Vanilla Bean Raspberry Key Lime Cupcakes & Chocolate Marshmallow Cheesecake Cupcakes

One of my sweet daughters Chantri . . . is giving a special friend a Baby Shower.

She had so many things to do, so I offered to make the little Mini cupcakes.

It was quite fun!

Her colors are bright pink and lime green, which made the cupcakes colorful & happy.

I made:

Vanilla Bean Cupcakes with Raspberry or Lemon Filling & Key Lime Butter Cream Frosting.
Chocolate cupcakes with Raspberry or Marshmallow filling & Cheese Cake Cream Cheese Frosting.

The inside is quite yummy.

Some of the Key Lime Cupcakes have a lemon Curd filling as well.

I forgot to mark which were which flavor . . . and after biting into 15 of them to take a picture,

I gave up!

You will just have to trust me here.

FYI:  Look closely at some of the cupcakes.  Notice how a few of them have darker edges than others? This happens when you fill the liner a bit too full.  Remember that!  It’s difficult to fill mini’s tins.  It just doesn’t take much batter at all. Fill them 2/3 full and that’s all! I topped these with Lime zest and little pink pearls.  The Swiss Buttercream is really yummy, and you can flavor it anyway you like.  Rush’s in I.F.  has every flavor of Oils under the sun! For this frosting, I used the juice from 2 limes, but also made it a little zippier with Key Lime oil.

The Bright Pink cupcakes are filled with Marshmallow or Raspberry. Again . . . I gave up after having to eat a dozen of them.  I made Cream Cheese Frosting, and flavored it with Cheese Cake Oil.  The Oil flavoring are really nice, because they are concentrated and you don’t have to use very much at all. Add a small amount at a time.  You can always add more, but you can’t take flavor away!

If you want to make your own sweet little cupcakes, here are my recipes.

 

 

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MY FAVORITE WHITE CAKE

* makes approximately 24 cupcakes or 48 plus mini’s

For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons (opt)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract (I used Madagascar Bourbon Vanilla)
1/2 teaspoon pure lemon extract or Coconut flavoring (opt)

Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray

To Make The Cake:
1.  Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest (opt) in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
4. Bake for 18-22 minutes for standard cupcakes and 10 to 12 minutes for mini’s, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean.
Cool on wire rack.

MY FAVORITE CHOCOLATE CAKE

*This recipe made about 72 mini’s, and will make about 30 standard.

FOR THE CAKE:
3 cups flour
2 cups sugar
1/3 cup Hershey’s Cocoa powder
1 cup Crisco Oil
2 eggs
1 cup Buttermilk
1 cup Hot tap water
2 teaspoons Soda
1 teaspoon Salt
1 teaspoon Vanilla
DIRECTIONS:
The amazing thing about this cake recipe, is that you put all the ingredients in your bowl at the same time. Using a hand mixer, blend the ingredients until well mixed. Don’t over blend, a few small lumps are fine. Before putting in your pans, grease & flour them. Once you have added the cake mixture, tap them lightly on the top of a table or cabinet, to release any air bubbles. Bake 20-25 minutes at 350 degrees.
I usually bake my cake on a large deep Cookie sheet. (Like those you can buy at Rush’s Kitchen Supply) They now come with lids!
CREAM CHEESE FROSTING
1  8-ounce package of Cream Cheese
1 stick butter (8 tablespoons) at room temperature
4 cups confectioners sugar
2 teaspoons of pure vanilla.
*Add additional Oil flavorings if you like.
Using a kitchen Aid or good hand mixer, whip the butter until it’s light in color.  Add the Cream cheese and whip again until very light.  Add the confectioners Sugar one cup at a time, beating continuously.  Add Flavorings and whip again.  (If you fill that it’s not quite the right consistency for you, add a bit of heavy Cream to thin it, or more sugar to thicken it.
You can also make this ahead of time, and keep in the fridge.  When you are ready use it, let it come to room temperature, and whip again.
Use Gel or paste colors . . . not liquid.  Flavor with Oils.  Coconut, Key Lime, Huckleberry, Pomegranate, etc.
SWISS MERINGUE BUTTERCREAM
* I love this frosting, because it’s not super sweet, and you can add any flavoring that you choose.
There is an excellent video tutorial on making this frosting.  Watch it and then make it!  It’s good.

4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt
  1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
  2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!
  3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!
  4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
  5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has broken, and as if it just won’t blend together…….looking watery and separated like curdled milk. Continue mixing, and mixing . . .it will all come together.  (Don’t throw it out – it’s supposed to look like this)
  6. Increase speed to high, and beat until smooth.
  7. Add flavorings of your choice and tint with coloring paste
Flavor with Oils.  Coconut, Key Lime, Huckleberry, Pomegranate, cheese Cake, etc.

