Tag Archives: cupcake

Tres Leches Cupcakes

Posted on July 20, 2020 by Ruthanne

If you’ve ever had tres leches cake, you already know you will love these little cupcakes! Soaked in a vanilla cream sauce, the dense cupcake is a not-too sweet base for delicious dulce de leche caramel and whipped cream. Add a little fruit and you have perfection!

Ever since the stay-at-home rules have been in place, we are looking for anything (even little things) to celebrate. So Cinco de Mayo was a fiesta- complete with these little cupcakes. I made this recipe as a cake several years ago, but my husband had never tried it, so this was his 1st time trying these, and he declared them his favorite cupcakes I’d ever made.

So… there’s that endorsement for this recipe… 🙂

These are not too fussy to make, they keep for over a week in the fridge. I made half of this recipe, or 12 cupcakes, and it still took us the whole week to eat them all! Is anyone else sad that they can’t bring extra blog baked goods in to work or over to the neighbors?!?! Slowing packing on my quarantine 15…

Here is how to make these sweet treats: (printable recipe)

INGREDIENTS

Cupcake

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

Vanilla Sauce:

1 (14oz) can sweetened condensed milk
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 350F degrees and place 24 cupcake liners into baking tins.
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 24 cupcake liners and bake for 15-20 minutes. The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
Remove from tin and cool completely on counter.
Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
Poke (lots!) of holes in the top of each cupcake with a toothpick and use a pastry brush to spread vanilla cream over the top of each cupcake- letting it soak into the cake. I did this twice to use up the sauce and make my cupcakes super soaked and moist.
Spread dulce de leche caramel over the top of each cupcake- spreading all the way to the edges.
Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
Pipe frosting on tops of cupcakes, and serve with fresh fruit. Refrigerate until serving, and store chilled.

My thoughts: If you like a cupcake that isn’t overly sweet, you’ll love this. The firm cake soaks up all that cream, and the dulce de leche caramel soaks into the top as these sit- so yummy! You don’t have to wait until the next Cinco de May to try them either- this is such a refreshing summer dessert! I hope you get a chance to try it!!! Enjoy ~r

Other fun and refreshing desserts for summer:

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Posted in Cupcakes and tagged cake, cinco de mayo cake, cinco de mayo recipe, cupcake, dulce de leche, mexican cake, party cake, Tres Leches, tres leches cake. Bookmark the permalink.

Elderflower Lemonade Cupcakes

Posted on June 3, 2017 by Ruthanne

Elderflower syrup and fresh mint leaves make these cupcakes unique. The lemonade frosting on top makes them unforgettably delicious!

Just a few weeks ago I made Elderflower Lemonade that was amazing. Seriously- you need to try it! After making many batches of it for friends and family, it occurred to me that these flavors would make such good cupcakes! I experimented a bit with the cupcakes, and topped them with my famous lemonade frosting and YUM! I really liked them. A lot!

Plus they are so fun and springtime-y! The only special ingredient you’ll need is Elderflower syrup. I got mine on Amazon and you won’t want to skip this ingredient because it is the secret deliciousness behind this recipe. Plus, once you have it you can make the lemonade- and you will not regret it!!

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

INGREDIENTS:

One boxed white cake mix (plus eggs and oil to make according to package)
Elderflower syrup (about 1-2 cups depending on boxed mix)
1/4 cup finely chopped mint leaves
2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
1- 7oz. container Jet-Puffed Marshmallow Creme
1/3 c. powdered sugar
8 oz. Cool Whip Topping (refrigerator temp)

DIRECTIONS:

Preheat oven to 350F degrees
Make cake mix according to package, but replace 1/2 of the required water with elderflower syrup (so if the mix calls for one cup of water, use 1/2 cup of water and 1/2 cup of Elderflower syrup)
Bake according to package, until a toothpick inserted into the center of a cupcake comes out clean.
Cool on countertop.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Beat marshmallow creme and powdered sugar in and then fold in Cool Whip until completely smooth.
Place frosting in a large zip-top bag, fitted with a decorating tip, and keep in fridge until ready to frost.
Before frosting, use a toothpick to poke holes into the top of each cupcake (6-8). Use a pastry brush to generously brush the top of each cupcake with elderflower syrup, allowing it to soak into the holes.
Pipe lemonade frosting on the top of each cupcake and decorate as desired.
Keep in a loosely sealed container, refrigerated, for 2-3 days.
Enjoy!

