Cupcake Time!!

Recently I found a picture on my Facebook page from 2014. When I started this blog, in 2014 my hope was to share cupcake recipes and scrapbooking pages I made. Then I fell hard in love with scrapbooking. I made way more scrapbooking pages than cupcakes.

It’s a shame, because I really love cupcakes and coming up with fun flavor combos. Chocolate covered Strawberry, Tiramisu, Key lime (which is one of my all time favorite) and many more.

Many of my friends on Facebook were curious where all these recipes are, that I have made. So I really think that when my stuff gets into my new house. Its this week we are getting our stuff back (YAY!!). I am gonna start posting some recipes more regularly than once. (literally I believe I only shared one recipe on my blog.)

I did however find this gem!!! This post I started writing when my blog was on blogspot, instead of here.

Here is my old post… I have to share because it is a recipe of my favorite cupcakes Key Lime. I love the tart zip from the lime and sweetness from the frosting. I really like to make these cupcakes with a meringue top instead of frosting. It is a lot of work for the merge, so I am sharing a different type of buttercream (this one won’t disappoint though).


In my house if I asked for requests of cupcakes, I get asked to make about five different flavors suggestions, it seems everyone wants something else. Cupcakes in our house are rare these days, but used to be something I made all the time. Just about once a week I was creating something new!! And it was fun, and the perfect sized snack especially for kids! But like many things life has gotten in the way. I get tired, I forget how easy it can be to whip up a batch up treats instead of reaching in the cupboard for an afternoon snack. But that’s about to change, I decided to bring back my tradition of making a new batch cupcakes each week. This week I’ll give you guys two, since the family requested them and they tasted Yummy!!

The first cupcake is one I’ve made quite a few times. It is also a crowd favorite especially in the summer. It’s my KeyLime cupcake. I added a couple of twists to it this time, mostly because the kids were the ones who asked for it and I wanted to do something special for them. I added rainbow sprinkles to the batter and instead of the normal baked meringue tops I use instead of frosting I made a Cooked Meringue Buttercream.


2 1/4   cups    AP Flour

1 1/2   cups   white granulated sugar

 3 1/2  Tsp     Baking powder

1         Tsp      Salt

1/2      cup      butter, soft

3/4      cup      Lime juice, about 4 fresh squeezed limes

3/4      cup      Coconut milk

1         Tsp       Vanilla extract

3                      Eggs

Zest of 3 limes

1/4 cup rainbow sprinkles

Preheat the oven to 350 F degrees.

My first step is to beat butter and sugar until well blended. At this stage it doesn’t really matter how much you mix the batter, but once you add the flour you don’t want to over mix or the cupcake will be tougher.

Then I add each egg one at a time. I then scrape the bowl loosening any butter from the bottom of the bowl. I then beat the eggs and sugar at least 5 minutes, until it is nice and light and fluffy. Just like this picture.

Then I mix the Flour, Baking powder, salt and lime zest in a large bowl together. I use a wire whisk by hand, but you could definitely use a sifter to get the clumps out.

In another bowl or measuring cup I mix all the wet ingredients like the lime juice, vanilla and coconut milk. You could substitute regular milk for coconut. I just like the creamier texture from the coconut milk.

Now is the time where you start adding the dry and wet ingredients into the butter and eggs. I switch between dry and wet, starting and ending with the dry ingredients. I think this batch I mixed three batches of dry and two wet. Then I scrap the bottom of the bowl and only mix until finally incorporated. maybe mixed for 3 minutes.

Lately I add the sprinkles and mix with a wooden spoon.

Line cupcakes tins with cupcake liners and scoop the cake batter into the tin. I use an ice cream scoop, its the perfect size cupcake for me, but it’s about 3/4 up in the cupcake pan.

I got about 18 cupcakes with this batter, but you could get more or less depending how full you fill the cupcakes. Put them in the preheated oven and cook about 20 minutes or until a toothpick comes out clean from the middle.

I let the cupcakes cool about ten minutes then take them out of the pan and cooling on the counter. They should be completely cool before adding frosting or the frosting will melt. Unless you like it that, sometimes we have a hard time letting the cupcakes cool before chowing down on them.

These cupcakes are so moist and full of that zippy lime flavor from the fresh juice of zest. The lightness from the frosting helps balance out the tartness of the cupcake. Its nice and refreshing on a hot humid summer day, like many of the days we have in Hawaii. But they definitely can be enjoyed anywhere!!!

