Mmmm..cupcakes

{recipe & pic from} Your homebased mom

Orange Creamsicle Cupcakes

Printable Recipe

from Better Homes and Gardens

1 3 oz. package orange flavored gelatin

1 2 layer size white cake mix

1 small box of cheesecake instant pudding and pie filling mix

1 1/4 C orange juice

4 eggs

1/3 C vegetable oil

1 tsp vanilla

Preheat oven to 350 degrees.  Line cupcake pan with liners (makes about 24-27 cupcakes).  Set aside 2 tsp of the orange gelatin for frosting.

In a bowl mix together the remaining gelatin, cake mix, pudding mix, orange juice, eggs, oil and vanilla.

Fill muffin cups with batter – about 2/3 full.  Bake for 18 – 20 minutes or until the toothpick comes out clean.  Cool cupcakes before frosting.

Frosting:

1 8 oz package cream cheese

1/2 C butter

2 tsp vanilla

5-6 C powdered sugar

Reserved orange gelatin

1 tsp finely shredded orange peel

orange food coloring if desired

Soften cream cheese and butter at room temperature for at least 30minutes.  In a large bowl beat butter, cream cheese, reserved gelatin, orange peel and vanilla until light and fluffy.  Add in powdered sugar until desired consistency is achieved. Add in orange food coloring if desired.

Best Chocolate CAKE

Best Chocolate Cupcakes {or Cake}
by Kevin and Amanda {via Sweet Treats and More}

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips 

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract (I used almond extract)
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

DR PEPPER Chocolate Cake

I love me some DR PEPPER, so this is my soul cake!

Dr Pepper Chocolate Cake

Submitted by Mindy ~ The Sisters Cafe

2 cups flour

1 cup sugar

1 cup firmly packed dark brown sugar

1 cup cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr Pepper

1/2 cup semi-sweet chocolate chips (I used milk chocolate once and they were great, too)

2 large eggs

1 cup buttermilk

1 cup canola oil

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Grease and flour two 9-inch cake pans (or 9x13 or prepare cupcake liners).  Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside.  Heat the Dr Pepper in a small saucepan over low heat.  Add the chocolate chips and stir until melted.  Remove from heat.  With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes.  At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute.  Gradually add the dry ingredients and beat at medium speed for 2 minutes.  Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes or until a toothpick comes out clean.  Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

3/4 cup butter flavored shortening - (I changed this to butter.  Personally I do not like shortening in frosting. Ever.)

6 Tablespoons butter, room temperature

4 cups powdered sugar

1/4 cup cocoa

1/4 cup Dr Pepper (I added an additional 1-2 Tablespoons once, and I actually liked that better.  However it did make the frosting thinner...)

1 1/2 teaspoons vanilla extract

Using an electric mixer, beat the butter [and yucky shortening if you choose to use it - :)] until light and fluffy.  At low speed, gradually beat in the powdered sugar and cocoa.  Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

Sugar Cookie Cupcake

{recipe & pic from} Baked Perfection

Sugar Cookie Cupcakes
recipe by Baked Perfection 

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

Very Vanilla Frosting

recipe by Baked Perfection

2 sticks of butter, softened

6 cups powdered sugar

pinch of salt

3 tablespoons vanilla extract

2 -4 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Cinnamon Roll Cake

{recipe & pic from} The Girl Who Ate Everything

Cinnamon Roll Cake

Cake:

3 cups flour

¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preparation: Preheat oven to 350 degrees.
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. 

Peanut Butter Sheet Cake

{recipe & pic from} The Girl Who Ate Everything 

Peanut Butter Sheet Cake

recipe by Nina Jones

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

Double Chocolate Cookie Dough Cupcakes

{recipe& pic from} bakingjunkie.com

~Adapted from the Chocolate Chip Cookie dough Cupcakes from annies-eats.com~

I may just have to try both versions! YUMM!

