Amish Friendship Bread Cupcakes

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:

• 1 pkg. active dry yeast
• 1/4 cup warm water (110°F)
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 cup warm milk (110°F)

Directions:

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

Amish Friendship Bread

• Do not use any type of metal spoon or bowl for mixing.
• Do not refrigerate!
• If air fills up the bag, let it out!!!
• It is normal for the batter to rise, bubble, and ferment.

Day 1

• Do nothing. This is the day you received the batter.

Day 2-5

• Mush (massage) the bag.

Day 6

• Add 1 cup flour, 1 cup sugar, and 1 cup milk to the bag and then mush.

Day 7-9

• Mush the bag

Day 10

1. Pour the entire contents of the bag into a large non-metallic bowl.
2. Add 1 ½ cups flour, 1 ½ cups sugar, and 1 ½ cups milk.
3. Measure out four separate batters of 1 cup each into 1 gallon Ziploc bags. Keep a starter for yourself and give the other three to friends along with a copy of this recipe.
4. Preheat oven to 325°.
5. To the remaining batter in the bowl (about 2 cups batter) add

• 3 eggs
• 1 cup oil (or ½ cup oil & ½ cup applesauce)
• ½ cup milk
• ½ cup sugar
• 2 tsp cinnamon
• ½ tsp vanilla
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 cups flour
• 1 large box instant vanilla pudding

6. Grease two large loaf pans.
7. Pour the batter evenly into loaf pans. Sprinkle the top with cinnamon sugar.
8. Bake for 60-70 minutes. Cool until bread loosens from the pan.

Variations

• I used a small box of French vanilla pudding, and it worked fine. You can also use different flavors of pudding.
• The internet is a great source for different recipes to use the starter.
• To bake as muffins/cupcakes, fill 24 muffin cups 2/3 full. Bake for 20 minutes at 325°.

Cream Cheese Pumpkin Cupcakes

It is starting to feel like fall and I am craving pumpkin. Pretty much pumpkin anything, but I am pretty sure these cupcakes will fit the bill.

Ingredients

• 2 1/4 c. flour, sift before measuring
• 1 T. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3/4 t. cinnamon
• 1/2 t. ginger
• 1/2 t. nutmeg
• 1/2 c. butter, softened
• 1 1/3 c. sugar
• 2 eggs, beaten
• 1 c. canned pumpkin
• 3/4 c. milk

1. Preheat oven to 350 degrees. Line cupcake pans with liners (this makes about 18). In a large bowl, sift dry ingredients together and set aside.

2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in pumpkin.

3. Alternate stirring in the dry ingredients and the milk, beginning and ending with dry ingredients. Scrape down the bowl and stir until blended. Spoon into liners and bake for 20-25 minutes.

4. Frost with Cream Cheese Frosting.

Creamy Key Lime Frosting

All I can say is "yum!"

Ingredients

• 1 (14-oz) can sweetened condensed milk
• 2 tsps grated key lime peel (or regular lime peel)
• 1/2 cup key lime juice (or regular lime juice)
• 1 1/2 cups whipping cream

Stir together milk, lime peel, and lime juice in a small bowl; set aside. Beat whipping cream in chilled bowl with electric mixer on high speed until soft peaks form. Fold milk/lime mixture unto whip cream until just blended.

Key Lime Cream Cupcakes

Yep, another key lime cupcake recipe for you! I may have mentioned before that I am allergic to key limes, but this recipe works just as well with regular limes (which is good, because I really love the lime-y flavor!)

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 pkg butter recipe yellow cake mix (18.25 oz)
• 1/2 cup butter, softened
• 2 tbsp grated key lime peel (or regular lime peel)
• 3 eggs
• Creamy Key Lime Frosting

1. Heat oven to 350°. Line muffin cups with paper baking liners. Mix cracker crumbs, sugar, and melted butter in medium bowl. Place approx 1 tablespoon crumb mixture in the bottom of each paper liner. Press down.
2. Add enough water to line juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel, and eggs in a large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter equally between muffin cups.
   
3. Bake for 18-22 minutes or until top springs back when lightly touched. Cool completely. Frost with Creamy Key Lime Frosting.
   

Mmmm...S'Mores

I was completely inspired by Eating Suburbia's S'More Cupcakes. It really got me to thinking about the flavors of chocolate and marshmallow together, which is really a great flavor combination (remember the chocolate marshmallow cupcakes?). The basics of a S'more are graham crackers, chocolate, and marshmallows.

Ingredients
Graham Base:
2 cups graham cracker crumbs (or about 15 crushed crackers)
1/2 cup butter, melted

Cake:
Hershey's "Perfectly Chocolate" Chocolate Cupcake batter

Marshmallows:
Marshmallow Fluff

Directions:

1. Preheat oven to 350°. Line muffin pan with paper baking cups.
   
2. Mix together graham cracker crumbs and melted butter. Place about 1 tablespoon crust mix in bottom of baking cups. Smoosh to a crust-like consistency.
3. Mix up Hershey's "Perfectly Chocolate" Chocolate Cupcake batter. Fill muffin cups about 2/3 full. Top with another tablespoon of graham cracker crust mix.
4. Place in oven and bake for 22-25 minutes, or until top springs back when lightly touched. Remove from muffin pan and cool completely.
   
5. Place Marshmallow Fluff in a piping bag. Pipe onto the top of cupcakes. Using a brulee torch, toast the tops of the marshmallow for that awesome campfire look. If you don't have a brulee torch, place under a broiler until golden and toasty looking. Yum!
   

Hershey's "Perfectly Chocolate" Chocolate Cupcakes

These are really incredible little cakes. Just the perfect amount of chocolate. And also perfect for those S'More cupcakes as well. Enjoy!

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Line 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 22 to 25 minutes. Cool completely. Frost.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Sour Peach Frosting

This frosting tastes strikingly similar to those sour peach gummy rings in the grocery store. Mmmmm....

