Toffee Crunch Cupcakes

Annie at http://annies-eats.net/2011/11/04/toffee-crunch-cupcakes/
knows whats up! Yummy!

Toffee Crunch  Cupcakes

Yield: about 30 cupcakes

Ingredients:
For the cupcakes:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
½ tsp. salt
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce 

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.  In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.  Fold in the toffee bits with a spatula.

Divide the batter evenly between the prepared liners.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a heatproof bowl.  Add the cream to a saucepan and bring to a simmer.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a smooth ganache forms.  Whisk in the butter 1 tablespoon at a time until completely incorporated.  Transfer the bowl to the fridge or freezer to chill the ganache to a pipeable consistency, whisking every 5-10 minutes to ensure even cooling.  When slightly thickened, transfer to a pastry bag fitted with your tip of choice.  Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center.  Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere.  Let the ganache set.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the salt, vanilla, and caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache.  Top with additional toffee pieces, if desired.

Source: adapted from Bakers Royale, originally from Alice Medrich

Apple Cupcakes with Candy Corn Swirl Buttercream



Caramel Apple Cupcakes
Yield:  15

Apple Cinnamon Cupcake
Ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup unsalted butter, room temperature
2/3 cup sugar
2 large eggs
2/3 cup plain yogurt
2/3 cup apple butter
1 cup (about 1 medium-sized apple) of your favorite variety of apple, peeled and finely chopped

Steps:
1. Preheat oven to 350 F.
2. Whisk flour, baking powder, baking soda, and cinnamon in a bowl.
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Beat in eggs and yogurt until blended.
5. Alternately fold in flour mixture and apple butter, beginning and ending with flour.
6. Fold in the chopped apples.
7. Fill cupcake liners 3/4 full.
8. Bake for 25-30 minutes or until cupcakes bounce back when touched.

Vanilla Buttercream Frosting Recipe

Ingredients:
1 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
4 teaspoons vanilla extract
2 tablespoons milk or heavy whipping cream

Steps:

1. Beat butter and sugar until light and fluffy.
2. Mix in vanilla and milk or cream.

I colored the the frosting yellow and orange and left some white.Then piped together to make the swirl.

Learn how here:http://www.ambrosiabaking.com/2011/10/how-to-make-candy-corn-cupcakes.html

50th Anniversary Cake

Jean and Dale Harris wed October 21, 1961. To celebrate their 50th anniversary we went to

Branson, MO. I made this cake to celebrate. The top and bottom layer are the white cake from the

cake mix dr. The icing is from a Wilton recipe. The middle layer is a styroform round block that I attached

pictures to. Happy Anniversary to a wonderful couple!

Bride's Cake

shortening and flour for pans
1 pkg. plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
2 t pure vanilla extract

 Preheat oven to 350*. Generously grease and then flour two 9 inch round cake pans. Set aside.

Place cake mix, milk, melted butter, eggs and vanilla in large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide batter between the 2 pans and smooth it out with the rubber spatula. Place in oven. Bake until they are light brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around the edge of the cakes and invert each onto a rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

Wilton Snow White Buttercream Icing

      2/3 cup + 3 tablespoons water, divided

1/4 cup Meringue Powder

12 cups sifted confectioners' sugar, (about 3 lbs.) divided

1 1/4 cups solid vegetable shortening

3 tablespoons light corn syrup

3/4 teaspoon salt

3/4 teaspoon no-color almond extract

3/4 teaspoon clear vanilla extract

1/2 teaspoon no-color butter flavor 

Makes:

About 7 cups of icing.

I doubled this to make a 12 inch base and a 6 inch topper.

