Beauty Bae Blueberry Blue Velvet Cupcakes

A custom recipe creation for Beauty Bae’s Miamii Monsour. A mixture of sweet and tart swirled into this Blue Velvet cupcake chocked full of blueberries and topped with a blue raspberry cream cheese frosting.

Blueberry Blue Velvet Cupcakes

Beauty Bae

Miamii is the spunky Broadcast Journalism major and blogger of Beauty Bae. She shares everything she thinks about the latest beauty, fashion and entertainment trends with all the humor and sass you could ask for.
I love her lack of brain-to-mouth filter when it comes to what she loves and what she hates. She is like that best friend that will absolutely not let you leave the house looking like a hot mess. Miamii’s humor and spunk radiate from every post and tweet.

Blueberry Blue Velvet Cupcakes

Blue, Blue, Blue

For such a fun and spunky personality, I had to create a flavor combo just as electrifying.
One of the first things Miamii shared with me was that she LOVES the color blue. I always love a good place to start but I may have gone overboard!

First and foremost the cake had to be blue. What better cake than a Blue Velvet cake? If red velvet is everyone’s standard favorite, then Blue Velvet is Beyonce. Everyone loves it and they are always impressed.

Blueberry Blue Velvet Cupcakes

Blueberry Blast

At some point, I asked myself, “How can I make these cupcakes more blue?” My answer: Blueberries! But, of course!
In all honesty, we are a bit limited in our natural blue fruit options. You have a blueberry and a- nope, just a blueberry.

Tossing a few blueberries into each cupcake adds just the right amount of sweet surprise and makes these divinely blue cupcakes all the more blue.

The icing was just….well, when you think of what blue might smell like, what do you think of?

Taste of Color

For me, colors definitely have smells and tastes. Isn’t Skittles always telling us to taste the rainbow? Though I love purple, the color purple smells like Dimetapp to me.  Green usually smells like spinach or sometimes even like dirt. I understand dirt isn’t green but plants are and they grow from the earth. When it comes to tastes, Mellow Yellow and Mountain Dew both have a distinctly yellow taste to me. Seriously, close your eyes and take a sip. Can’t you taste the yellow?

So, what does blue smell or taste like to you?

Blue, for me, smells like blue raspberry flavoring. You know like you get as a slushie flavor at the 7/11? Or maybe that Blue Razz Berry Charms Blow Pop that leaves your tongue stained? Yeah, that one! I really wanted to make an icing flavored like a dang Blow Pop.
So I put on my blue suede shoes (I don’t really have those) and got to work.

Blueberry Blue Velvet Cupcakes

UK Conversion

Reading Beauty Bae, I realized that she is based in the United Kingdom. This means that an ideal recipe for her would be converted to grams and milliliters. Unfortunately, at this time, I do not have an easy way to post a recipe that has both the measurements available. However, I did create a handy basic ingredient conversion cheat sheet so hopefully converting this recipe to grams and milliliters is not too difficult.

The Basic Ingredient Conversion Cheat Sheet is one of several free resources I provide in my Sweet Resource Library.  You can gain full access here.

Basic Ingredient Conversion Cheat Sheet

The Cake

Oh, this blue velvet cake seems familiar? Well, it should! The eggless version we just made a few weeks ago for the Wonder Woman Eggfree Red Velvet Cupcakes. A few changes though, obviously. This blue velvet cake has eggs and blue food coloring instead of red. However, they share the same great taste.

The addition of blueberries does not change the consistency of the cake but they do add a nice fruity perk and may bulk up your batter to make a few more cupcakes than usual.

Blueberry Blue Velvet Cupcakes

That Frosting Though

The frosting is sweet and sour and oh so blue! Seriously though, not only does it taste AMAZING but the scent permeates and makes you start craving those slushies and Blow Pops. I might have to start slathering this stuff on everything!

Blueberry Blue Velvet Cupcakes

To Top It Off

You may have noticed those blueberries on top don’t exactly look natural. I spruced those babies up to be as glam as Beauty Bae. A spritz of Wilton Silver Color Mist and they are shimmering and glowing. Little Cakeasaurus Rex (the kiddo) got to eat my leftover berries. He loved that they were shiny and said he felt like he was eating fancy food.

