It didn’t come to my attention that strawberry cake is a Southern thang thing until I lived in Los Angeles.  I brought these cupcakes into the office of a TV show I was working on at the time, and no one, I mean no one there had ever had strawberry cake. 

I saw people just standing there staring at these cupcakes like they couldn’t comprehend.  Well good for me that these are unbelievably delicious and moist (there’s that word again) because I had several people tell me that these were the best cupcakes they had ever tasted 🙂 

do y’all see all of that strawberry deliciousness???

Word spread, and these delightful treats were gone within an hour.  Until that show wrapped, these were the most requested treat I brought in..even by one of the actresses and y’all gotta know if an actress is gonna splurge on calories it’s definitely gonna be good. 

naughty little cupcakes…

Also, bonus, these are stupid easy to make and you can throw on some chocolate frosting instead for Valentine’s Day..hello! chocolate covered strawberry cupcakes! drrooool..

Southern Strawberry Cupcakes

2014-10-29 12:41:34

Yields 24

moist strawberry cupcakes brimming with flavor

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FOR THE CUPCAKES

1. 1 Box White Cake Mix
2. 1 Package of Strawberry Jell-O
3. 3 Tablespoons of All-Purpose Flour
4. 4 Eggs
5. 1/2 Cup of Water
6. 1 Cup of Vegetable Oil
7. 1/2 Package of Frozen Strawberries in Syrup ***

FOR THE FROSTING

1. 5 Tablespoons of Flour
2. 1 Cup of Milk
3. 2 Sticks (1 Cup) of Room Temperature Butter**
4. 1 Cup of Granulated White Sugar (not powdered sugar)

THE CUPCAKES

1. Preheat the oven to 325 degrees F.
2. Line 24 cupcake tins with paper liners.
3. Combine all ingredients in the order listed.
4. Pour batter into paper liners and bake 20-25 minutes.*

FOR THE FROSTING

1. In a small-to-medium pan heat the milk and flour stirring constantly.
2. Remove the pan from the heat when the consistency of thin mashed potatoes is achieved.
3. Let the flour/milk combination cool completely to room temperature.
4. With a handheld or stand mixer with paddle attachment beat the butter and sugar until light and fluffy.
5. Add flour/milk mixture to the butter and sugar, and whip and whip and whip until it is the texture of whipped cream. It is not done until it looks like whipped cream.

Notes

1. ***you can use fresh strawberries, but the frozen strawberries in the syrup add a lot more moisture to these cupcakes
2. **the butter must be room temperature or it will not whip right, and do not heat it please 🙂
3. *check cupcakes at 18 minutes, always a good idea to check on your baking prior to the time given because ovens and cupcake tins can vary quite a bit.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Apple Pie Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting, I’ll just let that sink in for a minute….y’all these cupcakes are ridiculousness, the way the browned butter and cinnamon gives the frosting a rich caramel flavor that pairs so well with the sweet, tart apple pie filling surrounded by the fluffy vanilla cake, drrrrooool…and no joke I had more than 1 coworker (who I bring my cheat day treats to on Mondays) tell me, ‘you have really outdone yourself this time.’   

Also, due to the whole apple pie, caramel awesomeness that’s going on with these cupcakes, they are perfect for all of the happenings in the months ending in ‘er,’ obviously I chose October with the adorable bat cupcake liners and little sparkly bats but they most definitely could be served at Thanksgiving or Christmas as a different take on the traditional apple pie.

      There are more than a few (but not complicated) steps to make these, but completely worth it…all I’m saying is, make these sooooon.

Yummmmm…

Apple Pie Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting

2014-10-23 13:02:27

Yields 24

moist vanilla cupcakes with apple pie center, topped with browned butter cinnamon cream cheese frosting

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THE CUPCAKES

1. 1 Box of Super Moist Yellow Cake Mix
2. 3 Eggs
3. 1 Stick of Butter
4. 1 Cup of Water
5. 1 Can of Apple Pie Filling

THE FROSTING

1. 2, 8 Ounce Blocks of Cream Cheese
2. 2 Teaspoons of Vanilla Extract
3. 1 stick (1/2 Cup) of Browned Butter
4. 2-4 Cups of Confectioner's Sugar
5. 2 Teaspoons of Cinnamon
6. **2 Tablespoons of Meringue Powder**optional

For the Cupcakes

1. Preheat the oven to 325 F.
2. Line 24 cupcake tins with paper liners (this batch only made 20 for me because I filled the batter to the top, not 3/4 of the way like I should have, don't be like me) For the cupcakes I used a boxed moist yellow cake mix. You can follow the directions on the box or you can make it taste more homemade by using 1 entire melted stick of butter, 3 eggs and 1 cup of water.
3. In the bowl of your mixer beat cake mix, eggs, butter and water together until combined. Make sure not to over mix.
4. Bake cupcakes for 20 minutes, or until you press them with your finger and they spring back. Let them cool completely after you take them out of the oven so the apple pie filling won't become runny when you place it inside the cupcakes.

For the Browned Butter Cinnamon Cream Cheese Frosting

1. With a handheld or stand mixer with paddle attachment, cream the softened cream cheese until smooth.
2. Add the cooled browned butter and vanilla extract into the cream cheese and blend again.
3. Slowly (no really, you don't want sugar all over the place) incorporate 2-4 cups of confectioner's sugar until well blended--how much sugar you add is your preference on how thick you want the icing to be and how much you want to make--I ultimately used 3 cups of sugar and added 2 Tbsps of meringue powder to thicken it for piping, totally optional of course.
4. Now blend in the cinnamon, take a spoonful of this frosting to taste and proceed to have an eye rolling When Harry Met Sally moment, teehee.

