Cupcakes

10 Spectacular 4th of July Sweet Treats

by Jennifer Wieland
10 spectacular 4th of July sweet treats

 

The 4th of July is one week away and I know that this upcoming weekend will be filled to the brim with cookouts, parties, festivals and just a whole lot of fun and merriment! Whether you are heading out to someplace else or having friends and family over to celebrate this great nation you’ll want to serve up some delicious sweet treats. Today, I am sharing with you what I think are 10 spectacular 4th of July sweet treats from the blog!

10 spectacular 4th of July sweet treats

Strawberry Cupcakes

These cupcakes are delicious and packed with all the summer flavor that fresh, organic strawberries can pack! The frosting is unbelievably light and creamy!

Strawberry Cupcakes a perfect farewell to summer treat.

Lemon Ricotta Cake with Strawberry Cream Cheese Frosting

This cake is packed with fresh summer flavor and the addition of the ricotta cheese makes for a unique and very moist cake.

Lemon Ricotta Cake with Strawberry Cream Cheese Frosting #WayfairCakeOff

Firecracker Funfettii Cupcakes with Flour Frosting

These cupcakes will bring out the kid in anyone! The bright sprinkles make the cake colorful and look like a colorful explosion. The flour frosting is different and perfect for people who aren’t fans of regular buttercream but don’t want to worry about a whipped cream frosting in the summer heat. The secret ingredient filling in the cupcakes really makes them POP!

Firecracker Funfetti Cupcakes with Flour Frosting & Pop Rocks Centers #YoungAndHungry

Celebration Oreo Bars

Think Rice Krispie Treats made out of Oreos instead of cereal and you have these delicious bars! They are so simple to make and can be jazzed up with red, white and blue candies and sprinkles for the perfect Americana vibe!

Celebration Oreo Bars

Birthday Cake Ice Cream Sandwiches

Since the 4th of July is a way to celebrate America’s birthday these Birthday Cake Ice Cream Sandwiches are the perfect treat to help honor America and keep cool in the hot sun!

Birthday Cake Ice Cream Sandwiches made with Nielsen-Massey Vanilla #NMVIceCream

Quick Fruit Cobbler

This is perfect for a last-minute, throw together dessert. You can make it with cherry, blueberry, strawberry or the always American classic apple pie filling. It comes together in minutes and paired with cool creamy ice cream it’s a delicious, classic dessert.

Quick and Easy Fruit Cobbler

S’mores Truffle Bars

S’mores are a summer, campfire, cookout staple during the summer. These S’mores Truffle Bars are a grownup take on the classic kid’s treat.

Decadent S'mores Truffle Bars

Four Ingredient CPS Lunchroom Butter Cookies

If you grew up in the Chicago area in mid to late 1900’s then you know and love these simple butter cookies. With only four ingredients these cookies come together in a snap and are delicious!

4 Ingredient CPS Lunchroom Butter Cookies

Strawberry Crème Pie

This no bake pie is packed with delicious strawberry flavor and since it’s a crème pie it is much lighter in taste than a traditional fruit pie. Added bonus, this can easily be made ahead so dessert is one less thing you have to worry about on the day of your cookout or party.

Strawberry Creme Pie

Cherry Pie Bars

This delicious dessert is a cross between a slab pie and almond brownies. The pairing of cherries and almond flavor make for a delicious dessert that’s more than able to feed a crowd!

Awe-Inspiring Cherry Pie Bars to celebrate National Cherry Month with Wayfair.com

What sweet treats are you cooking up for the 4th of July?

 

 


Deliciously Whimsical Root Beer Float Cupcakes

by Jennifer Wieland
Root Beer Float Cupcakes a delicious take on cake and ice cream!

There is nothing like going to an ice cream shop and getting a float. There are tons of different kinds but the most common is of course the root beer float. If you are at a really good place they make their own root beer and ice cream in-house and you get that lovely foam on top when the two are combined. Mmmmm… now that is some heavenly stuff right there. So what could make the almighty root beer float even better? How about turning it into a root beer float cupcake?

Root Beer Float Cupcakes a delicious take on cake and ice cream!

I first made these cupcakes and posted about them a few years ago for my dad’s birthday. He is a huge root beer float fan and I figured he would really get a kick out of these cupcakes. These Root Beer Float Cupcakes are some surprisingly, simple yet delicious treats. Every single time I make these they end up gobbled up by kids and adults alike. They are absolutely a perfect treat for a summer, backyard barbecue or to serve at any of the summer holidays. 

Root Beer Float Cupcakes a delicious take on cake and ice cream!

