S’more Cupcake

Leave a comment

These cupcakes are a super simple recipe with a unique twist. The graham cracker cake is flourless – strictly made with graham cracker crumbs instead of flour. Very interesting. At first I was hesitant because I’ve never tried baking without my beloved flour. I anxiously watched through the oven window wondering if this recipe was a goner. It’s safe to say I was pleasantly surprised. The cupcakes plumped up perfectly.. Almost too perfect, which made me suspicious. Are they as great as they look? Did I mention they smelled delicious? I was just about ready to sink my teeth in this cupcake when I realized I almost forgot the frosting. What’s a s’more without the marshmallow? This marshmallow frosting created some kind of s’more perfection. I lathered up a graham cracker cupcake and finally tried this creation. Yes, it did taste as great as it looked. It was much lighter than your typical cupcake, which was nice for a change. It was airy, flavorful, and rich. It’s something I could definitely make again!

smore cupcake 2

Ingredients:

2 cups Graham Cracker Crumbs
1 tbsp Light Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1/2 cup Honey
1 stick Butter – melted
1/2 tsp Vanilla Extract
1/2 cup Milk
1 cup Mini Chocolate Chips

Marshmallow Frosting:

1 stick Butter – room temperature
2 cups Powdered Sugar
1/2 tsp Vanilla Extract
2 cups Marshmallow Fluff
4 tbsp Heavy Cream

Smore cupcake 1

Super easy directions! Let’s go!

Directions:

Graham Cracker Crumb Cake:

1. Set oven to 350 degrees F. Line cupcake pans. Makes about 18-20 cupcakes.

2. In medium bowl combine graham cracker crumbs, brown sugar, baking powder, baking soda, and salt. (Dry Ingredients)

3. In electric mixer beat eggs and honey until combined. Add butter and vanilla. Continue to beat on medium speed.

Note: Make sure butter is melted.

4. Add dry ingredients to electric mixer. Mix on medium/high speed until combined. Add milk. Continue to mix.

5. Fold in chocolate chips.

Note: This mixture will look loose. Don’t worry. These cupcakes plump up perfectly!

6. Fill cupcake liners about 2/3 full. Bake for about 18-20 minutes.

7. Allow cupcakes to cool before frosting!

Marshmallow Frosting:

1. In electric mixer beat butter until smooth and creamy.

2. Add powdered sugar and mix on medium/high speed.

Note: It will look thick – don’t worry!

3. Add vanilla extract and continue to mix. Add marshmallow fluff and mix until combined.

4. Add heavy cream. Mix until smooth and fluffy.

5. Frost your cupcakes!

Note: I used Teddy Grahams (Honey) and mini Hershey’s chocolate bars for garnish!

smore cupcake 3

Enjoy and happy baking!!

– Bayley & Ani

Advertisement

Chocolate Peanut Butter Ball Cupcakes

Leave a comment

Who doesn’t enjoy a peanut butter/chocolate combination? Aside from those with nut allergies, I’m pretty sure we’re all in agreement. Give me the peanut butter and chocolate cupcake now! Wait. I said peanut butter ball. Yes, I rolled peanut butter into a ball and placed it in the middle of a chocolate cupcake. A layer of chocolate, a peanut butter ball, and topped with another generous scoop of chocolate. After all of that action I topped this cupcake with a peanut butter cream cheese frosting. Are you in love with this recipe? In case you haven’t decided I should add I also finished it off with shaved ghirardelli dark chocolate. Have you made your mind up yet? If you’re ready to take on this excitement get your stand mixer ready and your peanut butter at hand.. Ready set go!

choco pb cupcake 2

Ingredients:

1 2/3 cups Flour
3/4 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Sour Cream
2 tbsp Milk
1 tsp Vanilla Extract
1 stick Butter (8 tbsp) – room temperature
1 1/2 cups Sugar
2 Eggs

Peanut Butter Ball Filling:

1 cup Powdered Sugar
3/4 cup Peanut Butter – creamy
4 tbsp Butter – room temperature
1/2 tsp Vanilla Extract

Note: It’s best to make the peanut butter balls before the cupcake batter. I prefer making them the night before and refrigerate them overnight. Less dishes to wash!

