Archive for Eat

Eat/Holiday | Easter Nest Cupcakes

Easter Nest Cupcakes | Squirrelly Minds
You know how much I love cupcakes, so of course in addition to the mini egg explosion cupcakes, I had to make another batch for easter.
Check out the easter nest cupcakes featuring, yet again, mini eggs. With just a bit of piping it’s easy to nestle those candy eggs in a nest of chocolate icing.

Hop over to Wayfair for more pics and the recipe!

And, because easter is all about the sweets, here are some delicious easter treats I’ve spotted around town (aka the web)

Easter Nest Cupcakes | Squirrelly Minds

Easter meringue pastel kisses from Say Yes / Toasted coconut and mini egg cupcakes from I Heart Naptime / Easter bread from Bon Appetit
Lamb cake DIY by Coco Cake Land on Handmade Charlotte / Homemade reese’s peanut butter eggs from Real housemoms / Easter cupcakes baked in an egg from Cupcake Project

See more treats and crafts on my Pinterest Easter Board

What’s your favourite easter treat?


See you at Wayfair!

The Friday Five – Cupcakes

The Friday Five - Cupcakes | Squirrelly Minds

Sweet honey cupcake with mascarpone frosting and caramelized figs from Life Made Simple / Lamington cupcakes from A Splash of Vanilla / Prosecco cupcakes from Kailley’s Kitchen / French toast cupcakes with maple buttercream from Bakingdom /
Toffee crunch cupcake from Bakers Royale

As you may have guessed from my pixy stix, quinoa chocolate stout, or mini egg explosion recipes that I require more of my cupcakes than just plain chocolate or vanilla. I like them to have edge, bursting flavour, and originality.
I can’t wait to get my hands (and teeth) into any of the above 5 cupcake recipes. I have some baking to do.
Happy Friday and thanks for joining me on cupcake week!

Is cupcake baking on your agenda this weekend?

Eat | Mini Egg Explosion Cupcakes

Mini Egg Explosion Cupcakes | Squirrelly Minds
Yep. I just couldn’t help myself. I love mini eggs too much NOT to put them inside and on top a cupcake. I mean seriously it’s a no brainer. And yes, this cupcake is just as good as it looks and sounds.
Mini Egg Explosion Cupcakes | Squirrelly Minds
You could do this with any cupcake recipe, but I chose vanilla to let the mini eggs be the main focus point and most exciting part. Here is my recipe for you to try and devour:
Mini Egg Explosion Cupcakes

Ingredients

  • Vanilla cupcake
  • 1 cup milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 small packages mini eggs (78g)
  • Vanilla Buttercream Icing
  • 1 cup butter at room temperature
  • 3 1/2 cups icing sugar
  • 1 1/2 tablespoon pure vanilla extract
  • 2 small packages mini eggs (78g)

Instructions

  1. Preheat oven to 350 and line your muffin pan with cupcake liners.
  2. Whisk milk and vinegar and set aside for 5 minutes. Meanwhile, use the flat end of a spoon or measuring cup to crush the mini eggs inside the bag. I find a metal measuring cup works best as it has a solid, flat base.
  3. Add all your wet ingredients to the milk mixture and whisk well to combine. Gently fold your dry ingredients into the wet ingredients. Add your crushed mini eggs and mix until thoroughly combined and there are no large lumps.
  4. Fill your cupcake liners 2/3 full. Place in oven and bake for 18-20 minutes. Let it cool for a few minutes then transfer onto a cooling rack. Let it cool completely before icing.
  5. While the cupcakes are baking or cooling you can make the icing. Like above, crush the mini eggs in their bags and set aside.
  6. Cream the butter thoroughly by hand, with a hand blender or a stand mixer.
  7. 1/2 cup at a time, add 1 1/2 cups of icing sugar.
  8. Add vanilla extract, mix, then continue to add the rest of the icing sugar in 1/2 cup batches.
  9. If it becomes too stiff, you can add a teaspoon of milk to thin it out. If it’s too thin, add more icing sugar until you achieve your desired consistency
  10. Spread your vanilla icing onto your cupcake with a knife.
  11. Place the crushed mini eggs onto a plate, then 'dunk' the iced cupcake into the crushed mini eggs to cover the icing.
http://squirrellyminds.com/2014/04/03/eat-mini-egg-explosion-cupcakes/
Mini Egg Explosion Cupcakes | Squirrelly Minds
The unexpected crunch of the eggs on the cupcake add both flavour and texture, turning this beloved easter candy into an even more sinful treat.

