Creative Cupcakes: Be Still My Heart . . .

Don't you just love it when true, creative, crafty genius strikes and you discover the perfect treat to surprise your co-workers with at work or send your little off to school with for the big day of love coming up?

These heart-shaped, cream cheese & vanilla cupcakes are just the thing to bring a smile to everyone's faces and are just so simple, you aren't going to believe it.  Check it out . . .

Vanilla & Cream Cheese Heart Cupcakes
(courtesy of Caffe Ina)

Ingredients:
(yields 10 cupcakes)
~ 8 tbsp butter, softened
~ 1 cup granulated sugar
~ 2 large eggs
~ 1 cup all purpose flour
~ 1/4 tsp baking soda
~ 1/4 tsp salt
~ 1/2 cup milk
~ 1/2 tsp vanilla extract
~ food color (optional)

Frosting:
~ 5 oz cream cheese, softened and cut into small pieces
~ 2 tbsp unsalted butter, softened and cut into small pieces
~ 1 tsp vanilla extract
~ 1 1/2 cups sifted confectioners’ sugar

Directions:


1.) Preheat the oven to 325F degrees, and prepare a cupcake pan with liners.

2.) In a big bowl, beat together the butter and sugar until you obtain a light cream. Add the eggs, one by one, making sure you incorporate well the first before adding the second one.

3.) In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture, alternating with the milk and finally add the vanilla extract. (and the food coloring if you decide to make your cupcakes colored)

4.) Fill the cupcake liners TO THE TOP of the cupcake liners. This is very important because it will insure you have enough top to cup off.

5.) Bake for 20 minutes, test with a toothpick, and cool on a wire rack.

6.) While the cupcakes are cooling – make the frosting:

7.) In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter for about 3 minutes or  until smooth. Add the vanilla and beat well. Gradually add the sugar and keep beating until you obtain a very soft cream. Cover and refrigerate the icing for a couple of hours to thicken before using.

8.) When the cupcakes are cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart-shape cookie cutter, cut out the center of the tops.

9.) Frost the flat top of the cupcake that you just cut and then place back the top.

Aren't those just absolutely adorable?  And just in case you needed a little more of a push . . .

And now that you see how easy it is, you can picture just how creative you can get with all of your favorite cookie cutter shapes, right?  Ah-mazing.

FROSTED: Have Your Cake...and Cereal too!

If you're anything like me, your favorite food group is Dessert...but I also have a major weakness for a sweet, refreshing bowl of cereal in the morning.  There are so many salty, fruity, chocolatey, & crunchy choices available, it's hard to choose my favorite!

So, when I stumbled across a way to combine my obsession for my favorite breakfast food and my love of dessert, I had to share these fantastic cereal cupcake recipes with you. These confections in a cup would make the perfect buffet accessory at your upcoming Halloween costume party, or a money-making treat at your child's next bake sale.

So, why not skip breakfast and try a nibble of these cakes?

Cinnamon Toast Crunch Cupcakes
(Courtesy of BS' In The Kitchen)

 

Cupcake Ingredients 

(Makes around 24-30 cupcakes)

• 1 box of French Vanilla cake mix
• 1/2 cup of melted butter
• 3 teaspoons of vanilla
• 3 eggs
• 1/2 cup of milk
• 1/2 cup of water
• 1 Tablespoon of cinnamon
• Brown sugar to top cupcakes

 Icing Ingredients:

•  1 1/2 cups of butter (room temperature)
• 1 3/4 cups of cinnamon toast crunch cereal crumbs (run through a food processor)
• 5 teaspoons of vanilla
• 1 teaspoon of Wilton butter flavoring
• 4-5 cups of icing sugar
• 2 Tablespoons of condensed milk
• 4 Tablespoons of brown sugar
• 1 1/2 teaspoons of cinnamon
• Whipped cream to texture if you don’t like a heavier buttercream icing 
• 
  

 
 Directions:

1.  Mix all the batter ingredients together until you get a desired consistency. Bake according to the vanilla cake mix instructions. When finished baking, allow cupcakes to fully cool.

