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Chocolate Banana Cupcakes

14 Mar

Chocolate and bananas are the perfect necessities to any dessert.

Try it, before you knock it. And if its your first time trying the two together than these Chocolate Banana Cupcakes will be the perfect treat. Four ripped bananas, dark chocolate and hazel nuts put these cupcakes over the delicious meter.

Check out the ingredients and the recipe via the Gribbl below. Continue reading

Oreo Stuffed Cupcakes

15 Jan

Tired of eating Oreos the regular way, than we have the perfect treat for you.

All you need is a box of oreo cookies, a packet of red velvet cake mix, marshmallows and a few other ingredients to creat Oreo Stuffed Cupcakes. This dessert is the perfect holiday treat or whenever you crave it.

If you don’t like the red velvet flavor you can substitute it with chocolate or whatever mix you like. Continue reading

Blueberry Maple Cupcakes

8 Jan

Pancakes and maple syrup are a must have breakfast item for most households at least once a week.

We’re sure these same households are salivating over these foods items as dessert treats. Behold Blueberry Maple Cupcakes! These delectable treats have maple syrup flavoring, cinnamon and blueberries on top. They taste like the cupcake version of blueberry pancakes. Continue reading

Flag Cupcakes with Vanilla Buttercream

4 Jan

If you love classic vanilla flavor cupcakes these treats are the ones for you.

These flag cupcakes have a hint of lemon that compliments the strawberries and blueberries. Bake these and you’ll definitely be a happy camper. Check out the instructions and recipe via OurBestBites and the SavorySweetLife below.

Ingredients:
1 white cake mix
2 eggs
1 cup sour cream
½ cup milk
1/3 cup vegetable oil
1 teaspoon lemon zest
Strawberries for garnish
Blueberries for garnish
Frosting:
1 cup butter (2 sticks), softened
3-4 cups powdered sugar, sifted
½ teaspoon salt
2 teaspoons vanilla extract
Up to 4 Tablespoons milk or heavy cream
¼ teaspoon lemon zest (optional)
Instructions:
For Cupcakes: Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Divide batter equally in half between two bowls.
Use red food coloring to color one bowl of batter to desired color of red and leave the other one white. Wilton brand gel colors have the brightest color and are good to use here.
To make flag striped cupcakes alternately place a spoonful of red batter and a spoonful of white batter in the cupcake holder. The batter is thick, so it won’t spread on its own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.
Bake cupcakes according to the cake mix package directions.
Frosting:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
Frost cooled cupcakes with frosting. Garnish with strawberry fans and blueberries.
Tip: To make strawberry fans for garnish just slice strawberry down to the stem without slicing all the way through.
Makes 18 cupcakes.