Easter Pink Bunny Cupcakes

I made these cupcakes long before I ever had this blog.  I took this using my I-Phone and didn't care about lighting or anything.  Since it is almost Easter, I thought it would be fun to share these with you.  I took these to my Families Easter Barbeque and they were a huge hit with my little nieces.  I tried to find a better picture of these for you around the internet, but I had no such luck, but I did find some other cute cupcake ideas:

Betty Crocker Bunny Cupcakes  

   

Taste of Home Bunny Cupcakes

Pillsbury Chick Cupcakes

Ingrid Cakes Chick Cupcakes

Here's how to make Pink Bunny Cupcakes:

From: Woman's World Magazine April 2009 Issue

- 8 cupcakes, any flavor.  I recommend My Favorite Box Mix Recipe.  It will make a lot more than 8 cupcakes, but you could just frost the extra with cute pastel Easter colors.  

- Tint vanilla frosting (store bought or homemade) with pink food coloring

- Transfer to a large pastry bag (or zip-lock) fitted with a small star tip

- Starting at edge, pipe frosting over each of 8 cupcakes, building up in the center (so when you put his "face" on it is slightly raised above the rest of the cake).

- Using kitchen scissors, snip 1/4'' off each flat end of 16 large marshmallows; pinch top to make pointed "ear"

- Press 1 red Swedish fish, textured side down, onto 1 cut side of each marshmallow "ear"

- Insert two "ears" into top edge of each cupcake

- For "cheeks," use flattened mini marshmallows

- For "eyes," use brown mini M&M's

- For "noses" and "mouths," use Jelly Belly Petite Sour Hearts candies 

- For "whiskers," use 1 1/2'' long pieces red Twizzlers Pull-n-Peel candy

These are linked up at Sweets For Saturday!

Chocolate Malt Cupcakes with Chocolate Malt Frosting

The picture I saw of these cupcakes was enough to convince me to make them.  I could care less what they were made out of (ha ha) as long as they looked like that!  Luckily, they were made of yummy ingredients.  Chocolate and malt is such a delicious combination.  I even had malt powder in my pantry.  I know what you are thinking . . . who in the world has malt powder in their pantry?  Well, I do!  Have you ever made homemade chocolate malts?  They are soooooo yummy.  I use fat free vanilla ice cream, chocolate or regular malt powder (I like the Carnation® kind), chocolate syrup and a little milk!  

These cupcakes were really yummy!  The cake was moist and chocolatey and the frosting was thick, creamy and chocolatey.  I can't decide if I couldn't taste a lot of malt flavoring or if it just tasted different than I was imagining?  Either way, I enjoyed these cupcakes and I got great comments from my co-workers too. 

Chocolate Malt Cupcakes

adapted from: here

(Printable Recipe)

2 1/4 c. all-purpose flour

3/4 c. unsweetened cocoa

1/2 c. sugar

3/4  c. packed brown sugar

1 1/2 tsp. baking soda

1/2 tsp. salt

1 c. whole milk (I used 2%)

1 1/2 c. malted milk powder (original)

1 c. vegetable oil

3 large eggs

1 c. sour cream

1 tsp. vanilla

Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Whisk together flour, cocoa, both sugars, baking soda and salt.  In another bowl, whisk together milk and malted milk powder until powder is dissolved.  With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined.  Add eggs, one at a time, beating until each is incorporated, scraping down bowl as needed.  Add sour cream and vanilla and beat just until combined.  Divide batter evenly among lined cups, filling each halfway.  Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18-20 minutes.  Cool completely.  Yield: 30 cupcakes.

Chocolate Malt Buttercream

1 c. unsalted butter, room temp.

1 c. vegetable shortening

1/2 c. malted milk powder (original) or to taste

4 Tbl. cocoa or to taste

5-6 c. powdered sugar

1 tsp. vanilla

milk, only if needed

In a large mixing bowl, whip the butter and shortening for several minutes, until very light & fluffy.  Sprinkle in malted milk powder, cocoa powder and vanilla and whip for 1 minute.  Slowly add the powdered sugar, 1 cup at a time.  Beat until thoroughly combined.  If it is too thick, add a little bit of milk until reaches desired piping/spreading consistency.  Garnish with malted milk balls and straws, if desired.  (I made about 1 1/2 batches of frosting, because I love tonz of frosting, so if you want to pipe a big mound like I did, you will want to make a little extra frosting). 

MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Last Saturday I watched a new episode of Throwdown With Bobby Flay.  It was a cupcake challenge and guess what?  These cupcakes won the Throwdown!! He competed against a Bakery in California and he actually won!!  I always wondered if Bobby feels worse when he wins or loses?  Anyway, so if the judges liked these cupcakes better than the famous bakery's then they must be amazing!


I cut the cupcake batter recipe in half and still ended up with 48 mini cupcakes.  So, unless you want 96 cupcakes, make sure you cut it in half.  I did make the whole frosting recipe, because I love lots of frosting!  Vanilla/Yellow cupcakes go perfect with chocolate frosting.  The cake was not too light and not too dense, just somewhere in the middle.  The frosting is very rich and chocolatey. It kind of reminds me of fudge?  Very thick and creamy.  It was one of the easiest frostings I have ever made.  Just throw everything in the food processor and mix until creamy and you're done!  So, next time you're craving cake and frosting, give these yummy mini cupcakes a try! 

Vanilla Bean Cupcakes with Creamy Chocolate Frosting
adapted from: Bobby Flay
(Printable Recipes)

2 1/2 c. cake flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 3/4 c. sugar, divided
10 Tbl. unsalted butter, melted and cooled slightly
1 c. buttermilk, room temp.
3 Tbl. vegetable oil
2 tsp. vanilla extract
1 vanilla bean, split & scraped (I used vanilla bean paste)
6 large egg yolks, room temp.
3 large egg whites, room temp.


Line mini muffin tin with paper liners; set aside.  Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups sugar together in a bowl.  Whisk together the melted butter, buttermilk, oil, vanilla, vanilla beans and yolks in a medium bowl.  In a clean bowl of stand mixer with whisk attachment, beat the egg whites at medium-high sped until foamy, about 30 seconds.  With the machine running, gradually add remaining 1/4 cup sugar, continue to beat until stiff peaks just form.  Transfer to a separate bowl and set aside.  Wash the bowl and dry.  Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment.  With the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds.  Stop the mixer and scrape the whisk and sides of the bowl.  Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10-15 seconds.  Using a rubber spatula, stir 1/3 of the whites into the batter to lighten and then add the remaining whites and gently fold into the batter until no white streaks remain.  Fill the cupcake molds 3/4 full and bake until just firm, about 8-12 minutes (mine took 11 minutes).  Let cool and frost with creamy chocolate frosting.  


Creamy Chocolate Frosting
2 1/2 sticks unsalted butter, softened
1 c. powdered sugar
3/4 c. cocoa powder
pinch of salt
3/4 c. light corn syrup
1 tsp. vanilla extract
8 oz. semisweet choc., melted & cooled slightly (I used milk)
1 tsp. espresso powder (I didn't add)


In a food processor, process the butter, sugar, cocoa and salt until smooth, about 30 seconds.  Add the corn syrup and vanilla and process until just combined, 5-10 seconds.  Scrape the sides of the bowl and then add the melted chocolate and espresso and pulse until smooth and creamy, 10-15 seconds.  

Pumpkin Mousse Cupcakes

Happy Thanksgiving Everyone!!

It's blog makeover time!  I found this cute design that matched the title of my blog and so I am going to try it out for awhile and see if it is going to be a keeper or not.  Let me know if you like it!  

You have got to try these cupcakes.  They are sooooooo yummy!  My friend, Shelley, told me her husband had tried one of these cupcakes at a bake sale some of her neighbors were having for a fundraiser and that I had to try them, because her hubby said they were incredible.  So, I waited for Jamie to post them on her blog and when I saw them, I immediately started baking.  

The cupcake is so light and fluffy and has the perfect spice flavor.  The pumpkin filling is made from a boxed pudding mix and while on its own, I thought it tasted a little strange and debated about even putting it inside the cupcakes, but I am so glad I ended up trying it in the cupcake, because the combination of the cake, filling and the cream cheese frosting is perfect.  I adjusted her cream cheese frosting recipe a little, but use your favorite recipe.  I am planning on taking these to Thanksgiving dinner and I am sure everyone will love them.  I only filled a couple of the cupcakes tonight to give them a try, but I plan on filling and frosting the rest in the morning, since they will have to be refrigerated because of the cream and cream cheese and I didn't want to refrigerate the cake overnight.  

Pumpkin Mousse Cupcakes

adapted from: Jamie Cooks It Up

(Printable Recipe)

Cupcakes:

1 spice cake mix

1 (3.4 oz) box pumpkin spice instant pudding

1/3 c. flour

1/3 c. vegetable oil

1/3 c. sour cream

1 1/2 c. water

1 tsp. vanilla

4 eggs

Filling: 

1 (3.4 oz) box pumpkin spice instant pudding

1 3/4 c. half and half

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened

1 stick butter, softened

2 tsp. vanilla

dash of salt

4 c. powdered sugar

2-3 Tbl. milk

For the cupcakes: In a large bowl, add the cake mix, pudding mix and flour; stir together to combine.  Add the oil, sour cream, water, vanilla and eggs.  Mix on low speed for 1 minute.  Then, mix on medium speed until smooth and silky, about 3 minutes.  Fill cupcake liners 3/4 full and bake at 350 degrees for 13-15 minutes (mine took 19-20 minutes).  Cool completely.  Yield: 24 cupcakes (I got 27).

For the mousse filling:  Whip together ingredients until thick, about 3 minutes.  Using a sharp knife, cut a small circle out of the top of each cupcake.  Spoon filling in each hole.

For the cream cheese frosting:  Mix cream cheese and butter until smooth.  Add vanilla and salt.  Add powdered sugar, one cup at a time, until light and fluffy.  Add enough milk to reach desired piping consistency.  Pipe onto each cupcake.      

Vanilla Cupcakes

I found this cupcake recipe over at Lick-My-Spoon. She described them as moist and light. I love light cupcakes, so I decided to give them a try.  I thought these cupcakes were pretty good, they baked up nice and pretty, however, I think I prefer this Cook's Illustrated recipe a little more.  I wished this new recipe had just a little better flavor.  Also, I had been wanting to try a frosting recipe I found in an America's Test Kitchen cookbook.  I gave it a try, but something didn't work right?  It never sat up, so I had to add some powdered sugar to make it piping consistency.  I frosted half with chocolate frosting and half with vanilla frosting.  Even though my frosting didn't turn out how it was supposed to, it still tasted good.  

Vanilla Cupcakes

adapted from: Lick-My-Spoon

(Printable Recipe)

3 c. all purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

1 c. butter, room temperature

2 c. sugar

4 eggs, room temperature 

1 c. whole milk (I used 2%)

1 tsp. vanilla

Combine flour, baking powder and salt; set aside.  Cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating after each.  Add dry mixture alternately with milk, starting and ending with flour.  Fill cupcake liners 2/3 full.  Bake at 350 degrees for about 20-23 minutes.  Remove from tray and wrap each cupcake individually with saran wrap to seal in moisture.  Cool completely and frost. 

Creamy Vanilla and Chocolate Frosting:

adapted from: America's Test Kitchen

1/2 c. sugar

2 large egg whites

pinch of salt

12 Tbl. unsalted butter, softened and cut into 12 pieces

1 tsp. vanilla

1-2 Tbl. cocoa powder, to taste

1.  Combine the sugar, egg whites and salt in the bowl of a standing mixer, then place the bowl over a pan of simmering water.   Heat the mixture, whisking gently but constantly, until slightly thickened and foamy and it registers 150 degrees on an instant-read thermometer, 2-3 minutes.  