My thoughts: These really are such a deliciously different flavor of cupcake. The mint with the lemon- and that yummy syrup… I love them! They are on my permanent list of spring cupcake options! I hope you get a chance to try them! 🙂 ~r

This lemonade frosting has been one of the biggest hits on this blog. It was originally created in 2011 for a Strawberry Lemonade Layer Cake, which is my most popular recipe- ever. This is a little sad to me since my photography in 2011 needed LOTS of improvement, and the photos are awful 🙂

I remade it (making the frosting a bit thicker) in 2012, and used it on cupcakes in 2013.

It is a go-to frosting recipe for sure. It actually tastes like lemonade, and as my friend Laura (the frosting-hater) says: “I love it- it tastes more like a creamy filling than a frosting.”

Spring recipes are SO FUN! Here’s a few more to try (click on photo to see recipe).

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Posted in Cupcakes and tagged cupcake, cupcakes, easter, easter cupcakes, easter dessert, elderflower lemonade, elderflower recipe, elderflower syrup, frosting with Kool-aid, frosting with marshmallow, Kool-aid cupcakes, Kool-Aid dessert, lemon mint cupcakes, lemonade cupcakes, lemonade frosting, lemonade recipe, mint leaves, mothers day, mothers day cupcake, mothers day recipe, spring dessert. Bookmark the permalink.

Maple Pecan Cupcakes

Posted on May 20, 2017 by Ruthanne

These rich, dense chocolate cupcakes are topped with a light whipped maple pecan frosting that is out-of-this-world delicious!

I know. Maple pecan things are a dessert for the fall- not early summer! I just couldn’t resist. Maple and pecan are two of my favorite flavors together! I thought about saving this post for November and I couldn’t make myself wait to share it with you because it is just that good! These are delicious. So if you can’t bring yourself to make them, pin the recipe for later- but pin it. You will want this one someday!!! Promise.

Here is how we made these (printable recipe here)

INGREDIENTS: (makes 24 cupcakes)

One boxed chocolate cake mix plus oil and eggs to make according to box
Milk- enough to replace the water required by boxed mix.
1 (3.9 oz.) box of chocolate pudding (instant)
3 cups chopped pecans (divided)
24 pecan halves
2 sticks salted butter (softened)
2 sticks unsalted butter (softened)
3 cups of powdered sugar
3 teaspoons of maple extract or flavoring

DIRECTIONS:

Preheat oven to 350F degrees
Mix 1 and 1/2 cups of chopped pecans with dry cake mix.
Add eggs and oil according to package, and add milk instead of water- in the same amount as listed on package.
Add box of instant chocolate pudding.
Beat on high for 2 minutes until smooth.
Scoop evenly between 24 cupcake liners placed in muffin tins and bake according to package- until a toothpick inserted into the center of a cupcake comes out clean.
Gently remove from tins and allow cupcakes to cool on countertop.
Make frosting by placing butters, powdered sugar and maple flavoring in a large mixing bowl.
Beat on high until light and very fluffy (2 to 3 minutes).
Fold in one cup of chopped pecans (this leaves 1/2 cup for sprinkling on top!)
Use a cookie scoop to place a dome of frosting on each cooled cupcake. Press a pecan half on top and sprinkle with a bit of chopped pecans.

Store in a loosely sealed container for up to 3 or 4 days. Refrigerate to keep a day or two longer.
Enjoy!

My thoughts: You are going to love these! If you want to simplify, just make the boxed cake mix as-is plus nuts. The milk and pudding make the cupcakes more dense, rich and moist- but you could skip adding these extra ingredients to save time. It’s that frosting… even my friends who aren’t big frosting lovers were licking this stuff off the top of these cupcakes. Yum. Hope you get a chance to try them- now- this fall- whenever!! 🙂 Enjoy! ~r

Other maple and/or pecan recipes to try! (click on a photo to see instructions)

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Posted in Cupcakes and tagged chocolate, chocolate pecan cupcakes, cupcake, cupcakes, fall, Fathers Day cupcakes, maple, maple buttercream, maple cupcakes, maple frosting, maple recipes, pecan, pecan cupcakes, scooped frosting, thanksgiving cupcakes, thanksgiving dessert, whipped frosting, whipped maple frosting. Bookmark the permalink.

Spaghetti and Meatball Cupcakes

Posted on March 25, 2017 by Ruthanne

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 🙂

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.