Ingredients

• 1 box (3 oz) peach flavored gelatin
• 1/4 cup water + 2 teaspoons water
• 4 1/2 cups powdered sugar
• 1/2 cup butter
• 2 teaspoons fresh lemon juice
• red and yellow food colors

1. In a 2-cup microwaveable bowl, stir peach gelatin into 1/4 cup water. Microwave on high 1 minute 30 seconds, stirring 2-3 times to dissolve gelatin.
2. In a large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and additional water until frosting is thick but spreadable.
   
3. Add 2 drops of red food coloring in one side of bowl and and 2 drops of yellow food coloring in other side of bowl. Swirl frosting together until barely marbled.
   
4. Frost your cupcakes.

Sour Peach Cupcakes

My daughter loves the sour peach gummy rings from the grocery store. From the bulk section. She is kind of addicted to them. Mmmmm...

These cupcakes kind of emulate that flavor. Sour peach, in the form of a cupcake.

Ingredients

• 1 box (18.25 oz) white cake mix
• 1 1/4 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (3 oz) peach flavored gelatin
• 24 sour peach gummy candy rings

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups. Place sour peach gummy candy in the bottom of each paper baking cup.
2. In a large bowl, beat cake mix, water, oil, eggs and peach gelatin with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes.
3. Divide batter between muffin cups.
   
4. Bake 18-22 minutes or until top springs back when lightly touched. Remove from pan and cool completely.
5. Frost with Sour Peach Frosting.
   

Cupcake Bouquet Revisited

In a previous post on cupcake bouquets, I posted a video showing how easy it is to make one. But now I've come across some extremely easy instructions from Reynolds (you know--the makers of that shiny silver stuff you cook with). These would make a beautiful centerpiece at a wedding or a shower.

You could decorate them with flowers to make it look even more like a bouquet:

Sprinkles Strawberry Cupcakes on The View

Strawberry cupcakes are yummy any time of year, but especially in the summer when strawberries are at the peak of flavor. I'm always up for a good cupcake recipe (especially strawberry!), so when I can get one from a professional, I know it's gonna be good! These cupcakes are out of this world good, so you should try them. Especially right now. When strawberries are fresh at the market. Yum!


Here are the ingredients:

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces unsalted butter
• 1 cup sugar
• 1 large egg
• 2 egg whites
• 1/4 cup milk
• 1/4 cup strawberries
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°. In a mixing bowl, stir together flour, baking powder, baking soda, and salt.
2. Cream together butter and sugar. On medium speed, add egg and egg whites. Mix until egg is incorporated into the butter/sugar mixture.
3. On low speed, add half of the dry ingredients. Mix until incorporated.
   
4. Add milk, strawberries, and vanilla extract to the batter. Mix on low speed until incorporated.
5. Add remaining dry ingredients. Incorporate into batter. Bake for18-22 minutes or until top springs back when lightly touched. Frost with Strawberry Frosting.
   

Chloe's Cupcakes

Proof that even an 11 year old can decorate cupcakes like a pro!

Waldorf Red, White and Blue Cupcakes

From Sue Doeden. These gems are perfect for the 4th of July. Not really chocolate--just a hint. More red, bit of tang from the buttermilk. Yum!

Ingredients

• 1 cup buttermilk, room temperature
• 1 teaspoon baking soda
• 1 1/2 cups butter, softened
• 1 1/2 cups sugar
• 2 large eggs, room temperature
• 1 tablespoon unsweetened cocoa powder
• 2 ounces red food coloring
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 2 1/2 cups cake flour
• 1 teaspoon salt

Frosting:

• 1 (8-ounce) package cream cheese, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla
• 1 cup heavy whipping cream
• 24 fresh blueberries

Preheat oven to 350 degrees. Line 24 cups of muffin tins with paper baking cups.

In a bowl or 2-cup glass measure, mix buttermilk and baking soda. Set aside. In large bowl of heavy-duty mixer, beat butter and sugar together until very light and fluffy, about 6 minutes. Use a rubber spatula to frequently scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition.

In a small bowl, mix cocoa powder with red food coloring, vinegar and vanilla extract. Add to butter-sugar mixture and blend well.

Sift flour and salt together. Add dry ingredients in small amounts (about ½ cup) to mixture in bowl, alternating with buttermilk-baking soda mixture. Begin and end with dry ingredients.

Spoon batter into lined tins, making each about 3/4 full. Bake in preheated 350-degree oven for about 20 minutes. A wooden pick inserted into the center of a cupcake should come out clean. The top will spring back when lightly touched with the tip of a finger.

Allow the cupcakes to cool in the tin for a few minutes, then transfer to wire racks to cool completely.

Make frosting by placing cream cheese in a large mixing bowl. Beat until smooth and creamy. Add powdered sugar, vanilla and heavy whipping cream. Beat on high speed until light and fluffy. Frosting should be firm enough to spread on cupcakes. Garnish each with a blueberry. Makes about 24 cupcakes.

Hello Cupcake!

This is the cutest book ever. There are a ton of ideas on decorating cupcakes in it! Here is a video from the author sharing some of her ideas as well:

Cupcake Bouquet

This is an easy, fun way to display your cupcakes or give them as gifts:

Wilton has a lot of cute products available to the general public, and they are designed for some fun decorating. Here is a fun video showing some of their waaaayyyy cool products, and some links to check them out on Amazon below that.

Cupcake Stuff!!

How to Decorate a SMOOOOOOOOTH Cupcake

From Stephanie. This is a great little video showing you how to make smooth frosted cupcakes, with a bit of sisterly fun thrown in.



Enjoy!

Summer Fun Cupcake Idea

Hi all! Now that school is almost out, I am trying to come up with fun ideas for keeping the kids occupied. I came across this video for cupcakes in an ice cream cone, and it's a bit different from what I've seen before. In the past I have seen the cake batter baked right into the ice cream cone, but this way allows you to keep your kitchen cool and still have fun:



Don't forget that you can buy undecorated cupcakes from your local bakery. This is a great idea if you don't have time to bake.

Red Velvet...YUM!!!

Oh, I know it's been a while. The problem is that it's hot. Really hot. Too hot to bake. We've been averaging between 100° and 110° here. But, I promise to try and share all things cupcake. And on cool or rainy days, I may even actually bake!

In the meantime, how about a video on Red Velvet Cupcakes from Cooking@Dish?


