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Chocolate Mint Cupcakes

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Get ready to sink your teeth into these homemade Chocolate Mint Cupcakes! With each bite you'll get a taste of rich chocolate-mint cake, stuffed with creamy chocolate filling and topped with silky chocolate-mint Swiss meringue buttercream.

Chocolate Mint Cupcakes on a green plate.

Chocolate Mint Cupcake Ingredients

  • All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
  • Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
  • Baking powder: is a mixture of cornstarch and baking soda. Baking powder reacts twice, when it comes into contact with liquid and when it comes into contact with heat, creating bubbles in the batter that help give the cake its structure.
  • Salt: helps bring out the flavor.
  • Boiling water: is used in this recipe to melt the chocolate. TIP: To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
  • Unsweetened chocolate: is the traditional choice for recipes that produce a bold chocolate flavor. 
  • Dutch-processed cocoa powder: is less acidic than natural cocoa powder and enhances browning.
  • Instant espresso powder: intensifies the chocolate flavor.
  • Unsalted butter: is a fat that is rich in flavor and helps determine the texture of the cake.
  • Light brown sugar: helps bring out the chocolate flavor in the cake.
  • Eggs: binds thickens and emulsifies. I always use large eggs for consistency sake.
  • Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
  • Vanilla extract: helps bring out the flavors of the cake.
  • Mint extract: gives the cake a minty flavor. TIP: Mint extract is strong. You'll only need a little.
Chocolate Mint Cupcakes on white cake pedestal.

Chocolate Filling

In a microwave safe bowl, combine the heavy cream and chocolate and microwave at 50 percent power until melted, about 2 to 3 minutes, stirring well after each minute. Stir in vanilla extract and salt. Cover the surface of the filling with plastic wrap and refrigerate until chilled and thickened, about 4 hours or overnight. 

Before using, fit a stand mixer (or hand mixer) with the paddle attachment and beat on medium-high speed until stiff, about 1 minute.

Cream and chopped chocolate for chocolate filling for Chocolate Mint Cupcakes.
Ganache for chocolate filling for Chocolate Mint Cupcakes.
Whipped completed chocolate filling for Chocolate Mint Cupcakes.

Chocolate-Mint Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
  • Melted chocolate should be slightly cooled before adding into your buttercream.
  • Mint extract is strong. Be sure to add just a tiny bit before adding more to suit your taste.

Chocolate-Mint Swiss Meringue Buttercream Trouble Shooting

  • If the buttercream looks curdled in the final stages then the butter was probably too cold when added to the meringue. Keep mixing longer until it comes together.
  • If the buttercream looks soupy but not separated, then the meringue was probably too warm when the butter was added. Place the mixer bowl in the refrigerator for 15 to 20 minutes and beat until the buttercream comes together.
Close up of Chocolate Mint Cupcakes.

Baking and Cupcake Decorating Tools

Close up of the chocolate filling of Chocolate Mint Cupcakes.

Chocolate Mint Cupcakes Baking Schedule

  • Day 1: Prepare chocolate filling.
  • Day 2: Bake cupcakes.
  • Day 3: Make chocolate-mint Swiss meringue buttercream.

Cupcake Storage

Assembled cupcakes can be stored at room temperature for 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Cupcakes can be stored in the refrigerator for up to 3 days.

Chocolate filling can be made up to 1 week in advance, stored covered in the refrigerator.

Chocolate-mint Swiss meringue buttercream is best served the day it is made, but can be stored in an airtight container in the refrigerator for up to 10 days. Before using, let come to room temperature and remix.

Close up of Chocolate Mint Cupcakes.

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The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

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Chocolate Mint Cupcakes on white cake pedestal.

Chocolate Mint Cupcakes

Yield: 24
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Homemade Chocolate-Mint Cupcakes filled with creamy chocolate filling, topped with silky Mint-Chocolate Swiss Meringue Buttercream and chocolate mint candy.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pan
  • 24 cupcake liners
  • Stand mixer
  • Spring loaded ice cream scoop, 3 tablespoon sized
  • Candy thermometer
  • Round piping tip or coupler
  • Piping bag
  • Large piping bag
  • Piping tip #827
  • Chopped chocolate mint candies

CHOCOLATE MINT CUPCAKES

  • 1 ½ cups (7 ½ ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 ¼ cups boiling water
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees)
  • 1 ½ cups (10 ½ ounces) packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon mint extract

CHOCOLATE FILLING

  • 1/2 cup, plus 2 tablespoons heavy cream
  • 4 ounces bittersweet chocolate, chopped fine
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

CHOCOLATE MINT SWISS MERINGUE BUTTERCREAM

  • 1/2 cup, plus 2 tablespoons egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 2 cups (4 sticks) unsalted butter, at room temperature, cut into tablespoon sized pieces
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon mint extract
  • 5 ounces bittersweet chocolate, melted and cooled

Instructions

CHOCOLATE MINT CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
  4. Using a 3 tablespoons sized spring loaded ice cream scoop, divide the cake batter evenly among the prepared cupcake pans and tap the pans gently on the counter to settle the batter. Bake for 15 to 20 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the centers comes out with a few moist crumbs attached.
  5. Let cupcakes cool in their pans for 5 minutes, then invert the cakes from their pans onto a cooling rack to cool completely.

CHOCOLATE FILLING

  1. In a microwave safe bowl, combine the heavy cream and chocolate and microwave at 50 percent power until melted, about 2 to 3 minutes, stirring well after each minute. Stir in vanilla extract and salt. Cover the surface of the filling with plastic wrap and refrigerate until chilled and thickened, about 4 hours or overnight.
  2. Before using, fit a stand mixer with the paddle attachment and beat on medium-high speed until stiff, about 1 minute.

CHOCOLATE MINT SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla and mint extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add the melted chocolate and mix until combined.

ASSEMBLE

  1. Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone the portion, leaving a circular disk of cake. Attach a round piping tip or coupler to a piping bag and fill with chocolate filling. Pipe about 1 tablespoon chocolate filling in to each cupcake and place the flat piece of cake on top.

DECORATE

  1. Fit a large piping bag with piping tip #827 And fill with buttercream. Pipe a buttercream swirl on top of each cupcake. Sprinkle with chopped chocolate candies and serve.

Notes

STORAGE
Assembled cupcakes can be stored at room temperature for 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Cupcakes can be stored in the refrigerator for up to 3 days.

Chocolate filling can be made up to 1 week in advance, stored covered in the refrigerator.

Chocolate Swiss meringue buttercream is best served the day it is made, but can be stored in an airtight container in the refrigerator for up to 10 days. Before using, let come to room temperature and remix.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1106Total Fat: 62gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 97mgSodium: 917mgCarbohydrates: 133gFiber: 8gSugar: 93gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Valentine's Day Pink Champagne Cake

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Indulge in a symphony of sweetness with our enchanting Valentine's Day Pink Champagne Cake! Crafted with love and adorned with layers of delicate pink champagne-infused cake, this exquisite confection is a celebration of romance and decadence.

Valentine's Day Pink Champagne Cake on pink cake stand.

Each tasty bite is full of bubbly champagne flavor. Plus, the addition of homemade vanilla bean pastry cream filling takes this festive dessert to a new level!

Three quarter angle of Valentine's Day Pink Champagne Cake on pink cake pedestal.

Pink Champagne Cake

  • Cake flour: I love baking with cake flour because of its low protein content which creates cakes that are light and gives cakes their fine crumb.
  • Baking powder: is a leavener and works when it comes into contact with liquid and when it comes into contact with heat.
  • Salt: helps round out the flavors in the cake.
  • Eggs: bind, thicken, emulsifies and leavens.
  • Granulated sugar: is perfect for cakes because it incorporates well in cake batters and dissolves easily while baking.
  • Vanilla extract: helps round out the flavors.
  • Vegetable oil: helps the cake remain moist even at cooler temperatures which gives the cake a softer crumb.
  • Champagne: gives this cake its unique flavor.
  • AmeriColor Soft Pink gel food color: the cake will not naturally be pink in color so I added 1 to 2 drops of pink food coloring to the batter.
Close up of sliced Valentine's Day Pink Champagne Cake.

Vanilla Bean Pastry Cream Filling

I recommend measuring out your filling before spreading on top. This helps keep the layers even, as well as keeps you from over filling your cake. I recommend 2/3 cup filling between the cake layers for this cake. Overfilling the cake can make your cake slide around while you're frosting and decorating your cake. For the leftover filling, grab a spoon and indulge!

Close up of sliced Valentine's Day Pink Champagne on white plate.

Champagne Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using. I typically leave my butter out on the counter 2 to 3 hours before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
  • Slowly add the champagne to the buttercream, waiting until the champagne is fully incorporated into the buttercream before adding more.
  • *Food coloring will deepen in color as it sits.*
Close up of Valentine's Day Pink Champagne Cake on pink cake pedestal.

Assembly Tips

  • Use a piping bag with a round tip or coupler attached to pipe a buttercream border around the top edge of the cake before filling.
  • Don't over fill your cake. It's better to have leftover filling than a cake that is slipping and sliding around when trying to decorate it. I recommend 2/3 cup filling between each layer.
  • I prefer to use a round acrylic disk to help achieve a super smooth finish to my cakes. If you don't have an acrylic disk, you can use a round cake circle in its place. Just make sure the cake is well chilled before carefully removing it.
  • Chilling the cake is your best friend during the assembly process. Don't skip this step.
Crumb coat step for Valentine's Day Pink Champagne Cake.

Crumb Coating

Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.

Applying buttercream on Valentine's Day Pink Champagne Cake.
Smoothing the buttercream process for Valentine's Day Pink Champagne Cake.

Decorating Tips

  • Apply a large dollop of buttercream on top of the cake and spread out evenly.
  • Line an 8-inch round acrylic disc with parchment paper and attach it with a bit of buttercream. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. 
  • Cover the sides of the cake with more buttercream and gently press a cake scraper against the acrylic disc and bottom cake board and slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. 
  • Fill in any gaps in the buttercream with more buttercream and continue to rotate the cake turntable with the cake scraper until smooth.
  • Carefully pick up the cake with one hand, over a rimmed baking sheet. With the other hand, apply sprinkles to the bottom sides of the cake. The rimmed baking sheet will help catch the extra sprinkles so you can reuse the ones that don't stick the first time around.
  • To strategically place sprinkles on the upper sides, use your finger to apply each sprinkle one at a time, being careful that your finger doesn’t touch the cake (only the sprinkle should touch the cake). If the sprinkles won’t stick to your finger, you can press your finger on to a moist towel so the sprinkle will attach to your finger. 
  • Once the bottom and sides are covered with sprinkles, chill the cake in the freezer for 15 minutes.
  • Insert a small offset cake spatula under the acrylic disc, but over the parchment paper and slowly rotate the turntable until the disc releases. Peel off the parchment paper.
  • Apply more buttercream to the top of the cake to fill in any gaps if needed and smooth the surface with a cake spatula.
  • Fit a piping bag with Wilton piping tip #1M and fill with remaining buttercream. Pipe swirls around the top edge of the cake and top with more sprinkles. 
Sprinkle process for Valentine's Day Pink Champagne Cake.
Sprinkles attached to Valentine's Day Pink Champagne Cake.

