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.