EASTER ~ MALTED EGG CUPCAKES

I look forward to Easter each year because I know the stores will be stocking Malted Eggs.  I just love them!  With my love of these malted eggs in mind, I tried to create a cupcake that has the same malt goodness.  

You will find the recipe for these cupcakes HERE @ Sweet Southern Blue

MASCARPONE FROSTING ~ THE PERFECT TOPPING FOR ANY DESERT!

This is my new favorite frosting.  It’s light and fluffy and holds up great.

I was looking for a frosting that would be great paired with an angel food cake.  Something that wasn’t overly sweet and had a light texture.  Something that was similar to whipped cream but I wanted it to be a frosting that would hold up when out at room temperature.  Maybe something with Mascarpone cheese.

I have seen recipes for years calling for mascarpone cheese and knew it wasn’t something I couldn’t get at my local Walmart (at least I have never found at my Walmart ) so I never tried it.  I was visiting my daughter in Hot Springs, AR and ran across some at Krogers and knew it was time to test out this cheese.  I threw it and some heavy whipping cream into my buggy and strolled to the deli to pick up an angel food cake.

You can get the recipe for this absolutely perfect frosting here at Sweet Southern Blue.

Mascarpone Frosting

This is my new favorite frosting.  It’s light and fluffy and holds up great.

I was looking for a frosting that would be great paired with an angel food cake.  Something that wasn’t overly sweet and had a light texture.  Something that was similar to whipped cream but I wanted it to be a frosting that would hold up when out at room temperature.  Maybe something with Mascarpone cheese.

I have seen recipes for years calling for mascarpone cheese and knew it wasn’t something I couldn’t get at my local Walmart (at least I have never found at my Walmart ) so I never tried it.  I was visiting my daughter in Hot Springs, AR and ran across some at Krogers and knew it was time to test out this cheese.  I threw it and some heavy whipping cream into my buggy and strolled to the deli to pick up an angel food cake.

This is the perfect frosting!  This would also be fantastic on pound cake, strawberry short cake, and any cupcake/cake where you don’t want a strong frosting.  I even left the cake that you see in the above picture out overnight to see how well it set and it looked as good the next day as it did when I made it.  Even though I  would recommend keeping any cream based frosting in the refrigerator,  when I carry  it to an event (like our church potluck), it holds up nicely.

You can get the entire recipe HERE

TRIPLE CHOCOLATE - PEANUT BUTTER CUPCAKES

I had been wanting to try a peanut butter frosting for awhile so when I went to make cupcakes for our church potluck, I decided to make a chocolate cake with peanut butter frosting.  Let me just say up front that I only had super chunky peanut butter which caused problems with the tip on the piping bag. I prefer chunky but not in my frosting.  I think I will also crunch/crush peanut butter cups and generously sprinkle them over the top.

You can check out the recipe here at Sweet Southern Blue.

Hot Fudge Sundae Cupcakes

I have been toying with the idea of hot fudge cupcakes for awhile. Like everyone else, I am super busy so I use any shortcut I can find when baking. Though I prefer baking from scratch, it’s just not in the cards at the moment. This is a quick, easy, I need to make something in a hurry because I don’t have much time recipe.

I have posted before that I would never purchase a chocolate cake mix again. I usually make my chocolate cakes from a yellow cake mix adding sour cream and coca. You can find my recipe here. But in an effort to save time, I purchased a swiss chocolate cake mix to use as my base. Adding hot fudge topping and chocolate pudding to the mix gave it that little touch to make it wonderful, not to mention that it makes this a triple chocolate cake! I topped it with a french vanilla frosting, chocolate sauce, and nuts. I substituted sprinkles on some of the cupcakes for those who do not like nuts.

The get the recipe, check out my foodie/travel blog here Sweet Southern Blue.

I purchased these blood oranges the other day and have been debating on what I wanted to do with them.  The first thing decided to make was these wonderful blood oranges blossoms.  They are so easy to make and taste so good.   My mouth was watering the whole time I was squeezing the oranges and the room filled with this wonderful fruity scent.  I usually only make them for special occasions but I figured  having blood oranges in my house was a special occasion so…..here they are.

