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Fishing Pond Cupcakes

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Fish Pond Cupcakes9

These delicious chocolate cupcakes are filled with a blue frosting “pond” and salty goldfish crackers! A perfect treat for the fish (or fishing!) lovers in your life!

We have a fishing theme on Easybaked these past few weeks. Last week I shared my fishing bobbers and this week a cute little fishing pond! I cannot underestimate the yummy sweet and salty combination of these cupcakes! Those goldfish are a perfect little bite of salt- and simply adorable! These are cute for Father’s day or Birthdays~ and you can even add a few little flower sprinkles for the girls in your life that adore their goldfish!


Fish Pond Cupcakes

These are easy-peasy to make, they use a boxed cake mix and a tub of frosting (although, if you are an over-achiever you certainly could do both from scratch!)

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

INGREDIENTS:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to package)
  • Two tubs of white frosting
  • About 2 cups of green sugar crystals
  • One bag of Goldfish Baby crackers (they are smaller than the original crackers)
  • Green and blue food coloring gels

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake liners set in a baking tin. Cool completely.
  • Open one tub of frosting, spoon it into a bowl, heat it for about 15 seconds in the microwave to soften it a little and color it green with food color.
  • Open the second tub of frosting spoon it into a bowl, heat it for about 15 seconds in the microwave to soften it a little and color it blue with food color. Spoon it into a zip-top bag and set aside.
  • Pour green sugar into a small bowl.
  • To assemble: Cut a pond-shaped circle hole into the top of each cupcake using a small knife and pull out the core.
  • Dip the top of the cupcake into the green frosting and then into the green sugar, coating it completely.
  • Cut a corner off the bag holding the blue frosting and pipe it into the pond opening on the top of the cupcake.
  • Add a couple of goldfish and flower sprinkles if desired –and enjoy!!!

Fish Pond Cupcakes1Fish Pond Cupcakes8

Fish Pond Cupcakes7Fish Pond Cupcakes6

Fish Pond Cupcakes5Fish Pond Cupcakes10

 My thoughts: How fun!!! I hope you get a chance to make these cute little cupcakes for your next “fishy” get-together ~ maybe this weekend at the lake cottage??? ~Enjoy!!!

Fish Pond Cupcakes

Need some other fun summer ideas? We have lots of them! Click on a photo to see the recipe:

Cheesecake Sundaes frozen s'more cupsRoot Beer Float Cupcakes!!!!Pina Colada Cupcakes!

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Upside Down Oreo Cupcakes

Upside Down Oreo Cupcakes

Turn these cupcakes upside down and find a cute “winter” Oreo on the top! Add a little bit of frosting in the middle and you have a delicious and beautiful winter dessert!

I saw this cute idea on the Oreo site and decided to “winterize” the idea. You’ll have to find the Winter Oreos- they have red filling and the most adorable designs on them, or you can use plain Oreos too- either way they are delicious!

Oreo Cupcakes!!

These aren’t difficult to make, but you will definitely need to keep them in a sealed container until serving them. I put all of mine away, but 2 didn’t fit and since that cupcake liner is pulled off, they got all hard and stale. In a container they kept fine for a couple of days!  On a side note: I used the Duncan Hines Blue Velvet mix and it was delicious! You could use Red Velvet or a White cake mix with food coloring too. Here’s how we made them: (printable recipe)

INGREDIENTS:

  • One box of Duncan Hines Blue Velvet cake mix (plus water, butter and eggs required by mix)
  • One package of “winter” Oreos
  • One tub of white frosting
  • Sprinkles as desired

DIRECTIONS:

  • Make cake mix as directed on box.
  • Place one Oreo each into 24 cupcake liners placed into muffin tins- making sure that cute winter design is facing down!
  • Spoon cake batter evenly into liners, making sure it get down around the sides of the Oreo
  • Bake cupcakes as directed by box and allow them to cool completely.
  • Remove cupcake liners, use a small knife to slice each one in half and spread some frosting between the 2 layers.
  • When cupcake is reassembled, sprinkle with fun sparkly sugars.
  • Store in an airtight container. I ADORE my cupcake carrier – it’s one of my favorite kitchen belongings and you should totally ask for one for Christmas!!!
  • Enjoy!!!!!!!

Oreo Cupcakes!

Aren’t those fun winter colors?  I love reds and blues for Christmas!

My thoughts: These are really easy and fun- I think with the lighter cake mix color you get a little more discoloration or “browning” around the Oreo cookie itself, that was my only disappointment. I think if you used a darker cake batter you wouldn’t notice it so much. The flavor was wonderful though. Thanks for the fun idea Oreo!!!!  Enjoy!

Oreo Cupcakes2

Other Christmas recipe ideas~ click on a photo to be taken to the recipe:

Hot Chocolate Pop!Peppermint Hot Chocolate Cupcakes!!!Gingerbread Cake RollReindeer Oreo Pops!!!

