Tag Archives: Frosting

Margarita Cupcakes – a Sweet Treat Inspired by a Tasty Drink

by Jennifer Wieland
Margarita Cupcakes - Cupcakes meet a classic cocktail

Cinco de Mayo is a heading our way fast! This year you can take your Cinco de Mayo dinner, party or celebration to the ultimate level with Margarita Cupcakes. My Margarita Cupcakes recipe is inspired by my favorite Mexican drink, the Margarita. Each cupcake is packed full of the Margarita flavors you love without the worry of spilling or getting tipsy.

Margarita Cupcakes - Cupcakes meet a classic cocktail

The Best Type of Margarita…

I think it’s safe to say tat I m not the only person who loves going out with her friends or spouse and enjoying a delicious Margarita or two. I’m always a frozen Margarita kind of girl. The potential for brain freeze is a great way to keep me from drinking to quickly. My best friend is the complete opposite of me and likes her Margaritas on the rocks instead. One thing both of us always agree on is eating my Margarita Cupcakes.

Margarita Cupcakes - Cupcakes meet a classic cocktail

Make These Margarita Cupcakes as Unique as You …

Margarita Cupcakes take the boring everyday cake mix and make it extraordinary with the sweet taste of Margarita mix in both the cake batter and frosting. The finishing touch that really knocks these cupcakes out of the park is the sprinkling of sea salt and lime zest.

To make the cupcakes and frosting you can use your favorite homemade or store-bought Margarita mix. You can have it with or without the tequila too. It’s totally up to you but the liquor will bake out in the cake. Take the cupcakes to the next level by adding in a fruit extract to the frosting or chopped up fruit to the cake batter.

Margarita Cupcakes - Cupcakes meet a classic cocktail

Margarita Cupcakes
Serves 24
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348 calories
40 g
48 g
18 g
2 g
10 g
86 g
135 g
35 g
0 g
6 g
Nutrition Facts
Serving Size
86g
Servings
24
Amount Per Serving
Calories 348
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 48mg
16%
Sodium 135mg
6%
Total Carbohydrates 40g
13%
Dietary Fiber 0g
1%
Sugars 35g
Protein 2g
Vitamin A
11%
Vitamin C
1%
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 Cupcakes
  1. 1 15.25 oz. white cake mix
  2. 1/3 c. butter, melted
  3. 1 c. margarita mix
  4. 3 large egg whites
  5. Zest of half a lime
For the Margarita Buttercream Frosting
  1. 1 c. butter, softened
  2. Zest of half a lime
  3. 4 c. confectioner's sugar
  4. 2 tbps. margarita mix
  5. 1-2 tbps. heavy whipping cream
For the Margarita Cupcakes
  1. Preheat oven to 350°.
  2. Line cupcake pan with liners.
  3. In a large mixing bowl mix all of the cupcake ingredients together with a mixer for 30 seconds, or until just combined. Increase the speed to medium and mix the batter for two minutes.
  4. Scoop the mix into the cupcake liners in the prepared pans until 2/3 of the way filled.
  5. Bake the cupcakes for 18 to 23 minutes or until done.
  6. Let the cupcakes cool completely before frosting.
For the Margarita Buttercream Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and lime zest until light and fluffy.
  2. Slowly add the confectioner's sugar in several batches. Mix each batch on low until just combined.Scraping down the sides of the bowl after each addition of confectioner's sugar.
  3. Add 2 tablespoons of margarita mix and 1 tablespoon heavy whipping cream. Turn the mixer on low.
  4. Once the liquid is incorporated, turn the mixer to medium-high. Continue to mix for 10 minutes until the frosting is nice and fluffy. If the frosting seems too stiff, add the remaining tablespoon of heavy whipping cream and mix for a few more minutes.​
Notes
  1. Once the cupcakes are frosted, sprinkle the tops with a pinch of sea salt and lime zest for the perfect finishing touch.
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calories
348
fat
18g
protein
2g
carbs
40g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 


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?

 

 


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.
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calories
287
fat
15g
protein
2g
carbs
37g
more
My Sweet Sanity http://mysweetsanity.com/

 

 


Soft Frosted Sugar Cookies

by Jennifer Wieland
Soft Frosted Sugar Cookies

 

 

Does anyone else or their kids have an addiction to those cake-like sugar cookies that are frosted with seasonally colored buttercream and topped with sprinkles? Yeah, my 11-year-old is obsessed with them and while they are delicious did you know that it’s ridiculously easy to make them yourself? Even better though is that they are even tastier than the store-bought ones! Score big points in your house with these Soft Frosted Sugar Cookies!