Enjoy!

Key Lime Cupcakes

I meant to post these for Mother's Day, but its been a kinda crazy week. I love key lime, but I am allergic to it, so these will have to be regular lime for me--but I am posting the key lime version for you.

This recipe is a Betty Crocker special...

Cupcakes:

• 1 box (18.25 oz) lemon cake mix
• 1 box (3 oz) lime gelatin
• 3/4 cup water
• 1/3 cup Key Lime juice (or just lime juice)
• 1/3 cup vegetable oil
• 3 eggs
• optional--2-3 drops green food coloring

Glaze:

• 1 cup powdered sugar
• 2-2 1/2 tbsp Key Lime juice (or just lime juice)

Frosting

• 1 (8oz) pkg cream cheese, softened
• 1/4 cup softened butter
• 1 tsp vanilla
• 3 1/2 cups powdered sugar
• Grated lime peel

1. Heat oven to 350°. Place paper baking cups in 24 muffin cups. In a large bowl, beat cake mix and gelatin with a stand or electric mixer on low speed for 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 2 minutes, scraping bowl as necessary. Divide evenly between muffin cups.
2. Bake 17-22 minutes or until top springs back when lightly touched. Remove from pan. With toothpick, pierce tops of cupcakes in several places.
3. In small bowl, mix 1 cup powdered sugar and enough lime juice that glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely.
4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes. Garnish with lime peel.
   

PB&J Cupcakes

It's been a busy weekend here at We Have Cupcakes. We've been making freezer jam, painting sample colors (we are repainting the outside!), and gardening (I can't wait to share my Zucchini Cupcake recipe with you!). And school is still in session, so of course we need cupcakes to stick in those school lunches. And let me tell you--there is nothing better to go with a PB&J sandwich (with fresh strawberry jam!) than a PB&J cupcake!

So, without further ado...

Ingredients

• 1 (18.25 oz) pkg white cake mix
• 1 (3 oz) pkg instant vanilla pudding
• 4 eggs
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1/4 cup water
• 1/4 cup creamy peanut butter
• 1 3/4 cups chopped peanut butter cookies
• 4 oz fresh strawberry freezer jam
• 8 oz frozen whipped topping*
  

1. Preheat oven to 350°. Place paper liners in 24 muffin cups.
2. In a large bowl, beat cake mix, pudding mix, eggs, milk, oil, water, and peanut butter with an electric or stand mixer at medium speed for about 2 minutes. Stir in chopped peanut butter cookies. Divide evenly between cupcake liners.
   
3. Bake 18-22 minutes, or until the top springs back when lightly touched. Remove from pan, cool completely.
4. Place frozen whipped topping into a medium bowl. Fold in strawberry jam. Frost cupcakes with this fresh, sweet concoction. Enjoy!
   

*I know it seems like the frozen whipped topping is a cop out--especially since I love fresh whipped cream...BUT! the frozen whipped topping holds up better with the strawberry jam folded in.

*Bonus Recipe--Strawberry Freezer Jam

Strawberries are coming into season, and I have been busy making jam. I prefer freezer jam because of the fresh taste of the strawberries...Yum, yum, yum!

Ingredients

• 2 cups crushed strawberries (about 2 small square baskets)
• 4 cups sugar
• 1 pkg powdered pectin
• 3/4 cup water

1. Combine crushed strawberries and sugar. Let sit for 10 minutes.


2. Combine pectin and water in a small saucepan. Bring to a full rolling boil over HIGH heat. Boil, stirring constantly, for 1 minute. Remove from heat.


3. Add cooked pectin to strawberry mixture. Stir until sugar is completely dissolved (about 3 minutes).
   


4. Ladle strawberry mixture into clean freezer containers (I used 8 oz Ziploc containers, but I have used jelly jars in the past), leaving 1/2-inch space (since things grow when frozen!). Apply lids and let jam stand in refrigerator until set (no longer than 24 hours). Freeze (make sure to leave 1 container in the fridge--we are going to use it for cupcakes!).


5. Enjoy! Yummy, yummy, yummy!
   

Update

I know you guys are anxiously awaiting the recipe for Candy Apple Cupcakes, and so have I--but I haven't had time to perfect this recipe yet...

I can't give you a recipe I haven't perfected, can I???

Anyway--As soon as I am satisfied with the recipe, I will share...I promise.

Great American Bake Sale | Hunger and Hope

What better way to help end world (and U.S.) Hunger than by participating in the Great American Bake Sale? Check out this post over at YumSugar and see how Duff Goldman and Sandra Lee are doing their part by building the largest cupcake ever.

You can help by hosting your own bake sale. Start with some of the excellent cupcakes on this site:

Cotton Candy Cupcakes
Honey-Do Cupcakes
Magnolia's Vanilla Cupcake
Root Beer Float Cupcakes
Pina Colada Cupcakes
Banana Split Cupcakes
Strawberry Cream Cheese Cupcakes

Enjoy!

Caramel Apple Cupcakes

Nothing says old-fashioned fair like a caramel covered apple. Oh, tasty--but kind of a mess to try and eat. This cupcake is a treat that gives you all the same flavors, but not so much of the mess!

Ingredients

• 1 cup unsweetened applesauce
• 2 cups cake or pastry flour
• 1/2 cup sugar
• 1 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup oil
• 1/4 cup apple juice
• 1 tsp vanilla
• 24 individual caramels
• Caramel Frosting

1. Preheat oven 350°. Place paper baking cups in 24 muffin cups.


2. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and stir to combine. Crack the eggs into a separate, medium sized bowl and beat with a fork to break up. Add the oil, apple juice, vanilla, and apple sauce to the eggs and mix to combine. Combine the wet and dry ingredients until all ingredients come together.


3. Fill baking cups about 2/3 full with batter. Place unwrapped caramel in center of batter, pushing down so that is in the middle of the batter.
   


4. Bake for 20-22 minutes, or until top springs back when lightly touched. Remove from pan; cool completely. Frost with Caramel Frosting.
   

Apology!