Who doesn’t love a glimmering blueberry?

Blueberry Blue Velvet Cupcakes

How Do You Do Blue?

Are you absolutely in love with these Blueberry Blue Velvet Cupcakes? Is there any way you could make them MORE blue? Let me know your ideas in the comments.

If you love them, let Miamii know you love her cupcakes too at Beauty Bae. I know she would love to hear from you!

Stay true, stay blue and make life taste sweeter!

 

 

Blueberry Blue Velvet Cupcakes
Blueberry Blue Velvet Cupcakes
Print Recipe
A custom recipe creation for Beauty Bae's Miamii Monsour. A mixture of sweet and tart swirled into this Blue Velvet cupcake chocked full of blueberries and topped with a blue raspberry cream cheese frosting.
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Blueberry Blue Velvet Cupcakes
Blueberry Blue Velvet Cupcakes
Print Recipe
A custom recipe creation for Beauty Bae's Miamii Monsour. A mixture of sweet and tart swirled into this Blue Velvet cupcake chocked full of blueberries and topped with a blue raspberry cream cheese frosting.
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Ingredients
Blueberry Blue Velvet Cupcakes
Blue Raspberry Cream Cheese Frosting
Servings: cupcakes
Instructions
Blueberry Blue Velvet Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit Line a cupcake tin with 24 liners.
  2. In a large mixing bowl, using the paddle attachment of an electric mixer, cream the butter, eggs, and sugar together.
  3. In a small bowl, use a spoon to mix food coloring, salt and cocoa into a paste. Wet food coloring will want to bead up. Press spoon firmly against bottom of the bowl to press coloring into cocoa. Keep blending until a paste-like consistancy is formed. This may mean adding a bit more coloring as needed.
  4. Add colored cocoa to the sugar mixture. Mix on medium speed until well blended.
  5. In a separate mixing bowl whisk together flour and baking soda.
  6. Add flour mixture a little at a time to the sugar mixture, alternating with the addition of the buttermilk. Mix on medium speed until well blended.
  7. Fold in vinegar and vanilla extract using a spatula. Do not over mix.
  8. Fold in blueberries gently.
  9. Fill each cupcake tin 2/3 full and bake at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted comes out clean. Cool on rack before icing.
Blue Raspberry Cream Cheese Frosting
  1. In a large mixing bowl of an electric mixer with a whisk attchment, beat softened cream cheese unti smooth.
  2. Add dry Jell-o mix directly to the cream cheese. Beat on medium- high to high speed until well blended.
  3. Add the milk to the cream cheese mixture a little at a time. Mix on medium-high speed. Frosting will become more wet.
  4. Add sifted powdered sugar one cup at a time. Beat on medium-high speed until frosting becomes thick and fluffy.
Share this Recipe
Powered byWP Ultimate Recipe

Total Solar Eclipse Lemon and Blackberry Cupcakes

Celebrating the 2017 Total Solar Eclipse, I have created for you a Total Solar Eclipse lemon cupcake with a blackberry cream cheese filling and blackberry buttercream frosting.

Total Eclipse Lemon and Blackberry Cupcakes

 

Happy Thursday Loves!

I know I usually don’t post my cupcake recipes until Friday but I wanted you to have enough time this weekend to get these whipped up before the big event Monday.

Total Solar Eclipse

If you are in the US, a very special event is happening this Monday and is the inspiration for this cupcake.

This Monday, August 21, the United States will be experiencing a total solar eclipse spanning from coast to coast. The last time the United States experienced a solar eclipse crossing the Atlantic to the Pacific like this was June 8, 1918.

Band of Totality

The band of totality (the region where the total eclipse will be most visible) will be a seventy-mile wide band that stretches from South Carolina to Oregon. The states the band will cross through are as follows: South Carolina, North Carolina, Georgia, Tennessee, Kentucky, Illinois, Missouri, Kansas, Nebraska, Wyoming, Idaho, and Oregon (1).

Of course, the band of totality will be sweeping right through North Carolina (my old home state) while I’m sitting down here in Florida viewing only a partial eclipse.

