My latest V-Day goodie? Red Velvet donuts! mmm mmm good! Want to make your own? There's many recipes out there, just take your pick! (Took me forever to find a donut pan, what's up with that!?)
Tuesday, February 14, 2012
Happy Valentine's Day!
Happy Valentine's Day everyone! I hope everyone's day is as sweet as the treats we bake! :)
My latest V-Day goodie? Red Velvet donuts! mmm mmm good! Want to make your own? There's many recipes out there, just take your pick! (Took me forever to find a donut pan, what's up with that!?)
Enjoy today ladies...it wont last long, just like this donut! ;)
My latest V-Day goodie? Red Velvet donuts! mmm mmm good! Want to make your own? There's many recipes out there, just take your pick! (Took me forever to find a donut pan, what's up with that!?)
Monday, February 13, 2012
White chocolate s'mores gooey cake bars!
White chocolate s'mores gooey cake bars...try saying that 3 times fast!
I must give special credit to Picky Palate for she made one heck of a recipe and was so generous to share! I found this on Pinterest and knew just by the picture that it was going to be one heck of a bar!
There is not much to making these, and they turn out like you put sooo much work into them!
Here is what you will need:
Here is what you do:
1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been sprayed with cooking spray. Make sure foil goes all the way up and over the edges of the pan.
2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. 3.Press half of the dough into the bottom of the prepared pan.
Then layer on the graham crackers like so...
Then layer on the white chocolate chips like so...
And then the marshmallows!
Now you will want to top with the remaining half of dough, pressing evenly.
(I might have used a little too much on the bottom crust so I didn't have enough to cover the whole top...oh well it still tasted good!)
Drizzle sweetened condensed milk over the top...
Then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven.
Let cool for 5 minutes then take a plastic knife and run along edges to loosen the marshmallow. Let cool completely then remove bars from pan with foil edges. Cut bars into squares and serve.
These pretty much tasted, well, awesome! I will warn you though, if you make these don't bite off more than you can chew....trust me! These are so rich, have a glass of milk on hand! :) These are a keeper!
I must give special credit to Picky Palate for she made one heck of a recipe and was so generous to share! I found this on Pinterest and knew just by the picture that it was going to be one heck of a bar!
There is not much to making these, and they turn out like you put sooo much work into them!
Here is what you will need:
- 1 box yellow cake mix
- 1 large egg
- 1 stick unsalted butter, softened
- 4 1/2 full graham crackers
- 10 ounce bag white chocolate chips
- 2 cups mini marshmallows
- 1/2 cup sweetened condensed milk
Here is what you do:
1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been sprayed with cooking spray. Make sure foil goes all the way up and over the edges of the pan.
2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. 3.Press half of the dough into the bottom of the prepared pan.
Then layer on the graham crackers like so...
Then layer on the white chocolate chips like so...
And then the marshmallows!
Now you will want to top with the remaining half of dough, pressing evenly.
Drizzle sweetened condensed milk over the top...
Then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven.
Let cool for 5 minutes then take a plastic knife and run along edges to loosen the marshmallow. Let cool completely then remove bars from pan with foil edges. Cut bars into squares and serve.
I partied @
Chocolate Covered Strawberry Cupcakes
Here I am on the whole Valentine's Day treats again. You can never have too many V-Day goodies though! I originally wanted to make the chocolate covered strawberry cupcakes over at I Heart Nap Time because to be honest, her cupcakes looked like heaven! I had gotten all the ingredients (well, what I thought was all of them) to make these and realized that after all the cupcakes were baked and cooling, I didn't have what was needed to make ganache. Rats!
What to do, what to do...? Improvise! Duh Jamie!
So what I did was made just a basic chocolate cupcake. Then was thinking how I could spice them up a bit and remember that my mom had given me this Mr. Foods baking with chocolate cookbook, there had to be something in there!
Doesn't he just look adorable!?
What I chose to do was make a fudge filling for my cupcakes. To do so you will need:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 cup semisweet chocolate chips, divided
And here is what you do:
1. In a large bowl, with an electric beater on medium speed, beat the cream cheese, sugar and egg until creamy.
2. Place 1/4 cup chocolate chips in a microwavable-safe bowl and microwave on high power for about 30 seconds, or until melted;stir until smooth.
3. Beat the melted chips into the cream cheese mixture. With a spoon, stir in the remaining chocolate chips.
4. Fill the cupcake liners 2/3 full with your batter and then drop a heaping teaspoon of the cream cheese mixture into the center of the batter in each cup.
5. Bake cupcakes according to directions.
Wowie! That's a lot of chocolate going on in there!
They plump up so nice! Now you can leave these and eat like so, or get out some frosting and make them that much better! I chose the frosting!
