Key Lime Cupcakes

♥ Beginner

I made these the same night that I made the Pina Colada Cupcakes, and to be perfectly honest, I'm going to sleep with numb taste buds.  I might have licked the spatula a few to many times...

I'm not sure how you feel about key lime pie, but it's one of my favorites, so these cupcakes are a real treat.  The batter didn't taste right to me, but once they were cooked and frosted they tasted perfect.  (So if you lick the spoon, just know the flavors emerge when baking!)

What you'll need:

• 1 Box of White Cake Mix
• 3 Eggs
• 3/4 C. Buttermilk
• 1/2 C. Water
• 2 1/2 Tablespoons of Lime Juice
• 1 Tablespoon of finely shredded Lime peel
• 1/4 Teaspoon of neon green food coloring (I used a little more!)
• 1 Container of Cream Cheese Frosting (I use the premade frosting instead of making my own, because it's easier than having to refrigerate my cupcakes - which I would have to do with homemade cream cheese frosting)
• 1/2 Teaspoon vanilla extract
• Lime Curls to top!

How it's done:

1. Preheat oven to desired temperature on box mix.  Mine was 350 degrees.  Line your cupcake pans with liners.

2. Combine cake mix, eggs, buttermilk, water, lime juice, lime peel, and food coloring. Mix on medium speed until combined (about 90 seconds). Don't over mix or your cakes wont rise!!!

3. Bake for time suggested on box mix. Mine were baked 15 minutes.  Let cool in pan for 10 minutes, and remove to wire rack.

4.  While cupcakes cool, mix frosting and vanilla extract together in medium size mixing bowl.  If piping onto cupcakes, add a little sifted powdered sugar to stiffen the frosting. 

5.  Assemble!  Pipe frosting onto cupcake, and top with a lime curl!

**Suggestion!!! Wait until the cupcakes are completely cooled before frosting!  I didn't, and in effect, my cupcakes ended up with landslides of frosting.... it was lame. I knew better.

These cupcakes really taste amazingly similar to key lime pie - I hope you enjoy them as much as I do!  I really like the idea of even topping the frosting with crushed Graham cracker too.  Get creative and let me know how yours turn out.  The greatest thing about these cupcakes is that the flavors are completely up to you, it's all about the extract you add!  Enjoy!

Pina Colada Cupcakes

♥ Beginner

Who's ready for summertime?  Me! Me! Me!

I had a friend send me a request for a Pina Colada or Key Lime Cupcake recipe, so I figured I would give them both a go.  But first, drum roll please... 

Pina Colada Cupcakes!!!!

Let me begin by saying that I don't drink alcohol - at all - so I don't come into a project like this one with a discerning pallet for what a pina colada actually tastes like.  However, I did go out and purchase a pina colada mix which I made in the blender with a handful of ice cubes... and it sure was yummy!  So, armed with the knowledge that I had, I began the process of making the perfect pina colada cupcake. 

*Just as a reminder - I'm trying to make "baker friendly" recipes that will be easy for even the most amateur baker.  If you would like to make your own cupcake batter and frosting without using the premade mixes, that's okay too!

What you'll need:
 

• 1 Box Yellow Cake Mix 
• 1/3 C. Vegetable Oil
• 1/4 C. Water
•  1 Teaspoon Rum Extract
•  1 (8oz) Can of Crushed Pineapple (Leave it in the juice!)
•  3 Eggs
•  1 Teaspoon Coconut Extract
•  1 Teaspoon Rum Extract (Second Teaspoon, one is for the cake the other for the frosting!)
• 1 Container of Vanilla Frosting (I like Duncan Hines)
• 2 C. Shredded Coconut

How it's done:

1.  Preheat your oven to the temperature stated on your box mix.  My Pillsbury Mix called for 350*.  Line your cupcake pan with liners.

2.  In a large mixing bowl, beat cake mix, oil, water, rum extract, pineapple, and eggs on medium speed about 2 minutes. I added a smidgen more pineapple and rum extract - I like the more powerful flavor.

3. Once batter is mixed, fill cupcake liners 2/3 of the way full. 

4. Bake for amount of time suggested on you cupcake mix box (mine was 16 minutes)

5. Remove from oven and cool for 10 minutes before removing from the cupcake pan. 

6. Toast the coconut - evenly spread the coconut on a cookie sheet and stick in the oven for 15 minutes, turning the coconut with a spatula every few minutes.  FYI, it burns REALLY QUICKLY! Once browned, remove from oven and let cool.

7.  Put vanilla frosting in a large mixing bowl and combine with rum and coconut extracts.  (I added a little more than I said on this recipe because I like the stronger flavors, but you don't need to.)

