Wk-5 : CHOCOLATE CHOCOLATE N MORE CHOCOLATE!!

Ok so this week my cupcake creations were inspired by some favorite candy bars. Chocolate candy bars of course! I changed up a recipe I found in my Betty Crocker "Big Book of Cupcakes" recipe book, it was for a peanut butter and chocolate flavored cupcake. The recipe is simply a chocolate cupcake recipe with about 2 cups of Reese's Pieces baking chips added to the batter. I baked off the cupcakes and topped it with a peanut butter buttercream, then drizzled with 1 cup of Hershey's milk chocolate baking chips melted. MMMMM they were so good. Then to add the to chocolate bar theme I made a Mounds cupcake. This recipe can be very easily converted to an Almond Joy cupcake just add 1/2 cup of chopped almonds to the batter. The recipe is as follows:

2 1/2c flour
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 c water
2/3 c unsweetened baking cocoa
3/4 c shortening
1 1/2 c sugar
2 eggs
1 teaspoon vanilla
1 1/2 c shredded coconut

Mix all dry ingredients together first. Then add dry mixture to wet ingredients slowly. Mix in coconut. Bake at 350 degrees for 20-22 minutes. Top with coconut buttercream and shredded coconut.

Peanut butter frosting:
11/2 c of butter
1 1/2 c of peanut butter
1 jar (7 oz.) marshmallow creme
2 c powdered sugar
1 tbsp water
1 tsp vanilla

The cupcakes turned out fantastic! Everyone loved the Reese's ones the best. Now onto next weekends cupcakes!

Wk 4 - Ahoy mate!

This weekend I made pina colada cupcakes decorated in a nautical theme to go along with our office party theme. The cupcakes are made with a vanilla cake mix. Instead of water n oil I substituted one 1/2 cup pineapple juice, 1/2 cup coconut rum, and 1/3 cup of coconut cream. I then added one small can of crushed pineapple, drained, right into the already mixed batter. The frosting was made with a mix from wilton for whipped icing. In the frosting I also substituted 1/2 cup of coconut rum and 1/2 cup of pineapple juice. For the whipped frosting the instructions called for ice water so I mixed the rum n juice n chilled it in the freezer for about 15 minutes. The discs used for decoration are pre colored wilton sugar sheets I purchased at our local grocery store, I cut out circles using a cup and a sharp knife n piped the designs with a round decorating tip.

Although I got a stomach bug n couldn't make it to the party I shared the cupcakes with friends n of course my #1 fan!

Because of being sick all weekend I didn't get to make the second batch of cupcakes but oh well there's always next wknd!

Wk 3 - S'more What?

Ok so this weekend we went camping! Had a blast with family n friends. We did some hiking, a little gold panning, dipped our toes in the creek, and hung around the fire eating some good food...including s'mores! So in honor of our great weekend I made s'more n campfire cupcakes. To make the s'more cupcakes I mixed a batter for regular vanilla cupcakes (you can use a yellow or white cake mix if you are in a hurry) then added 1 1/2 tsp of cinnamon and 1/2 tsp of nutmeg. Next I broke up about 3 or 4 full graham crackers into crumbs n small pieces - about the size of a pea or so. I added the crushed graham cracker to the already mixed batter n folded them in gently. You don't want to overmix the batter or else the cupcakes won't be fluffy n light. Bake at 350 degrees for about 19-22 minutes depending on your oven. When the cupcakes are cooled top with marshmallow creme at the very last possible minute n drizzle with hershey's milk chocolate melted. Top with a square of chocolate and "boom there it is" (ha ha lol)!

Ok for the campfire cupcakes I got the recipe n idea from my "Betty Crockers Big Book of Cupcakes". I baked chocolate cupcakes from a box mix n added 1/2 tsp each of cinnamon n nutmeg just for a twist on the flavor. After I baked them I topped them with a marshmallow buttercream, the recipe is as follows:
1 7 oz. Jar of marshmallow creme
1 cup of unsalted butter
2 cups of powdered sugar
1/2 tsp of vanilla

Mix on high speed until combined n smooth.
Pipe or spread onto your cupcakes when cooled. For the decoration I melted 20 pieces each of cinnamon jolly ranchers and butterscotch candies, crushed, in a nonstick pan in a 350 degree oven for about 9 minutes. Then when the melted candy cooled I smacked it with a spoon n used the pointy pieces as flames on my cupcakes. Next I broke pretzels sticks in half for the wood on the campfire n then speared 2 mini marshmallows onto a toothpick. I arranged them on each cupcake to look like a small campfire on top of the cupcake.

I think the entire camping crew really enjoyed them especially the kids! So another weekend down and another one to look forward to. Next weekend we have an office backyard party to attend so in line with our nautical shipwreck theme for the party I will be making cupcakes worthy of any cruise ship. If you have any suggestions or ideas post em on the comment feed.

Wk 2 - Southern Belle Cupcakes

This week I got a request for a pecan pie...so I had a great idea to make pecan pie cupcakes. My first thought was to just make vanilla cupcakes with pecans baked in and make up some kind of a caramel glaze but I found a really quick and simple recipe on betty crockers website. I changed a few things on it simply for time, so here's my modified recipe for the filling:
1/4 c sugar
1/4 c packed brown sugar
3/4 c corn syrup
1/4 c melted butter
1 tbsp corn starch
2 eggs beaten
3 c whole or chopped pecans

Cook them in a saucepan on medium heat adding one ingredient at a time in order and stirring constantly so the eggs don't scramble n the sugar doesn't burn. When it starts boiling take it off the heat and let cool for about 10 minutes. Cut a hole in your baked white or vanilla cupcakes. While the filling is still slightly warm fill the cupcakes until it mounds up on the tops. Refrigerate for about 30 min. Top with whipped cream and serve!

I also made traditional red velvet cupcakes with cream cheese frosting. Red velvet is a very southern cake made from a light chocolate cake batter with an entire bottle of red food coloring...yes an entire bottle! Sounds unappetizing but for some reason people love it! Red velvet is always perfectly paired with a good cream cheese frosting. You can use any recipe for cream cheese frosting but 2 jazz it up a little use neufchatel cheese (or the kind that says its 1/3 less fat) because it has a tangier flavor.

Hope ur successful if u use the pecan pie filling recipe and feel free to change a recipe now n then and make it your own!

Wk 1 - Boozy Cupcakes

I wanted to start my cupcakes off with a bang so today I made pink champagne cupcakes and wine and cheese cupcakes. The pink cupcakes are made from a box cake mix I got the recipe from betty crockers " big book of cupcakes" but I tweaked it a bit and brushed the baked cupcakes with champagne n added an extra 1/4 c of champagne to the frosting. The wine n cheese cupcakes were made from scratch using a recipe from "intoxicated cupcakes". They are a very rich, dense chocolate cupcake with port wine in the batter. The frosting was the cheese made with marscapone cheese. I got very good comments from my taste testers so I give both cupcakes a thumbs up!

Intro

I have decided 2 start making cupcakes every wknd so from now until I get tired of doing it I will make 2 kinds of cupcakes every weekend. I will also be making them for special occasions like parties and get togethers or just cuz somebody wanted some. So I hope u all enjoy my posts and if u have any requests, ideas, suggestions, or recipes pass em on and I will try em out.