EASYBAKED

Easybaked Recipe Notecards!

Posted on June 13, 2014 by Ruthanne

We have lots of fun news here at Easybaked today! This is just the beginning! We have partnered with Trifle Recipe Cards to create these fun note cards. Trifle Recipe Cards is one of the most popular places on the internet to order personalized recipe cards, and we are thrilled to be a featured product on their site!

These are the best little gifts ever. They aren’t just a recipe card (although they fit in a standard sized recipe box). These open up into a blank notecard that you can write your own message on! Such a perfect thing for showers, new brides, birthdays and other celebrations! Why send just a card, when you can send the gift of an Easybaked recipe as well?

We are starting with a set of 3 cupcake recipes, and if you all like them (and they sell!) we will add more recipes to our card collection.

For now, we are offering Strawberry Lemonade Cupcakes, Chocolate Peanut Butter Cupcakes and Chocolate Chip Cookie Dough Cupcakes. They are available in boxed sets of 12 with envelopes.

Aren’t they fun???

I love how they stand up on the counter while you bake. Plus, when you file them away, you also are filing away a special message from the person who sent it~ what a fun surprise to keep with the recipe for years to come!

We ordered a limited quantity to test the market for these, so if you are interested, get them now before they are gone!

Find them (along with many other wonderful things!) at Trifle Recipe Cards.

This is just the 1st announcement of the day, join us back here later tonight for a fun recipe, another fun announcement, and the opening of our new Easybaked Store!

We would love for you to share our news! Are you following us on other social media sites? Stop by and say hello!

8 Comments

Hole in One Cupcakes!!

Posted on June 6, 2014 by Ruthanne

What do you get if you cut a hole in a cupcake and fill it with a Lindt white chocolate truffle? A perfect Father’s Day treat!!!

These are guaranteed to make any golf-loving Father smile on his special day! This one’s for you dad! I can’t wait to see you in 2 weeks and go “golfing” (aka losing cute golf balls in ponds).

How is such incredible cuteness created, you ask? EASY! Make a chocolate cupcake, cut a hole in the top, and pop a Lindt white chocolate truffle inside!

How fun and easy is that? Here are the details (Printable recipe)

INGREDIENTS:

One boxed chocolate cake mix (plus oil, water and eggs to make according to package)
One tub of white frosting
One container (about 1 cup) of green sugar sprinkles
24 Lindt White chocolate Truffles (I got 2 (5.1oz) bags that each had 12 truffles)

DIRECTIONS:

Make cake according to package and divide evenly into 24 cupcake liners placed in muffin tins.
Bake according to package.
Use a cupcake corer or a small knife (use a corer to get that perfectly round cut!) to cut a hole in the center of each cupcake.
Use a knife to carefully frost the top of each cupcake around the hole.
Press top of frosted cupcake into green sugar to coat it.
Place a truffle into “hole”.

Place a flag in each cupcake- you can print these on heavy paper and use double-sided tape to secure them to toothpicks. Here are 2 files- Happy Father’s Day, and Blank (write your own message) flags.

Click on a picture to be taken to the printable pdf:

My thoughts: I’ve used a cupcake corer on so many cupcakes to add fillings, and the last time I did it, this idea popped into my head! I wasn’t sure how it would turn out, but as soon as I coated my 1st cupcake in that green sugar I knew it would be perfect! Happy Father’s Day to all the dads out there- especially mine!!!!

Want another reason to get a cupcake corer? Here’s four……..

15 Comments

Posted in Cupcakes and tagged baking, best, chocolate, creative, creative cupcakes, cupcake flags, cupcake ideas, cupcakes, cupcakes for dad, dessert, DIY, Father's Day, food, free printable, golf, Golf cupcakes, hole in one, Lindt truffles, recipe, white chocolate. Bookmark the permalink.

BBQ Cupcakes!!!

Posted on May 31, 2014 by Ruthanne

These chocolate cupcakes are topped with all the fixings for a grill out! A perfect treat for Father’s Day or even a tailgate party (and as a Packer fan, I have lots of experience with those fun events!!!)

