Blackberry & Raspberry Buttercreams

I used this icing with KD's cupcake recipe and used a vanilla cake mix. This icing has an exciting burst of flavor!

http://www.cakespy.com/blog/2009/8/13/guest-blog-post-lemon-berry-cupcakes-by-patisserie-natalie.html

 

• 2-1/2 sticks unsalted butter; softened (1 stick = 1/2 cup) = 1 1/4 cup needed
• 1 teaspoon salt
• 2-1/2 cups powdered sugar; sifted
• 1/4 cup blackberry sauce
• 1/4 cup raspberry sauce

Beat butter and 1 cup of powdered sugar until smooth.

Divide into two parts, removing half from the mixer bowl.

Add the blackberry sauce to the mixer bowl, along with 3/4 cup of powdered sugar.

Place buttercream in a piping bag and pipe a circle around the outer edge of the cupcake top, spiraling in towards the center.

In the same mixer bowl, add the remaining half of the butter and powdered sugar that was set aside.

Add the raspberry sauce and 3/4 cup powdered sugar and beat until smooth.

Place in a piping bag and pipe an extra dollop on top of the blackberry buttercream.

Blackberry Sauce

• 1 cup blackberries*
• 2 teaspoons sugar
• 1 teaspoon lemon or lime juice

Combine ingredients in a sauce pan and place over medium heat. Stir frequently until juices from berries boil. Using a wooden spoon, crush the berries in the pan. Let boil for 2 minutes to make sauce more dense. Strain the mixture if you prefer to have smoother frostings. Cool in refrigerator.

 

Raspberry Sauce

• 1/2 cup raspberries*
• 2 teaspoons sugar
• 1 teaspoon lemon or lime juice

Combine ingredients in a sauce pan and place over medium heat.

Stir frequently until juices from berries boil.
Let boil for 2 minutes to make sauce more dense.
Cool in refrigerator


*My Version:
I used:
1 frozen carton of Raspberries
2 tsp sugar
1 tsp lime juice
I also used a whole lot more icing sugar than called for in recipe - 1/2 c icing sugar to 3 1/2 cups butter ratio

KD's Basic Cupcake Recipe

Recipe via: KD Wolsey:  http://www.mybakingaddiction.com/chocolate-covered-strawberry-cupcakes/

These cupcakes are seriously the BEST cupcakes I've ever tasted . . . they are so moist, light and fluffy . . .  like biting into a cloud.  These are definitely my all time favorite go to cupcake recipe!
You can vary any way you like just by tweaking the recipe by adding the flavors you want from any pinterest recipe idea out there . . . just use this recipe as your basic recipe . . . there is none better!!

Yield: 24 cupcakes

For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix (Whatever flavor you like)
1 (5.9 ounce) package instant chocolate pudding mix (flavor you like)
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

 For the Buttercream Frosting

3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream


Or use The Perfect Cupcake Frosting and Filling recipe found here - I love this frosting it is so light and holds its shape well . . . . just make sure to double the recipe to frost all 24 cupcakes.

 For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream Frosting

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a chocolate covered strawberry.

Key Lime Cupcakes

These cupcakes remind me of lime sherbet
http://mymadisonbistro.com/archives/key-lime-cupcakes adapted from Bon Appetit, Sept 2008

1 ¾ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ cups granulated sugar
2 large eggs (room temperature)
2 ½ tablespoons key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
¾ cup buttermilk (room temperature)

Icing:
1 stick cool unsalted butter, cut into 8 pieces
8 ounces cream cheese (room temperature), cut into 8 pieces
2 ¼ cups powdered sugar, sifted
1 tablespoon key lime zest

Preheat oven to 350*F. Line a muffin tin with 12 paper liners.
Sift the cake flour, baking powder, baking soda, and salt three times, set aside.

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit.

Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes.

Add one egg at a time, beating well after each addition.

Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)

Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined.

Fill each cupcake liner 2/3 full.

Bake 20-25 minutes. Cool completely and frost with cream cheese icing.

Makes 12-14 cupcakes.

