate Cupcakes with Caramel Buttercream

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Clearly, Lori Falce of Osceola Mills, PA, is sort of a genius. Because she takes a chocolate-caramel cupcake, which is already a pretty perfect food, and makes it better in her recipe for Spiced Chocolate Cupcakes with Caramel Buttercream. As she puts it: "Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting".

NOM. Here's how you make 'em.

Spiced Chocolate Cupcakes with Caramel buttercream

Makes 18 cupcakes

• 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 1/2 cup Canola Oil
• 1/4 cup water
• 1 teaspoon vanilla Extract
• 1/4 teaspoon cayenne Pepper
• 3 eggs
• 2 1/2 teaspoons ground Cinnamon
• 1/4cup granulated sugar
• 3/4 cup butter, softened
• 3/4 cup Hershey’s® caramel syrup
• 3 cups powdered sugar
• 1/4 cup heavy whipped cream, if desired*
• 18 Hershey's® Mini Kisses® milk chocolates

1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
2. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3. In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Strawberry Swirl-Peanut Butter-Brownie Cupcakes

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

 Do you like peanut butter and jelly? Do you like brownies? Do you like cupcakes?

Duh, of course you do. But why eat just one of these treats when you could eat all of them--at once?? "Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting." says entrant Amy Siegel Clifton, New Jersey. OK!

Strawberry Swirl Peanut Butter Brownie Cupcakes

Cupcakes

• 24foil baking cups
• 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 3/4cup Jif® Extra Crunchy Peanut Butter
• 1box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 3LAND O LAKES® Eggs
• 1/2cup Crisco® Pure Canola Oil
• 1/2cup buttermilk
• 1/2teaspoon McCormick® Pure Almond Extract

Frosting and Garnish

• 1package (8 oz) cream cheese, softened
• 1/4cup LAND O LAKES® Unsalted or Salted Butter, softened
• 1teaspoon McCormick® Pure Vanilla Extract
• 3 1/2cups powdered sugar
• 1/4cup Smucker’s® Seedless Strawberry Jam
• 12small strawberries, halved, if desired

1. Heat oven to 350°F. Place foil baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together condensed milk and peanut butter until blended.
2. In large bowl, beat brownie mix, eggs, oil, buttermilk and almond extract with electric mixer on medium speed 2 minutes or until blended. Spoon 1 tablespoon brownie batter into each muffin cup; top each with 1 tablespoon of the peanut butter filling. Spoon remaining brownie batter evenly over filling.
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Add jam; stir once or twice to create swirls of jam in frosting. Spoon into decorating bag or large resealable freezer plastic bag (cut 1/2-inch opening from 1 corner of plastic bag). Pipe or spread frosting on each cupcake. Garnish each with half of a strawberry. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Mini Carrot-Spiced Cupcakes with Molasses Buttercream

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Cookies? Cake? Why decide? In this brilliant Pillsbury Bake-Off finalist recipe created by Natalie Morales (no relation to the Today Show one, to the best of my knowledge!), you can "Turn sugar cookie dough into cupcakes. Really! Just add carrots and a few extra ingredients and slather with creamy frosting."

Sounds like a winner to me! This recipe makes 32 mini cupcakes.

Mini Carrot-Spiced Cupcakes With Molasses Buttercream

Cupcakes

Ingredients

• 1roll Pillsbury® refrigerated sugar cookie dough
• 1 tablespoon Unsalted or Salted Butter, melted
• 1tablespoon full-flavor (dark) molasses
• 2tablespoons milk
• 2 teaspoons Ground Ginger
• 1 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoon Ground Nutmeg
• 2 cups shredded carrots
• 1/2 cup Chopped Pecans

Frosting

• 7 tablespoons Unsalted or Salted Butter, softened
• 1 tablespoon full-flavor (dark) molasses
• 2 1/2 cups powdered sugar
• 1/2 teaspoon  Ground Cinnamon
• 2 tablespoons milk

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 32 mini muffin cups with Crisco® No-Stick Cooking Spray with Flour.
2. In large bowl, beat cookie dough, melted butter, 1 tablespoon molasses, 2 tablespoons milk, ginger, 1 1/2 teaspoons cinnamon, and nutmeg with electric mixer on medium speed until blended. Add carrots and pecans; beat on low speed just until blended. Spoon 1 heaping tablespoonful batter into each muffin cup.
3. Bake 16 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4. To make frosting, in large bowl, beat 7 tablespoons butter and 1 tablespoon molasses with electric mixer on medium speed until creamy. Add powdered sugar, 1/2 teaspoon cinnamon and 2 tablespoons milk, beat on medium speed until smooth. Spread or pipe frosting onto cupcakes. Store in covered container.