Stiff Consistency:

In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting

Sunday, October 23

Recipe from: http://cookingclassy.blogspot.com/2011/10/pumpkin-cupcakes-with-chocolate-ganache.html

Pumpkin Cupcakes

Yields 24 cupcakes

Ingredients:
2 cups all-purpose flour
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp salt

3/4 cup vegetable oil
2/3 cup unsweetened applesauce

1 cup granulated sugar

3/4 cup light brown sugar

2 tsp vanilla extract

3 large eggs

1 3/4 cups canned unsweetened pumpkin puree

1/3 cup low-fat buttermilk

1 recipe Thick Chocolate Ganache, recipe follows

1 recipe Spiced Cream Cheese Frosting, recipe follows

1 cup chopped pecans

Directions:

Preheat oven to 350degrees. In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside. In a separate large mixing bowl, using an electric mixer, combine vegetable oil, applesauce, granulated sugar, brown sugar and vanilla. Add eggs and stir until combine. Stir in pumpkin puree and buttermilk and stir until well combine. Slowly add dry ingredients. Stir until no longer lumpy about 1 - 2 minutes. Pour about 1/4 cup mixture into buttered muffin cups or paper lined muffin cups and bake 20 - 23 minutes until toothpick inserted in center comes out clean. Let muffins cool 5 minutes in muffin tin. Remove to a wire rack and let cool 30 minutes.

Thick Chocolate Ganache

Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream

Directions:
Place chocolate chips in a medium mixing bowl, set aside. In a small saucepan over medium heat, bring whipping cream just to a boil. Pour hot cream over chocolate chips and whisk until smooth. Spoon 1 tsp ganache over each cooled cupcake and spread near edges, allow to cool. Meanwhile make spiced cream cheese frosting.

Spiced Cream Cheese Frosting

Ingredients:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla
1/8 tsp salt
4 cups powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

Directions:
In a large mixing bowl, with an electric mixer, whip together cream cheese and butter until fluffy. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans.

Candy Corn Cupcakes

Cupcake
1 box Chocolate Fudge cake mix
1 small box Chocolate Fudge pudding
1 c. oil
1/2 c. warm water
4 eggs
1 c. sour cream
1 tsp. vanilla
Mix ingredients on medium speed for 2 minutes. Fill cupcake liners half full and bake at 350 degrees for 15-18 minutes, or until toothpick comes out clean. Cool completely. Using a sharp knife, core cupcake at an angle, making a cone shape. Fill cupcakes with buttercream frosting, layering colors as in photo. Pipe colored frosting onto cupcakes as in photo and top with candy corn.

Buttercream Frosting
2 sticks unsalted butter, softened
2 tsp vanilla
2 lb bag powdered sugar
Milk (add until desired consistency. Needs to be fairly stiff to pipe and prevent mixing of colors. See photo;)

Kelsey's Popcornless Caramel Corn

8 oz bag butter flavored puffed corn
 2 sticks butter
1 c. brown sugar
1/2 c. light corn syrup (Karo brand)
1 tsp. baking soda
Optional- peanuts or cashews
Place corn puffs in a large bowl. In a 2 quart pan, mix butter, corn syrup and sugar
and boil for 2 minutes, stirring frequently. Remove from heat and add baking soda.
Mixture will be foamy. Pour caramel over puffed corn and stir until most pieces are
coated. (Add nuts, if you desire) Bake in 250 degree oven x 45 min, stirring mixture
every 10-15 min. Pour onto waxed paper and allow to cool. Note: puffed corn is found
in the chip aisle. It's NOT POPCORN. It's puffed, and has no hulls.

Cake Balls

• 1 (18.25 ounce) package cake mix
• 1 (16 ounce) container prepared frosting
• 1 pkg almond bark or candy melts (color vanilla almond bark with oil based candy coloring)

Directions

1. Prepare the cake mix according to package directions using a 9x13 pan. Cool cake for 15 min or so, then crumble while warm into a large bowl. Stir in 3/4 of the can of frosting until well blended.
2. Form walnut sized balls with the cake mixture ( I chill mine in the fridge for an hour or so for easier rolling) and place them on waxed paper on a cookie sheet and freeze them for 2-3 hours before coating them. 
   
