Baking & Decorating Experiment: Hummingbird Cupcakes

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On my mom’s recent visit to Maryland, she wanted Stacy and I to take her to a couple of our favorite cupcake places. One of those places was Kupcakes & Co., which we ranked number 1 in our Top 5 outside Baltimore City. While there, I tried their hummingbird cupcake for the first time. It was described as banana, pineapple, pecans, a little spice, and topped with cream cheese frosting, kind of like a spring-summer carrot cake. At the time, I thought this was a unique creation, but then I started seeing other places promoting their hummingbird cupcakes. I guess I’m still an amateur at this!

Having loved Kupcakes & Co.’s hummingbird cupcake, I decided that for my spring-into-summer recipe I wanted this to be the cake. I also wanted to dabble with decorating cupcakes differently, to practice some techniques. After researching the cake, I wasn’t sure if it would be sacrilegious to top a cupcake, based off a traditional southern recipe, with a springtime explosion. But these are my cupcakes after all! I found out that some recipes call for including coconut on top and thought this would be perfect for “grass.” I also wanted to practice piping flowers and hard royal icing decorations, so I did it all!

Since I knew I’d be spending time on the decorations, I wanted the cake to be easy. I scoured the internet for a recipe that used a box mix to start, but had more trouble finding one than I anticipated. I discovered that the cake was a standard yellow cake, so just when I thought I would have to wing it, I finally found Duncan Hine’s recipe (now I know to just start at their website)! The recipe calls for the addition of Maraschino cherries, but since I hadn’t found that in other recipes, or in Kupcakes & Co.’s version, I decided to leave them out. I also added a whole banana, instead of just half, and substituted walnuts for pecans. That was a last minute decision, after seeing how much more pecans cost versus walnuts. I had no idea!


(Cake ingredients)


(I love texture in cake. Look at all of those yummy walnuts!)

The cake part was really easy. I did make my own cream cheese frosting and after debating on which to go with, choose one from SlashFood. The reviews were good and it seemed similar to some of the other frostings I’ve made that start with a cream cheese base. I added extra confectioner’s sugar to get the consistency right, but I think that’s because I choose to do this on a warm day. I used to think making frosting was complicated, but not anymore (or at least not the recipes I use)!


(Four simple ingredients to the cream cheese frosting.)

Starting the decorating process, I dyed shredded coconut using green food color. I had read about adding the dye to a little water first, but it just made the coconut almost too wet to work with. In the future, I will just put the dye right in, shake it up, and see what happens. After the coconut was green, I took my frosted cupcakes and dipped them into the coconut to completely cover the tops.


(Since you don’t have to worry about what the frosting looks like, I just used a butter knife to slather it on.)


(I didn’t think so much of the frosting would show through the green coconut.)

Prior to getting the decorating started, I experimented with the royal icing. I knew a form of royal icing is used in gingerbread houses as the “glue.” I thought it was just water and confectioner’s sugar and found recipes that only called for that, but it wasn’t setting up the way I planned. More research led me to discover that in order for it to get really hard, you have to add Meringue Powder. Who knew?! I learn something knew every time…

Since I wouldn’t be able to go out until the next day, I tried creating some piped flowers. After trial and error, I now realize that 1) it was just too warm in the house to get buttercream to cooperate and 2) I need more piping tips to choose from.

After a trip out the next day, with my cupcakes only half decorated (and some with failed flower attempts), I was finally able to get the royal icing decorations done. The consistency still wasn’t where I wanted it, even after adding more water than called for (maybe this is why sifting first is so important?), but I worked with it anyway and I’m pretty pleased with how they turned out!


(Before piping, I sketched a couple of flowers and hummingbirds. Then I covered the sketches with wax paper, to use as a template.)

In the end, I had 3 versions of decorated cupcakes:


(I still wanted to make some traditional looking. I love the minimalistic look and I wanted to taste the cupcakes without the coconut, to see which I preferred.)


(My attempt at piping flowers. From far away, and at the right angle, they don’t look too bad…)


(Maybe not a traditional look, but I think they look great for a spring party!)

Flavor wise, the cake turned out great (but still not as good as Kupcakes & Co.)! I like the coconut on top because the cream cheese frosting turned out a little sweeter than I prefer, so the coconut toned it down.

Aside from having some great tasting cupcakes, I learned some new things. My favorite technique is the royal icing decorations. I feel like the possibilities for custom cupcake toppers are now endless!