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:

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 🙂

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

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

6 Comments

Posted in Cupcakes and tagged April Fools dessert, April Fools' cupcakes, chocolate meatballs, cloudy with a chance of meatballs party, cupcake, cupcakes, cupcakes for kids, Ferrero Rocher recipe, fun kids recipe, funny cupcakes, funny kids recipe, italy dessert, italy party, kid-friendly recipe, kids party cupcakes, lady and the tramp party, make spaghetti with frosting, spaghetti and meatball cupcakes, spaghetti cupcakes, unique cupcakes, unique desserts. Bookmark the permalink.

Winter Garden Cupcakes

Posted on January 7, 2017 by Ruthanne

Winter Garden Cupcakes

Blue velvet cupcakes topped with icy white buttercream and pastel shimmery flowers. Who says you can’t have a little summer in the middle of January?

It was my birthday last week, and I treated myself to the COOLEST kitchen gadget ever- or so I thought. Have you seen the piping tips for frosting that make whole flowers? I saw this video and I was in AWE of these! I’ve never taken cake decorating classes, or ever really attempted frosting flowers, so these little tips seemed perfect for me! I got a set of 12 on Amazon and I couldn’t wait to try them! My goal? A variety of white buttercream flowers dusted in edible pastel powders- like ice-covered flowers- on each cupcake.

The tips didn’t work. I tried a variety of frosting types and consistencies. I tried using the pastry bags included, I tried using a zip-top bag. Argh! Failure!

If the frosting was whipped (my typical buttercream- light and fluffy) it did not keep it’s shape when piped. If the frosting was a nice firm buttercream it simply didn’t pipe out of the tip at all- and squeezing harder either forced a hole in the bag or forced the tip and connecter to separate from the bag.

So, I had the cupcakes and decided to just go with what I had. Topped these with my very favorite buttercream and used a little fondant for the flowers 🙂 I think they are perfect!

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

INGREDIENTS: (makes 24 cupcakes)

One blue velvet boxed cake mix- plus water, oil and eggs to make according to package. I used Duncan Hines to get this fun wintery blue color- and it was delicious!!!
2 sticks (1 cup) salted butter (softened)
2 sticks (1 cup) unsalted butter (softened)
3 cups powdered sugar
2 teaspoons clear vanilla
A little white food coloring (if desired) to whiten the frosting even further
White fondant- I used a bit of Wilton’s boxed fondant, but you can make a little too- recipe here.

DIRECTIONS:

Make cake mix according to box and bake in 24 cupcake liners. Cool.
Place butters, powdered sugar and vanilla in a large mixing bowl and beat on high until light and whipped (this takes 3-5 minutes, and it will whiten up considerably as you beat it. If you want it whiter, add a bit of white food coloring.
Place into a large zip-top bag fitted with a piping tip and pipe swirls on top of each cooled cupcake.
To make flower decorations, roll fondant out and cut into leaf and flower shapes using small cookie cutters or fondant cutters.
Dust leaves with edible green dust and flowers with edible pastel dust. I use a brand called “Sterling Pearl” and it comes in a wide range of colors, and is available on Amazon or many cake supply stores.

Place decorations on cupcakes and ENJOY!!

My thoughts: I think that when your “dream” idea dies, that there isn’t really any second option that can replace it. That said- I got SO many compliments on these cupcakes. Everyone loved them. The blue velvet cake mix is really great- if you haven’t tried this one yet, it really is worth it- really great flavor! Anyone want a set of 12 piping tips? 🙂 I hope you enjoy these wintery treats! ~r

We have loads of unique cupcakes here on Easybaked- like these! (click on a photo to see the recipe)

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Posted in Cupcakes and tagged blue velvet, blue velvet cupcakes, cupcake, cupcakes, edible dusting powder, flower piping tips, fondant, fondant flowers, icy cupcakes, January cupcakes, January desserts, Russian piping tips, sparkling cupcakes, winter cupcakes, winter dessert, winter flowers. Bookmark the permalink.

A New Year’s Collection of Top Recipes on Easybaked!!

Posted on December 31, 2016 by Ruthanne

Happy New Year, friends! One of my favorite parts of marking the end of one year and the beginning of the next is looking back at all the things that made the previous year wonderful! One of the really fun things to look at is my statistics for this blog. A LOT of you visited us here this year! Thank you!!! I am always fascinated by which recipes really took off and became HUGE hits- and I’m always a tiny bit disappointed by the ones that I thought were AMAZING, that didn’t really catch anyone’s attention.

