I made these lemon cupcakes as a test batch to find a good quality recipe ~ they tasted good and the frosting was good, but not quite as "lemony" as I expected. I will keep looking for a better lemon recipe but wanted to post a picture because I thought they were pretty. :) The recipe can be found here.
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Basically the only reason I made these was because we had the Rootbeer concentrate on hand and I was curious to see what they would taste like. I can't say I would make these again, unless they were per request for a die-hard Rootbeer fan, but they were decent. I expected more of the Rootbeer flavor, and all you got was sort of an aftertaste of it. Maybe adding more of the concentrate would amp up the flavor a little bit, I'm not sure. I found the recipe HERE if you want to check it out. I omitted the Hot Fudge because we did not have any on hand. Andy liked them and was disappointed I only made 1/2 a batch (which made 8 cupcakes). :-)
These are one of my favorite cupcakes I've made - the flavor is just delicious! They involve a fair amount of work, but in my opinion they are worth it if you like pineapple and coconut! :)
Pina Colada Cupcakes adapted from Crazy About Cupcakes by Krystina Castella 1 sitck unsalted butter, melted and cooled 1/3 c pineapple juice 2 T rum (Malibu) 1 t vanilla 3 eggs 1.5 c all purpose flour 1 c granulated sugar 1 t baking powder .5 t baking soda .25 t salt 1/3 c crushed pineapple 1/3 c shredded coconut preheat oven to 350. line cupcake pan. beat together melted butter, pineapple juice, rum and vanilla. add eggs, one at a time, mixing until well blended. in a separate bowl, blend flour, sugar, baking soda, baking powder and salt. with mixer on low speed, add dry ingredients to wet, gradually. fold in pineapple and coconut. fill liners 3/4 of the way. bake 20-25 minutes until a cake tester comes out clean. While still warm, top with Malibu Syrup 1/2 c sugar 1/4 c water 2 T Malibu (or more, to taste) 1 t vanilla 1 t butter bring sugar and water to a boil over med-high heat. after 2 minutes, add malibu, vanilla and butter. let cook 3-5 minutes more until syrupy. when cool, frost with Lime-Cream Cheese Frosting 1 stick of butter 8oz cream cheese 1-2 c powdered sugar (to taste) juice and zest of 1 lime 1 t malibu or vanilla combine all ingredients except sugar using a hand mixer. add powdered sugar gradually to each desired sweetness and consistency. Samoas a.k.a. Caramel Delights have always been my favorite of the girl scout cookies. When I saw this recipe I knew I had to try it ~ I was skeptical as to how much they could REALLY taste like the actual cookie, but they were pretty dang close! DELICIOUS!! And they were super easy.
I used the chocolate cake recipe from the Snickers Cupcakes I've made previously for these particular ones, but there is also a recipe HERE for chocolate cupcakes. The recipe for the frosting & additional steps can also be found at that link. :) I made these cupcakes a couple months ago for my niece's 1st Birthday party - they were delicious! The recipe can be found here. This is a very easy and delicious cake recipe, it's very moist and like the recipe suggests, could be customized with any type of candy. I think peanut butter cups or heath bars would be delicious!! :)
I made these cupcakes for a friends 4-year-old's Birthday ~ I was told she liked Dora, so I decorated them in pink & orange, the colors of Dora's usual outfit. I made the flowers out of gum paste a couple days ahead of time - it was my first attempt at making gum paste flowers, they're nothing fancy by any means, but they are bright & colorful. :)
I used the cake recipe from the snickers cupcakes I've made before from www.mybakingaddiction.com, except I left out the snickers. I couldn't find a white cake recipe I liked, so I also used this recipe for the white cupcakes using a white cake mix and coconut cream pudding mix and it turned out quite good, I think. :) For the cake: 1 (18.25 ounce) package devil’s food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs; lightly beaten 1/2 cup warm water 1 teaspoon of vanilla 24-30 frozen Snickers Miniatures Method 1. Preheat oven to 350 degrees F. 2. Line (2) 12 cup muffin tins with paper liners. 3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water. 4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}. 5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter. 6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. 7. Cool cupcakes thoroughly on wire rack. The frosting was my mom's cake decorating frosting recipe from her years of cake making. I hope they liked them! I decided to try these cupcakes after seeing them on www.bakersroyale.com - they looked delicious and I had some bananas that I needed to use up. Her recipe calls for a homemade carmel sauce (which I have made and is very good) but I wanted to try something else. I googled how to make dulce de leche and discovered it could be made by simply pouring a can of sweetened condensed milk into a glass pie plate, covering it snugly with foil and baking it in a water bath in the oven at 425 for 1 1/2 hours. Pretty simple and very delicious!
The cupcake recipe can be found here and these cupcakes are delicious by themselves or with the frosting! The frosting, which was adapted from this, I mixed: 2 sticks of butter 1/2-3/4 cup of the homemade dulce de leche (I didn't measure, I just scooped it in) 1 tsp. vanilla 3 TBSP Half & Half 1/4 tsp. cinnamon Powdered Sugar to reach desired consistency The end result was absolutely delicious ~ I brought them to work and was told they were the best cupcakes people had ever eaten. :) |