A Little Bit of This and That» dessert

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.

Homemade Fortune Cookies

Kim — Fri, 31 Dec 2010 12:24:01 +0000

This is a great treat for New Years Day – a cookie filled with hope and fortune for the New Year. Stephanie Lynn at Under the Table and Dreaming share the instructions on how to make your own cookies.

What would you leave as 2011 fortunes?

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.

Chocolate Eclair Cake

SAHM — Tue, 13 Jul 2010 12:14:00 +0000

Chocolate Eclair Cake

Ingredients:
● 2 boxes vanilla pudding
● 1 med. Cool Whip
● 1 box graham crackers
● 1 container fudge frosting

Directions:
Make pudding according to directions. Mix together the pudding and cool whip. Layer graham crackers to cover the bottom of a 9 x 13 pan. Spread 1/3 of the pudding mixture onto the graham crackers. Repeat the layering 2 more times and then top with one more layer of graham crackers. Melt the frosting slightly in the microwave and then pour over the top of the graham crackers. Chill for at least 4 hours.

This post was linked up with Tasty Tuesday & Tempt My Tummy Tuesday.

Tina’s Torte

Kim — Fri, 09 Jul 2010 12:35:34 +0000

Layer One:

One Packet of Crushed Graham Cracker… Measures a 1 ¼ cup
1/3 cup of sugar

1/3 cup of margarine or butter (melted)… sometimes I add a little more

Combine for graham cracker crust and press into the bottom of dessert pan

Layer Two:

1-8 ounce package of Cream Cheese (I use the reduced fat)

1 cup of powdered sugar

1 tsp of almond extract (or vanilla) I like Almond Extract when I use Cherry Pie Filling….

Mix together with a mixer until combined….I add a tablespoon of milk for mixing purposes

Blend in : 1 small container of cool whip

Layer on graham cracker crust!

Refrigerator for about an hour before adding pie filling of choice

Layer Three: Favorite Fruit Pie filling

Crockpot Dump Cake

SAHM — Tue, 16 Feb 2010 18:10:00 +0000

Ingredients:
  ● 1 can cherry pie filling (sugar free or light)
  ● 1 9 oz. cake mix
  ● 1 T. light butter

Directions:
Put cherry pie filling on the bottom of crockpot that has been sprayed with no-stick cooking spray. Cover with cake mix. Cut butter up into small pieces and put on top of cake mix. Cook for 2 hours.

This smells wonderful and tastes good too. I cooked it on high for about an hour and then switched to low. You could use other kinds of pie filling to your liking also.

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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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