PINK PEPPERMINT SWIRL CUPCAKES

So today I had a craving and a desire to do a little experimenting. That hasn't happened in a very long time, so I thought I better jump at the chance. I'm really glad I did. These yummy beauties were definitely worth it! And it was fun to share them with some of my friends and neighbors. I wish I had enough to share with everyone!

As a bonus...the peppermint is to celebrate the opening of the Christmas Season, and the pink is a little nod to the baby girl arriving at our house soon!

PINK PEPPERMINT SWIRL CUPCAKES

(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (I find this recipe works best if you use a name brand cake mix i.e Duncan Hines, Betty Crocker; not a generic brand)
1 cup water
2 t. peppermint extract

1 C. crushed peppermint candy canes (divided)

a touch of red gel food coloring

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand or stand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and peppermint and mix until smooth, about 3 minutes.

4. Divided the batter evenly into two separate bowls. Add 1/2 cup crushed candy canes as well as the gel color to half the batter.

5. Fill the muffin cups with half white batter and half pink batter. Using a tooth pick, lightly swirl the two batters together.

6. Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted in the center comes out clean.
5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
6. When cool, frost with vanilla bean frosting (recipe below), and sprinkle the remaining crushed candy canes on top.

VANILLA BEAN FROSTING
(Mindi Original)

1/2 C. butter softened (1 stick)
1 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla bean paste**

(You can also use regular vanilla if you don't have or don't want to purchase Vanilla Bean Paste)

1. In a mixing bowl combine the butter, vanilla bean paste and powdered sugar. Mix, starting slow, until somewhat combined.
2. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or a tablespoons at a time, until the frosting reaches your desired consistency*.

*For cupcakes and cake you want the frosting to be a little thicker, so it holds it's shape. If you are using the frosting recipe for cookies, Cinnamon rolls etc...you may want the frosting a little thinner.

**If you've never heard of or used this amazing product, I wanted to take this opportunity to tell you all about it. Vanilla Bean Paste is one of my all time favorite discoveries in baking. It can be used in any recipe that calls for regular vanilla, but it can also be used for those more difficult recipes that call for a real vanilla bean. It's much cheaper than real vanilla beans and much easier to use. It has a stronger richer vanilla flavor, and it leaves those fun vanilla flecks through out your baked products. I've used it in ice cream, whipped cream, cakes, frosting's, sauces, cookies etc... Locally I buy mine at William Sonoma. You can also purchase it on-line. I promise it's worth it!

FRESH ORANGE CAKE

This recipe is actually a cake recipe. I've made it hundreds of times as a cake, but I decided to try cupcakes this time. So...why cupcakes? I've had a few friends comment about my love of cupcakes, and it's true I do love cupcakes. It was one of my daughters first words. Truth is, I love anything miniature. But there are a few other reasons I'm in love with cupcakes lately, and honestly it has nothing to do with the recent cupcake craze.

I actually just really love cake, but my little family of 3 can't, or shouldn't, eat a whole cake before it goes stale. Cupcakes offer automatic portion control. When I'm cutting a slice of cake it's easy to cut a nice big slice and not feel as guilty as eating...like 3 cupcakes. I know if I have one cupcake, it's usually about 200-250 calories and I'm done. Cupcakes also freeze really well. I can make a batch, have some for dessert and freeze the rest for another day. And lastly, cupcakes are fun and easy to share. I can make a batch of cupcakes, eat some for dessert, and share the rest with neighbors and friends. What's better than that? So I say...Let them eat cake...cupcakes!


FRESH ORANGE CAKE
(Recipe from Better Homes and Gardens 1998)

2 ¼ C. flour
1 ½ C. sugar
1 t. salt
2 t. baking powder
¼ t. baking soda
1 stick (1/2 C.) butter softened
Juice of 2 oranges (about ½ C.) with water added to make 1C.
Zest of 2 oranges
2 eggs

1. In a mixing bowl, combine the flour, sugar, baking powder and soda.
2. Add the butter, orange juice and rind, beat for 2 minutes.
3. Add the eggs and beat an additional minute.
4. Pour into 2 greased and floured 8 inch cake pans, 24 muffin tins, or 1 bunt pan. Bake the 8 inch cakes or the bunt cake at 375 degrees for 25 minutes; the muffins at 350 for 20 minutes.
5. When cool, frost with orange butter cream frosting.


ORANGE BUTTER CREAM FROSTING

1 stick (1/2 C.) butter softened
Zest of 1 orange
Juice of one orange
1 t. vanilla
About 4 C. of confectioner’s sugar

1. In a mixing bowl, beat the butter with the orange juice, zest and vanilla.
2. Add confectioner’s sugar until the frosting reaches desired consistency.

