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White Wedding Cupcakes (a white mix cake-over!)

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These wedding cupcakes are made with a mix- but a “made-over” mix. They are the most dense, moist and delicious cupcakes ever- you’d never guess they aren’t 100% made from scratch!

Have you ever heard of a “cake-over”? It’s when a cake mix has a make-over into a recipe that tastes completely made from scratch. I’ve tried lots of these, and I actually love them- but I’d never found one for plain white cake that I liked. I was invited to bake wedding cupcakes for my friend Shanell this summer and I decided I’d better figure out a fix before then!

Here’s my secret: white chocolate pudding. I use this flavor all the time in other recipes, and it is AMAZING. I also have used pudding mix in cake-overs before, and this pudding is WHITE- so it doesn’t change the color of your cake!

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Shanell’s colors are teal and purple, so I practiced my decorating on these. Aren’t they fun??

Here is how we made these dense, delicious cupcakes: (printable recipe here)

INGREDIENTS:

  • One boxed white cake mix (I like Duncan Hines mixes the best- personal preference!)
  • One (3.3 oz) package of Jell-O brand white chocolate pudding
  • 1 cup of milk
  • 1/3 cup of oil
  • 4 egg whites
  • 2 sticks (one cup) of salted butter, at room temperature
  • 2 sticks (one cup) of unsalted butter, at room temperature
  • 2 teaspoons of clear vanilla flavoring
  • 3 cups of powdered sugar
  • Food coloring gels, and sprinkles as desired.

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Combine cake mix, pudding, milk, oil, and egg whites in a mixing bowl and beat on high for 2 minutes. 
  • Evenly divide into 24 cupcake liners placed in tins and bake for about 18-20 minutes at 350F degrees.
  • Cool completely.
  • Make frosting by combining butters, vanilla and powdered sugar in a large mixing bowl.
  • Beat on high until light and fluffy (3-4 minutes)
  • Add coloring if desired (if you want pure white frosting you’ll need to add white food coloring to off-set the yellow tinge given by the butter), and mix well. 
  • Place a decorating tip in the corner of a large zip-top bag, fill with frosting, seal well, and pipe frosting on top of each cupcake. 
  • I used these cupcake toppers (aren’t they SO cute?!?) and these sprinkles.
  • Enjoy!!!

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My thoughts: These taste like a made-from-scratch recipe. A really good one! BUT they are so much easier to make! 🙂 I’m really excited to make these in large quantities this summer!!! Maybe I will add some pictures from the wedding once I am back! For now, enjoy the cake-over 😉 ~r

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We have piles of favorites in the cupcake category here…! Hard to share just a few- but here are some other recipes you might enjoy: (click on a photo to see the recipe)

Root Beer Float Cupcakes!!!!Coconut Cupcakes!!Brownie Oreo Cookie CupDark Chocolate Ganache Cupcakes

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Gingerbread Easter Eggs

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Delicious gingerbread cookies drizzled with colored chocolate- who says you can only have these cookies at Christmas?!?

I love gingerbread. Goodness, it is probably my favorite cookie at Christmas. My go-to recipe is my grandma’s, and it is already shared on Easybaked (here)- but it is TOTALLY worth sharing again! I made these last week for a friend who requested gingerbread cookies, and I couldn’t resist decorating them up for Easter. They were so cute that I thought I’d share them with you! Once Easter has passed, cut these into flowers or butterflies for spring! So. Fun!

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 36 medium egg-shaped cookies)

  • 1 cup (2 sticks) of butter
  • 1 cup of sugar
  • 1 egg
  • 1 cup of dark molasses
  • 2 tablespoons of vinegar
  • 5 cups of all-purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cloves
  • Wilton’s candy melts in a variety of colors (just maybe 1/4 cup of each color)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is optional- I have found that the dough rolls out pretty well right away)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into egg shapes.
  • Place on cookie sheets covered in parchment paper.
  • Bake at 375 degrees for about 10 minutes.
  • Check often- take out when cookies have risen slightly. Slide parchment paper off cookie sheet onto counter with cookies on top. Cool.
  • Melt Candy Melts in individual bowls in the microwave in 30 second increments, stirring in between until melted and smooth. 
  • Spoon each color into a small zip-top bag and seal. 
  • Clip a tiny corner off, and pipe back and forth over each cookie, adding as many fun colored stripes as you wish!
  • Enjoy!

