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Fall Apple Cupcakes

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Apple CupcakesCelebrate fall with these cute little apple cupcakes! Filled with a chocolate chip “seed” core, these are sure to make everyone smile!

Well. Fall is here. I just began to notice the changing leaves this week, and of course every morning it’s a little bit darker on my drive to work.

Every fall, our family makes a special trip to a local orchard to sample apples, doughnuts and cider. As the temperatures drop I find myself looking forward to pumpkins and rustling leaves and all the fun flavors that come with this new season! These little cupcakes don’t taste like apples, but they sure do look like them!  I even added a fun seeded core to these, using my trusty cake pop maker.

Apple cupcakes filled with seeds

How fun is that? Surprise chocolate chips are always a plus in my book! You can skip the “core” if you want- just make solid-colored cupcakes instead of using my added steps in the recipe. Either way, these are a lot of fun and easy to make!

Here’s the recipe: (printable recipe)

INGREDIENTS:

  • 1 boxed white cake mix (plus oil, water and eggs to make according to package)
  • Food coloring gels in desired colors.
  • 1/2 cup of mini chocolate chips (if making core)
  • 2 sticks (1 cup) salted butter, softened
  • 2 sticks (1 cups) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons of vanilla
  • Colored sugar sprinkles (in desired colors)
  • Fondant for stems and leaves (or use pretzel sticks for the stems and spearmint gummy leaves instead!)

DIRECTIONS:

  • Make cake mix according to package
  • Remove one cup of batter and place in a separate bowl.
  • Mix in mini chocolate chips.
  • Bake in cakepop maker (or use a small mini-muffin tin), making 24 cake pops (or mini-muffins)
  • Divide remaining batter into separate bowls and color using color gels. I did green, red and yellow apples, but you can do just one of those colors if you want.
  • Place cupcake liners into tins and spoon just a small amount of batter into each liner.
  • Use a cake pop to spread batter evenly into bottom of liner and then leave the cake pop in the center.
  • Spoon remaining batter evenly over the cake pops, covering each pop completely.

Cake pop apple coresCake pop apple cores

  • Bake at 350F degrees for 15-18 minutes.
  • Cool completely.
  • Make frosting by placing butters, powdered sugar and vanilla in a large mixing bowl and beating on high for 3-4 minutes until very light and fluffy.
  • Use a medium cookie scoop to scoop frosting on each cupcake, and then turn cupcake upside down into a bowl of decorating sugar, pressing until all of frosting is covered in sugar.
  • Decorate with fondant leaves and stems, or use pretzels and spearmint leaves.
  • To use fondant, you can buy it already made in white and color it with gel in green and brown, or you can make it from scratch and color it the same way. 
  • Use a leaf fondant cutter to make leaves and just roll and cut the stems.
  • If you are new to fondant, we did a tutorial on it here.  It is MUCH easier than it seems like it would be, and you can make such cute decorations with it!

Apple Cupcakes

My thoughts: These are such a happy fall treat! You can go all- out and make little chocolate chip cores, or just make plain cupcakes in various colors.  Either way, they are a yummy, easy, fall treat that look beautiful on a fall-themed table.  Hope you get a chance to try these!  Enjoy!! ~Ruthanne

Apple Cupcakes!

Other fun fall recipes here on easybaked:

Honey cut-out cookiesFall Acorn Cupcakes!German Chocolate CookiePeanut butter Acorn Cookies!

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Caramel Gelato with Gingerbread Spoons

Caramel Gelato with Gingerbread cookie spoonsThis creamy frozen caramel dessert is perfect when it is eaten with a spicy gingerbread cookie spoon.  Does dessert get much more fun than this?!?

This recipe has a story. I was flying home to Michigan for a wedding when I saw the most amazing dessert in one of those in-flight magazines.  It was some sort of mousse with a COOKIE SPOON in it.  I stared at it and thought….and wondered if spoon cookie cutters exist (they do), and I decided right then that I would make something caramel with gingerbread spoons.

Something caramel…..something sweet and rich.  About a week later, I saw this post on Foodgawker and the words, “Three ingredients. No churn. No machine. No whipping cream. It’s magic.” swirled in my head.  Sour cream, Sweetened condensed milk, Vanilla. No machine.

What if I added Dulce de Leche instead of the sweetened condensed milk?  I had to try it.  I felt like I was surely wasting a container of sour cream when I mixed this up….but then…. creamy, cold caramel deliciousness. It is magic.  You need to try this!

Caramel Gelato!!!

