I have never made red velvet cupcakes and I never really understood the hype of why they were so amazing. Maybe it was the cream cheese icing that is pairs with it. When I asked others what the taste of red velvet cupcakes were, they really did not have an answer. When I tried it for the first time, I seriously did not have any idea how to describe the flavors. It is basically its own distinct flavor. My mom described it as a mix between a vanilla and chocolate cupcake. That made sense. I brought them into work and everyone loved them. One of the workers came up to me and told me that she did not eat pork chops but if that cream cheese frosting was all over it, she definitely would. I would definitely take that as a compliment! 🙂
I decided to go through my cabinets and see what ingredients I had to bake into something scrumptious. I immediately saw my graham crackers and marshmallows and remembered what a hit my S’Mores Cookies were that I was determined to make a Cupcake with these ingredients. I am not calling this a S’Mores Cupcake because I decided not to add chocolate to it. So I kept it simple. I had never worked with marshmallows in a frosting before so I was a little skeptical if it would even turn out. When I think of marshmallows I think of ooey gooey mess. Surprisingly this frosting was very simple and turned out perfect for this cupcake. It couldn’t have been any better.
I love carrot cake and a while ago I made this most amazing moist scrumptious carrot cake with a cream cheese frosting. Tonight I made my awesomeChicken and Dumplings and had some left over carrots. I decided to make my moist carrot cake but then realized I would not eat the whole cake. I knew I could bring it into work but decided it would just be a hassle to transport. Instead I decided to take my recipe and make it into cupcakes. They turned out just as delicious and moist as my cake. I topped them with my favorite cream cheese frosting and made a cute little carrot design to add style.
I hope you all enjoy this recipe as much as my mom and dad, and hopefully everyone at work does. 🙂
This White Chocolate Berry Cupcake is a nice treat for your morning breakfast or to serve with coffee or tea. I made a simple White Chocolate Cupcake, filled it with a mixed berry compote, and topped it with a Berry Cream Cheese Frosting. If you are not one for white chocolate, use your favorite Chocolate Cupcake as a substitute.
I absolutely love bananas and I had some bananas that were turning into mush so I decided to make a moist banana cupcake. I wanted to add some more flavor to them so I decided to use some white chocolate. If you do not like white chocolate then you can use semi-sweet or dark chocolate. Whichever your favorite is works fine. I went through my cabinet and was looking for something I could make into a frosting. I feel like I am always doing a vanilla or chocolate frosting. I saw my honey sitting there and thought I would give it a whirl. The sweet honey and subtle hints of cinnamon paired perfect with this banana white chocolate cupcake. I got wonderful reviews from all my co-workers!
I have always loved Pumpkin Chocolate Chip Muffins. They are definitely a down fall of mine during the fall season. Normally I do not start making these muffins until the temperature is a little cooler outside but I asked my friend what dessert they would like me to make them and they said they loved pumpkin and dark chocolate. Of course these muffins came to mind. Trying to be healthy and knowing my friend likes a healthier treat, I decided to make these muffins low in fat. Let me tell you, they turned out amazing! I have never tried a low-fat dessert before and was a little skeptical on how these might turn out. The end result was more than I would have asked for. You cannot even tell these little delightful treats are low-fat, they are that good. They are packed with pumpkin and dark chocolate that keeps you wanting more. Since my friend loved them so much, I just had to share this recipe with everyone. I hope you all enjoy them as much as they did. :0)
What makes those regular pumpkin chocolate chip muffins so high in fat and calories is the use of canola oil and sugar. In order to make this recipe into a low-fat and low-calorie dessert we need to substitute these ingredients. I did not cut sugar completely because we all need a little sugar in our lives. ;0) As for the canola oil, I substituted that with non-fat Greek yogurt and no-sugar added applesauce. These two ingredients add flavor and moisture to the recipe as well as fiber and vitamins. Each muffin has about 130 calories and 2 grams of fat.
Note that in my picture I used cupcake holders. I recommend not using these and just use non-stick spray as for the muffin sticks to the paper on the bottom just a bit. :0)
Oreo cookies are one of my favorite cookie and when I was little I could basically devour a whole package in one sitting… or at least half of the package 😉 I was quite the milk drinker so a cookie that went perfect with milk was my kind of cookie. I have made a cupcake where I put a Oreo cookie in the bottom and it was quite delicious but it was not the Oreo cupcake I was looking for. I wanted to some how incorporate that amazing frosting center of the Oreo cookie into my cupcake. I mean that is what makes a oreo cookie so wonderful. I use to eat all the frosting off the cookie and then dunk the cookie part into the milk. 🙂
So I finally put my baking skills to work and assembled a cupcake that combined all the flavors of a Oreo cookie. I used my favorite Chocolate Cupcake, filled the center with that classic Oreo filling, and topped it with a Oreo Cookie Buttercream Frosting. I think my favorite part of this cupcake is definitely the filled center because it taste just like the filling of a Oreo. It is a simple recipe and if you are wondering how many Oreos you are going to have to scrape the frosting off of? None! This recipe makes the perfect flavor of the filling and you can not even tell the difference.
There are three recipes to this cupcake and at the end I will explain how to assemble it.