Soft Frosted Sugar Cookies

The cakey cookie dough comes together easily and bakes up to pale perfection in just minutes. 

Soft Frosted Sugar Cookies

No chemical, preservative filled cookies and frosting in these soft frosted sugar cookies. Basic buttercream can be flavored how you want to amp up the flavor of the finished cookies. Tint the frosting with a seasonal color of your choice or leave the frosting in its dye free, natural state. Add the sprinkles of your choosing to really make these yummy bites of happiness into some kid-friendly eye candy. 

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies
Serves 36
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139 calories
20 g
25 g
6 g
2 g
4 g
36 g
57 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
36g
Servings
36
Amount Per Serving
Calories 139
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 57mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
1%
Sugars 12g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
1%
* 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 Cookies
  1. 1/2 c. butter, softened
  2. 1 c. sugar
  3. 2 eggs
  4. 3/4 tsp. vanilla
  5. 6 tbsp. milk + 1 tbsp. white vinegar, combined
  6. 3 c. all-purpose flour
  7. 1 1/2 tsp. baking powder
  8. 1/2 tsp. baking soda
  9. 1/2 tsp. salt
For the Frosting
  1. 1/2 c. butter , softened
  2. 1 tsp. vanilla or other extract of choice
  3. 2 c. powdered sugar, sifted
  4. 1-2 tbsp. heavy whipping cream
  5. food coloring (optional)
For the Cookies
  1. Preheat oven to 350° and line baking sheets.
  2. In the bowl of a stand mixer fitted with a paddle attachment cream the butter, sugar, eggs, vanilla on medium-high speed for a minute or two. Add in the soured milk mixture and beat on medium until well combined. This will take a few minutes and may still be a little lumpy. In another bowl stir together the flour, baking powder, baking soda and salt. Add the dry ingredients in three batches and scrape down the bowl as needed. Mix until just combined.
  3. Scoop dough onto lined baking pans and using the bottom of a cup dipped in flour press the dough down until it is about 1/4 of an inch thick. Bake for 8-10 minutes. The cookies will not even have started browning, don’t worry though they are ready to come out. Let cool for 2-3 minutes on pan and then transfer to a wire rack to finish cooling. Frost when completely cooled.
For the Frosting
  1. Cream the butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar in three batches and be sure to thoroughly scrape down the sides and bottom of the bowl between each addition. Once combined add 1 tbsp. of the cream and mix. Add the second one if necessary. Add any food coloring at this point. Beat the finished frosting on high for 2-3 minutes until smooth and creamy. Use to frost cookies or cakes.
Notes
  1. These cookies are perfect for parties and holidays!
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calories
139
fat
6g
protein
2g
carbs
20g
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
more
My Sweet Sanity http://mysweetsanity.com/

Easy Spring Bird’s Nest Cookies

by Jennifer Wieland
Easy Spring Bird's Nest Cookies #Easter #Baking #Cookingwithkids

 

 

 

It’s Spring! Or so they keep telling us here in Chicago but with snow twice this week I am inclined to disagree. I hope spring does make an appearance though because I do love it. Everything goes from brown and gray to bright, green and colorful. In honor of spring and the approaching Easter holiday I wanted to do a quick and easy food that will be perfect to serve and your spring feasts. These Spring Bird’s Nest Cookies can be made with store-bought items and come together in a snap!

Easy Spring Bird's Nest Cookies #Easter #Baking #Cookingwithkids

I love food crafts like this because you can use so many prepared food items to make this easier on you and to make this a fun and kid-friendly cooking project. If you prefer though you can always use your own favorite cookie dough recipe for this like I did. You can find my recipe here.

Easy Spring Bird's Nest Cookies #Easter #Baking #Cookingwithkids

You can use a muffin or cupcake pan for this but I prefer to use a dessert shell pan. In this case, what becomes the top and the sides gets a lovely brown color which is reminiscent of a tree branch. Also, you are assured of having a lovely evenly hollowed out center for your frosting and candy.

Easy Spring Bird's Nest Cookies #Easter #Baking #Cookingwithkids

If you want to bake with your kids or have kids like mine who think playing with frosting is fun. Then this is definitely something to do with them. To make the nests I used a pastry bag fitted with a grass tip. The great thing about the grass tip is it is very easy and forgiving so it will be easy for kids to use without the frustration of a tip that requires more control.