What are some favorite things you’ve learned by challenging yourself in the kitchen?

- Posted by Cupcake Crusader, Jenn (Westminster, MD)

After 13.1 miles, I needed a “Cake Break”

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A few weeks ago I ran my second half marathon in Ocean City! (As Stacy mentioned in this post, I recently became a more serious runner.) Of course when traveling, whether it be for a 13.1 mile run or for pleasure, we Crusaders have to find cupcakes to try. So after doing our usual research, I settled on Cake Break in Rehoboth Beach, DE.

The OC race was very early on Saturday morning and ended at Assateague Island; from there the racers were shuttled to Seacrets where I was lucky enough to have my Mom, Dad, Nona, Rich (Nona’s boyfriend), and a bunch of friends waiting to celebrate. I then headed up to Bethany Beach, where my family and I spent the evening at my Uncle’s beach house, ate a fantastic celebratory dinner in Rehobeth, and got some well deserved rest.

   (My metal and bib from the race! #2 in my metal collection.)

The next morning, I trekked up to Cake Break for some cupcakes, breakfast, and coffee. The staff were very friendly, welcoming, and even knew about the Crusaders! I settled on an everything bagel and a caramel latte - which was delicious – for breakfast, and picked six cupcakes to take home with me:

Carrot Top

Carrots, raisins, cream cheese – oh my! This cupcake had a fantastic spice to it and the icing was very sweet, but paired well with the savory cake. Filled with white raisins and carrot pieces, the cake might be the best carrot cake I have ever had, and I loved the decoration on top too.

Lemon Head

This cupcake was a must, as one of the owners (who helped me choose my six flavors) said it was one of their BEST… and boy were they right! I loved the true lemon flavor of this cupcake and the fact that it was not overly sweet. The lemon curd on top of the icing was an added bonus of lemon pleasure. A great cupcake that I will order again.

Red Velvet

Of course I had to bring home a red velvet! This moist and truly deep, dark, rich, cake really shone all on its own. Then there was the icing, which was very smooth, and not overly sweet. The hard sprinkles on top added an interesting new texture to this already great cupcake.

Cannoli

It is impossible for me not to order a Cannoli cupcake, because they are one of my favorite desserts. Sadly, this cupcake doesn’t come close to the dessert original. The filling was good, but not great and had a bit of a grainy texture to it, and the cake was just okay, as I felt it lacked flavor. I did love the presentation of this cupcake, but it isn’t one I would try again. (They also offer a chocolate version, which I would like to try, just to see if the addition of a more flavorful cake would help overall.)

Chocolate Overload

WHOA. Chocolate, chocolate, and MORE chocolate! If you love chocolate, this cupcake is for you! I was amazed at how moist the cake was, while not being overly sweet! I love when cocoa is allowed to be the star of the show and this cupcake was its own musical!

I-rish I Had Another

I do wish I had another one of these cupcakes! Having created my own “Car Bomb” cupcakes, this flavor was one I didn’t want to pass up. While the cake was moist, I wish it had more stout/beer flavor. The icing was divine, smooth and very Irish Cream flavored. The best part was the Jameson chocolate fudge filling; it melted in like a chocolate truffle and had the perfect hint of whiskey. All together this cupcake truly tasted like the drink and the next time I make them I might have to ditch my jelly and fill them with Jameson chocolate fudge.

Running my second half marathon felt fantastic and is quite an accomplishment on my running journey. Having friends and family there to support me (and my crazy habit) makes me feel like I’m the luckiest person… and having delicious cupcakes to eat isn’t a bad deal either.

- Posted by Cupcake Crusader, Elisa (Baltimore, MD)

Best. Thing. Ever. Warm Cupcake from Midnite Confection’s Cupcakery.

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It’s always nice to get a cupcake break during the middle of the week, especially if it just happens to be on a gorgeous spring afternoon! Recently, I was out and about for a work errand when I found myself in the Federal Hill area. For me, this means one thing: Midnite Confection’s. Luckily my work related outing overlapped with my lunch break, so I happily found myself parked in front of Midnite Confection’s adorable little shop just minutes after they opened.

While we haven’t written much about Midnite Confection’s on our blog, we’ve eaten tons of their cupcakes and even listed them in our Top 5 cupcakeries inside Baltimore City during our guest series on KimberlyLoc.com. There is one cupcake flavor that they carry from time to time I’ve been longing to try… Sinnabon. It is currently their flavor of the month, so I walked in with full expectations of finally conquering this flavor.  Unfortunately, I was a little too early and the cupcake was still too warm to frost. I didn’t have time to wait, so instead I chose their flavor of the week, Butter Pecan.

