Tiramisu Cupcakes
Mascarpone cheese has been on sale at Hyvee for a dollar, so I needed to find ways to use it. I love it! Might not be helping my weight loss goals at all. But here is a great way to use it, I love the frosting.

cake ingredients -

• 1 box white cake mix (I used Betty Crocker Super Moist White)
• 2 egg-whites
• 1 egg
• 1/3 cup oil (I used canola)
• 3/4 cup buttermilk*
• 3/4 cup sour cream
• 2 tsp vanilla extract
• 1/4 strong coffee

filling ingredients -

• 8 oz. mascarpone cheese + 4 oz. (1.5 packages)
• 2 tbsp strong coffee
• 1 cup powdered sugar

topping ingredients -

• 8 oz. cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups heavy (whipping) cream
• 4 oz. mascarpone

directions -

1. Preheat oven to 350 and line cupcake pan with liners.
2. Sift cake mix into a small bowl and set aside. (If you beat your batter by hand, like I do, sifting all your dry ingredients creates an easy, smooth mixture right off the bat.)
3. In a large bowl, whisk the egg-whites, egg, oil, buttermilk, sour cream, and vanilla.
4. Stir the cake mix into the wet ingredients.
5. Divide the batter into two bowls. To one of the bowls, add the strong coffee and combine well. (I added a bit of all-purpose flour to this mixture to keep the texture consistent with the plain batter.)
6. Use the plain batter to fill the cupcake liners about 1/3 full.
7. Scoop the coffee batter on top of the plain batter in the liners, filling them to the 3/4 mark. (They rise quite a bit, so I wouldn't recommend filling the liners to the brim!)
8. Bake for 10-13 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
9. To make the filling, combine all ingredients in a small bowl.
10. To assemble, use a small knife (I used a peeling knife with success) to cut a bowl-shaped hole in the top of each cooled cupcake. Fill the hole with the mascarpone filling.
11. To make the topping, beat the heavy cream. Beat the mascarpone and cream cheese in a separate bowl and add the powdered sugar and vanilla. (I microwaved my cream cheese for approximately fifteen seconds to quickly soften it.) Add the whipped cream to the mixture and beat until stiff peaks form.
12. Garnish with chocolate shavings or cocoa powder.

from :http://ovenbirdinspired.blogspot.ca/2013/01/tiramisu-cupcakes.html

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.