CUPCAKE MASSACRE {Halloween Special}

Happy Halloween errybady!

It’s not that late to whip up a batch of these scary yet cute cupcakes.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!

 

Halloween or not, these cupcakes make for an adorable treat minus the blood splatters.

And they’re super easy too.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!

Here’s what you need to make this cupcake massacre for your Halloween party:

Cupcakes

I posted a recipe of my favorite chocolate cupcakes just a few days ago. You can find the recipe HERE. They’re super moist, fudgy and will make for the perfect base for all the spooky décor on top.

Frosting

I used my recipe for Buttercream frosting I posted years ago for all the cupcakes. Buttercream is light and creamy and holds its shape perfectly for piping.

Recipe: HERE and HERE

Owl Cupcakes

 

These wide eyed Owl Cupcakes make for an adorably gory Halloween treat!

You will need:

Chocolate Frosting

Red M&Ms

Chocolate chips or chocolate M&Ms

Oreos

Method:

  1. Spread chocolate frosting on top of the cupcake.

  2. Push two Oreo wedges into the top edge of the cupcake to make the ears.

  3. Top with two whole Oreo halves, icing side up for eyes. Dot the bottom of two chocolate chips or chocolate M&Ms with frosting and place on top of Oreo halves for eyeballs.

  4. Place a red M&M in the center for the nose.

Cookie Monster Cupcakes

 

Gashed up cookie monster cupcakes

You will need:

Blue tinted Frosting (using Americolor Sky Blue Food Coloring)

Plain White frosting

Chocolate Chip Cookies

Mini Chocolate Chips

Multi-Opening Decorating Tip (Wilton Cake Decorating Tip 233)

Plain round piping tip

Disposable Piping Bag

Method:

  1. Spread a thin layer of blue frosting on top of the cupcake

  2. Fill a piping bag fitted with the multi-opening piping tip and fill it with the remaining blue frosting

  3. Make the Cookie Monster’s fur by applying even pressure to the piping bag and pulling directly up. (Watch this tutorial for a better idea) Cover the entire top of the Cookie Monster Cupcake with blue fur.

  4. Pipe small dots of plain white frosting as the two eyes. Place a mini chocolate chip on each as eyeballs.

  5. Stick one half of a chocolate chip cookie into the frosting to represent the Cookie Monsters’ mouth.

(on some cupcakes, I used the white part of an Oreo as the base of the eyes. But I think the white frosting looks better)

Bloody Broken Glass Cupcakes

*Inspired by the awesome Scran Line

Broken glass cupcakes with gashes and dribbles of blood.

You will need:

Grey tinted Frosting (using Wilton Black Food Coloring)

Edible Blood

2 Tbsp. granulated sugar

1 M Wilton round Piping Tip

Disposable Piping Bag

Rice Crispies

Method:

  1. To prepare the sugar glass, melt the sugar in a pan over medium high heat till it starts changing color (do NOT stir). Pour onto a greased dish, throw on top some sugar crystals for a jaded effect and set aside to harden.

  2. Transfer the frosting into a piping bag fitted with a round piping tip. Pipe swirls of frosting onto the cupcake.

  3. Using a knife, make gashes into the piped frosting. Drizzle the edible blood on top and let it trickle down the gashes.

  4. Top with shards of the prepared sugar glass.

Bloody cupcakes with maggots and gashes.

Or throw on some maggots aka Rice Crispies.

Bloody cupcakes with maggots and gashes.

Group them together.

Drizzle spatters of blood on top and there you have it!

Your very own cupcake massacre.

Cupcake Massacre. This would make for a perfect centerpiece for a Halloween celebration!

 

This would make for a perfect centerpiece for a Halloween celebration!

It’s definitely an attention grabber.

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Super Moist Chocolate Cupcakes with Chocolate Frosting

I’ve made a lot of cupcakes in my time. Some using one egg, two eggs, some with no eggs. Some with butter, some with oil. Some with coffee, some without.

I’ve tried all kinds of variations in the hope of finding the perfectly moist, melt-in-your mouth chocolate cupcake.

And trust me when I tell you, I have finally found my favorite version to share with you.

This is it!

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This ridiculously easy, no mixer-needed recipe takes literally minutes to put together. And the result you ask? Sheer perfection.