Baking and Cake Decorating Tools

Valentine's Day Pink Champagne Cake on pink pedestal.

Baking Schedule

  • Day 1: Bake cake layers and prepare vanilla bean pastry filling.
  • Day 2: Prepare buttercream, assemble and serve.
Close up of Valentine's Day Pink Champagne Cake sliced on its side on a plate.
10-Beginner-Cakes-to-Bake-NowDownload

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of Valentine's Day Pink Champagne Cake Layers.

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Three quarter angle of Valentine's Day Pink Champagne Cake on pink cake pedestal.

Valentine's Day Pink Champagne Cake

Yield: 24
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 3 hours

Homemade Pink Champagne Cake filled with vanilla bean pastry cream filling, covered in champagne Swiss meringue buttercream and bespoke sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Blue and green gel food color
  • Cake turntable with nonslip mat
  • 8-inch round cake board
  • Piping bags (2)
  • Coupler or round piping tip
  • Small offset spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Wilton piping tip #1M
  • Bespoke sprinkles

PINK CHAMPAGNE CAKE

  • 3 cups (12 ounces/339 grams) cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • 4 large eggs, at room temperature
  • 1 ¾ cups (12.25 ounces/346.5 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup (8 ounces/227 grams) vegetable oil
  • 1 cup (8 ounces/227 grams) pink champagne
  • 1 to 2 drops AmeriColor Soft Pink gel food color

VANILLA BEAN PASTRY CREAM

  • 2 cups (16 ounces/454 grams) half and half
  • 1/2 cup (3 1/2 ounces/99 grams) granulated sugar, divided
  • 1/2 vanilla bean, halved length wise, seeds removed and reserved
  • 1/8 teaspoon salt
  • 5 large egg yolks
  • 3 tablespoons cornstarch
  • 4 tablespoons (1/4 cup) unsalted butter, cut into tablespoon sized pieces

CHAMPAGNE SWISS MERINGUE BUTTERCREAM

  • ½ cup, plus 2 tablespoons egg whites
  • 1 ¼ cup granulated sugar
  • 2 cups (4 sticks) unsalted butter, cubed, slightly under room temperature
  • 2 teaspoons vanilla extract
  • ½ cup champagne

Instructions

CAKE

  1. Spray 3 8-inch round cake pans with nonstick spray and set aside.
  2. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl, sift the flour, baking powder and salt. Then whisk to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla together on medium speed for 1 minute. Reduce the mixer speed to low speed and slowly pour the oil into the mixture until combined. On low speed, add the flour mixture in 3 parts, alternating with the champagne in 2 parts, beginning and ending with the flour mixture, mixing until just barely blended. Scrape the sides of the bowl as necessary. The batter will be thin. Mix in pink gel food coloring on low speed. Use a rubber spatula to finish mixing the batter together to be sure you don’t over mix.
  4. Divide the cake batter between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached; rotating pans halfway through baking. Remove the cakes from the oven and let cool in their pans on wire racks for 10 to 15 minutes. Invert the cakes onto wire racks and let cool completely.

VANILLA BEAN PASTRY CREAM

  1. In a medium saucepan, add half-and-half, 6 tablespoons of sugar, vanilla bean seeds and salt to a simmer over medium-high heat, stirring occasionally.
  2. Meanwhile, combined the egg yolks, cornstarch and remaining 2 tablespoons sugar in a bowl and whisk until smooth.
  3. Whisk in about 1 cup of the half-and-half mixture into the yolk mixture to temper. Slowly whisk in the tempered egg mixture into remaining half-and-half mixture. Reduce the heat to medium and continue to cook, whisking constantly, until the pastry cream is thick and bubbles start to pop on the surface, about 30 seconds.
  4. Remove from the heat and remove the vanilla bean and whisk in the butter. Transfer the pastry cream to a bowl and press plastic wrap directly on the surface of the cream. Refrigerate until set, about 3 hours or up to 2 days.

CHAMPAGNE SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and champagne. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add gel food color to the buttercream a little at a time. (I used a mix of blue and green to create teal.)

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place an 8-inch cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a coupler or round piping tip and pipe a buttercream dam around the cakes edge. Spread about 2/3 cup pastry cream over the top of the cake in an even layer with a small offset spatula. (Don’t overfill the cake, or the cake layers will start sliding.) Place the second cake layer on top and pipe another buttercream dam around the edge. Spread another 2/3 cup pastry cream over the top of the cake in an even layer. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.

DECORATE

  1. Apply a large dollop of buttercream on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper with a bit of buttercream. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Cover the sides of the cake with more buttercream and gently press a cake scraper against the acrylic disc and bottom cake board and slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Fill in any gaps in the buttercream with more buttercream and continue to rotate the cake turntable with the cake scraper until smooth.
  2. Carefully pick up the cake with one hand, over a rimmed baking sheet. With the other hand, apply sprinkles to the bottom sides of the cake. To strategically place sprinkles on the upper sides, use your finger to apply each sprinkle one at a time, being careful that your finger doesn’t touch the cake (only the sprinkle should touch the cake). If the sprinkles won’t stick to your finger, you can press your finger on to a moist towel so the sprinkle with attach to your finger. Once the bottom and sides are covered with sprinkles, chill the cake in the freezer for 15 minutes.
  3. Insert a small offset cake spatula under the acrylic disc, but over the parchment paper and slowly rotate the turntable until the disc releases. Peel off the parchment paper.
  4. Apply more buttercream to the top of the cake to fill in any gaps if needed and smooth the surface with a cake spatula. Fit a piping bag with Wilton piping tip #1M and fill with remaining buttercream. Pipe swirls around the top edge of the cake and top with more sprinkles. Carefully transfer to a cake pedestal and serve.

Notes

  • Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in the refrigerator.
  • Vanilla bean pastry filling can be made up to 2 days in advance.
  • Buttercream can be made up to 10 days in advance, stored in the refrigerator. Bring to room temperature before remixing.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 204mgCarbohydrates: 34gFiber: 0gSugar: 18gProtein: 5g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Strawberry Rose Cupcakes

As an Amazon Associate, I earn from qualifying purchases.

Today, we're diving into the world of sweet indulgence with my irresistible Strawberry Rose Cupcakes. These little treats are not just a feast for the taste buds but also a feast for the eyes.

Strawberry Rose Cupcakes with rose buds and fresh strawberry slices.

Imagine the sweetness of fresh strawberries perfectly paired with the subtle, romantic notes of rose essence – a match made in dessert heaven. Whether you're a seasoned baker or a novice in the kitchen, this easy-to-follow recipe promises to bring a touch of sophistication to your baking repertoire. So, let’s gather our ingredients and embark on a baking adventure that will leave your kitchen infused with the delightful aroma of strawberries and roses.

Strawberry Rose Cupcakes on white cake pedestal.

Strawberry Cupcake Ingredients

  • Frozen strawberries: This recipe only uses the juice from the strawberries. Adding the strawberry solids to this cake batter would be too much for this delicate cake. Save the strawberry solids for another use or toss.
  • Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.
  • Egg whites: helps create structure.
  • Vanilla extract: helps balance the flavors.
  • Strawberry extract or strawberry emulsion: I prefer to use strawberry emulsion. The flavor doesn’t bake out like extracts can. Plus, the strawberry emulsion gives the cake batter a natural pink color.
  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first time is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Salt: helps bring out the sweetness in the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Overhead shot of wet ingredients for Strawberry Cinnamon Cake.
Wet ingredients
Overhead shot of dry ingredients and butter for Strawberry Cinnamon Cake.
Dry ingredients with butter
Overhead shot of completed cake batter for Strawberry Cinnamon Cake.
Completed cake batter

Strawberry Rose Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
  • Rose extract is strong, use a small amount.
  • Slowly add the pureed strawberries to the buttercream and mix on low speed until incorporated.
  • Add a small amount of pink gel food color if desired.
Close up of Strawberry Rose Cupcakes on white cake pedestal.

Cupcake Baking and Decorating Tools

I decided to keep the decorations simple and organic on these creative cupcakes. Fresh strawberries, dried edible rose buds and homemade strawberry-rose Swiss meringue buttercream piped on top, give these strawberry cupcakes a beautiful but manageable cupcake decoration for any baker!

Close up of 3 Strawberry Rose Cupcakes.

Cupcake Decorating Tips

  • When decorating cupcakes I prefer large pastry piping tips. I used Ateco piping tip #808.
  • For piping large amounts of buttercream, I prefer to use large pastry bags.
  • I use a large mason jar to hold my piping bag upright, while I fill it with buttercream.
  • Top with fresh strawberry slices right before serving.
Close up of unwrapped Strawberry Rose Cupcake on pink plate.

Strawberry Rose Cupcakes Baking Schedule

  • Day 1: Bake strawberry cupcakes.
  • Day 2: Prepare buttercream, decorate, and serve.
Strawberry Rose Cupcakes with a bite.
10-Beginner-Cakes-to-Bake-NowDownload

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of Strawberry Rose Cupcake with bite.

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Close up of Strawberry Rose Cupcake with bite.

Strawberry Rose Cupcakes

Yield: 24
Prep Time: 1 hour
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 50 minutes

Homemade strawberry cupcakes topped with strawberry-rose Swiss meringue buttercream, garnished with fresh strawberries and edible rose bud.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Pink cupcake liners
  • Stand mixer
  • 3 tablespoon sized spring loaded ice cream scoop
  • Food processor
  • Candy thermometer
  • Piping bag
  • Ateco piping tip #808
  • Pink edible shimmer flakes
  • Sliced strawberries
  • Dried edible rose buds

STRAWBERRY CUPCAKES

  • 10 ounces frozen whole strawberries (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 1 teaspoons vanilla extract
  • 1 teaspoon strawberry extract or strawberry emulsion
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature
  • 1/8 to ¼ teaspoon pink gel food coloring, optional

STRAWBERRY ROSE SWISS MERINGUE BUTTERCREAM

  • 6 ounces frozen strawberries, thawed
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup egg whites
  • 2 cups (14 ounces) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon rose extract

Instructions

STRAWBERRY CAKE

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
  2. Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a fine mesh strainer set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids or save for another use. Over medium-high heat, bring the strained strawberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites vanilla extract and strawberry extract until combined.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds.
  4. Divide the batter between the prepared cupcake pans with a 3 tablespoon sized spring loaded ice cream scoop. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center of each cupcake comes out with a few moist crumbs attached, about 20 to 25 minutes, rotating pans halfway through baking.
  5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.


STRAWBERRY ROSE SWISS MERINGUE BUTTERCREAM

  1. Place the strawberries, sugar and salt in the bowl of a food processor and process until pureed. Set aside until needed.
  2. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  3. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and rose extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Gradually add the 2/3 cup strawberry puree and mix until combined.

