Raspberry Ginger Cupcakes

These cupcakes came from the need to use the rest of the raspberry curd I had in the refrigerator. I settled on Raspberry Ginger after some research into flavor combinations because I’ve already posted recipes for Raspberry Lemon and Raspberry Almond cupcakes. I wanted to do something different, a flavor combination that you may not have thought of before.

The base for these cupcakes is a fantastic ginger flavored cake. It is light and fluffy and the perfect complement to the raspberry curd filling and a raspberry ginger cream cheese icing. The icing is chock full of real raspberries. Because of this it has a beautiful pink color to it. I used frozen raspberries with the juice because that’s what I had on hand. If you have fresh raspberries use those. You will get a fresher flavor.

If you don’t have raspberry curd on hand (or if you don’t have the time to make it) and you still want to make these filled cupcakes simply use seedless jam as a substitute. You will achieve the same flavor your filling just won’t be quite as smooth.

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Raspberry Ginger Cupcakes:For the Cupcakes:1 ¼ Cup Sugar½ Cup Butter3 Eggs1 ½ Tablespoon Ground Ginger1/3 Cup Crystalized Ginger (finely chopped)1 Teaspoon Baking Powder¼ Teaspoon Salt1 ½ Cup Flour¾ Cup MilkFor Filling:Raspberry Curd or Seedless Raspberry JamFor the Icing:4 Tablespoons Butter6oz Cream Cheese¼ Cup Fresh Raspberries or Frozen Raspberries with Juice2 Teaspoons Ground Ginger4 Cups Powdered SugarFor Garnish:12 Fresh Raspberries36 Small Pieces Crystalized GingerTo make the cupcakes:Preheat the oven to 350 and prepare a 12 cavity muffin tin with paper liners.

In the bowl of a stand mixer combine the sugar and butter until light and fluffy. Add the eggs one at a time and beat on high until well combined.Add the ground ginger, crystalized ginger, baking powder and salt to the batter. Beat to combine.With the mixer on low slowly add the flour ½ cup at a time. Beat until combined.Add the milk slowly and mix until smooth.Using a ¼ cup measuring cup, spoon the batter into the prepared cupcake pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.Cool completely before filling or icing the cupcakes.

To fill the cupcakes follow this tutorial.To make the Icing:

In the bowl of a stand mixer combine the butter and cream cheese on high until fluffy.Add the raspberries and ginger and beat on high until the raspberries have been incorporated into the icing. There should only be small chunks of raspberries in the frosting and the icing will have turned pink.Slowly add the powdered sugar and beat on high until smooth.

Using a piping bag fitted with an icing tip ice the cupcakes.Garnish with a fresh raspberry and three chunks of crystallized ginger.

[amd-yrecipe-recipe:50]

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Source: Cake adapted from 101 Cookbooks

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How to: Make any boxed cake mix taste like it was homemade!

I’m sure we’ve all been there, we have people coming over soon, and they’re expecting a delicious homemade treat, and you have NO time to make anything yummy from scratch. I ran into this a couple weeks ago. We had people coming over the next day and it was 11 at night. I needed a delicious dessert but I had absolutely no time to make anything.I decided to make a boxed cake mix (gasp, I know!). I never make cake mixes because they are never as good as anything I can make from scratch. However in this instance I needed an amazing dessert and I needed it quickly so I could go to bed.I’ve done this several times in the past when I didn’t have time to make anything. The final result is a moist delicious cake that people will never believe came from a box mix! It simply takes a few alterations to the recipe to take it to the next level. This will work with just about any cake mix you might have in your pantry. I’ve placed the recipe below for the box I used this time around so you can get a feel for what a finished recipe looks like. Don’t hesitate to experiment on your own with the basics below.

In order to make a boxed cake mix taste like a homemade cake you want to first replace the oil with melted butter. This will give you a better crumb to the cake. However if you are running short on butter or want less calories you can skip this step. If you skip this step the cake will still be incredible, just slightly less incredible. If I had to pick one step to leave out this would be it. If you do leave it out simply use the amount of oil the recipe calls for.The real way to take a boxed cake mix from drab to fab is instead of adding water to the mix is to substitute milk and sour cream. Take the amount of water call for in the recipe and halve it. Add that much both milk and sour cream. So if you recipe calls for ¾ Cup of water add ¼ Cup and 2 Tablespoons of both milk and sour cream.Add the exact amount of eggs called for in the recipe. Eggs help the structure of the cake to remain intact and so you need to make certain to keep that portion of their recipe the same. This will insure your cake has the correct structure, not to dense and not too crumbly.The final way to make these cakes amazing is to add a little bit of extract to the batter. This will fill out the taste of your cake. I chose to add vanilla extract to my chocolate cake. Depending on what type of box mix you start with you can choose the extract that will best compliment your cake. The same goes for chocolate chips. You don’t have to use them but if you do your cake just has a little more pizazz to it.I always love to bake cakes in a bundt pan. I feel like this really gives the cake a flair it doesn’t get with a regular pan and it also makes it look WAY prettier with minimal effort.  A lot of cakes baked in a bundt pan will be perfect if paired with powdered sugar as a simple dusting. Happy baking!