I know the idea of a filled cupcake may seem daunting but they really are much easier than you’d think. Plus, I know my kids are always happy to come grab the bits of cored out cupcake to munch on as a snack. 

Root Beer Float Cupcakes a delicious take on cake and ice cream!

You and your guests will be amazed how much these cupcakes taste just like the classic root beer float! The root beer flavoring is just right. It’s not overpowering at all and the cool ice cream makes for the perfect surprise when you bite into the cupcake. The whipped topping provides the taste of the creamy foam you get when you pour root beer over ice cream. 

Root Beer Float Cupcakes a delicious take on cake and ice cream!

These root beer float cupcakes will definitely take the idea of cake and ice cream to a whole new level of delicious! 

Root Beer Float Cupcakes
Serves 24
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210 calories
23 g
45 g
12 g
3 g
6 g
74 g
163 g
17 g
0 g
5 g
Nutrition Facts
Serving Size
74g
Servings
24
Amount Per Serving
Calories 210
Calories from Fat 106
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 45mg
15%
Sodium 163mg
7%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 17g
Protein 3g
Vitamin A
6%
Vitamin C
0%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 1 box of White Cake Mix
  2. 1/2 c. butter, melted
  3. 2 eggs
  4. 1 1/4 c. root beer
For the filling
  1. 1 pint vanilla ice cream, softened slightly.
For the frosting
  1. 1 16 oz. container of whipped topping
  2. 1 tsp. root beer extract
For the cupcakes
  1. Preheat oven to 350° and line cupcake pans with liners.
  2. In a large bowl combine all of the ingredients and mix with a hand mixer for 30 seconds on low-speed until combined. Increase speed to medium and continue to mix for 2 more minutes.
  3. Fill liners 2/3 of the way full and bake for 18-20 minutes. Let cool in pan for a few minutes and then remove to a wire rack and continue to cool there.
  4. Core the center of the cupcake out. Do not go all the way through the bottom. You can use a cupcake corer, paring knife or the large end of a pastry tip.
  5. Place softened ice cream in the cored cupcake.
For the frosting
  1. Mix the whipped topping and root beer flavor and stir until combined well.  Fill a pastry bag fitted with a tip and pipe the frosting on.
  2. Place the cupcakes in the freezer until ready to serve them.
Notes
  1. If you don't have or can't find root beer extract don't worry. Simply take 1/4 c. of root beer and place it in a saucepan. Heat over medium-low heat until reduced to a teaspoon or two. Let it cool and then add to the whipped topping.
beta
calories
210
fat
12g
protein
3g
carbs
23g
more
My Sweet Sanity http://mysweetsanity.com/

 

 


Meyer Lemon Cupcakes a Perfect Spring Treat

by Jennifer Wieland
Meyer Lemon Cupcakes

Chicago springs can go from frigid temps and snow to sunny and summery with in a day or two. It’s something you never really get used to no matter how long you live here. That’s what makes these Meyer Lemon Cupcakes such a perfect spring treat! If it’s a nice sunny and warm or hot day you want a treat that reminds you of why the hot approaching months are so great! If it’s cold and snowy you want a treat that is bright and refreshing in flavor to make you realize the grey and cold will soon be a thing of the past. 

Meyer Lemon Cupcakes

This past weekend we went to my parent’s house to celebrate my dad’s 64th birthday. It just so happened to be one of the bright, warm and sunny spring days that make spring awesome. I decided that I wanted to do a citrus cupcake for him. I had both lemons and Meyer lemons on hand. I opted for the Meyer lemons though because I love the unique flavor they have. 

Meyer Lemon Cupcakes

If you’ve never had a Meyer lemon then you should try to find some. They are shaped like a lemon but the peel can be yellow or orange. Meyer lemons you see are unique combination of lemon and orange. It helps cut the sourness of a regular lemon down and adds a bit of sweetness. 