Ingredients:

• 1 box of butter cake mix
• 6 oranges
• 1 lb of powdered sugar (1 box or 4 cups)

Directions:

• Prepare mix as directed on box and cook in mini muffin pans.
• While muffins are cooking, combine juice of 6 oranges with 1 box powdered sugar (1 lb or 4 cups)

• Drain on wax paper.

 Note:  The oranges I used  were very dark and very juicy.  Your oranges may be lighter in color (if you use the blood oranges instead of regular oranges) and may not be as juicy, therefore you many need to use more than the 6 oranges I used.   

White Chocolate Cupcakes

My daughter wanted white chocolate cupcakes at her wedding so I came up with this simple and easy recipe.

White Chocolate Cake

1 box white cake mix
1/2 box of instant white chocolate pudding
1 teaspoon vanilla
* Liquid White Chocolate Coffee Creamer (use vanilla if you can’t find white chocolate)

* Substitute the water called for in the cake mix with coffee creamer

Add the pudding mix and creamer  to the cake mix and make according to directions on cake mix box.  

White Chocolate Frosting

1 Cup Vegetable Shortening (you can use butter instead but it won’t be white)
1/2 cup of Liquid White Chocolate Coffee Creamer (use vanilla if you can’t find white chocolate)1/2 box white chocolate pudding
1 teaspoon vanilla
4 cups Powdered Sugar

Mix the pudding with the creamer.  This keeps the frosting from having that “gritty” taste.

Place the shortening, vanilla  flavoring, and the pudding-milk mixture with an electric mixer on low speed. Gradually add powdered sugar until desired consistency is reached.  The frosting should be light and fluffy

Brownie Marshmallow Cupcakes

This is one of my all time favorite cakes.  A rich chocolate brownie cake topped with marshmallows and chocolate. It's an old fashioned recipe that my mother used to make when I was a child and did I mention how great it smells while baking?

Check out the recipe at Sweet Southern Blue !

Chocolate covered strawberry cakes

Check out how to make these cute little bite size strawberry cakes at Sweet Southern Blue.

Caramel Apple Cupcakes

A great fall cupcake....Caramel Apple Cupcakes.  Check out the recipes here @ sweet southern blue.

Butterscotch Cupcakes

Butterscotch brings back memories of my childhood and is a flavor that you don’t see much anymore.  We didn’t have many sweets in my house when I was growing  up (which is probably why I have such a sweet tooth now) so even getting a piece of hard candy was a treat.  We usually had cinnamon, peppermint, and butterscotch and butterscotch was always my favorite.  I just love the buttery sweet flavor so when I was debating about the type of cupcake I wanted to make, butterscotch seemed like a great choice.

Check out the recipe HERE

Triple Chocolate Nutella Cupcakes

I know this is hard to believe, but I have only recently discovered Nutella.   I brought my first jar home, grabbed a spoon, and dug in.  Oh My…I was hooked.  I’ve been eating it with a spoon every since.

This is the first recipe that I have tried using  Nutella but I’m sure it won’t be the last.  They turned out so moist, rich, and full of chocolaty goodness.  If you’re having a chocolate craving, this will definitely do the trick !

Check out the recipe here

Fresh Peach Cupcakes

I absolutely love fresh peaches! This cupcake recipe is a great way to enjoy them. I adapted this recipe from my grandmother’s old fashion strawberry cake recipe made with Jello. The peach flavor is so light and refreshing. They are sure to be on your list of summertime favorites.

Fresh Peach Cupcakes

 Cupcakes:

1 package white cake mix

1 cup pureed peaches with juice

¾ cup milk

1 (3 oz) package peach gelatin

½ cup vegetable oil

3 eggs

Preheat oven to 350 degrees. Mix all ingredients with an electric mixer for 2 minutes. Pour into lined cupcake tins and bake for 25 - 30 minutes or until done. Cool completely before frosting.

Frosting:

½ cup butter

½ cup vegetable shortening

6 tablespoons pureed peaches

1 teaspoon peach flavoring or 2 tablespoons peach gelatin powder

5 -6 cups powdered sugar

Mix shortening, butter, and peach flavoring or gelatin with an electric mixer on low speed. Alternately add powdered sugar and peach puree until desired consistency is reached. You may need to add more or less powdered sugar to achieve consistency. Pipe or spread onto cupcakes.

