It’s funny when you look back at things that you thought were just disgusting as a kid, but now absolutely love.  One of those things for me were Reese’s Peanut Butter Cups…I know, I know blasphemy, but I have since seen the light changed my mind and are at the top of the list of my favorite candies. 

I’ve had the idea for these cupcakes rolling around in my head for a while and to be honest was a little nervous at how they would turn out. 

Partly because I knew I wanted to stick a peanut butter cup in the bottom of each cupcake and didn’t know if they would melt into a mess or become hard, it was neither thank goodness. 

Also, I wanted to make sure the ratio of chocolate cake and peanut butter frosting was just right, so that neither overpowered the other, gold star to me on that one too. 

These are pretty much chocolate and peanut butter heaven y’all.  Decadent, absolutely, but it didn’t stop me from eating 100 a few of these.  If you love some chocolate and peanut butter like me, these are sooo in your wheelhouse 🙂  Enjoy!

Reese’s into the cupcake liners…

cake mix into the mixer…

eggs…

oil…

buttermilk…

sour cream…

mix, mix, mix…

into the liners…

bake, bake, bake…

for the frosting, peanut butter…

butter…

mix it all up…

after adding the powdered sugar (forgot to take a pic with it, oops)…

now the heavy whipping cream…

mixed up…

here is the meringue powder (optional)…

and enjoy!

Peanut Butter Cup Cupcakes

2015-05-28 11:17:10

Yields 30

Moist chocolate cupcakes topped with a whipped peanut butter frosting.

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THE CUPCAKES

1. 1 Box of Devil's Food Cake Mix.
2. 3 Eggs.
3. 1/2 Cup of Vegetable Oil.
4. 3/4 Cup of Buttermilk.
5. 1 Cup of Sour Cream.
6. 30 Full Sized Reese's Peanut Butter Cups.

THE FROSTING

1. 2 Cups of Powdered Sugar.
2. 2 Cups of Creamy Peanut Butter.
3. 2 Sticks of Unsalted Butter, Softened.
4. 2/3 Cup of Heavy Whipping Cream.
5. 1 Tablespoon of Meringue Powder (Optional).

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Place your cupcake liners in your pan and place a peanut butter cup in the bottom of each liner, set aside.
3. With a handheld or stand mixer with paddle attachment, place your cake mix, eggs, vegetable oil, buttermilk and sour cream and mix until combined.
4. Using a large ice cream scoop, fill your cupcake liners 3/4 of the way full and bake for 15-17 minutes or until they spring back to the touch (I took mine out at 15 minutes).
5. Let cool completely.

FOR THE FROSTING

1. With a handheld or stand mixer with paddle attachment, place your peanut butter in your bowl, now add the butter and mix until combined.
2. Now add your powdered sugar and mix until smooth.
3. Now add your heavy whipping cream and vanilla and blend again.
4. If you're using meringue powder, now add it and blend until smooth.
5. Pipe or spoon your frosting on top of your cooled cupcakes.

Notes

1. I used a Wilton disposable piping bag with an open star tip to pipe my frosting.

By Holly

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

Why is it that you can buy bananas that are super green, you feel like you wait around forever for them to ripen, then what seems like overnight they’re all super brown and mushy?  Annoying as this is first world problems or what?  there is the super bright side that these icky non edible bananas can be frozen and made into delectable banana bread. 

While trying to locate something in my freezer the other day I realized I had about a billion ok, more like six bags of frozen bananas just chillin’ out in there hehe I said chillin and they’re frozen and decided it was high time to use them. 

As awesome as banana bread sounded, I thought I would do something fun and different and make it into cupcakes.  Y’all, not only did I make banana bread cupcakes but I added rum hello! and topped them with the most delectable, sinful browned butter cream cheese frosting ever..drroooll. 

I did the whole,  eye roll, holy cow, I am going to eat all of these by myself with the first bite.  If you like banana bread, you’re gonna go crazy for these I promise.  Also, the cupcake liners I used, love them!

My sweet friend Linda gave them to me, and apparently are the creation of this artist named Timree, you should check out her website , I am sooo wanting some of her paintings btw 🙂 Anyway, I cannot stress enough how much y’all need to make these cupcakes.  Have an awesome day! 

