Advertisements
RSS Feed

Tag Archives: food

Flower Pot Cupcakes

Posted on


Flower Pot Cupcakes!!!


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.

Flower Pot Cupcakes Flower Pot Cupcakes Flower Pot CupcakesFlower Pot Cupcakes

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.

Flower Pot Cupcakes Flower Pot Cupcakes Flower Pot Cupcakes

  • 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!!

 

Flower Pot Cupcakes!!!
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!!!

Happy Easter!!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

M&M flower bouquet!!!
Other recipe ideas for Mother’s day:

Creamy cheesecake with sour cream toppingEspresso Cookies!!!Strawberry Lemonade Cupcakes!!!! Brownie Oreo Cookie Cup

Advertisements

Key Lime Layer Cake

Posted on

Key Lime Cake

Moist cake layered with buttercream and tart key lime filling.  A perfect summer treat!

Key lime pie is one of my favorite desserts.  It’s just so refreshing and fun!  Whenever I am pondering the question of what dessert to try in a restaurant I am always caught between chocolate and anything key lime.

I’ve already done a few key lime recipes here on Easybaked, but never a cake.  Until today…..

Key Lime Cake

The key lime filling is tart, but the sweet buttercream layered with it makes each bite a refreshing treat!

Here’s how to make it: (printable recipe)

INGREDIENTS:

  • One boxed yellow cake mix (with eggs, oil and water to make according to package)
  • 1 cup of key lime juice
  • 1 can (14 oz) of sweetened condensed milk
  • 1 egg
  • 2 sticks (8 oz.) of salted butter
  • 2 sticks (8 oz.) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla
  • 1/4 cup crushed graham crackers

DIRECTIONS:    (make filling 1st to save time)

Cake:

  • Make cake mix according to package and bake in two 8 or 9 inch round pans.
  • Turn cakes out of pans onto a cooling rack and cool completely.

Filling:

  • In a medium mixing bowl blend together key lime juice, sweetened condensed milk and egg until combined.
  • Pour into a small casserole dish and bake at 325F degrees for 15-20 minutes until center is set.
  • Cool completely (I make this 1st and place it in the fridge while I make the cake and frosting)

Frosting:

  • In a large mixing bowl, add softened butters, powdered sugar and vanilla.
  • Beat on high for several minutes until frosting is light and very fluffy.

Putting the cake together:

  • Trim the tops of cakes to make them flat using a large serrated knife.
  • Cut each cake into 2 layers using the same serrated knife.
  • Place 1st layer on a serving plate and lightly layer with frosting.
  • Spread 1/3 of the cooled key lime filling over layer
  • Place 2nd layer on top and repeat until last layer has been placed on top.
  • Frost entire cake (top and sides) with buttercream frosting.
  • Crush a few graham crackers and gently press the crumbs along the sides of the cake.
  • Decorate as desired.  I used little dollops of extra frosting and little lime green chocolates.

Key lime cake!!!(Aren’t they cute?!?)

Key Lime Cake!!

Key Lime Cake!!

Key Lime Cake!! 

My thoughts:  I love this cake so much!  It’s not only one of my favorite flavors, but it’s pretty and it holds together so well and cuts beautifully!  If you love key lime like I do, this is the cake for you!  I hope you get a chance to try it!!!    Enjoy!  ~r

Key Lime Cake!!!

Other layer cake recipes you might enjoy:

Strawberry layer cakePeanut Butter Cup Layer CakeStrawberry-Lemonade Layer CakeMedovnik in Prague

K-cup Cupcakes

Posted on

K-cup cupcakes!!

These  mini vanilla cupcakes are topped with the yummiest fondant and decorated like Keurig K-cups!  So fun!!!

My friend and coworker Mary just got a new job.  When I was thinking about her going-away party I just kept wondering how I could make a dessert that looked like a K-cup coffee pod.  Mary is known in our lab as the K-cup supplier.  Anyone who finds themselves without a coffee pod can find one in Mary’s supply…she literally orders by the case online and at any given time she has maybe 10 different flavors.  Now that she’s gone we really miss her (and her coffee!)
This is less of a recipe and more of an “idea” post.  It was a good chance for me to practice with the fondant recipe my friend Megan gave me a couple of months ago and a fun little art project to challenge my (terrible!) painting skills!
K-cup cupcakes!!!!