Makes 24 - 28 cupcakes.

Featured with

Easter Basket Cupcakes

So cute… and easy to make!

Make 6 cupcakes using your favorite cake recipe or a box mix. Let cool completely before frosting.

Frosting:

1 cup vegetable shortening

1 teaspoon vanilla

1 teaspoon butter flavoring

4 cups powdered sugar

¼ cup water

Green food coloring

Jelly beans

Wilton cupcake basket kit

Mix shortening, vanilla, and butter flavoring with an electric mixer on low speed. Alternately add powdered sugar and water until desired consistency is reached. You may need to add more powdered sugar or water to achieve consistency. Add  green food coloring to get desired color. Using the grass decorating tip, pipe frosting onto cupcakes making it look like grass. Add basket handles and jelly beans for eggs.

* I used

Wilton’s Kelly Green food coloring

Wilton’s # 233 decorating tip

lamp-n

Fe

           

Cream Filled Oreo Cupcakes

 Oh so good!!! Chocolate, Oreo cookies, and a cream cheese filling... what's not to love!

Preheat oven to 350 degrees.

Cake:

1 milk chocolate cake mix

Eggs

Water

Vegetable oil

Make 24 cupcakes according to directions on box. Cool completely. Gently cut a cone shaped hole in each cupcake. 

 Filling:

1 8oz. Package cream cheese, softened

1 cup powdered sugar

1 small container cool whip

12 Oreo cookies, crushed

Place cream cheese and powdered sugar in a mixing bowl. Beat until well blended. Fold in cool whip and cookies with a spoon. Pipe the filling into cupcakes.

Frosting:

1 cup vegetable shortening

¼ cup coco

 1 teaspoon vanilla

4 cups powdered sugar

¼ cup water

Mix shortening, vanilla, and coco with an electric mixer on low speed. Alternately add powdered sugar and water until desired consistency is reached. You may need to add more powdered sugar or water to achieve consistency. Decorate as desired. Store the cupcakes in refrigerator.

Cream Filled Oreo Cupcakes

Preheat oven to 350 degrees.

 Cake:

1 milk chocolate cake mix

Eggs

Water

Vegetable oil

Make 24 cupcakes according to directions on box. Cool completely. Gently cut a cone shaped hole in each cupcake.

 Filling:

1 8oz. Package cream cheese, softened

1 cup powdered sugar

1 small container cool whip

12 Oreo cookies, crushed

Place cream cheese and powdered sugar in a mixing bowl. Beat until well blended. Fold in cool whip and cookies with a spoon. Pipe the filling into cupcakes.

Frosting:

1 cup vegetable shortening

¼ cup coco

 1 teaspoon vanilla

4 cups powdered sugar

¼ cup water

Mix shortening, vanilla, and coco with an electric mixer on low speed. Alternately add powdered sugar and water until desired consistency is reached. You may need to add more powdered sugar or water to achieve consistency. Decorate as desired. Store the cupcakes in refrigerator.

Texas Sheet Cake Cupcakes

This spin on an old favorite is a chocolate lovers delight! And with the fudge like frosting…oh so good!!!  

If you have never had Texas Sheet Cake,  my first thought is seriously? ~ It's only the best chocolate cake EVER !

Well, you are in for a treat with this cupcake version.  The only thing better than Texas Sheet Cake is having it in handy cupcake form so you can grab and go - no fork or plate needed !

Texas Sheet Cake Cupcakes

Ingredients:

1 cup butter

1/2 cup water

4 tablespoons unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small sauce pan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. Pour into cupcake liners. Bake for 18 - 20 minutes or until done. They will be moist. Do not over cook. Cool completely.

Fudge frosting:

6 tablespoons milk

4 tablespoons unsweetened cocoa powder

1/2 cup butter

4 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar.Stir until it starts to thicken slightly. (I stirred it for 3 1/2 minutes) Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.  

*NOTE: This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.

Featured at:

        

Porch