Here’s how: (printable recipe)

INGREDIENTS:

Caramel Gelato:

  • 1 1/2 cups of sour cream (use full-fat)
  • 1 can (13.4 oz.) of La Lechera Dulce de Leche (now….imagine coconut cream in this recipe….!)
  • 1 teaspoon of vanilla extract

Cookie Spoons:

  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup dark molasses
  • 1 tablespoon vinegar
  • 2 1/2 cups of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves

DIRECTIONS:

Caramel Gelato:

  • Mix all ingredients together well, spread into a freezer safe bowl and cover tightly.  
  • Freeze overnight.
  • Allow gelato to warm a little before serving.

Gingerbread Cookie Spoons:

  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into spoon shapes, using a cookie cutter, and place on greased cookie sheets.
  • Bake at 375 degrees for about 10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.

Caramel Gelato!My thoughts: This caramel desert is unbelievably creamy and rich.  I pictured 2 scoops in my photos, but I would serve just one.  It is almost like frozen custard- so heavy and rich.  The caramel flavor is amazing though!  Amazing.  The cookies are so delicious with the caramel.  They are hard to actually use as spoons until the frozen caramel warms a bit.  I love this flavor combination!  I hope you get a chance to try it!  Enjoy!!! ~r

Caramel Gelato and ginger bread cookiesOther fun chilled desserts you might enjoy:

Heath Bar Ice Cream Dessert3Peppermint Ice cream pieIce Cream Cakefrozen s'more cups

Cheesehead Cupcakes!

Cheesehead Cupcakes!!!!!These colorful Green Bay Packer CHEESEHEAD cupcakes are the perfect treat for game day!!!  Make them in YOUR team colors and start the season off with some fun!

Today is the day!!!!  NFL football season starts!!!!  Tonight it’s the Packers vs. Seattle (GO PACK GO!!!!!!!), and I had to add some cheese on these fun little cupcakes to make them just perfect!

Wait— what’s inside?  That’s what makes these so much fun!!!!!

Green Bay Packer Cupcakes!A little splash of team color hidden in the middle.  You can make these in any team colors you want- but if you make them for the Chicago Bears or the Detroit Lions you will need this tutorial here to make your cupcake toppers. 🙂

Here is how we made these: (printable recipe)

INGREDIENTS:

  • One boxed white cake mix (plus water, oil and eggs to make according to box)
  • Green and gold food color gels (or your team colors)
  • 2 sticks (1 cup) of salted butter, softened
  • 2 sticks (1 cup) of unsalted butter, softened
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla (or any flavoring you’d like to add to your frosting)
  • 1 bag of Wilton’s candy melts in yellow (if you want cheesehead toppers!!)  You will also need little triangle chocolate molds for these.

DIRECTIONS:

  • Make cake mix as directed on box, and take about 1/4 of the batter and mix it with yellow food color gel.
  • Using a cake pop maker or a small mini muffin tin, make 24 small, baked balls of cake in yellow. (click here for pictures of how to make these cake balls)
  • Color remaining batter with green food color gel.
  • Preheat oven to 350F degrees.
  • Spoon a little bit of green batter into 24 cupcake liners placed in muffin tins.
  • Place one cake ball in each cavity in the center of the green batter.

Cheesehead Cupcakes!!!

  • Carefully spoon more green batter over the top of each yellow cake ball, filling each cup only 2/3 to 3/4 full (be careful to not over-fill. That is easy to do when you are focused on covering up that cake ball!)
  • Bake at 350F degrees for 15-18 minutes.
  • Allow cupcakes to cool completely.
  • Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy.
  • Divide frosting in half and color one half gold and the other half green. Place each color in a zip top bag that has been fitted with a decorating tip.
  • Pipe yellow icing on 1st followed by green and top with a bit of cheese!!!!!

Cheesehead Cupcakes!!!!!To make little cheese head cupcake toppers:

Say Cheese!!!!

Yes, that is a tire pressure gauge…..

  • Melt yellow candy melts in a microwave-safe bowl, in the microwave, in 30-second increments, stirring in between.
  • Put candy melts into a sturdy zip top bag, clip a corner and pipe into triangle candy molds.
  • Tap on counter to remove bubbles, and place in the freezer for 5 minutes, or until completely hardened.
  • Turn mold upside down and tap on counter to remove chocolate.
  • Repeat this process.
  • Allow the triangle chocolates to return to room temperature, and use whatever you find handy to put “holes” in your cheese.  I used a (cleaned in hot soapy water) tire pressure gauge for mine.  Let’s hear it for problem solving in the kitchen!!!!!!

Green Bay Packer Cupcakes!

