tag:blogger.com,1999:blog-53232201625806221912024-03-13T08:23:57.349-07:00Cupcake DiariesIrenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-5323220162580622191.post-36313282680973456842012-09-06T14:22:00.001-07:002012-09-06T14:22:42.553-07:00Cool Halloween Cupcakes<h3>
These Spider Halloween cupcakes are actually pretty easy to make. And so much fun to eat! </h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://images.meredith.com/content/dam/bhg/Images/2011/08/101760041.jpg.rendition.largest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://images.meredith.com/content/dam/bhg/Images/2011/08/101760041.jpg.rendition.largest.jpg" width="400" /></a></div>
<div>
<br /></div>
<br />
Bake up a batch of your favorite recipe cupcakes. <span style="color: #783f04; font-size: x-small;">( Or go to the store and buy some - I won't tell! )</span><br />
<br />
Frost the tops of the cupcakes with chocolate frosting.<br />
<br />
Add chocolate sprinkles to the tops.<br />
<br />
Make the spider eyes using peppermint candies with another candy for the pupil - such as red jelly beans, half red sour balls, red cherries, half of a red lollipop....you get the idea.<br />
<br />
The spider's smile can be made from a piece of licorice - and use 8 black pieces of licorice for the legs. Add two short pieces of the black licorice for the pinchers.<br />
<br />
An orange M&M or Skittles candy works well for the nose.<br />
<br />
<h4>
Are these perfect for classroom parties this Halloween or what??</h4>
<div>
<br /></div>
<div>
<i>Recipe comes from <a href="http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/">Better Homes and Gardens</a>.</i></div>
<br />
<br />Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-91106135963956208392012-04-13T17:29:00.001-07:002012-04-13T17:29:47.449-07:00Vegan Cupcake Recipe: Chocolate Chai Tea Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://l.yimg.com/bt/api/res/1.2/5QMx0MQi4tVlqCscYh3Vsw--/YXBwaWQ9eW5ld3M7cT04NTt3PTMxMA--/http://media.zenfs.com/en-US/blogs/partner/470_2124471.0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://l.yimg.com/bt/api/res/1.2/5QMx0MQi4tVlqCscYh3Vsw--/YXBwaWQ9eW5ld3M7cT04NTt3PTMxMA--/http://media.zenfs.com/en-US/blogs/partner/470_2124471.0" width="268" /></a></div>
<br />
<br />
Looking for a healthier cupcake recipe that you can eat without feeling guilty? Try these awesomely delicious Vegan Chocolate Chai Tea cupcakes - you are in for a treat (even if you are not on a vegan diet!)<br />
<br />
<span style="color: red; font-family: Verdana, sans-serif;">Vegan Chocolate Chai Tea Cupcakes </span><span style="color: red; font-family: Verdana, sans-serif;">(from </span><a href="http://kokoskitchen.com/" style="font-family: Verdana, sans-serif;">Koko's Kitchen</a><span style="color: red; font-family: Verdana, sans-serif;"> )</span><br />
<b><br /></b><br />
<h3>
INGREDIENTS</h3>
<br />
For the cupcakes: <br />
1 c. almond milk <br />
1 tsp. apple cider vinegar <br />
1/3 c. vegetable oil <br />
3/4 c. sugar <br />
2 tsp. vanilla <br />
1 c. all-purpose flour <br />
1/3 c. cocoa powder <br />
1/2 tsp. baking powder <br />
3/4 tsp. baking soda <br />
1/4 tsp. salt<br />
<br />
<br />
<br />
For the frosting: <br />
1/2 c. Earth Balance vegan margarine (or butter) <br />
3-4 c. powdered sugar <br />
2 <a href="http://www.shape.com/healthy-eating/healthy-recipes/best-healthy-cupcakes-weve-ever-seen#">chai tea</a> bags <br />
2 tbsp. boiling water <br />
2 tbsp. almond milk <br />
1/4 tsp. salt<br />
<br />
<br />
<h3>
DIRECTIONS</h3>
<br />
For the cupcakes: <br />
<br />
Preheat oven to 350 degrees. Mix the vinegar with the almond milk and let sit for five minutes. Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined. Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.<br />
<br />
For the frosting:<br />
<br />
Beat the Earth Balance until soft. Brew the tea in the two <a href="http://www.shape.com/healthy-eating/healthy-recipes/best-healthy-cupcakes-weve-ever-seen#">tablespoons</a> of boiling water and let sit for ten minutes to steep. Then, add the almond milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy. Frost cupcakes.<br />
<br />
Makes 12 cupcakes.Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-4773852333315498112011-05-21T22:29:00.000-07:002011-05-21T22:29:23.791-07:00Decadent Coffee Cupcake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbsfeV5XCHoSOa5gG9uHQk-TY4oLCc-QDxBFsodpUjhdnaN69V8JY6ySKnWvZfVPDjaIagTfEEs6a7PQiEm-vQ3FFsH-GYPrvwrNxmdBd1EBzSa7a7RkjS-01rh1qECVz1B4GzrWlf8P4/s1600/mocha+cupcakes+400+5605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbsfeV5XCHoSOa5gG9uHQk-TY4oLCc-QDxBFsodpUjhdnaN69V8JY6ySKnWvZfVPDjaIagTfEEs6a7PQiEm-vQ3FFsH-GYPrvwrNxmdBd1EBzSa7a7RkjS-01rh1qECVz1B4GzrWlf8P4/s400/mocha+cupcakes+400+5605.jpg" width="265" /></a></div><br />
What could be better than a cup of coffee in the morning? A coffee cupcake of course! Combining my absolute favorite flavors, chocolate and coffee, this is a cupcake recipe that deserves to be treasured and devoured (at least once a month!)<br />
<div><br />
</div><div><br />
<div><b>Chocolate coffee cupcakes with mocha ganache and mascarpone cream </b>(from Spoonfulblog.com)<br />
(Recipe By Daniel Boulud)<br />
<br />
</div><div><br />
<h3 style="border-bottom-color: rgb(204, 64, 18); border-bottom-style: solid; border-bottom-width: 1px; color: #cc4012; font-family: Georgia; font-weight: normal; letter-spacing: -1px; line-height: normal; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">INGREDIENTS</span></span></h3><br />
1/2 cup plus 2 tablespoons milk<br />
6 tablespoons unsweetened cocoa powder<br />
1/4 cup instant coffee powder<br />
1 1/2 cups cake flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
12 tablespoons unsalted butter -- at room temperature<br />
1 cup plus 2 tablespoons granulated sugar<br />
1/2 teaspoon vanilla extract<br />
