Salted Caramel Apple Cupcakes

I've decided to embrace the fall and boy am I glad I started the season off with these Apple Cupcakes that are topped with a Salted Caramel frosting!! I even added a drizzle of caramel sauce on top to push them over the edge from delicious to amazing. They are ooey, gooey, salty and sweet, the perfect dessert for everyone to try this season.

Ingredients for Apple Cupcake:

1 Box Vanilla Cake Mix (Eggs, Oil & Water)

1 Large Apple Peeled and Diced

3 Tsp Cinnamon

1/2 Tsp Nutmeg

2 Tbsp Caramel Sauce 

Ingredients for Salted Caramel Frosting:

4-5 Cups Powdered Sugar

1 lb I Can't Believe it's not Butter - Softened

3-4 Tbsp Skim Milk

1 Tsp Salt

1/4 Caramel Sauce

Caramel Sauce for drizzle

Makes 24 Cupcakes

Adapted from: http://thetiptoefairy.com/

Start by preheating your oven to 350. Prepare two cupcake tins with liners, set aside. Peel, core and dice a large apple. In your stand mixer bowl combine the ingredients for the cake (mix, water, eggs & oil) Mix on a medium speed until batter is smooth, about 2 minutes. Add the cinnamon, nutmeg and caramel sauce, mix again until combined. Lastly add the apple pieces, carefully stir them into the batter with a spatula. 

Using an ice cream scooper, fill the cupcake liners 2/3 of the way. Bake 16-18 minutes, until a tooth pick inserted comes out clean. Take the cupcakes out of the tin and allow them to cool completely on racks.

While the cupcakes are cooling you can make the salted caramel frosting. In your stand mixer bowl whip the softened margarine until it is light and fluffy. Add about half the powdered sugar and mix again on a slow speed. Then add the caramel sauce and salt, mix again. Once that has combined, add the remaining powdered sugar and the milk on a slow speed. Beat for 4-5 minutes until you have reached the desired consistency. Place the frosting in a large ziplock bag and cut the edge off to pipe the frosting onto the cupcakes. Drizzle the caramel sauce over top before serving. If you frost the cupcakes remember to keep them in the fridge.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Reese's Chocolate Peanut Butter Cupcakes

My father-in-law has a peanut butter sandwich every day for lunch so when his 86th birthday was this weekend I knew what kind of sweet I would be making him.  We got to spend a nice weekend together at the beach.  I used my usual go to chocolate cake recipe from www.hersheys.com.  The chocolate/peanut butter combination was perfect.  

Ingredients: (makes 12 cupcakes, double recipe to make a full batch of 24)
Cupcakes
1 cup sugar
1/2 cup + 6 tbsp all purpose flour
6 tbsp Hershey's unsweetened cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water
36 mini Reese's peanut butter cups (24 chopped and 12 for garnish)

Frosting
1 stick unsalted butter (softened)
3/4 cup peanut butter (not chunky)
4 cups confectioners sugar
1/4 cup heavy cream

Ganache
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1 tbsp light corn syrup

Directions:
Heat oven to 350 degrees.  Line muffin tin with 12 paper wrappers.  Combine dry ingredients in large bowl. Add egg, milk, oil and vanilla extract.  Beat on medium speed for two minutes.  Stir in boiling water.  Batter will be very thin.

Pour batter into paper liners about 3/4 full.  Cut 24 mini peanut butter cups in 1/2.  Put 4 pieces into each cupcake liner.

Bake cupcakes for 15-18 minutes until a toothpick inserted into the cake part comes out clean.  While cupcakes are cooling you can make the frosting.

In medium mixing bowl beat softened butter and peanut butter until combined.  Add confectioners sugar and heavy cream and mix until desired consistency is reached.  Add more heavy cream if necessary.  Pour into piping bag and frost cupcakes as desired.

Make ganache by putting heavy cream in a microwave safe bowl and heating on high for 1 minute. Immediately stir in chocolate chips and stir until melted.  Add 1 tbsp corn syrup and stir until smooth and shiny.  Drizzle over top of  cupcakes.

Top cupcakes with mini peanut butter cup.

Enjoy!!



