A Hint of Mint for St. Patty's Day

Happy St. Patrick's Day everyone! Here is a simple and festive recipe for the holiday. The mint frosting is very subtle and the cake is "semi-homemade" which makes for a really quick baking night. And the Thin Mint on top....really good! Cheers to the Irish (hi Mom), enjoy!

Ingredients

Chocolate Cupcake

• 1 cup sour cream
• ½ cup oil
• 1 teaspoon vanilla extract
• 3 eggs
• ¼ cup water
• ½ cup buttermilk
• Devil’s Food Cake Mix

Chocolate Mint Filling *double this recipe*

• 1/3 cup chocolate chips
• 2 tablespoons heavy cream
• 1 teaspoon peppermint extract
• ¼ cup confectioners' sugar

Mint Buttercream

• 8 oz cream cheese
• 6 tablespoons butter
• 3 cups confectioners' sugar
• 1 tablespoon heavy cream
• 1 teaspoon peppermint extract
• Green food coloring
• Girl Scout Thin Mints

1. Preheat oven to 350° and line muffin tins with paper liners

2. Using a whisk, mix sour cream, oil, and vanilla extract together.  Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and water then oil, starting and ending with the cake mix.

4. Fill liners ²/₃ full and bake for 15-18 minutes.

5. For the Chocolate Mint Filling: in small saucepan melt chocolate chips and heavy cream until melted (don't overheat!) Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, using a knife scoop a small circle out of the middle of the cupcake.  Fill pastry bag or Ziploc bag with mint filling and cut a medium hole from the bottom corner of the bag.  Pipe the filling into each cupcake. Cool cupcakes completely.

7. For the Mint Buttercream: Beat cream cheese and butter until light and fluffy (3-4 minutes). Add powdered sugar one cup at a time.  Stir in heavy cream and peppermint extract and beat well. Add green food coloring.

8. Pipe buttercream onto cooled cupcakes. Top with half of a Thin Mint cookie if you have them :)

 Please find original recipe here: Andes Mint Cupckaes

Cupcakes for a Bridal Shower

This weekend my Mom, Sister, and I hosted a Bridal Shower for my cousin's soon-to-be wife.  It was such a wonderful day with family and friends so I wanted to share pictures.  I decorated over 70 cupcakes - chocolate, almond, and red velvet cake with either chocolate buttercream, vanilla buttercream, or cream cheese frosting.  They were the perfect dessert after a light lunch.  Here is the recipe for the vanilla buttercream I used.  This is a variation based on a few different recipes and I absolutely loved the consistency and taste of this frosting.  Congratulations to Diana & David, can't wait for the big day!!

Ingredients
(will decorate over a dozen cupcakes)

• 3 sticks butter
• 2 oz. cream cheese
• 3 ½ cups confectioners' sugar
• 2 teaspoons vanilla extract

1. In large bowl, combine butter and cream cheese and mix on medium speed for 5 minutes (this seems long but I promise it's worth it!)
2. Add sugar one cup at a time and mix on low speed
3. Add vanilla extract and mix on medium for 2 minutes more

Homemade Hostess Cupcakes

I love hostess cupcakes and have thought about making them from scratch for a while but it seemed like a daunting task.  I made these treats for a friend's Super Bowl Sunday party and I think they were a hit! They came out looking like the real deal but tasted even better.  Don't be fooled, this will take a a couple hours in the kitchen but don't let that deter you. I hope the pictures will help convince you it's worth it!

Ingredients

Cupcakes

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ¼ teaspoon coarse salt
• 1 ¼ cups granulated sugar
• 4 ounces unsweetened chocolate, chopped
• 1 stick unsalted butter, cut into pieces
• 2 teaspoons pure vanilla extract
• 2 large eggs, lightly beaten

Filling

• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 3 tablespoons heavy cream
• 1 cup marshmallow crème (Fluff, Jet-Puffed Marshmallow Crème, etc.)

Ganache

• 6 ounces bittersweet chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter
• 2 teaspoons pure vanilla extract

Icing (can make half the recipe)

• 1 stick unsalted butter
• 1 ½- 2 tablespoons milk
• 2 cups powdered sugar
• ¼ teaspoon vanilla

Cupcakes:

1. Preheat oven to 350°, line muffin tin with paper liners (18-20)
2. Place sugar and 1 cup water in saucepan, bring to a boil stirring until the sugar dissolves (about 3 minutes). Pour into heat proof bowl.