ASSEMBLE

  1. Fit a piping bag with an Ateco #808 piping tip and fill with buttercream. Pipe a large dollop of buttercream on top of each cupcake. Sprinkle pink edible shimmer flakes on top of each cupcake and place a freshly sliced strawberry on top with, a dried edible rose bud and serve.

Notes

Cupcakes can be made up to 3 days in advance.
Buttercream can be made up to 10 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before remixing.
Assembled cupcakes can be stored in an airtight container, stored in the refrigerator for up to 1 day.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1030Total Fat: 53gSaturated Fat: 18gTrans Fat: 3gUnsaturated Fat: 30gCholesterol: 70mgSodium: 1028mgCarbohydrates: 135gFiber: 6gSugar: 95gProtein: 12g

*Nutrition information is an estimate and will vary.*

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© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Valentine's Day Fault Line Cake

Celebrate the season of love with a delightful and visually stunning Valentine's Day Fault Line Cake! This exquisite dessert is not just a treat for the taste buds but also a feast for the eyes.

Valentine's Day Fault Line Cake on pink cake pedestal.

Whether you're planning a romantic dinner or a festive gathering, this Valentine's Day Fault Line Cake is sure to steal the spotlight and make your celebration extra sweet. So, let's dive into the joy of baking and create a memorable masterpiece for the ones you hold dear.

Three quarter angle Valentine's Day Fault Line Cake on pink cake pedestal.

Red Velvet Cake

Red velvet cake is the perfect cake for all things Valentine! With its bright red hue, tangy flavor and fluffy texture, it's sure to please your sweet tooth.

  • Cake flour: is a low protein content flour that helps to deliver a cake with a fine crumb.
  • Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice, first when its introduced to moisture and second when it hits the heat.
  • Dutch-processed cocoa powder: has a higher pH which neutralizes the acids and helps round out the flavor. Hot liquid such as water and coffee helps dissolve the remaining cocoa butter and helps distribute the flavor.
  • Salt: helps with flavor.
  • Unsalted butter: helps add flavor and texture to the cake. Using room temperature butter is best because it is malleable enough to be whipped, but firm enough to retain air. This helps to provide structure and leavening.
  • Superfine sugar: helps to create an airy cake. TIP: You can make your own superfine sugar by processing granulated sugar in a food processor. Just be sure to add a few teaspoons more sugar in addition to the amount you need for the recipe. Then measure or weigh out and continue with the recipe.
  • Vegetable oil: helps with moistness and also keeps the cake tender when chilled.
  • Red Velvet Emulsion: adds taste and color to the cake.
  • Eggs: binds, thickens and emulsifies.
  • Buttermilk: adds a tangy flavor and helps with texture. It also tenderizes and creates fluffiness in the cake.
  • Baking soda: is an alkali and must be used with an acidic ingredient such as buttermilk. 
  • Distilled vinegar: when mixed with baking soda vinegar creates carbon dioxide which leavens the cake. Once this action happens you should get the cake in the oven right away.
Overhead shot of dry ingredients for Fluffy Red Velvet Cake.
Dry ingredients
Overhead shot of beaten wet ingredients for Fluffy Red Velvet Cake.
Beaten wet ingredients
Overhead shot of completed cake batter for Fluffy Red Velvet Cake.
Completed cake batter

Cream Cheese Filling

  • Mix all ingredients except the cream cheese together well.
  • Add the cream cheese in at the very end of the mixing process.
  • Cream cheese should be cut into chunks and at room temperature.
  • After the cream cheese is added, mix for about 1 to 2 minutes. Keep a close eye on it at this stage to keep the filling from turning into soup. Don’t over mix!
Off-center Valentine's Day Fault Line Cake on pink cake pedestal.

Swiss Meringue Buttercream Tips

  • Your mixer bowl should be clean and free of any traces of grease.
  • Whisk the sugar and egg white together well before cooking, otherwise, the eggs may start to cook on their own.
  • Make sure the water stays at a simmer in the double boiler. 
  • Your butter should be at room temperature before using, about 65 degrees.
  • Add your butter in tablespoon pieces to the mixer bowl.
Close up of the conversation heart candy on Valentine's Day Fault Line Cake.

Fault Line Decorating Process

  • Spread an even layer of buttercream over the top of the cake. Pipe a couple of rings of buttercream around the middle of the cake using a small offset cake spatula. Spread out the buttercream a bit, making sure you can place 3 rows of conversation heart candy around the buttercream ring. 
  • Start in the center and place conversation heart candy in a row, going around the cake. Place another row of heart candy on top of that row, moving all the way around. Lastly, place a third row of heart candy under the first row, going all around the cake, Creating 3 rows of heart candies. 
  • Fit a piping bag with Ateco piping tip #808 and fill with buttercream. Starting at the base of the cake, pipe 2 or 3 rings of buttercream, working upward until you reach the edge of the conversation hearts. Pipe another layer of buttercream rings over those to be sure you have enough buttercream that it extends over the layer of conversation hearts.
  • Next, start from the top of the cake, and pipe another 2 or 3 rings working downward until you reach the conversation hearts. Pipe another layer of buttercream rings over those to be sure you have enough buttercream that it extends over the layer of candies.
  • With a cake scraper, smooth out the buttercream, being careful not to push the buttercream into the candy. Once the buttercream is smooth, place the cake in the freezer for 15 minutes or refrigerator for 30 minutes to allow the buttercream to set. 
  • In a small bowl, combine 1/4 teaspoon gold luster dust and 3/4 teaspoons vodka and mix to combine. With a small food safe paintbrush, paint the jagged edges of buttercream around the conversation hearts to create a gold edge. If you have any buttercream left, you can pipe swirls on top and place a conversation heart on top of each swirl. (I used a Wilton 1M piping tip for my swirls.)
Fault line preparation for Valentine's Day Fault Line Cake.
Fault line decorating process for Valentine's Day Fault Line Cake.
Smoothed out buttercream for Valentine's Day Fault Line Cake.

Baking and Cake Decorating Tools

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Close up of sliced Valentine's Day Fault Line Cake.

Valentine's Day Fault Line Cake Baking Schedule

  • Day 1: Bake cake layers.
  • Day 2: Prepare filling, buttercream, decorate and serve.
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Close up of sliced Valentine's Day Fault Line Cake on its side.

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Close up of sliced Valentine's Day Fault Line Cake.

Suggested Recipes

Valentine's Day Red Velvet Cake on a cake pedestal.
Valentine's Day Red Velvet Cake
Pink Champagne Layer Cake on pink cake pedestal.
Pink Champagne Layer Cake
Off center shot of the top of Chocolate Covered Strawberries Cake.
Chocolate Covered Strawberries Cake

Adapted from The Sweetapolita Bakebook by Rosie Alyea

Valentine's Day Fault Line Cake on pink cake pedestal.

Valentine's Day Fault Line Cake

Yield: 24
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours

Step into the world of romance and indulgence with our enchanting Valentine's Day Fault Line Cake! Created with three layers of red velvet cake, cream cheese filling, pink Swiss meringue buttercream and conversation hearts!

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Piping bag(s)
  • Coupler or round piping tip
  • Ateco piping tip #808
  • 1 10.5 ounce package conversation heart candy
  • Cake scraper
  • Gold luster dust
  • Vodka
  • Food safe paintbrush
  • Wilton piping tip #1M (optional)

RED VELVET CAKE

  • 3 cups cake flour (12 ounces/345 grams), sifted
  • 1 teaspoon baking powder
  • 1 teaspoon Dutch-process cocoa powder
  • ¾ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 2 cups (14 ounces/410 grams) superfine sugar
  • ½ cup vegetable oil
  • 2 tablespoons Red Velvet Bakery Emulsion or 1 tablespoons vanilla extract with 3 tablespoons red liquid food coloring
  • 3 large eggs, at room temperature
  • 1 ½ cups buttermilk, at room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons distilled white vinegar

CREAM CHEESE FILLING

  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1 1/2 cups (6 ounces/297 ounces) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fresh lemon juice
  • Pinch of salt
  • 1 8oz package cream cheese, cut into cubes and softened

SWISS MERINGUE BUTTERCREAM

  • 1 cup (about 8 large eggs/240 ml) egg whites
  • 2 cups (14 ounces/400 grams) granulated sugar
  • 3 cups (6 sticks/675 grams) unsalted butter, cut into cubes, at room temperature
  • 1 tablespoon vanilla extract
  • Pink gel food color

Instructions

RED VELVET CAKE

  1. Heat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, cocoa, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil and emulsion on medium speed until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time and mix until each is just combined. Scrape down the sides of the bowl as needed. Reduce the speed to low. In 3 additions add the flour mixture, alternating with the buttermilk in 2 additions and mix until just combined.
  4. In a small bowl, whisk the baking soda and vinegar together, and quickly whisk into the batter. Divide the batter evenly among the 3 prepared cake pans.
  5. Bake cakes in the center of the oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out with a few moist crumbs attached. Let the cake layers cool in the pans on a wire rack for 10 minutes. Loosen the sides of the cake with a knife and invert them on to the wire rack to cool completely.

CREAM CHEESE FILLING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
  2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the filling will become soupy.

SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add a small amount of pink gel food color to the buttercream and mix until combined.

ASSEMBLE

  1. Place one cake layer on the center of an 8-inch round cake board, and set on a cake turntable. Fit a piping bag with a coupler or round piping tip and fill with buttercream. Pipe a buttercream dam around the edge of the cake. Spread about 3/4 cup cream cheese filling on top in an even layer with an offset cake spatula. Place second cake layer on top and pipe another buttercream dam around the edge and spread another 3/4 cup cream cheese filling on top. Place last cake layer on top (top side down).

CRUMB COAT

  1. Apply a thin layer of buttercream over the top and sides of the cake creating a crumb coat. Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.

DECORATING

  1. Spread an even layer of buttercream over the top of the cake. Pipe a couple of rings of buttercream around the middle of the cake and using a small offset cake spatula. Spread out the buttercream a bit, making sure you can place 3 rows of conversation heart candy around the buttercream ring.
  2. Start in the center and place conversation heart candy in a row, going around the cake. Place another row of heart candy on top of that row, moving all the way around. Lastly, place a third row of heart candy under the first row, going all around the cake, Creating 3 rows of heart candies.
  3. Fit a piping bag with Ateco piping tip #808 and fill with buttercream. Starting at the base of the cake, pipe 2 or 3 rings of buttercream, working upward until you reach the edge of the conversation hearts. Pipe another layer of buttercream rings over those to be sure you have enough buttercream that it extends over the layer of conversation hearts.
  4. Next, start from the top of the cake, and pipe another 2 or 3 rings working downward until you reach the conversation hearts. Pipe another layer of buttercream rings over those to be sure you have enough buttercream that it extends over the layer of candies.
  5. With a cake scraper, smooth out the buttercream, being careful not to push the buttercream into the candy. Once the buttercream is smooth, place the cake in the freezer for 15 minutes or refrigerator for 30 minutes to allow the buttercream to set.
  6. In a small bowl, combine 1/4 teaspoon gold luster dust and 3/4 teaspoons vodka and mix to combine. With a small food safe paintbrush, paint the jagged edges of buttercream around the sprinkles to create a gold edge. If you have any buttercream left, you can pipe swirls on top and place a conversation heart on top of each swirl. (I used a Wilton 1M piping tip for my swirls.)
  7. Carefully transfer to a cake pedestal and serve.