Peanut Butter Cream Cheese Frosting:

1 8-ounce package Cream Cheese – room temperature
1 stick Butter – room temperature
1/2-3/4 cup Peanut Butter
3-4 cups Powdered Sugar

Note: Depending how peanut buttery you want your frosting you can add 1/2-3/4 of a cup to your frosting! I added about 3/4 cup.

chco pb cupcake 3

Directions:

Peanut Butter Ball Filling:

1. In electric mixer combine flour, powdered sugar, peanut butter, butter, and vanilla and beat on medium speed.

Note: Make sure mixture is well combined before rolling into balls.

2. Roll mixture into 1-inch balls and set aside on baking sheet or parchment paper.

Chocolate Cake:

1. Set oven to 350 degrees F. Line cupcake pans. Makes about 18-20 cupcakes.

2. In a medium bowl combine flour, cocoa powder, baking soda, and salt. Whisk and set aside.

3. In a small bowl or liquid measuring cup, stir together sour cream, milk, and vanilla extract. Set aside.

4. In electric mixture beat butter and sugar on medium/high speed until fluffy.

5. Beat in the eggs one at a time. Make sure to scrap down sides.

6. Begin adding flour mixture and sour cream mixture alternatively into electric mixture with butter/sugar combination. Make sure you begin and end with flour mixture.

7. Once batter is combined begin adding a generous tablespoon of the chocolate cake mixture to cupcake cups. Place a peanut butter ball in each cupcake and top with cupcake mixture. Fill about 2/3 full.

8. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Peanut Butter Cream Cheese Frosting:

1. In electric mixer beat cream cheese, butter, and peanut butter on medium/high speed until smooth.

2. Add powdered sugar one cup at a time and continue to mix on medium speed.

3. Once smooth and creamy begin frosting your cupcakes!!

choco pb cupcake 1

Enjoy this brilliantly tasty cupcake! You’ll be ready for the next!

Oh! Don’t worry about that post-cupcake workout. Ani has that covered for you!

Workout ready!

Workout ready!

– Bayley & Ani

Pineapple-Carrot Cake Cupcakes

1 Comment

You know when you’re in the mood for something specific, but you can’t put your finger on it? That’s where I was at. I was in the mood for a sweet, yet savory cupcake. I racked my brain for a while and then decided I wanted to make a moist and flavorful carrot cake cupcake, but I wanted to jazz it up! Pineapple! Yes, I said pineapple and I promise it was a great decision. A pineapple carrot cake cupcake. Pineapple is easily one of my favorite fruits. It’s sweet, yet tangy, which adds a special touch to this carrot cake recipe.

Don’t feel too guilty about sinking your teeth into this cupcake! Just think, you’ll be getting your fruits and veggies!

Time to get started!

single cupcake carrot

Ingredients:

4 Eggs
2 cups Flour
2 cups Sugar
2 tsp Baking Powder
1 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Baking Soda
3/4 cup Vegetable Oil
1 tsp Vanilla Extract
3 cups Carrots – finely shredded – about 6 medium carrots

Pineapple Filling:

1 Egg Yolk
1/4 cup Canned Crushed Pineapple – well drained!
3 ounces Cream Cheese – room temperature
2 tbsp Sugar
Pinch of Salt

Note: It’s very important that the pineapple is well drained.

Cream Cheese Frosting:

1 8-ounce package Cream Cheese – room temperature
1 stick Butter – room temperature
2 tsp Vanilla Extract
2-3 cups Powdered Sugar
2-3 tbsp Toasted Shredded Coconut – Optional

Note: I love coconut and wanted to add as a garnish! You could even add sprinkles.

Cupcake carrot

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan. Makes about 18-20 cupcakes.

2. In a large bowl, combine flour, sugar (2 cups), baking powder, baking soda, cinnamon, and salt.

3. In electric mixer, mix eggs on medium speed. Add carrots, vanilla, and oil – continue to mix on medium/low speed.

Note: Make sure carrots are finely shred. Long thick pieces are no good.

