Banana Cupcakes with Peanut Butter Frosting

 

 

I had an intense craving for banana cake with peanut butter frosting.  Its like once you have this cake, it takes over your brain.

Basically I made these cupcakes for absolutely not reason other than to eat them with wild abandon.   The recipe was posted on another of my blogs – https://slackercakes.wordpress.com/2012/03/04/peanut-butter-and-banana-cake/ – so now I’m just going to post pictures.  Yum

 

I tried not to load all of them with chocolate chips just in case it made a difference in how delicious they were.  It didn’t.

 

 

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Dark Chocolate Zucchini Bread

Image

So, like everyone, I am a little obsessed with Pinterest.   I found this delicious seeming chocolate zucchini bread and needed to make it immediately.

The recipe can be found here – http://www.sliceoffeist.com/2010/08/very-grateful/

I decided to make them in a whole loaf form to keep at home, and mini cupcakes to take to work.

ImageThese little minis were adorable.  I made a cinnamon cream cheese frosting to top them off

Cinnamon Cream Cheese Icing:

4oz cream cheese, softened

1tsp cinnamon

3/4 cup powdered sugar

Combine all ingredients until the icing is a thick spreadable consistency.  This won’t be like regular cupcake frosting, but would more resemble melted cream cheese.  It should be like that, its ok.  You can add more sugar if you want a sweeter more frosting-like texture.  I really wanted something more tangy and like a glaze so this was perfect for me.

I used the icing to glaze the whole loaf of bread.  Yum. Image

be mindful of the bake times.  If this goes even a minute too long, the bread will be very very dry.  Enjoy!

Strawberry Shortcake Cupcakes

So… it was my boss’s birthday.  I don’t know how old she is, old enough that she didn’t want to tell anyone.  So I made her some birthday cupcakes.   Its not kiss-assing per se… more like I dunno, an excuse to make cupcakes.  Apparently she likes chocolate dipped strawberries – at least according to my other coworker who has worked for her a lot longer than I have.  So since that coworker is also allergic to chocolate, I decided that strawberry shortcake cupcakes were the way to go.

Makes: 24 cupcakes

Cupcakes:

1 box butter yellow cake mix

1 can diet cream soda

Preheat oven to 350 degrees.  Mix diet soda and cake mix.  Bake at 350 for 16 minutes.  The batter was really runny, so adjust baking times as needed.

Let cool

Filling  (optional)

1/2 can of strawberry pie filling.

Once cool, cut out a portion of the middle of the cupcakes. I tried to make the cuts in a ‘cone’ or v shape.  Make sure not to cut all the way down to the bottom of cupcake.

Icing:

1 stick of butter, softened

8oz cream cheese, softened

1/3 cup strawberry preserves (I used seedless)

1 tsp vanilla

2 – 3 cups powdered sugar

Cream the butter and cream cheese together until smooth and fluffy.  Add preserves and vanilla and beat until fluffy and creamy.   Stir in powdered sugar until the frosting reaches the desired consistency and sweetness.  It is very important, in the heat of summer, to make sure you are making your frosting in a cool room.  My apartment gets stupid hot, despite my air conditioning, and my icing was melty and soupy.  I tried putting it in the fridge for a while to harden it, but really, once it gets that bad there is no going back.  I piped it onto the cupcakes in the 1M rose technique, which I will not describe here.  Go to youtube, you lazy asshole, and look it up.

I topped 1/2 of them off with white chocolate dipped strawberries and the other half I left plain and topped with sprinkles.  Only because I didn’t have a full 24 strawberries to dip.   They were really delicious and everyone loved them at the office.  The butter flavor of the cake is insane good with the strawberry filling and the frosting is super creamy.

Dark Chocolate Raspberry Cheesecake Cupcakes

So.. Father’s Day… right?  I don’t really have a dad.  I mean, obviously I do but he lives in Mexico and I don’t really ever see him so usually Father’s Day is just another Sunday but everyone else has to buy presents and cards and I get to smugly do nothing while all those chumps spend $2.79 on a card.

