The Crocheted Cupcake

Welcome to The Crocheted Cupcake! Here you will find cake updates, recipes I've tried, along with some lovely crochet patterns and other crafts I've been working on.

From my favorite crochet motif book, I decided to make myself a hexagon blanket! I am going to slip stitch join them together when they are all done as I really like that effect.

Hello lovely followers! Is anyone interested in this trip? There is still time to sign up. We are looking for a few more people in order for the trip to run so don’t waste any time! It is going to be a great trip with lots of learning and fun with some great people. Please contact Joe at the email above if interested! Everyone is welcome!!

Hello lovely followers! Is anyone interested in this trip? There is still time to sign up. We are looking for a few more people in order for the trip to run so don’t waste any time! It is going to be a great trip with lots of learning and fun with some great people. Please contact Joe at the email above if interested! Everyone is welcome!!

This crochet blanket pattern was one that I used a lot for the recent blanket donation & yarn bomb I did in December/January. It works up to be a really nice blanket and goes rather quickly. After the first few rows are completed, it uses the same pattern for each row so it’s not confusing as to which row you’re working on: It becomes mindless!

You can find more great patterns from Lion Brand at their website. It’s free and easy to make an account with them so that you can save patterns and ideas for your future projects. And don’t forget to download their app for on-the-go inspiration, too!

Dreamy Lace Baby Throw

Ch 141.
Row 1: Dc in 5th ch from hook, *sk next 2 ch, 5 dc in next ch (shell made), sk next 2 ch, dc in next ch, ch 1, sk next ch, dc in next ch; rep from * across – 17 shells at the end of this row.
Rows 2-54: Ch 4, turn, *sk next ch-1 sp, dc in next dc, sk next 2 dc, 5 dc in next dc, sk next 2 dc, dc in next dc, ch 1; rep from * across, dc in 3rd ch of turning ch. Fasten off.

*Due to time constraints I did not put a border on this, but if you visit their website here you can find a pattern for a simple border that complements the pattern.

Camo onesie cake with complementary cupcakes.

Open Book cake with Voltaire Quote

For St. Patrick’s Day we had two delicious bundt cakes. I don’t know what it is about them, but they’re so fun and vintage feeling. Nobody makes bundt cakes to celebrate anymore. Except me. The first we had was a pistachio bundt cake, along with a chocolate one with chocolate glaze.

Chocolate Bundt Cake

Cake Ingredients:

  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup Unsweetened CocoaPowder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, oftened
  • 2 tablespoons flavorless vegetable oil (such as canola or safflower)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup cool water
  • 1/2 cup Ghirardelli Semi-Sweet Mini Chips

Cake Directions:

1. Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Grease a 6-cup tube pan thoroughly. If using an 8x2-inch round cake pan, line the bottom with a circle of parchment paper.

2. In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water. Beat on low speed just until all of the dry ingredients are moist.

3. Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add 3 tablespoons water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining 3 tablespoons water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.

4. Bake 35-40 minutes (do not open the oven for the first 30 minutes) or until a toothpick inserted into a cakey place in the center of the cake comes out clean (except for melted chocolate chips).

5. Set the pan on a rack to cool for ten minutes. Invert the cake onto rack (turn the round cake right side up) to cool completely.

You can find the recipe here.

Glaze:

For the glaze I mixed some cocoa powder with heavy cream and a few spoonfuls of powdered sugar. To make it extra rich, I melted some chocolate chips in the microwave and mixed them with this thinner glaze. Be sure to mix the melted chocolate with the other mixture completely and quickly so that the ingredients do not seize and become clumpy.

Happy St. Patrick’s Day! What better way to celebrate than with a festive bundt cake?! Mom found this delicious recipe for pistachio bundt cake that is really easy to make. I jazzed it up by making a simple glaze and sprinkling chopped pistachios on top. The cake was moist, and perfectly flavored.

Pistachio Bundt Cake

Cake Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 4 eggs
  • 1 1/2 cups water
  • 1/4 cup vegetable oil
  • 1/2 teaspoon almond extract
  • 7 drops green food coloring

Cake Instructions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

2.In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.

3.Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

You can find this recipe here.

