Easter Bunny Cupcakes!

 

Easter's on it's way!!!  I actually found this picture in an old file from 2009!  It's the first time I attempted to make "fancy" cupcakes and they turned out pretty good!  I remember the bunnies whiskers being a pain in the butt!!

Strawberry Rhubarb Cupcakes with Strawberry Rhubarb Cream Topping

Oh. So. Tasty.

I planted rhubarb about four years ago . . . and this is the first year we got enough to actually pick!!!  It wasn't much, (only 2 cups all said and done) but it's something!  I was so excited to use it!!!  Tonight is our very last Wednesday Night Small Group. . . so I used my VERY special Rhubarb to make special treats!

STRAWBERRY RHUBARB CUPCAKES WITH STRAWBERRY RHUBARB CREAM TOPPING

CUPCAKES
24 Vanilla Cupcakes (Whatever recipe you like best.)

STRAWBERRY RHUBARB FILLING
2 cups chopped strawberries
2 cups chopped rhubarb
2/3 cup sugar
2 Tbsp flour

Combine all ingredients together in a saucepan and cook over medium heat until thickened.  Cool COMPLETELY.  Cut out centers of cupcakes, and scoop filling inside. (Reserve 1/2 cup filing to fold into cream topping)

STRAWBERRY RHUBARB CREAM TOPPING
1 8oz brick cream cheese
3/4 cup sugar
2 cups heavy whipping cream
1 Tbsp vanilla extract

Whip together the cream cheese and sugar, until smooth, creamy, and fluffy.  This takes a while.  In another bowl, beat cream until stiff peaks form.  Fold the cream into the cream cheese mixture.  Now fold the leftover Strawberry Rhubarb Filling into the cream topping.  Scoop BIG mounds of cream on top of each cupcake!  Enjoy!

 Check out that DELICIOUS filling oozing out beneath that sweet light cream!  So good.  Just the right amount of tartness with just the right amount of sweetness!

Lemon Drop Cupcakes!

Had someone place a cupcake order and told me to make whatever flavor I want!  Well, with all this snow, I decided to go for a more summery/sunny option!  LEMON!  These are pucker-up delicious!!!  Just the right amount of sweet and tart, and oh so lemony. . .and as an added bonus:  I used a cake mix!  What can I say, I was in a hurry and I just doctored it up a bit!  

Lemon Drop Cupcakes!

CAKE: 
1 box White Cake Mix
1 cup lemonade
zest of two lemons
juice of two lemons
1/3 cup oil
4 egg whites

1.  Mix together lemonade, lemon juice, lemon zest, oil, and egg whites.

2.  Stir in cake mix until thoroughly incorporated.

3.  Scoop batter into 24 cupcake liners and bake at 350 for about 22 minutes.  Cool Completely.

LEMON BUTTERCREAM:
1 cup butter
1/4 cup shortening
2 tsp vanilla extract
5-6 cups powdered sugar
zest from one lemon
juice from two lemons
milk (enough to get desired consistency)

1.  Cream together butter and shortening.

2.  Slowly add in about half the powdered sugar.

3.  Mix in lemon zest, and lemon juice and whip the daylights out of it!

4.  This last part is all about your taste:  add in however much more powdered sugar or milk to get the desired taste or consistency you like.  I like my buttercreams a bit fluffy and airy so I whip it a lot, and use most of the sugar.  I usually add enough milk to make it light!

5.  Tint with food coloring if you wish, and frost cupcakes!

Monster Cookie Dough Cupcakes!

Who doesn't love Monster Cookies?  It's the best of  all things baked. . .chocolate, peanut butter, creamy, crunchy, delicious!  I found a recipe for something similar to this on the "Something Swanky" blog and had to give it a try!!!  I used her exact recipe for the cake portion. . .but made my own frosting.   

