Snickerdoodle Cupcakes. Equal Exchange - Mint Chocolate Filled Cupcakes. Skip to main content Equal Exchange Main menu Search form Mint Chocolate Filled Cupcakes Ingredients Batter: 3 cups flour2 cups white sugar1/2 cup Equal Exchange Organic Baking Cocoa2 tsp salt2 tsp baking soda2 cups water2/3 cup vegetable oil2 Tablespoons vinegar2 tsp vanilla Filling: 8 ounces cream cheese1 egg1/3 cup sugarpinch of salt1 bar Equal Exchange Organic Mint Chocolate, chopped finely Frosting: 2 (8 ounce) packages cream cheese, softened1/2 cup butter, softened2 cups sifted confectioners' sugar1 tsp vanilla extract #Chocolate & Cocoa #Dessert #Soy free #Vegetarian Directions For Batter: Mix dry ingredients (flour, sugar, cocoa, salt, baking soda) and then add water, oil, vinegar and vanilla.
Put cupcake papers in a muffin tin and fill 1/2 full with the batter. For Filling: Cream together cream cheese, egg, sugar, and salt, and stir in chocolate. Put a spoonful of filling into center of each cup of batter. Bake at 350F / 180C for about 25 minutes. While cupcakes are baking, whip up the frosting. Cookie Monster Cupcakes. Food & Drinks Cookie Monster cupcakes are incredibly popular. You can easily make the cupcake version of the blue Sesame Street monster you make yourself, just follow the step-by-step photos. Check out more about these cupcakes here. Say 'Yes' to Pesto. Hi Hat Cupcakes & bakerella.com.
I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess. But this weekend, I tried them. Mainly because I tasted my very first one a couple of weeks ago. So I decided to use the only recipe I remembered seeing.
> Update: I just realized this recipe is also from the book, Cupcakes! Chopped chocolate. But even better with the frosting. If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started. 12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer. The cupcakes went in the freezer while I prepared for the scary part. Tasty. Double Feature Cupcakes with Mexican Hot Chocolate Frosting Dinner. Vanilla Cupcakes with Honey-Ricotta Frosting and Toasted Walnuts. Mariel here. Never one to waste a morsel of food – let alone a scrap of tinfoil or a twice-used plastic baggie – I’ve assembled my fair share of “compost” meals: a random amalgam of alien ingredients thrown together so as to stave off a trip to the trash bin.
True, this sometimes entails eating things that have a weird spot or a stronger-than-usual odor, but I have a stomach of steel so I’m usually willing to take big bets on Food Inc. fudging the sell-by dates. In that same spirit, I’d recently bought a tub of ricotta to make Pumpkin Ricotta Lasagna but was left with a straggling cup’s-worth just taking up space in my mini fridge. I contemplated blending it with honey and serving it over a baguette, but decided to stretch its abilities even farther and beat it into a frosting. I have a serious sweet-tooth so I’ll take any excuse to whip out the refined sugar.
Print This Recipe Vanilla Cupcakes with Honey-Ricotta Frosting and Toasted WalnutsMakes 10 Directions for the Cupcakes: 1. 2. 3. Butterbeer Cupcakes & With Sprinkles on Top. I visited the Wizarding World of Harry Potter at Universal Studios a few months ago. Being an avid Harry Potter fan, I was curious to know how the park would look and feel — and I was curious to know what the butterbeer would taste like! I was skeptical — mainly because I don’t like super, super sweet ANYTHING. I tried the frozen butterbeer and it was a-m-a-z-i-n-g. I would have had a second and third and fourth glass if I didn’t have a conscience that told me, “stop – there are probably 1,000 calories in one glass!” The theme park itself was also amazing and you really did feel like you were *in* the books.
The employees even referred to the patrons as muggles. I found a recipe for butterbeer CUPCAKES and had to try! Butterbeer CupcakesRecipe source: amybites.com For the ganache: 1 11-oz. package butterscotch chips 1 cup heavy cream For the cupcakes: 1. For butterscotch filling: 1. For buttercream frosting: 1. Key Lime Cupcakes. I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good as it looked? Only one way to find out. . . Frankly, I think it’s better. I made a changes to the recipe based on ingredients I had on hand, as well as just my own experience making cupcakes (Remember when I was determined to come up with a recipe better than Sprinkles?
These cupcakes remind me of lime sherbet, which I had a LOT of this summer. Key Lime Cupcakesadapted from Bon Appetit, Sept 2008 Print Recipe 1 ¾ cups cake flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces 1 ¼ cups granulated sugar 2 large eggs (room temperature) 2 ½ tablespoons key lime juice 1 tablespoon key lime zest 1 drop green food coloring paste ¾ cup buttermilk (room temperature) Preheat oven to 350*F.
Perfect Cupcakes Moist, quick, ... - Britely. Strawberry Shortcake Cupcakes. There is beauty in the rain. Or in fallen cupcakes. Gravity laughed as my Strawberry Shortcake Cupcake toppled over. Ok only one fell over and I still got my pictures of the finished product, but I thought it was beautiful the way it fell.
Kinda like all the layers slid apart so you could see the individual components. Sometimes you just need to take a step back and appreciate that everything doesn’t go as planned. And sometimes, the outcome is better than what you could imagine. The only adjusting I did was moved it from where it fell to the little plate for pictures, but I was careful not to mess up the placement. Of course with fresh strawberries, you just have to make a shortcake. These are sponge cakes layered with strawberry curd and whipped cream.
Since you’ll be removing the cupcake wrappers, either use cheap white ones or a silicone pan. Strawberry Shortcake Cupcakes For a homemade strawberry curd recipe, click here. Author: Carla Cardello (www.chocolatemoosey.com) Ingredients. Key Lime Cupcakes | Three Many Cooks. Makes 1 dozen * Or whisk 11/2 teaspoons baking powder and 1/4 teaspoon salt into 1 1/2 cups bleached all-purpose flour. Garnish cupcakes, if you like, with graham cracker crumbs. If using graham crackers, you’ll only need about 1 whole cracker. Also a little wedge of lime for show doesn’t hurt. 2 sticks (16 tablespoons) softened butter, divided 1 cup sugar 1 tablespoon finely grated lime zest, divided, and 1 tablespoon lime juice 3 large eggs 1 1/2 cups self-rising flour * 1 teaspoon vanilla extract 8 ounces cream cheese, softened 1/2 cup condensed milk 1/ 2 cup confectioner’s sugar Adjust oven rack to middle position; heat oven to 400 degrees.
Meanwhile, beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar. Chocolate Cupcakes with Salted Caramel Center Surprise Recipe from Betty Crocker. Red Velvet Cupcakes with Cream Cheese Frosting Recipe | gimme some oven. Who can resist red velvet?!?
Ha – apparently, my friends and I cannot. :) I ended up making two batches of red velvet cupcakes to take to a handful of events with friends this weekend, and they were a definite hit! People’s eyes always seem to light up whenever the hear the words “red velvet”. And then for those like me, hearing anything having to do with “cream cheese frosting” just seals the deal. So irresistible! Part of the fun of the weekend was that I ended up using two of my favorite recipes for these — partly because I wanted to compare taste, and partly because I was short on time and out of food coloring halfway through the weekend!
So you may have guessed — one recipe was made completely from scratch (including two little bottles of red food coloring), and one was based from a box mix (kicked up a notch!). While I’d love to tell you that I thought the homemade cupcakes were far and above better, I could actually hardly taste a difference. Ingredients Cupcake Ingredients: Method.