What a perfect introduction to spring – Cotton Candy Cupcakes! Don’t they just make you think of carnivals and the stress free days of being a kid? That fluffy, melt in your mouth goodness. These were a big hit. And it didn’t hurt that there was extra cotton candy to consume either I got the inspiration for these cupcakes from CakeSpy. She has lots of unique and drool worthy recipes on her site. Check it out! Here is my variation.
Cotton Candy Cupcakes
(makes 24 cupcakes)
1 cup unsalted butter
2 cups sugar
1 1/4 tsp vanilla extract
3 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup milk
Preheat oven to 350°.
Line baking tin with cupcake liners.
Cream butter until light and fluffy.
Add sugar and continue to cream.
Gradually add vanilla and eggs.
Mix together dry ingredients in a separate bowl.
Mix in the dry ingredients with the butter mixture, alternating with adding the milk.
Pour batter into tins, about 3/4 full.
Bake 20-25 minutes, until golden brown on top.
Let cool before frosting.
I used regular canned frosting to save time, and tinted it with neon blue food coloring. It was such a cool color, and contrasted nicely with the bubblegum pink cupcake liners that I used. Then I topped off each cupcake with a poof of cotton candy. It was immediate melt in your mouth deliciousness!!!
***TIP*** Wait to put the cotton candy on top until you’re ready to serve the cupcakes, otherwise the cotton candy will dissolve away and it won’t be as pretty OR as fun to eat
I offered to bake a special treat for a good friend’s daughter’s birthday party. She had a “Tea Party” for kids…it was such a cute idea! I made Lemon Creme Cupcakes and they were quite tasty. I’m not a huge fan of lemon, but these were light and sweet. The recipe comes from Betty Crocker.
Lemon Creme Cupcakes
(makes about 24)
1 box Betty Crocker yellow or lemon cake mix
ingredients called for on the box
Bake cupcakes as instructed.
Cool in pan for 10 minutes then remove to wire racks and cool completely.
For the filling, use the rounded handle end of a wooden spoon to make an indentation about halfway through the cupcake. You can wiggle or twist the handle to do so, or use a parer to carve and scoop out a little hole.
In a small bowl, mix 3/4 cup whipped vanilla frosting with 1/2 cup marshmallow creme.
Put this mixture into a ziploc bag and seal it.
Cut off one of the bottom corner tips and use this makeshift frosting bag to fill the cupcake holes.
For the frosting, in a medium bowl, stir together 1 container of buttercream frosting, 2 tsp lemon peel, and 4 tsp lemon juice. Frost cupcakes as desired. Decorate with sprinkles of choice
For those of you who may be new to following my blog, you may have had the misfortune of missing my recipe for Chocolate Guinness Cupcakes with chocolate ganache and Bailey’s buttercream frosting. DEE-LISH-OUS!!! Here is the link so that you can easily get to the recipe because I know that you are craving them RIGHT NOW I am recycling this recipe and updating it for a treat that I recently baked. And when I say recently, I mean a few months ago. My slightly OCD brain MUST post recipes in the order that I bake or cook them. My mind gets too overwhelmed when I try to think of how else I would be able to post my recipes in an organized fashion, rather than chaos. How do you choose which recipes to post and in which order you post them? I pick the best of the bunch and go from there, in chronological order of course.
I found the new inspiration for these delicious cupcakes on CakeSpy. When I baked these new ones, I used the cupcake recipe that was included. In my opinion, the recipe that’s linked to my blog up above is a better recipe for Guinness cupcakes. Hence the reason for including it and suggesting that you use it too! Follow the link above to the recipe for Chocolate Guinness cupcakes. Bake those, and follow these next steps. You won’t be disappointed
After baking the Guinness cupcakes, make the Guinness Glaze and then top them with the chocolate covered potato chips (if you don’t eat them all beforehand that is).
8 oz. cream cheese
1 & 1/4 cup confectioner’s sugar
1/3 cup Guinness Draught
Whip the cream cheese until smooth. Sift the sugar into the cream cheese and beat until mixed. Add the Guinness and beat until smooth. Spread on cupcakes with a flat spatula.