I have lots of fun recipes lined up to share with you in January, but this week- as we welcome 2017- here are the top picks from 2016.

Just click on a photo to see the recipe- and enjoy!!! ~r

Viewed 203,655 times in one month alone! The cupcake version of these is really popular too.

Seriously, that cheesecake is maybe the best recipe on this blog. You have GOT to try it!!!! 🙂

When this was 1st posted, there were NO other Oreo Pops on the internet- so I like to think that the Oreo Pop craze started here! We certainly have had fun creating all sorts of them for every holiday!

This recipe was from a failed audition for The Great American Baking Show, and a new friend!

This is the most recent big hit on Easybaked- and it is really easy to make!

So, those were the top 5 in all-time views this year… but what were my favorites from 2016? These three!

new-years-collection8

This is the star of 2016. It is SO yummy and got rave reviews every time I made it. A massive layer of cookie dough in the middle of a cake? Does it get any better than that???

2016 was also my year to turn those healthy little Oreo Thins into amazing stuffed Oreos! These marshmallow ones… oh my! We also stuffed Oreos with Key Lime Pie, Pumpkin Pie and Cookie Butter!

These win my personal “cutest” recipe award for 2016! I loved making them and making cute little stickers to seal the bags I gifted them in too! So fun!

I’ve been asked many times what my all-time favorite recipe on Easybaked is. I’ve got SO many favorites- but if I had to pick one, it would be my Caramel Fudge Brownies. I love them because they are my mom’s famous mint brownies with my favorite caramel added in place of the mint- and they are just the BEST chocolate fix ever.

I hope you have enjoyed this round-up of recipes!

HAPPY NEW YEAR!!!!!!

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Posted in Brownies, Cake Pops, Cakes, Candy, Cheesecakes, chocolate, Cookies, Cupcakes and tagged Best dessert collection, best of the year dessert recipes, cake, cheesecake, Cookie, cupcake, cupcakes, dessert collection, layer cake, new year dessert, oreo, oreo pops, top dessert recipes. Bookmark the permalink.

Lemon Cream Cupcakes

Posted on July 2, 2016 by Ruthanne

Delicious white cupcakes filled with a lemon cream and topped with lemon buttercream and a scoop of whipped topping! Yum!!!

I love lemon- but in moderation. A dessert that is overwhelmingly lemon isn’t my favorite (which is why you see very few lemon recipes on this blog!) These are the perfect creamy mix of white cake and sweet lemon flavor though. I love them! I’ve become a big fan of putting a scoop of whipped topping in the center of a cupcake and surrounding it with a flavored buttercream. It cuts the sweetness and the flavor. These also have a creamy lemon filling that is sooooo yummy.

Ready for the recipe? Here you go. (printable version here)

INGREDIENTS:

One boxed white cake mix with eggs, water and oil to make according to package
One small package of instant lemon pudding (with 2 cups of milk to make according to package)
2 tubs of Cool Whip topping (frozen)
2 sticks of butter (softened)
1 1/2 cups of powdered sugar
2 teaspoons of lemon extract
Yellow food coloring
Lemon drops and sprinkles (optional for decoration)

DIRECTIONS:

Make cake mix according to package and bake in 24 cupcake liners placed in a muffin tin. Cool completely.
Make pudding mix according to package. Spoon about 1/3 cup into a small zip-top bag and set aside.
Add 1/2 of one container of Cool Whip, to remaining pudding, mixing until well- combined. Place in a zip-top bag and set aside.
In a medium bowl, beat butter, powdered sugar, lemon extract and yellow food color together on high until light and fluffy. Place in a zip-top bag with a circular decorating tip inserted into one corner. Set aside.
Remove a core from each cupcake. You can use a knife or a cupcake corer to do this, but save the top of this core.
Clip a corner off the pudding/Cool Whip mixture bag and pipe this into the center of each cupcake, setting the top of the core back on when filled.
Use a medium cookie scoop, melon baller or ice cream scoop to spoon a rounded ball of frozen Cool Whip onto the center of each cupcake.
Pipe lemon frosting around the edges of this scoop by squeezing small circles of frosting all around the edge.

Cut a small(!) corner off the bag of plain pudding and drizzle this over the top.
Decorate as desired. If you use a lemon drop, add this just before serving so it doesn’t get sticky.
Keep these cupcakes refrigerated until serving.
Enjoy!!!

