Creamy cheese chocolate chip Cupcakes.

 

 

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Filling:

  • 1 package (8 oz.) cream cheese, softened
  • 1/3 c. sugar
  • 1 egg
  • 1/8 tsp. salt
  • 1 c. chocolate chips
  • 1 c. peanut butter chips

Cupcakes:

  • 1 1/2 c. all-purpose flour
  • 1 c. sugar
  • 1/4 c. baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. water
  • 1/3 c. vegetable oil
  • 1 Tbs. white vinegar
  • 1 tsp. vanilla

In a bowl, beat cream cheese. Add sugar, egg, salt. Mix it well. Fold in the chips and set them aside. For the cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add the water, oil, vinegar, and vanilla. Mix it well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of the cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from the pan.

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Angel pie cupcakes.

Ingredients:

  • 1 (18.25 ounce) box white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 Tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large egg whites

Directions:
1. Preheat oven to 325°F. Place the cupcake liners in cupcake pans (you’ll need approx. 36).

2. In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with them with a hand mixer for 2 minutes, or until well blended.

3. Use an ice cream scoop to fill prepared cupcake tins- fill them about 3/4 full. Bake them about 18 minutes.

Garden Strawberry cupcakes.

Ingredients

For the cupcakes:

  • 2¼ cups all-purpose flour
  • ½ cup cake flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2¼ cups sugar
  • 1½ tsp. vanilla extract
  • 3 large eggs plus 1 large egg white
  • 1 cup milk
  • 2½ cups finely chopped fresh strawberries

For the frosting:

  • 1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
  • 4 large egg whites
  • 1¼ cups sugar
  • 3 sticks (1½ cups) unsalted butter, at room temperature

For garnish:

  • Additional fresh strawberries

Directions

  1. To make the cupcakes, preheat the oven to 350˚ F.  Line up the cupcake pans with paper liners.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated.  Gently fold in the chopped strawberries with a spatula.
  2. Divide the batter between the paper liners, filling each about ¾-full.  Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking.  Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.
  3. To make the frosting, place the strawberries in a food processor or blender.  Puree until completely smooth.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer** fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  4. Fill a pastry bag fitted with a decorative tip with the frosting.Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices.

Barbie Pink Cupcakes.

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Ingredients

Cake:
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 4 egg whites
  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pink jimmies

Strawberry Buttercream:

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 3 tablespoons strawberry puree
  • 1 tablespoon strawberry gelatin
  • 1 teaspoon vanilla extract
  • 4-5 cups powdered sugar

Directions

1. Preheat the oven to 350 degrees and line pans with cupcake liners.
2. Beat butter and sugar for 3 minutes, scrape bowl as needed.
3. Add the egg whites one at a time on low until fully incorporated.
4. In a separate bowl, sift flour, baking powder, baking soda and salt together.
5. Alternate add the buttermilk and the dry ingredients to the butter/sugar mixture.
6. Mix in sour cream.
7. Fold it in jimmies and fill liners 3/4 full.
8. Bake for 16-22 minutes, or until and inserted knife comes out clean.
9. How to make the Butter cream: Beat the butter and cream cheese. Add the strawberry puree, gelatin and vanilla extract. Slowly add powdered sugar until you reach your desired consistency.
10. Pipe the Butter cream into the cooled cupcakes.
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Delightful Firecamp S’more Cupcakes.

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Ingredients:

  •     1 (18.25 ounce) package French vanilla cake mix  2 tablespoons graham cracker crumbs
  •  1 1/2 cups water
  • 3 egg whites
  •  24 milk chocolate candy kisses
  •  1/2 cup graham cracker crumbs
  • 1 (7 ounce) jar marshmallow creme

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 24 up the muffin cups with paper liners.
  2. In a large bowl, combine the cake mix, 2 tablespoons graham cracker crumbs, water and the egg whites. Beat for 2 minutes at high speed of an electric mixer.
  3. Divide the batter evenly among the paper lined cups, filling them about 2/3 full. Place a chocolate kiss in each cupcake, pressing them in lightly. Grab a spoon and put 1 teaspoon graham cracker crumbs onto each cupcake.
  4. Bake at 350 degrees F (175 degrees C) for 18 to 25 minutes. Remove the cupcakes from the oven and top each cupcake with 1 teaspoon marshmallow creme. Dip the spoon into the hot water to prevent the sticking. Return them now  to oven for about 1 minute to melt slightly.

Teddybear Chocolate Chip Cookie Dough Cupcakes.

Teddybear Chocolate Chip Cookie Dough Cupcakes.

Ingredients:
• 1/2 cup (1 stick) butter, room temperature
• 1 1/2 cups peanut butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1/2 tsp. salt
• 1 cup mini semisweet chocolate chips

Steps:
Use an electric mixer to beat butter and sugars together until its fluffy (about 2-3 minutes). Mix it in peanut butter, vanilla and milk. Stir it in flour and salt and mix it on low speed (or by hand) until it is incorporated. Add in extra milk then stir in the chocolate chips.

Delicious banna cream pie cupcakes.

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Cupcakes

  • yellow cupcake mix with creamy vanilla filling

Ingredients:

  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
  • 12vanilla wafer cookies

Frosting

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
  • 3 tablespoons whipping cream
  • 1tablespoon vanilla
  • 2 teaspoons banana extract

Garnish

  • 1/4cup graham cracker crumbs
  • 12 vanilla wafer cookies

STEPS:

  1.  Make the cupcake batter as directed on the cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (The other half of box will be used in frosting.)
  2.  Before filling the paper bake the cups as directed on the box, place one vanilla wafer cookie in the bottom of each paper cup. Then fill the cups as directed on the box. Bake and cool the cupcakes.
  3.  Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.
  4.  Frost all of the cooled cupcakes and then sprinkle all the tops with graham cracker crumbs. On top of each cupcake put one cookie.

ENJOY.