They are amazing. . . especially if you're really looking for that peanut butter flavor!  When I was done making these there was about a cup of leftover Cookie Dough Frosting. . .and I had to throw it away.  Because I knew. . .that if left in a container in the refrigerator, that stuff didn't stand a chance!  Sure, I could have put it in the fridge and walked away. . . for about five minutes. . .but I'd be back.  And so would my kids.  As if having 30 of these babies sitting on my kitchen counter isn't tempting enough, the last thing I need is a giant container of "leftover goodness" calling my name from the fridge!  As I was throwing it away, it was like watching a horror movie in slow motion.  All three of my kids came at me crying :

"""NNNNNnnnnnnooooooooOOOoo!!!!!!!!  Don't do it!!!!!  We'll eeaaatttt ittttt!!!!!"  

That's my worry exactly!  You can pace yourself and eat just one cupcake. . . but given the opportunity to grab a spoon and go for it, there's just no stopping! 

These sweet little cakes will be brought to my church small group tonight, and hopefully devoured! 


Monster Cookie Dough Cupcakes!

Peanut Butter Chocolate Chip Cake:
1/2 cup butter
1 cup peanut butter
2 cups sugar
4 eggs
2 1/2 tsp baking powder
3 cups flour
2/3 cup milk
1 cup mini chocolate chips

1.  Cream together butter, peanut butter, and sugar. 

2.  Add in eggs one at a time until well incorporated. 

3.  Mix together your flour and baking powder.  Add it alternately with the milk. 

4.  Stir in chocolate chips. 

5.  Scoop into cupcake liners (this batch makes about 30 cupcakes) and bake at 350 for about 25 minutes or until cake springs back when touched.  Cool Completely and frost!

Monster Cookie Dough Frosting:
8 oz. Cream Cheese, softened
1/2 c. Butter, softened
3/4 c. Peanut Butter
3 1/2 c. Powdered Sugar (even more if you really want it thick)
1/2 cup Brown Sugar
1/2 cup Flour
1 Tbsp. Vanilla
Milk (enough to get desired consistency) 
2 c. Oats (more or less depending on desired texture)
1 cup Mini Chocolate Chips
1 cup Mini Reese's Pieces
1 cup Mini M&M's

1.  Cream together the cream cheese, butter, and peanut  butter.

2.   Add in the powdered sugar, brown sugar, and flour.  Mixture will be thick! 

3.  Mix in vanilla, and add enough milk to get desired consistency.  (I like mine right between cookie dough and frosting!) 

4.  Mix in oats and candies and top each cupcake with a big old scoop of "cookie dough!"

Mint Hot Chocolate Cupcakes

CHOCOLATE MINT CUPCAKES:
1 box of dark chocolate cake mix
3 eggs
1/3 cup melted butter
1 1/4 cup strong coffee, cooled
1/2 tsp peppermint extract

1. Mix all ingredients together.

2. Divide among 24 paper lined cupcake tins.

3. Bake at 350 for about 18 minutes.

4. Cool completely then dip tops of cupcakes into ganache.

5. Top with a dollop of Winter White Whipped Icing, marshmallows, and a candy cane!


CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
1 to 1 1/2 cups chocolate chips
2 Tbsp butter

1. Scald cream over medium heat.

2. In a large glass bowl, pour cream over chocolate chips.

3. Whisk until chocolate chips are melted and creamy.

4. Add in butter, and stir gently until melted.

5. Cool until slightly thickened and dip tops of cupcakes into ganache.

6. Let the ganache set on cupcakes, and dip a second time for a thick glossy finish.


WHIPPED WINTER ICING:
3 heaping Tbsp of flour
3/4 cup milk
1/2 cup butter
1/2 cup shortening
2 Tbsp vanilla extract
1 3/4 cup granulated sugar

1. In a saucepan, whisk together flour and milk.

2. Cook over medium heat until thickened.

3. Remove from heat and cool completely.

4. Transfer flour/milk mixture to large mixing bowl.

5. Cream together with it the butter, shortening, and vanilla.

6. This is where it gets to be time comsuming: You have to add the sugar, 1 Tbsp at a time, mixing on high, between each addition. If you do not mix long enough, your icing will have a gritty sugary consistency. If you do mix long enough, your icing will be very fluffy and creamy.

