VANILLA-CHAI CUPCAKES

Posted in Cake, Desserts, Sweets by sallybr

A celebration of Fall in cupcake format… Decorated with tiny tuile cookies, in the shape of maple leaves.

VANILLA-CHAI CUPCAKES
(from The Bewitching Kitchen)

makes 10 cupcakes

120g all-purpose flour
150g granulated sugar
50g butter, unsalted and at room temperature
1 large egg
140mL milk
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla paste or extract
1 tsp chai powder (or make a spice mix of your liking

Heat the oven to 350F and line a cupcake pan with paper baking cups.

Put the flour, baking powder, sugar, salt and butter cut in small pieces in the bowl of a KitchenAid type mixer fitted with the paddle attachment. Mix on medium-low until the butter is in very small pieces, almost like sand.

Whisk the egg with the milk, vanilla and chai powder, and add slowly to the mixer running in low-speed. Once it is almost smooth, increase the speed to high for a couple of minutes, scraping the bottom of the bowl once.

Stop the mixer and make sure the batter is fully smooth, mixing by hand with a spatula. Add batter to lined pan, filling half-way full only. Bake for 15 to 18 minutes, until a toothpick comes out clean when inserted in the center.
Leave cool completely before decorating.

For the tuile cookies:
20g egg whites
20g melted butter
20g granulated sugar
20g all-purpose flour

Mix all ingredients and whisk well. Make sure butter is liquid but not too warm. Spread over your template, lift the template gently. Bake at 375F for 5 to 7 minutes, until fully cooked. Air-brush if you like, draw the details with a fine tip pen.

For the buttercream, use this recipe, starting with 226g of butter. Separate in two batches, dye one light brown, leave the other plain. Spoon tow lines of icing over a plastic wrap, make a little sausage and insert in a piping bag fitted with 1M tip. Ice the cookies when fully cool, add sprinkles and the tuile decorations.

ENJOY!

to print the recipe, click here

Comments: These cupcakes are wonderful for Fall, particularly if you make the maple leaf decorations. You can also use fondant or modeling chocolate with a silicone mold, but I was anxious to try my hands at the template I had sitting in my drawer for a while. I have not found it where I bought, it is out of stock, but you can see it here.

The Chai powder is a great ingredient, I’ve been using it in cookies, macarons, and now on cupcakes. Available in the place that sells it all (click here), and that I keep trying to fight against but don’t have enough will power, apparently.

ONE YEAR AGO: Marbled Travel Cake, Brigadeiro Style

TWO YEARS AGO: Thai Carrot and Sweet Potato Soup

THREE YEARS AGO: Vanilla Mini-Cakes with Honey Pears

FOUR YEARS AGO: Buttermilk Roast Chicken

FIVE YEARS AGO: Cauliflower and Sweet Potatoes in Yogurt-Curry Sauce

SIX YEARS AGO: Panettone, Wild-Yeast Version

SEVEN YEARS AGO: Turkey Chili Under Pressure

EIGHT YEARS AGO: Tiramisu Macarons

NINE YEARS AGO: Cider Mini-Cheesecakes with Caramel Sauce

TEN YEARS AGO: Rustic Ciabatta and Mini-Meatloaves

ELEVEN YEARS AGO: Green Rice

TWELVE YEARS AGO: Potato-Crusted Italian Mini-Quiches

THIRTEEN YEARS AGO: Beetroot Sourdough for the Holidays

FOURTEEN YEARS AGO: Cod Filet with Mustard Tarragon Crust

FIFTEEN YEARS AGO: Soba Noodles: Light and Healthy

SIXTEEN YEARS AGO: Potato-Rosemary Bread

20Sep2025

CAMPFIRE CHOCOLATE CUPCAKES

Posted in Cake by sallybr

I cannot take credit for the design, it is from a cookbook I highly recommend: Cupcakes for Any Occasion, by Rachel Lindsay (click here to order it). She used lemon cupcakes for her version, I opted for chocolate, going for a reverse creaming method that is so simple and easy to bake.

CAMPFIRE CHOCOLATE CUPCAKES
(inspired by Rachel Lindsay)

for 10 cupcakes:
100g all-purpose flour
25g unsweetened cocoa powder
140g white sugar
1/4 tsp salt
50g unsalted butter, room temperature, soft
1 large egg
120ml milk
1 tsp vanilla extract
1 + ½ tsp baking powder

for the buttercream:
226g butter, very soft
452g powdered sugar
1 tablespoon heavy cream (or more to adjust consistency)
1 tsp vanilla extract
pinch of salt
6 Oreo cookies, crushed fine
orange, red and yellow food gel coloring
Pretzel sticks (four per cupcake)
mini marshmallows (1 to 2 per cupcake)

Heat oven to 350F. Prepare a muffin type pan with cupcake liners.

