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Spring Vanilla Buttercream Raspberry Cupcake Recipe

Spring is in the air and winter is officially over.  That means we can tuck away our winter coats and bring out our beautiful, flowery spring dresses.  But besides all the bloom, it also means having to enjoy fruity flavored cupcakes like fresh strawberries, blueberries and of course, raspberries!  So I started hunting the internet for spring flavored berry cupcake recipes for me to share with you and I came across Cannelle et Vanille Raspberry Cupcake recipe post.  Her photos made this delicious recipe look Uh-Mazing!  So amazing that of course I had to share her work and recipe with you:

Photo by: www.cannellevanille.com

Don’t they look delicious?!  The original recipe was adapted by the Magnolia Bakery Cookbook, but this post was inspired by Canelle et Vanille blog post.  You could find this delicious Raspberry Cupcake recipe here.

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Easy Maker’s Mark Bourbon Chocolate Cupcake Recipe

It’s official, the holidays are here and it’s time to bring out the cozy sweaters and warm blankets out.  But sometimes we need a little more to warm us up, maybe a glass of wine or in this case…why not Chocolate Bourbon Cupcakes?  I recently asked on our Facebook page what type of cupcakes they would like to try this chilly season and many replied “alcohol infused cupcakes”.  One specific person, my beautiful cousin Yissa asked for a bourbon cupcake so she could impress her Kentucky family for Thanksgiving Dinner.  I mentioned that I found one, of course Yissa thought I was joking.  Turns out Yissa, I did find a delicious bourbon cupcake and even better, it’s CHOCOLATE!  And to make your life & baking holiday treat easier it’s Betty Crocker approved.  Meaning, it doesn’t get any easier than this recipe!

Bourbon Chocolate Cupcake by Betty Crocker

Easy Maker’s Mark Bourbon Chocolate Cupcake Recipe

Cupcake Recipe

  • 1 box Betty Crocker Super Moist devil’s food cake mix
  • 1 cup of water
  • 1/3 cup of vegetable oil
  • 1/4 cup of Maker’s Mark Bourbon Whiskey
  • 3 whole eggs
  • 1 teaspoon of vanilla

Filling Recipe

Frosting Recipe

Garnish
  • 1/4 cup Kahlua coffee liquor
Baking Time
  1. Heat oven to 350 F degrees (for non stick pans or dark pans do 325 F).  Spray 24 regular cupcake pan with cooking spray.  Make batter as directed on the box, using cake mix, water, oil, bourbon, eggs and vanilla.  Divide the batter evenly among muffin cups. (appox 2/3 full)
  2. Bake 20-22 minutes or until toothpick inserted in center of the cupcake comes out clean.  Cool cupcake pan about 10 minutes on a cooling rack.  Complete cool down is about 30 minutes.
  3. In the meantime, let’s prepare the filling, in a medium microwaveable bowl, microwave whipping creme uncovered for 1 minute and 30 seconds, until it starts to boil.  Stir in remaining filling ingredients, until chocolate is melted and smooth.  If you need to heat it more, microwave it for an additional 15-30 seconds until mixture is smooth.  Cover, refrigerate for 1 hour or until spreading consistency.
  4. It’s frosting time, in a large bowl, beat marshmallow creme, 1 cup butter and vodka with electric mixer on medium speed   until blended.  Beat in powdered sugar until fluffy.  If necessary, beat additional powdered sugar until piping consistency.
  5. Let’s put it together, cut the tops off each cupcake horizontally as shown on the photo above.  Spread about 1 tablespoon filling onto bottom of each cupcake, add cupcake top back on.  Pipe frosting on cupcake tops.  Just before serving these delicious yummy chocolate cupcakes to your guests, drizzle each cupcake with 1/2 teaspoon of Kahlua coffee liquor.  If you want to try something different, instead of this step, you could also pipe the filling into the cupcake for easier transporting.
 How’s that for a decadent easy gourmet chocolate bourbon dessert Yissa?!  If this doesn’t impress your Kentucky Bourbon loving family, I don’t know what will?  Let me know how they turn out.
So what do you think of these bourbon chocolate cupcakes folks?  Wouldn’t they be perfect for any holiday party!  Let me know what you think below.  Cheers!
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Last Minute Easy Halloween Cupcake Ideas

Holidays keep us pretty busy and for some more busy than others.  You remembered to buy the kids or yourself a Halloween costume, the party you are organizing is all finalized, food selection is ready, but now you need to make dessert…what, dessert?!  Dessert is only the main dish of the party considering the kids will be chanting “trick-or-treat”.  So considering that Halloween is tomorrow, we found some ideas that will make dessert making quick and painless…yet still festive.  Shh…I won’t tell.