Linked at: http://www.ladybehindthecurtain.com, http://www.ducksnarow.com/, http://momstestkitchen.com/, http://thenymelrosefamily.com/, http://www.lifewiththecrustcutoff.com, http://www.housewivesofriverton.com/, http://www.bunsinmyoven.com/, http://www.mostlyhomemademom.com/, http://www.happyandblessedhome.com/, http://www.thejennyevolution.com/, http://www.mandatorymooch.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.notyourordinaryrecipes.com/, http://www.whatscookingwithruthie.com/, http://www.flourmewithlove.com/, http://www.ishouldbemoppingthefloor.com, http://bizzybakesb.blogspot.com/, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com/, http://www.mandysrecipebox.blogspot.com/

Pina Colada Cupcakes

This past weekend one of my grandma's had her 85th birthday. We celebrated all together as a family up in her favorite place a house we have all been going to for years in the Pocono's. When we were younger my grandma always used to have my grandpa make us virgin pina colada's. We would sip them while we were at the Poconos in between boat rides and tubing to feel like we were on a tropical vacation. I thought it was very appropriate to celebrate this big birthday with her favorite drink made into a cupcake. These were a big hit with everyone they were moist and sweet with the island flavors of pineapple and coconut.

Ingredients:
1 2/3 Cup Sugar
2 1/4 Cup Flour
1 Can Lite Coconut Milk
5 Egg Whites
1 Cup Fresh Pineapple - Drained & Finely Diced
2/3 Cup I can't believe it's not butter - Softened
1 Tsp Vanilla Extract
1 Tsp Salt
3 1/2 Tsp Baking Powder

Decorated with:
Whipped Vanilla Frosting
Sweetened Shredded Coconut
Pineapple Pieces
Maraschino Cherries

Makes 24 cupcakes

Adapted from: http://everydayfoodstorage.net

Preheat the oven to 350 F and line your baking trays with paper liners. In a stand mixer bowl, cream your butter and sugar until soft, add the coconut milk, vanilla and all of your dry ingredients. Beat on high for about 2 minutes. Add the egg whites and beat on high for another 2 minutes. Lastly add in the pineapple and stir it all together using a spatula. 

Using a ladle fill the cupcake liners until they are almost full. Make sure there is at least a little bit of pineapple in each cupcake. Bake for about 25 minutes or until a toothpick inserted comes out clean.

Let them cool completely on a baking rack before decorating. Since these needed to travel to Pennsylvania and I knew there wouldn't be any extra fridge space I opted for a ready made can of frosting but you can obviously make homemade icing if you'd like. After I frosted them I sprinkled coconut on top and then topped each one with a piece of pineapple and a cherry. If only I had a few of those cute little drink umbrellas, but oh well.

 Enjoy!!

Linked at: http://www.hungrylittlegirl.com, http://www.ducksnarow.com/, http://www.ladybehindthecurtain.com, http://thenymelrosefamily.com/, http://www.momstestkitchen.com/, http://djssugarshack.com/, http://www.mostlyhomemademom.com/, http://www.bunsinmyoven.com/, http://www.momontimeout.com/, http://www.lifewiththecrustcutoff.com/, http://www.housewivesofriverton.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.mandatorymooch.blogspot.com/, www.4littlefergusons.wordpress.com, http://www.mandysrecipebox.blogspot.com/, http://www.nap-timecreations.com, http://insidebrucrewlife.com/,  http://www.flourmewithlove.com/, http://www.sweetsav.blogspot.com/, http://www.ishouldbemoppingthefloor.com/

Chocolate Guinness Cupcakes w/Bailey's Irish Cream Frosting

These are guaranteed to get you in a St. Patrick's Day mood.  I am not a beer drinker at all.  I have had a few sips of a Blue Moon twice in my life and I think I only liked it because it had a big slice of orange in it.  That is the total of my beer drinking. So I wasn't sure I would like these but you don't taste the beer as much as it changes the flavor of the chocolate taste in a good way.  The cupcake recipe is adapted from Nigella Lawson's Chocolate Guinness Cake.     

Ingredients:

Cake:

2 sticks unsalted butter, melted

1 cup Guinness stout

3/4 cup unsweetened cocoa

2 cups flour

2 cups sugar

1-1/2 tsp baking soda

1/4 tsp salt

2 eggs

3/4 cup sour cream

1 tsp vanilla extract

Frosting

3 cups confectioners sugar

1 stick unsalted butter, softened

3 tbsp baileys irish cream

4 tbsp heavy cream

1 tsp vanilla extract
Green sprinkles or green clovers

Directions
Preheat oven to 350 degrees.  Line 24 cupcake cups with paper liners.
Bring the 1 cup Guinness and 1 cup unsalted butter to a simmer in a large saucepan over medium heat.

Add cocoa powder and whisk until mixture is smooth.  Cool slightly.

Whisk together flour, sugar, baking soda and salt in a large bowl to blend.