7. Pipe dollops on top of cupcake, and top with a candy cane and Peppermint Marshmallows!

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

CUPCAKE:
1/4 cup butter
1/4 cup shortening
2 eggs
1 1/2 cup sugar
1 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 cup buttermilk
1/2 cup pumpkin puree
2 cups flour

1. Cream together shortening and butter until light and fluffy.

2. Add in eggs, one at a time, making sure to mix well after each egg.

3. Add in cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda.

4. Stir in flour and pumpkin until incorporated.

5. Mix in buttermilk and vanilla.

6. Put in a paper lined cupcake tin, and fill each 2/3 of the way full.

7. Bake at 350 for about 20 minutes or until toothpick inserted comes out clean.

8. Cool completely and frost with Cinnamon Cream Cheese Buttercream.


CINNAMON CREAM CHEESE BUTTERCREAM:
8oz brick of cream cheese
1 stick of butter, softened
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
7 cups powdered sugar
Few Tbsp of milk

1. Cream together the cream cheese and butter.

2. Add to the mixture the vanilla, cinnamon, and salt.

3. Slowly mix in powdered sugar and whip until light and fluffy.

4. Add in milk as needed to get the best buttercream consistency.

5. Frost cupcakes!

M&M Cookie Cupcakes

Simply heavenly. This chocolate cake recipe is the best out there. It makes about 36 cupcakes, but they go fast!!! I'm not even kidding, I could drink this batter. My mouth is literally watering thinking about it right now.

The frosting, well, it tastes like cookie dough. Need I say more?

And the cookies are perfectly fluffy. This one's a keeper folks.

M&M Cookie Cupcakes

CUPCAKES:
1 cup softened butter
3 cups packed brown sugar
4 eggs
3 tsp vanilla extract
3 cups flour
3/4 cup dark chocolate cocoa
3 tsp baking soda
1 1/2 cups strongly brewed coffee, cool
1 1/3 cups sour cream

1. Cream together butter and brown sugar and vanilla.

2. Add in eggs, one at a time.

3. Stir in vanilla.

4. In a separate bowl combine flour, cocoa, and baking soda.

5. Add dry ingredients to creamed ingredients alternately with coffee and sour cream.

6. Scoop into a muffin pan lined with cupcake papers, mostly full.

7. Bake at 350 for about 18 to 20 minutes or until set.


COOKIE DOUGH BUTTERCREAM:
3 stickes butter, room temp
3/4 cup light brown sugar
3 1/2 cups powder sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla extract

1. Combine butter, brown sugar, and powdered sugar in a mixing bowl.

2. Beat on high speed until whipped and fluffy.

3. Slowly add in flour and salt.

4. Mix in milk and vanilla, and whip a few more minutes.

5. Top with a cookie!

M&M MINI's COOKIES:
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large bag of M&M's

1. Preheat oven to 350°F.

2. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

3. Slowly add in flour, baking soda and salt.

4. Scoop dough by the Tbsp. I use a Pampered Chef Small Scoop.

5. Roll dough in M&M's to cover the top and sides of dough ball. Place, M&M side up, on a baking sheet.

6. Bake 9 to 10 minutes or until edges are lightly browned and centers are still soft. Do not overbake.

7. Cool, and top cupcakes!

Heath Cupcakes

I have a little bit of guilt over this recipe. Dave LOVES Heath and anything Heath related. I don't. He had been asking me to make him a Heath cupcake for quite sometime, but I never did.

Then, one day, my friend Jenny asked me to make cupcakes for her husband's birthday. We go to church every Wednesday night, and every Wednesday night I bring cupcakes. I love doing it. It's a fun little way to say "Thank You" to all the people who take care of my kids when I go to my class. Her husband is one of those people.