My thoughts:  These are just plain fun.  I recommend using a cake pop maker for the center circles.  It really does take less time and it makes the most adorably round little cake balls.  Plus you can make a Polka-Dot cake with it too!!!  I hope you get a chance to celebrate your team with these fun and colorful cupcakes!!!  IT’S FOOTBALL SEASON!!!!!!

 

Cheesehead Cupcakes!!!

Other fun cupcake recipes you might enjoy:

Peanut Butter Cupcakes!!Coconut Cupcakes!!!Brownie Oreo Cookie CupPile of Cupcakes!

Chocolate Football Cookies!

Chocolate Football Cookies!

These soft and chewy chocolate cut-out cookies make the perfect little footballs!  Are you ready for the season to start?  Kick it off with these adorable treats!

NFL football starts this week with a Thursday night game against the Packers (GO PACK GO!!!!!!) and Seattle.  Let the season of fun tailgating and snacking begin!!!

These are seriously the yummiest chocolate cookies ever, and the PERFECT, not-sticky, dough for cookie cutters.  I’ve used this recipe SO many times here on easybaked.  When I thought about making football cookies I automatically defaulted to this wonderful family recipe. I promise, you will love it!!!

Here’s how they are made: (printable recipe)

INGREDIENTS:

  • 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

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)
  • Roll out cookie dough on floured counter.  I roll mine thick, so I get nice and chewy cookies.
  • Cut into football shapes using a football cookie cutter and place on a parchment-lined baking sheet. Leave a little room for the cookies to spread.
  • Bake for 10 to 14 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before moving- this allows the cookie to “set”.  
  • Frost as desired.  I used royal icing in a zip-top bag with a corner clipped off to decorate these.  You can click here for my royal icing recipe and instructions for use.  You could also use regular icing or even melted white chocolate.
  • Allow icing to harden up before stacking.

Football Cookies!!!

My thoughts: These are so cute, and so yummy that I kept wandering by the table just took look at them while they hardened up. I couldn’t help but smile every time….and eat one.  Which was bad, because I’ve eaten too much fry bread here on the Navajo Nation and I need to diet!  They are irresistibly good…so I quickly have given them all away!  Happy football season everyone!!!  Bring on the fun!!!!!  ~r

Football Cookies!!!!!Other desserts that use this cookie recipe:

Chocolate cut-out cookiesTriple Chocolate Truffle CupsEspresso Cookies!!!Cadbury Egg Cookie Cups!!!!

 

Oreo Flower Pops!

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Oreo Flower Pops!These cheery little Oreo Pops are sure to brighten anyone’s day, and they are SO easy to put together!

I know…another Oreo Pop!!!  I can’t stop sharing them with you– they are just so fun!  I have another one in the works for a few weeks from now too!  I’m in love with these fun little treats!

If you’ve been a fan of Easybaked for any time at all, you have seen (and maybe tried!) lots of these little bits of happiness on a stick, but if you are new here, let me share with you a pdf that will help you make the perfect Oreo Pop:  How to make an Oreo Pop.

Flower Oreo Pop

Here (once again!) is the recipe: (printable version)

INGREDIENTS:

  • One box of Double Stuff Oreos
  • Two bags of Wilton’s candy melts in any colors you choose
  • M&Ms (I used the pastel kind- but any will work!)
  • Mini chewy Sweet Tarts (or any other small candy for the center of the flower)
  • 24 lollipop sticks

DIRECTIONS: 

  • Carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted Candy Melts, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow Candy Melts to harden (10 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted Candy Melts, spooning it over the top and sides to cover it completely.
  • Allow the excess  to drain off and gently place covered Oreo on a piece of parchment paper.
  • Before the Candy Melts harden, place M&Ms and Sweet Tarts on top in a flower pattern.
  • Allow Oreo Pop to harden completely
  • Cover in a treat bag and tie with a ribbon
  • Enjoy!!

Flower Pot Oreo Pops

My thoughts: These are easy to make, beautiful to share, and yummy to eat!  Don’t they look cute in a bouquet?  Fall is almost here, celebrate the last bits of summer with these cheery little treats!  Enjoy! ~r

More fun recipes from easybaked:

Chocolate cut-out cookiesCookie Dough Whoopie Pies!Cinnamon Roll Cheesecake!!German Chocolate Pie

Fudge Stripe Cookie Cups

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Fudge Stripe Cookie cups

These dark chocolate cups have a surprise inside: a crunchy little fudge stripe cookie!