2.  When icing, these use a Wilton Round 12 tip. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square.

Fruity Pebble Cupcakes
(Recipe from Key Ingredient)

(Via Will Cook For Smiles)

Cupcake Ingredients:

•  1 1/2 sticks of unsalted butter (room temperature)
• 1 1/2 cups of granulated sugar
• 3 eggs
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 2 teaspoons of vanilla extract
• 1/4 teaspoon of salt
• 2 ripe bananas, mashed
• 2 1/2 cups flour
• 1 1/3 cups of whole milk
• 2 cups of Fruity Pebbles cereal

 Buttercream Ingredients:

• 2 sticks of unsalted butter (room temperature)
• 2 cups of powdered sugar
• 2 Tablespoons of malted milk powder
• 1 teaspoon of vanilla extract
• More Fruity Pebbles for topping (optional)

Directions:

1.  Pre-heat the oven to 350 degrees (F). Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets combined. Add the baking soda, baking powder, salt, and vanilla and mix until the batter is smooth. Then mix in the mashed bananas and beat for 30 more seconds.

2.  Alternate between adding the flour and milk, about a half cup of each at a time, beating on med-high speed until the batter is light and creamy and all ingredients have been added. Finally, stir in (by hand, so you don’t break up the cereal too much) the Fruity Pebbles.

3.  Fill paper-lined cupcake tins 3/4 of the way full. If you’d like, sprinkle some more Fruity Pebbles on top of the batter, and bake for about 22 minutes until the cake is set and has started turning golden brown on the edges. Allow the cupcakes to cool completely before you frost them.

4.  To make the buttercream, whip the butter for about 30 seconds, until smooth. Then add the powdered sugar, 1/2 cup at a time and drizzle in about a teaspoon of vanilla extract (a little more, if you like a lot of vanilla flavor). Finally, whip in the malt powder.

5.  Once the buttercream is smooth and fluffy, give it a taste to make sure you don’t need more malt powder. If the frosting is too thick, you can thin it out with a couple tablespoons of milk.

 6.  Frost the cupcakes and, for extra flavor and crunch, top them off with even more cereal.
 

 Reese's Puffs Cupcakes
(Courtesy of Your Cup Of Cake)

 Cake Ingredients:

• 1 box of Devil's Food Cake mix
• 3 eggs
• 1/2 cup of oil
• 1 cup of buttermilk
• 3/4 cup of sour cream
• 1 1/2 teaspoons of vanilla extract 
• 1/2 teaspoon of cinnamon (optional)

 Peanut Butter Chocolate Ganache Ingredients:

• 2/3 cup chocolate chips
• 1/3 cup peanut butter, smooth

Peanut Butter Buttercream Ingredients:

• 3/4 cup of butter, softened
• 1/2 cup of peanut butter, smooth
• 3-4 cups of powdered sugar
• 1 teaspoon vanilla extract
• 
  

Directions:

1.  Preheat oven to 350 degrees and line pans with cupcake liners. In a small bowl, sift cake mix and set aside.

2.  In a large bowl, gently whisk eggs, oil, buttermilk, sour cream and vanilla extract. Add cake mix and cinnamon to wet ingredients and stir.

3.  Fill cupcake liners 3/4 full and bake for 15-20 minutes or until and inserted knife comes out clean.

4.  To make ganache: Melt chocolate and peanut butter together and stir until smooth. Dip the tops of the cooled cupcake into the ganache and let set for at least 10 minutes.

5. To make buttercream: Beat butter and peanut butter. Add powdered sugar a little at a time until you reach your desired consistency. Add vanilla extract. (Add 1 Tablespoon of milk if the buttercream is too thick.) 

6. Pipe buttercream onto ganache covered cupcake and roll in Reese's Puffs cereal.

Fruit Loops Cupcakes

(Via BS' In The Kitchen)

Cupcake Ingredients:

• 1 box of lemon cake
• 3 eggs
• 1 cup of water
• 1/2 cup of melted butter or margarine.

Base Icing Ingredients:

•  1 1/2 cups of butter
• 3/4 to 1 cup of whipping cream
• 3 Tablespoons of vegetable shortening
• 4 cups of icing sugar
• 1 teaspoon of vanilla

Directions:

1.  Preheat your oven to 350ºF.  Bake according to the lemon cake mix instructions.

2.  Pour the cupcake batter into cupcake liners, until about 1/3-1/2 full and bake for 15-18 minutes (until a tooth pick comes out clean). Set aside the baked cupcakes and allow to cool before icing. 

3.  For the icing, you will have to separate your icing to each individual flavor and color. Whip you icing together until it is nice and smooth. Divide into five different bowls and mix in the following flavors of jello, each into a separate bowl: Lime, Lemon, Orange, Grape & Cherry. For each bowl of individual icing, you will add roughly a 1/4 of a pack of jello (Kool Aid would also work fabulously). Add more or less depending on the strength you’d like. If you like vibrant colors, all the matching Wilton Food Gel color to the icing and blend until completely smooth. Pipe icing onto your cupcakes, top with Fruit Loops and enjoy!