3. Dip the frozen cake balls in melted candy coating and using a toothpick or a fork, allow excess coating to drip back into bowl. I only take six or seven out of the freezer at a time. They dip easier that way.  Place on waxed paper to set. Do NOT store them in the fridge. It makes them sweat. I like to melt additional colored coating and drizzle over cake balls.


4. Melt almond bark/ candy melts in the microwave, according to directions on package.

Suggested Cake/Frosting Combinations:

Chocolate Cake/Chocolate Frosting/ dipped in Chocolate or Pink or Orange

Red Velvet Cake/Cream Cheese Frosting/ dipped in White or Chocolate

Lemon Cake/ Lemon Frosting (MY personal fave!) dipped in Yellow, or White with Yellow drizzle

Carrot Cake/ Cream Cheese Frosting/ dipped in Orange, or White with Orange drizzle

Strawberry Cake/ Strawberry Frosting/ dipped in Pink/ drizzled with Chocolate, or White

Orange Cake/ Vanilla Frosting/ dipped in Chocolate/ drizzled with Orange

Stuffed French Toast Cupcakes

                       Stuffed French Toast Cupcakes
1 box vanilla cake mix
1 sm pkg instant vanilla pudding
1 c. vegetable oil
1/2c. warm water
4 eggs
1 tsp vanilla
1 c. sour cream
Combine ingredients in bowl and mix on medium speed for 1 1/2 min.Fill cupcake liners 2/3 full and bake @ 350 degrees for 15-20 min, or until toothpick comes out clean. Cool completely. Core cupcakes using apple corer or a sharp knife. Save cores to plug holes. Fill cupcake with Maple Cream Cheese Frosting, plug hole with cake core, then spread a thin layer of frosting on cupcake, stopping about 1/2 inch from edge. Pipe cupcake with Cinnamon Buttercream Frosting , then dust immediately with powdered sugar using sifter, while frosting is still wet. Reapply powdered sugar as needed if sugar melts into frosting.            
                              Maple Cream Cheese Frosting
1 pkg cream cheese, softened
1/2 stick unsalted butter, softened
1 tsp vanilla
1/2 tsp Maple extract
4 c. powdered sugar
Mix ingredients with electric mixer on medium to high speed until smooth and creamy. Fill baggie or piping bag with frosting, cut off the tip and fill cupcakes. Plug holes with cupcake cores. Spread a thin layer of frosting on cupcakes, stopping about 1/2 inch from edge. Pipe cupcakes with Cinnamon Buttercream Frosting.       
                          Cinnamon Buttercream Frosting
2 sticks unsalted butter, softened
2 tsp vanilla
6-8 Tbsp milk
2 tsp cinnamon
2 lb bag powdered sugar

Mix ingredients together on med to med high speed until smooth and creamy.Frosting should be thick enough to pipe onto cupcakes. Add more powdered sugar if needed. I use a 1M tip to pipe cupcakes. Dust immediately with powdered sugar using sifter, while frosting is still wet. Reapply powdered sugar if needed, right before serving.

White Chocolate Raspberry Cupcakes

      White Chocolate Raspberry Cupcakes
1 box white cake mix
1 sm. pkg white chocolate instant pudding
11/4 c. water
1/3 c. oil
4 egg whites
1 c. sour cream
2 c. white chocolate chips, melted, and cooled
Combine cake mix and dry pudding together. Add remaining ingredients, except for white chocolate and  mix on medium speed for 2 min. Mix in white chocolate. Fill FOIL cupcake liners 2/3 full and bake @ 350 degrees for 15-18 min, until slightly golden and toothpick comes out clean. Cool completely, then pipe with Raspberry Cream Cheese frosting. Top with fresh raspberry. Note: Batter is dense. Use ONLY Foil liners .Batter is really dense.
           Raspberry Cream Cheese Frosting
2 8oz pkgs cream cheese, softened
1 stick unsalted butter, softened
1 tsp. vanilla
1/2 tsp. raspberry extract (add more to taste)
1/3 c. frozen raspberries, pureed
2 lb. bag powdered sugar
Cream butter and cream cheese. Add vanilla and half of raspberry puree, half of powdered suigar, then mix well in med speed. Add remaining powdered sugar, then gradually add remaining raspberry puree slowly, unitil desired consistency. It should be stiff enough to pipe and hold it's shape. Add more sugar of too thin