Baking Conversion Cheat Sheet

NASA

My family thoroughly enjoys space wonders just like this. I mean, my husband and I did get married in a planetarium after all.

Just a few weeks ago we visited the Kennedy Space Center in Cape Canaveral and were able to have first-hand experience with NASA and their explorations.  That is a post for a different day though.

However, if you are interested in learning more about the solar eclipse, NASA is an awesome resource and you can learn all about what to expect during the eclipse. They also advise how to view the eclipse safely.

*WARNING: For your safety, please know that looking directly at the sun is extremely dangerous. Even sunglasses and tanning goggles are not adequate protection for viewing the eclipse. Please make sure to only use approved viewing glasses or make your own NASA approved viewing box here.*

Total Eclipse Lemon and Blackberry Cupcakes

Inspiration

Whether you are planning a fun eclipse party or you just want to have a fun treat for the family, I created an eclipse inspired cupcake just for you. These tasty treats can be enjoyed for outside viewing or inside viewing online.

Blame it on living in Florida but while the rest of the US is gearing up for pumpkin spice season, I am still in the dead heat of ninety-five-degree summer. I am still in the mood for those light and refreshing summer fruit flavors. What about you? Are you still enjoying the warm rays of summer or are you ready to get your pumpkin season on?

Total Eclipse Lemon and Blackberry Cupcakes

Lemons and Blackberries

Thinking about fresh fruits and sunshine, I immediately decided to make the base of the cupcake a tart yellow lemon cake.

The lemon zest and additional lemon juice really bump up the tart citrus flavor of these cupcakes.

All in the Filling

To soothe out the tartness and also add more to our eclipse theme I thought it would be neat to fill the center with a blackberry cream cheese filling.

The idea here was to make the base of the cupcake be like the sun. I knew I would be demonstrating the eclipse with the icing but I wanted another way to turn these lemon cupcakes into distinctly Total Solar Eclipse cupcakes.

After filling the cupcake tin half full of lemon cake batter, use a piping bag to squirt just a little nickel sized dot of blackberry filling in the middle. With any luck, it will create a circular or even a crescent shape inside the cupcake. When it is cut open, you will get a nice viewable cupcake eclipse.

Total Eclipse Lemon and Blackberry Cupcakes

Over the Moon

Now, for the Total Solar Eclipse cupcakes, I wanted to alter the color of the icing so as to make it more resemble the moon passing in front of our lemon cupcake sun. But, unaltered, our icing would be a gorgeous pink color and would be very desirable when making these cupcakes for any other occasion.

This moon like effect is also why I chose to use a  Wilton 402-2001 No. 2A Round Decorating Tip, Multicolor to create a round puffed look rather than my usual swirl. I used the same tip for a similar effect on my Free the Nipple Black Forest Cupcakes.

If you find the plain moon icing a bit boring or unattractive, you can always dress it up with a little lemon zest sprinkled over or even a blackberry perched on top.

Total Eclipse Lemon and Blackberry Cupcakes

Why is this not a thing?

As excited as I am for this unique phenomenon, I am surprised I have not seen many advertisers jump at the opportunity to bank on this event.  I did see some very humorous and clever advertising by Chiquita though and their “banana sun”.

My friend Brooks, over at OurParentPlace, and I were just discussing this the other day. Why hasn’t Eclipse gum jumped on this opportunity? I mean, it is in their name!

Brooks is an awesome momma that writes about the unique intersectionality of mental health and parenting. She has first-hand experience with both and helps support other moms dealing with similar issues.  She also resides right in the middle of the band of totality! (I’m so jealous!)

Total Eclipse Lemon and Blackberry Cupcakes

Let me hear from you in the comments. Are you in the band of totality? Will you be hosting your own eclipse soiree? What do you think of these Total Solar Eclipse cupcakes and what other thematic goodies could you put with them? Let me know down below!