4. Once egg mixture is combined add flour mixture. Continue to mix on medium speed.

Note: Do not fill cupcake liners before the filling is made.

Pineapple Filling:

1. In electric mixer, beat cream cheese and sugar (2 tbsp) until combined.

2. Add egg yolk and salt. Continue to beat on medium/high speed.

3. Fold in pineapple.

Filling cupcake liners-

4. Add 1 tbsp of cupcake mix.

5. On top of the cupcake mix, add 1 tsp of pineapple filling.

6. Fill remainder with cupcake mix (over top of pineapple filling) about 2/3 full.

7. Bake for 20 minutes. Allow cupcakes to cool before frosting.

Cream Cheese Frosting:

1. In electric mixer, add cream cheese and butter. Beat until combined and smooth.

2. Add powdered sugar one cup at a time. Mix on medium/high speed until creamy.

3. Add vanilla extract and continue to mix.

4. Once everything is combined – frost your cupcakes! But make sure they’re cool!

Toasted Coconut: (2 Methods)

Oven Method-

1. Set oven to 325 degrees. Should take about 5-6 minutes to toast coconut.

2. Place coconut on a cookie sheet. Make sure to spread it out.

3. Stir every couple minutes to prevent the coconut from burning. Should be slightly browned.

4. Remove from oven and allow to cool for a few minutes.

Stove Top Method-

1. Place coconut in a skillet oven medium heat.

2. Stir frequently until coconut is slightly browned.

3. Remove from heat and transfer to bowl or plate. Allow to cool.

plate cupcake carrot

These cupcakes are great with Easter right around the corner. Enjoy this recipe and have fun!

ani heartThis princess is already licking her lips! Tasty cupcakes!

– Bayley & Ani

February BarkBox Review!

1 Comment

February didn’t disappoint. BarkBox was delivered to my front steps yesterday. Was I thrilled to see that box waiting for me(I mean Ani)? Yes. I couldn’t wait very long to open the little brown box! As soon as I stepped foot inside I grabbed the scissors and popped that box open, folded back that adorable gift wrap, and there they were; the goods! There were five items made up of treats and toys. My Wheaten, Ani, knew something exciting was happening as she walked her paws up the kitchen counter trying to check it out. A squeak! Ani’s favorite noise. It was a new baby (we call Ani’s stuffed animal toys babies). She and I knew this was going to be a great box…

barkbox 2

If you’re not sure how BarkBox works check out my January BarkBox review! I go in depth about what BarkBox is all about and how to get your pet started! I would recommend it to anyone. I love gifts and so does Ani – these are the best kinds too. You never know what you’re going to get. Surprise! It also makes a great gift for an animal lover. That’s how I got stated!

barkbox paper

barkbox toys

 

The items:

Who doesn’t like a eco-friendly stuffed toy? Ani sure does. This penguin from Sprocket Pet Goods is great! It’s colorful, organic, and recycled. It’s vibrant blue color is inviting. The cotton is organic and recycled. There’s a squeaky center and a bouncy bottom! It actually resembles a cute version of a bowling pin while it bobbles and wobbles around. I love everything about this toy. Eco-friendly got me!

I don’t know about you, but my dogs (especially Ani) have terribly bad breath. When I saw Twistix I couldn’t wait to open that bag and immediately pop one in each of their mouths. What are Twistix? They are treats, but not just any treat. These are treats that clean teeth and freshen breath! These are all-natural wheat/corn free vanilla mint twisted sticks. The minty freshness lingered out of their mouths – boy was I happy! Very pleased.

Treats! More treats! These are my favorite. These are grain/gluten free lamb treats by Superior Farms. These heart-shaped biscuits are just a reminder of how much we really love our pets.

What are these bully flakes all about? I wasn’t sure because I had never used them nor have I needed to. These are for picky eaters. Spread the flakes over your picky eaters food and voila! Like magic, they eat! (This is what I’ve heard at least) Anyway, these bully flakes are 100% ground bully sticks which are a bull’s genitals – yes shocking! That’s all I’ll say.

