Coconut Cupcakes with Mounds like center, 

and cream cheese frosting.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs, plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Pulse coconut in a food processor until finely ground. Whisk dry ingredients in a large bowl with coconut. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, and egg whites beating after each addition and then add vanilla.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with coconut milk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

I then used an apple corer to make a hole to add the mounds mixture.

 MOUNDS CENTER

1 cup Shredded Coconut

¼ cup powdered sugar

½ cup Sweetened condensed milk

Combine the powdered sugar and coconut. Warm condensed milk and pour over coconut, stir to combine. While cupcakes are still slightly warm, cut a hole in the top of each cupcake, place half of the filling in a pastry bag, and squeeze about a scant tablespoon of each cupcake.

I then made my favorite cream cheese frosting:

Cream Cheese Frosting
1 8oz package cream cheese at room temperature
1 stick butter at room temperature
3 3/4 cup sifted confectioners sugar
1 tsp vanilla

Blend the cream cheese and butter together in electric mixer until creamy, add the sugar a bit at a time. when well incorporated increase mixer speed and beat until fluffy, mix in vanilla. Pipe onto cupcakes.

I top them with a half of a Raffaello candy.

 Cupcake recipe, Martha Stewart

Spider Cupcakes

Adorable Spider Cupcake holders! http://www.buycostumes.com/Halloween-Metal-Spider-Cupcake-Stands/85062/ProductDetail.aspx

Snickerdoodle Cupcakes

Toffee cupcakes

1 box vanilla cake mix
1 sm box vanilla pudding mix
1 c. butter, softened
3 eggs
1 c. buttermilk
1 tsp. vanilla
2 tsp ground cinnamon
1 c. Chocolate Coverred Heath Toffee Bits

Mix all ingredients together except for toffee bits, using electric mixer,
until well combined and batter smooth. Gently fold in toffee bits. fill
cupcake liners 2/3 full and bake at 350degrees for 15-18 min, or until
toothpick comes out clean. Cool cupcakes completely.

Cinnamon Buttercream Frosting
2 8 oz blocks cream cheese, softened
1 stick unsalted butter, softened
2 tsp vanilla
1 tsp ground cinnamon
2 lb bag powdered sugar
1 c. Chocolate Covered Heath Toffee Bits

Cream together butter and cream cheese. Add vanilla, cinnamon and powdered sugar
and mix until creamy. Add Toffee Bits until well incorporated. Pipe onto cooled cupcakes
and sprinkle with more toffee bits.

Ballerina Cupcakes

I made these adorable Ballerina Cupcakes for my friend's little girl's 3 year old Birthday Party. I used the Wedding Cupcake recipe and tinted the batter and frosting pink. I bought ready made gum paste, tinted it pink as well, and cut the leotard bodices out with an exacto knife. I sprinkled peony color Disco Dust on the bodices before they set up. I rolled a bunch of little white gum paste balls, then positioned five or six of them in the shape of a flower. I attached them to  the bodices once they hardened, with icing, but I would use Tylo Glue if I had to do it again. I piped the cupcakes with a large ribbon tip, sprinkled them with peony color Disco Dust and embellished them with edible pearls. I was tickled PINK with the way they turned out!

Wedding Cupcakes

                     Wedding Cupcakes

1 box white cake mix
1 cup all purpose flour
1 cup granulated white sugar
3/4 tsp. salt
1 1/3 cups water
2 Tbsp vegetable oil
1 tsp. vanilla extract
1 cup sour cream
4 large egg whites
1. Preheat oven to 325 degrees. Place cupcake liners in cupcake pan. Makes about 36.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients
and beat with mixer for 2 minutes.
3. Using an ice cream scoop, fill each liner about 3/4 full. Bake for 18 minutes, or until
toothpick comes out clean.
                Wedding Cake Frosting
1 cup unsalted butter, softened
1 cup shortening
2 tsp. clear vanilla extract
8 cups powdered sugar
milk for desired consistency for piping
Wilton's White White icing color (optional)
Cream butter and shortening together for 10 minutes. This will prevent the frosting from
haveing a greasy texture to it. Add vanilla, powdered sugar and milk and mix on med to
med-high until smooth. Add Wilton's White White icing color, if desired, a little bit at a
time until desired shade of white is achieved. I used a large start tip to pipe my cupcakes
and decorated with gold disco dust and pearls.

Basic Buttercream Frosting

                          

                                 Basic Butterecream Frosting

Ingredients: 

• 3-3/4 cup (l lb. box)  C&H Pure Cane Powdered Sugar
• 1/4 tsp.  salt
• 1/4 cup  milk
• 1 tsp.  vanilla
• 1/3 cup  margarine (2/3 stick), softened

Instructions:

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

Happy Birthday Jana

I've had this recipe pinned and decided to make it for Jana's birthday. It was yummy!
Recipe from  http://aspicyperspective.com

 Fresh Strawberry Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, greek yogurt( I used Noosa honey)
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Preparation time: 15 minute(s)
Cooking time: 1 hour(s)

Number of servings (yield): 12

French Toast Cupcakes

 

 Robbie said these were the 4th best cupcakes I've ever made, and I've made a lot of cupcakes. I think he then said they were 2nd best, but he was tipsy.....

 

 

 I love Cupcake a la mode's French Toast cupcakes, I have tried some recipes before but I like the  look of the streusel on this one. My co-workers have been missing my cupcakes lately.

 

French Toast Cupcakes

Adapted Recipe from http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html 

Makes 24 standard cupcakes

IngredientsFOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks


FOR THE CUPCAKES
3 cups (381 grams) all-purpose flour
2 cups (400 grams) sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon (15 ml) vanilla extract


To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a large bowl,  whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar together,  then mix in eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds.  Then mix in flour mixture alternating with the sour cream. Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Maple Syrup Buttercream Frosting

Maple Syrup Buttercream Frosting

Ingredients
1 cup (2 sticks) unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons (30 ml) heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.
Recipe by Darla