Easter Cupcakes with The Party Penguin

Hi everyone, I'm so excited to share this post with you!  I was able to work with Ashlin from The Party Penguin on some fantastic cupcakes for Easter!  

I chose a simple vanilla cupcake with vanilla buttercream and decorated with cute pink fondant flowers and pastel pearls.  They worked so well with the bright pastel colors of Ashlin's Easter toppers.

Make sure to visit The Party Penguin, there are some seriously cute items for any occasion!

Here are a few of my favorites from Ashlin's Shop!

Like The Party Penguin on Facebook

and visit The Party Penguin Etsy Shop for your next party!

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Artisanal Small-Batch Ice Cream - Lavender

I've been wanting to make Lavender ice cream for awhile and since it's started to heat up in the Valley of the Sun, I thought now was a good time!  

I started out with a custard base that you have to cook and added some dried culinary Lavender from Red Rock Farms  located in Concho, AZ, it was amazing and definitely got my creative juices flowing!

Follow the instructions for your ice cream base of choice, add 2 tablespoons of dried culinary lavender while heating your milk mixture, remove mixture from heat and continue to steep your lavender milk for 15 minutes.  Strain your milk mixture and continue with your recipe.

Leave a comment with your favorite ice cream flavor and check back for more ice cream fun and recipes!

Lavender Ice Cream label designed by our sister sight Tweedle Dee Designs visit our Etsy Shop at www.etsy.com/shop/tweedledeeaz

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Cinnamon Streusel Cupcakes with Hickory Maple Buttercream

Cinnamon Vanilla Cake

Ingredients:
Makes 12 Cupcakes

1 1/2 cups flour
1 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup milk
1/2 cup oil
2 eggs
2 tablespoons maple syrup

Cinnamon Streusel Filling

1/4 cup flour
1/4 cup packed brown sugar
1 ounce butter
1 1/2 teaspoon ground cinnamon

Directions:

1.  Preheat your oven to 350 degrees and line your cupcake pan with your preferred liners
2.  In a medium size bowl sift together dry ingredients, then add your wet ingredients
3.  Mix ingredients on medium speed for 2 minutes
4.  Make your cinnamon streusel filling
5.  Fill cupcakes with 1 teaspoon of cupcake batter, next add 1 teaspoon of the streusel topping, finally fill liners until 3/4 full with cupcake batter
6.  Bake cupcakes for 15 minutes in your preheated oven
7.  Allow cupcakes to cool completely before frosting

Hickory Maple Cinnamon Buttercream

Ingredients:
8 ounces butter, room temperature
4 1/2 cups powdered sugar
2 tablespoons milk
2 tablespoons hickory maple syrup, regular maple syrup may also be used
1/2 teaspoon ground cinnamon

Directions:

1.  In a medium sized bowl combine butter and half of the powdered sugar, mix on medium speed until just combined
2.  Add milk, maple syrup, cinnamon and remaining powdered sugar and mix on medium speed until just combined
3.  Place frosting in your piping bag fitted with your favorite decorating tip.  I used a plain round tip (Ateco 807).
4.  Frost cupcakes and top with cinnamon sugar

Enjoy!

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Happy Valentine's Day!

We made cute little heart shaped cherry/blueberry pocket pies for Valentine's Day, they were delicious!  Hope everyone enjoyed their day and did something special.

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Grandma's Orange Cupcakes

So what do you do with a bunch of oranges from Grandma's house?  You make orange cupcakes with white chocolate buttercream!

Orange Cupcakes

Makes 12 cupcakes and enough left over cake for 15 cake pops

Ingredients

1 1/2 Cups Flour

1 Cup Sugar

1 1/4 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Eggs

1/2 Cup Oil

1/2 Cup Milk

2 Teaspoons Vanilla

2 Tablespoons Orange Juice, fresh

Zest of One Medium Orange

Directions:

1. Preheat your oven to 350 degrees and line your cupcake with your cupcake liners

2. Sift together your dry ingredients, then add your wet ingredients

3. Mix ingredients on medium speed for 2 minutes

4. Fill cupcake liners with approximately 2 tablespoons of your cupcake batter

5. Bake cupcakes at 350 degrees for 7 minutes, turn cupcake 180 degrees and continue to bake for an additional 7 minutes

6. Gently insert a toothpick into one of your cupcakes, if it comes out clean, they're done.

7. Allow cupcakes to cool completely before decorating

White Chocolate Buttercream

Ingredients:

6 Ounces White Chocolate, melted

1 Cup butter, room temperature

4 1/2 Cups Confectioner's Sugar

2 Tablespoons Whole Milk

2 Teaspoons Vanilla

Directions:

1. In a double boiler over low heat, melt chocolate completely, set aside and allow to cool for 30 minutes

2. On medium speed, combine butter and white chocolate

3. Add 3 cups of your confectioner's sugar and mix on medium speed until just combined

4. Add remaining sugar, milk and vanilla and continue to mix on medium speed until just combined

5. Place buttercream in a piping bag fitted with your favorite decorating tip (I use Ateco 807)

6. Decorate with sugar sprinkles and Enjoy!

And some orange cake pops.  Dip cake balls into orange candy coating, sprinkle with orange sanding sugar and some fondant leaves.

Visit us on Facebook at www.facebook.com/ohsweetbakery and say hello!

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Mini Chocolate Tarts

I absolutely love, love, love Chocolate Ganache.  It's so simple to make and you can do so many different things with it.  I made these cute mini chocolate tarts and they are absolutely to die for and they just happen to be gluten free!

This is a gluten free cookie crust and it is so delicious, we've made everything from pumpkin pie to mini cheesecakes with it, it's fabulous.

Cookie Crust 

Makes 24 Mini Tarts

Ingredients:

2 Cups Almond Flour (I used the Trader Joe's brand)

1 Teaspoon Ground Cinnamon

1/8 Teaspoon Salt

1/3 Cup Honey

4 Tablespoons Butter, melted

Directions:

1.  Put all ingredients into a bowl and mix until well combined

2.  Place approximately one tablespoon of the mixture into your mini tart pan (I used the Chicago Metallic 12 ct. mini tart pan)

3.  Gently and evenly tamp each tart and refrigerate for 15 minutes and preheat  your oven to 300 degrees

4.  Remove tarts from the refrigerator and bake for 10 minutes

5.  Remove tarts from the oven and gently tamp again, return tarts to the oven and bake for an additional 5 minutes

6.  Allow tarts to cool completely before filling with ganache

Chocolate Ganache

Ingredients:

1 Cup Bittersweet Chocolate Chips

1/2 Cup Heavy Whipping Cream

1 Teaspoon Vanilla

Directions:

1.  In a double boiler, over medium heat, add heavy cream, chocolate and vanilla, stir until chocolate is completely melted

2.  Fill each tart shell with chocolate ganache and refrigerate for at least 1 hour before serving

3.  Decorate cooled tarts with gold disco dust and edible red heart confetti

Visit us on Facebook at www.facebook.com/ohsweetbakery

Looking for unique party decorations?  Check out all the fun things at the Tweedle Dee Designs Etsy Shop!

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A Sweet Pair ~ Confetti and Cookies

Sometimes a cupcake girl wants a cookie too!  I made these sweet pink sugar cookies and tied them up with pink and white baker's twine and some glittery pink confetti hearts.  You know, confetti isn't just for the party table anymore!

We teamed up with our sister site Tweedle Dee Designs and made some adorable pink heart bunting with their new Be Mine Heart Confetti, for our cute Valentine's Day treats, which is now available in their Etsy Shop tweedledeeaz.

 

A few Chocolate French Macarons even made it into the mix.  What can I say, I really love to bake!

Some of our favorite confetti from around the web

♥ Confetti Cupcakes in a Jar by Tweedle Dee Designs

♥ Confetti Popsicles by Icing Designs

♥ Confetti Save The Date Wedding Invitations by Oh Happy Day

Hope you've been inspired to get creative with confetti, share your favorite Confetti and Cookies with us on

Facebook at www.facebook.com/ohsweetbakery or use #ohsweetbakery on Instagram

Make sure to visit Tweedle Dee Designs Etsy Shop for unique paper decorations for any occasion!

Enjoy and keep sharing the Cupcake Love!

Brandi

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