The two gentlemen working that day informed me that the Butter Pecan was still warm, since it had just cooled enough to frost, and that if possible, I should eat it right away. I hadn’t eaten lunch yet though, so I wasn’t sure if that would be the best idea. Well, it only took about three seconds for me to change my mind. Sitting in my car, I waited just long enough to take a quick photo before devouring the warm buttery goodness.

My first bite was like a little piece of heaven. The warm moist cake was full of pecan flavor and had a slight crunch on the top which added a great texture. I’m now convinced that everyone should head to Midnite Confection’s when they first open and ask what cupcakes are warm and fresh from the oven. It just might be the best way to eat a cupcake.

In all my cupcake eating experience, this was a first for me. I hope to repeat it one day soon… There’s a week left in May, which means I still have time to attempt finally to try the Sinnabon cupcake. I can only imagine how amazing that will be warm.

- Posted by Cupcake Crusader, Stacy (Baltimore, MD)

Elisa’s 30th Birthday Baking Experiment: Red Velvet Cake Pops and Vanilla Buttercream

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Something you may not know about Crusader Elisa is that she loves her birthday. This means that her birthday doesn’t just involve a causal gathering with balloons and cake, but instead, it is a full day (sometimes a full weekend or even week) of fun activities and full on celebration. This year she celebrated her 30th birthday so of course, it had to be spectacular! Elisa decided that we would start the day at our favorite bi-annual Patterson Park Flea Market, then have a small barbeque (just the Crusaders, significant others, and Jenn’s daughter) at my house, and end the day with a party in a rented out room at one of our favorite Baltimore hang outs, the Waterfront Hotel in Fells Point. While we were discussing all the details of the day, I asked if she would like me to handle the cupcakes. She excitedly said that she would love if I would do that, and requested one of her favorites, Funfetti.

After much thought I decided that not only would I do Funfetti cupcakes, but I would make Red Velvet cake pops (she is our Red Velvet Crusader after all…) dipped in white chocolate and finished with rainbow sprinkles to match the Funfetti cupcakes. I also decided that instead of using pre-made frosting from a jar, I was going to attempt a rich vanilla buttercream.

On the evening of my baking adventure, I decided to start with the cake pops so they could have plenty of time to cool before dipping them. I pulled out a Red Velvet cupcake mix that had been given to me as a gift and got to work.

You may recall that during my last cake pop making experience, using a mix didn’t turn out quite as I had hoped. The cake pops were too fluffy and as a result there were a few casualties. I was determined to keep that from happening this time, so I compared the ingredients and add-ins from the packaged mix to the recipes that come with the BabyCakes Cake Pop maker.

It looked as if the results should be okay, so I continued with the instructions from the packaging. They didn’t rise as much as I would have liked, which resulted in one side being a little flat, but I figured that could be the bottom of the cake pop, where the stick gets inserted.

While those cooled in the refrigerator, I moved on to the cupcakes. I wasn’t worried about these at all.

Box mix – check.

Instant Jell-o pudding to add in – check.

Follow the instructions on the box – check.

It really was as easy at that. The result were light, fluffy, and moist “Rainbow Chip” (AKA: Funfetti) cupcakes. Before I tackled the more difficult portion of these cupcakes, the homemade vanilla buttercream frosting, I decided to go back to the cake pops. While the cupcakes were in the oven I had inserted the sticks so they were ready for dipping.

For the white chocolate coating I had two options, fancy bars of organic madagascan vanilla white chocolate and a bag of Nestle Toll House white chocolate chips, which were meant to be a backup in case I needed more. Well, I needed more, and I learned not to take the cheap road when it comes to white chocolate. The organic white chocolate melted, dipped, and set up beautifully, while the cheap white chocolate chips didn’t set up quickly at all, resulting in major drips.

It was definitely a struggle to work with, but with just a few “oopsies” I managed to finish the rest of the cake pops. The result was a stunning deep red inside with a crunchy sweet white coating.

