Sunday, March 30, 2008

Peanut Butter Cup-cakes

I actually used a boxed chocolate cake mix to make the base for this weeks cupcakes... GASP! Hey.. I had a busy week last week and Phillip & I had a party last night (Hi, girls... I had fun last night.. Go Heels!), so just follow the directions on whatever boxed chocolate cake mix that suits your fancy. This recipe is for 2 dozen cupcakes, so make sure your mix makes that many.

Peanut Butter Filling:

This isn't really a recipe, but hey...

8 oz. container of whipped topping
1/2 cup creamy peanut butter, melted slightly in microwave

Mix together, and pipe into cooled cupcakes with #230 pastry tip.

Peanut Butter Buttercream:

I doubled this, and had some left over, so if don't want as much frosting on your cupcakes, just make one batch.

1/4 cup butter, softened
1/4 cup peanut butter
3 cups powdered sugar
2-4 Tbsp. milk
1/8 tsp. salt
1 tsp. vanilla

In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 Tbsp. milk. Mix well, adding more milk as needed to make a fluffy spreadable frosting.

Sunday, March 23, 2008

They look pretty, but...

White Chocolate Raspberry Sour Cream Cupcakes
With Raspberry Cream Cheese Frosting
I had a lot of trouble with this recipie, so I'm not going to post it. They turned out pretty and they tasted good, but I had to throw about ten of the cupcakes in the trash, so I wouldn't call the recipie a success. I couldn't resist posting the pictures, though.

Sunday, March 2, 2008

Thin Mint Cupcakes

This is my first post on my new food blog, so welcome!

I was supposed to be studying this weekend, so what did I get accomplished, you ask? Thin Mint cupcakes, of course. I just bought some Girl Scout cookies last week and they inspired me to make cupcakes with my favorite flavor combination, mint & chocolate.

Basic Chocolate Cupcakes:

1 cup all-purpose flour
1/8 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 cup and 1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
2 tablespoons and 3/4 teaspoon butter, softened
1 cup and 2 tablespoons white sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup milk

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

*Note* I crushed one tube of Thin Mint cookies in a large freezer bag, and folded half of them into the batter, and sprinkled half of them on top.

Mint Buttercream Icing:

4 cups confectioners' sugar
1/2 cup butter, softened
1/8 teaspoon salt
1 teaspoon mint extract
4 tablespoons milk


In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.