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Items tagged "cupcakes":

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    Blender Cupcakes

    Ingredients

    • 1 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 cup granulated white sugar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup hot water
    • 1/2 cup canola oil
    • 1 large egg
    • 1 1/2 teaspoons vanilla extract

    Procedure

    1. Preheat oven to 375°F. Line 12 regular-sized muffin tin with paper or foil liners.

    2. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until smooth and well-blended, stopping to scrape down the sides once or twice.

    3. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.

    4. Transfer to rack to cool for about 10 minutes, and then carefully remove cupcakes from the pan and set them on the rack to cool completely before frosting.

    Tips:

    *Pictured above— Emergency Blender Cupcakes baked in foil wrappers- easily slip out and can be placed into ice cream cones for a fun birthday treat. Swirl frosting on top. Drizzle with Smucker’s Magic Shell, sprinkles and top with a red gummy bear.

    Tags

    #recipes#food#dessert#cupcakes

    Info

    posted by:
    full-on-love
    date:
    Aug 21, 2012 (a Tuesday)
    time:
    12:24:00 (9 months ago)

    Notes

    There are 3 notes on this item.

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    Chocolate Espresso Cupcakes with Frangelico Frosting

    Ingredients

    (Makes approximately 40 cupcakes)

    • 2 shots espresso with 1-3/4 cups hot water (Americano), or substitute 2 cups hot strong coffee 
    • 1 cup unsweetened cocoa powder 
    • 2-3/4 cups all-purpose flour (11-1/4 ounces) 
    • 2 teaspoons baking soda 
    • 3/4 teaspoon baking powder 
    • 1/2 salt 
    • 1 cup (2 sticks) unsalted butter, softened 
    • 1 cup sugar 
    • 2 cups brown sugar 
    • 1 tablespoon vanilla extract 
    • 4 eggs

    Procedure

    1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a small bowl, mix cocoa powder and Americano/coffee until it looks like a smooth chocolate sauce; set aside to cool. In a large bowl or stand mixer, cream butter and sugars until nice and fluffy. Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes. Add chocolate-coffee sauce mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.

    2. Fill each muffin cup until 2/3 full. Bake about 25 minutes. Cool in pan for 5 minutes before removing and allow to cool on a wire rack. Frost each cupcake with a heap of Frangelico chocolate ganache.  

    Frangelico Ganache

    • 16 ounces high-quality semi-sweet chocolate, chopped into small pieces 
    • 1-1/2 cups heavy cream 
    • 6 tablespoons Frangelico hazelnut liqueur

    In a small saucepan, bring heavy cream to a boil and immediately turn heat off.  Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Frangelico liqueur and allow ganache to cool.  

    Tags

    #chocolate#espresso#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Aug 21, 2012 (a Tuesday)
    time:
    12:10:19 (9 months ago)

    Notes

    There are 7 notes on this item.

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    Cookie Dough Cupcakes

    Ingredients

    (11 cupcakes)

    • 1/2 cup unsalted butter 
    • 1 1/2 cups cake flour, not self-rising
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 egg whites
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • 1/2 cup whole milk

    Procedure

    1. Melt butter over medium-heat in a small skillet or heavy-bottomed pot.
    2. Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes).  The butter will first boil with big bubbles (it’s not done then).  Then, the bubbles will get smaller and the whole thing will look more brown (that’s when it’s done). 
    3. Remove butter from heat and cool to room temperature.
    4. In a small mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
    5. In medium-sized bowl, whip egg whites until light and frothy.
    6. Slowly mix sugar into the egg whites.
    7. Mix cooled browned butter and vanilla into the wet mixture.
    8. Alternately mix dry ingredients and milk into the wet mixture.
    9. Fill cupcake liners 3/4 full.
    10. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.

    Raw Cookie Dough 

    • 2 C all-purpose flour
    • 1/2 t salt
    • 3/4 C unsalted butter, melted
    • 1 C packed brown sugar
    • 1/2 C white sugar
    • 1 T vanilla extract
    • 4 T milk
    • Any amount of any mix-in you’d like - I used cacao nibs, but chocolate chips, nuts, or fruit would all work.

    Procedure

    1. Mix all ingredients in a big bowl. That’s it!

    Cookie Dough Icing

    1. To make the cookie dough frosting, mix one cup of raw cookie dough with one half cup of heavy cream. It tastes just like cookie dough, but spreads perfectly!

    Tags

    #cookie dough#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Aug 5, 2012 (a Sunday)
    time:
    9:19:23 (9 months ago)

    Notes

    There are 20 notes on this item.

