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Pink Champagne and Raspberry Cupcakes!

Pink Champagne Cupcakes1
These cheery pink cupcakes are made like a 7-Up cake, but with sweet pink champagne instead! Topped with a raspberry buttercream, they are a perfect way to bring in the New Year!!!

INGREDIENTS: (printable recipe)

Cupcakes:

  • 3 1/4 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup sweet champagne or bubbly wine (I used Barefoot Bubbly, and wished it had been sweeter)
  • 5 eggs
  • 1 teaspoon vanilla
  • 2 sticks (1 cup) butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar

Frosting:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons raspberry extract
  • pink food coloring gel (as desired for coloring both cupcakes and frosting)
  • fun sprinkles! (I used edible star glitter and pearls—love them!!!)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Place 24 cupcake liners into muffin tins
  • In a medium bowl, combine champagne, eggs, and vanilla
  • In a second medium bowl, mix together flour and salt
  • Use an electric mixer to beat together 2 sticks of softened butter, shortening and granulated sugar.
  • Beat until light and fluffy, about 2 minutes
  • With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture.
  • Alternate the flour and champagne, mixing until well combined.
  • Add a little bit of pink food coloring gel if you want a pink tint to your cupcakes and combine well.
  • Spoon batter evenly into cupcake liners
  • Bake at 350F degrees for 20-25 minutes, until a toothpick inserted into a cupcake comes out clean.
  • Allow cupcakes to cool completely.
  • When cupcakes are cool, you can add a little extra champagne taste by poking holes in the top of each cupcake with a toothpick and brushing the tops of each cupcake with champagne. 
  • Make frosting by combining all of the frosting ingredients in a large mixing bowl and beating on low until combined and then on high until light and very fluffy (about 2-3 minutes).
  • Pipe frosting on tops of cooled cupcakes and decorate with sprinkles as desired.
  • ENJOY!!

Pink Champagne Cupcakes2
My thoughts:  These are just fun little cupcakes.  Use the sweetest sparkling wine/champagne you can though.  For an alcohol-free treat use sparkling grape juice.  I made a valiant attempt at including the champagne in the frosting, but it was TERRIBLE.  Simple buttercream with a touch of raspberry flavor was perfect instead.

Happy New Year!!!!!

~r

Pink Champagne Cupcakes
Other fun New Years recipe ideas:

Raspberry Confetti KissesCheesecake Sundaes Strawberry Lemonade Cupcakes!!!!!Polka Dot Cake!!!

Peanut Brittle

Peanut Brittle!!
This thick and crunchy peanut brittle just melts in your mouth, and it’s one of our family’s favorite Christmas treats!

This is the best peanut brittle I’ve ever had.  My wonderful Aunt Beth has brought it to our family Christmas celebrations since I was just a tiny girl.  I remember being SO full after dinner and no matter how full I got,  I always had to have a piece of Aunt Beth’s peanut brittle.  I have vivid memories of opening presents one-handed because I had peanut brittle in the other hand.  It is THAT GOOD.

Aunt Beth

Aunt Beth and Uncle Keith

I think what makes it perfect is that it isn’t really hard to bite into or a “teeth-stuck-together” kind of candy.  It just kind of melts in your mouth…and oh my….

I’d never made it, because there has always been this aura of “impossibly difficult recipe” surrounding it.  First of all, you need a candy thermometer and I think that discourages many a would-be peanut brittle maker.  Second, it takes some stirring time over a hot stove.  This isn’t a quick recipe- but it is so sooooooo worth it!

Aunt Beth issued two warnings to me when I embarked on the mission to try her recipe:

1.  Once you add the peanuts you have to stir constantly or the brittle will burn.

2. Be incredibly careful handling the pans and especially the candy, as it is SO hot and sticky and you could easily burn yourself.  Use caution stirring and pouring.

I put on safety glasses and got out a big pan…..

RuthanneIt wasn’t nearly as scary as I thought it would be.  It was actually really fun, and it turned out GREAT!