3 large eggs<br />
3 cups heavy cream<br />
1/3 cup coffee beans -- crushed<br />
8 ounces milk chocolate -- finely chopped<br />
2 cups mascarpone cheese<br />
1/4 cup confectioners' sugar -- sifted<br />
<br />
<br />
<h3 style="border-bottom-color: rgb(204, 64, 18); border-bottom-style: solid; border-bottom-width: 1px; color: #cc4012; font-family: Georgia; font-size: 22px; font-weight: normal; letter-spacing: -1px; line-height: normal; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px;">DIRECTIONS</h3><br />
<br />
Preheat the oven to 350 degrees F. Line 30 standard muffin cups with paper liners.<br />
<br />
Combine the milk, cocoa, coffee and 1/4 cup water in a small saucepan and bring to a boil, constantly whisking, until the cocoa and coffee have dissolved. Let cool and pour into a liquid measure.<br />
<br />
Sift together the flour, baking soda, and salt. In the bowl of a mixer, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the dry ingredients alternately with the milk mixture in three batches, ending with the liquid. Fill each muffin cup halfway with the batter. Bake 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.<br />
<br />
<b><span class="Apple-style-span" style="color: purple; font-family: 'Trebuchet MS', sans-serif;">To make the mocha ganache and mascarpone cream:</span></b><br />
<br />
Combine 1 cup of the heavy cream and coffee beans in a small saucepan and bring to a boil over high heat. Remove from the heat, cover, and let infuse for 10 minutes. Strain through a fine-mesh sieve into a clean sauce-pan and bring back to a boil. Put the chocolate in a medium bowl and pour the hot cream over it, stirring slowly, until the ganache is smooth. Spoon enough ganache over each cupcake to fill the liners to the rim.<br />
<br />
Using a whisk or in the bowl of a mixer fitted with a whisk attachment, whip the remaining 2 cups of heavy cream to stiff peaks. Add the mascarpone and confectioners sugar and whisk until smooth. Spoon the mascarpone cream into a pastry bag fitted with a medium round tip and pipe the cream on top of the ganache in a circle.</div></div>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-87392406095140146122011-05-07T21:01:00.000-07:002011-05-07T21:01:02.935-07:00Happy Mother's Day!<a href="http://photobucket.com/images/mothers%20day" target="_blank"><img alt="Mother's Day Pictures, Images and Photos" border="0" src="http://i496.photobucket.com/albums/rr323/Victorianangel_album/Mothers%20Day/hmdapron.gif" /></a><br />
<br />
Hope you have a wonderful day!!Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-80408010175153536732011-04-27T13:24:00.001-07:002021-10-02T16:08:30.038-07:00Chocolate Cupcakes For Mother's Day!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q-EptGlJSvincJo6vQj7fIBJSJYVOQz8zyrPzu3OLUx-fHBXRc1qLYFmABYxZAHImcbPiqFhXCZ7yeQERn_3IcCGnDgfSOlDhf0AHGt5UjosUHxz-3pYWoJJeLhI9x1QFHRfrxuhrBOa/s2048/chocolate+cupcake+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1273" data-original-width="2048" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q-EptGlJSvincJo6vQj7fIBJSJYVOQz8zyrPzu3OLUx-fHBXRc1qLYFmABYxZAHImcbPiqFhXCZ7yeQERn_3IcCGnDgfSOlDhf0AHGt5UjosUHxz-3pYWoJJeLhI9x1QFHRfrxuhrBOa/w320-h199/chocolate+cupcake+recipe.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />
<br />
What Mother's Day treat is a must-have at this mom's house? Chocolate. Yes, I am a serious choc-o-holic, I admit it. So one of my favorite desserts is chocolate cupcakes. If you are looking for a yummy cupcake recipe for Mother's Day, here is a delicious one from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/chocolate-cupcakes-ganache-frosting-marshmallows-00000000057753/index.html">Real Simple</a>:<br />
<br />
<h3>INGREDIENTS</h3><div class="recipeIngred"><ul><li>2 cups all-purpose flour, spooned and leveled</li>
<li>3/4 cup unsweetened cocoa powder, spooned and leveled</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon kosher salt</li>
<li>1 cup (2 sticks) unsalted butter, at room temperature</li>
<li>1 1/2 cups sugar</li>
<li>2 teaspoons pure vanilla extract</li>
<li>3 large eggs, at room temperature</li>
<li>1 1/2 cups whole milk</li>
<li>1 recipe Chocolate Ganache Frosting (you can get the recipe at Real Simple)</li>
<li>miniature marshmallows, for topping</li>
</ul><div class="recipeDirections"><h3>DIRECTIONS</h3><ol><li>Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside. </li>
<li>Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary. </li>
<li>Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not over-mix). </li>
<li>Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool. </li>
<li>Spread the frosting on the cupcakes and sprinkle with the marshmallows.</li>
</ol>This recipe should make about 24 cupcakes. <br />
<ol></ol></div><br />
</div>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-90860268507095018192011-03-05T15:08:00.001-08:002021-10-02T16:14:47.607-07:00St. Patrick's Day Cupcake Recipe: Guinness and Bailey's Irish Cream Cupcakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyIqjknedXEmM4yRGRrYKAH4lzAvFDHSOt85TPGoNDjWpN-AP9pQJUW8tQffaRsmFu_lr_GOr31PCre1s96Q5BC0t327_CLTRIAbqQTUB6soFgqbqNa76U0qWdx8oYUXMUgIqYiS465WC/s500/irish+cream+cupcakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="334" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyIqjknedXEmM4yRGRrYKAH4lzAvFDHSOt85TPGoNDjWpN-AP9pQJUW8tQffaRsmFu_lr_GOr31PCre1s96Q5BC0t327_CLTRIAbqQTUB6soFgqbqNa76U0qWdx8oYUXMUgIqYiS465WC/s320/irish+cream+cupcakes.jpg" width="214" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://annieseats.wordpress.com/2009/10/16/guinness-baileys-cupcakes/" rel="nofollow">Annie's Eats</a></td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Oh, my green goodness! I found this Irish-based recipe on <a href="http://annies-eats.net/">Annie's Eats</a>, and just had to share it here for St. Patrick's Day!!