My dad is the best at grilling things. Some of my favorite times are our family cookouts with dad at the grill. I guess that’s why I smiled when I saw these on Pinterest the other day. There are a ton of variations on these- they are all over the web. There are steaks and burgers made out of caramels and candy bars. There are shish-kabobs made out of Dots candy and Starburst. I even saw goldfish crackers on the “grill”! LOVE IT!

I stayed with Hot Tamales as little hot dogs, and they make me smile. These are easy and fun, fun, FUN!!

Want to know how to make them? Here’s the recipe: (printable version)

INGREDIENTS:

1 box of Hot Tamales candies (if you hate cinnamon, you can use Mike&Ikes candy, but you’ll have to pick out the cherry ones).
Black gel food coloring
1 cake mix (plus water, oil and eggs needed to make it according to the package)
1 tub of chocolate frosting
Red sugar crystals

DIRECTIONS:

Make cake mix according to package and divide into 24 cupcake liners placed in muffin tins.
Bake according to package, remove from oven and cool completely.
While cake is baking, use a toothpick and black food color gel to draw grill lines on the hot tamales. I placed them on a paper towel to dry, so they wouldn’t roll.
Take about 1/3 of frosting out of tub, place it in a separate bowl, and add black food coloring gel to make the frosting black. Place this frosting into a small zip-top bag fitted with a small round decorating tip.
Once cupcakes have cooled, use a knife to frost a thin, smooth layer of the chocolate icing onto each cupcake.
Sprinkle a little red sugar in the middle of the cupcake frosting.
Pipe black frosting on in even lines to make the grill.
Set Hot Tamales on the “grill” top.
Enjoy!

My thoughts: These are SO easy to put together. Adding other grill items would increase your time commitment, but with just hotdogs, these went together fast! Of course, you can use your own favorite cupcake recipe and frosting recipe with these if you don’t want to go pre-made. I was in a hurry this week, with lots of things on my plate: BIG NEWS coming soon! So excited to tell you all what I’ve been up to! In the meantime, make yourself (and your dad!) some little cupcake grills! Enjoy!!!! ~r

Peanut Butter Fudge Brownies

Posted on May 23, 2014 by Ruthanne

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination. These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion! These are a variation on a brownie recipe that my mom makes all the time with mint filling. This brownie recipe has appeared on Easybaked many times, and in many forms:

But adding peanut butter? Oh my goodness….. a definite show-stopper!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

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

Peanut butter filling:

5 cups powdered sugar
1/2 cup softened butter
1 cup of creamy peanut butter

Fudge topping:

One bag (12 oz) of chocolate chips
12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″) that has been sprayed with non-stick spray.
Bake at 350F degrees for 8-10 minutes.
Cool.

Peanut butter filling:

Combine softened butter with peanut butter, mixing on low until completely smooth.
Add powdered sugar, mixing until combined.
Add a little water to make filling a thick, but spreadable consistency.
Spread over cooled brownies.

Fudge topping:

Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
Decorate with sprinkles or by drizzling a little white chocolate on top.
Refrigerate for several hours.
Cut brownies when the top layer is firm, but not hard. Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
These can be frozen really well (I like to eat them frozen, in fact!)

My thoughts: This brownie recipe is so versatile and fun. Really, there are so many possibilities! I love the addition of a peanut butter layer- they are so pretty and mmmm…so good! Do you want to make a design on the top of yours like I did? There’s a step-by-step example from when I 1st posted this recipe in mint. You can see it here. I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe. I guarantee you will be back to experiment with your own flavor combinations! Enjoy!! ~r

What? You like peanut butter? So do we!!!! Try one of these other yummy recipes:

12 Comments

Posted in Brownies and tagged baking, best, brownies, chocolate, food, fudge, layered bars, peanut butter, recipe, recipes you can freeze. Bookmark the permalink.