(It was also really a fun project to take pictures of!!!)
Want to know how to do this crazy edible art project?
Here it is:

  • Make thick buttercream icing and fondant first.  It’s easiest if I just send you to my original fondant recipe for the tutorial and directions.  Just click here to open that page.
  • For the cupcakes just use your favorite cupcake recipe (which for me was a white cake mix!)
  • I used little cocktail nut cups as my cupcake liners, because they look like the sides of the K-cup pods, but you could certainly use mini white cupcake liners.
  • Place the liners in mini muffin tins and fill about halfway up with cake batter (under-fill them a little, so that the tops bake relatively flat and not mounded up like a typical cupcake)
  • Bake according to your recipe.  My mini cupcakes baked for 12 minutes at 350F degrees.
  • Color fondant as desired and roll it flat.  Cut it into circles that are the size of the cupcake tops.  I used a small round cookie cutter.
  • Use thick buttercream to frost a smooth layer on the top of a cooled cupcake and then immediately press a fondant circle on top of the buttercream.
  • Cut colored fondant into any shapes you might need on top and use a small amount of water  to attach these  shapes to the top of the fondant circle.

K-cup cupcakeK-cup cupcakes!

  • Once those extra pieces are attached, use a small brush to wipe away excess powdered sugar and then use gel food coloring and a fine tipped brush to paint on the fondant.  I used an actual pod as a model to paint from.

Paint cupcake with food color gels.

(note: you might need to add a little white food coloring to the dark colors to make them show up- otherwise your dark blues and greens will look like black when used as paint.)

Be creative and use your imagination!  I just pulled all of my pod flavors out and tried to pick ones that were fun – but also ones I thought I could handle copying!  I wanted to do a Starbucks pod- but that logo…!  Yikes.  No way I could paint anything that looked like that!!

K-cup cupcakes!!!!K-cup cupcakes!!

My thoughts:  These aren’t what I would qualify as easy, but they are really a fun afternoon project.  Very relaxing.  I’m POSITIVE you all can paint better than I, and if you like to just create and paint and color you will love this project!  Take your time and enjoy the process. (and don’t actually try to brew one- lol!  I had someone ask me about that and I had to explain that the above picture is simply a creative presentation of a cupcake!!)

I’m dedicating this post to you Mary!!  I miss working with you and I hope your new coworkers realize how lucky they are to have you!!!

This is also a shout out to Keurig and the genius of those delicious little coffee pods– you make every morning so much happier for me!!!  Lots of love from Easybaked to all of you!  ~r

K- cup cupcakes!!!

Other mini desserts you might enjoy:

Cookie Dough CupcakesChocolate Raspberry Mini CupcakesRich Chocolate Ganache Mini CupcakesMint Creme Brownie Cups

S’mores Cookie Cups

Posted on

S'more Cookie Cups!!

These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!

These little cookie cups were eaten up faster than any dessert I can remember.  You simply can’t stop at one!  I guess that’s because they are made with all the ingredients used in S’mores!  The marshmallow stays soft, and the  soft chocolate layer on the inside….?  Oh my.

S'more cookie cups!

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 48 mini cups)

  • One tube of refrigerated sugar cookie dough
  • 1 cup of finely crushed graham crackers
  • 1/4 cup of heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1  (13oz) jar of Jet-Puffed Marshmallow fluff
  • 48 Hershey Kisses (unwrapped!)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
  • Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
  • Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
  • Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
  • Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin.  Allow cup to completely cool on counter.
  • Place all cups on a cookie sheet (preferably one with raised edges)
  • In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
  • Add chocolate chips, cover and allow them to sit for 5 minutes.
  • Stir melted chips with cream until smooth (turn heat back on if needed)
  • Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Graham cookie cupsPiping chocolate into cookie cup

  • Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it.  Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup.  Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Scoop Marshmallow into cookie cupSmores cookie cups--yum!!

  • Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler.  WATCH the cookies– in about 30 seconds the marshmallows will start to brown.  Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top.  Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
  • Let these sit for about an hour.  The bottom of the kiss will melt and attach to the marshmallow.
  • You can serve these warm, or at room temp.
  • Once they are cooled, you can store them in an airtight container for about a week.

S'mores cookie cups!

My thoughts~ These cookie cups were a big hit.  They really capture the flavor of a s’more and they aren’t very difficult to make.  The marshmallow fluff was a little fussy, just because it is so sticky.  I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow.  It captured that melted marshmallow feel.  I *highly* recommend you use a cookie scoop for these.  You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon.  I hope you really enjoy making (and eating!) these yummy little treats!!! ~r

Melted Smores cup

Other cookie cup recipes you might enjoy:

Gooey filling in Seven layer cups!Fruit Loop Confetti Cups!!Caramel Coconut Creme CupsSalted Caramel Cookie Cup!!!

