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Happy Halloween!

31 Oct

Here’s to tricks and treats – Happy Halloween everyone!

xoxo
Sprinkles

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Snickers Cupcakes

30 Oct

These are SO GOOD it’s not even funny. In honor of my beautiful sister-in-law and her beautiful twin’s birthday, I made these festive Halloween treats. The frosting was a caramel delight and you really can’t go wrong with a chopped Snickers topping. And, AND, there is a mini Snickers bar in the middle of each cupcake. I’ve been trying to think how I would make Snickers inspired brownies, and remembered I had this recipe on file. They were a big hit with everyone – super sweet but super worth it. The original recipe suggests using other candy if you don’t like Snickers. I’m absolutely going to try this with Butterfingers…or Kit Kats, or Take 5….

Snickers Cupcakes
Makes about 2 dozen/adapted from this recipe

Here’s what I used:

Cupcakes

  • 1 box devil’s food cake mix
  • 1 box instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs – lightly beaten
  • 1/2 cup warm water
  • 1 teaspoon vanilla
  • large bag of mini Snickers (frozen)

Frosting

  • 3 sticks butter (room temperature….I know, I know…this is a ton. The recipe called for shortening, and I don’t like the looks of that suff, so I used butter.)
  • 2 teaspoons vanilla
  • 1 1/2 lbs. powdered sugar
  • 1/3 cup caramel topping (plus extra for tops)
  • 1/4 teaspoon salt

Here’s what I did:

Cupcakes

  1. Mix together two dry mixes in a large bowl.
  2. Add in the sour cream, oil, eggs, vanilla and water – mix thoroughly.
  3. Fill paper lined muffin tins – do not fill to top.
  4. Push frozen Snickers in the middle of each cup – make sure to cover each bar with batter.
  5. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean.
  6. Cool completely before frosting.

Frosting

  1. Beat butter until smooth and fluffy.
  2. Add in vanilla, salt and caramel topping and mix thoroughly.
  3. Gradually add the powdered sugar until combined.
  4. I added a little more caramel to mine after tasting.
  5. Frost cooled cupcakes, add chopped Snickers and drizzle with extra caramel topping.

Apple Cupcakes

26 Oct

So the night I made these cupcakes I ate three of them. Then, the next day, I ate another. They are moist and sweet and apple-licious. I wasn’t sure what kind of frosting I wanted to use, and stumbled on a very easy apple cider recipe. I added a little extra cider to the frosting, and it ended up as this great drizzled glaze. The frosting was very sweet, but worked well with the mild apple cake.

Apple Cupcakes
Makes 12/adapted from this recipe  

Here’s what I used:

Cupcakes

  • 2 large apples – peeled, cored and chopped
  • 1/2 cup water
  • 1/2 cup butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Frosting

  • 1/4 cup butter (room temperature)
  • 1/4 cup apple cider
  • 2 cups powdered sugar

Here’s what I did:

Cupcake

  1. Pour water and apples into medium sauce pan and bring to a boil. Simmer on med/low until softened – about 20 minutes.
  2. Puree in blender or food processor until smooth – set aside.
  3. Blend butter and sugar in mixer until light and airy.
  4. Add eggs, one at a time, until throughly mixed.
  5. Add apples and vanilla and blend until smooth.
  6. Combine all dry ingredients into a large bowl and blend well.
  7. Gradually add dry mixture into apple mixture.
  8. Fill lined muffin tins and bake at 350 degrees for about 15 – 18 minutes.
  9. Cool completely before frosting.

Frosting

  1. Beat butter and apple cider until smooth and creamy.
  2. Slowly add the powdered sugar until you get the desired consistency.
  3. Frost cooled cupcakes and enjoy!

Beet Cupcakes

16 Aug

You didn’t read that incorrectly – this is a recipe for beet cupcakes. I love beets. They’re versatile and delicious and oh so pretty. I had a bunch left over from last week’s CSA, and decided they deserved their own cupcakes. I ran across a few recipes for golden beet baked goods, but had to do a little research to find a red beet recipe I wanted to use. These ruby beauties are a little on the dense side, but the flavor is great. Now not everyone warmed up to beet cupcakes, but I think a few minds may have changed. The chocolate cream cheese frosting definitely helped my cause.