Anyway, my boyfriend has a real dad so my years of not-having-a-dad are over and I have to celebrate.  No one asks more questions about my cupcakes than my bf’s dad, so I had to make him cupcakes or he’d think I don’t like him.   So I made these delicious cupcakes!

They’re dark chocolate cupcakes with a raspberry cheesecake filling and a raspberry creamcheese buttercream.  And they’re so good.  Way better than I imagined – I don’t really like chocolate cake so I kind of thought the’d be ‘meh’.    I was happily mistaken, though sadly all the cupcakes were eaten and I don’t have any leftovers to pig out on.

Recipe – Makes 24 cupcakes.

Raspberry Cheesecake Filling:
8oz cream cheese

1/2 cup sugar

1 egg

1 tsp vanilla

2 tbsp raspberry preserves

Beat cream cheese and sugar together until well combined about 3- 5 minutes until creamy.  Beat in egg and vanilla for an additional 1 -2 minutes.  Stir in raspberry preserves, but don’t mix in totally.  You want swirls and pockets of raspberry in the cheesecake filling.  Refrigerate for about an hour or more so its firm enough to handle.  I put mine in over night.

Chocolate Cake:

Dark Chocolate Fudge cake mix

10 oz (1 can) diet cream soda

Preheat oven to 350 degrees

Beat the cake mix and soda together until there are no lumps.  Refrain from eating all the batter.  Pour into lined cupcake tins about 2/3 of the way full.   Scoop a heaping spoon full of the cream cheese batter into the cake batter.  Bake for 15 mins at 350.

In the picture I put a washed and dried fresh raspberry to bake into the center of the cupcake.  They were really good that way, but its optional.  I made half with a raspberry and half without and they were equally delicious.  The fruit will release a lot of water so if you’re not planning on eating the cupcakes the same day or the next day, I’d go without the raspberry in the middle.  It will get too soggy and wet to be delicious longer than the day after.

Raspberry Buttercream

8 oz cream cheese, softened

1/2 cup butter, softened

2 tsp raspberry extract

1/3 cup raspberry preserves

2 – 3 cups powdered sugar

dark chocolate melting candy for drizzle

24 raspberries for garnish, washed and dried to remove extra moisture

Beat the cream cheese and butter together until fluffy.  Add preserves and 1/2 of the raspberry extract.   The extract can make the frosting taste really artificial and gross.  You want to add the extract a little at a time so it doesn’t turn overwhelming and disgusting and you have to start over.  Taste the frosting and make sure its raspberry enough for you.  If not, stir in the second teaspoon.  I used the full 2 teaspoons if you were wondering.   Add the sugar until you reach the desired sweetness and texture.  Mine was a little thin, because I like it that way.  Pipe onto cool cupcakes.   Melt your chocolate and put into a piping bag to drizzle over your cupcakes.  Or, if you were lazy like me and didn’t want to wash a piping bag and tips, cut a tiny corner off the end of a sandwich bag and drizzle onto the cupcakes with that.  Top with a raspberry and eat.

Rolo Cupcakes

I love you mommy!

OK, so Mother’s Day is coming up on Sunday.  Since I’m probably the best daughter of all time, and clearly my mother’s favorite I have to keep that up by buying her an awesome gift, taking her to a nice dinner, and baking her delicious cupcakes.  She’s a chocolate fiend, so I had to make her chocolate cakes.  I already made oreo cake for her birthday, so I went rolo.  Logical next step, of course. So, behold, my Chocolate Rolo Cupcakes with Caramel Buttercream Frosting.

They’rsuper adorable and I have a freezer full of rolos.  Someone come eat those – I’m on a diet.

Makes: 24 Cupcakes

1 box of your favorite chocolate cake mix (I used dark chocolate fudge cake, yum)

1 can diet cream soda

24 rolos – frozen for at least 2 hours

Frosting:
2 sticks of butter, softened

2.5 cups powdered sugar

2/3 cup caramel sauce

2 bags of mini rolos, or 24 additional rolos

Preheat oven to 350 degrees.

