Mini Pineapple Upside Down Cakes

A fun twist on the traditional cake... amd only 184 calories each. Thank you The Comfort of Cooking

Nonstick cooking spray
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 large eggs
1/3 cup vegetable oil
2/3 cup packed brown sugar
1/3 cup butter, melted
12 maraschino cherries

• Preheat oven to 350 degrees F. 
• Spray the cups of a standard-sized 12-cup muffin tin with nonstick cooking spray. (Do not use paper muffin cup liners.)
• Drain cans of pineapple into a measuring cup reserving 1 1/4 cups of pineapple juice.
• In a large mixing bowl, combine cake mix, eggs, oil and pineapple juice. 
• Mix well.
• In a separate small bowl mix brown sugar and butter. 
• Spoon 1/2 Tbsp. into each muffin cup. 
• Press one pineapple ring to fit inside each muffin cup. 
• Press a maraschino cherry into the center of the pineapple. 
• Spoon cake batter over top, filling each cup 2/3 full.
• Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. 
• Immediately invert onto wire racks to cool.

Wave The Flag Cupcakes

Perfect cupcakes for the Fourth of July or Memorial Day. Thank you The Blueberry Council

1 package (18- to 19-ounces) yellow cake mix
1⁄3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 roll red-colored rolled fruit snack (from a 4.5-ounce box)

• Preheat oven to 350°F
• In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-¼ cups water for 30 seconds on low speed, then 2 minutes on medium speed
• Spoon batter into 24 (2½-inch) aluminum or paper lined muffin cups
• Evenly divide 1 cup of blueberries onto tops of batter
• Do not stir
• Bake cupcakes following package directions
• Remove to a wire rack and cool completely
• In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth
• Spoon onto cooled cupcakes
• Spread to the edges
• Unroll fruit snack and, with a sharp knife, cut into strips 1⁄8-inch wide by 2-inch long
• On half of each cupcake, arrange strips, trimming each to fit
• Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake

Double Peppermint Cupcakes

Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose. Thank you Roxana's Home Baking

1/2 cup butter, room temperature

1 cup granulated sugar

2 eggs

1/2 teaspoon peppermint extract

2 cups all purpose flour

1 1/2 teaspoons baking powder

2/3 cup International Delight peppermint coffee creamer

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1-2 drops peppermint extract

2-4 tablespoons International Delight peppermint coffee creamer

• Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
• Set aside.
• Beat together the butter and granulated sugar until light and fluffy 
• Stir in the peppermint extract and the 2 eggs, beating well after each addition.
• Alternately, stir in the flour and baking powder with the peppermint creamer. 
• Stir until just combined.
• Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
• When the cupcakes are cooled, make the frosting.
• Beat the butter until light and fluffy 
• Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
• Gently beat in the powder sugar, a little at a time.
• When all the sugar is added, beat well
• If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
• Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes. 

 

Mini Pumpkin Poppers

So simple. Thank you Six Sisters Stuff

15.25 ounces spice cake mix
1 (15oz) can of pumpkin puree
2 tablespoons butter

• Mix together cake mix and pumpkin puree until blended. 
• Refrigerate dough for 30 minutes
• Melt butter in separate bowl
• Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick spray.
• Bake dough at 350 for 10 minutes or until toothpick comes out clean.
• Let them cool, and then sprinkle with powdered sugar or cinnamon and sugar

Raspberry Buttercream Filled Cupcakes

Fun little cupcakes perfect for Valentines Day...but yummy all year round. Thank you Thrifty Jinxy

CUPCAKES:

1 box Devils Food Cake Mix

1/2 cup Vegetable Oil

3 Eggs

24 Reese’s Miniatures unwrapped

Candy Decorations

RASPBERRY ICING:

1/2 cup softened Butter

1 tbsp Milk

2 tbsp Raspberry Preserves

2 cup Powdered Sugar

Pink Food Coloring

WHITE ICING:

1 cup softened Butter

2 tbsp Milk

4 cup Powdered Sugar

• Bake cupcakes in muffin tins lined with cupcake liners according to box directions.
• Allow to cool.
• Make Raspberry icing by creaming butter and raspberry preserves in a bowl.
• Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
• Add food color and beat to reach desired shade.
• Beat for 5 minutes to make sure it is fluffy.
• Transfer to piping bag.
• Use a plunger or knife to cut a hole in the top of the cupcake. 
• Remove inner cake just leaving a cap.
• Pipe in icing and place cap back in cupcake.
• Make White icing by creaming butter and slowly add powder sugar and milk until you reach righ consistency.
• Beat for 5 minutes to make sure it is fluffy.
• Transfer to piping bag.
• Ice cupcakes then decorate tops with Reese’s miniature.
• Ice Reese’s cup with raspberry icing.
• Decorate with candy decorations like heart sprinkles.

Pumpkin Cupcakes

Pumpkin Cupcakes with cream cheese frosting make the perfect Fall Dessert. Thank you The NY Melrose Family

1½ cups + 2 tablespoons flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
⅔ cup granulated sugar
½ cup packed light-brown sugar
½ cup vegetable oil
2 large eggs
¾ cup canned pumpkin puree
1 teaspoon vanilla

Frosting

8 oz cream cheese, at room temperature
½ cup butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

 

• Add the sugar, brown sugar and oil to a mixing bowl.
• Mix until combined.
• Add the eggs, vanilla and canned pumpkin.
• Mix until well incorporated.
• Add the spices, baking powder, baking soda and salt to the flour.
• Stir in to the sugar, oil mixture and beat well for about 3 minutes.
• Place batter in cupcake liners filling about ⅔ full.
• Bake at 350 degrees for 15 - 18 minutes.
• Cool before frosting.
• To make frosting, cream together the cream cheese and butter for about 3 minutes.
• Add the powdered sugar, milk and vanilla.
• Beat for 5 minutes until frosting is light and fluffy.
• Pipe the frosting on the cupcakes and add sprinkles then top with a Halloween candy corn pumpkin.



Hawaiian Wedding Cupcakes

A moist, delicious cupcake with coconut, chopped pecans and crushed pineapple.  Topped with a yummy cream cheese frosting and toasted coconut. Thank you The Devilish Dish

1 1/2 cups granulated sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 (20 ounce) can crushed pineapple, undrained
2 eggs
1 cup chopped pecans
3/4 cup sweetened, flaked coconut
1 (8 ounce) cream cheese, softened
1 stick unsalted butter, softened
1 1/2-2 cups powdered sugar
additional coconut for garnish

• Preheat oven to 350 degrees F.  
• Line cupcake pan with cupcake liners.  
• Combine sugar, baking soda and flour.  
• With an electric mixer, beat together the pineapple and the flour mixture.  
• Add eggs, one at a time, mixing well after each addition.  
• Stir in nuts and coconut.  
• Fill cupcake liners about 2/3 full.  
• Bake approximately 25 minutes or until golden and a cake tester inserted near center comes out clean.  Remove to wire racks to cool completely.
• Whip together cream cheese and unsalted butter.  
• Add powdered sugar until desired frosting consistency is reached.
• On a jelly roll pan, place coconut in the oven under a low broiler until lightly toasted.  
• Watch carefully, as it will burn quickly.  
• Frost each cupcake generously with cream cheese frosting.  
• Sprinkle with toasted coconut.

Welsh Cakes (Pice ar y Maen)

A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat.

225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind

• Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. 
• Cut up the butter and rub into the flour. 
• Stir in the sugar and fruit, pour in the egg and mix to form a dough 
• Use a little milk if the mixture is a little dry. 
• Roll the dough out on a lightly floured surface to about the thickness of a biscuit. 
• Use a pastry cutter to cut out rounds. 
• Cook the cakes on a greased bake stone or griddle until golden. 
• The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. 
• Once cooked sprinkle with caster sugar and serve with butter.
• As an alternative you can try mixed dried fruit or tropical fruit. 
• Some grated lemon or orange rind is also good. 
• Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.