Ready for the recipe?  Here you go:  (printable recipe)

INGREDIENTS:

  • 1 cup water
  • 1 cup Light Karo Corn Syrup
  • 2 cups granulated sugar
  • 1 lb. raw peanuts (be sure to use raw- I found mine in the produce section of my grocery)
  • 1/4 teaspoon salt
  • 2 Tablespoons butter (plus enough to coat a large jelly roll pan)
  • 2 heaping teaspoons baking soda

DIRECTIONS:

  • Liberally butter a large jellyroll pan (this is just a cookie sheet with sides- the bigger, the better!) and set it on a towel or potholders (it will get very hot when you pour the brittle in).
  • In a large saucepan (I used a dutch oven pan) place water, Karo syrup and sugar.
  • Place a candy thermometer in the pan (I clipped mine to the side)
  • Heat on high and boil until soft ball stage (238F degrees), stirring occasionally.
  • While this is boiling, measure out the remaining ingredients and have them ready to add.
  • At 238F degrees, add the peanuts, salt and butter and carefully STIR continually until mixture reaches brittle stage (310F degrees).  This took me about 15-20 minutes.

How-to-make peanut brittleHow-to-make peanut brittle

  • Add baking soda and stir until it disappears.  The mixture will foam up and double in size (that’s why you need a big pan!). Give it  few seconds to get nice and foamy.
  • CAREFULLY, using oven mitts, pour mixture onto your buttered jelly roll pan.  Do not spread it out, just let it spread it out on its own.  Allow brittle to cool for several hours (don’t rush this part– it is worth the wait!)

How-to-make peanut brittleHow-to-make peanut brittle

  • Once it is completely cool, break it up into chunks and enjoy!!!!!!

Peanut Brittle!!
My thoughts: This isn’t a difficult recipe- it is just hot and time consuming.  Now that I’ve made it, I will make it again though- it is SO worth the effort!  I know there are much simpler recipes (even ones in the microwave!) for peanut brittle, and I’m all about simple.  But this is an exception to the rule of keeping things simple.  I really think you will love it!  Thanks so much for sharing your wonderful recipe Aunt Beth!  Love you!  ~R

Peanut Brittle
Other Christmas recipe ideas:

Snowman Oreo PopsChocolate Pecan TartChocolate Bon-bonsPeanut butter cup cheesecake

Classic Cheesecake with Sour Cream Topping

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Classic Cheesecake with Sour Cream Topping
Creamy classic vanilla cheesecake with a sweet and light sour cream topping.

This is the best cheesecake I’ve ever made.  That’s saying a lot because I’ve made many, many cheesecakes.

In case you missed last week’s post, Easybaked is featuring family “tried and true” recipes during the month of November.  This week our star baker is my Aunt Vonda.  She is the queen of desserts in our family and literally everything she makes is scrumptious!  This cheesecake is one of my very favorite family desserts.  I’ve wanted the recipe for years and once I finally got to make it for myself I was even more impressed.  Not only is is delicious….it is actually easier to make than most cheesecakes I’ve tried….and oh, SO good.

Vonda's Cheesecake3
This is the cheesecake for a cheesecake purist.  No crazy toppings or fillings- just plain cheesecake.  Usually I’m not a huge fan of plain cheesecake, but the flavor and texture of this one is incredible.

Vonda's Cheesecake5
Want the recipe?

Here you go: (printable version)

INGREDIENTS:

Crust:
  • 1 1/4 cups Honeymaid graham cracker crumbs
  • 5 tablespoons butter, melted
  • 3 tablespoons sugar 
Filling: 
  • 3/4 cup sugar
  • 3 (8 oz.) Philadelphia cream cheese bars (must be the Philadelphia brand)~ softened to room temperature.
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • pinch of salt
Topping: 
  • 1 pint (2 cups) sour cream
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • pinch of salt
DIRECTIONS:
  • Preheat oven to 350F degrees.
  • In a medium bowl, combine crust ingredients together until well combined.
  • Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.    
  • For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.
  • Add the eggs, one at a time, beating between each addition.
  • Add the vanilla, lemon juice and salt and beat until smooth and creamy.
  • Pour into crust.
  • Bake at 350F degrees for 35-45 minutes.
  • While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.
  • After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.
  • Pour topping over hot cheesecake, gently spreading to edges.
  • Return cheesecake to oven and bake for an additional 12-15 minutes.
  • Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.  
  • Refrigerate several hours (or overnight)
  • Remove edges of spring form pan before serving and serve with fresh fruit, pie filling or a chocolate or caramel sauce.
  • Enjoy!!!!

