Showing posts with label cupcake. Show all posts
Showing posts with label cupcake. Show all posts
Monday, July 6, 2015
Monday, June 22, 2015
Wednesday, October 30, 2013
Cupcake of the Month: Candy Corn
Hey guys--
Today is National Candy Corn Day! I didn't plan to post this recipe because of that, but somehow it worked out perfectly. To celebrate a Halloween classic, follow these steps to make your own candy corn cupcakes!
Cupcake Ingredients: 1 box of vanilla cake mix, eggs, water and vegetable oil that are called for on the cake mix box
Frosting Ingredients: 7 cups of confectioners' sugar, 2 cups of butter, 3 tsp of vanilla extract, 6 tablespoons of whipping cream, orange food coloring, yellow food coloring, candy corn
Frosting Instructions:
1. This cupcake has 3 layers of frosting. They're all different colors, so make sure to use different bowls and piping bags.
2. You will make the yellow frosting first. The first step is to use a mixer to whisk together 3 cups of sugar and 1 cup of butter. Mix on a low speed until the mixture is blended and then increase to a medium speed for 3 minutes.
3. Next, add 1 tsp vanilla, 2 tablespoons of whipping cream and yellow food coloring and continue to whisk on a medium speed for 1 minute.
4. The second frosting layer that you'll make is orange. Use a mixer to whisk together 2 cups of sugar and 1/2 cup of butter. Mix on a low speed until mixture is blended and then increase to a medium speed for 3 minutes.
5. Repeat step 3 but add orange food coloring instead of yellow.
6. Now you're ready for the last layer, the white frosting. Repeat step 4.
7. Repeat step 3, but don't add any food coloring to your mixture.
Cupcake Instructions:
1. Preheat oven to 350 degrees.
2. Line cupcake tins with paper liners.
3. In a large bowl, use a mixer to mix together cake mix, eggs, water and vegetable oil.
4. Pour the batter into the cupcake cups, fill about 2/3 full.
5. Bake for about 15 minutes.
6. Take the cupcakes out and let them cool down before icing them.
7. When cupcakes are cool, put yellow frosting into a piping bag and frost the first layer of the cupcakes.
8. Next, put orange frosting into a piping bag and frost the second layer of the cupcakes.
9. Then, put the white frosting into a piping bag and frost the third layer of the cupcakes.
10. Complete your cupcakes by garnishing each one with a little candy corn. Enjoy!
Christina xxoo
Thursday, October 3, 2013
Wednesday, September 18, 2013
Cupcake of the Month: Chocolate Salted Caramel
Hey guys--
I love salty caramel flavored treats. I especially crave them when the weather starts to get cooler. I found this Chocolate Salted Caramel Cupcake recipe on The Domestic Rebel Blog and I knew I had to try them!
These cupcakes are sweet with the perfect amount of salty.
Follow these steps to make them for yourself!
Author: Hayley Parker, The Domestic Rebel
Cupcake Ingredients: 1 box of chocolate cake mix, 1 stick of softened butter, 3 eggs, 1& 1/2 cups of buttermilk, 1 box of chocolate instant pudding mix, 1 jar of caramel sundae sauce, coarse sea salt, dark chocolate and caramel bliss candies, chocolate caramel frosting (recipe & ingredients below)
Frosting Ingredients:
1 stick of softened butter, 1/4 cup of cocoa, 1/4 cup of caramel coffee syrup (such as Torani or Monin), 1 teaspoon of vanilla extract, 4 cups of powdered sugar
Frosting Instructions:
1. With a mixer, beat together 1 stick of butter, 1/4 cup of cocoa, 1/4 cup of caramel coffee syrup and 1 teaspoon of vanilla extract until combined.
2. Gradually add 4 cups of powdered sugar to the mixture, about a cup at a time.
Cupcake Instructions:
1. Preheat oven to 350 degrees F.
2. Line cupcake tins with paper liners.
3. In a large bowl, combine cake mix,butter, eggs and buttermilk with an electric mixer. Beat until mixed and stir in pudding mix.
4. Pour the batter in the cupcake cups, fill about 2/3 full.
5. Bake for about 15 minutes.
6. Remove the cupcakes from the oven and let cool for about 15 minutes.
7. Using a toothpick, poke holes in the tops of the cooled cupcakes.
8. Pour about a tablespoon of caramel sundae sauce over the tops of the cupcakes.
9. Place the frosting into a piping bag and pipe onto cupcakes.
10. Sprinkle coarse salt onto the tops of the cupcake.
11. Decorate each cupcake by placing a dark chocolate and caramel candy on top. & Enjoy!
Christina xxoo
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