Easy recipes

Tanks, Flamingos, Camouflage and Cupcakes: Just Your Average Day at Georgetown Cupcake!

06/11/2013

HonfestWe are so excited about the upcoming DC Cupcakes special, “DC Cupcakes: Get Tanked” premiering this Friday, June 14 @ 7|6c on TLC! 

See pictures from the special here!

In this episode, we tackle two totally different cupcake projects from two totally different worlds -– going from extreme girly pink feather boas and beehive hairdos to military boots and camouflage in the span of 48 hours!

For our first project, we create a wild and crazy cupcake flamingo rocking oversized 1960s sunglasses and a beehive hairdo for the talent portion of a beauty pageant at Baltimore’s HonFest, a festival celebrating the working women of the 1960s! “Hon” is short for “honey” and a term of endearment for female friends, neighbors and relatives in Baltimore -– or as Hons call it, “Bawlmer”! This is the first beauty pageant that the two of us have ever entered, and we were determined to win! So, we break out our brightest blue eye shadow and put on our best 1960s outfits and even get mile-high beehive hairdos. You know what they say: “The higher the hair, the closer to God!” And naturally, we get into a fight about who looks like the best Hon. Do we win the beauty pageant? You’ll have to watch to find out!

Less than two days later, we have to present a giant, ONE TON cupcake tank in celebration of the U.S. Army’s birthday at a special ceremony at the Pentagon! For our research, we head up to Aberdeen Proving Ground, the Army’s oldest active proving ground where new military equipment is tested. There, we see some real tanks up close and in-person. We even throw on some camouflage military gear and go for a spin! 

Back at the bakery and with Steve’s help, we start building our giant cupcake tank. However, we want this tank to be extra special, so we decide to make it have a functioning “cupcake cannon” that actually fires real cupcakes. Between figuring out how to make the perfect camouflage cupcakes to cover our tank, to working out the kinks in our cupcake cannon (and not to mention transporting our massive tank to the Pentagon in time for the ceremony!) we definitely push ourselves to the limit.

In celebration of this episode, and since Friday, June 14 is the U.S. Army’s birthday, we’re giving out 1 FREE cupcake to all active duty Military and Veterans as well as their families all day at each of our Georgetown Cupcake locations: Washington DC, Bethesda, New York City, Boston, and Los Angeles!

Watch DC Cupcakes: Get Tanked to see all the chaos unfold! And, check out our recipe for Camouflage Cupcakes below!

xoxo,
Katherine & Sophie

Georgetown Cupcake Camouflage Cupcakes
Makes 24 cupcakes

Ingredients
For the cupcakes:
8 tablespoons unsalted butter
1 ¾ cups granulated sugar
2 large eggs
2 ½ cups all-purpose flour, sifted
2 ½ teaspoons baking powder, sifted
¼ teaspoon salt
1 ¼ cup whole milk
2 ¼ teaspoons pure vanilla extract
1 teaspoon each of brown, green, and, black food coloring

For the Army green buttercream frosting:
16 tablespoons unsalted butter
4 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon whole milk
1/8 teaspoon salt
1 teaspoon green food coloring
1 teaspoon brown food coloring

Directions
For the cupcakes:
1. Preheat oven to 350F and line 2 cupcake pans with 12 paper baking cups each.
2. Sift together the flour and baking powder. Measure and set aside in bowl.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, approximately 3-5 minutes.
4. Add eggs one at a time, mixing slowly on low speed, after each addition.
5. Add vanilla to milk and set aside.
6. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
7. Divide batter equally into 3 smaller bowls. To each bowl, add 1 teaspoon of food coloring in the different colors, and mix with a spoon until the batter is uniformly colored so that you have brown, green, and black-colored batter.
8. Then, using a tablespoon, add layers of cupcake batter of different colors into the baking cups.  It’s OK if your spoonfuls are uneven because this will result in a camouflage effect! Repeat until all baking cups are 2/3 of the way full.
9. Bake 15-18 minutes or until toothpick inserted into the center of the cupcake comes out clean.
10. Let cupcakes cool on wire rack for approximately 20 minutes.

For the frosting:
1. In the bowl of a stand mixer, mix all ingredients until frosting is light and airy, approximately 3-5 minutes. Add more food coloring if you would like a darker green.
2. Place frosting in a piping bag fitted with a large round tip. Frost each cupcake with a signature swirl of Army green-tinted buttercream. Serve and enjoy!