Hi all! I'm sorry you haven't heard from me in a while. I had the flu. And a really yucky form of it at that. I am feeling better though, and ready to start with the cupcakes again. I will post in a bit the first of my remaining fair inspired cupcakes. Yum!
Whitney

Car Bomb Cupcakes?

I am sorry to say that I am still sick, but in the interest of cupcakes, I am looking out for you. While 'researching' on the internet, I came across these Car Bomb Cupcakes, that sound absolutely wonderful. I am too sick to have actually baked, so we're just going to have to trust my instincts and say YUM!!!

Excerpt from the blog:

Folklore says that if you order an Irish Car Bomb in an Irish bar, you’ll either be greeted with a smile and a drink or a black eye, so proceed at your own risk. The way the drink is made (I figure the black eye is self-explanatory) is that a shot glass with a mix of Baileys Irish Cream and Jameson’s Irish whiskey is dropped into a three-quarters full pint of Guinness and the insane person who brought this upon themselves it must chug this whole foaming mess down quickly. Before it curdles. Hey, don’t look at me — I don’t think I have ever been wasted enough to invent something so utterly brilliant.

Head on over and try them out. And make sure you leave a comment with your results!

Sorry!

Well, everyone at my house has been sick, and it finally caught up to me. I have two cupcake recipes that I am working on for you, but I need to start feeling a bit better. :(

Anyway, you have two fair inspired cupcakes to look forward to:

• Caramel Apple Cupcakes
• Candy Apple Cupcakes

I know your mouth is watering! :)

See you soon.

As soon as I feel better...

Twinkie Cupcakes

I have been giving the deep-fried twinkies at the fair a lot of thought the past couple of days. There just seems to be something inherently wrong with deep-frying cake. I know they get all kinds of raves, but I think mine must be a bit of a rant. I suppose if you are into healthy eating, cupcakes aren't really the way to go either, but I just can't see making it worse by the addition of deep frying. So I won't. :)

Bear with me, though. Twinkies are not yummy for me. :) They kinda have a 'shelf life of 100 years' taste to me, but the idea of a cream filled sponge cake--well, really, THAT sounds good. So, why don't you try this version instead? No preservatives, I promise...

Cupcake Ingredients

• 12 egg yolks
• 1/2 cup water
• 1 3/4 cups granulated sugar, divided
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 to 2 teaspoon vanilla extract

1. Preheat ovento 350 . Place paper baking cups in 24 muffin cups.
   
2. Beat egg yolks and water with electric beater until lemon colored. Add 1/2 cup sugar and continue beating until light yellow.
3. Sift together the remaining sugar, flour, salt and baking powder.Fold dry ingredients and vanilla extract into egg yolk mixture.
4. Divide evenly between muffin cups. Bake 15-20 minutes, or until top springs back when lightly touched. Remove from pans, cool completely.

Filling Ingredients

• 1 cup half 'n half
  
• 5 tbsp flour
• 1 cup butter
• 1/2 tsp salt
• 1 cup sugar
• 1 tsp vanilla

1. Mix half 'n half and flour in a saucepan over medium heat. Simmer until thickened. Remove from heat and mix in butter until combined. Cool completely. Add remaining ingredients and with a stand or electric mixer beat until light and fluffy. Using pastry bag, fill cupcakes with filling. Enjoy!
2. Alternatively, you could use fresh whipped cream to fill sponge cupcakes, but this filling is quite yummy--and holds up a bit better than the whipped cream.
   

Cotton Candy Cupcakes

The flavor of cotton candy got me thinking about cupcakes and how I could translate that flavor into a cupcake. I searched the internet to see how other cupcake divas may have handled the problem. Most of them haven't really attempted this idea though--although CakeSpy has come up with a great recipe...I am still working on it, and I think I may have to adapt CakeSpy's version--stay tuned.

In the meantime, I did come up with this version, which is quite tasty and absolutely tastes like cotton candy.

Ingredients

• 1 (18.25 oz) white cake mix
• 2 cups (1 pint) melted cotton candy ice cream*
• 3 eggs

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.


2. With a stand or electric mixer, beat together all ingredients on low speed until incorporated, and then another 2 minutes on medium speed. Divide evenly between muffin cups.


3. Bake for 18-22 minutes or until top springs back when lightly touched.
   


4. Frost.

*Blue Bunny's website states that they sell a Cotton Candy ice cream, however, it wasn't available in my store. I went to my local ice cream shop and bought a quart of Cotton Candy ice cream there--1 pint for the cupcakes, and 1 pint for eating--cake and ice cream go great together ya know. ;)

Cotton Candy Frosting
This is an adaptation of Magnolia Bakery's old fashioned frosting...

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/4 cup milk
• 2 teaspoons cotton candy extract
  

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and cotton candy extract. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.


2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
   


3. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Frosting can be stored in an airtight container for up to 3 days.

County Fair

*We Have Cupcakes will be 'Out of the Office' from Thursday, April 9 until Sunday, April 12. When we come back, we will have some awesome County Fair inspired cupcake recipes for you! Thanks for your support!*

Campfire Cupcakes in an Orange

I seem to have oranges on the brain this week. ;)

This is a tried and true scouting method for cooking cupcakes at camp--my scouts love it! Cook 'em in an orange! And with the addition of chocolate cake mix--well, you get that wonderful chocolate orange taste...

Ingredients

• 1 (18.25 oz) devil's food cake mix
• 1 1/3 cup orange juice
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp grated orange zest
• 10-12 oranges

1. If you are making this at home, heat your oven to 350°. If you are making this at camp--you need a bed of hot coals.


2. Slice the top 1/3 of the orange off. Scoop out the fruit, leaving an empty shell.
   


3. Place the cake mix, orange juice, oil, eggs, and orange zest in a large bowl. Mix until well combined.


4. Fill the hollow shell 1/2 full with cake batter. At home, place oranges on a baking sheet and bake 18-22 minutes, or until top springs back when lightly touched. At camp, place lid back on the orange. Wrap orange in a 6x6 piece of foil. Place in heat of coals--cook for 10-15 minutes.
   

Orange Marmalade Frosting

Yummy, yummy, yummy. Of course, you have to love oranges to love this frosting--but I do! And for that chocolate-orange mix, this frosting can't be beat!