Who needs the milk when you can have frosting? Now you can share the sweet treat of cereal at any time or type of event!

These cupcakes would brighten up a child's birthday party (and they can easily enjoy the cereal topping), bring a unique glow to a baby shower brunch, or create a fun atmosphere at your child's next school holiday party. Think of all the endless possible cereal toppings to decorate with and enjoy.

So, put away that bowl and spoon, and grab some cereal cupcakes. Have a wonderful weekend!

FROSTED: Make Your Labor Day Weekend Bright With A Little Bit Of Orange and White!

As the summer slowly draws to an end and we all try to fight the lingering heat; we find ourselves reaching for those boxes of popsicles at the supermarket. How could we resist the sweet savory taste of an orange Creamsicle? Yum!

So why not share the same orange creamy flavor that we love, but without the syrupy sticky mess of a popsicle? Now you can, with a variety of different orange creamsicle desserts and drinks that have become all of the rage this summer. This fruity flavor adds a light refreshing taste that would be a perfect compliment to any Labor Day barbeque, end of summer luau party, or as a game day party sweet for those orange and white football fans (Go TN Vols)!

So leave the popsicles in the freezer, and try a little slice of these fruity treats...

Orange Creamsicle Buddies
(Courtesy of Cooking Classy)

Ingredients:
(Makes around 8 cups)

• 8 cups of Rice Chex Cereal
• 1 1/2 cups of white vanilla baking chips 
• 1/4 cup of butter
• 3 Tablespoons of heavy cream
• 1 1/2 Tablespoons of orange zest (this is the zest of about 1 1/2 oranges)
• 1 teaspoon orange extract
• 1 1/2 cups of powdered sugar

Directions:

1.  Measure 8 cups of Rice Chex Cereal into a very large mixing bowl, set aside. In a microwave safe mixing bowl, combine vanilla baking chips, butter, cream, and orange zest.

2.  Microwave mixture on 50% power in 30 seconds intervals, stirring with a fork after each interval, until melted and smooth. Stir in orange extract. Pour mixture over Rice Chex Cereal and gently toss mixture with a rubber spatula until evenly coated.

3.   Pour coated cereal into a two gallon ziploc bag, add the powdered sugar, and seal bag. Shake mixture until evenly coated with powdered sugar.

For a crispier version: preheat oven to 275 degrees. Divide prepared orange creamsicle buddies in an even layer among two cookie sheets and bake 20 minutes, stirring once halfway through. Allow to cool and store mixture in an airtight container.

Swirled Creamsicle Meringues
(Recipe by Butter Me Up, Brooklyn)

(Image from Play With My Food)

Ingredients:

(Makes approximately 2 dozen)

• 3 egg whites, room temperature
• 3/4 cup of sugar
• Half a vanilla bean, seeds scraped
• Large pinch of salt
• Large pinch of cream of tartar
• 1 teaspoon of orange zest

Directions:

1.  Preheat oven to 200 degrees and line two baking sheets with parchment paper. Combine egg whites, sugar, and vanilla bean in a medium heatproof bowl, then set the bowl over a saucepan of gently simmering water for 3 minutes. Stir the mixture occasionally to make sure the sugar is dissolved.

2.  Carefully remove the bowl and add salt and cream of tartar. Beat on high for 7 minutes, until soft, glossy peaks form and the mixture has slightly cooled. Add the orange zest and beat until combined.

3.  Using a small clean paintbrush, paint three stripes of food coloring on the inside of a pastry bag fitted with a 1/2-inch round tip. Dab a tiny bit of the meringue on each corner of the baking sheet to make sure that the parchment paper stays in place when you are forming your little cookies.

4.  Fill the bag with meringue and pipe small swirls on the baking sheet. Bake for one hour and 15 minutes or until the outside of the cookies are crisp. Let cool for several minutes on the baking sheet then transfer to a wire rack to cool. 

(Via Martha Stewart)

Orange Creamsicle Cookies

(Recipe by Cookies and Cups)

 Ingredients:

(Makes around 24 large cookies)

• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter (2 sticks), room temp
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 2 Tbsp Orange zest ( I used about 6 Clementines)
• 1 1/2 Tbsp orange juice
• 2 cups white chocolate chips

Directions:

1.  Preheat oven to 350 degres. In your stand mixer combine butter and both sugars. Mix together about 2 minutes on medium speed. Add in egg and orange juice and mix 30 seconds more.