Cookies and Cream Cupcakes

           Cookies and Cream Cupcakes
1 box vanilla cake mx ( water, oil and eggs as directed on box)
1 box cookies and cream pudding mix
1 c. sour cream
3/4 c. crushed Oreos
Mix cake as directed on box, adding pudding and sour cream. Stir in crushed Oreos.
Fill cupcake liners 2/3 full and bake @ 350 degrees for 15-20 min, or until toothpick
comes out clean. DO NOT OVERBAKE! Cookie pieces will burn. Cool completely
before frosting.
          Cookies and Cream Cream Cheese Frosting
2 8oz pkgs cream cheese, softened
1 stick unsalted butter, softened
2 tsp vanilla
2 lb bag powdered sugar
1 cup crushed Oreos
Cream together butter and cream cheese. Add vanilla and half the powdered
sugar and mix on med to med high speed until creamy. Add remaining powdered
sugar, then half the crushed Oreos and mix well. Add remaining Oreos and mix well.
Add additional powdered sugar of frosting is too thin to hold it's shape when piped.

Use a large round or start tip for piping, as cookie pieces may get stuck in tip.

Rocky Road Cupcakes

       Rocky Road Cupcakes
1 box of Chocolate Fudge Cake mix
1 sm pkg Chocolate Fudge instant pudding
1 c. oil
1/2 c. warm water
4 eggs
1 tsp vanilla
1 c. sour cream
Mix ingredients on medium speed for 1 1/2 minutes. Fill cupcake liners 2/3 full
and bake at 350 degrees for 15-18 minutes. Core cupcakes and fill with Marshmallow
Buttercream Frosting. Pipe cupcakes with Chocolate Buttercream Frosting and top
with chopped peanuts, marshmallows and chocolate bar pieces.
      Marshmallow Buttercream Frosting (half this recipe for filling cupcakes)
2 sticks unsalted butter, softened
2 tsp vanilla
2 lb bag powdered sugar
 7 oz jar marshmallow creme
milk as needed for desired consistency
Mix ingredients until smooth and creamy. Fill plastic bag w frosting, cut a small
hole in the corner and fill cored cupcakes
        Chocolate Buttercream Frosting
2 sticks unsalted butter, softened
2 tsp vanilla
2 lb bag powdered sugar
1/2 -3/4 c. cocoa, to taste
milk or cream as needed for desired consistency
Mix ingredients on med to med high until smooth and creamy. Pipe onto cupcakes
and top with peanuts, marshmallows and chocolate bar peices.

Cheesecake Stuffed Strawberries

24 large strawberries
12 oz. cream cheese, softened
1 1/2 tsp vanilla
1/4c. plus 2Tbsp. powdered sugar
1/4 c. graham cracker crumbs

 Using an electric mixer, combine cream cheese,
sugar and vanilla until smooth. Use a sharp knife
to make a hole in the center of each strawberry.
(Go as deep as you can without hitting the bottom)
Pipe the filling into each strawberry using a piping
tip or a plastic bag with the corner cut off. Sprinkle
graham cracker crumbs on top and enjoy!

Lemon Meringue Cupcakes

   Lemon Cupcake
1 box lemon cake mix
1 sm pkg lemon instant pudding
1 c. sour cream
3/4 c. oil
3/4 c. water
4 eggs
Mix ingredients together on medium speed for two minutes.
Fill cupcake liners 1/2 to 3/4 full. (These spill over with too much batter)
Bake @ 350 degrees for 15-18 minutes. Cool completely. Core and fill with
lemon curd if desired,

     Microwave Lemon Curd
1 c. sugar
3 eggs
1 c. fresh lemon juice
1/2 c. unsalted butter, melted
3 lemons, zested
Whisk together sugar and eggs until smooth. Stir in lemon juice, butter
and lemon zest. Cook in the microwave for 1 minute intervals, stirring
after each minute until the mixture is thick enough to coat the back of a
metal spoon. It takes 3 minutes in my microwave. Cool, then fill cored
cupcakes with curd. Store for up to 3 weeks in refrigerator.

