Category Archives: Cupcakes

Pokemon Pokeball Cupcakes

This is me and my friend Gino. 

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Gino is one of the best guys I know. He is an accomplished artist, he is unyieldingly patient, he is a dedicated friend, and he is jubilantly kind. Though he may tell you otherwise. 

So, for Gino’s birthday, I made him Pokeball cupcakes…because he likes Pokemon!

Here are 3 Pokeballs…

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And here are 4 of my Pokeball cupcakes…how did I do?

 

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Here’s how to make your own Pokeball cupcakes….gotta catch ’em all!

Here’s what you’ll need…
24 cupcakes
24 white Mentos
red sugar sprinkles

white icing 
black gel icing

Here’s what you will do…
1. Bake your cupcakes. Let them cool.

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2. Work on one cupcake at a time, because the icing will harden as you go, and you need it wet for the sprinkles to go on. 
3. Frost 1 cupcake and put a Mentos in the middle.
No need for fancy tips and special tools when frosting this cupcake…just smooth it on with a knife, the back of a spoon, or a spatula. Don’t even worry about getting it smooth. As you can tell, I wasn’t too picky about that, and I think they turned out just fine. 

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4. Put the red sugar sprinkles into a bowl.
5. Dip half of the cupcake into the sugar sprinkles.
Don’t worry if some red sprinkles get on the white side. It happened to plenty of mine, and they still turned out great. But I guess if you ARE worried about that, then you can just get a toothpick and pick them off. But Gino didn’t care, he was just excited to have his very own Pokeball cupcakes. I’m sure your friend will also not care if there are a few stray sprinkles. It will still look and taste great!

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6. Use the black gel icing to draw a circle around the Mentos (right against it), and a line between the red sprinkles and the white icing.

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7. Repeat with the rest of your cupcakes.

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8. Enjoy! Best when shared with friends like Gino. 

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Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

It’s fall! And that means the arrival of delicious combinations of flavors. Let’s start here…

Pumpkin Cupcakes with Cinnamon Cream Cheese IcingYep, they’re worth it. It will take you less than 2 hours. Do it. 

Makes 24 cupcakes

Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

For the Pumpkin Cupcakes, you will need:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt (Kosher salt)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light brown sugar
1 cup white sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, slightly beaten
1 can (15 oz) pumpkin puree

For the Cinnamon Cream Cheese Frosting you will need:
2 (8 oz each) packages cream cheese, softened
1 stick butter, softened
2 lbs. powdered sugar
1 Tbsp. ground cinnamon
2 teaspoons vanilla extract

Directions:

For the cupcakes…
1. Preheat oven to 350 degrees F
2. Line cupcake pans with paper liners
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Set aside.
4. In a large bowl, whisk together the brown sugar, white sugar, butter, and eggs
5. Add dry ingredients and whisk until smooth
6. Whisk in pumpkin puree
7. Eat some of the batter. There will be enough, don’t worry. I had extra!
8. Divide batter evenly among liners, filling about 3/4 full….or more…
9. Bake for about 20-25 minutes, or until toothpick inserted in center comes out clean. It was 20 minutes for me.
10. Let sit on counter for 5 minutes
11. Remove from cupcake pans and let cool completely

For the icing…
1. Using a mixer, blend the butter and cream cheese together until well combined
2. Gradually add in the powdered sugar until fully incorporated…I did about 1/4 cup at a time
3. Mix in the vanilla and cinnamon.

Now it’s time to frost the cupcakes! I used Wilton tip #2D Drop Flower, which I purchased last year from Amazon…Amazon is my weakness…
Or, you can frost them with a simple spatula!
Either way, they will be delicious. 

Enjoy! 

 

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Brown Sugar Banana Cupcakes with Avocado Buttercream Icing

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I know, right?! Sounds disgusting. But hear me out…

I found it online (surprisingly, not from Pinterest this time), and decided to try it…even though I don’t like avocados…

First of all, this was my first time using my new Classic Kitchen Aid!!! (You can read about how I got it here)

My opinion of these? I LOVED the cupcake part, but didn’t love the icing…but that’s probably because I don’t like avocados. It wasn’t horrible, and it wasn’t for me. 

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Thanks to everyone who was a taste tester for this experiment!

My roommate Carolyn‘s opinion of these? She didn’t like ’em…she liked the cupcake, and she liked the icing, but she didn’t like them together. Weird.

My favorite ASL teacher Judy‘s opinion of them? Very good! And interesting…(after she told me it looked like mold and would make people sick…haha)

Two random guys‘ opinions of them? Very good!

My ASL Club Officer’s and advisor’s opinions (Thanks Seth, Melissa, Diana, Trish, and Brandon)? Very good!

Brandon said you can’t really taste the avocado…it’s very sweet.