Caramel Pecan Marshmallow Pops

Posted on May 15, 2014 by Ruthanne

Big marshmallows covered in creamy caramel and chocolate are dipped in pecans to make an incredibly decadent treat!

These are unbelievably good. I was visiting my friend Andreya in San Diego last weekend and we passed a store while window shopping in La Jolla that had all sorts of dipped marshmallows. I started craving them and had to try this. These are like yummy caramel apples- but with a soft marshmallow inside, instead of an apple. If you are looking for a really unique treat that is easy to put together, this is your recipe!!! I couldn’t believe how easy and yummy these were.

Here’s the recipe: (printable version)

INGREDIENTS:

2 bags of jumbo marshmallows (24 marshmallows)
24 lollipop sticks
32 Kraft caramels, unwrapped
1 (14 oz) can of sweetened condensed milk
1/2 cup of butter
1 bag of dark chocolate Wilton’s candy melts
2 cups of chopped pecans

DIRECTIONS:

Set marshmallows out on parchment paper and stick one lollipop stick into the flat side of each one.
In a medium saucepan, melt together caramels, butter and sweetened condensed milk, stirring constantly, until completely smooth (takes about 5 minutes)
Pour caramel mixture into a bowl.
Using stick, carefully dip each marshmallow into caramel, coating it to the top. Gently tap stick against side of bowl to remove excess caramel and then slide bottom of marshmallow along bowl’s edge to remove most of caramel. (It is ok if you remove it down to the marshmallow- the chocolate will cover this up!
Place upright on a sheet of parchment paper and cool.
Place chocolate candy melts into a bowl, and melt them in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
Lay a fresh sheet of parchment paper out before beginning next step.
Place pecans in a small bowl.
Gently peel a marshmallow away from the parchment paper. This is a little tricky, as it will still be a bit gooey. I held the stick, lifted, and peeled the paper away from the marshmallow.
Dip bottom of marshmallow into melted chocolate and slide bottom along edge of bowl to remove excess.
Dip bottom of coated marshmallow into pecans and set on fresh parchment paper to harden.

Once these are hardened up, you can serve them up on a pretty plate, or wrap them in cello bags to use as gifts or favors.
If you aren’t serving them right away, be sure to cover them so the marshmallows don’t harden up.

My thoughts: These are a recipe I will make again. I had fun putting them together and everyone who tried them asked me to make them again. Easy. Yummy. Beautiful. My kind of recipe! Enjoy!! ~r

Other unique recipes you might enjoy:

15 Comments

Posted in Candy and tagged baking, best, caramel, chocolate, creative desserts, dessert, dipped marshmallows, fun, lollipop sticks, marshmallow, pecans, pops, recipe, unique. Bookmark the permalink.

Flower Pot Cupcakes

Posted on May 7, 2014 by Ruthanne

These cheery garden cupcakes have delicious raspberry cream filling
and fun flowers made of M& Ms!!!

HAPPY MOTHER’S DAY!!!! This bit of cheer goes out especially to my mom this week. I’m so far from home this year, that we will have to celebrate from a distance.

Aren’t these the cutest cupcakes ever? I cannot take credit for the M&M flower idea, it was an idea I originally saw on a cute blog called Sara’s Shoebox. She was copying the idea from a cookbook called “What’s New Cupcake“. I do not own this cook book, but it is a sequel to one of my favorites, “Hello, Cupcake!”, by the same author. In any case, Sara made hers with mini Oreos and I simply could not get mine to work with those..? SO, I had seen marshmallows in pink lemonade flavor (who can walk by THAT without picking up a bag?) and I decided to use them instead. They were a tiny bit too small, so I am going to recommend that you use full-size marshmallows for these. I had to fiddle around with them awhile to get them to all stick. I’m positive they will be easier on a full-size marshmallow!!