 

 

 

 

 

 

  1. Cofield, Calla and Tariq Malik. “Total Solar Eclipse 2017: When, Where and How to See It (Safely)”. https://www.space.com/33797-total-solar-eclipse-2017-guide.html.Space.com, 15 08 2017.
Full Eclipse Lemon and Blackberry Cupcakes
Print Recipe
Celebrating the 2017 Total Solar Eclipse, I have created for you a Full Eclipse tart lemon cupcake with a soothing blackberry cream cheese filling and sweet blackberry buttercream frosting.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Full Eclipse Lemon and Blackberry Cupcakes
Print Recipe
Celebrating the 2017 Total Solar Eclipse, I have created for you a Full Eclipse tart lemon cupcake with a soothing blackberry cream cheese filling and sweet blackberry buttercream frosting.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Ingredients
Lemon Cupcake
Blackberry Cream Cheese Filling
Blackberry Butter Cream
Servings: cupcakes
Instructions
Lemon Cupcake
  1. Preheat oven to 325 degrees. In a large mixing bowl using an electric mixer with the paddle attachment, cream butter, and sugar together.
  2. Add eggs to the sugar mixture one at a time mixing on medium speed until well blended.
  3. In a separate bowl, whisk together flour baking soda and salt.
  4. Add a third of the flour mixture to the sugar mixture. Then add half of the Greek yogurt. Alternate between the flour mixture and Greek yogurt until all ingredients are used. Mix thoroughly on medium speed.
  5. With a spatula, scrape down the sides and bottom of the bowl to make sure batter is well mixed. Fold in lemon zest and lemon juice.
  6. Fill lined cupcake tin half full. Squeeze dolup of blackberry filling into the center of each cupcake. Spoon lemon batter over the blackberry filling.
  7. Bake at 325 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool on baking rack.
Blackberry Filling
  1. In a blender, blend together the creamcheese, egg and sugar.
  2. Add a cup of blackberries and mix thoroughly.
  3. Add food coloring a drop at a time to reach desired color.
  4. Spoon filling into piping bag to easily fill centers of cupcakes.
Blackberry Butter Cream
  1. In a large mixing bowl, using the whisk attachment of an electric mixer, cream the butter and shortening on medium speed for about two minutes.
  2. Add lemon juice and blackberry puree to butter mixture. Beat on medium speed until well blended.
  3. Add powdered sugar one cup at a time. Mixing thoroughly between additions.
  4. Fold in lemon extract.
  5. Wait for cupcakes to cool before frosting.
Share this Recipe
Powered byWP Ultimate Recipe

Summertime Tequila Margarita Cupcakes

Summertime means toes in the water and butt in the sand and a Tequila Margarita cupcake in hand. These Cuervo-ed cupcakes are all you need to round out your Margaritaville themed summer bash.

Summertime Tequila Margarita Cupcakes

 

It is Friday folks!

That means we made it through another week and it is time to celebrate!

It is five o’clock somewhere and if you haven’t broken out the tequila yet, maybe you should go ahead and do that. Today I’m making heavily alcoholic Tequila Margarita Cupcakes with a Tequila Lime Butter Cream Icing.

Tequila topped in tequila! Yes, siree!

Summertime Tequila Margarita Cupcakes

Summer brings on all the fun festivals and fiestas. This Tequila Margarita cupcake is sure to be a crowd pleaser wherever you may be headed.

Now, I have made Margarita Cupcakes several different ways but this is by far the most…should I say lush? The first time I attempted concocting the perfect Margarita cupcake, I made a purely lime based cupcake with a Tequila Butter Cream Icing. Well, that was nice and all but the lime flavor wasn’t very strong and it didn’t make me think of Jimmy Buffett when I took a bite.

Today, I present to you the new and improved Tequila Margarita Cupcakes specially concocted for that perfect tequila margarita taste.

Summertime Tequila Margarita Cupcakes

 

Start by preheating your oven to 350 degrees. This is another recipe where we will be keeping our Wet Ingredients from our  Dry Ingredients.

In a large bowl, whisk together the dry ingredients of flour, baking powder, and salt. Place this bowl to the side for a moment while we prepare the Wet Ingredients.

Summertime Tequila Margarita Cupcakes

In a large mixing bowl, pour the sugar and lime zest.  Now the idea here is to get your sugar all limed up. (I start singing “Put the lime in the sugar bowl and shake it all up.”) You can press it with a fork or your fingers or whatever you’ve got until the sugar is fully mixed with lime oils. If you have a paddle attachment, use it to mix in your butter, eggs and vanilla extract until smooth.