My thoughts: I love these cookies all year round. There is something fun about having the scent of gingerbread in the house during spring. New tradition I think!!!  😉 I hope you get a chance to try these! ~r

Other spring recipe ideas: (click on a photo to see the recipe)

 

 

Carrot Patch Cupcakes

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Delicious strawberry “carrots” buried in Oreo buttercream frosting- a perfect cupcake for Easter!

I saw these adorable strawberry carrots online the other day, and imagined them buried in the top of cupcakes for Easter. Ah- soooo fun! Plus a strawberry and chocolate combo is always a winner in my book! These are easy, fun and a perfect way to add carrots to your cupcakes- without actually using carrots 🙂

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Here is how we made these cute little treats: (printable recipe here)

INGREDIENTS:

  • One boxed cake mix (plus oil, water and eggs to make according to package)
  • One package of Oreo Thins, crushed into crumbs
  • 2 sticks (one cup) of salted butter at room temperature
  • 2 sticks (one cup) of unsalted butter at room temperature
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • 1 cup of cocoa powder
  • 24 small strawberries
  • 1 package of Wilton’s Candy Melts in orange

DIRECTIONS:

  • Wash and thoroughly dry 24 strawberries.
  • Make carrots by melting Candy Melts in microwave in 30 second increments, stirring in between until melted and smooth.
  • Lay parchment paper or wax paper on countertop.
  • Grasping a strawberry by its stem and leaves, dip it into candy melts, spooning melts as close to stem as possible.
  • Set covered strawberry on paper to harden.
  • Once all berries are covered, spoon remaining melts into a zip-top bag and seal. Clip a corner and drizzle lines over the top.

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  • Preheat oven to 350F degrees.
  • Prepare cake mix as directed and divide evenly into 24 cupcake liners in tins.
  • Bake according to package and cool completely.
  • Make frosting by adding butters, powdered sugar and vanilla to a large mixing bowl and beating on high until light and fluffy (3-4 minutes). 
  • Add cocoa powder to frosting and beat on high until well- combined.
  • Use a cookie scoop, or ice cream scoop to place a scoop of frosting on top of each cupcake. 
  • Press this into a bowl of Oreo crumbs, turning the cupcake to make sure all edges are covered.

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  • Press a strawberry “carrot” into the center of each cupcake and spoon a few remaining Oreo crumbs over the bottom of the carrot, to cover it further.

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  • ENJOY!!!!  

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My thoughts: These are delicious little cupcakes! I really love this chocolate buttercream recipe- plus they are so cute! Note that chocolate covered strawberries only stay fresh for a couple of days before they start to get a little soggy/sticky. These last a little longer because they still have their stems attached- but don’t make these cupcakes WAY in advance. I hope you get a chance to try these!!!  Enjoy! ~r

Other Easter treats you might like (click on a photo to see the recipe):

Chocolate Easter Eggs with Peanut Butter FillingEasy Easter cut out cookiesEaster Cheesecake CupsJelly Bean Cookies!!!!

Baby Chick Oreo Pops

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These adorable baby chicks are made with Oreos- a perfect treat for Easter baskets!

Have you seen the chocolate covered sunflower seeds yet??? Oh my goodness. I saw them for the 1st time at Trader Joe’s, and I’ve been on the hunt for new colors ever since! My latest find was at JoAnn fabrics- right at the checkout!

I’ve been experimenting with them on a variety of Oreo pops (coming soon!) and these were a part of those experiments!

Aren’t they cute???

Here is how we made them: (printable recipe here)

(If you have never made Oreo Pops before, refer to our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo Pops)

  • 1 package of Double Stuff Oreo cookies
  • 1/4 cup of Wilton’s candy melts in white
  • 2 bags of Wilton’s candy melts in yellow
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • Chocolate-covered sunflower seeds in yellow and orange

DIRECTIONS:

(If you want to simplify these- don’t add a stick. Just dip the Oreos using a fork, and skip the following steps for inserting a stick!)

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip one end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt yellow candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Have parchment paper spread on your countertop and have your sunflower seeds ready. 
  • Dip an Oreo into the yellow melts, spooning melts over top and sides. Tap on edge of bowl to get rid of excess and slide bottom of Oreo along edge of bowl to remove drips.
  • Place on parchment paper and while melts are still soft, gently place seeds in place (use photos as a guide). I used a clean tweezers to place these and adjust them. You can add a few flower sprinkles too, if you want! Allow these to harden.
  • Melt chocolate candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Use a toothpick, wooden skewer, or food-grade paintbrush to add little eyes.