The cupcakes are an original though- I used a pink velvet cake mix, but you can use any flavor you like! I filled them with a yummy raspberry cream and topped them with scoops of butter cream and either coconut or Oreos (um…I had a few of those left over from the flower attempt!) Are you ready for a recipe for these??? Here you go: (printable version)

INGREDIENTS:

One boxed cake mix (in any flavor, with oil, water and eggs to make according to box)
One packet of Dream Whip
1 cup of heavy whipping cream
1/4 cup of berry jelly or jam
2 sticks of salted butter (at room temp)
2 sticks of unsalted butter (at room temp)
3 cups of powdered sugar
2 teaspoons of vanilla
2 cups of shredded coconut (died green with food coloring) -OR- 2 cups of crushed Oreo Cookies
24 pretzel sticks
Pastel M&Ms
12 marshmallows
1/2 cup of white Wilton’s candy melts

DIRECTIONS:

Flowers: I recommend making these ahead and storing them covered until you make your cupcakes. They aren’t hard to make, but a little time consuming.

Take 12 marshmallows and cut them in half with clean kitchen scissors. Lay them on the counter with the cut side up to keep them from sticking to things.
Take a pretzel stick and wiggle it up into the side of each marshmallow.
Melt candy melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
The technique that worked best for me here was to lay my M&Ms out in a flower pattern (minus the center) on parchment paper, cover the sticky side of the marshmallow with candy melts and lay it (candy melt side down) on the flower until it dries. Then I used a little of the candy melts to stick my center on. Here’s some photos.

Just let those cute little flowers dry, and you are all set to make your cupcakes!

Cupcakes:

Make cake mix according to box and divide batter among 24 cupcake liners in muffin tins.
Bake according to box, remove from oven and cool completely.
Make filling by putting Dream whip powder and whipping cream in a bowl. Mix on high until stiff peaks form.
Add jam or jelly and beat until well combined. Place filling in a large zip top bag and keep refrigerated until use.
Core cooled cupcakes with a small knife or a cupcake corer. I HIGHLY recommend the corer- it is super cheap and will save you time!
Cut a corner off the filling bag and squeeze filling into each cupcake.
Place top of “core” that was removed back on top of cupcake.

Make buttercream frosting by beating butters, powdered sugar and vanilla together in a large bowl on high until it is light and fluffy and smooth.
Use a scoop to place a mound of frosting on each cupcake.
Turn cupcake upside down in either coconut or crushed Oreo to coat the frosting.
Now pop a cute flower in, and you have an adorable treat for all sorts of occasions!!

My thoughts: These brought smiles to so many faces! I often share my blog creations with various families and organizations here on the Navajo Nation. These went to the Easter party at the Senior Citizen Center here. I got many hugs and thank yous (Ahéhee’) from the recipients. I also got to watch almost 100 seniors literally running to a huge Easter egg hunt! So fun!!!

On a recipe note: These are little time consuming, but so worth the effort! I made my flowers ahead and I was glad I did. I really hope you enjoy these!

And to the best mom ever: a bouquet of M&M flowers! I love you!!!! ~r

Other recipe ideas for Mother’s day:

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Posted in Candy, Cupcakes and tagged best, chocolate, coconut, cupcakes, dessert, food, fun, M&Ms, mothers day, oreo, pretzels, recipe, spring. Bookmark the permalink.

Tres Leches Layer Cake

Posted on May 2, 2014 by Ruthanne

This traditional sponge cake is soaked in a vanilla 3-milk sauce and layered with dulce de leche. Topped with whipped cream and fresh fruit, it is a light and refreshing dessert.

It’s nearly Cinco de Mayo time! I first tried Tres Leches cake in Mexico. I had taken a group from our church down to a tiny village in Sinaloa. We had spent the week building, painting, doing electrical work and laying cement. It was my birthday while I was there, and some of the ladies from the church made me a HUGE tres leches cake. It was DELICIOUS! When I asked for the recipe, they all looked at me funny and said- it’s tres leches cake..? (like everyone knows how to make that!!!)