A Heartland Premium bone! These bones look like they’ll last a lifetime – very appetizing! (Just make sure you rip that plastic off before your pup snags it out of their box – it looks that delicious) These bones are sourced from cows born and bred in Omaha, Nebraska. Enjoy!

ani with stuffing

Unfortunately, Ani enjoyed her penguin a little too much. The penguins nose didn’t last. Can you see the evidence hanging out of her mouth?

Well as long as it was worth it!

– Bayley & Ani

Peanut Butter Chocolate Cupcake with Butterscotch Frosting!

Leave a comment

Peanut butter, chocolate, and butterscotch; these flavors are a miracle by themselves, but together, come on! Just too good to be true. These cupcakes are super simple. They’re filled with crazy flavor and are topped with delicious frosting. The peanut butter cake which generously incorporates chocolate and butterscotch chips is amazing! Yes, this is the cake alone. We haven’t even reached the frosting yet! Three all-star flavors baked together in a single cupcake – almost too hard to believe. I will admit, as much I as I love this cake my favorite part is the frosting. Butterscotch is a flavor that seems to be easily forgotten which is unfortunate because it is such a rich distinctive flavor. My favorite special ingredient in chocolate chip cookies is a touch of butterscotch. Adding it in a peanut butter cupcake with chocolate chips – magic!

butterscotch 1

Ingredients:

1/3 cup Canola Oil
3/4 cup Peanut Butter
1/2 cup Brown Sugar
1/2 cup Sugar
2 Eggs
2 tsp Vanilla Extract
1 3/4 cup Flour
1 1/4 tsp Baking Powder
1/2 tsp Salt
1/2 cup Milk
1/2 cup Chocolate Chips
1/2 cup Butterscotch Chips

Butterscotch Frosting:

1 cup Butter – room temperature
1 8oz Package Cream Cheese
2-3 cups Powdered Sugar
1/2 tsp Vanilla Extract
1/2-3/4 cup Butterscotch
Pinch of Salt

Note: I used a little more than a 1/2 cup of Butterscotch because I enjoy a stronger butterscotch flavor. All preference! Also, I used Smuckers Butterscotch Syrup instead of making my own. It’s much easier and it tastes great!! You can purchase it at your local grocery store.

Get ready for this one! Super easy!

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan with liners. Makes about 12-18 cupcakes.

2. In electric mixer, mix peanut butter and canola oil until smooth.

3. Add brown sugar, sugar, vanilla, and eggs and beat until combined and fluffy.

4. In a separate medium bowl, combine flour, baking powder, and salt. Add flour mixture to electric mixer in two additions.

5. Add milk to electric mixer and mix until smooth.

6. Fold in chocolate and butterscotch chips.

7. Fill cupcake liners about 2/3 full. Bake for 15-18 minutes. Let cool before frosting.

cupcake raw

Butterscotch Frosting:

1. In electric mixer, beat butter and cream cheese until smooth.

2. Add powdered sugar in three parts and beat until smooth and creamy on medium/high speed.

3. Add vanilla and salt. Continue to mix.

4. Add butterscotch syrup/sauce. Beat until combined.

Note: Like I previously stated, I used Smuckers Butterscotch Syrup. It’s great and I would suggest using it. I’m not trying to sound lazy, but it saves so much time!

5. Frost your cupcakes!!

Note: I used chocolate covered pretzels as garnish. Anything works!

butterscotch 2

Enjoy and have fun! Ani sure did….

ani smiley

Smile everyone!!

 

– Bayley & Ani

Dark Chocolate Raspberry Cupcakes

8 Comments

Happy Valentine’s Day! These cupcakes are the perfect Valentine’s Day gift for everyone and anyone! I love a chocolate/raspberry combination – definitely one of my all time favorites. This dark chocolate cake is simple, yet rich in flavor. The raspberry curd filling is phenomenal. It’s a sweet, yet slightly bitter curd which adds a special touch. The vanilla buttercream is incredible. If you enjoy a generous amount of vanilla then this is your cupcake. Overall, these chocolate, raspberry, and vanilla flavors work wonderfully together – the perfect combination!