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  • Brittany - February 2, 2011 - 4:53 pm

    The mini cupcakes look delicious and I love the bright colors of the icing! Just a tip… the small cookie dough scoop from Pampered Chef works perfectly to fill up the mini-muffin pans!ReplyCancel

  • Christina - February 2, 2011 - 5:55 pm

    Absolutely adorable!ReplyCancel

  • Tammy - February 2, 2011 - 7:56 pm

    Wow these cupcakes looks so festive and delightful. I love the bright colors. Everything you make looks beautiful!
    xx,
    TammyReplyCancel

  • Valerie M. - February 2, 2011 - 8:17 pm

    As soon as I saw the title of the post on my Blogger Dashboard, I knew it was your blog. And they look as gorgeous as your food always does!ReplyCancel

  • Bran - February 2, 2011 - 9:42 pm

    Mom those are just beauiful! That was so nice for you to do for Chant! Jas wants to know when you will make some for him…he is sitting next to me and said they look yum!!!ReplyCancel

  • Cassie - February 3, 2011 - 1:57 am

    Oh my goodness. My mouth is watering. These look fabulous! And I bet they taste even better!ReplyCancel

  • Berta - February 3, 2011 - 8:33 am

    I RESISTED just as long as I could to peek at these “little delights” – I knew they HAD to be amazing – AND, THEY ARE! You are an ARTIST – with a hand as steady as a surgeon – they are just beautiful and LOOK just as delicious. YOU and your BLOG are THE BEST. I have an empty basement IF you and Kenny would consider moving in with us . . . rent-FREE! Have a good day!ReplyCancel

  • Clarissa - February 3, 2011 - 9:09 am

    These look SO yummy and are perfect timing for me…I am making mini cupcakes for a baby shower on Sat. For the Chocolate cake does it have to be Crisco oil or can it just be any vegetable oil??ReplyCancel

  • Jamie - February 3, 2011 - 6:16 pm

    My sister-in-law told me about your blog and I LOVE looking at it. And every time I do I think- she’s a professional- wow. And then- I want to make that and ONE DAY when I’m not nursing, changing poopy diapers, getting babies down for naps, or being pregnant- THEN I will have time to do cute yummy things like this and have time for all the dishes- LOL. I better just start now cus I’m sure it doesn’t get much easier. I LOVE YOUR SITE THOUGH. Sometimes I have to keep myself from looking at it because the taste buds in my mouth really want to work on those delicious pictures! I want to eat EVERYTHING you make. Thanks for a great site and the cupcakes turned out so cute. You should cater.ReplyCancel

  • Meg King - February 3, 2011 - 8:42 pm

    I love, love, love, love, LOVE your site! I check it constantly and get so excited when new things are posted. I recently moved out on my own and I am always looking for something yummy to eat. I love to cook and your recipes are so easy and have turned out perfect every time I’ve tried one! (I’ve even added some to my own collection :)) I’ve shared your blog with so many people already! Thanks for all your yummy recipes and all of the pictures! I just made your Bacon Potato Soup and my place smells so good! And it was yummy! Thanks again! Looking forward to more!ReplyCancel

  • Define Lust - February 5, 2011 - 1:26 am

    Your blog has been such a great find. I look forward to what’s next!ReplyCancel

  • Chantri Keele - February 8, 2011 - 6:54 pm

    Mom thank you SO Much for making the cupcakes!! Not only did they look amazing they tasted A.M.A.Z.I.N.G too!! Thank you for putting so much detail into it and going the extra mile to make them perfect! you are such an inspiration and I’m so lucky to have you in my life. LOVE YOU TONS AND TONS!!ReplyCancel

  • Susan Porter - April 18, 2011 - 10:23 am

    You are amazing. I absolutely love your blog. Who knew? How long did I live close to you, and didn’t know of all your talents in the kitchen. Hair, piano, friend, neighbor and terrific Mom, but missed knowing what a talent your were in the kitchen!!!!! Keep up with the fun recipies!!!!ReplyCancel

  • Katie Spencer - September 20, 2011 - 12:54 pm

    I absolutely adore your site! I discovered it while home recovering from my 12th surgery, and it was a little bit of heaven and escape to look through all the delicious recipes. It even got me out of bed to bake some of them once I was ready! Since March I have been using these cupcake recipes, and receive rave reviews each and every time! We have some pretty amazing cupcakeries here in the Orange/LA county areas, and people who have tried these cupcakes still insist they are the best they’ve ever tasted. I always feel proud to have made them, but have to give all the credit to you! Thank you for providing us with truly delicious recipes, gorgeous photos, and for sharing a piece of your life with us.

    I am looking to bake the vanilla cake for my boyfriend’s birthday this week. Until now, I have only used the recipe for cupcakes, but would like to make a true cake this time. I was wondering if this recipe will fill two 9 inch round cake pans. I’m thinking it will, but just want to be sure. I was also wondering how long to bake them for?

    Thank you so much for everything! Blessings and best wishes to you!ReplyCancel

  • Nancy - January 1, 2013 - 8:51 am

    I made your white cake recipe but made them into mini cupcakes, and yes it was delicious , but the cupcakes stuck to the bottom of the paper. What could I have done wrong?ReplyCancel

  • mikell - March 17, 2013 - 10:32 pm

    I made the white cupcakes mini and the chocolate regular size. they all stuck and i thought i sprayed well even put crisco on the tins… what do you do?ReplyCancel

    • Get Off Your Butt and BAKE - March 18, 2013 - 6:18 pm

      Hi Mikell,

      I used paper liners . . . did you? Oh boy especially with mini’s.
      If you don’t use liners you must quickly go around the edges with a knife to loosen the cake carefully before removing.

      jonnaReplyCancel

  • Caven - August 8, 2013 - 3:54 am

    Hi Jonna, I love your blog and your recipes are amazing. I have tried this recipes 3 times and everyone in my family + friends love it, especially the frosting.ReplyCancel