Tag Archives: cupcake

Monkey Cupcakes

july1 086Aren’t they so cute??

If you know someone who loves monkeys, these cupcakes would be PERFECT for them!

Bonus: They are SO easy!

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Here’s what you need:

  • 24 cupcakes (any flavor)
  • chocolate icing
  • white icing (only about 1/2 cup)
  • red food coloring
  • mini chocolate chips (optional)
  • Mini Nilla Wafers
  • Nilla Wafers
  • sandwich size Ziplock bag or piping set
  • Black gel icing

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Here’s what you do:

  1. Put some red food coloring into the white icing, This will be used to create the mouth later on. 
  2. Cut the tip 1/4 off of the Nilla Wafers. If you look at my picture, I didn’t cut them in half. Just cut off about 1/4. This will be the mouth area. You will need 24 total (1 for each monkey cupcake).
  3. Cut 1/3 off of the Mini Nilla Wafers. Again, look at my picture, you don’t want them in half exactly. These will be the ears. You will need 48 total (2 for each monkey cupcake).
  4. Frost the cupcakes with the chocolate icing. 
  5. Put a Nilla Wafer on the bottom for the mouth area. 
  6. Put 2 Mini Nilla Wafers on for the ears. I don’t lay them flat on, I put the cut side in at an angle so they stick up a little bit. july1 082
  7. Use mini chocolate chips or black gel icing to make eyes on the chocolate icing. 
  8. Use the black gel icing to make 2 nostrils on the top of the Nilla Wafer
  9. july1 083Put the red icing into the Ziplock bag and cut a little bit off of the corner. Not too big!!! Or, alternatively, use a piping set. 
  10. Put various mouth designs on the monkeys! Have fun!

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Go forth and share the monkey goodness!!

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Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

It’s fall! And that means the arrival of delicious combinations of flavors. Let’s start here…

Pumpkin Cupcakes with Cinnamon Cream Cheese IcingYep, they’re worth it. It will take you less than 2 hours. Do it. 

Makes 24 cupcakes

Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

For the Pumpkin Cupcakes, you will need:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt (Kosher salt)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light brown sugar
1 cup white sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, slightly beaten
1 can (15 oz) pumpkin puree

For the Cinnamon Cream Cheese Frosting you will need:
2 (8 oz each) packages cream cheese, softened
1 stick butter, softened
2 lbs. powdered sugar
1 Tbsp. ground cinnamon
2 teaspoons vanilla extract

Directions:

For the cupcakes…
1. Preheat oven to 350 degrees F
2. Line cupcake pans with paper liners
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Set aside.
4. In a large bowl, whisk together the brown sugar, white sugar, butter, and eggs
5. Add dry ingredients and whisk until smooth
6. Whisk in pumpkin puree
7. Eat some of the batter. There will be enough, don’t worry. I had extra!
8. Divide batter evenly among liners, filling about 3/4 full….or more…
9. Bake for about 20-25 minutes, or until toothpick inserted in center comes out clean. It was 20 minutes for me.
10. Let sit on counter for 5 minutes
11. Remove from cupcake pans and let cool completely

For the icing…
1. Using a mixer, blend the butter and cream cheese together until well combined
2. Gradually add in the powdered sugar until fully incorporated…I did about 1/4 cup at a time
3. Mix in the vanilla and cinnamon.

Now it’s time to frost the cupcakes! I used Wilton tip #2D Drop Flower, which I purchased last year from Amazon…Amazon is my weakness…
Or, you can frost them with a simple spatula!
Either way, they will be delicious. 

Enjoy! 

 

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Brown Sugar Banana Cupcakes with Avocado Buttercream Icing

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I know, right?! Sounds disgusting. But hear me out…

I found it online (surprisingly, not from Pinterest this time), and decided to try it…even though I don’t like avocados…

First of all, this was my first time using my new Classic Kitchen Aid!!! (You can read about how I got it here)

My opinion of these? I LOVED the cupcake part, but didn’t love the icing…but that’s probably because I don’t like avocados. It wasn’t horrible, and it wasn’t for me. 

