Toffee Crunch Cupcakes

How is your New Year's plans going?

The hubs birthday is today so we always do a birthday/New Years party.  He is always a great sport about it.  I do try to make him something awesome though, just to make it special.

After all he does put up with me (and all my kitchen messes).  I did clean this one up all by myself.  He didn't even have to help, pretty good huh?

He got a gym membership for his birthday (totally his idea, for the record) and after you eat several of these babies (because you can't have just one) you will need to be at the gym...for awhile...

They are a chocolate cupcake with ganache piped around the edges, then dipped in toffee and a magic caramel butter cream frosting.  Heaven in a bite!!

Toffe Crunch Cupcakes

(click here for printable version)

Note: You need to plan ahead for the frosting and ganache.  Make the frosting the day before or enough ahead of time to account for all the time it takes.  If you don't want to use this frosting recipe, use your normal buttercream and add a little bit of caramel to it.  The ganache needs to chill for several hours so take that time into account also.

Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Ganache and Toffee:
10 oz semisweet chocolate, chopped
1 cup heavy cream
2 tbsp butter
2 packages toffee bits

Frosting:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups milk
2 tsp pure vanilla extract
3 sticks (1 1/2 cups) butter, cut into 24 pieces, softened to room temperature
1/3 cup caramel sauce

1. To make the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. Set aside. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil and vanilla; your stand mixer, fitted with the whisk attachment, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be quite thin. Fill the muffin cups 2/3 full (don't add more than this because they will spill over) and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and let cool completely.

2. To make the frosting, in a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Discard anything left in the strainer. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to whisk easily. It will take about 5-10 minutes and be considerably thicker.

3. Transfer frosting mixture to a clean bowl and cool to room temperature--very, very important! If it is even slightly warm, the frosting won’t beat up properly. You can refrigerate this initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.

4. Once the frosting is completely cooled to room temperature, beat the mixture in your stand mixer fitted with the whisk attachment. Add the vanilla on low speed until it is well combined, about 30 seconds. Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five more minutes. It should be very light and fluffy. Fold in the caramel sauce. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour.

5. For the ganache, place the chopped chocolate in a medium bowl. Heat the cream to a simmer in a small saucepan on your stove. Pour the hot cream over the chocolate and let the mixture sit, without stirring, for 1-2 minutes. Whisk to combine until the chocolate is glossy and smooth. Whisk in butter until the butter is melted and the mixture is smooth. Transfer the bowl to the refrigerator and let the ganache chill until it is at piping consistency, 2-3 hours. It helps to give it a good stir, every 20 minutes or so to help it cool evenly. Don’t let it harden too much in the refrigerator or it will be too stiff to pipe (if that happens, just let it sit at room temperature until it is soft again).

6. To assemble the cupcakes, fill a piping bag with the ganache and using a large round circle tip, pipe a ring on the top of the cupcake around the perimeter, leaving an open circle in the center. Pour the toffee bits into a bowl and lightly press the edges of the ganache into the toffee bits, pressing very gently to adhere the toffee to the ganache.

7. Fill another pastry bag (or use this frosting trick) fitted with a decorative tip with the frosting and pipe a swirl of frosting on top of each cupcake, filling the empty space inside the ganache ring. Refrigerate and let sit at room temperature about an hour before serving.  Enjoy!!

Source: Mel's Kitchen Cafe

Rolo Cupcakes

 Sometimes a girl just needs to suck it up and make something amazing!

You see these Rolo's have been sitting in the pantry for awhile just begging to be made into something. (And bless my little heart--I didn't even eat any--well until I start making this deliciousness :)

I just couldn't decide what to make with them--cookies, ritz amazingness, cake, dip, cupcakes, and then it hit me.  The hubs had a work party and he signed us up for dessert.  Perfect.  Cupcakes it is!

 These were an absolute hit.  Everybody thought they were in heaven and the Judge asked me afterwards if he would take one home to his wife (who is a caterer so I was impressed that he thought she would like them), which I said, "sure, go ahead" and then I spied him going home with 4.  Sweet!

The best part is that you find a surprise in the middle.  Love it.