First, your thawed out bananas…

       Just mix them up a little bit…

now add your eggs…

and sugar…

now the oil…

mix, mix, mix…

now the flour, baking soda and baking powder…

all mixed up…

now for your rum…

mixed again…

into your liners…

all baked up (the smell while these bake is incredible btw)…

let’s brown some butter for our frosting…

bubbling and getting a few brown flecks…

about time to take off the heat…

place in your bowl to cool for a bit…

add your butter…

mixed together, then add cream cheese…

all mixed up…

now add your powdered sugar one cup at a time and mix, mix, mix…

now time to enjoy!

Tipsy Monkey Cupcakes

2015-04-30 09:55:49

Yields 26

Delicious rum infused banana bread cupcakes topped with browned butter cream cheese frosting.

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THE CUPCAKES

1. 3 Cups of All-Purpose Flour.
2. 3 Teaspoons of Baking Powder.
3. 1/2 Teaspoon of Baking Soda.
4. 2 Eggs.
5. 2 Cups of Mashed Bananas (6-8 Bananas).
6. 1 1/2 Cups of Granulated Sugar.
7. 1/2 Cup of Vegetable Oil.
8. 1/2 Cup of Dark Rum.

THE FROSTING

1. 3 Sticks of Unsalted Butter, Softened.
2. 1 Stick of Unsalted Butter, Browned.
3. 1 (8 Ounce) Block of Cream Cheese, Softened.
4. 5 Cups of Confectioner's Sugar.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F. and place your cupcake liners into your cupcake tins, set aside.
2. Now place your bananas into your bowl, and mix for just a little bit to smoosh your bananas more.
3. Now add your eggs, sugar, oil and mix until all ingredients are thoroughly mixed.
4. Now add your flour, baking soda, baking powder and mix until well combined.
5. Now add your rum and mix.
6. Using a cupcake or ice cream scoop, fill your cupcake liners 3/4 of the way full and bake 12-14 minutes or until they spring back to the touch, let cool completely.

FOR THE FROSTING

1. To brown your butter, place one stick of butter into a pan on medium/high heat.
2. Stirring constantly, let your butter melt completely, then it will start to simmer and pop, when you see brown flecks start to form on the bottom of the pan remove from the heat.
3. Place your browned butter into your bowl for the frosting, after it has cooled a little, add your 3 sticks of butter and mix until smooth.
4. Now add your cream cheese and mix again until well combined.
5. Now add your confectioner's sugar 1 cup at a time and mix until smooth.
6. Now you can pipe or spoon your frosting onto your cupcakes, and enjoy!

Notes

1. Super ripe bananas are always best for banana bread.
2. All bananas I used had been ones frozen in baggies, I took them out the night before and thawed them in the fridge.
3. The recipe calls for 6-8 bananas for the recipe, I always tend to put 8.

By Holly

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

Ok, so I would like to preface what I’m about to say with an assurance I am not in any way being paid to say the following…Belles Organics makes some of the best damn darn drinks I’ve ever had, for reals. 

This brand was introduced to me by a friend and I was all ‘OMG, what is this?’ and she was all ‘it’s this awesome stuff called Belles’ then proceeded to hand me several in their line.   Y’all, they have combined some amazing flavors together to make a super fun, super delicious (and did I mention organic?) line of drinks, you should definitely go check them out.

Which brings me to The Georgia Belle , one of my favs in the Belles line, which is a peaches n’ cream vodka whhaaattt?! it totally inspired these Lady Peach Cupcakes, which just so happen to have The Georgia Belle in the batter.. yummmm. 

Oh my goodness y’all, these cupcakes are insane, like I had someone say these might be the best thing I’ve ever made(!), I mean how cool is that?!

It doesn’t hurt that I topped these insanely moist, almost gooey cobbler like cupcakes with a browned butter cream cheese frosting droool.  These are decadent for sure, and just filled to the brim with peaches, these are sooo swoon worthy Rhett, I’m gettin’ the vapors! seriously y’all make these incredible cupcakes and definitely get it on some Belles Organics action.