Ingredients

• 1/2 cup butter, softened
• 2 1/2 cups powdered sugar
• 2-3 tbsp orange juice
• 2 tbsp orange marmalade

Place butter in a large mixing bowl. Beat with an electric or stand mixer on low speed until fluffy--about 30 seconds. Add powdered sugar and 2 tbsp orange juice. Blend on low speed until sugar is incorporated. Stir in the orange marmalade. Beat on medium speed until light and fluffy--about 2 minutes. Blend in up to 1 tbsp of remaining orange juice if the frosting seems stiff. Frost your cupcakes!

Honey-Do Cupcakes

First off, let me just say "Yum!" My honey isn't a huge fan of sweets--but he does like a nice sweet occasionally with his coffee. This one hits the spot for him because it is more like a coffee cake than a cupcake. But a cupcake it is. Ü And this is what I make for him when I really need stuff done on my honey-do list!

Ingredients

• 3 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 cups peeled and chopped Granny Smith apples (2 medium)
• 1 orange
• 3 eggs
• 1 cup granulated sugar
• 3/4 cup honey
• 3/4 cup vegetable oil
• 1/2 cup brewed coffee, cooled
• Orange Marmalade Frosting

1. Preheat oven to 325°. Place paper baking cups in 24-30 muffin cups.


2. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Set aside.


3. Peel, core, slice, and chop apples. Zest orange to measure 2 tsp zest. In a medium bowl, beat eggs with an electric or stand mixer on medium speed to blend. Add sugar, honey, oil, and coffee; beat until smooth. Add flour mixture, beat until just combined. Fold in apples and zest. Fill muffin cups 2/3 full. Bake 18-22 minutes or until top springs back when lightly touched. Frost.
   

*This would be yummy with a variety of different frostings, including Magnolia's Buttercream Frosting, Cream Cheese Frosting, Black Walnut Frosting, Brown Butter Frosting, or even Caramel Frosting.

Pear and Maple Cupcakes

Cupcake Horoscope - Aries (March 21 - April 20)
Energetic, mentally quick Aries needs a cupcake to match a competitive attitude. No plain yellow cupcakes with chocolate frosting for them. Go exotic and rich with exciting flavor combinations they've never had before.

courtesy of the Cake Doctor

To that end, try these Pear and Maple Cupcakes, adapted from an adaption from Australian Women's Weekly.

Ingredients

• 2 medium pears, grated
• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 2 eggs
  
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1 cup cake flour
• 1/2 tsp baking powder
• 1/3 cup walnut or pecan gems
  

1. Preheat oven to 350°. Place paper baking cups in 12 muffin cup pan.


2. Strain the juice from the grated pear, and squeeze out as much juice from the pears as you can.


3. Cream together butter, brown sugar, and cinnamon with an electric or stand mixer for 2 minutes on medium speed. Add eggs, maple syrup, and vanilla extract. Mix until combined. Add flour and mix until just combined. Fold in nuts and pears.


4. Bake for 20-25 minutes, or until top springs back when lightly touched. Remove from pan; cool completely.


5. Frost with Black Walnut Frosting or Cream Cheese Frosting.
   

Magnolia's Vanilla Buttercream Frosting

This isn't a true buttercream--it's an old-fashioned (but absolutely yummy!) alternative. And, it's Magnolia Bakery's frosting of choice--so you can't really go wrong with it. :)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
  

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
   
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
   
3. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum

Magnolia's Vanilla Cupcake (the best cupcake ever!)

There is nothing better than an excellent vanilla cupcake. This recipe comes from Magnolia Bakery, and is just about the best vanilla cake recipe ever...

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• Vanilla Buttercream

1. Preheat oven to 350 degrees.


2. Line two 12-cup muffin tins with cupcake papers.


3. In a small bowl, combine the flours. Set aside.


4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.


5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Magnolia’s Vanilla Cupcakes
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum

Vanilla Wafer Cupcakes

Vanilla wafers are one of my very favorite cookies. I literally could eat a whole package by myself (but I won't...maybe). When I came across this recipe, I just had to try it. Oh, so good...

Ingredients

• 3/4 cup butter
• 1 1/2 cups granulated sugar
• 6 eggs
• 2 tsp pure vanilla extract
• 1 (12 oz) box vanilla wafer cookies, finely crushed
• 1/2 cup milk
• 1 cup finely chopped pecans
• 1 1/3 cup sweetened flaked coconut

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.


2. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add cookie crumbs and milk alternately to creamed mixture. Fold in pecans and coconut. Divide evenly among muffin cups.


3. Bake 18-22 minutes, or until tops spring back when lightly touched. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
   

Strawberry Frosting

This is a quick, easy, and delicious frosting utilizing real strawberries. Yummy! It's great for Strawberry Cupcakes, and just as great on a plain vanilla cupcake. Or try it on a chocolate cupcake for a chocolate covered strawberry kinda taste.

Ingredients

• 1/2 cup butter
• 2 cups powdered sugar
• 1/2 cup frozen strawberries, thawed and drained (reserve juice - you might need it)
  

Beat ingredients together well. If the frosting is a bit too thick to spread, add a little of the drained strawberry juice. Enjoy!

Strawberry Cupcakes

I was just out watering my garden, and my newly planted strawberry plants. I just love strawberries. Sadly, my daughter thinks they are gross. Ah well...at least my son loves them as much as I do! Unfortunately when we have strawberries for dessert, we have to have another dessert to go along with it, so my daughter doesn't feel left out. Luckily, I made the Buy Me Some Peanut and Cracker Jack® cupcakes earlier this week...

Ingredients

• 1 (18.25 oz) box white cake mix
• 1 (3 oz) box strawberry gelatin
• 1/2 cup water
• 1/2 cup frozen strawberries, thawed and drained
• 1/2 cup salad oil
• 4 egg whites
• Strawberry Frosting
  

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.


2. Combine cake mix, gelatin, water, strawberries, oil, and egg whites in a medium bowl and beat with an electric or stand mixer for 3 minutes. Divide batter equally between muffin cups.
   