    Lemon Meringue
8 large egg whites
1 1/3 c. sugar
2 tsp fresh lemon juice
2 tsp. lemon zest
pinch of salt
1 tsp cream of tarter
Bring 1-2 inches of water to boil in a saucepan that will hold a mixing
bowl above the water. Whisk ingredients together, then set the bowl
in the saicepan. Continue whisking until the mixture is warm to touch,
2-5 minutes. Transfer mixture to standing mixer and using the whisk
attatchment, beat at med to high speed for about 5 minutes, until

meringue holds a soft peak. Pipe onto cupcakes and brown using a kitchen torch.

Store at room temperature. Refrigerating will cause meringue to break down.

Pineapple Macadamia Cupcakes

1 box vanilla cake mix
1 sm pkg vanilla instant pudding
1 c. sour cream
Mix cake mix and dry pudding together in mixing bowl. Add sour cream with eggs, oil and water as directed on box and mix as directed. Fill cupcake liners 2/3 full and bake per directions. Cool completely and frost.

              Pineapple Buttercream Frosting
2 sticks unsalted butter, softened
2 Tbsp pineapple juice ( add up to 2 more Tbsp as needed for desired consistency)
1 large can crushed pineapple, well drained
2 lb. bag powdered sugar
Cream butter with 2 Tbsp pineapple juice. Gradually beat in powdered sugar.Add crushed pineapple and beat until creamy. Add additional pineapple juice in small increments if needed until desired consistency for piping. Use large star tip for piping, as pineapple pieced tend to get stuck in tip. Sprinkle with chopped macadadamia nuts while frosting is wet.
Melt 6 oz. white chocolate chips per instructions on package. When cool, place in small piping bag, or baggie and cut tip off, leaving a small hole in bag. Drizzle white chocolate back and forth on top of each cupcake.

Twix Cupcakes

        Twix Cupcakes 
1 box chocolate fudge cake mix (eggs, oil and water as listed on box)
1 sm pkg chocolate fudge instant pudding
1 c. sour cream
2 pkgs Keebler Simply Shortbread cookies
1 jar Smuckers Caramel topping
2 bags mni Twix candy bars

Combine cake mix and dry pudding in a mixing bowl. Add remaining ingredients listed on box and sour cream, and mix as directed. Press a shortbread cookie into each cupcake liner, then fill 2/3 full with batter. Bake @ 350 degrees for 15-18 min. Cool completely, then fill cupcakes with caramel topping, using piping bag and tip. Don't overfill, or cupcake will break open. Frost with Caramel Buttercream Frosting and top with coarsly chopped Twix candy bars.
           Caramel Buttercream Frosting
2 sticks unsalted butter, softened
2 tsp vanilla
1 jar Smuckers Caramel topping
2 lb bag powdered sugar

Cream butter and vanilla, then mix in half of powdered sugar and half of caramel topping. Mix on medium to med high speed. Add remaining powdered sugar and caramel topping until desired consistency. Frosting needs to be stiff enough NOT to drip off beater for piping.

