Jubilee Cupcakes

We’re pretty much settled in and slowly getting back into the groove of things. A few homecooked meals here and there, but nothing too exciting to post about. Earlier this week, I popped into Jubilee Cupcakes on South Hill and was surprised how delicious their cupcakes are! The store itself is cute with beautiful chandlier’s hanging and the girl behind the counter was amazingly nice!


I purchased their Red Velvet, German Chocolate, Elvis and Macon Bacon. Their Red Velvet was THE BEST I’ve ever had! The cake was moist and frosting wasn’t overwhelming sweet. Elvis was also amazing and I want one right now. It’s banana cupcake with a chocolate filling and topped with peanut butter frosting with a chocolate swirl. The king himself would be proud. I didn’t try the German Chocolate, but the Macon Bacon was quiet interesting… I’m not a fan, but the bacon itself was pretty good.

I couldn’t find the address for the South Hill one, but check out the one in Tacoma anyways. The cupcake business around Tacoma/Lewis/Puyallup is building up and its fantastic for me, but not for my body. Oh well.

Jubilee Cupcakes
2510 North Proctor Street
Tacoma, WA 98406 | 253.503.0709
Website

Hello, Cupcake

We’re living out of a hotel. Still. It’s been almost 3 weeks! The last time I cooked was almost 2 months ago and the last time I baked was on Thanksgiving Day, so bare with me while I post old recipes and reviews. The thing is… We bought a house. I feel like a grown up! Anyways, usually it takes about 90 days for a house to close, but the people have rushed it for us and we’re really hoping to move in before Christmas. Now, that would take a miracle! If we aren’t able to move in by the holiday, we should be in before the new year so there’s still a silver of hope. Even if we were to move in, no real cooking will be done since we still need to purchase a refrigerator and would need to call transportation to bring our goods!

Anyways, DH is on leave for 10 days and every day we drive to look at our house and then just explore the area. Today, we went out to Tacoma and checked out Hello, Cupcake before heading out to Puyallup to turn in some paperwork. The shop is so adorable! The decor is simple and cute. They have a small selection of cupcakes to choose from, which makes the decision making a lot easier. I went with a Carrot cupcake and a Mocha cupcake which DH has yet to eat!

The carrot cupcake was really good! A little too much frosting imo, but the cake itself was moist and every flavorful.

Hello, Cupcake
1740 Pacific Ave
Tacoma, WA 98402

Confetti Cupcakes

I made these back in July for DH’s 28th birthday. The cupcake itself was moist and delicious, but the almond extract was a little overpowering, so I wouldn’t put as much as the recipe suggests.

Confetti Cupcakes
Original recipe from Gimme Some Oven

Cupcake Ingredients:

1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
3 large egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

Vanilla Buttercream Frosting Ingredients:

1 cup unsalted butter, softened
3-4 cups confectioners (powdered) sugar
1/4 tsp. salt
1 Tbsp. vanilla extract
up to 4 Tbsp. milk or heavy cream

Method:

To Make Cupcakes:

Preheat the oven to 350 degrees F. Prepare 12 muffin cups with paper liners or cooking spray.

In a small bowl, combine the flour, baking powder, and salt. Stir together until combined and set aside. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until just incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Use an ice cream scoop or a spoon to fill each baking cup 2/3 full of batter. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely. Then frost if desired.

To Make Frosting:

In a large stand mixer using the paddle attachment, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Gradually add 3 cups of powdered sugar on low speed until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat on medium speed for 3 minutes.

If your frosting is too thin, add remaining sugar. If your frosting is too thick, add a teaspoon of milk at a time until it reaches your desired consistency. Use immediately or store in the refrigerator for up to 3 days.

Festive Easter Cupcakes

I hope everyone had a great Easter whether you celebrate it or not. We don’t celebrate, but the FRG held an Easter potluck on Friday for the families and I brought 4 dozen cupcakes. 2 dozen was Vanilla Bean Confetti Cupcakes with Vanilla Cream Cheese Frosting, some decorated with sprinkles. And the other 2 dozen was just a white cake mix and I layered it with Easter colors with pre-made Fluffy White frosting decorated with pastel candy corn and speckled m&m’s.