<br />
<br />
<h3><span class="Apple-style-span" style="color: #274e13;">INGREDIENTS</span></h3><br />
<b>For the Guinness chocolate cupcakes:</b><br />
1 cup stout (Guinness)<br />
16 tbsp. unsalted butter<br />
¾ cup unsweetened cocoa powder<br />
2 cups all-purpose flour<br />
2 cups sugar<br />
1½ tsp. baking soda<br />
¾ tsp. salt<br />
2 large eggs<br />
2/3 cup sour cream<br />
<br />
<br />
<b>For the Bailey’s ganache filling:</b><br />
8 oz. bittersweet chocolate, finely chopped<br />
2/3 cup heavy cream<br />
2 tbsp. butter, at room temperature<br />
2 tsp. Bailey’s Irish cream<br />
<br />
<b>For the Bailey’s buttercream frosting:</b><br />
8 tbsp. unsalted butter, at room temperature<br />
3-4 cups confectioners’ sugar, sifted<br />
4-8 tbsp. Bailey’s Irish cream<br />
<div><br />
</div><br />
<h3><span class="Apple-style-span" style="color: #274e13;">DIRECTIONS</span></h3><br />
<br />
preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.<br />
<br />
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.<br />
<br />
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.<br />
<br />
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.<br />
<br />
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.<br />
<div><br />
</div><div>Enjoy!!</div>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com11tag:blogger.com,1999:blog-5323220162580622191.post-47892137025838693552011-01-30T15:41:00.000-08:002011-01-30T15:44:15.449-08:00Valentine's Day Cupcake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://s4.hubimg.com/u/2327603_f260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://s4.hubimg.com/u/2327603_f260.jpg" /></a></div><br />
<br />
Almost too sweet looking to eat, these red velvet cupcakes are perfect for a sweet Valentine's Day treat!<br />
<br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b><br />
<h3 style="border-bottom-color: rgb(204, 64, 18); border-bottom-style: solid; border-bottom-width: 1px; color: #cc4012; letter-spacing: -1px; line-height: normal; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">INGREDIENTS</span></h3><div><div><span class="Apple-style-span"><br />
3 eggs<br />
3/4 cup butter<br />
3 cups all-purpose flour<br />
2 tsp. unsweetened cocoa powder<br />
2-1/4 cups sugar<br />
1-1/2 tsp. vanilla<br />
1 1-oz. bottle red food coloring (2 Tbsp.)<br />
1-1/2 cups buttermilk<br />
1-1/2 tsp. baking soda<br />
1-1/2 tsp. vinegar<br />
Small chocolate heart-shaped cookies (optional)<br />
Powdered sugar (optional)<br />
</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span"><br />
</span></div><div><span class="Apple-style-span"></span><br />
<h3 style="border-bottom-color: rgb(204, 64, 18); border-bottom-style: solid; border-bottom-width: 1px; color: #cc4012; letter-spacing: -1px; line-height: normal; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large; font-weight: normal;">DIRECTIONS</span></span></h3><div><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 10px; margin-left: 10px; margin-right: 10px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 10px; margin-left: 10px; margin-right: 10px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span">Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.</span></div><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 10px; margin-left: 10px; margin-right: 10px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span"><br />
</span></div><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 10px; margin-left: 10px; margin-right: 10px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span"><i>From<a href="http://www.bhg.com/recipe/cupcakes/red-velvet-cupcakes/"> Better Homes and Gardens</a></i></span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.</span></div></div></div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><ul style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 0px; margin-left: 10px; margin-right: 10px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="bg1" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 3px;"><span class="Apple-style-span" style="color: #e04002;"><b><br />
</b></span></li>
</ul></div></div>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-80185269861203159852010-06-17T19:12:00.001-07:002021-10-02T16:44:22.231-07:00Strawberry Shortcake Cupcakes<div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmPWMOCG-MvQ3yYkXmLDIJZ0BtmdyQewWmdQofopnOM1tyQN4KGY9Ue_TNiID2Yl7CixSsqViqlxyppnuXtAR3z4aiosoU4zxS8dXjcY9FJ4Awltu_p52jm6nJTNMgn7zEOSUg853sVrp/s1280/cupcakes-ge6479daf0_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="1280" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmPWMOCG-MvQ3yYkXmLDIJZ0BtmdyQewWmdQofopnOM1tyQN4KGY9Ue_TNiID2Yl7CixSsqViqlxyppnuXtAR3z4aiosoU4zxS8dXjcY9FJ4Awltu_p52jm6nJTNMgn7zEOSUg853sVrp/w400-h271/cupcakes-ge6479daf0_1280.jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div>Wow. It has been a while since I found the time to update this blog, but I am back and will try to update much more often with yummy cupcake recipes I find! Now on to the latest recipe!<br />
<br />
This recipe comes from <a href="http://www.redbookmag.com/recipefinder/strawberry-shortcake-cupcakes-recipe">Redbook Magazine</a> and sounds perfect for summer bbqs!<br />
<br />
<div id="ingredients_header"><h3>INGREDIENTS</h3><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td><br />
</td> <td><br />
</td> <td style="padding-left: 10px;"><br />
</td> <td><br />
</td> <td style="padding-left: 10px;"><br />
</td> </tr>
</tbody></table></div><div class="inglist_header">Cupcakes</div><ul><li><span class="amount">1 1/3</span> <span class="unit">cup(s) </span> all-purpose flour</li>
<li><span class="amount"> 1/2</span> <span class="unit">teaspoon(s) </span>baking powder</li>
<li><span class="amount"> 1/2</span> <span class="unit">teaspoon(s) </span> baking soda</li>
<li><span class="amount"> 1/4</span> <span class="unit">teaspoon(s) </span> salt</li>
<li><span class="amount"> 1/2</span> <span class="unit">cup(s) </span> unsalted butter, softened</li>
<li><span class="amount"> 2/3</span> <span class="unit">cup(s) </span> granulated sugar</li>
<li><span class="amount">2</span> <span class="unit">large </span> eggs</li>
<li><span class="amount">1 1/2</span> <span class="unit">teaspoon(s) </span>vanilla extract</li>
<li><span class="amount"> 2/3</span> <span class="unit">cup(s) </span> sour cream</li>
</ul><div class="inglist_header"><h3>Toppings</h3></div><ul><li><span class="amount">1</span> <span class="unit">quart(s) </span> strawberries, hulled, thickly sliced</li>
<li><span class="amount"> 1/3</span> <span class="unit">cup(s) </span> granulated sugar</li>
<li><span class="amount">1</span> <span class="unit">tablespoon(s) </span> lemon juice</li>
<li><span class="amount">1 1/2</span> <span class="unit">cup(s)cold</span> heavy cream</li>
<li><span class="amount">3</span> <span class="unit">tablespoon(s) </span> confectioners' sugar</li>
<li><span class="amount">1</span> <span class="unit">tablespoon(s) </span> vanilla extract</li>
</ul><hr /><div class="header"><h3>DIRECTIONS</h3></div><ol class="directions"><li>Cupcakes: Heat oven to 350 degrees F. Line 12 standard muffin cups with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth. </li>
<li>Spoon batter into a Ziploc bag. Snip a 1/2-inch corner from the bag and fill the liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.</li>
<li>Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In a large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.</li>
<li>Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.</li>
</ol><script language="javascript" type="text/javascript">
initialValues();
</script>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com1tag:blogger.com,1999:blog-5323220162580622191.post-8959922066725406582010-04-11T15:22:00.001-07:002021-10-02T16:53:41.138-07:00Mini Raspberry Cupcakes<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrzp_mI6u4q4CWuB_6j8pkj42GndmrJry4B5Moh3V-5q6RfLC76OdPuG7Ai76_tByeBEj9er0383f81FHu0Tmu8JTaESCzilsenrAWLP6Yh7SS1k7nl3ReaWoHv16Qf_hI_CRAqH9cfD2/s300/mini-raspberry-cupcakes-recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrzp_mI6u4q4CWuB_6j8pkj42GndmrJry4B5Moh3V-5q6RfLC76OdPuG7Ai76_tByeBEj9er0383f81FHu0Tmu8JTaESCzilsenrAWLP6Yh7SS1k7nl3ReaWoHv16Qf_hI_CRAqH9cfD2/s0/mini-raspberry-cupcakes-recipe.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.womansday.com/food-recipes/food-drinks/recipes/a11035/mini-raspberry-cupcakes-recipe-122437/" rel="nofollow">Photo by Kate Spears/Woman's Day</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
Just the right size of sweetness and indulgence! These moist light mini cupcakes are perfect for spring with their raspberry delights.<br />
<br />
<h3>INGREDIENTS</h3>1 stick (1⁄2 cup) unsalted butter, softened<br />
3⁄4 cup sugar<br />
11⁄2 tsp baking powder<br />
1⁄4 tsp salt<br />
2 large eggs<br />
1 tsp raspberry or vanilla extract<br />
1⁄2 cup milk<br />
11⁄3 cup all-purpose flour<br />
<br />
<h3>Raspberry Buttercream</h3>1 stick (1⁄2 cup) unsalted butter, softened<br />
4 cups confectioners’ sugar<br />
