Ice Cream Cone Rainbow Cupcake

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Ice Cream Cone Rainbow Cupcakes

  • Servings: Makes 24 cupcakes
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Ingredients

  • 1 box Betty Crocker SuperMoist Vanilla cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 24 flat-bottom ice cream cones
  • Red, yellow, green, and blue food coloring.
  • 1 to 2 containers Betty Crocker™ Rich & Creamy frosting (any flavor)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake batter as directed on box. Divide batter evenly among four small bowls and color each different bowl with red, blue, yellow, and green food coloring (about 5-6 drops of food coloring). Add teaspoonful of each color into your ice cream cone until it is about 2/3 full. Carefully place your ice cream cone into each of the muffin cup in your muffin pan.
  3. Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Maple Bacon Cupcakes

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Aw yeah. That’s right, I said it. Bacon! These cupcakes are both sweet and savory and the salty bacon gives an interesting flavor to the maple buttercream. The flavorings are totally addicting . . . who can resist? Need something to impress and WOW the crowd? Then these cupcakes are just for you!IMG_0785 IMG_0786 IMG_0787

 

Maple Bacon Cupcakes

  • Servings: about 12 cupcakes
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Maple Cupcakes

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup buttermilk
  • 1/3 cup maple syrup

Cinnamon Buttercream

  • 1/2 cup butter, room temperature
  • 2 tbsp maple syrup, room temperature
  • 1 tsp cinnamon
  • 2-3 tbsp milk, room temperature
  • 2-3 cups confectioners’ sugar

Candied Bacon

  • 3 tablespoons light brown sugar, packed
  • 1 tsp cocoa powder
  • 4 strips bacon

Directions:

  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. For the cupakes: In a medium mixing bowl, whisk together flour, baking powder and salt.
  3. In a large mixing bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract. Stir in buttermilk and maple syrup. Gradually blend in the flour mixture, stirring only until batter is just combined and no streaks of dry ingredients remain.
  4. Divide evenly into prepared muffin tin. Bake for 15-18 minutes, until a toothpick inserted into the center of the cakes comes out clean. Turn cupcakes out on to a wire rack to cool before frosting.
  5. For the buttercream: Combine butter, maple syrup, milk and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth. Add remaining sugar in gradually until frosting is thick enough to spread easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached. Spread or pipe onto cooled cupcakes.
  6. For the candied bacon: Preheat oven to 375. Line a baking sheet with foil, set an oven proof wire, baking rack on top of the foil and grease with cooking spray.
  7. In a shallow dish, whisk together brown sugar and cocoa powder until evenly mixed. Press bacon into sugar mixture to coat, shaking off excess.
  8. Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 3-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and allow to cool completely. Garnish your cupcakes with candied bacon.

Adapted from Baking Bites

Minion Cupcakes

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Wow. It has bee quite a long time since I had posted hasn’t it? I am so, so, so sorry about that! I was meaning to catch up on my blogging but I have been so busy with school, SAT studying, work, and got sick recently. . . but I’m back and ready to keep y’all updated! IMG_0866

Pintrest is my favorite tool to use if I ever need help finding creative ideas on the internet. Recently, I needed a good prom proposal to do for one of my good friend and I decided to do minions because . . . well . . . who doesn’t like minions?! These cupcakes are soooo adorable I just want to keep them on display forever! Everyone who laid eyes on these babies were so amazed and begged for one to eat. Need a dessert that will absolutely impress the crowd? These minion cupcakes are right for you. Happy Eating~ 🙂IMG_0864

Minion Cupcakes

  • Servings: about 24 cupcakes
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Ingredients

  • 1 box Betty Crocker SuperMoist cake mix (any flavor)
  • Water, oil and eggs called for on cake mix box
  • 2 containers Betty Crocker™ Rich & Creamy vanilla frosting
  • Blue liquid or gel food color
  • black liquid or gell food color
  • 12 twinkies, cut in half
  • rainbow jimmie sprinkles, or any sprinkles of your choice
  • piping bags, or zipblock bags

Direction:

  1. Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
  2. Reserve on container of frosting and set aside. Place the other container of frosting in medium bowl; tint with blue food color. Frost cupcakes with blue frosting. Smoothing the top and the sides with your metal spatula (or whatever tool you are using, such as a buter knife).
  3. Carefully place your sprinkles onto a plate (I find that bowls are hard to reach into) and carefully dip the sides of the cupcake onto the sprinkles so only the sides will have the sprinkle decoration. Repeat with the rest of the cupcakes.
  4. With your reserved container of frosting, have three small bowls ready to go for you. One for the white, one for the gray, and one for the black. Place about 4 tablespoons of frosting into one of the bowls for the white eyes. Place 2 tablespoons of frosting into one of the bowls and tint with black food color for the mouth, pupil, and hair. Place 2 tablespoons of frsoting into one of the bowls and tint with gray food color for the border of the glasses.
  5. Fill your piping bags with your colors and get creative!

Chocolate Bourbon Cupcakes w/ Red Velvet Buttercream

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Happy Valentine’s Day! Hope everyone is spending time with friends, family, or a partner on this special day. I have no clue who made up with holiday/tradition, but it is te perfect excuse to do something special for a secret admirer. Such as baking them these lovely spiked up chocolate cupcakes! Don’t worry, the alcohol from the bourbon will be gone after it has been baked in the oven. Instead of making a simple chocolate buttercream for these cupcakes, I decided to whip up something a little special that relates to Valentine’s Day. By whipping up buttercream with a box of Red Velvet cake mix! Creative right?? The Red Velvet Buttercream went perfect with these cupcakes since you can really taste the bourbon in these. Happy Eating~ 🙂IMG_0816 IMG_0819 IMG_0821 IMG_0825

Chocolate Bourbon Cupcakes w/ Red Velvet Buttercream

  • Servings: about 15-17 cupcakes
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Chocolate Bourbon Cupcakes:

  • 3 oz. high quality unsweetened chocolate
  • 2 tbsps instant espresso powder (can use instant coffee as a substitute)
  • 1 tbsp unsweetened cocoa powder
  • 1/2 cup bourbon
  • 1/4 tsp kosher salt
  • 1/2 cup (4 oz.) unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 tsps vanilla extract
  • 1/2 tsp baking soda
  • 1 cup flour

Red Velvet Buttercream:

  • 1 cup butter, room temperature
  • 1 cup dry Red Velvet Cake Mix
  • 3 cups powdered sugar
  • ¼ cup milk

Make the cake:

  1. Preheat the oven to 325°F.
  2. Melt the chocolate over a water bath or in the microwave (typically best to do this 30 seconds at a time on half power, checking that you don’t burn the chocolate). Set the chocolate aside and let it cool. Place the espresso powder (or instant coffee) and the unsweetened cocoa powder in a liquid measuring cup. Add boiling water to the cup until the total volume is 1/2 cup. Stir to dissolve the granules in the hot water. Add bourbon and the salt to the espresso mixture. Set aside and let cool.
  3. Place the butter in a mixing bowl and beat until fluffy. Beat the sugar into the butter. Add the eggs, one at a time, beating until well mixed after each addition. Beat in the vanilla extract, the baking soda, and the melted chocolate. Mix until uniform in color. Beat in a third of the espresso-bourbon liquid until incorporated. Add half of the flour and mix. Repeat until you finish with a third of the liquid. Blend well then pour the batter evenly throughout each cup in your cupcake pan.
  4. Bake for 15-20 minutes, or until toothpick inserted in cupcake comes out clean. Remove from heat and let cool for 15 minutes before frosting.

To make the buttercream:

  1. Mix all ingredients together and frost cupcakes.

Instant Hot Chocolate Mug Cakes

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Now that’s what I call instant. Having a serious craving for cakes but too lazy to go out (or make) and buy some desserts? Well here is a perfect recipe for you to fight off your cravings. Seriously, these mug cakes cake only a minute or two to make! Just simply whip up these ingredients in your mug and microwave on high for a minute and a half! Be careful not to overfill your mugs or else the cake will rise too much and overflow.

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It’s like magic…look how soft and cakey it turned out! Add a chocolate chips, marshmallows, syrup, or even ice cream on top of these beauties and it’ll be something to smile about! Happy Eating~ 🙂IMG_0195 IMG_0190 IMG_0184 IMG_0187

Instant Hot Chocolate Mug Cakes

  • Servings: 1-2
  • Time: 5 minutes
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  • 4 tablespoons all purpose flour
  • 4 tablespoons white granulated sugar
  • 1/2 tsp baking powder
  • 1 egg
  • 2 1/2 tablespoons hot cocoa mix
  • 3 1/2 tablespoons milk
  • splash of vanilla extract
  • 3 1/2 tablespoons oil
  • mini marshmallows, chocolate chips, syrup ice cream (optional for toppings)
  1. Combine all ingredients except mini marshmallows in an oversized coffee mug. Whisk well with a fork until smooth. Add 4-5 mini marshmallows into batter if desired.
  2. Microwave on high for 1 minute 30 seconds. Check to see if done by inserting knife and seeing if middle of cake is done. The outside of the cake even when fully cooked will look wet and slightly gooey. This is normal. If it needs longer, cook for an additional 30 seconds. Mine was done at 1 1/2 minutes. You don’t want to overcook it or it will become rubbery. You also want to keep in mind that the cake will continue to cook a little in the cup while it is cooling.
  3. Add additional toppings on top and let cake cool slightly before eating.

Adapted from Kirbie Cravings

Sunflower Cupcakes

 

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Aren’t these cupcakes fun?? SInce the weather has gotten a little chilly over here where I live, I decided to add a touch of sunshine by making these cute sunflower cupcakes! They are so much fun and easy to make and it is a great activity for you to do with the kids! To make the process a little father for you, you are more than welcome to make a boxed cupcake recipe instead of making it from scratch. Also, if you want to save even more of your time, you may also use store bought frosting (not icing!!) to pipe the sunflower pedals shown below.

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In a small bowl, take out about 1/3 cup of frosting and add in a drop of green food coloring and mix until fully incorprated. Then, in another bowl, take the remaining frosting and color the rest of it bright yellow using the yellow food coloring. Set up two piping bags (or zipblock bags with a corner snipped off) and place the #352 Wilton piping tip in the open corner and fill it with yellow icing (filled only halfway so the bag does not over flow!!).

If you don’t have couplers or a piping tip, this YouTube video shows you how you can pipe leaves without them! I just prefer to use my piping tips because I have them, and they make the process a bit easier.

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Spread a layer of green icing ontop of each cupcake to make the green “grass”.

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Once you are done spreading the green frosting on all of the cupcakes, place one Oreo cookie ontop of each cupcake for the “sunflower seeds”

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Grab your prepared green frosting bag and hold your piping bag at a 45 degree angle. Aiming towards middle of the Oreo where the Oero filling is, start piping around the Oreo. To do this, you push the frosting out and slowly pull it towards the edge of the cupcake, releasing pressure and lifting up slightly at the end to make it make a point. After that is done, you do the same thing ontop of the first flower pedel layer and continue until you have the desired amount of flower pedal layers on your cupcake.

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Now you are ready to WOW the crowd!IMG_0221

Sunflower Cupcakes

  • Servings: 28 cupakes
  • Time: 2 hours
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Ingredients

  • Cupcakes – baked and cooled to room temperature
  • Frosting (not icing! I used homemade buttercream)
  • Yellow food coloring
  • Green food coloring
  • A spoon
  • Oreos (One package)
  • A piping bag (I used zipblock sandwich bags)
  • Wilton piping tip #352

You are more than welcome to make cupcakes from a box however, for this post, I just this pumpkin cupcake recipe and it made about 28 cupcakes.

  1. First, bake and cool cupcakes.
  2. In a small bowl, take out about 1/3 cup of frosting and add in a drop of green food coloring and mix until fully incorprated. Then, in another bowl, take the remaining frosting and color the rest of it bright yellow using the yellow food coloring.
  3. Set up two piping bags (or zipblock bags with a corner snipped off) and place the #352 Wilton piping tip in the open corner and fill it with yellow icing (filled only halfway so the bag does not over flow!!).  If you don’t have couplers or a piping tip, this YouTube video shows you how you can pipe leaves without them! I just prefer to use my piping tips because I have them, and they make the process a bit easier.
  4. Spread a layer of green icing ontop of each cupcake to make the green “grass”.
  5. Once you are done spreading the green frosting on all of the cupcakes, place one Oreo cookie ontop of each cupcake for the “sunflower seeds”
  6. Grab your prepared green frosting bag and hold your piping bag at a 45 degree angle. Aiming towards middle of the Oreo where the Oero filling is, start piping around the Oreo. To do this, you push the frosting out and slowly pull it towards the edge of the cupcake, releasing pressure and lifting up slightly at the end to make it make a point. After that is done, you do the same thing ontop of the first flower pedel layer and continue until you have the desired amount of flower pedal layers on your cupcake.

Spiced Apple Pie Chocolate Cupcakes

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Yumm apple pie cupcakes? Yes please! In my opinion, fall is the perfect time of year where you have an excuse to be making a lot dishes that contain either apples, pears, pumpkin, or spices. With Thanksgiving just around the corner, there are so many options of recipes to choose from! It’s like a to-do list! Here bwlow, I am presenting to you guys the foods that come around every season and month of the year. Hope this helps!

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Anyways, for todays post, it’s all about apples, apples, apples. The soft and moist chocolate cupcakes is created by one of my top favorite chef, Ina Garten! So, I mashed up a few recipes together that I had in mind and created this delectable Spiced Apple Pie Chocolate Cupcakes. Surprisingly, chocolate and apples pair up quite nicely, but i just wish that I had added a bit on caramel into this recipe as well. Maybe next time…Happy Eating~ 🙂

Spiced Applie Pie Cupcakes

  • Servings: 2 dozen cupcakes
  • Time: 1 hour and 15 minutes
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For the cupcakes

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

For the frosting

8 ounces unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoon vanilla extract

For the apple filling

3-4 Granny Smith apples, cored and diced
1/2 cup sugar
1/4 cup water
1 teaspoon cinnamon
2 teaspoons lemon juice
1 tablespoon cornstarch

  1. Preheat the oven to 350 degrees F. Line 24 cupcake liners into your cupcake tin.
    Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the a medium bowl or a bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  3. Evenly distribute the batter into the cupcake tins (about 3/4 full) and bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Take it out of the oven and let it cool on a rack completely before frosting.
  4. For the filling, in a medium saucepan on medium-high heat, add in your apples, sugar, water, cinnamon, and lemon. Cook the apple mixture for 5-7 minutes, or until soft and tender. Once tender, add in your cornstarch and cook for another minute or until the mixture thickens up. Remove from heat and set aside to cool before filling your cupcakes.
  5. For the frosting, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract until combined.
  6. To assemble, using a pearing knife or simply a teaspoon, remove the middle of your cupcakes until halfway. Discard the scrapes (or eat them for later) and start filling your cupcakes with the prepared apple filling just until it reaches the top. Once the cupcakes are all filled, start frosting them with the prepared cream cheese frosting. Sprinkle with cinnamon. Serve or store in the fridge for up to 4 days.

Recipe Adapted from Ina Garten