Using an electric mixer, beat eggs and sour cream until blended.

Add guinness-chocolate mixture to egg mixture and beat until just combined.  Add flour mixture and beat briefly on slow speed.  Using rubber spatula, fold batter until completely combined.

Divide batter among cupcake liners filling them 2/3 to 3/4 full.  Bake until tester inserted into the middle of a cupcake comes out clean about 15-17 minutes.  Cool cupcakes on a rack completely.  Makes 20-24 cupcakes.  While cupcakes are cooling make the frosting.

Mix softened butter, confectioners sugar, bailey's irish cream, heavy cream and vanilla until it is the right consistency.  Add more cream if needed.  Pipe onto cupcakes and top with green clovers if desired.

Enjoy!!  

Linked at: http://www.flourmewithlove.com/, http://www.sweetsav.blogspot.com, http://www.ishouldbemoppingthefloor.com/, http://insidebrucrewlife.com/, http://www.nap-timecreations.com/, http://www.chef-in-training.com/, http://www.hungrylittlegirl.com/, http://www.momstestkitchen.com/, http://www.ladybehindthecurtain.com/, http://thenymelrosefamily.com/, http://djssugarshack.com/, http://www.semihomemademom.com/, http://http://www.thebusybhive.blogspot.com/ , http://www.housewivesofriverton.com/, http://www.mandatorymooch.blogspot.com/, http://www.momontimeout.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.notyourordinaryrecipes.com/, http://www.thecountrycook.net, http://www.foodiefriendsfriday.com/, http://www.sixsistersstuff.com/, http://www.lifewiththecrustcutoff.com/, http://www.michellestastycreations.com/, http://www.cheeriosandlattes.com/, http://www.whatscookingwithruthie.com/, http://www.sweet2eatbaking.com/, http://iamaddictedtorecipes.blogspot.ca/, http://www.mandysrecipebox.blogspot.com/

Sugar Cookie Cupcakes w/Nutella Buttercream

Kathryn's birthday was last week and she doesn't like cake.  She does like cookies though.  I used the sugar cookie recipe I had used in the past which is here and I used that as my cupcake.  You do need to make these in the freestanding silicone cups so they can be removed easily. The nutella buttercream frosting is from kitchentreaty.com.  The cookie cupcakes and frosting combination were a hit!  

Ingredients:
Cookies
3 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 sticks unsalted butter at room temperature
1-1/4 cups sugar
1/4 cup cream cheese
1 tsp vanilla extract
1/2 tsp almond extract
1 large egg
2 tbsp corn syrup

Directions:
Preheat oven to 375 degrees.  In a medium bowl whisk the flour, baking powder, baking soda and salt.  Set aside.

In large bowl beat together butter, sugar and cream cheese until light and fluffy.  Add vanilla and almond extracts.  Add egg and corn syrup.  Scrape the bottom and sides of bowl and add flour and mix on low until mixture is moistened.

Spray the silicone cups with PAM.  Fill cups 3/4 of the way with cookie dough.  Make sure to tap the cups down a few times to fill all the air holes.  Put all cups on a baking sheet and bake for 18-20 minutes.  Cool before frosting.  

Frosting:
2 sticks unsalted butter at room temperature
2 cups powdered sugar
2/3 cup Nutella spread
1 tsp vanilla extract
2 tbsp heavy whipping cream

Directions:
In a stand mixer with a paddle attachment, beat the butter and powdered sugar on low until well blended.  Add nutella and beat for two minutes.  Add vanilla extract and whip for another minute.  Add whipping cream and beat for another minute until frosting is fluffy.  Pipe onto cookie cupcakes.

Enjoy!!  Susan

Linked at: www.momstestkitchen.com, www.sixsistersstuff.com, www.flourmewithlove.com, www.ishouldbemoppingthefloor.com, http://www.sweetsav.blogspot.com/, http://www.mandysrecipebox.blogspot.com, http://iamaddictedtorecipes.blogspot.ca, http://www.chef-in-training.com/, http://insidebrucrewlife.com/, http://www.nap-timecreations.com/, http://www.crazyforcrust.com/, http://adventuresofadiymom.blogspot.com/, http://www.hungrylittlegirl.com, http://www.ladybehindthecurtain.com, http://thenymelrosefamily.com, http://housewivesofriverton.blogspot.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.mandatorymooch.blogspot.com/, http://www.michellestastycreations.com/, http://www.momontimeout.com, http://www.notyourordinaryrecipes.com

Oreo Cupcakes

By now you know my thing for Oreos.  I made these twice in the last month.  They were that good.  Since the cake is vanilla and not chocolate you can really taste the crushed Oreos in the cake.

