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!

GERMAN CHOCOLATE CAKE FROSTING

Well, we were finally getting back to normal around here when my husband walked in the door at 10:30 yesterday morning; home from work after only two and half hours. He went straight to bed, where he remained for most of the day. I guess after nursing little r and I back to health, it was his turn to tackle this nasty stomach bug that made it's way into our home this week. Luckily this seems to be a 24 hour thing, so I fully expect to be back on track by tomorrow! We'll see how it goes.

In the mean time...I've got a classic family recipe for you. My grandma made the best German Chocolate Cake. The mere taste of the frosting conjures up images or memories of my grandma's kitchen; the way it smelled, looked and felt. German Chocolate Cake transports me to childhood; summer days at Grandma's house.

It also happens to be my husbands favorite cake. We even had it as our wedding cake. Although it's really the frosting he loves. He actually prefers it with a fudge chocolate cake. I would have to agree with him. Once I tried it, I was hooked.

This was his Father's Day request, so I of course obliged. I used a box cake mix, but if you're in the mood to make one from scratch this is my favorite chocolate cake recipe. Just leave out the cinnamon if you plan to pair it with German Frosting.

GERMAN CHOCOLATE CAKE FROSTING
(Recipe from Grandma Woolf)

1 1/2 C. sugar
12 oz. evaporated milk
3/4 C. butter
3 egg yokes; slightly beaten
2 t. vanilla
2 C. coconut
1 C. pecans; chopped

1. Melt the butter over medium heat in a large sauce pan.
2. Add the milk, sugar, egg yokes and vanilla. Bring to a low boil.
3. Allow to boil until it starts to thicken. Continue cooking for 3-4 minutes.
4. Add the coconut and pecans.
5. Remove from the heat and allow to cool.
6. Frost your favorite chocolate cake!

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.

Should I Indulge???

This is my favorite chocolate cake! The last time I made it was months ago, I just never got around to posting. It's funny, but with this pregnancy I really haven't been craving sweets at all. In fact some days they down right sound disgusting...soooo not like me. But as I was looking through all my photo's tonight, this little beauty caught my eye and it actually sounded good. We'll see if I feel the same way tomorrow. If so, my husband just may get lucky.

The cake recipe is originally from Cuisine at Home. Cuisine at Home called for 1 tablespoon of coffee grounds. I'm not a fan of the coffee flavor, so I replaced the coffee with cinnamon. That inspired me to create a chocolate cinnamon butter cream frosting. It was heaven. If it sounds like too much chocolate for you, I've also made it with a vanilla cinnamon butter cream or a cream cheese frosting. All were good! Enjoy!


CHOCOLATE CINNAMON CAKE
(Recipe adapted by Cuisine at Home)

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon cinnamon
1 tablespoon vanilla extract

1. Preheat oven to 350 with rack in the center.
2. Spray two 8" round cake pans with nonstick spray.
3. Whisk dry cake ingredients together in a large mixing bowl.
4. Combine water, oil, vinegar, cinnamon, and vanilla in a large measuring cup.
5. Add to the dry ingredients and whisk until combined- a few lumps are ok.
6. Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
7. Cool cakes for 15 minutes on a rack, then invert them onto the rack.
8. Leave upside down until completely cooled before frosting them.

CHOCOLATE CINNAMON BUTTER CREAM FROSTING
(Mindi Original)

½ C. butter softened
½ - 1 C. coco powder (the more coco the more chocolaty the frosting)
Pinch of salt
½ t. vanilla
1 lb. powdered sugar
2 t. cinnamon
1/3 C. milk

1. Mix butter and vanilla until well combined.
2. Add 2 C. of the powdered sugar, salt, coco powder, cinnamon and mix well.
3. Add the milk and mix again.
4. Continue to add powdered sugar until desired frosting consistency.

(If you would prefer a vanilla cinnamon butter cream, simply leave out the coco powder. You may need just a touch more powdered sugar.)

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.

CARROT CAKE

When my husband and I first met we both claimed to make the worlds best carrot cake. We would jokingly argue all the time about who really could make the best cake. I assured him that my cake was definitely the best. After all, it was my grandma's secret recipe. It had been in the family for years and when ever I made it I got rave reviews.

Finally one day we decided we would need to have a bake off to settle the argument once and for all. Too our surprise as we got out our recipes, we discovered they were exactly the same. I guess my grandma's recipe wasn't so secret. Oh well, we both win. This is definitely the best carrot cake ever.

This particular cake is for my brother Kit's birthday. It seems to be the cake of choice for all the men in my family.


CARROT CAKE
(Courtesy my Grandma Ellen Nordfelt)

2 C. sugar
1 ½ C. veg. oil
4 eggs
2 C. flour
1 t. salt
2 t. soda
1 T. cinnamon
1 t. nutmeg
¼ t. cloves
3 C. grated carrots
½ C. chopped nuts (pecans or walnuts)

1. Mix sugar, oil and eggs until well combined.
2. In a separate bowl sift dry ingredients and add to first mixture.
3. Add carrots and nuts.
4. Pour into (3) 8 inch cake pans, or (2) 9 inch greased and floured* cake pans. (*You can also use parchment cake rounds if you prefer. They are much easier and less messy. You can purchase these at any cake shop or specialty cooking store. I personally just buy parchment paper at the grocery store and cut them to the size of my cake pans.)
5. Bake at 350 for about 1 hour. Check at 45 min. Depending on the exact temperature of your oven it may cook a little faster. Cook until a tooth pick inserted into the center comes out clean.
6. Frost with Cream Cheese Frosting. (see recipe below)

Carrot Cake cooking tip:

Carrot cake can be a little tricky for one reason…the carrots. Carrots can be full of water or really dry. Depending on the moisture content of your carrots, you may have to adjust the flour or oil in your cake.

I have found that it’s best to use full sized carrots pealed and grated. They usually have the perfect amount of water. I don’t recommend using the mini snack size carrots. They are very wet and will usually make the batter runny. This will cause your cake to fall. On the other hand if you think your carrots are really dry, you may need to add a little more oil to add some moisture.

Your batter should be slightly thicker than that of a box cake mix. Almost like a banana bread or zucchini bread batter. For a moist cake, you should always error on the side of a little runnier.

I know this may seem difficult, but after some experimentation you’ll get a good feel for what batter consistency works best. In the worst case, your cake may fall but it will still taste really yummy. You can fill in the middle with cream cheese frosting and no one will be the wiser. Trust me, this carrot cake is worth it!

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.

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.