Since then, I’ve tried this cake at other places in Mexico and in the states. I’ve noticed that there are two kinds: The firm, sweet and moist kind, and the dripping with milk kind. I really don’t like the dripping with milk kind…that consistency is really gross to me- and cake should never be gross!

I researched lots of recipes, and discovered that there are two varieties: a butter based sponge cake and an egg based sponge cake. The egg based one is the one I liked. It soaks up all that yummy sauce and stays firm, while the other just sits in a puddle of sauce…YUCK!

All of that said, this is an egg based recipe that I found on a lovely blog called Pati’s Mexican Table. My research paid off- this was a FABULOUS cake! Here’s the recipe: (printable version)

INGREDIENTS

Cake

9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups all purpose flour

Vanilla Sauce:

1 (14oz) can sweetened condensed milk (I used La Lechera brand)
1 (12oz) can evaporated milk
1/2 cup heavy cream
1 tablespoon vanilla extract

Topping/filling

2 cups heavy whipping cream
1/4 cup confectioners’ sugar
fresh fruit for garnish
1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own here)

DIRECTIONS:

Preheat oven to 360F degrees and spray two 8 or 9 inch cake pans with non-stick spray. Cut a circle out of parchment paper to place in the bottom of each pan to help these cakes come out of the pan cleanly.
Divide eggs into 2 bowls. Put the egg whites into a large mixing bowl and the yolks into a medium bowl.
Beat the egg whites on medium-high until they form soft peaks. Add sugar and beat on high until they form stiff peaks (this will take 4-5 minutes, depending on your mixer).
Beat the egg yolks on high for 5 to 6 minutes until they increase in volume and turn a creamy yellow.
Beat the vanilla into the egg yolks until combined.
Add the yolks to the whites and use a spatula or large spoon to gently fold them together.
Add flour and gently mix until completely combined.
Divide batter evenly between the 2 pans and bake for 20-25 minutes. The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
Cool completely, run a small knife around the edges and tip cakes over on a plate. Remove parchment paper.
Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
Poke (lots!) of holes in the top of each cake with a fork and carefully pour sauce over the top, dividing it evenly between the 2 cakes.
Place one cake on a serving plate, spread dulce de leche caramel over the top, stack second cake on top.
Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
Frost cake and serve with fresh fruit. Refrigerate until serving.

My thoughts: I was so pleased with how yummy this cake was. The sponge cake is very firm and easy to work with, even when it’s soaked with sauce. You can make this in a 9×13 inch pan too- I just wanted the tall layer cake look~ and that caramel in the middle? Oh my… take a look at my pictures- it partially soaks in to that bottom layer and gives it a rich caramel flavor. I think you all are going to love this cake!! I hope you get a chance to try it!!! Enjoy!!!! ~r

Other cinco de Mayo recipe ideas:

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Posted in Cakes and tagged baking, best, cake, caramel, cinco de mayo, dessert, dulce de leche, easter, evaporated milk, fruit, layer cake, mothers day, refreshing desserts, sponge cake, spring desserts, summer desserts, sweetened condensed milk, Tres Leches, whipped cream, whipping cream. Bookmark the permalink.

Rocky Road Cupcakes!

Posted on April 25, 2014 by Ruthanne

These chocolate cupcakes are filled with creamy marshmallow and topped with a rich ganache frosting, marshmallows and almonds! YUM!!!!!

These are fork-eating cupcakes! You’ll love that combination of rocky road flavors in these rich and messy-to-eat cupcakes.

I absolutely love this frosting. I have used ganache for many recipes, but I’d never taken the time to whip it up into a frosting. Now that I’ve tried it, I will be back for more- this frosting is so rich and chocolatey!!! Ready for a recipe?