For the Frosting I used:

3 eggs whites

3/4 cup sugar

1/8 cup of water

2 sticks of butter, soft

1/2 Tsp vanilla

This frosting can be super tricky, but the more I have tried it the easier it is to make. Also the trick I have found with it is the mix on high when adding the butter and wait for all the butter to incorporate into the egg whites. It may seem like all is lost and then all of a sudden this great whipped buttercream emerges!!

Beat 3 egg whites until just about stiff peaks. While the egg whites are mixing cook on the stovetop in a small pan, the sugar and water together. cook until all the sugar dissolves and it starts to boil. you want the temperature to be about 250, a little over the boiling point. Don’t let it boil to much. Also you want when the simple syrup to be ready at just about the same time as egg whites reach the stiff peak stage.

Set your mixer to medium speed and super slowly drizzle the hot syrup into the egg whites. I like to drizzle it down the side. Keep mixer on even until you added the hot simple syrup. I then add the vanilla at this point. Like I mentioned earlier this is the tricky part, the adding of the butter. You want the butter to be soft. Cut it into squares that are pretty small. About a 1/4 by 1/4. Add each piece of butter to a medium high mixer one piece at a time. Make sure the butter is fully incorporated into the egg whites before adding another piece. This is a slow process but remember how hot the simple syrup was, you don’t want it to completely melt the butter. You should be able to feel the bottom of the bowl and feel that it i starting to cool down as everything is incorporating. Once all the butter is added, turn up all the way high and beat until everything is very mixed, and it starts to looked whipped.

All the hard work will be repaid by the smooth buttery and light frosting that you taste. I use a offset spatula to frost my cupcakes, but you can definitely use a piping bag to pipe it on. If you need more frosting this recipe can be easily doubled, I don’t because it is a lot of butter to use at one time.

I used a small offset spatula to pile high the frosting on the cupcake. This allows you to add as much or little frosting on your cupcake as you like. For me the more the merrier. I sprinkle on some lime zest to finish this cupcake!!

This cupcake is so tart from the lime juice, it’s perfect for summer!! This sweet frosting helps cut the tartness for the perfect balance in each bite.

I don’t yet have the recipe for the second recipe (which is a Mocha Caramel Cupcake). When I find it among my recipes in my household goods. I will make sure I share that recipe!!

Seeing all these cupcakes is making me hungry for cupcakes, isn’t it?!! I hope you enjoy this post even though it’s a little different from what I normally share on my blog. Like I mentioned earlier. I plan on sharing more recipes of the cupcakes I make on here. I think it will be fun to share some yummy tasty treats.

Have an inspired Week!!


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Birthdays are the best: Chocolate S’more Cupcake Recipe

Aloha Scrappers!! The second half of September is always crazy in our house. We have two birthdays form the middle and end of the month, then in the beginning of October it’s my sons birthday. Birthdays are the best though. The kids are such a fun age for birthdays. We try to make them special for them, cooking their favorite meal, letting them pick the type of cake and getting a few gifts. They also get to choose what movies are watched that day too. It is really about the little things with kids, right.

I thought to share something different with you all I would share a cupcake recipe of the cupcakes I made for my daughter, Leilani for her birthday. She picked the kind she wanted me to make and I whipped them up. (Sam wants an Ice Cream cake this year, I think I will buy that instead of making it, but who knows, maybe I will try to make an ice cream cake anyway)

I made Leilani Chocolate S’mores Cupcakes with chocolate frosting. She wanted all chocolate this year, and it was yummy too. I admit though if I was making regular S’more cupcakes I would have made a lightly cinnamon cupcake with the s’more fixing in the cupcake and a marshmallow meringue Frosting. Now doesn’t that sound delicious too?!

I make everything from scratch, but I promise it really isn’t that much harder than a box mix, and it tastes so much better. Since I started making from scratch cakes I will never go back to a box, they just don’t taste right to me anymore. And if you make this recipe I think you will agree with me too. Here is the recipe I made this weekend.