REESES PEANUT BUTTER CUPCAKES

I have the best friends and neighbors! They have been so supportive of this little blog of mine! They follow it, they try the recipes, they give me great feedback and they are always giving me great idea's for recipes. And when I need them too, they're the best taste testers!

I owe this recipe to my good friend Lindy. She called me one day and asked if I had a recipe for a Reese's Peanut Butter Cupcake. I did not, but I came up with one. I actually experimented with a couple different idea's and settled on this one. Thanks to all my neighbors who helped me eat the experimentation's. And thanks to Lindy for the idea. I mean...anyone who has a daughter named Reese, should know how to make a Reese's cupcake...right??

REESES PEANUT BUTTER CUPCAKES
(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box chocolate fudge cake mix
1 cup water
36 mini Reese’s Peanut Butter cups

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tin with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a mixer, beat the ingredients until combined and creamy.
3. Add the cake mix and water and mix until smooth, about 3 minutes.
4. Fill the muffin cups about ¾ full. Place 1 mini Reese Peanut Butter Cup on top of the batter. Do not put the cup down into the batter, just set it on top.
5. Bake about 18 to 20 minutes. The Reese’s will settle down into the cupcake as they bake. If it leaves a little of a crater or divot don’t worry, you will be topping with frosting anyway.
6. Remove from the oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack.
7. When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

CHOCOLATE PEANUT BUTTER FROSTING

(Mindi Original)

1 C. smooth peanut butter
½ C. butter
3 T. coco powder
3-4 C. powdered sugar

1. Beat the peanut butter and butter with a mixer until smooth.
2. Add the coco powder and mix well.
3. Add the powdered sugar 1 cup at a time until desired thickness of frosting.
4. If you need to thin it out a little, add a couple tablespoons of milk.

Raspberries & Cream Cheese...what's not to love?

I grew up on raspberries! The fresh from the garden kind of raspberries. So I'm kind of a sucker for all things raspberry. These muffins would definitely fall into that category. I mean you throw in cream cheese and what's not to love??

Is it a breakfast treat...or dessert? I can't decide.


RASPBERRY CREAM CHEESE MUFFINS
(Recipe adapted from All Recipes)

2/3 cup (5 ounces) cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries

1. Preheat oven to 350°.
2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended.
3. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
4. In a separate bowl combine flour, baking powder, baking soda, and salt.
5. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture.
6. Gently fold in raspberries.
7. Place 24 muffin cup liners in muffin tins. Spoon batter evenly into liners.
8. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Studio 5 Re-cap...

Video Courtesy of KSL.com

I had so much fun on Studio 5 today demonstrating the technique for Rainbow or Multi-Colored Cupcakes (see video link above). Unfortunately several of the segments through out the show ran over, so our time was cut short and we didn't get to all the talking points regarding the cupcakes. So I wanted to do a post with some info we had to leave out.

FROSTING: For those who had questions about the frosting, click HERE and scroll down to the bottom of the post for the Vanilla Butter Cream frosting recipe I use. Also you can click HERE, scroll to the bottom and find a recipe for Cream Cheese frosting that would be another great option.

SPRINKLES: The sprinkles I used are "Rainbow Dots", they can be found hit and miss at most grocery stores in the baking isle. But here's a secret; go to the Macy's Bakery department (or the grocery store of your choosing) and ask to purchase them by the pound. Bakeries buy them in bulk and will usually sell them to you at a much better rate. On the shelf they run about $3.99 for 2-3 oz. The bakery department sells them to me for $1.99/lb; a much better deal.

CAKE: If you missed the link or recipe for the cake batter click HERE.

The last thing I wanted to mention is the versatility of this technique. I demo'ed the rainbow version, but you can take this same technique and do all kinds of colors and theme's. Here are a few idea's:

Holiday - reds and pinks for Valentines, red & green for Christmas, shades of Green and white for St. Patricks Day, red-white-blue for the 4th of July, pastel colors for Easter etc....

Sport's parties - Color the cupcakes with your favorite team colors.

Weddings - Serve at a reception using the wedding colors.

Bridal or Baby Showers - Use the brides colors for a bridal shower, or the babies chosen bedroom colors for a baby shower.

You probably get the point. You can go crazy and do all kinds of fun multi-colored cupcakes for any and all occasions.

I think I've covered everything, but if you have any questions, please don't hesitate to shoot me an email. I'm happy to help!

Go ahead...have a muffin for breakfast...

We've all had a bran muffin at some point in our lives, right?? Most of them are dry and tasteless, but we eat them anyway...because it's good for us?? Thankfully my friend and neighbor, Emily, shared this amazing recipe with me. It's full of all things healthy and good, but it's not dry and certainly not tasteless. In fact it's moist, fruity, sweet and almost makes you think you're eating something you shouldn't be...

Suddenly I don't feel bad about having a muffin for breakfast!

FYI...little "r", as well as Emily's two little ones, eat these like candy! Who doesn't love a healthy recipe that kids will gobble up.