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Homemade Tasting Boxed Cake1 Box Madhava Organic Chocolate Cake Mix½ Cup Sour Cream½ Cup Milk½ Cup Butter (melted)3 Eggs2 Teaspoons Vanilla ExtractWhite Chocolate Chips (optional)Powdered Sugar (for garnish)Preheat the oven to 350 and grease a 12 cup bundt pan.

Mix together the cake mix, sour cream, milk, butter and vanilla. Stir until no lumps remain.Stir in the chocolate chips if using.Transfer to the prepared bundt pan.

Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.Invert the cake onto a cooling rack and let cool completely.Sprinkle with powdered sugar once the cake has cooled.

[amd-yrecipe-recipe:48]

Triple Chocolate Cupcakes

I haven’t made many chocolate cupcakes recently so I decided I needed to do something full of chocolate. I combined a cupcake recipe I love with a new frosting. I wanted to make a white chocolate ganache to drizzle over the top, but unfortunately I ran out of time. So instead I simply garnished the top of the cupcakes with white chocolate chips. I felt this would lend another chocolate taste to the finished cupcakes.

This recipe should make 12 regular sized cupcakes and it can easily be doubled or tripled if you wish. I used a circular tip to ice these cupcakes, but if I made them again I would definitely use an M1 tip or other star tip. I feel like this would give them more visual appeal and give the chocolate garnish a better base.

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Triple Chocolate Cupcakes:For the Cupcakes:¼ Cup Cocoa Powder¼ Cup Hot Water1 Cup Flour½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Cup Butter¾ Cup Sugar2 Eggs1 ½ Teaspoon Vanilla Extract1/3 Cup Sour CreamFor the Icing:½ Cup Butter (softened)2 Cups Powdered Sugar¼ Cup Cocoa Powder1 Teaspoon Vanilla2-4 Tablespoons MilkWhite Chocolate Chips for garnishTo make the cupcakes:Preheat the oven to 350 and line a 12 cavity muffin pan with paper liners.

In a small bowl combine the hot water and cocoa powder. Stir well until combined in a paste.In a separate bowl combine the flour, baking soda, baking powder and salt. Stir until thoroughly combined.In the bowl of a stand mixer combine the butter and sugar until light a fluffy, beat in the vanilla.Add the cocoa powder mixture and beat on high until well combined.

Add half the dry ingredients, followed by the sour cream, then the rest of the dry ingredients. Beat until everything is completely combined.Using a ¼ cup measuring cup spoon the batter into the prepare cupcake liners.

Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.To make the frosting:

Beat the butter and powdered sugar together until they are combined.

Add the cocoa powder and vanilla. Stir until combined.

Add the milk a tablespoon at a time and beat on high until the frosting is at a spreadable consistency.

Using a piping bag fitted with a tip ice the cupcakes.Garnish generously with white chocolate chips. Let the cupcakes sit until the frosting is no longer wet to the touch.

[amd-yrecipe-recipe:43]

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Source: Cake Adapted from: Annie’s Eats, Icing Adapted from: Kiss my Bundt – Chrysta Wilson

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Lavender Cupcakes with Lemon Cream Cheese Frosting

When I made these I was worried that people wouldn’t be adventurous enough to try them. Alex refused to try them, he said it was weird that they were made with Lavender and he didn’t think they should be eaten. However there were more than enough people who ate these, and even enjoyed them! I got rave reviews from these cupcakes. One person said they reminded him on Lemon Poppyseed cupcakes and he really enjoyed them.The key to these cupcakes is to infuse the milk with the lavender. It creates a sort of lavender tea that you then use to flavor the cupcakes. You also want to coarsely chop some lavender and add it to the batter. This gives even more lavender flavor and also a little bit of texture to the cupcakes. I chose not to color these cupcakes. But if you desired, you could add some red/blue food coloring to give the cupcakes a purple color. I decided that I preferred the natural look for these, but it is entirely up to the baker.