4 Tbsp milk<br />
1 tsp raspberry or vanilla extract<br />
1⁄2 tsp salt<br />
Red or pink gel or liquid food color (optional)<br />
<br />
<h3>DIRECTIONS</h3><!--concordance-begin--><strong>1. </strong>Heat oven to 350ºF. Line mini– muffin pans with paper liners. (Don’t worry if you only have one pan. After baking a batch, remove baked cupcakes to rack. Then place the pan in your freezer to cool quickly before lining and baking the next batch.) <br />
<br />
<strong>2. </strong>Beat butter, sugar, baking powder and salt in a large bowl with electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup. <br />
<br />
<strong>3. </strong>Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to rack. Cool completely. <br />
<br />
<strong>4. Raspberry Buttercream: </strong>Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.<br />
<br />
Recipe from <a href="htp://www.womansday.com"><i>Woman's Day</i></a>.Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-87617141295834785932010-03-22T16:17:00.000-07:002010-03-22T16:17:18.808-07:00Easter Cupcakes Because Everybunny Loves Cupcakes!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.quickandsimple.com/cm/quickandsimple/images/8A/easter-cupcakes-080325-lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.quickandsimple.com/cm/quickandsimple/images/8A/easter-cupcakes-080325-lg.jpg" width="320" /></a></div><i>Everybunny </i>loves Cupcakes, right? (sorry, just could not resist, LOL.) Here is a cute but simple Easter Cupcakes recipe for fun whimsical bunny cupcakes...enjoy with the kids, and maybe even leave one out for the Easter Bunny himself! Using a ready made cake mix saves time and keeps it simple! This recipe comes from <span style="font-size: small;"><i> Quick and Simple.com,</i></span> with a few minor adaptions I made.<span style="font-size: small;"><i><br />
</i></span><br />
<br />
<h3>INGREDIENTS</h3><ul><li><span class="amount">1</span> <span class="unit">box(es) </span> (18 1/4-ounce) white cake mix, plus additional ingredients as directed on package (except water)</li>
<li><span class="amount">1</span>1/2 <span class="unit">cups</span> milk</li>
<li><span class="amount"> 1/2</span> <span class="unit">teaspoon </span> vanilla extract</li>
<li><span class="amount">3</span> <span class="unit">cup(s) </span> fluffy white frosting</li>
<li><span class="amount"></span><span class="unit"> </span> Assorted food coloring</li>
<li><span class="amount">6</span> <span class="unit">large </span> marshmallows</li>
<li><span class="amount"></span><span class="unit"> </span> Pink decorating sugar</li>
<li><span class="amount"></span><span class="unit"> </span> Small pink candies, such as jelly beans or Skittles</li>
<li><span class="amount">48</span> <span class="unit">small </span> blue candies, such as M&M Minis or chewable SweeTarts</li>
<li><span class="amount"></span><span class="unit"> </span> Chocolate sprinkles</li>
</ul><br />
<h3>DIRECTIONS</h3><ol class="directions"><li>Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed. </li>
<li>Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors). Frost your cupcakes.</li>
<li>Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. Stick 2 ears into each of white frosting mounds. </li>
<li>Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers. <span style="font-size: small;"><i>Recipe comes from Quick and Simple.com</i></span></li>
</ol>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-52125653951896543612010-03-09T10:43:00.000-08:002010-03-09T10:43:01.663-08:00Be Irish (even if you aren't) and Eat a Green Cupcake!<div class="separator" style="clear: both; text-align: center;"><a href="http://z.about.com/d/kidscooking/1/I/m/g/-/-/st-patricks-day-cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://z.about.com/d/kidscooking/1/I/m/g/-/-/st-patricks-day-cupcakes.jpg" /></a></div>Everyone is Irish come St. Patrick's Day! So put on a green apron, and make these St. Patrick's Day Cupcakes from<a href="http://kidscooking.about.com/"> kids cooking</a> at about.com! Surely you have little leprechauns at home that will thank-you with smiles and pots of gold for making these treats!<br />
<br />
<h3>INGREDIENTS</h3><ul><li class="ingredient">3/4 cup butter, softened</li>
<li class="ingredient">1-1/4 cups sugar</li>
<li class="ingredient">2 large eggs</li>
<li class="ingredient">1 tsp. vanilla</li>
<li class="ingredient">2-1/2 cups all-purpose flour</li>
<li class="ingredient">2-1/2 tsp. baking powder</li>
<li class="ingredient">1/2 tsp. kosher salt</li>
<li class="ingredient">1-1/4 cups milk</li>
<li class="ingredient">green food coloring</li>
<li class="ingredient">For frosting:</li>
<li class="ingredient">1/2 cup butter</li>
<li class="ingredient">4-1/2 cups powdered sugar</li>
<li class="ingredient">1 tsp. vanilla extract</li>
<li class="ingredient">3-4 Tbsp. milk</li>
<li class="ingredient">green colored sugar</li>
</ul><br />
<h3>DIRECTIONS</h3><ol><li>Preheat oven to 375 degrees F. Line muffin tins with paper liners or grease with butter.</li>
<li>With an electric mixer, beat butter and sugar together until fluffy. Beat in eggs, one at a time, and vanilla.</li>
<li>In a small bowl, mix flour, baking powder and salt. Beat one-third of the flour mixture into the creamed butter mixture, then beat in one-third of the milk, continuing to alternate between flour mixture and milk until all ingredients are mixed in.</li>
<li>Add a few drops of the food coloring, mixing until the desired color is reached. Pour batter for St. Patrick's Day cupcakes into prepared muffin tin. Bake 18-20 minutes.</li>
<li>Let St. Patrick's Day cupcakes cool completely.</li>
<li>To make the cupcake frosting, beat butter, powdered sugar, vanilla and 3 Tbsp. of the milk. Add the additional tablespoon of the milk if necessary to thin the frosting. Frost cooled cupcakes. Sprinkle with colored sugar.</li>
</ol>Makes 12-14 St. Patrick's Day cupcakes.<br />
<h3> </h3><h3> </h3>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-45945587480347383132010-03-01T06:16:00.000-08:002010-03-03T22:15:48.668-08:00Lighter Lemon Meringue Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/61/43038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/61/43038.jpg" border="0" height="320" width="320" /></a></div><br />I found this recipe in a magazine a while back, and loved that it was a "lite" version of the traditional Lemon Meringue Cupcake (after all, a girl's got to watch her weight sometimes!):<br /><br /><h3>INGREDIENTS</h3>1 pkg. yellow cake mix ( or use the<a href="http://itsakidskitchen.blogspot.com/2010/02/basic-homemade-yellow-cupcake-mix.html"> basic yellow cake mix</a> recipe)<br />1/3 cup reduced-fat sour cream<br />3 egg whites<br />1 egg<br />3 Tbs. oil<br />l2 Tbs. + 2 tsp. grated lemon zest, from 3 lemons<br />1/2cup cold water<br />12 Tbs. sugar<br />2 Tbs. meringue powder<br />lemon zest strips<span style="font-weight: normal;"> </span><br /><br /><h3>DIRECTIONS</h3><br />Preheat oven to 350 degrees F.<br /><br />Line 24 muffin cups with liners.<br /><br />On low speed, beat cake mix, 1 1/3 cups water, sour cream, egg whites, egg and oil until just combined--about 30 seconds or so.<br /><br />On medium speed, beat about two more minutes.<br /><br />Stir in 2 Tbs. zest<br /><br />Divide batter among liners.<br /><br />Bake 18-20 minutes, or until tooth pick inserted comes out clean.<br /><br />Cool about 10 minutes.<br /><br />Increase oven temp to 425 degrees<br /><br />On medium speed, beat water, 6Tbs. sugar and meringue powder until combined.<br /><br />On medium-high speed, beat 5 minutes or until soft peaks form.<br /><br />Gradually beat in remaining sugar until stiff and glossy, 5 minutes.<br /><br />Stir in remaining zest.<br /><br />Frost cupcakes, then bake on pan 4-5 minutes or until lightly browned;<br /><br />Cool and garnish with zest.<br /><br /><span style="font-weight: bold; font-style: italic;">This recipe has 33% less fat and 20% fewer calories than an average lemon meringue cupcake recipe!</span><h3><span style="font-weight: normal;"></span></h3>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com1tag:blogger.com,1999:blog-5323220162580622191.post-46732975025729181462010-02-26T10:14:00.000-08:002021-10-02T16:57:22.260-07:00Heavenly Lemon Honey Cupcakes<div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyUun7zVm_K3tTM1naLZ0d5cEtlp4gntHTxmy4TJBFkHFlbHZMjiGEuxYLfTtOvwKZ4NA8Avi5OKtOij4J6XOW0yHB31dyBzp7BGTb_cdQDS-KOSE8ch0KsPPXyBYlM9UZvw0tzRAkE3Z/s300/lemon-honey-cupcakes-.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyUun7zVm_K3tTM1naLZ0d5cEtlp4gntHTxmy4TJBFkHFlbHZMjiGEuxYLfTtOvwKZ4NA8Avi5OKtOij4J6XOW0yHB31dyBzp7BGTb_cdQDS-KOSE8ch0KsPPXyBYlM9UZvw0tzRAkE3Z/s0/lemon-honey-cupcakes-.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of Woman's Day/Con Poulos</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div>Yummy sweetness! This sumptuous Lemon-Honey Cupcakes recipe comes from <a href="http://www.womansday.com/Recipes/Lemon-Honey-Cupcakes-Recipe">Woman's Day, </a>and is a perfect treat to welcome Spring!