Combine cake mix and diet soda and beat for about 5 minutes with hand mixer.  When the batter is smooth scoop into a lined cupcake tin.   Unwrap 24 rolos and put the rolo in the center of the cupcake.  Push a little until just level with the top of the batter.  Bake for 15 minutes.

In another bowl mix butter with hand mixer until smooth and fluffy.  Add caramel sauce and beat for another minute.  Mix in powdered sugar a portion at a time until the frosting reaches the sweetness and thickness that you like.  Its all about you.  Add more caramel until the frosting doesn’t just taste like butter.

Pipe on frosting and smoosh a rolo on top.  Wah, la!  Fancy.

I hope my mom loves me for all of this.

Wrestlemania is upon us

Finally, the Fruity Pebbly Cupcakes have come back to my belly

So I’ve been trying to diet and be good at life so I haven’t baked anything in a while.   But for Wrestlemania Sunday – anything goes.  In a tribute to The Rock vs. John Cena match, I made Fruity Pebble cupcakes.  I don’t really watch wrestling, but I live with someone who does.  So unfortunately/fortunately I know more about wrestling than anyone ever should.  I even wore a wrestling T-shirt in public today.  Ugh, who am I.

Anyway, I am bringing these guys to a Wrestlemania party where I will eat them until I fall asleep on the couch in a room full of dudes, cigar smoke, and Angelo the dog.  If you’re interested in the actual wrestling details – check them out at http://countingthelights.com/   They’ll recap the whole ‘Mania and are probably live tweeting it like nerds.

So anyway, how do Fruity Pebble Cupcakes even come into this wrestlemania occassion?  Well, for those of your clueless jabrones, the Rock once called John Cena a ‘fruity pebble’ and the nickname stuck for a while.  Since its Rock v. Cena tonight, These are fitting.  I want the cupcakes to appear neutral, but I’d say they’re leaning towards a Rock win.

PS. I needed to sample a cupcake and so did my bf, so what better place to enjoy this delicious mini cake than in front of my TV in the living room drinking a beer out of a mason jar.

PPS.  Not my beer.

Makes 24 Cupcakes –

Cake –

1 box classic yellow cake mix

12 oz (1 can) diet cream soda

1 cup fruity pebbles

Buttercream frosting –
2 sticks butter, softened

2 1/2 cups powdered sugar

1 box dry vanilla pudding

1 tsp vanilla extract

Fruity Pebbles – garnish

Combine the cake mix and cream soda until well combined.  I recommend using a sexy sexy hand mixer for about 3 – 5 minutes.  Once combined stir in the fruity pebbles by hand so you don’t break them up too much.  Bake at 350 degrees for 15 – 16 minutes.  Remove from oven and let cool completely.

To make the frosting beat butter until whipped for about 3 minutes.  Combine with pudding mix and vanilla extract and beat for another minute.  Then add powdered sugar a little at a time until you’ve created delicious fluffy icing.  Pipe on to cupcakes and garnish using the cereal.

From the sample that I ate, these are seriously delicious.  The crunch of the cereal on the cakes is an insane combination of delight.

I mean – lookit!!

Can you ssssmmmmeeeeellllllllllllllllllll what the Rock is baking?

somebody call my mama

 

So I am lucky enough to be BFF with one of the handsome gentlemen over at Counting The Lights (http://countingthelights.com/) and they invited me over to watch a live abortion!  Just kidding, kind of, they invited me over to watch the Royal Rumble PPV.  They’re a fun group of guys so of course, I baked cupcakes and headed over.