So there you have it! 8.5 out of 10 testers loved them! 85% success rate? I say you HAVE to make them now.

Are you ready to try ’em? 

This makes 12-20 cupcakes, depending on how full you fill the liners…I made 16 cupcakes

I recommend refrigerating the cupcakes!

Here’s what you’ll need for the cupcake:
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup butter, melted (1 stick)
1 1/3 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
3 large ripe bananas, mashed

Here’s what you do:
1. Preheat oven to 350 degrees F
2. Line a cupcake tin with liners
3. In a bowl, whisk egg
4. Add brown sugar
5. Mix until smooth
6. Stir in vanilla extract
7. Add sour cream and melted butter
8. Mix
9. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, and nutmeg
10. Mix dry ingredients with wet 
11. Add mashed bananas 
12. Mix until the batter comes together. The batter will be thick.
13. Scoop into liners
14. Bake for 15-18 minutes
15. Make the icing while you let the cupcakes completely cool

Baking is so much faster when you have a Kitchen Aid!!

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Here’s my cooling cupcakes!

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Now it’s time for the icing!

Here’s what you need:
2 ripe avocados
2 Tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt

Here’s what you do:
1. Cream the avocados and butter together until smooth
*(Confession: This was my first time cutting up an avocado [remember, I don’t like them!], so I was so ridiculous that I Googled it…so if you need to know how to cut and peel an avocado, this is the page I used to learn! I thought it was really easy and fun!)*
2. With the mixer on low speed, add powdered sugar one cup at a time
3. Sprinkle in a pinch of salt
4. Add the vanilla
(More sugar can be added if you’d like the frosting to be thicker)
5. Frost the cupcakes!

The icing is such a beautiful green color!

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Frosting can be stored in the fridge for up to 3 days. I recommend refrigerating the cupcakes. And I also recommend sharing them with your friends, and letting me know how yours turned out!

And let me just reiterate…I love my Kitchen Aid! It makes baking so much easier and faster! And considering that I bake cupcakes at least every other week, it’ll definitely be loved forever!

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Reindeer Cupcakes

Merry Christmas!

These are some of the easiest cupcakes ever!

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For each cupcake, you will need:

  • chocolate cake mix
  • chocolate icing
  • two mini pretzels
  • one Nilla Wafer
  • one brown or one red M&M
  • two white M&M’s
  • black gel icing

Here’s what you do:
1. Make the cupcakes according to directions on the box.
2. After they are cool, frost one cupcake.
3. Add a Nilla Wafer for the face.
4. Add two pretzels for antlers.
5. Dip one side of the brown or red M&M in the frosting.
6. Place it on the Nilla Wafer for a nose.
7. Put the two white M&M’s on for eyes.
8. Using the black gel icing, put a small dot on each white M&M to finish the eyes.
9. Repeat with the rest of the cupcakes.

Friendly tip: Don’t frost all the cupcakes first, and then expect to go back and add the toppings. The icing will harden as you go, so do each cupcake right after you frost it. 

Where do I find white M&M’s? Well, I got mine at a party supply store, Zurchers. They have M&M’s there that you can buy by color. So I’d suggest checking with your local party supply store. If you can’t find them, you can also just use upside-down white chocolate chips!
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Aren’t they so cute?

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Let me know how yours turn out!

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Cupcakes Sunny-Side-Up!

Back in June I made these cupcakes…

A huge thanks goes out to my wonderful former roommate Jessica for taking all these pictures!

These are so easy to make! 

All you need is:

  • cupcakes (I just make it from a box…never fails!)
  • White icing (Click here for my recipe)
  • 1 butterscotch candy (unwrapped) for each cupcake
  • poppy seeds to sprinkle on top (for the “pepper”)

And if you want to make a great presentation, serve them in a frying pan! We had a lot of cupcakes , so we used a lot of frying pans…but it was so worth it!!!

Do you see the double yolk in the above picture? We had a misshapen butterscotch candy…hey, it happens!

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Hamburger and Hotdog Cupcakes

Ya like?

Ya wanna know how to make ’em? Here’s what you’ll need:

For each HAMBURGER cupcake, you will need:
-1 cupcake
-1 Grasshopper cookie
-2 Nilla Wafers
-Sesame Seeds
-Orange juice concentrate
-Shredded coconut
-Icing
-green food coloring
-red food coloring
-yellow food coloring
-1 green gumdrop

For each HOTDOG cupcake, you will need:
-1 cupcake
-1 circus peanut
-1 caramel square candy
-yellow food coloring
-Icing
-Shredded coconut
-Green food coloring
-Sprinkles

Here’s how to make the HAMBURGER cupcakes…
1. Dye about 1/2 cup of icing yellow…yellow enough to look like mustard
2. Dye about 1/2 cup shredded coconut green…green enough to look like lettuce
3. Slice the green gumdrop into slivers to be the pickles
4. Dye about 1/2 cup icing red…red enough to look like mustard
5. Frost your cupcakes with this delicious icing…https://byuflamingo.wordpress.com/2012/05/06/buttercream-icing/ (at this point you would sprinkle some sprinkles on top of you would like…I simply forgot!)
6. Put a Nilla wafer on upside-down. This will be your bottom bun.
7. Pipe yellow icing onto the outline to look like mustard.