<h3>INGREDIENTS</h3><b>Cupcakes</b>
2 3/4 cups all-purpose flour
<p>3/4 tsp each baking powder and baking soda
1/2 tsp salt
1/2 cup reduced-fat sour cream
1/4 cup milk
1 1/2 Tbsp grated lemon zest
4 Tbsp lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup honey
1/4 cup sugar
3 large eggs</p><p>
</p><h3>DIRECTIONS</h3><p>Heat oven to 350°F. Line 24 muffin cups with paper liners.
<strong>2. </strong>Mix flour, baking powder<a class="iAs" classname="iAs" href="http://www.womansday.com/Recipes/Lemon-Honey-Cupcakes-Recipe#" itxtdid="17667487" onclick="'s_objectID=" style="background-color: transparent; background-image: none; border-bottom: 1px dotted darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 0px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; padding: 0pt 0pt 0px; text-decoration: none;" target="_blank"><nobr id="itxt_nobr_1_0" style="color: darkgreen; font-family: Arial,Helvetica,sans-serif; font-size: 100%; font-weight: normal;"></nobr></a>,baking soda and salt in medium bowl to blend. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.
<strong>3. </strong>Beat butter, honey and sugar in large bowl with an electric mixer 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.
<strong>4. </strong>With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined.
<strong>5. </strong>Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.</p><p>
</p><p> <b>Lemon-Honey Frosting</b>
1 cup (2 sticks) unsalted butter, softened
1/4 cup honey
1 1/2 Tbsp grated lemon zest
4 cups confectioners’ sugar
7 to 8 tsp lemon juice
Few drops yellow food color</p><p>
</p><p><strong></strong>Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in confectioners’ sugar until blended. Beat in lemon juice and a few drops food<a class="iAs" classname="iAs" href="http://www.womansday.com/Recipes/Lemon-Honey-Cupcakes-Recipe#" itxtdid="17779878" onclick="'s_objectID=" style="background-color: transparent; background-image: none; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; padding: 0pt 0pt 1px; text-decoration: underline;" target="_blank"></a> color until mixture is fluffy and pale yellow.
<strong></strong>Spoon into a large ziptop freezer bag, snip off one corner and pipe onto cupcakes, or just spread frosting onto cupcakes.</p>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-14314049349916350012010-02-17T22:13:00.001-08:002021-10-02T17:00:30.162-07:00Key Lime Cupcakes (St. Patrick's Day Treat!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsCvjtuA0LzZReCBc1TQLFsbbIOPqLcGNRFxT4JsA5gLv6IOsiqSQroBqZoKFbP3xAmbr-M2t6iFESLN9FrXvY_4RLNGRp34xnxTwIxl4-UqphQyuh1GMzLEvqBIIGeooYDaFK2f6wLtF/s707/key-lime-cupcakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="707" data-original-width="646" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsCvjtuA0LzZReCBc1TQLFsbbIOPqLcGNRFxT4JsA5gLv6IOsiqSQroBqZoKFbP3xAmbr-M2t6iFESLN9FrXvY_4RLNGRp34xnxTwIxl4-UqphQyuh1GMzLEvqBIIGeooYDaFK2f6wLtF/s320/key-lime-cupcakes.jpg" width="292" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of <a href="https://www.bonappetit.com" rel="nofollow">Bon Appetit</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />
Being Irish, I feel it is my duty to share as many green treats as I can in honor of St. Paddy's Day! So to get started on my sweet mission, here is a delectable Key Lime Cupcake recipe from <a href="http://www.bonappetit.com/recipes/2008/09/key_lime_cupcakes">Bon Appetit.</a><br />
<br />
<div class="ingredient-sets"><h3>INGREDIENTS</h3><div class="ingredient-set"><br />
CUPCAKES<br />
<ul class="ingredients"><li> <span class="quantity">1</span> <span class="unit">cup</span> <span class="name">all purpose flour</span> </li>
<li> <span class="quantity">3/4</span> <span class="unit">cup</span> <span class="name">self-rising flour</span> </li>
<li> <span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">(1 stick) unsalted butter, room temperature</span> </li>
<li> <span class="quantity">1 1/4</span> <span class="unit">cup</span> <span class="name">sugar</span> </li>
<li> <span class="quantity">2</span> <span class="name">large eggs</span> </li>
<li> <span class="quantity">2 1/2</span> <span class="unit">tablespoons</span> <span class="name">fresh lime juice</span> </li>
<li> <span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">finely grated lime peel</span> </li>
<li> <span class="quantity">1/4</span> <span class="unit">teaspoon</span> <span class="name">neon-green food coloring</span> </li>
<li> <span class="quantity">3/4</span> <span class="unit">cup</span> <span class="name">buttermilk</span> </li>
</ul></div><div class="ingredient-set"><br />
FROSTING<br />
<ul class="ingredients"><li> <span class="quantity">1</span> <span class="name">8-ounce package cream cheese, room temperature</span> </li>
<li> <span class="quantity">1 1/2</span> <span class="unit">cups</span> <span class="name">powdered sugar</span> </li>
<li> <span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">(1 stick) unsalted butter, room temperature</span> </li>
<li> <span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">finely grated lime peel</span> </li>
<li> <span class="quantity">1/2</span> <span class="unit">teaspoon</span> <span class="name">vanilla extract<br />
</span><br />
<h3>DIRECTIONS</h3><br />
Preheat oven to 350°F. </li>
<li>Line standard muffin pan with 12 paper liners. </li>
<li>Whisk both flours in medium bowl. </li>
<li>Beat butter in large bowl until smooth. Add sugar; beat to blend.</li>
<li> Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled).</li>
<li> Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. </li>
<li class="step">Spoon scant 1/3 cup batter into each liner. <br />
<br />
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool. <br />
<br />
FROSTING<br />
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.<br />
<br />
<br />
</li>
</ul></div></div>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-53934580938554224612010-02-10T08:52:00.001-08:002021-10-02T17:05:54.948-07:00How To Make Cupcakes a Bit Healthier!<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGTxv870Y8eSAN_Z7JWCEYnyPOYNR-Y3UkyUy6HfPqUBlUmjILIFRcqljXvf4QBGh3j1oFmcoedbq5Tbi68gVqxKfKqEjVcjUGe5kkXL8uMERRkGIHbWqNZUbDFJTrPL1yKEMNPpR4yv0/s1280/healthier+cupcake+ideas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGTxv870Y8eSAN_Z7JWCEYnyPOYNR-Y3UkyUy6HfPqUBlUmjILIFRcqljXvf4QBGh3j1oFmcoedbq5Tbi68gVqxKfKqEjVcjUGe5kkXL8uMERRkGIHbWqNZUbDFJTrPL1yKEMNPpR4yv0/s320/healthier+cupcake+ideas.jpg" width="256" /></a></div><div><br /></div><div><br /></div><div><br /></div>I know that I cannot go around baking and eating every chocolaty rich cupcake I want. Sigh. <div>Calories, cholesterol, sugar, and fat are not my best friends (though they have comforted me on many occasions in my life.). So to make healthier cupcakes with less fat, sugar, and cholesterol, here are some tips to keep in mind:
Substitute oil and butter with applesauce, apple butter, marmalade, and yogurt in cupcake recipes;
Add shredded carrots and zucchini to batter to add nutrients, moistness, and texture;
Use Egg Beaters instead of eggs;
Use low fat or non-fat cream cheese in recipes calling for cream cheese;
Use fruits as much as possible instead of frosting. Or use less frosting and enhance with fresh berries, kiwi, and strawberries.