Get ready to make a unique cupcake. I say unique because this isn’t your everyday cupcake. It takes time to develop these powerful flavors and trust me; when you try one you’ll know it was worth it.

Rasp Choc

Ingredients:

1/2 cup Regular Brewed Coffee
1/2 cup Heavy Cream
1 cup Butter
1/2 cup Cocoa Powder (Dark Chocolate Cocoa works great for these dark chocolate cupcakes)
1 tsp Vanilla Extract
2 cups Flour
2 cups Sugar
1 1/2 tsp Baking Soda
3/4 tsp Salt
2 eggs
2/3 cup Sour Cream

Vanilla Buttercream:

1 cup Butter (room temperature)
1 8 oz. package Cream Cheese (room temperature)
2 lbs Powdered Sugar (typically the size of a regular bag)
1/2 cup Heavy Cream
1 tbsp Vanilla Extract
1/8 tsp Salt

Raspberry Curd:

1 stick Butter
2 1/2 cups Fresh or Frozen Raspberries (I used frozen – cheaper & they taste just as great!)
6 Egg Yolks
3/4 cup Sugar
1/8 tsp Salt
2 tbsp Lemon Juice

Note: I suggest making the raspberry curd before the cupcakes because you should cool and refrigerate before filling.

Rasp Choc 3

Directions:

1. Preheat oven to 350 F degrees. Line cupcake pan with liners. Makes about 20-24 cupcakes.

2. In a medium sauce pan, melt butter over medium-low heat. Once melted whisk in cocoa powder until smooth. Add heavy cream, coffee, and vanilla extract and continue to whisk until combined. Heat until a slight simmer. Remove from heat and allow to cool slightly.

3. In a medium-large bowl, whisk flour, sugar, baking soda, and salt.

4. In electric mixer, combine sour cream and eggs. Mix on medium speed.

5. Slowly pour cocoa mixture into egg/sour cream mixture and mix until smooth.

Note: Make sure you add the cocoa mixture slowly! You don’t want to risk cooking the eggs. I spaced it out between three minutes.

6. Once cocoa mixture and egg/sour cream mixture is combined begin adding flour mixture. Add flour mixture in three parts. Mix until smooth and creamy.

Note: Remember to scrap down sides periodically.

7. Fill cupcake cups and bake for 18-20 minutes.

8. Let cool in cupcake pan for a few minutes before removing.

Vanilla Buttercream:

1. In electric mixer, cream butter and cream cheese on medium/high speed.

2. Begin adding powdered sugar one cup at a time. Mix on medium/high speed.

3. Add vanilla extract and salt.

4. Add heavy cream and continue to mix on medium/high speed until creamy and smooth.

Raspberry Curd:

1. Melt butter in medium sauce pan over medium heat.

2. Add sugar, raspberries, egg yolks, and salt. Stir constantly until sugar is dissolved and raspberries are completely broken down.

3. Cook at a low simmer for 10 minutes or until mixture has thickened.

4. Add lemon juice.

5. Strain mixture through a coarse strainer over a medium bowl. Press as much liquid out of the mixture. Goal is to separate the liquid from the seeds.

6. Let curd cool for an hour or two before covering and refrigerating.

Rasp Choc 2

Note: I used Ghirardelli dark chocolate squares for garnish! They’re perfect for a finishing touch.

I hope you enjoy this recipe as much as I did! Once you make it the first time I guarantee you’ll be getting requests real soon!

Ani cupcakes

Ani in her lovely cupcake apron!

My little helper and I hope you have fun baking! We’ll be thinking about our next recipe!

– Bayley & Ani

Pumpkin Chocolate Chip Cupcakes

2 Comments

I’ll be honest, I’m not a huge fan of pumpkin pie. During the holidays you best believe you’ll come across countless numbers of pumpkin pies. Rarely do I venture down that road, no thank you. A Pumpkin Chocolate Chip Cupcake? Yes please. Although I rarely enjoy a slice of pumpkin pie, I do enjoy this pumpkin cupcake. This cupcake has a nice balance between the mini chocolate chips and the rich pumpkin flavor. The chocolate frosting adds the special kick to top it off. The chocolate/pumpkin combination is super – love this recipe!