Rolo Cupcakes

(click here for printable version)


Cupcakes:
1 package Devil’s Food Cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
1/2 cup warm water
1 tsp of vanilla
24 frozen Rolos (freeze for at least 2 hours before making cupcakes)

Frosting:

8 tbsp butter, softened to room temperature
4-5 cups confectioners sugar
1/4 cup heavy cream
1/4 caramel syrup
2 tsp vanilla bean paste (or vanilla extract
1/8 tsp salt


Ganache:
4 oz bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tbsp sugar
2 tbsp light corn syrup
2 tsp vanilla

24 Rolos for garnish

1. To make cupcakes, preheat oven to 350°F.  Line two 12 cup muffin tins with paper liners.  Set aside.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.  Evenly divide the batter amongst the prepared pans.

3. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.  Bake for 18-22 minutes, or until top is springy to the touch.  Cool cupcakes thoroughly on wire rack.

4. To make the frosting, cream the butter in the bowl of an electric or stand mixer. Add the vanilla, salt and caramel syrup and combine well.  Slowly pour in whipping cream and beat for one minute.  Begin adding in powdered sugar until stiff peaks are formed.  Set aside.

5. To make ganache, in a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.  Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the sugar, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the ganache sit for too long or it will harden up before you spoon it over the frosting.

6. To assemble, when cupcakes are completely cool, pipe frosting (I use an extra large tip) onto each cupcake, spoon the ganache on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit, and then top each cupcake with a Rolo.

7. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.   Enjoy!

Source: adapted from Brandy's Baking

Lemon Blossoms

This is a fun little treat that I posted many moons ago on my blog.  It was sorely in need of getting a new picture and a new post.

Sometimes things in small little packages taste way better.  Anytime I want my kids to eat something, I make it in my mini muffin pan and they think it is so cool.  Maybe that's because they get to have 3 of them instead of just 1, but hey, I'm not complaining.

These beauties were so easy and so tasty.  Lemon is great this time of year and they would be perfect for a summer party or any kind of baby or bridal shower.  The glaze covers the entire cupcake so the inside stays incredibly moist and they are wonderful to grab several and pop them in your mouth.  

Lemon Blossoms

(click here for printable version)

Mini Cupcakes:

1 box yellow cake mix

1 3.4 oz box instant lemon pudding

4 eggs

3/4 cup oil

Glaze:

4 cups powdered sugar

1/3 cup lemon juice

3 tbsp water

1 tbsp oil

1.  Preheat oven to 350°F.   Spray mini-muffin pan with non-stick cooking spray and set aside.  

2.  In large bowl combine cake mix, pudding, eggs, and oil.  Beat with electric mixer for 2 minutes.  Spoon about one tablespoon (a mini scoop works perfect for this) into each muffin cup.  Bake for 12 minutes and immediately turn cakes onto a dish cloth to remove from pan.  Let cool completely.

3.  When mini cupcakes are cool, in a medium bowl, whisk together powdered sugar, lemon juice, water and oil, until smooth.  Dip cupcakes into glaze, covering completely.  Place on wire racks with wax paper underneath to catch drips.  Let sit until set.  Enjoy!

Source: Paula Dean

Plain Jane Vanilla Cupcakes

 I mentioned that we got to celebrate a birthday last week.  I now have an 8 year old and she is quite excited about it.  It is so fun to see their happiness over their special day, especially because she got to turn 8 on the 8th so it's a magic year for her.

This daughter of mine is my affectionate but tomboyish girl.  She loves to give hugs and kisses but she always has her hair in a ponytail and refuses to let me do it any other way, especially curling it.

So I decided for her birthday I would do something simple and plain but a little girly.  These cupcakes were perfect.  I got the recipe from Ashton at Something Swanky.  

Have you been to her blog?  If not you should go check it out because she has awesome dessert recipes and I won some of her favorite things and I have been loving them.  This is her favorite vanilla cupcake recipe and she graciously sent it along to me.

These cupcakes were delightful.  A moist, yummy, simple cupcake with some delicious buttercream frosting.  You totally can't go wrong there.

