Everyone loves the ice cream bars? Am I right? Or am I right? Creamy vanilla and fresh orange just go together like peas and carrots, peanut butter and jelly, rice and chicken…you get my drift. These were amongst my first cupcake recipes. I tried a from “scratch” orange cake and they were basically corn muffins. I was not pleased. So for Super Bowl Sunday I made these, but at the time with just an orange cake mix and nothing else. I slowly doctored it everytime I made them and this is what i came up with. I hope you enjoy and let me know how they work!
|1||Box Duncan Hines Orange Supreme|
|3||Large Eggs at room temp|
|1 1/3 cup||Milk or water|
|1/3 cup||Orange Infused Canola Oil|
|1/2 tsp||Orange candy oil or 1 tsp Orange extract|
|For the Filling|
|7 oz||Marshmellow Fluff|
|1/2 cup||unsalted Butter (room temp)|
|1/2 cup||Crisco Shortening|
|1 cup||Unsalted butter at room temp|
|3-4 cup||Powdered sugar (sifted)|
|1/4 tsp||table salt|
|1-4 tbsp||Heavy whipping cream or milk, start with one and increase|
|1 tsp||Vanilla extract|
|1/2 tsp||Orange candy oil or 1 tsp+ of orange extract, flavor to your liking|
|Wiltons Orange food color||Color to liking|
preheat Oven to 325 ( my oven is not calebrated so i always bake at 325, but bake according to your normal bake temp)
For Cake – Mix all ingredients together in a Electric mixer on medium speed until mixed. Fill cupcake liners as usual )2/3 full) Bake for 15 mins or until toothpick inserted comes out clean. let cool in pan 5 mins then transfer to wire wracks to resume cooling.
For filling, combine fluff, butter and shortening in bowl of electric mixer. Cream together until well mixed. Spoon into cooled cupcakes centers.
1.Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium add salt and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
i divide my frosting in two different bowls. One bowl i add the vanilla extract and the other i add the orange and flavor to my taste, i then add the orange food color and tint to my liking. i then add the frosting to two seperate piping bags and fit into a large one. I then Pipe a swirl onto the cupcake
Key-Lime cupcakes are dense and refreshing, even on hot summer days! Makes 18 cupcakes
|1 3/4 cup||All Purpose flour|
|1 1/2 teaspoons||Baking Powder|
|1 1/4 cups||sugar|
|2 1/2 table spoons||fresh lime juice|
|1 tablespoon||fine lime zest|
|1/4 tsp||light green food coloring|
|FOR THE FROSTING||********|
|8 0z||cream cheese|
|1/2||juice of a lime|
|3 1/2 (more as needed)||sifted powdered sugar|
|1 tsp||vannila extract|
To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
Beat together cream cheese and butter. Add vannila and lime juice
use zest of lime for garnish
Needed to make Red Velvet Cupcakes for a benefit on a budget as I was donating 200 cupcakes. After doing a little bit of research on line I figured I would try it with ingredients I had on hand. Basic WASC recipe with a few added touches. Not only are they red.. they were moist and delicious!
|1||White or vanilla Betty Crocker Cake mix|
|1 cup||white flour|
|1 cup||sour cream|
|1 cup||water or milk (non dairy or dairy)|
|1 tblsp||balsamic vinegar|
|2 tblsp||vegetable oil|
|1- 1oz bottle||Wilton “No taste“ red food colouring paste|
|2 – 3 tblsp||cocoa powder|
1. Put all ingredients EXCEPT cocoa powder in to the bowl of your electric mixer.
2. Mix on low for 30 seconds then switch to medium hight for approximately 1 minute until ingredients are incorporated. Scrape bowl with rubber spatula
3. Add 1 tblsp cocoa at a time. I only used 2 but mine was a deep rich cocoa. Next time I would try 3 tblsp just to see if it gave an even richer chocolate flavour.
