Carrot Cake Cupcakes

Here in California we are under a statewide Shelter in Place directive. There’s only so much house cleaning I can do to pass the time. So now it’s on to baking. I decided to bake some treats for my elderly mother and her neighbors and make little treat boxes for them. These carrot  cake cupcakes were one of the items I made for them.

CUPCAKE INGREDIENTS:

• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup unsalted butter
• 1 cup coconut oil (or vegetable oil)
• 2 cups finely grated carrots, or more to taste
• 1 (8 ounce) can finely crushed pineapple, drained
• 1/2 cup finely chopped pecans (optional)
• 1/2 cup raisins (optional)

FROSTING INGREDIENTS:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 3 cups confectioners’ sugar

CUPCAKE DIRECTIONS:

1. Preheat the oven to 350 F degrees.
2. Lightly grease a cupcake pan with nonstick cooking spray or line with paper muffin liners. Set aside.
3. Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
4. Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
5. Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and raisins. Stir well.
6. Stir flour mixture into the carrot mixture until no dry spots remain.
7. Pour mixture into prepared cupcake pan.
8. Tap the pan against your counter to let any big air bubbles rise to the surface.
9. Bake in the preheated oven until a toothpick inserted into the cupcake comes out clean, 23 to 25 minutes. Let cool completely before frosting, at least 40 minutes.
   

   

FROSTING DIRECTIONS:

1. Beat cream cheese, butter, vanilla extract and lemon juice together using an electric mixer until light and fluffy. Gradually beat in the confectioners’ sugar to form a smooth frosting. Spread evenly over the cooled cupcakes.
2. Garnish with grated carrots. (optional)

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Oreos Frosting Cupcakes

Rejoice chocoholics! Have I got a cupcake for you! I’ll give you the scratch recipe, but feel free to go the semi homade route and start with your favorite box of chocolate cake mix.  The frosting is made with all the extra help you can get. So no judgements made here. These are great to share with your friends, families or co workers. The holidays are coming up, make a batch for your next holiday party.

CAKE INGREDIENTS:

• 2cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 1 cup hot coffee
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla

FROSTING INGREDIENTS:

• 1 jar (12 ounces) chocolate fudge topping
• 1 box (4-serving size) chocolate instant pudding and pie filling mix
• 1 1/2 cups milk
• 1 container (8 oz) frozen whipped topping, thawed
• package (14.3 oz) Oreo chocolate creme sandwich cookies, crushed

CAKE DIRECTIONS:

1. Pre heat oven to 325 F degrees.
2. If you are using a packaged cake mix, prepare as directions state. Otherwise go to next step.
3. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
4. Line cupcake pans with paper liners.
5. Spoon into muffin cups, filling cups half full.
6. Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
7. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes. Cool completely, about 20 minutes.
8. In the meantime, prepare the frosting mixture.

FROSTING DIRECTIONS:

1. In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
2. Stir all but 1/2 cups crushed cookies into pudding mixture.
3. Spoon frosting mixture on tops of cupcakes. Top with remaining crushed cookies.
4. Refrigerate until ready to serve.

Snowman Cupcakes

Here’s a fun baking activity for your kids or for you kids at heart to make during the holidays. All you need are a few items you may already have in your pantry.  I did make my own cupcakes from scratch, only because I was already making my Christmas cookies and had most the ingredients out anyway.  But I did use store bought frosting. Either way is fine.  The snowmen won’t complain.

INGREDIENTS:

• 1 box chocolate or Devil’s food cake mix
• 1 container vanilla frosting (buttercream or whipped style)
• white sparkling decorating sugar sprinkles (I used Wilton brand)
• butterscotch baking chips (or use orange M&Ms)
• mini chocolate chips

DIRECTIONS:

1. Prepare cupcakes as per cake mix directions and let cool completely.
2. Spread a generous amount of frosting on top of the cupcake.
3. Fill a small bowl with white, sparkling decorating sugar.
4. Holding the bottom of the cupcake, gently press it down into the coarse sugar and rock it back and forth in all directions until the icing is completely covered.
5. Take a regular sized butterscotch chip and gently press it into the center of the cupcake.
6. Then use mini chocolate chips for the eyes and mouth.
7. Aren’t they so cute?! How easy was that?

 

Red Velvet Cupcakes

Hello everyone! I know I’ve been missing in action lately. I had every intention of blogging my Christmas goodies prior to Christmas. But alas, the week before Christmas I came down with the worst cold I have had in years. So I was lucky enough to get through the holiday and get my Christmas goodie boxes out to the family and friends. I just didn’t have the energy to blog afterwards. Here are my red velvet cupcakes with white chocolate cream cheese frosting. They came out really well considering it felt like everything I baked or cooked this Christmas was on autopilot due to all the cold medicine I had flowing through me. This recipe makes 30 cupcakes.

INGREDIENTS:

• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1 ounce bottle of red food coloring
• 2 teaspoons vanilla extract
• 1 tablespoon white vinegar

FROSTING INGREDIENTS:

• 1 1/2 package (6oz total) Baker’s White Chocolate bars
• 1 package (8oz) cream cheese, softened
• 1/4 cup unsalted butter, softened and cut into pieces
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 3 cup powdered sugar

CUPCAKE DIRECTIONS:

1. Preheat oven to 350 f degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, vanilla and vinegar. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. 
3. Bake 18-20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Cool completely before frosting.

FROSTING DIRECTIONS:

1. Melt chocolate according to package directions.
2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
4. Pipe onto cupcakes and garnish with sprinkles of your choice. 