Glaze:

For the glaze I mixed a small scoop of plain yogurt with a splash of lemon extract and a couple spoonfuls of powdered sugar and some heavy cream. I put a few drops of food coloring to make it festive. Add more powdered sugar or cream to get the desired consistency. Mine was thick and I had to help it fall over the sides of the cake.

Chocolate Chip Peanut Butter MuffinsIngredients:

2 1/4 Cups All-Purpose Flour


2 Teaspoons Baking Powder


1/2 Teaspoon Salt


2/3 Cup Brown Sugar


6 Tablespoons Butter, melted and cooled


1/2 Cup Smooth or Chunky Peanut Butter


2 Eggs


1 Cup Milk


3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:
In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar.
In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (If the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined.
Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop).
Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Recipe from here.

Chocolate Chip Peanut Butter Muffins
Ingredients:

  • 2 1/4 Cups All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 2/3 Cup Brown Sugar
  • 6 Tablespoons Butter, melted and cooled
  • 1/2 Cup Smooth or Chunky Peanut Butter
  • 2 Eggs
  • 1 Cup Milk
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

  1. In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar.
  2. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (If the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined.
  3. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop).
  4. Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Recipe from here.

Last semester I did a lot of food photography photos just because I was baking a lot. My professor hinted that he liked cinnamon swirl items, so the next week I came in with these lovely bundts!
Cinnamon Swirl Mini Bundt CakesCake Ingredients

2 cups all-purpose flour


½ cup cake flour


1 teaspoon baking powder


¼ teaspoon baking soda


½ teaspoon salt


¼ teaspoon cinnamon


1 cup (2 sticks) unsalted butter, room temperature


2 cups granulated sugar


3 large eggs


2 teaspoons vanilla extract


1 cup buttermilk

Cinnamon Streusel Ingredients

½ cup all-purpose flour


1/3 cup brown sugar packed


¼ teaspoon cinnamon


Pinch of salt


3 tablespoon unsalted butter, melted

Cinnamon Streusel directions:
Whisk together flour, brown sugar, cinnamon, and salt. Add melted butter, stirring until blended. 
Cake directions:
In medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
Using an electric mixer, cream butter and sugar until light and fluffy (about 5 minutes). Lower mixer speed and add eggs one at a time. Add vanilla.
Add the flour mixture in three additions, alternating with buttermilk. Scrape sides and mix until just combined.
Spread 3 heaping tablespoons of cake batter in the bottom of each cake mold.  Top each with 1 heaping tablespoon of streusel mix. Cover the streusel with a final layer of 3 heaping tablespoons of batter. Smooth top.
Bake for 25-30 minutes. A toothpick inserted into the center should come out clean or with a few dry crumbs.
Cool in pan for 15 minutes then invert onto wire rack to cook completely.
For the glaze I just mixed up a smidge of lemon juice with powdered sugar and milk. I added a little cinnamon sugar to the top after I dipped the bundt cakes in glaze.

Recipe from here.

Last semester I did a lot of food photography photos just because I was baking a lot. My professor hinted that he liked cinnamon swirl items, so the next week I came in with these lovely bundts!

Cinnamon Swirl Mini Bundt Cakes
Cake Ingredients

  • 2 cups all-purpose flour

  • ½ cup cake flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • ¼ teaspoon cinnamon

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 2 cups granulated sugar

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup buttermilk

Cinnamon Streusel Ingredients

  • ½ cup all-purpose flour

  • 1/3 cup brown sugar packed

  • ¼ teaspoon cinnamon

  • Pinch of salt

  • 3 tablespoon unsalted butter, melted

Cinnamon Streusel directions:

  1. Whisk together flour, brown sugar, cinnamon, and salt. Add melted butter, stirring until blended.

Cake directions:

  1. In medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
  2. Using an electric mixer, cream butter and sugar until light and fluffy (about 5 minutes). Lower mixer speed and add eggs one at a time. Add vanilla.
  3. Add the flour mixture in three additions, alternating with buttermilk. Scrape sides and mix until just combined.
  4. Spread 3 heaping tablespoons of cake batter in the bottom of each cake mold.  Top each with 1 heaping tablespoon of streusel mix. Cover the streusel with a final layer of 3 heaping tablespoons of batter. Smooth top.
  5. Bake for 25-30 minutes. A toothpick inserted into the center should come out clean or with a few dry crumbs.
  6. Cool in pan for 15 minutes then invert onto wire rack to cook completely.

