Saturday, August 8, 2009

Strawberry Angel Food Cupcakes




Ingredients:

one package Betty Crocker angel food cake mix
1 1/4 C cold water
whipped cream
sliced strawberries
sugar for garnish

Pre-heat oven to 350 and put rack in middle of oven. Beat cake mix and cold water in metal bowl on low speed 30 seconds, then medium speed one minute.
Slice strawberries lengthwise into several sections.
Put liners in cupcake tins, and put enough batter in each cupcake to cover bottom of mold. place one or two slices of strawberry into each mold. finish filling to 3/4 full with batter.
Place cupcakes into oven and heat 25-30 minutes, until batter starts to turn golden on top.
remove from pans and cool. When fully cooled, frost with whipped cream. Place one slice of strawberry on top and garnish with sugar.
makes about 30 cupcakes, store in refrigerator for best taste.

Wednesday, April 1, 2009

Chocolate Coffee Cakes


2 C flour
1 t salt
1 t baking powder
2 t baking soda
3/4 C unsweetened cocoa powder
2 C sugar
1 C oil
1 C hot coffee (I use a chocolate flavored coffee)
1 C milk
2 eggs
1 t vanilla
sift together dry ingredients, then add oil, coffee, and milk. mix at med speed for 2 minutes. add eggs and vanilla, beat 2 more minutes. mixture will be really thin, but its super easy to pour it into the cupcake tins that way. i use a ladle! it will fill about 30 cupcakes at 2/3 full.
bake at 325 for about 30 minutes. jiggle the pan when you pull them out, or poke them, if the wobble too much or dont spring back into shape, put them back in a while longer.
i used white whipped icing on half and dark chocolate icing on the others.
super moist!!

Sunday, February 8, 2009

Banana sour cream cupcakes

1 pkg yellow cake mix
3 eggs
1 c mashed ripe bananas (about 3)
1 c sour cream
1/4 c oil
1 8 oz package cream cheese, softened
1 stick (1/2 c) butter, softened
1 pkg (16 oz or about 4 c) powdered sugar
1 c walnut peices, finely chopped

Directions:
heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened. beat on medium 2 minutes.
Bake 18-22 minutes or until toothpick comes out clean.
beat cream cheese and butter with mixer on medium until blended. gradually add sugar, beat well after each addition.
frost cupcakes, then top with walnut peices.

Saturday, February 7, 2009

Cream Filled Cupcakes

3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

For filling:
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Kiss Kiss Cupcakes



3 1/3 cups all-purpose flour
2 cups sugar
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
30 milk chocolate candy kisses, unwrapped
1 (16 ounce) container fudge frosting

DIRECTIONS
In a bowl, combine the flour, sugar, cocoa, baking soda and salt; mix well. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients; mix well.
Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy.
Bake at 375 degrees F. for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Chocolate CandyCane Cupcakes

5 squares Baker's semi sweet chocolate, divided
1 pkg (2 layer size) chocolate cake mix
1 pkg (3.9 oz) chocolate pudding mix
4 eggs
1 c sour cream
1/2 c oil
1/2 c water
6 small candy canes, crushed
1 tub cool whip, thawed

heat oven to 350. chop 4 chocolate squares, set aside. beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low until moistened. beat med speed 2 min. stir in chopped chocolate and 2 T candy. spoon into about 30 cupcake tins.
bake 20 to 30 min. frost with cool whip. melt remaining chocolate and drizzle over cupcakes. sprinkle with more candy cane dust if desired.

Banana Cupcake with Caramel Buttercream frosting

3 c sifted flour
1 1/2 t baking soda
3/4 t baking powder
3/4 t salt
1 t ground cinnamon
6 oz (1 1/2 sticks) unsalted butter, softened
1 1/2 c packed light brown sugar
3 eggs
4 bananas, mashed, plus sliced bananas for garnish
3/4 c buttermilk
1/2 t vanilla extract
1 c chopped pecans

oven at 350. cream butter and sugar with mixer until fluffy. add eggs one at a time mixing after each. reduce speed to low, and add remaining wet ingredients (bananas, buttercream, vanilla) add dry ingredients, except pecans, in 3 sections, mixing well after each. stir in pecans. cook cupcakes about 20 minutes.

Buttercream Frosting:

1 c plus 2 T sugar
1/4 c water
1/4 c heavy cream
12 oz (3 sticks) unsalted butter, softened
4 large egg whites, room temperature
1 t vanilla extract

bring 1/2 c plus 2 T sugar and the water to a boil in saucepan. wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. cook, undisturbed, until caramel is dark amber. remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. let cool and frost cupcakes.

