Archive for June, 2013

June 22, 2013

Angel Food Cupcakes with Limoncello Cream Cheese Frosting

This blog is credited to my fabulous Mom – Debbie, who made these cupcakes last weekend for Father’s Day!  My Dad wanted a lower calorie/lower fat dessert and as any dieter knows, angel food cake is light and heavenly.

Read on for the angelic ingredients!

Angel Food with Limoncello Icing

For the cupcakes (courtesy of, you will need:

  • ¾ cup + 2 Tbsp sugar
  • ½ cup cake flour
  • ¼ tsp salt
  • 2 and ½ Tbsp warm water
  • 6 egg whites at room temp*
  • ½ tsp vanilla extract
  • ¾ tsp cream of tartar (For you non-bakers – this is actually powder found in the baking aisle, do not mistake this for tartar sauce … please!)

*Important note – separate your egg whites (or purchase a container of liquid egg whites at the store) over a bowl and not over your stand mixer when your other ingredients are already in it.  If you get even one drop of egg yolk in your mixture during the separation process, it can prevent the peaks from forming and you won’t be able to use your angel food batter.

How to do it:

  • Preheat your oven to 350 degrees.
  • In a separate bowl – combine ½ the sugar, the cake flour, and the salt.
  • In your electric stand mixer, combine the egg whites, water, vanilla, and cream of tartar – mix about 2 minutes.
  • Turn the mixer speed up to medium and add the other half of the sugar that was initially separated by itself.
  • Add the flour mixture a little at a time until all has been incorporated.
  • Once the mixture is smooth and you have stiff peaks in your batter – it’s ready to be placed in paper cupcake liners in your baking tins. This recipe makes about 16 cupcakes.
  • Bake 18-20 minutes, or until they are slightly golden and a toothpick comes out clean when inserted into the center.
  • Cool completely before frosting.

To make the Limoncello Cream Cheese Frosting (courtesy of, you’ll need:

  • ½ stick butter at room temp
  • 4 oz. cream cheese at room temp
  • 1 Tbsp Limoncello (Limoncello is a liqueur – my Italian family loves it! My parents brought some back after a trip to Italy a few years ago, but you can find it in the good old USA probably in your regular liquor store).
  • 2 cups confectioner’s sugar

*Note – this frosting recipe makes enough to frost about 12 cupcakes. If you are going to be using a decorating bag and piping on your frosting, you may want to double the ingredients so you have extra for prettying up.

How to do it:

  • In your electric stand mixer, combine the butter and cream cheese on medium  until light and fluffy.
  • Add the Limoncello and beat for an additional minute.
  • Reduce speed to low and gradually add the powdered sugar.
  • Mix until everything is combined evenly and it looks like frosting!

Decorate your cupcakes with a pastry bag and tip – and garnish with a fresh raspberry.


June 14, 2013

Cotton Candy Cupcakes

First, I will start out by apologizing for my year and a half hiatus from cupcake blogging (life happens).  But during my time away, I’ve been baking and photographing tons of yummy treats to feature in the coming months!

Since it’s summertime and I’m a born and raised Jersey Shore Girl who grew up at the boardwalk – I figured it’s the perfect time of year to turn a boardwalk favorite into a cupcake … hence, Cotton Candy Cupcakes.

Think these kind of cupcakes could only happen in your dreams?  Think again.  They are real (thank you Anne Byrn, Cake Mix Doctor – you have made my life)!

Let’s get going!  For the cupcakes, you will need:

  • 1 and ½ cups blueberry yogurt (try to use the kid friendly kind – without the actual blueberries, unless you want blueberry pieces in your cotton candy cupcakes … yuck).
  • 1 package (18.25 oz.) of plain white cake mix
  • ¼ cup water
  • ¼ cup vegetable oil
  • 3 large egg whites
  • 5-6 drops of blue food coloring

Your cupcakes are going to be blue – do not be alarmed!


How to do it:

  • Preheat your oven to 350 and line your cupcake/muffin pans with 24 cupcake liners.
  • Place all the ingredients above – in the order listed, into the bowl of your electric stand mixer.
  • Blend on low speed for 30 seconds, scrape down the sides of the bowl, and increase the mixer speed to medium for another 2 minutes.
  • Scoop up the batter (I like to use an ice cream scoop with a trigger) and fill each lined cupcake cup about 2/3 of the way full.
  • Bake the cupcakes about 17-20 minutes, until they are lightly golden and spring back when touched gently.
  • Cool at least 5 minutes.

Want double the cotton candy?  Add it to your buttercream!

  • 4 cups of cotton candy (3 oz.) – you can find it in the grocery store
  • 4 Tbsp (1/2 stick) butter at room temperature
  • 3 cups confectioner’s sugar
  • 3 Tbsp milk

To make the buttercream:

  • Measure out 2 and ½ cups of the cotton candy for the frosting – the rest will be used to garnish the tops of your cupcakes at the end.
  • Place the butter in your electric stand mixer and beat on a low speed until creamy, about 30 seconds.
  • Add the 2 and ½ cups of cotton candy and blend it on low with the butter until incorporated.  *Note – the frosting mixture will be grainy, this is perfectly normal.
  • Add the sugar and milk, and blend further on low until the frosting comes together smoothly – about 1 and ½ minutes.  It will still be a little bit grainy.
  • Increase your mixer speed to medium-high and beat the frosting another 30 seconds to get it light and fluffy.

Decorate your cupcakes with a piping bag once the frosting is made and the cupcakes are cool to the touch. You can even add pink or blue sprinkles!


*Important note – the first time I made these, I put the cotton candy garnish on top of the frosting right away.  BIG MISTAKE.  Since cotton candy is spun sugar, the moisture from the frosting actually makes it disintegrate within a few minutes’ time.  So if you do this too much ahead, it’s going to be pink and blue liquid sugar on top of your frosting by the time you are ready to serve your cupcakes.  I recommend placing the cotton candy garnish on right before serving.

Once you do that – these cupcakes are out of this world and so perfect for summer!