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Cuppino, Louisville, KY (2026)

01/22/2024

Mimosa Cupcakes🧁🧁🧁

-These cupcakes offer a perfect balance of citrus flavor and the effervescence of champagne, making them a delightful and festive treat. They are great for special occasions, brunches, or any time you want to enjoy a touch of mimosa-inspired sweetness.

Ingredients:

1 box vanilla cake mix
1 1/4 c. champagne, divided
1/3 c. vegetable oil
3 large eggs
2 tsp. orange zest, divided
1 c. (2 sticks) butter, softened
4 c. powdered sugar
1 tsp. pure vanilla extract
Pinch kosher salt
gold sanding sugar
Orange wedges, for garnish

Directions:

-Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, eggs, and 1 teaspoon orange zest. Bake according to package directions. Let cool completely before frosting.

-Meanwhile, make champagne frosting: In a large bowl, using a hand mixer beat butter until light and fluffy. Add 3 cups powdered sugar and beat until no lumps remain. Add remaining 1/4 cup champagne, vanilla, remaining teaspoon orange zest, and a pinch of salt and beat until combined. Add remaining 1 cup powdered sugar and beat until light and fluffy.

-Frost cooled cupcakes with an offset and garnish with gold sanding sugar and orange wedges.

08/24/2023

Pavlova Cupcakes With Raspberry Sauce🧁🧁🧁

-These miniature pavlovas turned into cupcakes are the ideal way to offer them to guests since they have a crunchy surface and a soft, marshmallow-like interior. For the ideal mouthful, top with some whipped cream and raspberry sauce.

Ingredients:

PAVLOVA:

9 large egg whites
1/4 tsp. kosher salt
2 c. (400 g.) granulated sugar
1 tbsp. potato starch or cornstarch
1 tbsp. white distilled vinegar
1 tsp. pure vanilla extract

TOPPING:

12 oz. fresh or frozen raspberries
1/4 c. (50 g.) granulated sugar
1 tbsp. potato starch or cornstarch
Juice of 1/2 lemon
Whipped cream, for serving

Directions:

-Preheat oven to 300° and line 2 standard 12-cup muffin tins with liners.

-In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until frothy. With the mixer running, very slowly add granulated sugar and continue to beat until egg whites are thick, glossy, and hold a stiff peak, 5 to 7 minutes.

-Add potato starch, vinegar, and vanilla and continue to beat until just combined. Transfer to a piping bag fitted with a large star tip. Pipe meringue into liners, filling to the top of cups.

-Place muffin tins in oven and reduce oven temperature to 250°. Bake pavlova until risen and set, 30 minutes. Turn off oven and let cool in oven 1 hour. Try not to open oven door during baking or cooling.

-Meanwhile, in a medium pot over medium heat, combine raspberries, granulated sugar, potato starch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down, 6 to 8 minutes.

-Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.

-Top pavlovas with a dollop of whipped cream. Spoon raspberry sauce over.

-Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

06/18/2023

Rainbow cupcakes❤️❤️

-This weekend, invite the kids into the kitchen to assist you in making a batch of these rainbow cupcakes.

Ingredients:

85g softened butter
100g caster sugar
1 egg
130g plain (all-purpose) flour
1 teaspoon vanilla liquid or powder
1 teaspoon baking powder
1 pinch salt
90ml milk
50g strawberries
Sugar decorations, paper unicorns

FROSTING:

25g butter
110g cream cheese
50g icing sugar
50g mascarpone cheese
A few drops natural food colouring (blue, pink, green, yellow and purple)
A little fairy floss to decorate

Directions:

-Preheat the oven to 180°C.

-Beat the butter with the sugar in a mixing bowl, then add the egg.

-In another mixing bowl, mix together the flour, vanilla, baking powder and salt, then stir in half of this dry mixture into the wet mixture. Add half the milk and beat. Add the other half of the dry mixture and milk and beat until the batter is smooth and well combined.

-Fill six paper cupcake cases three quarters full and bake for 20–25 minutes. Remove from the oven and allow to cool for 30 minutes before decorating.

-Once they have cooled, remove a teaspoon of cake from the middle and push half a strawberry into the hole (or a whole strawberry if it is small).

-For the frosting, beat the softened butter with the cream cheese in a mixing bowl with an electric be**er. Make sure it is quite smooth, then add the icing sugar and mascarpone. Beat the mixture for a few minutes until it is very smooth.

-Divide this mixture between five bowls, and add a few drops of blue, pink, purple, yellow and green food colouring to each bowl. Mix in each colour well with a soft spatula. Fill the one piping bag with all the frosting colours.

-Once the cupcakes have cooled, make rainbows with the multicoloured frosting in the piping bag. Top with a piece of candy floss and decorate with a paper unicorn, or a horn made from fondant icing.

03/05/2023

Black Forest Cupcakes❤️❤️

-These filled cupcakes are best baked over the period of two days, just like layer cakes. Even while it doesn't involve a lot of work, making this dish takes time, most of which is spent waiting for the cupcakes to bake and cool. I advise postponing the filling, frosting, and assembling for the second day, leaving the first day free for baking and completely cooling the chocolate cupcakes.

Ingredients:

For the cupcakes:

Cooking spray or paper liners
1 cup granulated sugar
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

For the frosting:

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon kirsch (optional)
1 cup canned cherry pie filling
12 fresh cherries, pitted
2 ounces good-quality dark chocolate, shaved

Directions:

-Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a 12-cup muffin pan with cooking spray or line with paper liners.

-Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. Add the egg, milk, oil and vanilla, then beat with the stand or hand mixer on medium speed until well-combined, about 2 minutes. Beat in the boiling water. The batter will be quite thin. Divide the batter evenly between the wells in the pan, filling each no more than 3/4 full

-Bake until a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes. Cool the cupcakes in the tin for about 5 minutes, then transfer the cupcakes to a cooling rack to cool completely.

-Meanwhile, place the cream in a clean, large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat the cream with the stand or a hand mixer on high speed until soft peaks develop, about 3 minutes. Add the sugar, vanilla, and kirsch if using and continue beating until stiff peaks form, 2 to 3 minutes more. Place the whipped cream in the refrigerator until you're ready to assemble the cupcakes.

-Once the cupcakes are completely cooled, use a paring knife to slice into the top of each cupcake, cutting a cone about 1 1/2 inches in diameter out of the center, without cutting through the bottom of the cupcake. Spoon the cherry pie filling into the center of each cupcake.

-Transfer the whipped cream to a pastry bag fitted with a round tip and pipe onto the cupcakes. Top each cupcake with a fresh cherry and chocolate shavings.