The frosting on this recipe is amazing. I really wanted to make the lemon flavor pop, so when I created this frosting I added both lemon extract and lemon juice to give the frosting a very complex and slightly tart flavor. I also used the 1/3 less fat cream cheese which itself has a slightly tangy flavor. This frosting really compliments this cupcake.

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Lavender Cupcakes with Lemon Cream Cheese Frosting:2/3 Cup Milk2 Teaspoons Dried Lavender½ Cup Canola Oil¾ Cup Sugar2 Eggs¼ Cup & 2 Teaspoons Buttermilk1 Tablespoon Butter (very soft)1 Tablespoon Vanilla1 Teaspoon Baking Powder1 Teaspoon Baking Soda1 Tablespoon Dried Lavender (finely chopped)1 ¾ Cup FlourFor Frosting:4oz Butter8oz Cream Cheese2 Cups Powdered Sugar½ Teaspoon Lemon Extract½ Teaspoon Lemon JuiceDried Lavender for garnishTo make the cupcakes:

Heat the milk in the microwave until boiling. Put the lavender in a tea ball or bag and steep until the milk cools. If you don’t have a tea ball or bag you can just put the lavender into the milk and then strain the milk when it has cooled. Set aside.Preheat the oven to 350 and line a 12 cup muffin tin with paper liners.In the bowl of a stand mixer combined the oil and sugar until well mixed.

Add the eggs and beat well. Add the lavender infused milk, buttermilk, butter, vanilla, salt, baking powder, baking soda and chopped lavender. Beat until completely combined.Slowly add the flour while keeping your mixer on low. Once all the flour has been added turn the mixer on high and beat until there are no lumps left.

Using a ¼ cup measuring cup fill the muffin tin with batter.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the muffin tin and set on a cooling rack. Wait until the cupcakes have cooled completely before frosting.To make the frosting:In the bowl of a stand mixer beat together the butter and cream cheese until well combined.

Slowly add in the lemon extract and lemon juice, beat into the mixture.Add the powdered sugar a ½ cup at a time to the mixture. Beat on high once everything has been added until the frosting is a spreadable consistency.

Using a piping bag fitted with a tip frost the cupcakes. Sprinkle with dried lavender to finish.

[amd-yrecipe-recipe:37]

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Source: Cake adapted from Oh Sweet Day

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Honey Lemon Cupcakes with Lemon Curd Filling and Lemon Cream Cheese Frosting

I had a request for Lemon cupcakes recently and it got me to thinking: “what flavors would really compliment a lemon cupcake?” I decided that a honey based cupcake would really make the lemon flavor pop. I created what I feel to be the perfect lemon cream cheese frosting. I paired both lemon extract and lemon juice to give it an extra pop. This frosting is incredible and would go perfectly with just about any cupcake you might make.My Mom had given me a jar of lemon curd that she had received as a present. She doesn’t bake much and wanted to make sure it got used. I decided that this would be the absolute perfect filling for these cupcakes! Since I didn’t make this myself I don’t have a recipe, but if you decide to make this there are many recipes you can find on the internet.

Since these cupcakes have honey in them I adapted the recipe so that they cook at a lower temperature for a longer period of time. This will keep the cupcakes from browning unevenly. Baked goods with honey tend to brown faster than baked goods without it. Because of this you will want to remove the cupcakes from the muffin tin as soon as they are cool enough to handle. This will keep them from browning further in the pan after the baking time has finished.

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Honey Lemon Cupcakes with Lemon Curd Filling and Lemon Cream Cheese Frosting:For Cupcakes:5 Tablespoons Oil¾ Cup Sugar2 Eggs½ Cup Buttermilk¼ Cup Honey1 Teaspoon Baking Powder½ Teaspoon Salt½ Teaspoon Vanilla½ Teaspoon Lemon Extract½ Tablespoon Lemon Juice1 ½ Cup FlourFor Filling:Lemon CurdFor Frosting:4oz Butter8oz Cream Cheese2 Cups Powdered Sugar½ Teaspoon Lemon Extract½ Teaspoon Lemon JuiceHoney for drizzlingTo make the cupcakes:Preheat the oven to 325 and line a 12 cup muffin tin with paper liners. Set the muffin tin on an aluminum baking sheet.

In the bowl of a stand mixer beat together the oil and sugar until combined. Add the eggs and beat until the mixture is full of bubbles.Beat in the buttermilk, honey, baking powder, salt, extracts and lemon juice. Beat until well combined.