How to Brown Butter

1. In a pan-I suggest using a pan with a light colored interior so you can easily see when the butter starts to brown and you won't burn it-on medium heat, melt your butter while stirring constantly. Your melted butter will start to bubble up and sputter, then the bubbles will get smaller, and then the bubbles start to subside. At this point start looking for brown flecks to appear on the bottom of your pan, when you start to see a lot more brown flecks and the butter is a rich amber color, immediately remove your pan from the heat and continue stirring. The butter will have the most delicious aromatic nutty rich smell to it, trust me you'll know it's ready.

The Apple Pie Filling & Application

1. Yes I used pre-made apple pie filling (if you're an overachiever please feel free to make your own) but pre-made is delicious and no one knew I hadn't made it. I did pour the filling into a bowl and chop it up with a fork and knife so the apple chunks would be small enough to go inside the cupcakes.
2. To hollow out holes in the tops of the cupcakes I used the bottom of a Wilton 2M piping tip, weird I know, but it's the perfect size, keeps the cupcake piece it takes out intact so you can place it back on top and the sizes are all perfectly uniform. You could also use a spoon, or a knife, really whatever is easiest for you.
3. So now spoon the filling into the cupcakes and place the tops back on.

Piping the Frosting

1. If you feel inclined to pipe this frosting (instead of eating the whole bowl with a spoon) I used a disposable Wilton bag with a Wilton 1M tip. I piped starting from the middle of the cupcake working my way out in a circular motion until the top was completely covered.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Yes, I know, this time of year pumpkin is everywhere, and maybe some people think that it is overdone.  Just FYI, I am not one of those people, I love pumpkin just about anyway it can be prepared..except in drink form (y’all know which famous one I’m talking about) and yes I’m sure this is sacrilege to some people but seriously, eww…anyways, it is has been especially Fall-ish and beautiful in my neck of the woods this last week and I was craving some pumpkin deliciousness like whoa, sooo I decided to give these a whirl.  

I have seen these Impossible Pumpkin Pie Cupcakes floating around on Pinterest for months and finally decided I would try them out.  I am thrilled at how these turned out. 

Not only were these super simple to throw together but almost fool proof, they baked up perfectly into mini pumpkin pies with a wonderful custard texture in the middle. 

 Also, the incredible pumpkin cinnamon smell wafting through the house, mmmm. 

Totally ate 5 of these on my cheat day 🙂

I also decided to get fancy and top them with my absolute most favorite whipped frosting which I first saw on The Pioneer Woman.  I thought it was the strangest recipe ever for frosting, but y’all, it is amazing. 

It has the texture and flavor of homemade whipped cream, but so much more stable, and perfect for piping on cupcakes, pies, straight into your mouth, cakes..you get the idea. 

Flour/Milk mixture before heating it

See the thin mashed potato texture?

 If you’re in the mood to get your pumpkin on like I was, definitely give these a try.  

Impossible Pumpkin Pie Cupcakes

2014-10-26 19:49:56

Yields 12

Melt in your mouth mini pumpkin pies

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Ingredients

1. FOR THE CUPCAKES
2. 1-15 Ounce Can of Pumpkin Puree
3. 1/2 Cup Sugar
4. 1/4 Cup Brown Sugar
5. 2 Large Eggs
6. 1 Teaspoon of Vanilla Extract
7. 3/4 Cup of Evaporated Milk
8. 2/3 Cup of All Purpose Flour
9. 2 Teaspoons of Cinnamon
10. 1/4 Teaspoon Salt
11. 1/4 Teaspoon Baking Powder
12. 1/4 Teaspoon Baking Soda
13. ***2 Teaspoons of Pumpkin Pie Spice can be substituted for the cinnamon
14. FOR THE FROSTING
15. 5 Tablespoons of All Purpose Flour
16. 1 Cup of Milk
17. 2 Sticks (1 Cup) of Room Temperature Butter
18. 1 Cup of Sugar
19. 1 Teaspoon of Vanilla Extract

FOR THE CUPCAKES

1. Preheat the oven to 350 degrees F.
2. Spray 12 cup muffin tin with Baker's spray (using cupcake liners is too messy)
3. With a handheld or stand mixer with paddle attachment mix the pumpkin puree, sugar, brown sugar, vanilla extract, eggs and evaporated milk until well incorporated.
4. Add flour, cinnamon (or pumpkin pie spice), salt, baking powder and baking soda.
5. Fill each muffin tin close to the top (they rise but will collapse down)
6. Bake for 20 minutes and let cool for another 20 minutes before removing them from the pan to chill in the fridge for 30 more minutes.

FOR THE FROSTING

1. In a small saucepan on medium heat, whisk flour and milk together stirring constantly until it thickens to the consistency of thin mashed potatoes.
2. Remove from heat and stir in the vanilla extract.
3. While the mixture is cooling, cream the butter and sugar until light and fluffy.
4. Add flour/milk mixture into the butter and sugar and start mixing. Scrape down the sides of the bowl and keep whipping. Remember, it is not done until it looks like whipped cream.

Notes

1. The butter has to be brought to room temperature by sitting out, do not attempt to heat it.
2. The flour milk mixture has to be completely cool for the frosting to work.
3. This recipe doubles perfectly, and these things will go fast, so I would suggest doing so (I mean that in the least bossy way possible) 🙂

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/