We are having a busy weekend starting on Friday with a wedding down the shore for a girl our family has known for over 20 years.  She was like a 5th daughter when the girls were growing up. She lived across the street from us and she only had brothers to play with so she was always coming over to play girl things.  We wish her and her fiancee the best in their new life together.  We are also having our annual Father's Day Picnic which we have had for 35 years now.  We are so lucky to both have our fathers still with us and both living so close to us. The weather should be beautiful for both occasions and I am looking forward to an exciting weekend.        

Ingredients:
1 box of vanilla cake mix plus ingredients to make cake
1 package regular Oreos or double stuff Oreos
1 package mini Oreos
2-1/2 cups whipping cream
6 tbsp confectioners sugar

Preheat oven to 350 degrees.  Line 2 cupcake pans with 24 cupcake liners.  Place regular sized Oreo in the bottom of each cupcake liner.

Prepare cake mix according to directions on box.  Crush balance of regular Oreos in a food processor or blender or place in plastic ziplock bag and roll with a rolling pin.  Add to prepared cake mix.

Pour into prepared pans and bake 15-18 minutes.  Test cake with toothpick in center to see if done.
While cupcakes are cooling prepare frosting.  Beat whipping cream and confectioners sugar until stiff peaks form.  Save 24 mini Oreos for the top of the cupcakes and crush the rest of the bag in the food processor or blender.  Blend crushed Oreos with spatula into whipped cream mixture.  With piping bag frost cupcakes.  Add mini Oreo on top of frosting on each cupcake.  

Enjoy!  Susan

This is linked to www.ladybehindthecurtain.comhttp://www.michellestastycreations.blogspot.com/,www.crazyforcrust.comwww.asouthernfairytale.com, http://www.mizhelenscountrycottage.com/, http://www.somethingswanky.com/, http://www.whatscookinglove.blogspot.com/, http://www.housewivesofriverton.blogspot.com/, www.insidebrucrewlife.com, www.nap-timecreations.com, www.momscrazycooking
http://www.thecountrycook.net/, http://djssugarshack.com/wordpress1/, http://www.sixsistersstuff.com/,
http://www.iheartnaptime.net/, http://www.cupsbykim.blogspot.com/, http://www.flourmewithlove.com/
www.sweetsav.blogspot.com,  www.makeaheadmealsforbusymoms.com, www.mandysrecipebox.com
www.foodiefriendsfriday.com

Cherry Vanilla Almond Cupcakes & Congratulations Nicole!

Our oldest daughter Nicole is graduating from graduate school this evening.  She has worked very hard to achieve this degree while having a full time job with crazy hours and a new husband and a new house.  Her dad and I are very proud of her.  We know that she will do well in whatever she decides to do.  Let's hope the rain holds off as the ceremony will take place outside and they are telling us "to bring our rain gear".  I will keep my fingers crossed that is doesn't start pouring until after 9 tonight.

I made these yesterday for one of our Mother's Day desserts.  I saw them on Pinterest and also remember seeing them in www.betterhomesandgardens.com.  They are very sweet but if maraschino cherry juice is your thing you will like them.

Ingredients:
1/2 cup unsalted butter at room temperature
4 egg whites at room temperature
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1-1/2 cups sugar
1 tsp vanilla
1/2 tsp almond extract
12 maraschino cherries, halved

Frosting ingredients
1 cup butter, softened
8 cups powdered sugar
6 tbsp maraschino cherry juice
1/2 tsp almond extract
milk if needed

24 maraschino cherries with stems for cupcake top

Allow butter and egg whites to stand at room temperature for at least 30 minutes. Meanwhile line 24 muffin cups with paper bake cups.  In a medium bowl stir together flour, baking powder, salt and baking soda.  In a 2 cup glass measuring cup combine butter and cherry juice and set aside.

Preheat oven to 350 degrees.  In a large mixing bowl beat butter with an electric mixer on medium for 30 seconds.  Add sugar, vanilla and almond extract.  Beat until combined.  Add egg whites, one at a time, beating well after each addition.  Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups, filling each about 2/3rds full.  Press a cherry half into batter of each cup.

Bake for 15 to 18 minutes or until tops spring back when lightly touched.  Cool cupcakes in muffin cups and then remove from muffin cups and make frosting while cupcakes cool.

