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.
Self-frosting Nutella Cupcakes Cupcakes are an easy sell. Add Nutella, and they’re a hit. Best of all, swirling the Nutella directly into the white batter before baking creates swirly, chocolatey tops that have no need for frosting – saving you a step. And if you have kids who like to lick the frosting off their cupcakes and leave a sticky stump, the Nutella is baked right in. The batter is thick – it needs to be about the same consistency as the Nutella so that you can swirl the two together easily. The resulting cupcakes are dense and moist, and easy to take on picnics or to other events that call for transporting them – without frosting, it’s easier to bring them with you without risk of an icing mess. NOTE: In response to the comments below that the cupcakes were coming out dry, I’ve reworked this recipe. More on Babble: 10 Tasty Mug Cakes You Can Make in Just MinutesOut of the Campfire into the Oven: S’mores PieChocolate Chip Cookie Dough DipTwo Minute Mug Brownie2 Minute Chocolate and Salted Caramel Mug Cake
Caramel Apple Pie Cupcakes 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. “Hrmmm. Maybe…”, I said. 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
Red Velvet Pancakes - ThatsSoYummy.com I think I like you! Yea… I really do… I think I really, really like you! I think I like you so much that I’m gonna share a recipe that will just knock your socks off. Red Velvet Pancakes! Red Velvet Pancakes! Red Velvet Pancakes!!! Did you get that?!?! I thought it would be a great idea for those who love breakfast or at least pancakes as much as I do to incorporate one of the most yummiest desserts ever. Oh and let me let you in on another secret… you can make these for breakfast, lunch or even dinner **gasp**… we had ours for dinner! So I leave you now with only this… I think I really, really like you! Red Velvet Pancakes with chocolate chips Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 6 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 2 large eggs 1-1/2 cups buttermilk 1/2 cup sour cream 2 teaspoons red food coloring 4 teaspoons vanilla extract 1/2 cup chocolate chips (doesn’t matter what kind you use) Directions Enjoy!
Lemon Raspberry Cupcakes Lemon Raspberry Cupcakes How cute are these cupcakes? They’re summery and pretty, and I smile every time I look at them. I made these lemon raspberry cupcakes for a wedding a few weeks ago and from what I heard, they were a big hit! The cupcakes themselves are slightly denser than the typical light and airy cake you might be used to. Colorful swirled cupcakes With as many ways as there are to decorate cupcakes, they can be really boring if you just slap some plain icing on them. I like to make them fun and interesting, and one of my favorite ways to do that is with colorful, swirled icing. Rather than mix food coloring into the icing, I use it to paint the decorator bag, creating a result so crazy and cool that you won’t believe you got it from such a simple technique. Let me show you how! Gather the supplies The first things you’ll need, of course, are cupcakes and icing! Select the colors The best part about this technique is that you can choose any colors you want and can customize it to the occasion. You’ll be painting from 4 to 6 stripes of color for your icing, but you can repeat colors, so you really only need at least 2 different colors (up to 6 max). Paint the bags Okay, now for the actual technique! Now use the paint brush to paint stripes of color on the inside of the bag, starting at the tip and going up about 3-4 inches. The results
Lemon Cheesecake Cupcakes : Cafe Fernando – Food Blog - cheesecake recipe - lemon - lemon cheesecake - lemon cheesecake recipe - Cheesecake September 01st, 2009 | Category: Cheesecake, Muffins and Cupcakes Why haven’t I thought of this before? Individual servings of creamy and tangy lemon cheesecake. But most importantly, why haven’t I seen these before? Someone must have discovered cheesecake cupcakes decades ago, right? Has the time come? Or is it just about turning the right page (or clicking the right link) at the right time? When I saw the individual cheesecakes recipe in delicious. magazine’s June 2009 issue, I didn’t just mark the page and continued reading. The beauty of this recipe is that you don’t need to go through the process of a water bath, which is quite scary especially for cheesecake virgins. Believe me, it is very hard to screw up with this recipe. I love it when I get to salvage leftovers from a previous baking adventure. OK, all the time. Thanks to this lemon cheesecake cupcakes, there opened some space to be filled in my freezer. If you liked this recipe, then you’ll definitely like these, too: Filling:
Red Velvet Brownies with White Chocolate Buttercream For the past three weeks I’ve been craving a yellow butter cake with vanilla Swiss meringue buttercream frosting. This post obviously isn’t about that cake. It’s about these Red Velvet Brownies with White Chocolate Frosting that I nearly had to wipe the drool off of my keyboard from when I came across the recipe. I’ve only made one other red velvet recipe in my lifetime and I had forgotten about the destructive power of red food coloring so be prepared to go slowly when it comes time to add it in. [9.2.11 Update] Note: I’ve edited the bake time of the recipe below to better reflect the comments people have left about the brownies being undercooked at 30 minutes. Red Velvet Brownies with White Chocolate Buttercream Frosting Ingredients For the brownies: For the white chocolate buttercream frosting: Instructions To make the brownies: Preheat the oven to 350 degrees F. Source
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
Blueberry Recipes & Videos continued from above But the best part about blueberries is that although they are great for eating out of hand, they are also delicious in our baking. Heat turns blueberries wonderfully soft and sweet. Some recipes featured below leave the blueberries uncooked. So, with these recipes as a guide, enjoy this lovely berry during the Summer months. Sources: Davidson, Alan and Knox, Charlotte. Davidson, Alan. Harrison, S.G., Masefield, G.B., and Wallis, M. Kitchen, Leanne. Oreo and Peanut Butter Brownie Cakes Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter 1. 2. Makes 12 servings Enjoy! Other recipes you may enjoy...