Batter is enough to make 24 mini cupcakes. The topping is a standard buttercream frosting, with a blackberry finish.
1/2 cup flour
1/4 cup water
yolk egg
1/2 tsp vanilla
3 tbsp butter, melted
2 1/2 tbsp cocoa powder
1/4 tsp baking soda
pinch salt
1/2 cup sugar
Sift the dry ingredients in a bowl, mix well. Mix the yolk, water and vanilla in a small bowl. Add the butter and stir. Mix the sugar in with the dry ingredients and then slowly incorporate the egg mix to the bowl. Bake until a toothpick comes out clean.
Buttercream Frosting
Finishing touches..
A thick cake, you will need a tall glass of milk with this! The yellow cake instructions are for a small batch, one 4 inch cake or 2 11oz aluminum cans. For an 8 inch cake, double the recipe.
Thick yellow cake:
1/2 c. flour
3 tbsp milk
1/8 tsp baking soda
yolk of 1 egg
1/2 tsp vanilla
3 tbsp butter
1/3 cup sugar
1/4 tsp salt
Peanut Butter filling:
1/3 cup powder sugar
1/4 cup crunchy peanut butter
2 tbsp butter, melted
1/4 tsp vanilla
Chocolate glaze:
1 tbsp butter
4 tbsp semi sweet chocolate chip morsels
3/4 cup powdered sugar
if needed, add 1 tsp water at a time until desired consistency is achieved.
melt the butter and chocolate in the microwave with 2 tbsp of water for 45 sec-1 min until dissolved and boiling, quickly add sugar and pour over cake.
Chocolate covered strawberries are a Valentine's Day must, but are super expensive at the store. It is much easier and affordable to make your own. They also make an excellent decoration for cupcakes
For the strawberries:
16oz strawberries, washed and patted completely dry
1 cup semi sweet chocolate chips
1/4 cup white chocolate chips
Set out parchment paper for the berries. Melt the chocolate chips in a bowl in the microwave in 30 second intervals until smooth. Working quickly, dip the strawberries in the melted chocolate. Cover completely and set to harden on the parchment paper. When complete, melt the white chocolate in the microwave and use a fork to drizzle over the strawberries. Set in the freezer to solidify.
For the cupcakes:
1/2 cup unsweetened cocoa powder
1 cup water
3 large eggs
2 1/4 tsp vanilla extract
2 1/4 cup flour
1 1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
Whisk the cocoa and the water until smooth and dissolved. In another bowl, combine the eggs and vanilla with 1/4 of the cocoa mix. In a large bowl, combine the remaining dry ingredients and mix well. Add the butter and cocoa mixture and blend until mixed and moistened. Beat for 2 additional minutes. Add the egg mixture to the batter in 3 batches, taking time to mix each batch in completely before continuing. Spoon 3 tablespoons into each cupcake liner and bake 20-25 minutes, or until a toothpick placed in the center comes out clean. Cool completely before icing.
Icing:
2 3/4 cups confectioners sugar
6 tbsp cocoa powder
6 tbsp water
6 tbsp butter
1 tsp vanilla extract
Dollop and smooth out icing on cupcakes, working out from the center. Sprinkle with white and pink spinkles and top with strawberry.
This wonderful pound cake works well with strawberry filling, a classic buttercream frosting, and fruit topping.
Perfect Pound Cake from Rose Levy Beranbaum's The Cake Bible
Classic White Buttercream from Wilton.com
Strawberry filling:
heat 8oz strawberries in a medium saucepan with 1/2 cup sugar, 1 tbsp lemon juice, and 1 tbsp peach snappes. Bring to a boil and smash strawberries. Let boil for a few minutes, if too thick add water, if too thin let water boil off. Let cool before add to cake.
I made these to celebrate a Dallas Mavericks Basketball game after I won an autographed basketball from the team for voting all Mavericks in the 2011 All Star game. Love those Mavericks!!!
MFFL
This is a basic white cupcake recipe, with a fondant top with food markers for the detail.
Inspired by Paula Deen's Chocolat Gooey Butter Cookies, but instead of cheese, I added semi sweet chocolate chips and mini marshmellows. Turned out pretty good.
Store bought red velvet cupcake mix, but still good tasting.
Store bought cream cheese icing, but once again, still good
Can be a nice Christmas gift!
Just package and set under the tree = )
From the Chex cereal website, delish snack!
9 cups chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cup powdered sugar
Microwave chips, peanut butter, abd butter for 1 minute. If needed, heat in 15 second intervals until melted and smooth, stirring between intervals. Add vanilla and pour over cereal, coating evenly. Shake cereal in a large freezer bag with powdered sugar. Store in an airtight container in the fridge, or eat right away!
This recipe was taken from Pillsbury's Chocolate Gingerbread Sandwhich Cookies and Gingerbread Stars. The Pillsbury recipes use their refrigerated cookie dough, this recipe includes a from scratch version. I love this classy cookie to give as a Christmas gift, or for any occassion really.
Cookie:
3 cups flour
2 tsp ginger, ground
1 tsp cinnamon, ground
1/4 tsp salt
1/4 tsp cloves, ground
1/2 tsp nutmeg
1 1/2 sticke butter, softened
3/4 cup packed brown sugar
1 egg
1/2 cup molasses
1/2 tsp vanilla extract
1/4 cup baking cocoa
Bake at 350F for 6-9 minutes or until cookies are set. Cool completely before dipping in icing glaze.