3. Bake for 18-22 minutes or until top springs back when lightly touched.
   Remove from pan and cool completely. Frost with Strawberry Frosting.
   

Root Beer Float Cupcakes

Now that the weather is warming up, I am reminded of the long summer days of my youth. And one of my favorite treats as a child (well, actually now, too!) was a cool root beer float. It's actually one of my fondest memories of my grandfather--the two of us sipping homemade root beer floats together on a warm summer evening. And now my love of root beer floats has translated into an awesome cupcake for you!

Ingredients

• 1 (18.25 oz) white cake mix
• 1 1/4 cups root beer
• 1/4 vegetable oil
• 2 eggs
• Whipped Cream

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.
   


2. In a large mixing bowl, combine dry cake mix, root beer, oil, and eggs. Beat with an electric or stand mixer on low speed for 2 minutes. Divide evenly between muffin cups.


3. Bake for 18-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.


4. Frost with Whipped Cream.
   

Caramel Frosting

Yum, yum, yum! I seem to be in a chocolate candy bar type of mood, because the almonds in the previous post and the caramel in this post are giving me serious cravings! Satisfy your cravings with this yummy frosting, suitable for a variety of cupcakes.

Ingredients

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

1. In a 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.


2. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 tbsp at a time.
   

Toasted Almond Cupcakes

I love almonds. They are awesome in a variety of chocolate bars--and they are awesome in this cupcake, too!

Ingredients

• 1/2 cup slivered almonds
• 1 (18.25 oz) box white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 tsp almond extract
• Caramel Frosting
• 1 cup sliced almonds

1. Heat oven to 375°. Place paper baking cups in 24 muffin cups. In a shallow baking pan, bake slivered almonds 6 to 10 minutes. In a food processor, grind almonds until finely ground.


2. In a large bowl, mix cake mix, water, oil, eggs, and almond extract with electric or stand mixer on low speed for 30 seconds. Beat on medium speed an additional 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly between muffin cups.


3. Bake 20-24 minutes or until top springs back when lightly touched. Remove from pan cool completely.


4. Frost with Caramel Frosting. Press sliced almonds lightly into frosting.
   

Buy Me Some Peanut and Cracker Jack® Cupcakes

Sorry I didn't post yesterday! My husband and I are on our local Little League Board and yesterday was the opening day festivities. It was a lot of fun--6 exhibition games, loads of games, pictures, and more.

Anyway, I wanted to share a fun baseball themed cupcake recipe with you, using the old baseball standbys--Peanuts and Cracker Jacks®.

Ingredients

Cupcakes

• 1 (18.25 oz) pkg chocolate cake mix
• 1 cup sour cream
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp pure vanilla extract
• 1/2 cup dry roasted peanuts, coarsely chopped
  
• 1 (1.4 oz) package Cracker Jacks®, coarsely chopped

Caramel Glaze

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk
• 1 3/4 cup sifted confectioners sugar
• 3 tbsp milk

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.
   


2. Place cake mix, sour cream, water, oil, eggs, and vanilla in a large bowl. Beat with an electric or stand mixer for 1 minute on low speed. Scrape down the sides of the bowl. Beat on medium speed for an additional 2 minutes. Divide the batter equally between the muffin cups.


3. Sprinkle 2 tbsp Cracker Jacks® and 1 tbsp chopped peanuts on top of batter. Bake 18-22 minutes, or until top springs back when lightly touched.
   


4. While cupcakes are baking, prepare caramel glaze. Melt butter in saucepan and stir in brown sugar. Stir and boil over medium heat for 2 minutes. Stir in milk and bring to boil, stirring constantly. Cool till lukewarm; add milk. Gradually add in confectioners sugar, stirring until desired consistency is obtained. Add more milk if needed.


5. Remove cupcakes from oven. While the cupcakes are still hot, pour the caramel glaze over the top of them--it will fill in the nooks and crannies between the Cracker Jacks® and peanuts quite nicely. Cool completely.
   

Easy Chocolate Frosting

Quick and easy--just what the baker called for. And don't forget yummy...this frosting is definitely yummy...

Ingredients

• 1/3 cup butter, softened
• 2 cups powdered sugar
• 6 tbsp baking cocoa
• 3-4 tbsp milk

With a mixer, combine all ingredients until smooth. Frost your cupcakes.

Peanut Butter Chocolate Cupcakes

Reese's Peanut Butter Cup in a cupcake? I am so there. Who can resist the mix of peanut butter and chocolate?? Not very many of us, that's for sure!

Ingredients

Filling

• 1 (3 oz) package cream cheese, softened
• 1/4 cup peanut butter
• 2 tbsp sugar
• 1 tsp milk

Batter

• 2 cups sugar
• 1 3/4 cup cake flour
• 1/2 cup baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 2 eggs
• 1 cup water
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract

1. For filling: in a small mixing bowl, beat cream cheese, peanut butter, sugar, and milk until smooth.
2. Preheat oven to 350°. Place paper baking cups into 24 muffin cups.
   
3. In a large bowl, combine sugar, flour, cocoa, baking powder, salt, and baking soda. In a medium bowl, whisk together eggs, water, milk, oil, and vanilla. Stir into dry ingredients until just moistened (batter will be runny)
4. Fill paper-lined muffin cups half full with batter. Drop 1 tsp of peanut butter filling into the center of each; cover with remaining batter.
5. Bake 18-22 minutes or until top springs back when lightly touched. Remove from pans. Cool completely.
6. Frost with Easy Chocolate Frosting.
   

Whipped Cream

We're going back to basics with this easy whipped cream recipe. You could always use a frozen whipped topping, but why? Making your own whipped cream is so easy and tastes soooo much better!

Ingredients

• 1 cup heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1/2 tsp pure vanilla extract

1. Place a large (preferably metal--but only if you have it) mixing bowl and electric mixer beaters in the freezer for 10 minutes.
   
2. Pour the cream into the chilled bowl and beat with an electric mixer on high speed until the cream is thickened, about 1 1/2 minutes.
   
