Posts Tagged With: Cupcakes

Little Cakes with the Crunchy Ball Bearings

Seriously, time flies.

tea cakes

Honestly, it just seems like a moment ago it was the beginning of May.

And now guess what?

There is six months left till the 50th anniversary episode of Doctor Who!!! Yay!!

Although, after what happened last episode, I’m not ready to talk about it. I’ll talk about food instead.

Tea cakes with ball bearings

One of the most memorable “food moments” for me was in the episode ” Fear Her”. Right as Ten and Rose are walking into the neighbourhood, he starts babbling about a tea party and his preference for these little teacakes with the “crunchy ball bearings”,  and then at the very end, after they save the day, she hands him a little tea cake just like he described.

In the context of the show, it has absolutely nothing of importance to it, but like all food it stuck with me. Especially since it was sweets.

DW tea cakes

Little Cakes with the Crunchy Ball Bearings

Makes 8 cupcakes

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 Tbsp mandarin juice
  • zest from one mandarin
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 cup evaporated milk
  • 1/2 cup powdered sugar
  • 1 Tbsp mandarin juice
  • silver dragées
  1. Preheat the oven to 350°F. Line your cupcake pan with 8 liners.
  2. In a large bowl, beat together the butter and sugar until it is light and fluffy. Beat in the egg until smooth and combined. Add the zest and the mandarin juice.
  3. Sift together the flour and the baking powder. Add it to the egg mixture in 3 parts, alternating with the milk.
  4. Split the batter between the eight liners. Bake in the preheated oven for 15-17 minutes, or until a toothpick comes out clean.  Let cool in the pan for 10 minutes, then remove  from the pan and cool completely on a wire rack.
  5. Meanwhile, mix together the powdered sugar and the 1  tbsp of mandarin juice.  Once the cupcakes are cooled, spread the glaze over top then sprinkle with the dragées, then let the icing set.

” I can’t stress this enough: Ball bearings you can eat. Masterpiece!”

Categories: Cake and Cupcakes | Tags: , , , | 2 Comments

Cookies and Cream Cupcakes

The hardest part I find about blogging is finding something to say.

Cookies and Cream Cupcakes - GB - Copy (2)
Often, I can’t think of anything to say. Like now.  So instead I`ll blather on about what`s been going on Chez Ginge.

  • Both Sash Moustache and Chewy have been dropped off at the vet to get fixed. And they have to stay there for two days after the surgery( which went well, and last time I called they were doing well in recovery).Jack looked at us strangely when we walked in sans cat. In true cat-lady style, I miss them already. I’m so not looking forward to not having my snuggli for another night. 
  • Mr Ginge is a BIG movie fan, and often brings home a couple movies for us to watch. Recently, he’s brought home Rise of the Guardians and Playing for Keeps.  Me, being the absolutely mature woman that I am, loved Rise of the Guardians. If you haven’t seen in, please do. It’s absolutely wonderful, and it’s kind of funny thinking of Hugh Jackman as a fluffy bunny. I absolutely hated Playing for Keeps. I hate stupid characters. Girls that fall for the whore of a main character. Characters that do blatantly stupid things. Random and violent changes of mood or heart. Sadly it’s not limited to movies. I’ve thrown books across the room for the exact same reason.
  • I finally got into a program that will help me get better. I’m anxious and nervous about starting, and in true Melli style have run through situations a million times through my head, but I’m also hopeful about the treatment. While I absolutely love the doctors I have, I’m sick of appointments and going to see them, hahaha.
  • Speaking of Doctors, I have been absolutely hooked on Doctor Who. My sister is in love with the show, and honestly, I was getting sick of not understanding  her jokes and references. So I decided to watch it, despite not really being a sci-fi fan, and generally hating anything to do with aliens. Aaaaaaaand now I’m hooked.  I’m only on season two ( of both Dr Who and Torchwood…..) But I’ve already watched and re-watched soooo many episodes.  I’ve been rocking a Union Jack tee à la Rose circa Empty Child (one of my favourites) thanks to my lovely sister, who has also been rocking the same shirt.
  • Oreos are a bad thing to have in our house. I bought a pack to make these cupcakes  for Mr. Ginges birthday, and we’ve had to hide the bag so that Mr Ginge and I don’t devour them all.

