Daffodil Cake Pops

To make:
(see Bakerella's cupcake pops)

Mix 1 lemon cake mix as directed on the box plus, add the zest of 2 lemons to the mix, and the juice of 2 lemons as part of the water called for on the box. To make the pops, stir in the zest of another lemon and add a bit of Egg Yellow AmeriColor Food Coloring to the cream cheese icing.

Dip in orange candy melts & add tiny white sprinkles.

Print out the template from Martha Stewart's site....

http://images.marthastewart.com/images/content/web/pdfs/2011Q2/msl_0411_daffodil_candycups.pdf

trace onto yellow paper, cut out and with an Xacto knife cut an X in the middle, fold a mini cupcake liner in half and hole punch. Insert the pops into the liners/flowers.

cupcake liners can be purchased at http://layercakeshop.com/index.php/Shop/Baking/Mini-Electric-Orange-Baking-Cups.html

Salted Caramel and Chocolate Cupcake

Ingredients:
1 box chocolate cake mix

3/4 cup sugar, divided
4 tbsp water
4 tbsp + 4 tsp heavy whipping cream
2 egg white
spinch of salt
1/2 cup butter, softened
1/2 tsp vanilla extract

pecans, chopped
milk chocolate chips for melting and drizzling
course sea salt

Directions:
For the cupcakes:
Bake the cupcakes according to package directions and let them cool completely before frosting.

For Salted Caramel Buttercream:
Place 1/2 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, only swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful – it will bubble up furiously).

Stir until smooth. Divide caramel into two separate and equal portions and set aside.Place the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer. Beat on high until stiff peaks form.

Add butter a bit at a time, and continue beating on high. Reduce speed to low, add vanilla extract, and then one of your portions of caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat on high for 4-5 minutes or until buttercream texture is reached.

Pipe buttercream frosting onto each cupcake then roll sides in chopped pecans. Drizzle top of cupcake with melted chocolate and then with second batch of caramel. Sprinkle ever so slightly with course sea salt.

Hazelnut Cupcakes

Ingredients:
Cupcakes
1 1/3 cup flour
1/4 tsp baking soda
2 tsp baking powder
3/4 cup cocoa
1/8 tsp salt
3 Tbl butter
1 1/2 cup sugar
2 eggs
3/4 tsp vanilla
1 cup hazelnut coffee creamer

Nutella Buttercream
1 cup butter, softened
3-4 cups powdered sugar, sifted
2 Tbl hazelnut coffee creamer
1 cup nutella

Directions:
Cupcakes
Preheat oven to 350 degrees. Sift together the first 5 ingredients. In separate bowl cream together sugar and butter. Add eggs one at a time and stir in vanilla. Alternately add flour mixture and creamer. Pour batter into lined cupcake pan and bake for 7-10 minutes. Let cool completely before frosting.

Nutella Buttercream
Cream butter and sugar until smooth. Mix in nutella and creamer until combined. Add powdered sugar until desired consistency is acquired.

The Hungry Caterpillar

Bring the book to life through food!

S'more Cupcakes

Ingredients:
1/2 cup all-purpose flour
1 1/2 cups finely crushed graham crackers (about 20)
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1 cup milk chocolate chips
7 Minute Frosting

1. Preheat oven to 350°F.
2. Mix flour, crushed graham crackers, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. Frost cooled cupcakes and sprinkle with grated milk chocolate or graham cracker crumbs or decorate as desired.


7 Minute Frosting
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Use a culinary torch to brown the tops.

Cherry Chocolate Cupcakes

Ingredients:
3/4 cup flour
1/3 cup cocoa powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
1/3 cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup sour cream

cherry frosting (recipe below)
chocolate dipped cherries (recipe below)

Preheat oven to 350 degrees. Line cupcake pan. In bowl combine ¾ cup flour, 1/3 cup cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.Bake 18 to 22 minutes or until top springs back when lightly touched. Bake until a toothpick inserted in comes out clean. Heap on frosting, swirling in peaks. Refirgerate. To serve, top with Chocolate-dipped Cherries. .

Cherry Frosting
In a large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (already whipped-trust me, it doesn’t turn out with just the cream!) 1 ½ cups powdered sugar, and 2 Tablespoons maraschino cherry juice. Beat on medium-high until fluffy.

Chocolate Dipped Cherries
Drain 12 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine ½ cup semisweet chocolate pieces and 1 tsp. shortening. Cook on 50% power 1 ½ to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set.

Coconut Cupcakes with Lime Buttercream Frosting

Ingredients:
Cupcakes:
Cooking spray
1 cup all-purpose flour
3 tablespoons potato starch (in the baking aisle)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons butter, softened
1 large egg
1 large egg white
2/3 cup fat-free milk (I used 1/3 cup lite coconut milk and 1/3 cup fat-free milk)
2 tablespoons flaked sweetened coconut
1/2 teaspoon vanilla extract

Frosting:
3 tablespoons butter, softened
1 teaspoon half-and-half
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/3 cup powdered sugar, sifted

Directions:
1. Preheat oven to 350°.
2. To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.
4. Combine 3/4 cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.
5. Spoon batter evenly into prepared muffin cups. Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.
6. To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.