Easy Pumpkin Cheesecake Muffins. Coca-Cola Cupcakes. I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. Let’s take a look, shall we? 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. SELF-FROSTING NUTELLA CUPCAKES : Feistycook. When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°.
Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. . Dark Chocolate Guinness Cake with Bailey’s Buttercream. Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake.
I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. The perfect balance. Especially for breakfast. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting.
Update, March 2013: I added more powdered sugar to counterbalance all that butter. Update, March 2014: Want to learn how to serve this cake in a beer mug? Ingredients: For the buttercream: Method: Blarney Castle. Mmm. Forever. Recipe Index. 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. I used a large cupcake pan to bake my cupcakes, however, these can be made with any flavor batter or size pan. 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. Yummy Goodness! I hope everyone has a fabulous weekend ~ Happy Friday ! Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. Recipe. 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. Which is really, really easy to do. 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. Preheat oven to 350 degrees. Line muffin tin with cupcake papers and set aside.
Food Librarian. Chocolate-Caramel-Banana Upside-Down Cake The upside-down cake is a big favorite of mine. After the Bundt, of course. And no worries...I'm not going to make 30 days of upside-down cakes. Because people who do that kind of thing are just crazy. Chocolate.Caramel.Bananas.Perfect! This is from the cookbook, Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman.
Some brown sugar and butter is heated to make caramel. After baking, let it sit for 5 minutes and then flip onto your serving tray. I want to try David Lebovitz's Banana-Chocolate Chip Upside Down Cake next! Chocolate-Caramel-Banana Upside-Down CakeClick here for printable recipeAdapted from Cake Keeper Cakes by Lauren Chattman (2009), page 58.
Topping:1 stick butter3/4 c light brown sugar3 ripe bananas, cut into 1/4-inch slices(I thought the caramel was a little too much. 1. Buttermilk Spice Cake with Pear Compote and Crème Fraîche Recipe at Epicurious. For pear compote: Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled. For buttermilk spice cake: Preheat oven to 350°F. Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cut around pan sides to loosen cake.
. * A brown, star-shaped seedpod that’s available in the spice section of some supermarkets and at specialty foods stores and Asian markets. ** Available at most supermarkets and at specialty foods stores. Test-kitchen tip: Grind the star anise pods in a spice mill, then strain through a fine sieve. Nutritional analysis provided by Bon Appétit. Upper Midwest Gourmet » Banana Nutella Muffins: Another Delipaste Recipe.
Now, don’t those look delicious? You agree, you say? Well here is the recipe. Ingredients: 2 cups all purpose flour 3/4 tsp baking soda 1/2 tsp salt 1/2 cup granulated sugar 1/2 cup brown sugar (packed) 1/4 cup butter, softened 1 1/2 cups ripe banana, mashed (2-3 bananas) 2 large eggs 1/3 cup plain yogurt 1 tsp vanilla extract 1/3 cup Fabbri Nocciola E Cacao delipaste (Nutella flavor) Directions: Preheat oven at 350 degrees 1) Combine softened butter and granulated and brown sugars in large bowl. 2) Mix in mashed bananas 3) Sift in 1 cup of flour along with salt and baking powder. 4) Now mix in wet ingredients including: eggs, yogurt and vanilla 5) Mix in another cup of flour. 6) Finally, add delipaste. 7) Add mix into greased muffin pan or pan liners.
Bake for 18-22 min. or until toothpick comes out clean. Yield: 12 muffins. Summer Recipe: No-Bake Strawberry Icebox Cake | Apartment Therapy The Kitchn. See this? This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put off. It only takes a few ingredients, and it doesn't even involve turning on the oven. I am a huge fan of icebox cakes (I even wrote a book about them!).
Icebox cakes are layered desserts that usually involve custard or whipped cream sandwiched between graham crackers or wafer cookies. As they sit in the refrigerator for a few hours or overnight, these elements slowly merge into a moist, creamy cake texture that is reminiscent of an eclair or a much fancier meringue dacquoise. Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard. We recently gave you a basic formula for making a no-bake cake out of graham crackers, whipped cream, and any fruit. . → Read More: How To Make a No-Bake Icebox Cake If you like icebox cakes, I'd love to share my book with you. . → Buy Faith's Book! Chocolate peanut butter cake. Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate.
Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. Chocolate with coffee. Chocolate with hazelnut cream. Chocolate with Oreos. Chocolate cheesecake with brownie chunks. What, can you sense a theme or something? This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake.
Because did I mention the chocolate cake? You might be noticing a recurring theme here this summer, but what can I say? If you like baking cakes, especially celebration cakes, you really want to get this book. But here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl. Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake This cake is INTENSE. 1. 2. 3. 4. 5. 1. 2.
Cupcake Rampage: Hummingbird Cakes. I know what you’re thinking: Hummingbird cake? WTF? That’s okay, I’d never heard of it, either. You could call this the third leg of a twisted Triple Crown of Southern-style baking, following the Kentucky Derby day mint julep cupcakes and the beloved red velvet ones before that. To carry the analogy further, if red velvet is Man o’ War, and mint juleps are Secretariat, then hummingbird cake would be Seabiscuit. Get it? Hummingbird cake is another creation peculiar to the Deep South with an even more convoluted and obscure history. What all this has to do with a cake, no one seems to know. Vegan Hummingbird Cupcakes I adapted and veganized this recipe from the original that appeared in Southern Living. Dry Team: 1 cup unbleached all-purpose flour1/4 cup pastry flour1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon salt Wet Team: Plus: 1/2 cup pecans, finely chopped Preheat the oven to 350° F.
In a large bowl, sift together the flours, baking soda, cinnamon, and salt; set aside. Wow-'Em Ways to Decorate Cupcakes. Chocolate Nutella Cupcakes. Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. Hey, remember when I said I’d be posting healthy recipes in July? These cupcakes were made in honor of my 300th Facebook fan, Rachel. I took the “better than sex” chocolate cupcakes (think moist, very chocolatey cake) and topped them with my own Nutella buttercream.
Thank you to all my fans, subscribers, supporters, and readers. Recipe: “Better than Sex” Chocolate Nutella Cupcakes Makes 15-16 cupcakes Edited to add: some people rave about this recipe, yet some have issues with them deflating. 1/2 C butter, room temperature1 1/4 C sugar2 large eggs, room temperature3/4 C flour1/2 t baking powder1/4 t baking soda1/4 t salt1/2 C unsweetened cocoa powder1/2 C milk1 t vanilla Preheat oven to 350°F.
In a mixing bowl, beat butter until softened and smooth. Nutella Buttercream Beat butter until smooth. Bake It in a Cake • Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream. This has been, hands down, the most popular Bake It in a Cupcake creation to date. That’s not very surprising when you consider that pumpkin pie is the second most popular pie in America. To save time, you can make the miniature pies up to 2 days in advance — just store them in the refrigerator until you’re ready to make the cupcakes. The pies can also be prepared quickly with premade pie crust—as I’ve said, there’s no shame in taking shortcuts. Though they sound like the perfect Thanksgiving dessert (and they are), I’ve done plenty of research and am happy to confirm that they taste just as good at any time of year.
Makes 24 cupcakes Pumpkin Pies1 (16-ounce) batch pie crust dough (your favorite recipe or store-bought, enough to make 2 one crust pies)1 (15-ounce) can pumpkin pie filling, made as directed on the can Decoration½ cup granulated sugar, for garnish2 teaspoons ground cinnamon, for garnish 1. 2. 3. 4. 5. 6. Baker’s Tip Can’t find cinnamon baking chips at your local market?