Plain Jane Vanilla Cupcakes

(click here for printable version)

1 1/2 (3/4 cup) sticks unsalted butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla paste (this stuff is heaven--if you don't have just add the regular stuff)
1 tbsp baking powder
1/4 tsp salt
2 1/2 cups all-purpose flour
1 1/4 cups milk

1.  Preheat oven to 375°F.  Combine all ingredients in the bowl of a stand mixer (yep you can just dump them all together) and mix until well combined.  Fill cupcake liners 3/4 full and bake for 19-20 minutes or until lightly browned.

2.  Remove from oven and let cool completely.  Frost with your favorite vanilla buttercream (this is mine), adding vanilla paste in place of the vanilla, if you have it.  Enjoy!

Blackberry Cupcakes

 Remember how I went berry picking?  Doesn't that just sound so Anne of Green Gablesish (I know, I know, not a word but hey how else do you say that)?

Speaking of Anne of Green Gables, does any one else love those movies as much as I do?

I still remember the first time I ever watched them.  I was babysitting for my cousin in San Francisco (it was a sweet deal because they flew me out there to watch their kids while she recovered from surgery and I got to ride on a plane for the first time ever and see that amazing city).  I would tend the kids during the day until their dad would get home from work...I was eleven by the way and the early nineties were in full swing.

Anyway, at night I was free to watch TV, movies, drink pop, read books, and basically do whatever I wanted.  Well these cousins had Anne of Green Gables and Anne of Avonlea.  I was in heaven!  I couldn't wait for it to be evening so I could watch more of it.

I would sit with a pop (Dr. Pepper because that's all they had...) and enjoy my girlish fantasies.  Gilbert Blythe was handsome and so dreamy!  

And because of that I wanted to move to Prince Edward Island so I could roam through those beautiful trees, walk the sandy beaches, let the wind blow in my hair, and pick berries to my hearts content.

Well I have never moved to P.E. Island and have never had any of Anne's adventures but I sure have been able to go berry picking and I absolutely love it.  Especially when I get to come home and make so many delicious recipes.  

This cupcake was fantastic.  I love lemon paired up with berries so it was a perfect complement in my mind.

Lemon Blackberry Cupcakes

(click here for printable version)

Lemon Pound Cakes:

3 c. all purpose flour

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

2 sticks unsalted butter, softened

2 c. sugar

3/4 c. plain yogurt

3 Tbsp. lemon zest

2/3 c. lemon juice

5 eggs

1.  Preheat oven to 350 degrees.  In medium bowl sift together the flour, salt, baking powder, and baking soda. Whisk thoroughly, and set aside.

2.  In a stand mixer, beat butter and sugar until smooth, about 1-2 minutes.  In a medium bowl, stir together yogurt, lemon zest, and lemon juice.  Add the eggs to the butter and sugar one at a time, beating in between each addition.  With the mixer on a low speed, add the flour mixture in 3 parts, alternating with the yogurt mixture in 2 parts. Start and end with the flour mixture.

3.  Line a muffin pan with paper liners and scoop even amounts of the batter into the cups, filling almost to the top.  Bake for 16 minutes, rotating the pan after 8 minutes. Once golden brown around the edges, remove from oven and place on a cooling rack for at least 2 hours before icing.

Blackberry Buttercream:

2-1/2 sticks unsalted butter, softened

1 tsp. salt

2-1/2 c. powdered sugar; sifted ( I needed a little bit more)

1/4 c. blackberry sauce (see recipe below)

1.  Beat butter, salt, and 1 cup of powdered sugar until smooth.  Add blackberry sauce to bowl along with 3/4 cup of powdered sugar. Place buttercream in a piping bag and pipe a circle around the outer edge of the cupcake top, spiraling in towards the center.  Top with a blackberry and eat!

Blackberry Sauce:

1 c. blackberries

2 tsp. sugar

1 tsp. lemon or lime juice

1.  Combine ingredients in a sauce pan and place over medium heat. Stir frequently until juices from berries boil. Using a wooden spoon, crush the berries in the pan. Let boil for 2 minutes to make sauce more dense. Strain the mixture if you prefer to have smoother frostings. Cool in refrigerator.

Source:  Patisserie Natalie

Homemade Funfetti Cupcakes

Funfetti.

