I love this pic, but I'm thinking White Velvet Cupcakes instead of those Dirt Chocolate Cupcakes topped with Marshmallow Ghosts for the girls this year. I want the entire cupcake to look like a ghost. These cupcakes are easy for Selah and her BFF to make on Saturday. I'm a big fan of cupcake frosting for cupcakes. So here's the recipe.
I'll post what Selah and I create this weekend on Flickr , Facebook, and the blog. Use sprinkles to make the ghost eyes.
White Velvet Cupcakes
2 cups all-purpose flour
2 teaspoons baking power
1 teaspoon salt, plus a pinch for the egg whites
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
2/3 cup milk
1 teaspoon vanilla extract (you can replace with another flavoring if you prefer: lemon, almond extract, etc.)
3 egg whites
1 cup mini-marshmallows
Marshmallow Frosting(This frosting recipe from Jennifer Shea of Trophy Cupcakes)
Ingredients
Makes enough for 2 dozen cupcakes
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Directions
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Sprinkles shares a Yummy Father's Day Cupcake Recipe on ABC last Friday. Watch here and Read the Recipe Below. Ingredients:
* 1 cup unbleached all purpose flour * 1 tsp baking powder * ¼ tsp salt * 6 tbsp unsalted butter, at room temperature * ¾ cup smooth all natural peanut butter, at room temperature * ½ cup packed dark brown sugar * ½ cup sugar * 2 large eggs * 1 tsp vanilla extract * ½ cup whole milk * 2 cups semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixutre. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.
Frosting:
Ingredients:
* 6 ounces unsalted butter, room temperature * 1/2 cup confectioners' sugar * 1/2 teaspoon salt * 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural) * 1/2 teaspoon pure vanilla extract * 1/2 cup whole milk
Directions:
Combine sugar and salt in bowl. Combine milk and vanilla in bowl. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency. Frost on top of cooled cupcakes.
About Candace Nelson, Executive Pastry Chef and owner of Sprinkles Cupcakes Executive Pastry Chef Candace Nelson comesfrom a strong culinary tradition.Her French-American great grandmother was renowned for the distinctivedesserts she made at her San Francisco restaurant during the 1930s, and her own mother shared a similar passion for cooking. After graduating from the professional pastry program at Tante Maries Cooking School inSan Francisco in 2002, Candace started her own custom baking business,specializing in handcrafted special occasion cakes. Raised in the spirit ofher French relatives, Candace felt that dessert should be a daily pleasure rather than an indulgence reserved for the occasional celebration. This philosophy inspired Candace to open Sprinkles Cupcakes, The Original Cupcake Bakery. Candace has been profiled in the New York Times,featured on The Martha Stewart Show, The Today Show, Nightline andGood Morning America, and appeared as a guest judge on the Food Networks widely popular Throwdown with Bobby Flay.
Sprinkles Cupcakes are a deliciously sophisticated update on an American classic.Baked fresh in small batches throughout the day, Sprinkles Cupcakes are handcrafted from the finest ingredients, including sweet cream butter, bittersweet Belgian chocolate, pure Madagascar Bourbon vanilla, freshbananas and carrots, real strawberries and natural citrus zests. Sprinkles Cupcakes contain no preservatives, trans fats or artificial flavors. Sprinklesoffers more than 20 tantalizing flavors from simple vanilla to creativechai latte to satisfy every sweet tooth. Topped with Sprinkles trademark modern dots, rich chocolate sprinkles from France or seasonal sugar decorations, Sprinkles Cupcakes are both playful and elegant perfectfor occasions of any kind.
When Candace and Charles Nelson first opened Sprinkles in April 2005, everyone said they were crazy. Low carb mania was at its peak, and the idea of a cupcakes-onlybakery in the middle of thin city seemed an unlikely success story.Despite naysayers, they sold out within hours of opening, and saleshavent slowed since. Today, Sprinkles is known as much for its longlines and devoted fans as for its delicious cupcakes. Sprinkles iscredited with inspiring a national cupcake craze as reported by theNew York Times, USA Today, the Today Show and Nightline.