Baileys Irish Cream Cupcakes

Posted on


Baileys Irish Cream Cupcakes


These amazing cupcakes are made with Baileys Irish cream and topped with a Baileys buttercream frosting.  They are incredibly good–and the way I came across this recipe is quite the story!

Have you watched the TV show that’s out right now called The American Baking Competition?  The one with all of the challenges each week– breads, cakes, pies…?  I love it.  Aaaaand…I auditioned for it last fall.  I’m actually not one of those “I wanna be on TV” people, but I am one of those “that sounds like a crazy fun adventure, let’s do it!” people.  In 2002, my coworkers dared me to audition for The Weakest Link game show and they picked me– I’d never actually seen the show which made things a little awkward at first…lol!  So auditioning for a cooking show?  Why not??

I know you are dying to know how these cupcakes are made, so I will save my story-telling for later, but long story short– I met a ton of wonderful bakers at the audition and one of them was Lauren Shilt.  She brought these Baileys cupcakes to her audition and gave me an extra.  I fell in love with this cupcake!  It is so dense and moist and rich….so I begged for the recipe and Lauren kindly obliged.

Baileys Irish Cream Cupcakes
Here you have it… Baileys Cupcakes: (printer friendly recipe)

INGREDIENTS: (makes 30-36 cupcakes)

Cupcakes:

  • 2 1/2 cups cake flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 1/2 cups granulated sugar (use super fine sugar, if you can find it!)
  • 3/4 cups unsalted butter room temp.
  • 3 eggs room temp.
  • 3 teaspoons of vanilla
  • 1 cup Bailey’s Irish Cream (separated, 1/2 cup for the cakes, 1/2 cup to pour over the cakes after they have been baked)

Buttercream Frosting:

  • 2 sticks (1 cup) salted butter, room temp.
  • 2 sticks (1 cup) unsalted butter, room temp.
  • 3 cups of powdered sugar
  • 1 tsp cinnamon
  • 1/4 to 1/2 cup Baileys Irish Cream-enough to get the frosting to the desired flavor and consistency.

For the Chocolate Ganache to drizzle over the top:

  • 1/2 cup of heavy cream
  • 1/4 cup of semi sweet chocolate chips (or if using a bar, chopped)
  • 3 tablespoons Baileys Irish Cream

(I used 1/4c. heavy cream and 1/2c. semi-sweet chips plus  3 teaspoons of Baileys for mine, and I made it at the end since it was thick enough to use as soon as it cooled a bit.  It’s just how I always do ganache and I needed to save time.)

DIRECTIONS:

Make the Ganache first (unless you use my recipe)

  • In a saucepan bring the cream to simmer over med heat
  • Remove from heat and whisk in chocolate until it is melted and incorporated
  • Whisk in the Baileys Irish Cream
  • Refrigerate until it has a good consistency to drizzle over the top

Cupcakes:

  • Preheat the oven to 350 degrees. Line the muffin tins with 36 cupcake liners (my batch only made 30)
  • In a large bowl mix together the dry ingredients: flour, baking powder, salt, and cinnamon
  • In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy.
  • Add eggs once at a time until incorporated and then mix in vanilla.
  • Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, starting and ending with the flour mixture.
  • Fill cupcake liners about 2/3 full and bake for 17-20 min. (mine were slightly over-baked at 17 min, so check often!)
  • Cool in pan for a few minutes
  • Using a toothpick poke holes in the tops of the cupcakes and using a pastry brush, brush the additional 1/2 cup of baileys over the cupcakes.

Baileys Irish Cream Cupcakes!Baileys Irish Cream Cupcakes!
Baileys Buttercream Frosting:

  • Place butters, powdered sugar and cinnamon in a large bowl.
  • Beat on high until light and fluffy.
  • Add Baileys Irish Cream a bit at a time until buttercream is desired flavor and consistency.
  • Frost cooled cupcakes using a pastry bag, then drizzle with Bailey’s Ganache.

Baileys Irish Cream Cupcakes!!
My thoughts:  You are simply going to love these cupcakes.  I’ve had 4 people (so far!) tell me that these are their favorite cupcake I’ve ever made.  They are SO good!!!!!  Plus, (be very proud of me!) they are not a cake mix!  
😉

Ok.  Story time.