Let’s start with the peaches, thawed first of course…

Chop them up until the pieces are nice and small…

Pour your sugar onto your peaches, then mix it all up…

place your cake mix and flour into your bowl…

now add your oil…

then the peaches…

look at the bottle, how freaking cute is this?!

then the eggs and The Georgia Belle…

mix, mix, mix (I will admit I may have had a spoonful or two of this, soo yummy)…

place the batter in your cupcake liners…aren’t these cute? Wilton really outdid themselves on these…

bake, bake, bake…

while these lovelies are cooling, time for the frosting…so let’s brown some butter…

all melted, and now it’s bubbling…

the bubbling will start to subside as the water is cooked out of the butter, and when the milk solids start to turn brown like this…

remove from the heat, mmm perfectly browned butter…

place your browned butter in your bowl, so it can cool a little…

then add your softened butter…

mix it all up…

then add your cream cheese…

speaking of cream cheese, someone was hardcore begging for some..I mean,  look that paw 🙂

mix it all together…

now add your sugar 1 cup at a time…

perfection…seriously my new fav frosting…

and enjoy!!!

Lady Peach Cupcakes

2015-03-23 14:30:16

Yields 27

A deliciously moist cupcake filled to the brim with peaches and topped with a browned butter cream cheese frosting.

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THE CUPCAKES

1. 1 Box of Yellow Cake Mix.
2. 3 Tablespoons of All-Purpose Flour.
3. 2/3 Cup of Belle's Organics Georgia Belle.
4. 4 Eggs.
5. 1/2 Cup of Vegetable Oil.
6. 1 (20 Ounce) Package of Frozen Peaches, Thawed and Chopped.
7. 1/2 Cup of Granulated Sugar.

THE FROSTING

1. 3 Sticks of Unsalted Butter, Softened.
2. 1 Stick of Unsalted Butter, Browned.
3. 1 (8 Ounce) Block of Cream Cheese, Softened.
4. 5 Cups of Confectioner's Sugar.

FOR THE CUPCAKES

1. Preheat oven to 350 degrees F.
2. Line your cupcake tins with liners and set aside.
3. If you're using frozen peaches, make sure they are thawed out completely, place in a bowl and using a knife and fork chop up your peaches into smaller pieces and pour your sugar onto your peaches, mixing to make sure they are thoroughly covered.
4. With a handheld or stand mixer with paddle attachment, place your cake mix and flour in your bowl.
5. Now add your oil, the eggs, the peaches and your Belle's Organics, mix all together until well incorporated.
6. Using an ice cream scoop, place your batter into your cupcake liners until 3/4 of the way full.
7. Bake for 18-20 minutes (I took mine out at 18) or until they spring back to the touch.
8. Remove from oven and make sure they are completely cool before frosting.

FOR THE FROSTING

1. First, brown your butter by placing 1 stick of butter in your pan on medium heat, stir constantly until melted, then it will start to sizzle and pop and that will start to subside and once brown flecks start to form on the bottom of the pan and you smell a deliciously nutty aroma, remove from the heat and place in your bowl to let it cool a little before adding the next ingredients.
2. Add your softened butter to the browned butter and mix until well incorporated.
3. Now add your cream cheese and mix until smooth.
4. Now add your confectioner's sugar 1 cup at a time so as not to make a giant sugar mess, and whip the heck out of this until light and fluffy, and now you can pipe or spoon onto your cupcakes.

Notes

1. I used a Wilton disposable 16" bag and a Wilton 1M tip to pipe my frosting.

By Holly

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

Y’all it had just been that kind of week, you know… the kind where all thoughts lead to chocolate? I can guarantee I am not the only one who has those kind of weeks right? To make myself feel better I will just go ahead and imagine all of you reading this are nodding your heads in agreement.

Okay, now that we have made it clear that I was having a major obsession hankering for chocolate, it brings me to these cupcakes.  Theeessee cupcakes, oh my, the chocolate cake is perfectly moist and fluffy with an Oreo as the bottom crust, then then! it is topped off with the fluffiest most perfect whipped frosting filled with crushed Oreo cookies. 

No lie y’all, this frosting tastes like the most perfect cookies n’ cream ice cream you’ve ever had, well, you know except not cold, which I like to think is a bonus because it won’t melt except in your mouth. 

I would like to point out that the chocolate cake mix in these cupcakes is devil’s food, but it doesn’t taste like it, which to me is a good thing because I think devil’s food is a bit too dark. 