Icing:

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.

Mini Filled Lemon Cupcakes and Lemon Curd

Recipe via http://www.confessionsofacookbookqueen.com/2011/04/lemon-filled-mini-cupcakes/

INGREDIENTS

1 box Duncan Hines Lemon Supreme Cake Mix

1 (3.4 oz) box instant lemon pudding mix

4 large eggs

1 cup water

1/3 cup vegetable oil

10 oz jar lemon curd, for filling

Preheat oven to 350. Line about 84 mini muffin tins (you’ll either need four pans or use the same two twice) with mini cupcake liners.

In the bowl of a mixer, combine cake mix, pudding mix, eggs, water and oil.

Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.

Fill cupcake liners (I use a disposable piping bag or a gallon Ziploc bag with a corner snipped off–easier and neater) about half full and bake for about 8-12 minutes or until tops spring back when lightly touched.

Remove pans to a cooling rack.

Once cool, fill with lemon curd. The easiest way to do this is with a piping bag and a Bismark piping tip. It’s a tip made especially for filling, and all you have to do is fill your bag with lemon curd, insert the Bismark tip in the TOP of the cupcake, and squeeze a small amount of filling. It literally takes just a few seconds.
When all cupcakes have been filled, frost with cream cheese frosting.

Frosting Ingredients:
2 (8 oz) blocks of cream cheese, softened
1 stick butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla

In the bowl of a mixer, beat cream cheese, butter and vanilla until fully combined and smooth. Add powdered sugar and beat on medium low until fully combined.

Once cupcakes are frosted (I piped it on with a 1M piping tip), sprinkle with sanding sugar.
I think that everyone needs a quick, easy and delicious recipe for last minute parties and pot lucks. And with all that bright lemon flavor, these are perfect for Spring.


Lemon CurdIf you have never made lemon curd before, it’s a very basic process of heating eggs, butter, sugar, lemon juice and zest. This combination of ingredients creates a thick, tart lemon cream that you’ll want to eat with a spoon.


- is made in the microwave, so it really can’t be any more simple. Although making lemon curd on the stove top is really not all that difficult, I get a lazy and sometimes don’t feel like messing with a double boiler. With this microwave method, you’ll feel like you’re cheating a bit and possibly become a serious lemon curd addict since you can whip up a batch in about 5 minutes! Once you taste this lemon curd, you’ll be digging through your pantry and fridge just searching for something to slather it on. Stay tuned later this week for ways to use up this simple microwave lemon curd.

Fundamental Information
Lemon curd is a thick, tart, spreadable lemon cream that is made by heating eggs, butter, sugar, lemon juice and zest.

Fundamental Gear
-large microwave safe bowl
-whisk
-sterile, airtight jar

Fundamental Uses
Use it as a spread on toast, scones, muffins, or other baked goods.
Use it as a filling for crepes. Simply spoon the lemon curd into a crepe, roll it up, top with fresh berries and sprinkle with powdered sugar.
Use it as a topping for vanilla ice cream, cheesecakes, and cakes.
Stir it into whipped cream and serve with fresh berries for simple dessert.
Stir it into yogurt, oatmeal, or Cream of Wheat for a luscious lemon kick.
Use it as a filling for mini tarts, thumbprint cookies or cupcakes.
Eat it with a spoon, I do!
Looking for other great ways to use up lemon curd? Check out these recipes:
Lemon and Raspberry Tart on Simple Bites
Meyer Lemon Curd from Smith Bites
Steel Cut Oat Pancakes with Lemon Curd from Babble

Microwave Lemon Curd
Recipe via: http://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/

Yield about 2 cups

Ingredients
1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted

Directions
1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.

2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.

3. Remove from the microwave, and pour into sterile jar.

Notes
Store lemon curd in the refrigerator for up to 2 weeks.
Recipe adapted from allrecipes.

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

 Recipe via http://www.confessionsofacookbookqueen.com/2010/04/snickerdoodle-cupcakes-with-cinnamon-cream-cheese-frosting/
I decided to top the cupcakes with my favorite cinnamon cream cheese frosting from Cupcakes: From the Cake Mix Doctor. They turned out super yummy, and really do taste like a cupcakey snickerdoodle…with awesome frosting.