PB&J Cupcakes

   Peanut Butter Cupcakes
1 box yellow cake mix
1 sm pkg vanilla pudding
1 c. sour cream
1 1/4 c. water
1/4 c. vegetable oil
3/4 c. creamy peanut butter
3 eggs
Mix ingredients in a large bowl and beat on low speed for 30 sec,
then beat on medium speed for 1 minute 30 sec. Fill cupcake liners
2/3 full and bake @ 350 degrees for 15-20 minutes, or until toothpick
comes out clean. Cool completely, then frost with peanut butter frosting.
If you want to get fancy, you can fill the center of the cupcake with
jelly, and/or put jelly down one side of the piping bag, and peanut butter
frosting down the other side, then pipe with a 1M tip for a peanut butter
jely swirl!
                Peanut Butter Buttercream Frosting  
2 sticks unsalted butter, softened
2 tsp vanilla

1 c. creamy peanut butter

2 lb bag powdered sugar 

Cream butter, peanut butter and vanilla together. Add powdered sugar and

mix on med to med high speed until smooth and creamy. Pipe onto cupcakes,

then drizzle jelly (thin jelly by heating it slightly) over them and top with chopped

 salted peanuts, or pipe with peanut butter and jelly together in piping bag.

Smores Cupcakes

                       
        Graham cracker crust
1 1/2 c graham cracker crumbs
1/4 c. sugar
5 1/2 tbsp. unsalted butter
  In a small bowl, combine the graham cracker crumbs, sugar and melted butter.
  Mix well with a fork, Drop about 1 tbsp. of mixture in the bottom of cupcake liner,
  and press down to line the bottom. Bake at 350 degrees for 5 min, then remove
  from oven.
      Cake
1 box chocolate fudge cake mix (oil, egg and water as directed on box)
1 sm pkg chocolate fudge pudding mix
1 c. sour cream
   Make cake as directed on box, adding dry pudding and sour cream. Fill cupcake
   liners 2/3 full and bake at 350 degrees for 15-18 min, or until toothpick comes out clean.
   Cool cupcakes completely.

       Meringue Frosting
8 large egg whites
2 c. sugar
1/2 tsp. cream of tarter
2 tsp. vanilla
   Bring a few inches of water to a boil in a saucepan that will hold a glass bowl above the
   water. Whisk ingredients together in bowl and set the bowl above the boiling water and
  continue whisking until mixture is hot to touch and sugar is dissolved 3-4 minutes. Transfer
   mixture to a standing mixer fitted with the whisk attatchment and beat at medium high speed
   for 5 minutes, until it holds stiff peaks. Pipe onto cupcakes using 1mm tip, then brown with
    kitchen torch. Top with mini chocolate bar and graham cracker piece.

Red Velvet Cupcakes

                                                 Red Velvet Cupcakes
1 box Duncan Hines Red Velvet Cake Mix

1 sm box white chocolate instant pudding

4 eggs

1/2 c. sour cream

1/2 c. buttermilk

1/3 c. vegetable oil
1 tsp. vanilla

Hand mix all ingredients until incorporated, then mix on medium speed for 11/2 to 2 minutes. Do not over beat, as it makes the cake tough. Fill cupcake liners 1/2 -2/3 full (these fellas really get big) and bake @ 325 degrees for 15-20 min. until toothpick comes out clean. Cool completely, then pipe with Cream Cheese Frosting. Garnish with red decorating sugar or a little red heart. (I found mine at the Sweet Shop)

            Cream Cheese Frosting

2 8oz pkgs cream cheese, softened

1 stick unsalted butter, softened

2 tsp vanilla

2 lb.bag powdered sugar

Cream butter and cream cheese together, then add vanilla and half of powdered sugar and mix well on med to med high speed. Mix in remaining powdered sugar until frosting is smooth and creamy. Frosting should be stiff enough to pipe and hold it's shape.

Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

 cupcake recipe from http://www.forgivingmartha.com/2011/06/lemon-blueberry-cuppies.html


¾ cup plus 2 tablespoons all-purpose flour, divided
¾ cup cake flour
1½ teaspoons baking powder
¼ teaspoons salt
8 tablespoons unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 tablespoons lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

Frosting
1/2 cup unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon

1. Preheat the oven to 350 degrees.  Line cupcake pans with paper liners; Set aside. 
2. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 
3. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. 
4. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 
5. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. 
6. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
7. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. 
8. Divide the batter evenly between the prepared liners, filling each about ¾ full. 
9. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
10. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
11. To make the frosting, cream together the butter and sugar until fluffy.  Add the lemon and zest and mix until incorporated.
12. Slowly add confectioner's sugar until the desired consistency is reached.
13. Top on cooled cupcakes and serve!