Summertime Tequila Margarita Cupcakes

Put the lime in the sugar bowl and shake it all up! Click To Tweet

This recipe calls for buttermilk. Sometimes, when I plan ahead, I have buttermilk on hand.

Other times, I do not and I still want my Tequila Margarita cupcakes!

So, I improvise. That is really what cooking is all about anyway.

Summertime Tequila Margarita Cupcakes

 

To make your own improvised buttermilk, you will need white vinegar and regular milk (whole or 2% would work best). Take one tablespoon of white vinegar and then fill your measuring cup with milk until it reaches a full cup. Stir and let it sit. It will look chunky and separated. That is actually what it is supposed to look like believe it or not.

It isn’t time for the buttermilk yet but if you needed to make your own like I did, it will need to sit for a few minutes and now is a good time to do that.

Summertime Tequila Margarita Cupcakes

Your mix doesn’t look like cake mix yet and that’s okay. It is going to look a lot funnier before it gets better. Add the lime juice and tequila. Yay tequila! That’s our favorite part, right? Mix on medium speed and scrape down the sides occasionally. The sugar will want to stick to the walls. Don’t let it.

Alright, now time for those Dry Ingredients. Pour a third of the mix in with the tequila mixture. Then pour half of the buttermilk in. I just leave my mixer turning while I’m alternating between the two. Just make sure to have your mixer on a slower setting so you don’t fling flour everywhere. Then add another third of the flour mix, followed by the rest of the buttermilk, and finishing with the flour. Just make sure it is mixed in well before moving to the next ingredient. I found this batter to be thicker than some of my other recipes.

To make your presentation pristine, line your tins with paper cupcake liners. I like to use yellow or green to go with the traditional margarita color. I spray them with cooking spray too and it makes the paper easier to remove.

Oh! I almost forgot, I found this nifty little tip on Pinterest and it really works. Place a little rice in the tin underneath the liners and it helps to prevent the bottoms of your cakes from getting all oily. This is especially helpful if you’ve decided to use adorable little liners.

Fill the cups 3/4 of the way full and place in oven for about twenty minutes. Typically, I only fill my tins 2/3 full but this is a denser cake and they do not rise the same as other cakes. A toothpick inserted will come out with very few crumbs when removed.

Summertime Tequila Margarita Cupcakes

Let those Cuervo-ed cupcakes cool while you prepare the icing.

What better way to top a drunken cupcake than with a drunken icing? Let me tell you, this is the best icing I think I’ve ever made. I’m not just tooting my own horn. I mean I’ve experimented a lot in my kitchen and this has been one of the most successful experiments thus far.

Summertime Tequila Margarita Cupcakes

 

One of my absolute favorite things to do in the kitchen is to experiment! This means adding flavors together that are unexpected or it could mean I didn’t have the ingredient I was supposed to have and I had to improvise.  Improvising is a totally acceptable way to make any recipe your very own.

Often I cook and bake on a whim and I am not running out to a store to pick up something for one freaking recipe.  I am sure you are familiar with that feeling too. You get really excited for a recipe and then while you’re reading over the ingredients you start making a mental grocery list of what you may not have on hand.

Well, my answer to this is just to fake it until I make it. If I don’t have that particular ingredient, I just add in a few things I think will correspond with the flavors. I take what I have and I make it work. Previously, I’ve made tequila butter creams that required meringue, or triple sec or a number of other ingredients.

Summertime Tequila Margarita Cupcakes

I mention this because this recipe has some ingredients that I wouldn’t expect to be common in most households. I tend to collect liqueurs for just such experiments in the kitchen and to develop new flavor combinations. However, I thoroughly encourage you to look around and see what else you have that might work just as well. I don’t only encourage it, I promote it. Please share with me any of the alterations you make while baking these delicious Tequila Margarita Cupcakes. Leave a comment below, even if you have to substitute the tequila!

This icing uses your favorite tequila, an orange liqueur, and a key lime liqueur to round out that delicious margarita flavor.

In a small bowl, mix those together with the salt and set aside.