Easy Spring Bird's Nest Cookies #Easter #Baking #Cookingwithkids

Spring Bird's Nest Cookies
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2003 calories
314 g
186 g
80 g
6 g
15 g
512 g
921 g
292 g
0 g
62 g
Nutrition Facts
Serving Size
512g
Amount Per Serving
Calories 2003
Calories from Fat 718
% Daily Value *
Total Fat 80g
123%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 38g
Monounsaturated Fat 24g
Cholesterol 186mg
62%
Sodium 921mg
38%
Total Carbohydrates 314g
105%
Dietary Fiber 0g
0%
Sugars 292g
Protein 6g
Vitamin A
5%
Vitamin C
0%
Calcium
4%
Iron
9%
* 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. Prepared cookie dough (I used chocolate chip)
  2. 1 can of green frosting
  3. Cadbury mini eggs, jelly beans, Peeps or other candy.
Instructions
  1. Preheat oven according to cookie dough recipe or package instructions.
  2. Press about 3-4 tbsp. of cookie dough into dessert shell pan. Each cavity should be half way filled. Bake in the oven cooking for about 15 minutes.
  3. Let the cookies cool in the pan for about five minutes and then invert onto a baking sheet. The cookies should pop right out or come out with a tap on the bottom. Allow to cool completely.
  4. Fit a pastry bag with a grass tip and then fill the bag with canned green frosting. Pipe the frosting in a circular motion into the cooled cookie shells.
  5. Decorate each nest with candy eggs and birds.
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calories
2003
fat
80g
protein
6g
carbs
314g
more
My Sweet Sanity http://mysweetsanity.com/
 On a side note… I cannot be held responsible for the sugar rush that will happen if your children make these.

 

 


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.
beta
calories
3355
fat
40g
protein
23g
carbs
442g
more
My Sweet Sanity http://mysweetsanity.com/

 


Nielsen-Massey Vanilla Celebrates National Ice Cream Month: Birthday Cake Ice Cream Sandwiches

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

I received a sample bottle of Niewlsen-Massey Madagascar Vanilla in order to help facilitate the writing of this article. All thoughts and opinions about the product are completely my own.

Did you know that July is National Ice Cream Month? That’s right  whole month devoted to the cool, creamy goodness of all those ice cream treats that can be bought or made. A month like this deserves some major love so in honor of it I have made some Birthday Cake Ice Cream Sandwiches and thanks to Nielsen-Massey Vanillas the taste can’t be beat.

Nielsen-Massey Madagascar VanillaNielsen-Massey Vanillas are my favorite vanillas to buy. The quality and taste can’t be beat and I can get not only Madagascar Vanilla from them but I can also get Tahitian Vanilla, Mexican Vanilla and Vanilla Bean Paste. I kind of have an addiction for their Vanilla Bean Paste. You get all those lovely flecks of vanilla beans in your baking, which makes it all so pretty and so yummy.

I decided to take my Madagascar Vanilla and create an ice cream sandwich that I knew would be a hit with my kids. I wanted to go with one of their favorite ice cream flavors and just make it perfect for them to eat on a hot July day. Since they love Birthday Cake Ice Cream with its cake batter flavor and swirls of frosting I thought how perfect, fun and festive that would be for National Ice Cream Month but since this week is also the 4th of July I decided to go with a red, white and blue color scheme.

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

If you have never made your own ice cream at home I highly encourage it. Since you control the ingredients you can make it as rich and decadent or as light and healthy as you want it to be. You can get brave and try all kinds of different flavor combinations and most ice creams are fairly quick to make. The part that makes ice cream sandwiches difficult is waiting. First you have to make the ice cream, then you have to make your cookies to sandwich the ice cream between, next is assembly and finally freeze time. If your like me though, you’ll be sampling as you go along so you’ll know that it’s well worth the wait.

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

The ice cream stages:
1. Mix ingredients & chill
2. Blend in ice cream maker
3. Spread in pan and top with lines of frosting.

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

I used kicked up Funfetti Cake Mix to make the cookies in my ice cream sandwich pan.