Mini Brain Cupcakes

These mini brain cupcakes is a no brainer for quick, delicious Chocolate Halloween cupcake treats for the folks.  They will think you spent hours on these Betty Crocker sweets.

Mini Brain Cupcakes by Betty Crocker

Chocolate Mummy Cupcakes

You can always mix it up between the mini brain cupcakes with mummy cupcakes.  Try adding variety by adding drizzles of vanilla frosting and M&M’s.  Yes, that simple.  To make it even more simple for you, just buy a dozen of chocolate muffins at your local bakery and BAM! You’re half way done.  But for those of you who would like to add more love to baking and care for your guests calorie intake, I recommend you try these Low-Fat Chocolate Mummy Cupcakes by SkinnyTaste.

Chocolate Mummy Cupcakes by SkinnyTaste

Creepy Eyeball Cupcakes

Now here are some cupcake I’ve been keeping an eye on…get it! ha!  Ok, all kidding aside, how awesome are these eyeball cupcakes.  This decoration is not only easy, but your guests will love you for your Halloween spirit!  Once again, skip the baking and go straight to the decorating with red food coloring, Gummy Savers, M&M’s and icing.  Great idea created by Annie’s Eats.

Creepy Eyeball Cupcakes by Annies Eats

Halloween Polka-Dot Cupcakes

This next idea is for the super busy or the super lazy, either way everyone will think you’re super creative.  All you need is frosting and M&M’s.  Be extra creative and mix it up with regular size & mini cupcakes.  Simple cupcake idea by Midwest Living.

Halloween Polka-Dot Cupcakes by Midwest Living

Sometimes you don’t have to spend hours baking in the kitchen to present festive Halloween Cupcakes, sometimes all you need is inspiration and an idea.  Do you have any cupcake ideas you would like to recommend for Halloween?  Feel free to share on the comments below or post it on our Facebook wall.

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Need Easy Thanksgiving Cupcake Ideas?

Thanksgiving is a day when we express our gratitude, a day where we feast and have family gathering traditions.  You have your menu planned out, the appetizers, the table setting is organized and even have the wine selection is set.  But what about dessert?  Sure, there’s the traditional apple & pumpkin pie…and that weird dessert that one guest is so proud of baking.  Since this is your dinner event or perhaps you would like to impress your guests and/or family, let’s give you some ideas that will make you the star of sweets this Thanksgiving season:

Gobble Gooble Thanksgiving Turkey Cupcakes

Take a look at these easy to bake chocolate peanut butter flavor by Betty Crocker.

Betty Crocker Thanksgiving Turkey Cupcakes

Pilgrim Hat Thanksgiving Cupcakes

Don’t have time to bake, not even easy Betty Crocker caught your interest?  Well, you could always just buy a dozen at your local favorite cupcakery or even easier, go to your local grocery bakery store and just get creative by adding peanut butter cups and keebler cookies, just like HoosierHomemade Pilgrim Hat Cupcakes that she created here:

Pilgrim Hat Thanksgiving Cupcakes by Hoosier Homemade

Easy Thanksgiving Turkey Cupcakes

Add a few turkeys to your feast, here’s a mega easy way to impress your guests! These simple Turkey cupcakes by The Kitchn can be created with any recipe you desire and they are so easy to decorate with chocolate frosting, sprinkles and candy corn.

Easy Thanksgiving Turkey Cupcakes by The Kitchn

Pumpkin Patch Cupcakes

These pumpkin patch cupcakes by Duncan Hines will make a delicious dessert centerpiece for your Thanksgiving dinner.

Pumpkin Patch Cupcakes by Duncan Hines

Perhaps you prefer to impress your guests by baking your cupcakes by scratch, but hopefully you gained a little inspiration by these delicious, creative Thanksgiving cupcake ideas.  Do you have any easy Thanksgiving cupcake decorating ideas you would like to share with us?

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Bingo, Cupcakes and Champagne Girls Day Out

This isn’t your ordinary senior citizen Bingo type of fun ladies; this style of Bingo is for the fabulous!  I started thinking the other day, I never really do anything with my girlfriends during the daytime.  Sure, we can go bike riding, shopping, get pampered, grab coffee, etc… I wanted to do something different, something like enjoying a gorgeous afternoon, where a few of us could catch up and have fun.  Then I thought of the old days when we were kids and had tea parties and games.  So it came to me, what about a fabulous BINGO afternoon with cupcakes and Champagne?

So I searched all over the web and came across this Girls Day Out theme by SweetRoseStudio on HWTM; imagine a gorgeous day at a park or your backyard, a very feminine table setting with fresh flowers, adorable cute Lavendar Cupcakes, Sparkling Champagne and a good game of Bingo.