Creamy classic cheesecake
My thoughts:  Well, you already know how much I love this cheesecake because I’ve gone on and on about it.  This is a must-try recipe.  You will love it.  A huge thanks to my Aunt Vonda for sharing her recipe with us!!!  Yum!!!  ~r

Creamy cheesecake with sour cream topping
Other cheesecake recipes we love here at Easybaked:
Cinnamon Roll Cheesecake!!Triple Chocolate Cheesecake 3Peanut butter cup cheesecakeTurtle Cheesecake

Chocolate Ganache Brownies

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Ganache Brownies
These dense chocolate brownies are topped with a rich chocolate ganache.  You won’t be able to eat just one!!

It’s November.  Time for turkey and thankfulness.  One of the things I am incredibly thankful for is my wonderful family.  We are spread over many states and have many interests, but one thing we all love:  dessert.  This month I am going to feature some of our family’s best dessert recipes– just to get you all ready to bring some mouthwatering treats to your Thanksgiving feast!

This brownie recipe is from my Aunt Sara.  She’s known in our family for her wonderful layered salad, but since this is a blog about sweets, that recipe will have to wait for another day.

Aunt Sarah and her granddaughter Sierra

Aunt Sarah and her granddaughter Sierra

Several years ago I asked everyone in our family to submit recipes to compile into a family cookbook.  SO many wonderful things (with the exception of “Feline Delight”, submitted by my Uncle Keith and my dad, involving a stew made from the family pet…. a joke, of course!)  My Aunt Sara turned in this brownie recipe and I’ve always wanted to try it but just hadn’t taken the time until right now.

The verdict:  AMAZING.  These are the most fudge- like brownies I’ve ever had.  If you prefer cake-like brownies just stop reading right here….because these are rich, heavy, delicious bits of chocolate joy.

Ganache Brownies
So, lets get you the recipe so you can try these yummy treats! (printable version)

INGREDIENTS:

Brownie:

  • 1 stick (1/2 cup) butter
  • 2/3 cup chocolate (I used Nestle’ dark chocolate chips)
  • 4 eggs
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup chopped nuts (optional)

Frosting:

  • 1/2 cup whipping cream
  • 1 cup chocolate (Aunt Sara uses Ghiradelli, I just used the rest of the Nestle’ dark chips)

DIRECTIONS:

Brownie:

  • Preheat oven to 325F degrees
  • Place butter and chocolate into a microwave safe bowl and melt in 30 second increments, stirring between, until melted and smooth.
  • Beat eggs and salt until they turn a light yellow color.
  • Add sugar to egg mixture gradually, and then beat until thick and creamy (about 15 minutes).
  • Fold in melted chocolate/butter mixture.
  • Add flour and vanilla and beat until smooth.
  • Fold in nuts.
  • Lightly spray a 9×13 pan with cooking spray and pour batter in.
  • Bake at 325F degrees for 25-30 minutes.  Toothpick should not come out clean- if you over-bake them they will be dry.

Frosting:

  • Place chocolate (either chips, or chopped up) into a bowl.
  • Bring whipping cream to a boil over the stove.
  • Pour hot cream over chocolate and whisk until smooth.
  • Refrigerate about 20 minutes, until thick enough to spread, but not completely set.
  • Spread over brownies and enjoy!!!

Ganache Brownies
My thoughts:  These are wonderfully gooey and rich- my perfect kind of brownie!  The only downside of these is having to beat the eggs for 15 minutes.  If you have a stand mixer you won’t mind it, but I have a hand mixer…seemed like an eternity!  Once I tasted them, it was worth every second though!  Thanks for the wonderful recipe Aunt Sara!!  Love you!  ~r

Other brownie recipes to fill your November with yummy goodness:

Caramel Fudge Brownies!!Fudge Brownie!Mint Creme Brownie CupsBrownie Oreo Cookie Cup

Candy Corn Peanut Bars

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Candy Corn Peanut Bars!!
A chewy cookie crust topped with peanuts and sweet candy corn.  So many fun fall flavors in one  little bar cookie!

I confess.  I hate candy corn.  Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me.  This recipe is easily made with or without the candy corn.  The candy makes it pretty though…and that counts for a lot!

