Sunday, September 30, 2012

Minion Cupcakes from Despicable Me

These cupcakes are SOO EASY and SOO FUN! 

The hardest part is gathering all the ingredients together! 

This recipe is perfect for a youngster's birthday party or a celebration for the upcoming "Despicable Me 2" movie that will hit theaters in July!









Ingredients
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vegetable oil
  • 1 tsp vanilla extract
  • 1 stick of butter
  • 1 cup of sugar
  • 3 large eggs
  • one box of twinkies
  • black, blue and yellow food coloring
  • smarties
  • black sprinkles
  • plastic bag
Frosting Ingredients
8 oz cream cheese, softened
1 stick of butter, softened
16 oz of confectioner's sugar
2-3 TBS of milk
1 tsp of vanilla extract

Directions
1. Preheat oven to 350 F. Line 24 cupcake tins with paper liners.
2. Whisk together flour, baking powder, baking soda and salt in medium bowl. 
3. Combine the milk, oil and vanilla extract in a smaller bowl.
4. In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
5. Add the eggs, one at a time, beating well after each egg. Reduce speed and add flour mixture alternately with the milk mixture in batches until all mixture is combined.
6. Add cupcake batter into muffin liners till 2/3 full. 
7. Bake for 15-20 mins or until golden and toothpick comes clean. 
8. Remove cupcakes and allow them to cool. 

Frosting
1. Combine cream cheese and butter in medium bowl. Beat with an electric mixer until light and fluffy.
2. Gradually add the confectioner's sugar and 2 TBS of milk and beat until smooth. 
3. Add vanilla extract
4. Add additional 1 TBS of milk if mixture is too thick.
5. Separate all frosting into four different bowls. 2 large and 2 small
6. Add blue food coloring to one large bowl of frosting. Add yellow food coloring to one large bowl of frosting. Add one drop of black food coloring to one small bowl. Add several drops of black food coloring to other small bowl until frosting is completely black. 

After cupcakes are cool,
1. Frost half of the cupcakes yellow and half of the cupcakes blue.
2. Cut twinkies in half
3.Insert three to four black sprinkles into top of twinkie creating the hair for the minion
4. Using toothpick place a dot of black frosting on top of smarties
5. Dab back of smarties in frosting and place on top half of the twinkies.
6. Using a plastic bag and spoon, place black frosting into plastic bag and cut a very small tip on edge of bag. 
7. Apply pressure to bottom of bag where the cut is and make lines from side of the smarties to the back of the twinkies
8. Do the same routine for the mouth
9. Repeat as needed with different eye and mouth positions! 
10. ENJOY! 

Red Velvet Cupcakes with Cream Cheese Frosting and a Raspberry Topper

These red velvet cupcakes are one of the best that I've made! 

They are moist and have the perfect flavor! Plus, they have the added wonderful taste of cream cheese frosting! One of the best types of frosting out there, right?! 


Well if you enjoy the taste of cream cheese frosting and chocolate and enjoy a cupcake that not only tastes good but looks good as well, then this is the recipe for you!




Ingredients

  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) of butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups of cake flour
  • 2 TBS of Dutch-processed cocoa powder
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of salt1 cup of buttermilk
  • 1  1/2 TBS of red food coloring
  • 1 tsp of vanilla extract
  • 1 tsp of distilled white vinegar
  • raspberries or strawberries if desired 
Frosting Ingredients 

  •  1/2 cup of butter (1 stick), room temperature
  • 8 oz of Philly cream cheese (1 package), room temperature
  • 2 - 3 cups of powdered sugar
  • 1 tsp of vanilla extract
Directions
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. 
4. Frost on cupcakes and fresh raspberry or strawberry and enjoy! 





Absolutely Delicious Chocolate Cupcakes with Peanut Butter Filling and Peanut Butter Frosting!

How can you go wrong with chocolate and peanut butter?!?! 

This recipe is absolutely scrumptious and is even better when served warm!!! 

Don't forget the glass of milk! 


Ingredients
Filling:
  • 1 – 1¼ c powdered sugar
  • ¾ c creamy peanut butter
  • 4 Tbsp unsalted butter, at room temperature
  • ½ tsp vanilla extract
Cake:
  • 1⅔ cups all-purpose flour
  • ¾ c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c sour cream
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 8 Tbsp unsalted butter, at room temperature
  • 1½ c sugar
  • 2 large eggs
Frosting:
  • 8 oz. cream cheese, at room temperature
  • 4 Tbsp unsalted butter, softened
  • ½ c creamy peanut butter
  • 3¼ c powdered sugar
  • 1 c Cool Whip, thawed
Instructions
  1. Preheat oven to 350°. Line cupcake tin with liners.
For filling
  1. Combine powdered sugar, peanut butter, butter and vanilla in bowl. 
  2. Beat on medium speed until well combined and mixture is dry yet holds together. 
  3. Roll into 1-inch balls, place baking sheet and chill in freezer while you make batter (10 minutes).

For Batter
  1. Combine flour, cocoa powder, baking soda and salt in a medium bowl with whisk. 
  2. In a liquid measuring cup, stir together sour cream, milk and vanilla.
  3.  In large bowl, beat butter and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. 
  4. With mixer on low speed, alternately add dry ingredients and sour cream mixture, beginning and ending with dry ingredients. Mix just until incorporated.
  5. Into liners, spoon a tablespoon or two of batter. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. 
  6. Bake for 16-20 minutes, or until toothpick comes out clean. Cool and transfer to wire rack.
For frosting
  1. Beat together cream cheese, butter and peanut butter until smooth.
  2.  Slowly mix in powdered sugar, beating until smooth and well blended. 
  3. Gently fold in cool whip until well blended and fluffy (chill frosting if needed)
  4. Frost cupcakes and enjoy! 

Monday, September 24, 2012

The Cupcake Maker


My name is Kristi! I enjoy making sweets of all kinds but especially cupcakes! This blog will be updated weekly with the newest cupcake! 

I have also started a craft blog where I will post my most recent craft findings or creations!

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