Photo Credit: HWTM.com

You could use a simple folding table and cover it with a long white table cloth.  Get creative, decorate your matching chairs or be shabby-chic and use mismatch chairs and decorate them with paper made flowers.  To add a more feminine decor, hang a chandelier from the tree.

Photo Credit: HWTM.com

You could always add more fabulousness to the afternoon with fresh flowers, consider adding something bright that makes the whole table POP with this bouquet.  It doesn’t have to be anything expensive.

Photo Credit: HWTM.com

Now that you have your table set up, let’s bring out the fun with Lavender Cupcakes and sparkling Champagne.  Of course you could always serve little appetizers, but cupcakes are always a win with the girls.  Plus, cupcakes are much prettier and look fabulous with the bubbly.

Photo Credit: HWTM.com

Now you could serve a chilled bottle of sparkling wine or you can get creative with mixing Champagne Cocktails.  If you’re in the mood for fabulous Champagne drinks, take a look at Bubbly and Sweet Champagne Cocktail Recipes.

Photo Credit: HWTM.com

So you have cupcakes, chilled Champagne and a gorgeous table setting, the girls are ready to play BINGO!  Now we can’t just play with ordinary bingo cards, they have to go with the fabulous theme.  So I continued to search on the web and found these adorable pink bingo cards.

So you’ve gone this far to impress the gals with bingo, don’t forget to use pink and red jelly belly’s for the game.  If you lose, you can always pop a jelly bean in your mouth as you play.

Another few ideas you can serve at your Bingo party with the girls:

  • Pink Strawberry Lemonade Cocktails (or alcohol-free)
  • Cake Pops
  • Fresh fruit
  • Mini-pies
  • Mini-sandwiches
  • Cookies
  • Kettle Corn
  • or whatever you want…

So what does the bingo winner get?  Consider little gifts you can purchase from the .99 cent store or Bath & Body Works, like hand sanitizers or bath products.

There you have it ladies, that’s my idea of hanging out with my girls on a beautiful Sunday afternoon, just because.  Sure you can use this idea for babyshowers and bridal showers, but when do we ever enjoy an afternoon, just for because we’re fabulous?

Who wants to play Bingo with me?

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Holiday Gingerbread Cupcakes

It’s not the holidays without Eggnog and Gingerbread Cookies.  Well in this case, Gingerbread Cupcakes.  If you’re a big fan of the season flavors, you and your family will enjoy these delicious gingerbread cupcakes topped with orange flavor cream cheese icing.

Ingredients

  • 1/4 cup dark rum or water
  • 1/2 cup golden raisins
  • 1/4 pound (1 stick) unsalted butter
  • 1 cup unsulfured molasses
  • 1 cup (8 ounces) sour cream
  • 1 1/2 teaspoons grated orange zest
  • 2 1/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/3 cup minced dried crystallized ginger (not in syrup)

For the frosting:

  • 8 ounces cream cheese, at room temperature
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon pure vanilla extract
  • 1/2 pound confectioners’ sugar, sieved

For the decoration:

  • 6 pieces dried crystallized ginger (not in syrup), sliced in half

Directions

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.

Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.

Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.

For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

Recipe Courtesy by Ina Garten

Video:  FoodNetwork

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Easy Christmas Cupcake Recipe

Tis the season to be jolly, with tons of sweet desserts and cupcakes.  This holiday season give the gift of Christmas cupcakes by baking delicious easy cupcakes for your holiday parties or for your family.  In honor of the holidays we came across this delicious and creative reindeer holiday cupcake along with other yummy decorating ideas that we think your love one’s will enjoy.

Photo: FoodNetwork

Ingredients

Cupcakes:

  • 1 box white cake mix
  • 1/2 teaspoon peppermint extract
  • White cranberry juice

Peppermint White Hot Chocolate “CUP” cakes:

  • 1 container white icing
  • 4 cupcakes
  • Royal icing, recipe follows
  • 4 blue colored candy canes, “U” shape broken off to make a “cup handle” and straight part broken into small pieces

Snowman Cupcakes:

  • 4 cupcakes
  • 1/2 container white icing
  • 6 large marshmallows
  • 4 small thin pretzel sticks or tooth picks
  • Royal icing, recipe follows
  • Cake decorating dots
  • Orange slice jelly candy, cut into tiny wedges for the nose

Reindeer Cupcakes:

  • 4 cupcakes
  • 1/2 container white icing
  • 4 large yogurt covered pretzels
  • 8 blue candy covered chocolates or blue jelly beans
  • Fruit roll-up (recommended: Fruit by the Foot)
  • 4 red gum drops

Directions

For the cupcakes:

Bake according to package instructions for cupcakes, adding 1/2 teaspoon peppermint extract to batter and substituting white cranberry juice for water.

