Cupcake Centerpieces

I delivered these cupcake bouquet centerpieces to Shelly's Trattoria in Manhattan. I piped flowers onto red velvet, vanilla and chocolate cupcakes. I took this picture while I was putting them together in the walk in refrigerator at the restaurant - brrr!!

Mother's Day Mets Event

This past weekend, we participated in a fundraising event at Citi Field. Mets broadcasters Keith Hernandez, Gary Cohen and Ron Darling are the founders of Pitch in for a Good Cause, a non profit organization combating hunger and homelessness. This Mother’s Day, proceeds went to the Nourishing Kitchen. We made 16 dozen cupcakes and flavors included vanilla with nutella buttercream, red velvet with cream cheese frosting and chocolate with vanilla buttercream.

Here’s a shot of the cupcakes before they went out:

And here’s a sign that was posted outside one of the suites:

Lemon Meringue Cupcakes

Spring is almost here and it’s definitely being felt in NYC! Like clothes, desserts can be seasonal and nothing says springtime like lemon meringue. About two years ago, we created a lemon meringue cupcake that is the perfect combination of sweet and tart. We’re including our recipe for that cupcake so you can recreate the delicious treat for your next outdoor event!

Lemon-Scented White Cake (makes 24 cupcakes)

Ingredients

10 oz. cake flour
1 Tbs. baking powder
½ tsp. salt
4 oz. unsalted butter (half a stick)
12 oz. granulated sugar
2 tsp. lemon zest
½ tsp. lemon extract
10 oz. cups whole milk
4 egg whites

Instructions

1. Add cake flour, baking powder and salt in a bowl and set aside.
2. Beat butter and sugar in large mixing bowl until fluffy.
3. Add lemon zest and lemon extract and mix until incorporated.
4. Combine eggs and milk together.
5. Alternate adding the dry and wet ingredients to butter and sugar mixture, starting with dry and ending with wet.
6. Add batter to cupcake liners and bake at 350o for 18-20 minutes.
7. After the cupcakes have completely cooled cut out a small well in the top of a cupcake (using a one inch cookie cutter) and fill the cupcake with the lemon curd (recipe below).
8. Pipe the meringue (see recipe below) onto the cupcakes.
9. Pro tip: Use a crème brulee torch on the meringue for a toasted look and taste.

Lemon Curd

Ingredients

4 lemons of lemon zest
6 fluid oz. of strained lemon juice
6 oz. of granulated sugar
4 oz. unsalted butter
8 egg yolks

Instructions

1. Combine zest, juice, sugar and butter in a medium saucepan and bring to a boil over medium heat.
2. Whisk yolks until liquid.
3. Strain zest and beat ¼ of boiling liquid into yolks.
4. Return remaining liquid to boil over low heat.
5. Whisk yolks into boiling liquid and continue whisking until it thickens.
6. Put lemon curd in container and cover with Saran wrap, pressing the Saran against the surface of the curd.
7. Chill until it’s cold and set

Meringue

Ingredients

5 oz. egg whites
10 oz. sugar

Instructions

1. Combine egg whites and sugar in a bowl.
2. Whisk over a double boiler until the sugar is dissolved.
3. Whip the mixture on the Kitchen Aid with the whisk attachment until it becomes fluffy meringue.

Here’s what popular cupcake blog Cupcakes Take the Cake had to say about our lemon meringue cupcake: “The gooeyness and sweet tartness of the lemon combined with the meringue and a light cake = delicious!” We think you’ll feel the same way. Enjoy!

Step by Step Cupcakes

Here's a step by step look at how Pastry Girl Cakes prepares our cupcake orders.

After making the batter,we use a cookie scoop to put batter into the cupcake wrapper. We weigh our cupcakes so that each one looks and tastes the same. For the home baker, it's a good rule of thumb to fill the wrapper up a little more than halfway.




All the wrappers are filled and we're ready for the oven.




Mmm, yummy cupcakes! Wait until the cupcakes are completely cool before frosting them.

Cookie Monster Cake

This Cookie Monster cake is a large cupcake with Cookie Monster climbing out of it and is surrounded by chocolate cupcakes and chocolate chip cookies. The large cupcake is classic vanilla with vanilla buttercream.

Happy Valentine's Weekend!

Happy Valentine's Day! Here are some of the cupcakes we made for this busy weekend. The cupcakes are chocolate with vanilla buttercream and a delicate sugar heart.

Birthday Cupcake Tower

This weekend we made a 6 inch cake and coordinating cupcakes for a birthday bash in Brooklyn. The colors were hot pink, orange and silver, and a diamond pattern appeared on all of the pastries. The cake flavors included coconut cake with coconut buttercream, chocolate cake with vanilla buttercream and red velvet with cream cheese frosting.




Here's a picture of the cake and cupcakes on the tower:

Cupcake Gallery

We are happy to announce that our cupcake gallery is officially up on our site! Our cupcakes are baked in all of our delicious flavors and can be custom decorated to suit any event. They are perfect for kids parties, holidays, and a cupcake tower is a creative alternative to a traditional wedding cake. Next, we're working on getting the cookie gallery up!

Fall Wedding Cupcakes

We made 200 chocolate chip cupcakes with vanilla buttercream for a cupcake tower to serve as the couple's wedding cake for tonight. We made 400(!) sugar leaves to match the couple's fall theme.

Bridal Shower Cupcakes

These festive party streamer cupcakes were for an office bridal shower. The bride's coworkers ordered classic vanilla cupcakes with vanilla buttercream. They requested blue and brown accents to reflect the colors of the bridal party. Of course the party streamers are edible! Check back for our final cupcake order this week - fall themed wedding cupcakes.

Birthday Cupcakes

These are cupcakes we did for a 3 year old boy's birthday. The cupcakes are red velvet with vanilla buttercream and the 3s were made out of sugar.