Tuesday, May 22, 2012

Pistachio Cupcakes with Cream Cheese Buttercream Frosting




This recipe was kind of a last minute thought.  I had to throw together a sweet treat for a co-workers birthday last week and realized I didn't have much time.  I had gotten my kids in bed and it was becoming late.  I knew I had a cake mix in the pantry, but what should I do with it?  Then I remembered I had a box of pistachio pudding in the cabinet...the rest is history.  And a new recipe that I will make over and over.

(printable recipe) 

18 cupcakes:
1 box of yellow cake mix & all ingredients that it calls for
1 box of pistachio pudding mix
few drops of green food coloring 
1/2 c. pecans, chopped
  1. Combine cake mix and it's ingredients as packaging instructs.
  2. Add in pudding mix and combine well. Mix in a few drops of green food coloring to enhance the pistachio pudding color. 
  3. Fill cupcake liners about 3/4 full with batter.
  4. Bake as directed on cake mix packaging.** may need to bake a few extra minutes, the pudding makes batter extra moist
  5. Cool and frost.  Top with pecans.
Cream Cheese Buttercream Frosting
1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 lb. powdered sugar
1 teaspoon pure vanilla extract
  1. Blend cream cheese and butter with mixer until creamy.
  2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as needed. 
  3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy.  






    Source:  cupcakes "mooched" from www.shewearsmanyhats.com, frosting "mooched" from Martha Stewart

    This recipe was published on Foodwhirl

    This recipe was featured on:

    This recipe has been posted on Lady Behind the Curtain, Watch Out Martha , Craft-O-Maniac

Saturday, May 19, 2012

Apple Dump Cake

This is a recipe that may have been passed down in your family.  I have had it many times, but always made by someone else.  I decided it was time to try it out myself.  If you like apple crisp or apple pie, this is an easy treat that will please your tastebuds.  I can still smell my kitchen full of warm apple cinnamon smell.  Mmmmm...

** We actually ate this for dessert, and then breakfast the next morning.  Great for both!!

 

 (printable recipe)

 

2 cans apple pie filling
2 Tbsp. cinnamon
1 box yellow cake mix
2 sticks butter
1 cup pecans, chopped 
whipped cream or ice cream

Dump two cans of apple pie filling into a 9×13 pan. Sprinkle with cinnamon. Crumble the dry cake mix over the apple mixture. Sprinkle the pecans over the cake mix. Slice each stick of butter into 12 equal pieces, and place the pieces on top. Cook at 375 degrees for about 45 minutes or until golden brown. Serve with whipped cream or vanilla ice cream. 

Sunday, May 6, 2012

Margarita Cupcakes



Every May the city I live in has a big trash pickup on the 1st Saturday of the month.  This is a big deal in my neighborhood because we have a "trash party" the night before.  What is a "trash party" you might ask?  Well, it is when we all gather together, eat lots of yummy food, let the kids play, and watch as people in big trucks with trailers parade through our neighborhood looking for treasures.  Then as the daylight goes away we have trash races down the street.  You can add wheels to any piece of trash (chairs, mattresses, furniture, toys, etc.) to compete.  This year the kids got into it.  My favorite...a treadmill on wheels.  To add some fun to the mix we have a theme.  This year...Mexican food.  So, I baked up some of these margarita cupcakes for a refreshing end to a great meal.  Already looking forward to next year!!

(printable recipe) 


18 Cupcakes:
1 box white cake mix
3/4 c. nonalcoholic margarita mix
1/3 c.vegetable oil
1/4 c. water
2 tsp. grated lime peel
4 egg whites
sugar sprinkles
lime candies

Lime Buttercream Frosting:
1/2 cup butter, softened
4-5 cups powder sugar
1 1/2 teaspoons lime zest
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons lime juice
1 to 2 Tbsp. milk 



Heat oven to 350°F. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (three-fourths full). Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.   

In a mixer, blend butter, lime zest, vanilla, lime juice, and salt until fully combined. Add in powder sugar one cup at a time.  Add the milk until you reach your desired consistency.  Frost each cupcake and decorate as you like.

** The wrappers that I baked in are nut cups from a local baking supply store called "Sweet".  Love to use them because I can bake many at once sitting on a cookie sheet, don't need a cupcake pan.  Check them out at www.sweetbakingsupply.com.

Source:  cupcakes "mooched" from www.BettyCrocker.com, frosting "mooched" from www.iambaker.net