4. Mix on medium high speed for another minute
5. Fill cupcake liners approx. 3/4 full. I had large liners and used 1 large ice cream scoop per cupcake so when baked they reached the top of the liner. I had a few extra large liners and used about 1 1/2 scoops. Made 34 cupcakes
6. Top with cream cheese frosting as follows:
2 packages cream cheese, at room temperature
2 sticks (16 tablespoons) butter (salted or unsalted.. whatever you have on hand), at room temperature
1 pound (4 cups) icing sugar
2-3 tblsp heavy cream
1 tsp pure vanilla extract
1 tsp pure almond extract
Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy.
Voila.. easy Red Velvet CupcakesRead More
This completed recipe was so natural to a coffee-junkie like me, I couldn’t believe I never thought of it before – combining a mocha cupcake with my vanilla bean latte swiss meringue – it’s just common sense! Hope you enjoy them as much as I did!
|3/4 cup||strong, hot coffee|
|3 tsp||instant espresso powder|
|3/4 cup||dark cocoa powder|
|3/4 cup||unsalted butter, room temp|
|2 cups||brown sugar|
|3||large eggs, room temp|
|2 1/2 cups||all purpose flour|
|1 cup||buttermilk, room temp|
|1 tsp||baking soda|
|1 tsp||baking powder|
|1 tsp||kosher salt|
|1 tsp||vanilla extract|
|2 tbsp||sour cream, room temp|
Preheat oven to 350°. Line cupcake pans with 24 cupcake liners
Whisk together coffee, espresso powder and cocoa in a small bowl and set aside. Sift together flour, baking soda and baking powder in another small bowl and set aside. Measure out buttermilk and mix with vanilla extract and set aside.
In a large bowl cream together butter, sugar and salt. Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg. Add 1/3 of the flour mixture to the egg mixture and mix until combined. Add 1/2 of the buttermilk and mix until combined. Repeat, ending with the last of the flour mixture. Add the cocoa and coffee mixture and mix until thoroughly combined. Fold in sour cream.
Divide equally into prepared cupcake liners. Bake for 16-18 mins or until a toothpick inserted comes out clean. Allow to cool thoroughly on wire racks before frosting.
*To make the Vanilla Bean Latte Swiss Meringue Buttercream as shown in the photo, I simply made my usual vanilla buttercream (see my “Basic Vanilla Swiss Meringue Buttercream” recipe) only add 1 tsp of vanilla extract (instead of the amount listed) and either one scraped vanilla bean (using the seeds) or 1 tbsp vanilla bean paste. After your buttercream is nice and satiny smooth, slowly add in 2 tbsp of espresso powder that has been dissolved in 4 tsp of water. *You’ll want to dissolve the espresso powder in 4 tsp of hot water ahead of time and let it cool before adding to your buttercream*
To achieve the look as shown in my photo, I used a Wilton 2D tip to pipe my buttercream and topped the cupcakes with dark chocolate covered espresso beans
The room was full of oohh’s and ahh’s, moans and groans when I first made these:) Everyone was speechless!
|8 tablespoons||unsalted butter, cut into 4 pieces|
|2 ounces||bittersweet chocolate, chopped( i used ghiradelli)|
|1/2 cup||cocoa powder|
|1/2 teaspoon||baking soda|
|3/4 teaspoon||baking powder|
|1/2 cup||sour cream|
|1 cup||powder sugar|
|1 cup||creamy peanut butter|
|5 tablespoons||unsalted butter, @ room temp.|
|1/4 teaspoon||kosher salt|
|1/3 cup||heavy cream|
Preheat oven to 350. Combine butter, cocoa and chocolate in bowl and set over simmering water. Heat mixture until butter and chocolate are melted and smooth. Cool until mixture is just warm. Meanwhile; whisk flour, baking soda, and baking soda. In seperate bowl whisk eggs to combine; add sugar, vanilla and salt too eggs until well mixed. Add cooled chocolate mixture to egg mixture and whisk until combined. Sift about 1/3 of flour mixture over chocolate mixture and whisk until combined. Whisk in sour cream, then sift remaining flour mixture over chocolate mixture and whisk until batter is homogenous and thick. Spoon into cupcake liners and bake 18 to 20 minutes.
Mix powder sugar, peanut butter, butter, vanilla and salt with electric hand mixer on med-low speed until creamy. Add heavy cream and beat on high until frosting is light and smooth. Frost cupcakes when cool. Enjoy!