  • Allow these to harden completely. 
  • Wrap these up in little cello bags tied with Easter ribbon for a fun treat! These will keep (sealed up) for several weeks.

My thoughts: These are as fun to make as they are cute! Placing all those little seeds can take some time- and it might take you a couple tries to get the hang of it. I was pretty speedy by the end! 🙂 Make these with our fun Flower Oreo pops– or even just dip some in fun pastel colors and add Easter sprinkles. You’ll have loads of fun treats to share! Hope you get a chance to try these! Enjoy! ~r

Other recipes to try at Easter (click on a photo to see the recipe):

Spaghetti and Meatball Cupcakes

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Nothing says “April Fools’ Day!” like these fun spaghetti cupcakes with a yummy chocolate “meatball” on top!

“You put spaghetti on a cupcake?”

Direct quote from one of the kids I offered this cupcake to.

#win

I love April Fools’ Day! When I was little, my mom was always trying to fool us with food. I remember opening up my lunch at school one year and seeing green milk and a sandwich with no meat and an apple with little candy worms coming out of it. I’m sure she was laughing every year when she packed lunch on April 1.

So, I try to be original here on Easybaked. My favorite moments are when I have an idea, I google it, and NOTHING comes up. Believe it or not, that happened to me with Oreo Pops. Nobody had done them when I created my 1st batch!

THIS recipe is not an Easybaked original. It is one I saw all over the internet, and simply had to make for myself!

SO much fun- these just make me smile 🙂

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Here is how we made these little April Fools’ Day treats! (printable recipe here)

INGREDIENTS:

  • One boxed yellow cake mix, plus water, oil and eggs to make according to package
  • 2 sticks (one cup) of salted butter, at room temperature
  • 2 sticks (one cup) of unsalted butter, at room temperature
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • Yellow food coloring
  • One can of raspberry pie filling
  • 24 Ferrero Rocher chocolates
  • 1/4 cup of white chocolate chips

DIRECTIONS:

  • Melt white chocolate chips in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Spoon this into a small paper or disposable plastic cup and place in the freezer for later.
  • Make cake mix according to box, and divide into 24 cupcake liners in cupcake tins.
  • Bake according to package and cool. Place them into a couple of cake pans so you can move them easily into the fridge.
  • Place butters, vanilla, and powdered sugar into a large mixing bowl and beat on high until very light and fluffy (3-4 minutes).
  • Add a TINY bit of yellow food coloring. Your frosting will already be a touch yellow from your butter, but you want it to be the pale yellow of spaghetti noodles.
  • Place frosting into a large zip-top bag and seal. Clip a corner, or if you have one, add a round decorating tip to a corner before adding frosting to the bag. You can experiment with the size. I liked nice fat noodles better than thinner ones. They were more defined.
  • Pipe random swirls of noodles on the tops of each cupcake. Be careful to not touch the tip to anything or they will smudge and look like frosting rather than noodles! 
  • Place cupcakes into the refrigerator for 15-30 minutes. You want that buttercream to harden up before you place anything on top.
  • Open can of pie filling, and unwrap chocolates.

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  • Remove cupcakes from fridge and place a chocolate into the pie filling. Gently spoon it out and set it on top of frosting “noodles”. I experimented, and it looks more realistic if you leave just a meatball on top, and don’t mess with artistically spooning sauce anywhere else- extra sauce makes it look messy, and you notice that the color isn’t exactly right. You can see how I did this wrong in the photos below:

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  • Once all cupcakes have a “meatball”, pull the cup of white chocolate out of the freezer. Tear away the paper cup- leaving a little circle of white chocolate.
  • Grate this over the top of each cupcake. This is the finishing touch- don’t skip this step 🙂 

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My thoughts: I LOVE these!!!!!!!!!  They were so much fun to make and I was so surprised at how much they really look like spaghetti! Plus they are soooo yummy! Buttercream + raspberries + chocolate = yes please!!!!!! I hope you have a chance to fool someone you love with these delicious little treats this year!!!  ~r

spaghetti and meatball april fools cupcakes

Other fun April Fools’ ideas (click on a photo to see the recipe)

Fried Egg CookiesPoop cookies!Edible Jello Earthworm CupcakesHamburger Cookie!

Boston Cream Cookie Cups

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boston-cream-cookie-cupsThese adorable cookie cups are filled with white chocolate pudding, and topped with rich chocolate and buttercream.

A perfect mini-dessert!