In a large mixing bowl, cream the butter and the shortening. I use the whisk attachment on my Kitchenaid mixer to help get that smooth creamy consistency. Let your mixer spin on medium speed for about two minutes and that should do the trick.

Summertime Tequila Margarita Cupcakes

 

Man, I love my Kitchenaid mixer with attachments. I have been baking for a long time but I actually did not acquire my Kitchenaid until just a few years ago. Providing a custom cake for a wedding and a friend meant I was paid with a Kitchenaid. How awesome is that?! I know that upfront it may seem pricey, but I promise it is worth every penny! You can get ahold of a KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red just like mine to make all of your baking adventures easier.

Now that the butter and shortening are smooth, add in three cups of powdered sugar. Add it in one cup at a time and make sure it is well blended before adding the next.

Now it is time to beat in your liquids. The icing will look really wet but we are about to thicken it up. And like the witch in Hansel and Gretel, we are going to thicken it up with sugar. The remaining powdered sugar is added one cup at a time and beaten until the mixture is well blended. The icing will be light and fluffy.

Summertime Tequila Margarita Cupcakes

If you notice, your icing is a creamy beautiful white. That is well and good for icing but when I think margaritas I think of that tropical fluorescent lime green color. Eight to ten drops of Neon green food coloring provided the color I desired. This is baker’s choice really. If you want white, go with white. I wanted Neon Green, so I went with Neon Green. If you want Barney purple, go with Barney purple (but you’re going to need some other food colors for that).

As for garnishing these bad boys, I had an extra lime or two left over from the cupcake recipe and decided to zest the top and then add a slice of lime. By the way, I think dipping the lime in the icing and then sucking it off while biting the lime is absolutely delicious. It has the sweet and sour combination down to perfection. Also, who can have tequila without sucking on a few limes?

Summertime Tequila Margarita Cupcakes

 

Be safe out there this summer. Soak up the sun and dip your toes in the waves. I hope you enjoy these delectable Summertime Tequila Margarita cupcakes. Let me know that you love them by sharing this recipe with your friends!
Tequila Margarita Cupcakes
Print Recipe
Completely inspired by your favorite summer cocktail Margarita, this extra boozy Tequila Lime Cupcake is topped with a Tequila Lime Butter Cream to make the perfect Tequila Margarita Cupcake.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Tequila Margarita Cupcakes
Print Recipe
Completely inspired by your favorite summer cocktail Margarita, this extra boozy Tequila Lime Cupcake is topped with a Tequila Lime Butter Cream to make the perfect Tequila Margarita Cupcake.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Ingredients
Tequila Margarita Cupcake
Tequila Lime Butter Cream
Servings: cupcakes
Instructions
Tequila Margarita Cupcake
  1. Preheat oven to 350°. In a large bowl, whisk together the dry ingredients of flour, baking powder and salt. Set aside.
  2. In a large mixing bowl, mix sugar and lime zest together until sugar is well coated in lime oils. With a paddle attachment, mixing on low to medium speed, add in butte, eggs and vanilla extract until smooth.
  3. Add lime juice and tequila to butter and egg mixture. The consistency will be very wet. Mix on medium speed and scrape sides as necessary to keep the sugar from sticking.
  4. Alternating between the flour mixture and the buttermilk, add a third of the flour mix to the butter and egg mixture. Mix thoroughly. Then add half of the buttermilk.
  5. Add another third of the flour mixture and mix thoroughly then the remaining half of the buttermilk.
  6. Finish by adding the last third of the flour mixture. Mix on medium to high until all ingredients are well mixed. This will be a thick batter.
  7. Fill lined cupcake tin about 3/4 full. Bake for 20 min or until toothpick comes out clean.
Tequila Lime Butter Cream
  1. In a small bowl stir together the tequila, both liqueurs and salt, and set aside.
  2. In a large mixing bowl with the whisk attachment, beat the butter and shortening on medium speed for about 2 minutes until smooth.
  3. Add three cups of powdered sugar to the butter mixture one cup at a time. Make sure powdered sugar is well blended before adding the next cup.
  4. Add tequila mixture to butter and sugar mixture. Beat on low to medium speed. The icing will be very wet.
  5. Add remaining powdered sugar one cup at a time, mixing well between each cup.
  6. Beat icing on medium to high until it is light and fluffy. Stir in food coloring with a spatula if desired.
Share this Recipe
Powered byWP Ultimate Recipe

Pretty In Pink Strawberry Cupcakes

Happy Fall Y’all!