My sister inlaw is a Mountain Dew fanatic and is expecting her fourth child now. So, I wanted to do something special for her. I decided what better than Mountain Dew cupcakes that she had been asking me to make for about four months now. What?Don’t judge I have been busy . She originally saw the recipe on allthigscupcake.com. I made some changes as the original didn’t have any orange flavoring so, I definately had to correct that. Hope you enjoy these as much as we did. I ate 3 and am not even the pregnant one. Sorry I don’t have a picture, they didn’t last long enough to take one.
|1 cup (2 sticks) room temperature||unsalted butter|
|3/4 cup||Mountain Dew|
|1 lemon||juice and zest|
|1 lime||juice and zest|
|1 1/2 teaspoons||lemon extract|
|1 tablespoon||orange extract|
|2 3/4 cups||all purpose flour|
|1 1/2 teaspoons||baking powder|
|2 cup (4 sticks) room temperature||unsalted butter|
|2 can||sweetened condensed milk|
|1 lemon||juice and zest|
|1 lime||juice and zest|
|2 teaspoon||orange extract|
|1 teaspoon (until desired consistency)||Mountain Dew|
Preheat oven to 325. Line cupcake pan with liners. Mix by hand in a medium bowl the flour, baking powder, and salt. Don’t add sugar yet. It will be added with the wet ingredients in just a moment. With a stand mixer and whisk attachment, whisk butter on medium until smooth and creamy. Add sugar, lemon and lime zest and juice. Beat until light and fluffy. Add eggs one at a time and scrape the bowl between each egg. Now slowly add the dry ingredients in to the mixing bowl on low speed for about a minute until well incorporated. Add the Mountain Dew, orange extract, and lemon extract and mix until well combined. Scoop in to your lined cupcake pan until 3/4 full. Bake at 325 for about 18-22 minutes or until cake tester comes out clean.
For icing add 2 cups of butter in bowl for stand mixer with whisk attachment. Whisk on medium until creamy. Add 2 cans of sweetened condensed milk and whisk on medium to high speed until stiff consistency. It will take a while to thicken up but it will happen. Add juice and zest from one lemon and one lime. Add 2 teaspoon of orange extract and mix well Now add your Mountain Dew one teaspoon at a time until it is your desired consistency.
Wait for cupcakes to cool then frost and ENJOY!
Makes 24 cupcakes.
This recipe was created by me, an 8 year old boy who loves baking. I’ve tried lots and lots of recipes but this one is the best!!
1 3/4 cup
butter – softened
1 1/2 teaspoon
Preheat oven to 350 degrees.
Mix the sugar and butter until well blended.
Add the eggs and beat until they are completely mixed in.
Combine the cake flour, baking powder and salt together in a separate bowl, then sift them together.
Add the sifted ingredients to the sugar mixture and mix.
Add vanilla, then add whole milk and mix.
Pour into greased pan.
Bake for approx 20 minutes.
I love this recipe! I took Sprinkles’ strawberry cupcake recipe and changed it into a carrot cupcake. It’s delicious and moist.
I use Georgetown Cupcake’s vanilla cream cheese frosting.Read More
I have always been a fan of desserts and puddings and the idea of doing a cake pop version of some of my favorite desserts is too exciting to ignore!
It has taken me a while to decide upon the first such recipe I was going to try. I have settled on that most classic of English desserts – Sticky Toffee Pudding – one of my personal favorites!
If you haven’t had Sticky Toffee Pudding before, I urge you to try it. It is quite sweet, but SO good and perfect with a dollop of vanilla ice cream or swimming in hot english custard. Truly blissful!
So I set about experimenting in my tiny kitchen to figure out how I could make a cake pop version without losing the essence of what makes Sticky Toffee Pudding so delicious! I didn’t want to add frosting to my cake crumbs because it wouldn’t keep the authentic flavor – I just wanted to get the perfect taste of my favorite pudding in cake pop form! After much trial and error (albeit delicious errors), I have come up with the following recipe which makes about 40 cake pops.Read More
A chocolate cupcake baked in a hollowed-out orange shell. I saw this idea on a TV show and had to try it, the combination of chocolate and orange flavors is delicious!Read More