Add the flour and beat on high until there are no lumps.Using a ¼ Cup measuring cup spoon the batter into the prepared liners.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Remove the cupcakes from the oven.As soon as the cupcakes are cool enough to handle remove them from the baking pan and set on a wire rack to finish cooling.To fill the cupcakes:Wait until the cupcakes are completely cool before moving on to this step.

Using one of these methods fill the cupcakes with the lemon curd.To make the frosting:

In the bowl of a stand mixer beat together the butter and cream cheese until well combined.Slowly add in the lemon extract and lemon juice, beat into the mixture.Add the powdered sugar a ½ cup at a time to the mixture. Beat on high once everything has been added until the frosting is a spreadable consistency.

Using a piping bag fitted with a tip frost the cupcakes. Drizzle with honey to finish.

 [amd-yrecipe-recipe:35]

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Source: Cake adapted from The Cake Blog

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Carrot Cake Cupcakes with Orange Ginger Frosting

I saw this cake recipe in the April 2015 edition of the Food Network Magazine and I knew I had to make it. I had previously read on several occasions about paring ginger frosting with carrot cake so I decided to build a recipe that showcases that flavor and also compliments the orange flavor of the cupcakes.I didn’t think I would actually like the frosting since it isn’t the flavor combination I typically go for. However this is one of the most amazing frostings I’ve ever tried. I am currently trying to see what other types of cupcakes it would be appropriate on because it is so amazing. The orange and ginger combination are the perfect complement to each other and neither is too strong for the recipe.

Alex and his coworkers raved about these cupcakes. They really seemed to love the carrot cake pared with the orange ginger cream cheese frosting. If you like carrot cake these cupcakes are a must make. I would encourage you to try them with the frosting recipe here. I really think you’ll be pleasantly surprised with the end result.

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Carrot Cake Cupcakes with Orange Ginger Frosting:For the Cake:6 Tablespoons Chopped Pecans1 ¼ Cup Flour1 Teaspoon Baking Powder½ Teaspoon Baking Soda1 Teaspoon Ginger½ Teaspoon Cinnamon1/8 Teaspoon Allspice1/8 Teaspoon Nutmeg1/8 Teaspoon Salt¾ Cup Sugar¼ Cup Brown Sugar½ Cup & 2 Tablespoons Oil2 Eggs¼ Cup Unsweetened Applesauce1 Cup Grated Carrots1 Teaspoon Orange ZestFor the Frosting:6oz Cream Cheese6 Tablespoons Butter2 ½ Teaspoons Ginger3 Cups Powdered SugarJuice of ½ of a medium Orange (about 3-4 Tablespoons)To make the cake:Preheat the oven to 350 and line a 12 cup muffin tin with paper liners.

In the bowl of a stand mixer combine the sugars, oil and eggs together until light and fluffy.Add in the spices, applesauce and vanilla. Stir until well combined.

Add the flour, carrots and orange zest. Stir well.Remove from the stand mixer and stir in the chopped nuts. Using a ¼ Cup measuring cup put the batter into the prepared muffin tin.

Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.Remove the muffins from the baking tin and set on a cooling rack. Cool completely before frosting.To make the frosting:

Cream the cream cheese, butter and ginger together in the bowl of a stand mixer.Slowly add the powdered sugar to the mixture. Stir until well combined.

Slowly add the orange juice to the frosting, while beating it on low.Cream the frosting until it is light and fluffy.

Frost cupcakes using a frosting bag with tip.

[amd-yrecipe-recipe:34]

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Source: Cake adapted from Food Network Magazine, April 2015

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Gluten Free Hi-Hat Cupcakes

I decided that I finally wanted to try making Gluten Free cupcakes. For some reason I’ve been nervous to try making gf cupcakes even though I bake cupcakes all the time. These however, turned out amazing! They are light and fluffy and make a fantastic base for any frosting.

I chose to turn these into Hi-Hat cupcakes, although by the time I served them they were pretty slouchy hats. ;) The marshmallow frosting that these were topped with was incredible. So much so that I thought that it needed its own post!

The easiest way to glaze these cupcakes are if you heat the glaze in a bowl deep enough to dip the cupcakes into it. The frosting stays put on the cupcakes, even when you turn it upside down. This makes it easy to swirl the cupcakes in the bowl. Just make sure to let them drip off upside down before putting them on a cooling rack to dry.