Rich, moist, indulgent, and deliciously chocolatey; the perfect base for a big swirl of frosting.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

These cupcakes pair well with all kinds of different flavors;

  • Peanut butter

  • Oreos

  • Peppermint

  • Salted caramel!!

But chocolate on chocolate is my favorite way to go.

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This frosting is a Chocolate Fudge Buttercream: rich, fudgy whipped buttery goodness. It’s making my mouth salivate just writing about it…

Its dark, creamy and o’so dreamy.

This frosting will BLOW. YOUR. MIND.

The chocolate cupcakes are made with cocoa. The flavor is very dark, but not bitter in the least.

Then the combination of oil, coffee & buttermilk makes these cupcakes super moist. The cupcakes in no way taste of coffee. The hot coffee just helps the cocoa “bloom” and develop the intense chocolate flavor making them darker and richer.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Important tip!!
Make sure you fill the cupcake liners only 2/3 of the way full. Not ½ or all the way to the top.

Cupcake conundrums

Overfilling will lead to overflowing of the batter and result in flat mushroom tops.

Underfilling will result in tiny cupcakes with an unappealing overhang of the cupcake liner

If you want the perfectly risen cupcake…2/3 is the way to go!

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Everyone should have a classic chocolate cupcake recipe in their life.

This is mine.

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Hope you love it as much as I do.

If you do try it, post a photo on Instagram with the hashtag #spatulainmypocket

I love to see all your creations 🙂

Chocolate Cupcakes with Chocolate Frosting

Prep Time: 5 minutes                                                                        Yields: 12 cupcakes
Cook Time: 15 to 18 minutes
Ingredients:
Chocolate Cupcakes
3/4 cup flour
3/4 cup granulated sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornflour, leveled
1/2 teaspoon salt
1/3 cup buttermilk, at room temperature1
1/4 cup hot coffee2
3 Tablespoon oil
1 egg, at room temperature
1 teaspoon vanilla extract

 

Chocolate Frosting
6 tablespoons (90g)  butter, softened to room temperature
2 and 1/2 cup icing’ sugar
2/3 cup cocoa powder
1 teaspoons vanilla extract
4-6 Tablespoons milk

 

Directions:
For the cupcakes: Preheat oven to 180 degrees C.
Line a cupcake pan with liners.
In a large bowl; whisk together flour, sugar, cocoa powder, baking soda, baking powder, cornflour, and salt.
In another bowl, whisk together the milk, coffee, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry while whisking vigorously; batter will be thin. (Pouring batter into a measuring jug makes it much easier to distribute into the cupcake pan.)
Portion out batter into cupcake tins.
Bake for 15-18 minutes, until springy to the touch.
Allow to cool completely.
For the frosting: Using an electric mixer, beat the butter on high speed until smooth and creamy. Turn speed to low and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose.
Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles if desired.
These cupcakes are best at room temperature and can be stored in the refrigerator for up to 5 days.
Notes
1.      Homemade buttermilk: ¼ tsp vinegar + 1/3 cup whole milk.
2.    I use a ¼ cup boiling water mixed with a ¼ tsp of instant coffee granules.

 

1st Blogiversary + CHOCOLATE CAKE

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

This time last year, I sat with my laptop; editing, tweaking, hesitating and finally hitting ‘publish’on the first post on spatulainmypocket.com. *dundundun*

With that one click, I gave permission to everyone in the world to read what I had written and see what I had made. That’s the day Spatula in My Pocket was truly born. It started as a hobby and in the space of an year, has become a part of my identity. A part that I am immensely proud of. So, in this post I am going to indulge myself and talk about my magnificent journey so far (lots more to come, InshaaAllah!)

There is special surprise at the end for you, so start scrolling!

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Spatula in My Pocket has opened new worlds to me, found me new friends, a sense of purpose, and above all, it has given me confidence to overcome the crushing fear of failure and TO TRY.

The year has passed by so quickly.

From interviews, shoutouts, being mentioned in Buzzfeed, Parade Magazine, winning the Foona best blogger competition and baking bazillion cakes. This year has been a roll coaster ride.