Here you go: (printable version)

INGREDIENTS:

One box of chocolate cake mix (with oil, water and eggs to make according to package)
One large jar (13 oz) of Jet-Puffed Marshmallow Creme
One bag of semi-sweet chocolate chips *
1/2 cup of whipping cream *

(*double these two ingredients if you want to pile your frosting high like mine is)

One bag of mini-marshmallows
1 cup of slivered or sliced almonds
a little white chocolate to drizzle on top, if desired

DIRECTIONS:

Start your frosting first, as it needs to chill before you beat it, and double the recipe if you want piles of frosting like mine. I went a little overboard for fun pictures!! 🙂
Place 1/2 cup of whipping cream into a medium saucepan and heat it on the stove until the cream starts to bubble just a bit on the edges, stirring as it heats. Turn off the heat, add the chocolate chips and cover for 5 minutes.
Stir melted chocolate and warm cream together until completely smooth (a “ganache”). Put it in a medium bowl and refrigerate until it is a cool, spoonable consistency (30 minutes to an hour).
Make cake mix according to box, and divide equally into 24 cupcake lines placed in a muffin tin.
Bake as directed on box, and cool completely.
Core cupcakes using a small knife, or a cupcake corer. I used the Chicago Metallics one, and for $4 there is just no reason to not get one- it makes filling cupcakes SOOOO easy! Isn’t your birthday coming up???

Spoon entire jar of marshmallow fluff into a gallon-size zip-top bag and clip a corner off with scissors. Squeeze the marshmallow into the middle of each cupcake and then trim a little of the core you removed and place the “lid” back on top of the filling.
Remove cooled chocolate ganache from refrigerator and beat on high until light and fluffy.
Place icing in a gallon size zip-top bag that has been fitted with a decorating tip in one corner, and pipe icing onto the cupcakes.
Decorate with almonds, and mini marshmallows. I also added some mini chocolate chips (because I had some leftovers from another recipe) and I melted some white chocolate to drizzle on top. Be creative and make these little marshmallow-y cupcakes irresistible!!!!

My thoughts: These are FABULOUS cupcakes. I love the gooey marshmallow creme surprise in the middle! And that frosting….. oh my. A few tips: the frosting does harden up, so get those almonds and marshmallows placed in it as soon as you are done piping the frosting on. This is good, because it holds all those yummy toppings in place! Also, store these all sealed up. You know what happens when you leave the bag of marshmallows open? Yucky, rubbery, dried up marshmallows! The same will happen if you just let these set out.

I hope you love these little yummy desserts!!!! ~r

Want some other ideas for that new cupcake corer? We love filled cupcakes here at Easybaked! Here’s a few of our favorites:

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Posted in Cupcakes and tagged almonds, baking, best, chocolate, chocolate chips, cupcake, cupcake corer, cupcakes, dessert, fancy cupcakes, filled cupcakes, frosting, ganache, marshmallow, recipe, rocky road, unique dessert, whipped ganache frosting, white chocolate. Bookmark the permalink.

Baked Alaska Cupcakes

Posted on April 18, 2014 by Ruthanne

Rich chocolate cupcakes topped with a scoop of ice cream and a cloud of toasted marshmallow meringue. Best. Dessert. Ever!!!!!

Every year for Christmas our family goes out to an incredible restaurant near Marshall, MI called Win Schulers. They have the most amazing prime rib…oh my. Anyway, within a week of Christmas it is my birthday, my mom’s birthday and my sister-in-law’s birthday. Schuler’s gives you a Baked Alaska for your birthday….so it’s a feast of Baked Alaska and it is SO good. About 2 weeks ago I was craving it and suddenly was struck by the idea of making it in cupcake form. A.M.A.Z.I.N.G. Just go and make these. Use your favorite ice cream. You will love them…!