3. Add the chocolate and butter.  Let mixture sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in vanilla.

4. In medium mixing bowl, sift together flour, baking soda, baking powder, and salt.

5. Beat eggs into chocolate mixture then add dry ingredients.

6. Fill muffins with about ¼ cup batter.  Bake for 20-25 minutes (mine were done by 21 mins) or until toothpick is inserted in center and comes out clean.

7. Cool cupcakes in muffin tin for 25 minutes then remove cupcakes and cool completely on wire racks.

Filling: make while cupcakes are cooling

1. With electric mixer, cream butter until fluffy

2. Beat in ½ cup confectioners’ sugar and mix until combined.

3. Add vanilla and 1 tablespoon heavy cream and beat until smooth.

4. Beat remaining ½ cup confectioners’ sugar and 2 tablespoons heavy cream until smooth.

5. Add marshmallow crème (helpful hint! Spray measuring cup with non-stick spray before filling with crème so it will come out of cup seamlessly) – mix until combined

6. Refrigerate filling until ready to use

Ganache:

1. Place chocolate in heat-proof bowl.

2. Heat heavy cream and 1 tablespoon butter in saucepan until just boiling then pour over chocolate. Let stand for 5 minutes  then whisk until smooth

3. Add 2 teaspoons vanilla. Let stand until cool but glossy and liquid.

Icing:
1. Beat remaining 1 stick of butter, vanilla and milk until creamy
2. Add confectioners' sugar one cup at a time and beat until combined (add more milk to thin out if necessary)
3. Fill pastry bag with small metal tip (I used Wilton #1)

To Assemble

1. Spoon filling into pastry bag with metal tip (I used Wilton #230). Insert tip into center of each cupcake top and fill until cupcake feels heavier, it's ok if some peaks out of the top as it will be covered  - it's worth it to fill one then cut it open to gauge how much filling to use
2. Spoon a small amount of ganache on each cupcake and lightly spread evenly (don't use too much!)
3. Chill for 15 minutes

4. After cupcakes have chilled, pipe with frosting to make them looking like a hostess or however else you would like!

Please find the original recipe here: Hostess Cupcakes

Love Red Velvet for Valentine's Day

Oh...WOW.  So delicious. Valentine's Day might be my favorite holiday (how cheesey, I know) and I started doing special holiday baking with my roommate, Lizzy, a few years ago.  We would have so much fun making all kinds of cakes and cupcakes.  This year I searched for recipes that would give me the lightest, fluffiest red velvet cake possible. I definitely found a winner.  Hope everyone has a wonderful Valentine's Day full of sweets, roses, and LOVE xo

Ingredients

Cupcakes 

•  2 cups all purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 oz red food coloring
• 1 teaspoon white distilled vinegar
• ½ cup prepared plain hot coffee (don't skip! I used Dunkin for Nicole!) 

Frosting

• 2 8oz packages of cream cheese (I used light)
• ¼ cup milk
• 1 stick slightly melted butter
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

1. Preheat oven to 325°. Line muffin tin with paper liners. 

2. In medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder. Set aside.

3. In large bowl, mix together sugar and oil

4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.

5. Stir in the coffee and white vinegar.

6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

7. Pour batter evenly into muffin tins (about ¼ cup each)

8. Bake for 20-24 minutes - do not overbake as cupcakes will continue to bake in pan

9. Cool cupcakes for 15 minutes in muffin tin

10. Remove from muffin tin and cool on wire rack until completely cool

11. For the frosting: cream softened cream cheese and butter. Add milk and vanilla extract, mix until combined.  Mix in confectioners' sugar one cup at a time. Mix until smooth and creamy. If frosting is too think add 1 teaspoon of milk at a time.

12. Frost and enjoy! Happy Heart Day! 

Please find original cupcake recipe here: Red Velvet Cupcakes and frosting here: Cream Cheese Frosting

Peanut Butter Brownies

One of the best combinations ever... chocolate and peanut butter.  Here's a quick and simple recipe that is as dreamy as a Reese's Peanut Butter Cup.  Try not to over-bake so the brownie stays nice and soft.  Put these in the microwave for 10 seconds for a real treat.  Enjoy!

Ingredients 

• ¾ cup granulated sugar
• ¼ cup butter, softened
• 1 tablespoon water
• 1 cup semi-sweet chocolate chips plus extra for garnishing
• 1 large egg
• ½ teaspoon vanilla
• 1 cup all purpose flour
•  ¼ teaspoon baking soda
• ¾ cup milk chocolate chips plus extra for garnishing
• ¾ cup peanut butter (can use reduced fat PB)

1. Preheat oven to 350°, spray muffin tin with non-stick spray

2. In medium pan combine sugar, butter, and water.  Stir constantly over low heat until butter is melted.  Stir in ¾ cup semi-sweet chocolate chips until melted.  Remove from heat - add egg and vanilla extract, mix well.  Add flour and baking soda, stir until combined.