Make smaller cupcakes! Use a mini-muffin pan to cut down the portion size.</div>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-51590758518326377232010-02-09T20:02:00.000-08:002021-10-02T17:23:08.917-07:00Coconut Frosting on Tangerine Cupcakes<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8aeindpdr1BswyBO6v83it8C6-iK3Q29JhDrF8Mjxe0WS_YNGegImEyUjY0s9ztKfrWknOSKM1jMA8HLau6kA1dH9S8NNDFwaj6gFoFrXNhaV43cuDss8aLVHEDnbJHgncpGhhUKK_GA/s1280/coconut-cupcake-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="470" data-original-width="1280" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8aeindpdr1BswyBO6v83it8C6-iK3Q29JhDrF8Mjxe0WS_YNGegImEyUjY0s9ztKfrWknOSKM1jMA8HLau6kA1dH9S8NNDFwaj6gFoFrXNhaV43cuDss8aLVHEDnbJHgncpGhhUKK_GA/w400-h148/coconut-cupcake-recipe.jpg" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div>Yum. Sweet, light and fruity describe these succulent cupcakes! I love coconut, so enjoying coconut frosting on a cupcake is a no-brainer for me! This is a favorite recipe of mine, and it comes from <a href="http://www.bhg.com/recipes/desserts/other-desserts/orange-dessert-recipe-ideas/">Better Homes and Gardens:
</a>
<h3>INGREDIENTS</h3><ul><li>4 eggs</li><li>4 egg yolks</li><li>1/2 cup buttermilk</li><li>1 teaspoon vanilla</li><li>1/2 cup cooking oil</li><li>2-1/3 cups cake flour</li><li>2 teaspoons baking powder</li><li>1/2 teaspoon salt</li><li>1/4 teaspoon baking soda</li><li>3/4 cup butter, softened</li><li>2 cups granulated sugar</li><li>1 tablespoon finely shredded tangerine or orange peel</li><li>3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed</li><li>1 8-ounce package cream cheese, softened</li><li>6 tablespoons butter, softened</li><li>1/2 teaspoon vanilla</li><li>3 cups powdered sugar</li><li>Flaked coconut</li></ul>
<h3>DIRECTIONS</h3> <ol><li>Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.</li><li>In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.</li><li>Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.</li><li>For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.</li><li>Tip: If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.</li></ol>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-86070208995735255472010-02-09T15:28:00.000-08:002010-02-09T16:12:17.053-08:00Too Cute Baby Shower Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.marthastewart.com/images/content/web/recipefinder/recipe1/cakes_01467_l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 281px;" src="http://images.marthastewart.com/images/content/web/recipefinder/recipe1/cakes_01467_l.jpg" alt="" border="0" /></a><br />When I say "Too Cute," I am not kidding! Are these "Nesting Baby-Bluebirds" Cupcakes' from <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=33f1759a3ac0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default">Martha Stewart </a>adorable and perfect for a baby shower? Just looking at these cupcakes makes me wish I had a baby shower to plan (<span style="font-style: italic;font-size:85%;" >for someone else, not me</span><span style="font-style: italic;">!</span>).<br /><br /><h3>INGREDIENTS</h3>1 1/2 cups shredded coconut (about 5 ounces)<br />Vanilla cupcakes (<a href="http://itsakidskitchen.blogspot.com/search/label/martha%20stewarts%20vanilla%20cupcakes">Martha's recipe</a>)<br />Chocolate Buttercream (<a href="http://itsakidskitchen.blogspot.com/2010/02/martha-stewarts-chocolate-buttercream.html">Martha's recipe</a>)<br /><a href="http://www.marthastewart.com/recipe/perfect-vanilla-cupcakes"></a>Yellow and light-blue food coloring<br /><br />(Shh.... Though I doubt Martha would approve, if you prefer to <span style="font-style: italic;">not</span> follow Martha's recipe for her Vanilla Cupcakes and her recipe for Chocolate Buttercream when making these cupcakes, and opt to make cupcakes from your own favorite recipe or use a store bought cake mix and frosting I promise your secret will go no farther than this blog! )<br /><br /><h3>DIRECTIONS</h3><br /><br /><span>Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.</span><br /><br /><span>Lightly frost cupcakes with 1 cup chocolate buttercream; set aside.<br /><br />Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside.<br /><br />Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake.<br /><br />Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.</span>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-81212276707986407142010-02-09T15:13:00.000-08:002010-02-09T15:21:04.566-08:00Cinnabon Has Cupcakes Now!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.cinnabon.com/images/prc_1.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 536px; height: 230px;" src="http://www.cinnabon.com/images/prc_1.gif" alt="" border="0" /></a><br />Whenever we go to the mall, our one guilty pleasure is stopping by the Cinnabon store and enjoying one of their fabulous warm cinamon rolls. Sigh. And guess what? Now Cinnabon has added decadent cupcakes to their tempting menu.<br /><br /><table border="0" width="100%"><tbody><tr><td rowspan="2"><center><a href="http://www.cinnabon.com/experience/products/chocolate_passion.html"><img src="http://www.cinnabon.com/images/prph_chocolatepassion.gif" border="0" height="120" width="115" /> </a></center> </td> <td width="81%"><a href="http://www.cinnabon.com/experience/products/chocolate_passion.html"><br /></a></td> </tr> <tr> <td class="copy" valign="top" width="81%"> <br /></td></tr></tbody></table><br />Their cupcake line up includes Chocolate Passion, Cinnacake Classic, Vanilla Bliss, and 24-Carrot Cake.<br /><br />Thinking it might be time for a trip to the mall.Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-41294151036443852502010-02-09T14:30:00.000-08:002010-02-09T14:53:51.321-08:00Low Fat Chocolate Cupcake Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://s3.hubimg.com/u/190650_f260.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 260px; height: 169px;" src="http://s3.hubimg.com/u/190650_f260.jpg" alt="" border="0" /></a><br />So who says delicious chocolaty cupcakes have to be bad for you? With the simple substitution of applesauce for butter or margarine, these heavenly chocolate cupcakes are not only low in fat, they are delicious and moist!<br /><br /><h3>INGREDIENTS</h3><br />1 small box instant Chocolate Pudding Mix (can substitute sugar-free mix as well)<br />½ cup Non-fat dry milk powder<br />1 tbsp Unsweetened Hershey's cocoa<br />½ cup Sugar<br />1 cup Self-rising flour<br />4 Egg whites, beat until stiff with 1 pinch Salt<br />1½ qt bowl<br />1 tsp Vanilla<br />4 oz Applesauce<br />¼ tsp Baking soda<br /><br /><br /><h3>DIRECTIONS</h3> In medium mixing bowl combine chocolate pudding mix, dry milk, cocoa,<br />sugar and flour. Set aside.