I totally just stole that from Jujube and her nifty diy-ed yard sign. But how fitting, right? October is closing and we are right smack dab in the middle of pumpkin season. Being in Florida for my first Autumn, I am seriously missing my North Carolina  colorful wonder from the changing of the leaves. It is hard for me to really embrace Fall without those majestic leaves dancing across city streets.

Instead, I get Palm trees. Palm trees in the summer, Palm trees in Autumn and I’m pretty sure they’ll still be here for Winter. So as we move into the season together, there will definitely be more season inspired cupcakes to come along. It is Friday folks and you know what that means. As promised in Halloween Spooktacular Disaster, I’m here to deliver you another scrumptious recipe from my kitchen to yours.

October is Breast Cancer Awareness month, as I’m sure you’ve noticed across social media with all things pink. Sticking with the theme of the month, these Pretty In Pink Strawberry Cupcakes will be a tasty addition. I know it is the end of October but that doesn’t change their sweet taste nor the importance of the cause. Please make sure you are getting that mammogram done or encouraging your significant others to do so. They really are one of the best ways for early detection.

Pretty _In_Pink_Strawberry_Cupcakes

Now that the important stuff is out of the way, let’s get down to the fun stuff. The recipe is similar to generic strawberry cupcake recipes but with a few additions they quickly turn into the embodiment of female empowerment. By the way, they aren’t for women because they are pink. They just happen to be pink and can really be for anyone. I have to add a dash of my Feminism in there. However, after I made this batch, it was brought to my attention that the strawberry on top slightly (or more than slightly) resembles a piece of female anatomy. Don’t let that stop you from adding them though because I really feel the fresh strawberry adds to the sweet and strawberry tartness of this cake.

Before the oven
Before the oven
After the oven
After the oven

Pretty In Pink Strawberry Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Pretty In Pink Strawberry Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
Pretty In Pink Strawberry Cupcakes
Simple Cream Cheese Frosting
Servings: cupcakes
Instructions
Pretty In Pink Strawberry Cupcakes
  1. Preheat oven to 350 degrees. In a large bowl whisk together dry ingredients of flour, sugar, baking powder and salt.
  2. In a separate mixing bowl combine wet ingredients of butter, frozen strawberries, eggs and almond milk.
  3. Mixing on medium slow speed, gradually add dry ingredients into the wet ingredients. Batter should be thick and wet. Add drops of food coloring to make batter the desired pink shade.
  4. Line cupcake tins with liners and spray with cooking spray for easy cupcake removal from wrappers. Fill each cup 3/4 of the way full.
  5. Add half a strawberry (inside facing up) to the top of each cake. Bake for 15-20. Toothpick should come out clean when done.
Simple Cream Cheese Frosting
  1. whip on high the cream cheese and evaporated milk until fluffy.
  2. Gradually add in powdered sugar about a cup at a time. Icing should thicken.
  3. Mix in salt and vanilla until well blended. If runny, add more powdered sugar as needed.
Share this Recipe
Powered byWP Ultimate Recipe

Reminiscent of Strawberry shortcake because in Fall we often long for those primarily Summer treats, I used Cream Cheese frosting but even whipped cream would work great. It is super easy and super delicious.

 

You can always dress these up with a fresh strawberry on top and really bump up that presentation. I hope you enjoy these as much as my family did. Strawberry is always such a classic flavor that so many enjoy.

Tomorrow, while you are out celebrating or not celebrating, remember to be safe and have fun. I am sure there will be plenty of Elsas and Jedis out there getting their Trick or Treating on. What is my Little Cupcakeasaurus Rex going as? Well, a Daryl-esque zombie hunter/survivor of course. That means Captain and I get the fun task of being awesomely disgusting zombies for the hunting.

 

Let me know how your batch comes out and I would love to hear what fun costumes your little goblins are going as this year. Trick or Treating is a great way to make life taste sweeter (or maybe it is just that big bag of candy ;)).