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Some of my favorite posts from this year have been:

This decadent red velvet cake with whipped cream cheese frosting + its Halloween rendition

An all-time family favorite, Chicken Karhai

S’mores. Brownies. PIE. >>> S’mores Brownie Pie

First post, the rich gooey molten lava cake

Chocolate Chip Banana Bread, also involving a mention of my first ever attempt at a Wedding Cake

First Bake Stall!! Sigh. Memories.

This to.die.for Salted Caramel Chocolate Tart

The ultimate comfort food…Fettuccine Carbonara

My brother’s birthday cake: strawberries and cream cake

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Also can we just admire these pictures?

I threw myself a little blogiversary party.

Nothing much.

Just some mini cupcakes, normal cupcakes, donuts, and a giant pink ombre cake topped with MORE DONUTS. ^.^

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st BlogiversaryClassic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

Lastly, thank you all so much for your continued support and love!

I appreciate everyone who visits this humble website even when weeks go by without any new posts (guilty as charged).

Spatula in My Pocket is for you guys.

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

I hope and pray with all my brownie-loving heart that the next year and the years to come bring endless prosperity and joy and rainbows and sprinkles to the domains of Spatula in My Pocket. I vow to be a better blogress and update more exciting recipes and answer all queries diligently!

Classic Chocolate Cake with Swiss Meringue Buttercream on Spatula in My Pocket's 1st Blogiversary

And now, without any more sentimental words, here’s the recipe for THE CHOCOLATE CAKE my inbox gets flooded with requests for. MUCH LOVE!

Classic Chocolate Cake with Swiss Meringue Buttercream

Serves 12
Ingredients:
For the Cake
2 ½ cups all-purpose flour
¾ cup cocoa powder
2 ½ teaspoons baking powder
¾ teaspoon baking soda
1/2 teaspoon salt
½ cup plus 2 tablespoons canola oil
2 cups granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla essence
1 ½ cups whole milk, at room temperature
1 cup hot strong-brewed coffee
For the Swiss Meringue Buttercream
1 cup granulated sugar
4 large egg whites
250g softened unsalted butter
1 tsp vanilla essence
Directions:
Chocolate Cake
  1. Preheat oven to 180 degrees C. Grease and flour two 8-inch cakes pans and set aside.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
  3. In the bowl using a hand mixer, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolks, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee and mix just until combined.
  5. Evenly divide the batter among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool completely before frosting.
Swiss Meringue Buttercream
  1. Place the egg whites and sugar in an extremely clean heatproof bowl. Place over a pan of simmering (not boiling) water and whisk with a hand whisk until the sugar has dissolved completely and the mixture is warm to the touch, if you rub some of the mixture between your fingers it should be smooth and you shouldn’t be able to feel any graininess, this will take about five minutes.
  2. Remove the bowl from the heat and attach it to your stand mixer with the whisk attachment or use an electric hand whisk, whisk the egg whites until it forms a thick, glossy, bright white meringue and is completely cool, the bottom of the bowl should feel cool to the touch, this will take about 10 minutes.
  3. Once the meringue is cold, switch the mixer to a low speed and begin to add the butter, a tablespoon at a time, make sure that each addition is fully incorporated before adding the next; the meringue will deflate a little and may begin to look curdled. This is normal, just keep adding the butter gradually and whipping away and it will come back together. If, once all the butter has been added, your mixture is runny, the butter may have been too soft or the meringue still warm, just put the bowl in the fridge for 15 minutes or so then carry on whipping.
  4. Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract. Keep cool in the fridge till ready to use
Assembling
  1. Place the bottom layer of cake on a cake plate or serving dish. Spread on about ½ to ¾ cup of the buttercream with an offset spatula. Top with the next layer of cake.
  2. Frost the cake with the remaining buttercream. Refrigerate until set, about 15 to 20 minutes.
*For the ombre effect; divide the buttercream into three bowls. Color to of the bowls with varying shades of pink. Starting from the bottom, spread the darkest color frost. Then spread the lighter pink above it. Cover the top layer with the white frosting. With a cake scraper, smooth the sides.

 

Black Forest Cupcakes

Father’s Day is just two days away!

I get really ecstatic when such days come near… getting rolled up in their preparations and planning, coaxing my sisters into making beautiful cards and water paintings, getting my brother to go get flowers. Planning the perfect celebratory cake is my part, and obviously, the most fun part.