Candy Corn Peanut Bars!!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

  • 1 boxed yellow cake mix
  • 1/3 cup butter (melted)
  • 1 egg

Topping:

  • 3 cups mini marshmallows
  • 1 (10 oz) package of peanut butter chips
  • 2/3 cup light corn syrup
  • 2 teaspoons vanilla
  • 1/4 c. butter
  • 2 cups Rice Krispies
  • 2 cups salted, roasted peanuts
  • One bag of candy corn

DIRECTIONS:

  • Preheat oven to 350F degrees
  • In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg.  Mix well, kneading with clean hands at the end.
  • Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
  • Bake at 350F degrees for 12-14 minutes.
  • Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
  • Cool.
  • In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
  • Add Rice Krispies and peanuts and combine well.
  • Working quickly, spoon topping over marshmallows and then press candy corn on top.
  • Chill before cutting and ENJOY!

Candy Corn Peanut Bars!!


My thoughts:  I can’t believe it is already October.  When I spotted candy corn at the store I did a double take.  October….already?  These are an easy and fun treat for all of your fall parties and events.  Hope you love them!! ~r

Candy Corn Peanut Bars!!!
Other fun fall recipes:

Inside-out Caramel Apple!!Honey cut-out cookiesFall Acorn Cupcakes!Peanut butter Acorn Cookies!

Lady Bug Oreo Pops!!

Ladybug Oreo Pops!
What could be better than a cute ladybug cookie on a stick?  Biting in and finding an OREO!!!!!

These cookies are such a fun treat!  Perfect as favors and prizes at parties- they just make you smile.

We’ve done lots of Oreo Pops here at Easybaked.  The technique is the same for these as for our Original Oreo pops.  To see the how-to photos and technique, click here.

Here’s what you will need for about 24 Oreo Pops.

INGREDIENTS:

  • One box of Double Stuff Oreos
  • One 12 oz. bag of Wiltons candy melts in yellow
  • One 12 oz. bag of Wiltons candy melts in red
  • One 12 oz. bag of Wiltons candy melts in dark chocolate.
  • One bag of mini M&Ms.
  • 24 lollipop sticks
  • Candy Eyes (if desired)

Oreo Pops!

DIRECTIONS:

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the red 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 white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted red chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.  
  • Add two brown mini M&Ms to each half of the pop (use the photos as a guide– leave room for the top to be dipped in chocolate and for a line to be drawn down the middle.)
  • Dip half of the pops in the red chocolate and then melt the yellow chocolate and repeat the process with the 2nd half of the pops.
  • When candy melts have completely hardened, melt a the dark chocolate melts.  
  • Use a spoon to gently scoop chocolate over the top tip of the cookie, making a head on your ladybug.
  • Set each pop on parchment paper and add candy eyes (if desired) before chocolate hardens.  
  • After dipping the tops of all pops, and placing eyes, spoon remaining chocolate into a small ziptop bag and clip a corner.
  • Pipe a line from the head of the ladybug across the top toward the stick.  (use photos as a guide).
  • Allow pops to harden completely.
  • Enjoy!!!

Ladybug Oreo Pops!!!
My thoughts:  I’m addicted to Oreos.  I keep making Oreos into pops because it gives me an excuse to eat the extra Oreos that break.  

True confession.  

The other reason: they make people smile.  It never fails, you hand one of these crazy fun pops to anyone and they smile.  Even if they can’t or won’t eat dessert….they smile.  These pops are like puppies.  They make people happy!  Every few months I feel an overwhelming urge to make a different variety to share with you….so I hope that you enjoy them– and that you smile 🙂  ~r

Lady bug Oreo Pops!
Other Oreo Pop ideas we have tried:

Original Oreo pops!!!!!Mummy Oreo Pops!Snowman Oreo PopsPatriotic Oreo Pops- yum!!!

Dark Chocolate Espresso Cookies

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Espresso Cookies!!!

Dark chocolate cookies infused with espresso powder.  Once you’ve had one you will be craving a plateful!!!  They are really easy to make, and since they are a cut-out cookie they can be made in any shape you want.  Aren’t the plain round ones so fun though???

Espresso Cookies!!!