Photo courtesy: Katherine & Sophie

Oh, Baby! Katherine's Little Cupcake Has Arrived!

03/07/2013

Dc-cupcakes-baby-shower-2We are so excited for this new episode of DC Cupcakes: Baby Cakes! This is a roller coaster of an episode, spanning Katherine’s entire pregnancy to the birth of the newest member of our family! 

Anyone who has ever expected a baby in their family knows that it is a very emotional time, and planning and throwing a baby shower can be very stressful. Since this was the first baby in our family, we threw the biggest ducky cupcake baby shower ever -– including a gigantic rubber ducky made out of cupcakes floating in a swimming pool! One of our favorite parts of this episode is finding out the sex of Katherine’s baby. 

You’ll see the drama surrounding our surprise baby “reveal” cupcakes. This is a fun and dramatic way to find out if you are having a boy or a girl. When the mom-to-be and guests bite into their cupcakes, they’re surprised with a filling of either baby pink or baby blue buttercream inside.

Watch us all find out the big news –- at the same time -– by biting into our reveal cupcakes together at Katherine’s baby shower!  Below, we share the recipe for our baby “reveal” cupcakes so that you can make them at home. We hope that you enjoy this episode and especially the sweet ending! 

Don’t miss DC Cupcakes: Baby Cakes Tuesday, March 12 10|9c on TLC!
xoxo,
Katherine & Sophie

Dc-cupcakes-baby-shower-1Georgetown Cupcake Yellow Ducky Cupcakes with Baby Blue or Baby Pink Buttercream Frosting & Filling
Makes 18 cupcakes

Ingredients:
For the Cupcakes:
8 tablespoons unsalted butter
1 ¾ cups granulated sugar
2 large eggs
2 large egg yolks
2 ½ cups all-purpose flour, sifted
½ teaspoon baking powder, sifted
¼ teaspoon salt
1 ¼ cup milk
2 ¼ teaspoons pure vanilla extract

For the Baby Blue or Baby Pink Vanilla Buttercream:
16 tablespoons unsalted butter
4 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon whole milk
1/8 teaspoon salt
½ teaspoons of blue or red gel food coloring

Directions:
For the Cupcakes:
1. Preheat oven to 350F and line a cupcake pan with 12 paper baking cups and a second cupcake pan with 6 baking cups.
2. Sift together flour, baking powder, and salt, and set aside in a bowl.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, approximately 3-5 minutes.
4. Add eggs and egg yolks slowly, one at a time, mixing on low speed after each addition.
5. Add vanilla to milk and set aside.
6. Add 1/3 of flour mixture to mixing bowl. Mix on low speed. Add 1/3 of milk mixture, and mix on low speed. Add second third of flour mixture, and mix on low speed. Add the second third of the milk mixture, and mix on low speed. Finally, add the remaining 1/3 of the flour mixture, mixing on low speed, and the final 1/3 of the milk mixture, mixing on low speed, until just incorporated.
7. Use a spatula to scrape down the sides of the mixing bowl.
8. Using a standard sized ice cream scoop fill each baking cup so that it is 2/3 full.
10. Bake 15-18 minutes or until toothpick inserted into the center of the cupcake comes out clean.
11. Let cupcakes cool on wire rack for approximately 20 minutes.

For the Frosting:
1. Add all of the ingredients to the bowl of a stand mixer and mix on high speed until light and airy, approximately 3-5 minutes.
2. Remove ¼ of the frosting from the bowl of the mixer and place in a smaller bowl.
3. To the 1/4 of the frosting, add your pink or blue food coloring, and mix until your desired shade of pink or blue is achieved. 

Filling the Cupcakes:
Using an apple corer, remove the centers of each of your cupcakes. Fill an icing bag with your pink or blue frosting, and pipe the buttercream in the center of each cupcake. Then, frost the top of each cupcake with a signature swirl of the plain vanilla buttercream.

Decoration: Fondant Duckies
Start with 8 ounces of yellow fondant, and break off a piece roughly the size of a walnut. Pinch off about 1/3 of the yellow fondant and roll into a ball. This will be the head of your duck. Shape the other 2/3 into a crescent shape. This will be the body of your duck. Using some piping gel, attach the ball to the crescent. Then, take a piece of orange fondant, the size of a pea, and form the bill of your duck. Using some piping gel, attach the bill to the duck’s head. Finally, take two tiny pieces of white and blue fondant, and place them on the duck’s head as eyes. Place on top of the cupcake! Serve and make sure to have all your guests take the first bite together for the big surprise reveal!