White Chocolate Cranberry Poke Cupcakes

Did you get a chance to see my Sugared Cranberries recipe? Well, here is where I used some of mine.  They paired well with my white chocolate cream cheese frosting on top of the cranberry poke cupcakes. I tried these out on my family at Thanksgiving. They were well received. If you can’t find cranberry Jello gelatin, substitute with raspberry Jello gelatin. And if you prefer to use a shortcut, just use a box of your favorite white cake mix. I won’t tell. This recipe makes 24 cupcakes.

CUPCAKE INGREDIENTS:

• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/3 cup milk
• 1 cup sour cream
• 2 cups all purpose flour
• 1 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 sticks unsalted butter, slightly softened (Do not soften in microwave)
• 1 package (3 ounces) cranberry JELL-O gelatin
• 1 cup boiling water

FROSTING INGREDIENTS:

• 1 1/2 package (6oz total) Baker’s White Chocolate bars
• 1 package (8oz) cream cheese, softened
• 1/4 cup unsalted butter, softened and cut into pieces
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 3 cup powdered sugar

CUPCAKE DIRECTIONS:

1. Preheat oven to 350 F degrees. Add cupcake liners to cupcake pans.
2. In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
3. Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
4. Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
5. It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Pierce tops of cupcakes with fork immediately after cooking.
7. Combine boiling water with JELL-O gelatin. Stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight is best.

FROSTING DIRECTIONS:

1. Melt chocolate according to package directions.
2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
4. Pipe onto cupcakes and garnish with sugared cranberries.

Cherry Chocolate Chip Cupcakes 2.0

While I was coming up with this recipe. I was getting a déjà vu feeling. Then I realized, I have made a similar cupcake recipe to this. Gosh, I must be getting forgetful. My Valentine’s Day cupcakes used similar cherry and chocolate flavors. Check out that recipe here: Cherry Chocolate Chip Cupcakes. So I am calling these my Cherry Chocolate Chip Cupcakes 2.0 version. You can use a boxed white cake mix if you like. But this recipe is very simple, and you can have the bragging rights that you made these from scratch. This recipe makes 18-24 cupcakes.

CUPCAKE INGREDIENTS:

• 1 jar (10 ounce) maraschino cherries, drained and chopped, 1 tablespoon liquid reserved; 18-24 cherries reserved for garnish
• 1 cup miniature semisweet chocolate chips
• 2 cups all-purpose flour, plus one tablespoon reserved for chocolate chips
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 1/4 cup whole milk
• 1/2 cup sour cream
• 2 teaspoons almond extract
• 2 egg whites, beaten to stiff peaks

TOPPING AND GARNISH INGREDIENTS:

• 2 containers Betty Crocker Whipped vanilla frosting
• 1 tablespoon maraschino cherry liquid you reserved
• 1 teaspoon cherry or almond extract
• maraschino cherries to garnish
• sugar sprinkles (optional but they make it more fun, don’t they?)

DIRECTIONS:

1. Heat oven to 350 degrees. Line 18 regular size baking cups in baking tins. Set aside.
2. Finely chop cherries. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
3. In a small bowl or container, add 1 tablespoon flour to 1 cup miniature chocolate chips and mix/shake well. Set aside.
4. In a medium bowl, stir together flour, baking powder and salt. Set aside.
5. In a large bowl, beat butter and sugar with an electric mixer on medium speed until well blended.
6. Add 2 teaspoons almond extract to 1/4 cup whole milk.
7. Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Fold in stiffly beaten egg whites. Fold in chopped cherries and miniature chocolate chips. Spoon batter into muffin cups, filling each about 3/4 full.
8. Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about an hour.
9. To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon cherry or almond extract; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with sugar sprinkles and a maraschino cherry.

Cherry Chocolate Chip Cupcakes

It’s almost Valentine’s Day. Need a special treat for your sweetie? Or maybe just a little treat for yourself? Sure you could just buy a box of cake mix, but nothing says love like a homemade baked good. Okay, we can cheat a little with the frosting. Go ahead and get your favorite vanilla frosting. I won’t tell. In fact, I’ll help you dress it up. This recipe makes 1 dozen standard size cupcakes. So, if you want to make more be sure to multiply ingredient quantities.

CUPCAKE INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sour cream
• 2 eggs, at room temperature
• 2 teaspoons cherry extract
• 1/2 teaspoon lemon zest
• 1/2 cup chocolate cherry chips (or you can use cherry flavored chips like Gurley’s.)

I used cherry filled chocolate chips since I could not find cherry flavored chips

Chocolate cherry chip cupcake not frosted

FROSTING INGREDIENTS:

• 1 container vanilla frosting
• 4 drops red gel food coloring
• 1/2 teaspoon cherry extract

CUPCAKE DIRECTIONS:

1. Preheat oven to 350 degrees. Meanwhile line a cupcake pan with cupcake liners; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the butter, sour cream, eggs, cherry extract and lemon zest and mix well until the mixture is smooth. (About 30-45 seconds.)
4. With a spatula stir in the chocolate cherry chips.
5. Place 3 tablespoons of batter into each cupcake liner. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

FROSTING DIRECTIONS:

1. Add red gel food coloring to vanilla frosting one drop at a time, mixing until desired shade of pink is achieved.
2. Add cherry extract and stir well.
3. Frost cupcakes as you like.
4. Optional add a maraschino cherry or other toppings for decoration.