INGREDIENTS

1 1/2 cups all purpose flour

1 1/2 cups cake flour (not self rising)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups milk

Frosting
1 package cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups powdered sugar
1 teaspoon cinnamon

Preheat oven to 350. Line muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 20 minutes. Transfer to wire racks to cool completely before removing cupcakes.

TO MAKE FROSTING: Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the powdered sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.

Rolo Cupcakes

Recipe via; http://www.mybakingaddiction.com/rolo-cupcakes-recipe/

I started with my favorite doctored up cake mix recipe, nestled a frozen Rolo in the middle of the batter, topped the baked cupcakes with caramel infused buttercream and finished with a drizzle of ganache and a Rolo. Are you drooling yet?

If you aren’t a fan of boxed mixes, simply substitute your favorite from scratch chocolate cupcake recipe. I’m pretty sure you’ll still have amazing results.

Yield 24 cupcakes

Ingredients
For the cupcakes:
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 frozen Rolos (freeze for at least 2 hours)

For the frosting:
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

For the ganache:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla
24 Rolos for garnish

Preparation
For the cupcakes:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
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 Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:
1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

For the ganache:
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
4. Top each cupcake with a Rolo.
5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Peanut Butter Cup Cupcakes

Recipe via http://www.mybakingaddiction.com/peanut-butter-cup-cupcakes/


The frosting had the perfect balance of sweet and salty and the baked in Mini Reese Cup was a little surprise of pure peanut butter bliss.

Just a fair warning to all you cake mix haters out there…I used my favorite doctored up cake mix for this recipe, but you can certainly use this as a framework and make adjustments according to whatever floats your boat.

Yield 24 cupcakes

For the Cupcakes
Ingredients
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
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

Directions
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay – you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Peanut Butter Buttercream frosting
Ingredients
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)

Directions
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.

Notes
-Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
Storage
Cupcakes are best served the day they are made, but will store in a sealed container within the refrigerator for two days

Fresh Orange Cupcakes

Recipe via: http://realmomkitchen.com/1785/fresh-orange-cupcakes-with-orange-buttercream-frosting/

•1 package of yellow cake mix
•1/4 cup of sugar
•1 tablespoon of orange zest
•1 cup of orange juice
•1/2 cup of canola oil
•1 teaspoon of vanilla extract
•4 large eggs

1. In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
2. Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.
3. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Orange Buttercream Frosting
•1 cup (2 sticks) butter, very soft
•6-8 cups powdered sugar
•1/4- 1/2 cup orange juice
•1 teaspoon grated orange zest

1.Place the butter in a large mixing bowl. Add 4 cups of sugar, then 1/4 cup of the juice and the zest. Beat until smooth and creamy.
2.Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Add more orange juice as needed. Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Peach Cupcakes with Peach Cream Cheese Frosting

Recipe via; http://weekofmenus.blogspot.com/2011/07/peach-cupcakes-with-peach-cream-cheese.html

Makes 24 cupcakes

Peach Cake
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Method
Preheat oven to 350 degrees. Line cupcake tins with liners.
Mix together flour, baking powder, and salt. Set aside.
In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.
Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in pulverized peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.)
Scoop batter into cupcake tins.
Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes.
Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Peach Cream Cheese Frosting
Makes enough to frost 24 cupcakes

Ingredients
1 cup of butter, softened
8 oz of cream cheese, softened
1.75 oz (49grams) freeze dried peaches (Target has Archer Farms brand), pulverized in a mini food processor
1 teaspoon vanilla extract
3-5 cups of confectioners sugar

Method
In a large mixing bowl, mix butter until it is softened and uniform.
Add cream cheese and beat together until it is uniform.
Add vanilla extract and mix.
Add pulverized peaches and mix.
 Add 3 cups of sugar to the mixture and mix.
Add more sugar if necessary.
Mix again until mixture is creamy and spreadable.
Add more sugar if necessary, otherwise prepare to frost cake.

Rootbeer Float Cupcakes

Recipe via http://www.confessionsofacookbookqueen.com/2010/07/root-beer-float-cupcakes/
**from 101 Gourmet Cupcakes in 10 Minutes

…the cake part is surprisingly good, but the frosting really makes them!

INGREDIENTS

1 box white cake mix (I always use Duncan Hines)

1 cup of your favorite root beer

1 recipe buttercream (here’s a link to my recipe)
1 teaspoon root beer extract

Preheat oven to 350. Line 24 muffin tins with paper liners.
Mix together root beer and cake mix (yes, just those two ingredients).
Pour into paper liners and fill 3/4 full.
Bake for 15 to 18 minutes or until cake springs back when lightly touched.
Remove from oven and allow to completely cool.

In a separate bowl, mix the buttercream frosting and root beer flavoring. Frost cooled cupcakes.

You are here: Home / Cupcakes / Buttercream 101


Buttercream 101 Tutorial  -   http://www.confessionsofacookbookqueen.com/2010/07/buttercream-101/
Seeing as how I’m a 30 year old housewife living in rural Arkansas, you’d be expecting a southern belle type. All charm with a cute southern accent. Well, let me assure you that you would be hugely disappointed. What you would get is the voice of a sarcastic twelve year old yankee.

Let’s make some buttecream!
I chose buttercream frosting for my first tutorial because:
#1 I make it more than anything else.
#2 I constantly get compliments on it. If you can make a good frosting, people will love you and tell you nice things. Which is basically the best thing ever.

Here is what you need:
Butter, softened to room temperature (the regular ol’ salted stuff)
Corn syrup
Powdered sugar (I buy huge bags at Sam’s Club, but a regular small bag is fine)
Vanilla (nothing fancy, I buy a big bottle of that at Sam’s too)
Milk (I use 2%, whole would be great too. I don’t recommend skim)

Put 2 sticks of butter, 2 tablespoons milk, and 1 teaspoon vanilla in the bowl of a stand mixer (if you don’t have a stand mixer, a hand mixer will do, but if you are going to make frosting more than once every few weeks, I recommend investing in a Kitchenaid)

Mix on low speed until it just starts to come together, about a minute. Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
At this point, your mixture should look something like this.
See how it’s almost combined, but there is still liquid at the bottom?
Increase mixer speed to medium high and beat for about another or minute or so.
When your butter looks like this, you are ready to add your powdered sugar.
Add 4 cups powdered sugar. Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
At this point, you want to check your consistency. This is very important because if your frosting is too thick, it will not spread well. If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
See how this frosting is just holding it’s shape? This is too thick. If you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl.
Add another tablespoon of corn syrup and beat on medium for 30 seconds. Repeat until the frosting seems to be of a good spreadable consistency. You don’t want it too runny though, or it will just slide off the cake.
This is perfect.
Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.
Now all that is left is to eat it!!
Here’s how to take your frosting a step further:
With an offset spatula, put a good – size blob of frosting on your cupcake.
Use your spatula to get it nice and flat. It’s okay if it’s not perfectly smooth, just make sure that it’s spread to the edges of the cupcake.
Holding your spatula with it’s edge along the side of your cupcake, give your cupcake a spin. This will take off the excess frosting and make your edges nice and flat.

Pina Colada Cupcakes

Recipe via http://www.confessionsofacookbookqueen.com/2011/07/pina-colada-cupcakes-recipe/

  

INGREDIENTS:
1 box white cake mix (I used Duncan Hines)
15.25 oz can crushed pineapple
1/4-1/2 cup pineapple juice
3 eggs
1 stick butter, melted

2 sticks butter, softened

1/2 cup Cream of Coconut

1 teaspoon vanilla

5 cups powdered sugar

4 TBS heavy cream

Coconut, for garnish (I used frozen, but you could use sweetened shredded)

• Preheat oven to 350. Line 24 muffin tins with cupcake liners.
• Strain canned pineapple over a large measuring glass, pressing gently to extract all the juice. Add enough extra pineapple juice to make 1 cup.
• In the bowl of a mixer, combine cake mix, eggs, butter, and pineapple juice. Beat on low for about a minute, then scrape the bowl and increase the speed to high. Beat for another minute. Gently fold in strained pineapple. Spoon into cupcake liners, filling about 2/3 full.
• Bake for 15-20 minutes or until tops spring back when lightly touched. Remove to a cooling rack and cool completely before frosting.
• In the bowl of a mixer, beat butter, cream of coconut and vanilla on medium-low speed until smooth. Add powdered sugar and beat on medium until combined. Add cream and beat on high for about a minute or until light and fluffy. Pipe or spread on cupcakes and top with coconut.

Pistachio Cupcakes

Recipe via: http://realmomkitchen.com/5945/pistachio-cupcakes/
These pistachio cupcakes turn out very light, moist, and fluffy. Oh, and the frosting is nice and creamy with the light flavor of pistachio pudding. They are HEAVENLY I tell you, just HEAVENLY!

The recipe is one I adapted from tablespoon.com which was shared by The Girl Who Ate Everything. The original recipe said it made 18 cupcakes but mine over flowed as you can probably tell in the picture. I recommend doing at least 21 cupcakes. There should be enough frosting to go on the 21 if you don’t pile it too high. With the way I frosted mine, I had just enough to do the 18 cupcakes with a little extra.
If pistachio ain’t your thing, you can always whip up a batch of the green velvet cupcakes I posted last year.

Cupcake:
•1 box white cake mix
•1 (3.5 oz) package instant pistachio pudding
•1 cup canola oil
•3 large eggs
•1 cup club soda

Frosting:
•1 1/2 cup whipping cream
•1/2 cup milk (I used skim)
•2 Tbsp. powdered sugar
•1 (3.5 oz) package instant pistachio pudding
•4-6 drops green food coloring
•1/4 cup chopped pistachios, optional

1.In a large bowl, beat together all of the cupcake ingredients with a mixer. Mix on low for 30 seconds then increase speed and beat for 2 minutes. Beware that the club soda with cause the ingredients to puff while adding them to the bowl.
2.Place batter in muffin tins that have been lined with liners. You only need to line 21 muffin tins. Fill tins about 2/3 of the way full with batter.
3.Bake at 350 for 18-22 minutes until golden. Allow cupcakes to cool.

Frosting
4.Once cupcakes have cooled you can make the frosting. In a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. I did this in my kitchen aid.
5.Then beat in the package of pistachio pudding and food coloring until combined and firm peaks form. Pipe frosting onto cupcakes. Sprinkle each cupcake with a little of the chopped pistachios if desired. Makes 21 cupcakes.

Strawberry Cupcakes

Recipe via: http://realmomkitchen.com/6521/strawberry-cupcakes/

These cupcakes get their strawberry flavor from actual strawberries (frozen with syrup) in addition to strawberry gelatin. The gelatin also give it moistness. Then there is the frosting. I must let you know that the frosting does contain 1 1/2 cups of butter. Yep that is right it is not a typo, 1 1/2 cups of butter. It needs that much butter to get a nice consistency because the frosting also includes more of the frozen strawberries with the syrup. Just remember they are cupcakes so they are portion controlled as long as you can control how many of them you eat.


Cupcakes:
•1 white cake mix
•1 (3 oz) box of strawberry gelatin
•2/3 cup canola oil
•1/2 cup of frozen sliced strawberries in syrup, thawed
•1/2 cup water
•4 eggs

Frosting:
•2/3 cup frozen sliced strawberries in syrup, thawed
•1 1/2 cups butter, softened
•6 cups powdered sugar

1.Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
2.In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined. Then beat in the eggs 1 at a time until well incorporated.
3.Fill cupcake liners 2/3 of the way full with batter, do not over fill. If you have extra batter then make a couple more cupcakes because if you over fill the liners the cupcakes will spill over the edges and you will have more of a flat top cupcake.
4.Bake at 350 for about 16 minutes until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
5.Place the 2/3 cup of strawberries into a blender and puree. Place the butter in a bowl and using a mixer beat until smooth.
6.Add half the powdered sugar to the butter and beat until all combined and fluffy. Then beat in the strawberry puree until well blended.
7.Beat in the remaining powdered sugar until combined and fluffy. Pipe frosting onto cooled cupcakes.

Cupcake recipe adapted from Home Cooking with Trisha Yearwood, Frosting recipe a Real Mom Kitchen Original!

Pink Lemonade Cupcakes

Recipe via: http://realmomkitchen.com/6745/pink-lemonade-cupcakes/

This cupcake just starts off with a doctored up cake mix to make it unbelievably moist and tender. It also includes some lemon zest and powdered pink lemonade mix. Then the frosting gets some lemon zest and pink lemonade concentrate.


To decorate them I went looking for some candy lemon slices. I didn’t find them at the first store I went to but I did find some grapefruit candy in the bulk candy section and went with those. I loved that they were pink and yellow. Not only will these cupcakes be great for Mother’s Day, but also for a bridal or baby shower or even a Summer party.

Cake:
•1 package white cake mix
•1 small package vanilla instant pudding
•3 Tbsp sweetened pink lemonade drink mix (like Country Time Pink Lemonade mix)
•1 cup sour cream
•2 tsp lemon zest
•3/4 cup water
•3/4 cup oil
•4 whites eggs (save the yolks for tomorrows recipe)
•6 drops of pink food coloring

Frosting:
•1 cup butter, softened
•1 cup shortening
•1/2 cup frozen pink lemonade concentrate, thawed
•2 tablespoons milk
•2 teaspoons vanilla
•Zest from 1 lemon
•2 pound package or 7 1/2 cups confectioners sugar
•3 drops of pink food coloring

Decorations:
•24 lemon slice candies or grapefruit slice candies
•12 colored flexible drinking straws

1.In a large bowl, whisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.

2.Scoop batter into 24 lined muffin tins. Bake at 350 degrees for 15-20 minutes until cupcakes don’t look wet and a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
3.Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Then gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.

4.Pipe frosting onto the cupcakes. (You will have plenty to pile it on. I had over 1 cup leftover. Leftover frosting is good sandwiched between two graham crackers). Place a lemon candy wedge on top of each cupcakes. With the straws cut the top 1/3 of the straw off just below the flexible part. Discard the tops. Then cut the remaining straw pieces in half. Place one straw piece in each cupcake to resemble a drink.

Cupcake recipe is a Real Mom Kitchen Original, Frosting is adapted from A Little Loveliness

Lime-Coconut Cupcakes

Recipe via http://www.mybakingaddiction.com/lime-coconut-cupcakes/

The cake recipe is adapted from Ina Garten and ranks as one of my top five favorite cupcake recipes ever. It’s light, flavorful and perfectly coconut-y. Slather on some lime infused cream cheese frosting and a sprinkling toasted coconut and you’ll pretty much have the perfect summer dessert.

Yyield  24 cupcakes

For the cupcakes:

Ingredients

2 cups sugar

zest of 3 limes

3/4 pound (3 sticks) unsalted butter, room temperature

6 eggs at room temperature

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

7 ounces sweetened, shredded coconut

For the frosting:

2 8-ounce packages cream cheese, room temperature

2 sticks (1 cup) unsalted butter, room temperature

1 teaspoon pure vanilla extract
zest of two limes
1 1/2 pounds confectioners’ sugar, sifted
For the Garnish:
7 ounces sweetened, shredded coconut; lightly toasted

Directions
1. Preheat the oven to 325 degrees F. Line a cupcake tin with paper liners.

2. In a medium bowl, combine the sugar and lime zest and mix together with your fingertips until the sugar is moistened and fragrant.

3. In the bowl of an stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, taking care to scrape the bowl. Add the vanilla and mix until well combined.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces (half) of the shredded coconut.