So I just couldn't decide what kind of cupcakes to make. I wanted to bring a kind that I hadn't brought before. I called Jenny and asked her what Troy's favorite candy was. She said Heath. So there you have it. My husband asks for it and I don't even attempt. . .my friend asks for it for her husband. . .and I make them. Hence: guilt.

I will say, they were a real crowd pleaser and everyone loved them. . . my poor husband included.


Heath Cupcakes

CUPCAKE:
1 box chocolate cake mix
1 cup sugar
3/4 cup flour
1/4 cup Hershey's Dark Cocoa powder
3/4 tsp salt
3 eggs
1 1/3 cups strong brewed, cooled coffee
2 Tbsp vegetable oil
1 cup sour cream
1 tsp vanilla extract

1. Mix together cake mix with all the dry ingredients.

2. Add in all the rest of the ingredients and mix until incorporated.

3. Scoop into cupcake tin 2/3 full.

4. Bake at 350 for about 20 minutes.

5. Cool completely, and pipe caramel filling into the center.

6. Top with buttercream and roll in Heath!

FILLING:
Brace Yourself: I just use T. Marzetti's Caramel Dip for apples. No home-made tricks here. I like it because it's thick and gooey. It stays where you pipe it instead of soaking into the cake like homemade caramel, and it tastes just as good!

SALTED CARAMEL BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
6 cups powdered sugar
1/2 cup T. Marzetti's Caramel Dip
1/4 tsp salt
Few Tbsp milk
2 bags of crushed Heath Bits

1. Cream together the butter and shortening.

2. Add in sugar and caramel dip.

3. Add in salt and milk and whip until light and fluffy.

4. Add more milk or sugar to get desired consistency.

5. Pipe on top of cupcakes, and then roll in Heath Bar Bits.

Banana Split Cupcakes

I LOVE banana cake. You just can't go wrong. It's good with everything. Throw some chocolate buttercream on top and it's perfect. Not a chocolate fan? That's fine, goes amazingly well with Cream Cheese Buttercream too. Don't like that either? Give this a try!!! It's a Banana Split Cupcake!

We got invited to a friends house for a get together after church one Sunday this summer, and these cupcakes had everyone "oohing and aaahhhing."

Banana Split Cupcakes

BANANA CUPCAKES:
2 1/4 cup flour
1 1/2 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed super-ripe banana
3/4 cup buttermilk
1/2 cup shortening
1 tsp vanilla
2 eggs
1. In a mixing bowl, beat together flour, sugar, powder, soda, and salt.
2. Add to that mixture the banana, buttermilk, shortening, and vanilla.

3. Add eggs in and mix until combined.

4. Scoop into muffin tins about 2/3 full and bake at 350 for about 20 to 25 minutes.

5. Cool cupcakes and dip tops in chocolate ganache. Let the ganache set until stiff.

6. Pipe strawberry buttercream on top of ganache, and drizzle with remaining ganache.


CHOCOLATE GANACHE:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)
2 cups heavy whipping cream

1. Place the chopped chocolate into a medium-sized bowl.

2. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.

3. Pour the cream over the chocolate and let stand for 30 seconds or so.

4. Stir until mixture is smooth.

5. Use as is for glazing.

FRESH STRAWBERRY BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
6 cups powdered sugar
1/2 cup fresh strawberry puree

1. Beat together butter and shortening.

2. Add in about half of the powdered sugar.

3. Mix in strawberry puree. (I just blend fresh strawberries with 1 tsp of lemon juice until liquified.)

4. Add in the rest of the powdered sugar.

5. Beat buttercream to desired consistency. At this point you can add more sugar or puree if too thick or thin.

6. Frost cupcakes.

Peaches and Cream Cupcakes

Well, I was on quite the peach kick this summer. I bought peaches by the case at Sam's Club. They were always so good! I have never purchased so many peaches, however, in late July I went to Sam's to do the usual bi-weekly grocery shopping and the smell of fresh peaches was everywhere. By the time I hit the produce section, I was in desperate need of peaches. They fresh, fruity, sweet, fragrant smell was so good.