Natty Boh Cupcakes Recipe from Cake Gumshoe Jen

CakeSpy Note: This is a guest post from Cake Gumshoe Jen, who lives in Annapolis, Md., just down the road from Baltimore, the home of National Bohemian beer -- or Natty Boh. She was inspired by the adorable man with the mustache to bake these Natty Boh cupcakes for her blog, Eat. Swim. Shop. 

If you’re not from the mid-Atlantic, you may not be familiar with National Bohemian beer — or Natty Boh.

Natty Boh has a long history in Baltimore, and while it’s not brewed in the Charm City anymore, many people consider it Baltimore’s beer. And the super cute one-eyed mascot, Mr. Boh, still winks at everyone from the top of Brewers Hill. So when I decided to bake some beer cupcakes in honor of Baltimore Beer Week, I had to use Natty Boh.

I am not a beer person, but Natty Boh tastes a little like Corona to me. So I thought lime zest would work well with the beer in the batter.

I didn’t whip the egg yolks long enough because I’m impatient. But the cupcakes will be even spongier if you do. So you should.

Don’t be scared by the beer in the batter. The cupcakes just have a slight hint of Natty Boh flavor (and scent), but it’s really nice. I put a little bit of beer in the frosting, too, but you don’t have to.

FYI, it’s probably a good idea to make sure you have enough powdered sugar to make frosting before you start making the frosting… especially if it’s 11 p.m. and your neighbors are asleep.

Since these are Baltimore cupcakes, I used Duff/Charm City Cakes black fondant to make little Mr. Boh-esque mustaches. I just used a small sharp knife to cut the mustaches out, but you could make a stencil from parchment paper if you’d like. I also tried to do an eye, but it looked weird. Alas.

Of course, don't let the extra beer go to waste...

Here's the recipe.

Beer-lime cupcakes (Recipe adapted from a really old edition of the Joy of Cooking. Makes about 15 cupcakes)

• 1 teaspoon lime zest
• 1 cup granulated sugar (sift if there are a bunch of chunks in it)
• 3 large eggs, separated and at room temperature
• 1/3 cup beer
• 1 cup cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Procedure

1. Preheat oven to 350 F. Stir the sugar and lime zest together in a small bowl or measuring cup.
2. Beat the egg yolks in a medium bowl until thick and lemon-colored — this may take a few minutes. Gradually add the sugar and beat until well combined. Stir in the beer. (And wash the beaters)
3. In a small bowl or measuring cup (you can use the one you used for the sugar), stir together the cake flour, baking powder and salt. Gradually add to the yolk mixture and stir until combined.
4. Using clean, dry beaters (and a clean, dry small bowl), beat the egg whites until they hold peaks, but are still glossy. Fold the beaten egg whites into the cake batter.
5. Pour or spoon the batter into lined cake pans, filling each cup about 3/4 full. Bake for 15 minutes, or until cupcakes start to brown and a toothpick inserted in the center of one comes out clean. Allow to cool before frosting.

Beer-lime buttercream (makes just enough to frost 15-16 cupcakes, double recipe if you want to use a lot of frosting on each cupcake)

• 1 stick (1/4 cup) butter, at room temperature
• 1 1/2-2 cups powdered/confectioners’ sugar
• 1/2 to 1 tablespoon beer
• 1/2 tablespoon lime juice
• 1 teaspoon lime zest (optional)

Procedure

Beat butter and 1 cup powdered sugar together until fluffy. Add beer, lime juice and lime zest and beat to combine. Add additional powdered sugar until frosting reaches desired consistency (or until you run out, like me).

Oh Darling: Cake Darling Sweets, Seattle

You know what rules? 

Getting a surprise delivery of free cupcakes. 

And--surprise--these ones, from CakeSpy Shop geographical neighbor Cake Darling Sweets, a special-order bakery (no retail storefront) in Seattle, were also gluten-and-dairy free.

But as devoid of the usual suspects of delicious as these treats might have been, they did not taste like deprivation. In fact, they tasted downright dreamy: we enjoyed the chocolate creme and lemon custard varieties. The chocolate was dense and had a lovely crumb (sometimes chocolate vegan cakes can be crumbly, have you noticed this?); the lemon was substantial, with an unexpected but nice lightly nutty-tasting cake, and yet refreshing, with a healthy dose of sweet frosting.