I had planned out what I’d make for Father’s Day 2016 ages ago!

Something seasonal. Something mango. First attempt. We’ll see how it turns out. You can keep me company and see it being created in all its(hopeful) glory on Snapchat. Follow me @noora559

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

When it comes to baking for my father, fruits are a must. No fancy schmancy, monstrous, chocolate dripping cakes for him. He’s more of a keep it light and simple type of person. His favorite creation of mine so far is this Strawberry and Cream Cake I made in March. Along with the cupcakes I am sharing today!

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

 

Black Forest Cupcakes is what we surprised our father with last year. He had bought in a box of black cherries and I had leaped at the chance to make something Black Forest.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Sharing with you this year because every father deserves to be surprised with a batch of these stunning cupcakes. Just talking about them is making me want to grab some cherries and make them right away!

 

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

The intense chocolate flavor was perfectly balanced by the tart cherry compote and paired with the light and airy whipped cream frosting…they were divine.

You can obviously skip the cherry compote filling, but then they’ll just be plain dark chocolate cupcakes (delicious but not with the magic that is Black Forest).

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

 

I studded the tops with whole cherries, plucked in a Baba ❤ topper, and voila! Ready to surprise the best man I know and love.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

They are quick and simple, and a perfect way to use fresh cherries.

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Make these and show your dad how much you love him.

Black Forest Cupcakes

Yields: 15 cupcakes
Ingredients:
CHOCOLATE CUPCAKES
1 and ½ cup all-purpose flour
½ cup cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
8 Tbsp. (113g) unsalted butter, melted1
1 and ¼ cup sugar
1 Tbsp. vegetable oil
1 large egg, at room temperature
½ tsp vanilla extract
½ cup buttermilk, at room temperature2
½ cup hot coffee3
WHIPPED CREAM FROSTING (for the recipe click here)
CHERRY COMPOTE FILLING
3/4 cup fresh cherries, chopped
2 tablespoons honey
1 teaspoon lemon juice
Directions:
Preheat oven to 180 degrees C.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt, Set aside.
In a large bowl, beat together the melted butter and sugar till the sugar dissolves. Add oil and mix well. Now add the egg and vanilla extract and beat for a minute, scraping off the sides. Whisk in the in the buttermilk.
Fold in the flour mixture into the wet ingredients gently till just incorporated. Do not over mix. Add hot coffee to the batter and whisk well again.
Divide it into cupcake pan filled with cupcake liners till ¾ full.
Bake for 16-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
Cool completely before filling.
While the cupcakes are cooling, make your cherry compote by combining the cherries, honey, and the lemon juice in a saucepan over medium-high heat. Simmer for 15 minutes until the cherries are soft and much of the liquid has evaporated. It will thicken as it cools.
Using a knife, remove a quarter size piece from the top of the cupcake. Don’t cut in too deep or the filling will ooze out the bottom..
Fill each cupcake with a tablespoon of the cherry filling, then pipe or spread the whipped cream over top.
Top with some whole cherries.
Notes
1.       If using salted butter, then omit the salt in the recipe
2.      DIY Buttermilk: ½ Tbsp. vinegar and enough milk to make ½ cup.
3.      Coffee just help intensify the chocolate flavor. You can sub with plain hot water. I used ¼ tsp instant coffee mixed in ½ cup boiling water.

 

 

 

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

 

My First Ever Bake Stall

Hi my lovelies.

You may or may not know, but I put up my first bake stall, in the beginning of December, at a social event held at my university.

Spatula in My Pocket’s first ever bake stall!

Initially doubtful of putting up a stall, but was egged on by my friends, my parents agreed, and then I grudgingly signed up for the event. I had always wanted to set up a stall and sell baked goods, always had this setup planned in my head; what I’ll sell, how I’ll sell it and everything. Needless to say, not everything went as envisioned, but it was close to perfect.

One stall was envisaged with countless sleepless nights (I’m a born worrier. Yes people, Anxiety!),  whining sessions with mum, menu meetings with friends, internet hogging for stall bake sale ideas and tips, deciding between; what to bake, what not to make, how much to make, and the décor!

Spatula in My Pocket’s first ever bake stall!