I bought a case.

Then the next week. . .I bought another.

Came back a third time. . .and bought another.

It was probably the third or fourth time I purchased peaches that I finally decided I needed to make a peach cupcake. (Which I am just now posting because - let's face it - I got lazy once school started.)

I went in search of the perfect recipe and found a few that sounded good. As usual a tweaked and changed them, and came up with what I have here. NOTE: This recipe DOES NOT use any eggs! The vinegar reacts the same way eggs do, making the cake light and fluffy. Weird huh. . .science. . .I tell ya.

I guess I better tell you before you decide to make them, that they were not as "peachy" as I had hoped for. I really wanted that fresh, juicy, sweet, peach taste to come through, and after trying several recipes, I decided that if you want a juicy peach. . .just eat a peach. If you want a cupcake that tastes slightly peachy. . .make these!

CUPCAKES:
2-2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1/2 cup fresh peach puree
1/2 cup high quality peach preserves
½ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup water
2 tablespoons vinegar

1. Mix together all dry ingredients.

2. Add to they dry mixture the peach puree, peach preserves, oil, vanilla, water, and vinegar.

3. Fill muffin tin's 2/3 full of cake batter and bake at 350 for about 20 minutes.

4. Once cooled, fill and frost!

PEACH CREAM FILLNG:
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar
3 Tbsp peach preserves

1. Dump all this stuff in a bowl and beat the heck out of it on high! (If my opinion, this is the tastiest part of the cupcake!)

2. Put Peach Cream Filling in a pastry bag fitted with a small tip, and pipe directly into the top of the cupcake, filling until the top of the cupcake begins to crack.

PEACH BUTTERCREAM:
1/2 cup butter
1/4 cup shortening
6 cups powdered sugar
1/4 cup peach preserves
Milk to thin if needed.

1. Whip together butter, shortening, and powdered sugar.

2. Add in peach preserves.

3. Whip on high, until light and fluffy. You may need to add some cream or milk to help with consistency. Pipe on top of cupcakes, and enjoy!

Peanut Butter Banana Cupcakes

Well. . .here's another recipe that started with a favorite flavor combo. Made Peanut Butter and Banana sandwiches for lunch. I like to add a drizzle of honey to my sandwich so it's just messy and tasty! My kids like it too, but due to the "no peanuts" rule at school, I can't pack it in their lunch. Instead they enjoy it as a treat at home.

I have a pile of 9 bananas, ripe as can be, setting on the counter and need to use them. So here we are, Peanut Butter Banana Caramel Cupcakes! I've never made them before, but think they turned out fantastic!

Peanut Butter Banana Cupcakes

CUPCAKES:
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter, very soft
1/4 cup creamy peanut butter
2 large eggs
1 cup ripe banana, mashed (2 large)

1. Cream together butter, peanut butter, and sugar until light and fluffy.

2. Add in eggs one at a time.

3. Mix in mashed bananas.

4. Sift in flour, baking powder, and salt.

5. Stir until combined.

6. Scoop into paper lined cupcake pan.

7. Bake at 350 for 20 to 25 minutes.


PEANUT BUTTER BUTTERCREAM:
1/2 cup butter
1/2 cup peanut butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
2 or 3 Tbsp milk

1. Prepare cupcakes and let cool completely.

2. Mix together butter, peanut butter, powdered sugar, and vanilla.

3. Stir in milk.

4. Whip frosting till it's light and fluffy.

Reese's Peanut Butter Cookie Cupcakes

So a few months back, for my brother-in-law's birthday, I created the Snickerdoodle Cupcake. It was a hit. A new fave of most who tried it. So going with that theme, I decided to create a whole line of "Cookie Jar" Cupcakes! The Peanut Butter cookie is one of my husband's favorite cookies, so this one was a must try. I went with a chocolate cake . . .because everyone knows that chocolate and peanut butter go hand in hand!