I wanted to use some strawberry frosting and I used a pretty generic recipe as so:
1/2 cup frozen whole strawberries, thawed
1 cup unsalted butter, firm & slightly cold
pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp vanilla extract
1. Place strawberries in the bowl of a small food processor; process until pureed.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
3. Add vanilla and 3 tablespoons strawberry puree. (I added a lot more because I wanted a strong strawberry flavor!) Mix until just blended.
4. Frost!
I also bought some fresh strawberries (as I was going to make the version @ I heart nap time) so I decided I still wanted to use them on the tops of my cupcakes. I dipped them in melted white chocolate chips and sprinkled some red sanding sugar all over them. Beautiful!
Some I left without a strawberry but drizzled white chocolate over the tops. The hardness of the chocolate drizzle gave it a nice crunch!
Top view!
Want to show someone you love them? These will do the trick! :)
What to do, what to do...? Improvise! Duh Jamie!
So what I did was made just a basic chocolate cupcake. Then was thinking how I could spice them up a bit and remember that my mom had given me this Mr. Foods baking with chocolate cookbook, there had to be something in there!
What I chose to do was make a fudge filling for my cupcakes. To do so you will need:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 cup semisweet chocolate chips, divided
And here is what you do:
1. In a large bowl, with an electric beater on medium speed, beat the cream cheese, sugar and egg until creamy.
2. Place 1/4 cup chocolate chips in a microwavable-safe bowl and microwave on high power for about 30 seconds, or until melted;stir until smooth.
3. Beat the melted chips into the cream cheese mixture. With a spoon, stir in the remaining chocolate chips.
4. Fill the cupcake liners 2/3 full with your batter and then drop a heaping teaspoon of the cream cheese mixture into the center of the batter in each cup.
5. Bake cupcakes according to directions.
I wanted to use some strawberry frosting and I used a pretty generic recipe as so:
1/2 cup frozen whole strawberries, thawed
1 cup unsalted butter, firm & slightly cold
pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp vanilla extract
1. Place strawberries in the bowl of a small food processor; process until pureed.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
3. Add vanilla and 3 tablespoons strawberry puree. (I added a lot more because I wanted a strong strawberry flavor!) Mix until just blended.
4. Frost!
I also bought some fresh strawberries (as I was going to make the version @ I heart nap time) so I decided I still wanted to use them on the tops of my cupcakes. I dipped them in melted white chocolate chips and sprinkled some red sanding sugar all over them. Beautiful!
Happy Valentine's Day!
I partied @
Talent Tuesday!
&
A Themed Baker's Sunday!
&
Crazy Sweet Tuesday!
&
What's Cooking Wednesday!
&
Your Whims Wednesday!
&
Sweet Treats Thursday!
&
Frugal Friday!
&
Shine On Fridays!
&
Serenity Saturday!
&
Sweets for A Saturday!
&
Mix it up Monday!
I partied @
Talent Tuesday!
&
A Themed Baker's Sunday!
&
Crazy Sweet Tuesday!
&
What's Cooking Wednesday!
&
Your Whims Wednesday!
&
Sweet Treats Thursday!
&
Frugal Friday!
&
Shine On Fridays!
&
Serenity Saturday!
&
Sweets for A Saturday!
&
Mix it up Monday!
Thursday, February 9, 2012
Friends in Blogland!
This post has no cupcakes...(Darnit!) but I feel the need to tell everyone out there how fun and exciting it is to be a part of blogland. I got into blogging by a co-worker who also has a blog herself..check her out @ http://dottimae.blogspot.com/! She's a very crafty lady! :)
Anywho, I love to bake and show off what I can do and that was my intentions when first joining blogger. And then, as I started joining into parties and seeing all the wonderful things that everyone else can create out there it just blows my mind! It makes you feel like we are just one big family.
So here it is, my thank you to all my followers (hopefully more to come in the future, I'd love to have you all!) and to all who let me join in on the fun of partying it up (every day!!!). What more could you ask for then to join in on a party every day?
Over at the Tattered Tag she is having a "New Neighbor on the Blog" Hello..cool!!! Great idea for new bloggers to get out there and a great chance to make new friends! So stop on by if you are a new blogger or old and check it out!
I think I've babbled enough so until next time, keep bakin'/craftin'/whatever you do that's awesome! And thank you for stoppin' by My Little Cupcake!
Anywho, I love to bake and show off what I can do and that was my intentions when first joining blogger. And then, as I started joining into parties and seeing all the wonderful things that everyone else can create out there it just blows my mind! It makes you feel like we are just one big family.
So here it is, my thank you to all my followers (hopefully more to come in the future, I'd love to have you all!) and to all who let me join in on the fun of partying it up (every day!!!). What more could you ask for then to join in on a party every day?
