Lemonade Cupcakes

I've actually had root beer cupcakes on my mind but they just intimidate me. Not sure why, just do. I'll man up just letting the thoughts brew. I was looking in my kids closet because that's where I keep my cake mixes (we're tight on room). I saw the lemon cake mix and knew I had to do something with it.

Here's my cake mix with some water.

I added the oil and sour cream but before I could take a picture my daughter decided it was time to mix. Oh well.

I added the eggs and had to take a quick picture before my daughter decided to break them. The pull of eggs is strong but the wrath of mothers is stronger.
Mix up the batter throw it in your muffin pan and cook.

While it's cooking start the filling. This filling is like a lemon meringue filling. Lemon and water plus some cornstarch.

Two eggs. Like two peas in a pod.

Break them if your mother will let you.

Once their broken add some of the water corn starch mix but not enough to cook it. We don't want cooked egg yolk in the middle of the cupcake.

Pour the egg mix back in the lemon juice and water mix and then add some butter and sugar. This batch only made a little so if you want a lot in your cupcakes I suggest doubling it.

Cut your hole in the cupcake once they're cool.

Fill it with your lemon meringue filling.

Make up some butter cream frosting and top them off.

Ingredients:
1 lemon cake mix
1/2 cup sour cream
3/4 cup water
1/3 cup vegetable oil
3 eggs

Preheat oven to 350 degree.

Combine cake mix, sour cream, water, vegetable oil and eggs. Mix together pour into muffin pan. Bake for 18-20 minutes or until golden brown.

Filling:
4 tablespoons lemon juice
2 tablespoons water
1 tablespoon corn starch
2 egg yolks
4 tablespoons butter
1/4 cup sugar

Combine lemon juice and water in a pot over medium heat. Mix in corn starch a little at a time, stirring constantly. Once ingredients are combine beat egg yolks. Pour some of the corn starch mixture into the egg yolks being careful not to cook the eggs. Blend together. Pour eggs back into corn starch mix and blend together. Mix in butter and sugar and remove from heat once butter is melted.

Raspberry Cupcakes

I wanted to make some raspberry cupcakes since I have so many. I came up with this little number.

I doctored up a french vanilla cake mix.

Here's the filling, fresh raspberries, yummy.

The cupcakes all lined up read to be filled.

I cut a whole out of the cupcake and filled it with the raspberry filling.

I put the top back on and frosted it with some chocolate buttercream.

Ingredients:
1 french vanilla cake mix
1/2 cup yogurt
1 cup milk
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla

Mix all ingredients together and mix. Bake at 350 degrees for 18-20 minutes. Cupcakes are done when they spring back after being touched.

Frosting:
Chocolate buttercream frosting

Filling:
2 cups raspberry
1/3 cup sugar
1 teaspoon lemon juice
1/3 cup powder sugar

Mix all ingredients together and put in cupcakes.

White Chocolate Cupcakes

Moist, crumbly, delectable. I couldn't help but eating several of them. These were the most time consuming cupcakes I've ever made but they were worth it. My sister is blessing her baby and I've taken over volunteered to help with the dessert table. The theme is white and I thought white chocolate cupcakes would be perfect but since I've never made them before I wanted to try them out. I had a friend retire and thought it would be a great excuse to make these cupcakes.

First I combined the flour, baking powder, and salt together.

I creamed the butter and sugar together, this part reminded me of making cookies.

Just before I melted the chocolate.

I mixed the milk and sour cream together and set it aside.

I went back to the butter and sugar and added the egg whites one at a time. This is where a kitchen aide would come in handy. Just start pouring things in, instead I have to use my hand mixer.

I added the clear vanilla.

The best part, adding the chocolate. I may have licked the spoon and bowl after that, may have.

I added part of the flour and mixed it in.

Added part of the milk and sour cream, mixed it in and then finished with the rest of the flour and milk and sour cream.

All mixed together.

This is the step I worried about, I thought adding the water was going to ruin the whole batter. Thank heaven it all worked out.

All done, now just to stick it in the oven.

The cupcakes turned out a little flat but who cares when they taste so delicious.

Ingredients:
1 1/2 cup flour
2 tsp. baking powder
1/4 tsp salt
6 tablespoons butter
3/4 cup sugar
2 egg whites
1 tsp. clear vanilla
4 oz. or 1/2 cup white chocolate
1/4 cup milk
1/4 cup sour cream
1/4 cup hot water

Directions:
Sift together the flour baking powder and salt. Set aside.
Mix milk and sour cream together and set aside.
Cream butter and sugar together. Add egg whites to the butter and sugar mixture, blend together. Add vanilla and blend together. Melt chocolate and then add to butter sugar mixture.
Add the flour and milk alternating to the butter and sugar mixture.
Once everything is added to the batter add the hot water last and mix until everything is incorporated.
Bake at 350 for 18-20 minutes. Makes around 12.

Frosting:
4 oz. cream cheese
1/4 cup butter
1 oz. or 1/8 cup white chocolate
1 teaspoon vanilla
3 teaspoons milk
2-3 cups powder sugar

Directions:
Soften cream cheese. Mix cream cheese and butter together. Add white chocolate, vanilla, and milk mix together. Add powder sugar and mix together.