Cookies and cream - GB - Copy (2)
Cookies and cream is one of Mr Ginge’s absolute favourite combination, so these cupcakes were irresistible  I like that they don’t make a super huge batch. Just enough to share, and not have a whole bunch kicking around the house for a while.  Especially when you are already hiding the Oreos.

cookies n cream - GB - Copy
Cookies and Cream Cupcakes

makes 9 cupcakes

For the cake:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  •  1 tsp vanilla
  • 3/4 cup flour
  • 3/4 tsp baking powder
  • pinch of salt
  • 1/4 cup light cream
  • 1/2 cup crushed oreo ( or reasonable facsimile) cookies, plus additional for garnish.
  1. Preheat your oven to 350°F. Line a muffin pan with 9 liners.
  2. In a large bowl, beat together the butter and the sugar, until light and fluffy, scraping down the sides of the bowl a couple times.
  3. Beat in the egg and vanilla until well combined.
  4. In a small bowl, sift together the flour, baking powder and salt. Slowly add it to the wet mixture, alternatively  to the cream. 3 parts dry to 2 parts cream. Beat until combined.
  5. Fold in the crushed oreo cookies.
  6. Divide the batter between the 9 liners, and bake 15-18 minutes in the preheated oven, or until a toothpick comes out clean.
  7. Let cool a couple minutes in the pan, then move to a wire rack and cool completely.

For the frosting: (from French Vanilla Cappuccino Cupcakes) 

  • 1/2 cup milk or light cream
  • 1/8 cup flour
  • 1 tsp vanilla
  • 1/2 cup butter
  • 3/4 cup powdered sugar
  1. In a small saucepan, combine the flour and 1/8th of a cup of milk, whisking until combined. Cook over medium heat until thickened. Slowly pour in the remaining milk, whisking constantly until it has thickened to about the consistency of custard. Set aside and cool to room temperature. 
  2. Meanwhile, beat together the butter and the icing sugar until light and fluffy, about 5 minutes.
  3. Slowly pour in the cooled milk mixture and continue beating until light and fluffy.
  4. Transfer the icing to a piping bag fitted with a wide tip, and pipe onto the cooled cupcakes. Sprinkle with additional cookie crumbs
  5. Store any leftovers in the refrigerator.

Talking about those cookies have made me want them. Ugh.


Categories: Cake and Cupcakes | Tags: , , , , | 1 Comment

French Vanilla Cappuccino Cupcakes

Not to complain, but it’s been cold and rainy around here the past few days.

This means that I tend to stop at the nearby coffee shop more often these days in search of a warm drink.

Problem is that I don’t drink coffee. I love the aroma of freshly brewed coffee, however I find the taste so bitter and I can’t find the right balance between milk and sugar that I just gave up. Call it child-like tastes, but when it comes to my choice of drinks, I always pick hot chocolate or french vanilla cappuccino ( and just so you know, I am under no pretense that it is anything remotely close to an actual cappuccino).

So when I was trying to think of a cupcake to make on the weekend, all I could think of was a warm and creamy french vanilla.

French Vanilla Cappuccino Cupcakes

I amped up the vanilla in these cupcakes so that it wouldn’t be overpowered by the addition of espresso powder, and then topped them off with a super creamy and lightly sweet  vanilla frosting.

makes 18 cupcakes

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1/2 tsp instant espresso powder
  • 1 1/2 cups flour
  • 1 3/4 tsp baking powder
  • 1/2 cup buttermilk
  1. Preheat your oven to 325°F . Line your muffin pans with liners and set aside
  2. In a large bowl, beat together the butter and sugar together until light and fluff, about 3  minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla.
  3. In a small bowl, combine espresso powder, flour and baking powder. Add the flour to the butter mixture in three parts, alternating with the buttermilk. Beat until smooth.
  4. Fill each of the liners about 2/3 of the way full and pop into the oven for 15-18 minutes, or until a toothpick comes out clean.
  5. Let cool completely, then top with Light and Fluffy Vanilla Frosting (below).