I just love those fudge stripe cookies.  Even when I am trying to watch my calorie intake, I get the little 100 calorie packs as a treat.  They are just soooo yummy!  Those little mini cookies were the inspiration for these cookie cups.  They fit perfectly inside, and make for a wonderful surprise when you bite into one!

Fudge Stripe Cookie Cups!

So much fun!  Best use of diet food  EVER!

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

INGREDIENTS: (makes 44-48 mini cookie cups)

  • 1 stick (1/2 cup) butter, softened
  • 3/4 cup of granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup of unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • One box of Keebler Mini Fudge Stripe cookies
  • One tub of vanilla frosting.
  • A little bit of melted chocolate to drizzle on top, if desired

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
  • Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
  • Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
  • Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Making cookie cups

  • Bake at 350F degrees for 7 to 8 minutes and remove from oven.
  • Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
  • Place one mini Fudge Stripe Cookie to each cup
  • Spoon frosting into a small bowl and microwave for 20-30 seconds, until soft.  Stir until smooth.
  • Spoon frosting into a sturdy zip-top bag and clip a corner off.  Pipe frosting over cookie to the top of each cup

Fudge Stripe Cookie Cups!

  • Pipe chocolate stripes on top to decorate.
  • Allow frosting to firm up.
  • Enjoy!

Fudge Stripe Cookie Cups

My thoughts:  These are SO easy to make and such cute little desserts.  I’m addicted to desserts that surprise you when you bite into them- and these do just that!  I hope you enjoy making and sharing these fun little treats!  Enjoy!! ~r

Fudge Stripe Cookies1

Other cookie cup dessert recipes:

Salted Caramel Cookie Cup!!!Pecan Pie cookie cups with dark chocolateSeven Layer CupsMelted Smores cup

 

Kool Aid Pie!

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KoolAid PieWith a fruit cereal crust and sweet, creamy Kool Aid filling, this cake will have you and every child in your life asking for seconds!

This recipe is made in a springform pan- like a cheesecake. The crust is made of crushed Trix Cereal and I made my filling with watermelon Kool Aid.  It was perfect with the sweet crust and slightly tart filling.  The cool thing?  You can use ANY flavor of Kool Aid you want!  Blue Raspberry, Green Apple, Cherry, Grape, Strawberry….ANYTHING!

Kool Aid Cake!

So. Much. Fun!!!!!!!!!

Here’s how we made it: (for a printable recipe, click here)

INGREDIENTS:

  • 6 cups of Trix Cereal (crushed into about 3 cups)
  • 1 stick (1/2 cup) butter (melted)
  • 3 Tablespoons of sugar
  • 1 package (8 oz) of Philadelphia Cream Cheese (softened to room temperature)
  • 1 packet of Kool Aid drink mix (any flavor~ if you use a lemonade, add it to taste, as it will be more tart than the other flavors)
  • 1 (13 oz) jar of Jet-Puffed Marshmallow Creme
  • 1 tub (8 oz) of Cool Whip (thawed in refrigerator)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • In a large mixing bowl, combine crushed cereal, sugar and melted butter. Mix until well- combined,
  • Press into an un-greased, 8″ springform pan, pressing crumbs up sides and into bottom.
  • Bake at 350F degrees for 15-18 minutes.
  • Leave sides on pan, and cool completely.

Crushed CerealKool Aid Pie Cereal Crust!!

  • Make filling by creaming together the cream cheese with the Kool Aid. Add Kool Aid according to how much flavor, color and tartness you enjoy.  I added the whole packet, and YUM!
  • Mix in the entire container of Marshmallow Creme and blend well.
  • Fold in 1/2 of the Cool Whip until well blended.
  • Carefully spoon filling into cooled cereal crust, and very gently (as to not pick up crumbs of cereal), spread it to the edges.
  • Spoon remaining Cool Whip on top.
  • Store chilled, and just before serving remove sides of pan, and sprinkle extra cereal on top.

Kool Aid Pie with Cereal Crust!

My thoughts:  The only thing even a tiny bit hard about this recipe is pressing that crust into a springform pan.  The rest is just mixing and pouring.  So easy- but such a pretty and fun dessert.  The watermelon version I made got RAVE reviews and it was gone in one evening.  Almost everyone had seconds!  I wasn’t sure how well the watermelon flavor would go over, but it was so refreshing!  I loved it!  I hope you get a chance to try this easy summer recipe!  Enjoy!!! ~r

Kool Aid Pie!!!

 More recipes that kids will love:

Hamburger Cookie!Toxic Slime-filled Cupcakes!Ladybug Oreo Pops!Confetti Cake Filled with Candy

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