Need a fun and unique gift idea? Easybaked has adorable boxed sets of notecards. They have an Easybaked dessert photo on the front and a recipe on the back! The come in a cute box and the best part? They are ON SALE for Christmas, include free shipping and the site that is hosting them offers $10 off a $50 purchase! Enjoy!!! (Click on photo for more information)

Easybaked Card sale

Creepy Earthworm Cupcakes

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Edible Jello Earthworm CupcakesThese fun little cupcakes will entertain your family and friends with slimy (raspberry!) earthworms poking out of the top!

Well, it’s October, and that means it is time for creatively creepy edibles!  Last year I had SO much fun with my Broken Glass Cupcakes and my Toxic Slime Cupcakes!  Oh my goodness, I love both of those recipes so much that it was hard to think of anything that fun and creepy for this year!!!

I loved the idea of worm-filled cupcakes and decided that gummy worms are way too cheery, with all their fun bright colors.  I wanted WORMS- big fat earthworms- in my cupcakes.

I’m not sure why these are not readily available for purchase in the candy aisle of my grocery store, but fortunately I found a TON of recipes for make-your-own gummy earthworms online.  I read about 10 recipes (they were all very similar) and gave it a shot.

Edible gummy earthwormlove them!!!!  I had a hard time biting into one to try out the flavor because they were so realistic!  These are really not very hard to make, and I can think of a TON of desserts these would be fun to serve with.  These are even Father’s Day friendly (I realized this when the men who were eating the cupcakes started talking about fishing with earthworms…) or maybe you could “dress up” my apple cupcakes from last week with a few worms! 🙂

Here’s how to make these fun little desserts: (printable recipe)

INGREDIENTS:

  • 1 boxed chocolate cake mix (plus water, oil and eggs to make according to package)
  • 2 sticks (1 cup) of butter (softened)
  • 1 1/2 cups of powdered sugar
  • 2 tablespoons of vanilla
  • Green sugar crystals
  • About 15 Oreo cookies crushed into crumbs
  • brown and green food color gels
  • 1 (6 oz) packet of raspberry jello
  • 4 (1/2 oz) packets of unflavored gelatin
  • 1/2 cup heavy cream
  • 3 cups boiling water

DIRECTIONS:

WORMS: (make the day before)

  • Take about 40-60 bendable plastic straws and pull them out to full length.
  • Place them each in a tall glass with the bendable part down.
  • Put a rubber band around the top to hold them together and upright.
  • Mix jello and unflavored gelatin together in a mixing bowl and add boiling water.
  • Stir until dissolved and refrigerate for about 20 minutes until cooled.
  • Place cream and a little bit of green food coloring in a separate bowl and mix well.
  • Mix cream with gelatin mixture until well combined.
  • Gently pour the mixture over the tops of the straws until they, and the glass are full.
  • Refrigerate overnight.
  • Place a sheet of parchment paper on a cookie sheet, and lightly spray it with cooking spray.
  • Run warm water over the glass until you can pull the entire jello mold out (straws and all!)
  • Gently pull apart straws and use a rolling pin to roll each little worm out.
  • Place each worm on the parchment paper until all of them have been removed from the straws.
  • Keep covered and refrigerated until use.

Gummy EarthwormsMaking Gummy EarthwormsHow to make gummy earthworms

CUPCAKES:

  • Make cake mix according to box and divide evenly among 24 cupcake liners placed in tins.
  • Bake according to package, and allow them to cool.
  • Make frosting by placing butter, powdered sugar and vanilla in a large mixing bowl and beating it on high for about 3 minutes, until light and fluffy.
  • Color frosting using a combination of green and brown to make a clay-like color for inside the cupcakes
  • Use a cupcake corer or a small knife to cut a core out of each cupcake.
  • Pour green sugar into a small bowl.
  • Use a knife to spread a thin layer of frosting on the top of each cupcake, around the hole cut out by the corer.
  • Turn the cupcake top down into the green sugar, coating the frosting entirely.
  • Spoon or pipe a small amount of frosting into each cored cupcake.
  • Set a worm into the frosting, letting it “stick” and be held in place.
  • Spoon Oreo crumbs over the worm and frosting, filling up the rest of the hole in the cupcake.
  • Keep refrigerated until serving.
  • Enjoy!!

Worm cupcakes

My thoughts:  These crack me up. Everyone loves them, but kids are SO suspicious that you might have used real worms!  One of my friends gave some to her grandkids and the oldest just sat and stared at hers and finally declared, “I saw one move!”  They are disturbingly life-like.  These are great covered in the fridge for a day, but at room temperature the worms start to dry out after a few hours. I hope you get a chance to try this creepy little treat!  Enjoy!!! ~r

Cupcakes with worms

Other creepy recipes for your October fun: (click on a photo to see the recipe)

Mummy Oreo Pops!Caramel Apple Cupcakes with misfortune cookiesBroken Glass Cupcakes3 Radioactive Cupcakes filled with SLIME!