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Gluten Free Hi-Hat Cupcakes:1 Cup Gluten Free Flour½ Cup Cocoa Powder1 Cup Sugar4 Tablespoons Salted Butter¼ Cup Olive Oil1 ¼ Teaspoon Vanilla3 Eggs½ Cup WaterMarshmallow FrostingChocolate Glaze:6oz Chocolate Chips2 Tablespoons Butter2 Tablespoons Corn SyrupPreheat the oven to 350 and line a 12 cavity muffin tin with liners.Whisk together the cocoa powder and flour, set aside.

Beat together the butter, sugar, olive oil, and vanilla until light and fluffy.Add the eggs and combine well.

Alternate adding the flour mixture and water, stir until well combined.Let sit for 10 minutes to allow the flour to absorb moisture.

Scoop by ¼ cupfulls into the prepared pan.Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Let cool on a cooling rack completely before frosting.

Once the cupcakes are completely cool frost as usual with Marshmallow Frosting.Heat the ingredients for the glaze in 30 second increments in the microwave.

Once it has completely melted stir together. Dip the frosted cupcakes into the glaze and set on a cooling rack.

Put in the refrigerator for 20 minutes to harden the glaze.

[amd-yrecipe-recipe:28]

Source: Cupcakes adapted from King Arthur Flour

Marshmallow Frosting

This frosting is pretty much the most amazing thing I’ve ever tasted. It is the perfect amount of marshmallow and frosting combined. One thing I did realize (after I’d made it), was that you need to serve it directly after you make it. I made the mistake of preparing it a few hours in advance and that was definitely the wrong thing to do. While it still tastes amazing a few hours later, the frosting falls the longer you leave it. So basically delicious product, but it doesn’t look pretty.

I suggest using Baker’s Sugar for this recipe. While granulated sugar works you are going to get a finer finished product with the Baker’s Sugar. Baker’s Sugar is a super fine sugar that dissolves well in recipes. Using this for the frosting will result in a super smooth and fluffy frosting.

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Marshmallow Frosting:4 Egg Whites1 Cup Baker’s Sugar¼ Teaspoon Cream of TartarDash of Salt1 Teaspoon VanillaFill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.

Transfer the bowl to a stand mixer fitted with the whisk attachment and add the vanilla extract. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more.  Use immediately or store in an airtight container at room temperature for up to 3 hours.

[amd-yrecipe-recipe:27]

Source: Adapted from Chow

Turtle Cupcakes

It seems like the last few weeks I’ve been in love with making Turtle flavored treats. Everyone seems to be enjoying the caramel, pecan and chocolate combination. For these cupcakes I started with a basic chocolate cupcake. I filled them with a turtle mixture, topped them with salted caramel buttercream frosting. I then drizzled caramel sauce over the tops, sprinkled on some chopped pecans, mini-chocolate chips and then drizzled a little bit of chocolate ganache to finish.

These cupcakes received rave reviews. I baked them for a class we have every week and everyone loved them. They said that the filling is what really put them over the top. These are definitely a fork needed cupcake!

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Turtle Cupcakes:Chocolate Cupcakes¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners insideMix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before filling and icing.

Turtle Filling:¼ Cup Caramel Sauce¼ Cup Chopped Pecans¼ Cup Mini-Chocolate Chips

Mix together all the ingredients in a small bowl.Using this tutorial fill the cupcakes.

Salted Caramel Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar1/3 Cup Caramel Sauce¼ Teaspoon SaltWith an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.Add the salt and caramel sauce and beat until the mixture is light an fluffy.

Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.

Let cool slightly then spoon over the iced cupcakes.

[amd-yrecipe-recipe:24]

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Source: Cake Adapted from: Kiss my Bundt by Chrysta Wilson

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How To: Filled Cupcakes

Cupcakes are a favorite treat of mine to make. I especially love making filled cupcakes. I feel like this really gives the cupcakes a little something extra. I have found two different ways that really work for filling cupcakes. I learned these techniques from Annie-Eats. Check out Annie’s blog to get some additional ideas on how to fill cupcakes.Method 1:In order to fill cupcakes this way cut a small cone from the center with a pairing knife. Then cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. Lastly use a spoon to scoop the filling into the cupcake and then replace the top. Ice as usual.

This is a good method to use if you filling is very stiff (jam, Nutella, ect). You can use this method to fill any cupcakes but it is best for those types of fillings.Method 2:This method requires a filling tip. Insert the tip (attached to a piping bag filled with your cupcake filling) into the cupcakes and push the filling into the cupcake until the cupcake expands slightly. Ice as usual.

The filling tips can be found at your local Michaels or Hobby Lobby. The tip I use looks like this and came from Hobby Lobby. You will also need a piping bag for this method. I don’t prefer this method as much since it tends to be messier. Don’t worry if it takes you a few tries to get it down.

