Andes Mint Cupcakes. New photo from my cookbook “Your Cup of Cake” I was introduced to Andes Mints at a very young age. Though, my strongest memory was not of eating them, it was of being attacked by them. My family commonly went to a little Mexican restaurant in town, and when we finished eating we would get these mints with the check. My two older brothers would make a sort of blow dart from the wrapper, and choose their target.
Me. So here’s to a friendlier version of Andes Mints that we can all enjoy. [end-story] Ingredients Chocolate Cakes: 1 cup sour cream ½ cup oil 1 teaspoon vanilla extract 3 eggs ¼ cup water ½ cup buttermilk Devil’s Food Cake Mix Chocolate Mint Filling: 1/3 cup chocolate chips 2 tablespoons heavy cream 1 teaspoon peppermint extract ¼ cup powdered sugar Mint Buttercream: 8 oz cream cheese 6 tablespoons butter 3-4 cups powdered sugar 1 tablespoon heavy cream or milk green food coloring Directions 1. 2. 3. 4. 5. 6. 7. 8. Copyright © YourCupofCake I used the Ateco #855 piping tip. Pink Lemonade Cupcake Recipe. Pink Lemonade Cupcakes makes 22-24 regular size cupcakes For the cake batter: 2 1/2 cups flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2/3 cup oil (canola or vegetable), 1 3/4 cup water, 1/2 teaspoon vanilla extract, 2 teaspoons vinegar, juice and zest from 1 lemon.
In a bowl mix together all the dry ingredients (flour, sugar, baking soda, salt) and zest. In a separate bowl combine the wet ingredients (water, oil, vanilla extract, vinegar and lemon juice). Slowly stir the wet ingredients into the dry until just combined and no lumps are left in the batter. For the frosting: 2-3 sticks of softened butter, 1 1/2 to 2 cups powdered sugar, juice from 1/2 lemon (OR 1/2 teaspoon lemon extract) and a few drops of red food coloring. With an electric mixer, beat the softened butter until creamy. Thanks so much for sharing your amazing recipe, Emma! Caramel All the Way. Now, don’t be hatin’, I didn’t mean to do it! I know you’re either gonna love or curse me for these. Sometimes a girl just needs her sugar hit, that’s my excuse for these outrageously good cupcakes and I’m sticking to it.
That and the fact it was a rainy day when I baked them and I was bored. Boredom has never been so riveting, lemme tell you that! Cupcakes are by far my favorite—they’re not too big, not too small, just enough to satisfy those pesky cravings I have now and then. I topped them with a simple Dulce de Leche cream cheese frosting because, like the title says, they had to be caramel all the way.
Lemon Caramel: 4 tbsp sugar zest from 1 big lemon Cupcakes: 5 oz butter 1/2 cup + 2 tbsp sugar 1 tbsp vanilla sugar (or 1 tsp vanilla extract) 3 medium eggs (or 2 large ones) 1 1/2 cups self-rising flour 1/2 tsp salt 1/2 tsp baking powder Frosting: 7 oz cream cheese 6 tbsp dulce de leche 2 cups confectioners sugar 2 oz butter pinch of salt Directions: First things first.
There’s your batter. Mudslide Cupcakes. 11/17/08. In honor of FHE night we ALWAYS have a special treat and so I thought I would share some of our favorites. Banana Split Cups Ingredients: 1 package 18oz refrigerated ch.chip cookie dough 2/3 cup M&M's the mini baking bits 1 banana cut into 18 slices and halved chocolate syrup your favorite ice cream whipped topping maraschino cherries greases mini muffin cups. Sugar Cookie TacosIngredients: 1 Package 18oz refrigerated sugar cookie dough 2 tablespoons cinnamon 1 cup whipping cream 1/4 cup sugar 2 cups of your favorite fruit cut-up 1. 2. cut cookie dough into 16 half inch thick slices. 3. 4. 5. From my Easy to Bake, Easy to Make recipe box. Cream Filled Chocolate Cupcakes. Also known as Hostess Cupcakes! Hostess cupcakes iced with Hot Chocolate Butter. Oh. My.Yum. Yo Ho Ho Hostess Cupcakes Along with yesterday’s Cookie Dough Dip, I brought these cupcakes to Sunday’s pirate party.
Unlike Hostess’ cupcakes, mine are: whole-grainlow in fat and caloriesfree of high fructose corn syrup and trans fats But seriously, people will eat them up!! Little Devil Cupcakes Inspired by this recipe. 1 cup flour (I used white-whole-wheat. Directions: Preheat oven to 350 degrees. Frost cupcakes with warmed Hot Chocolate Butter. Then put the cakes in the fridge for the frosting to harden. Sugar Note: I put in 3/4 cup sugar, because these cupcakes were being served to people who are used to standard cupcakes. An alternative to the creme: Try stuffing them with Healthy Cookie Dough Dip. Or, you could imitate some of the people at the party and dunk these cupcakes into the cookie dough dip.
Mini Chocolate Peanut Butter & Banana Muffins. I would say one of the things that frustrates me the most in the world of ‘health food’ is all of the products that give the impression of being ‘healthy’, when in fact they are far from it! It literally breaks my heart when I see people trying to put an effort towards eating ‘healthier’ and they choose products/foods that ‘seem’ healthy, but in reality they are probably doing more harm than good! I decided to do a post on this subject to shed light on the truth about many of the foods that are ‘hiding’ behind health food labels, but in reality are high in saturated fat, sugar, and empty calories. I could go on forever about this subject, but instead I chose to compose a list of a few of the foods that are often mistaken for being healthy.
(Of course, there are many more than what I listed here, but these are the one’s that I’ve seen to be the most common). I then followed each item with a few tips on how to pick a ‘truly healthier’ alternative! Chocolate Pudding Cupcakes with Strawberry Centers (Sweetheart Cupcakes) I made these for my boys (and my daughter, too - can't leave anyone out!) And they were ALL GONE within 20 minutes of me putting them on the table. Super easy to make, super delicious, and super cute when you cut one in half! Ingredients: 1 package cake mix, chocolate 1 package strawberries, cleaned and hulled 1 package pudding, chocolate Fresh mint sprigs,optional but awesome Directions: 1. Prepare cupcakes according to package and let cool. 2. 3. 4. 5. We call them 'Sweetheart Cupcakes' because I made them for my sweethearts, and because the strawberry looks like a little symbol of love...before they started to shove them into their mouths, that is. ;)
Mint Chocolate Chip Cupcakes.