8. Place the Grasshopper cookie on for the meat patty.
9. Pipe yellow icing on to stick on the pickles (gumdrop slices) and lettuce (green shredded coconut).
10. Get a Nilla wafer…use your finger to spread orange juice concentrate on top of it. That makes it sticky so the sesame seeds will stick to it. 
11. Sprinkle sesame seeds on top of the Nilla wafer. This is your top bun.
12. Place your bun on top 
13. Share with your friends and family!


Here’s how to make the HOTDOG cupcakes…
1. Make a slit in the circus peanut. Not all the way through. Just so it can open like a hotdog bun.
2.Heat up the caramels for a few seconds until they are soft enough to mold into a hotdog.
3. Put the hotdog inside the hotdog bun
4. Pipe some yellow icing on top for mustard
5. Chop up some of the green shredded coconut so it looks like relish
6. Sprinkle some of the relish on top of the hotdog.
7. Ice the cupcake
8. Sprinkle with some colorful sprinkles if you wish
9. Put the hotdog on top!
10. Share with your friends and family!

I had so much fun making these cupcakes with my dear roommate Jessica!

Here are a few more pictures of the process and the result! Happy cupcaking!

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Spaghetti and Meatballs Cupcakes!

Look at my most recent creation!

Props to my roommate Jessica McKay for that picture! Her camera is so much better than mine!

I got the idea from here.

If you want to make them, here’s how…

Ingredients:

Cupcakes

Icing 

1/2 teaspoon unsweetened cocoa powder

3 drops yellow food coloring

24 (or less) hazelnut chocolates (Ferrero Rocher), unwrapped (or you can use chocolate-covered donut holes)

Strawberry jam

White chocolate bar (to shred)

Here is what to do:

1. Make the cupcakes

2. Tint the  frosting with the cocoa powder and yellow food coloring.

I was honestly surprised to see it turn from white into a spaghetti-colored concoction! Cool!

3. Apply a THIN layer of icing to the cupcakes.

See that little pink spatula? I love it!!!! I call it my “magic pink spatula” and it’s what I use to ice cupcakes! I love it!

4. Arrange the cupcakes on a platter

I am a poor college student and don’t have a platter, so I used an old baking sheet and a flamingo plate I have

Make sure they are close together!!!

5. Put the rest of the icing in to a Ziplock bag. I used a sandwich size and put about half of what was left.

6. Snip a SMALL hole in the bottom of the bag.

7. Pipe the icing all over the cupcakes to make the noodles!!!

I was scared that I wouldn’t have enough icing….but it turns out I had way more than enough!! So don’t be stingy! But if you are worried, put some on every cupcake, then go back and fill in the gaps!

After I had done about 2 cupcakes, my bag exploded….I was able to pick up the explosion and move it over to the icing bowl…luckily.

I decided that I needed a stronger bag AND thinner icing

So I got a Hefty bag (quart size) and I added milk to the icing. I didn’t measure the milk, but I added about this much….3 times…just until I felt like it was good when I stirred it.

After I did this, it worked beautifully! It came out much faster and easier.

Look how cool they look! I was so excited as I did all of this! I couldn’t stop smiling! I love when something works out with my cupcakes!

Make sure some of the noodles hang off the edges!

8. Get out the chocolates!

I unwrapped them this morning, put them in a plastic bag, and put them in the fridge until I was ready to use them.

9. Drop it into the strawberry jam!

10. Using a spoon, cover it in jam and then take out the chocolate.

11. Put it onto a cupcake, and let the “sauce” drip around the cupcake!

12. Do this with the rest of your chocolates, spreading them out throughout the cupcakes if you don’t have enough to cover all the cupcakes. 

13. Put some “suace” on the cupcakes that don’t have a “meatball”…also, put any extra “sauce” where you see fit!

14. Get out the white chocolate bar and the cheese grater

I already had this Almond Bark bar, so I just broke off 1 of the squares and used it. I only used a little bit! Seriously a tiny bit!

15. Shred the white chocolate (parmesan cheese) onto the spaghetti and meatballs!

TA-DA!

My wonderful roommate Jessica came and took pictures of them…and her pictures are so much better than mine…so here they are!

Thanks again for the pictures, Jessica!

Jessica said the cook needed a picture! I think this is my first picture with any of my cupcake creations! Thanks Jess!

Happy Cupcaking!

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