Either one of these methods are fantastic ways to fill cupcakes. Here are a few recipes that call for cupcake filling:Almond Raspberry CupcakesChocolate Peanut Butter CupcakesRaspberry Lemonade Cupcakes

Mint-Chocolate Cupcakes

My mother in law bought us a box of Girl Scout Thin Mint cookies a couple of weeks ago. She knows they are my favorite and has graciously bought me a box from her students each year Alex and I have been married. I got to thinking and I really wanted to create a cupcake that showcased the fantastic min-chocolate taste of the cookies.These cupcakes were a hit with everyone who tasted them. The cake is a light and airy chocolate-mint with a delicious glaze and an amazing Thin Mint buttercream on top. When this all combines you pretty much have a girl scout cookie in a cupcake! If you only make one thing from my blog, so far this would be the item to make.

I used Thin Mints as garnish for the cupcakes and I feel like they really tied the whole thing together. Also people had an easy time identifying them since they are a beloved girl scout cookie. If you don’t have thin mints on hand you can just omit them from the recipe and it will taste pretty much the same.

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Chocolate-Mint Cupcakes:For Cupcakes:¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract½ Tablespoon Peppermint Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterFor Glaze:4oz Chocolate Chips½ Cup Heavy Cream¼ Teaspoon Peppermint Extract¼ Cup Corn SyrupFor Frosting:6 Tablespoons Butter2 ½ Cups Powdered Sugar½ Teaspoon Peppermint Extract¼ Cup Mint-Chocolate Glaze½ Cup Crushed Thin MintsPreheat the oven to 350 and prepare a cupcake tin with liners.Mix the eggs, sugar, vanilla, peppermint, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean. Let cool completely before glazingTo make the glaze heat the chocolate chips and heavy cream in a heat proof bowl until melted. Stir the extract and corn syrup until well combined.

Once the cupcakes have fully cooled dip the tops of them into the glaze and set on top of a rack with wax paper underneath. Let the glaze harden before you move onto the next step.

To make the frosting beat the butter until light and creamy. Add the powdered sugar, extract and leftover chocolate glaze. Beat until light and fluffy. Add the crushed thin mints to the bowl and fold it into the icing.

Scoop the icing into a piping bag and decorate the cookies. Using a sharp knife cut Girl Scout cookies in half and use them as garnish.

[amd-yrecipe-recipe:14]

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Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

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Almond and Raspberry Cupcakes with White Chocolate Buttercream

These cupcakes are simply adorable. They are the perfect complement to any Easter celebration. The cupcakes themselves have a fantastic almond base with a tangy raspberry filling. This combination is very light and is reminiscent of the spring that is in the air. The white chocolate buttercream is the perfect addition to the light almond cupcakes. This gives you a unique but fantastic flavor combination.

If you don’t happen to have raspberry curd on hand it is super easy to make. If you don’t have the time to make it you could substitute a raspberry or strawberry jam. You will have a firmer filling but your flavor will be the same.

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Almond and Raspberry Cupcakes with White Chocolate Buttercream:For the Cupcakes:½ Cup Unsalted Butter2 Cups Flour1 Tablespoon Baking Soda½ Teaspoon Salt½ Cup Blanched Almonds5 Egg Whites1 Cup Milk2 Teaspoons Vanilla Extract1 ½ Teaspoon Almond Extract1 ½ Cup SugarRaspberry Curd (for filling)For the Frosting:4oz White Chocolate Chips1/3 Cup Heavy Cream1 Cup Unsalted Butter2lbs (one bag) Powdered Sugar¼ Cup Heavy Cream1/8 Teaspoon Salt2 Teaspoons VanillaTo make the cupcakes preheat the oven to 350 and line two cupcake pans with paper liners.

Combine the flour, salt, baking powder and almonds in the bowl of a food processor. Pulse until the nuts are ground into powder.In a separate bowl whisk the egg whites, milk, vanilla and almond until combined.Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy.

Reduce the mixer speed to low and alternate combining the flour mixture and the milk mixture, beginning and ending with the flour.Divide the batter between the cupcake tins and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Once the cupcakes have cooled completely fill with the raspberry curd.

I used a filling tip, inserted it into the cupcakes and pushed the curd into the cupcake until the cupcake expanded slightly. Don’t worry if it takes you a few tries to get it down.When you have filled the cupcakes prepare your icing.

