Tuesday, September 25, 2012

Cookies and Cream Cupcakes!

  • 1 box Dark Chocolate Fudge Cake Mix, plus eggs, oil, and water needed to prepare
  •   24 Chocolate Sandwich Cookies (like Oreos)
  • Filling:
  • 13 oz jar Marshmallow Creme (or Fluff)
  • 1/2 stick (4 TBS) butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • Frosting:
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 Tablespoon hot water


1.  Preheat oven to 350.  Line 24 muffin tins with paper liners.  Add a cookie to the bottom of each liner.
2.  Prepare batter according to box directions.  Fill cups 2/3 full with batter and bake for about 12-15 minutes, until tops spring back when lightly touched.  Place on a wire rack until cool.
3.  While cupcakes cool, make filling:  In the bowl of a mixer, combine marshmallow creme, butter, and vanilla until smooth.  Add powdered sugar and beat on medium high until light and fluffy.  Fill cooled cupcakes by either cutting a hole in the top with a small knife and spooning it in, OR piping it in with a disposable piping bag and Bismark Tip.
4.  Once cupcakes are cooled and filled, prepare frosting:  In the bowl of your mixer, combine butter and vanilla until smooth.  Add powdered sugar and cocoa powder, beating on low until just combined.  Add hot water and beat on high for about a minute. Fold in cookie crumbs.  Pipe frosting on cupcakes, or frost with butter knife or spatula.  Place cupcakes in the fridge for about 30 minutes to chill. Eat and Enjoy!

Banana Muffins with a Crumble

For the Muffin:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • For the Crumble:
    • 1/3 cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon butter

    Preheat oven to 375 degrees. Line muffins tins.

    1. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    2. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    3. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
    These are great breakfast muffins! Enjoy!

Sunday, September 16, 2012

American Flag Cupcakes!

I made these for the 4th of July!


     1 cup butter
      4 eggs
     2 cups flour
     1 tsp baking powder
     1/4 tsp ground nutmeg (optional)
     1 cup sugar
     1 tsp vanilla          oven 325*
In a mixing bowl stir together flour,baking powder,and if desired, nutmeg. In mixing bowl beat butter on medium speed for 30 sec. Add sugar 2 tsb at a time, beating on medium to high speed about 6 min total  or until light ans fluffy. Add vanilla. Add eggs one at a time beating after. Then gradually adding flour mixture, beating on low to medium speed. Fill cupcake liners 3/4 full. Bake in a 325 oven for 55 to 65 min. or till a toothpick inserted comes out clean. Cool on a wire rack. Top off with desired icing or use piping bag and decorate the cupcakes. enjoy!!                                                                                                                                                                                                                                                                                                                                                               

More on Chocolate Chip Cookie Dough Cupcakes!

I entered these into our town fair, and got 2nd place!!