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| Party perfect Valentine Party Cupcakes. |
Showing posts with label cupcake. Show all posts
Showing posts with label cupcake. Show all posts
Saturday, February 10, 2018
Valentine Party Cupcakes
If you've got a Valentine's Day party coming up, or just wanna make something sweet for your sweeties, I've got the perfect cupcake for ya.
I baked up a batch of Valentine Party Cupcakes for my friend, Cara, over at Fork and Beans. I have the wonderful opportunity of being a regular contributor on her awesome blog. If you haven't checked it out yet, Fork and Beans does some of the funnest kid food around. You're gonna love it!
Thursday, January 4, 2018
Easy Gourmet Cupcakes: Gluten Free Fudgy Mint
This one goes out to all of my gluten free cupcake-loving peeps out there, and to my baby girl. This cupcake has Nora's name written all over it. That little girly girl loves her some mint. So much so that we have to hide the toothpaste. No joke! If she happens to get her hands on a tube we have to chase her down while she gleefully sucks out as much as she possibly can. All those poor candy canes on our Christmas tree didn't stand a chance. Oh, that girl.
I'll confess right off the bat that these Easy Gluten Free Fudgy Mint Cupcakes are just a little over the top - but just a little. 😉 A chocolate mint gluten free cake gets filled with hot fudge, frosted with creamy peppermint frosting, drizzled with more hot fudge, and topped with chopped chocolate mints. Welcome to gluten free indulgence, my friends.
I used a gluten free cake mix for this recipe, but you can sub in a regular one if you don't need to eat gluten free. The Andes chocolate mints, Mrs. Richardson's hot fudge, and McCormick peppermint extract are all gluten free products you can find at your local supermarket. If you are an exclusive gluten free eater, make sure you buy the "Marshmallow Fluff" brand of marshmallow cream or that your jar reads "gluten free" on the label. While other Kraft marshmallow products read "gluten free" on the packaging, their Jet-Puffed Marshmallow Creme does not. Just a word to the wise.
Start by mixing up your gluten free cake mix according to the package directions and adding in 1/2 tsp of peppermint extract.
You can prep your toppings while your cupcakes are cooling. Chop up the chocolate mints so they're ready to sprinkle onto your cupcakes. Also, fill a Ziploc bag with some of the fudge and snip off less than 1/4 inch off of one corner to drizzle on the frosted cakes.
Once your cupcakes have cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
Fill another Ziploc freezer bag with more hot fudge, snip off 1/3 inch off of one corner, and squeeze some into the center of each cupcake until you can see it coming up out of the top.
Now, make the peppermint frosting. Beat a stick of butter with the marshmallow cream.
Beat in 2 cups powdered sugar. Beat in 1 tsp of peppermint extract and then another 2 cups of powdered sugar.
Beat in 3 or 4 drops of green food coloring and one to two tablespoons of milk.
Scrape down the bowl and beat for 3 minutes until light and creamy.
Frost your cupcakes, drizzle them with more hot fudge, and sprinkle the tops with chopped chocolate mints. You may need to push them into the frosting a little.
Is the fudgy minty awesomeness getting to you yet? It's okay to drool. I won't tell. 😉
Easy Gourmet Gluten Free Fudgy Mint Cupcakes
(makes 12 cupcakes)
INGREDIENTS
For the cupcakes:
1 15 oz gluten free chocolate cake mix (I used Betty Crocker's)
1/2 cup unsalted butter (1 stick), softened
3 large eggs
1 cup water
1/2 tsp peppermint extract
For the peppermint frosting:
1/2 cup unsalted butter, softened
1 7 oz jar marshmallow cream (gluten free eaters, make sure you buy "Marshmallow Fluff" brand or that the label on your jar reads "gluten free")
4 cups powdered sugar
1 tsp peppermint extract
2 Tbsp milk
3 or 4 drops green food coloring
1 16 oz jar Mrs. Richardson's hot fudge, room temperature
1 cup chopped Andes chocolate mints
DIRECTIONS
1. Preheat oven to 350 degrees and line a cupcake pan with 12 cupcake liners.
2. Make your batter according to the directions on your box of cake mix adding 1/2 tsp of peppermint extract.
3. Divide batter evenly among the 12 cupcake liners.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven. The cupcakes are done when it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. When your cupcakes are completely cool, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
7. Fill a Ziploc freezer bag with 1/2 cup of hot fudge, twist the top closed (you can use a twist tie if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
8. Chop the Andes chocolate mints, if you haven't already, so they are ready to top your cupcakes.
9. Fill another Ziploc freezer bag with more hot fudge, twist the top closed, snip off less than 1/4 inch off of one corner, and set aside.