Notes

The cake layers will keep for 2 days wrapped tightly in plastic wrap at room temperature.

The filling will keep covered at room temperature for up to 6 hours, and then refrigerated in an air tight container for 3 days. Bring chilled frosting to room temperature and beat on low speed to soften.

Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 61mgSodium: 272mgCarbohydrates: 27gFiber: 0gSugar: 10gProtein: 4g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

The Cake Chica's Top 10 Cake Recipes of 2023

Welcome to a sweet journey through the delectable world of baking! As we bid farewell to another delightful year, it's time to reflect on the kitchen triumphs that have brought joy to our taste buds. Join me as we unveil The Cake Chica's Top 10 Cake Recipes!

10. Strawberry Confetti Cake

Strawberry Confetti Cake

I’ll give you a quick run down of this Strawberry Confetti Cake just incase you haven’t had the pleasure of having the original version. It’s three layers of homemade strawberry cake, baked with sprinkles inside. Plus, it’s then filled with homemade strawberry filling and frosted with cream cheese frosting with sprinkles mixed in. This cake is the definition of fun!

9. Strawberry Patch Cake

Strawberry Patch Layer Cake at a three quarter angle on green cake pedestal.

I was inspired to create this Strawberry Patch Layer Cake from the book Caketopia by Sheri Wilson. For my version I used my favorite strawberry cake recipe and filled it with strawberry filling. Next, I paired it with a fluffy and sweet strawberry flavored bakery-style frosting.

8. Chocolate Covered Strawberries Cake

Off center angle of Chocolate Covered Strawberries Cake on Cake pedestal.

I created this recipe to celebrate the upcoming Valentine’s Day holiday, however; this Chocolate Covered Strawberries Cake is great to make and eat any time of the year! Enjoy sinking your teeth into three layers of moist dark chocolate cake, filled with strawberry filling and frosted with chocolate Swiss meringue buttercream. But that’s not all, lastly I topped the cake with chocolate drip and chocolate covered strawberries!

7. Mexican Hot Chocolate Cake

Three quarter angle of Mexican Hot Chocolate Cake on cake stand.

If you’re looking for a rich and moist hot chocolate cake baked with a cinnamon twist, then this Mexican Hot Chocolate Cake is it! My Mexican Hot Chocolate Cake is a twist on my Hot Cocoa Cake. The chocolate cake layers are made with Abuelita Mexican Hot Chocolate tablets. Plus for a little extra cinnamon flavor I added a teaspoon of ground cinnamon to the dry ingredients.

6. Toasted Coconut Caramel Cake

Toasted Coconut Caramel Layer Cake on marble cake pedestal.

You’re in for a real treat with this recipe. This Toasted Coconut Caramel Layer Cake is inspired by one of my favorite Girl Scout cookies, Caramel deLites, also known as Samoa’s depending on your location. 

It’s three layers of light and slightly sweet caramel cake layers. In between the layers is a thick and sweet toasted coconut filling. For the buttercream I chose a lightly sweetened coconut Swiss meringue buttercream. And for all the fun garnishes I scooped up some toasted coconut flakes on the sides of the cake and topped it with some fudge drizzle and Caramel deLite cookies!

5. Cotton Candy Layer Cake

Cotton Candy Layer Cake on cake pedestal.

This Cotton Candy Layer Cake is perfect for many occasions! Birthdays, baby showers and more, this cake has got you covered. Not only is this cake beautiful but it’s also pretty darn delicious too! It’s three layers of cotton candy flavored cake with pink and blue swirls. Next, it’s filled with homemade marshmallow filling and frosted with cotton candy flavored Swiss meringue buttercream. And guess what… I’m gonna show you how to make it right out of your home kitchen!

4. White Cake with Strawberry Filling

White Cake with Strawberry Filling

If you’re looking for a white cake that is tall and light, then this recipe is for you!

3. Key Lime Pie Layer Cake

Key Lime Pie Layer Cake

It’s no secret I love cake, but what you may not know is that I also love pie just as much! This Key Lime Pie Layer cake allows me (and you) to have the best of both worlds! The cake has three layers of homemade lime cake that’s filled with lime curd and a graham cracker crust. Then it’s frosted with a luscious lime flavored Swiss meringue buttercream. And garnished with fresh lime slices and more graham cracker crust.

2. Peaches and Cream Layer Cake

Three quarter angle close up of the peach decoration on top of Peaches and Cream Layer Cake.

The combination of tender, moist peach cake layers, filled with peach filling, and a luxurious covering of fluffy cream cheese frosting, will leave your senses tingling with anticipation. Whether you’re hosting an elegant soirée or a laid-back summer gathering, this Peaches and Cream Layer Cake is the epitome of elegance and comfort, guaranteed to leave your guests begging for more.

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1. Orange Cranberry Cake

Three quarter angle of top cake decoration for Orange Cranberry Cake.

Thankfully I was able to squeeze in one more cake for the year of 2022. I had some leftover cranberries from my Egg Nog Layer Cake so I wanted to make the most of the ingredients I had on hand. Viola, my Orange Cranberry Cake was born.

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Suggested Posts

The Cake Chica's Top 10 Recipes of 2021
The Cake Chica's Top 10 Recipes of 2020

Festive Gingerbread Layer Cake

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I've got the perfect holiday centerpiece for your dessert table this year! This Festive Gingerbread Layer Cake is baked from scratch with a blend of seasonal spices and fresh ginger.

Festive Gingerbread Layer Cake on white cake pedestal.

Chocolate Swiss meringue buttercream is the perfect pairing for this warm and comforting Christmas treat. Plus the royal icing piping is a nod to the traditional gingerbread houses that fill many homes this time of year.

Overhead shot of Festive Gingerbread Layer Cake on white cake pedestal.

Gingerbread Cake

  • All-purpose flour: gives cakes their structure, crumb and texture. All-purpose flour is ideal for cakes that require extra structure.
  • Unsweetened cocoa powder: gives the cake a hint of chocolate flavor. It also helps to absorb the excess moisture in the cake, creating a less sticky cake.
  • Ground ginger: is a staple in gingerbread cake and helps give the cake its flavor.
  • Baking powder: is a leavener which works twice, once when the baking powder comes into contact with liquid it creates bubbles in the batter. And second, when the baking powder comes into contact with heat it expands the bubbles creating the cakes structure.
  • Ground cinnamon: gives the cake a warm flavor and aroma.
  • Salt: helps with flavor.
  • White pepper: has a hotter flavor than black pepper but is less pungent because it doesn't have its black outer coat.
  • Cayenne pepper: gives the cake a bit of spice.
  • Brewed coffee: helps give the cake its color and flavor.
  • Molasses: helps with flavor and color. Don't use blackstrap molasses.
  • Baking soda: is a leavener and must be used in the presence of an acid and liquid ingredient to be activated. Baking soda releases carbon dioxide creating air bubbles. Giving the cake its tender crumb.
  • Granulated sugar: is perfect for baking since it creams nicely for cake batters and will easily dissolve during baking.
  • Vegetable oil: supplies moisture and tenderness to the cake.
  • Eggs: emulsifies and leavens the cake creating a tender crumb.
  • Fresh ginger: gives this cake something extra in the flavor department.
Three quarter angle of sliced Festive Gingerbread Layer Cake on plate.

Chocolate Swiss Meringue Buttercream Tips

  • Melt the chocolate until smooth and let cool for about 10 minutes before adding into the buttercream.
  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
Wide open shot of Festive Gingerbread Layer Cake on white cake stand.

Gingerbread Cake Assembly

  • Fill, crumb coat and chill the cake.
  • Apply buttercream using an acrylic disk and chill the cake.
  • Emboss the side of the well chilled cake using an impression mat.
  • Remove the acrylic disk and decorate the cake with royal icing.

Royal Icing

I used two different consistencies of royal icing for this cake. I used a thicker icing for the swirls on top of the cake, and a thinner icing for the swirls. Be sure to check out the recipe for more details on this.

Festive Gingerbread Layer Cake embossed.

Baking Schedule

  • Day 1: Bake gingerbread cake layers.
  • Day 2: Make chocolate Swiss meringue buttercream and royal icing. Assemble, decorate and serve cake.
Cut into slice of Festive Gingerbread Layer Cake.

Baking and Cake Decorating Tools

Shop our favorite baking and cake decorating tools here!
Festive Gingerbread Layer Cake sliced on plate.
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Cake Storage

Assembled cake: can be stored in an airtight container in the refrigerator for up to 1 day.

Storage: Cake layers: can be made up to 3 days in advance, wrapped in plastic and stored in the refrigerator.

Chocolate Swiss meringue buttercream: is best made the day of assembly.

Royal icing: is best made the day of assembly.

Close up of Festive Gingerbread Layer Cake layers.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Gingerbread House Layer Cake
Gingerbread House Layer Cake
Gingerbread Cupcakes
Gingerbread Cupcakes
Gingerbread Cottage
Gingerbread Cottage
Festive Gingerbread Layer Cake on white cake pedestal.

Festive Gingerbread Layer Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

Homemade Festive Gingerbread Layer Cake filled and frosted with chocolate Swiss meringue buttercream and garnished with royal icing.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Parchment paper
  • 8-inch round acrylic disk
  • Metal cake scraper
  • Impression mat
  • Offset cake spatula
  • Piping bags (2)
  • Piping tip #7
  • Piping tip #1M
  • Edible glitter

GINGERBREAD CAKE

  • 1 ¾ cups (8 ¾ ounces) all-purpose flour
  • ¼ cup (3/4 ounce) unsweetened cocoa powder
  • 2 tablespoons ground ginger
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon ground white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup brewed coffee
  • ¾ cup molasses
  • ½ teaspoon baking soda
  • 1 ½ cups (10 ½ ounces) granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs, lightly beaten
  • 2 tablespoons finely grated fresh ginger

CHOCOLATE SWISS MERINGUE BUTTERCREAM

  • 1/2 cup plus 2 tablespoons egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces and softened
  • 2 teaspoons vanilla extract
  • 10 ounces bittersweet chocolate, melted and cooled

ROYAL ICING

  • 3 tablespoons meringue powder
  • ½ cup warm water
  • 16 ounces (4 ½ cups) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

GINGERBREAD CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a large bowl, add the flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper, and cayenne pepper and whisk to combine. In another large bowl, add the coffee, molasses and baking soda and whisk to combine. Add the sugar, oil, eggs and fresh ginger to the coffee mixture and whisk until incorporated and mixture is smooth.
  3. Whisk the coffee mixture into the flour mixture until smooth. Batter will be thin. Divide batter among the prepared cupcake pans and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, rotating pans halfway through baking. Let cakes cool in their pans on wire racks for 10 minutes, then invert on to wire racks to cool completely.

