Colorful Rainbow Cupcakes Recipe Is Easier Than It Looks

maandag 9 september 2013

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There's nothing more fun than eating foods that are colors that they aren't supposed to be. Anyone remember the blue ketchup craze? Kids went crazy for that stuff! While the colored butter might have been a step too far for me (I still can't wrap my mind around that one), I can't say no to rainbow cupcakes.

These delicious and, most importantly, colorful cupcakes are SO easy to make (you only need some cupcake mix and food dye), you'll be wondering why you've never tried them out before. The key is adding just the right amount of drops of food coloring to separate bowls of batter and then adding the batter into cupcake liners in even layers.

If you're looking to make a cupcake that tastes a little lighter than usual, try a simple dollop or swirl of whipped cream on top instead of traditional frosting. The fluffy topping is the perfect touch for these crazy cupcakes. Drop on a few of your favorite sprinkles, and you're good to go!

Rainbow Cupcake Recipe,  adapted from Spoonful

White cake mix
Food coloring (red, blue, green, and yellow)
Cupcake liners
Whipped cream or frosting of your choice
Sprinkles (optional)

Prepare your white cake mix, then divide the batter evenly among six small bowls. Following the food coloring formulas below, dye each bowl of batter a rainbow color.

Line a muffin or cupcake pan with 16 baking cups. Evenly distribute the purple batter among the cups. Then evenly distribute the blue, green, yellow, orange, and red (in that order). As you go, gently spread each layer of better with the back of a spoon so as to cover the color underneath.

Bake the cupcakes according to your recipe directions on the box.

Add your favorite frosting and toppings.

Food coloring formulas:

Purple --  9 red and 6 blue drops

Blue -- 12 drops

Green -- 12 drops

Yellow -- 12 drops

Orange -- 12 yellow and 4 red drops

Red -- 18 drops

Image via Trebz/Flickr

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Chocolate Brownie Cupcakes With Marshmallow Frosting Recipe

zondag 25 augustus 2013

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by Nicole Fabian-Weber 9 hours ago in Food & Party

Do you ever get tired of brownies ... in brownie-form? Would you like to experience the sweet, chocolately goodness in another dessert? Like a cupcake? If you have taste buds, of course you would! Cupcakes + Brownies = Heaven in Yo' Mouth. And then throw in a scrumptious marshmallow frosting and you can die happy. Check out this incredibly easy recipe for Chocolate Brownie Cupcakes With Marshmallow Frosting. Delicioso.

Chocolate Brownie Cupcakes With Marshmallow Frosting

Ingredients:

1 1/4 cups all-purpose flour1/4 tsp baking powder1/4 tsp salt1 cup granulated sugar1/2 cup packed light-brown sugar1/2 cup + 2 Tbsp cocoa powder3/4 cup butter, melted2 large eggs1 1/2 tsp vanilla extract2 Tbsp milk

Marshmallow Frosting:

4 large egg whites1 cup granulated sugar1/4 tsp cream of tartar1 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, and salt. Set aside.

2. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar, and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).

3. Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then pipe Marshmallow Frosting over cupcakes.

For the Marshmallow Frosting:

1. Add egg whites, granulated sugar, and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water.

2. Heat mixture, whisking constantly until egg whites are warm to the touch and sugar has dissolved, about 3 -4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 5-7 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.

Image via Clever Cupcakes

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10 Formas de usar una sartén Magdalena aparte de hacer Cupcakes

woensdag 21 augustus 2013

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por Julie Ryan Evans hace 13 horas

No voy a discutir las virtudes de cupcakes. Tanto como quiero llorar exagerado con una nueva tienda tentador apareciendo en cada esquina en toda América, el hecho es que son fantásticos. Pero ¿sabes qué es fantástico? Las cacerolas de la Magdalena.

¡ Seguro que usted puede hacer magdalenas y cupcakes en ellos, pero hay mucho más que puedes hacer y hacer con estas ollas--algunas calorías totalmente gratis. Aquí hay 10 maneras para utilizar un recipiente de Magdalena que probablemente nunca has considerado.

