Cupcakes by Cami // California

Cupcakes by Cami is visiting Orange County for a limited time only and this Saturday I will be having my first ever sale in California! You can pre-order by midnight on Friday to guarantee your order is filled or you can just show up on Saturday on a first come first serve basis. Hope to see you there!

When: Saturday July 19, 2014 10:00AM- 4:00PM
Where: 21401 Avenida Manantial, Lake Forest
What: 5 different flavors
Double Lemon
Vanilla Chocolate
Greek Yogurt Raspberry
Chocolate Covered Strawberry
Coconut
Prices:
$2.00 each
     or
$20 a dozen

To order you can e-mail cupcakesbycami@yahoo.com or call/text 703-899-2207

Other work done by Cami:

Cupcakes by Cami Grand Re-Opening

 The moment the world has awaited since September 7, 2012 (aka first day of school) has finally come! Cupcakes by Cami is back in business and ready to make some kick butt cupcakes just for you. There will be a Grand Re-Opening sample sale this Friday, July 19 where I will have 6 delectable gourmet cupcake flavors available purely for the sake of your enjoyment. This is your one and only chance to order as many or as few cupcakes in any assortment of (available) flavors that suits your fancy! You DO NOT want to miss this!

{greek yogurt cupcake with raspberry frosting}

This Friday I will have:

-Lemon with Lemon

-Greek Yogurt cupcake with Raspberry Frosting

-Carrot cupcakes with Cream Cheese Frosting
-Chocolate Dipped Strawberry cupcakes
-Red Velvet cupcakes with Cream Cheese frosting

-Coconut Lime cupcakes

For these prices:

12+ cupcakes- $2 each

6-11 cupcakes- $2.25 each

1-5 cupcakes- $2.50 each

You can call me at 703-280-4497 anytime starting now to reserve your preferred flavors or you can simply call 20 minutes before showing up at my house on Friday to hand select your cupcakes! (sooner is better)

For more information about my day to day business view the flyer below or you can feel free to call or email me at cupcakesbycami@yahoo.com

Cupcakes by Cami flyer by Lara Goold

BIG NEWS

HELLO! I have some exciting news! I'm starting my very own summer cupcake business! My cupcakes will always be made with top quality ingredients and a whole lot of love :) Feel free to tell your friends!

To order you can email or call me (at least 48 hours in advance or pay an extra fee of $10 for last minute orders less than 48 hours ahead of time).


Cupcakes by Cami flyer

Funfetti Cupcakes

hey there, remember me?  I guess high school's caught up to me, with lacrosse, studying for finals, and  trying to get an acceptable amount of sleep there isn't too much time for cupcakes but I still take any excuse I get to get in the kitchen and try new recipes :) Of course when my brother's 17th birthday was coming up I decided to go all out and tell him the sky was the limit for flavors.  I was very surprised when his number one choice was none other than everyone's childhood favorite, funfetti! I was a little hesitant because I'd never seen homemade funfetti before but after looking up a few recipes I could hardly wait to start baking! These cupcakes were extremely moist and fluffy and went perfect with just  plain old fluffy buttercream (recipe coming soon). These are sure to put a smile on anyone's face, no matter how old, enjoy! :)

Adapted from: Sweet Tarte

The ingredients:


2 cups all-purpose flour (I used cake flour)
1 Tbs. baking powder
1/2 tsp. salt
1-1/4 cups buttermilk
4 egg whites
1-1/2 cups sugar
1/2 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
1/3 cup multi-colored sprinkles (plus more for sprinkling on top if desired)

Preheat the oven to 350.  In a medium size bowl, sift together the dry ingredients (flour, baking powder, and salt).  Set aside.  In a separate bowl, stir together the (unbeaten) egg whites and buttermilk and set aside as well. 

In another bowl, beat the butter and sugar until light and fluffy, about three minutes. Add the vanilla extract and beat well.  With the mixer running, add in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Continue alternating the flour and milk, adding another 1/3 of the flour mixture, the remaining buttermilk, and then the rest of the flour. Scrape down the sides of the bowl if necessary, and then beat the batter on medium for about a minute more. With a spoon, gently fold in the sprinkles. 


Line the muffin pan with cupcake liners and fill about each cup about 3/4 full with batter.  Bake for 17-19 minutes or until lightly golden brown and springy to touch. 

Remove from pan and allow to cool completely on wire rack before frosting.  Perfect with vanilla buttercream icing (recipe coming soon)  and lots of  colorful sprinkles on top.  Makes 24 cupcakes. 

