Patriotic Cupcakes

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Since Wednesday is Independence Day, I thought I would reblog these cupcakes.  They really turn out cute and are not hard to make.  The only thing you have to be careful of the amount of each color of batter you put in each cupcake paper.  For me, 2 scant tablespoons of each color batter worked but it might be different for you.  Try layering the batter for one and see how it goes.  Don’t fill them to the top, about 2/3rds full should do it!

Fourth of July Cupcakes

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions.

In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.

Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.

Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.

Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes

Happy Cooking!

Black Forest Cupcakes

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Before I go any further, Black Forest Cherry Cake is my all-time favorite cake.  In fact, we had one for our wedding cake.  That’s how much I love it.

A few weeks ago, I was reading The Disney Food Blog (one of my very favorite blogs) and came across this post ~ Black Forest Cupcake.  I could NOT stop thinking about it and since I won’t be going back to WDW for a few months, I sent my son (who lives in Orlando) to check it out.  He ate at the Contempo and said the cupcake was one of the best things he had ever eaten.

That was all it took to send me on a mission to recreate it.  As luck would have it, I did a google search and came up with a copycat recipe for regular sized cupcakes.  Being diabetic, I should NOT be eating these at all so I saved up some carbs so I could try it.  I wish I hadn’t.  They are VERY good.  I am looking forward to trying the real thing when I get back to the World.   And I ate more than one.

Black Forest Cherry Cupcakes

1 (18.25 ounce) package chocolate cake mix
1 (8 oz) pkg cream cheese, softened (I used lite)
1 egg
2 tablespoons sugar
1 (19 ounce) can cherry pie filling (I used lite)
1 1/2 cups thawed Cool Whip  (I used sugar free)

Heat oven to 350º. Prepare cake batter as directed on package and set aside.

Mix cream cheese, egg and sugar until well blended.

Remove 3/4 cup of the cherry pie filling for garnish; set aside.

Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes; remove from pan to wire racks. Cool completely.

Top with whipped topping and reserved cherry pie filling just before serving.  Keep in refrigerator.

Makes 24 cupcakes.

Happy Cooking!

Guinness Cupcakes

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All I can say is WOW!!!  These are fabulous!  I know lots of people think you can’t make a cakey dessert with beer (or bourbon) and chocolate but really it adds such a depth of flavor to the baked good.

I had some trouble with the frosting so the next time I make this I will just bake a regular buttercream frosting and  use the reduced Guinness for some of the liquid.  I also did not use the vanilla bean ~ $11.99 for ONE bean and that’s just not happening so I added a bit more vanilla.   And I am a lousy frosterer!

@JanetRudolph tweeted this recipe last week and it comes from her blog ~ Dying for Chocolate Her blog is just chock full of chocolate ~ YUM!

Give these a try and see what you think!

I want to blog chocolate all week in time for Valentine’s day but I am getting a cold so if you don’t see me for a day or two, that’s why!

Guinness Cupcakes

1 cup Guinness extra stout
12 tbsps butter
3/4 cup unsweetened chocolate chunks (I broke up 1 Ghiradelli unsweetened chocolate baking bar)
2 cups sugar
2 cups flour
1/2 tbsp baking soda
3/4 tsp salt
2 eggs
3/4 cup sour cream

Preheat oven to 350º.

Place the stout and butter in a saucepan and bring to a simmer ~ do not boil ~ over medium-low heat.

Add chocolate chunks to hot stout/butter mixture and whisk until the chocolate melts. Take the pan off the heat and let the mixture cool.

Add the sugar to the chocolate mixture and stir to combine well.

In a bowl, sift the flour, baking soda and salt together.

Using a mixer with a whisk attachment throughout, combine the eggs and sour cream. Add the stout/chocolate mixture to the egg/sour cream mixture mixture and combine until well mixed.

Slowly add the flour mixture to the egg/chocolate mixture in thirds, scraping the sides of the bowl as you go along.

Place cupcake liners in pans and fill to about 2/3 full.

Bake at 350º for about 18-24 minutes or until a toothpick stuck in the middle comes out clean. Mine took 18 minutes.

Cool on wire rack before frosting.

Frosting

1 cup butter, room temp
2 1/2 cups sifted confectioner’s sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 tbsp vanilla extract
1 cup Guinness extra stout

In a small saucepan, simmer Guinness on low heat for about 10-15 minutes. Stout will reduce and become somewhat syrupy. Be careful that it doesn’t burn. Let cool.

Using a mixer, cream the butter for one minute. Slowly add the powdered sugar in thirds, alternating with some of the milk each time. Mix until creamy.

Add scraped vanilla bean and extract.

Slowly add reduce Guinness a bit at a time. Taste until you get to your desired flavor. I used a couple of tbsps so you may not use all the reduction.

Place in a piping bag with a large start tip and frost or just frost with a knife if you prefer.

Makes 24 cupcakes.

Happy Cooking!

Fourth of July Cupcakes Rewind

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These are so cute for the fourth!  I posted this recipe last July 4th and thought it was worth a repeat today.

Fourth of July Cupcakes

Fourth of July Cupcakes

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions.

In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.

Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.

Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.

Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes

Happy Cooking!

My Signature