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.

Cars of Cuba

Cuba photos post 2 of 2!

I’m back from Cuba! Photos 1of 2.

theyarnbomber:

Got home at 9 last night and after another 2.5 hours this morning Boulder 14 is prepped and ready to go for the upcoming #yarnbomb at #LizardsMouth in #SantaBarbara next week. Now for Boulder 15…

If you see your piece, shout out. Feel free to tag and repost.

Full installation May 23 - June 8. CONTRIBUTIONS ARE NO LONGER BEING ACCEPTED. 
More info at YarnBomber.com 

My part starts at the bottom left red and goes around the right!

theyarnbomber:

Got home at 9 last night and after another 2.5 hours this morning Boulder 14 is prepped and ready to go for the upcoming #yarnbomb at #LizardsMouth in #SantaBarbara next week. Now for Boulder 15…

If you see your piece, shout out. Feel free to tag and repost.

Full installation May 23 - June 8. CONTRIBUTIONS ARE NO LONGER BEING ACCEPTED.
More info at YarnBomber.com

My part starts at the bottom left red and goes around the right!
The Crocheted Cupcake turned 1 today! 
Happy birthday to me!

The Crocheted Cupcake turned 1 today!

Happy birthday to me!

Made some doily motifs then used them to make prints in alt processes class!

Made some doily motifs then used them to make prints in alt processes class!

Took a little crochet hiatus, but now I’m back and making a ripple blanket!

Took a little crochet hiatus, but now I’m back and making a ripple blanket!

Happy Easter! A family friend ordered this classic bunny cake!

Happy Easter! A family friend ordered this classic bunny cake!

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.

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.