Fauxstess Cupcakes - pastel mini's

Wow, where did April go?! I have been too busy to post, so today I am posting one of the desserts I did for our family's Easter celebration...
Remember my previous entry, "Less Mess Fauxstess Cupcakes?" Inspired by that, I wanted to do something similar but with more of a spring/Easter theme...so this is what I came up with. Less mess? hmmm not so much...but super cute, and soooo good, and because they are mini's they can be deceptively dangerous (you know, like, "I just ate 5 of these but that's ok because they're so small..." not that I did that...ahem...)

Here's what I did:

1) Mixed a white cake mix according to box directions, then just for fun I decided to divide my batter equally into three bowls, and colored one bowl pink, one purple, and one blue (note: I was really going for pastel batter, but I dumped a big blob of food coloring into each batter before stirring...these would've been even cuter if the cake itself was pastel).
2) Line 2 24 cup mini muffin tins (or 24 regular sized) with mini cupcake liners.
3) Then I decided to alternate the colors of batter in each cupcake, so that each cupcake would have all 3 colors...but I couldn't decide which order to alternate them in! SO, just to torture myself, I ALTERNATED ALTERNATING the colors...and lost an hour of my life, lol...In the end, I think my favorite are the ones that have the pink on the bottom. or on the top. or in the middle. because I just love pink.



4) After the cupcakes had baked and cooled, I filled each one with my leftover hostess filling, then dipped them in the white chocolate mixture that I had leftover from this (one bag of white chocolate morsels, 3 TBSP shortening, melt in 30 second intervals in the microwave) and when I ran out of that I melted some candy discs from the craft store to dip the remaining cupcakes in. (Note: when I make a recipe, whatever icing/filling/etc. I have leftover I ALWAYS use or freeze - it is so convenient to have them on hand for a quick dessert or new creation, and I hate wasting good ingredients!)



5) After the white chocolate coating has lost it's glossiness but is not completely set (like 5 minutes-ish), sprinkle generously with pastel sugar sprinkles (my favorite way to do sprinkles is over a clean coffee filter, because it makes for easy clean-up and makes a great funnel for returning left-over sprinkles to their container!)...if you accidentally wait too long and the white chocolate has set the sprinkles won't stick - if this happens you can just gently dab the top of the cupcake with a damp papertowel (ask me how I know ;). Then I did the hostess "e-motion" with the hostess icing recipe.



And here's what they look like cut (REALLY wishing they were pastel now...):



And here's where I got a little crazy and decided to bedazzle them with Easter non-pareils...

I know it's a little late, but I hope you all had a Blessed Easter, surrounded by your loved ones and celebrating WHY we live!

"But the angel answered and said to the women, "Do not be afraid, for I know that you seek Jesus who was crucified. He is not here; for He is risen, as He said..."
Matthew 28:5-6 NKJV

"I go to prepare a place for you. And if I go and prepare a place for you, I will come again and receive you to Myself; that where I am, there you may be also."
John 14:2-3 NKJV

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Less Mess Fauxstess Cupcakes!

I was so excited to find a recipe for "faux" hostess cupcakes...until I read the reviews. Every blogger I could find pretty much promised that this recipe would require every bowl in my kitchen. And maybe a few of my neighbor's bowls too...every.one. I do dishes. Like all day long guys. Family of seven. It's practically my job. So, as much as I love baking and trying new recipes, "every bowl" was definitely a deal breaker.

Enter lightbulb moment! I LOVE using cake-mixes to create shortcut recipes, and this was the perfect opportunity. I had some left-over cake batter and realiazed that it was actually a flavor very close to the hostess cupcake. So, here's what I did:

Homemade Hostess Cupcakes

Cupcakes:
I used "Triple Chocolate Fudge" cake mix by Betty Crocker - follow package directions
(Or refer to link above for the actual cake recipe)

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

Icing:
1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla

Cupcakes:
Pre-heat oven, mix cake batter, scoop into muffin tins and bake as directed (one mix usually makes about 24 cupcakes, I like to use an icecream scoop for consistency).

Filling:
Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

Ganache:
Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until
smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag - I like to use disposable decorating bags and tip #230 (check Hobby Lobby or wilton.com) - but a round tip #12 or a medium star tip also work fine. Insert the tip into the center of each cupcake top; fill. (It's OK if some of the filling peeks out, it will be covered by the ganache.)




Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I decided to dip mine instead). Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a disposable decorating bag, trim the end of bag with scissors to create a small round opening (no tip needed) pipe cursive e's onto the cupcakes (or write sweet words) to decorate.