BRAN FLAX MUFFINS
(Recipe from Emily Nuttall)

1 ½ C. unbleached white flour
¾ C. flaxseed meal
¾ C. oat bran
1 C. brown sugar
2 t. baking soda
1 t. baking powder
½ t. salt
2 t. cinnamon
1 ½ c. carrots; shredded
2 apples; peeled & shredded
½ C. raisins (optional)
1 C. nuts; chopped (optional)
¾ C. milk
2 eggs; beaten
1 t. vanilla

1. In a large mixing bowl, combine all the dry ingredients; mix well.
2. Stir in carrots, apples, raisins, and nuts.
3. In a separate bowl combine the milk, beaten eggs and vanilla.
4. Pour the liquid ingredients into the dry ingredients and stir until moistened. Do not over mix.
5. Fill muffin cups ¾ full and bake at 350 degrees for 15-20 minutes.
6. Makes 2 dozen.

A birthday experiment...

I know I'm crazy but I really have an infatuation with cupcakes. I've always been a fan of cake, so in my mind a cupcake is just a little baby cake...a "mini me" cake. And who doesn't love a "baby" anything?

So for my husbands birthday yesterday I wanted to surprise him and take treats into his work. I also wanted to create something new and yummy; something I knew he would love. His favorite candy bar is a SKOR, or anything toffee and chocolate-ish. So I experimented with an idea...and this is what became of it...

Chocolate Toffee Caramel Cupcakes!

They were a hit. The toffee in the cake batter just melts and makes the cake super moist with a hint of toffee flavor. The caramel frosting with toffee bits on top are quite literally the frosting on the cake with a perfect little crunch. These will surely be seen around here again soon.


CHOCOLATE TOFFEE CARAMEL CUPCAKES
(Mindi Original)

1 box chocolate cake mix (your favorite brand and variety, I use chocolate fudge)
1 pkg. toll house toffee chips
½ C. butter (1 stick); softened
8-10 oz. caramel topping
3-4 C. powdered sugar

1. Preheat the oven to 350 degrees and prepare 24 muffin tins with paper liners.
2. Prepare the cake mix according to the instructions on the box.
3. Add to the batter 1 package of toll house toffee chips (or favorite brand), reserving ¼ C. for garnish.
4. Divide the batter into the muffin tins and bake according to box instructions.
5. While baking mix the frosting by beating together the softened butter and the caramel topping until well combined.
6. Add the powdered sugar and whip to desired consistence. You may need to add a little more or less sugar according to your taste.
7. When the cupcakes are cool, frost and sprinkle with reserved toffee chips.

Lavender goodness...

We have this great farm here in Utah; Young Living Farms! They grow amazing lavender! A couple years ago we went to their annual Lavender Day's Festival. It was there that I tasted the most amazing lavender ice-cream and lavender lemonade. I wasn't surprised that it tasted so good. A few years prior to that, I had eaten some decadent lavender creme brulee at the Blue Fin Restaurant in New York City. But until now I had never tried my own lavender goodness.

I had a little help though. My little brother works for a local radio station and they did a promotion with McCormick, so he scored me a ton of free herbs and spices! Thanks Kit!

One of them was Lavender, so I decided it was time to try something out of the box. I was not disappointed. These little babies were super good! Especially loved by one 16 month old in this house.


LAVENDER CUPCAKES

1/2 cup sugar
1/4 teaspoon dried lavender flowers (Make sure they are cooking grade, found in some grocery stores or at baking shops.)
1/2 cup butter, softened
2 eggs
1 cup self-rising flour (make sure to use self-rising, found at most any grocery store)
2 tablespoons milk

1. Preheat the oven to 350 degrees. Line a 12 count muffin pan, or 24 count mini-muffin pan with paper liners.
2. Put the sugar and lavender flowers in a food processor. Process briefly to combine.
3. Put the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
4. Beat the eggs into the butter mixture, one at a time.
5. Sift in the flour and fold gently.
6. Stir in the milk, then spoon the mixture into the muffin cups.
7. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
8. Frost with butter cream frosting.

*If you like the idea of lavender cupcakes, but have your own favorite white cake or vanilla cake recipe, simply make the lavender sugar and replace it in your favorite recipe.

Rainbow Bright!

I want to wait until I have all the pictures, before I do a post on my little Reese's awesome 1st birthday party. But I've already posted some of the pictures on facebook and on our family blog and I've been flooded with messages and phone calls from friends and family, wanting to know how I made the rainbow cupcakes.

Click HERE for a video demonstration on the technique.

The recipe I used for the white cake base is below. This recipe makes the most delicious and moist cupcakes ever! See recipe below.

CREAM CHEESE VANILLA CUPCAKES

(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes.
4. Fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes.
5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
6. When cook, frost with vanilla butter cream frosting (recipe below) or your favorite frosting.