Reese's Peanut Butter Cookie Cupcakes

CUPCAKES:
1 cup softened butter
3 cups packed brown sugar
4 eggs
3 tsp vanilla extract
3 cups flour
3/4 cup dark chocolate cocoa
3 tsp baking soda
1 1/2 cups strongly brewed coffee, cool
1 1/3 cups sour cream

1. Cream together butter and brown sugar and vanilla.

2. Add in eggs, one at a time.

3. Stir in vanilla.

4. In a separate bowl combine flour, cocoa, and baking soda.

5. Add dry ingredients to creamed ingredients alternately with coffee and sour cream.

6. Scoop into a muffin pan lined with cupcake papers, mostly full.

7. Bake at 350 for about 18 to 20 minutes or until set.


PEANUT BUTTER BUTTERCREAM:
1/2 cup butter
1/2 cup peanut butter
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
2 or 3 Tbsp milk


1. Prepare cupcakes and let cool completely.

2. Mix together butter, peanut butter, powdered sugar, and vanilla.

3. Stir in milk.

4. Whip frosting till it's light and fluffy.

5. Pipe onto cupcakes and top with a cookie!


REESE'S PEANUT BUTTER COOKIES:
3/4 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp baking soda
1/2 tsp vanilla extract
1/2 cup butter
3/4 cup peanut butter (I recommend Jif or Reese's. . .In my ipinion it's the BEST!)
1/2 tsp salt
1 3/4 cups flour

1. Cream together brown sugar, white sugar, and butter.

2. Add peanut butter.

3. Add in egg and mix until combined.

4. Mix in baking soda, salt, and vanilla.

5. Mix in flour until combined.

6. Roll balls in sugar, and then press criss-cross with fork.

7. Bake at 350 for 10 minutes or until cookies are puffy and slightly browned.

8. Top cupcakes!

Vanilla Almond Sugar Cookie Cupcakes

Vanilla Almond Sugar Cookie Cupcakes!

VANILLA ALMOND CAKE: 1 box white cake mix (Duncan Hines super moist is best, and yes that’s not what’s in my photo)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract

1. Mix together all the dry ingredients.

2. Add in eg whites, water, oil, vanilla, and almond extract.

3. Fold in sour cream.

4. Scoop into paper lined muffin pan, and bake at 350 for about 15 minutes or until toothpick inserted comes out clean.

5. Frost and top with sugar cookie!


VANILLA ALMOND BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
1 1/2 tsp vanilla extract
1 1/2 tsp  almond extract
6 cups powdered sugar 1/4 cup milk

1. Beat together butter and shortening.

2. Add in about half of the powdered sugar.

3. Mix in vanilla and almond extracts and half the milk.

4. Add in the rest of the powdered sugar, followed by the rest of the milk.

5. Beat buttercream to desired consistency. At this point you can add more sugar or milk if too thick or thin.

6. Frost Cupcake and Top with a Vanilla Almond Sugar Cookie.


VANILLA ALMOND SUGAR COOKIES:
1 cup shortening
1 1/2 cups sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs
1/2 tsp salt
2 tsp baking powder
2 3/4 cup flour
Additional sugar for rolling cookies in

1. Cream together shortening and sugar until light and fluffy.

2. Add eggs in one at a time, beating well after each addition.

3. Continue to beat until fluffy and lemony color.

4. Add in extracts and salt.

5. Sift together powder and flour.

6. Roll into 1" balls and roll in sugar.

7. Bake at 350 for about 11 minutes.

Carrot Cake

Carrot Cake

2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 cups finely shredded or ground carrots
1 cup oil
4 eggs