P.S. – I love working with pumpkin. It’s easy to cook with, makes the house smell great, and reminds me of fall. If you’re a fall lover, try this recipe asap.

pumpkin cupcake

Ingredients:

1 cup Butter (room temperature)
3/4 cup Brown Sugar (firmly packed)
1/2 cup Sugar
4 eggs
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/4 Ground Nutmeg
1/4 Ground Cloves
1 1/2 tsp Cinnamon
1 tsp Vanilla Extract
1 15 ounce can Canned Pumpkin
1 cup Mini Chocolate Chips

Chocolate Cream Cheese Frosting:

1 cup Butter
1 8 ounce package Cream Cheese
7 tbsp Unsweetened Cocoa Powder
1 1/2 tsp Vanilla Extract
3-4 cups Powdered Sugar

Straight out of the oven! Still warm!

Straight out of the oven! Still warm!

 

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan. Makes about 18-20 cupcakes.

2. In electric mixer, beat butter on medium speed until smooth.

3. In a medium bowl mix flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Set aside.

4. Add brown sugar and regular sugar to electric mixer.

Note: Remember to scrap down sides regularly.

5. Add eggs one at a time to electric mixer.

6. Gradually add flour mixture to electric mixer.

7. Add vanilla extract and pumpkin until well combined.

8. Stir in mini chocolate chips.

9. Fill cupcake cups about 2/3 full and bake for 18-20 minutes. Once finished let cool before frosting.

Chocolate Cream Cheese Frosting:

1. Whisk powdered sugar and cocoa in medium bowl. Set aside.

2. In electric mixer, cream butter and cream cheese on medium speed until smooth.

3. Add vanilla and continue to beat on medium speed.

4. Gradually add powdered sugar mixture to electric mixer. Mix until smooth and creamy.

5. Frost your cupcakes!

Note: I used left over mini chocolate chips for garnish. You can use other candy during the fall season!

Have fun!

pumpkin cupcake 2

Enjoy this sweet fall reminder!

– Bayley & Ani

Peanut Butter Oreo Cupcakes

2 Comments

It’s not easy turning down a peanut butter oreo, so it’s definitely not easy to turn down a peanut butter oreo cupcake! (Trust me, no one has turned these down.) The cake is moist and rich. The frosting is sweet and the finely chopped peanut butter oreos add the perfect amount of crunch. The oreo on top is, uh, it’s a peanut butter oreo – enough said. You’re going to love this recipe and this cupcake! Peanut Butter lovers get ready!

cupcake single PB

Ingredients:

1 cup Butter
1 1/2 cups Brewed Coffee
1 tbsp Vanilla Extract
3/4 cup Cocoa Powder
2/3 cup Sour Cream
2 Eggs
2 cups Sugar
2 cups Flour
1 1/2 tsp Baking Soda
1/2 tsp Salt
20 Peanut Butter Oreo Cookies – finely crushed

Peanut Butter Oreo Buttercream:

1 cup Butter – room temperature
1 1/2 cups Peanut Butter
4 cups Powdered Sugar
3/4 cup Heavy Cream
1/8 tsp Salt
10 Peanut Butter Oreo Cookies – finely crushed

PB Cupcake

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans. Makes 24 cupcakes.

2. In a medium microwave safe bowl, melt butter in microwave for 1 minute on high.

3. Add coffee, cocoa powder, and vanilla. Whisk until combined. Set aside to cool slightly.

4. In a large bowl mix flour, sugar, baking soda, and salt together.

5. In electric mixer, mix sour cream and eggs.

6. Slowly add chocolate mixture to the sour cream mixture. (make sure you add slowly)

7. Add flour mixture to wet mixture in increments.

8. Fold in crushed Oreos.

9. Fill cupcake cups about 2/3 full and bake for 20 minutes.

Note: Allow to cool before frosting – It’s best to leave them in the pan for 5-7 minutes before removing.

Peanut Butter Oreo Buttercream:

1. In electric mixer, cream peanut butter and butter together for about 2 minutes.

Note: Make sure you scrape down sides several times.