And the baker, Chelsea Lauren, is adorable and a dreamer, per her site:

I've got a few secret dreams written on tiny pieces of paper kept in my pockets or in various notebooks around the house. I have a stash of super secret recipes that I have spent hours upon hours in the kitchen perfecting.

I hope to, one by one, be able to share every vegan, gluten-free cupcake and donut and cookie dream that I have hiding up my sleeve! Thanks for checking out Cake Darling - I would love to hear from you sometime!

...but these sweet dreams can be yours if you're in Seattle or beyond -- she ships! Check out the website here, and the Etsy page here.

Seeking Sweetness: Daily Sweet, Allergy-Free Funfetti Cupcakes

Photo: Elizabeth GordonIf you follow my site, you probably know a few things about me, including: I love butter, sugar, cream, flour, unicorns, and rainbows. And if there is a cake that can put all of these things together (OK, maybe not the unicorns), it is Funfetti. This cake might just be my muse, inspiring pancakes, sandwich cookies, cakelets in the toaster oven, and more.

But as it turns out, my muse-cake has also provided some inspiration for someone unexpected: Elizabeth Gordon, owner of Betsy & Claude Baking Co., a baker specializing in allergy-free treats. As she said of CakeSpy on her site in an entry that made me blush,

Mostly... I read her posts and chuckle because they are so funny and witty, drool over whatever she’s put up on Serious Eats that week and then go about my day.  It never occurred to me that one of her wheaty, eggy and dairy-ful ideas would become one of my greatest gluten, dairy, soy, nut and egg-free inspirations.  And then, over Memorial Day weekend, my kids wanted to bake, and I just didn’t feel like making something from scratch, so I let them make a Funfetti cake from a box (we were in someone else’s kitchen). 

Well, looks like this desire led to some delicious creativity, because Elizabeth dreamed up a downright delicious-looking allergy-free variation on the world's most festive cake; even though it is devoid of butter, eggs, and wheat, I'd totally hit this cake. And by that, I mean eat it.

For the full entry and recipe, visit Elizabeth Gordon's website!

Sweet Dilemma: CakeSpy Acts as Tie-Breaker in Ice Cream Cupcake Contest

Hey, remember how I got to judge (along with the lovely and amazing Nicole of Baking Bites and Naomi of Bakers Royale) an Ice Cream Cupcake Contest? You know, that one curated and put together by Scoopalicious and the Cupcake Project?

Well. We all made our declarations of our three favorites, but there was no clear winner (too many awesome entries!).

However, there were two finalists, per Stef:

As a testament to how incredible our entries were this year (check them all out if you haven't yet), there was no entry that was unanimously selected by all three judges.  However, you'll notice that the S’mores Cupcake Ice Cream Sandwiches by Stephanie of 52 Kitchen Adventures as well as the Honey Hazelnut Cupcake with Gianduja Gelato by Vivian of Vivian Macaron each received votes from Nicole (Baking Bites) and Naomi (Bakers Royale) - making them the strongest contenders.  Since Jessie (Cakespy) didn't choose either of them, we decided that she should have the tie-breaking vote to determine the contest winner. 

Now, it was a tough decision, but ultimately I had to go with the Honey Hazelnut Cupcakes with Gianduja Gelato. But I really want you to know that this was like Sophie's Choice (OK, that is excessive, but I just want you to know it was really hard). 

Congratulations to both of the finalists for bringing extreme deliciousness to all of our lives!

For the full roster of entries click here.

CakeSpy Undercover: Cako Bakery, San Francisco

If you are a bakery, and you tell me to come visit, I probably will. 

So when I was in San Francisco recently and Cako Bakery said (via twitter, natch!) “you should visit our bakery” I was all “OK”.

I hit it up with friends Phil and Matt before we went to see Tales of The City, the musical (no, really). The bakery is in an unlikely spot, sort of downtown leaning into the Tenderloin, but there it is, with a pink neon sign and cupcakes in the window. (I later learned they have a second location, too, in Japantown)

When we visited, it was about 7.30 pm but they still had a prettily stocked display. There was a big tattoed fella behind the counter who seemed slightly incongruous with his cupcake setting, but when he asked what we'd like and I said “Well, tell me, what's the best flavor?” he didn't hesitate for a moment: “Strawberry cheesecake.” And he smiled while he said it, like he had been friends with that cupcake before.