Sprinkles cares about its community, a philosophy reflected in its purchasingdecisions and commitment to local charities.Sprinkles bakery boxes, plates, napkins, shopping bags andgiftboxes are made from recycled materials. Sprinkles donatesregularly to charities and events supporting worthy causes andgives all daily leftover cupcakes to local food banks. Website: http://www.sprinkles.com
As you probably know by now, we don’t much like cupcakes. Correction: We like ’em just fine (sugar, flour, and eggs, what’s there not to like?), but we don’t get why so many otherwise intelligent folks would glorify such a pedestrian foodstuff, obsessing over its every possible permutation. It’s not like they’re hamburgers! We realize this might be a problem — a food blog that isn’t "coo coo" for cupcakes is like a fashion blog that doesn’t worship Marc Jacobs (to use the Bleecker Street analogy). So we’re asking you, dear readers, to turn our frown upside-down. The person who e-mails us or comments with the most convincing argument — the sort of argument that makes us bring in a box to the office and send out an e-mail saying “Cupcakes!!!!!” — will win the Magnolia Bakery T-shirt you see here (size large, $22 value). Just don’t send us photos of your Halloween cupcakes. We’ll announce the winner at the end of the day tomorrow.
I got inspiration to make some fun caramel apple cupcakes from chokylit a while back, but didn't do them. This year I remembered to do them. Now I'm a single mom and with this economy I'm using Duncan Hines to make the batter. I added 1/3 cup apple marmalade to the batter. I made a marshmallow icing and added a few chunks of melted then cooled caramel and caramel sauce to the icing. I dipped the cooled cupcakes in the batter, added a cinnamon stick to look like the core and threw some sprinkles ontop. Kids love the sprinkles. This cupcake is very sweet. Drink plenty water.
MARSHMALLOW FROSTING:
1/4 cup 1 jar (7 oz) 1 tsp 1 pkg (16 oz) 1 - 2 TbMargarine or butter, softened Marshmallow crème Vanilla Powdered sugar Milk, one Tb at a time
Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Blend in 1 Tb of the milk. Add remaining 1 Tb milk if necessary for desired spreading consistency.
Ok. It's fall. It's meat and potatoes time and boy have I found a cupcake that my daughter loves!!. It's the Meatloaf Cupcake. Try it. Although my pic doesn't like as pretty as Fine Furious Life it was cute enough for an eight-year-old to devour. lol
Cooking Time: 45 minutes. Servings: 18 medium size cupcakes
Ingredients:
1 pound lean ground turkey
1/2 cup seasoned bread crumbs
1 cup grated Monterey Jack cheese
3 tablespoons ketchup
1 egg
1/2 teaspoon celery salt
1/4 teaspoon pepper
mashed potato icing - two red potatoes(skinned, boiled, mashed) or box of mashed potato flakes
1. Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
2. In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
3. Place the filled muffin tins on cookie sheets and bake the cupcakes for about 20 minutes or until cooked through.
Make mashed potatoes. Take a plastic storage bag and snip a corner to use for piping the potato unto the cooled meatloaf cake.
Karen Tack of Alan Richardson and Karen Tack's "Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make" was on The Today Show today.She uses styorofoam and toothpicks to build her cupcake structures. Here is the sweet corn cupcake recipe.
Makes 8 ears of corn: 24 cupcakes
Our corniest project ever! The ears are bursting with fresh summer flavor. But surprise: Those kernels are jelly beans, the butter pats are fruit chews, and the salt and pepper is black and white sugar.
INGREDIENTS
• 24 vanilla cupcakes baked in white paper liners
• 1 can (16 ounces) vanilla frosting
• Yellow food coloring
• About 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream, and white colors
• 4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
• 1 tablespoon each black and white decorating sugars (available at baking supply stores)
• 8 sets of corn holders (optional)
DIRECTIONS
1. Tint the vanilla frosting pale yellow with the food coloring.
2. Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting, and jelly beans.
3. Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.
I'm a mom writer, publicist and contributing editor to Hope for Women Magazine. My articles have appeared in: Spirit Led Woman, Gospel Today, Christian Fiction Online and Precious Times Magazines. Contact me at twitter.com/deegospel
I love this pic, but I'm thinking White Velvet Cupcakes instead of those Dirt Chocolate Cupcakes topped with Marshmallow Ghosts for the girls this year. I want the entire cupcake to look like a ghost. These cupcakes are easy for Selah and her BFF to make on Saturday. I'm a big fan of cupcake frosting for cupcakes. So here's the recipe.