2. Add powdered sugar and mix on medium.

3. Add heavy cream and salt. Continue to mix until smooth and fluffy. Beat on high for 1-2 minutes.

4. Fold in finely crushed Oreos.

Note: I use a Wilton Open Star Tip to pipe my frosting – #6B. It’s best to use an open tip because small pieces of the cookie will get caught if not.

5. Top with a piece of a Peanut Butter Oreo.

PB Cupcake 2

Enjoy this peanut buttery perfection!

– Bayley & Ani

Cannoli Cupcakes

4 Comments

A cannoli cupcake!? Yes I know, sounds too good to be true but it isn’t! These cupcakes are a brilliant combination of moist vanilla cake, smooth cannoli filling, and a light cocoa whipped cream. Every aspect of this cupcake screams perfection. I enjoy this cupcake because it’s filling, yet light at the same time. The frosting is so tasty I could eat it spoonful after spoonful. Don’t get me wrong, a buttercream or cream cheese frosting is delicious but they’re much heavier. This whipped cream frosting hits the spot! Definitely a must try! Also, if you’re a cannoli lover this cupcake was made for you.

Get ready! Another simple recipe..

Cannoli Cupcake 3

Ingredients:

1 1/2 cups Flour
1 1/2 tsp Baking Powder
1 cup Sugar
1/2 cup Salted Butter (room temperature)
2 Eggs
1 1/2 tsp Vanilla Extract
1/2 cup Sour Cream

Cannoli Cream Topping:

2/3 cup Mascarpone Cheese
2/3 cup Ricotta Cheese (strained slightly)
1/4 tsp Vanilla Extract
5 tbsp Powdered Sugar

Chocolate Whipped Cream Topping:

1 1/2 cups Heavy Cream
1/2 cup Powdered Sugar
2 tbsp Cocoa Powder
1/2 tsp Vanilla Extract
3 tbsp Mini Semi-Sweet Chocolate Chips (for garnish)

Cannoli Cupcake 2

Directions:

1. Pre-heat oven to 350 degrees.

2. Mix flour, baking powder, and salt in a medium bowl. Set aside.

3. Beat butter and sugar on medium speed in electric mixer until light and fluffy. Add eggs into mixture one at a time on low speed. Mix in sour cream and vanilla. Occasionally scrape down sides of the bowl. Slowly begin adding flour mixture, again scrapping down sides.

4. Once mixture is smooth, begin dividing batter among 12 cupcake cups.

Note: This batter is very thick compared to other recipes – don’t be startled! Also this recipe only makes 12 cupcakes.

5. Bake for 20-22 minutes. Once finished, remove from oven and let cool for a few minutes in cupcake pan before removing from pan.

Cannoli Cream Topping:

1. In a small to medium mixing bowl mix ricotta and mascarpone. Blend together using a spatula. Add powdered sugar and vanilla extract. Continue to mix vigorously until creamy and smooth.

Note: To strain ricotta, place ricotta onto a layer of paper towels. Wrap it up and squeeze gently to remove any excess liquid. (The ricotta I used did not require straining because there wasn’t much excess liquid)

Chocolate Whipped Cream:

1. In electric mixer, mix heavy cream, cocoa powder, powdered sugar, and vanilla on low speed. Increase speed to medium-high and whip until stiff peaks form.

Assembling:

1. Spread about 1 1/2 tbsp of cannoli filling over the top of each cupcake.

2. Pipe chocolate whipped cream over the cannoli filling layer.

3. Garnish with mini chocolate chips!

Note: Store in an airtight container and refrigerate.

I really enjoyed making these cupcakes. They turned out exactly how I imaged they would. Once finished and garnished they were beautiful!

Delicious!

Delicious!

Enjoy! Promise you cannoli lovers will be pleased.

–Bayley & Ani

Valentine’s Day Red Velvet Cake Pops

Leave a comment

Valentine’s Day is right around the corner which means it’s time to get creative! What’s better than making your own tasty treat? Anyone can buy the traditional heart shaped, chocolate filled box but what about Valentine’s Day Cake Pops? Let’s get started!

