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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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.

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!!

Obligatory Holiday Cupcakes – Pumpkin Cupcakes with Cream Cheese Filling and Cinnamon Buttercream Frosting

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Ok, so again with the Thanksgiving cupcakes.  My 10yr old cousin asked my mom specifically if I could make these cupcakes.  So of course I did.  She’s a beautiful blue eyed blonde girl, so I’m sure this is just the first in a long future line of her getting whatever she wants.

Anyway, these pumpkin cupcakes are amazing.  I can’t stop thinking about them and mourning their loss.  I wish they never quit me.  The best part was that I pre-stuffed the cupcakes with the cream cheese filling so that when they baked up they got a little toasty and tasted like a cream cheese toasted marshmallow.
Cupcakes:

1 box yellow cake mix

1 can/overwhelming cup canned pumpkin

2 – 3 tbsp pumpkin pie spice

12 oz diet cream soda

Cream Cheese Filling

8oz cream cheese

1.5 cups powdered sugar

1 tsp vanilla

Cinnamon Buttercream Frosting

4 oz cream cheese

1 cup butter

1 tsp vanilla

2 – 3 tbsp cinnamon – to taste

Makes: 24 cupcakes (plus a few minis…)

Preheat your oven to 350 degrees.  Line your cupcake pans

Make your cream cheese filling by combining all ingredients until well blended.  You don’t want the filling to be too sweet -thats what the frosting is for.  When you’ve make the filling eat several scoops of it to make sure it isn’t poison.  Then put it in the fridge so its cold when you scoop it into the cupcake batter.

Mix soda, cake mix, canned pumpkin, and pumpkin pie mix until smooth.  Fill cupcake liners slightly more than halfway.  Take your chilled cream cheese filling and scoop small amounts into each cupcake.  These will bake into odd shapes, so just do whatever you want.  You’re covering the tops with frosting, no one will see your hideous creations.  Bake the cupcakes for 15 – 17 minutes at 350 until a toothpick inserted in the middle comes out clean.

While cupcakes are baking make your frosting by mixing the butter, cream cheese, cinnamon and vanilla until smooth and fluffy.  I said fluffy, so do it right.  Then stir in the powdered sugar about 1 cup at a time until your preferred consistency.  Make sure you’ve added enough cinnamon.   Once the cupcakes have cooled completely top with the cinnamon buttercream.

Then serve them to your boyfriend and he will love you forever.  Or he will just stay with you forever because you make awesome cupcakes even though he’s lost all the love he once had for you.

Or whatever, maybe your little 10yr old cousin will just be really excited when you show up with them at Thanksgiving.

PS.  The pumpkins I just made by piping out the shapes in tinted royal icing.  Freehand, b*tches.  I don’t do fondant.  I’m an icing purist.

Obligatory Holiday Cupcakes – Apple Crisp Cupcakes with Caramel Frosting

They taste as good as they look!

This is my first post!  Yay!

Enough celebrating… lets get to the cakes, fool.  I love to bake but I don’t really like baking from scratch.  I’m more of a ‘cake mix’ kind of girl.  I started making cupcakes constantly when I learned that you could make diet soda cupcakes and they were delicious and low calorie.  This enabled me – since I’m constantly on a diet – to eat some cake.  This grew into like, a real interest.  I took a cake decorating class at my local craft store.  Thus, I am now an expert.  Just kidding, I’m just some girl who makes cupcakes and obsessively reads  baking blogs.

Anyway, back on Thanksgiving I had two requests for cupcakes – one request for pumpkin cupcakes (the next post… timely, right?) and a baker’s choice.  So I baker’s chose to make Apple Crisp Cupcakes with Caramel Frosting.  This recipe I actually figured out all on my own, so there won’t be a link to my ‘inspiration’ or whatever.  Oh, except for the apple crisp oat topping which I got from Martha Stewart.

Cupcakes:

1 box yellow cake mix

12oz (1 can) diet cream soda

1/2 granny smith apple, grated

3 packets of instant apple cider mix (or to taste)

Oatmeal ‘Crisp’

3/4 cup all purpose flour

1/4 cup brown sugar

1/2 tsp salt

8 tblsp butter (1 stick)

1 cup oats (not instant!)

Caramel Frosting

4oz cream cheese

1 cup butter

3 cups-ish powdered sugar

1/4 cup caramel sauce

Preheat oven to 350 degrees

Make the oatmeal crisp by combining the cold butter, flour, salt, and brown sugar until coarse crumbs are formed.  Then add oats and combine.  You can use a pastry tool or two knives, I use my fingers to mash it all up cave-man style.

Combine the yellow cake mix and the 12oz of soda.  Grate the granny apple into the batter and stir in the apple cider packets until you can taste the apple.  You don’t want it to be overwhelmingly cake-battery.  You need that apple.

Line 2 cupcake pans with cupcake liners and lightly flatten equal amounts of the ‘oatmeal’ crisp into the bottom of each liner.  Use a scoop or a spoon to evenly distribute batter into the liners.  I use a scoop because I feel like its more baker-y.  I watch a lot of Cupcake Wars, so I know whats up.

Bake the cupcakes for 15 – 17 minutes until a toothpick comes out clean.  These diet soda cakes will be VERY moist.  Like very very moist.  Don’t try to make a real cake out of this kind of batter or it will fall apart.  Don’t say I didn’t warn you because I totally did.  Just now.

While the cupcakes are baking combine the cream cheese, butter, and caramel using a mixer until its smooth and creamy.  I guess about 5 minutes?  Then stir in the powdered sugar until its thick enough to withstand the piping process.  You want to be careful with the powdered sugar because combining the caramel and the sugar makes for extremely SWEET frosting.  Like whoa, ya’ll.  Don’t be afraid to add more caramel and balance it all out.

When the cupcakes are done, let them cool completely.  Then pipe on your frosting and eat.  The oatmeal crisp on the bottom is kind of bland so it adds a real balance to the apple cake and sweet caramel frosting.

OMG my first post!

Recipe for Martha Stewart Apple Crisp – you should make this too.  Its so good.

http://www.marthastewart.com/316288/apple-crisp