Over at the Tattered Tag she is having a "New Neighbor on the Blog" Hello..cool!!! Great idea for new bloggers to get out there and a great chance to make new friends! So stop on by if you are a new blogger or old and check it out!
I think I've babbled enough so until next time, keep bakin'/craftin'/whatever you do that's awesome! And thank you for stoppin' by My Little Cupcake!
Tuesday, February 7, 2012
Valentine Funfetti Cupcakes w/ Jello Frosting
Well..it's almost that time of year again when cupid is out flying around, the X's & O's are being tossed around and the smell of roses in the air is almost too much to even handle. I just love it!
I think funfetti cupcakes are so playful and fun that it was about time I gave them a try. I have some cute heart sprinkles that really made these cupcakes V-Day worthy!
Here is the homemade funfetti cupcake recipe that I used~
*Makes 12 cupcakes.
Ingredients:
1/2 cup butter
1 cup sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup sprinkles
Directions:
1.Preheat oven to 350 degrees F.
2. Cream butter & sugar in the bowl of an electric mixer until fluffy. Add eggs & vanilla & beat until combined.
3. Combine dry ingredients in a bowl. Add half of the dry ingredients to your mixture. Mix until just combined. Add the milk, and once mixed, add the rest of the dry ingredients. Fold in sprinkles!
4. Pour batter into cupcake tin lined with liners and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool on cooling rack.
I thought this batter was so pretty that I had to take a picture for you all!
Now seriously, isn't this just pretty!? Makes ya all warm & fuzzy inside right?! RIGHT!? :)
I pulled these cupcakes out of the oven and was very pleased at how well they baked up. They were perfect little cupids...I mean angels.
Those heart sprinkles just 'pop' out so nicely!
Let's get to this jello frosting. I recently discovered jello frosting (thank you Pinterest!). It was so easy and well, easy. That's really the best word I can use to describe making this frosting. It is light, fluffy, sweet and pretty! What more do you want!? Best of all, you get to pick out of so many different flavors!
Here is what you will need:
3 oz package of Jello
2/3 C sugar
1 egg white
1 tsp vanilla
1/2 C boiling water
Here is what you will do:
1. Put everything except the boiling water in the bowl of your stand mixer fitted with the whip attachment.
2. Turn the mixer to high and add the boiling water.
3. Whip on high for five minutes. (I put a towel around the top of the bowl cuz this jello flies!).
4. Turn off mixer and there you have it! Jello frosting!
Now frost away! & add some sprinkles because you can never have too many!
The jello frosting has some shiny specs in it, making this even more festive for the Valentine theme!
I added a few fondant flowers for a little jazz.
You wanna see what the insides look like? I suppose I can let you peek!
mmmm! A light and fluffy cupcake with sweet air-y frosting. What is there not to love? Cupcake-will you be my Valentine?!
I think funfetti cupcakes are so playful and fun that it was about time I gave them a try. I have some cute heart sprinkles that really made these cupcakes V-Day worthy!
Here is the homemade funfetti cupcake recipe that I used~
*Makes 12 cupcakes.
Ingredients:
1/2 cup butter
1 cup sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup sprinkles
Directions:
1.Preheat oven to 350 degrees F.
2. Cream butter & sugar in the bowl of an electric mixer until fluffy. Add eggs & vanilla & beat until combined.
3. Combine dry ingredients in a bowl. Add half of the dry ingredients to your mixture. Mix until just combined. Add the milk, and once mixed, add the rest of the dry ingredients. Fold in sprinkles!
4. Pour batter into cupcake tin lined with liners and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool on cooling rack.
I thought this batter was so pretty that I had to take a picture for you all!
I pulled these cupcakes out of the oven and was very pleased at how well they baked up. They were perfect little cupids...I mean angels.
Let's get to this jello frosting. I recently discovered jello frosting (thank you Pinterest!). It was so easy and well, easy. That's really the best word I can use to describe making this frosting. It is light, fluffy, sweet and pretty! What more do you want!? Best of all, you get to pick out of so many different flavors!
Here is what you will need:
3 oz package of Jello
2/3 C sugar
1 egg white
1 tsp vanilla
1/2 C boiling water
Here is what you will do:
1. Put everything except the boiling water in the bowl of your stand mixer fitted with the whip attachment.
2. Turn the mixer to high and add the boiling water.
3. Whip on high for five minutes. (I put a towel around the top of the bowl cuz this jello flies!).
4. Turn off mixer and there you have it! Jello frosting!
Now frost away! & add some sprinkles because you can never have too many!
You wanna see what the insides look like? I suppose I can let you peek!
I partied @
Monday, January 30, 2012
Peanut Butter & Jelly Cupcakes
Peanut..peanut butter...& jelly!
