Caramel Over Me cupcakes
Carmel Over Me cupcakes

Chocolate Guiness cupcakes with
vanilla buttercream frosting
and homemade caramel sauce drizzed on top

Carmel Over Me Cupcakes
Carmel Over Me cupcakes
Carmel Over Me cupcakes


Vegan cupcake with
chocolate frosting

vegan cupcakes
vegan cupcakes


Homemade ice cream cake.
(I forgot to take a pic of the inside!)

Birthday cake


Naked cupcakes
naked cupcakes


Chocolate Guinness Cake
Chocolate Guinness birthday cake

Chocolate Guinness Cake recipe

Cake
1 cup Guinness Extra Stout
1 stick unsalted butter, sliced
¾ cup unsweetened cocoa powder, sifted
2 cups granulated sugar, superfine
¾ cup sour cream
2 eggs, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda

Icing
8 oz cream cheese
1-2 cups confectioners sugar, sifted twice
½ cup heavy cream

For Cake Balls you will also need:
3 12 oz bags of chocolate.
(I used Ghirardelli, Classic White and Semi Sweet Chocolate)

Preheat oven to 350 degrees.
Butter a 9-inch spring form pan and line bottom with parchment paper.

Pour Guinness into a saucepan, add butter and heat until melted.
Whisk in cocoa powder in three parts, blending completely after each addition.
Then add the sugar, also in thirds, blending completely after each addition.
Beat eggs then add in sour cream and vanilla.
Add the flour/baking soda in thirds, alternating with the beer mixture. Do not over mix.
Pour cake batter into greased pan and bake for 45 minutes to an hour
(Check after 45 minutes for doneness, poking a toothpick into the center.)
Allow to cool completely in the pan on a cooling rack.
When cake has cooled, transfer to a platter or cake stand.
Reduce remaining Guinness and brush on cooled cake layers before icing.

Icing:
Beat heavy cream just until it becomes frothy.
Beat cream cheese in a separate bowl until fluffy
then combine with the heavy cream.
Beat together then add confectioners sugar in
segments until combined completely.
For cake balls, reduce 4oz of Guinness down to 2 oz a
nd use it in place of the heavy cream (optional.)

For Cake Balls:
When cake has cooled, crumble into a large bowl.
Add frosting (you may not need to use all of it) mixing with the back of a spoon.
Roll into balls and place on a wax paper lined pan.
Set in freezer until very cold, but not frozen, then dip in chocolate.
Allow chocolate to set then store in an air tight container.


Ghirardelli white chocolate chips
ghirardelli white chocolate chips

Chocolate Guiness Cake balls
covered in Ghirardelli white chocolate

Guinness cake balls with ghirardelli white chocolate
Guinness cake balls with ghirardelli white chocolate

Butter and beer for
chocolate Guinness cake

Pour Guinness into saucepan, add butter and heat until melted.

Chocolate Guinness
cake crumbs for cake balls

When cake has cooled, crumble into a large bowl
Roll into balls and place on wax paper lined pan

Chocolate Guinness Cupcakes
with fondant roller skate cupcake toppers

Fondant roller skates sculpted by me!
More fondant cake and cupcake toppers
can be found by clicking here

Fondant roller skates for birthday cupcakes

Guinness Chocolate
Cupcake with Guinness cake balls

Guinness cupcakes and Guinness cake balls
Lacey's birthday cupcakes 08. Fondant heart cupcake topper
Lacey's birthday cupcakes 08. Fondant heart cupcake toppers.
11/28/08

Peppermint Ice Cream
Cupcakes
(recipe below)
Fondant pigs sculpted by me.
Peppermint Pig Cupcake- Fondant Pig sculpted by Lacey

Peppermint Ice Cream Cupcakes recipe
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
1/2 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons pure peppermint extract

Preheat oven to 350 °F.
Combine the flours and set aside.
In a large bowl, on medium speed of an electric mixer,
cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk, cream,
vanilla and peppermint (mix the liquids together to make this easier.)
With each addition, beat until the ingredients are incorporated but do not over beat.
Scrape down the batter in the bowl to make sure the ingredients are well blended.
Spoon the batter into the cupcake liners.
Bake for 20 to 25 minutes, or until a toothpick inserted into
the center of the cupcake comes out clean.
Cool completely on a wire rack before icing.

Peppermint Cream Frosting
1 cup (2 sticks) butter, soft
6 to 8 cups confectioners’ sugar, sifted twice
1/2 cup heavy cream
2 tsp pure peppermint extract
1 tsp vanilla extract

Cream butter in a large mixing bowl,
add 4 cups of the sugar and then the
cream, peppermint, vanilla. On the medium speed of an electric mixer,
beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar,
1 cup at a time, beating well after each addition
(about 2 minutes.) You may not need all of the sugar.
Chill for about 15 minutes in the refrigerator before using.


Peppermint Pigs- Fondant Pigs sculpted by Lacey

1 2 3 4 5 6

Homemade
cookies, pies, bars


Bakery and store
bought cakes


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Recipes