A Little Bit of This and That» cupcake

Snickers Cupcakes

Kim — Wed, 16 Mar 2011 05:00:41 +0000

Wondering why my newest procrastination post that I promised isn’t up? This is why – I was making Snickers Cupcakes ~ told you I was super good at procrastinating!

Jamie @ My Baking Addiction shared these Snickers Cupcakes that I just needed to try out. When I was putting the ingredients together it seemed like there were a lot more wet ingredients than dry, but it sure didn’t take long for the pudding to firm the batter up!

The frosting is super sweet and rich so I may need to experiment because I like the less sweet frosting. My husband stole half of the ones I made to take to work, so it had to be good though.

Be sure to check out the link to the actual recipe because Jamie has a great video of how to pipe on cupcake frosting! She also has some other great recipes I need to try out!

Snickers Cupcakes

Recipe type: Dessert

Serves: 24 – 30 Cupcakes

Ingredients

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Instructions

Preheat oven to 350 degrees F.
Line (2) 12 cup muffin tins with paper liners.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
Cool cupcakes thoroughly on wire rack.
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

Cosmopolitan Cupcakes

Kim — Thu, 30 Dec 2010 12:18:48 +0000

Sick of Christmas Cookies? I know I am ready for a different type of dessert and I found these Cosmopolitan Cupcakes really interesting.

Bakingdom does a great job of sharing the recipe along with vegan and non-alcoholic substitutes.

Tie- Dyed Cupcakes

Kim — Tue, 24 Aug 2010 13:06:29 +0000

Ingredients:

1 (18.25-ounce) Box Vanilla Cake Mix
1 ¼ cups Water
⅓ cup Canola Oil
1 (1.25-ounce) Bottle Colored Snowflake Sprinkles
1 (1.85-ounce) Bottle Rainbow Sprinkles
Decorating gels, assorted colors
1 (12-ounce) container whipped fluffy white frosting

Preheat oven to 350 degrees F. Line 2 (12-muffin) tins with cupcake papers; set aside.

In a large bowl, mix together cake mix, water, and oil. Use a hand held electric mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles. Mix for another 30 seconds.

Use a ladle to fill each lined muffin cup 2/3 of the way full. Using oven mitts, place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted into center of cupcake comes out clean with no wet batter. Use oven mitts to remove from oven and let cool completely before frosting, about 15 minutes.

Once cool, spread 2 tablespoons frosting on each cupcake. Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect. Repeat this step, turning cupcake as you go.

Linked up with Cupcake Tuesday and What’s Cooking Wednesday

Cookie Dough Cupcakes with Ganache Frosting

SAHM — Sun, 25 Jul 2010 16:54:00 +0000

Recipe From: Taste of Home and Becky M

Ingredients:
● 1 package (18-1/4 ounces) yellow cake mix
● 1 cup milk
● 3 eggs
● 1/2 cup butter, melted
● 1 tsp. vanilla extract
● 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

FROSTING:
● 2 cups (12 ounces) semisweet chocolate chips
● 1 cup heavy whipping cream
● 1/2 cup miniature semisweet chocolate chips

Directions:
In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.
Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.

Yield: 2 dozen.

Weight Watcher Pumpkin Cupcake – 2 points

SAHM — Tue, 09 Feb 2010 02:23:00 +0000

Ingredients:

  ● 1 (18 ounce) box spice cake mix
  ● 1 cup water
  ● 15 oz. canned pumpkin
  ● 1 tsp. vanilla extract
  ● 1 1/2 tsp. cinnamon

Directions:
Preheat oven to 350. Line 24 cupcake pans. Mix all ingredients in bowl and pour into the liners. Bake for 25 minutes. Cool on coolings rack. They are very moist cupcakes.

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Magnolia Bakery Cupcake

SAHM — Tue, 10 Nov 2009 13:46:00 +0000

Magnolia Bakery Cupcake

Ingredients:

  ● 1 c. (2 sticks) unsalted butter, softened.
  ● 1 1 /2 c. all-purpose flour
  ● 2 c. sugar
  ● 1 c. whole milk
  ● 4 large eggs ; at room temperature
  ● 1 tsp. vanilla extract
  ● 1 1 /2 c. self-rising flour

Preheat oven to 350. Line 2 muffin tins with cupcake papers. In a small bowl, combine flours and set aside. In a large bowl, on medium speed, cream butter until smooth. Add the sugar gradually and beat until fluffy- about 3 minutes (THIS IS IMPORTANT, DON’T SKIMP ON THIS!) Add the eggs, one at time, beating wel after each addition. Add the dry ingredients in 3 parts, alternating with milk and vanilla. With each addition, beat until it is incorporated, but don’t overbeat. Using a rubber spatula, scrape down the bowl. Spoon the batter into the cupcake liners, filling them 3/4 full. Bake for 20-25 minutes, until a cake tester in the center comes out clean.