And, just for clarification, here's all the dishes that were dirtied for the making of this recipe - not including the actual cake mix dishes, because it was refridgerated left-over batter...but it would have consisted of an additional mixing bowl, paddle beater, spatula and liquid measuring cup :)

I think I can handle that...if you want to be brave and attempt the original batter, maybe you can make a deal with your hubby - he does dishes, you do cupcakes...worth a try ;)

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Chocolate dipped strawberry cupcakes

So I signed up to make cupcakes for my son's class. I wanted to do something different, and I thought about one of my DH's favorite indulgences - chocolate dipped strawberries. So I asked myself "How yum would it be to turn that into a cupcake?" Answer: soooo yum! Here's what I did:


Chocolate dipped strawberry cupcakes:

1 strawberry cake mix
3 eggs
1/2 cup oil
1 cup sourcream
1 teaspoon vanilla
1 cup mini chocolate chips (semi-sweet)

Pre-heat oven to 350 degrees. Line cupcake pan with cupcake liners. I made mini-cupcakes, and this recipe made 68, if you make regular sized it should make about 34.

Mix cake mix, eggs, oil, sourcream and vanilla on low speed for 30 seconds. Scrape the sides of the bowl, then mix on medium speed for 2 minutes. Add mini-chocolate chips and stir into batter. Fill mini-cupcake pans (I used a regular sized scoop from Target and it filled almost to the top of the muffin cup). Bake 10 to 15 minutes or until done. I had to bake 15 because my oven is new and bakes slow...you should start at 10 minutes and check for doneness, then set the timer a few minutes more if not done. Note: when baking cake, cupcakes, or muffins - I do not want the toothpick to come out clean - if it comes out clean you may have overbaked and end up with dry goodies...I like the toothpick to have a few moist crumbs, but not batter on it.



Let cupcakes cool. You can stop here and still have a yummy treat.



I wanted to kick it up a notch. I reheated some leftover chocolate from yesterday's chocolate peanutbutter escapade and dipped to my hearts content. Just place the cupcake upside down in the chocolate, give it a little swirl, until the chocolate covers the top of the cupcake, extending to the liner.




You can stop here...





Or give it some cupcake bling. To get the sprinkles on the sides, place sprinkles on one end of plate, holding cupcake sideways, gently roll the edges of the cupcake in the sprinkles.





So after all of that, I decided that these might be a little too mature for 4 year-olds, so for the kids' class I used some left-over buttercream from a previous cake and then topped with a conversation heart...also very cute :)



Happy Valentines' Baking!

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Pumpkin Cream Cheese Muffins

Who got the artic blast this week? As if Texas weather isn't crazy enough, it is *supposed* to sleet and snow tonight!! Woot!! Even if it doesn't, it was 26 degrees this morning! Makes me want to curl up on the couch with a blankie and a good book (can we say "Twilight Saga round 2")...but chances of relaxing will be slim I'm sure, with 5 little ones under my feet.

So, incase you are snowed in, I wanted to leave you with this cozy pumpkin creamcheese muffin recipe, yummy and sure to warm you up!

Pumpkin Cream Cheese Muffins:

Ingredients
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil (I used vegetable oil)
2 teaspoons vanilla extract


Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2.To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. (because I'm weird and wanted it to be pretty, I put my filling into a disposable decorating bag and then piped it onto my muffin batter).



3.For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.


4.For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, oil and vanilla. Beat together until smooth.


5.Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.



6.Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Happy Baking!

Julie

Linked to 2 blog parties: "Sweets for a Saturday (#3)" and http://realsustenance.com/ stop by their blogs and check out some of the amazing goodies other bloggers have baked this week!

Cheesecake Cookie Cups

I've always loved bite-sized cheesecakes (like the ones my grandma used to get us at Sam's Club) but they cost a small fortune! I've had them in cupcake form at parties and celebrations, and always wanted to make them; so when I came across this recipe I knew I had to try it - they had me at cookie dough!

A few notes:

1. I doubled the recipe, with a family of 7, 12 just didn't sound like enough ;)
2. I didn't use the brand specified in the recipe, I used Pilsbury refridgerated cookie dough roll, (that's what I had on hand) and a cookie scoop and pressed down the dough w/thumb.

3.Next time I think I'll use a smaller size scoop, b/c I ended up with more cookie than filling per cup.
4. I did not measure the filling, because the cookies baked up so high, I just used a scooper and filled to the top of the muffin cup.
5. I didn't have pie filling on hand, so I pureed a defrosted 16oz. bag of frozen strawberries
with 1/4 cup of sugar and used as topping.

Cheesecake Cookie Cups (as copied from allrecipes.com)

Ingredients
12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 (8 ounce) package cream cheese
1/2 cup NESTLE® CARNATION® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions
1.PREHEAT oven to 325 degrees F. Paper-line 12 muffin cups.
2.PLACE one piece of cookie dough in each muffin cup.

3.BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
4.BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

5.BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

* These were really yummy, hubby and kids could not get enough of them, and I ate more than I should have for the sake of science (er...blogging)...

Enjoy!

PS - I linked this post to a fun bloggy party called "Sweets for a Saturday (#3)" - stop by her blog and check out some of the amazing goodies other bloggers have baked this week!