<br /><br />2. With electric mixer, beat alternately into the egg white<br />mixture a cup at a time with the vanilla, applesauce<br />and baking soda, which have been mixed together.<br /><br />3. Beat 2 minutes after last addition. Divide batter equally<br />between 12 paper-line cupcake wells.<br /><br />4. Bake at 350°F about 18-20 minutes or until tester comes out clean.<br /><br />5. Cool in pan on wire rack 10 minutes then remove. <br /><br /><br /><span style="font-weight: bold;">Low Fat Chocolate Frosting:</span><br /><br />1 (3 1/2 ounce) box sugar-free instant chocolate pudding mix<br />1 cup skim milk<br />1 8 ounce container of fat -free Cool Whip<br /><br />Make instant pudding with the 1 cup of skim milk and then add the cool whip. Frost cupcakes and enjoy!<br /><a href="http://www.recipezaar.com/library/pudding-mix-888"></a>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-58574654712603618332010-02-08T12:09:00.000-08:002010-02-08T12:38:15.170-08:00Heart Shape Cupcakes For Valentine's Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://familyfun.go.com/assets/cms/recipes/cupids-cupcakes-valentines-day-recipe-photo-420-FF0200ALM2A05.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 420px; height: 420px;" src="http://familyfun.go.com/assets/cms/recipes/cupids-cupcakes-valentines-day-recipe-photo-420-FF0200ALM2A05.jpg" alt="" border="0" /></a><br />An easy way to make cupcakes into the shape of a heart from<a href="http://familyfun.go.com"> Family Fun</a> : Just place a marble or a small ball of foil in between each liner and side of baking tin. The batter will be pushed into the liner creating the "heart" shape!<br /><br />To make easy fun Valentine's Day cupcakes with the kids, make the <a href="http://itsakidskitchen.blogspot.com/2010/02/basic-homemade-yellow-cupcake-mix.html">Homemade Basic Yellow Cake Mix</a>. Bake for 10 to 12 minutes.<br /><br />Frost cupcakes with home made Butter Cream Frosting:<br /><ul><li class="bgDot">1 cup unsalted butter, softened to room temperature</li><li class="bgDot">3 cups sifted confectioners' sugar</li><li class="bgDot">2 tsp. vanilla extract</li><li class="bgDot">2 tbsp. light corn syrup</li><li class="bgDot">1 tbsp. milk</li></ul>Using an electric mixer, cream the butter until fluffy. Add the remaining ingredients and beat until smooth. Makes 4 cups.<br /><br />To make Chocolate Frosting, substitute 1/2 to 3/4 cup of cocoa powder for an equal amount of confectioners' sugar.<br />To make Lemon Frosting , substitute 1 teaspoon lemon extract for the vanilla extract and add the finely grated zest of 1 lemon.<br />For Cream Cheese Frosting , substitute 4 ounces of cream cheese for 1/2 cup of butter and use lemon juice instead of milk. Beat in an additional 1 1/2 to 2 cups confectioners' sugar and omit the light corn syrup.<br />For Strawberry Or Raspberry Frosting , add 1/4 cup seedless strawberry or raspberry jam to the basic frosting recipe. Add an additional 1/2 cup of confectioners' sugar and omit the light corn syrup.Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-46436733198282755722010-02-04T10:25:00.000-08:002010-02-04T11:19:39.044-08:00Basic Homemade Yellow Cupcake Mix<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.sxc.hu/pic/m/n/nk/nkzs/1170293_whisked_eggs___.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 224px;" src="http://www.sxc.hu/pic/m/n/nk/nkzs/1170293_whisked_eggs___.jpg" alt="" border="0" /></a><br />This is a basic recipe for yellow cake/cupcake mix made from scratch. The recipe comes from<br /><a href="http://www.amazon.com/Cupcakes-Elinor-Klivans/dp/0811845451/ref=sr_1_1?ie=UTF8&s=books&qid=1251827556&sr=8-1" class="external text" title="http://www.amazon.com/Cupcakes-Elinor-Klivans/dp/0811845451/ref=sr_1_1?ie=UTF8&s=books&qid=1251827556&sr=8-1" rel="nofollow" target="_blank">Elinor Klivans’s book</a> <i>Cupcakes!<br /><br /></i><h3>INGREDIENTS</h3> <ul><li>1/2 teaspoon baking powder </li><li>1/4 teaspoon baking soda </li><li>1/4 teaspoon salt </li><li>1 egg </li><li>1 egg yolk </li><li>1 cup granulated sugar </li><li>1/2 cup canola oil </li><li>1 teaspoon vanilla<a id="KonaLink0" target="undefined" class="kLink" style="text-decoration: underline ! important; position: static;" href="http://recipes.lovetoknow.com/wiki/Homemade_Cupcake_Recipes#"><span style="color: rgb(0, 0, 204) ! important; font-weight: 400; position: static;font-family:Arial;font-size:12px;color:#0000cc;" ><span class="kLink" style="color: rgb(0, 0, 204) ! important; font-weight: 400; position: relative;font-family:Arial;font-size:12px;" ></span></span></a> </li><li>1/2 cup sour cream </li></ul><br /><h3>DIRECTIONS</h3><ol><li>Preheat the oven to 350 F. </li><li>Sift together the flour, baking powder, baking soda, and salt in a small bowl. </li><li>Using a large bowl and an electric mixer on medium-high speed, beat the egg and egg yolk with the sugar until thick and thoroughly combined, about two to three minutes. </li><li>Turn the mixer speed down and add the oil and vanilla. </li><li>Add the sour cream, and continue mixing until completely blended. </li><li>Add the flour mixture in three intervals, and mix until the batter is smooth and all ingredients are combined. </li><li>Bake for 18 to 22 minutes or until a toothpick test comes out clean. </li></ol>Will make 12 regular cupcakes or about 40 mini cupcakes.<br /><br />To make chocolate cupcake mix, add cocoa or melted chocolate. You can add just about any flavoring you like to the basic mix to change the flavor, such as fruits, almonds, and chocolate chips.Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-3603839906682173862010-02-03T08:38:00.000-08:002010-02-03T08:52:08.614-08:00Carrot Raisin Cupcake Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://duncanhines.com/content/recipes/recipe/149/hero-carrot-raisin-cupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 530px; height: 217px;" src="http://duncanhines.com/content/recipes/recipe/149/hero-carrot-raisin-cupcakes.jpg" alt="" border="0" /></a><br />These carrot raisin cupcakes are delicious in the morning with tea or coffee or a glass of milk for the kiddos! And with healthy ingredients in the mix, you can feel better serving these scrumptious treats to the family. You can make these cupcakes using a store bought carrot cake mix to save time.<br /><br /><h3>INGREDIENTS</h3><br /><div id="recipe-ingredients"> <ul><li>1 box carrot cake mix<span style="text-decoration: underline;"><br /></span></li><li>2 tablespoons flour</li><li>1 teaspoon baking powder</li><li>2 eggs</li><li>1 cup hot water</li><li>1/4 cup vegetable oil</li><li>1/2 cup drained crushed pineapple</li><li>cup of raisins if not included in cake mix package<br /></li><li>cream cheese frosting (or cool whip works well too.) Also, these cupcakes are delicious warm with no frosting!</li></ul><br /><h3>DIRECTIONS</h3><span> In a mixing bowl, add cake mix, flour, baking powder, eggs, oil, drained pineapple, and raisins and water. Mix by hand until completely blended, approximately 50 strokes.<br /><br />Pour batter into paper-lined cupcake pans 2/3 full.<br /><br />Bake cupcakes for 20 - 22 minutes or until tops spring back when lightly touched. Cool in pans for 15 minute on wire rack, then remove from pans and cool completely on rack before frosting.</span><br /><br /> </div>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-53058630257829133342010-02-02T16:47:00.001-08:002010-02-02T17:07:04.246-08:00Heavenly Boston Cream Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.womansday.com/var/ezflow_site/storage/images/wd2/recipes/boston-cream-cupcakes-recipe/862454-1-eng-US/Boston-Cream-Cupcakes-Recipe_slideshow_image.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 379px;" src="http://www.womansday.com/var/ezflow_site/storage/images/wd2/recipes/boston-cream-cupcakes-recipe/862454-1-eng-US/Boston-Cream-Cupcakes-Recipe_slideshow_image.jpg" alt="" border="0" /></a><br />So these cupcakes are not meant to be anything diet, skinny, nutritious or low fat. But these heavenly Boston Cream cupcakes from<a href="http://www.womansday.com"> Woman's Day</a> make excellent comfort food for the soul!<br />Confession: I did a few substitutions just to see how they would taste....and yum! Still were fabulous! So my alternate ingredients will be in ( ).<br /><br /><h3>INGREDIENTS</h3> <!--concordance-begin--><p> <b>Cupcakes</b><br />2 1/2 cups all-purpose flour<br />3/4 tsp baking soda<br />1/2 tsp each baking powder and salt<br />3/4 cup (1 1/2 sticks) unsalted butter, softened (1 stick only)<br />1 1/4 cups sugar (1 cup)<br />3 large eggs (2 eggs)<br />2 tsp vanilla extract<br />1 cup buttermilk</p> <b>Filling<br /></b>1 package (3 oz) cook & serve vanilla pudding<br />1 1/4 cups milk (low fat milk)<br />1/2 tsp vanilla extract<p> <b>Chocolate Glaze</b><br />8 oz semisweet chocolate, chopped<br />1/3 cup each sugar and water<br />3 Tbsp unsalted butter, softened</p><p><br /></p><h3>DIRECTIONS</h3> <!--concordance-begin--><strong>1. Cupcakes: </strong>Heat oven to 350ºF. Line 18 muffin cups with paper liners.<br /><br /><strong>2. </strong>Combine and stir until blended the flour, baking soda, baking powder and salt.<br /><br /><strong> 3. </strong>Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in <a itxtdid="17123878" target="_blank" href="http://www.womansday.com/Recipes/Boston-Cream-Cupcakes-Recipe#" style="border-bottom: 0.075em solid darkgreen ! important; font-weight: normal ! important; font-size: 100% ! important; text-decoration: underline ! important; padding-bottom: 1px ! important; color: darkgreen ! important; background-color: transparent ! important; background-image: none; padding-top: 0pt; padding-right: 0pt; padding-left: 0pt;" classname="iAs" class="iAs"></a>vanilla extract.<br /><br /><strong>4. </strong>With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.<br /><br /><strong>5. </strong>Spoon about 1/4 cup batter into each muffin cup. Bake<a itxtdid="16929397" target="_blank" href="http://www.womansday.com/Recipes/Boston-Cream-Cupcakes-Recipe#" style="border-bottom: 0.075em solid darkgreen ! important; font-weight: normal ! important; font-size: 100% ! important; text-decoration: underline ! important; padding-bottom: 1px ! important; color: darkgreen ! important; background-color: transparent ! important; background-image: none; padding-top: 0pt; padding-right: 0pt; padding-left: 0pt;" classname="iAs" class="iAs"></a> 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.<br /><br /><strong>6. Filling: </strong>Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Pour into a bowl; cover with plastic wrap and refrigerate until cold.<br /><br /><strong>7. Glaze: </strong>Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.<br /><br /><strong>8. To assemble: </strong>Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-85917279865499770442010-02-01T18:20:00.000-08:002010-02-03T08:29:28.605-08:00Martha Stewart's Chocolate Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.marthastewart.com/images/content/pub/everyday_food/2007Q1/a100314_cupcake1stchoicecov_l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 281px;" src="http://images.marthastewart.com/images/content/pub/everyday_food/2007Q1/a100314_cupcake1stchoicecov_l.jpg" alt="" border="0" /></a><br />There is simply something decadent and gratifying about chocolate, especially when used in baking desserts. Martha Stewart is the place to start if you want a mouth watering<a href="http://www.marthastewart.com/"> chocolate cupcake recipe</a>, and here is one of my favorite from her website!<br /><br /><h3>INGREDIENTS</h3><br />3/4 cup unsweetened cocoa powder<br />3/4 cup all-purpose flour<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br />3/4 cup (1 1/2 sticks) unsalted butter, room temperature<br />1 cup sugar<br />3 large eggs<br />1 teaspoon vanilla extract<br />1/2 cup sour cream<br />White Frosting<br /><a href="http://www.marthastewart.com/recipe/easy-white-icing"></a><br />Sprinkles (optional)<br /><br /><h3>DIRECTIONS</h3> <ol><li> <span>Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.</span> </li><li> <span>Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.</span> </li><li> <span>Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.</span> </li><li> <span>Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.</span> </li></ol>Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0tag:blogger.com,1999:blog-5323220162580622191.post-27490057337851025392010-02-01T18:00:00.000-08:002010-02-01T18:15:21.093-08:00Easy For Kids Valentine's Day Cupcake Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.marthastewart.com/images/content/pub/kids/2006Q1/0306_kids_xocupcake_l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 281px;" src="http://images.marthastewart.com/images/content/pub/kids/2006Q1/0306_kids_xocupcake_l.jpg" alt="" border="0" /></a>Simple and fun for Valentine's Day, these cupcakes are perfect for kids to decorate and share at school! All you really need is your favorite cupcake mix recipe, some vanilla or buttercream frosting, and cinnamon candies.<br /><br />Kids can decorate their cupcakes with hearts or make a game of Tic Tac Toe by making "X's" and "O's."Irenehttp://www.blogger.com/profile/11518163276688146544noreply@blogger.com0