3. Stop beating and add the sugar and vanilla. Beat on high speed until stiff peaks form, about 1 to 2 minutes.
   

Pina Colada Cupcakes

Don't you just love the tropics? I do! And I really enjoy just sitting on the beach enjoying a cool pina colada. Yum! Well, we can bring the tropics home with these great cupcakes! Filled with all the great flavors of the drink, this is one cupcake you won't want to miss!

Ingredients

• 1 (18.25 oz) box yellow cake mix
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 tsp rum extract
• 1 (8 oz) can crushed pineapple in juice, undrained
• 3 eggs
• Whipped Cream
• 1 tsp coconut extract
• 1 tsp rum extract
• 3/4 cup shredded coconut

1. Heat oven to 375°. Place paper baking cup in 24 muffin cups.
   


2. In a large bowl, beat cake mix, oil, water, 1 tsp rum extract, pineapple, and eggs with an electric or stand mixer on low speed for 30 seconds. Beat an medium speed for 2 minutes, Divide batter equally between muffin cups.


3. Bake 15-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.


4. Stir coconut extract and 1 tsp run extract into whipped cream. Spread onto cupcakes. Dip tops of frosted cupcakes into coconut.
   

Chocolate Marshmallow Frosting

This is a great frosting that tastes great, transports well (yea!), and has a nice marshmallow-y flavor, which is awesome for adding a touch of sweetness to your "plain" cupcakes, and adds a nice marshmallow-y punch when paired with marshmallow cupcakes.

Ingredients

• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 3/4 cup marshmallow fluff
• 4 tbsp butter
• 1/4 cup (whole) milk
• 1 tsp pure vanilla extract

1. Sift the sugar and cocoa powder together into a large mixing bowl.
   


2. Place marshmallow fluff, butter, and milk in a medium saucepan over medium-low heat. Stir until the butter and marshmallow fluff have melted. Remove pan from heat and stir in the sugar cocoa mixture and vanilla. Stir until the frosting is smooth and satiny.


3. Frost your cupcakes.
   

~This frosting is courtesy of the Cake Mix Doctor.

Chocolate Marshmallow Cupcakes

This is a gourmet version of a Hostess cupcake. It has the creamy center and the chocolaty cake, but it's been taken up a notch with a bit of marshmallow-y goodness.

Ingredients

• 1 (18.25 oz) package devil's food cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
  
• 3/4 cup shortening
• 2/3 cup powdered sugar
• 1 cup marshmallow fluff
• 1 tsp pure vanilla extract
• Chocolate Marshmallow Frosting

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Bake for 15-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely.


3. In a large mixing bowl, cream shortening and sugar together. Add marshmallow fluff and vanilla. Mix well.


4. Insert a small pastry tip into a pastry (or plastic) bag. Fill with creme filling. Insert tip halfway into the center of a cupcake and fill with a small amount of creme. Repeat with each cupcake. Frost with Chocolate Marshmallow Frosting.
   

Black Walnut Frosting

Let's just talk about gourmet frostings for a moment. You can take an extraordinary frosting and dress up an every day cupcake with it. Or you can put an extraordinary cupcake over the top with an extraordinary frosting. And this frosting is one of those out of this world, extra-special frostings.

Ingredients

• 8 ounces cream cheese, softened
• 1/3 cup butter, room temperature
• 1/2 tsp Vanilla Nut extract
• 1/2 tsp Black Walnut extract
• 2 1/2 cups powdered sugar

1. Beat cream cheese, butter, and extracts in a medium bowl until smooth.


2. Add powdered sugar, 1/2 cup at a time, beating until frosting is of a spreading consistency.
   

Carrot Cupcakes

Looking for a change in your cupcake flavors? Try these little gems for a "just like grandma" makes kind of flavor. And make them really gourmet by frosting with some Black Walnut Frosting. Oh, joy...

Ingredients

• 1 (18.25 oz) package spice cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
  
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts

1. Heat oven to 350°. Place paper cupcake liners in 18 muffin cups. Mix cake mix, oil, water, and eggs in a large mixing bowl until well blended. Stir in shredded carrots and walnuts. Divide evenly between muffin cups.
2. Bake for 18-22 minutes or until top springs back when lightly touched. Remove from pan; cool.
3. Frost.

Suggested frosting include Cream Cheese Frosting or Black Walnut Frosting.

White Fudge Cupcakes

I love this recipe--it comes from an old Watkins Vanilla recipe pamphlet. I've adapted it for cupcakes. So yummy!

Ingredients

• 4 ounces coarsely chopped white chocolate
• 1/2 cup hot water
• 2 1/2 cups flour (I suggest cake flour)
• 1 1/4 cups sugar
• 1 cup butter, softened
• 1 cup buttermilk
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1 tsp pure vanilla extract
  
• 1/2 tsp almond extract
• 1/2 cup chopped almonds
• White Chocolate Frosting

1. Preheat oven to 350° F. Place paper baking cups in 18 muffin cups.


2. Melt white chocolate with hot water in small saucepan over low heat, stirring frequently; cool. Combine flour, sugar, butter, buttermilk, baking soda, baking powder, and salt in a large bowl. Beat with electric or stand mixer on low speed until just moistened. Beat for 1 minute on medium speed. Add eggs, melted white chocolate, vanilla and almond extracts. Beat for 1 minute more on medium speed. Mix in almonds. Divide batter evenly between muffin cups.


3. Bake for 18-22 minutes or until top springs back when lightly touched. Frost with White Chocolate Frosting.
   

Marshmallow Frosting

This is about the easiest and the tastiest frosting you can find, using on 3 ingredients. You can use this on so many different types of cupcakes!

Ingredients

• 1 (13 oz) jar marshmallow fluff
• 3 tbsp sour cream
• 1 tsp pure vanilla extract

1. Remove the lid from the jar of marshmallow fluff. Microwave on high for about 45 seconds. Scrape the fluff out of the jar and into a mixing bowl.
   
2. Add sour cream and vanilla extract.
3. Using an electric or stand mixer, beat on medium speed about 1 minute, or until the frosting is fluffy.

Banana Split Cupcakes

Here in the desert of Southern Nevada, it's starting to warm up. The days have reached a balmy 85°, and my family is starting to crave ice cream. And I am obliging them. You, too, can oblige a craving for ice cream with these darling little cupcakes, although there isn't a lick of ice cream in them.