The banner cutouts. Shoutout to my adorable lil sisters for all the hardwork…loveyou NihalKhatemAnum! :**

Spatula in My Pocket’s first ever bake stall!

Price cards. Aren’t they pretty? ^^

Oh and the countless shopping trips. Icing sugar and Cocoa shopping in bulk. Buying 100000xxx sticks of butter. Kilos and kilos worth of flour. And a hundred dozen cupcake liners. Best shopping spree it was. And thanks to my mum and my sister who beared with me and took me to the store each time I panicked having forgotten one lil thing or the other.

The array of offerings I decided upon and then eventually sold were:

  • Oreo Chunk Brownies

  • Browned Butter Walnut Brownies

  • Cookies and Cream Cupcakes with Milk Chocolate Frosting

  • Chocolate Fudge Cupcakes with Chocolate Frosting

  • Chocolate Cupcakes with Peanut butter Frosting

  • Chocolate Cupcakes with Mint Frosting

  • Nutella Swirl Cupcakes

  • Pizza Pies

  • Chicken Pinwheels

Spatula in My Pocket’s first ever bake stall!

The Savory, a last minute addition-Pizza pies and Pinwheels.

Spatula in My Pocket’s first ever bake stall!

Cookies and Cream Cupcakes aka the Ultimate Oreo Cupcakes

Spatula in My Pocket’s first ever bake stall!

The best homemade Chocolate Cupcakes topped with thick and creamy Mint Frosting.

Spatula in My Pocket’s first ever bake stall!

The moistest Chocolate Cupcakes with the BEST Chocolate Buttercream Frosting!

Spatula in My Pocket’s first ever bake stall!

TADAAAA

Spatula in My Pocket’s first ever bake stall!

All boxed up and ready to go!

 

 

 

 

 

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Can you eat just one cupcake?

The Chocolate Fudge Cupcakes were the best seller, obviously. Just look at them. Them dark luscious beauties O.O

And now here are some pictures from the bake stall and the event itself! A random mix of pictures from the official NIMUN page (the event), and snaps from my bake stall Snapstory (username: noora559), which if you missed out on, then… *gasp* Shame on you! -_-

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Spatula in My Pocket’s first ever bake stall!

The roaring bonfire, the cool night breeze . . .

Spatula in My Pocket’s first ever bake stall!

 

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Spatula in My Pocket’s first ever bake stall!

Spatula in My Pocket’s first ever bake stall!

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Hope you enjoy this post, just felt like sharing it with all of you. I now hope to set up a new bake stall sometime soon. 🙂

Cookies and Cream Cupcakes with Milk Chocolate Frosting

Chocolate. Vanilla. Oreos….doesn’t get better than that.

Chocolate. Vanilla. Oreos….all in one!

These cupcakes are the perfect balance between light and dense. The cake batter, with bits of Oreos mixed in, is light and airy. It’s the yogurt that helps in making the cake supremely soft and moist. I always use, and recommend, Nestle Unsweetened Yogurt in my baking. It’s thick and creamy, and doesn’t smell like the open yogurt you buy from local shops do. Bring it to room temperature and beat it a little before using.

 

 Chocolate. Vanilla. Oreos….all in one!

 

Made just with butter, sugar, cocoa, and milk; the milk chocolate frosting swirled on top is jam-packed with chocolate flavor, and is so smooth and satiny it’s almost like mousse.

 Chocolate. Vanilla. Oreos….all in one!

Top it all off with some more Oreos and you’re good to go.

Chocolate. Vanilla. Oreos….all in one!

 Make these! Now!

Cookies and Cream Cupcakes with Milk Chocolate Frosting

Prep Time: 15 minutes                                                                        Yields: 18 cupcakes
Cook Time: 20 minutes
Ingredients:
CUPCAKES
1 and 2/3 cups (210g) flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (200g) granulated sugar
1/2 cup (115g) butter, melted
2 egg whites
1/4 cup (60g) plain yogurt*
3/4 cup (180ml) milk
2 teaspoons vanilla essence
1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