I love the sound of that word.  It makes it sound like it's a party in your mouth.

Were one of those kids that always loved funfetti cake mixes?  You know the kind that your mom would buy just for your birthday and if you got the funfetti frosting from the store also, it was like a perfect birthday?

I was totally one of those kids.

Mostly because my mom made almost everything homemade, so if we got something that was halfway store bought (like a cake mix) or completely store bought (like white bread or cereal) it was heaven at our house. It's the same at my house now.  I don't think my kids have ever had a funfetti cake mix from the store.  Poor kids, they are so deprived!

Not really but when I came across this recipe I thought it would be perfect for after school.  What kid doesn't love funfetti not to mention the mini cupcake on top.  I knew they would be in heaven.

This recipe is fantastic.  I love the vanilla flavor and the sprinkles make the cupcake so fun and festive.  Add some more yumminess to the top and more sprinkles and the kids (and adults) are in heaven.

Homemade Funfetti Cupcakes

(click here for printable version)


1/2 c. butter, softened
1 c. sugar
2 whole eggs
1 Tbsp. vanilla extract
1 1/2 c. flour
1 tsp. baking powder
1/3 c. milk
1/3 c. assorted brightly colored sprinkles plus more for top of frosting

1.  Preheat oven to 350 degrees.  Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.  Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

2.  Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost. 

Makes about 12 cupcakes.

Vanilla Buttercream

2 sticks of butter, softened
2 1/2 c. powdered sugar
1 Tbsp. vanilla extract
1 Tbsp. of cream (or milk)

1.  Cream butter in the bowl of an electric mixture until completely smooth and creamy, about 1-2 minutes. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla and cream, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.  If frosting is too thick, add 1 tsp. of cream at a time until desired consistency is reached.   If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles and mini cupcake, if desired.  Enjoy!

Source:  How Sweet It Is

Mini Chocolate Cupcakes

Aren't those just the cutest things ever?

My son didn't appreciate the pink but my girls and I loved it!

There is just something about pink that I love, at least now anyway.

Growing up I was the oldest girl with an older brother and 2 brothers right underneath me (lets just say when my sister came along 6 years later I was one happy little girl).  I was not what someone would call a girly-girl.  I loved to play in the mud and could make one mean mud pie.  I also loved to get dirty, be outside, not really have anything to do with shopping, make-up, or shaving--I know gross.  Thank heavens I have since changed my ways!

But back then I didn't like girl things at all.  Especially pink.  I hated anything pink and would not wear clothes that were pink (sorry mom :). 

Now I find myself being a lover of pink.  Just ask my kids.  They know what my favorite color is pink.  I think I am just making up for all those years of hateful thoughts about the color pink.

So of course when I was trying to decide what color of liner for my cupcakes (that will be on Friday) and what color of frosting for these little beauties so they would match the liner I of course chose...pink.  But you can do whatever I promise, it won't make one difference in the yumminess of these mini cupcakes.

The beauty of this is that you start with this deliciousness.

See I told you easy.  You frost with your favorite frosting and booyah! an amazing mini cupcake that you can eat immediately or share with you kids when they get home from school (they will never know that you ate them all).

Here is my favorite frosting recipe but any kind would work: cream cheese, marshmallow creme, buttercream.  These babies are just amazing!

Mini Chocolate Cupcakes

(click here for printable version)

Mini Reeses Peanut Butter Cups, unwrapped

2 Tbsp. cream (or milk)

1/4 c. butter, softened

1 tsp. vanilla

3-4 c. powdered sugar

Food coloring (optional)

1.  In a medium bowl cream your butter until smooth, about 2 minutes.  Add cream, vanilla, food coloring and powdered sugar.  Mix until smooth.  If needed add more powdered sugar or cream until it reaches your desired consistency.  Frost cupcakes and enjoy! 

Idea from:  Confessions of a Cookbook Queen

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Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

 If you follow my facebook page, many of you knew that my birthday was last week.

According to my children I am officially old.  My son even asked me, in all seriousness, if I was born in the 17th century.  I just laughed (and maybe cried a little bit) because I remember thinking that my parents were old when they were in their thirties.  Now that I have been here for a few years I can't believe I thought my parents were old!

Anyways to celebrate I made some cupcakes for myself and ate some of the most amazing chocolate cake I have ever tasted in my life.  I am so dead serious.  It was layers and layers of chocolate cake, dark chocolate cream filling, chocolate chips, and frosting.  Oh my mouth is watering right now just thinking about it! I am hoping I can get him to share the recipe. It was absolutely to die for. 

Anyways...chocolate cake is clouding my mind but these cupcakes were pretty amazing too.  The cupcakes are very moist and the hint of cinnamon in the buttercream frosting is perfect.  And nothing is better than adding a chocolate snickerdoodle to the top.  Completely optional but completely delicious.

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

(click here for printable version)

3 1/3 c. all-purpose flour

1 1/4 tsp. ground cinnamon

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

3 sticks butter, softened

2 c. sugar

4 large eggs

1 tsp. vanilla extract

1 1/4 c. buttermilk

Cinnamon sugar: 

1 Tbsp sugar and 1 tsp cinnamon

1.  Preheat oven to 350 degrees.  Sift together dry ingredients (except for cinnamon sugar).  In the bowl of a stand mixer with a paddle attachment cream butter and sugar until fluffy, about 2 -3 minutes.  Add eggs one at a time beating well after each addition.  Add vanilla.  Alternately add flour mixture and buttermilk beginning and ending with flour.  Fill cupcake pans 2/3 full.  Sprinkle with cinnamon sugar mixture.  Bake for 20 minutes.  Cool in pan for 5 minutes and remove. Let cool completely before frosting.

Cinnamon Buttercream Frosting

1/2 c. butter, softened

3-4 c. powdered sugar

1/2 c. milk

1 tsp. pure vanilla extract

1 tsp. cinnamon

1.  With the paddle attachment cream butter until smooth and creamy for 2-3 minutes.  With mixer on low speed, add 3 cups sugar, milk, vanilla, and cinnamon; mix until light and fluffy.  If necessary gradually add remaining cup of sugar to reach desired consistency.  Frost cupcakes and add a chocolate snickerdoodle, if desired.  Enjoy!

Source: Portland Mama

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Butterbeer Cupcakes

One thing you should know about my family: we L.O.V.E. to read.

I mean we really, really, really love to read.  I can remember loving to read since I was a little girl.  In fact I use to keep a journal of only books that I had read (sure wish I would of kept that!).  My dream is to have a huge room in my house with floor to ceiling shelves, a fireplace, a big comfy couch, and every book you could imagine.  Ahhh...the dreams, someday I'll get there.

My kids love to read as much as I do.  It is a punishment to take their books away and they can always be caught in the middle of some kind of book.  I love to see it and I love how they get so into it they have to tell me all about it.  So fun!

We all have favorite books at our house. I am a huge Jane Austen fan, especially Pride and Prejudice.  My hubby loves Orson Scott Card.  My son loves everything from Eragon to the Percy Jackson series.  My daughters love anything with animals.  But as a family we LOVE Harry Potter.  We have read all the books individually and are now reading them to our kids at night.  We love how fun they are and how my son always corrects us when we get a Harry Potter fact wrong, like which book is #4 or what Fred really says when his ear gets blasted off.

And if you didn't know, the last Harry Potter movie is coming out on Friday.  We are taking the oldest and going to see it.  We are very excited and to celebrate we made these amazing Butterbeer cupcakes that I found on pinterest.  And no, Butterbeer does not contain beer (my youngest son was very concerned about this).  It's a drink that all the kids drink in Harry Potter, just think Rootbeer.

Anyway, this cupcake was amazing!  We are all snarffed (love that word!) them right down and now two extras are sitting on my counter and I am trying really hard not to eat them.  The butterscotch ganache is delightful in the middle and makes them look so pretty.  So go buy your tickets for Harry Potter and make some cupcakes, everyone will love you for it.

Butterbeer Cupcakes

(click here for printable version)

Cupcakes:

2 c. flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. unsalted butter, softened

1/2 c. granulated sugar

1/2 c. dark brown sugar, packed

3 large eggs

1 1/2 tsp. vanilla

1 tsp. butter flavoring (found in the baking aisle by the lemon, almond extracts)

1/2 c. buttermilk

1/2 c. cream soda

Ganache:

1 11-oz. package butterscotch chips

1 c. heavy cream

Buttercream frosting:

1/2 c. unsalted butter, softened

1/3 c. butterscotch ganache

1 tsp. vanilla

1 tsp. butter flavoring

1/8 tsp. salt

1 16-oz. package powdered sugar

Splash of milk or cream (as needed)

1.  To make 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.

2.  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.

3.  To make the 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.  Squeeze until filling begins to overflow.

4.  To make the 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.  Enjoy!

Source: Amy Bites

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Peanut Butter Chocolate Cupcakes

Today I decided to get all of my errands done, or at least attempt to do so.  

Errands like wash the car (very important to my 4 year old), go to the bank, pick up the 2 things I forgot on my grocery list, drop off random forgotten items of friends that have been sitting around my house for several weeks, going to Sonic to get a diet coke (very important to me), dropping my son off at violin lessons, and the list goes on.

One of our stops was Target.  I sure have a love/hate relationship with that store.  I love all the wonderful things I find (seriously have you checked out the $1 area) but I sure hate how empty my pocketbook is when I leave.

Anyways...I had 3 of my own children with me and my niece (she's only 7 months old and staying with us for several days).  We were stopping to get my niece some baby items which I don't have around my house anymore since my 4 year old is not into bibs, baby spoons, or sippy cups.

And guess what I saw........okay I will just tell you.

SCHOOL SUPPLIES.

S.E.R.I.O.U.S.L.Y?

Didn't school get out like 1 month ago?

I couldn't believe my eyes.  Well I probably could but come on, school doesn't start for another 2 months.  

I am trying to enjoy this break so I have a message for you Target, you just put all that stuff away so I don't have to think about spending my inheritance to get 3 kids ready for school this fall and I can enjoy this hot, summer break with my kids.  

And if the truth be known, so I can also sit at home eating these amazing cupcakes with my Sonic diet coke.  I know I have a thing with chocolate and peanut butter, but hey I can't help it, it's amazing!

Peanut Butter Chocolate Cupcakes

(click here for printable version)

Filling:

1 c. powdered sugar sugar

3/4 c. creamy peanut butter

4 T. unsalted butter, softened

1/2 t.. vanilla extract

Cake:

1 2/3 c. all-purpose flour

3/4 c. unsweetened cocoa powder

1 t. baking soda

1/2 t. salt

1 c. sour cream

2 T. milk

1 t. vanilla extract

8 T. unsalted butter, softened

1 1/2 c. sugar

2 large eggs

Frosting:

8 oz. cream cheese, softened

4 T. unsalted butter, softened

1/2 c. creamy peanut butter

3 1/2 c. powdered sugar sugar

1 c. frozen whipped topping, thawed

Chocolate chips, for garnish

1.  Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  To make the filling, combine the powdered sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and place on a baking sheet.  Refrigerate until ready to use.

2.  To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

3.  Spoon about two tablespoons of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

4.  To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the powdered sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.  Top with chocolate chips.  Enjoy!

Source:  Annie's Eats

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Teacher Appreciation--Cupcake Jar

It's teacher appreciation week. Yeah for teachers!

So far all of my children's teachers have been wonderful.  We have been so blessed that every year they have an amazing lady (I know some guys are teachers but so far my kids have only had the ladies) that gives lots of her time and knowledge to my kids.

Do you have a teacher that totally inspired you?

I do.  I have two.  Mr. Sasaki and Mrs. Harris.

I still have very fond memories of them.

Mr. Sasaki was my 6th grade teacher.  He loved me.  He loved all of us.  I think it's amazing that someone can make each person that crosses their path feel so special and that you could accomplish whatever you wanted because they made you feel that awesome.  That's how he made all of us feel.  Amazing!

Mrs. Harris was my math teacher in high school.  I wasn't very fond of math back then.  But to this day I don't mind it all, you could even say I like it.  And you know why?  Because Mrs. Harris liked it and she instilled that love into each of us that came through her door every day.

So in honor of wonderful teachers, I wanted to give my kid's teachers something super cute and out of the ordinary.  And after all I am known at the school as the "baker" so naturally I had to make a food item.

This was very easy and my kids loved helping me put them together.  So don't forget your special teacher this week and share some of this yummy cupcake goodness!

Spice Cupcakes with Cinnamon Buttercream

(click here for printable version)

Cupcakes:

Spice Cake mix

1.  Follow directions on the box for making cupcakes. You can either spray your pans and bake with out liners, or remove liners later, either way works great.

Cinnamon Butter Cream:

1 c. butter, softened

2 T. whipping cream

1 t. vanilla

1 t. cinnamon

4 c. powdered sugar

2 T. light corn syrup

1.  In a large bowl, beat butter, milk, and vanilla on medium low until smooth and combined, about 1-2 min, scrapping down sides of bowl.  Add cinnamon, then slowly add powdered sugar one cup at a time on low until combined, scrape sides of bowl again.  Increase speed to medium, and beat for 1 more minute.  Add corn syrup and beat on med high for 30 seconds, then increase speed to medium high and beat for about 1 minute.  

To assemble Cupcake Jar you need:

1 pint jar

3 Spice cupcakes (if they are small, I used 2 large)

Cinnamon Buttercream

16" disposable icing bag and large french tip

7/8" grosgrain ribbon

curly ribbon (or anything to tie the fork on, I used raffia)

plastic fork

4.5" square of fabric

hot glue

foam adhesive dots

Printables (there are lots of free ones on the internet)

1.  Start by dropping one cupcake inside the jar, then using your icing bag and tip, squeeze buttercream on top of cupcake, repeat until you have 3 layers (or 2 in my case). 

2.  Add the fabric to the lid, wrap grosgrain ribbon around jar and glue with hot glue. Punch out Thank You Tag, and attach to ribbon with foam adhesive dots.  Tie fork on with curly ribbon or raffia.  Enjoy!

Note:  This would work great for any type "Thank You", "Welcome"or "Good Luck" gift.

Source:  Skip To My Lou

Lemon Curd Cupcakes with Lemon Cream Cheese Frosting

Oh my!

Oh my, oh my, oh my....

I am at a loss for words.

Sometimes food does that to me.  Is that weird?  Because every once in a while I come across something that makes me stop and re-evaluate my life.

This was one of those recipes.  I am sorry if you are not a lemon lover because you have just truly missed something amazing.  

I have a new favorite.  Move on over hubby (even thought these are his new favorite too) because these little beauties have taken up a spot of my heart.  I kid you not.

As soon as I made them (and tasted one) I knew that I had just filled in a piece of my life.  And if you ever ask me what you should make, I promise I will suggest this.  It needs to be on your "bucket list"--it's that awesome!

Not to mention that if I was in charge of the Royal Wedding (which I would never be but it's fun to dream) this is what I would serve.  I think William and Kate would love these!

Lemon Curd Cupcakes with Lemon Cream Cheese Frosting

(click here for printable version)

Lemon Curd:

2 lemons

4 egg yolks

3/4 c. sugar

4 T. butter, cold

1.  This can be made the day before you need it, which I would recommend. Zest the lemons.  Juice the lemons.  In a medium saucepan mix together the egg yolks and sugar until smooth.  Stir in lemon juice and zest.  Place over medium heat, bring to a simmer.  Continue cooking, stirring constantly until the mixture coats the back of a spoon.  Stir in the butter 1 T. at a time.  Cover lemon curd with plastic wrap and refrigerate until chilled and thickened.

Cupcakes:

3 c. flour

1 T. baking powder

1/2 t. salt

1 c. butter, softened

2 c. sugar

4 eggs, separated

1 c. milk

1 t. vanilla

1 t. lemon extract

zest of two lemons

1.  Preheat oven to 350 degrees.  Mix together flour, baking powder and salt in medium bowl, set aside.  In large bowl, beat together butter and sugar until light and fluffy, 3-4 minutes.  Add egg yolks, one at a time, mixing well after each one.  Alternately add in flour mixture and milk, beginning and ending with flour.  Stir in vanilla, lemon, and lemon zest.

