Tie Dye Cupcake

Tie Dyeing tshirts is always really fun, but tie dying cupcakes is even better!! I am always amazed at how these cupcakes turn out, and I am super excited to share this recipe with you. These are the official cupcakes of awesomeness, fun, and UNICORNS! ;))  I always feel a little bad eating such a pretty cupcake, but then I remember that I can always make more!!!!!!!

Recipe:

For the Cake:
~one box WHITE cake mix
~Betty Crocker Neon food gel
~many bowls
Mix the batter as the box directs, and separate into however many bowls as your have colors. Add each color to its bowl and mix. Layer scoops of each color into the liners until it is 3/4 full. DO NOT MIX OR STIR, you will only make brown. Bake at 350 for 18 minutes.

For the frosting:
~1 cup unsalted butter (2 sticks or 1/2 pound), softened

~3-4 cups confectioners (powdered) sugar, SIFTED

~1/4 teaspoon table salt

~1 tablespoon vanilla extract

~up to 5 tablespoons half n half or heavy cream

~Betty Crocker Neon food gel

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Once the frosting is made, separate it into bowls and mix in the color like the batter. Alternate little scoops of each color until your frosting bag is full. At first the frosting will be a solid color, but as you go it will become tie dyed!!

Vanilla Cupcakes with Chocolate Buttercream

I found this deccoation idea on pinterest, and sadly it didnt turn out as good as I hoped, but of well. This is a simple vanilla cake with chocolate frosting, simple but delicious.

The frosting in this picture kinda looks like poop, but I really wanted to show off the liner!

Recipe:

For the Cake:

~one box of your favorite white cake mix

Mix batter and cook as box instructs.

For the Frosting:

~1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)

~3 1/2 cups confectioners (powdered) sugar

~1/2 cup cocoa powder

~1/2 teaspoon table salt

~2 teaspoons vanilla extract or 1 teaspoon almond extract

~5 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer until light and fluffy. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Oreo Cupcake

Guess what?!?! Spring is definitely near=))) The temperature has been in the 70s all week and I couldn't be happier. I found the idea for these amazing sunflowers on pinterest, and because the center is made with an Oreo, I decided to make my Oreo cupcakes. These are definitely a crowd pleaser, and they are super easy to make!!

The reason everyone loves these is because of the Oreo in the bottom of the cupcake. All you have to do is put the batter on top, and bamb! You are the most amazing baker in town.

Recipe:

For the Cake:

~one box devil's food cake mix

~coffee

~Oreos

Mix the batter as the box says, substituting the water with coffee. Separate the Oreo and place the half with the frosting in the bottom of the liner, and then add batter on top. Bake at 350 for 18 minutes on the top shelf. Make sure you don't over bake the cupcakes, because burnt Oreo is disgusting!!!

For the Frosting:

~1 cup unsalted butter (2 sticks or 1/2 pound), softened

~3-4 cups confectioners (powdered) sugar, SIFTED

~1/4 teaspoon table salt

~1 tablespoon vanilla extract

~up to 5 tablespoons half n half or heavy cream

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Peanut Butter Chololate Cupcake

Last week in my psychology class, we had a competition on hunger, and what better way to win over the judges than to bake them cupcakes!! I needed to give an awesome cupcake that was sure to impress, so I whipped out the fancy liners and decided to give it some sass with a filling. I went with peanut butter and chocolate because they were made to be together, and this recipe joins them like none other.

The judges loved the cupcakes, and so did everyone else I gave them to. I have to say, this is probably my favorite cupcake to date. The cake is rich and the filling is so yummy I might not be able to eat plain peanut butter ever again, and this frosting really does melt in your mouth=)))

Recipe:

For the Cake:`

~ one box devil's food cake mix

~coffee

Mix the batter as box states, substituting the water for coffee. Bake at 350 for 18 minutes.

For the Filling:

~1 cup creamy peanut butter

~2 tbsp softened butter

~1/2 cup powdered sugar (maybe more)

~3/4 cup brown sugar (maybe more)

~4 tbsp heavy cream or half n half

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. Add the half n half one tbsp at a time, and stop when it comes to a filling consistency.

For the Frosting:

~1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)

~3 1/2 cups confectioners (powdered) sugar

~1/2 cup cocoa powder

~1/2 teaspoon table salt

~2 teaspoons vanilla extract or 1 teaspoon almond extract

~5 tablespoons milk or heavy cream

 

Cream butter for a few minutes in a mixer until light and fluffy. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.