Meyer Lemon Cupcakes

Meyer Lemon Cupcakes
Serves 24
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287 calories
37 g
56 g
15 g
2 g
8 g
75 g
156 g
31 g
0 g
5 g
Nutrition Facts
Serving Size
75g
Servings
24
Amount Per Serving
Calories 287
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 56mg
19%
Sodium 156mg
6%
Total Carbohydrates 37g
12%
Dietary Fiber 0g
1%
Sugars 31g
Protein 2g
Vitamin A
8%
Vitamin C
3%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 18.25 oz. box white cake mix
  2. 1/2 c. butter, very soft
  3. 3 eggs
  4. 3/4 c. water
  5. 1/4 c. Meyer lemon juice
  6. 1 Meyer lemon, zested
For the frosting
  1. 1 c. butter, softened
  2. 1 Meyer lemon, zested
  3. 4 c. confectioner's sugar
  4. 2 tbsp. Meyer lemon juice
  5. 2-3 tbsp. heavy whipping cream
For the cake
  1. Preheat oven to 350° and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl combine all of the ingredients for the cake. Mix on low speed until combined. Increase speed to medium and continue to mix for two minutes.
  3. Scoop the batter into the prepared cupcake liners.
  4. Bake for 18-23 minutes or until a toothpick inserted in one comes out clean.
  5. Let cool in pan for five minutes and then remove the cupcakes from the pan and let them finish cooling on a wire rack.
For the frosting
  1. In the bowl a stand mixer fitted with the paddle attachment cream the butter and Meyer lemon zest together.
  2. In small batches stir in the confectioner's sugar. Scrape down the sides of the bowl between each addition.
  3. Add the Meyer lemon juice and stir to combine.
  4. Add 2 tbsp. of heavy whipping cream and beat on low to combine. Once combined increase the speed to high and beat for five minutes. If the frosting is to thick add another tbsp. heavy whipping cream. Beat on high for another five minutes or until light and fluffy.
beta
calories
287
fat
15g
protein
2g
carbs
37g
more
My Sweet Sanity http://mysweetsanity.com/

 

 


Amazingly Awesome and Easy Irish Car Bomb Cupcakes

by Jennifer Wieland
Amazingly Awesome and Easy Irish Car Bomb Cupcakes - Perfect for St. Patrick's Day

 

 

Valentine’s Day is done and over so all the flowers, hearts, red and pink are out the window and it’s now time to bring out the green shamrocks and booze to celebrate St. Patrick’s Day! To kick off all the glorious fun associated with the celebration of this Irish holiday I decided to make some Irish Car Bomb Cupcakes and to make them even more wonderful they are amazingly awesome and easy to do. These cupcakes are rich, decadent and delicious and have three layers of boozy flavor. 

Amazingly Awesome and Easy Irish Car Bomb Cupcakes - Perfect for St. Patrick's Day

To make these little treats of St. Patrick’s Day deliciousness easy to do I started out with a box of devil’s food cake mix. To keep it on the track of simplicity I skipped the eggs, oil and water the mix calls for and just added some Guinness to it. That’s right people, cake mix and beer and you have ready to go cake batter!  Could it get any easier? 

Amazingly Awesome and Easy Irish Car Bomb Cupcakes - Perfect for St. Patrick's Day made with a box cake mix

While the cupcakes are baking you can whip up the chocolate ganache for the cupcake centers. The ganache is flavored with Jameson Whiskey and makes for a truffle like center to the cupcake. Oh yeah, that’s going to wow your friends and family!

Amazingly Awesome and Easy Irish Car Bomb Cupcakes - Perfect for St. Patrick's Day

Next comes the frosting. I opted to go with a cream cheese frosting to really take the richness of these to an even higher level! The cream cheese paired with Bailey’s Irish Cream really makes it taste like you’re enjoying a cheesecake taste to the cupcake. Now, combine all of these flavors together and you are going to love it! 

Amazingly Awesome and Easy Irish Car Bomb Cupcakes - Perfect for St. Patrick's Day

Irish Car Bomb Cupcakes
Serves 24
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500 calories
63 g
48 g
27 g
4 g
12 g
123 g
277 g
53 g
1 g
13 g
Nutrition Facts
Serving Size
123g
Servings
24
Amount Per Serving
Calories 500
Calories from Fat 237
% Daily Value *
Total Fat 27g
41%
Saturated Fat 12g
60%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 48mg
16%
Sodium 277mg
12%
Total Carbohydrates 63g
21%
Dietary Fiber 3g
10%
Sugars 53g
Protein 4g
Vitamin A
7%
Vitamin C
0%
Calcium
4%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 box devil's food cake mix
  2. 1 11.2 oz. bottle of Guinness Draught
For the ganache
  1. 8 oz. bittersweet chocolate, chopped
  2. 2/3 c. heavy whipping cream
  3. 1 tbsp. butter, softened
  4. 2 tbsp. Jameson Whiskey
For the frosting
  1. 1/2 c. butter, softened
  2. 8 oz. cream cheese, softened
  3. 4 c. powdered sugar
  4. 2-3 tbsp. Bailey's Irish Cream
For the cake
  1. Preheat oven to 350° and line cupcake pans with cupcake liners.
  2. In a large mixing bowl combine the cake mix and the Guinness. Mix on low speed for thirty seconds until combined and then increase speed to medium and mix for two minutes,
  3. Scoop the batter into the cupcakes liners and bake for 18-23 minutes or until they bounce back when pressed on the top. Cool in the pan for five minutes then remove and finish cooling on a wire rack.
For the ganache
  1. Place the chopped chocolate into a heat safe bowl.
  2. Heat the cream in a saucepan or in the microwave and bring to a simmer.
  3. Pour the heated cream over the chocolate and let sit for a few minutes.
  4. Add the butter and whiskey and stir until smooth.
  5. Let the ganache sit until soft but firm enough to work with.
For the frosting
  1. Cream the butter and cream cheese together.
  2. Add the powdered sugar one cup at a time mixing on low in between each addition.
  3. Stir in the Bailey's Irish Cream and mix on low. Once combined increase the speed to high and mix for five minutes until light and fluffy.
To assemble the cupcakes
  1. Core out the center of the cupcake with a cupcake corer, paring knife or the bottom of a pastry tip.
  2. Scoop about a tablespoon of ganache and place into the hollowed cupcake.
  3. Top with the frosting and refrigerate until ready to serve.
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calories
500
fat
27g
protein
4g
carbs
63g
more
My Sweet Sanity http://mysweetsanity.com/

Share with your favorite leprechaun this St. Patrick’s Day and they’ll feel like they’ve gotten a bit of the luck o’ the Irish.  

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  • Wilton Bakeware
    Wilton Bakeware Perfect Results Mega 24 Cup Muffin Pan
    $17.99  from Belk

 


Champagne Cupcakes a Tasty Romantic Dessert

by Jennifer Wieland
Champagne Cupcakes a Tasty Romantic Dessert

 

 

Skip sipping the bubbly on your next romantic evening and reach for a sweet treat instead. These champagne cupcakes are a sweet treat that are a perfect dessert for any romantic evening, wedding shower or Valentine’s Day. The cupcakes look like an unassuming vanilla cupcake in bright white until you bite into them and taste the flavor of the champagne. 

Champagne Cupcakes a Tasty Romantic Dessert

Two simple ingredients is all that is needed to make the cake portion of these cupcakes. It really does not get any easier than this. Seriously, I know I’m not the only one who likes to impress folks with food all while knowing that what they are oohing and aahing over was so easy to make. 

Champagne Cupcakes a Tasty Romantic Dessert

When you mix the two ingredients together it reminds me of a science fair experiment with how it looks foamy. 

Champagne Cupcakes a Tasty Romantic Dessert

The buttercream frosting for these cupcakes is also infused with champagne so the flavor carries throughout the entire dessert. 

Champagne Cupcakes a Tasty Romantic Dessert

I just love how these cupcakes are such a bright white! It’s such a perfect treat for winter and the white and silver sugar I used to decorate them with just accentuates that. 

 

Champagne Cupcakes a Tasty Romantic Dessert

Champagne Cupcakes
Yields 24
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256 calories
37 g
22 g
11 g
1 g
6 g
69 g
148 g
32 g
0 g
4 g
Nutrition Facts
Serving Size
69g
Yields
24
Amount Per Serving
Calories 256
Calories from Fat 92
% Daily Value *
Total Fat 11g
16%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 22mg
7%
Sodium 148mg
6%
Total Carbohydrates 37g
12%
Dietary Fiber 0g
1%
Sugars 32g
Protein 1g
Vitamin A
5%
Vitamin C
0%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 box of white cake mix
  2. 1 1/2 c. champagne (sparkling wine)
For the frosting
  1. 1 c. butter, softened
  2. 4 c. confectioner's sugar
  3. 2-3 tbsp. champagne (sparkling wine)
  4. 1-3 tbsp. heavy whipping cream
For the cake
  1. Preheat the oven to 350° and line cupcake pans with liners.
  2. In a large mixing bowl combine the cake mix and the champagne/sparkling wine. Mix on low for thirty seconds and then on medium for two minutes. Fill cupcake pan with the batter and bake for 18-23 minutes. Remove from oven and let cool.
For the frosting
  1. Cream the butter until light and fluffy. In small batches and on low stir in the confectioner's sugar. Stir in the champagne/sparkling wine. On low, stir in one tbsp. of the cream. Add more of the cream if the frosting is to thick. Mix on high for 5-10 minutes or until fluffy and creamy.
  2. Use to frost cupcakes or cake.
beta
calories
256
fat
11g
protein
1g
carbs
37g
more
My Sweet Sanity http://mysweetsanity.com/

Ridiculously Easy Box Mix Peppermint Cupcakes

by Jennifer Wieland
Make holiday entertaining a breeze with these ridiculously easy box mix Peppermint Cupcakes!

 

 

Candy canes and peppermint are a staple of the holiday season. I am personally a big peppermint fan. I find the flavor comforting and peppermint is traditionally used to help with an upset stomach. So adding peppermint to a holiday dessert might just make for the perfect holiday treat. These ridiculously easy box mix peppermint cupcakes are sure to be a hit at your holiday gatherings. 

 

Make holiday entertaining a breeze with these ridiculously easy box mix Peppermint Cupcakes!

The thing when working with any mint flavors is to be careful not to make the mint flavor to far. It can easily go from tasty and decadent to overpowering and to much. This recipe for peppermint cupcakes is a perfect balance of peppermint flavor in both the cake and the frosting. I used Andes Peppermint Crunch Baking Chips for my peppermint flavor. The Andes Peppermint Crunch Baking Chips really adds the right amount of peppermint flavor. The cupcakes are tasty and flavorful without the peppermint being over powerful.

Ridiculously Easy Box Mix Peppermint Cupcakes

Starting a recipe with a batter prepared from a white box cake mix takes a lot of the work out of these cupcakes. Pouring in Andes Peppermint Crunch Baking Chips. 

Ridiculously Easy Box Mix Peppermint Cupcakes

The Candy gives the cupcakes perfectly festive dots of red color throughout the cupcake. 

Ridiculously Easy Box Mix Peppermint Cupcakes

Whipping up a batch of peppermint buttercream frosting is a breeze. Take a basic vanilla buttercream and add in the Andes Peppermint Crunch Baking Chips. 

 Ridiculously Easy Box Mix Peppermint Cupcakes

Ridiculously Easy Box Mix Peppermint Cupcakes
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6129 calories
941 g
550 g
262 g
28 g
138 g
1340 g
3549 g
796 g
7 g
106 g
Nutrition Facts
Serving Size
1340g
Amount Per Serving
Calories 6129
Calories from Fat 2308
% Daily Value *
Total Fat 262g
404%
Saturated Fat 138g
691%
Trans Fat 7g
Polyunsaturated Fat 29g
Monounsaturated Fat 77g
Cholesterol 550mg
183%
Sodium 3549mg
148%
Total Carbohydrates 941g
314%
Dietary Fiber 6g
24%
Sugars 796g
Protein 28g
Vitamin A
127%
Vitamin C
3%
Calcium
110%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 1 box of white cake mix, mixed per package instructions
  2. 1 c. Andes Candies Peppermint Baking Chips
For the frosting
  1. 1 c. butter, softened
  2. 4 c. confectioner's sugar
  3. 1/2 c. Andes Candies Peppermint Baking Chips
  4. 2-4 tbsp. heavy whipping cream
For the cupcakes
  1. Preheat oven to 350° and line a cupcake/muffin pan with cupcake liners.
  2. In the bowl with the mixed white cake mix stir in one cup of peppermint baking chips. Scoop the batter into the prepared pan and bake for 19-23 minutes. Cool completely before frosting.
For the frosting
  1. In the bowl of a stand mixer cream the butter. Stir in the confectioner's sugar one cup at a time. Stir in 1/2 cup o peppermint baking chips.Pour in two tablespoons of heavy whipping cream. If the frosting is still to thick add in more cream. Beat the frosting on high for 5-10 minutes until light and fluffy in texture.Use to frost cupcakes.
beta
calories
6129
fat
262g
protein
28g
carbs
941g
more
My Sweet Sanity http://mysweetsanity.com/

 

 


Strawberry Cupcakes a Sweet Treat

by Jennifer Wieland
Strawberry Cupcakes a perfect farewell to summer treat.

 

 

Strawberries have always been a summer staple in my house. The kids all love them and at the peak of strawberry season in the summer, you can find numerous containers in my refrigerator filled with them and kids snacking on them. I prefer my strawberries to be organic. Now, I’m not one of those people who has to have only organic but with strawberries the taste difference really does come through with the organic ones. I used some to make my favorite strawberry cupcakes and I like to think of them as a sweet farewell to summer or a reminder of summer in the cold months. 

Strawberry Cupcakes a perfect farewell to summer treat.

These cupcakes start off with a simple one bowl yellow cake but the addition of the strawberries really makes this cake recipe something spectacular.  I used my yellow cake mix recipe for the base and that can be found here

 a perfect farewell to summer treat.

What makes these cupcakes out of this world is the light, fluffy, utterly decadent frosting that tops them. It is a Swiss Meringue frosting so the base of it is cooked sugar and egg whites that are whipped until they form, glossy, stiff peaks. Then the strawberries and butter give the cupcakes their flavor and richness. 

Strawberry Cupcakes a perfect farewell to summer treat.

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream
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6554 calories
732 g
1368 g
386 g
66 g
240 g
2099 g
3710 g
534 g
15 g
119 g
Nutrition Facts
Serving Size
2099g
Amount Per Serving
Calories 6554
Calories from Fat 3399
% Daily Value *
Total Fat 386g
595%
Saturated Fat 240g
1199%
Trans Fat 15g
Polyunsaturated Fat 18g
Monounsaturated Fat 101g
Cholesterol 1368mg
456%
Sodium 3710mg
155%
Total Carbohydrates 732g
244%
Dietary Fiber 15g
60%
Sugars 534g
Protein 66g
Vitamin A
248%
Vitamin C
408%
Calcium
138%
Iron
87%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Strawberry Cake
  1. 2 c. self-rising flour
  2. 1 1/4 c. sugar
  3. 1/2 c. butter, softened
  4. 1 c. milk
  5. 1 tsp. vanilla
  6. 2 lrg. eggs
  7. 1 1/2 c. strawberries, finely chopped
For the Strawberry Swiss Meringue Buttercream
  1. 1 c. strawberries, pureed (may add 1-2 tsp. water if needed to puree)
  2. 4 lg, egg whites
  3. 1 1/4 c. sugar
  4. 1 1/2 c. butter, room temperature and cut into 1 tbsp. pieces
For the Strawberry Cake
  1. Preheat oven to 350° and line cupcake pan with liners or grease and flour or spray with baking spray cake pan(s).
  2. In the bowl of a stand mixer fitted with the paddle attachment sift together the self-rising flour and sugar. Add the butter, milk and vanilla. Beat on medium-low speed for 2-3 minutes. Scrape down the bowl and add the eggs. Once incorporated, beat at medium speed for 2-3 minutes. Stir in the chopped strawberries.
  3. Bake for 20-25 minutes for cupcakes, 30-40 minutes 9" round cake pans. Cool for ten minutes in pan and then remove and cool on rack the rest of the way and frost.
For the Strawberry Swiss Meringue Buttercream
  1. Place your metal or glass mixing bowl into the freezer for it to get good and cold. Chill it for at least half an hour.
  2. Puree the strawberries and set aside. You do not need to strain the puree but you can press it through a fine sieve if you want to do so.
  3. Using a double boiler or a pot that can hold your bowl bring some water to a simmer. Combine the egg whites and sugar together using a whisk to combine in a heat safe bowl or top of double boiler. Then place the bowl or double boiler top with the egg mixture on top of the pot. Heat the mixture, whisking frequently. Place a thermometer in the mixture and continue to whisk and heat until the mixture reached a temperature of 160°-165° F.
  4. Remove the chilled mixing bowl from the freezer and transfer the egg mixture to the cold bowl. Fit your stand mixer with the whisk attachment and whisk at high speed until stiff peaks form. (It's usually about 8-12 minutes depending on how cold the bowl is when starting.) Lower the speed to medium an add 2 tbsp. of the butter at a time. Be sure to mix completely before adding the next batch of butter. The frosting may thin out. Do not worry about this. Just continue beating the mixture and increase the speed to medium-high. It will thicken up. Finally, you will blend in the strawberry puree once the frosting has thickened up. Be sure to scrape down the sides of the bowl and make sure that all of the butter and puree is fully incorporated.
  5. Place the frosting into a pastry bag fitted with your favorite tip and then pipe onto the cupcakes. Garnish with a strawberry.
Notes
  1. You will get better flavor using organic strawberries.
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calories
6554
fat
386g
protein
66g
carbs
732g
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My Sweet Sanity http://mysweetsanity.com/

Out of This World Peanut Butter Cup Cupcakes

by Jennifer Wieland
Out of this world Peanut Butter Cup Cupcakes

 

 

There are recipes that I come up with sometimes that I make again and again  and become a staple in my baking routine. A recipe that people request all of the time and that is just simply so yummy you can’t pass it up. This is one of those recipes! These out of this world peanut butter cup cupcakes were first made in my house for my oldest son’s birthday on May 30th. Since then I have made them two more times already and have more requests for them too!

Out of this world Peanut Butter Cup Cupcakes

What makes these cupcakes so out of this world is the flavor. When you bite into one you truly taste a Reese’s Peanut Butter Cup in cake form. For any peanut butter cup fan this will be cupcake perfection! The other thing that makes this cake great is that it all starts out with a box mix that gets yummified!