Chocolate Covered Potato Chips
1/2 lb milk chocolate chips
4 cups ridged potato chips (I used Lay’s)
Put 3/4 of the chocolate in a heat proof bowl and place over the top of a pan of simmering water (what we call a makeshift double boiler). Heat and stir occasionally until the chocolate starts melting. Keep stirring until smooth. Remove from heat and add the rest of the chocolate chips. Stir until completely melted. Dip the potato chips into the chocolate one at a time, covering about half of each chip. Place chips on baking sheet covered with wax paper and cool in the fridge until chocolate has solidified again. Once cooled, place each chip on top of a cupcake. If you have extra chips, hooray you have a bonus snack!
The sweet and salty combo is actually amazing and EVERYONE was raving about these. Enjoy
Happy 4th of July!! Today calls for an all American recipe…what could be more perfect than something made with apples! These are really yummy and can be made at any time of year since they don’t require seasonal apples, but applesauce instead!
Applesauce Spice Cupcakes
2 cups flour
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1 stick unsalted butter
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups unsweetened applesauce
- Preheat oven to 350°. Put liners in muffin tins.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, cream butter and sugars until fluffy.
- Add eggs, one at a time, beating until each is mixed in.
- Add applesauce and then the flour mixture, beating until combined.
- Fill each liner 3/4 full. Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes.
- Transfer tins to wire rack to cool before removing cupcakes.
- Once cooled, spread tops with Brown Sugar Cream Cheese Frosting.
Brown Sugar Cream Cheese Frosting
1 stick unsalted butter
8 oz. cream cheese
1 cup light brown sugar
With an electric mixer on medium high, beat butter, cream cheese, and brown sugar until smooth. Use immediately or refrigerate up to 3 days in an airtight container. (It’s delicious! Enjoy!)
(recipe from Martha Stewart’s Cupcakes)
Sorry for the lack of posts lately! Work has been super busy as my school is going through re-accreditation and we recently had a family vacation to Florida (at least that part was fun!). But now I’m back and can get back on track!
This is a super easy recipe that I found on pinterest. The options are endless and you can mix and match so many different types of brownie or cake mixes! I chose to try the combo in the recipe; brownie batter topped with strawberry cake. It was yummy, but not as delicious as I had expected. I will use a different flavor combo next time that I want to bake “half & half cupcakes” as I have dubbed them
Half & Half Cupcakes
2 different boxes of baking mixes (for this one I used 1 box brownie mix and 1 box strawberry cake mix)
Preheat oven to 350°.
Mix each box separately and add the required ingredients.
If you’re using brownie batter, add this to your cupcake liners first. Fill about 1/3 full.
Spoon the cake batter over the brownie batter (or other cake batter), filling about 2/3 full.
Bake until tops are golden brown, about 20 minutes.
I brought them to school for Valentine’s Day…the girls and I called them Pinkalicious Cupcakes! Enjoy - and if you decide to bake these, please leave a comment on which flavors/types of mix you used!
3 bananas on a yellow background (Photo credit: Wikipedia)
This is a recipe from Betty Crocker that I ended up making one day when I had the craving for something with bananas and chocolate chips! These are so tasty that I didn’t even frost them! They were so delicious that they didn’t even need the frosting. That’s a pretty amazing feat if I should say so myself!
Banana Chocolate Chip Cupcakes
(makes about 24)
1 box yellow cake mix
2 very ripe bananas – mashed – about 1 cup
1/2 cup water
1/4 cup butter – softened
3/4 cup mini semisweet chocolate chips
1 container chocolate frosting (optional)
Heat oven to 375°. Put paper liners in your cupcake tin.
In a large bowl, beat the cake mix, bananas, water, butter, and eggs until smooth.
Using a spoon, stir in the chocolate chips.
Spoon batter evenly into the pan.
Bake 18-22 minutes or until toothpick inserted in center comes out clean.
Remove to wire racks to cool.
Cool completely – about 30 minutes.
Frost as desired.