So crazy, adventure-seeking me sent in my application for this “baking show” on CBS.  I was invited to come to Chicago to do an in-person audition for the show.  I needed to bring my “signature” baked good.  Signature?  How to choose from all my favorites?  I decided on Salted Caramel Cookie Cups, because everyone loves them, they are easy to travel with and they are signature (in that they use lots of pre-made ingredients), making them EASYbaked 🙂  My motto.

A few days before the audition I got a call from CBS confirming my audition time and making sure I would be bringing everything I needed. This very nice man said–“now, be sure you plate your baked good”.  I was like… “um…ok.  I will make sure I put it on a plate.”  Long pause.  “No, you need to plate it.”  “Yes,” I replied, “I will put it on a plate.”   “You need to plate it- you know, make it look all fancy for the judges?”

Sigh.  My 1st clue this isn’t going to go well.  I hang up and google “how to plate a dessert”.  Then I go to the store to buy little bottles with tips….and I practice “plating” my little desserts.

Plating a dessert

Laura and I pack up all my supplies and off we go to a very rainy and cold Chicago.

Laura and ICold Chicago...Starbucks :o)

When I arrived and checked in I was seated in a room FULL of people carrying baked goods in all sorts of containers.  I love meeting new people and within no time I had met all of the people sitting around me.  It was SO much fun!  A whole room full of people comparing ganache recipes and favorite frosting ideas.  AMAZING!  About 5 of us chatted while we waited to get called back and we all ended up getting called back together.  We had to “plate” our items for the judges (thank goodness I got all of that sorted out ahead of time!) and they tasted our items and asked us questions.  Lauren and I made it to the second round and we spent our waiting time really getting to know each other and exchanging our extra desserts with the bakers around us.

New Baking Friends!!!

New Baking Friends!!!

The second interview was questions, asked in a group setting.  Not too intimidating…  The casting person (who, apparently was also a trained culinary person) asked me how I made my wonderful caramel filling.  I explained that I use Kraft caramels, sweetened condensed milk and butter to make it.

There were audible gasps.

Everyone was staring at me.

What had I said wrong?

The interviewer said- you mean you didn’t make this from scratch?

Ummm…no.

Why would you bring this as your signature baked good if it isn’t from scratch?

Because my baking is rarely from scratch.  Why slave over homemade caramel if you can just use caramels to make a filling?

But it’s not homemade….

Well, you loved it and sent me to the next round of interviews…?

I didn’t tell her that the crust was made of refrigerator cookie dough…  yikes.

The next baker was a woman who literally forages in the woods for all of her ingredients.  Literally.  Forages.

I wanted to jump in and say that I foraged at WalMart on Black Friday for my ingredients…nearly died…got them cheap….?

I was fairly certain I was “out” of the running.  Until I was handed a paper that said:

Baileys cupcakesWhat?!?!  This involved staying an extra day in Chicago (thank you dear, patient Laura!), panicking over the fact that I only brought a Green Bay Packer Jersey to wear home the next day…(can you interview on camera for a baking show dressed like a football player?), waiting for 2 hours, falling asleep in a hotel lobby and defending my use of Kraft caramels on camera for Hollywood to see.

Sleeping while we wait...

Needless to say, I wasn’t called and invited to be a contestant on the show.  Have you watched it?  I would have gone down in flames the 1st week.  These people are amazing!  Francine is my favorite~  she uses crazy creative ingredients like bacon and red-hot candies in her recipes (anyone who bakes with candy is my hero!)  Hope she wins!

After my long day of interviewing, Laura and I settled in at our hotel and pigged out on all the treats I exchanged with other bakers during the day.  This was when I first tasted Lauren’s cupcakes…oh. my.

A collection of amazing baked goods!

A collection of amazing baked goods!

A big BIG thanks to Lauren for sharing her recipe with us!  If you’d like to get to know her and see some of her incredible baking creations, she is on facebook.  Visit her page and give it a “like” by clicking here.

Lauren

Lauren

I usually stick to sharing recipes in my posts, but this story was just too fun.  Thanks for listening– now go and make these cupcakes— you will love them— I promise!!!  ~r

Baileys Cupcakes!!

Other “from scratch” recipes on Easybaked…yes, there are a few!!!!

Butter beer cupcakesMint Creme Brownie CupsGingerbread Cookies!Cinnamon Roll Cheesecake!!

Polka Dot Cake~ a recipe revisited!