I thought they’d all ‘mark out’ for cupcakes with their logo on the top, so thats what I did.  I recently made peanut butter cupcakes for Christmas and they were delicious so I thought that a house full of boys would like them.  I also brought fritos and diet soda because I am an excellent house guest and bring the goods.  And they’re good hosts and provided manwich, aka God’s greatest gift to man. They live-tweeted the event, so even if you missed it, you can feel like you were watching it.  With a room full of dudes who had been drinking two types of bloody marys since noon that day.  Follow them on twitter –  @countinglights – and definitely check out their site.

 

Onto the cupcake recipe….

I thought about being lazy and just posting a link to my previous post, but I guess I won’t self promote.

Cupcakes:

1 box Devil’s Food cake mix

12oz diet cream soda

24 mini reeses cups, frozen

Preheat oven to 350 degrees.  Fill cupcake liners slightly less than halfway.  Unwrap a reese cup and put it in the middle the batter, secure it in the batter but don’t mash it to the bottom of the liner, you’re not an animal.  Bake for 15 minutes and let cool.

Icing:

2/3 cups peanut butter

2 sticks butter, softened

2 1/3 cup powdered sugar

 

Whip butter until creamy, about 3 minutes.  Combine with peanut butter and whip an additional 3 minutes.  Slowly add in the powdered sugar until fluffy, adding water if you need to thin it out.

Pipe on to the cupcake.  Eat.

 

 

Butterfly Cupcakes

Ok, so I’m a little late posting these, but whatever.  Suck it, fools.

So I made these little cupcakes for my niece’s first birthday party.  They turned out both adorable and delicious.  I mean, not to brag or anything but these were probably the best cupcakes in the entire world at that party.  My sweet chubby niece’s birthday is at the end of dreary horrible January.  What little girl wants a slush covered dull January grey birthday party?  Probably none.  Well, what 1 year old wants any kind of birthday party.  None.  One year olds can’t even not shit in their own pants, so you know, I think planning a birthday party is a little over their heads.

So… the party.  It was a super girly pink/pastel butterfly themed party.  I wanted everything colorful and bright and sweet and spring time.  I couldn’t think of a more light spring time cupcake than a lemony cream cake with raspberry icing.

mmmm lemony!

Cakes:
Lemon Supreme Cake

12oz cream soda

Preheat oven to 350 degrees.  Combine soda and cake mix and scoop into cupcake liners.  Bake for 15 minutes until golden brown.

Icing:
1.5 small boxes of raspberry jello, unprepared

2 sticks of butter, softened

2 cups powdered sugar

1 tsp vanilla

Whip butter, jello, and vanilla until fluffy.  Seriously, do I need to say it.  About 3-5 minutes.  Stir in raspberry jello until combined.  I needed a lot of raspberry jello to get the flavor that I wanted, you can add more or less.  Or you can add some raspberry preserves or jelly instead of the jello powder.  My mom is kind of a baby about the seeds in raspberries so I had to add the flavor without putting seeds in.  The jello powder worked perfectly and it made the icing the most perfect vibrant pink color.

I piped the icing on the cupcakes once they were cool using a 1M tip.  Then I topped with some confetti sprinkles and a white chocolate butterfly.  I made a ton of those chocolate butterflies as candy for the party so I just stuck them on the cakes too.  They were an adorable addition.  Cute decorations with like, no effort.  I used a microwave and a freezer.  So easy, a baby could do it.  But they don’t because babies are notoriously lazy.

Christmas Cupcakes Part II

 

 

 

Adorably Festive!

 

..and for my second cupcake I made chocolate peanut butter cupcakes.  I didn’t think the light brown color of peanut butter icing would be very festive, so I made some white chocolate wreaths to put on the top.

For the cake:

Devil’s Food Cake

12oz (1 can) diet cream soda

24 mini reese’s cups – frozen

For the icing:
1/2 cup creamy peanut butter

8 tbsp butter

3 cups powdered sugar

2 – 3 tsp water

 

Mix the cake mix and diet soda until combined.  Scoop into cupcake liners and place one frozen reese’s cup in the center, push it down until secured in the batter.  Bake for 15 mins at 350 degrees and let cool

For the icing mix peanut butter and butter until combined and fluffy.  Then stir in the powdered sugar and water 1tsp at a time.  The icing will have the consistency of fudge as you thin it out.  Feel free to eat globs of it.  Peanut butter and butter can’t possibly be bad for your heart or arteries.  STOP EATING THE ICING, FATASS.  Pipe on to cool cupcakes.  The cupcakes will have a little hole in the middle from the reese’s cup.  Just ice over the hole, it’ll be ok.