Light and Fluffy Vanilla Frosting

adapted from Epicurious

  • 1 cup milk ( I used 2%)
  • 1/4 cup flour
  • 2 tsp vanilla extract
  • 1 cup butter, softened
  • 1 1/2 cups powdered sugar
  1. In a small saucepan, combine 1/4 cup of the milk and the flour, whisking until smooth.
  2. Set over medium heat, and slowly add the remaining milk, stirring constantly.  Continue to cook until thickened. You want it to be about as thick as custard. Remove from the heat and add the vanilla, continuing to stir for another couple minutes. Set aside and cool to room temperature.
  3. Meanwhile, beat together the butter and the icing sugar until light and fluffy, about 5 minutes. Slowly pour in the milk mixture and continue to beat for a couple minutes, or until light and fluffy. I switched to the whisk attachment to get it extra fluffy, but you don’t have to.
  4. Store any leftover frosting in the refrigerator.

My brother’s fiance H said these were here favourite cupcakes I’ve made yet!

– Mel


I linked this recipe to Strut Your Stuff Saturdays and:

Categories: Cake and Cupcakes | Tags: , , | 8 Comments

Banana Upside Down Cupcakes

I don’t like bananas.

Which tends to be a problem when I have a big bunch of them sitting on the counter. Slowly going bad. Slowly dying.

Sure, maybe Mr. Ginge will eat one if he’s craving one, and one might find it’s way into a smoothie, but more often than not I am still left with a big bunch on the counter. Freezing them gets them off the counter, but really that just defers the problem, and now I have bananas being forgotten about in my freezer.

Banana bread or muffins will use them up quickly, but six loaves later, you just don’t want any more banana bread. So the pile of bananas still sit, while you wrack your brain, trying desperately to come across something that with use these darn bananas up.

And that’s when I stumbled across these. These give me reason to buy bananas.   That won’t sit on the counter and won’t have a chance to slowly die. For this banana hater, they are that good.  As a special bonus, my dad loves bananas, so these are a perfect father’s day treat for him. Yay!

As a side note, these are better with still (mostly) firm bananas, because they have to be sliced.

Banana Upside Down Cupcakes

makes 18 cupcakes, adapted from Betty Crocker’s Cookbook 1976

For the topping:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 -3 sliced bananas
  • 1/2 cup chopped pecans

For the cake:

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp dark rum ( or extract)
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  1. Preheat the oven to 350° F
  2. In a small saucepan, melt the butter and sugar, until smooth and combined. Remove from heat and let cool a couple minutes.
  3. Lay a couple slices of banana in the bottom of 18 cupcake cups. Sprinkle the pecan pieces over top. Evenly divide the sugar mix and pour over top of the bananas. 
  4. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs and the rum, mixing well. 
  5. In another bowl, combine the flour, baking powder, and salt.  Add,  alternately with the milk, to the creamed mixture.
  6. Spoon the batter over the bananas, so that the cup is about 3/4 of the way full. Bake for about 15 minutes or a toothpick comes out clean. 
  7. Once they are out of the oven, immediately turn them upside down over a plate or clean cookies sheet. Leave the cupcake pans over the cupcakes for a couple minutes, then unmould. If they stick, gently tap them loose, or loosen by running a knife around the edge.
  8. Serve warm with vanilla ice cream.
The vanilla ice cream is key. 
P.S. Check out this bean burrito!
I linked this recipe to  The Weekend PotluckClick the link to check out more great recipes!

Categories: Cake and Cupcakes | Tags: , | 5 Comments

Vanilla Buttermilk Cupcakes with Vanilla Bean Buttercream

Sometimes, Mr. Ginge calls me on the way home from work and asks me what I am making for dessert. Not dinner. Dessert.

There are times when his sweet tooth rules. Even though I do run a dessert focused blog, there are times when I don’t have anything made. We then go through a mental list he keeps of all the treats he really enjoys, hoping that he’ll say something that I have both the time and ingredients to make.  Bread pudding? Rice pudding? Flan? Cake.