10. For the peppermint frosting, beat the butter in a stand mixer for 30 seconds.
11. Beat in the whole 7 oz jar of marshmallow cream.
12. Scrape down the bowl and beat in 2 cups powdered sugar. Then, beat in 1 tsp peppermint extract.
13. Beat in 2 more cups of powdered sugar.
14. Beat in 3 or 4 drops of green food coloring and 1 to 2 Tbsp milk.
15. Scrape down the bowl and beat on high for 3 minutes.
16. Snip off one corner of another Ziploc freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
17. Twist the top of your bag closed and pipe frosting onto each cupcake.
18. Immediately drizzle with more hot fudge and sprinkle with chopped chocolate mints.
* If you don't need to eat gluten free use a regular chocolate cake mix. Doctor it up by adding an extra egg, subbing whole milk for the water, subbing melted butter for the oil, doubling the amount of butter, and stirring in a tsp of peppermint extract. You'll need to double the frosting recipe and use more fudge and chopped chocolate mints than the recipe above calls for since it makes 12 cupcakes and your regular cake mix box will make 24.
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| Eating gluten free doesn't get any better than these Easy Gluten Free Fudgy Mint Cupcakes. |
I'll confess right off the bat that these Easy Gluten Free Fudgy Mint Cupcakes are just a little over the top - but just a little. 😉 A chocolate mint gluten free cake gets filled with hot fudge, frosted with creamy peppermint frosting, drizzled with more hot fudge, and topped with chopped chocolate mints. Welcome to gluten free indulgence, my friends.
I used a gluten free cake mix for this recipe, but you can sub in a regular one if you don't need to eat gluten free. The Andes chocolate mints, Mrs. Richardson's hot fudge, and McCormick peppermint extract are all gluten free products you can find at your local supermarket. If you are an exclusive gluten free eater, make sure you buy the "Marshmallow Fluff" brand of marshmallow cream or that your jar reads "gluten free" on the label. While other Kraft marshmallow products read "gluten free" on the packaging, their Jet-Puffed Marshmallow Creme does not. Just a word to the wise.
Start by mixing up your gluten free cake mix according to the package directions and adding in 1/2 tsp of peppermint extract.
You can prep your toppings while your cupcakes are cooling. Chop up the chocolate mints so they're ready to sprinkle onto your cupcakes. Also, fill a Ziploc bag with some of the fudge and snip off less than 1/4 inch off of one corner to drizzle on the frosted cakes.
Once your cupcakes have cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
Fill another Ziploc freezer bag with more hot fudge, snip off 1/3 inch off of one corner, and squeeze some into the center of each cupcake until you can see it coming up out of the top.
Now, make the peppermint frosting. Beat a stick of butter with the marshmallow cream.
Beat in 2 cups powdered sugar. Beat in 1 tsp of peppermint extract and then another 2 cups of powdered sugar.
Beat in 3 or 4 drops of green food coloring and one to two tablespoons of milk.
Scrape down the bowl and beat for 3 minutes until light and creamy.
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| Say hello to gluten free indulgence with these Easy Gluten Free Fudgy Mint Cupcakes. |
Frost your cupcakes, drizzle them with more hot fudge, and sprinkle the tops with chopped chocolate mints. You may need to push them into the frosting a little.
Is the fudgy minty awesomeness getting to you yet? It's okay to drool. I won't tell. 😉
Easy Gourmet Gluten Free Fudgy Mint Cupcakes
(makes 12 cupcakes)
INGREDIENTS
For the cupcakes:
1 15 oz gluten free chocolate cake mix (I used Betty Crocker's)
1/2 cup unsalted butter (1 stick), softened
3 large eggs
1 cup water
1/2 tsp peppermint extract
For the peppermint frosting:
1/2 cup unsalted butter, softened
1 7 oz jar marshmallow cream (gluten free eaters, make sure you buy "Marshmallow Fluff" brand or that the label on your jar reads "gluten free")
4 cups powdered sugar
1 tsp peppermint extract
2 Tbsp milk
3 or 4 drops green food coloring
1 16 oz jar Mrs. Richardson's hot fudge, room temperature
1 cup chopped Andes chocolate mints
DIRECTIONS
1. Preheat oven to 350 degrees and line a cupcake pan with 12 cupcake liners.
2. Make your batter according to the directions on your box of cake mix adding 1/2 tsp of peppermint extract.
3. Divide batter evenly among the 12 cupcake liners.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven. The cupcakes are done when it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. When your cupcakes are completely cool, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
7. Fill a Ziploc freezer bag with 1/2 cup of hot fudge, twist the top closed (you can use a twist tie if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
8. Chop the Andes chocolate mints, if you haven't already, so they are ready to top your cupcakes.
9. Fill another Ziploc freezer bag with more hot fudge, twist the top closed, snip off less than 1/4 inch off of one corner, and set aside.