2.  In another bowl, beat the egg whites until stiff but not dry.  Add egg whites into batter, folding gently.

Place into cupcake liners.  Bake 20-25 minutes or until toothpick comes out clean.  Cool.  Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd.

Lemon Cream Cheese Frosting

1 8 oz. pkg cream cheese, softened

1 c. sugar

1/8 t. salt

1 t. vanilla

1 1/2 c. heavy whipping cream

Half of the above lemon curd recipe above

1.  In a small bowl beat whipping cream until stiff.  In another bowl, mix together the cream cheese, sugar, salt and vanilla.  Add in lemon curd.  Beat until smooth.  Fold in whipped cream.  Frost cupcakes generously and serve.  Keep uneaten cupcakes in the fridge.  Enjoy!

Source: Homebased Mom

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Boston Cream Pie Cupcakes

Random fact about me:  I have a really good memory (at least use to).  Not to brag but it's true.  It's one thing I am sort of prideful about.

Growing up the game I always wanted to play was memory.  My poor mother would play for hours with me and to be perfectly honest I still love to play that game.  Any time I suggest it my whole family groans.  I sort of beat them mercilessly every time we play so they don't like to play with me anymore.  I can't help it, I just remember where the cards are.

I can remember directions anywhere as long as I have been there once.
I can remember phone numbers and don't ever use my contact list.
I have many recipes stored in my head.
I can remember exact places in books where quotes or information is located.
I can remember pretty much everything (much to my husband's dismay).

But lately my memory has been terrible!!

It totally bothers me and maybe it's 4 kids and getting older, but I sure hate it.

I have to put everything on my calendar, and I mean everything.  If I don't do that I promise you I will not be there.  I forget appointments ( I don't think the dr. believes me anymore), lunch dates (sorry ladies I promise I completely forgot), parties (sorry Jessica), and pretty much everything.  The worst one was, I called and asked a friend if I could bring her dinner since she just had a baby.  (Notice I called and asked...) I even wrote it on my calendar.  Well the day came and went and I didn't even notice.  THREE days later I remembered.  I called and apologized profusely and offered to bring dinner the next night.  Guess what?  I forgot again.  Wow!  After apologizing again I told her I better just bring a present and see the baby.  What a friend!

Do you ever do that?  Maybe it's just me but to all of you who know that I have forgotten something maybe you should remind me because I can promise you that I have forgotten it!

Anyways...on to this delightful cupcake.  I love Boston Cream Pie so when I found this I knew it would be awesome.  Plus much easier.  It was very yummy and so pretty.  It has you make a homemade pudding which turned out very delicious and very easy to make.

Boston Cream Pie Cupcakes

(click here for printable version)

Cupcakes:

2 1/2 c. all-purpose flour

3/4 t. baking soda

1/2 t. each baking powder

1/2 t. salt

3/4 c. unsalted butter, softened

1 1/4 c. sugar

3 large eggs

2 t. vanilla extract

1 c. buttermilk

Filling:

3 T. dry milk powder

1/4 c. sugar

pinch salt

3 T. cornstarch

1 1/2 c. milk

1 T. vanilla

Chocolate Ganache:

1 1/2 c. semi-sweet chocolate chips

1/2 c. cream

1.  Heat oven to 350 degrees and place paper liners in muffin tins.  In a bowl, whisk flour, baking soda, baking powder and salt until blended.

2.  Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.  With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

3.  Fill muffin cups 2/3 full. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

4.  To make filling, whisk together dry filling ingredients and milk in a heavy bottomed saucepan. Cook over medium heat, stirring often, until thickened. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.

5.  To make ganache, place chocolate and cream in microwave proof bowl and and microwave for 2 minutes stirring every 30 seconds.  Remove and whisk until smooth.  Cool slightly.

6.  To fill: Cut a cone shape out of the middle of each cupcake, cutting off the bottom of each cone but saving the top.  Put about a tablespoon of filling in cupcake and replace with top.  

7.  To Glaze: Add about a tablespoon or so of ganache to the top of the cupcake. Allow it to spread, add more or help it along by spreading the ganache across the top a bit.  Enjoy!

Source:  Amanda's Cookin

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