I love cupcakes. I love chocolate ganache. And I love anything butterscotch. When I saw this recipe while I was following The Cupcakery’s blog, I knew that I had to bake them. They were really yummy. I did not bake the chocolate version because I knew that the golden vanilla cupcakes would taste the best. Golden vanilla cupcakes topped with chocolate ganache and a butterscotch drizzle? A heavenly combination
Vanilla Cupcakes with Chocolate Butterscotch Ganache
You can use any recipe for vanilla cupcakes – for this recipe I used a butter golden box mix.
Bake cupcakes according to box mix directions or recipe instructions if homemade. Let cupcakes cool completely after baking.
12 oz. package chocolate chips
6 tbsp heavy whipping cream
4 tbsp unsalted butter
Combine cream and butter in a double boiler at a simmer.
Mix in the chocolate chips.
Stir until smooth.
Spread on top of the cooled cupcakes.
Follow the same directions for the chocolate ganache, except use a 12 oz. bag of butterscotch chips instead.
Drizzle over the chocolate ganache.
(recipe adapted from The Cupcakery)
Image via Wikipedia
Breakfast in a cupcake? Yes please! If you like the cinnamon flavor of french toast, you will love these cupcakes. They are pretty easy to make as well! This is another recipe that I got from The Cupcakery.
French Toast Cupcakes
1.5 cups flour
1.5 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter – softened
1 tsp. maple extract
1/2 cup milk
Preheat oven to 350°.
Combine flour, baking powder, cinnamon, and salt.
Whisk sugar, butter, and eggs until mixed.
Add the maple extract.
Alternate mixing the flour mixture and the milk into the wet mixture. Beat until smooth.
Pour into cupcake pan.
Bake 20-25 minutes until golden brown (12 minutes for mini cupcakes).
Cool for about 10 minutes and remove from pan.
Maple Cream Cheese Frosting
8 oz. cream cheese – softened
1 cup unsalted butter – softened
Pinch of salt
1 tsp. maple syrup (you can add more to get the desired amount of maple flavoring…I ended up adding more)
4.5 cups confectioners sugar – sifted (it’s important to sift it…if you don’t the frosting will be lumpy)
Cinnamon sugar for dusting
Beat the cream cheese, butter, and salt until creamy.
Add the syrup.
With mixer on low, add the sugar 1/2 cup at a time until mixture is light and fluffy.
Increase mixer speed.
Pipe or spread onto tops of cupcakes.
Sprinkle the cinnamon sugar on top.
Each year at school, the 3, 4, and 5 year olds host a Spring Luncheon for their families. This past spring my class re-enacted a song from Peanut Butter Jam about cupcakes being stolen from them by various animals (a monster, dinosaur, bullfrog, etc). They were cupcakes filled with jelly! So naturally I decided it was only fitting to bake jelly filled cupcakes to serve for dessert at the luncheon.
Jelly Filled Cupcakes
It’s actually pretty simple to make jelly filled cupcakes, or any type of filled cupcakes for that matter. Bake the cupcakes according to your recipe/box mix. Let the cupcakes cool. You don’t need to buy one of those new cupcake plunger/filler devices, it can be cheaper and easier than that. All you need is a vegetable corer. Simply insert corer and with a slight up-down motion move around in a circle until the circle is complete. As you take the corer out, the cut-out portion should come out with it. If you’re like me, you won’t want to waste any of the cupcake and will eat all of the cut-out pieces For the next step, either spoon the desired filling into the middle, or use a frosting bag to pipe the desired filling into the cupcake’s middle. Enjoy!
Tie Dyed Cupcakes
You can use regular white cake mix from a box or you can make the batter from scratch. The tricky part happens once you’re ready to color the batter. Simply get your food coloring ready and separate the batter into as many different bowls as you have colors. For mine I did red, orange, yellow, green, blue and purple.
I even used brightly colored cupcake liners…there’s nothing wrong with bursts of color
To create the tie dye effect, scoop a small amount of each color into your cupcake liners. It doesn’t matter if the colors mush into each other, that’s actually better!
After they’re done baking you will see all the bright colors in the baked cupcakes.
Now all you have to do is let them cool and you can frost them. For these I had neon blue food coloring that I mixed into white frosting. It created such a bright blue color and I loved it! Then I dipped the tops into my bowl of sprinkles, allowing the sprinkles to stick to the top and letting the blue frosting frame the sprinkles.