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.
Mocha Chocolate Chip Cookies
Who doesn’t love chocolate chip cookies? This delicious spin on a classic will make you love them even more! The recipe is really easy and they’re a drop cookie so the mess is minimal. These turned out to be very soft and a consistency more like a brownie that’s in the shape of a cookie. You won’t be disappointed.
Ingredients: 
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
2 tablespoons instant coffee powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I used a combo of dark & milk chocolate)
Directions: 
Preheat oven to 350.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda and salt and mix until combined.
Fold in chocolate chips. Scoop into balls and set on baking sheet. *They spread significantly so make sure you follow the 2-inch spacing rule. 
Bake at 350 for 8-10 minutes.
Recipe originally from here.

Mocha Chocolate Chip Cookies

Who doesn’t love chocolate chip cookies? This delicious spin on a classic will make you love them even more! The recipe is really easy and they’re a drop cookie so the mess is minimal. These turned out to be very soft and a consistency more like a brownie that’s in the shape of a cookie. You won’t be disappointed.

Ingredients:

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (I used a combo of dark & milk chocolate)

Directions:

  1. Preheat oven to 350.
  2. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda and salt and mix until combined.
  3. Fold in chocolate chips. Scoop into balls and set on baking sheet. *They spread significantly so make sure you follow the 2-inch spacing rule.
  4. Bake at 350 for 8-10 minutes.

Recipe originally from here.

Banana Coconut Pudding Recipe

Coconut milk was on sale and that means we had an abundance of it! I’ve been meaning to try this recipe for weeks as it looked so delicious on the coconut milk carton, and it certainly didn’t disappoint! Once the pudding parfaits had a chance to sit overnight in the refrigerator it turned into a custard consistency which was even better.

Ingredients:

  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 3 cups Silk Original or Vanilla soy, almond or coconutmilk
  • 3 Tbsp margarine (or butter)
  • 1 tsp vanilla extract
  • About 45 vanilla wafers, regular or lowfat
  • 4 ripe bananas
  • Toasted coconut for garnish
  • Regular or non-dairy whipped topping to serve

Directions:

  1. Whisk together sugar, cornstarch and salt in a saucepan.
  2. Slowly whisk in Silk, making sure there are no lumps. Bring mixture to a boil over medium heat, whisking constantly.
  3. Lower heat and simmer, whisking occasionally until mixture thickens, about 3-4 minutes.
  4. Remove from the heat and whisk in margarine and vanilla. Cool.
  5. Spread a layer of vanilla wafers in a 9x9 square baking dish, top with half of the banana slices and half of the pudding.
  6. Continue with another layer of vanilla wafers followed by remaining bananas and ending with remaining pudding, spreading to cover all banana slices.
  7. Cover with plastic wrap and chill overnight.
  8. Top with toasted coconut and whipped topping, if desired.

Recipe originally found here.

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.