Matt had the pleasure of devouring this beauty, which had a strawberry cream cheese frosting, vanilla cake and a cheesecake filling. Like, cheesecake inside! Like whoa. Bake it in a Cake would faint.

Matt is an expert (he is friends with me, after all) and reports that the cream cheese frosting is lighter than usual, which is kind of nice; it is more whipped. The cupcake itself is dense and flavorful, a nice contrast to the light frosting. His overall thoughts: “a different kind of cupcake. I like it”.

That's enough for me to add it to my next return trip!

Cako Bakery, 211 O'Farrell Street, San Francisco; online at cakobakery.com; follow them on Twitter here.

Magic in the Middle: Truffle-Stuffed Cupcakes Recipe for Serious Eats

Chocolate cupcakes are pretty great. But there's a way to make them even better: stuff 'em with truffles. We originally got the idea from Reddit.

It's an easy and quick addition: simply drop a chocolate truffle in each treat before baking. The rewards are many. The gooey little chocolate center not only adds a decadent richness to the cake, but also keeps it deliciously moist.

Note: What kind of truffles? I used Godiva Gems; while I haven't tried this recipe with other truffles, I feel as if it would work well with most truffles containing a more solid filling such as ganache, coconut, or caramel (avoid liqueurs and soft or oozing fillings).

Note: With half of the batch, I took care to ensure each truffle was fully covered with batter; with the other half, I simply dropped the truffles in the center of the cup before baking. The outcome was the same with all of the cakes: the truffles would sink to the lower center of the cupcake either way.

For the full entry and recipe, visit Serious Eats!

Cake Byte: Dozen Bake Shop and Burgatory Bar Collaborate on Cupcake Shakes

In Pittsburgh, a small miracle has taken place.

A deep, dark, secret love between a cupcake shop (Dozen Bake Shop) and a burger bar (Burgatory Bar) has resulted in the sweetest baby you'll ever meet: the Cupcake Shake!

Now, the cake shake isn't necessarily a new thing. The CupShake in Utah inspired CakeSpy's own CupShake recipe on Serious Eats a while back. But this is not to take away from the awesomeness of another CupShake entering the world of sweet treats. In fact, this is news to be celebrated.

And with flavor combinations like the Chocolate Stout Cupcake Shake, it is strong motivation to get your sweet self to Pittsburgh, STAT!

Cupcake Milkshakes, available at Burgatory Bar, Pittsburgh.

Cake Byte: Full Sweetness ahead at Trophy Cupcakes in May

Talk about a totally sweet lineup! Seattle's Trophy Cupcakes has plenty of delicious to offer this month:

Mexican Hot Chocolate Cupcake (one day only, on Cinco de Mayo!): Just in time for Cinco de Mayo, our Mexican Hot Chocolate Cupcake is back for its third year! The perfect blend of cinnamon and cayenne pepper warms up this bittersweet Chocolate on Chocolate Cupcake. Available May 5th. 

Margarita Cupcakes: By popular demand, we will be featuring Margarita Cupcakes every day through the month of May! Our Fresh Lime Cupcake is full of tangy lime zest, fresh lime juice and delicious lime oil topped with Tequila and Lime Buttercream…of course it is finished with candied lime zest and sea salt! Oh my, it is good (if we do say so ourselves!). Available everyday in May.

Lemon Raspberry (one day only, on Mother's Day!): Especially for Mother's day we are featuring Lemon Raspberry…our Fresh Lemon Cupcake is topped with our luscious Raspberry Buttercream and a fresh raspberry. So yummy and so pretty and definitely mom approved! Please order by Friday at 3pm for Sunday pick up.

Available at all three Trophy Cupcakes locations; for availability, directions and hours, visit their website.

Push It: PushCakes by Meringue Bake Shop, Orange County CA

Photo: Meringue Bake ShopWhen push pop meets cupcake, you get something awesome to shove in your gullet: PushCakes!

And I was the very lucky recipient of a sample package of these sweeties, made with love by Meringue Bakeshop in So-cal, which arrived on SpyStep (that's my doorstep) this morning.

Aside from some minor frosting sticking-to-the-top, the cakes arrived in fine form (and really, if you must know, I just licked it off the lid, and am pretty certain you'd do the same if nobody was looking). Also, a small circle of parchment paper would probably do the trick in keeping it from sticking.