Cupcakes:
1 box Devil’s Food Cake Mix (I use Duncan Hines)
1/3 cup water
1 1/3 cup vegetable oil
4 eggs

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, about 2/3 full. Bake for approximately 25 minutes or until toothpick inserted into center comes out clean. Cool completely.

Filling: 
4 Tbsp salted butter, at room
6 Tbsp packed brown sugar
1/2 tsp vanilla
1 cup + 2 Tbsp flour
7 oz (1/2 can) sweetened condensed milk
1/4 cup mini semi-sweet chocolate chips

Cream together butter and sugar for approximately 2 minutes. Add in vanilla, then flour, and lastly sweetened condensed milk. Stir in chocolate chips. Cover with plastic wrap and place in the refrigerator for about an hour to let the filling firm.

Frosting:
3 sticks salted butter, room temperature
3/4 cup packed brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla

Cream together butter and brown sugar. Add powdered sugar in increments until smooth. Add in the flour and salt. Then add the remaining liquid ingredients.

Once cupcakes have cooled cut a cone shaped portion out of the center of each using a small paring knife. Discard these sections. Roll a small amount of the filling mixture into balls and place inside each cupcake. Frost cupcakes and garnish with mini chocolate chips if desired.

ALMOST Too Much Chocolate Cake

Oh Snap! Thank goodness my birthday is the next one coming up! 

(HINT...HINT....SARA...wouldn't it be good with oreos in the filling too!!!!;)

{recipe & pic from} Make it and Love it

Almost Too Much Chocolate Cake

First, bake the cake

Cake Recipe

1      (18.25 ounce) package devil's food cake mix

2      1 (5.9 ounce) package instant chocolate pudding mix

3      1 cup sour cream

4      1 cup vegetable oil

5      4 eggs

6      1/2 cup water

7      1.5 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans

Bake for 50 to 55 minutes, until a toothpick comes out clean. 

Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.  

 

Second, make the Chocolate buttercream  

Recipe

1 cup vegetable shortening

3-4 Tlb milk

½ cup unsweetened coco powder

½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)

1 lb powder sugar

Mix all ingredients with mixer until smooth.

Third, add buttercream between the 2 cake layers-

Fourth, make ganache

Recipe

2 tablespoons corn syrup

6 ounces heavy cream

2 ounces dark chocolate, chopped into small pieces

1/2 teaspoon vanilla extract

In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.

Let the ganache cool for a few minutes.

Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.

Pipe buttercream stars on the rim of the top.

Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake.           

Orange Cupcakes

OH YUMM!

Orange Cupcakes 
{recipe from Good Things Utah}

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups cake flour
• 1 cup buttermilk
• 4 eggs
• 4 egg yolks
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 1 tablespoon grated orange zest (1 orange)
• 2 cups sugar
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
In a small bowl, combine the sugar, brown sugar, baking powder, and salt. Stir together. Set aside.
Beat the butter about 2 minutes in a large mixing bowl. Beat in cake flour, buttermilk, eggs, egg yolks, vegetable oil, and vanilla, beating in between each addition to combine ingredients. Keep beating until smooth. Add sugar mixture and beat until smooth. Add orange zest and beat just enough to mix it in.
Spoon into cupcake liners about 3/4 full. Bake 20 minutes at 350 degrees, or until a toothpick inserted into the center of the cupcake comes out clean.

Orange Cream Frosting

Ingredients:

• 2 tablespoons heavy whipping cream
• 1 cup (2 sticks) unsalted butter, softened
• pinch of salt
• 1/2 teaspoon vanilla
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest (1 orange)
• 4 cups powdered sugar

Add whipping cream and butter to a mixing bowl. Beat together until smooth. Add salt, vanilla, orange juice, orange zest, and 1 cup powdered sugar. Add powdered sugar one cup at a time and beat on high until frosting is smooth.