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    Chocoate Rose topped Chocolate Chip Cupcakes

    Ingredients

    Vanilla Chocolate Chip Cupcakes:

    • 1 package yellow or white cake mix
    • 1 package instant vanilla pudding mix
    • 1 cup sour cream
    • 1 cup vegetable oil
    • 1 tablespoon vanilla extract
    • 4 eggs
    • 1/2 cup warm water
    • 2 cups semisweet chocolate chips (dust these in flour to keep them from sinking to the bottom of the cupcake)
    Procedure
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, mix together the cake and pudding mix, sour cream, oil, vanilla extract, eggs, and water. Stir in the chocolate chips and pour batter into 24 lined muffin cups.
    3. Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

    Very Vanilla Frosting:

    • 2 sticks of butter, softened
    • 6 cups powdered sugar
    • pinch of salt
    • 3 tablespoons vanilla extract
    • 2 -4 tablespoons milk

    Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

    Chocolate Buttercream Frosting:

    • 1/2 cup butter, softened
    • 3 1/2 cups confectioner’s sugar
    • 6 tablespoons cocoa powder
    • 2 ounces unsweetened chocolate, melted
    • 1 teaspoon vanilla extract
    • 4 -6 tablespoons milk

    Cream the butter on medium speed until it is very light in texture. Add the confectioner’s sugar, cocoa powder, melted chocolate, and vanilla extract and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium, with the mixer running, add the milk one tablespoon at a time until you reach the desired consistency.

    Chocolate Roses:
    • Green/Blue food coloring
    1/2 cup of white chocolate, melted
    Transfer your melted chocolate into a plastic sandwich bag; cut the tip of the corner of the bag. Pipe your chocolate into the shape of a rose (or any other shape) onto wax paper, let harden completely before transferring to cupcakes. 

    Tags

    #chocolate#chip#cupcakes#roses#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Jul 9, 2012 (a Monday)
    time:
    12:56:00 (10 months ago)

    Notes

    There are 10 notes on this item.

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    Chocolate Oreo Cupcakes with Cookies and Cream Frosting

    Ingredients

    • 1 package chocolate cake mix
    • 1 package instant chocolate pudding mix
    • 1 cup sour cream
    • 1 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 4 eggs
    • 1/2 cup warm water
    • 2 cups chopped Oreo Cookies (approximately 24 cookies)

    Procedure

    1. Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners.
    2. In a large bowl, mix together the cake and pudding mix, sour cream, oil, vanilla extract, eggs, and water. Gently stir in the Oreos and divide batter into 24 lined muffin cups.
    3. Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.
    Cookies and Cream Frosting:
    • 1 stick unsalted butter, room temperature
    • 8 ounces cream cheese, room temperature
    • 3 cups powdered sugar
    • 12 Oreo cookies, finely chopped
    • 1 teaspoon pure vanilla extract
    • pinch of salt
    Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. Frost cupcakes as desired. Store any remaining frosting in the fridge.

    Tags

    #oreos#cookies#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Jul 9, 2012 (a Monday)
    time:
    12:47:00 (10 months ago)

    Notes

    There are 19 notes on this item.

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    German Chocolate Cupcakes

    Ingredients

    • 1 package chocolate cake mix 
    • 1 package instant chocolate pudding mix 
    • 1 cup sour cream 
    • 1 cup vegetable oil 
    • 1 teaspoon vanilla extract 
    • 4 eggs 
    • 1 tablespoon instant espresso dissolved in 1/2 cup warm water 

    Procedure

    Preheat oven to 350 degrees Fahrenheit. 

    In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water. 

    Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before topping. Once cool, pipe outline of Chocolate Buttercream. Spoon Coconut Pecan Frosting in the center of each cupcake. 

    Coconut Pecan Frosting:

    • 3 large egg yolks 
    • 1 can (12 ounces) evaporated milk 
    • 1 1/4 cups packed light-brown sugar 
    • 1 1/2 sticks unsalted butter, cut into small pieces and brought to room temperature 
    • 1 teaspoon vanilla extract 
    • 1/4 teaspoon salt 
    • 2 2/3 cups sweetened flaked coconut 
    • 1 1/2 cups pecans, toasted and coarsely chopped 

    Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 -15 minutes. Pour through a fine sieve into a bowl. 

    Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using. 

    Chocolate Buttercream Frosting:

    • 1/2 cup butter, softened 
    • 3 1/2 cups confectioner’s sugar 
    • 6 tablespoons cocoa powder 
    • 2 ounces unsweetened chocolate, melted 
    • 1 teaspoon vanilla extract 
    • 4 -6 tablespoons milk 

    Cream the butter on medium speed until it is very light in texture. Add the confectioner’s sugar, cocoa powder, melted chocolate, and vanilla extract and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium, with the mixer running, add the milk one tablespoon at a time until you reach the desired consistency. 

    Tags

    #german chocolate#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Jul 9, 2012 (a Monday)
    time:
    12:44:50 (10 months ago)

    Notes

    There are 8 notes on this item.