CHOCOLATE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add the melted chocolate and mix until combined.

ASSEMBLE

  1. Center one cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 3/4 cup chocolate buttercream on top in a smooth layer. Place a second cake layer on top and spread another 3/4 cup chocolate buttercream on top in an even layer. Add the last cake layer on top (bottom side up). Cover the cake in a thin layer of buttercream creating a crumb coat and chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.
  2. Spread a heaping dollop of buttercream on top of the chilled cake and spread the buttercream out in an even layer. Place a parchment paper lined 8-inch round acrylic disk down on top of the buttercream (parchment paper side down). Apply more buttercream to the sides of the cake and using an offset spatula smooth onto the cake.
  3. Place a metal cake scraper on to the sides of the bottom cake board and top acrylic disk, and rotate the cake turntable until the buttercream is smooth on the sides of the cake.
  4. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before embossing the cake.
  5. Using an impression mat, emboss the cake on the sides. Insert an offset cake spatula under the acrylic disc but over the parchment paper and carefully turn the cake turntable until the disk releases. Chill the cake in the refrigerator while you prepare the royal icing.

ROYAL ICING

  1. In the bowl of a stand mixer, with the whisk attachment attached, whisk together the meringue powder and water on high speed until soft peaks form.
  2. Add the powdered sugar and vanilla extract and beat until the icing is smooth, shiny and has increase in volume, about 10 minutes.
  3. Remove about half of the icing and place in a separate bowl.
  4. With the remaining icing in the mixer bowl add a couple teaspoons of water to thin the icing until its a pipeable consistency.
  5. Fit a piping bag with a #7 piping tip and fill with the pipeable royal icing. Pipe over the embossing on the cake.
  6. Fit a #1M piping tip on to a piping bag and fill with the reserved (thick) royal icing. Pipe swirls around the edge of the cake. Carefully transfer the cake to a cake pedestal and sprinkle edible glitter on top right before serving.

Notes

Storage:

Assembled cake: can be stored in an airtight cake container for up to 1 day in the refrigerator.

Cake layers: can be made up to 3 days in advance, wrapped in plastic and stored in the refrigerator.
Chocolate Swiss meringue buttercream: is best made the day of assembly.
Royal icing: is best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 635Total Fat: 36gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 81mgSodium: 405mgCarbohydrates: 69gFiber: 5gSugar: 42gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Sweet and Tangy Key Lime Pie Cupcakes

Prepare to embark on a zesty and delightful culinary journey as we unveil the perfect fusion of two beloved desserts: Key Lime Pie and Cupcakes. If you've ever craved the tangy allure of Key Lime Pie but couldn't resist the charm of a cupcake, then you're in for a treat.

Key Lime Pie Cupcakes on white cake pedestal.

These cupcakes are a harmonious blend of sweet and tart, each bite offering a burst of citrusy freshness that will transport your taste buds to the tropical shores of the Florida Keys. Whether you're a seasoned baker looking to add a new gem to your repertoire or a dessert enthusiast eager to explore new horizons, these Key Lime Pie Cupcakes are bound to be your next obsession.

Three quarter angle Key Lime Pie Cupcakes on white cake pedestal.

Cinnamon Cupcakes

  • Cake flour: has a low protein content and delivers a fine and delicate crumb cake.
  • Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice, when it comes into contact with a liquid and when it hits heat.
  • Ground cinnamon: gives these cupcakes their warm flavor.
  • Ground nutmeg: helps with the flavor in the cupcakes. TIP: Be sure to use whole nutmeg and grate it as needed for the best flavor.
  • Baking soda: controls the acidity of the cake batter and gives you more control over the rise of the cupcakes. If a cake batter is highly acidic, baking soda gives it extra support so the baking powder isn't deactivated.
  • Salt: helps with flavor.
  • Unsalted butter: is best to use when baking because the amount of salt in butter varies from brand to brand. Salted butter also contains more water than unsalted butter and water can affect the glutens development.
  • Granulated sugar: not only gives the cupcakes their sweetness, it also helps with the moisture, structure and browning of the cupcakes.
  • Light brown sugar: is granulated sugar with molasses added to it, giving it a caramel flavor.
  • Vanilla extract: helps add flavor to your cupcakes.
  • Eggs and egg yolks: help to bind, thicken and emulsify.
  • Buttermilk: adds a tangy flavor to baked goods but it also adds texture. When buttermilk comes into contact with an acidic ingredient, such as baking soda and baking powder it gives the cake a fluffy texture.
Three quarter angle shot of Key Lime Pie Cupcake cake batter in mixer bowl.
Cake batter divided in cupcake pan for Key Lime Pie Cupcakes.
Three quarter angle of cooled Key Lime Pie Cupcakes on cooling rack.

Lime Curd

  • In a medium sized saucepan, whisk together the eggs, sugar, salt, lime juice and zest.
  • Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
  • Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
Close up of lime curd on wooden spoon for Key Lime Pie Cupcakes.

Candied Lime

  • In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. 
  • Once sugar has dissolved lay lime slices into the skillet in a single layer and simmer for about 15 minutes, until rinds appear softened and slightly translucent.
  • Carefully remove lime slices from the skillet and lay on parchment paper and set aside to air-dry overnight.
  • Once dried, dip into superfine sugar. Set aside until to set for at least 1 hour.
  • TIP: If you don't have superfine sugar, use a food processor or blender to process granulated sugar.
Close up of Key Lime Pie Cupcake on a white plate.

Stabilized Whipped Cream

Whipped cream doesn't have a very long shelf life. To help with this, I added more sugar than I normally would for whipped cream. Adding more sugar helps stabilize the whipped cream for about 8 hours at room temperature.

Key Lime Pie Cupcake on a white plate with cupcakes in background.

Baking and Cake Decorating Tools

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Wide open shot of Key Lime Pie Cupcakes on white cake pedestal.

Sweet and Tangy Key Lime Pie Cupcakes Baking Schedule

  • Day 1: Prepare Lime Curd.
  • Day 2: Bake cupcakes and prepare candied lime slices
  • Day 3: Make whipped cream, assemble and serve.
Key Lime Pie Cupcakes on white cake stand with cinnamon sticks.
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Cupcake Storage

These sweet and tangy Key Lime Pie Cupcakes will keep at room temperature for about 8 hours. Or, store in the refrigerator in an airtight container for up to 1 day.

Key Lime Pie Cupcakes with filling exposed.

Let's Connect

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Close up of the lime curd filling for Key Lime Pie Cupcakes.

Suggested Recipes

Key Lime Pie Layer Cake
Key Lime Pie Layer Cake
Lime and Coconut Layer Cake
Lime and Coconut Layer Cake
Roasted S'mores Cupcakes
Roasted S'mores Cupcakes
Three quarter angle Key Lime Pie Cupcakes on white cake pedestal.

Sweet and Tangy Key Lime Pie Cupcakes

Yield: 30
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

Indulge in the perfect blend of sweetness and tanginess with our delightful Sweet and Tangy Key Lime Pie Cupcakes.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans, plus 1 6-cup cupcake pan
  • Cupcake liners
  • Tulip cupcake liners (optional)
  • Stand mixer
  • 12-inch skillet
  • Parchment paper
  • Piping bag 12”
  • Coupler
  • Ateco piping tip #828
  • Piping bag 18”

CINNAMON CUPCAKES

  • 3 cups (12 ounces/390 grams) cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks/16 tablespoons/8 ounces/225 grams) unsalted butter, at room temperature, about 65 degrees
  • 1 ¼ cup (8.75 ounces/250 grams) granulated sugar
  • ½ cup (3.5 ounces/110 grams) firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 ¼ cup (10.6 ounces/300 ml) buttermilk

LIME CURD

  • 3 whole eggs
  • 3/4 cup (5.25 ounces) granulated sugar
  • Pinch of salt
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon lime zest
  • 4 tablespoons unsalted butter, cut into tablespoon sized pieces

CANDIED LIME SLICES

  • 3 limes, sliced 1/8-inch thick
  • 2 cups granulated sugar
  • 1 ½ cups water
  • 1/2 cup superfine sugar for dipping

WHIPPED CREAM

  • 1 cup (7 ounces/198 grams) granulated sugar
  • 1/8 teaspoon salt
  • 3 1/2 cups heavy cream
  • 4 teaspoons vanilla extract

Instructions

CUPCAKES

  1. Adjust one oven rack to the center position and adjust the second oven rack to the lowest position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda and salt and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment attached, beat the butter on medium speed until smooth. Add the granulated and brown sugar and mix on medium high speed until light and fluffy, about 5 minutes.
  3. On medium-low speed add the vanilla extract and mix until combined. Add the eggs and egg yolks one at a time, mixing well after each addition.
  4. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, starting and ending with the flour mixture. Mix on low speed for about 30 seconds, then finishing mixing by hand to blend any remaining bits of flour.
  5. Use a three tablespoon sized spring loaded ice cream scoop to divide the batter between prepared cupcake pans and bake for 15 to 20 minutes, or until a cake tester inserted in the center comes out with a few moist crumbs attached, rotating and switching the pans about halfway through baking. Let cupcakes cool in their pans for 5 minutes, then invert on to cooling racks to cool completely.

LIME CURD

  1. In a medium sized saucepan, whisk together the eggs, sugar, salt, lime juice and zest.
    Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
  2. Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.

CANDIED LIME SLICES

  1. In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. Once sugar has dissolved lay lime slices into the skillet in a single layer and simmer for about 15 minutes, flipping over halfway though cooking until rinds appear softened and slightly translucent. Carefully remove lime slices from the skillet and lay on parchment paper and set aside to air-dry overnight.
  2. Once dried, dip into superfine sugar. Set aside until to set for at least 1 hour.

WHIPPED CREAM

  1. In the bowl of a stand mixer with the whisk attachment attached, combine the sugar, salt, cream and vanilla extract and mix on medium-low speed for 1 minute. Increase the mixer speed to medium-high and whip until the cream is thick and holds firm peaks, about 3 minutes.

ASSEMBLE

  1. Prepare a 12” piping bag with a coupler attached and fill with filling. Cut a cone of cake out of the middle of each cupcake. Trim off the cone of cake and reserve the flat circular piece. Pipe filling into each cupcake and place the circular piece of cake back on top.
  2. Attach Ateco piping tip #828 to an 18” piping bag and fill with whipped cream. Pipe swirls on top of each cupcake. Garnish with candied lime slices and graham cracker cookie crumbs and serve.

Notes

Storage

Key Lime Pie Cupcakes will keep at room temperature for about 8 hours. Or, store in the refrigerator in an airtight container for up to 1 day.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 1140Total Fat: 59gSaturated Fat: 22gTrans Fat: 3gUnsaturated Fat: 32gCholesterol: 142mgSodium: 923mgCarbohydrates: 151gFiber: 6gSugar: 111gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Banana Cream Pie Cupcakes

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These Banana Cream Pie Cupcakes might be the best thing you'll eat this summer.

