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.