Birthday Cake Funfetti Ice Cream Sandwiches
Yields 10
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975 calories
124 g
107 g
50 g
8 g
16 g
254 g
817 g
39 g
0 g
32 g
Nutrition Facts
Serving Size
254g
Yields
10
Amount Per Serving
Calories 975
Calories from Fat 444
% Daily Value *
Total Fat 50g
77%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 21g
Cholesterol 107mg
36%
Sodium 817mg
34%
Total Carbohydrates 124g
41%
Dietary Fiber 1g
5%
Sugars 39g
Protein 8g
Vitamin A
16%
Vitamin C
1%
Calcium
21%
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.
For the Ice Cream
  1. 2 c. heavy whipping cream
  2. 1 c. whole milk
  3. 1/3 c. sugar (This is optional, the cake mix and frosting will add some sugar to the finished ice cream so you can skip it is you want to eliminate so sugar and calories.)
  4. 1 c. Funfetti cake mix
  5. 2 tsp. Nielsen-Massey Madagascar Vanilla
For the Frosting
  1. 1 can of Funfetti frosting
  2. 2 tbsp. confectioner's sugar
  3. 1/2 tsp. Nielsen-Massey Madagascar Vanilla
  4. Food coloring of choice
  5. For the Sandwich Cookies
  6. 1 box of Funfetti cake mix
  7. 2 eggs
  8. 1/2 c. vegetable oil
  9. 1/2 tsp Nielsen-Massey Madagascar Vanilla
To Decorate
  1. Use the sprinkles included with the frosting or other sprinkles
For the Ice Cream & Frosting
  1. Make sure that you have frozen your ice cream maker bowl for at least 24 hours.
  2. In a blender, place all of the ice cream ingredients (add sprinkles from cake mix if not already in the cake mix) and blend until smooth. Refrigerate the ice cream mixture for at least two hours.
  3. After the two hours is up pour the ice cream mixture into your ice cream maker and turn it on. Follow your ice maker's instructions for how long to blend but most will be between 20-30 minutes.
  4. While the ice cream is blending open up your frosting and stir in the confectioner's sugar, vanilla and food coloring until well blended. You can divide the frosting and other ingredients in half and then do two colors as I did. Place the frosting in a plastic baggie and snip one of the corners. Line a jelly roll sheet with foil and plastic wrap. Evenly spread the ice cream over half of the pan vertically. Next pipe lines of frosting over the top. The entire top doe snot need to be covered with frosting. Fold the uncovered half of the plastic wrap and foil over the ice cream and lightly smooth the top so that it's even and the frosting goes into the soft ice cream. Place in the freezer for 2-3 hours.
For the Sandwich Cookies
  1. Preheat oven to 350° and spray a cookie sheet or ice cream sandwich pan with baking spray.
  2. In a large mixing bowl combine all of the ingredients and mix well with a fork. If you are just making round cookies drop mounds using a cookie scoop. If you are using an ice cream sandwich pan use the cookie scoop to drop one scoop into each cavity. Press the dough out until it covers the bottom of the cavity.
  3. Bake for 8-10 minutes and then cool for about 5 minutes before removing from pan. Finish cooling on a wire rack completely before assembling the ice cream sandwiches.
To Assemble the Ice Cream Sandwiches
  1. Using one of the cookies as a guide, cut the ice cream into rectangles or use a circular cookie cutter to make circles. Place the ice cream between two of the cookies and lightly press them together. Roll edges in sprinkles. Wrap each sandwich in plastic wrap or freezer paper and then freeze for 3-4 hours. Then eat and enjoy.
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calories
975
fat
50g
protein
8g
carbs
124g
more
My Sweet Sanity http://mysweetsanity.com/
 Birthday Cake Ice Cream Sandwiches made with Nielsen-Massey Vanilla #NMVIceCream

Following are some tips and shortcuts from Nielsen-Massey for making and personalizing your own homemade ice cream sandwiches:

 

  • Dress it up: Roll the sides of finished ice cream sandwiches in mini chocolate chips, mini M&Ms, sprinkles, toasted coconut or nuts to add color and texture.
  • Take a shortcut: If you are short on time, purchase bakery cookies to use with the homemade ice cream recipe to build your own ice cream sandwiches.
  •  Chill out: Keeping your homemade ice cream cold is the secret to a sandwich that won’t fall apart or get soggy. Take the time to re-freeze ice cream between steps – your patience will be rewarded with perfect sandwiches every time.
  •  Keep them fresh: Wrap each sandwich individually in plastic wrap immediately after building each sandwich. Keep them in the freezer until just before serving. 