Rocky Road Cupcakes!

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Rocky Road Cupcakes!!!!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.

Rocky Road Cupcakes4I 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???

So easy to core cupcakes!

  • 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!!!!


Rocky Road Cupcakes!!!!!

 

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

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

Cinnamon Roll Filling in a yummy cupcake!Peppermint Hot Chocolate Cupcakes!!!Toxic Slime-filled Cupcakes!Mocha caramel filled cupcakes3

Peanut Butter Cupcakes

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Peanut Butter Cupcakes!!!!!!Moist cupcakes filled with a creamy peanut butter cup and topped with peanut butter cream icing and a mini peanut butter cookie.  This is a peanut butter lover’s dream come true!

I was determined to get mini peanut butter cups into the center of these cupcakes.  I did some of them plain, and tossed some in flour 1st and all of them sank to the bottom.  Sad me.  I think the only alternative is to either eat them on the bottom (still yummy!!) or invest in one of those fun little pans that hold candy in the middle.  Have you seen them?  Click here if you want to check them out.  Now that I’m in the middle of the Navajo Nation, I seriously doubt I will be coming across one- lol!  Maybe I will order one once I have an address to send it to!!

Peanut Butter Cupcakes!!!!

These happy little cupcakes use melted frosting on the tops—I’m addicted to melting frosting now!!!  Make me stop!!!

Here’s the recipe (printable version)

INGREDIENTS:

  • One boxed yellow cake mix (plus water, oil and eggs to make according to directions)
  • 24 Mini Reese peanut butter cups
  • 1 tub of chocolate frosting
  • 3 sticks (1 1/2 cups) butter (softened to room temperature)
  • 1 cup of creamy peanut butter
  • 3 cups powdered sugar
  • 1 Tablespoon vanilla
  • 24 mini Nutter Butter cookies for decoration

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box directions and divide equally into 24 cupcake liners placed in tins.
  • Place a mini peanut butter cup on the top of each cup full of batter

Peanut Butter Cupcake3

  • Bake according to box directions, remove from oven and cool completely.
  • Spoon tub of chocolate frosting into a microwave-safe bowl and microwave for about 30 seconds.  Stir until well mixed.
  • Dip the top of each cupcake in the chocolate frosting and allow them to cool, and to harden a little.

Peanut Butter Cucpake2

  • Place remaining melted frosting in a small zip top bag and zip it closed.
  • To make peanut butter frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
  • Add powdered sugar and beat on low until combined and then on high until light and fluffy.
  • Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
  • Clip a corner off of the bag filled with the melted chocolate frosting and drizzle over the top of each cupcake.
  • Top with a mini Nutter Butter cookie.

Peanut Butter Cupcakes!!!!

My thoughts:  YUM!  These are perfect if you love peanut butter.  I love the fudgy layer of melted frosting on the top– when I shared these with friends they all loved that part.  You could dip cupcakes into all sorts of melted frostings– so many flavor possibilities!!!! FUN!!!!   I hope you really enjoy these!!! ~r

Chocolate Peanut Butter Cupcakes6-13-14: Did you know, that this yummy recipe is available on adorable blank note cards?  With a picture of the cupcakes on the front, the recipe on the back, and plenty of room inside for a message, these make the PERFECT gift.  Why send just a card, when you can send the gift of a recipe instead??  Click here for more information and to order.

Peanut Butter Cupcakes!!

I usually give you other similar fun recipe to try on easybaked at this point, but my internet is so slow that I’m skipping it this week!!  🙂 The photo gallery is always a fun spot to shop for recipe ideas… since your internet is likely faster than mine this week, I will let you hunt for treasures on your own!!!  Have a good one!!!!! ~r

Peppermint Brownie Cake

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Peppermint Brownie Cake
This dense chocolate cake is more like a brownie, and full of chopped peppermint patties!  This will satisfy your biggest chocolate craving!

This recipe is the perfect solution to the January candy candy dilemma.  Although there are no candy canes in this cake (there are gooey York Peppermint patties instead!), this cake is just beautiful decorated with your leftovers from Christmas.

Peppermint Brownie Cake
This cake also showcases my theme for the month of January—–melted frosting! I’ve become addicted to melting tubs of ready-made frosting to use in and on various dessert recipes.  It changes the consistency of the frosting- turning it into a fudge-like topping or filling and its SO easy– just melt and pour.  I can’t wait to show you some of my other melted frosting ideas!