Whisk the milk, egg and vanilla extract in a small bowl. Reserve.

Whisk the flour, baking powder, cocoa powder, salt, butter and sugar into the stand mixer
bowl with the paddle attachment. Mix on a medium speed until all the butter looks like small pieces of sand. Add half the milk mixture, mix to incorporate until smooth. Give it a final minute mixing in high-speed. Add the rest of the milk, and whisk until fully smooth.

Add to the lined pan, a little more than half full. These cupcakes rise a lot. Bake until a toothpick comes clean, about 16 minutes. Let cool completely before icing.

Make the buttercream. Whisk the butter in high speed for five minutes. Add half the powdered sugar, mix at medium-speed until fully smooth. Increase speed to high for 30 seconds. Add the other half of the sugar, pinch of salt, vanilla and heavy cream. Whisk in medium to high-speed until smooth. Adjust consistency if needed.

Keep half of the buttercream in the mixer. Add to it the Oreo crumbs. Transfer that to a piping bag fitted with a round tip. Divide the rest of the buttercream (around 110g portions) to smaller bowls. Dye each portion red, yellow and orange. Place them over plastic wrap as straight lines side by side. Make a sausage with that plastic wrap and insert into a piping bag fitted with a medium size leaf tip.

Decorate the cold cupcakes first with “stones”, using the Oreo buttercream. Add “flames”, stick Pretzels to make the decorations, using small marshmallows for additional touch.

ENJOY!

to print the recipe, click here

Comments: I love the way the addition of Oreo cookies make the buttercream perfect to mimic stones. That could come in handy for Halloween designs in the future. I made a little mistake and used Pretzel sticks to insert the marshmallows, but in the cookbook she advises using toothpicks, and they will work a lot better, so keep that in mind if you want to try these. I am so happy with the way they turned out!

One extra bit of advice: when you pipe the “rocks”, smooth the surface with a brush to make them more round and smooth. I did not do that to some of them, and wish I had. Once the buttercream hardens you cannot quite smooth things out.

ONE YEAR AGO: La Couronne Lyonnaise, Two Ways

TWO YEARS AGO: Have a Heart

THREE YEARS AGO: Chocolate-Hazelnut Tartlets

FOUR YEARS AGO: Turkey Taco Salad

FIVE YEARS AGO: Cheese and Pesto Emmer Roll-ups and Elaine’s Cookbook Review

SIX YEARS AGO: Mango-Hazelnut Entremet Cake

SEVEN YEARS AGO: Lebanese Lentil Salad and a Cookbook Review

EIGHT YEARS AGO: Cottage Loaf

NINE YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

TEN YEARS AGO: Sichuan Pork Stir-Fry in Garlic Sauce

ELEVEN YEARS AGO: Our Green Trip to Colorado

TWELVE YEARS AGO: Ditalini Pasta Salad

THIRTEEN YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

FOURTEEN YEARS AGO: Post-workout Breakfast

FIFTEEN YEARS AGO: Semolina Barbecue Buns

SIXTEEN YEARS AGO: Lavash Crackers

27Aug2025

SUMMER IN CUPCAKES

Posted in Cake by sallybr

My favorite season is almost over, no way to deny it, even if the temperatures outside still give me plenty of reasons to smile. Before Autumn vibes arrive in full force, I share a couple of cupcakes that embrace and celebrate the warmth of the Summer.

ORANGE-VANILLA CUPCAKES
(adapted from several sources)

for the buttercream use this recipe (scaled down to 150g butter)

120g all-purpose flour
150g granulated sugar + zest of 1 orange
40g butter, unsalted, removed from the fridge for 30 minutes
1 large egg
120mL milk
1 + 1/2 tsp baking powder
1/2 tsp vanilla paste or extract
1/2 tsp orange emulsion (I use LorAnn)
1/4 tsp salt

Heat the oven to 350F and line a cupcake pan with paper baking cups. Recipe makes 9 to 10 cupcakes.

Rub the sugar with the orange zest and let it sit for a few minutes.

Put the flour, baking powder, sugar/orange, salt and butter cut in small pieces in the bowl of a KitchenAid type mixer fitted with the paddle attachment. Mix on medium-low until the butter is in very small pieces, almost like sand.

Whisk the egg with the milk, vanilla, and orange emulsion, add slowly to the mixer running in low-speed. Once it is almost smooth, increase the speed to high for a couple of minutes, scraping the bottom of the bowl once.

