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!