With the cake pops out of the way it was time to focus on the frosting for the cupcakes. I was really worried about this at first, but after a mini Facebook conversation with Christi from Love from the Oven, I was feeling much more confident about experimenting without a recipe. We discussed possible add-ins and she shared links from her blog with me. In the end I decided on adding in marshmallow fluff. I had already ordered my madagascar bourbon vanilla bean paste and knew that I would add a touch of salt to balance out the sweetness. Armed with my three “secret” weapons, I was ready to tackle this next baking challenge.

To achieve a frosting I was happy with, I ended using the following measurements (approximately):

  • 2 Sticks of Unsalted Butter
  • 2 Cups of Confectioners Sugar
  • Most of a 7oz container of Marshmallow Fluff (looking back I probably could have used the whole thing)
  • About a 1/4 of a 4oz bottle of Madagascar Bourbon Vanilla Bean Paste (Christi told me to use a lot so I just kept on pouring…)
  • Pinch of Sea Salt
  • Whipping Cream and Milk until it reached my desired consistency

At first I wasn’t sure if the frosting was too buttery and not sweet enough, but when I tried it with the cupcake, it was a perfect balance! Even Jenn, who wasn’t thrilled with just the frosting at first, thought that it paired really nicely. And of course, Elisa, who loves buttery frosting, thought it was great! And really, she was the only opinion that mattered. But on top of all that, everyone at the party seemed to really enjoy all the sweet treats. It was my first attempt at a fancy buttercream frosting, and I couldn’t have been more proud of the outcome and I was so happy to be able to provide Elisa with the tasty cupcakes and cake pops she deserved on her 30th birthday!


(Photo by Kenneth Adam)

- Posted by Cupcake Crusader, Stacy (Baltimore, MD)

Desserts for a Cause: La Casa de Sweets

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You may recall that last month we helped raise money and awareness for Share Our Strength’s Great American Bake Sale. Being a part of this great cause was rewarding in so many ways. We got to witness the kindness of people who made donations without anything in return, we saw countless smiling faces during our bake sale, and even better, we made new friends.

At the end of April, our team captain, Jackie from La Casa de Sweets, invited us to her dessert party filled with tons of amazing sweet treats. We got to know Jackie a little better, talked and laughed with her other guests, and even participated in a board game over lemon mascarpone cookie dip, poached pears, Nutella mouse, homemade ice cream, cupcakes (of course), and so much more! Her family and friends welcomed us like old friends, even though it was their first time meeting us cupcake crazy girls. All in all, it was a fantastic night!

While talking with Jackie she revealed that she was a bit nervous making cupcakes knowing that the Crusaders would be tasting them, but she pressed forward and baked Raspberry Chocolate and Dulce de Leche cupcakes to add to the spread. I couldn’t have been more eager to try these cupcakes after hearing (and seeing) the flavors. Chocolate Raspberry has always been a favorite flavor combination of mine, and Dulce de Leche is a flavor I had been wanted to try, but never had the opportunity.


(Raspberry Chocolate cupcake from La Casa de Sweets)

Often fruit flavored frosting can be overly sweet and artificial tasting, but this one was just sweet enough to complement the decadent chocolate cake.


(Dulce de Leche cupcake from La Casa de Sweets)

After trying at least a bite of all the other desserts (so glad I have partners in crime to share with!), we tried the Dulce de Leche cupcake. Once we had each had a bite, I quickly forgot how much I usually like to share and informed my “partners” that they are on their own if they wanted more of this cupcake. The rest was all mine. I slowly savored each buttery caramel-like bite and was even lucky enough to take one home (which is happily sitting in my freezer, waiting for the moment when its number is up.)

Not only is Jackie a master of anything sweet, but she is kind, humble, and hospitable. She is true to the charitable woman she portrays on her blog, Facebook, and Twitter pages.

If you would like to order cupcakes or other desserts from Jackie, please visit her website here. All orders will go to raise money and help prevent childhood hunger in America and around the world!

- Posted by Cupcake Crusader, Stacy (Baltimore, MD)

A First Mother’s Day without Cupcakes? Not me!

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Last year I was pregnant during Mother’s Day, and although a lot of nice people wished me a “Happy Mother’s Day” I still didn’t really know what it meant to be a mom. I was able to sleep in, eat when I wanted to eat, take a nap when I wanted, and just enjoy all the simple pleasures that you take for granted before you actually have a child. I’d love to say that this Mother’s Day was everything a person could ever have dreamed of, but with a baby (who turned 10 months old yesterday), I had little expectations for a relaxing day.


(Some of the nice Mother’s Day gifts I received from family.)

