Mint Julep Cupcakes Wednesday, April 29, 2009 Mint Julep Cupcakes I may live in Tennessee now, but I lived a full 22 years of my life as a Kentuckian. You can’t live in Kentucky, and not be aware of the Kentucky Derby! I grew up surrounded by traditions leading up to the race. It’s such a fun tradition, with the festive hats & festive drinks. I’ve had my eye on these cupcakes since before Derby last year. As a bit of advice warning, I have heavily re-written the original cupcake recipe from it’s source.
Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Champagne Cupcakes with Sweet Champagne Buttercream Recipe Champagne Cupcakes With Sweet Champagne Buttercream Frosting It’s a new year! Time for new cupcakes!! I was a little curious about how these would turn out, but I’m pleased to say that they…um…ROCK. :) Yep. Here’s a toast to another year of great food, and of course, hopefully more great cupcakes! Ingredients Cupcake Ingredients: 2 3/4 cups all-purpose flour 3 tsp. baking powder 1 tsp. salt 2/3 cup butter 1 1/2 cups white sugar 3/4 cup champagne (the sweeter the better - even strawberry would be great!!) Sweet Champagne Buttercream Frosting Ingredients: 3 1/4 cups powdered sugar 1 cup butter, at room temperature 1/2 teaspoon vanilla extract 3 tablespoons champagne, at room temperature Method Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together butter and sugar until very light and fluffy. In another large clean bowl, beat egg whites until stiff peaks form. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Key Lime Cupcakes with Blackberry Filling and Blackberry Frosting 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. 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 1 32oz container frozen blackberries 3 tablespoons sugar Juice of one lemon 3 tablespoons cornstarch pinch of salt Place blackberries in a small bowl and sprinkle with sugar, let thaw. Blackberry Buttercreamrecipe from Baked Perfection Beat butter and vanilla until creamy.
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes 2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs3/4 cup milk1 cup pumpkin puree For frosting 1 (8-ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon Instructions 1. 2. 3. 4. 5. 6. 7. Image via shimelle/Flickr
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
root beer float cupcakes It never takes long into the first hot week of the summer for me to get swept up in some sort of dorky nostalgia for a time or place I never knew, in this case, Main Street, U.S.A. with its drugstore soda counters counters, elaborate marble and stainless steel fountains manned by soda jerks serving five cent Cherry Cokes and root beers to bright-eyed youths that always said things like “Sir” and “Ma’am”. Of course, modern times call for modern formats, don’t they? Something you can pack up and bring to a barbecue or picnic? Thus I quickly became consumed with the idea of turning a root beer float into a cupcake; what I struggled to work out were the logistics. I started with a root beer cupcake, which was actually a chocolate root beer cupcake, adapted from the Root Beer Bundt Cake in one my favorite cookbooks that I so, so eagerly anticipate the follow-up to this fall, Baked. I then spent a ridiculous amount of time pondering the frosting. And then more whipped cream… Eat immediately.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
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. 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 2 tablespoons butter, melted 1/4 cup flour
Ingredients of a 20something: Cookie dough cupcakes, peanut butter chocolate cookies and cake pops It seems like the farther I get away from college (and the more free time I have...there's a connection), the more I get into movies. Which is why Oscar season is exciting. I saw The Artist a couple days after the Best Picture nominees were announced, and I have to say, it's totally great. I've been really into basic cookies lately. A few friends who will remain nameless (but who LOVE cake pops) requested these a couple weekends ago, and for the first time I enlisted my dad and stepmom's help making them. And with another classic, I made these chocolate chip cookie dough cupcakes from Annie's Eats.
Caramel Apple Cupcakes September is finally here and all I can think about are all of the apple recipes I want to dig into. I’ve already lit my fall candles to get in the mood since we kind of have to fake the seasons over here in Florida. These caramel apple cupcakes smelled divine baking in the oven! These are super simple using a doctored cake mix but taste just like fall. Also, today my friend Micah from Micah Folsom Photography is having a photography giveaway. Ingredients Cupcakes: 1 (18.25-ounce) package spice cake mix 2 large eggs 1 cup sour cream 1/2 cup milk 1/3 cup vegetable oil 1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple) Caramel Sauce: 35 caramels 1/4 cup evaporated milk or heavy cream (or regular milk) 1/2 cup chopped pecans 24 wooden craft sticks Instructions Preheat oven to 350 degrees. Notes Source: America's Best Recipes
Brownie-Filled Cupcakes with Cookies and Cream Buttercream | Bake It in a Cake Your brownie-loving dreams have come true—a rich, gooey brownie is baked into the center of a vanilla cupcake and topped with heap of cookies and cream frosting. There’s the moist brownie, the crunchy cookie crumbs, the creamy frosting… it tastes amazing. This will make about 22 cupcakes. For the brownies you’ll need: 4 oz. unsweetened chocolate1 1/2 sticks unsalted butter2 c. granulated sugar3 eggs2 t. vanilla1 c. flour For the cupcakes you’ll need: 1 1/2 sticks unsalted butter1 1/2 c. granulated sugar 3 eggs2 t. baking powder1/2 t. baking soda1/4 t. salt2 t. vanilla 2 1/2 c. flour1 1/3 c. whole milk For the buttercream you’ll need: 2 sticks unsalted butter, room temperature2 c. powdered sugar2 t. vanilla extract about 10 chocolate cookies (or Oreos!) Directions: Pre-heat the oven to 350 degrees (F). Butter a 9x13 pan and line it with parchment paper, then set aside. For the cupcake batter, cream together the butter and sugar until fluffy.
Popcorn Cupcakes {Cupcake Carnival} Hello Cupcake Lovers!Here is the post I shared over at Attempting CreativeforKimberly’sCupcake Carnival! I love to take a theme and run with it for my little guys birthday parties. For his second year bash we held a Carnival Extraordinaire {here} and of course we had to have a themed cupcake to go along with the festivities; What carnival isn’t complete without some popcorn! These are very simple and easy to put together and they don’t require any special decorating skills, I promise! You want to begin with a cupcake of your choice. To create the ‘popcorn’ you will need {1} mini marshmallows as shown in photo above. {2} Using a knife cut the marshmallow in half. {3} Squish the two cut halves back together at one end. Working in a random pattern, begin placing the prepared marshmallows onto your cupcake. To add a ‘butter’ effect to the popcorn, take a tiny bit of water, add two drops of yellow food coloring and mix well. Yummy Goodness! I hope everyone has a fabulous weekend ~ Happy Friday !