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    Magical Stuffed Cupcakes

    Ingredients

    (18 cupcakes)

    • 1 (18.25-ounce) package white cake mix, prepared according to package directions
    • 3/4 cup rainbow sprinkles
    • 1 (4-serving-size) package instant vanilla pudding
    • 1 1/2 cups milk
    • 1 1/2 cups frozen whipped topping, thawed
    • 18 maraschino cherries
    • Decorative sugar crystals for garnish
    Procedure
    1. Preheat oven to 350 degrees F. Coat 18 cupcake tins with cooking spray.
    2. Stir sprinkles into batter and spoon evenly into prepared tins. Bake according to package directions; let cool. 
    3. Meanwhile, in a medium bowl, whisk pudding and milk 2 minutes, or until thickened.
    4. When cupcakes are completely cooled, turn upside down on a serving platter. Using a knife, make 2 cuts halfway through each cupcake, forming an “X.” Open up cupcakes a bit and evenly spoon pudding into each cupcake. Top each with a dollop of whipped topping, a cherry, and a sprinkle of decorative sugar. Serve, or cover and chill until ready to serve.

    Tags

    #stuffed#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Jul 2, 2012 (a Monday)
    time:
    10:14:18 (10 months ago)

    Notes

    There are 4 notes on this item.

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    After-school Cupcakes

    Ingredients

    • 1 (18.25-ounce) package chocolate cake mix, batter prepared according to package directions
    • 1 (8-ounce) package cream cheese, softened
    • 1/4 cup sugar
    • 1 egg
    • 1 cup (6 ounces) butterscotch chips
    • 1/2 cup chopped walnuts
    • 1 (16-ounce) container cream cheese frosting

    Procedure

    1. Preheat the oven to 350ºF.
    2. Spoon the prepared batter equally into 24 muffin cups that have been lined with paper baking cups, filling each cup three-quarters full.
    3. In a medium bowl, beat the cream cheese, sugar, and egg until fluffy. Stir in the butterscotch chips and walnuts until well mixed. Spoon a heaping teaspoon of the cream cheese mixture into the center of the batter in each cup.
    4. Bake for 15 to 20 minutes, or until a wooden toothpick inserted in the cupcakes comes out clean. Allow to cool completely, then frost with the cream cheese frosting. Serve, or cover loosely until ready to serve.

    Tags

    #afterschool#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Jul 2, 2012 (a Monday)
    time:
    10:10:12 (10 months ago)

    Notes

    There are 1 notes on this item.

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    Banana Cupcakes

    Ingredients

    • 1/2 c. butter
    • 1 c. sugar
    • 1 c. mashed bananas
    • 1 egg, beaten
    • 1 1/2 c. flour
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1 tsp. vanilla

    Procedure

    Mix above ingredients, fill muffin tins (lined with cupcake liners) 1/3 to 1/2 full. Bake at 350 degrees for 15 to 20 minutes.

    Tags

    #banana#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Jun 29, 2012 (a Friday)
    time:
    9:41:59 (10 months ago)

    Notes

    There are 18 notes on this item.

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    Margarita Cupcakes

    Ingredients

    • 1 pkg. orange cake mix
    • 1 small pkg. instant vanilla pudding mix
    • 4 eggs
    • 1/2 cup vegetable oil
    • 2/3 cup water
    • 1/4 cup lemon juice
    • 1/4 cup tequila
    • 2 tbsp. triple sec liqueur

    FROSTING:

    • 1 pkg. prepared vanilla frosting
    • milk (thin to desired consistency for spreading), (adding 1 tsp. at a time)
    • 1 tbsp. tequila
    • 2 tbsp. triple sec liquer
    • 1 tbsp.. fresh lime juice
    • 1 tsp. fresh lime zest (do not include bitter white rind)

    Procedure

    In a large bowl, combine all cupcake ingredients. Beat for 2 minutes. Place cupcake papers in cupcake tin and fill each with batter, about 2/3 full. (For easier pouring, add batter to container with spout such as measuring cup.)

    Bake cupcakes for 17-20 minutes until slightly moist, as tested with toothpick. Cool cupcakes in tin about 10-15 minutes, until completely cool, before frosting.

    FROSTING: Cream together package of frosting along with milk until creamy, adding 1 teaspoon at time for desired frosting consistency. Add remaining ingredients and beat another minute. To decorate, place frosting in plastic freezer bag or decorating bag. If using decorating bag, frost with large star tip.

    Tags

    #margarita#cupcakes#recipes#food#dessert

    Info

    posted by:
    full-on-love
    date:
    Jun 25, 2012 (a Monday)
    time:
    10:41:21 (11 months ago)

    Notes

    There are 20 notes on this item.

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