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

Now how about a chance for you to win your own 2oz. bottle of Nielsen-Massey Madagascar Vanilla to use in your own ice cream project this month?
a Rafflecopter giveaway

 


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

 


Camouflage Cupcakes

by Jennifer Wieland
Camouflage Cupcakes

Sunday was my husbands birthday and every year I try to come up with some sort of cake that relates to something he enjoys. I debated this last week… what to do, what to do? I even asked the kids for input. My nine-year old didn’t care and this is how the conversation with the 5 & 6-year-old went.

Me: What kind of cake or cupcakes should we make daddy?

Excited 5-year-old daughter: Oh! I know! (bouncing up and down)

Me: What?

5-year-old: This is so exciting! We should (dramatic pause) make him a boy cake!

Me: Ummmm??? (look of confusion)

6-year-old: Of course we’ll make a boy cake! He is a boy… right Mom?

Me: (shaking head in defeat)

They did eventually suggest Teenage Mutant Ninja Turtles but I let them know that was more their thing than Daddy’s. It finally hit me what to do last-minute on Sunday afternoon. He is a major World War II history buff, especially when it comes to strategy and tanks. He will read books, listen to podcasts, watch TV shows/movies/documentaries and play board games all about this very subject. My oldest son used to enjoy talking about this with him when he was younger but none of the other kids have had an interest. None that is, until our one and only little girl at the ripe old age of five decided that this was fascinating. She now knows that daddy’s favorite tank is the Panzer and the two of them have this little thing they do. One of them will yell, Achtung! (which means attention) and the other will yell back, Panzer! This can last for like 10 minutes. (Insert me rolling my eyes and shaking my head.) My husband is all smiles because he has a new little WWII history buddy and she giggles because it’s a fun thing to do with daddy and this my friends is how a grown man ends up with camouflage cupcakes for his birthday.

Camouflage Cupcakes

Camouflage Cupcakes
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2244 calories
409 g
0 g
57 g
24 g
9 g
541 g
3480 g
286 g
0 g
45 g
Nutrition Facts
Serving Size
541g
Amount Per Serving
Calories 2244
Calories from Fat 503
% Daily Value *
Total Fat 57g
88%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 24g
Cholesterol 0mg
0%
Sodium 3480mg
145%
Total Carbohydrates 409g
136%
Dietary Fiber 5g
19%
Sugars 286g
Protein 24g
Vitamin A
0%
Vitamin C
3%
Calcium
101%
Iron
40%
* 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 white cake batter prepared per directions (I used my recipe)
  2. 1 batch of vanilla buttercream ( I used my recipe)
  3. 2 different shades of mossy/leafy green food coloring gel
  4. 1 brown food coloring gel
Instructions
  1. Preheat oven as directed and line cupcake pan with white paper liners that will show colors or with camouflage cupcake liners.
  2. Separate the cake batter into four bowls, evenly. Tint two of the bowls different shades of green. Tint the other two bowls using the brown. One of the bowls will get just a small amount of color to turn it beige. The other one will get more brown color to turn it tan. Add a teaspoon of each color to the cupcake liners. Just drop the colors in, Do not evenly layer or swirl the colors because you want them to be all over just like camouflage. Bake the cupcakes as directed and then cool.
  3. While the cupcakes are cooling prepare the frosting. Fit your pastry bag with the tip that you want to use and taking a coffee stirrer streak vertical lines of green and brown food coloring in the bag. Then add the frosting and pipe onto the cupcakes. The food coloring along the sides of the bag will cause the frosting to be piped out in the camouflage colors.
  4. Top with plastic toy soldiers, tanks or any other military themed items.
beta
calories
2244
fat
57g
protein
24g
carbs
409g
more
My Sweet Sanity http://mysweetsanity.com/

Camouflage Cupcakes

Things to note:

  • The white cake recipe I used can be found here and the frosting recipe here minus the vanilla bean.
  • The streaked food coloring will lighten as you pipe more so you may want to pipe it in smaller batches adding more coloring each time or do what I did and let it lighten so that you had dark and light camouflage.
  • The tanks were actually candles I found at Party City and the toy soldiers I found in two different colors at the dollar store. The lighter frosted ones got one color and the darker frosted ones got the other color.

These cupcakes would be perfect for a boy’s birthday party, a soldiers return or any war history buffs you may know.

 


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