For the Peppermint White Hot Chocolate “CUP” cakes:

Fill a zip top bag with icing. Snip a small corner of the bag and pipe icing onto each cupcake to look like whipped cream on top of the “cup”.

To add peppermint “handle” for the “cup”:

Poke a small hole in the side of each cupcake using a chopstick or tooth pick and fill the hole with royal icing. Insert one end of the “U” shape candy cane piece into hole and the other end into the icing to make your “cup” cake. Sprinkle with crushed candy cane pieces.

For the Snowman Cupcakes:

Using a butter knife or spatula, lightly frost the cupcakes.

Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the first half flat on the first marshmallow to form a torso then the second on it’s side for a head. Thread a pretzel stick or toothpick through the bottom to secure marshmallows and stick into cupcake top.

Use royal icing to attach cake decorating dots as eyes and buttons. Add a wedge cut from an orange slice candy for a nose

For the Reindeer Cupcakes:

Using a butter knife or spatula, lightly frost each cupcake.

Break the pretzels in half, and insert into the top of each cupcake for antlers. Use blue candy covered chocolates to make eyes. Cut fruit by the foot to make a mouth and place the red gumdrop in the center for the nose.

Royal Icing:

  • 2 large egg whites or 5 tablespoons meringue powder
  • 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
  • 3 cups confectioners’ sugar, sifted
  • Food coloring, if desired

With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies or cakes.

Recipe Courtesy of Sandra Lee

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Ghouly Halloween Chocolate Cupcakes

It’s not Halloween without a few ghosts! Decorate chocolate cupcakes with meringue piping to make a ghost or monster of your choice. Decorate each with candied eyeballs.

Photo by Food Network Kitchens

Ingredients

Cupcakes:

  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
  • 1/2 cup root beer, flat
  • 1/3 cup unsweetened Dutch-processed cocoa
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/4 cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Frosting:

  • 8 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 pinch fine salt
  • 1 teaspoon banana extract, or more to taste
  • 1 to 2 drops pastel food coloring, optional
  • Candied eyeballs
  • Equipment: 12 cup standard muffin tin

Directions

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.

Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer’s bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

Preparation time: 1 hour, 15 minutes

Bakes 12 cupcakes

Recipe by Food Network Kitchens

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Easy Monster Halloween Cupcakes

Create a monster face onto these cupcakes with green ghoulish frosting. Make eyes with jelly candies and horns out of cashew nuts. Spooky!

Ingredients

  • 2 cans white frosting
  • Green food coloring
  • 1 dozen favorite flavor store-bought un-iced cupcakes

Special equipment/decor:

  • Pastry bag or resealable plastic bag
  • No. 7 round pastry tip
  • 12 green apple gummy rings or green fruit jells
  • 24 brown chocolate coated candies (recommended: M and M’s)
  • Cashew nuts

Directions

In a bowl mix together the icing with the green food coloring until desired “monster green” is reached. Put the frosting in a pastry bag or resealable plastic bag fitted with pastry tip. Pipe a haphazard squiggle pattern on top of the cupcake until completely covered and slightly mounded. Put a green gummy ring on top. Create eyes for the monster by putting 2 brown coated candies into the center of the green gummy candy. Repeat with the remaining cupcakes.

Use cashew nuts to create horns by inserting them into the frosting behind the eyes with the smaller side facing up. Repeat with remaining cupcakes. Arrange the cupcakes on a serving platter and serve.

Total Preparation Time: 20 minutes

1 Dozen Cupcakes

Recipe by Sandra Lee (Food Network)

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Easy Jack-O-Lantern Halloween Cupcakes

Halloween can be a lot of fun, but when you’re throwing a Halloween Party you need all the help you can get.  Thanks to store bought cupcakes, our Halloween spirit just got better.  All you need to do is show your Halloween baker spirit!

Ingredients

  • 1 dozen store-bought, un-iced cupcakes (pumpkin if they have seasonal flavors)
  • 1 can dark chocolate frosting
  • 1 box prepared orange fondant (recommended: Wilton)

Special equipment/decor

  • Spatula
  • Rolling pin
  • 2-inch round cutter (or one that is same diameter as the tops of the cupcakes)
  • Small shaped cutters and/or large pastry tips

Directions

Frost all of the cupcakes with a smooth even layer of the chocolate frosting. Wipe off the spatula frequently, and dip it in warm water, if necessary, to get the frosting as smooth as possible.

Roll out the orange fondant to 1/4-inch thickness. Using a round biscuit cutter, cut out 12 rounds from the fondant. Using small cutters, cut a jack-o-lantern face of your design in each round. Lay the rounds on top of the cupcakes. Arrange the cupcakes on a serving a platter and serve.

Recipe by Sandra Lee (Food Network)