Photos by Elizabeth Messina

Give Mom a Sweet "I Love You" This Mother's Day!

05/07/2012

GTC Mom Blog PhotoMother’s Day is around the corner, and it’s a special day to remind us all of how important our moms are in our lives. 

As we’ve grown older, we’ve become even closer to our mom. “Mommy” is a huge part of our lives, and we couldn’t imagine spending a day without her.  She has done so much to help us get where we are, and we couldn’t have got Georgetown Cupcake to the point we have without all of her love and moral support along the way. Sometimes we give her a hard time –- “tough love” as we like to call it :) -– but we love her more than anything. When we are tired and stressed out, Mommy has a way of lightening the mood and making us laugh. When things go wrong, she is always the positive voice in the room. She is our best friend and our biggest cheerleader. 

This Friday night on TLC, we show Mommy how much we love her by throwing her an out-of-control and over-the-top birthday bash to celebrate her 60th birthday. Hope you can tune in on with your moms to kick off Mother’s Day weekend!  

In the meantime, if you’re thinking of what to get YOUR mom for Mother’s Day this Sunday, how about baking her some amazing cupcakes? Try out our special recipe below! To give them an extra personal touch, cut out the letters M-O-M in fondant, and place them on top of each cupcake. 

Sunday is a day to celebrate how wonderful Moms are! Don’t forget to tell your mom how much you love her this Mother’s Day!!

xoxo,
Katherine & Sophie

DC Cupcakes: Mommy’s Birthday Bash airs this Friday, May 11 @ 10/9c on TLC!

Georgetown Cupcake Chocolate White Chocolate Chip Cupcakes with Vanilla Frosting
Makes 24 cupcakes
 
Ingredients
For the cupcakes:
•    1 1/4 cups all-purpose flour, sifted
•    1/2 teaspoon baking soda, sifted
•    1/4 teaspoon salt
•    1 cup milk
•    1 1/4 teaspoons pure vanilla extract
•    1/2 cup (1 stick) unsalted butter, room temperature
•    1 1/4 cups sugar
•    2 large eggs, room temperature
•    1/2 cup cocoa powder, sifted
•    1/2 cup white chocolate chips

For the frosting:
•     4 tablespoons unsalted butter, room temperature
•     4 cups confectioners' sugar, sifted
•     1/4 teaspoon pure vanilla extract
•     6 ounces cream cheese, room temperature

Directions
1.    Preheat oven to 350 degrees. Line 2 standard cupcake pan with 12 cupcake liners and set aside.
2.    In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.
3.    In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined.  Mix in white chocolate chips until just combined.
4.    Fill each baking cup two-thirds full with batter. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.
5.    For the frosting:  Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. 

Photo by Dayna Smith, courtesy of Katherine & Sophie

Cherry Blossoms and Springtime Baking

04/10/2012

Cherry-blosomOne of the most beautiful times of year in Washington is Spring, when the cherry blossoms are in full bloom. The city holds a month-long festival with a parade and all sorts of special events, and visitors flood into the area from all over the world. The sun is shining, and the blossoms blanket the banks of the Potomac River in a magnificent display of pale pink, hot pink and soft white splendor! The blossoms also smell heavenly, and there's a certain excitement in the air.

Our first year at Georgetown Cupcake, we decided that we wanted to make a special cupcake to celebrate springtime in Washington. Now, our Cherry Blossom cupcake is one of our most popular at Georgetown Cupcake! Try our recipe at home!

Georgetown Cupcakes Cherry Blossom Cupcakes
Makes 12 cupcakes (with a little extra batter left over)

Ingredients:
1/2 cup fresh cherries, chopped (or frozen and defrosted if fresh not available)
2 1/2 cups flour, sifted
2 1/2 teaspoons baking powder, sifted
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract, plus seeds from 1 vanilla bean
1 1/4 cups whole milk, at room temperature

For the cherry buttercream frosting:
16 tablespoons butter
4 cups confectioner's sugar, sifted
1 teaspoon whole milk
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 cup of fresh cherry juice (juice squeezed from cherries; if you use frozen cherries, there should be enough juice once the cherries have thawed)

Directions:
1. Line a standard cupcake pan with 12 paper baking cups. Preheat oven to 350 degrees Fahrenheit.
2. Sift together the dry ingredients on parchment and set aside.
3. In the bowl of an electric stand mixer, cream together butter and sugar for 3-5 minutes, or until light and fluffy. Add the eggs, one at a time, mixing slowly after each addition.
4. Add the vanilla to the milk.
5. Add a third of the dry ingredients to the bowl, followed by a third of the milk. Mix thoroughly. Repeat. Using a spatula, gently fold in the cherries.
6. Scoop the batter into the cupcake pan using a standard-size ice cream scoop, and bake for 16-18 minutes or until a toothpick comes out clean.

