Cupcakes

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/

 


Firecracker Funfetti Cupcakes With Flour Frosting

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

 

 

 

 

ABC Family's Young & Hungry Food Blogger Challenge

This afternoon Challenge #3 in the Young & Hungry Food Bloggers Challenge was released to us and honestly this is the one that I was totally excited about! I knew the challenge today was probably going to be cupcakes because they sent us cupcake liners as what we would need to use for this one. Being the bright bulb that I am I easily pieced that together. Now, I do cupcakes here all the time and if you are a regular reader you  know that cupcakes and cookies are my passion. Now, I know some of the other bloggers and am very familiar with their blogs and I know many of them are good bakers too so I needed to come up with something that I had not done on the blog before but that could easily be used as a dessert recipe for the upcoming Fourth of July holiday. Now I do already have another recipe slated for the blog that I could have used but I wanted to do something fun for my kids today since it’s a humid, gloomy, rainy day here and so I made Firecracker Funfetti Cupcakes. I decided to use a frosting recipe that I have never shared on the site before but that I simply love, love, love and so I topped the cupcakes with Flour Frosting. Now to give these cupcakes a bit of a bang I cored out some of the center on each cupcake and poured in some Pop Rocks.

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

The frosting I used for these cupcakes is absolutely amazing! I mean hands down one of my absolute favorites! It is light and creamy and not overly sweet and when you tell people the base for it is cooked flour and milk they will think you have lost your mind so don’t tell them that part until after they have gobbled up a cupcake or two or three.

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

Adding the Pop Rocks into the center of the cupcake is just a fun treat for the kids. It also gives the cupcakes a bit of fruity center too which is nice to go with all of the colors the sprinkles add in the Funfetti Cupcakes. When my boys first hit the centers they looked at me as the Pop Rocks started to go off and with their sensory issues it freaked them out until I told them what was going on. Then they were okay with it and just continued eating. With the Pop Rocks though you don’t want to add them and frost the cupcakes until just before serving. The moisture from the cake and frosting can cause them to start popping if they sit to long.

Now if this recipe sounds like a hit to you then please head on over to the Young & Hungry Facebook page and be sure to vote and spread the word please!

 

Firecracker Funfetti Cupcakes with Flour Frosting
Yields 12
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304 calories
37 g
58 g
16 g
3 g
10 g
89 g
70 g
27 g
1 g
5 g
Nutrition Facts
Serving Size
89g
Yields
12
Amount Per Serving
Calories 304
Calories from Fat 144
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
51%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 58mg
19%
Sodium 70mg
3%
Total Carbohydrates 37g
12%
Dietary Fiber 0g
2%
Sugars 27g
Protein 3g
Vitamin A
11%
Vitamin C
0%
Calcium
6%
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 c. all-purpose flour
  2. 1 1/4 tsp. baking powder
  3. 1/4 tsp. salt
  4. 1/2 c. sugar
  5. 1/4 c. unsalted butter, softened
  6. 1/2 c. milk
  7. 1/2 tsp. vanilla
  8. 1 egg
  9. 1/4 c. sprinkles in your choice of colors
For the frosting
  1. 1/3 c. all-purpose flour
  2. 3/4 c. milk
  3. 3/4 c. butter, softened
  4. 3/4 c. sugar
  5. 1 tsp. vanilla
For the filling and topping
  1. 4-6 packages of Pop Rocks in flavors and colors of choice
  2. More sprinkles
For the cupcakes
  1. Preheat oven to 350° and line cupcake pan with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment sift in the flour and baking powder and then add the sugar and salt. 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.
  3. Bake for 22-26 minutes for cupcakes. Cool for ten minutes in pan and then remove and cool on rack the rest of the way and frost.
For the frosting
  1. Whisk the flour and milk together in a pot over medium-low heat until combined. Then using a silicone spatula smash all of the flour lumps that remain and stir until the mixture becomes as thick as paste. It should be thick and smooth and the bottom of the pan should be mostly uncovered as the mixture thickens. Remove from heat and move the mixture to a bowl and place in the refrigerator until cold. This cannot be at all warm or this will not turn out well.
  2. In the bowl of a stand mixer fitted with the whisk attachment cream together the butter, sugar and vanilla on medium-high speed. Scrape down the sides and bottom of the bowl and then add in the cooled flour mixture. Beat on medium-high speed for 7-10 minutes. The longer you beat the mixture the creamier and fluffier it will become.
To assemble
  1. Core out the center of the cupcakes using a cupcake corer or a paring knife. Be sure not to cut all the way through the cupcakes. Pour a mixture of the Pop Rocks into the cored out opening so that it fills to the top of the cupcakes. Then top with frosting and sprinkles.
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calories
304
fat
16g
protein
3g
carbs
37g
more
My Sweet Sanity http://mysweetsanity.com/

ABC Family's Young & Hungry Food Blogger Challenge

In “Young & Hungry,” two worlds collide when Josh (Jonathan Sadowski Sadowski), a wealthy young tech entrepreneur, meets Gabi (Emily Osment), a feisty young food blogger, looking to be his personal chef. Gabi is desperate for the job and must prove herself, mostly to Josh’s aide ( Rex Lee), who prefers a famous chef for the job. When Josh enlists Gabi to prepare a romantic meal for him and his girlfriend, the dinner goes awry and Gabi finds herself in a very awkward position. With the help of her best friend Sofia (Aimee Carrero) and Josh’s housekeeper (Kym Whitley), Gabi turns a difficult situation into an opportunity for employment and maybe even love.

Young & Hungry stars Emily Osment (Hannah Montana), Jonathan Sadowski ($#*! My Dad Says), Rex Lee (“Entourage”), Aimee Carrero (“Blue Lagoon: The Awakening”) and Kym Whitley (“Animal Practice”) with Annie Potts (“GCB,” “Designing Women”) as a recurring guest star. The series is executive produced by Eric Tannenbaum and Kim Tannenbaum (“Two and a Half Men”), CBS Television Studios, Relativity Television, Jessica Rhoades (“Sharpay’s Fabulous Adventure”) and Ashley Tisdale (“High School Musical”). The pilot was written by David Holden (“Accidentally on Purpose”). Gabi Moskowitz, a San Francisco based food blogger, of BrokeAssGourmet.com, contributed to the development of this project.

Young & Hungry premieres on ABC Family on Wednesday, June 25th, at 8/7 p.m. CST

 


Easy Box Mix Snickerdoodle Cupcakes

by Jennifer Wieland
Easy Box Mix Snickerdoodle Cupcakes

Today marks the first Monday of summer for my group or as I like to call summer break, Mommy’s Mad House. The kids are out of school now and that means the little 2.5 hour break of complete kid free time I had during the school year is now gone. There will now be hellish trips to the grocery store, all day fighting and just a general feeling that the kids are more organized than I thought because they seem to be working together to test my patience. (Insert visual image in your head of me in a referee outfit with my hair standing on end while prying 2-3 children apart.)

So before all the crazy set in I did do some baking since Friday was the kid’s last day of school and Ellie was having a picnic for Pre-K on her last day. Since the picnic was held at a local park we were able to bring whatever food we wanted without the restrictions faced at having it at the school due to the school district’s ban on outside food for parties due to the numerous food allergies in the school. So as a treat for the teachers and aides my kids had and for the picnic my daughter declared that I should make her cupcakes. So that is what we ended up with… super easy box mix Snickerdoodle Cupcakes that will definitely be a favorite of any cinnamon fan in your life.

To make these cupcakes a quick and easy dessert to make I started out with a box yellow cake mix that I just improved upon. I then topped them with a homemade buttercream and topped that with some cinnamon sugar. This made for quick work in the baking department and then I had found some adorable little boxes to pack them in for all of the kid’s teachers and aides. This was a great way to add a little something extra with a bit of homemade goodness to it for all of the teacher’s gifts.

 Easy Box Mix Snickerdoodle Cupcakes

 

Box Mix Snickerdoodle Cupcakes
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6320 calories
833 g
1279 g
327 g
42 g
178 g
1664 g
3152 g
479 g
10 g
127 g
Nutrition Facts
Serving Size
1664g
Amount Per Serving
Calories 6320
Calories from Fat 2874
% Daily Value *
Total Fat 327g
502%
Saturated Fat 178g
890%
Trans Fat 10g
Polyunsaturated Fat 32g
Monounsaturated Fat 95g
Cholesterol 1279mg
426%
Sodium 3152mg
131%
Total Carbohydrates 833g
278%
Dietary Fiber 10g
38%
Sugars 479g
Protein 42g
Vitamin A
181%
Vitamin C
2%
Calcium
96%
Iron
36%
* 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 yellow cake mix
  2. 1 tbsp. cinnamon
  3. 1 c. water
  4. 1/3 c. melted butter
  5. 3 eggs
For the Frosting
  1. 1 c. butter, softened
  2. 1/2 c. brown sugar
  3. 1/2 tsp. cinnamon
  4. 3 c. confectioner's sugar, sifted
  5. 2-4 tbsp. heavy whipping cream
For the Topping
  1. 1-2 tbsp. cinnamon-sugar
For the Cupcakes
  1. Preheat oven to 350° and line cupcake pans with liners.
  2. In a large bowl beat together all of the ingredients on low speed for 30 seconds and then increase the speed to medium and beat for 2 minutes. Fill the cupcake liners 2/3 of the way full and bake according to package instructions. Remove form oven and let cool for 5-10 minutes before removing the cupcakes from the pan. Continue to cool them on a wire rack until completely cooled.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, brown sugar and cinnamon on medium-high speed. Add the confectioner's sugar in two batches and stir it in on low. Scrape down the sides of the bowl and add the firs two tablespoons of cream. Beat on medium-high speed and test the consistency. Add more cream to thin the frosting out more. Once you reach the desired consistency beat the frosting on medium-high speed for 5 minutes until it is fluffy.
To Assemble
  1. Pipe the frosting onto the tops of the cooled cupcakes and then sprinkle with some of the cinnamon-sugar.
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calories
6320
fat
327g
protein
42g
carbs
833g
more
My Sweet Sanity http://mysweetsanity.com/

Carrot Cake Cupcakes

by Jennifer Wieland
Carrot Cake Cupcakes

This past weekend was all kinds of busy for us as I’m sure it was for many of you too. Saturday was opening day for baseball here in town so my daughter was in the parade since she is playing t-ball this year. It was also my dad’s birthday but since he had to work and Sunday we were doing Easter at my parent’s house we decided to wait and celebrate it then. So I spent Saturday at baseball pictures, a parade, baking and preparing things for three Easter egg hunts that I was doing at my mom’s house.

I always do an Easter egg hunt for the kids and they love it. It’s my three youngest and my niece and nephew but with the addition of my other niece and nephew who are twins and since it was their first Easter I felt I needed to make it special for them and give them their very own baby Easter egg hunt. It was very small and mommy and daddy had to do most of the work because once they found suckers they were pretty much done. It was adorable though and I got lots of pictures for my sister and brother-in-law to remember it by.

Kids Easter Collage

Baby Easter Collage The other Easter egg hunt I did was one for the adults. For some reason the males in our family always want to “help” the kids do their egg hunt and I decided it would be fun to just give them their own. I have to say it was funny and by the end they were all laughing like kids. Since this was a grown up egg hunt it did contain some candy but it also had boxes with instant lottery tickets, airplane size bottles of booze, shot glass necklaces and beer pong kits. Those boys tore into their bags faster than the kids did with theirs. Truly, it was something that everyone should add to their Easter festivities for a good laugh and loads of fun.

Big Boys Easter Collage

After eating copious amounts of food for brunch and drinking lots of mimosas, we sang Happy Birthday to my dad and I had baked him Carrot Cake Cupcakes for his birthday cake. He loved them, I could tell because he ate several. They were a yummy hit with everyone that had room to eat one or brought them home to eat later. My husband who does not like carrot cake but loves these just to give you an idea about how good these little babies are.

Carrot Cake Cupcakes

Carrot Cake Cupcakes
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6275 calories
835 g
1235 g
320 g
44 g
193 g
2075 g
3628 g
697 g
9 g
98 g
Nutrition Facts
Serving Size
2075g
Amount Per Serving
Calories 6275
Calories from Fat 2816
% Daily Value *
Total Fat 320g
493%
Saturated Fat 193g
967%
Trans Fat 9g
Polyunsaturated Fat 15g
Monounsaturated Fat 83g
Cholesterol 1235mg
412%
Sodium 3628mg
151%
Total Carbohydrates 835g
278%
Dietary Fiber 14g
55%
Sugars 697g
Protein 44g
Vitamin A
1410%
Vitamin C
35%
Calcium
57%
Iron
80%
* 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 Carrot Puree
  1. about 1 - 1 1/2 c. baby carrots
  2. water
For the Cupcakes
  1. 3/4 c. pureed carrots
  2. 1 c. sugar
  3. 3/4 c. butter, softened
  4. 2 eggs
  5. 1 c. cake flour
  6. 1 tsp. baking soda
  7. 1/2 tsp salt
  8. 1 tsp. cinnamon
For the cream cheese frosting
  1. 1/2 c. butter, softened
  2. 8 oz. cream cheese, softened
  3. 4 c. powdered sugar, sifted
  4. 1 tsp. vanilla
  5. 2-3 tbsp. milk
For the carrot puree
  1. Place the carrots in a saucepan and cover with 1" of water. Bring to a boil and then reduce heat to a simmer and cook until fork tender. Drain the water but leave a few tablespoons. Transfer the carrots and some of the remaining water to a food processor or blender and puree. Add more of the reserved water if needed. The puree should be fairly thick.
For the cupcakes
  1. Preheat oven to 350° and line cupcake pans with liners.
  2. Cream together the sugar, butter and eggs on medium-high speed. Sift together the flour, baking soda, salt and cinnamon. Stir the dry ingredients into the wet ones until blended. Stir in the the carrot puree and mix on medium speed for a minute.
  3. Add batter to cupcake liners in the pan and bake for 20-25 minutes. Let cool in pan for 10 minutes and then remove cupcakes to a wire rack and continue to cool. Frost when cooled.
For the cream cheese frosting
  1. Cream together the butter and cream cheese on medium-high speed. Stir in the powdered sugar on low in 3-4 batches. Add the vanilla and 2 tbsp. of milk and stir on low. Increase the speed to medium-high and then mix for 1-2 minutes. See if you need the additional milk. Add it if necessary. Either way mix again for another minute.
Notes
  1. Cream cheese frosting does need to be refrigerated.
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calories
6275
fat
320g
protein
44g
carbs
835g
more
My Sweet Sanity http://mysweetsanity.com/

Eggnog Cupcakes

by Jennifer Wieland
Eggnog Cupcakes

FTC Disclosure

12 days

Today I thought we would cover a holiday cupcake recipe. Since I’ve had eggnog in the house I’ve been baking pretty regularly with it. Today I am going to share my recipe for eggnog cupcakes with an eggnog buttercream. If you are a fan of eggnog or just like a really good cupcake then you should definitely give these a try.

Now before I share the recipe with you I thought I would share an interesting eggnog fact. Did you know that on December 24th & 25th, 1826 that the Eggnog Riot took place at the United States Military Academy in West Point, NY? It is sometimes also referred to as the Grog Mutiny. (One of the original names for eggnog was actually egg-grog.) Some of the cadets had smuggled large amounts of whiskey into the academy in the days leading up to the riot. They had planned a party using the whiskey to make eggnog and using foods taken from the mess hall. By the end of the riot on Christmas day more than 1/3 of the cadets were involved in the riot including, future Confederate President Jefferson Davis. Twenty cadets and one enlisted soldier were all court martialed for their involvement in the riot. So there you have it, a bit of history about the United States, eggnog and young fellas doing dumb things. It’s so nice to know as the parent of a college student that even back then kids did really dumb things while away from home.

 Eggnog Cupcakes

 

Eggnog Cupcakes
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5055 calories
742 g
859 g
219 g
49 g
137 g
1655 g
1074 g
610 g
7 g
67 g
Nutrition Facts
Serving Size
1655g
Amount Per Serving
Calories 5055
Calories from Fat 1925
% Daily Value *
Total Fat 219g
337%
Saturated Fat 137g
687%
Trans Fat 7g
Polyunsaturated Fat 9g
Monounsaturated Fat 58g
Cholesterol 859mg
286%
Sodium 1074mg
45%
Total Carbohydrates 742g
247%
Dietary Fiber 3g
12%
Sugars 610g
Protein 49g
Vitamin A
145%
Vitamin C
15%
Calcium
121%
Iron
75%
* 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 c. + 2 tbsp. cake flour
  2. 1 1/2 tsp. baking powder
  3. 1/4 tsp. salt
  4. 1/2 c./ eggnog
  5. 2 tbsp. whole milk
  6. 2 lg. egg whites
  7. 1/2 stick (4 tbsp.) butter, softened
  8. 3/4 c. sugar
  9. 1 tsp. vanilla
  10. 1/4 tsp. nutmeg
For the frosting
  1. 1 1/2 sticks (3/4 c.) butter, softened
  2. 3 1/2 c. confectioner's sugar
  3. 1/4 c. eggnog
  4. 1-2 tbsp. heavy whipping cream
For the cupcakes
  1. Preheat oven to 350° and line cupcake pans with liners.
  2. In a bowl mix together the cake flour, baking powder & salt, set aside. In another bowl whisk together the eggnog, milk and egg whites, set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, vanilla and nutmeg on medium-high speed. Turn off the mixer and scrape down the sides of the bowl. Add in 1/3 of the flour mixture and stir to combine. Add in half of the wet mixture and stir to combine. Continue alternating the wet and dry ingredients making sure you end on the dry. Scrape down the sides of the bowl and then beat on medium for 2-3 minutes.
  4. Scoop batter into the prepared pans filling 2/3 of the way full and bake for 18-24 minutes. Let cool in the pans for about 5 minutes and then remove and continue to cool on a wire rack. While the cupcakes are cooling make the frosting and then frost when cooled.
For the frosting
  1. In the bowl of a stand mixer cream the butter on medium-high speed. Add the sugar in a few batches, stirring on low each time to incorporate. Scrape down the sides of the bowl and add in the eggnog. Stir in on low until combined. Add the milk 1 tbsp. at a time until you reach the desired consistency. You may not need all of it. Turn the mixer on medium-high speed and beat for 4-5 minutes until the frosting is fluffy.
  2. Frost the cupcakes and sprinkle each with a very small bit of nutmeg.
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calories
5055
fat
219g
protein
49g
carbs
742g
more
My Sweet Sanity http://mysweetsanity.com/

 

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Amaretto Stone Sour Cupcakes

by Jennifer Wieland
Amaretto Stone Sour Cupcakes - My Sweet Sanity

Sometimes you just have one of those days. You didn’t get enough sleep, you have an extra whiny preschooler to deal with and your husband has royally annoyed you and you think is it to early for a drink at like 11:00 a.m. Yes, it probably is to early for a drink particularly since you have to pick up other kids from school in a few hours but hey, it’s always happy hour somewhere in the world, right? So that’s when you get creative and booze up some cupcakes and end up with some amaretto stone sour cupcakes to nosh on.

I know, really? Amaretto stone sour cupcakes? Yes, I know there are all kinds of boozy combinations that I could have opted for but I am a total wuss of a drinker. I can’t stand beer, my wine has to be fruity and I like froo-froo, girly drinks that have more juice than alcohol. I’m a total mimosa, strawberry daiquiri, amaretto stone sour kind of girl and I just happened to have all the things to make an amaretto stone sour and a box of yellow cake mix begging to be doctored into something magical.

On the upside of the day though, my oldest son came home from college and got to be my taste tester on these and made the little ones and us deliriously happy to see him. So everyone was happy and in a good mood by late afternoon and eating yummy cupcakes.

Amaretto Stone Sour Cupcakes - My Sweet Sanity

 

Amaretto Stone Sour Cupcakes
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7233 calories
941 g
1321 g
357 g
46 g
192 g
1747 g
4256 g
516 g
11 g
141 g
Nutrition Facts
Serving Size
1747g
Amount Per Serving
Calories 7233
Calories from Fat 3144
% Daily Value *
Total Fat 357g
550%
Saturated Fat 192g
961%
Trans Fat 11g
Polyunsaturated Fat 37g
Monounsaturated Fat 104g
Cholesterol 1321mg
440%
Sodium 4256mg
177%
Total Carbohydrates 941g
314%
Dietary Fiber 8g
30%
Sugars 516g
Protein 46g
Vitamin A
208%
Vitamin C
74%
Calcium
90%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cupcakes
  1. 1 box of yellow cake mix
  2. 3 eggs
  3. 1/2 c. butter, melted
  4. 1/2 c. orange juice
  5. 1/4 c. amaretto
  6. 1/4 c. sweet and sour mix
Frosting
  1. 1 c. butter, softened
  2. 1 tsp. orange zest, grated
  3. 4 c. powdered sugar, sifted
  4. 1 tbsp. sweet and sour mix
  5. 2 tbsp. amaretto
  6. 1/2 - 2 tbsp. heavy whipping cream
Cupcakes
  1. Preheat oven to 350° and line cupcake pan with liners.
  2. Mix the cake mix, eggs, melted butter, orange juice, amaretto and sweet and sour mix on low speed for about 30 seconds. Scrape down the bowl and then mix on medium speed for a couple of minutes until fluffy.
  3. Scoop batter into prepared cupcake pan and bake for 18-20 minutes. Cool in pan for 5 minutes and then remove and finish cooling on a wire rack.
Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and orange zest on medium-high speed. Add the powdered sugar in two batches mixing on low until incorporated each time. Scrape down the sides of the bowl and add the amaretto and sweet and sour mix. Stir in the heavy whipping cream a 1/2 tbsp. at a time until desired consistency is reached. Beat on medium-high for 3-4 minutes until creamy and fluffy.
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calories
7233
fat
357g
protein
46g
carbs
941g
more
My Sweet Sanity http://mysweetsanity.com/

Ginger Pear Cupcakes

by Jennifer Wieland
Ginger Pear Cupcakes

Everyone always thinks of summer for fruit but many of my favorite baking fruits and vegetables ripen in the fall months. Right now you have grapes, apples, pears, carrots, cranberries and figs fresh for the baking. When I was at the store over the weekend they had some huge Bartlett pears on sale. When I saw them I knew immediately that I wanted to make some ginger pear cupcakes with them. Don’t ask me why I knew I had to make them but sometimes I see an ingredient and it’s like BAM! I am going to cook… whatever.

The stumbling block for me though was at trying to figure out what to top these little gems with to make them perfect. My gut instinct said to use my brown sugar buttercream but since I had used that in my last recipe I wanted to do something different. It took me days to decide the direction I wanted to go in and then how to flavor it. I know that sounds a little sad but for some recipes I can literally sit and ponder the hows of it for days on end. Then even after all of that I still scrapped the frosting half way through and changed up a couple of things. The final result… ginger pear cupcakes topped with cinnamon cream cheese frosting.

This cupcake I imagine, would be a great treat for a mom-to-be with morning sickness. The ginger would help with the sickness and the rest would help with cravings. See, a cupcake with health benefits. 😉

Ginger Pear Cupcakes

Ginger Pear Cupcakes
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5888 calories
946 g
814 g
227 g
48 g
136 g
2012 g
2250 g
727 g
6 g
69 g
Nutrition Facts
Serving Size
2012g
Amount Per Serving
Calories 5888
Calories from Fat 1995
% Daily Value *
Total Fat 227g
349%
Saturated Fat 136g
678%
Trans Fat 6g
Polyunsaturated Fat 11g
Monounsaturated Fat 58g
Cholesterol 814mg
271%
Sodium 2250mg
94%
Total Carbohydrates 946g
315%
Dietary Fiber 22g
90%
Sugars 727g
Protein 48g
Vitamin A
160%
Vitamin C
33%
Calcium
101%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ginger Pear Cupcakes
  1. 2-3 Bartlett pears, peeled, shredded
  2. 1 1/2 c. all-purpose flour
  3. 1 1/4 tsp. ginger
  4. 1/2 tsp. all spice
  5. 1 tsp. cinnamon
  6. 1/2 tsp. nutmeg
  7. 1 tsp. baking soda
  8. 1/4 c. butter, softened
  9. 1/4 c. light brown sugar, firmly packed
  10. 1/4 c. sugar
  11. 1/2 c. unsulphured molasses
  12. 1 lrg. egg
  13. 1/2 c. hot milk (not boiling)
Cinnamon Cream Cheese Frosting
  1. 1/2 c. butter, softened
  2. 8 oz. cream cheese, softened
  3. 4 c. powdered sugar, sifted
  4. 1 tsp. cinnamon
  5. 1 tsp. vanilla
  6. 2-3 tbsp. milk
For the Cupcakes
  1. Preheat oven to 350° and line two cupcake pans with liners.
  2. In a food processor or using the large hole side on a box grater, grate the pears. Place them in some cheesecloth and give them a squeeze to remove some of the excess juice. Measure out about 1 cup of shredded pears and set aside.
  3. In a bowl, sift together the flour, ginger, cinnamon, allspice, nutmeg and baking soda and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugars on medium-high speed until light and fluffy. Scrape down the sides and bottom and add the molasses and egg and mix until fairly smooth. Stir in the pears. Add the flour mixture and stir on low to mix until just combined. Scrape down the sides and bottom of the bowl again and add the hot milk. Stir on low until combined and then turn the speed up to medium and mix for one minute.
  4. Fill cupcake liners half full and bake for 18-20 minutes. Let cool in the pan for a few minutes and then remove to a wire rack to finish cooling.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and cream cheese together until smooth and creamy, about 2 minutes on medium speed. Add the cinnamon and half of the powdered sugar and mix until combined on low. Add in the remaining powdered sugar and mix on low again until combined. Stir in the vanilla and 2 tbsp. milk. Add the last tbsp. of milk if it is not the consistency you want. Beat on high for 2-3 minutes until light and creamy.
  2. Place in a pastry bag fitted with a tip and pipe onto cupcakes.
Notes
  1. Makes 18 cupcakes.
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calories
5888
fat
227g
protein
48g
carbs
946g
more
My Sweet Sanity http://mysweetsanity.com/

 


Brown Sugar Apple Cupcakes

by Jennifer Wieland

I spent the day yesterday, making a smash cake and three dozen cupcakes for a friend’s grandson. I made a vanilla and vanilla bean frosting cupcake, a chocolate on chocolate cupcake and the last cupcake I was to make, was an apple cupcake with brown sugar frosting. When I went to make these though I realized that I could not find my recipe and that I had never posted it to the blog. I searched all of my hiding spots and recipe notebooks. I came up with nothing. Hmm… what was I to do?

I decided the best thing to do would be to just try to find one that was similar from what I could remember to mine. So I began searching and came up with Martha Stewart’s apple cupcakes as the recipe that sounded closest to what I wanted. Her recipe though still needed some alterations to be exactly what I wanted. So, I set to work on the recipe and when I was finished the batter looked and tasted good. When they were baking, the whole house smelled amazing! It was a cool day here and having the place smell of fall was just perfect. When they came out of the oven though I was not so sure. They looked like they may have been overcooked. I don’t know how though because the centers had just started to bounce back when touched.