Beet cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • dash of salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups sugar
  • 3/4 cup beet puree
  • 1 teaspoon vanilla

Here’s what I did:

  1. Mix together flour, cocoa powder, baking powder, eggs and salt in a large bowl.
  2. Add the oil, sugar and vanilla.
  3. Add beet puree and mix thoroughly.
  4. Fill lined baking tins almost to the top. The batter will be dense.
  5. Bake at 375 degrees for about 20 minutes.
  6. Cool completely before frosting.
  7. I highly suggest this chocolate cream cheese frosting….yum!

Banana Cupcakes

13 Aug

Banana cupcakes rock. I mean, really really rock. They’re sweet and satisfying and yummy. I knew I wanted to venture outside of my standard cream cheese frosting with these, and ended up stumbling across a cupcake recipe that included a fab idea. Get this – honey cinnamon frosting. How have I not thought of this already? Honey + cinnamon = happiness. Add banana cupcakes to the mix and you’re pretty much set for life.

Banana Cupcakes
makes 12/adapted from this recipe

Here’s what I used:

Cupcakes

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter – melted
  • 4 ripe bananas – mashed
  • 2 eggs
  • 1/2 teaspoon vanilla

Frosting

  • 1 1/4 cups confectioners sugar
  • 1/2 cup butter – room temperature
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon cinnamon

Here’s what I did:

Cupcakes

  1. Blend together flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. Make a crater in the center of the dry mixture, and add butter, mashed bananas eggs and vanilla.
  3. Mix wet ingredients and then incorporate dry.
  4. Spoon batter into prepared muffin tins and bake at 350 degrees for about 25 minutes.
  5. Let cool completely before frosting.

Frosting

  1. Beat all ingredients until smooth and creamy.
  2. Chill the frosting for a bit while the cupcakes cool – it wasn’t as firm as I typically like it.
  3. Stir the frosting and top each cupcake.

Summer Squash Cupcakes

30 Jul

I knew there would be some summer squash in my future this week and I found this recipe from Farmer Dave’s website (my CSA hook up). It’s actually a recipe from Jessica Seinfeld’s Deceptively Delicious. Brilliant! I need to get my hands on this book soon to get more veggie fabulous ideas. If the other dessert recipes are anything like this one, I’ll be a happy bunny. They were a bit dense, but I chalk that up to being a little rough with my egg whites (they’re technically angel food cake cupcakes). I decided to make a little honey almond whipped cream to top off these treats. SHOUT OUT: Thanks, V, for the killer pics!

Summer Squash Cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 5 egg whites
  • 3/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup summer squash puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Here’s what I did:

  1. Beat egg whites, cream of tartar and salt in a mixer for about 5 minutes until whites stiffen.
  2. Fold in remaining ingredients with a spatula (gently! I think I was mean to my egg whites)
  3. Pour in lined muffin tins and bake at 350 degrees for about 20 minutes.
  4. Cool completely before topping.
  5. For the whipped cream, I added a teaspoon of almond extract and a little granulated honey….yummy.

Peeps Cupcakes

7 Apr


I’m pretty certain these are the cutest things I have ever made. Peeps don’t actually do it for me as a treat, but they sure do sweeten up a cupcake. What better way to celebrate Easter than biting the heads off of marshmallow animals? The vanilla cake is light and delicious and I had fun using my sprinkles to decorate the white frosting. I’m a fan of the old school yellow chicks, but did branch out and used some bunnies…because I love bunnies. They’re fun.

Peeps Cupcakes
makes 12/adapted from this recipe

Here’s what I used:

Cupcakes

  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter (room temperature)
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup milk

Frosting

  • 8 oz. cream cheese (room temperature)
  • 1 1/2 cups fluff
  • 1 teaspoon vanilla
  • fun sprinkles
  • 12 Peeps – chicks, bunnies, whatever you can get your hands on…

Here’s what I did:

Cupcakes

  1. Mix together flour, baking powder and salt – set aside.
  2. Blend together butter and sugar – about 2 minutes.
  3. Beat in eggs one at a time.
  4. Mix in vanilla.
  5. Stir in flour mixture, alternating with the milk, until fully combined.
  6. Pour into muffin tins (prepared or with papers).
  7. Bake at 350 degrees for about 18 minutes – let cool completely before frosting.

Frosting

  1. Beat together the cream cheese, fluff and vanilla until spreadable consistency.
  2. Frost cupcakes and cover with sprinkles.
  3. Stick a toothpick in your Peeps, and match ’em up to your cupcakes.