Baked Toasted Coconut Red Velvet Donuts

light and fluffy donuts are topping with an rich cream cheese frosting and toasted coconut! Are you drooling yet?
Read more at http://www.julieseatsandtreats.com/2014/01/baked-toasted-coconut-red-velvet-donuts/#VJuYfgLyQTo4A7fi.99

Light and fluffy donuts topped with a rich cream cheese frosting and toasted coconut. Thank you Julie's Eats and Treats

1 1/3 cup Red Velvet dry cake mix
1/3 cup buttermilk
1 tablespoon oil
1 egg, beaten
1/4 c. toasted coconut
Frosting
2 Tbsp butter, softened
2 oz cream cheese, softened
1 c. powdered sugar
1/2 tsp vanilla extract

• Preheat oven to 350 degrees.
• Spray a donut pan with non stick cooking spray.
• In a mixing bowl combine the cake mix, buttermilk, oil and egg. 
• Mixed until combined. 
• Spoon batter into a ziplock bag. 
• Cut the tip off the bag and pipe into donut pan dividing evenly between all six donut forms.
• Bake for 10 minutes or until donuts spring back when pressed. 
• Cool. Remove from donut pan.
• For frosting cream together butter and cream cheese until smooth. 
• Mix in vanilla extract. 
• Slowly add powdered sugar and mix until combined. 
• Spread over donuts. 
• Top with toasted coconut.

Christmas Cupcakes

Sweet Christmas cupcakes for the festive season. Thank you Taste.com

200g butter, softened
1 3/4 cups (385g) caster sugar
1 teaspoon vanilla bean paste
4 eggs
2 3/4 cups (415g) self-raising flour
1 cup (250ml) milk
1/4 cup (50g) white choc chips
150g frozen raspberries
Icing sugar, to dust
500g bought white fondant
Bought red icing flowers, to decorate

Buttercream frosting

200g butter, softened
3 cups (480g) icing sugar mixture
1 tablespoon milk.

• Preheat oven to 180°C. Line muffin pans with paper cases.
• Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. 
• Add eggs, one at a time, beating after each addition.
• Add the flour and milk in alternate batches and stir until just combined. 
• Add the white choc chips and raspberries and gently fold until just combined.
• Spoon mixture among paper cases. 
• Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. 
• Transfer to a wire rack to cool.
• To make the frosting, use an electric mixer to beat butter until very pale. 
• While beating, gradually add icing sugar. 
• Add the milk and beat until combined.
• Use a round-bladed knife to spread icing onto each cupcake in a thin layer. 
• Dust a clean surface with icing sugar.
• Roll fondant to a 3mm-thick disc. 
• Use a 10cm-round fluted pastry cutter to cut discs from fondant. 
• Gently smooth fondant onto cupcakes. Decorate with icing flowers.

Orange Blossom Cakes

This lovely recipe comes from the Good Food magazine Jan 2011

120g softened butter, plus extra for greasing
140g self-raising flour
120g golden caster sugar
½ tsp baking powder
2 eggs
½ x 150ml pot natural yogurt
zest 1 clementine
3 tbsp orange blossom water
icing sugar, to dust

• Heat oven to 180C/160C fan/gas 4. 
• Line 10 holes of a muffin tin with cases or grease some individual cake moulds
• Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. 
• Spoon into the cases or fill cake moulds three-quarters full
• Bake for 18-22 mins until golden and risen...check cake moulds after 15 mins
• Drizzle with remaining orange blossom water while warm, then cool. 
• Dust with icing sugar to serve.

 

Apple Spice Cupcakes with Salted Caramel Frosting

Moist & flavorful apple spice cupcakes finished with a salted caramel frosting. Thank you Sallys Baking Addiction

1/2 cup (1 stick or 115g) unsalted butter, melted
1/3 cup (65g) granulated sugar
2/3 cup (135g) dark brown sugar
2 large eggs
1/3 cup (80ml) milk
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon  ground nutmeg
2 small apples, peeled and finely chopped eg Granny Smith)


Salted Caramel Frosting
1/2 cup (1 stick or 115 g) unsalted butter
1 cup (200g) dark brown sugar, packed
1/3 cup (80ml) heavy cream
1/4 teaspoon salt
2-3 cups (240-360g) powdered sugar, sifted

