Hello, from Florida: Cocoa Coco Cupcakes Little known fact: There are only two states in the U.S. where coconut palms can naturally reproduce and grow fruit without irrigation. Guess where. Hawaii…and Florida! Based on that fact alone, I really feel like I HAVE to incorporate coconut somewhere in my lineup of regionally inspired foods for the Hello, From Florida photography show. At first I was thinking macaroons, cause I already have a great recipe for those. So here we have them – Cocoa Coco Cupcakes. Chocolate and coconut usually work nicely together, and though I’ve never seen the combo as a cupcake, I had a good feeling about it. I knew right off that it would be a challenge to make the batter coconutty enough to stand up to the cocoa frosting. By the way, don’t even dare taste the raw batter. The cupcakes turned out perfect. But would I recommend the cocoa frosting to you? Love the contrast of the shredded coco against the cocoa frosting! Coconut batter adapted from here. You need: For the cupcakes: Directions
M-I-C-K-E-Y For the past 3 years, I have made the birthday cake for the boys I was a nanny for. I made a sea themed cake, a Wonder Pets cake, a Dinosaur cake and this year the theme was Pirate Mickey! In the past, I've spent countless hours thinking of the cake, drawing it out, then finally baking and decorating. The boys wanted a pirate ship cake complete with a flag, treasure chest, dolphin and sea turtle cupcakes. The main birthday cake was vanilla buttermilk cake with strawberry jam between the layers and iced in cream cheese frosting. Hershey's "Perfectly Chocolate" Chocolate Cupcakes Printer Friendly Version 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup Hershey's 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 Heat oven to 350°F. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Fill cups 2/3 full with batter.
Oreo Truffle Stuffed Cupcakes With Cookies & Cream Frosting After making cupcakes stuffed with peanut butter balls this weekend, I had to come up with a nut free version for my nut allergy kiddo, who was feeling all kinds of left out of the stuffed cupcake enjoyment. Since we love making cupcake pops with the Oreo Truffle recipe, I figured I would try that. Worked like a charm! To make these, you will first want to make your Oreo Truffles. For 24 cupcakes, I’d use an entire regular size bag of Oreos and about 3/4 to a whole 8oz block of regular cream cheese, and you should be able to get 24 one inch size truffles. Next make up your cake. And cover with your remaining batter. After they have cooled you can get ready to frost. You could certainly use a premade canned frosting for this. But surprise! I’m totally loving this stuffed cupcake thing.
Best Vanilla Bean Buttermilk Cupcakes with Best Ever Vanilla Bean Frosting I know the title is a mouthful, but believe me… these cupcakes are divine. The best ever vanilla cupcake you will ever eat. (I actually made another version with sour cream the same day, and I liked this recipe way better). And the frosting? Don’t even get me started. Mel’s Kitchen Cafe calls it magical, and I definitely think it is enchanted. Vanilla Bean Buttermilk Cupcakes with Best Ever Vanilla Bean Frosting Submitted by Mindy ~ The Sisters CafeVanilla Bean Buttermilk Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened to room temperture 1 cup granulated sugar 2 large eggs 1 large egg yolk 2 teaspoons of Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract) 1/2 cup buttermilk Preheat oven to 350 for light aluminum or silicone muffin pans or 325 for dark, nonstick muffin pans. In a medium bowl, whisk together dry ingredients.
Pinterest Pin of the Day :: Cookies and Cream Cupcakes Cookies and Cream Cupcakes are a family favorite at our house. My husband loves oreo cookies and he loves cupcakes so this was a sure fire hit with him! You can make your own frosting (recipe included) or you can use store bought. Regardless everyone will love these delicious oreo cupcakes. Did you know that you can freeze cream cheese? Remember if you like this post then “Pin It” – it is a great way to bookmark the ideas, recipes, DIY, crafts and tips that will help you later! Cookies and Cream Cupcakes Source: Annie’s Eats Recipe type: Dessert Serves: 24 Ingredients Instructions Preheat the oven to 350? Thanks to Annie’s Eats for this recipe. Brownie/Cookie Cups Homemade Fruit Popsicle Lazy Cake Cookies Pineapple Angel Food Cake Strawberry Pretzel Salad Follow Us:
Strawberry Cheesecake Cupcakes When I was in California for the Rose Bowl, we were bumped from our return flight home. Bummer, I know. Trapped on the Left Coast an entire extra day, in a room at the Westin with a Heavenly Bed. The horror. So, to liven up our depression, we hopped on a shuttle that took us to Manhattan Beach, the cutest little town I’ve seen yet in California. It was tough deciding on their flavors, but eventually, I locked on to a Strawberry Cheesecake Cupcake. Good thing. At $4 a pop, I’d be broke if I didn’t figure out how to make ‘em myself. Strawberry Cheesecake Cupcakes makes 20 Vanilla Bean Cupcakes 3 c. cake flour1 Tbsp. baking powder½ tsp. salt1 Vanilla Bean, scraped1 cup unsalted butter, at room temperature2 c. sugar5 large eggs1¼ c. buttermilk2 teaspoons Vanilla2 teaspoons bourbon Preheat the oven to 340 degrees (I like a lower temp than 350, I get better results!). In a bowl, combine the cake flour, baking powder and salt. Cream Cheese Frosting Ingredients Directions How to assemble:
Strawberry Cheesecake Cupcakes I’ve been searching for a pink treat to share with you since we found out some big pink news last week. Yep! We are having a baby girl! After having three boys, I still can’t believe it. I feel like the girly side of me went into hiding over the years with all of the boys in my house. Yesterday was National Cheesecake Day and although I’m a day late, (and these aren’t really pink) I thought these strawberry cheesecake cupcakes were worth sharing. Strawberry Cheesecake Cupcakes Ingredients Graham Cracker Crust: 2 sleeves of graham cracker crumbs (about 18 whole crackers) 1 stick of butter (8 Tablespoons), room temperature 2 Tablespoons of sugar Cupcakes: 1 1/2 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 12 Tablespoons unsalted butter, room temperature 1 cup + 2 Tablespoons sugar 1 teaspoon vanilla extract 1/2 cup sour cream 4 large egg whites 2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish) Cream Cheese Frosting: Instructions Notes
April 2011 Fruity and delicious. I made these cupcakes for my friend Ellen's birthday. She loves fruit in her dessert and had recently mentioned to me that she loves blackberries. For a while I have wanted to make something using both blackberries and lime and this was what I came up with. Actually, I tried making mini-cheesecakes first and they did not turn out as well as I planned. These cupcakes were my second idea. Key Lime Cupcakes with Blackberry Frostingrecipe from Baked Perfection makes 30 cupcakes 1 cup butter, softened 2 cups sugar 3 eggs 2 teaspoon vanilla extract 4 tablespoons key lime juice zest of two limes 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups sour cream Preheat oven to 350 degrees Fahrenheit. In a medium bowl combine the flour, baking soda, baking powder, and salt. Blackberry Fillingrecipe from Baked Perfection Place blackberries in a small bowl and sprinkle with sugar, let thaw. Beat butter and vanilla until creamy.