2.  Using the whisk attachment, beat the mixture on medium speed in a standing mixer until reaches the consistency of shaving cream and is slightly cooled, 1-2 minutes.  Add the butter, 1 piece at a time, until smooth and creamy.  (The frosting may look curdled after half of the butter has been added; it will smooth with additional butter).  Once all the butter is added, add the vanilla. Increase speed to medium-high and beat until light, fluffy and thoroughly combined, about 30 seconds (this is when I had to add powdered sugar).  If you want chocolate, add 1 or 2 Tbl. cocoa powder until reaches desired taste. 

HOMEMADE FUNFETTI CUPCAKES

What is your kids favorite boxed cake flavor?  Most likely Funfetti, right?  There is just something about those pretty colors speckled inside a white cake that kids (okay and adults too) just love!  But, maybe you are trying to get away from using box mixes or maybe you don't have one on hand, but you are really craving that cake.  Well, there is a solution, just make it from scratch!  All you do is make a white cake and add some sprinkles to the batter.  That's it! I was worried that my cake batter would be too thin and the sprinkles would just sink to the bottom, but luckily it was a thicker batter, so they stayed evenly distributed throughout.  


I have been wanting to try the Classic White Cake recipe from Cook's Illustrated  and I thought this would be the perfect opportunity.  I really liked these cupcakes, they weren't too light or too heavy.  I added slightly less almond extract than the recipe called for, because I didn't want it to be overpowering.  These had an interesting mixing method, that I had never tried before.  Instead of creaming the butter and sugar, you add the butter into the dry ingredients.  It seemed to work fine.  


I originally found the buttercream recipe on one of my favorite blogs (www.pinksugardesserts.com), but then one day, I went to that blog and it was gone and something else was there?  I don't know what happened? Then, I found a similar version on Cooking With Carrie, she said this is her new favorite buttercream.  I tried it with vanilla pudding because that is what I had on hand, but it gave the buttercream a weird yellow color, so I added some red food coloring and got a pinkish color.  This is not one of those frostings I would sit and eat with a spoon, it was ok plain, but not my favorite.  I prefer a more heavy and buttery frosting.  Although, the combination of the cake and frosting together was really really good.        

Classic White Cupcakes

adapted from: Cook's Illustrated

(Printable Recipe)

2 1/4 c. cake flour

1 c. whole milk (I used 1%)

6 Lg. egg whites (3/4 cup)

2 tsp. almond extract (I used 1 tsp.)

1 tsp. vanilla extract

1 3/4 c. sugar

4 tsp. baking powder

1 tsp. table salt

12 Tbl. unsalted butter, soft but still cool

4 Tbl. jimmies (sprinkles)

Preheat oven to 350 degrees.  Line muffin tin with paper liners.  Pour milk, egg whites and extracts into a 2 cup glass measure and mix with a fork until blended.  Mix cake flour, sugar, baking powder and salt in bowl of electric mixer at slow speed.  Add butter, continue beating at slow speed until resembles moist crumbs with no powdery streaks remaining.  Add all but 1/2 cup milk mixture to crumbs and beat at medium speed for 1 1/2 minutes.  Add remaining milk mixture and beat 30 seconds more.  Stop mixer and scrape bowl.  Add jimmies and  return to medium and beat 20 seconds.  Scoop into liners, filling 2/3 full.  Bake until toothpick comes out clean, about 14-18 minutes.  Let rest in pan 3 minutes.  Remove and cool completely. Yield: 24-26 cupcakes.

Buttercream Frosting

adapted from: pinksugardesserts and here

2 sticks unsalted butter, room temp.

1 stick salted butter, room temp.

1 pkg. white chocolate instant pudding mix

   or any flavor you like (I used vanilla)

1/2 - 3/4 c. heavy cream

2 tsp. vanilla extract

3/4 c. powdered sugar (I added a little more) 

Cream the butter together until smooth and silky and then mix in the remaining ingredients on low, ending with the powdered sugar. When fully incorporated, bring speed to medium and beat about 5 minutes.  If it is a little grainy still, beat a few more minutes until smooth and fluffy.   Pipe onto cooled cupcakes.  Keep refrigerated.