VANILLA BUTTER CREAM FROSTING

(Mindi Original)

1 C. butter softened (2 sticks)

2 lb. powdered sugar

1/4 + C. milk

1-2 t. vanilla

1. In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.

2. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency*.

*For cupcakes and cake you want the frosting to be a little thicker, so it holds it's shape. If you are using the frosting cookies, Cinnamon rolls etc...you may want the frosting a little thinner.

LEMON BURST MINI-CUPCAKES

Although we've been experiencing the most beautiful weather this last week, I have been stuck inside with a sick little munchkin, as well as feeling a little sick myself. So when I found out I had to take a dessert to our neighborhood HOA meeting tonight, I decide to make these beautiful little cupcakes. They are quick, easy, and like a little burst of sunshine in your mouth.

I know I just recently posted another cupcake recipe, but I just love cupcakes especially mini-cupcakes. They're the perfect size so you can have just one and still feel good about it. They're also great for those of you out there that don't think you can bake. All you need is a box cake mix and little imagination.


LEMON BURST MINI-CUPCAKES
(Mindi Original)

1 box pound cake mix
1 t. lemon extract
¼ C. lemon juice (fresh or bottled)
½ C. powdered sugar
4-5 T. lemon juice (fresh or bottled)
Lemon frosting (recipe below)
12 small strawberries

1. Mix cake as directed on the box.
2. Add 1 t. lemon extract and Substitute ¼ C. of the liquid with lemon juice (some call for milk and some call for water).
3. Spray mini-cupcake pan with Pam nonstick spray. (do not use paper liners)
4. Divide batter into cupcake pan (1 box should make 24 mini-cupcake). Bake at 325 degrees for 15-20 minutes.

5. When the cupcakes finish baking. Allow to cook for 10 minutes then remove them from the pan. Allow to cool for an additional 10 minutes.
6. When cool, place them back into the cupcake pan and use a fork to poke several holes in the top of each cupcake.
7. Mix ½ C. powdered sugar with 4-5 T. lemon juice. (Consistency should be syrupy.)
8. Use a basting brush to spread syrup over each cupcake.
9. Frost with lemon frosting and garnish with strawberries.

LEMON BUTTER CREAM FROSTING
(Mindi Original)

½ C. butter softened
1 T. lemon zest
½ t. vanilla
1 bag powdered sugar
½ C. fresh squeezed lemon juice

1. Mix butter, lemon zest and vanilla until well combined.
2. Add 2 C. of the powdered sugar and mix well.
3. Add ¼ C. of the lemon juice and mix well.
4. Continue to add powdered sugar and lemon juice alternating until desired frosting consistency.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

I'm a little bit southern...right? I've lived in Texas, Mississippi, Alabama & South Carolina. So I think I'm entiled to say I'm a southern girl, even if I have replaced "ya'll" with "you guys", and I've never used the term "cut on the light". I'm still souther where it counts...the food.

These little red velvet cupcakes are melt in your mouth yummy!

Ya'll really have to try them.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

(Recipe addapted from Cuisine at Home.)

3 ½ C. all purpose flour
3 T. coco powder
1 ½ t. each; baking soda, salt, cinnamon
2 C. sugar
3 eggs
2 C. veg. oil
2 oz. red food color
1 ½ t. vanilla extract
1 ½ C. buttermilk
1 ½ t. white vinegar

1. Preheat oven to 350; line muffin tins with paper liners or spray with non-stick spray.
2. Whisk dry ingredients together in a bowl; set aside.
3. Blend sugar and eggs in a bowl with a hand mixer on medium speed until ribbons form, about 5 minutes. With mixer running, add oil in a stream until blended. Mix in food color and vanilla until incorporated.
4. Mix ½ the dry ingredients into butter mixture, followed by the buttermilk and vinegar, and then remaining dry ingredients; blend just until incorporated.
5. Fill liners to the top with batter and bake until toothpick inserted in center, comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to a rack, then, when cool, frost with cream cheese frosting. You can dust with coco powder for garnish if you wish.

(Makes 24 full size cupcakes or 75 mini cupcakes. If baking mini-cupcakes, bake for 15 minutes at 350.)

The original recipe called for 1 ½ t. espresso powder instead of cinnamon. I don’t particularly care for the coffee taste nor do I keep espresso powder on hand. I replaced the espresso powder with cinnamon.

CREAM CHEESE FROSTING

(Mindi original)

1 pkg. 8 oz. cream cheese softened
¼ C. butter softened
2 t. vanilla
4 C.+ powdered sugar
Milk

1. Cream together the cream cheese, butter and vanilla.

2. Mix in 4 cups powdered sugar.

3. Add about ¼ C. milk and blend until combined.

4. Continue to add powdered sugar and milk until desired frosting consistency.