2.  Turn mixer to low and add in flour, baking soda, salt and zest. Continue mixing on medium-low until dough comes together. Turn speed to low and add in your white chocolate chips until incorporated evenly.

3.  Scoop dough onto parchment lined baking sheet, spacing cookies about 2 inches apart. Bake 8-10 minutes until edges are lightly golden. Let cool for 3 minutes on baking sheet and then transfer to wire rack to finish cooling.

 Orange Creamsicletini
(Courtesy of Snappy Gourmet)

 Ingredients:

(Makes one drink) 

• 1/4 cup of fresh orange juice
• 1/4 cup of milk or cream
• 3 tablespoons of Pinnacle Whipped Vodka or Orange Whipped Vodka
• 1 teaspoon of vanilla instant pudding mix
• Garnish (optional): whipped cream/whipped topping, orange zest, and/or orange slices

Directions:
 
1.  Mix orange juice, milk/cream, vodka, and pudding mix in shaker with ice. Shake for about 30 seconds. Strain drink into glass and garnish as desired.

How fantastic are these creamy citrus-y confections? They would be the perfect addition to any gender neutral baby shower dessert buffet, a light snack for a romantic picnic in the park, or a favor at a vintage bridal shower. So many different recipe options you can choose from and adapt to any upcoming event.

So join the orange creamsicle craze and create a scrumptious dessert that will make you the center of attention at any Labor Day get together!  Have a great weekend!!

Beat the Heat: Homemade Ice Cream Sandwiches!!

Well, since we were all about ice cream at the beginning of the week, why not just stick with what we know and let the frosty deliciousness just keep on rolling!!  Next up, an ever so yummy treat from Country Living via Delish to keep you cool as we head on into the thickest part of the season!  Take a look . . .

MINT CHOCOLATE CHIP ICE CREAM SANDWICHES


Ingredients:
~ 2 cup(s) all-purpose flour
~ 1/2 cup(s) cocoa powder
~ 2 tablespoon(s) cocoa powder
~ 1/4 teaspoon(s) salt
~ 1 cup(s) (2 sticks) unsalted butter, softened
~ 1 1/2 cup(s) confectioners' sugar
~ 2 large egg yolks
~ 1 teaspoon(s) pure vanilla extract
~ 2 quart(s) mint chocolate-chip ice cream, slightly softened

Directions:

1.) Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle, about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.

2.) Shape the cookies: Line a 13- by 9-inch baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness -- approximately 9 by 11 inches. Cut the dough into six 2 1/2- by 5-inch rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.

3.) Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2- by 5-inch rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set -- about 30 minutes.

Major deliciousness, don't you think?!  Such a fun little snack to have in the freezer when those June temperatures start a-soaring!!  Hope your week is a good one!

Boston Cream . . . CUPCAKES!!!

Unexpected cupcakes?!  Not over here at Juneberry Lane, ha ha ha!  These yummy desserts are just plain scrumptious and a whole bunch of fun to make too!  Brought to you via Something Pretty for Today, these little guys make for quite a fun project for the weekend, don't you think?   Here's what you do . . .

Boston Cream Cupcakes
This miniature version of the classic custard pie leaves nothing out, with rich vanilla pudding, buttermilk and a semisweet chocolate glaze!
Active Time: 30 minutes
Total Time: 1 hour 30 minutes


Ingredients
Cupcakes:
~ 2 1/2 cups all-purpose flour
~ 3/4 tsp baking soda
~ 1/2 tsp each baking powder and salt
~ 3/4 cup (1 1/2 sticks) unsalted butter, softened
~ 1 1/4 cups sugar
~ 3 large eggs
~ 2 tsp vanilla extract
~ 1 cup buttermilk

Filling:
~ 1 package (3 oz) cook & serve vanilla pudding
~ 1 1/4 cups milk
~ 1/2 tsp vanilla extract
~ Chocolate Glaze
~ 8 oz semisweet chocolate, chopped
~ 1/3 cup each sugar and water
~ 3 Tbsp unsalted butter, softened

Directions:


1.  Heat oven to 350ºF. Line 18 muffin cups with paper liners.

2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.

3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

6. Filling: Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.

7. Glaze: Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

8. To assemble: Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

Divine, right?  Hope you have a wonderful weekend, everyone!!