3. Allow the batter to cool to room temperature (about 10 minutes).  Stir ¾ cup milk chocolate chips and remaining ¼ cup semi-sweet chocolate chips.  

4. Spoon batter evenly into muffin tin

5.  Bake for 13 - 15 minutes or until top is set and a toothpick is inserted into center comes out slightly wet.  

6. After brownies are out of the oven wait for center to fall, this will happen upon cooling.  If your centers don't fall (mine did not) tap the centers with the back of  a spoon to make a hole for the peanut butter.

7. Place peanut butter in microwave safe bowl and microwave for 45 seconds, stir.  While brownies are still warm and in muffin tin, spoon about a tablespoon of peanut butter into the center of each brownie.  Top with remaining milk and semisweet chocolate chips.  Cool completely in pan.

Recipe yields 1 dozen brownies.

Please find original recipe here: Peanut Butter Cup Brownies 

Muffin Tin Cinnamon Buns

 Here is a fantastic recipe for cinnamon buns baked in a muffin tin.  This recipe was passed along by a friend and turned out to be absolutely delicious.  I was pleasantly surprised by how simple the recipe was.  Everyone really loved them and I can't wait to make them again. This is the best Sunday morning treat :)

Ingredients
Cinnamon Buns

• ¾ cup milk
• ¼ cup margarine, softened
• 3 ¼ cups all purpose flour
• 1 (.25 oz) package instant yeast
• ¼ cup white sugar
• ½ teaspoon salt
• ¼ cup water
• 1 egg
• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• ½ cup margarine, softened
• ½ cup raisins (optional)

Frosting

• ½ bar cream cheese (4 oz)
• ¼ cup margarine softened
• ½ teaspoon vanilla extract
• 1 ½ cups confectioners' sugar
• ½ tablespoon milk

1. In small saucepan, heat milk until it bubbles then remove from heat.  Mix in margarine, stir until melted.  Let cool until lukewarm.

2. In large mixing bowl, combine 2 ¼ cup flour, yeast, sugar, sugar and salt; mix well.  Add water, egg, and the milk mixture; beat well.  Add the remaining 1 cup flour, ½ cup at a time, stirring well after each addition.  When dough has just pulled together, turn  it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes.  Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and softened margarine.

4. Roll out dough into 12x9" rectangle.  Spread dough with margarine/sugar mixture.  Sprinkle with raisins if desired.  Roll up dough and pinch seam to seal.  Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups.  Cover with a damp cloth and let rise until doubled, about 30 minutes.  Preheat oven to 375°
5. Bake in preheated oven for 15-20 minutes or until golden brown.  Remove from muffin cups to cool
6.  Frosting: Beat cream cheese and margarine until smooth.  Mix in vanilla, confectioners' sugar, and milk.  Frost buns while warm.

Please find original recipes here: Cinnamon Buns & Frosting

Oreo Cheesecake Cupcakes

This was one of my first attempts at cheesecake and I am pretty pleased with the results! I loved the Oreo cookie bottom and the chopped cookies in the cheesecake. It's important to refrigerate these overnight in order for the cupcakes to set.  These are best served straight out of the fridge and with a fork.  Make sure to fill the muffin tin to the top as the cupcakes will fall as they set.  Very simple and very tasty!

Ingredients

• 16-20 whole Oreo cookies and 6 coarsely chopped cookies
• 1lb (16 oz) cream cheese
• ½ cup sugar
• ½ teaspoon vanilla extract
• 2 large eggs at room temperature, slightly beaten
• ½ cup sour cream
• Pinch of salt

1. Preheat oven to 275°. Line muffin tin with muffin papers

2. Place one whole cookie in the bottom of each lined cup (recipe yields about 18 cupcakes)

3. In large mixing bowl, beat cream cheese until smooth.  Gradually add sugar and beat until combined.  Add vanilla extract.

4. Gradually add eggs, beat until combined.  Add sour cream and salt.  

5. Fold in chopped cookies

6. Fill muffin tin nearly to the top.  Bake for 25-27 minutes - rotating pan halfway through.

7. Transfer to wire racks to cool completely. Keep cupcakes in muffin tins and refrigerate overnight.  Remove from tins just before serving.

 Please find the original recipe here: Cookies & Cream Cheesecake Cupcakes