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Olympic Torch Cupcakes

27 Jul

Tonight marks the beginning of the 2012 Summer Olympic Games. Athletes from across the country will gather to “go for the gold” as all those old school commentators like to say.

If you’re anything like my friends and me, you use this event as an excuse to get together, eat tasty treats, and watch a spectacular opening ceremony. Now, I could have baked something simple. But face it folks, if there is a theme then my dessert will revolve around it. Since tonight’s ceremony revolves around the lighting of the torch, it only made sense to make torch cupcakes.

Fear not. This recipes doesn’t require anymore time or skill than a regular cupcake. It just looks like it.

Olympic Torch Conecakes

 

Ingredients

  • 1 box of cake mix, any flavor of choice
  • 2 boxes of flat-bottomed ice cream cones
  • 1 can of vanilla frosting
  • Red and yellow food dye (or orange if you can find it)

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare cupcake batter according to directions on the box.
  3. Pour batter into cone. Make sure to leave at least 1/2-inch so, when baked, the cupcake lines with the top of the cone.
  4. Place cones in cupcake pan (one cone per tin, of course).
  5. Let conecakes bake for 18-21 minutes. Remove from oven and let cool.
  6. While cupcakes cool, mix food coloring into the frosting. I do about 40 drops of yellow and 10 drops of red, but you can experiment as needed.
  7. Frost conecakes and enjoy!

Yields about 24 “conecakes.”

I’ll admit, it looks more like an ice cream cone than a cupcake, but it’s the thought that counts. right?

As you can see from the photo below, I also made basic cupcakes with the Olympic rings as decor. What will you be making to celebrate tonight’s Opening Ceremony?

Go for the gold with these desserts!

 

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Tie-Dyed Cupcakes

6 Jun

Happy Hump Day Sweet Treaters!

Wednesdays are the hardest days to get through. You’ve all ready put in two days at the office (although it seems like more), and you have two more to get through when the day ends. Thankfully, we have the weekends to relax and release some stress before the week starts again.

For me, however, the last two weekends have been anything but relaxing. Between train trips, babysitting adventures, and a wedding, life was more chaotic than clam. Despite this buisy schedule, I still found time to squeeze in some dessert.

Last weekend (Memorial Day weekend), I traveled home for some doctor appointments. Of course, it wouldn’t be a trip to Westerly without seeing some of my friends. On Friday night, I drove up to Hartford to visit my friend Meghan. The next day we ran Color Me Rad, a 5k race where attendants throw colored corn starch on you ever kilometer. Sounds fun, right? It was. I highly recommend you register for one in your area. Fair warning: it takes two showers for the color to come off.

Since Meghan and I are cupcake enthusiast and since I can’t show up somewhere empty handed, I decided to make Tie-Dyed Cupcakes. Appropriate for our running adventure. I thought they would be difficult to make, because when so many colors come together they turn brown. But with a little patients, they ended up looking great (and tasting even better).

I must make a confession: given my time crunch, I opted for boxed mix and canned frosting. I always encourage making treats from scratch, but it doesn’t hurt to take a little help when you need it.

myborrowedheaven.blogspot.com

Ingredients

  • 1 box of white cake mix (you can use yellow, but some of the colors don’t come out as well)
  • Food coloring, assortment
  • 1 can frosting (you can use any flavor you want)
  • Sprinkles (optional)
  • Plastic bowls (one for each color you use)
  • Toothpick

Directions

  1. Pre-heat oven according to mix directions.
  2. Prepare batter according to mix directions.
  3. Divide batter among bowls.
  4. Squeeze a couple drops of food coloring into each bowl and stir to combine. The more coloring you add, the brighter your cupcakes will be.
  5. Using a spoon, drop a little of each color into your cupcake liners. Try alternating the order for variety.
  6. Using a toothpick, swirl the batters together. Only swirl once or twice to avoid “browning.”
  7. Place in oven and bake according to mix directions.
  8. Let cool and frost.

 

These cupcakes are perfect for a kid’s party, color run, or just to get you through the hump day.

Enjoy!

I would also like to thank everyone for their kind thoughts regarding my grandmother. We all experience loss in life, but it’s important that we keep the person alive through our words and actions.

Peanut Butter Cupcakes

2 Mar

You didn’t think I would go through National Peanut Butter Lovers Day without baking something sweet, did you? The most common PB treats are cookies of chocolate cakes with a salty-sweet frosting. I, however, wanted to try out a pure peanut butter cupcake.

I would have posted it yesterday, but I had to test it first. After all, I wouldn’t want to hand anyone an unsatisfying treat. With the approval of the boy I babysit for, I promise this peanut butter cupcake can satisfy any sweet tooth.

Peanut Butter Cupcakes

Ingredients

Cake

  • 1 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 3/4 tsp. vanilla extract
  • 2 eggs
  • 1 cup milk
  • 1/2 cup creamy peanut butter (avoid reduce-fat versions, as they create a dry cupcake)
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt

Frosting

  • 1/2 cup butter, melted
  • 2/3 cup cocoa powder
  • 3 cups confectioners sugar
  • 1/3 cup milk
  • 1 tsp. vanilla extract

 

Directions

Cake

  1. Preheat oven to 350 degrees.
  2. Combine flour, sugar, baking powder, and salt in bowl.
  3. Add eggs, milk, and extract , and mix until well combined.
  4. Add shortening and peanut butter, and mix untill combined. The batter will be slightly stickier than normal cupcake batter.
  5. Fill cupcake tins 2/3 full with batter.
  6. Place in oven and bake for 15 to 20 minutes.
  7. Let cool before frosting (although the cupcake is perfect as is).

Frosting

  1. Mix butter and cocoa powder together, creating fudge-like consistency.
  2. Alternately add milk and sugar to the cocoa mixture, and beat until spreadable consistency.
  3. Mix in vanilla extract.
  4. Spread over cooled cupcakes.

This recipe makes about 18 cupcakes. To get the two dozen, fill tins 1/2 full instead.

As I noted earlier, this treat taste great without the frosting or extra features. But it you really want to wow you eater, try these tricks.

  • Insert a mini Resse’s Cup into the cupcakes prior to baking. Fill tins half-way, press in the candy, and then cover with extra batter.
  • After frosting, sprinkle crushed peanut-butter candies over the cupcake.

Do you have a favorite peanut butter treat? Share it below!

 

Hugs and Hershey Kisses,

Leah