Cupcakes. White ones. With white frosting. With little sprinkles on top.

Or you know. Whatever.

Vanilla Buttermilk Cupcakes with Vanilla Bean Buttercream

makes 18 cupcakes

For the cupcakes:

  • 1 c sugar
  • 1/2 c butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 c flour
  • 1 3/4 tsp baking powder
  • pinch of salt
  • 1/2 cup buttermilk ( or 1 tbsp lemon juice with enough milk to make one cup and stirred)
  1. Preheat the oven to 350°F. Grease or line your muffin pan with liners.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each. Add in the vanilla extract
  4. Combine the dry ingredients in a bowl. Add one third of the flour, alternating with half the buttermilk, until all combined and you have a smooth batter.
  5. Fill you cups about 2/3 full with batter, and bake for about 15 minutes, or until a toothpick comes out clean. Move to a wire rack and let them cool completely.

For the frosting:

  • 3/4 c butter, softened
  • 3 c icing sugar
  • 3 tsp vanilla extract
  • 1 vanilla bean
  • 3 tbsp milk or cream
  • sprinkles for decorating ( optional)
  1. In a large bowl, cream the butter until creamy. 
  2. Slit open the vanilla bean with the tip of a sharp knife, and carefully scrape the seeds from the pod and add to the bowl. ( Save the pod though! Use it to make vanilla sugar or vanilla extract)
  3. Mix in the vanilla extract, and gradually add the sugar. Add the milk , a tablespoon at a time. Mix until light and fluffy. 
  4. Scoop the icing into a piping bag fitted with the tip of your choice, then pipe on to your cooled cupcakes. Alternatively, you can just spread your icing on top of the cupcakes. 
  5. Top with your sprinkles if desired ( I used white non-pareils)
Categories: Cake and Cupcakes | Tags: , | 10 Comments

Cupcake leftovers

So because I was icing cupcakes as I rushed out the door for a barbecue, I ended up with a few extra naked cupcakes.

So what to do?

Mr. Ginge really likes the red velvet cheesecake that the grocery store makes. Since I had some extra cake I thought I would give it a whirl.

What I ended up with was kinda a cross of cupcake-in-a-bowl, no bake cheesecake and trifle. Call it as you will, it was still pretty scrumptious.

Red Velvet Cheesecake Trifle:

Serves 6

  • 1 1/2 c graham cracker crumbs
  • 2-3 Tbsp melted butter
  • 2 c red velvet cake ( I used about 3 cup cakes, the recipe I used is here)
  • 1 pkg dessert topping, made according to the package directions
  • 1 pkg (8oz) cream cheese softened.
  • 1/4 c sugar
  1. Combine your graham crumbs and butter, then press lightly into the bottom of a bowl.
  2. Send the cake through the food processor until you get some fine crumbs ( or if you are looking for more of a cakey  taste, like Mr Ginge, just cube up the cake into little cubes)
  3. Cream together the cream cheese and the sugar until smooth and creamy.
  4. Add the prepared topping and mix until combined.
  5. Pour half of the cheese mixture over the graham crumbs. Top with cake crumbs, saving some to decorate the top. Pour the rest of the cheese mixture on top of the cake and sprinkle the rest of the crumbs on top.
  6. Refrigerate for several hours to let set.

Now that I look at this dessert, it would have been a much easier dessert to have made for Canada day! Much more festive too! Oh well.


P.S. I spent all afternoon playing hide and seek with my sisters little kitten. Isn’t he just a cutie?He tried kidnapping my camera a few times, by dragging it by the wristlet into his little hidey fort.

Categories: Dessert | Tags: , | 3 Comments

Sometimes you win…….

…..And sometimes you don’t.

Earlier this week I had a little girl about 6 or 7 come in and ask where the restrooms were. Since I get asked this question at least a 100 times a shift, I gave her my usually line and told her the washrooms were else where in the mall. Apparently this was not the answer that she wanted, because before she stormed of, did she ever give me one heck of a death stare. As if I was purposely withholding secret bathroom information, just to laugh in glee as she did the pee dance. As if I was telling her “no” to specifically ruin her day. I was still stunned as both her and her mother left my store and headed in the general direction of the washrooms.