1. Mix together flour, sugar, baking powder, baking soda, and spices.

2. Stir in carrots.

3. Mix in oil and eggs and stir until well combined.

4. Scoop into paper lined muffin pan. (Should get about 32 cupcakes.)

5. Bake at 350 for about 20 minutes.

6. Cool, and frost with Cream Cheese Buttercream


Cream Cheese Buttercream:

1 8oz pkg cream cheese
1 stick butter
1 Tbsp vanilla extract
1 bag of powdered sugar
1/4 cup of milk

1. Mix together the cream cheese and butter.

2. Add in vanilla extract.

3. Slowly mix in all the powdered sugar until combined. Mixture will be thick.

4. Drizzle in milk and continue mixing on high. (You may add more milk to get a thinner consistency.)

5. Frost cupcakes!

Snickerdoodle Cupcakes

I made these cupcakes for Dave's brother Steve's birthday party. I'm not the hugest fan of cinnamon flavored things, but Dave and most of his family are. I thought that these were something different and unique, and ended up being SUPER GOOD!

We celebrated his birthday at a bar and there were quite a few people there, all who tried and ate more than one of these! I had someone from a local radio station come up and tell me they were "Heaven in her mouth." So the next time you're craving something cinnamony. . .MAKE THESE!

CUPCAKES:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

1. Preheat oven to 350 degrees.

2. Line standard muffin tins with paper liners.

3. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

4. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

6. Beat in vanilla. Reduce speed to low.

7. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

8. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

9. Transfer tins to wire racks to cool completely before removing cupcakes.

10. Frost with Cinnamon Cream Cheese Buttercream and Decorate with Snickerdoodle Cookies.

CINNAMON CREAM CHEESE BUTTERCREAM:

1 8oz brick of cream cheese

1 stick of butter

1 tbsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

7 cups powdered sugar

Milk

1. Cream together cream cheese and butter.

2. Add in vanilla, cinnamon, and salt.

3. Slowly mix in powdered sugar and thin with a Tbsp or so of milk. You can add more sugar if it's too runny.

4. Whip on high speed until light and fluffy.

SNICKERDOODLE COOKIES:

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

1. Preheat the oven to 400 degrees.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside.

3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar.

4. Beat on medium speed until light and fluffy, about 2 minutes.

5. Scrape down sides of bowl. Add eggs, and beat to combine.

6. Add dry ingredients, and beat to combine.

7. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.

8. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar.

9. Place about 2 inches apart on the prepared baking sheets.

10. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.

Gabby's Birthday Cupcakes

How cute are these? They're a classic Vanilla Cake with a Sweet Vanilla Buttercream Frosting! I made them for a friend's daughters birthday! She loved them!

Triple Chocolate Cupcakes

Triple Chocolate Cupcakes:
1 cup softened butter
3 cups packed brown sugar
4 eggs
3 tsp vanilla extract
3 cups flour
3/4 cup dark chocolate cocoa
3 tsp baking soda
1 1/2 cups strongly brewed coffee, cool
1 1/3 cups sour cream

1. Cream together butter and brown sugar and vanilla.

2. Add in eggs, one at a time.

3. Stir in vanilla.

4. In a separate bowl combine flour, cocoa, and baking soda.

5. Add dry ingredients to creamed ingredients alternately with coffee and sour cream.

6. Scoop into a muffin pan lined with cupcake papers, mostly full.

7. Bake at 350 for about 18 to 20 minutes or until set.

8. Cool and Frost!

Old-Fashioned Chocolate Frosting:
16 ounces semisweet chocolate, finely chopped
8 Tbs unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream

1. Melt Chocolate in microwave until smooth.

2. Meanwhile, heat butter in small saucepan over medium-low heat until melted.

3. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.

4. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.

5. Place bowl in refrigerator and cool until thickened.

6. Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.