In a heat safe bowl combine the white chocolate and the 1/3 Cup heavy cream. Heat in 30 second increments until melted.Cream the butter in the bowl of a stand mixer. Once the butter is fluffy add the powdered sugar.Stir in the white chocolate mixture, salt, vanilla and heavy cream.

Beat until the icing is fluffy. Transfer to a piping bag and ice the cupcakes.

Garnish with pink sanding sugar.

[amd-yrecipe-recipe:9]

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Source: Sweet! – Editors of Food Network Magazine and Southern Living, November 2012 ed.

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Cadbury Egg Nests

I really love how cute these turned out.  Originally I made these as cupcake toppers for my Easter cupcakes. However, when I was finished they didn’t seem like exactly what I wanted to decorate the cupcakes with. I sent them to work with Alex and he said everyone loved them. They look super tasty and are so festive!

These are super easy to make. The hardest part is actually shaping them into nests. I found this to be fairly easy if I put something in the middle and pushed the cereal up around it. I happened to have a pie crust tool in my drawer and ended up using this. I tried using the back of my scoop, but it never seemed to work correctly. Just try a couple different things and see what works for you.

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Cadbury Egg Nests:3 bars Cadbury Milk Chocolate8oz Shredded Wheat Cereal1 10oz Bag Cadbury Milk Chocolate Eggs

Melt the chocolate in a heat safe bowl. I found it best to microwave in 30 second increments until it was smooth.

Break the cereal into pieces. It was easy to break apart with my fingers. You want to make sure that the cereal has separated into small pieces.

Combine the shredded cereal and the melted chocolate. Stir until well combined.

Using an ice cream scoop, portion the cereal mixture onto wax paper.

Form the cereal portions into rough nest shapes.

Press eggs onto the top of the nests and let dry thoroughly. Overnight is best. Store in an airtight container.

[amd-yrecipe-recipe:8]

Green Velvet Cupcakes

Green Velvet cupcakes are an exciting twist on the traditional Red Velvet cake. Not only do you get a twist on a traditional cake you also have a great dessert option for St Patrick’s Day. This recipe will make one dozen cupcakes. The frosting recipe will be enough to generously frost the entire batch. If you are worried about having too much frosting you can cut the recipe in half, this will be enough to put a medium amount of frosting on all the cupcakes.

I chose to leave the cream cheese frosting its plain white color and then sprinkle the top with Gold Wilton Pearl Dust.  This creates the Irish flag’s color scheme on top of the cupcakes.

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Green Velvet Cupcakes:½ Cup + 2 Tablespoons Oil½ Cup Buttermilk1 Eggs1 ½ Tablespoons Green Food Coloring½ Teaspoon White Vinegar½ Teaspoon Vanilla1 ¼ Cup Flour¾ Cup + 2 Tablespoons Sugar½ Teaspoon Baking Soda¼ Heaping Teaspoon salt½ Tablespoon Dutch Process Cocoa PowderPreheat the oven to 350 and prepare a cupcake pan with liners

Mix the eggs, sugar, vanilla, vinegar, buttermilk, green food coloring, milk and oil in a large bowl.When well combined add the baking soda, salt and cocoa powder. Mix well.

Add the flour and mix well.

Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.Let cool for 2 minutes then turn onto a cooling rack.

Cream Cheese Frosting:4oz Softened Unsalted Butter8oz Softened Cream Cheese2 Cups Powdered Sugar½ Teaspoon Vanilla Extract

Cream the butter and cream cheese together until soft and creamy.With the mixer on low add the powdered sugar, making sure to scrape down the sides.Add the vanilla extract.Mix on medium speed until the frosting is smooth and fluffy.

When the cupcakes have cooled top with the cream cheese frosting.

I chose to sprinkle gold Wilton Pearl Dust on top of the frosting to complete the Irish color scheme.

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Source: Cake adapted from Kiss my Bundt by Chrysta Wilson

Chocolate Peanut Butter Cupcakes

The idea for these cupcakes came to me when I was cleaning out my pantry. I found a jar of Amish peanut butter in the back and wanted to make something very special with it. Amish peanut butter is an amazing Amish creation! I was introduced to it by my sister at her wedding (she and my brother in law live in the middle of Amish country).  They mix peanut butter and marshmallow fluff together and you get this amazing, light peanut buttery spread. If you don’t have Amish peanut butter (or any way to get it) you can always substitute some regular peanut butter or even a little bit of the buttercream frosting.I paired the Amish peanut butter with chocolate cupcakes. I used the peanut butter as a filling for the cupcakes to create a flavor reminiscent of a peanut butter cup. I created a peanut butter buttercream for the frosting and finished it off with a chocolate ganache drizzle and a mini-peanut butter cup.This cupcake is super rich and sugary. It is the perfect combination of chocolate and peanut butter. Since you drizzle ganache over the top of the cupcakes I’ve found it best to set them on a wire rack with wax paper underneath. Once the cupcakes have dried I like to put another paper liner underneath to keep the cupcakes from leaving a chocolate ring wherever I set them.