Stop the mixer and make sure the batter is fully smooth, mixing by hand with a spatula. Add batter to the 9 cupcakes, filling half-way full only. Bake for 15 to 18 minutes, until a toothpick comes out clean when inserted in the center.

Leave cool completely before decorating.

ENJOY!

to print the recipe, click here

For the beach cupcakes, I used buttercream in three shades of blue, but sadly not different enough to give a nice contrast. There is always next time… The decorations were made with fondant and a silicone mold, plus a final spray with PME pearl luster.

For the butterfly-decorated cupcakes, I used two colors of buttercream, orange and yellow. The chocolate discs were made with transfer sheets and a cookie cutter.

I hope you enjoyed this little duet of cupcakes, and maybe bake a batch or two…

ONE YEAR AGO: Puff Pastry Twists with Cinnamon and Cardamon

TWO YEARS AGO: Three Delicious Bakes

THREE YEARS AGO: Banana Bread from the Experts

FOUR YEARS AGO: Shrimp Stir-Fry with Snow Peas and Cashews

FIVE YEARS AGO: Pickled-Roasted Chickpeas with Cashew Cream

SIX YEARS AGO: Twice-Baked Goat Cheese Souffle

SEVEN YEARS AGO: A Star from England in the Bewitching Kitchen

EIGHT YEARS AGO: Hommage to the Sun

NINE YEARS AGO:The Fabulous Three
.
TEN YEARS AGO: Turkey-Chorizo Burger with Green Chile Dressing
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ELEVEN YEARS AGO:Taco Salad
.
TWELVE YEARS AGO: Semolina Sourdough Boule
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THIRTEEN YEARS AGO:Forgive me, for I have sinned
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FOURTEEN YEARS AGO: Cracked Wheat Sandwich Bread
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FIFTEEN YEARS AGO: Au Revoir, my Bewitching Kitchen
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SIXTEEN YEARS AGO:French Bread

7Aug2025

BANANA CUPCAKES WITH HONEY BUTTERCREAM FROSTING

Posted in Cake by sallybr

These cupcakes are like little bursts of sunshine on a plate… apart from a marbled buttercream, I added compound chocolate discs made by spreading the melted product over transfer sheets (click here for my favorite source), allowing to set and cutting small circles with a cookie cutter.

BANANA CUPCAKES WITH HONEY BUTTERCREAM FROSTING
(adapted from several sources)

makes 16 cupcakes

2 cups ( 260g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 and 1/2 cups (350g) mashed bananas
1/2 cup (113g) unsalted butter, softened to room temperature
1/2 cup (100g) packed dark brown sugar
1/2 cup ( 100g) granulated sugar
2 large eggs, at room temperature
1/4 cup ( 60g) sour cream at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature

Heat the oven to 350°F. Line muffin pans with cupcake liners.

Whisk the flour, baking soda, cinnamon, and salt together. Set aside. Cream the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Add the eggs, sour cream, and vanilla, then beat on medium-high speed until combined. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined.

Spoon the batter into the liners to no more than 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

HONEY BUTTERCREAM FROSTING

2 + ½ cups (300g) confectioners’ sugar
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons honey
¼ teaspoon ground cinnamon

With an electric mixer on medium speed, beat all ingredients until smooth.Divide in two portions, leave one white, and yellow food coloring to the other half. Add both batters side by side into a piping bag fitted with a tip 1M to add a swirl to the top of each cupcake. Stick a little decoration if so desired.

ENJOY!

to print the recipe, click here

Comments: I have not tried the cupcakes but got very nice reviews once I donated them. The chocolate decor is a nice touch, but of course, can be omitted to make life easier. I usually make the discs every time I use chocolate transfer sheets to make chocolate-covered Oreos, so I simply save them in a little plastic container at room temperature.

ONE YEAR AGO: Air-Fryer Chicken Skewers

TWO YEARS AGO: Almond-Cranberry Sandwich Cookies

THREE YEARS AGO: Brazilian Candy, Surpresa de Uva

FOUR YEARS AGO: Red Quinoa “Tabbouleh”

FIVE YEARS AGO: Cucumber Salad with Yogurt-Harissa Dressing

SIX YEARS AGO: Sundried Tomato and Feta Cheese Torte

SEVEN YEARS AGO: Hickory-Smoked Beef Tenderloin

EIGHT YEAR AGO: Spaghetti Squash, Revisited

NINE YEARS AGO: Stir-fried Chicken and Cabbage in Spicy Almond Sauce

TEN YEARS AGO: Fifteen Years!