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Thanks to everyone who was a taste tester for this experiment!

My roommate Carolyn‘s opinion of these? She didn’t like ’em…she liked the cupcake, and she liked the icing, but she didn’t like them together. Weird.

My favorite ASL teacher Judy‘s opinion of them? Very good! And interesting…(after she told me it looked like mold and would make people sick…haha)

Two random guys‘ opinions of them? Very good!

My ASL Club Officer’s and advisor’s opinions (Thanks Seth, Melissa, Diana, Trish, and Brandon)? Very good!

Brandon said you can’t really taste the avocado…it’s very sweet.

So there you have it! 8.5 out of 10 testers loved them! 85% success rate? I say you HAVE to make them now.

Are you ready to try ’em? 

This makes 12-20 cupcakes, depending on how full you fill the liners…I made 16 cupcakes

I recommend refrigerating the cupcakes!

Here’s what you’ll need for the cupcake:
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup butter, melted (1 stick)
1 1/3 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
3 large ripe bananas, mashed

Here’s what you do:
1. Preheat oven to 350 degrees F
2. Line a cupcake tin with liners
3. In a bowl, whisk egg
4. Add brown sugar
5. Mix until smooth
6. Stir in vanilla extract
7. Add sour cream and melted butter
8. Mix
9. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, and nutmeg
10. Mix dry ingredients with wet 
11. Add mashed bananas 
12. Mix until the batter comes together. The batter will be thick.
13. Scoop into liners
14. Bake for 15-18 minutes
15. Make the icing while you let the cupcakes completely cool

Baking is so much faster when you have a Kitchen Aid!!

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Here’s my cooling cupcakes!

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Now it’s time for the icing!

Here’s what you need:
2 ripe avocados
2 Tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt

Here’s what you do:
1. Cream the avocados and butter together until smooth
*(Confession: This was my first time cutting up an avocado [remember, I don’t like them!], so I was so ridiculous that I Googled it…so if you need to know how to cut and peel an avocado, this is the page I used to learn! I thought it was really easy and fun!)*
2. With the mixer on low speed, add powdered sugar one cup at a time
3. Sprinkle in a pinch of salt
4. Add the vanilla
(More sugar can be added if you’d like the frosting to be thicker)
5. Frost the cupcakes!

The icing is such a beautiful green color!

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Frosting can be stored in the fridge for up to 3 days. I recommend refrigerating the cupcakes. And I also recommend sharing them with your friends, and letting me know how yours turned out!

And let me just reiterate…I love my Kitchen Aid! It makes baking so much easier and faster! And considering that I bake cupcakes at least every other week, it’ll definitely be loved forever!

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Spaghetti and Meatballs Cupcakes!

Look at my most recent creation!

Props to my roommate Jessica McKay for that picture! Her camera is so much better than mine!

I got the idea from here.

If you want to make them, here’s how…

Ingredients:

Cupcakes

Icing 

1/2 teaspoon unsweetened cocoa powder

3 drops yellow food coloring

24 (or less) hazelnut chocolates (Ferrero Rocher), unwrapped (or you can use chocolate-covered donut holes)

Strawberry jam

White chocolate bar (to shred)

Here is what to do:

1. Make the cupcakes

2. Tint the  frosting with the cocoa powder and yellow food coloring.

I was honestly surprised to see it turn from white into a spaghetti-colored concoction! Cool!

3. Apply a THIN layer of icing to the cupcakes.

See that little pink spatula? I love it!!!! I call it my “magic pink spatula” and it’s what I use to ice cupcakes! I love it!

4. Arrange the cupcakes on a platter

I am a poor college student and don’t have a platter, so I used an old baking sheet and a flamingo plate I have

Make sure they are close together!!!