I like to keep my Cake Pops simple, so I typically make vanilla, chocolate, or red velvet. For my Valentine’s Day Cake Pops I chose to make red velvet because I thought it was very appropriate! The color is such a vibrant red it screams Valentine’s Day!

Note: I do use a Babycakes Cake Pop maker – BUT I will instruct how to make these cake pops two ways.

Red Velvet Cake Pops

Ingredients:
2 1/2 cups Flour
1 1/2 cups Sugar
1 tsp. Baking Soda
1 tbsp. Cocoa Powder
1 tsp. Salt
2 eggs
1 1/2 cups Vegetable Oil
1 cup Buttermilk
2 tbsp. Liquid Red Food Coloring
1 tsp. Vanilla Extract
1 tsp. Distilled White Vinegar

Note: This is my cupcake recipe but works just the same for Cake Pops.

Directions:
1. Combine flour, baking soda, cocoa powder, and salt it medium bowl; whisk until well blended.

2. In electric mixer, combine eggs, vegetable oil, buttermilk, food coloring, vanilla, and vinegar. Mix on medium until well blended.

3. Gradually add flour mixture to wet ingredients. Mix on low speed until smooth, about 2-3 minutes.

USING BABYCAKES CAKE POP MAKER

1. Fill each cake pop mold with about 1 tablespoon of batter.

2. Bake 4-5 minutes. Insert a toothpick to make sure it’s cooked throughout. Should come out clean.

3. Place cake balls on wax paper and chill in refrigerator for a few hours.

USING A CAKE PAN

What you need:
1 can of cream cheese frosting
Wax paper
Cookie sheet (something to place cake balls on)
9X13 cake pan
Aluminum foil or plastic wrap

1. Preheat oven to 350 degrees.

2. Add cake mixture to 9X13 cake pan – cook for 35-40 minutes. Check middle of cake with toothpick to make sure it’s cooked throughout. If toothpick doesn’t come out clean, cook for an additional 5 minutes.

3. When finished, let cake cool completely.

4. Once cake is cool trim edges and throw away. Then begin crumbling cake into small pieces in large bowl (fine consistency).
Note: I use my hands to crumble cake into the fine consistency.

5. Add can of cream cheese frosting to crumbled cake. Blend thoroughly.

6. Roll mixture into 1.25″-1.5″ balls – place on wax paper.

7. Cover balls with aluminum foil or plastic wrap and chill in refrigerator for a few hours.

valentines zoomed

Frosting Cake Pops

I prefer making my own frosting for cupcakes. However, I believe it’s easier to use store bought canned frosting to frost cake pops.

What you need:
1-2 cans of Cream Cheese Frosting (I bought two to be on the safe side)
1/2 cup Vanilla Chips

1. Spoon frosting into a microwave safe bowl – it’s best to use a deep bowl so cake pop can be fully submerged. Microwave for 1 minute on high.

2. Add 1/2 cup of vanilla chips. Microwave for an additional 15 seconds. Stir to make sure chips are fully melted and smooth.

DIPPING CAKE POPS:

What you need:
Lollipop sticks

1. Remove cooled cake balls from refrigerator.

2. Dip ends of lollipop sticks into melted frosting.

3. Push frosting covered end into cake ball. Now dip cake pop into the melted frosting – straight down and fully submerged. Hold cake pop sideways over frosting and rotate to get excess frosting off cake pop.

Note: You may need to reheat frosting – make sure you stir again.

4. Clean off excess frosting on stick using your finger or cloth.

5. Place (push) lollipop stick into a foam block and let dry – UNLESS YOU’RE DECORATING

IF decorating, make sure you decorate while frosting is still wet then place cake pop in foam block to dry.

I use the Babycake Chocolatier which keeps the frosting warm so you don’t have to keep reheating. I would suggest investing in this if you make cake pops frequently. It makes the process much easier!

Valentines

I used several different types of sprinkles that I bought from my local grocery store and my local Michaels. This is the fun part. Enjoy it!

Sorry this post was a bit longer than usual. I wanted to make sure I covered each step! Hope this helps. Let me know if there’s anything I didn’t cover or if you have any questions.

– Bayley & Ani