Chocolate Chip Cookie Dough Cupcakes

I made these for my husband's family picnic at work. We thought these might be fun for all the kids that were going to be there. I found this recipe on http://thedoctorsdishesdessertsdecor.blogspot.com/2010/09/chocolate-chip-cookie-dough-cupcakes.html and thought they looked fantastic.

I sent my husband to the store and he came back with three huge tubes of cookie dough. I thought he was way off base buying three but I ended up using two but having lots of cookies left over. I guess he knows better than I do. Don't let him know that though. While I was making the balls for the middle of the cupcakes I munched on the cookie dough and even gave it to my 14 month to eat. After I made the cookies I sat on the couch and munched on the cookie dough some more. It wasn't until I was putting it in the refrigerator that I noticed in big letters, DO NOT CONSUME RAW COOKIE DOUGH. Ooops.

I made the cookies the night before so that I wouldn't have to do everything all at once, plus it spread the dishes out.

Time for the will power.

For the cupcakes I used one yellow cake mix with the pudding in the mix. I added 1/2 cup vanilla yogurt (it was an organic natural sugar kind from Nancy's), one cup of milk (not pictured, I like to claim that the children steal brain cells), 3 eggs, 1/2 cup vegetable oil, and one teaspoon vanilla.

I wanted to try the yogurt since I've never tried it in a cupcake before plus we have two huge containers in the fridge that need to be used (that's probably the real reason).

Not pretty.

Here's where the cookie dough comes in, I took the idea from Cupcakes! from the Cake Mix Doctor. She suggests you freeze the cookie dough and then put it in the middle. I tried this and couldn't figure out why it mattered, all the cookie dough ended up on the bottom. Freezing it was a good idea though, after cooking the cupcake, the cookie dough doesn't get cooked all the way and is gooey and delicious.

One the right is the cookie dough just placed in and on the left is the cookie dough covered.

This is what it looks like after it was cooked.

See, all at the bottom.

Time for the frosting. I got this recipe from the http://thedoctorsdishesdessertsdecor.blogspot.com/2010/09/chocolate-chip-cookie-dough-cupcakes.html same website as before. It was a different recipe than I'm used to. Definitely interesting. Not a huge fan of the frosting, it ended up being grainy with the brown sugar. It wasn't a very sweet frosting either with the flour.

I used one and a half cups of butter Crisco instead of butter, so they tell you to add some water, that's why there is water in the picture.

Creamed the two together.

Added some powdered sugar.

All done.

Ingredients:
1 yellow cake mix with pudding
1/2 cup vanilla yogurt
1 cup milk
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
2 tubes chocolate chip cookie dough

Take one tube chocolate chip cookie dough, form 24, 2 inch balls and freeze.

Mix everything together except the chocolate chip cookie dough. Put batter in cupcake pan and cook at 350 degrees for 22-25 minutes. Cool before frosting.

Frosting:
3 sticks butter or 1 1/2 cups butter Crisco
3/4 cup brown sugar
3-4 cups powder sugar
1 cup flour
3 tablespoons milk
1 tablespoon vanilla

Cream together butter and brown sugar. Add the powder sugar and combine till smooth. Add the flour, milk and vanilla. Mix together until smooth.

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Chocolate and Strawberry Cupcakes

I had another garage sale! This one was with my family. I decided to make chocolate and strawberry cupcakes. I didn't go all out since I was making 48 of them.

The cupcake was made from 1 package devil's food cake mix, 2 tablespoons cocoa, 1 1/3 cups buttermilk (I substituted plain milk with 1 tablespoon vinegar), 1/2 cup vegetable oil, 3 eggs and 1 teaspoon vanilla. I found this recipe in the Cupcakes! From The Cake Mix Doctor I bakes it at 350 for 18 minutes.

The frosting for the chocolate cake was 1/2 cup melted chocolate. I ran out of cocoa and I had some brick chocolate. I melted it down and used some of that.

I then added 1 1/2 cups shortening, 7 tablespoons milk and 4 cups powder sugar. When I was done it just wasn't chocolate enough. It needed more so I had to borrow some cocoa to help it. I added 3/4 cup cocoa which turned out to be enough, the frosting wasn't overly chocolaty but with the chocolate cake it was fine. I added blue sugar for an accent.

The strawberry cupcake was made with a strawberry cake mix and then I added 1 cup milk, 3/4 cup oil, and 4 eggs. The interesting thing I read in Cupcakes from the Cake Mix Doctor was that cinnamon helps to enhance the strawberry flavor. When the cupcakes were all done I did sprinkle some cinnamon on one just to see if it would work and it tasted amazing. I think one day I'll have to try that flavor combination. I cooked the cupcakes for 18 minutes because that's how long it seems to take my oven, yours could be different. I set the oven to 350.

For the frosting I wanted to use a vanilla frosting. I used 1 cup shortening, 4 teaspoons vanilla, 3 tablespoons milk, 4 cups powder sugar and a few drops of red food coloring. I topped the cupcakes with chocolate jimmies.

My army of cupcakes, ready to be devoured.