Andes Mint Cupcakes

HAPPY NATIONAL CUPCAKE DAY! Being a cupcake blogger I couldn't resist posting something for today...even if it means staying up way too late on a school night baking(: These cupcakes are seriously so good, just skip the trip to Georgetown Cupcake and make these instead! Mint and chocolate has always been a favorite combination of mine, so when my mom found this recipe for me I dropped all the very important things I was doing(taking a nap) and immediately began baking. The cupcakes are light and airy which is perfect for filling with thick ganache. The cream cheese mint frosting really complements the rich chocolatiness of the rest of the cupcake and holds its shape perfectly when piped (something I always struggle with cream cheese frosting). I love the Andes mint on top because it really ties everything together, not to mention looks super cute! These are sure to be a hit at any holiday party, Enjoy!

 I put them on a cupcake stand to serve.

The Ingredients:

Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Mint Ganache:
1/2 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon peppermint extract
1/3 cup powdered sugar

Mint Cream Cheese Buttercream Frosting:
1 cup butter, softened to room temperature
1 pkg. (8-ounces) cream cheese, softened to room temperature
2-lbs. powdered sugar (7-8 cups)
 heavy cream (until desired consistency)
1 teaspoons pure vanilla extract
2 teaspoons peppermint extract
Green food coloring

30 Andes mints for garnish

Directions:

For Cupcakes:

Preheat oven to 350°F. Line 30 muffin cups with paper baking liners. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. *The batter will be very thin.*

Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.

For mint ganache:

While the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for about 45 sec. Stir. Repeat the process until the mixture is smooth.( I only had to do this once) Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature and pour it into a squeeze bottle or pastry bag.( squeeze bottle is definitely better if available)

For mint frosting:

 For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy, about 1-2 minutes. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Mix well. Add green food coloring until the color you like is achieved.

Assembly:

When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.

I did it a few times for good measure.  :)

Frost the cooled, filled cupcakes with the frosting (I used a large star tip and a pastry bag) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake). Refrigerate until ready to serve. 

Recipe Source:  Mel's Kitchen Cafe

Key Lime Cupcakes with key lime buttercream

I love anything and everything lime. The only problem is that every time I make something lime  I get  a wimpy lime taste that in no way satisfies my craving.  Then I made these. These cupcakes are amazingly soft textured with a bold citrusy lime flavor. If you want to impress your friends with a delicious and beautiful cupcake these are perfect! (nobody needs to know how easy they are)

  Cupcakes adapted from Heather Palmer

The Ingredients:

Cupcakes:

1 cup + 2 Tablespoons unsalted butter
1 (8 oz.) block of cream cheese
3 cups sugar
6 eggs
1 teaspoon vanilla
3 Tablespoons lime juice
3-1/4 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons lime zest

Key Lime Buttercream:


1/2 cup butter, softened
1 1/2 teaspoons Key lime zest
1 teaspoon vanilla extract
1 (16-oz.) package powdered sugar

3 tablespoons Key lime juice ( or until desired consistency)

Directions:

For Cupcakes:
Soften the butter and cream cheese to room temperature.  Preheat the oven to 325 degrees.  Beat the butter and cream cheese on medium speed until smooth and creamy. Gradually add sugar and beat for 5 minutes** while scraping the sides. Add eggs, then vanilla and lime juice. Add dry ingredients, beat, then fold in the lime zest.

Spoon batter into cupcake liners and bake in preheated oven for about 20-25 minutes.

**5 minutes seems like a long time, but without this step the cupcakes will not have their great fluffy texture (I speak from experience)**

For Frosting:
Beat butter on high speed until pale and creamy. Add zest and vanilla. Add powdered sugar then mix in key lime juice.

 

Strawberry Buttercream Frosting

This sweet, refreshing treat is perfect for a hot summer's day! Using the dried strawberries gives it great flavor and vibrant pink color. This frosting is simple, beautiful, and has a great consistency for piping. This frosting can be eaten on most cupcake flavors(or with a spoon),  but is especially good on chocolate cupcakes.

 Adapted from Veg SF

 The Ingredients:

3/4 cup unsalted butter, softened
3 Tablespoon whipping cream
1 bag (1.2 oz.)(2 cups) freeze-dried strawberries
3 cups powdered sugar
1 teaspoon vanilla 


Directions:

For crushed strawberries:

  

I used Trader Joe's freeze dried strawberries:

Pour the entire bag (2 cups) into blender, and pulse until powdered.

For Frosting:

Beat butter until light and fluffy, about 3-5 minutes.Slowly add whipping cream in a small stream into the bowl while beating. Continue to beat on medium until fully combined and fluffy.Add crushed strawberries and powdered sugar.  Mix until combined. Add vanilla. Beat on medium speed until very fluffy(about 5 minutes) Adjust the consistency to your liking by adding more powdered sugar or a bit of milk (1/2 teaspoon at a time).

    Enjoy!