But in all honesty, whenever mini eggs are involved you just can’t go wrong. Right?

Are you like many (including myself) and just can’t help but pick up a bag of mini eggs when you’re standing in that grocery check out line?

Eat | Gluten Free(ish) Quinoa Chocolate Stout Cupcakes

Gluten Free(ish) Quinoa Chocolate Stout Cupcakes | Squirrelly Minds
We bought a growler of stout beer and made a bunch of extra quinoa. In what world do those two ingredients make the best cupcake ever?

This world.

A total experiment, I only half expected this recipe to work. What resulted was one of my most favourite creations yet. I mean really, whenever you put beer and sugar together you’re bound to get an incredible result, but the fact that these are completely gluten free and packed full of quinoa just upped the incredible-factor.

Well….not completely gluten free….

I had a ‘duh’ moment when I realized “of course….beer has gluten in it”. Oops!
If you need a gluten free option and you’re lucky enough to have gluten free beer in your area, use that instead. Otherwise, swap out the stout for milk. It may not be a stout cupcake, but it’ll still taste darn good.

Gluten Free(ish) Quinoa Chocolate Stout Cupcakes | Squirrelly Minds
Enjoy friends – the gluten free(ish) quinoa chocolate stout cupcakes topped with chocolate stout icing.
Cake recipe adapted from Barefeet in the Kitchen

Gluten Free Quinoa Chocolate Stout Cupcakes

Ingredients

  • Cupcake
  • 2 cups cooked quinoa, loosely packed
  • 1/3 cup stout
  • 4 eggs
  • 1 tablespoon vanilla
  • 3/4 cup butter, melted and slightly cooled
  • 1 1/4 cup white sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Chocolate Stout Icing
  • 1 cup butter at room temperature
  • 4 cups icing sugar
  • 1/3 cup stout
  • 1/3 cup unsweetened cocoa powder

Instructions

  1. Preheat oven to 350 and line your muffin pan with cupcake liners.
  2. Combine the stout, eggs, and vanilla in a large blender. Mix to combine ingredients. Add the cooked quinoa and butter, and puree until completely smooth, scraping down the sides as needed. Mix until as smooth as possible, preferably until it is a completely creamy mixture. My blender wasn't very strong so I still head some quinoa bits and it was just fine.
  3. Sift the dry ingredients together in a mixing bowl then add the contents from the blender. Stir until well combined.
  4. Fill your cupcake liners 2/3 full. Place in oven and bake for 20-25 minutes. Let it cool for a few minutes then transfer onto a cooling rack. Let it cool completely before icing.
  5. To make the icing, cream butter well by hand, with a hand blender or a stand mixer.
  6. 1/2 cup at a time, add 2 cups of icing sugar.
  7. Sift in the cocoa powder and add the stout. Whisk thoroughly, then continue to add the rest of the icing sugar in 1/2 cup batches.
  8. If it becomes too stiff, you can add a teaspoon of stout to thin it out. If it’s too thin, add more icing sugar until you achieve your desired consistency.
  9. Top your gluten free quinoa chocolate stout cupcakes with chocolate stout icing.
http://squirrellyminds.com/2014/04/02/eat-gluten-free-quinoa-chocolate-stout-cupcakes/

Gluten Free(ish) Quinoa Chocolate Stout Cupcakes | Squirrelly Minds
Just a note of caution, don’t feed this one to children.

Come back tomorrow for a cupcake any easter-candy-addict will want to sink they’re teeth into.

What’s the most unusual cupcake you’ve eaten or seen?
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