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Chocolate Cupcakes¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners inside

Mix the eggs, sugar, vanilla, milk and oil in a large bowl.

When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.

Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before filling and icing.Amish Peanut Butter (for filling):

Once the cupcakes are completely cooled fill the center of the cupcakes with peanut butter.To do this: cut a small cone from the center of the cupcake. Remove most of the cone leaving only a small lid. Scoop the peanut butter into the center of the cupcake and replace the top.Peanut Butter Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar¼ Cup Peanut Butter (Creamy)2 Tablespoons Milk

With an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.

Add the peanut butter and milk, beat until the mixture is light and fluffy.Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.Let cool slightly then spoon over the iced cupcakes.

Top the cupcake with a min-peanut butter cup.

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Source:Cake Adapted from: Kiss my Bundt by Chrysta Wilson

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Salted Caramel and Chocolate Cupcakes

These cupcakes are heavenly! They have a super light and fluffy chocolate cupcake base, then a salted caramel buttercream frosting and a drizzling of chocolate ganache over the top. I chose to top my cupcakes with Trader Joe’s Chocolate Covered Sea Salt Butterscotch Caramels. I pick these caramels up every time I’m at Trader Joe’s and they are simply addicting.

When you drizzle the chocolate over the cupcakes I’ve found it easiest to set them on a wire rack that has wax paper underneath. Once the ganache has hardened it is best to set the finished cupcake in another cupcake liner. This will keep you cupcakes from leaving chocolate rings everywhere you set it.

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Salted Caramel and Chocolate CupcakesChocolate Cupcakes:¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners inside

Mix the eggs, sugar, vanilla, milk and oil in a large bowl.

When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.Slowly add the boiling water and mix well, being careful not to splash the liquid around.

Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before icing.Salted Caramel Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar1/3 Cup Caramel Sauce¼ Teaspoon Salt

With an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.

Add the salt and caramel sauce and beat until the mixture is light an fluffy.

Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.

Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.Let cool slightly then spoon over the iced cupcakes.

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Source:Cake Adapted from: Kiss my Bundt by Chrysta Wilson

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Raspberry Lemonade Cupcakes

These cupcakes have a light summery taste to them. You start with an airy lemon cupcake, fill it with raspberry jam and finish it off with a complimentary almond cream cheese frosting. This is definitely a cupcake to remind you of warmer days!These are filled cupcakes. In order to fill them I cut a small cone from the center with a pairing knife. I cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. I then used a spoon to scoop the jam into the cupcake and then replaced the top. I then iced as usual. The technique I use to fill these comes from Annie-Eats. Check out Annie’s blog to get some fantastic ideas on how to fill cupcakes.

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Lemon Cupcakes:1 ¼ Cup Flour1 ¼ Teaspoon Baking Powder¼ Teaspoon Salt6 Tablespoons Butter¾ Cup + 2 Tablespoons Sugar2 Eggs¼ Teaspoon Vanilla1 Teaspoon Lemon Extract½ Cup + 2 Tablespoons MilkLemon Zest (Optional)Yellow Food Coloring (Optional)Almond Cream Cheese Frosting:4oz Cream Cheese (Softened)2oz Unsalted Butter (Softened)1 Cup Powdered Sugar¼ Teaspoon Almond ExtractRaspberry Jam (for filling)Raspberries (for garnish)Preheat the oven to 350 and put paper cupcake liners into 1 (12 cavity) cupcake pan.

Cream together the butter and sugar. Once combined add the eggs, vanilla, lemon extract and milk.

Add the flour, baking powder, salt and lemon zest and yellow food coloring if using. Mix until well combined.

Separate into the prepared cupcake pan.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool completely.

Once completely cooled fill the center of the cupcakes with jam.

To do this: cut a small cone from the center of the cupcake. Remove most of the cone leaving only a small lid. Scoop the jam into the center of the cupcake and replace the top.

To make the frosting:Cream together the butter and cream cheese until light and fluffy.Add the extract and combine thoroughly.Add the powdered sugar and combine until fluffy.

Put into a piping bag and ice the cupcakes.

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Source:Cake: Adapted from Kiss my Bundt by Chrysta Wilson

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