Strawberries Galore Cupcake!

The seasons are changing and it's time to spice up the summer season with some festive fruit cupcakes! I plan on trying some orange dream cupcakes next! However, these strawberry cupcakes are delicious! I wasn't a huge fan of the frosting so next time I make them I will find a different recipe but these were great! I found this recipe on My Baking Addiction. If you haven't been to this site yet, do it! It's wonderful! 

Ingredients
Cupcakes

• 1 package of vanilla cake mix
• 1/2 package of instant vanilla pudding (small package)
• 1 cup of Greek strawberry yogurt
• 3/4 cup vegetable oil
• 1/2 cup water
• 2 tsp. vanilla extract
• 1 cup fresh diced strawberries

Frosting

• 2 cups of butter
• 5 - 5 1/2 cups of powdered sugar
• 2 tsp vanilla extract
• 5 TBS of pureed strawberries

Directions

1. Preheat oven to 350 and use liners in muffin tin.
2. In bowl, mix all cupcake ingredients together thoroughly except strawberries.
3. Fold in strawberries to mixture
4. Add mix to muffin tin till each is about 2/3 full
5. Bake for about 18-20 mins or until toothpick comes out clean
6. Allow to cool. 

Frosting

1. Beat the butter for several minutes until light and fluffy.
2. Slowly add powdered sugar, allowing powdered sugar to completely incorporate until adding more powdered sugar.
3. Add vanilla and mix
4. Slowly add strawberry puree checking for desired taste as you add more.
5. Mix frosting until light and fluffy.
6. Add chocolate dipped strawberry on top. I used white chocolate and chocolate dipped strawberries.

ENJOY!

Raspberry Lemonade Cupcakes

These are so delicious! I was very skeptical at how they would turn out but I served them at a family Easter party and everybody loved them! They are sweet cupcakes with a zingy kick! I found this recipe from "Raspberry Lemonade Spiked Cupcakes" in "Better Homes" magazine and changed it up just a bit to eliminate alcohol and a little less kick. 

What do you need? 
Cupcakes

• 3/4 cup butter, room temperature
• 3 eggs
• 1 3/4 cup flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups sugar
• 2 tsp finely shredded lemon peel
• 2 TBS lemon juice
• 2 TBS raspberry imitation 
• 2/3 cup buttermilk
• red food coloring (optional)

Frosting

• 3/4 cup butter, room temperature
• 5-7 cups of powdered sugar, depending on desired consistency
• 3 TBS milk 
• 2 TBS raspberry imitation 

lemons and raspberries (optional)

Directions
Cupcakes

1. Preheat oven to 350 F and line cupcake tin with cupcake liners.
2. In medium sized mixing bowl, stir together flour, baking powder, baking soda and salt. 
3. In large sized mixing bowl, beat butter until light and fluffy.
4. Add sugar, lemon peel, lemon juice and raspberry imitation to butter and mix well.
5. Add eggs to butter mixture one at a time, beating well after each addition.
6. Add flour mixture and buttermilk to butter mixture alternatively.
7. Add red food coloring if desired to add pink tint to cupcake batter.
8. Add batter to cupcake liners, filling about 3/4 way full. 
9. Bake 15-18 minutes or until toothpick comes out clean. 
10. Allow cupcakes to cool

Frosting

1. In mixing bowl, beat butter until light and fluffy. 
2. Slowly add about 2 cups of powdered sugar to butter, beating until smooth.
3. Add milk, raspberry imitation and food coloring if desired.
4. Beat in remaining powdered sugar until desired consistency.
5. Frost cooled cupcakes and add raspberry and lemon garnish if desired. 

ENJOY! 

Churro Cupcakes

These may be my favorite cupcakes I've ever made so far! They are DELICIOUS! My sister and I couldn't stop eating the batter and then finally stopped just because we wanted to save room for a cupcake! I found the recipe for the cupcakes at Goddess of Baking and these truly are heavenly! 

What do you need? 
Cupcakes

• 1 cup of butter, room temperature
• 2 cups of sugar
• 4 large eggs, separated
• 2 3/4 cups flour
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1 pinch of salt
• 1 tsp vanilla
• 1 cup of milk

Whipped Cream Frosting

• 2 cups heavy cream
• 4 TBS powdered sugar
• 1 tsp vanilla
• Caramel Topping 

Directions

Cupcakes

1. Preheat oven to 350 and line muffin tin
2. Beat butter in the bowl
3. Add sugar and mix until light and fluffy
4. Add egg yolks in slowly while continuing to beat
5. In a separate bowl, add dry ingredients
6. In another bowl, add milk and vanilla and stir
7. Alternatively mix the dry mixture and milk mixture a little bit at a time into bowl with sugar and butter
8. In a small bowl, beat egg whites until white and foamy and they form soft peaks
9. Gently mix in egg whites into mixture
10. Fill cupcakes liners 1/2- 3/4 full and cook in oven for 18 minutes or until toothpick comes out clean
11. Allow to cool 

Whipped Cream Frosting

1. Add all ingredients into mixing bowl and mix on high speed until stiff creams forms

Add frosting on top of cooled cupcakes. Sprinkle cinnamon and add caramel topping as desired!

Enjoy! 

Monkey Madness with Whipped Frosting Delight!

I had some old bananas so I decided to put them to good use. 
This creation is on the less sweet side but is still absolutely delicious with or without frosting!! 

