I didn't realize I only had so much space to use. :) So here we are finally to 3 NEW cupcake flavors!
I'm going to start out with this one... Chocolate Peanut Butter Cup!
(Sorry, only picture I have of this one)
This cupcake is amazing! I made these for my husbands birthday back in May. I've been saving the recipe for when I knew I wouldn't be able to bake. Ps... this is the only cupcake I've cheated on so far!
Chocolate Peanut Butter Cup Cupcakes
For Cupcakes
Ingredients:
1 box devils food cake mix and whatever ingredients needed
1 bag miniature Reeses Peanut Butter cups
Preheat oven to 350F. Line muffin tin with liners. Make cake mix according to box. Spoon batter into liners until they are 3/4 full. Add a miniature Reeses Peanut Butter Cup to the mix. Don't press it all the way down, just lay it in the batter. Bake according to box. Cool.
Peanut Butter Buttercream Frosting
Ingredients:
3/4 cup vegetable shortening
3/4 cup salted butter - softened
1 cup creamy peanut butter (more if you want a stronger peanut butter flavor)
2 teaspoons of vanilla
6 - 8 cups (approx. 1 ½ - 2 lb.) powdered sugar
6 - 8 tablespoons milk
Directions:
1. Cream shortening and butter together with an electric mixer.
2. Add peanut butter and mix well.
3. Add vanilla.
4. Gradually add powdered sugar, one cup at a time, beating well after each cup.
5. When all sugar is added, stir in milk, 1 tablespoon at a time until you get the desired consistency you are looking for.
Store left over icing in an airtight container. Rewhip before you use it next.
And voila... OMG these cupcakes are awesome! No lie! This frosting is to die for! Love it!!! :)
White Chocolate Raspberry Cupcakes with White Chocolate Frosting
For Cupcakes:
1 and 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4 ounces good-quality white chocolate, chopped and melted
1 teaspoon vanilla
1 cup plus 1 tablespoon milk
Instructions
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4 ounces good-quality white chocolate, chopped and melted
1 teaspoon vanilla
1 cup plus 1 tablespoon milk
Instructions
1. For the cupcakes: Preheat the oven to 325 degrees.
2. Line a cupcake pan (or two) with the cupcake liners of your choice.
3. In a large bowl, whisk together the flour, baking powder, and salt; set aside.
4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the melted white chocolate and vanilla, mixing well.
7. Alternately add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.
8. Divide the batter evenly into the prepared cupcake pan.
Bake the cupcakes until a tester inserted into the center comes out clean, about 20-22 minutes or so. Let cool completely before frosting.
2. Line a cupcake pan (or two) with the cupcake liners of your choice.
3. In a large bowl, whisk together the flour, baking powder, and salt; set aside.
4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the melted white chocolate and vanilla, mixing well.
7. Alternately add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.
8. Divide the batter evenly into the prepared cupcake pan.
Bake the cupcakes until a tester inserted into the center comes out clean, about 20-22 minutes or so. Let cool completely before frosting.
For Frosting:
1/2 cup butter or margarine, softened
1/3 cup cream cheese
3 to 3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon soy milk
6 ounces white chocolate, melted
12 fresh raspberries
Instructions:
Beat butter or margarine and cream cheese until fluffy. Slowly add confectioners sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla. Add to frosting and mix well. Add soy milk, and beat until fluffy (add more sugar and/or soy milk if you need it, until you get the right texture). Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.
1/3 cup cream cheese
3 to 3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon soy milk
6 ounces white chocolate, melted
12 fresh raspberries
Instructions:
Beat butter or margarine and cream cheese until fluffy. Slowly add confectioners sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla. Add to frosting and mix well. Add soy milk, and beat until fluffy (add more sugar and/or soy milk if you need it, until you get the right texture). Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.
Filling:
8 ounces frozen raspberries
1 tablespoon water
3 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1/4 cup water
Instructions:
Combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.
1 tablespoon water
3 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1/4 cup water
Instructions:
Combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.
These cupcakes are great! They have a really nice flavor and the density of the cupcakes are good too! I love the frosting!!!
And last but not least... I made a S'Mores Cupcake for Tristan's Soccer Meet and Greet! Sorry, I ran out of room again... so on to the next part...
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