Let’s hear it for Boston Cream Pie! I’m not sure why they call it pie when it is so obviously cake… but that aside, it is wonderful! I love little bite-size mini desserts, and I’ve wanted to create a Boston cream pie one for some time. These turned out exactly like I wanted them to. Beautiful, bite-sized, and delicious! 🙂

boston cream cookie cups

Plus we use refrigerated cookie dough and instant pudding- so these are easy to make!

Here’s how we made these little guys (printable recipe here)

INGREDIENTS: (makes 48 cookie cups)

  • One tube of refrigerated sugar cookie dough
  • 1 box (3.3 oz.) of instant Jell-O brand white chocolate pudding (plus milk to make according to box)
  • 2 sticks of butter (divided)
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of powdered sugar
  • 1 teaspoon vanilla
  • Red Sixlets candy or sprinkles

DIRECTIONS:

  • Preheat oven to 350F degrees and liberally spray a mini muffin tin with cooking spray.
  • Roll cookie dough into 48 small balls (about 1 heaping teaspoon in size)
  • Place balls into mini muffin cups and bake for 8-10 minutes.
  • Use a tart shaper or a wooden spoon to press centers of baked cookie into a cup.

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  • Cool just slightly and then run a small knife around edges to free cup from tin. Cool completely.
  • Make pudding according to box and place into a large zip-top bag. Clip a corner and pipe evenly into all 48 cups.
  • Melt 1 stick of butter and chocolate chips in a microwave in 30-second increments, stirring until smooth.
  • Spoon into a zip-top bag, clip a corner and pipe over top of pudding.

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  • Allow chocolate to harden.
  • Place stick of butter, powdered sugar and vanilla into a mixing bowl and beat on high until light and fluffy.
  • Spoon into a small zip-top bag that has been fitted with a decorating tip, and pipe a dollop of icing on top of each cookie cup.
  • Top with a Sixlet candy and ENJOY!!!

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My thoughts: These are so yummy. A little extra work to make them into little mini-desserts, but aren’t they cute??? I love the cookie flavor with the filling and chocolate- it adds a different taste than your usual Boston Cream Pie 🙂 One note: make these just a day or so before serving them, as the pudding tends to make the cookie cups a little soggy after sitting a few days. Hope you get a chance to try these! ~r

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Other fun mini-desserts here on Easybaked (click on a photo to see the recipe):

Sweet Lime TartsMini Pineapple Upside Down cakeCookie Dough CupcakesTriple Chocolate Truffle Cups

 

 

Bailey’s Irish Cream Brownies

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baileys-brownies1These dense chocolate brownies are topped with a creamy Bailey’s filling and a layer of soft chocolate. Yum.

It’s St. Patrick’s Day! Time to break out the Bailey’s Irish Cream (or non-alcoholic equivalent!) and add it to everything chocolate for a special break-the-monotony-of-March treat!

Doesn’t St. Patrick’s Day come at a good time? Just when you are weary of all the grey winter weather along comes a holiday that adds some GREEN to your life! These are delicious little brownies with just a touch of Irish Cream. I don’t often add alcohol to recipes, but Irish cream really adds such a fun sweet flavor here. If you want to avoid the alcohol, use the non-alcoholic coffee creamer! I actually made half of my filling with it (to compare) and I honestly couldn’t tell the difference.

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Here is how we made these delicious little treats: (printable recipe here)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Irish Cream Filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 1/4 cup Bailey’s Irish Cream, or 1/3 cup non-alcoholic Bailey’s coffee creamer

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350F degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Irish Cream Filling: 

  • Add melted butter and Bailey’s to powdered sugar.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Spread across top of cooled brownies, covering them completely.

Fudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over the top of filling and spread to edges.
  • Sprinkle with jimmies before chocolate hardens (if desired)
  • Cool completely and cut into squares. 
  • Store in air-tight container with parchment or wax paper between layers. Also may be frozen if tightly sealed for up to a month. 
  • Enjoy!!!

irish cream brownies

My thoughts: These are my go-to-brownie recipe, so they always work beautifully, and this time was no exception. All I ever do is mix up the flavors in the filling, and this was a good one! I also love this recipe because it freezes so well. Nothing better than having a dessert already in the freezer ahead of time! (plus they are fabulous cold!!!) I hope you get a chance to try them- Happy St. Patrick’s Day to you! ~r

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Other fun Irish treats for your holiday! (click on a photo to see the recipe)

Grasshopper Mint CupcakesRainbow Oreo Pops!!!!Lime Soda Cupcakes!!!!Lucky Charm Truffles

 

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