5. Put the rest of the icing in to a Ziplock bag. I used a sandwich size and put about half of what was left.

6. Snip a SMALL hole in the bottom of the bag.

7. Pipe the icing all over the cupcakes to make the noodles!!!

I was scared that I wouldn’t have enough icing….but it turns out I had way more than enough!! So don’t be stingy! But if you are worried, put some on every cupcake, then go back and fill in the gaps!

After I had done about 2 cupcakes, my bag exploded….I was able to pick up the explosion and move it over to the icing bowl…luckily.

I decided that I needed a stronger bag AND thinner icing

So I got a Hefty bag (quart size) and I added milk to the icing. I didn’t measure the milk, but I added about this much….3 times…just until I felt like it was good when I stirred it.

After I did this, it worked beautifully! It came out much faster and easier.

Look how cool they look! I was so excited as I did all of this! I couldn’t stop smiling! I love when something works out with my cupcakes!

Make sure some of the noodles hang off the edges!

8. Get out the chocolates!

I unwrapped them this morning, put them in a plastic bag, and put them in the fridge until I was ready to use them.

9. Drop it into the strawberry jam!

10. Using a spoon, cover it in jam and then take out the chocolate.

11. Put it onto a cupcake, and let the “sauce” drip around the cupcake!

12. Do this with the rest of your chocolates, spreading them out throughout the cupcakes if you don’t have enough to cover all the cupcakes. 

13. Put some “suace” on the cupcakes that don’t have a “meatball”…also, put any extra “sauce” where you see fit!

14. Get out the white chocolate bar and the cheese grater

I already had this Almond Bark bar, so I just broke off 1 of the squares and used it. I only used a little bit! Seriously a tiny bit!

15. Shred the white chocolate (parmesan cheese) onto the spaghetti and meatballs!

TA-DA!

My wonderful roommate Jessica came and took pictures of them…and her pictures are so much better than mine…so here they are!

Thanks again for the pictures, Jessica!

Jessica said the cook needed a picture! I think this is my first picture with any of my cupcake creations! Thanks Jess!

Happy Cupcaking!

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Easter Basket Cupcakes

I made these cupcakes for Easter!

If you are interested in making some, here is what you will need…

Ingredients:

Cupcakes

Icing (https://byuflamingo.wordpress.com/2012/05/06/buttercream-icing/)

Green food coloring (liquid NOT gel)

Sour straws

Easter candy

Shredded Coconut

Here’s what you do with it all!

1. Start with your cupcake (I love Funfetti)

2. Dye the icing green (whatever green you want…I went for a more pastel color, so I only did a few drops)

3. Put the shredded coconut in a Ziploc baggie and put some green food coloring into the bag (5 or 6 drops. Once again, it depends on what kind of green you want)

4. Shake and move the bag to make the coconut green! 

This will be your grass!

5. Pout the “grass” into a bowl

6. Ice the cupcake with the green icing

7. Dip the iced cupcake into the bowl of “grass”

8. Get out your sour straws and put them on the cupcake for the handle!

Push it down into the cupcake on each side…make sure it’s pretty deep

9. Put your goodies on top! You may want to put some icing on the bottom of the candy to make sure it stays

Happy Cupcaking!

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Flower Cupcakes

Aren’t those just so cute! I found the idea on Pinterest! http://www.mccormick.com/Recipes/Desserts/Hello-Flower-Cupcakes.aspx

I was not aware that McCormick had recipes on their website…but obviously they do! I’ll be perusing around there more often now…. Here is how to make these adorable flower cupcakes…

You will need:

  • Cupcakes
  • Icing
  • Sprinkles
  • Marshmallows
  • Gumdrops
  • Shredded colored coconut (if so desired…I just had some left over from a previous project)
Wanna know how to color your shredded coconut? Just put the coconut into a plastic baggy, add some LIQUID food color, and shake it around! Add as much food coloring as you want to get your desired look as you go. Done. 