My thoughts: These are truly delicious. They are light and refreshing and just the right blend of lemon and sweet. A perfect summer dessert! I really hope you enjoy them! ~r

Other light and refreshing summer treats: (click on a photo to see the recipe)

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Posted in Cupcakes and tagged cool whip, cupcake, cupcakes, filled cupcakes, lemon cream, lemon cream pie, lemon cupcakes, lemon dessert, lemon drops, lemon pudding, summer cupcake idea, summer dessert, summer dessert idea, whipped topping. Bookmark the permalink.

Berry Bomb Cupcakes

Posted on January 15, 2016 by Ruthanne

These delicious cupcakes are topped with a dome of raspberry cream and a touch of black raspberry jam- a perfectly pink Valentine’s Day treat!

I love berries over vanilla cake- it reminds me of summer and makes me smile. I got a little creative with the presentation, but I think that makes them just perfect as a Valentine– don’t you?

These are incredibly delicious and fun to make. They use a fun (and inexpensive) silicone mold that I got here and have used before on my Peanut Butter Bomb Brownies. I just love how beautiful the dome of white chocolate looks atop these cupcakes! There are so many possibilities for fillings….!

Want to know how we made these cute little desserts? Here you go: (Printable recipe)

INGREDIENTS:

One boxed white cake mix (with water, oil and eggs to make according to package)
1 large jar of black raspberry preserves
1 can of strawberry frosting
2 packets of Dream Whip
3/4 cup milk
1 tablespoon of raspberry extract
6 tablespoons powdered sugar
Pink food color gel (to desired shade)
2 bags of Wiltons candy melts in bright white.

DIRECTIONS:

Make cake mix according to package and divide into 24-28 cupcake liners placed in a muffin tin. Fill only about 1/2 full so that they bake up flat and not mounded up and over edges. Bake according to package.
Make Berry Bomb filling by combining Dream Whip, milk, extract, and powdered sugar in a mixing bowl and blending together with mixer until stiff peaks form. Add coloring to desired shade of pink.
Melt Wiltons candy melts and use a brush to “paint” the melts into the inside of the silicone mold. Do two layers and then freeze until hard (5 minutes).
Place filling into a large zip-top bag and clip a corner. Pipe filling into hardened cups- about 3/4 full- and then top with a little jam.
Use a knife to spread jam flat and freeze another 5-10 minutes.
Carefully remove berry bombs from mold and place, round side down and sticky jam side up, on a wax-papered plate. Keep these cool until all bombs are made.

Open strawberry frosting and warm in the microwave for about 15 seconds- just until it softens a bit when stirred,
Spoon frosting over tops of cupcakes, allowing it to spread to edges.
Gently set a bomb on top of cupcake, pressing it into the soft frosting (I used wax paper to touch chocolate to prevent fingerprints)
Allow frosting to firm up and hold the bomb in place.
Drizzle with a little red or pink melted candy melts if desired. Keep refrigerated until serving.
Enjoy!!!!!!!

My thoughts: These are a fun and refreshing twist on a berry-topped cupcake. The bombs take a little time to make- since you have to to do them in batches of 6. I recommend you start making them when you start the cupcakes. You can be in and out of the freezer while you are baking and save a little time. My other thought- serve these with a fork!!! When you bite into them and that white candy shell breaks it is too much to hold onto. I promise. Use forks 🙂 I hope you enjoy making and eating these as much as I did!! ~r

Other Valentines Day treats to try (click on a photo to see the recipe)

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Posted in Cupcakes and tagged berry cupcake, best, black raspberry, chocolate bomb, cupcake, cupcakes, dessert, raspberry, raspberry cream, recipe, strawberry, Valentines day cupcake, white chocolate. Bookmark the permalink.

NYE Ball Drop Cupcakes!

Posted on December 28, 2015 by Ruthanne

Delicious chocolate cupcakes topped with whipped chocolate buttercream and a white chocolate truffle all dressed up for New Year’s Eve! Happy New Year to you!

These fun little cupcakes are an easy and fun way to ring in the New Year. I used Lindt White Chocolate Truffles for the NYE ball, and my very yummiest chocolate buttercream. Aren’t they cute???