Posted on

Revisited Recipes!Day #5 is here, along with our final revisited and recreated recipe.  I’ve really enjoyed remembering these recipes with all of you.  I hope you have found one to try for this upcoming holiday weekend!

Our final recipe is my personal favorite of the week, mainly because it brings the most smiles.  If you want to make a cake that will be a show-stopper at your holiday celebration, this is it.

Polka Dot Cake Revisited!This recipe was published recently, in January of 2013.  It is so incredibly fun to make.  I’ve made it 5 times now and each time I do, I love it more.  You can color the cake layers, you can color the polka dots…endless fun possibilities!

It is not a difficult recipe, but it is time consuming and it requires a cake ball maker (or, according to my commenters on the recipe, a mini muffin tin).

It takes two cake mixes and I made both mixes and simply divided them evenly into the three colors.  I made 12 cake balls in each color and one layer of each color.

The original blog post has detailed instructions and photos, so I recommend you visit there 1st if you want to make this cake.  The comments are also very helpful and full of tips on making this work well.

To see the original recipe and instructions click here.

To print the original recipe click here.

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Polka Dot Cake!!!!Thank you so much for joining me this week for a trip down memory lane.  I hope it was as fun for you as it was for me.

Did you catch all of our recipe remakes this week?  If not, click on the ones you missed to be taken to the post!

Patriotic Tie-Dye Cake!!!!Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Oreo Pops- yum!!!

Key Lime Cupcakes

Posted on

Key Lime Cupcakes!

These cupcakes are filled with a sweet key lime filling and topped with key lime buttercream…what could be better than that?  Oh, how about a graham cracker crust on the bottom of the cupcake?  This dessert is as close to key lime pie as you can get…without it being a pie!  (printer friendly recipe)

INGREDIENTS: (makes 24 cupcakes)

Filling:

  • 1 cup key lime juice (a labor of love….!)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg

DSC_0009

Cupcakes:

  • 2 cups of graham crackers (finely crushed)
  • 3 Tablespoons of butter (melted)
  • 1 boxed yellow cake mix (plus water, oil and eggs to make according to package)

Frosting:

  • 2 sticks (8 oz) salted butter (at room temp)
  • 2 sticks (8 oz) unsalted butter (at room temp)
  • 3 cups of powdered sugar
  • 2 teaspoons vanilla
  • 2 Tablespoons of key lime juice

DIRECTIONS:

Filling:

  • Mix together key lime juice, sweetened condensed milk and egg and pour into a small casserole.
  • Bake at 325F degrees for 15-20 minutes (until center is set)
  • Cool completely.

Cupcakes:

  • Mix crushed graham crackers with melted butter.
  • Spoon about 1 teaspoon of this mixture into 24 cupcake liners in muffin tins (you’ll have a little left to garnish with at the end)
  • Press crumbs firmly into bottom of cup (I find my Mini Tart Shaper to be very useful for this)
  • Make cake mix according to box, and divide batter equally between the 24 cupcake liners.
  • Bake according to directions on box
  • Remove from oven and cool completely.
  • Core cupcakes (I love my Cupcake Plunger– it is so quick to use and saves the core to place back on top of the filling- to see a picture of how it works, click here).
  • Spoon cooled  filling into a zip top bag and clip a corner off.

Spoon Key Lime Filling into a zip top bag!

  • Pipe filling evenly into each cupcake, saving about 1/4 of a cup of filling to drizzle on the top at the end.
  • Place top of core back in place (you can trim some of the bottom off to make room for the filling if you need to)

Frosting:

  • Place butter, powdered sugar, vanilla and 2 Tablespoons of key lime juice into a large bowl.
  • Using a mixer, beat on high until light and fluffy.
  • Pipe frosting on top of cupcakes and drizzle remaining filling on top.
  • Sprinkle with remaining graham crust crumbs and ENJOY!!!!

Key Lime Cupcakes!

My thoughts:  I created these for a graduation party.  The challenge was to create a key lime cupcake for someone who LOVES key lime pie.  Key lime pie is one of my favorite desserts, so it was a fun task.  These were a big hit.  I love the balance between the tart center and the sweet cupcake and frosting.  

It’s spring~ you NEED a key lime cupcake!!!

Key Lime Cupcakes!!

You might also like:

Chocolate molten lava cupcakesCaramel Fudge Brownies!!Sweet Lime TartsTriple Chocolate Cheesecake 3

%d bloggers like this: