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.

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

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.