• Preheat the oven to 350°F. 
• Line a 12-count muffin pan with cupcake liners. Set aside.
• Whisk the melted butter and sugars together in a medium bowl until combined. 
• Whisk in the eggs, one at a time, until smooth. 
• Add the milk and vanilla, whisking until combined. Set aside.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.  
• Slowly add the wet ingredients to the dry ingredients and stir gently until combined.  
• The batter will have a few lumps. 
• Fold in the apple.
• Fill the cupcake liners three-quarters of the way full with batter. 
• Bake for 21–23 minutes, rotating the pan halfway through baking. 
• Remove from the oven and allow to cool completely before frosting.
• Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. 
• Once melted, add brown sugar and heavy cream. 
• Stir constantly over medium heat until sugar is dissolved. 
• Add salt. Allow to bubble for about 2 minutes. 
• Remove from heat and allow to slightly cool. 
• With an electric mixer, beat in powdered sugar 1 cup at a time, until you reach desired consistency. 
• Frost cooled cupcakes and adorn with store-bought caramel sauce and sprinkles, if desired.
• Cupcakes stay fresh at room temperature in an airtight container for 5 days.

Lemon Meringue Cupcakes

Thank you Cooking Classy

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup + 2 Tbsp granulated sugar
1/4 cup butter, softened
1 1/2 Tbsp finely grated lemon zest
1/4 cup vegetable or canola oil
1 large egg
2 large egg yolks
1/2 tsp lemon extract
1/2 tsp vanilla extract
1/3 cup milk
1/4 cup fresh lemon juice
Lemon Curd, homemade or store-bought
Meringue Frosting
3/4 cup + 1 Tbsp granulated sugar
1/3 cup water
1 Tbsp light corn syrup
3 large egg whites, at room temperature

• Preheat oven to 350 degrees. 
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds. 
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, butter and lemon zest on medium-high speed until pale and fluffy, about 4 minutes. 
• Blend in vegetable oil. 
• Add in egg and mix until combined 
• Add in egg yolks, lemon extract and vanilla extract and mix until combined. 
• In a liquid measuring cup mix milk and lemon juice. 
• Add flour mixture in 3 separate batches alternating with 1/2 of the milk mixture, beginning with flour mixture
• Mix just until combined after each addition.  
• Divide mixture among 12 paper lined muffin cups, filling each cup 2/3 full. 
• Bake in preheated oven 19 - 21 minutes, until toothpick inserted into center of cupcake comes out clean. 
• Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack.
• Cool completely, then spread 1 Tbsp lemon curd over top of each cupcake. 
• Pipe Meringue Frosting over cupcakes and carefully toast edges with a kitchen torch.
• For best results serve within 1 hour of assembling

For the Meringue Frosting:

• In a small saucepan, whisk together 3/4 cup of the granulated sugar, the water and corn syrup. 
• Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves
• Continue to boil without stirring and heat to 230 degrees (be sure to check temperature with a candy thermometer, don't just guess with this recipe). 
• Meanwhile, whip egg whites in a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form 
• Add in remaining 1 Tbsp sugar and whisk until combined.
• Once sugar syrup reaches 230 degrees, remove from heat, and with mixer running on low speed, slowly pour syrup down side of bowl in a slow steady stream. 
• Once all of the syrup has been blended in, increase mixer speed to medium-high and whisk mixture until stiff but not dry peaks form (mixture and bowl should be cool), about 7 - 10 minutes. 
• Frost cupcakes immediately after preparing.