 Out of this world Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes
Yields 24
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355 calories
33 g
58 g
24 g
6 g
10 g
82 g
194 g
28 g
1 g
12 g
Nutrition Facts
Serving Size
82g
Yields
24
Amount Per Serving
Calories 355
Calories from Fat 207
% Daily Value *
Total Fat 24g
37%
Saturated Fat 10g
50%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 58mg
19%
Sodium 194mg
8%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
7%
Sugars 28g
Protein 6g
Vitamin A
8%
Vitamin C
0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 1 15.25 oz. box of devil's food cake mix (I used Pillsbury)
  2. 1/2 c. melted butter
  3. 1/2 c. Reese's Spreads Peanut Butter Chocolate
  4. 3 eggs
  5. 1/2 c. water
For the Reese's Spread frosting
  1. 1/2 c. salted butter, softened
  2. 1/2 c. Reese's Spreads Peanut Butter Chocolate
  3. 2 c. confectioners sugar
  4. 2 tbsp. whole milk
For the peanut butter frosting
  1. 1/2 c. salted butter, softened
  2. 1/2 c. creamy peanut butter
  3. 2 c. confectioners sugar
  4. 2 tbsp. whole milk
For the cupcakes
  1. Preheat oven to 350° and line muffin tins with liners.
  2. In a large bowl combine all of the ingredients and mix according to package directions.
  3. Scoop the batter into the prepared muffin tins and bake for 18-23 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
For the Reese's Spread frosting
  1. Cream together the softened butter and Reese's Spread on medium-high speed. Once it's light and fluffy stir in the confectioner's sugar in two batches. Stir in the milk just until combined. Scrape down the sides and then beat the frosting on high speed for 5-10 minutes.
For the peanut butter frosting
  1. Cream together the softened butter and peanut butter on medium-high speed. Once it's light and fluffy stir in the confectioner's sugar in two batches. Stir in the milk just until combined. Scrape down the sides and then beat the frosting on high speed for 5-10 minutes.
Notes
  1. To decorate the cupcakes you will partially fill two disposable pastry bags with each of the frosting flavors. You will the snip the tips open on each of them and place both bags into another pastry bag fitted with the pastry bag tip of your choice. When you pipe the frosting you will then get a swirled effect. Top each cupcake with a mini peanut butter cup for decoration.
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calories
355
fat
24g
protein
6g
carbs
33g
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My Sweet Sanity http://mysweetsanity.com/

White Chocolate Passion Fruit Cupcakes

by Jennifer Wieland
White chocolate passion fruit cupcakes

 

 

 

I have some flavor combinations that I just absolutely adore! White chocolate and passion fruit is one of them and if you follow this blog regularly then you may have seen some of my other recipes with this deliciously sweet and tropical combination. These particular white chocolate passion fruit cupcakes came to be because I wanted to make this cake that I had made before. It’s still cold and snowing here in Chicago (We got almost 6″ yesterday.) and I wanted a bit of a tropical flavored treat. I didn’t feel like making a whole big cake though and decided to make cupcakes instead to share with some friends.

White chocolate passion fruit cupcakes

I ran into a problem though when I went to the store to get all of the ingredients and discovered that I could not buy white chocolate cream cheese at any stores near me. Now I don’t know if it’s completely off the market or just not around here any longer but this meant I had to change-up my previous frosting recipe. I’ve changed it up so that it’s now made with plain, old cream cheese and it is still divine tasting!

White chocolate passion fruit cupcakes

These cupcakes are so simple and pretty and the taste is light, sweet and fruity. They are the perfect spring treat! The frosting covered in the chopped white chocolate reminds me so much of bunny tails.

White chocolate passion fruit cupcakes

White Chocolate Passion Fruit Cream Cheese Frosting
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4118 calories
567 g
517 g
206 g
22 g
124 g
985 g
867 g
550 g
4 g
62 g
Nutrition Facts
Serving Size
985g
Amount Per Serving
Calories 4118
Calories from Fat 1815
% Daily Value *
Total Fat 206g
318%
Saturated Fat 124g
620%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 54g
Cholesterol 517mg
172%
Sodium 867mg
36%
Total Carbohydrates 567g
189%
Dietary Fiber 6g
22%
Sugars 550g
Protein 22g
Vitamin A
131%
Vitamin C
27%
Calcium
49%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c. butter, softened
  2. 8 oz. cream cheese, softened
  3. 4 c. confectioner’s sugar, sifted
  4. 3-4 tbsp. passion fruit juice (I use Goya)
  5. 4 oz. white chocolate, finely chopped
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and cream cheese on medium-high speed until light. Add in half of the confectioner’s sugar and mix on low until incorporated. Scrape down the bowl and add the second half of the confectioner’s sugar. Again, mix on low until incorporated. Scrape down the bowl again and with the mixer on low, slowly add in 3 tbsp of passion fruit juice. Increase speed to medium-high and beat for a few minutes until creamy. If you need to add the last tbsp. of juice. Frost cupcakes or cake and use the chopped white chocolate to sprinkle onto the frosted cake or cupcakes.
Notes
  1. Cream cheese frosting needs to be refrigerated.
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calories
4118
fat
206g
protein
22g
carbs
567g
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My Sweet Sanity http://mysweetsanity.com/

The recipe for the cake can be found here along with a fabulous white chocolate passion fruit mousse.

 

 

 


Christmas Tree Cupcake Cones

by Jennifer Wieland
Christmas Tree Cupcake Cones

Last week we were on vacation in Orlando and so I missed being able to post a lot of great crafts and recipes I had worked on or wanted to get done. Now I’m back home and the kids are off of school and I need to work. Luckily though I can combine my work with activities for the kids. That’s what we did today and we made some Christmas Tree Cupcake Cones. I’m sure all of you have had a cupcake cone before in a cake cone. I’m also sure you’ve seen people or have yourself used a sugar cone and frosted it as a tree. I decided to combine the two and now we have Christmas Tree Cupcake Cones in the house!

In traditional cupcake cones you use cake cones and set the cones into a cupcake pan, fill with cake batter and then bake. When you frost them they look like ice cream cones. I’ve loved these since I was a kid but decided to change it up some by using sugar cones instead so I could get the Christmas tree feel. How do you get these to stand up in the cupcake pan though? That’s easy, you fill the cone about 2/3 of the way and then carefully place the open end down in the cupcake pan.

Christmas Tree Cupcake Cones

These are filled with the cake batter and ready to go into the oven!

These cooked up quick and then I let them cool. Once they were cooled I melted some chocolate and covered about 1/3 of a popsicle stick with the melted chocolate and then inserted about half of the stick into the center of the cake. You need to use popsicle sticks instead of cake pop sticks because these are larger and heavier. Let the chocolate set in the refrigerator before decorating.

Christmas Tree Cupcake Cones

This part is similar to making cake pops.

These were a lot of fun to make and you can get creative with your decorations. We just used things I already had on hand here. My daughter was a green frosting covered mess when we finished but it was fun and festive!

Christmas Tree Cupcake Cones

Christmas Tree Cupcake Cones
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3355 calories
442 g
7 g
40 g
23 g
10 g
951 g
1966 g
160 g
0 g
27 g
Nutrition Facts
Serving Size
951g
Amount Per Serving
Calories 3355
Calories from Fat 349
% Daily Value *
Total Fat 40g
61%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 14g
Cholesterol 7mg
2%
Sodium 1966mg
82%
Total Carbohydrates 442g
147%
Dietary Fiber 5g
22%
Sugars 160g
Protein 23g
Vitamin A
0%
Vitamin C
40%
Calcium
46%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 8.25 oz. Funfetti Vibrant Green Cake Mix (batter prepared as instructed)
  2. 1-2 15.6 oz. can Funfetti Vibrant Green Vanilla Flavored Frosting
  3. 12-18 sugar cones (depending on size)
  4. chocolate
  5. Popsicle sticks
  6. 1/4 c. powdered sugar
  7. Candy, sprinkles, jimmies, etc. for decorating
  8. Foam blocks
Instructions
  1. Preheat the oven to 350° and spray a cupcake pan with baking spray.
  2. You should already have the cake batter prepared per package instructions. Fill the sugar cones about 2/3 of the way full. The batter will be thick so you can turn the cone over and place it open end down into the cupcake pan. My cones took 12 minutes to cook for a toothpick to come out clean. Larger cones may take a an extra minute or two. Let the cones cool in the pan for five minutes and then finish cooling on a wire rack.
  3. Once the cones are almost done cooling melt some chocolate. ( I used white chocolate ships because that's what I had on hand. You could use candy melts or a candy bar too.) Dip 1/3 of a popsicle stick into the melted chocolate and then inserted the chocolate covered end into the cake so that about 1/2 the stick is inside the cake cone. Place the cones on their sides on a backing sheet and place in the refrigerator for the chocolate to firm up.
  4. While the chocolate is setting empty one of the cans of frosting into a bowl. Add the powdered sugar and stir until combined completely. This helps make the frosting stiffer.
  5. To decorate the Christmas trees either pipe the frosting on (not to thick) or spread the frosting on with an offset spatula. Decorate with candy, sprinkles, jimmies, etc. and if you want to give it a little dusting of snow place a very small amount of powdered sugar into a sifter and shake over the trees. Place the decorated trees into foam blocks to hold them. I covered mine with powdered sugar to make it look like snow and placed some "gifts" under my trees.
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calories
3355
fat
40g
protein
23g
carbs
442g
more
My Sweet Sanity http://mysweetsanity.com/

 


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