Maple Cupcakes with Cinnamon Frosting

Maple Cupcakes with Cinnamon Frosting

Sometimes, you just have to make cupcakes, even if you have no good reason to.

Maple Cupcakes with Cinnamon Frosting

It might begin with one of your friends sending you a recipe for an “autumnal birthday cake.”

Maple Cupcakes with Cinnamon Frosting

I tried for a few weeks to come up with an excuse to bake this cake, then finally threw caution to the wind, bought a ridiculous amount of maple syrup (1 1/2 cups, for the record, is a RIDICULOUS amount of maple syrup), and went for it.

Maple Cupcakes with Cinnamon Frosting

I didn’t feel like making cakes (and I got my cupcake tin back, in case you were on the edge of your seat from my previous post), so cupcakes it was!

Maple Cupcakes with Cinnamon Frosting

This recipe makes a great cake with a lot of maple flavor–1 1/2 cups of maple syrup will do that, I suppose (can you tell I’m completely flabbergasted that this recipe used ONE AND A HALF CUPS of maple syrup? because I am). I’m not keen on meringue frosting since I don’t like eggs, so I swapped that out for an incredible whipped cinnamon frosting from Sweetapolita, one of my favorite cake blogs.

Maple Cupcakes with Cinnamon Frosting

The overall effect is basically a brunch cupcake. They taste exactly like pancakes with cinnamon butter. For that reason, I deeply believe these would be dynamite with bacon sprinkled on top. Sadly, I am currently a reluctant vegetarian, so alas, no bacon for me.

Maple Cupcakes with Cinnamon Frosting

Happily, I ended up making these just in time for a friend’s birthday! It all comes full circle in this blog (recall: we began with “autumnal birthday cake”). Sometimes procrastinating on baker-blogging gets you places in the end, folks. That’s your lesson for today–now go bake these, put bacon on top, and have yourself a brunch snack.

Maple Cupcakes with Cinnamon Frosting

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Tasting Tuesdays: Champagne Cupcakes

Tasting Tuesdays: Champagne Cupcakes

It’s the start of a new year–a new school year, a new fiscal year (at my job, at least), and a new year of Tasting Tuesdays!

Tasting Tuesdays: Champagne Cupcakes

So, since this is the first anniversary of the event, this month, naturally, we celebrated.

Tasting Tuesdays: Champagne Cupcakes

Not only were there cupcakes (champagne flavored, of course), but also sparkling strawberry mocktails, made by Caitlyn at Anthropologie Milwaukee! (Don’t worry, recipes for both are at the end of this post.)

Tasting Tuesdays: Champagne Cupcakes

I combined an “old” recipe with a new one. The cake recipe is from Vintage Cakes, and it’s so lovely! Extremely moist, quite light, very sweet, with a definite champagne flavor. The original recipe is for a full-out cake but they transformed easily into mini cupcakes.

Tasting Tuesdays: Champagne Cupcakes

For the new, I used the reliably amazing Sweetapolita’s whipped champagne frosting recipe. This is seriously the fluffiest, prettiest frosting ever–it takes on almost a shimmery visual quality from the whipped butter base, and the texture is almost identical to the much fussier swiss buttercream frosting.

Tasting Tuesdays: Champagne Cupcakes

It’s such an honor to be involved in this event and I am really excited to announce the plan for next year’s Tasting Tuesdays! As long as my schedule doesn’t get too overwhelming (I’ve just started graduate school part-time in New York City), I’ll continue Tasting Tuesdays with a new twist. Though I may sometimes bake from particularly awesome cookbooks (I’ve got my eye on this one), I’ll also expand my inspiration to the whole store!

Tasting Tuesdays: Champagne Cupcakes

This means you might see recipes based on a concept in the store’s beautiful displays (shout out to Kim!), a candle scent, the season, or even a dress. I really love the idea of experimenting with unusual inspirations for my baking (for example, if my day job wasn’t so art-heavy, I think the art-inspired section of this site would be much bigger!). Plus, I think this will keep the blog posts more interesting too. If there’s anything in store you’re interested in seeing me interpret in baked goods form, leave me a comment or a tweet!

Tasting Tuesdays: Champagne Cupcakes

As always, a huge thank you to the lovely ladies of Anthropologie, including Tera and Shannon (pictured here, with me in the middle!), Kim (she’s taking the picture–can you spot her?), Caitlyn for the beautiful display (those suitcases!), Lyn, and the rest of the awesome team! Who, by the way, all gamely wore adorable aprons all day in honor of the anniversary!

Hope to see you next month on October 23!

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Brown Sugar Pound Cupcakes with Browned Butter Glaze

I can’t believe I haven’t posted this recipe yet: these are my favorite cupcakes!

Brown Sugar Pound Cupcakes with Browned Butter Glaze

After baking them in college from the legendary Martha Stewart Living February 2009 cupcakes issue, they have been my go-to easy but impressive cupcake recipe. As long as your oven isn’t too temperamental (because they’re such a dense cake, I have had them fall easily) these are a breeze. And the glaze is well known around this blog as my favorite quick frosting.

Brown Sugar Pound Cupcakes with Browned Butter Glaze

Be forewarned, though: These are sweet. SO sweet. So sweet they will put you into a sugar coma. I had one yesterday and promptly took an accidental 2-hour nap. But they have nuttiness and hints of caramel and molasses in them… Which makes them perfect for the fall, which will hopefully be here soon!

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Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

As promised, friends: CAKE!

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

I made this “Aunt Sassy Cake” for a birthday party at work!

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

And ooh, it’s a good one. The cake is moist and fluffy and delicate, the frosting is crazy: a bit of depth and sweetness from the honey, but not teeth-achingly-sweet by any means.

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

(Forgive the messy cut–it was 100 degrees out that day and it’s honestly a wonder the thing made it from my apartment to work!)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

And I must admit, dear readers, I spent nearly twenty minutes typing up and adapting the below recipe. Phew. Almost as exhausting as baking the cake itself.

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

So I hope you’ll allow me to keep this post short and sweet and leave you with simply a bunch of pretty pictures of the cupcakes this recipe also made. Sound good? I thought so.

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

This cake, and bonus cupcakes, are worth the effort. Give it a try!

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Rosewater Cake + Cupcakes

Rosewater Cupcakes Rosewater Cake

Hello, friends. Let’s have summery rose-flavored cake and iced tea together out in the sun!

Rosewater Cake

Here are some things I love:
1) Six-inch cake pans.
2) Birthdays.
3) Rosewater.

Rosewater Cake

Why do I love these things? First. Six-inch cake pans give you the excuse to make not just cake, but also cupcakes. There are very few cake recipes that make just enough batter for a six-inch cake. Most of the time you’ll have enough left over for cupcakes. Like these guys!

Rosewater Cupcakes

This cake is moist and light and fluffy. For a little cupcake, all you need is a dollop of fresh whipped cream, lightly flavored with vanilla.

Rosewater Cupcakes

Two. BIRTHDAYS! I love it when friends have birthdays because I have an excuse to make a cake. And I really love it when friends with adventurous tastes have birthdays. Because then I can get quirky with my cake flavors.

Rosewater Cake

I knew my friend, Shannon, who is an artist, educator, gardener, and lover of food, would appreciate a cake with an unusual flavor. It was time to go for the rose. (By the way, are you wondering why the inside layer is green!? It’s because that’s Shannon’s favorite color! I had to have some kind of surprise in there since it was a birthday cake!)

Rosewater Cake

Rosewater is a tricky ingredient. Too much and it’s soapy, too little and it’s a bit odd. But just enough is magic. Unable to find a summery rose-flavored cake (most of the ones I found used cardamom, which felt too heavy to me), I adapted a plain cake recipe, went sparingly on the rosewater, and hoped for the best.

Rosewater Cake

Which brings me to… Three. Rosewater! Oh goodness. The cake is soft, subtle, and tricks you into thinking it’s just a normal, albeit awesome, vanilla cake. Until you get the hint of rose. Floral, sweet. Not overpowering. Just there in the background, being lovely. And the frosting is super-sweet, giving you a break from the flowery flavor, just for a little bit.

Rosewater Cake

I am completely in love with this cake. (And by the way, it’s all thanks to Sweetapolita–whose recipes are divine and have worked beautifully every time I’ve tried them.) I highly recommend this recipe for a celebration–or just for summer fun!

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Tasting Tuesdays: Earl Grey Cupcakes

Welcome to this month’s edition of Chelsea Has a Revelation Thanks to Tasting Tuesdays!

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Here we go: I have realized I am obsessed with all things British.

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As I swooned over the adorable story behind Cupcakes from the Primrose Bakery, this month’s cookbook, I started thinking about all the things I love that are English.

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For example, my longtime favorite bath products, from shampoo to conditioner to hand soap, are British. My new favorite body lotion is British.

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And of course it goes beyond bath products. A girl can be indulgent and still cultured, right? Two of my most favorite museums in the world (OK, it’s a long list, but still) are in England. And I haven’t even mentioned baked goods yet. I mean. SCONES. Come. On. And curds. And clotted cream! Oh boy. I’m getting hungry.

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Basically, stuff from England is just the best. And these Primrose Bakery cupcakes, my friends, are no different. We can add them to the list of Awesome Things The Brits Have Given Us.

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Seriously! They are just lovely, to steal a word from the English. I always get a little worried about foreign cookbooks because there’s so much converting they have to do, but these translate across the pond just beautifully.

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These are moist, flavorful little cupcakes. The batter is infused with Earl Grey tea and isn’t very sweet–which makes it a perfect pair for the thick, super-sweet vanilla buttercream frosting.

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I highly recommend having some fun with decorating these guys. I went ombre… yes. That’s right. Ombre cupcakes. Sometimes I have too much fun in the kitchen.

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As always, the ladies of Anthropologie are just as sweet as the treats–they even sent me off with my own copy of my new favorite cookbook, Donna Hay Seasons! Ahh! They’re too nice to me. I love it there so much that one of these days I’m just going to move into the store and have fresh baked breakfast goodies prepared for them every morning. Fair warning, guys.

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Join me next month on May 16!

And PS! Did you see me on Matchbox Kitchen, one of my favorite blogs, last week!? If not, go check it out right now! Her photography is so gorgeous.

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Lemon Raspberry Cake + Cupcakes

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You guys! Let’s make a cake!

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I’ve been thinking about cakes for weeks now, ever since my mom sent me two coveted 6″ cake pans that I’ve been searching for for months! (It’s that darn Miette book–the recipes are made for 6″ pans and no larger.) I even got a guilt trip when I made lemon loafs last week instead of 6-inchers… so here you go, Mom. A cake! At last! A pretty little 6″ cake.

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Except… it’s not for you. (Sorry, Mom. If you were closer, I sure would love to make you a cake.) It’s for a friend who’s leaving Milwaukee for a little while. I’m not sure what kinds of cake flavors she likes, but I hope she likes lemons and raspberries, because that’s what this cake is: a fluffy white vanilla bean cake filled with raspberry preserves and covered with a bright sweet lemon frosting.

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Are you dying to get a closer look at the inside of the cake? Me too, but we can’t do it. Nope. It has to wait for the party.

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But happy day: This cake makes extra batter for cupcakes! Hurray! They are perfect for snacking on while you wait for the big cake to cool and chill.

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This cake is light and fluffy and very softly flavored. It’s not too sweet, it’s very simple, and it takes on just enough of the flavor that you pair it with.

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The frosting is tart and bright and sweet and if you are anything like me you will eat 5 spoonfuls of it over the course of your decorating and finish your evening on a sugar high.

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And of course we all know how well raspberry goes with lemons, don’t we? Look! Cupcake guts! (I’ve been wanting to type that all day.)

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In short, this cake and these cupcakes mean that all week I have had that “if I knew you were coming I’d’ve baked a cake” song stuck in my head. This makes no sense in terms of the circumstances of this particular cake (no one is coming to my house for the party, they are all expecting me at the party, and I actually did plan in advance to bake a cake). But it’s catchy. So let’s go with it. Go make yourself a cake already! Continue reading