10. For the peppermint frosting, beat the butter in a stand mixer for 30 seconds.
11. Beat in the whole 7 oz jar of marshmallow cream.
12. Scrape down the bowl and beat in 2 cups powdered sugar. Then, beat in 1 tsp peppermint extract.
13. Beat in 2 more cups of powdered sugar.
14. Beat in 3 or 4 drops of green food coloring and 1 to 2 Tbsp milk.
15. Scrape down the bowl and beat on high for 3 minutes.
16. Snip off one corner of another Ziploc freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
17. Twist the top of your bag closed and pipe frosting onto each cupcake.
18. Immediately drizzle with more hot fudge and sprinkle with chopped chocolate mints.
* If you don't need to eat gluten free use a regular chocolate cake mix. Doctor it up by adding an extra egg, subbing whole milk for the water, subbing melted butter for the oil, doubling the amount of butter, and stirring in a tsp of peppermint extract. You'll need to double the frosting recipe and use more fudge and chopped chocolate mints than the recipe above calls for since it makes 12 cupcakes and your regular cake mix box will make 24.
Wednesday, September 20, 2017
Easy Gourmet Cupcakes: Pineapple Coconut Cream Cupcakes
In the mood for something creamy, dreamy, and oh so tropical? Let my easy breezy Pineapple Coconut Cream Cupcakes transport you to cupcake paradise. Welcome to the second installment of my series on easy gourmet cupcakes.
These Easy Gourmet Pineapple Coconut Cream Cupcakes will make you think you've died and gone to cupcake heaven. So creamy. So sweet. So worth the calories.
These easy cupcakes are made with a pineapple cake mix, filled with pineapple preserves, and frosted with creamy dreamy Coconut Cream Frosting - one of my favorite frostings of all time. They're finished off with a sprinkling of coconut and a gorgeous bright red cherry.
Start by doctoring a pineapple cake mix and baking up a batch of perfect pineapple cupcakes.
When your cupcakes have cooled, use the back end of a wooden spoon to make a hole in the center of each cupcake.
Fill a Ziplock freezer bag with pineapple preserves, twist closed, and snip off 1/3 of an inch off of one corner.
Squeeze preserves into the center of each cupcake until you see it coming up out the top.
Now, whip up my fabulous coconut cream frosting. Coconut butter is the secret ingredient to the creamiest and coconutiest frosting you will ever have. You may need to go to a specialty food store to find it. I got mine at Whole Foods. I know that Sprouts also carries it.
Cream a stick and a half of unsalted butter with a healthy scoop of coconut butter for 30 seconds.
Scrape down the bowl and beat in 3 cups of powdered sugar.
Scape down the bowl again and beat in 2 tablespoons of coconut milk.
Scrape the bowl down again and beat in 3 more cups of powdered sugar.
Beat in more coconut milk 1 tablespoon at a time until your frosting is the right piping consistency - not too stiff, not too soft.
Then, scrape down the bowl one more time and beat on high for 3 minutes until light and fluffy.
Snip off the corner of another Ziplock freezer bag a little smaller than your frosting tip. Insert the tip, stand the bag up in a tall cup, and fill with frosting.
Pipe frosting onto each cupcake and immediately sprinkle with shredded coconut. Top each cupcake with a maraschino cherry.
Get ready for your batch of creamy dreamy Pineapple Coconut Cream Cupcakes to make you the talk of the town.
Easy Gourmet Pineapple Coconut Cream Cupcakes
Makes about 24 cupcakes
INGREDIENTS
For the pineapple cupcakes:
1 16.5 oz box pineapple cake mix
2/3 cup unsalted butter, melted and slightly cooled
1 cup milk
4 eggs
* These ingredients are based on a cake mix that calls for 3 eggs, 1 cup of water, and 1/3 cup of oil. I added an extra egg, subbed whole milk for the water, and subbed melted butter for the oil, and then doubled the amount of butter.
For the coconut cream frosting:
3/4 cup unsalted butter, softened
1/3 cup + 3 Tbsp coconut butter
6 cups powdered sugar
4 to 8 Tbsp coconut milk
1 10.5 oz jar pineapple preserves for filling
1/2 cup shredded coconut to top
24 maraschino cherries to top
DIRECTIONS
1. Preheat oven to 350 degrees and line 2 cupcake pans with 24 cupcake liners (My batter actually made 27 cupcakes).
2. In a large bowl, add all of the ingredients for the cupcakes and mix well using a hand mixer, whisk, or wooden spoon. The batter should be smooth.
3. Scoop a scant 1/4 cup of batter (or use a size 20 cupcake scoop) into each liner.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven until it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. When your cupcakes are cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
7. Fill a Ziplock freezer bag with your jarred pineapple preserves, twist the top closed (you can use a twist tie, if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
8. For the coconut cream frosting, beat the butter and coconut butter for 30 seconds.
9. Scrape down the bowl and beat in 3 cups powdered sugar.
10. Scrape down the bowl again and beat in 2 Tbsp coconut milk.
11. Scrape down the bowl and beat in 3 more cups powdered sugar.
12. Scrape down the bowl again and beat in coconut milk 1 tablespoon at a time until you get a good pipable consistency - not too stiff, not too soft.