8.  If you plan to pipe the frosting onto the cupcakes then you'll need to add a sifted 1/2 C. of Powdered Sugar to your frosting to make it nice and stiff.  (This is when you'll need to add extra extract to your frosting.)

9.  It's time to assemble!  Pipe frosting onto cupcakes, and top with the browned coconut!

These cupcakes totally "take the cake" if you're looking for a really fun summertime treat.  Even if you're just dreaming of summer!

Packing up those treats...

If you're anything like me, you've probably reached that critical moment when you've made up a treat to take to a friend and stopped to think "Now, what will I take this to them in?" Tupperware often seems too cheap looking (and it's never the right shape or size, so the treats look junkie when they reach their destination) and a paper plate covered in seran wrap just isn't your style.

My mom always taught me that the first impression is the lasting impression, and the same goes for your treats too.  If the packaging looks nice, the impression is that the treat inside will be just as nice. 

So for those of you who have reached this critical impass in your baking, I'm helping make the decision a little bit easier!

Since I'm a cupcake maker, I'm often in the market for a good cupcake box.  Depending on the type of cupcake I'm making, or the holiday, usually dertermines the box I will use. Some of my favorite boxes (and the easiest to get my hands on) I get at Michaels Craft Supply or Hobby Lobby.  Let's kick this off with a couple of boxes to determine what sizes you'll need for your project... 

I'll add all the links at the bottom in case you want to order any of these.

There are Cupcake boxes that hold 1 Giant Cupcake

(Some with windows, some without) And you can get them in a ton of colors too.



This is what the standard insert looks like, these are great for holding your cupcakes in place.

They also make these type of boxes in 4,6,12, and 24 holders too!  You have more than enough choices.

There are also some more specialty boxes that you can use too! 

How cute are these???

The favorites that I've purchased so far only held 2 cupcakes, but they were perfect for Valentines Day...

And would you believe it, I bought these for $1/3 pack!  It's the best to shop the clearance section!

There are a ton of options when it comes to buying cupcake boxes and treat boxes.  And some can be a lot of fun.  My sugestion is always to try your local craft store before ordering bulk items online, but of course sometimes we get into a frenzy!  :) 

To look at purchasing cupcake or treat boxes in bulk, try:

http://www.uline.com/

http://www.brpboxshop.com/

Basic Vanilla Cupcakes

♥ Beginner

Sometimes you just need a really good Vanilla Cupcake.  Nothing fancy, nothing too flavorful, just a really nice base cake that will accentuate the exciting frosting and decorations that you'll put on them.  In this case, if you won't be using a mix, you'll need a recipe so here it is. 

This yields 24 Cupcakes...

What you'll need:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla extract
• 1 cup sour cream

How it's done:

1. Preheat the oven to 350* and line the cupcake pans with liners.

2. Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside.

3. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until blended. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until well blended. Add the sour cream. Mix until just mixed in, not too long.

4. Add the dry ingredients to the wet mixture, and mix until just blended.

5. Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, about 18 to 22 minutes. Remove from the pan immediately and let them cool completely on a wire rack before topping with your favorite frosting.  Cream Cheese Frosting or Buttercream frosting?

Rich Cream Cheese Frosting

♥ Beginner

Cream Cheese Frosting is one of the two frostings that I like to use all of the time.  It's either cream cheese or buttercream, and the cupcake pretty much determines which one I use.  The only bad thing about the cream cheese frosting is that it needs to be refrigerated after you make it.  So I like to keep it in tupperware if I make it the day before I serve them, and then just decorate right before they are served. It lasts about 3-4 days covered in the refrigerator.

The best thing about cream cheese frosting is that you determine how creamy it is.  I LOVE the taste of cream cheese, so I often keep the powdered sugar on the minimum (basically just for consistency) so you can still really taste the cream cheese.  My husand is a huge fan, just last week I caught him going back for a THIRD cupcake.  I'm sure many of you would feel the same!

I'll keep this recipe pretty basic, but you can always substitute for a flavored extract or real fruit juice. Even a great slice of strawberry added to the top is a great addition. ** My suggestion is to try this on a great red velvet cupcake - it's so great it will make you crazy!

What you need:

• 1 (8 oz) reduced fat cream cheese, at room temp.
• 1 stick unsalted butter, at room temp.
• 1 tsp. pure vanilla extract
• 4 cups confectioners' sugar, sifted

How it's done:

1. Cream the cream cheese and butter until smooth.

2. Add the extract, blend on medium speed until it's mixed in.

3. Slowly add the powdered sugar one cup at a time on medium speed, blending completely before adding the next cup. Add to taste.

4. Add color if desired!

See, isn't that easy???