Banana Cream Pie Cupcakes on white cake pedestal at three quarter angle.

So what do Banana Cream Pie Cupcakes consist of? First I picked a light and airy white cake, then filled it with homemade banana pudding filling, and topped each cupcake with a stabilized whipped cream and a Homemade Vanilla Wafer!

Close up of Banana Cream Pie Cupcakes on white cake pedestal.

White Cupcakes

Simple and tender white cupcakes are the perfect vessel for this cupcake. It keeps the focus on the banana flavor and helps deliver these Banana Cream Pie Cupcakes in the perfect package.

Wide open shot of Banana Cream Pie Cupcakes on white cake pedestal.

Banana Pudding Filling

This filling is the same filling I use for my Banana Cream Pie recipe. The filling is made with a banana infused cream made from fresh bananas for the best banana flavor. Added to the filling is 3 tablespoons of cornstarch, which is just enough to firm up the filling while still leaving the filling creamy.

Close up shot of the inside filling for Banana Cream Pie Cupcakes.

Stabilized Whipped Cream

To help the whipped cream keep its shape longer, I added more sugar than I would for a traditional whipped cream topping. The additional sugar helps the cream whip into a stable foam that will last all day at room temperature or for an extra day or two in the refrigerator.

Close up shot of unwrapped Banana Cream Pie Cupcakes.

Assemble Cupcakes

  • Using a small paring knife, cut a cone of cake out of each cupcake. Cut off the cone section of cake and discard, but keep the circular top of cake to place back on to the cupcake after filling.
  • Place the filling in a piping bag and cut off the tip to start filling each cupcake with about 2 teaspoons filling. Place the circular piece of cake back on top. 
  • Fit a piping bag with Ateco piping tip #828 and fill with whipped cream. Pipe a swirl of frosting on top of each cupcake. Sprinkle the cupcakes with Vanilla Wafer crumbs and top with a Homemade Vanilla Wafer Cookie and serve.
Step one of filling the Banana Cream Pie Cupcakes.
Step 2 of filling the Banana Cream Pie Cupcakes.

Banana Cream Pie Cupcake Tools

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Close up of Banana Cream Pie Cupcakes unwrapped.

Banana Cream Pie Cupcakes Baking Schedule

  • Day 1: Bake Homemade Vanilla Wafers
  • Day 2: Prepare banana filling and bake white cupcakes.
  • Day 3: Make whipped cream, assemble and serve.
Wide open shot of Banana Cream Pie Cupcakes on towel.

Cupcake Storage

Assembled cupcakes can be stored at room temperature for one day, or stored for up to 2 days in the refrigerator.

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Three quarter angle of Banana Cream Pie Cupcakes on white cake pedestal.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Wide open shot of Banana Cream Pie Cupcakes.

Suggested Recipes

Banana Cream Pie with Vanilla Wafer Crust at three quarter angle.
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Homemade Vanilla Wafers
Banana Caramel Pudding
Banana Caramel Pudding
Close up of Banana Cream Pie Cupcakes on white cake pedestal.

Banana Cream Pie Cupcakes

Yield: 24
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Made from scratch Banana Cream Pie Cupcakes made with fluffy white cake filled with banana pudding, topped with whipped cream cookie crumbs and a homemade Vanilla Wafer.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Cupcakes liners
  • 4 cup liquid measuring cup
  • Stand mixer
  • Sieve
  • Candy thermometer
  • Piping bag (2)
  • Coupler
  • Ateco piping tip #828
  • Cookie crumbs, garnish
  • Homemade Vanilla Wafers, garnish

CUPCAKES

  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces/304 grams) cake flour
  • 1 ¾ cups (12.25 ounces/347 grams) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

BANANA PUDDING FILLING

  • 2 ripe bananas
  • 4 tablespoons unsalted butter, divided
  • 2 ½ cups half and half
  • ½ cup plus 2 tablespoons (4.3 ounces/123 grams) plus 2 tablespoons granulated sugar
  • 6 large egg yolks
  • ¼ teaspoon table salt
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract

WHIPPED CREAM

  • 1 cup (7 ounces/198 grams) granulated sugar
  • 1/8 teaspoon salt
  • 3 cups heavy cream
  • 4 teaspoons vanilla extract

Instructions

CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
  2. In a 4 cup liquid measuring cup, whisk together milk, egg whites and vanilla extract.
  3. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute.
  4. Reserve ½ cup of the milk mixture and pour the remaining in to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  5. Divide the batter evenly with a spring loaded ice cream scoop between the prepared cupcake pans and gently tap cake pans on the counter to settle the batter. Bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 12 to 15 minutes, switching and rotating pans halfway through baking.
  6. Let cakes cook in their pans on wire racks for 5 minutes. Invert cupcakes on wire racks to cool completely, about 2 hours.

BANANA PUDDING FILLING

  1. Peel and slice 2 bananas about ½ inch thick. In a medium saucepan, melt 1 tablespoon butter over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half and half and bring to a boil for about 30 seconds. Remove from the heat and let sit for 40 minutes.
  2. In a large bowl, whisk together the sugar, egg yolks and salt until combined. Add in cornstarch and whisk. Pour the cooled half and half mixture through a sieve over the egg yolk mixture, being sure not to press on the bananas. Whisk to combined and toss out cooked bananas.
  3. Transfer mixture to a medium saucepan and attach a candy thermometer to the saucepan. Cook mixture over medium heat, whisking constantly until the mixture reaches 180 degrees, about 4 to 6 minutes. Remove from the heat and whisk in vanilla and the remaining 3 tablespoons butter. Set a sieve over a bowl and pour the filling through it to remove any clumps that may have formed. Place a piece of plastic wrap directly on top of the filling and chill in the refrigerator for about 1 hour.

WHIPPED CREAM

  1. In the bowl of a stand mixer with the whisk attachment attached, combine the sugar, salt, cram and vanilla extract and mix on medium-low speed for 1 minute. Increase the mixer speed to medium-high and whip until the cream is thick and holds firm peaks, about 3 minutes.

ASSEMBLE

  1. Prepare a piping bag with a coupler attached and fill with filling. Cut a cone of cake out of the middle of each cupcake. Trim off the cone of cake and reserve the flat circular piece. Pipe filling into each cupcake and place the circular piece of cake back on top.
  2. Attach Ateco piping tip #828 to a piping bag and fill with whipped cream. Pipe swirls on top of each cupcake. Garnish with cookie crumbs and a Vanilla Wafer and serve.


Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1199Total Fat: 70gSaturated Fat: 28gTrans Fat: 4gUnsaturated Fat: 35gCholesterol: 169mgSodium: 1072mgCarbohydrates: 139gFiber: 6gSugar: 97gProtein: 14g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Pink Bubble Gum Cupcakes

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Pink Bubble Gum Cupcakes are fun, cute and easy to bake. I took traditional vanilla cupcakes and added bubble gum flavoring to the batter.

Pink Bubble Gum Cupcakes on teal cake pedestal.

To elevate these cupcakes I topped them with bubble gum flavored Swiss meringue buttercream. And added a smidge of pink gel food coloring to the cake batter before baking.

Three quarter angle Pink Bubble Gum Cupcakes on teal cake pedestal.

Pink Bubble Gum Cupcake Tips

  • Be sure not to overfill the cupcake liners with batter. I use a three tablespoon-sized spring loaded ice cream scoop to help keep all the cupcakes the same size for even baking.
  • Coloring the cupcakes is optional. If you do decide to color the cupcakes pink, use gel food coloring. Gel food coloring is highly pigmented so you’ll only need a little.
Close up of Pink Bubble Gum Cupcakes on teal cake pedestal.

Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
Wide open shot of 2 Pink Bubble Gum Cupcakes.

How To Prepare A Piping Bag For A Multicolored Swirl

  • Fit a piping bag with Ateco piping tip #828.
  • Lay a piece of plastic wrap on the counter and place the uncolored buttercream on top of the plastic wrap. Place some of the pink buttercream on to the same plastic wrap
  • Roll up the plastic wrap into a tight log shape, twisting both ends. Cut one end of the plastic wrap.
  • Place the plastic wrapped buttercream into the prepared piping bag.
  • Pipe a swirl of buttercream on top of each cupcake.
Overhead shot of pink and white buttercream on plastic wrap for Pink Bubble Gum Cupcakes.
Overhead shot of plastic wrap prepped for piping bag for Pink Bubble Gum Cupcakes.
Piping bag prepped for multicolored piped swirl for Pink Bubble Gum Cupcakes.

Pink Bubble Gum Cupcake Tools

Shop my favorite baking and cake decorating tools here!
Close up shot of two Pink Bubble Gum Cupcakes.

Pink Bubble Gum Cupcakes Baking Schedule

  • Day 1: Bake cupcakes
  • Day 2: Prepare buttercream, assemble and serve.
Wide open shot of Pink Bubble Gum Cupcake scene.
10-Beginner-Cakes-to-Bake-NowDownload

Cupcake Storage

Cupcakes can be stored in an airtight container at room temperature for up to one day, or stored in the refrigerator for up to 2 days. Bring to room temperature before serving.

Close up of the inside of the Pink Bubble Gum Cupcakes.

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of three Pink Bubble Gum Cupcakes on a pink plate.

Suggested Recipes

Bubble Gum Layer Cake at a three quarter angle on teal cake pedestal.
Bubble Gum Layer Cake
Vanilla Birthday Cake on cake pedestal.
Vanilla Birthday Cake
Pink Champagne Layer Cake on pink cake pedestal.
Pink Champagne Layer Cake
Close up of Pink Bubble Gum Cupcakes on teal cake pedestal.

Pink Bubble Gum Cupcakes

Yield: 24
Prep Time: 45 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 hour

Pink Bubble Gum Cupcakes are topped with a multicolored bubble gum Swiss meringue buttercream swirl, sprinkles and a pink bubble gum ball.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Candy thermometer
  • Piping bag (18”)
  • Ateco piping tip. #828
  • Sprinkles
  • Pink bubble gum balls

CUPCAKES

  • 1/2 cups, plus 6 tablespoons (5.3 ounces/210 grams) whole milk, at room temperature
  • 3 large egg whites, at room temperature
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon bubble gum flavoring
  • 1/3 cup (3 ounces/75 grams) sour cream, at room temperature
  • 2 cups, plus 2 tablespoons, plus 2 teaspoons (9 ounces/249 grams) cake flour
  • 1 1/4 cup (9 ounces/250 grams) granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces/141 grams) unsalted butter, cut into tablespoon sized pieces at room temperature

BUBBLE GUM SWISS MERINGUE BUTTERCREAM

  • 1 cup (from about 7 large eggs) egg whites
  • 2 cups (14 ounces/400 grams) granulated sugar
  • 3 cups (6 sticks/675 grams) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon bubble gum flavoring

Instructions

BUBBLE GUM CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 325 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside
  2. In a 2 cup liquid measuring cup, whisk together the milk, egg whites, extract, flavoring and sour cream.
  3. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled.  Give the batter a final stir by hand with a rubber spatula. Using a 3 tablespoons sized ice cream scoop, divide the batter between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans a little over halfway through baking.
  4. Let cakes cool in their pans for 15 minutes then invert on to cooling racks to cool completely.

BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and bubble gum flavoring. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
  3. Set aside about 2 cups of buttercream and color it pink with gel food coloring.

ASSEMBLE

  1. Fit a piping bag with Ateco piping tip #828. Lay a piece of plastic wrap on the counter and place the uncolored buttercream on top of the plastic wrap.
  2. Place some of the pink buttercream on to the same plastic wrap. Roll up the plastic wrap into a tight log shape, twisting both ends. Cut one end of the plastic wrap. Place the plastic wrapped buttercream into the prepared piping bag.
  3. Pipe a swirl of buttercream on top of each cupcake. Sprinkle a few color coordinating sprinkles on top of each cupcake and place a pink bubble gum ball on the cupcakes and serve.

Notes

Storage: Assembled cupcakes can be stored in an airtight container at room temperature for 1 day. Or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1018Total Fat: 53gSaturated Fat: 18gTrans Fat: 3gUnsaturated Fat: 30gCholesterol: 72mgSodium: 925mgCarbohydrates: 133gFiber: 5gSugar: 95gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Patriotic Confetti Cupcakes

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I'm on a roll with these festive patriotic recipes that are perfect for July 4th! This week I adapted my Patriotic Confetti Cake into cupcakes. Except these Patriotic Confetti Cupcakes are filled with blueberry filling, and topped with a fluffy and sweet frosting and sprinkles.

Patriotic Confetti Cupcakes on cake pedestal.

Why I Process The Sprinkles

I process the sprinkles in a food processor because this cake batter is so light that if I left the sprinkles whole, they would fall to the bottom.

Overhead shot of unprocessed sprinkles in food processor for Patriotic Confetti Cupcakes.
Unprocessed sprinkles
Overhead shot of processed sprinkles in food processor for Patriotic Confetti Cupcakes.
Processed sprinkles

Confetti Cake

  • Festive sprinkles: Use red white and blue jimmies for a festive cake.
  • Whole Milk: the fat in whole milk tenderizes the cake crumb which weakens the gluten just enough for the cake to have structure.
  • Egg Whites: helps leaven the cake.
  • Vanilla Extract: flavor enhancer.
  • Cake Flour: helps produce a fine crumbed cake.
  • Granulated Sugar: incorporates into the batter easily and helps sweeten the cake.
  • Baking Powder: is a mixture of baking soda, and cornstarch. Baking powder works when it first comes into contact with liquid, and again when it hits the heat of the oven. TIP: Baking powder loses its effectiveness after six months.
  • Salt: enhances the flavor of the ingredients.
  • Unsalted Butter: helps with flavor and texture. This recipe uses the reverse creaming method where the butter coats the dry ingredients instead of creaming together with the sugar. 
Overhead shot of dry ingredients with butter for Patriotic Confetti Cupcakes.
Dry ingredients with butter
Overhead shot of cake batter for Patriotic Confetti Cupcakes with sprinkles.
Cake batter with sprinkles added
Overhead shot of completed cake batter with sprinkles for Patriotic Confetti Cupcakes.
Completed cake batter

Blueberry Filling

This blueberry filling is super easy to make and can be made up to a week in advance. Plus you can easily substitute different flavors by swapping out the type of frozen fruit you use.

Close up shot of cupcake filling for Patriotic Confetti Cupcakes.

Frosting

Keeping with the patriotic theme I chose an American Buttercream, also known as frosting (at least to me) to top these Patriotic Confetti Cupcakes. American buttercream, or frosting is a sweet frosting made with a mix of butter and shortening. Plus, I like to use a baking emulsion called Princess Cake and Cookie, which gives this frosting a fresh-from-the-bakery flavor.

Close up of Patriotic Confetti Cupcakes on white cake stand.

Cupcake Assembly

  • Using a small paring knife, cut a cone of cake out of each cupcake. Cut off the cone section of cake and discard, but keep the circular top of cake to place back onto the cupcake after filling.
  • Place the filling in a piping bag and cut off the tip to start filling each cupcake with about 2 teaspoons of filling. Place the circular piece of cake back on top. 
  • Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a swirl of frosting on top of each cupcake. Sprinkle the cupcakes with patriotic sprinkles and top with a festive cupcake pick and serve.
Patriotic Confetti Cupcakes assembly process.

Cupcake Baking and Decorating Tools

Shop my favorite baking and cake decorating tools here!
Close up of Patriotic Confetti Cupcakes on a plate.

Patriotic Confetti Cupcakes Baking Schedule

  • Day 1: Bake cupcakes and make filling.
  • Day 2: Prepare frosting, assemble and serve.
Patriotic Confetti Cupcakes on cake pedestal.
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Close up of Patriotic Confetti Cupcakes blueberry filling.

Suggested Recipes

Stars and Stripes Vanilla Cake
Overhead shot of July 4th Cookie Cake with slice removed on to a plate.
July 4th Cookie Cake
Red White and Blue Swirl Cake
Close up of Patriotic Confetti Cupcakes on white cake stand.

Patriotic Confetti Cupcakes

Yield: 24
Prep Time: 2 hours
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 2 hours 35 minutes

Light and airy Patriotic Confetti Cupcakes filled with blueberry filling, topped with fluffy frosting and garnished with festive sprinkles and a shining star.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Cupcake liners
  • Food processor
  • Patriotic sprinkles
  • Stand mixer
  • Spring loaded ice cream scoop, 3 tablespoon sized
  • Sieve
  • Piping bags (2)
  • Ateco piping tip #828
  • Festive cupcake picks

CUPCAKES

  • ½ cup patriotic sprinkles
  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 12 pieces, at room temperature

BLUEBERRY FILLING

  • 12 ounces frozen strawberries, thawed
  • ¼ granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  • Fresh lemon juice, to taste

FROSTING

  • 2 cups (16 ounces/454 grams) unsalted butter, at room temperature
  • 1/2 cup (3 1/4 ounces/95.5 grams) shortening
  • Pinch of salt
  • 6 1/2 cups (26 ounces/820 grams) powdered sugar, sifted
  • 1 cup heavy cream
  • 4 teaspoons Princess Cake and Cookie Emulsion

Instructions

CUPCAKE

  1. Adjust a rack to the center position in the oven and heat to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside. In a food processor, process the sprinkles until coarsely ground, about 8 to 10 pulses. Set aside until needed.
  2. In a medium sized bowl, whisk together the milk, egg whites and vanilla.
  3. Attach the paddle attachment to a stand mixer. On low speed combine flour, sugar, baking powder and salt. Add butter one piece at a time. Continue to combine until the butter is the size of peas, about 1 minute. Reserve ½ cup of the milk mixture, and pour remaining into the dry ingredients. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved milk mixture to the batter and beat until combined, about 30 seconds (the batter may look curdled at this point). Give the batter a final stir by hand and stir in ground sprinkles.
  4. Using a 3 tablespoon sized spring loaded ice cream scoop, divide the batter evenly among the prepared cupcake pans. Bake for about 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating pans a little over halfway through baking. Let cakes cool in their pans for 10 minutes, then invert cakes onto the wire racks to cool completely, about 2 hours.


BLUEBERRY FILLING

  1. Place thawed blueberries in a blender or food processor and puree until smooth. Over a bowl pour blueberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
  2. Place blueberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

FROSTING

  1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the heavy cream, emulsion and heavy cream and slowly mix until combined, about 1 minute. Place a large sieve on top of the mixer bowl and gradually add the powdered sugar. Mix on low speed for 1 minute until combined.
  2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE

  1. Using a small paring knife, cut a cone of cake out of each cupcake. Cut off the cone section of cake and discard, but keep the circular top of cake to place back on to the cupcake after filling.
  2. Place the filling in a piping bag and cut off the tip to start filling each cupcake with about 2 teaspoons of filling. Place the circular piece of cake back on top.
  3. Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a swirl of frosting on top of each cupcake. Sprinkle the cupcakes with patriotic sprinkles and top with a festive cupcake pick and serve.

Notes

STORAGE: Assembled cupcakes can be stored in an airtight container at room temperature for up to 1 day, or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1104Total Fat: 59gSaturated Fat: 21gTrans Fat: 3gUnsaturated Fat: 32gCholesterol: 85mgSodium: 1016mgCarbohydrates: 142gFiber: 6gSugar: 100gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Patriotic Confetti Cake

As an Amazon Associate, I earn from qualifying purchases.

My Patriotic Confetti Cake is perfect for any party. And with the July 4th holiday right around the corner, I swapped out the traditional rainbow sprinkles for some patriotic ones in their place. Next, I filled the cake layers with strawberry filling and covered the cake in fluffy frosting and bespoke sprinkles!

Patriotic Confetti Cake on white cake pedestal.

Why Process The Sprinkles?

The cake batter for this cake is super light, so I prefer to process the sprinkles before adding them into the cake batter to help keep them from falling to the bottom of the cake pan.

Overhead shot of festive sprinkles in food process for Patriotic Confetti Cake.
Overhead shot of process sprinkles for Patriotic Confetti Cake.

Patriotic Confetti Cake

  • Patriotic sprinkles: Choose your favorite red white and blue sprinkles to bake here. These get baked into the cake so no need for super fancy decorative sprinkles here.
  • Whole Milk: the fat in whole milk tenderizes the cake crumb which weakens the gluten just enough for the cake to have structure.
  • Egg Whites: helps leaven the cake.
  • Vanilla Extract: flavor enhancer.
  • Cake Flour: lower in gluten and is bleached. The bleaching process helps cakes retain a pure white color which is ideal for white cakes and angel food cakes. It also produces a fine-crumbed cake.
  • Granulated Sugar: it’s evenly ground and loose texture incorporates well in cake batter.
  • Baking Powder: is a mixture of baking soda, and cornstarch. Baking powder works when it first comes into contact with liquid, and again when it hits the heat in the oven. TIP: Baking powder loses its effectiveness after six months.
  • Salt: enhances the flavor of the ingredients.
  • Unsalted Butter: helps with flavor and texture. This recipe uses the reverse creaming method where the butter coats the dry ingredients instead of creaming together with the sugar. 
Overhead shot of dry ingredients with butter mixed in for Patriotic Confetti Cake.
Dry ingredients with butter
Overhead shot of completed cake batter with sprinkles added for Patriotic Confetti Cake.
Cake batter with sprinkles
Overhead shot of completed cake batter with sprinkles mixed in for Patriotic Confetti Cake.
Completed cake batter

Strawberry Filling

  • Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl, pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
  • Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and chill for about 2-3 hours in the refrigerator until ready to use.
Three quarter angle Patriotic Confetti Cake on cake pedestal.

Frosting

This frosting is fluffy and sweet, similar to what you'd find at a bakery. I like to use Princess Cake & Cookie Bakery Emulsion to give it that fresh from the bakery flavor.