Lime-Coconut Cupcakes

Light, flavourful and perfectly coconuty.  Thank you My Baking Addiction

2 cups sugar
zest of 3 limes
3/4 pound (3 sticks) unsalted butter, room temperature
6 eggs at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
7 ounces sweetened, shredded coconut

Frosting:
2 8-ounce packages cream cheese, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1 teaspoon pure vanilla extract
zest of two limes
1 1/2 pounds confectioners’ sugar, sifted

Garnish:
7 ounces sweetened, shredded coconut; lightly toasted

• Preheat the oven to 325 degrees F. Line a cupcake tin with paper liners.
• In a medium bowl, combine the sugar and lime zest and mix together with your fingertips until the sugar is moistened and fragrant.
• Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. 
• With the mixer on low speed, add the eggs, 1 at a time, taking care to scrape the bowl. 
• Add the vanilla and mix until well combined.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 
• In 3 alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. 
• Fold in 7 ounces (half) of the shredded coconut.
• Fill each prepared cupcake liner to the top with batter. 
• Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. 
• Allow to cool in the pan for 15 minutes. 
• Remove to a baking rack and cool completely.
• While the cupcakes are cooling, prepare the frosting.
• Cream together the cream cheese, butter, vanilla and lime zest until well combined. 
• Slowly add the confectioners’ sugar and mix until smooth. 
• If frosting is too thin, gradually add in a little more confectioners’ sugar until you reach the desired texture.
• Frost the cupcakes and finish with a sprinkling of lightly toasted coconut.

*Lemon zest can easily be swapped for the lime zest.

Out Of This World Strawberry Cupcakes

Amazing. Thank you Eat Good 4 Life

2 cups whole wheat pastry flour
1/2 cup unrefined sugar, if frosting 1/3 cup will be sufficient
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 cup diced strawberries, organic are better
1/4 cup olive
1 cup low fat milk
2 teaspoons strawberry extract

Frosting
8 tablespoons butter
8 oz reduced fat cream cheese
4-5 cups confectioner's sugar
1/4 cup finely chopped strawberries

• Preheat oven to 350F. Line a cupcake pan with cupcake liners.
• In a bowl beat egg, oil, milk, strawberry extract, and sugar. 
• Add flour, baking powder and baking soda. 
• Fold in the the strawberries.
• Spoon batter into cupcake liners 3/4 of the way. 
• Bake for 18-22 minutes until golden and tester comes out clean. 
• Remove immediately from the pan after baking and let cool completely on a wire rack.
• For the frosting, mix all of the ingredients and frost cupcakes.

Cranberry-Orange Cupcakes

A lovely combination of cranberry and orange. Thank you Lady Behind the Curtain

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh cranberries or 1-1/2 cups dried cranberries
1/3 cup chopped walnuts, toasted

• Preheat oven to 400 degrees
• Combine flour, sugar, baking powder, salt and baking soda in a large bowl; make a well in center of mixture.
• Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk.  Add to flour mixture, stirring  just until moist.  
• Fold in cranberries and walnuts.  
• Spoon batter into 16 cupcake cups lined with paper liners.  
• Bake for 15 minutes or until the cupcakes spring back when lightly touched in the center.  
• Cool 10 minutes in cupcake tin and transfer to a cooling rack.

Cream Cheese Frosting 

1 - 8 ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5-1/2 to 6 cups powdered sugar

• Allow cream cheese and butter to stand a t room temperature for 30 minutes. 
•  In a large mixing bowl beat butter, cream cheese, and vanilla until light and fluffy.  
• Gradually beat in powdered sugar until frosting reaches spreading consistency.  
• Makes about 3 1/2 cups

Orange Cream Cheese Frosting

1/2 of the cream cheese frosting
2 teaspoons orange gelatin
1 teaspoon finely shredded orange peel
few drops of orange food colouring or gel food colouring, optional

• Take half of  the cream cheese frosting and mix in the orange gelatin, orange peel and food colouring.  
• Put in a large piping bag on one side.  Leave room on the other side for the cranberry cream cheese frosting.

Cranberry Cream Cheese Frosting

1/2 of the cream cheese frosting
2 Tablespoons cranberry juice
additional confectioners’ sugar
few drops of red food colouring or gel food colouring, optional

• Take the other half of the cream cheese frosting and mix in the cranberry juice and food colouring.  
• Add additional confectioners’ sugar until the frosting reaches a piping consistency.  
• Put in a large piping bag on the opposite side of the orange cream cheese frosting. 
•  Pipe on the swirl frosting.