Cinnamon Mocha Cupcakes

1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
14 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons 1% buttermilk
1 cup prepared chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water

DIRECTIONS
In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.
Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes

Tuesday, January 27, 2009

Milano Cupcakes

for cake-
2 1/2 C flour
2 1/2 t baking powder
1/2 t salt
2/3 c butter
1 3/4 c sugar
1 1/2 t vanilla
2 eggs
1 1/4 c milk

for icing-
1 c sugar
1/3 c evaporated milk
1/4 c unsweetened cocoa powder
1/4 c shortening
2 T butter
1 t vanilla extract

oven 375.
combine flour, baking powder, and salt. set aside.
in large bowl beat butter with electric mixer on med speed 30 seconds. add sugar and vanilla, and beat until combined. add eggs one at a time mixing in between each. add milk then dry flour mix. beat until everything is combined well.
pour into cupcake tins and bake 18-22 min.

for icing, place sugar, evap milk, cocoa, and shortening into a saucepan. bring to a boil, stirring contantly. stir and boil one minute more. remove from heat, add butter and vanilla. beat with electric mixer until it starts to cool and get thick, but is still pourable. pour onto cupcakes, letting it drip down the sides if desired. Let them finish cooling before eating.

They taste exactly like Milano cookies!

Monday, January 26, 2009

Upcoming Cupcakes

Banana Pudding Cupcakes

Double Chocolate Mint

Chocolate Cherry Chip

Red Velvet

Raspberry Peach White Chocolate

Ebony and Ivory

Caramel Cream

Magnolia Manor Cakes

Friday, January 23, 2009

Valentine Cupcakes


Valentine's Day Cupcakes
Ingredients:
For Cakes-
1 box Pillsbury white cake
1 C water
1/3 C oil
3 eggs
1/3 C red sprinkles
For Icing-
1 container vanilla frosting
few drops red food coloring
sprinkles (red or white)
For Filling-
1 box Jello french vanilla pudding
2 C cold milk
Special Tools-
cupcake tins, wrappers
Icing bag and tip, filler tip
Preheat oven to 350.
Mix all cake ingredients but sprinkes, blend on low until fully mixed. Stir in red sprinkles.
Fill cupcake tins with about 2 Tbsp of cake mix. Bake 18-22 minutes.
Let cool 5-10 minutes. While cooling, mix milk and pudding mix, whisk for about 2 minutes, then let rest until set.
Fill your icing bag with a filler tip on it with pudding. Insert into center of cupcakes, and fill, they will expand, and will gently push the tip out when filled.
After they have all been filled and cooled, mix a few drops of red food coloring to your vanilla frosting to make it pink. Put your icing tip onto your icing bag, fill, and ice your cupcakes. Decorate with sprinkles.

Saturday, January 17, 2009

Chocolate Mint Chip Cupcakes



Ingredients:

For Cupcakes-

One box Duncan Hines super moist chocolate cake mix

1 1/3 C water

1/3 C oil

3 eggs

For Filling-

Jello chocolate mint chip pudding

2 C cold milk

one container chocolate frosting

Special tools:

cupcake tin and papers

frosting bag with filler and frosting tips

preheat oven to 350. Mix all cake ingredients, then fill cake tins with 2 heaping tablespoons of mix. Bake in oven about 20 minutes. Set aside and let cool 15 minutes.

In a new bowl, mix pudding powder and milk. stir until well blended, and let set 5 minutes. Fill your icing bag with pudding, and insert filler tip into center of cooled cupcakes. Dont push hard, it will spring back at you as cupcake fills with pudding.

When cupcakes are completely cool, wash out icing bag (or get a new one) and put on the icing tip. Ice cupcakes.

I also put green sprinkles on mine to bring out alittle bit of the 'mintiness."

Sunday, January 11, 2009

Cherry Cheese (Cup)Cakes


Cherry Cheese (Cup)Cakes



Ingredients:

For Cakes-

1 1/4 C water
1/3 C oil
3 eggs


Pudding-
1 package Jello cheesecake pudding
2 C cold milk


Frosting-
1 container Cherry Frosting

will also need 1 small jar of maraschino cherries


Special Tools-

Icing bag and filler tip plus icing tip





Preheat oven to 350.

In a large bowl, mix together cake mix, water, oil, and eggs.

Line cupcake tins with papers and put one large tablespoon of batter into each tin. Place one whole maraschino cherry into center of cupcake, and finish filling with batter up to 2/3 full. Bake 18-22 min or until starting to turn golden on edges.


In a seperate bowl, combine pudding mix and cold milk. whisk until thickened, and let stand 5 minutes to set.


When cupcakes are done, pull out of tin and let cool on counter for 15 minutes. Fill an icing bag with a filler tip with pudding. Inject center of cupcakes with cheesecake pudding. Dont push hard, the tip will push out once the cupcake is filled. Fill each cupcake, then let them finish cooling completely.


Fill a new icing bag with a decorator tip with cherry frosting, and frost each cupcake. Slice marachino cherries in half and put one half on top of each cake.


Enjoy!

























 
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