ELEVEN YEARS AGO: Light Brioche Burger Buns

TWELVE YEARS AGO: Sourdough Blues

THIRTEEN YEARS AGO: Headed to Hawaii

FOURTEEN YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

FIFTEEN YEARS AGO: Hidden Treasure

SIXTEEN YEARS AGO: Avocado Three Ways

16Jun2025

THE BEWITCHING KITCHEN TURNS 16!

Posted in Cake by sallybr

Cake is pretty much mandatory, right? This blog anniversary caught me by surprise, as we are currently away. I got a bit confused and thought that the big day was later in the month. My plan was to bake for the occasion once we arrived back home. Good thing I double-checked… Full disclosure: this cake was produced in a bit of a hurry as we prepared to leave for a 2-week trip to the East Coast. Without further ado, I share with you today a lemon cake with raspberry filling and Swiss meringue buttercream. Maybe made in a hurry, but with a huge amount of love!

LEMON LAYER CAKE WITH RASPBERRY FILLING
(adapted from The New York Times)

¾ cup/170 grams unsalted butter, softened
3 cups/385 grams all-purpose flour
2 cups/400 grams granulated sugar, divided
3 medium lemons
1½ cups/360 milliliters whole milk
2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons kosher salt
¼ cup/60 milliliters neutral oil (I used grapeseed)
4 large eggs, at room temperature

1 cup raspberry jam (store-bought or home-made)

1 recipe for Swiss meringue buttercream, starting with 400g butter (details here)

Heat oven to 325 degrees. Spray three (8-inch) cake pans with baking spray and line each with parchment paper.

Make the cake: Add 350 grams of the granulated sugar to the bowl of a stand mixer fitted with the paddle, then zest the lemons directly into the sugar. Use your fingers to rub the zest into the sugar until it looks moist and sandy.

Juice the zested lemons into a small bowl. Transfer ¼ cup of juice to a large measuring cup and stir in the milk. Let it sit while you prepare the rest of the cake, reserving the remaining juice for the lemon syrup.

To the bowl with the lemon sugar, add the flour, baking powder, baking soda and salt, and mix on low to combine. Add the softened butter to the bowl all at once. Mix on low until the butter is evenly distributed and the mixture looks sandy. Add the oil and eggs to the measuring cup with the milk mixture and mix with a fork to combine. With the mixer on low, slowly stream in the milk mixture. When the batter is moistened, stop the mixer and scrape the bottom and sides of the bowl to ensure there aren’t any dry pockets. Adjust mixer speed to medium and mix for 1 minute more. Divide the batter among the prepared pans, spread evenly and tap the pans on a countertop to release any large air bubbles.

Bake the cakes until slightly risen and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set the pans on a wire rack and let the cakes cool for about 15 minutes. Then, run a thin knife along the edges of the pan and carefully turn the cakes out onto the rack to cool completely.

While the cakes cool, make the syrup: Measure ¼ cup lemon juice from the remaining reserved juice. Combine the juice and the remaining 50 grams sugar in a small saucepan and bring to a boil over medium-high, stirring occasionally. Cook until the sugar has dissolved, then pour into a heat-safe container to cool.

Make the Swiss meringue buttercream. Reserve 1/3 of the amount and dye red (I used Tulip Red). Dye a very small amount with green for the stems. I used Laurel color. Dye the rest of the buttercream with Fuchsia or any other color you like.

Assemble the cake: Place one layer of cake onto a serving plate, top side up. Brush the cake with lemon syrup. Spread raspberry jam over the top of the cake. Repeat with the second layer on top of the filling, top side down, and press gently. Add the final layer. Brush the cake with syrup, then cover the top and sides of the cake with a thin layer of fuchsia frosting. Refrigerate until firm, about 30 minutes. Frost the cake with fuchsia, smoothing the surface. Let that set for 30 minutes, then pipe stems with green buttercream and a tip 3. Using the tulip red buttercream, pipe the flowers with a petal 101 tip, a border at the bottom with an open star tip (like #20) and a border on top with 1M tip.

ENJOY!

to print the recipe, click here

Comments: Hard to believe it’s been 16 years. Hard to find what to say about it without getting cheesy or highly predictable. So I won’t say much. I’m still having fun blogging, I’m still excited every time I hit “publish” on a new post. I am not stopping quite yet. Let’s step into the 17th year of my blogging journey, and if you’ve been following me for a while, THANK YOU! If you are new here, I hope you’ll find things that inspire you to cook, bake, and be passionate about. Life is too short not to enjoy what each day brings.

Apologies for not showing pictures of the cake cut to reveal the layers and filling. It was donated whole, so I also never got to see it. And that ends up as being part of its charm… Or so I hope…