Patriotic Confetti Cake on white cake pedestal.

Assemble

  • Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of frosting in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board.
  • Fit a piping bag with a round tip or coupler and fill the piping bag with about 1 cup frosting. Pipe a frosting dam around the edge of the cake. Spread half of the filling over the top with an offset cake spatula, smoothing the filling out all the way to the frosting dam.
  • Place the second cake layer on top and pipe another frosting dam around the edge. Spread the remaining filling on top in an even layer, spreading it all the way to the frosting dam.
  • Place the last cake layer on top (bottom side up) and gently press down to adhere.
Patriotic Confetti Cake sliced.

Cake Decorating Tools

Shop my favorite baking and cake decorating tools here!
Close up of sliced Patriotic Confetti Cake.

Patriotic Confetti Cake Baking Schedule

  • Day 1: Bake cake layers and prepare filling.
  • Day 2: Make frosting, assemble and serve.
Sliced Patriotic Confetti Cake on its side on white plate.
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Close up of Patriotic Confetti Cake on white plate.

Suggested Recipes

Overhead shot of July 4th Cookie Cake with slice removed on to a plate.
July 4th Cookie Cake
Stars and Stripes Vanilla Cake
Red White and Blue Swirl Cake
Patriotic Confetti Cake on white cake pedestal.

Patriotic Confetti Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 3 hours 25 minutes

Three layers of confetti cake baked with festive sprinkles inside, filled with strawberry filling and covered with fluffy and sweet frosting, garnished with bespoke sprinkles and shining stars!

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Food processor
  • Patriotic sprinkles
  • Stand mixer
  • Sieve
  • Cake turntable
  • Nonslip mat
  • 8-inch round cake board
  • Piping bags (3)
  • Coupler
  • Offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Bespoke sprinkles
  • AmeriColor Royal Blue gel food color
  • Chefmaster Super Red gel food color
  • Ateco piping tip #828 (2)

CAKE

  • Non-stick baking spray
  • ½ cup patriotic sprinkles
  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 12 pieces, at room temperature

STRAWBERRY FILLING

  • 12 ounces frozen strawberries, thawed
  • ¼ granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  • Fresh lemon juice, to taste

FROSTING

  • 1 1/2 cups (12 ounces/340 grams) unsalted butter, at room temperature
  • 1/4 cup, plus 2 tablespoons (3 ounces/81 grams) shortening
  • Pinch of salt
  • 4 1/2 cup, plus 2 tablespoons (7 ounces/523 grams) powdered sugar, sifted
  • 3/4 cup heavy cream
  • 3 teaspoons Princess Cake and Cookie Emulsion

Instructions

CAKE

  1. Adjust a rack to the center position in the oven and heat to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside. In a food processor, process the sprinkles until coarsely ground, about 8 to 10 pulses. Set aside until needed.
  2. In a medium sized bowl, whisk together the milk, egg whites and vanilla.
  3. Attach the paddle attachment to a stand mixer. On low speed combine flour, sugar, baking powder and salt. Add butter one piece at a time. Continue to combine until the butter is the size of peas, about 1 minute. Reserve ½ cup of the milk mixture, and pour remaining into the dry ingredients. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved milk mixture to the batter and beat until combined, about 30 seconds (the batter may look curdled at this point). Give the batter a final stir by hand and stir in ground sprinkles.
  4. Divide the batter evenly among the prepared cake pans and smooth the tops with an offset cake spatula or rubber spatula. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating pans a little over halfway through baking. Let cakes cool in their pans for 10 minutes, then invert cakes onto the wire racks to cool completely, about 2 hours.

STRAWBERRY FILLING

  1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
  2. Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

FROSTING

  1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the heavy cream, emulsion and heavy cream and slowly mix until combined, about 1 minute.
  2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE CAKE

  1. Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of frosting in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board. Fit a piping bag with a round tip or coupler and fill the piping bag with about 1 cup frosting. Pipe a frosting dam around the edge of the cake. Spread half of the filling over the top with an offset cake spatula, smoothing the filling out all the way to the frosting dam.
  2. Place the second cake layer on top and pipe another frosting dam around the edge. Spread the remaining filling on top in an even layer, spreading it all the way to the frosting dam. Place the last cake layer on top (bottom side up) and gently press down to adhere.

CRUMB COATING

  1. Pipe the remaining frosting in the piping bag on to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Chill the cake in the freezer for 15 minutes, or in the refrigerator for 30 minutes.

FROSTING THE CAKE

  1. Apply a large dollop of frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper, attaching the paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Add more frosting to the sides of the cake, making sure to cover the bottom cake board and acrylic disc completely. Gently press a cake scraper against the acrylic disc and bottom cake board. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the freezer for 15 minutes, or in the refrigerator for 30 minutes.
  2. Insert a small offset spatula under the acrylic disc, but on top of the parchment paper and rotate the turntable until the disc releases. Peel off the parchment paper. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.
  3. Over a rimmed baking sheet, carefully hold the cake in one hand by the bottom cake board. With the other hand, apply sprinkles all around the bottom edge of the cake. Place the cake back on the cake turntable.
  4. Divide the remaining frosting between 2 bowls. Color one bowl of frosting with AmeriColor Royal Blue gel food color and the other bowl for frosting with Chefmaster Super Red food color.
  5. Prepare 2 piping bags with Ateco piping tip #828 attached. Fill one bag with blue frosting and the other with the red frosting.
  6. Pipe small swirls on the top edge of the cake, alternating between the blue and red frosting. Sprinkle the the swirls with more sprinkles and transfer to a cake stand and serve.

Notes

STORAGE: Assembled cake can be stored at room temperature in an airtight container for up to 1 day. Or stored in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 84mgSodium: 518mgCarbohydrates: 57gFiber: 2gSugar: 26gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Hot Chocolate Lavender Cupcakes

These Hot Chocolate Lavender Cupcakes are a flavor fusion of hot chocolate cake and sweet chocolate frosting with a floral flavor.

Close up of Hot Chocolate Lavender Cupcakes on lavender cake stand.

Cupcake Tips

  • To accurately measure boiling water, bring a saucepan of water to a boil then measure out the exact amount.
  • Use a 3 tablespoon-sized spring loaded ice cream scoop to divide the cake batter into the cupcake pan(s).
  • Rotate pans a little over halfway through baking to be sure the cupcakes bake evenly.
  • Let cupcakes cool in their pan for 10 minutes, before inverting on to cooling racks to cool completely.
Chocolate mixture for Hot Chocolate Lavender Cupcakes.
Chocolate mixture
Wet ingredients for Hot Chocolate Lavender Cupcakes.
Wet ingredients
Completed cupcake batter for Hot Chocolate Lavender Cupcakes.
Completed batter

Frosting

Chocolatey-sweet with a floral note is what this frosting is all about! Tip: The melted chocolate should be liquid but not hot when adding it into the frosting.

Hot Chocolate Lavender Cupcakes on lavender cake stand.

Cupcake Assembly Tips

  • To keep the cupcake liners looking good, I placed each cupcake in a new cupcake liner for aesthetics.
  • Use culinary lavender for sprinkling on top of the cupcakes.
  • Roast the marshmallows in the broiler under a close eye. And rotate when needed for an even roast. Remove from the oven and flip marshmallows over and continue to roast until done. Don't use a kitchen torch for this. You'll end up burning your lavender, frosting and marshmallow.
Close up of Hot Chocolate Lavender Cupcakes on lavender cake stand.

How To Roast Marshmallows Under The Broiler

  • Line a rimmed baking sheet with foil. (Parchment paper will burn.)
  • Place marshmallows on prepared baking sheet and roast under the broiler under a close eye. Don't leave or take your eyes off this!
  • Once the marshmallows start turning brown, remove from the oven and turn the marshmallows over and roast until browned.
  • Remove roasted marshmallows from the oven and set aside to cool.
Sheet pan of roasted marshmallows for Hot Chocolate Lavender Cupcakes.

Hot Chocolate Lavender Cupcakes Baking Schedule

  • Day 1: Bake cupcakes.
  • Day 2: Make frosting, assemble, decorate and serve.
Close up of Hot Chocolate Lavender Cupcakes on white plate.

Hot Chocolate Lavender Cupcake Tools

Shop my favorite baking and cake decorating tools here!
Close up of Hot Chocolate Lavender Cupcake on plate with cupcake liner peeled.
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The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of Hot Chocolate Lavender Cupcake with bite.

Suggested Recipes

Lavender Lemon Layer Cake
Blackberry Lavender Pound Cake
Raspberry Wine Cake
Raspberry Wine Cake
Close up of Hot Chocolate Lavender Cupcakes on lavender cake stand.

Hot Chocolate Lavender Cupcakes

Yield: 24
Prep Time: 1 hour
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes

These Hot Chocolate Lavender Cupcakes are a flavor fusion of hot chocolate cake and sweet chocolate frosting with a floral flavor.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Spring loaded ice cream scoop, 3 tablespoons in size
  • Piping bag
  • Ateco piping tip #828
  • Dried culinary lavender, for garnish
  • 24 marshmallows, roasted for garnish

CUPCAKES

  • 1 ½ cups (7.5 ounces/213 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces) Dutch-processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 1 ¼ cups boiling water
  • 10 tablespoons unsalted butter, at room temperature
  • 1 ½ cups (10.5 ounces/297 grams) light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract

FROSTING

  • 1 cup unsalted butter, at room temperature
  • 1/4 cup shortening
  • 6 ounces bittersweet chocolate, melted and cooled
  • 1/8 teaspoon salt
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon lavender extract
  • 3 1/4 cups (13 ounces/365 grams) powdered sugar, sifted

Instructions

CUPCAKES

    1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
    2. In a large bowl, whisk the flour, baking soda, baking powder, and salt together. In a separate bowl, combine the chopped chocolate, cocoa powder, instant espresso powder or coffee powder, and boiling water and whisk until the chocolate is melted and combined.
    3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy and pale in color, about 5 minutes. On low speed add eggs one at a time mixing until just combined. Add in the sour cream and vanilla and lavender extracts and mix on low until incorporated. Add flour in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl needed and give the batter a final stir by hand with a rubber spatula.
    4. Using a 3 tablespoons sized spring loaded ice cream scoop, divide the batter into the prepared cupcakes pans. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans a little over halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.

    FROSTING

    1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening, and salt on medium-high speed for 4 minutes. Add the melted chocolate and beat for another 4 minutes. Add the heavy cream, extracts and powdered sugar, and slowly mix until combined, about 1 minute.
    2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE

  1. Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a spiral of frosting on each cupcake and top with dried culinary lavender and roasted marshmallows for garnish.

Notes

Assembled cupcakes can be stored in an airtight container in the refrigerator for 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1197Total Fat: 71gSaturated Fat: 28gTrans Fat: 3gUnsaturated Fat: 36gCholesterol: 120mgSodium: 914mgCarbohydrates: 138gFiber: 7gSugar: 98gProtein: 12g

*Nutrition information is an estimate and will vary.*

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© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings