Frosting

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
more
My Sweet Sanity http://mysweetsanity.com/

Easy Three Ingredient Pistachio Frosting

by Jennifer Wieland
Easy Three Ingredient Pistachio Frosting is light, fluffy and comes together in minutes.

 

 

A couple of weeks ago it was my husband’s birthday. He’s a simple man with simple tastes and would be fine with vanilla cake and frosting every day of his life but me being me I like to change things up for him.  Get him to live on the wild side of life. So this year I decided to go with a favorite snack of his as the flavor base for the frosting. He just loves eating pistachios while gaming. I decided to keep the cake part of his cupcakes simple and go with an easy vanilla bean cupcake and instead of an elaborate over the top in time and effort frosting I went with simple, easy and packed with flavor. This easy Three Ingredient Pistachio frosting is a snap to throw together.

Easy Three Ingredient Pistachio Frosting is light, fluffy and comes together in minutes.

With three simple ingredients this frosting is so simple that a kid could make it and make it without mom or dad hovering. In fact, this is now my ten year old’s second favorite frosting.

Pistachio Cupcakes

It comes together in just minutes and is light and fluffy. It’s perfect for those that prefer a whipped cream type frosting.

Easy Three Ingredient Pistachio Frosting is light, fluffy and comes together in minutes.

For me this type of frosting works great in the warmer months because I don’t like eating heavy foods in warm weather. This Three Ingredient Pistachio Frosting definitely will make your cake or cupcakes much lighter in taste and texture.

Three Ingredient Pistachio Frosting
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1022 calories
155 g
29 g
38 g
15 g
30 g
567 g
880 g
142 g
0 g
5 g
Nutrition Facts
Serving Size
567g
Amount Per Serving
Calories 1022
Calories from Fat 343
% Daily Value *
Total Fat 38g
59%
Saturated Fat 30g
151%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg
10%
Sodium 880mg
37%
Total Carbohydrates 155g
52%
Dietary Fiber 1g
2%
Sugars 142g
Protein 15g
Vitamin A
11%
Vitamin C
0%
Calcium
44%
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.
Ingredients
  1. 1 3.4 oz box of pistachio pudding mix
  2. 1 c. whole milk, cold
  3. 1 8 oz. tub of whipped topping (Cool Whip)
Instructions
  1. In a large bowl whisk together the pudding mix and the milk for a couple of minutes until it is completely combined and thick. Fold in the whipped topping being careful not to over mix.
  2. Use to frost a cake or cupcakes.
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calories
1022
fat
38g
protein
15g
carbs
155g
more
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
more
My Sweet Sanity http://mysweetsanity.com/

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

 

 

 


Chocolate Marshmallow Buttercream

by Jennifer Wieland
Chocolate Marshmallow Buttercream

Chocolate is a favorite flavor to many, many people. It has seen many a people through a broken heart, a mid-afternoon bought of sleepiness and a lot of women through PMS. It is just food that seems to make people happy and to feel a lot better so who am I to argue with that. But, just hear me out here. What if chocolate isn’t enough one day? What if you need a little extra something to go with your chocolate? Well then have I got the perfect thing for you… Chocolate Marshmallow Buttercream! Don’t deny it you just drooled a little at the thought of that didn’t you?

Chocolate Marshmallow Buttercream

So this delightful little idea has been running around in my head for some time now. Since way back earlier this year when I did Marshmallow Buttercream. I thought if this is good I bet it’d be even better in chocolate! I don’t know why it’s taken me this long to get a round to making it but it has and today was a rough day with the kids (Dear God, do I really have to wait more than a month before they go back to school?) and the weather here was awful. It was cloudy and 62° out. (Seriously, 62° for a high in mid-July is just wrong!) I just needed a little pick me up and a distraction for the kids so we did a group baking project and made some chocolate cupcakes and then that’s when the idea hit me that I was making this frosting today! I needed it and I had earned it dammit! So make it we did and I am so, so very glad we did. It’s good! Like kids keep stealing the cupcakes good and Luke my pickiest eater said it’s the best chocolate frosting ever. Coming from him that’s no small praise!

Chocolate Marshmallow Buttercream
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3660 calories
482 g
539 g
204 g
13 g
129 g
806 g
213 g
387 g
7 g
62 g
Nutrition Facts
Serving Size
806g
Amount Per Serving
Calories 3660
Calories from Fat 1794
% Daily Value *
Total Fat 204g
314%
Saturated Fat 129g
644%
Trans Fat 7g
Polyunsaturated Fat 8g
Monounsaturated Fat 54g
Cholesterol 539mg
180%
Sodium 213mg
9%
Total Carbohydrates 482g
161%
Dietary Fiber 14g
58%
Sugars 387g
Protein 13g
Vitamin A
124%
Vitamin C
0%
Calcium
14%
Iron
37%
* 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 c. butter, softened
  2. 2 1/2 c. confectioner's sugar, sifted
  3. 1/2 c. good quality, dutch-processed cocoa powder, sifted
  4. 1 7oz. jar of marshmallow creme
  5. 2-3 tbsp. heavy whipping cream
Instructions
  1. In the bowl of a stand mixer fitted with a paddle attachment cream the butter. In batches add the sugar and cocoa powder and mix until combined. Scrape down the sides of the bowl and stir in the marshmallow creme until completely incorporated. Scrape down the sides again and add 2 tbsp. of the cream. Mix in on low and check consistency. Add the last tbsp. of cream if needed. Once the cream is finished being added turn the mixer up to medium-high speed and blend for 3-5 minutes. It will be lighter in color and fluffy. Use to frost cake, cupcakes or cookies.
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calories
3660
fat
204g
protein
13g
carbs
482g
more
My Sweet Sanity http://mysweetsanity.com/
Chocolate Marshmallow Buttercream

Instead of sprinkles I used the tiny Mallow Bits to decorate the tops of the frosted cupcakes.

Dear God, I hope you are stronger than I was and can manage to not eat this straight from the bowl. If you’re as weak as I am though don’t worry I won’t tell a soul.

 

 


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/

Tootsie Roll Frosting

by Jennifer Wieland
Tootsie Roll Frosting - My Sweet Sanity

Sometimes I set out to make a new recipe and in my head I have a vision of what it will look like, how good it will taste and how it will appear visually to the eater. I will have some paper with measurements and ingredients listed and some scribbled out and adjusted or changed. Trying to get it to be just perfect in my mind and on paper before I ever even attempt to make it. That is my neurosis when working on recipes. For a few months now I have been working on and envisioning a chocolate marshmallow buttercream frosting. I thought it would be phenomenal. It would be chocolate-y and marshmallow-y and the perfect complement to a chocolate cupcake. Sometimes though reality is not what you envisioned and what you had pictured in your mind is not at all what you get. This was one of those times but what I ended up with was something even better than what I had originally thought to make. You see, when all was said and done I come up with a very thick but light frosting that tasted nothing like marshmallow and everything like a Tootsie Roll if it were somehow made into frosting and OH… MY… GOD!… is it good! Like I was just sitting with the kids eating it out of the bowl good. (Shhh… don’t tell anyone what an awful mom I am for that one.) Every single one of my friends and family that had these cupcakes loved them and all thought they tasted like Tootsie Rolls too so that is why I call this Tootsie Roll Frosting.

This frosting is perfect for cupcakes but due to how thick it is it has to be piped so would not work well to frost a cake. When I say it’s thick though it is but yet it’s still very light when you eat it. It’s not heavy in that sense. It is pliable though so you may even be able to use it to mold decorations if you decreased some of the cream.

Tootsie Roll Frosting - My Sweet Sanity

Tootsie Roll Frosting
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4025 calories
590 g
466 g
197 g
22 g
111 g
905 g
636 g
495 g
6 g
74 g
Nutrition Facts
Serving Size
905g
Amount Per Serving
Calories 4025
Calories from Fat 1734
% Daily Value *
Total Fat 197g
304%
Saturated Fat 111g
554%
Trans Fat 6g
Polyunsaturated Fat 11g
Monounsaturated Fat 63g
Cholesterol 466mg
155%
Sodium 636mg
26%
Total Carbohydrates 590g
197%
Dietary Fiber 19g
76%
Sugars 495g
Protein 22g
Vitamin A
101%
Vitamin C
0%
Calcium
19%
Iron
63%
* 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. 3/4 c. butter, softened
  2. 3 tbsp. hot fudge (do not warm)
  3. 3 1/2 c. confectioner's sugar
  4. 1/2 c. cocoa powder
  5. 8 oz. bag Kraft jet-Puffed Mallow Bites Chocolate Brownie Marshmallows, melted and slightly cooled
  6. 2-4 tbsp. heavy whipping cream
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and hot fudge together on medium-high. Sift together the confectioner's sugar and the cocoa powder and then stir into the creamed mixture in two batches on low speed. Stir in the melted marshmallow until combined. It will be very thick. Stir in two tablespoons of the heavy whipping cream and mix on medium-high speed for a minute. Scrape down the sides of the bowl and then add more cream if needed. Turn the mixer back on to medium-high speed and beat for 3 minutes.
Notes
  1. This is a thick frosting that will need to be piped and will not spread well. Don't worry though this is not a heavy frosting when eaten. When trying to gauge if it needs more cream you should know the ideal consistency will be a soft Play-Doh.
beta
calories
4025
fat
197g
protein
22g
carbs
590g
more
My Sweet Sanity http://mysweetsanity.com/
Seriously! If you like Tootsie Rolls make this! You will not be sorry at all! I paired this with a chocolate fudge boxed cake mix for the cupcakes and it was perfection.

 

 


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.
beta
calories
6275
fat
320g
protein
44g
carbs
835g
more
My Sweet Sanity http://mysweetsanity.com/

A Birthday and Marshmallow Buttercream

by Jennifer Wieland
Marshmallow Buttercream

 

 

Well, it went and happened this weekend. My baby and one and only daughter went and turned 5 on me this Saturday. I have no more babies or toddlers left. They are all now big kids to adults and while part of me is happy that with age comes a little less that I have to do for each of them, I am still saddened by not having any little ones anymore. I know 5 is not that old and she still likes her attention and cuddles from me but I know that these things will decrease as the years pass.

Ellie

So how did we spend her birthday. Well nothing to exciting since it snowed all day Saturday (her actual birthday) and the roads were awful. It was also my brother-in-law’s birthday so we saw some of my husband’s family and I made her some chocolate cupcakes with marshmallow buttercream. On Sunday we went to my parent’s house. We always do a Super Bowl party and since Ellie was born during the Super Bowl we always do a Super Bowl/Ellie party. For that I made her a cake. I’ll go over the cake more tomorrow but it was pretty cute and the kids all loved it. She ended up with a really nice birthday weekend that was filled with her excitedly bouncing around, telling any and everyone she was 5 with a gigantic smile on her face.

I decided for Ellie’s birthday cupcakes that I would make chocolate cupcakes with marshmallow buttercream. Last week I had been over on another blogger’s site. It was Sara at Sensibly Sara and she had done an adaptation of a marshmallow frosting recipe. It looked really good but I am a buttercream girl through and through and wanted a stiffer frosting than her recipe produced. I decided I needed to tweak this to get a nice buttercream that I could pipe and would hold its shape. Now if you like whipped cream frosting then I would hop over to Sara’s blog and check it out because you will love her marshmallow frosting.

Marshmallow Buttercream

Marshmallow Buttercream
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3795 calories
517 g
539 g
198 g
4 g
125 g
823 g
205 g
445 g
7 g
60 g
Nutrition Facts
Serving Size
823g
Amount Per Serving
Calories 3795
Calories from Fat 1745
% Daily Value *
Total Fat 198g
305%
Saturated Fat 125g
626%
Trans Fat 7g
Polyunsaturated Fat 8g
Monounsaturated Fat 52g
Cholesterol 539mg
180%
Sodium 205mg
9%
Total Carbohydrates 517g
172%
Dietary Fiber 0g
1%
Sugars 445g
Protein 4g
Vitamin A
124%
Vitamin C
0%
Calcium
9%
Iron
4%
* 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 c. butter, softened
  2. 3 c. confectioner's sugar, sifted
  3. 1 7 oz. container of marshmallow creme
  4. 2-3 tbsp. heavy whipping cream
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium-high speed until light and fluffy. Add 1/3 of the sugar and mix on low. Scrape down the sides of the bowl and repeat until all of the sugar is incorporated. Stir in the marshmallow creme until combined. Add the first 2 tbsps. of cream and beat on medium-high speed for a minute. Check the consistency and add the last tbsp. of cream if you want a softer frosting. Once combined, mix at medium-high speed for 3 minutes or until the frosting is fluffy.
Notes
  1. I opted not to add any extracts because I just wanted to taste the marshmallow flavor. You could always add 1 tsp. of your favorite flavor.
Adapted from Sensibly Sara
beta
calories
3795
fat
198g
protein
4g
carbs
517g
more
Adapted from Sensibly Sara
My Sweet Sanity http://mysweetsanity.com/

 My favorite cupcake pan:

  •  
    Wilton-Perfect Results Mega Muffin Pan. Bake a large quantity of muffins and cupcakes at once. This package contains one 15-1/2x21- 1/2x2 inch nonstick mega muffin pan that hold twenty-four muffins. Dishwasher safe. Imported.
    $12.99  from Joann

 


White Chocolate Passion Fruit Cake

by Jennifer Wieland
White Chocolate Passion Fruit Cake

Happy Mother’s Day to all of you mom’s out there! I hope everyone has a nice, enjoyable day!

This time of year used to always be a challenge for me. My mom’s birthday is May 9th and Mother’s Day always falls on or near her birthday. So then you are trying to come up with two lovely things to let her know how much she means to you.

Since I have been aggressively baking the last few year’s though it has gotten easier. I now usually bake her a cake since we celebrate her birthday and Mother’s Day together. It inevitably makes me feel like I am 5 years old again. I bake a cake and then I decorate it so it looks pretty and she oohs and aahs over it, like all mom’s do when they get a handmade gift from one of their children. She tells me how great it is and then tells everyone she talks to about it. It makes me smile just like it did when I was five and would make her a construction paper card and she would react as if I had just handed her the world’s largest diamond as a gift. It reminds me why for me, she is the greatest mom in the world and takes me back to my childhood where everything is was sweet and simple.

So, I bet you are wondering what cake I made her this year? Well, I made her a cake I have been dreaming about since last year. ( Yes, truly dreaming about.) One day last fall I sampled chocolates from numerous chocolatiers and a few of them had white chocolate passion fruit truffles. They were A-MA-ZING!!! It was one of those things that when I tasted it I was like, “Whoa! This is divine and why have I never had it before?” and has now become a favorite of mine.

The cake I made was a white chocolate, passion fruit cake with white chocolate, passion fruit mousse filling and a white chocolate, passion fruit, cream cheese frosting and shaved white chocolate decorated the sides. It came out even better than I hoped for. It was heavenly! My mom loved it and so did my dad.

White Chocolate Passion Fruit Cake

White Chocolate Passion Fruit Cake

1 box of white cake mix
4 tbsp. white chocolate instant pudding
3/4 c. Goya passion fruit juice
4 egg whites
1/2 c. butter, melted
3/4 c. whole milk

Preheat oven to 350° and grease pan(s) or line cupcake pans with liners.

In a large bowl add the white cake mix, white chocolate instant pudding and passion fruit juice. Let sit for a minute until the juice start to be absorbed by the dry ingredients. Next add in the egg whites, melted butter and milk. Mix on low-speed for 30 seconds and then increase speed to medium and beat for 2 minutes.

Fill greased or lined pans and bake following the instructions on the cake mix box. When a toothpick is inserted into the cake and comes out clean the cake is done.  Let cool in pan(s) for 10-15 minutes before removing to a wire rack to finish cooling.

White Chocolate Passion Fruit Mousse

3 oz. white chocolate, chopped or chips
225 ml. heavy whipping cream (the line halfway between 3/4 c. and 1 c.)
25 ml. Goya passion fruit juice
1/2 tbsp. sugar

Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and the whisk attachment for your hand mixer into the freezer for half an hour or more.

Melt chocolate in the microwave in a microwave safe bowl on medium heat for 1 minute and then stir. If it needs more time microwave again on medium heat for 30 second intervals stirring between each until completely melted. Set aside.

Remove bowl and whisk attachment from the freezer and add the whipping cream, passion fruit juice and sugar to the bowl. Whisk starting on low-speed and increasing until you reach high-speed. Continue mixing until stiff peaks form. This will be pretty quick since the bowl and whisk are very cold.

Take 1/4 of the whipped cream and whisk it by hand into the melted white chocolate. Once combined take the white chocolate and whipped cream mixture and fold it by hand into the remaining whipped cream.

Use as a filling for the cake or as a stand alone dessert. Refrigerate until ready to use.

White Chocolate Passion Fruit Cream Cheese Frosting

1/2 c. butter, softened
1 8 oz. container white chocolate cream cheese, softened (I used Philadelphia Snack Delights)
4 c. confectioner’s sugar, sifted
3-4 tbsp. Goya passion fruit juice

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.

Use to frost a cake or cupcakes. Refrigerate frosting or frosted desserts.


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