In a large mixing bowl beat butter with an electric mixer at medium speed until smooth.  Gradually add 2 cups of powdered sugar beating well.  Beat in cherry juice and almond extract.  Beat in additional powdered sugar.  If necessary beat in milk 1 tbsp at a time until frosting reaches spreading or piping consistency.  This made a little bit more frosting than needed but not enough to cut recipe in 1/2.  If you are spreading the frosting instead of piping you might have enough with 1/2 of the recipe.

Using a pastry bag if desired with a star tip pipe frosting over tops of cupcakes.  Top with a cherry.  Makes 24 cupcakes.

Enjoy!  Susan

This is linked to www.hoosierhomemade.com, www.crazyforcrust.com, www.mrsfoxssweets.blogspot.com,
www.mizhelenscountrycottage.blogspot.com, www.ladybehindthecurtain.com, www.4littlefergusons.wordpress.com, www.foodiefriendsfriday.com

Toffee Crunch Cupcakes with Caramel Frosting

I've been meaning to blog these cupcakes for a while. I brought them to my sisters housewarming party and they were a hit. I doubled the recipe and opted out of adding the coffee. They are bit time consuming but are definitely worth all the effort. This recipe was adapted from www.bakersroyale.com.

Makes 12 cupcakes

Ingredients:

Cupcake:
1 Cup All Purpose Flour
1 Cup plus 2 TBS Sugar
1/3 Cup plus 2 TBS Unsweetened Natural Cocoa Powder
1/2 TSP Baking Soda
1/4 TSP Salt
1/2 Cup (1 stick) Unsalted Butter, melted and warm
2 Large Eggs
1 TSP Vanilla Extract
2 TBS Instant Coffee (Optional)
1/2 Cup Hot Coffee (Optional)
1/2 Cup Chocolate Covered Toffee Bits

Caramel Frosting:
5 Large Egg Whites
11/2 Cups Sugar
4 Sticks Unsalted Butter, diced and softened
1/4 TSP Salt
1 TBS Vanilla
1/3 Cup Caramel Sauce

Chocolate Dipping Sauce:
2/3 Cups Dark Chocolate
2 TBS Heavy Cream
4 TBS Powdered Sugar, sifted
5-8 TBS Water, warm

Heat the oven to 350 degrees. Combine flour, cocoa powder, sugar, baking soda, instant coffee(optional) and salt in a bowl and mix thoroughly. Then add butter, eggs, and vanilla and beat on medium speed for 1 minute.

Scrape the sides of the bowl and add the hot coffee ( I added water instead- my moms not a fan of coffee so I opted to not put it in). Beat for 20-30 seconds until the batter is smooth. Divide it evenly among the cupcake pans.

Bake 18-22 minutes you can check if there ready by inserting a toothpick into a few and it comes out clean. Set the pan on a rack to cool.

TIP: Don't frost cupcakes until they are completely cool. Store and serve at room temperature.

CARAMEL FROSTING:
Combine egg whites and sugar in a glass bowl placed over simmering water. Bring mixture to 150 degrees F whisking constantly. Transfer mixture to stand mixer, with a whisk attachment and beat on medium speed until mixture is cool and doubles in volume. Add butter in a piece at a time, mixing to incorporate after each piece. (Just a not the mixture may appear clumpy, this is normal). If you keep mixing it will become smooth again. Add salt and vanilla and mix. Add caramel sauce and mix.

CHOCOLATE SAUCE:
Place chocolate and heavy cream in a glass bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt don't stir. Then slowly stir mixture to combine. Add powdered sugar and mix. Add water one tablespoon at a time, mixing after each addition until it has reached pouring consistency. Set aside and let sauce cool to warm.

ASSEMBLE CUPCAKE:
Freeze the cupcakes for 20 minutes before dipping in warm chocolate sauce. Remove cupcakes from freezer and dip in warm chocolate sauce, and then dip the rim of the cupcake in the chocol,ate covered toffee bits. Put the cupcakes back into the freezer for five minutes so that the chocolate can set. Remove from freezer and pipe caramel frosting on top.

Enjoy!!!!! Kelly

Linked at: http://www.mrsfoxssweets.blogspot.com/, http://www.chef-in-training.com/, http://www.mandysrecipebox.blogspot.com/, www.foodiefriendsfriday.comhttp://www.makeaheadmealsforbusymoms.com/, www.4littlefergusons.com, www.mizhelenscountrycottage, www.made-famous-by.com, www.tidymom.net,
www.alli-n-son.com, www.sweet-as-sugar-cookies, www.sixsistersstuff.com, www.wellseasonedlife.com,
www.itsablogparty.com, www.33shadesofgreenwww.hoosierhomemade.com