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Cupcakes

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Mums the Word Cupcakes. Easter Cupcakes Baked in Real Egg Shells. I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her.

Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit.

Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes. CINNAMON ROLL CUPCAKES. Sometimes you need a good Cinnamon Roll or even an Orange roll, but you just don’t have the time it takes to make homemade rolls! My favorite rolls are . . . but that is a long project for another day and another time. What to do . . . You can use Rhodes frozen roll dough . . . of course you can! You should be able to find this frozen roll dough, in the freezer section of your grocery store. Fast. You can even frost them fancy schmancy if you like. Or . . . for those who think that a teaspoon of frosting is too much . . .

We all know who I’m talking about. Don’t we? I’ll show you just how easy Cinnamon Roll Cupcakes are created. Run into that kitchen . . . You will need: Frozen Rhodes Rolls (thawed), Brown Sugar, Granulated Sugar, Cinnamon, one stick of melted butter and cupcake liners. Follow the directions below or on the back of the Rhodes Roll Package for thawing directions.

Take all those rolls and roll them into one big ball. Place the ball on a floured surface, and grab your rolling pin. S'mores Cupcakes. Graham cracker "crust", Hershey's chocolate, chocolate marshmallow cake, toasted marshmallow frosting... these cupcakes are the cake version of everyone's favorite campfire treat. They are fun to make and although it sounds like a lot of steps, each step is fairly simple. The "toasted" marshmallow can be achieved with a kitchen torch which is always fun to use and makes for an impressive presentation. S'mores CupcakesRecipe adapted from Annie's Eats Crust:1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)1/4 cup sugar5 T unsalted butter, melted2 oz bittersweet chocolate, chopped into small piecesMarshmallows (you'll need about 100 mini marshmallows) Preheat the oven to 350 degrees.

Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. Double Peanut Cupcakes. I'm dancing Jig and eating delicious cakes. And there will be a Somerset Maugham's novel instead of textbooks before sleeping. I passed exams. Hurray, my friends! Double Peanut Cupcakes Ingredients for 25-30 tiny cupcakes: 250 g AP flour ½ tsp baking powder 120 g butter, at room temperature 120 g brown sugar 1 egg 3 tbsps peanut butter 2 tbsps chopped peanuts For frosting: 5 tbsps peanut butter 1-2 tbsps honey Directions: Preheat the oven to 180 C. The Russian variant is here.

Brownie Batter Chocolate Fudge Cupcakes. Chocolate "Ice Cream" Cupcakes. For Part 2 of Shelby's birthday dessert-stravaganza (see Part 1 here), I did a little experiment. I've gushed before about how Omnomicon is one of my favorite food blogs, but I don't think I've ever made one of Aleta's recipes before today. She recently made a chocolate ice cream cake from a vintage cookbook. This cake shattered my belief that ice cream cakes must be frozen. No, my friends, for this cake, softened ice cream is mixed in with a box of cake mix and then baked. Aleta made hers in a bundt pan, but since my bundt pan hates me, I decided to make cupcakes instead. I will never make another chocolate cake recipe as long as I live. This recipe made 24 regular cupcakes and 24 minis.

Chocolate "Ice Cream" CupcakesAdapted from OmnomiconPrintable Recipe 1 box chocolate cake mix (or any other flavor)1 pint chocolate ice cream, softened (again, any other flavor)3 eggs1 c. waterPreheat oven to 350o. Beat all ingredients together for 4 minutes. One Bowl Vanilla Cupcakes For Two. Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes.

Sometimes it’s the best thing ever. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes. What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 1/4 cup flour. Snickers Cupcakes. While walking through the candy aisle at the grocery store the other day, I got an idea to make Snickers cupcakes. I picked up some mini candy bars as well as caramels and caramel sauce.

I knew I wanted to do a chocolate cupcake base with a caramel filling but wasn't sure if I wanted to use a caramel candy or caramel sauce for the filling. For frosting, I went with a caramel buttercream and then topped the cupcakes with chopped Snickers pieces for garnish. For the cake, I used my go-to chocolate cake recipe - the Hershey's Perfectly Chocolate Cake recipe. I love this recipe because it mixes up extremely fast and always turns out a rich, moist cake. To experiment with the caramel filling, first I baked the cupcakes and added a caramel candy to the center for the last three minutes of baking time.

On to plan B, the caramel sauce. Snickers Cupcakes Preheat oven to 350 degrees and line pans with cupcake liners. Beat butter on medium speed until smooth and creamy, about two minutes. Pumpkin Cupcakes with Maple Cream Cheese Frosting and Michelle Branch. My family is kind of crazy. Our life is essentially one giant musical, we are constantly singing. Any word or phrase can set us off. You say close your eyes? We start singing The Bangles “Close your eyes...give me your hand, darling!” Down South? Old Crow Medicine Show’s “Headed down south to the land of the pines...” Another one in rotation is Michelle Branch’s Breathe. Yesterday night I noticed that I was gaining a lot of followers on twitter, and lots of hits on my blog. Although it’s great to hear a famous person likes my blog, I have to say I appreciate every comment, tweet, and email I receive from you guys, famous or not.

In celebration of life’s unexpected joys I bring you Pumpkin Cupcakes. Pumpkin Cupcakes With Maple–Cream Cheese Frosting Adapted from David Leite via Smitten KitchenYield: 17 to 18 cupcakes Frosting Two (8-ounce) packages cream cheese, softened 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar 1/4 cup pure maple syrup Make the cupcakes: 1. 2.