1. Make the cupcakes

First I made cupcakes. Because I am in Provo, UT, I have to make sure I alter them for high altitude…..I have made the mistake of NOT doing so, and I have not forgotten since then. Also, I always use Funfetti Pillsbury cake mix for my cupcakes….unless someone wants chocolate. But I don’t like chocolate cupcakes. I like Funfetti.  ALSO I always spray the cupcake lines with cooking spray (canola oil) before I add the batter. 

2. Make the icing

I had left over icing from my the minion cupcakes I made yesterday! https://byuflamingo.wordpress.com/2012/03/25/minion-cupcakes/

But I wanted green icing for the base of these cupcakes, so I added some gel food coloring until it was the hue I wanted.

3. Get your sprinkles ready

I LOVE SPRINKLES.

I always have an assortment on hand. 

I collect sprinkles.

If you are going to use only one kind of sprinkles for your flowers, then you will only need 2 bowls (1 for the green sugar sprinkles, and one for the petal sprinkles). But if you are going to do an assortment like I did, you will need lots of little bowls. 

Make sure you have a bowl of green sugar sprinkles. This is for the edges of the cupcakes.

4. Ice the cupcake

5. Roll the edges of the cupcake in the green sprinkles

6. Slice the marshmallows

Cut the marshmallows crosswise in 4 slices…..like this….

They automatically turn into petal shapes! And if you cut one kinda weird…that’s okay…still use it…I did! See?…..

7. Make the marshmallows pretty!

Be sure to use the side of the marshmallows what curves upward….does that make sense?

The concave side is the side you WANT to use:

The convex side is the side you DO NOT want to use:

Press the concave side of the marshmallow into the sprinkles/coconut until it is coated.

8. Put the petals onto the cupcake!

I added them 1 by 1 as I pressed them into the decoration, but you could just as easily decorate all the petals and then put them onto the cupcake.

9. Put a gumdrop in the middle!

When I was at Macey’s (the grocery store….not Macy’s the department store) with Shaylea and were looking for Smarties for the minion cupcakes I made yesterday, I also got gumdrops for these. I picked out the yellow and white ones from the bulk candy section – it was a bit of a challenge  to pick them out with the large scoop they had…but I managed!

YOUR CUPCAKES ARE DONE!!!

AND THEY ARE BEAUTIFUL!!!

And due to the fact that I love taking pictures of my cupcakes, here are some extra pictures….

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Minion Cupcakes

I made these cupcakes for Collin’s birthday….HAPPY BIRTHDAY YESTERDAY!

Have you seen the movie Despicable Me? Well I have, and I LOVE the minions.

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I found this idea on Pinterest….I use Pinterest for recipes and craft ideas…I love it!

Here is the link to the Pinterest one I used:

http://doitandhow.com/2011/11/08/minion-cupcakes/

And I also Googled (I love how that is a VERB now) to see what other minion cupcakes I could use for inspiration…here’s the ones I used:

http://www.google.com/imgres?hl=en&safe=active&sa=X&biw=1366&bih=624&tbm=isch&prmd=imvns&tbnid=FvAqGcA9eDqF7M:&imgrefurl=http://www.thedailybriellelee.com/2011/10/minion-cupcakes.html&docid=cDcErNKMgFQnQM&imgurl=http://3.bp.blogspot.com/-4SOKyrbmrMw/To-L3XmXosI/AAAAAAAAACM/Sa3_kW1y1Jg/s1600/033.JPG&w=1600&h=1200&ei=84tsT-_kCe7UiALxkZGECQ&zoom=1

http://www.google.com/imgres?hl=en&safe=active&sa=X&biw=1366&bih=624&tbm=isch&prmd=imvns&tbnid=LhT8JPI9uLyZsM:&imgrefurl=http://www.madisonhousechef.com/2011/05/minion-cupcakes.html&docid=Md__QFtXN-6jJM&imgurl=http://notabene.typepad.com/.a/6a00d8341cb68453ef01538ea9df0f970b-pi&w=425&h=290&ei=84tsT-_kCe7UiALxkZGECQ&zoom=1

I like to give credit to the sites I got the idea from….