While the push pop mechanism doesn't change the taste of cake at all, it does make it fun to eat, and if you ate it in front of someone else, it would probably make them jealous. And Kristin Ausk, the baker behind Meringue Bake Shop, makes a mean PushCake: cake layers kept moist between generous, almost mini trifle-esque layers of buttercream. Favorite flavor so far? The strawberry cheesecake, which tastes a little bit like both flavors, all at once, in a good way.

Here are the flavors that Mr. Spy and I devoured:

• Queen of Hearts (aka red velvet)
• German Chocolate
• Strawberry Cheesecake
• Sweet & Salty (salted caramel) 

...and yes, they were freaking delicious.

Want more? You'd do yourself a favor if you bought some PushCakes--do it here. And follow the baker online here.

Sugar and Spice: Chocolate Chipotle Caramel Filled Cupcakes by Fields of Cake, Maine

I think that right now would be a good time to tell you about something delicious I ate. 

The item in question? The "Vinny" (same Vinny served as inspiration for these cakes as for this art, btw), a masterpiece baked up by Carrie Fields, who you may know better by her stage name, Fields of Cake. When asked what these ambrosial morsels actually consisted of, her response was as follows:

Those yummy morsels were chocolate chipotle cake filled with Hot Damn caramel (cinnamon schnapps and chipotle homemade caramel) and toasted almonds topped with cinnamon sugar buttercream. 

The proper reaction to that, of course, is OMG. If you're in the Portland, Maine area, I suggest you look her up immediately to commission a batch; if not, she also posted the recipe on her blog.

You can find the recipe here!

For more Fields of Cake goodness, visit her site or her facebook page.

Not Tai Chi: Chai Tea Cupcakes with Pumpkin Spice Frosting Recipe from Betty Crocker Wannabe

Image and recipe c/o Betty Crocker WannabeCakeSpy Note: You know what's totally sweet? Receiving great recipes from readers. This recipe, dreamed up by Tiff of Betty Crocker Wannabe, is possibly the most delicious-sounding use of chai spice I've ever heard of: chai cupcakes with pumpkin spice frosting. As the French would say, "le nom nom nom". Here's her intro:

When I went to Nevada in December, my best friend’s daughter made me a fabulous hot drink.  It was Chai tea with pumpkin spice creamer.  I had never tried Chai before and fell in love with it!  As I was brainstorming cupcake flavors to invent, I instantly thought of a Chai cupcake with pumpkin spice frosting.  Here’s what I came up with.   Let me know what you think! (the frosting is a twist on the Perfect Cupcake Frosting recipe from Our Best Bites).

CHAI CUPCAKES & WHIPPED PUMPKIN SPICE FROSTING

CAKE:

• 2 3/4 cups all purpose flour
• 2 1/4 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. instant Chai mix (I used Spiced Mystic Chai from Sam’s)
• 1 cup real butter, at room temperature
• 1/4 cup sour cream, at room temp
• 2 cups granulated sugar
• 4 eggs, at room temp
• 3/4 cup liquid Chai tea concentrate (I used Oregon brand from Wal-Mart)
• 1/4 cup milk, at room temp

Procedure

1. Sift together the flour, baking powder, salt, and dry Chai mix in medium bowl. Set aside.
2. In separate bowl, or measuring cup, mix together milk and liquid Chai concentrate.  Set aside.
3. In large bowl, preferably a bowl to an electric mixer, beat together butter, sour cream, and sugar until smooth.  Add one egg at a time, beating until well incorporated.
4. Add the flour in three additions, alternating with the milk mixture.  Be sure to start and end with the flour mixture.   Do not over beat!
5. Divide the batter among paper lined muffin tins.  Fill each paper 3/4 full.  Bake at 350 for 20 minutes or until toothpick inserted in center comes out clean.
6. This recipe makes approximately 2 dozen cupcakes.

FROSTING: (doubled from OOB)

• 6 Tbsp. flour
• 1/2 cup milk
• 1/2 cup pumpkin spice coffee creamer
• 1 cup real butter
• 1 cup granulated sugar
• 1 Tbsp. pumpkin pie spice (THIS is what makes this frosting fabulous!)
• 2 tsp. vanilla

Procedure

1. Whisk together the flour, creamer, and  milk. Heat in a small sauce pan on medium heat.
2. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.
3. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
4. You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.
5. Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.
6. In an electric stand mixer, beat the butter,  sugar, and pumpkin pie spice for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.
7. Beat on med-high for 7-8 minutes. ENJOY!

For more of Tiff's work, visit bettycrockerwannabe.com.