Vanilla Buttercream Icing

1 cup (2 sticks) unsalted butter, softened

6-8 cups of powdered sugar

1/2 cup milk

2 t vanilla extract

Place butter in a mixing bowl. Add 4 cups of sugar and the milk and vanilla. On medium speed of an electric mixer, beat until smooth and creamy- about 3-5 minutes. Gradually add remaining sugar, one cup at a time, beating well after each addition. (about 2 minutes). You probably won’t need all of the sugar- just get it to the consistencey you like to ice the cupcakes. Add some food coloring and mix thoroughly. Icing can be stored in airtight container for up to 3 days.

Be sure to check out more of my recipes here . Check out others favorites at Cupcake Tuesday where there are LOTS of other yummy recipes!

Plus be sure to check out the giveaways for my Blogoversary Extravaganza!

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Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

SAHM — Tue, 27 Oct 2009 03:41:00 +0000

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

For cupcakes:
● 1 1/2 cups all-purpose flour
● 1/2 cup unsweetened cocoa powder
● 1/3 cup sugar
● 1 tsp. baking soda
● 1 tsp. baking powder
● 1/2 tsp. salt
● 2/3 cup whole milk
● 2/3 cup malted milk powder (recommended: Carnation brand)
● 1/2 tsp. espresso powder
● 2/3 cup canola oil
● 2 large eggs
● 2/3 cup sour cream
● 1 tsp. vanilla extract
● 1/2 cup miniature chocolate chips

For buttercream:
● 4 1/2 cups confectioners’ sugar
● 1 1/2 cups unsalted butter, softened
● 1 tbsp. vanilla extract
● 3 to 4 tablespoons whipping cream
● 2/3 cup tart cherry preserves
● Malted milk balls or maraschino cherries, for garnish

Directions:

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.

In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.

Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.

Be sure to check out more of my recipes here . Check out others favorites at Cupcake Tuesday where there are LOTS of other yummy recipes!

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Chocolate Chip Cupcakes

SAHM — Tue, 20 Oct 2009 02:22:00 +0000

Chocolate Chip Cupcakes

Yield: 2-1/2 dozen.

Ingredients:
● 1 package (18-1/4 ounces) yellow cake mix
● 1 package (3.4 ounces) instant vanilla pudding mix
● 1 cup water
● 1/2 cup vegetable oil
● 4 eggs
● 1 cup (6 ounces) miniature semisweet chocolate chips
● 1 can (16 ounces) chocolate or vanilla frosting
● Additional miniature semisweet chocolate chips, optional

Directions:

In a large mixing bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. (Hint: If you toss the chocolate chips in about a tablespoon of cake mix or coat with a little flour they will usually stay put)

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

If you liked this recipe you may like more of mine here or else I linked this recipe to Cupcake Tuesday, Tempt My Tummy Tuesday, Ultimate Recipe Swap, What’s Cooking Wednesday , Tuesdays at the Table and Tasty Tuesday where there are LOTS of other yummy recipes!

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Pecan Pie Cupcakes

SAHM — Tue, 13 Oct 2009 02:01:00 +0000

Pecan Pie Cupcakes

Ingredients:

● 1 cup chopped pecans
● 1/2 cup all-purpose flour
● 1 cup packed brown sugar
● 2/3 cup butter
● 2 eggs

Directions:

Preheat oven to 350-degrees F. Liberally grease a miniature muffin tin with butter or non-stick cooking spray; set aside. Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Cool and enjoy!

I linked this recipe to Cupcake Tuesday, Tempt My Tummy Tuesday, What’s Cooking Wednesday ,Tuesdays at the Table and Tasty Tuesday.

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Cupcake Tuesday – Brownie Kiss Cupcakes

SAHM — Mon, 12 Oct 2009 00:59:00 +0000

Brownie Kiss Cupcakes

Ingredients:

● 1/3 cup butter ; softened
● 1 cup sugar
● 2 eggs
● 1 tsp. vanilla extract
● 3/4 cup all-purpose flour
● 1/2 cup baking cocoa
● 1/4 tsp. baking powder
● 1/4 tsp. salt
● 9 milk chocolate kisses

Directions:

In a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla; mix well. Combine flour, cocoa, baking powder and salt; add to the creamed mixture and mix well.

Fill paper, or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. Bake at 350° for 20-25 minutes or until top of brownie springs back when lightly touched.