I let them cool and worked on the brown sugar buttercream. Since I was baking cupcakes for a party for today I brushed all of the cupcakes with a vanilla simple syrup to help them stay moist. Once that was done I frosted one of the cupcakes to test its taste and texture. OH MY GOODNESS! The frosting was fluffy as always and paired with the apple cake recipe it made something magical. I actually stopped while eating the cupcake to take a pic of it on Instagram and declare it the best cupcake ever.

This cupcake was so good in fact, that the extra cupcakes could not remain in my house. Oh no, that would be a waistline disaster waiting to happen. I noticed my neighbors across the street outside and decided to bring them and another house cupcakes. I saved a couple for here. They are already gone and I am now thinking that I need to make another batch. I usually only taste test when I bake. I try not to eat any more than that. This recipe though is dangerous to me.

Brown Sugar Apple Cupcakes

Brown Sugar Apple Cupcakes
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3786 calories
680 g
616 g
105 g
44 g
62 g
1306 g
5074 g
447 g
4 g
35 g
Nutrition Facts
Serving Size
1306g
Amount Per Serving
Calories 3786
Calories from Fat 927
% Daily Value *
Total Fat 105g
162%
Saturated Fat 62g
311%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 616mg
205%
Sodium 5074mg
211%
Total Carbohydrates 680g
227%
Dietary Fiber 20g
78%
Sugars 447g
Protein 44g
Vitamin A
72%
Vitamin C
29%
Calcium
30%
Iron
39%
* 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. 2 1/4 c. all-purpose flour
  2. 2 tsp. baking soda
  3. 2 tsp. cinnamon
  4. 1/2 tsp. nutmeg
  5. 1 tsp. salt
  6. 1/2 c. unsalted butter, softened
  7. 1 1/2 c. sugar
  8. 1/2 c. light brown sugar
  9. 2 lrg. eggs
  10. 1 tsp. vanilla extract
  11. 3 c. shredded, Granny Smith apples
Instructions
  1. Preheat oven to 350° and line two cupcake pans with liners.
  2. Place the shredded apples into some cheesecloth and squeeze to remove the excess juice from the apples. Don't crush the apples just make sure they are not to soggy. Set aside.
  3. Whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set the flour mixture aside.
  4. Cream the butter and sugars on medium-high speed for 4-5 minutes. Mix in the eggs and vanilla until combined. Mix in the apples on low-speed. Once incorporated add the flour mixture and mix until just combined. Scrape down the bowl and mix just until everything is combined completely.
  5. Scoop into the prepared pans and bake for 20-22 minutes. Let them cool in the pan for a couple of minutes and then remove them to finish cooling on a wire rack.
  6. Frost with brown sugar buttercream or another frosting of your choice.
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calories
3786
fat
105g
protein
44g
carbs
680g
more
Adapted from Martha Stewart Apple Cupcakes
My Sweet Sanity http://mysweetsanity.com/

Raspberry Lemonade Cupcakes

by Jennifer Wieland

Apparently, Tuesday was my son Neal’s 11th birthday. My 9-year-old, Luke had to tell me this news. Now for those of you that don’t know me, please hold off on your outrage on Neal’s behalf. Don’t judge me yet as being the worst mom ever. Now for those of you that do know me… don’t worry, you aren’t confused and no, I did not pop out another one without you knowing about it.

You see, Neal is my son Luke’s imaginary brother. About 4 months ago Neal appeared in our lives and has been here ever since. Jackson (6) and Ellie (4) now also routinely talk to and include Neal in things. So he has become a sort of group imaginary friend. To the point, in fact, that Ellie now tells people she has six brothers.  I have even witnessed them fighting over who gets to sit next to Neal. I’m gathering Neal is the cool one in the group.

Now some of you may think that Luke is a bit old for this sort of play but, as an Autistic child who has difficulty with imaginary play this is a HUGE breakthrough and a proud mommy moment for me.

So as with all of my children on their birthdays a special dinner was made tonight and he got a brand new raspberry lemonade cupcake recipe too. This made Luke very happy! It also didn’t hurt that Luke loves all things lemonade.

Raspberry Lemonade Cupcakes

Raspberry Lemonade Cupcakes
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4470 calories
654 g
700 g
199 g
36 g
123 g
1241 g
823 g
500 g
7 g
61 g
Nutrition Facts
Serving Size
1241g
Amount Per Serving
Calories 4470
Calories from Fat 1753
% Daily Value *
Total Fat 199g
306%
Saturated Fat 123g
617%
Trans Fat 7g
Polyunsaturated Fat 9g
Monounsaturated Fat 52g
Cholesterol 700mg
233%
Sodium 823mg
34%
Total Carbohydrates 654g
218%
Dietary Fiber 6g
23%
Sugars 500g
Protein 36g
Vitamin A
128%
Vitamin C
6%
Calcium
86%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lemon Cupcakes
  1. 1/2 c. butter, softened
  2. 2/3 c. sugar
  3. 1 lrg. egg
  4. 1 tsp. grated lemon zest
  5. 1 1/2 c. all-purpose flour
  6. 2 tsp. baking powder
  7. 1/4 tsp. salt
  8. 1 c. whole milk
Raspberry Lemonade Buttercream
  1. 1 small package of raspberries
  2. 1/2 c. butter, softened
  3. 1/4 tsp. grated lemon zest
  4. 3 c. powdered sugar
  5. 1-2 tbsp. milk
For the Cupcakes
  1. Preheat oven to 350° and line cupcake pan with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Mix in the egg until the batter is smooth and then stir in the lemon zest. In another bowl, sift together the flour, baking powder and salt. Starting and ending with the flour mixture add the flour mixture and milk alternating between the two. Scrape down the sides and bottom of the bowl as needed then mix on high for 1 minute.
  3. Evenly fill the cupcake liners with batter and then bake for 20-25 minutes. Let cool in the pan for 5 minutes and then move to a wire rack to finish cooling.
For the Frosting
  1. Puree the raspberries in a blender or food processor. Then press the raspberries through a sieve over a bowl to remove the seeds.
  2. Cream together the raspberry puree and the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed. Add in the lemon zest. Stir in the powdered sugar one cup at a time. Add one tbsp. of milk and beat on high for 1 minute. If it is to stiff add the other tbsp. of milk.
Notes
  1. Makes 12 cupcakes.
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calories
4470
fat
199g
protein
36g
carbs
654g
more
My Sweet Sanity http://mysweetsanity.com/

Round 3 of Back to School and One Bowl Yellow Cake

by Jennifer Wieland

It is now time for my happy dance. Ellie was better today and was able to go to school for her first day of her final year of Pre-K. She was so happy! She was bouncing, skipping, hopping and twirling all over the house telling everyone that she got to go to school since her tummy was better. It was adorable.

Ellie Pre-K 13

In the 2.5 hours that she was in school I was able to run to Target, do dishes, wash three loads of laundry, shower and enjoy a nice cup of tea while working. It was heavenly! I always forget how much I can get done when I don’t have kids gumming up the works.

Now, as to what I was working on besides email? I was working on a sweet treat for the kids to celebrate all of us making it through the start of a new school year. A little while ago I found a super cute Wilton Cupcake Decorating Kit at the store and decided that I would use it for just this very thing. The cupcakes came out adorable and I used a one bowl yellow cake recipe and basic vanilla buttercream recipe to make them.

Wilton Shark Kit

I have used this cake recipe a bunch of times now and it always comes out perfectly. A basic vanilla buttercream paired with the cake and a heap of blue food coloring and they came out so cute! The kids were amused by the shark cupcakes and happily walked around the house with blue mouths.

One Bowl Yellow Cake

One Bowl Yellow Cake & Vanilla Buttercream
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6523 calories
931 g
1134 g
298 g
50 g
184 g
1735 g
4294 g
737 g
11 g
92 g
Nutrition Facts
Serving Size
1735g
Amount Per Serving
Calories 6523
Calories from Fat 2621
% Daily Value *
Total Fat 298g
458%
Saturated Fat 184g
920%
Trans Fat 11g
Polyunsaturated Fat 14g
Monounsaturated Fat 78g
Cholesterol 1134mg
378%
Sodium 4294mg
179%
Total Carbohydrates 931g
310%
Dietary Fiber 7g
27%
Sugars 737g
Protein 50g
Vitamin A
191%
Vitamin C
0%
Calcium
133%
Iron
78%
* 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 One Bowl Yellow Cake
  1. 2 c. self-rising flour
  2. 1 1/4 c. sugar
  3. 1/2 c. salted butter, softened
  4. 1 c. whole milk
  5. 1 tsp. vanilla
  6. 2 lrg. eggs
For the Basic Vanilla Buttercream
  1. 1 c. butter, softened
  2. 4 c. powdered sugar, sifted
  3. 2 tsp. vanilla
  4. 3-4 tbsp. whole milk
  5. food coloring optional
For the 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.
  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 Buttercream
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter until light in color. Add the powdered sugar in two batches scraping down the bowl after each additional has been incorporated. Stir in the vanilla. Add the first two tablespoons of milk and mix well. Add the rest of the milk 1 tablespoon at a time until you reach desired consistency. Beat on medium-high speed for 3-5 minutes until fluffy. Add food coloring and mix if tinting.
beta
calories
6523
fat
298g
protein
50g
carbs
931g
more
My Sweet Sanity http://mysweetsanity.com/

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