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Esta es una excelente manera de sopa caliente, casero en un santiamén. Sólo asegúrese de un lote grande y congelar en bandejas de Magdalena. Una vez congelado pop las porciones individuales hacia fuera y congelan en bolsas. Luego cuando quieres sopa para uno, sólo calentar algunos.

Sobre el autorJulie Ryan Evans

se pueden encontrar escribiendo desde cafés donde quiera que estén. La calidad de sus días es ampliamente influenciada por el asiento que atrapó y si un plato de proteína está disponible.

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Sinfully Sweet Chocolate Cupcakes Recipe With Pink Strawberry Frosting

woensdag 31 juli 2013

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While not every flavor of the rainbow pairs well with chocolate, there are a bevy of fruits, spices, and herbs that do make for a fantastic taste combo when paired with perfect chocolate cake. I'm a major fan of mint with my chocolate. But my second choice would have to be a juicy, tart red berry -- like raspberry or strawberry. Hence why this awesome chocolate cupcakes with pretty pink, strawberry frosting recipe is calling my name. And probably yours, too!

Check it out ...

Chocolate Cupcakes With Strawberry Buttercream from BakingBites.com

Chocolate Cupcakes
2 cups all purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup butter, room temperature
1 2/3 cup sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups water, room temperature

Preheat oven to 350F. Line 18 muffin cups with paper liners.

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl, cream together butter and sugar until light and sandy. Beat in eggs, one at a time, followed by vanilla extract.
With the mixer on a low speed, blend in 1/3 of the flour mixture, followed by half of the water. Add another third of the flour mixture, followed by the rest of the water. Stir in remaining flour mixture just until no streaks of dry ingredients remain. The batter should be fairly liquidy.

Divide batter evenly into prepared muffin cups.

Bake for 20-25 minutes, until a toothpick inserted into the cake comes out clean and the cakes spring back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Makes 18 cupcakes.

Strawberry Buttercream
1 cup butter, room temperature
1/2 cup strawberry puree
1 tsp vanilla extract
2 1/2-3 cups confectioners’ sugar
A few drops red food coloring (optional)

Combine all ingredients except the sugar in a large bowl and beat until very smooth. Gradually beat in the sugar until the frosting is smooth, thick, and fluffy. Add a few drops of food coloring, if desired, to enhance color.

Put about 1/2 of the buttercream into a piping bag or a large zip-top bag with the corner snipped off for filling the cupcakes. Leave the rest in the bowl for frosting.

Assembly
Take a cooled cupcake and, using a small paring knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.

Take the strawberry frosting set aside in a piping bag and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.

Dollop some more frosting on top of each cupcake and use a small knife or offset spatula to spread it into an even layer.

Image via sunshinecity/Flickr

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Lucky Charms Cupcakes Recipe Is Shockingly Good

donderdag 18 juli 2013

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Are your kids as crazy for Lucky Charms cereal as most little ones are? Well then just wait until they see this over-the-top adorable Lucky Charms cupcakes recipe from Betty Crocker -- which turns their favorite breakfast cereal into a wonderfully scrumptious treat.

OMG. Why haven't I ever thought of upping the ante on regular old cupcakes before?

Since we were kids, we've all known that Lucky Charms are "magically delicious." And we can probably go ahead and multiply that description by about 100 as far as these precious desserts go.

Let's face it, we need all the luck we can get while trying to come up with fun and innovative goodies to bake for our kids, and if these cupcakes don't knock their socks off -- nothing will.

And did I mention they start with a boxed cake mix? (Less work in the kitchen is always a plus.)

Lucky Charms Cupcakes

1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix

Water, vegetable oil, and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy vanilla frosting

3 cups Lucky Charms cereal

Green edible glitter

Directions:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with frosting. Top each cupcake with 2 tablespoons cereal; sprinkle with glitter. Store loosely covered.

Image via cakeanarchist/Flickr

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