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

INGREDIENTS: (makes 36 medium cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 teaspoons instant Espresso Powder
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs and then cocoa.
  • Place vanilla and Espresso Powder together in a small cup until coffee dissolves.  Add this mixture to the batter and mix until completely incorporated.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Wrap in plastic and chill for at least one hour.
  • Allow cookie dough to soften a little at room temperature
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into desired shapes and place on a parchment-lined baking sheet.  
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before removing cookies from paper.

Dark Chocolate Espresso Cookies!

You can serve these cookies plain, or with a little cocoa powder sprinkled on top, or you can ice them.

I iced these with royal icing that I added a little espresso powder to.

For my royal icing recipe and techniques, click here.

To get the tiny heart shape at the center I used a little melted chocolate.  While the icing is still liquid, pipe a little circle just a bit above the center of the cookie.  Use a tooth pick to pull down through the icing and the chocolate, making a heart.  Allow the icing and chocolate to harden completely.  Enjoy!!

Chocolate Espresso Cookies!!!

My thoughts:  These are SO GOOD!!!!  I’m on a diet….and I wanted to eat them all….but I didn’t.  I gave them away.  sigh.  

These are simple to make and probably the easiest cut-out cookie dough I’ve ever worked with.  Not sticky or fussy at all!  I adore anything with coffee in it, so I would add even more espresso powder next time.  Make them to your taste by adjusting the amount you add.  Paired with a cup of coffee, they are  just…..perfect!  Enjoy!!!  ~r

Espresso Cookies!!!

A few other desserts that would go well with your coffee:

Brownie Oreo Cookie CupCinnamon Roll Cheesecake!!Chocolate molten lava cupcakesGerman Chocolate Pie!

Key Lime Layer Cake

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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

Baileys Irish Cream Cupcakes

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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!!

Tie-Dye Cake with Blue Raspberry Frosting

Posted on

Swirls of colors plus a blue raspberry frosting make everyone smile when they see this cake!

This recipe is dedicated to my nephew Marshal, who informed me a few weeks ago that today, October 10, 2012 is an important day:  it marks the 2 year anniversary of the release of  “My Little Pony: Friendship is Magic” TV show.

Confused?  I was!  Apparently this show, targeted toward young girls, has gained a cult following among teenage boys– they call themselves “Bronies”…I guess Bro+ponies= Bronies.  Um…yeah. Learned all of that on Wikipedia… SO Marshal was telling me that he and his friends wanted to make a rainbow cake (for the pony “Rainbow Dash”, of course) to celebrate the day.  The thought of making 6 layers of cake in different colors sounded exhausting, so instead I made 6 colors and just dumped them on top of each other in the same pan.  I love how it turned out!

Here’s how it was made:

INGREDIENTS: (printer friendly recipe)

  • One boxed white cake mix, plus eggs, water and oil to make it according to the box.
  • Icing colors in Purple, Blue, Green, Red, Orange and Yellow.
  • One stick (4 oz.) salted butter at room temp.
  • One stick (4 oz.) unsalted butter at room temp.
  • 1 1/2 cups powdered sugar
  • 2 teaspoons raspberry flavoring

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box (or make your own favorite white cake recipe!)
  • Grease 2- 9 inch cake pans and place a circle of parchment paper in the bottom of each.
  • Evenly divide batter into 6 bowls (about 1 cup of batter in each)
  • Add icing color gels to color each bowl of batter.
  • Pour 1/2 of the purple batter in the center of one pan.
  • Pour 1/2 of the blue batter into the center of the purple batter (adding the blue will push the purple toward the edges).
  • Continue to pour 1/2 of each color batter into the center using green, yellow, orange and red in that order.
  • In second pan do the same but in the reverse order, starting with the red 1st.
  • Bake at 350 according to package (mine took about 25 minutes)
  • Remove from oven and cool.  Tip over onto a wire cake rack to finish cooling.
  • Make frosting by adding butters, powdered sugar, raspberry flavor and a little blue icing gel color together and beating on high until light and fluffy.
  • Level off the tops of each cake layer and place one layer, cut side up on a serving plate.  Frost the top of this layer.
  • Place the second layer, cut side down on top and frost entire cake.
  • Sprinkle with rainbow sugar or decorate as desired.

ENJOY!!!

My thoughts:  Although this cake was created with Marshal’s celebration in mind, it would be such a fun and colorful addition to any party!!!  Lets hear it for tie-dye rainbow cake!!!!!  Thanks for the idea Marshal!!!

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