I topped each cupcake with a chocolate wreath.  I made them the same night as the stupid bundt cake.  I bought green and red melting chocolates from the craft store.  I tried to melt the green but accidentally burned it a little bit so it formed this ridiculous play dough texture.  I rolled them and formed wreaths and sprinkled them with some green sugar crystals to make them more fun.  Then I melted some red chocolates and piped bows on and put a white pearl in the middle of the bow.  I took some artistic license with these wreaths. I melted a second batch of green chocolates and that worked out much better, so I piped them onto a metal cookie sheet that I had put into the freezer for about 10 minutes into flatter wreaths and did my bow stuff.  Those look better and will probably be easier to eat since it won’t be this giant brick of chocolate on these cakes.  Those pretty wreaths go on my boyfriend’s families’ cupcakes.  They need to be impressed with me and my skills.   Anyway, the wreaths are easier to make than you’d think so give it a shot.  If you don’t feel like it, sprinkles are a lazy persons option.

 

Merry Christmas!!

Christmas Cupcakes!

Santa loves mint...

Merry Christmas, ya’ll!

This year I was going to something different.  I was going to bring gingerbread men cookies to all my celebrations.  Mix it up a little and not bring cupcakes, right?  Well, after sugar cookies, I realized that I pretty much hated cutting out all those cookies and frosting them AND decorating them.  Forget about it.  I stuck to what I know.  What I really love doing – making cupcakes out of cake mix and lots of buttery frosting.

Did I mention that I have like 32+ people at any given family holiday?  I have a huge family.  So I usually make 2 dozen cupcakes to bring with me for these festivities.  I also have to go to my boyfriend’s families’ holiday activities, so actually I usually make 4 dozen cupcakes.  Anyway, for my first batch of cupcakes I made mint chocolate chip cupcakes.  I was inspired by the recipe I found here – http://www.yourcupofcake.com/2011/05/andes-mint-cupcakes.html  and I thought that chocolate mint was really festive.

Cake:
Devil’s Food cake mix

12 oz (1 can) diet soda

1/2  cup mini chocolate chips

I veered off a little bit from the yourcupofcake.com recipe for the icing.  I really wanted a chocolate peppermint flavor in the entire cupcake, so I added some vanilla and cocoa to the icing to give it just a hint of the chocolate flavor.  I think it really reduced some of the strong mint flavor.

Icing:

8oz cream cheese

8 tbsp butter

1 tsp vanilla

1.5 tsp peppermint extract

3 tsp cocoa powder

3 cups powdered sugar

green food coloring

Is this really a mystery at this point? Mix cake ingredients, put into baking cups, bake for 15 mins at 350 degrees.  Let them cool.  If you can’t manage that, you’re probably retarded.  Or a child.  Or a retarded child. And IF you’re a retarded child your parents shouldn’t be letting you bake cupcakes by yourself.

For the frosting beat the cocoa powder, vanilla, cream cheese, and butter together until fluffy.  Seriously you guys, I’m a fluffy nazi.  Just make it fluffy.  Its not hard.  Unless you’re that retarded child with bad parents.  Shoo shoo retard flu! Anyway, add in the powdered sugar and enough green food coloring to make it green without being that horrible baby-poop green color that you get when you mix green and brown. Sorry,that was gross but I don’t know any other way to describe that color.

Pipe onto the cupcakes.  I used a wilton 1M tip.  Its my new favorite cupcake tip.  Boom.  I let my boyfriend pick the sprinkles, and I think he did an excellent job.