For the glaze I just mixed up a smidge of lemon juice with powdered sugar and milk. I added a little cinnamon sugar to the top after I dipped the bundt cakes in glaze.

Recipe from here.

Doctorate congratulations cake for a professor.

These cookies tasted a lot better than they look! I used frozen blueberries and had some trouble mixing them into the batter. Then they started to thaw and became extra juicy!
Blueberry Oat CookiesIngredients:
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries
Directions:
In a bowl, cream butter and brown sugar. Beat in egg and vanilla.
Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets.
Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Recipe from Sam’s Club.

These cookies tasted a lot better than they look! I used frozen blueberries and had some trouble mixing them into the batter. Then they started to thaw and became extra juicy!

Blueberry Oat Cookies
Ingredients:

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup fresh or frozen blueberries

Directions:

  1. In a bowl, cream butter and brown sugar. Beat in egg and vanilla.
  2. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
  3. Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets.
  4. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Recipe from Sam’s Club.

Using this really easy and quick Klutz crochet flower (pattern here) I made some bunting. I just made the flower in a bunch of different colors, took a piece of yarn, and strung the flowers along the strand of yarn. I tied the flowers so that they would not move as the bunting hung. Another easy way would be to make a crochet chain and attach the flowers to the strand that way for easy hanging.

Definitely look this up on Pinterest because there are beautiful bunting projects for every season!

For our first photo assignment of Photo II (a film photography class) our wonderful teacher told us that our first assignment would not have to do with photography at all. Rather, he handed out this recipe and told us that we had to bake a loaf of bread. This was to show us that the process could be described the same, but everyone can do things slightly differently. This whole baking process holds true when developing film and negatives—we all do it differently and must be consistent if we like our final product. This was a really creative assignment!
Mediterranean Olive BreadIngredients
1.5 cups all-purpose flour
3/4 cup whole-wheat flour
2.5 tsp baking powder
3/4 tsp dried rosemary or 1 tsp chopped fresh
1/2 tsp salt
2 large eggs
1 cup milk
1/4 cup olive oil
1/3 cup finely chopped walnuts
1/3 cup chopped pitted imported olives (I used Kalamata from the olive bar at the grocery store)
Directions
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease an 8.5x4.5 inch (6 cup) loaf pan.
Whisk together thoroughly the two flours, baking powder, rosemary, and salt.
In a larger bowl, whisk together eggs, milk, and olive oil.
Add the flour mixture and fold until about three-quarters of the dry ingredients are moistened. Add the walnuts and olives and fold just until the pieces are distributed and the dry ingredients are moistened. The batter will be stiff.
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on rack.
The recipe says that this bread is great with a salad or served with creamy goat cheese or soft mozzarella. It will stay moist for 2 to 3 days and makes good toast.

For our first photo assignment of Photo II (a film photography class) our wonderful teacher told us that our first assignment would not have to do with photography at all. Rather, he handed out this recipe and told us that we had to bake a loaf of bread. This was to show us that the process could be described the same, but everyone can do things slightly differently. This whole baking process holds true when developing film and negatives—we all do it differently and must be consistent if we like our final product. This was a really creative assignment!

Mediterranean Olive Bread
Ingredients

  • 1.5 cups all-purpose flour
  • 3/4 cup whole-wheat flour
  • 2.5 tsp baking powder
  • 3/4 tsp dried rosemary or 1 tsp chopped fresh
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup olive oil
  • 1/3 cup finely chopped walnuts
  • 1/3 cup chopped pitted imported olives (I used Kalamata from the olive bar at the grocery store)

Directions

  1. Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease an 8.5x4.5 inch (6 cup) loaf pan.
  2. Whisk together thoroughly the two flours, baking powder, rosemary, and salt.
  3. In a larger bowl, whisk together eggs, milk, and olive oil.
  4. Add the flour mixture and fold until about three-quarters of the dry ingredients are moistened. Add the walnuts and olives and fold just until the pieces are distributed and the dry ingredients are moistened. The batter will be stiff.
  5. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on rack.

The recipe says that this bread is great with a salad or served with creamy goat cheese or soft mozzarella. It will stay moist for 2 to 3 days and makes good toast.

Blanket Donation was a success!