Ok- so you probably want the recipe!  Here you go: (click here for a printable version)

INGREDIENTS:

  • 1/2 cup butter
  • 4 oz. unsweetened baking chocolate
  • 1 1/4 cups flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups of peppermint patties (quartered)
  • 1 tub of pre-made chocolate frosting
  • 3-4 candy canes to decorate with as desired.

DIRECTIONS:

  • Preheat oven to 325F degrees
  • Cut parchment paper to fit in the bottom of a 9-inch round cake pan.
  • Liberally grease bottom and sides of pan, and place parchment paper in bottom.
  • Melt butter and unsweetened chocolate in a small bowl using the microwave in 30 second increments and stirring in between.
  • Allow this to cool slightly while you prepare other ingredients.
  • In a medium bowl, stir the flour, baking powder and salt together.
  • Cut peppermint patties into quarters,
  • In a large bowl, beat eggs, sugar and vanilla together for about one minute.
  • Add melted chocolate and beat on low until well combined.
  • Beat in the flour mixture.
  • Stir peppermint patties in using a spoon.
  • Pour batter into pan, smoothing the top, and bake for 30-35 minutes.
  • Be careful to not over-bake.  
  • Remove from oven and allow cake to cool for about 10 minutes, this will allow the peppermint patties to harden up a little.
  • Run a small knife around the edge of the pan and tip cake over onto a cake rack.
  • Remove parchment paper and allow cake to cool completely.
  • Spoon tub of frosting into a small bowl and melt in microwave for 20-30 seconds. 
  • Stir and pour over cooled cake.  Do this while the cake is still on the cake rack, with a plate underneath to catch the drips.  You will not need to use the entire tub of frosting to cover the cake.  I placed my leftovers in a zip top bag, clipped a corner and made fun zig zags on the plates I used to serve the cake.  You could also dip graham crackers or apple slices in it…for a little post-cake-making snack!!!  YUM!
  • Sprinkle with crushed candy canes and ENJOY!!!

Peppermint Brownie Cake!!
My thoughts:  This is an old recipe for me- I’ve been making it for years with a terribly complicated glaze recipe over the top.  Honestly, this melted frosting is better- and SO much easier!  One note:  I was in a rush to take my pictures, so I took them right away.  Once this sets and cools, the glaze will harden into a fudge like consistency, and it won’t run like it is in my pictures.   
Peppermint Brownie Cake!!!

OR you could just eat it up before it cools and enjoy all the gooey warm minty happiness!  Enjoy!!!~r Peppermint Brownie Cake!!
Other minty desserts here on easybaked:

Mint Creme Brownie CupsHot chocolate Pops!Peppermint Chocolate CookiesAndes Mint Cupcakes

Red Velvet Cookies with Cream Cheese Icing

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Red Velvet Cookies!!

These rich red velvet cookies are covered in a smooth cream cheese icing.  Add a glass of milk and you have the perfect dessert!

I like to experiment in the kitchen.  Usually it takes a few tries before I get something exactly the way I like it (ok, sometimes more than a few tries!)  These cookies were perfect the 1st time.  They are just beautiful cake-like cookies right out of the oven, and they are sooo easy to make.  They honestly could stand alone if you aren’t an icing fan.  The cream cheese icing is incredibly yummy though….so if you are like me and want icing on everything you eat, be sure to try this one!

Red Velvet Cookies!!!

Here’s how to make these yummy cookies: (printable recipe)

INGREDIENTS: (makes 24 medium cookies)

Cookies:

  • 1 cup brown sugar
  • 1 stick (1/2 cup) of butter (softened)
  • 1 egg (beaten)
  • 1/2 cup evaporated milk
  • Red food coloring (to desired shade)
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 squares (1 oz. each) of unsweetened baking chocolate (melted)
  • 1 teaspoon of vanilla

Icing:

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

DIRECTIONS:

Cookies:

  • Preheat oven to 375F degrees.
  • Cream together butter and brown sugar.
  • Add egg and blend well.
  • Put evaporated milk into a small bowl and stir in food color until a deep shade of red.
  • Add dry ingredients, alternating with the red evaporated milk.  (I used a mixer at this point to fully incorporate the red)
  • After batter is well combined, add the vanilla and melted chocolate and blend on low speed until completely combined.
  • Cover cookie sheets with parchment paper and use a medium cookie scoop to spoon dough on sheets.
  • Bake at 375F degrees for 10 minutes.
  • Slide cookies off sheet with parchment paper and allow them to cool on paper completely.

Icing:

  • 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 cookies.

Red velvet cookies with cream cheese icing!!

My thoughts:  These are easy and really so moist and flavorful.  Perfect with a cold glass of milk or a cup of coffee!  Hope you enjoy them!  ~r

Other fun cookie ideas:

Chocolate Chip Oatmeal CookiesGerman Chocolate CookieGingerbread Cookies!New Zealand Chocolate cookies

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