I don't know what the deal is lately but I have been craving peanut butter & jelly sandwiches..and no, I am not pregnant. :) It's not like this is a weird craving because every day I crave something new. It's just something that happens I guess.
Anywho - why not turn this craving into cupcake form? Sounds like an awesome idea to me!
I used the recipe over @ My Baking Addiction. (Thank you oh so much for sharing such a wonderful recipe). I added a few of my own twists though because I wanted these to be peanut buttery!
Here's the deal:
For the cupcakes~
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
A big ol' glob of creamy peanut butter
For the frosting~
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
1 cup creamy peanut butter
2 tablespoons vanilla extract
A bit under a 2lb bag of confectioners' sugar (Recipe called for a whole bag but I didn't use it all.)
Milk (I used about 2-3 tablespoons, just to get my frosting creamy.
You will also need some jam/jelly for the filling. Choose any flavor that suits your fancy!
Directions:
For the cupcakes~
Preheat oven to 350 degrees F.
1. In a large bowl, sift together the flour, baking powder and salt.2. In a medium bowl, whisk together the milk and egg whites.
3. Place the sugar and butter into the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, add your scoop of peanut butter, as much as you like and let the mixer go a few rounds just to get it well incorporated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.
4. Bake for 18-22 minutes. Cool on wire rack.
5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake. Fill the center of each cupcake with your jam/jelly.
I used Creamy JIF for the peanut butter, and for my jam I wanted to use red raspberry because raspberry is my fav! The boyfriend and I had gone to UBake a week ago and he spotted this Red Raspberry Jalapeno Jam and he just had to have it. Welllll, he also requested that I use this jam in his cupcakes so I used this jam in half as well. I had to make sure I didn't mix them up because as I like to eat some weird food combinations, raspberries & jalapenos is not one of them!
Moving on to the frosting:
1. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and peanut butter on medium speed until fluffy. 
That's a lot of butter! Start mixin'!
Holy Moly! Keep goin!
Thank goodness they have a machine for this!
2.Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
3. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
That looks like a job well done. :)
4. Pipe frosting onto cooled cupcakes and finish with a dollop of jelly or jam. Or heck..whatever you want!
Here's my babies right out of the oven smelling peanut buttery as ever!
I just loved these cute wrappers I picked up at Michaels!
I used a flower cutter to cut out from a piece of toast, then spread some of that peanut butter frosting on it! Lighting was very bad for these pictures so they are a little blahhh...but you see :)
Peanut butter & Jelly anyone?
I partied @
&
&
&
&
Sunday, January 29, 2012
Streusel topped Blueberry Muffins
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate--and it doesn't take rocket science to make them great!
You thought I made that up all by myself didn't you? Ah, I wish I could say that I did but that is from the Betty Crocker Cookbook itself, where I found this great recipe for blueberry muffins. I received this cookbook as a Christmas present from my mom (maybe she thought I needed a little help in the cooking department?) and it comes with some wonderful tips and tricks for cooking/baking/and just about any do it yourself mmm mmm food recipes. I absolutely love this book.
So searching through it I was thinking "How the heck am I going to pick something to make...soooo many choices" Then I flipped to the 'Breads' section and Bam! I seen these muffins and it was fate. Iv'e only made muffins from out of a box so after I made these and tested them, wow, I guess Betty Crocker was right when she said store bought cannot compete. Lets get you started on your way to making some muffins yourself!
You will need:
3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries (I used frozen)
2 tablespoons coarse sugar
Directions:
1. Heat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners.
2. In a large bowl, beat milk, oil and egg with whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened. (Batter will be lumpy).
If you're like me, you will have everything all ready to go!3. Fold in blueberries.
4. Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon coarse sugar.
**Alright, now I was a little peeved because I searched 4 different stores for coarse sugar and could not find any! Can you believe that?! So I went ahead and make streusel-topped blueberry muffins. If you want to make these omit the coarse sugar and do this:
In a medium bowl, mix 1/4 cup all-purpose flour, 1/4 cup packed brown sugar and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons firm butter, using pastry blender or fork, until crumbly.
Now instead of putting the coarse sugar on top, sprinkle each with about 1 tablespoon streusel.
5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm if desired.
Betty says that and overmixed muffin has a peaked, smooth top, an overbaked muffin is dry with a rough top and will be too brown and a perfect muffin is slightly rounded with a bumpy top. I'd say mine were perfect! Thank you Miss Crocker for the wonderful recipe! :)
My advice? Eat 1,2, ok....3 right away while they are fresh and still warm! They do warm up nicely too.
Who's ready to make some muffins!?
I partied @
Subscribe to:
Posts (Atom)