Chocolate Crumb Topped cupcakes

{recipe & pic from} Picky Palate

Chocolate Crumb Topped Cupcakes

1 box devils food cake mix

1 small box chocolate pudding mix

4 eggs

1/2 Cup vegetable oil

1/2 Cup water

8 oz sour cream

3/4 Cup of your favorite jam, warmed in microwave until melted

Beth Royals Crumb Topping

1 stick cold butter, cut into small cubes

3/4 Cup packed light brown sugar

1 Cup plus 2 Tablespoons all purpose flour

3/4 Tablespoon ground cinnamon

3/4 Tablespoon pure vanilla

Powdered sugar for dusting

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the cake mix, pudding, eggs, oil, water and sour cream until well combined.  Will appear to be nice and thick    Fill 24 muffin cups 1/2 full and bake for 12 minutes.

2.  While cupcakes are partially baking, place cold butter cubes, brown sugar, flour, cinnamon and vanilla into a stand mixer.  Beat until combined and crubmly looking.  After cupcakes have baked for 12 minutes, remove from oven spoon jam over tops then sprinkle with crumb mixture, pressing down slightly.  Bake for another 15 minutes or until toothpick comes clean when poked into centers.

3  Let cool, then sprinkle with powdered sugar.

24 cupcakes

**I baked half the batch with the jam and half without.  I LOVE the jam filled ones, but the centers cave in ever so slightly…just so you know  **

Choc Chip Cookie DOUGH Cupcakes

{recipe from} Frosted bake shop

Chocolate Chip Cookie Dough Cupcake

1 1/2 cups flour

1/4 tsp. baking soda

1/4 salt

1/2 cups soft butter

1/4 cup sugar

1/2 brown sugar

1 egg

2 tsp. vanilla extract

1 cup mini chocolate chips

1 box white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

Mix together the flour, baking soda and salt in a medium size bowl and set aside. In another bowl, beat the butter, sugar and brown sugar until smooth and then blend in the egg and vanilla. Mix in the flour mixture until just blended. Fold in the chocolate chips and then form the dough into tablespoon-sized balls. Place on baking sheet and freeze for at least 2 hours or overnight.

After the dough has been frozen, preheat the oven to 350 degrees and line the muffin cups with paper liners or non-stick spray.

Beat cake mix, water, oil and eggs until well blended. Spoon into the muffin tins, filling 2/3 full. Place a frozen cookie dough ball in the top center of each cupcake.

ake in the oven for approximately 20 minutes & until a toothpick comes out clean (not in the cookie dough ball!). 

Frost and enjoy! Here is a picture of the yummy cookie dough middle.

Banana cake with Chocolate frosting

Banana Cake with Chocolate Frosting

(Recipe from Southern Cakes by Nancie McDermott)

Banana Cake

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

¾ cup (1½ sticks) butter, softened

1½ cups sugar

3 eggs, lightly beaten

1 tsp vanilla extract

½ cup buttermilk*

1½ cups mashed ripe banana

Chocolate Frosting

½ cup (1 stick) butter

1/3 cup cocoa powder

1/3 cup evaporated milk or half-and-half

4 cups sifted confectioners sugar

1 tsp vanilla extract

* If you don’t have buttermilk you can make your own by stirring 1½ teaspoons of vinegar or lemon juice into ½ cup of milk and leaving for 10 minutes.

To make the cake, heat the oven to 350F. Grease and flour two 9 inch cake pans. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.

In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes, scraping down the bowl occasionally until you have a smooth batter.

Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter between the 2 cake pans.

Bake at 350F for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the centre, and begin to pull away from the sides of the pan.

Cool for 10 minutes in the pans on wire racks. Then turn out onto the racks to cool completely.

To make the frosting, combine the butter, cocoa and evaporated milk in a medium saucepan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark shiny essence. Remove from the heat and stir in the confectioners sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.

To complete the cake, place one layer, top side down, on a cake plate and spread about 1 cup of frosting evenly over the top. Cover with the second layer placed top side up. Spread the rest of the frosting evenly first over the sides and then covering the top of the cake.