Later, when I got over my initial shock, I laughed to myself.

The cupcakes I made for Canada day, were the Everything-Went-Wrong-Cupcakes. Imagine them as me in the story. Then imagine my attempts to create these confectionery delights, as the little girl in the story. I had originally hoped to create a red velvet cupcake with a white chocolate filling topped with a red and white swirl icing.  This is how they turned out:

Still very cute, however not at all how I had imagined. I had hoped to make these last Wednesday and get them up Thursday before Canada day. Except I got called in for a shift on Wednesday. So that didn’t work. The cupcakes themselves, worked nicely, however the filling did not. The chocolate did not met well at all so I ended up with a chunky white chocolate slime that apparently  tasted like root beer. I have no idea how that happened. So by Thursday night, I had un-iced cupcakes and slimy filling. Awesome.

So I set the alarm to get up in the morning and ice the cupcakes before work. Except instead of setting my alarm I apparently turned it off.

When I finally got them iced… well as you can see  it’s not swirly.

Oh well, they still got eaten 🙂

The cupcake ended up being more like a red chocolate cupcake then a true red velvet and I topped it with just a basic icing.

Canada Day Red Cupcakes:

Makes about 26-28 cupcakes

  • 2 1/2 c flour
  • 1/2 c cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 c butter, softened
  • 2 c sugar
  • 5 eggs
  • 1 cup milk or light cream
  • enough red food colouring to make a very red batter ( I used about a tsp of the gel food colouring)
  1. Preheat your oven to 350°F and line your muffin tin with liners.
  2. Sift together your flour, cocoa, soda, baking powder and salt and set aside.
  3. Cream together your butter and sugar until fluffy.
  4. Add your eggs one at a time, beating well after each.
  5.  Add in the flour alternating with the milk in three equal parts, mixing until combined.
  6. Finally add in the vanilla and enough food colouring until you have a bright red batter.
  7. Fill your cupcake  liners 2/3 full and bake for about 15-20 minutes. Check with a toothpick to make sure they are done.
  8. Let them cool completely and then top with your favorite icing.

Again I just topped them with a basic frosting that I had died red.



Categories: Cake and Cupcakes | Tags: , | 2 Comments

If you procrastinate like me…

…then maybe you still need something simple and Easter-y for your get together. Or maybe just for a quick cake craving. I will not lie. Yesterday, I spent the morning making dessert for dinner with my family. Also probably the reason why I am posting an Easter treat the day before Easter.

Oh well.

For my tardiness I bring you a treat that is easy to whip up if you are short on time, or is easy to fancy up if you have a bit more; mini cupcakes! Yay!

Nearly everyone loves cupcakes, especially ones filled with chocolate chips, and making them mini amps up the cute factor, as well as speediness. These puppies bake up ( an cool!) likety-split. Top them off with your favorite icing, and you are good as gold.

Chocolate Chip Mini-Cupcakes

-makes about 48 mini cupcakes

  • 1 c sugar
  • 1/2 c butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 c all purpose flour
  • 1 3/4 tsp baking powder
  • pinch of salt
  • 1/2 cup milk
  • 1 c mini chocolate chips
  1. Preheat your oven to 350°F. Line your mini muffin pans with liners.
  2. Sift together your dry ingredients and set aside.
  3. Cream your butter and sugar together, until nice and fluffy.
  4. Add your eggs in, one at a time, mixing well after each.
  5. Slowly mix in the flour mixture, just until combined.
  6. Gradually add the milk and mix until you get a smooth batter.
  7. Fold in your chocolate chips.
  8. Fill up the cups 2/3 – 3/4 full, and pop them in the oven for 7-10 minutes, or until a toothpick comes out clean.
  9. Let them cool and top them off with your favorite icing!

I had fun making these into cute little chickies and nests, however, if you don’t have the time to invest, they look aand taste just as good with a quick swirl of icing on top!

Happy Easter!


Categories: Cake and Cupcakes | Tags: , , | 1 Comment

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