What do you need? 
Ingredients

• 1/2 cup of butter, room temperature
• 1/2 cup of packed brown sugar
• 1/2 cup of sugar
• 3 ripe bananas
• 2 eggs
• 1 tsp of vanilla
• 2 cups of flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 buttermilk
• 1 cup of chocolate chips 
• 1/2 cup chopped walnuts
• 1 tsp of cinnamon
• Banana chips (optional)

Directions

Cupcakes

1. Preheat oven to 350 degrees
2. Mix butter and both sugars until fluffy
3. Beat in bananas, eggs and vanilla 
4. Add flour, baking powder, baking soda, and buttermilk
5. Beat until blended
6. Add in chocolate chips, cinnamon, and walnuts
7. Add to greased or paper lined muffin tin
8. Bake for 20-22 minutes.
9. Allow to cool.

Frosting

I wanted a frosting that wasn't too sweet so it wouldn't overpower the cupcake. For the frosting, I used this lovely ladies recipe. She does a great job at showing how to do it so go to her site for this not so sweet whipped frosting. 

http://www.canyoustayfordinner.com/2010/12/28/the-best-whipped-frosting/

After frosting the cupcakes, add crushed cinnamon chips to the top of the frosting. Add a banana chip in the center if desired. 

Enjoy!

Idea found at http://www.food.com/recipe/chunky-monkey-cupcakes-61627

Santa Hat Brownie

It's not a cupcake but it's just as good as one so I thought it would be okay to make an exception! 

What do you need? 

• Brownie Mix (I used a caramel brownie mix, I definitely recommend it)
• One container of strawberries
• 2 1/2 - 3 cups of powdered sugar
• 1 stick of butter, room temperature
• 2 tsp. vanilla 
• Pinch of Salt
• 8 oz of mascarpone cheese, room temperature 
• Round cookie cutter

Directions

1. Make brownies directed as on back of box.
2. While brownies are cooking/cooling, hull and cut strawberries tops flat in order for them to sit straight on brownie.

    Frosting

          3. Beat butter and mascarpone together until fluffy.

          4. Add vanilla and salt

          5. Mix in powdered sugar in slowly until frosting is at desired consistency. Add to piping bag and set aside.

          6. Once brownies are cool, use round cookie cutter to cut.

        7. Place frosting in strawberry and place on top of brownie.

           8. Pipe frosting around base of strawberry.

           9. Add a dab of frosting on top of the strawberry!

          10. ENJOY!

Idea found at:http://daisysworld.net/2011/12/04/santa-hat-brownies/

Eggnog Cupcakes with Eggnog Frosting!

This is the only time of year that you can taste the deliciousness of eggnog in cupcake form so take advantage of it while you can! 
These are absolutely delightful! 

What do you need?
Cupcakes
1 1/2 cup of flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 1/4 cup eggnog
1/4 cup vegetable oil
1 TBSP apple cider vinegar
1 tsp. vanilla extract
1 cup sugar

Frosting
2 sticks, 1 cup of butter (room temperature)
2- 2 1/2 cups of powdered sugar
Pinch of salt
1/4 tsp nutmeg
2 1/2 TBSP eggnog
1 tsp. vanilla

Directions:
Cupcakes

1. Preheat oven to 350F
2. Add liners or non-stick spray to muffin tin.
3. Add all dry ingredients except sugar into one bowl and mix.
4. Add eggnog, oil, vinegar, vanilla and sugar into another bowl and mix.
5. Slowly add dry ingredients while mixing until everything is combined. 
6. Add/divide batter to tins until 2/3 full. (Makes about 18) 
7. Cook 22-24 minutes or until toothpick comes out clean.
8. Allow to cool. 

Frosting

1. Add butter to bowl and mix thoroughly
2. Slowly add in powdered sugar until desired consistency. 
3. Add in other frosting ingredients and mix well about 2 to 3 minutes.
4. Add more powdered sugar if desired.
5. Frost cupcakes! After frosting, add a dash of nutmeg to top. 

Enjoy!

Idea found at http://www.annies-eats.com/2010/12/17/eggnog-cupcakes-2/

Chocolate Mint Cupcakes

Now that Thanksgiving is over, it's time to start making the festive treats for the Christmas season! 

These cupcakes will not only look appetizing but they sure make your kitchen smell wonderful! 

What do you need? 

Cupcakes

1 package of devils food cake mix

1 package of instant devils food pudding

1 cup of sour cream

1 cup vegetable oil

4 eggs

2 tsp. vanilla extract

1/2 bag of mint chips or andes chocolates crushed

1/2 bag of chocolate chips

Frosting

2 cups of butter

1- 1.5  lbs of powdered sugar

4 tablespoons heavy cream

green dye 

2 tsp. vanilla extract

crushed chocolate/mint chips 

Directions:

Cupcakes

1. Preheat oven to 350F.  Line muffin tin with liners or spray with non-stick cooking spray.

2. Add all ingredients for cupcakes except for chips into bowl and mix thoroughly. Add chips after all other ingredients are mixed.

3. Fill muffin tin 2/3 full

4.Bake in oven for 20-23 minutes. 

5. Allow cupcakes to cool on wire rack.

Frosting

1. Add butter into bowl and beat well for several minutes.

2. Slowly add in half of desired powdered sugar.

3. Add heavy cream and vanilla.

4. Add the rest of powered sugar until desired thickness.

5. Add a few drops of green dye until you get desired green color.

Frost cooled cupcakes. I used a large star tip. 

These cupcakes are very strong in taste. If you aren't absolutely in love with peppermint, then I would hold off putting the mint chips in the cupcakes and just stick with the mint chips on top.  You can also try using peppermint extract in the frosting for an added kick, if desired. 

Enjoy!

Idea found at: http://www.mybakingaddiction.com/mint-chocolate-chip-cupcakes/