The cupcakes at the potluck were not a hit mainly because just about everyone that came after me brought cupcakes! The next day my friend invited me to an Easter dinner and the cupcakes were a huge hit with the kids! The confetti cupcakes went very well with the adults. Then again, I did bring S’more Cookies :)

Vanilla Bean Cupcake with Vanilla Bean Frosting

For the cupcakes:
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 stick unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla bean paste (you can use vanilla extract)
1 cup milk
Sprinkles (optional for the Confetti)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3 cups confectioners’ sugar
2-3 tbsp. heavy cream

Directions:
Preheat the oven to 350˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla bean paste. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Oreo Cupcakes

Today was a bittersweet day. Chinese school is coming to an end and of course we have to have a party. Some of the kids are not coming to summer school, so this may be the last time i see them unless some come to class tomorrow which is the official last day. To end the term, i thought i should go out with a big bang… make myself remembered. What better way than these Oreo Cupcakes right? I originally saw it on Foodgawker and knew i had it saved. The original recipe is from Annie’s Eats and the only thing i changed was by adding oreo crumbs to the frosting.

I mean, everyone loves Oreos right? This cupcake is oreo half (cream side) on the bottom, oreo chunks in the batter, oreo crumbs in the frosting and sprinkled on top and lastly, an Oreo half to top it all off. Can we say Oreo Coma?! On the plus side, this cupcake is not painstakingly sweet like I initially thought it would be. These will make your life complete.

Oreo Cupcakes
Original recipe from Annie’s Eats

For the cupcakes:
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 stick unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla bean paste
1 cup milk
20 Oreo cookies, broken into quarters

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla bean paste
3 cups confectioners’ sugar
2-3 tbsp. heavy cream
1/2 cup Oreo crumbs (optional)

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line two cupcake pans with paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos until evenly incorporated.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. Mix in oreo crumbs.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Chocolate Cupcakes with Vanilla Bean Frosting

I am proud to say, that this is my first successful chocolate cupcakes from scratch. I remember the first time I ever tried to make chocolate cupcakes from scratch, and it was a complete disaster! First, it was for my husbands birthday and I wanted to bake these cupcakes to “show off”. They turned out to be more brownie-like and the frosting was kind of gross. I made the mistake of putting them in the fridge. Oh how times have passed and I’ve definitely learned my lesson.

So, tonight I found a pretty easy recipe from Joy of Baking and crossed my finger and wished myself luck. Gosh knows I need it! I was baking these for the kids at Chinese School :) The recipe was very easy to follow. Instead of using regular ol’ vanilla extract, I used Vanilla Bean paste that i bought at Sur La Table (Website here). I also used the paste in the frosting. Also, I sprinkled in a few chocolate chips before baking. Nomnomnomnom delicious!

PS. Don’t forget I’m also having a giveaway here!!

Chocolate Cupcakes with Vanilla Cream Cheese Frosting
Recipe from Joy of Baking

1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons vanilla bean paste

Preheat oven to 375F. Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla bean paste. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup two-thirds full with batter, sprinkle in a few chocolate chips (optional) and bake for about 16-20 minutes. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Vanilla Cream Cheese Frosting

8oz. cream cheese, room temperature
1 stick butter, room temperature
2-3 cups powdered sugar
1 tsp vanilla bean paste
color food gel (optional)

Mix the butter and cream cheese until very smooth. Scrape down sides to make sure its all mixed. Add vanilla bean paste and mix. Slowly add in powdered sugar, 1 cup at a time to desire sweetness/thickness. Spread or frost cooled cupcakes.

Wonderland Bakery

My friend Jenny (*waves* hi!) took me to this bakery in Newport Beach called Wonderland Bakery. From afar, it looks like rainbow brite literally threw up in their store. The floor is silver, shiny and glittery, their products range from cute little stuff animals to tea party sets to ceramic mugs and plates. Everything was absolutely to die for adorable!! Towards the back, tucked away is a small glass panel with some cupcakes and a short list of the cupcakes they are serving that day (i think). I chose the Dulce de Leche one and it was just too sweet for me. Don’t get me wrong, i love a good cupcake, but the frosting alone without the caramel drizzle made me feel like i was going to start bouncing off the walls.

If you’ve never heard of them or is just curious, check out their shop in Newport Beach, California. Or you can virtually check out what they’re about on their website.

Wonderland Bakery, Cupcakes & Gifts
Bluffs Shopping Center
1314 Bison @ Mac Arthur
Newport Beach, CA 92660

Hours:
M-F: 10:00am-7:00pm
Sat: 10:00am-5:00pm
Sundays: Open only for Private Parties

(949) 640-9095