Chocloate S’more cupcakes with Chocolate old fashioned Frosting

Cupcake Batter Recipe
( This chocolate cake batter was adapted from the Betty Crocker’s version of chocolate cake batter, I added a few things to up it’s game)

2 1/4 cups All Purpose Flour
1 2/3 cups Sugar
2/3 cups unsweetened cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1/2 cup cold coffee
3/4 cup milk
3/4 cup butter, soften
2 eggs
1tsp vanilla
1/2 cup mini marshmallows
1/2 bag of semi sweet chocolate chips (save the rest of the bag for the frosting)
1/2 crushed graham crackers (this is optional, also I sprinkled them to the top of the cupcake right before baking)

1. Preheat oven 350 F. Line cupcake tins with cupcake liners. I was able to make 23 cupcakes with this recipe, you may have a couple more of less depending on the amount of batter you add to the pan. Set Aside.
2.  In a mixer, cream butter and sugar together until well mixed. Scraping sides to make sure the sugar and butter are mixed fully. Now Add the eggs into the creamed butter and mix well. You will want to scrape the sides down, to make sure the eggs are fully incorporated. I find I like to mix until the mixture looks a little lighter in color too.
3.  In another bowl mix together flour, cocoa powder, baking powder, baking soda. I like to just use a whisk to get it light and break apart any chunks of these ingredients. You could use a sifter, but I am don’t mind using the whisk and really it usually does a good job getting the ingredients mixed well. Set Aside.
4.  In another smaller bowl or measuring cup, measure out and mix together, the milk, coffee, vanilla, and salt. I like to add the salt here, so it dissolves. I really hate when I bit into a cupcake and get a piece of salt that didn’t dissolve. Set Aside.
5.  This last step you really want to do in no more than three parts, so you don’t over mix the cake batter, or you will end up with tough cupcakes. This also makes not so tasty cupcakes. Add about a third of the flour and mix on low. (You don’t want exploding flour in your face or all over the kitchen) As the mixer is running add a third of the liquid. when the batter is incorporated do this step again. On the last batch of flour and liquid, scrape sown the sides, making sure everything is mixed well. Add the marshmallows and chocolate chips with the flour mixture. Still on slow, mix together and slowing add the last of the liquid.
6.  Everything should be well incorporate at this time. Get your cupcake tins. Now fill the cupcake tins about 3/4 full. I think this is a preference thing though. If you like big cupcakes add a little more batter to the cup. If you like smaller cupcakes, fill it half ways. Just remember if you fill it to high they rise out of the tin and possibly stick to the tin, I hate this which is why I fill 3/4 full. I also like to use an ice cream scoop to fill my pan up too. If you are adding graham crackers crumbs to your cupcakes, now is the time to do it. Just sprinkle the crumbs over each of the cupcakes.
7.  Bake cupcakes for about 20 minutes. When does let cool completely before frosting the cupcakes.
Old Fashioned Milk Chocolate Buttercream

(This is my version adapted from Warren Brown the author and owner of Cakelove)

1 cup Milk
1/4 cup ap flour
2 sticks butter or shortening, softened
1 cup granulated sugar
pinch of salt
2 tsp vanilla
1 Tbsp powdered instant coffee (I like to Starbucks Instant Italian roast)
1/2 bag semi sweet chocolate chips

1.  Make a slurry with the flour and 4 tablespoons of milk. Whisk will and making sure there are no lumps. This is important, you don’t want chunks of flour in you frosting. After this is mixed well whisk together the rest of the milk in a medium sauce pot, and put the heat to medium.
2.  This process is slow going but well worth it, and you won’t be able to leave the stove util it is finished. I use a whisk then switch to a heat proof spatula to keep the mixture moving so it doesn’t burn. This is the point I add the salt too. Again, I hate biting into undissolved salt, yucky! But mix until this mixture is thick and pudding like. Take it off the stove right away after this.
3.  Add the chocolate chips and instant coffee into the hot milk pudding mixture. Stir until all the chocolate melts. Then stick you pot into the fridge while you do these next few steps. It will help cool down your mixture. If you used it hot, it would melt the butter and be no good.
4.  In a mixer add butter and sugar and mix until very light and fluffy. Add the vanilla and mix for 5 minutes. Make sure all the sides have been scraped down so everything is fully incorporated. (I like to use a mix of butter and shortening, I find I like this combo for my buttercream. The shortening helps it not melt as easily and the butter has a yummy taste. But you can definitely use all butter or all shortening. The all butter will be a lot softer and melt faster. I used this for this recipe, and the heat was not my friend. This is something to think about when making this recipe.)
5.  Once your chocolate pudding mixture is at least room temp, but better when colder, at least for this chocolate version, it is ready to add to the butter and sugar. add all the pudding mixture to the butter sugar and beat for another 5 or so minutes on high. This buttercream will smooth right out and fluff up. being nice and light and silky. I really enjoyed the mouth feel of this, almost like a mousse. The chocolate was on the milk chocolate side of taste. A good balance between sweet, milky and chocolate. Perfect for a kids cupcake.

Here is how the cupcakes look!



I hope you enjoyed this tasty treat!! Have a great week!!



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