In addition to thoughtful gifts I received throughout the weekend, I made plans to pick up Mother’s Day cupcakes from Fresh Bakery with a LivingSocial voucher I had to redeem. Cupcakes always make any day better and I looked forward to them making my first Mother’s Day extra special!

The day started at…(insert drum roll)…5:30am! My “little” bundle of joy decided she just couldn’t wait until her usual 6:30-7am wake-up time to celebrate Mommy’s special day. Luckily, after an hour of boisterous chatting with her “stuffy,” my husband and I decided she wasn’t going back to sleep and he went and took care of her so I could get another glorious half hour of rest.


(Special day means a special drink! This one is a tasty Moscato Aperol Spritz, with Leah in the background making faces.)

Throughout the day there were more ups and downs, but the cupcakes were constantly in the back of my mind. After a nice church service with many well wishes and Mother’s Day hugs, and a somewhat exhausting lunch with a very hungry and tired baby, I was finally able to pick up my cupcakes! I had hoped to enjoy my treats while relaxing, but since Leah fell asleep in the car (and woke up as soon as we arrived home), I knew I’d have to wait until after she went to bed.


(Before dinner I decided to take some photos of my special Mother’s Day cupcakes. I asked for a mixed assortment, so I wasn’t exactly sure what we would get.)


(It was so tempting to dig in!)


(This was the only one that I was certain was a Red Velvet, and it was probably the best Red Velvet I’ve ever had!)

I had been teasing my husband all day that I was not going to share MY cupcakes, but being the awesome wife I am, I decided that he could have some. We shared four of the six, and not one of them disappointed us! The flavors included vanilla-vanilla, red velvet, something with a strawberry frosting, and something cinnamon-y. We’ve tried most of Fresh Bakery’s flavors and they are always so moist and delicious! I can’t wait to finish up the remaining two tonight!

What did you do for Mother’s Day this year? Where cupcakes a part of the day? Do you have a favorite Mother’s Day memory? I know certain holidays can be difficult for some, but I hope you all were able to find something special on this day, whether it was spending time with your mom, your children, siblings, friends or just relaxing and enjoying the beautiful weather. Even though my day was a little exhausting, Leah gave me a special gift…she walked around pushing her activity walker for the first time! As time passes I’m sure I’ll forget the fussy-baby-moments, but I will always remember my first Mother’s Day as being very special!

- Posted by Cupcake Crusader, Jenn (Westminster, MD)

Healthy Cupcakes: Italian Wedding Cake Re-make

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Continuing with her healthy crusade, Rebecca has another recipe for cupcakes with fewer calories and less guilt then their original recipe.

One of my favorite cupcakes, that I have not had in a while, is the “Italian Wedding Cake” cupcake from IcedGems bakery. This pineapple almond shortening cake with cream cheese frosting is light, fluffy, decadent, and flavorful. I knew I wanted to recreate these flavors for my next “lightened up” recipe, so I decided to try a few new substitutions to recreate the almond, pineapple, and coconut flavors of the Italian Wedding Cupcake.

To make the cake, I started with a basic white cake mix and used a can of crushed pineapple in juice (not heavy syrup). The additional moisture from the pineapple was going to be my oil substitute. I did include 2 eggs in this recipe to ensure that the cake would rise. For added texture, I included ¼ of a cup of coconut flakes and ¼ of a cup of crushed pecans. Once it was well mixed, I added 2 tablespoons of almond extract, to really give it that almond kick I was looking for!

I recently found new cupcake baking cups that wouldn’t “fade” after baking and was very excited to test them out! So while the cakes were baking in the new StayBright baking cups, I moved on to the frosting.

IcedGems’ cream cheese frosting is rich and thick, like cheesecake, so I wanted to try and create a cheesecake flavor, without the added sugar and cream cheese. I used an 8oz. container of Whipped Weight Watchers Cream Cheese, mixed with sugar-free cheesecake pudding mix that had been dissolved in 8oz. of skim milk. The texture was similar to very thick pudding, but it had a nice cream cheese flavor. The pudding mix served as a wonderful, alternative to sugar in this recipe, cutting back on the calories and WW points!

This recipe made 24 cupcakes and remained at 4 Points, which is very reasonable for a dessert. I was very pleased with the flavors and texture and would make this recipe again, though the next time IcedGems is featuring their Italian Wedding Cake, I will be sure to stop by the truck for one!

- Recipe by our Healthy Guest Crusader, Rebecca (Baltimore, MD)