Garden Party Cupcakes

Garden Party Cupcakes

How cute are these? I mean seriously? Adorable! They are so pretty! A really good friend of mine recommended me to a friend of hers and that friend wanted cupcakes. I asked her what the theme of the party was and she said it was a flower garden party. Everything was pink. I thought of these cupcakes right away and had to make them.
She needed 24 cupcakes. They were VERY time consuming to make, but so darn cute! I don't see myself making too many of these, but on rare occasions, I'll make them again. My sister in law thought red ones would be pretty for Christmas and look like poinsettias. I may have to do that.
The petals are made of mini marshmallows, cut on the diagaonal, and dipped in colored sugar. It took me 22 marshmallows per cupcake to make these! And if you don't work fast enough, the marshmallows dry out. Now once the marshmallows are on the cupcake, they stay nice and soft because of the moisture in the buttercream.
All said and done, these are a HUGE pain in the rear end to make, but well worth the effort!

Toasted Coconut Cream Cupcakes

Toasted Coconut Cream Cupcakes

Makes about 2 dozen cupcakes
CUPCAKES:
2 cups sugar
1 cup butter
4 eggs
3 tsp vanilla extract
3 cups flour
3 1/2 tsp baking powder
1 cup coconut milk (full fat)

1. Cream together butter and sugar.

2. Add in eggs one at a time, beating well after each addition.

3. Mix in vanilla.

4. Sift together flour and baking powder.

5. Add dry mixture alternately with coconut milk.

6. Scoop into muffin papers and bake at 350 for about 14 minutes or until slightly browned on top.

7. Cool completely before filling.

TOASTED COCONUT CREAM FILLING:
1 1/2 cups heavy whipping cream
1/4 cup coconut milk
2/3 cup sugar
2 tsp vanilla
1/2 cup butter
1 1/2 Tbsp corn starch
1 1/2 Tbsp water
2 cups toasted coconut

1. In a saucepan, combine the cream, coconut milk, sugar, vanilla, and butter.

2. Cook over medium heat until sugar is dissolved.

3. In a small bowl, whisk together the corn starch and water.

4. Add corn starch mixture to cream mixture and bring to a simmer.

5. Cook over medium heat stirring constantly for 10 minutes until thickened.

6. Fold in toasted coconut.

7. Chill in the refrigerator until cold.

8. This step can be made the day before.

9. Using a pastry bag fitted with a large round tip, fill cupcakes.

10. I usually fill from the top, and squeeze bag until the cupcake top cracks.

11. Frost with vanilla buttercream and roll in toasted coconut.

VANILLA BUTTERCREAM FROSTING:
1/2 cup softened butter
1/2 cup shortening
1 Tbsp vanilla extract
8 cups powdered sugar
about 1/4 cup milk

1. Whip together all ingredients until light and fluffy.

2. Add milk only a little at a time so that frosting isn't too runny.

3. If so, just add in a bit more sugar.

Double Berry Cupcakes

Double Berry Cupcakes
Makes 30 cupcakes

STRAWBERRY CUPCAKES:
1 cup butter
2 cups sugar
4 eggs
1 3oz pkg. of strawberry jello
2 3/4 cup flour
3 tsp. baking powder
1 tsp vanilla
1 tsp almond extract
1/2 cup strawberry puree
1 cup milk

1. Cream together butter, sugar, and jello until light and fluffy.

2. Add eggs, one at a time beating well after each addition.

3. Mix in the vanilla and almond.

4. Sift together the flour and baking powder.

5. Add flour mixture alternately with milk.

6. Stir in strawberry puree.

7. Scoop into cupcake pan lined with papers and bake at 350 for about 15 to 18 minutes.

8. Top with Blackberry Buttercream.

BLACKBERRY BUTTERCREAM:
1/2 cup butter
1/2 cup shortening
6 to 7 cups powdered sugar
1/2 cup blackberry puree

1. Mix together the butter and shortening.

2. Add in about half of the powdered sugar and beat until fluffy.

3. Add in the blackberry puree.

4. Mix in the rest of the powdered sugar.

5. Add in more puree to perfect the consistency of your frosting.