Ingredients

• 1 package (18.25 oz) yellow cake mix
• 1 cup water
• 1 cup mashed ripe bananas
• 3 eggs
• 1 cup drained and chopped maraschino cherries
• 1 1/2 cups semi-sweet chocolate chips
• Marshmallow Frosting

1. Preheat oven to 350°. Line 30 muffin pan cups with paper baking liners.
2. Reserve 2 tablespoons of the dry cake mix; set aside. Combine remaining cake mix, water, bananas, and eggs in a large bowl. Beat with an electric or stand mixer for 30 seconds on low speed. Scrape sides of bowl. Continue beating at medium speed for 2 minutes. Combine chopped cherries and reserved cake mix in a small bowl. Stir cherry mixture and 1 cup of the chocolate chips into cake batter.
3. Spoon batter into muffin cups, filling 2/3 full. Bake 18-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely. Frost with Marshmallow Frosting.
4. Melt remaining chocolate chips one minute in microwave, stirring every 10 seconds. When melted, drizzle across the top of your frosted cupcakes.
   

White Chocolate Frosting

White chocolate is creamy and delicious; silky and smooth. And it makes excellent frosting--fantastic for dressing up your cupcakes.

Ingredients

• 6 ounces white chocolate, finely chopped
• 1 3/4 cups powdered sugar
• 1/4 cup milk
• 4 ounces (8 tablespoons) butter
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt

1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
   
   
2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.


3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes.

Chai Latte Cupcakes

There is nothing as sweet and spicy as a nice cup of chai. I have to admit, every time I go to Starbuck's my drink of choice is an Iced Chai Latte. Now you can have this sweet sensation in the form of a sweet little cupcake...

Ingredients

• 1 box vanilla cake mix (18.25 oz)
• 1 1/2 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 3 tbsp instant chai tea latte mix
• White Chocolate Frosting
  

1. Heat oven to 350°. Place a paper baking cup in 24 muffin cups.


2. In a large bowl, beat cake ingredients with an electric or stand mixer for 30 seconds on low speed. Beat for 2 minutes on medium speed, occasionally scraping sides of bowl. Divide batter evenly among muffin cups.


3. Bake for 18-22 minutes, or until top springs back when lightly touched. Remove from pan and cool completely. Frost with White Chocolate Frosting.
   

Cream Cheese Frosting

Cream cheese frosting is an old standby. It works on a bunch of different types of cupcakes including Strawberry Cream Cheese, Carrot Cake, Red Velvet, and more. And all it takes is a yummy but easy recipe such as this.

Ingredients

• 4 cups powdered sugar
• 2 (8 oz) packages cream cheese, room temp
  
• 1 stick unsalted butter (1/2 cup), room temp
• 4 tsp real vanilla extract

Using an electric or stand mixer, beat ingredients in medium bowl until smooth and creamy.

Strawberry Cream Cheese Cupcakes

There's nothing like the fresh taste of strawberries. And add a little cream cheese....oh, heaven. This cupcake recipe is an easy way to take your cupcakes from everyday to exceptional...

The Ingredients

• 1 package (18.25 oz) yellow cake mix
• 8 ounces sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 eggs
• 3 tbsp strawberry preserves
• 1 package (3 oz) cream cheese, cut into 24 pieces
• Cream Cheese Frosting
• Sliced strawberries as a garnish, optional
  

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, sour cream, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Place strawberry preserves in a bowl; stir until smooth. Place 1 piece of cream cheese on top of batter in each cupcake, pressing slightly. Place 1/4 teaspoon of preserves over cream cheese.


3. Bake 18-22 minutes, or until tops are golden brown and spring back when touched lightly. Remove from pans; cool. Frost with Cream Cheese frosting. Garnish each cupcake with strawberry slices just before serving.
   

Flour Power

Cake flour vs. pastry flour vs. cake and pastry flour

Cake flour is a low protein flour that produces the tender crumb that's found in most cakes and cupcakes.

Pastry flour has just a touch more protein in it than cake flour, leaving your baked goods with a bit more texture--but still tender.

Cake and pastry flour falls right in between the two and is the professional baker's choice for a wide variety of cakes and cookies.

For the at home baker, your best is to use cake flour for cakes and cupcakes. If you want pastry flours (for biscuits and more), you can make your own by combining approximately 2 parts cake flour to 1 part all-purpose flour.

Brown Butter Frosting

This is a delightful frosting suitable for a wide variety of cupcakes. You are only limited by your imagination.

The Ingredients

• 1/2 cup butter
• 2 cups powdered sugar
• 1/2 teaspoon real vanilla
• 1/8 teaspoon ground nutmeg
• 1-2 tbsp buttermilk

1. In a saucepan, heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool.


2. In a bowl beat 1/4 cup softened butter on medium speed for 30 seconds. Add cooled brown butter. Beat until combined.


3. Add powdered sugar, vanilla, ground nutmeg, and a dash of salt. Beat until combined. Add 1 to 2 tablespoons buttermilk until spreadable. Use immediately.
   

Cream Soda Cupcakes

Yummy...what an awesome combination!! Cream soda and cake...ahh, it takes me back to my childhood.
The Ingredients

• 2 cups cake and pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 eggs
• 1 tbsp molasses
• 1 1/2 tsp real vanilla
• 1/2 cup buttermilk
• 1/2 cup cream soda
• Brown Butter Frosting

1. Preheat oven to 350°F. Line eighteen muffin cups with paper liners. Spray lightly with cooking spray (this actually helps the cupcake come away from the paper). Combine flour, baking powder, baking soda, and salt. Set aside.


2. In a large bowl, beat butter with an electric mixer on high for 30 seconds. Add both sugars and beat until well combined. On low speed, beat in eggs, one at a time, until combined. Beat in molasses and vanilla.


3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture. Beat on low speed after each addition until combined. Fill muffin cups 3/4 full. Bake about 18 minutes or until top springs back when lightly touched.


4. Remove from pans; cool. Frost with Brown Butter Frosting.