For the frosting:
1. Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3-5 minutes.
2. Frost each cupcake with a signature swirl of icing, and top with a fondant cherry blossom. For the fondant cherry blossom, roll out pink shades of fondant, and cut out cherry blossoms using a mini flower cookie cutter. Add a candy center if desired. Serve and enjoy!

Image by Dayna Smith

 

Cupcakes and Cocoa to Keep You Cozy!

01/23/2012

Mint-ganacheOK, so it looks like winter finally arrived on the East Coast! We had been pretty lucky so far, with not any real cold weather or snow to date, but now it's definitely time to break out our winter coats, scarves, and mittens! 

One of our favorite parts of winter is being able to pull on our warm winter sweaters, hunker down inside and bake! There's just something magical about mixing your batter and frosting your cupcakes in a warm, cozy kitchen while the snow is coming down outside. 

Here's a great cupcake recipe to make when you want to keep cozy inside during the wintry weather! It goes perfectly with our hot cocoa...both recipes are below! All you need to do is snuggle up on the couch with a great movie -- or your favorite episode of DC Cupcakes ; ) --  and you're all set!

xoxo,
Katherine & Sophie

Georgetown Cupcake Chocolate Cupcakes with Mint Chocolate Ganache
*Makes 18 cupcakes

Ingredients:
    For the cupcakes
•    1 1/4 cups flour, sifted
•    1/2 teaspoon baking soda, sifted
•    1/4 teaspoon salt
•    8 tablespoons (4 ounces) unsalted butter, at room temperature
•    1 1/4 cups sugar
•    2 large eggs, at room temperature
•    1 1/4 teaspoons vanilla extract
•    1 cup whole milk, at room temperature
•    1/2 cup good-quality cocoa powder, sifted
 
For the mint ganache frosting 
•    1/2 cup heavy cream
•    1 cup good-quality semisweet chocolate chips
•    2 tsp of pure peppermint extract

Directions:
1.  For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt and set aside.

2.  Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

3.  Add the eggs one at a time, mixing slowly after each addition.

4.  Combine the vanilla extract and milk in a large liquid measuring cup.

5.  Reduce the speed to low. Add one-third of the flour mixture to  the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

6.  Add the cocoa powder, beating (on low speed) just until incorporated.

7.  Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

8.  For the mint ganache:  Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.  Add the peppermint extract and mix in.

9.  Remove the bowl of chocolate ganache from the saucepan; let it cool slightly. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, to make sure the cupcake top gets completely coated. Serve and enjoy!!!

Katherine's Chocolate Peppermint Hot Cocoa
*Makes 4 large mugs

Ingredients:
1/2 cup good quality chocolate chips
1/4 cup heavy cream
4 cups whole milk
2 teaspoons of pure peppermint extract
whipped cream to top off mugs (optional)

Directions:
1.  Melt chocolate chips and heavy cream together in a double boiler or in a glass bowl sitting on top of a small saucepan of gently boiling water.  Once the chips are completely melted, remove from heat.

2.  Heat the whole milk on low heat in a small saucepan.  Stir in the melted chocolate chips and heavy cream mixture and stir continuously for 5 minutes until completely incorporated and before the milk comes to a boil.  Add the peppermint extract and stir.  Pour into four cups and top with whipped cream, if you like!!

Dipping our chocolate cupcakes into mint chocolate ganache -- yum! (Photo by Dayna Smith)

About the Author

Meet cupcake mavens Sophie and Katherine. Together, they launched a cupcakery that went from small business to sweet, sweeping sensation! Get their thoughts on their shop and the series here.
Advertisement

Recent Comments

Archives

Advertisement

shows

 

video

 

mobile

social

Twitter
Facebook
YouTube
Pinterest
Instagram
Google+

our sites

shop

corporate