Ball Drop Cupcakes4

Here is how we put these fun little party desserts together:

INGREDIENTS:

One boxed chocolate cake mix (or your favorite recipe) plus eggs, water and oil to make according to package.
2 sticks of salted butter, softened
2 sticks of unsalted butter, softened
3 cups of powdered sugar
1/2 cup of cocoa powder
24 Lindt white chocolate truffles
24 decorative picks (I got mine at Target)
24 New Year picks (I got mine at CK products)
Gold food coloring dust (I got mine at CK products)

DIRECTIONS:

Unwrap 24 Lindt truffles and put a decorative pick all the way through each one.
Use a clean (food only) paint brush and some water to paint the truffle gold using the coloring dust. Hold the truffle by the pick and mix dust with water until it forms a thick paste and can be painted onto the truffle. This may take two coats to smooth it out.
Allow painted truffle to dry on a plate or some parchment paper.

Ball Drop Cupcakes1 Ball Drop Cupcakes2

Make cake mix according to box instructions and divide evenly among 24 cupcake liners placed in a cupcake tin.
Bake according to box, and cool completely.
Make frosting by adding softened butter, powdered sugar and cocoa together in a large mixing bowl and beating on high until light and fluffy.
Place frosting in a large zip-top bag fitted with a decorating tip, and pipe frosting on each cooled cupcake.
Decorate with a truffle and with NYE cupcake picks.
Enjoy! (and remind everyone to NOT eat the picks!) 🙂

My thoughts: These are fun and yummy treats!!! It takes a little time to paint the truffles, but they are such a creamy and yummy addition to this cupcake!

So, Happy 2016 to each of you!!! Enjoy!!! ~r

Other fun New Year’s dessert ideas: (click on the photo to see the recipe)

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Posted in Candy, Cupcakes and tagged Ball drop cupcake, best, chocolate, chocolate buttercream, cocoa, confetti, cupcake, gold ball, gold food coloring, Lindt truffle, New years cupcake, New years eve, new years eve cupcake, New years eve dessert, New years eve party, New years eve recipe, NYE cupcake, recipe, sparkles, stars. Bookmark the permalink.

Mini Pumpkin Cupcakes with Cream Cheese Icing

Posted on November 23, 2015 by Ruthanne

Pumpkin Cupcakes4

These cute little bites of pumpkin and sweet cream cheese frosting are a perfect Fall treat! Top them with a little Hershey Kiss acorn, and they are a sweet place setting for Thanksgiving!

Pumpkin Cupcakes1

If you have followed this blog for very long, you know that I hate pumpkin. I cave in to autumn recipes though and sometimes create pumpkin treats for you all. I rely on others to tell me how they taste, and these got RAVE reviews from my taste-testing friends.

They are an adaptation of my mom’s delicious Pumpkin Roll, but in cute and bite-size portions!

And then there are those cute little acorns- easy and fun to make for your fall celebrations.

Pumpkin Cupcakes3

Here’s how we created all of this yummy-ness! (printable recipe)

INGREDIENTS: (makes about 38-40 mini cupcakes)

Cupcakes:

2/3 cup pumpkin
3 eggs
1 cup sugar
3/4 cup flour
1/2tsp. cinnamon
1 tsp. baking soda

Frosting: (halve this if you don’t like piles of frosting as shown in my photos!)

8 oz (1 package) cream cheese (softened)
1/2 cup of butter (softened)
1 teaspoon vanilla
dash of salt
4 cups powdered sugar
1 cup white chocolate chips (melted)

Acorns:

40 Hershey kisses
40 mini Nilla Wafers
about 1/2 cup of chocolate chips

DIRECTIONS:

Cupcakes:

Preheat oven to 375 degrees.
Mix together all of the cupcake ingredients, adding the flour, cinnamon and soda last. Blend well.
Spoon into mini cupcake liners, filling each about 3/4 full.
Bake for 14-16 minutes
Cool completely and frost.

Frosting:

On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
Gradually add powdered sugar, beating until smooth.
Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
Add melted white chocolate to icing and beat on low until completely combined.
Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled mini cupcakes.
Add leaf sprinkles and acorn (if desired)

Acorns:

Count out about 40 chocolate chips, Nilla Wafers and (unwrapped!) Hershey kisses.
Melt remaining chocolate chips
Set Nilla Wafers flat side up on a plate.
Spread a small amount of melted chocolate on the bottom of a Hershey kiss and set it (melted chocolate side down) on a Nilla Wafer. Repeat until all kisses are placed and refrigerate until hardened together.
Use a toothpick to put a small amount of melted chocolate on a chocolate chip and carefully hold to the top of the Nilla Wafer until it hardens and stays (when the Nilla Wafer is cold from the fridge, this happens in seconds).
Use to decorate your table and your cupcakes!!!

Pumpkin Cupcakes2