4. Fill each prepared cupcake liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

5. While the cupcakes are cooling, prepare the frosting.
6. In the bowl of an stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on low speed, cream together the cream cheese, butter, vanilla and lime zest until well combined. Slowly add the confectioners’ sugar and mix until smooth. If frosting is too thin, gradually add in a little more confectioners’ sugar until you reach the desired texture.

7. Frost the cupcakes and finish with a sprinkling of lightly toasted coconut.

Notes

-This recipe is adapted from Ina Garten via Food Network.

-Lemon zest can easily be swapped for the lime zest.

-This recipe makes a lot of frosting, so if you aren’t fond of a lot of frosting on your cupcakes, you may want to start with half a batch.

-Store cupcakes in refrigerator. Remove to room temperature one hour before serving.

Chocolate Chip Cookie Dough Cupcakes

Recipe via KD Wolsey via http://www.mybakingaddiction.com/chocolate-chip-cookie-dough-cupcakes/
So with a giant tub of cookie dough in one hand and my mixer primed for some action, the pre-made dough ends up being the surprise star in these adorable Chocolate Chip Cookie Dough Cupcakes

 Not only are these cupcakes topped with a miniature cookie, I also baked a little ball of dough into their centers! As you can see from the photo, the cookie bakes up beautifully inside the cupcake and it almost takes on the fluffy texture of the cake that surrounds it

Yield 24 cupcakes

Ingredients
For the Cupcakes
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
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules
1/2 cup warm water

Directions
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.
5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting:
Ingredients
3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

Directions
1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the Garnish
1. Garnish your cupcakes with mini semi-sweet chocolate chips and a mini chocolate chip cookie.
2. To make the mini cookies, I simply measured out 24 .4 ounce (about 1 teaspoon) balls of dough and baked them according to package directions (about 8-10 minutes). Allow mini cookies to cool completely before adding them to the cupcakes.

Notes:
-If you are choosing to garnish your cupcakes, make sure you do this immediately after you frost your cupcakes. Once the top layer of the buttercream hardens, nothing will stick to the frosting.
-If you do not have instant espresso powder, you can simply omit it from the recipe. You can typically find this product in the coffee aisle of most supermarkets.

Snickers (Skor Bar) Cupcakes

Recipe via KD Wolsey via http://www.mybakingaddiction.com/snickers-cupcakes/

These cupcakes consist of a moist doctored up cake mix recipe with a little surprise in the center, topped with creamy caramel buttercream and a finished with a little sprinkling of chopped Snickers and a caramel drizzle. Are you drooling yet? This recipe is rich, sweet, decadent and every candy bar lover’s dream

Makes 24-30 cupcakes

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, beat

n 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.

For the frosting:

2 sticks unsalted butter; room temperature

1/2 cup shortening

2 teaspoons pure vanilla extract

1 1/2 pounds confectioners’ sugar

1/3 cup caramel topping; plus more for drizzling

1/4 teaspoon salt

Method

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

Notes:

Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.

Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.

Cookies and Cream Cupcakes

R

ecipe via: http://www.confessionsofacookbookqueen.com/2011/04/cookies-and-cream-cupcakes/

Cupcakes:

1 box Duncan Hines White Cake Mix
1 stick of butter, melted
1 cup water
3 eggs
24 whole Oreos

Preheat oven to 350 and line muffin tins with liners.
Place an Oreo in the bottom of each liner.
In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute.

Increase speed to high and beat for a minute more.

Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.

While cupcakes are baking, make your filling.

Filling:

13 oz jar Marshmallow Creme

1 stick salted butter, softened

1/4 teaspoon vanilla

4 Tablespoons heavy cream

1 1/2 cups powdered sugar

In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth.

Slowly add the powdered sugar and increase speed to medium high and beat for about a minute.

Refrigerate filling until cupcakes are done baking and cooled.

Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes.

You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a Bismarck tip and piping it in through the top of the cupcake.

Frosting:

4 sticks salted butter

1/4 cup heavy cream

2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed VERY FINELY

In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined.
Slowly add powdered sugar.
Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes.
Fold in crushed Oreos.
Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.
Store uneaten cupcakes in the refrigerator