Wishing you all a nice and cozy Sunday!!
What is better than staying at home when it is rainy outside? Having something yummy to eat while surfing on the net for many many great sweet treats :-)
That’s how I love to spend my Sundays when there is nothing else to do. And I like to kind of prepare for the upcoming Monday, letting my soul getting ready for the week:-)
Today’s post is about number two of my mexican piñata birthday party sweet treats. And today I have a great recipe for the colorful cupcakes I made for my boyfriends birthday. And some nice pictures as well.
Get a closer glimpse here:
…the piñata I chose the colors from:
So let’s find about about the recipe of these yummy chocolate cupcakes with one secret ingredient that make them so fluffy and juicy at the same time….
- Prep Time15 minutes
- Baking Time 15 minutes
- Difficulty Easy
For the Chocolate Cupcakes:
- 200 g plain flour
- 250 g sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 125 ml buttermilk
- 1 teaspoon vanilla
- 125g unsalted butter
- 2 tablespoons cocoa powder
- 175 ml coca-cola (secret ingredient!!)
- 1. Preheat your oven to 350F.
- 2. Then, in a large bowl, combine the flour, baking soda, sugar and salt.
- 3. Now beat the egg, vanilla and buttermilk in a measuring jug or pitcher.
- 4. In a heavy-based saucepan, melt the butter, cocoa and Coca-cola, heating it gently.
- 5. Now it is time to pour in the dry ingredients, stir very well with a wooden spoon or wire whisk, and then add the liquid ingredients from the jug/ptcher, beating until it is all well blended.
- 6. Pour into a cupcake tin that has been lined with papers and bake for 15 minutes, until a toothpick comes out clean.
- 2 cups (230 grams) confectioners sugar (powdered sugar), sifted
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1-2 packages creamcheese
- juice of 2 lemons
- food colors (if desired, and yes they were desired!)
- 1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
- 2. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.
- 3. Scrape down the sides of the bowl. Add the creamcheese and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
- 4. Add a little more creamcheese or sugar, if needed.
- 5. Pour in the lemon juice.
- 6. Tint the frosting with desired food color (I use the gel food coloring).
For the lemony buttercream creamcheese FROSTING:
Note: I used Wilton Gel Colors and Sugarflair Gel Colors.
Makes about 12 cupcakes
This frosting is really great and very thick so you can make the nicest deco swirls on top of the cupcakes.
See my mexican style cupcakes in action. I made a couple of cupcake toppers and wrappers, personalized of course. I used some of them from the TomKat Studio and changed them up again.
See the azteca calendar in the background? Isn’t it perfect for this birthday theme? That’s a wallpaper I designed myself – My boyfriend and I just LOVE the aztecan calendar and Mexico in general (he is half Mexican, half German), to look at it every day is just nice and give the room such a warm atmosphere as well.
Aaaand more pictures, could not decide which ones to eliminate:
I like my cupcake stand in white color. Looks so cute.
I also made a couple of mini cupcakes.
I used a heart cookie cutter to cut out hearts of the cupcakes to put them on top of the frosting.
This was specifically for my boyfriend. Simple but filled with love.
What do you think about the cupcakes, you like them? I hope you try out the recipe, this lemony frosting is such a great addition and it makes the frosting not overly sweet. Just right :-)
Happy baking everyone!!