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 the cake, I used my go-to chocolate cake recipe - the Hershey's Perfectly Chocolate Cake recipe. On to plan B, the caramel sauce. Snickers Cupcakes Cake: 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/2 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Preheat oven to 350 degrees and line pans with cupcake liners. When cool, use a paring knife to cut a small cone shape out of the top of each cupcake. Beat butter on medium speed until smooth and creamy, about two minutes. Coarsely chop candy bars and sprinkle over the top of cupcakes.
Caramel Apple Pie Cupcakes « The Craving Chronicles It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling. I was apprehensive while putting these cupcakes together. In the end, they didn’t. They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes There are several steps to complete before assembling the cupcakes, but some can be done a day ahead to speed things up. Ingredients Directions Apple Filling
The Way the Cookie Crumbles & Blog Archive & parisian strawberry... Once I started making an effort to eat seasonally, I realized that apples were my best bet for a large part of the year. By the end of winter, I’m impatient for strawberries to kick off the farmer’s market season. I try to avoid apples in the spring and summer, because it’s nice to take a break when I can, and then I get to look forward to them in the fall. So I didn’t want to make the apple version of this dessert. Most of the other fruits that Dorie recommends are stone fruits that won’t be in season for a month or so. I thought that strawberry mini-tarts would work though. This recipe is very easy. I made even miniaturer tarts too, each topped with a single raspberry, but those didn’t work quite as well. The tarts were great. Jessica has posted the recipe for this easy, tasty, impressive dessert that she chose for Tuesdays with Dorie. One year ago: Pita Bread
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. Cake:2 cups plus 2 T sugar1 3/4 cups all purpose flour3/4 cup cocoa powder1 1/2 tsp baking powder1 1/2 tsp baking soda1 tsp salt2 large eggs1 cup whole milk1/2 cup canola oil2 tsp vanilla extract1 cup boiling water Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full.
Homemade Churro Cupcakes with Salted Dulce De Leche Sauce Today, in America, it’s Cinco de Mayo. Well, technically, it’s cinco de mayo everywhere (*ba dum bum!*), but here, and in certain parts of Mexico, it’s a holiday. Most people are surprised to learn that Cinco de Mayo is mostly celebrated in America, in honor of Mexican heritage and pride. And what better way to celebrate the amazing Mexican culture in our country than by honoring their incredible food? Last year, I made some fantastic margarita lime cookies that are still a favorite in my house (especially with me), and I decided to stick with what I know and make another dessert this year. Churros aren’t exclusive to Mexico, but they are a treat that you can often find sold there on the cheap. No need…because I made some. To be honest, I seriously wanted chocolate, but that’s always my first choice. These cupcakes presented more firsts for me: the first time I made churros, the first time I made dulce de leche, and the first time I actually liked cream cheese frosting. 1. 2.
Blue-Eyed Bakers - Blue Eyed Bakers - StumbleUpon 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.
Root Beer Float Cupcakes Awhile back I did one of the darnedest things. You may recall. I made this root beer float. And I’m still trying to decide if it was the best decision of my life, or the catalyst to having nightmares when I envision warm, sandy beaches and waves crashing along the shore. Along with bikinis. Root beer floats and bikinis don’t go together. Let me rephrase that. Even though root beer has never really tickled my fancy, I’ve developed something that some may call an… addiction. See that frosting up there? I’ll say it again in because I can’t really believe it either. Root beer frosting. Root. I don’t want to lead you astray, so I’m going to tell you a little secret. We’re friends right? The root beer flavor doesn’t come from just root beer. Then I tried some more. It was then that I caved. Contrary to what Mr. I made my way to the spice aisle and spied what I’ve longed to pick up in the past, but could never bring myself to shell out the $6 for: root beer concentrate. But enough about me. 1 egg
Cinnamon Toast&Rolls - Circle B Kitchen - Circle B Kitchen - StumbleUpon The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
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.