13. Scrape down the bowl again and beat on high for 3 minutes until frosting is light and fluffy.
14. Snip off one corner of another Ziplock freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
15. Twist the top of your bag closed and pipe frosting onto each cupcake.
16. Immediately sprinkle with shredded coconut and top with a cherry.
 |
| Let my Easy Gourmet Pineapple Coconut Cream Cupcakes transport you to cupcake paradise! |
These Easy Gourmet Pineapple Coconut Cream Cupcakes will make you think you've died and gone to cupcake heaven. So creamy. So sweet. So worth the calories.
These easy cupcakes are made with a pineapple cake mix, filled with pineapple preserves, and frosted with creamy dreamy Coconut Cream Frosting - one of my favorite frostings of all time. They're finished off with a sprinkling of coconut and a gorgeous bright red cherry.
Start by doctoring a pineapple cake mix and baking up a batch of perfect pineapple cupcakes.
When your cupcakes have cooled, use the back end of a wooden spoon to make a hole in the center of each cupcake.
Fill a Ziplock freezer bag with pineapple preserves, twist closed, and snip off 1/3 of an inch off of one corner.
Squeeze preserves into the center of each cupcake until you see it coming up out the top.
Now, whip up my fabulous coconut cream frosting. Coconut butter is the secret ingredient to the creamiest and coconutiest frosting you will ever have. You may need to go to a specialty food store to find it. I got mine at Whole Foods. I know that Sprouts also carries it.
Cream a stick and a half of unsalted butter with a healthy scoop of coconut butter for 30 seconds.
Scrape down the bowl and beat in 3 cups of powdered sugar.
Scape down the bowl again and beat in 2 tablespoons of coconut milk.
Scrape the bowl down again and beat in 3 more cups of powdered sugar.
Beat in more coconut milk 1 tablespoon at a time until your frosting is the right piping consistency - not too stiff, not too soft.
Then, scrape down the bowl one more time and beat on high for 3 minutes until light and fluffy.
Snip off the corner of another Ziplock freezer bag a little smaller than your frosting tip. Insert the tip, stand the bag up in a tall cup, and fill with frosting.
Pipe frosting onto each cupcake and immediately sprinkle with shredded coconut. Top each cupcake with a maraschino cherry.
Get ready for your batch of creamy dreamy Pineapple Coconut Cream Cupcakes to make you the talk of the town.
Easy Gourmet Pineapple Coconut Cream Cupcakes
Makes about 24 cupcakes
INGREDIENTS
For the pineapple cupcakes:
1 16.5 oz box pineapple cake mix
2/3 cup unsalted butter, melted and slightly cooled
1 cup milk
4 eggs
* These ingredients are based on a cake mix that calls for 3 eggs, 1 cup of water, and 1/3 cup of oil. I added an extra egg, subbed whole milk for the water, and subbed melted butter for the oil, and then doubled the amount of butter.
For the coconut cream frosting:
3/4 cup unsalted butter, softened
1/3 cup + 3 Tbsp coconut butter
6 cups powdered sugar
4 to 8 Tbsp coconut milk
1 10.5 oz jar pineapple preserves for filling
1/2 cup shredded coconut to top
24 maraschino cherries to top
DIRECTIONS
1. Preheat oven to 350 degrees and line 2 cupcake pans with 24 cupcake liners (My batter actually made 27 cupcakes).
2. In a large bowl, add all of the ingredients for the cupcakes and mix well using a hand mixer, whisk, or wooden spoon. The batter should be smooth.
3. Scoop a scant 1/4 cup of batter (or use a size 20 cupcake scoop) into each liner.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven until it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. When your cupcakes are cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
7. Fill a Ziplock freezer bag with your jarred pineapple preserves, twist the top closed (you can use a twist tie, if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
8. For the coconut cream frosting, beat the butter and coconut butter for 30 seconds.
9. Scrape down the bowl and beat in 3 cups powdered sugar.
10. Scrape down the bowl again and beat in 2 Tbsp coconut milk.
11. Scrape down the bowl and beat in 3 more cups powdered sugar.
12. Scrape down the bowl again and beat in coconut milk 1 tablespoon at a time until you get a good pipable consistency - not too stiff, not too soft.
13. Scrape down the bowl again and beat on high for 3 minutes until frosting is light and fluffy.
14. Snip off one corner of another Ziplock freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
15. Twist the top of your bag closed and pipe frosting onto each cupcake.
16. Immediately sprinkle with shredded coconut and top with a cherry.
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