MILK CHOCLATE FROSTING

6 tablespoons (90g)  butter, softened to room temperature
2 and 1/2 cup (330g) icing’ sugar
2/3 cup (80g) cocoa powder
1 teaspoons vanilla essence
6 Tablespoons milk
4-5 crumbled Oreos
Directions:
To make the cupcakes: Preheat oven to 180 degrees C. Line a muffin tray with cupcake liners.
In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.
In another bowl, melt the butter. Whisk in the granulated sugar. Mixture will be gritty. Allow to cool a little. Then, vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined.
Slowly whisk the wet ingredients into the dry ingredients until no lumps remain.
Gently fold in the Oreos.
Divide batter among the cupcake liners and bake for 20 minutes or until a toothpick inserted in the center    comes out clean.  Allow to cool completely before frosting.
To make the frosting: Beat the butter on high speed until smooth and creamy. Turn speed to LOW and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
These cupcakes are best at room temperature, can be stored in the refrigerator for up to 5 days.
Notes:
*Any plain yogurt would do. I use and recommend Nestle unsweetened yogurt.
Recipe source: Sally’s Baking Addition

Chocolate. Vanilla. Oreos….all in one!

GREEN VELVET CUPCAKES

It’s 14th August!

Green Velvet Cupcakes! Festive and patriotic.

Time to bring on the green and white, and what better way to do that than with cupcakes! These super light, “green” cupcakes are topped with a very fluffy “white” vanilla frosting. They are so delicious! And festive!

Green Velvet Cupcakes! Festive and patriotic.

If you’re lying bored and thinking of making a last minute tasty treat this 14th August, then give these Green Velvet Cupcakes a try! They take just minutes to make and are the perfect patriotic treat to enjoy on this fun celebration of our independence and freedom. Who wouldn’t want to celebrate Pakistan than with some green velvet cupcakes?! I know I do! Heck I’d celebrate every day if you let me.

Green Velvet Cupcakes! Festive and patriotic.

The cupcake is your standard red velvet cupcake turned green in spirit of the 69th Independence Day of Pakistan. The frosting is plain vanilla because

  1. I did not have any white chocolate chips on hand to make the classic White Chocolate Frosting that goes with these cupcakes

  2. Neither did I have any luck in my search for Cream Cheese round Islamabad. Hence, no Cream Cheese Frosting either.

So vanilla it is. Whip it well or else it’d be all stodgy and claggy. Yuck!

Green Velvet Cupcakes! Festive and patriotic.

Happy Independence Day Pakistan!  May your day be filled with green and white!

And firecrackers…and fairy lights…and freedom and joy.

Mostly freedom.

And joy.

bh

Green Velvet Cupcakes! Festive and patriotic.

While I’ll be spending my night at a dance practice with friends, what will you be doing? How are you celebrating? Share in the comments below!

Green Velvet Cupcakes

Yields: 25 cupcakes

Ingredients:

Cupcakes

2 ½ cup all-purpose flour

1 ½ cup sugar

1 Tablespoon cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup oil

1 cup buttermilk1

1 Tablespoon vinegar

1 teaspoon vanilla extract

2 Tablespoon liquid green food coloring2

Frosting

½ cup (115 g) butter, softened at room temperature

2 ½ cup icing sugar

1 teaspoon vanilla extract

1 Tablespoon milk

Directions:

For the cupcakes: Preheat oven to 180 degrees C.

Line a muffin tray with cupcake liners.

In a bowl, whisk together all the liquid ingredients; the eggs, oil, buttermilk, vanilla extract, vinegar and the green food coloring.

In another bowl, sift the dry ingredients; the flour, sugar, cocoa, baking soda, and the salt. Mix well.

Add the wet ingredients into the dry ingredients. Mix till just combined.

Spoon batter into the prepared muffin tray, 3/4th of the way full.

Bake for 20-22 minutes.

Cool completely before applying frosting.

For the frosting: beat the butter on high till smooth and creamy. Add in the sugar, 1 cup at a time. Beat on slow. When all of the sugar is mixed in, add the milk and the vanilla extract. Beat on high till frosting is smooth and fluffy. Add more milk if stiff.

Notes:

1.       Substitute for buttermilk: 1 tablespoon of vinegar or lemon juice + 1 cup milk

2.      Gel food color can also be used (a 1 oz bottle)

Adapted from Love from the oven

Green Velvet Cupcakes! Festive and patriotic.