Friday, April 10, 2009

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.

  • 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...

  • 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.

Thursday, April 9, 2009

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!*

Wednesday, April 8, 2009

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...

  • 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.

Monday, April 6, 2009

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!

  • 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!

  • 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.

Sunday, April 5, 2009

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.

  • 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.