Butterbeer Cupcakes

Butterbeer Cupcakes from Amybites.com
Makes 18
.
For the cupcakes:
.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
.
For the ganache:
.
1 11-oz. package butterscotch chips
1 cup heavy cream
.
For the buttercream frosting:
.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
.
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Turtle Cheesecake Cupcakes

Chocolate Cupcakes from The Cakemix Doctor

• 1 package (18.25 ounces) plain German chocolate cake mix
• 1 1/4 cups buttermilk
• 1/3 cup vegetable oil
• 4 large eggs
• 1 teaspoon pure vanilla extract

• Place a rack in the center of the oven and preheat the oven to 350 F. Line 24 cupcake cups with paper liners. Set the pans aside.
• Prepare the cupcake batter: Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
• Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, life the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Dulce de Leche

Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

 Cheesecake Filling

1 (8 oz. each) PHILADELPHIA Cream Cheese, softened

           1/4 cup sugar

           1 tsp.vanilla

           1egg

Directions

1. Preheat oven to 300°F.
2. Beat cream cheese, 1/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add egg, mixing on low speed  just until blended. Pour the batter into greased pie plate or cake pan.
3. Bake 40 to 45 min. or until center is almost set. Run knife or metal spatula around rims of pan to loosen cake; cool before removing rim.  Let this cool.

Chocolate Cream Cheese Frosting Recipe 

           8 ozs cream cheese, room temperature

           1/4 C unsalted butter, room temperature 

           4 C  powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping            1/2 C cocoa powder

1. Mix cream cheese and butter until smooth and creamy.
2. Mix in powdered sugar, one cup at a time.
3. Mix in cocoa powder.

Vanilla Buttercream Frosting
Ingredients

• 1 1/2 cup confectioners' sugar (add more until it reaches your preferred consistency)
• 1/2 cup unsalted butter, room temperature
  
• 2 teaspoons vanilla (add more to taste)
• 1 tablespoon milk
• add 1/3 of the dulce de leche and blend.

Directions

1. Mix together sugar and butter until they are blended and creamy.
   
2. Add vanilla bean paste and milk and continue to beat for another minute.
   
3. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.

I make the Dulce de leche and cheesecake ahead of time, allow both to cool completely.
Mix cheesecake and 1/3 of the dulce de leche together and put into piping bag.
When cupcakes are completely cool, core with apple corer or knife. Pipe in cheesecake mixture.
Then pipe chocolate around the edge and vanilla buttercream in the center. Drizzle with remaining
dulce de leche and sprinkle with chopped pecans.

     

 

Cappuccino Cupcakes

Total: 2 hours, 12 minutes
Yield: Makes 6 dozen miniature cupcakes

Ingredients

• 1/2  cup  butter, softened
• 1/2  (8-oz.) package cream cheese, softened
• 2  cups  sugar
• 4  large eggs
• 1  teaspoon  vanilla extract
• 3  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1  (8-oz.) container sour cream
• Double Shot Latte Buttercream
• Garnishes: instant espresso, ground cinnamon, and chocolate-covered coffee beans

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired.
Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.

Southern Living, FEBRUARY 2010

Filling:

Ingredients

• 1 cup heavy cream
• 8 ounces  tiramisu mascarpone cheese, room temperature
• 1/2 cup confectioners' sugar, sifted
• 2-3 tablespoons cream that has been boiled with coffee beans and strained

Directions

1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

Double Shot Latte Frosting

Ingredients

• 1/2  cup  butter, softened
• 1  (3-oz.) package cream cheese, softened
• 2  teaspoons  vanilla extract
• 1  (16-oz.) package powdered sugar
• 3  to 4 Tbsp. milk or cream that has been boiled with coffee beans

Preparation

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.
3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.

Southern Living, FEBRUARY 2010