Here’s the recipe: (printable version)

INGREDIENTS:

One boxed chocolate cake mix (plus the oil, water and eggs to make according to package)
One quart of your favorite ice cream (I used mint chip)
8 egg whites
2 cups of granulated sugar
1/4 teaspoon of cream of tartar

DIRECTIONS:

Make cake mix according to box directions and divide equally into 24 cupcake liners in cupcake tins.
Bake according to package.
Cool completely (I refrigerated mine to get them nice and cold before adding the ice cream)
While they are baking and cooling, make the marshmallow meringue (I got my recipe here)

(Don’t be afraid….I was afraid to try this, it sounded complicated, but it isn’t hard- it just takes time with a mixer in your hand if you are like me and not fortunate enough to have a stand mixer! It is actually kind of fun! Make sure your bowl and beaters are free of any oils. I swiped mine with a little lemon juice 1st)

Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water. (I had to experiment a bit to find a good fit)
Bring water to a boil in the saucepan and set the bowl on top.
Whisk ingredients together for about 3-4 minutes. Sugar will be dissolved and egg whites should be heated to 145F degrees.
Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. The meringue will become the most beautiful, white, glossy mixture. It should form stiff peaks before you stop beating it.
Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
Assemble one cupcake at a time, and then pop it into the freezer immediately.
Take a cupcake, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cupcake. Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

When all cupcakes are prepared and in the freezer, use a kitchen torch
to toast the marshmallow just before serving.
These are best served within a couple of hours of making them.

Since they are a fork-eating-cupcake anyway, I see no harm in adding hot fudge….

My thoughts: I loved them. They satisfied my craving for a baked Alaska plus they have the cute factor of a cupcake! Fun, fun, FUN!!!!! Enjoy!!! ~r

Other yummy cupcakes:

13 Comments

Posted in Cupcakes, Frozen desserts and tagged baked alaska, best, chocolate, creative cupcakes, cupcakes, dessert, fun cupcakes, fun dessert, fun recipe, ice cream, ice cream cupcakes, kids, kitchen torch, marshmallow, marshmallow meringue, meringue, recipe, unique cupcakes. Bookmark the permalink.

Easter Egg Cups!

Posted on April 11, 2014 by Ruthanne

These rich chocolate cookie cups are dipped in chocolate and filled with a rich cream “egg”. A perfect Easter treat!!!

Do you love Cadbury Eggs? I’m addicted. That’s why I decided that there simply must be a chocolate cookie cup filled with Cadbury-like cream. I used my favorite recipe for chocolate cut-out cookies and they baked just beautifully into firm little cups. I dipped the tops in melted chocolate and piped yummy cream filling inside. Fun and delicious!

Here’s the recipe: (printable recipe)

INGREDIENTS:

Cookie Cup:

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 bag of Wilton’s dark chocolate candy melts.

Filling:

3/4 cup light Karo syrup
12 tablespoons of butter (softened)
2 tablespoons vanilla
4 cups powdered sugar
1 to 2 tablespoons of water (for consistency)

DIRECTIONS:

Preheat oven to 350F degrees.
Add butter, sugar, eggs, vanilla and cocoa together in large mixing bowl.
Blend on medium speed with a mixer until smooth.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Divide dough into 24 balls of equal size, and place each one in a muffin cup.
Press an indentation into each ball using a tart shaping tool (or the end of a wooden spoon)
Bake at 350F degrees for 8-10 minutes. Press Tart shaping tool into center again, to reshape cups.
Allow the cups to cool for about 5 minutes in pan, then run a small paring knife around edge to pop cup out of pan.
Cool completely on counter.
Melt Wilton’s candy melts in microwave in 30 second increments, stirring between until completely melted and smooth. Dip tops of cups into melted chocolate and allow them to harden completely.

Make filling by adding all of the filling ingredients together except for the water and sugar.
Beat these on high until smooth and creamy.
Add sugar and beat on high until creamy
Add water until it is a nice spreadable, but not runny, consistency.
Beat until very smooth.
Take about 1/4 out and color with yellow food color gel.
Pipe white filling into cups 1st and then add a fun yellow “yolk” on top.
Enjoy!!

My thoughts: These are so0000 yummy. If you want to save time, skip the chocolate dip on the edges. This cookie recipe is just so tasty- and so versatile. I’ve used it for so many things now. Your family will gobble these up (once you convince the kids they aren’t really eggs!) I hope you enjoy them! ~r