I have a hard time coming up with cute cupcake ideas on my own…but if I see one I like, I can usually replicate it!

The recipe from Pinterest had Smarties for the eyes…but when I went to the store with my friend Shaylea, we determined that it is not worth it to buy a bag of Smarties. Why? Because there are only 2-3 white Smarties in each little Smarties pack…SO NOT WORTH IT. So we opted for white chocolate chips instead. 

So I made the cupcakes. I used snowman cupcake liners, because that’s what I had!

Then I made the icing. The BEST ICING EVER. I’ll post a how-to later.

For these minion cupcakes, here’s what you will need:

  • Cupcakes
  • Icing
  • Twinkies (1 Twinkie = 2 minion cupcakes)
  • Chocolate sprinkles (the cylindrical kind, not the round kind)
  • White chocolate chips (or white Smarties)
  • Black icing to draw with ( I bought 2 tubes, unsure of how much I would need. But I ONLY NEEDED ONE tube!)

1. Make the cupcakes

First I made cupcakes. Because I am in Provo, UT, I have to make sure I alter them for high altitude…..I have made the mistake of NOT doing so, and I have not forgotten since then. Also, I always use Funfetti Pillsbury cake mix for my cupcakes….unless someone wants chocolate. But I don’t like chocolate cupcakes. I like Funfetti. 

ALSO I always spray the cupcake lines with cooking spray (canola oil) before I add the batter. 

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2. Unwrap a Twinkie and cut it in half with a sharp knife. 

Make sure you don’t just cut straight down…saw back and forth….

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That was my first attempt. Later on, I was able to get a much cleaner cut

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3. Make a hole for the eyes

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I didn’t think of this until about halfway through…when the eyes started falling out:

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If I had used smarties, I am sure I would not have had that problem. But due to the fact that the white chocolate chips are not flat on the back, they needed somewhere for the point to go. The hole I made seemed to remedy that problem. 

To make the hole, simply poke the knife where you want the hole to go, and then spin the knife so it makes a hole wide enough for the point of the white chocolate chip. 

4. Put the eyes on.

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Sorry the picture is so blurry, but it still shows what to do. Get a little bit of icing on the tip of the white chocolate chip. That will help it stay in when the icing hardens.

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The minion-to-be on the left had a little too much icing behind his eyes…try to avoid that. 

5. Draw on your desired features.

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I tried to put an outline around the goggles…not my best idea. I didn’t have the right kind of icing for that. In the original minion cupcake picture I saw, they had gray icing around the goggles, which I thought looked really great. Perhaps if I had an icing piping thing, then I could have done it. But I decided to do the rest of them with no outline around the goggles.

6. Ice the cupcake

Please do not be Amelia Bedelia and actually ICE the cupcake with frozen water. What I mean here is to put the icing onto the cupcake =)

7. Place the minion onto the cupcake

I kinda pushed him down into the icing and even spun him left and right a little in order to make sure he stayed put.Image

8. Add the hair.

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I poured out some of the chocolate sprinkles onto my wax paper work space and picked out the longer ones to use for hair. Just poke them into the top! I did 3 on each, but you could easily do more or less depending on what minion look you are going for.

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And that’s how you make minion cupcakes!

Here are some additional pictures, simply because I love taking pictures of my cupcakes.

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Did you notice the one that is drooling? Let me tell you about him…

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I don’t know what happened! I guess the gel icing was extra runny that time! I could not stop laughing! Every time I looked at it, I laughed again. And even if I simply THOUGH about this little guy, I laughed. Out loud.

And it just got worse….

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I texted Raspbana a picture of the minion…and of it when it was worse as well…and she said “You can tell collin that is him as a minion, a really old minion falling apart! :-)”

So I told Collin that it is him as an old decrepit minion.

Still, each time I SEE or THINK ABOUT this little guy, I laugh. Out loud.

If you have any questions about these adorable cupcakes, please feel free to ask!

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P.S. Twinkies are DISGUSTING. But they make cute minion cupcakes!

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