It just tastes like the most perfectly moist chocolate cake and then that frosting…droooll…which I am so glad that I doubled because for reals y’all, it is perfection.  Make these soon, everyone will love you who you give these too, or keeping them all to yourself is also perfectly acceptable (trust me the thought had crossed my mind), but I gave in and shared and everyone looooved these.    

 So go ahead and line your cupcake tins with liners and Oreo cookies…

Ok, cake mix in the bowl…

  Add the eggs…

Now the buttermilk…

The sour cream…

and the oil…

Mix, mix, mix…mmm so chocolatey…

Into the liners…

Baking…

Now for the frosting, let’s pretend I took a pic with 10 tablespoons of flour, and 2 cups of milk in it…

This is what it should look like when it is done…

While this is cooling, place your butter in the bowl…

Now the sugar…

Whip until light and fluffy…

Then put your milk/flour mixture in (it must be cool or it won’t whip properly)…

Whip, and whip and whip some more…

Cookies out ready to be crushed…I used my awesome OXO Chopper…

Nice and finely chopped…

Place in your frosting…

Delicious…

Then enjoy!!!

Oreo Cupcakes

2015-03-19 10:38:36

Yields 32

Deliciously moist chocolate cupcakes with an Oreo cookie crust and topped with a whipped Oreo cookie frosting.

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THE CUPCAKES

1. 1 Box of Devil's Food Cake Mix.
2. 3 Eggs.
3. 1/2 Cup of Vegetable Oil.
4. 3/4 Cup of Buttermilk.
5. 1 Cup of Sour Cream.
6. 32 Oreo Cookies.

THE FROSTING (This is the recipe doubled)

1. 2 Cups of Milk.
2. 10 Tablespoons of All-Purpose Flour.
3. 4 Sticks of Unsalted Butter, Softened.
4. 2 Cups of Granulated Sugar.
5. 5 Oreos, Crushed.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Line your cupcake tin with paper liners, and place an Oreo cookie in the bottom of each one and set aside.
3. With a handheld or stand mixer with paddle attachment place your cake mix in the bowl, then add the eggs, then the buttermilk, the sour cream and then the oil.
4. Mix all of these ingredients together until smooth.
5. Using an ice cream scoop, place your batter into each cupcake tin filling 3/4 of the way full.
6. Bake your cupcakes for 15-17 minutes or until they bounce back to the touch.
7. Let cupcakes cool completely.

FOR THE FROSTING

1. With a medium saucepan on medium/high heat place your milk and flour in it, while stirring constantly heat your mixture until it becomes the texture of thin mashed potatoes and remove from heat.
2. You can place your milk/flour mixture in the fridge to let it cool completely.
3. Once your milk/flour mixture has cooled, with a handheld or stand mixer with paddle attachment place your butter and sugar in the bowl and whip these ingredients very thoroughly until light and fluffy.
4. Now add your milk/flour mixture and continue to whip the ever lovin' (a technical term) out of these ingredients, this frosting is not done until it looks like whipped cream.
5. Once the whipped cream texture has been reached add your crushed up Oreos and mix until they are well incorporated.
6. Now you can pipe or place your frosting on your cupcakes and garnish with more cookies.

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

Happy (Early) St. Patrick’s Day!! I decided the best way to celebrate St. Patty’s Day other than with copious amounts of liquor and the color green was with cupcakes. 

Not just any cupcakes mind you, these are super moist brownie cupcakes with a dash more than a dash of Bailey’s Irish Cream, AND they’re topped off with a Bailey’s Irish Cream frosting that is almost a buttercream and almost a cream cheese, either way it’s awesome. 

Even though St. Paddy’s day isn’t a ‘real’ holiday here, aka no work/no school, it’s still so fun… leprechauns, chocolate gold coins, fake red hair and beards.  Okay, so the whole getting pinched if you’re not wearing green isn’t fun, but I think that if you were to bring these for folks, no one would be pinching you, mmmkay?  If you would like to celebrate this almost holiday, I think these cupcakes are perfect.  

Start with the cupcakes, which involves butter…

Then time to add the sugar…

All mixed up…

Then add the eggs…

Mix these all together and time for the chocolate syrup…

Mix, mix, mix, look how lovely and chocolatey…

Now time for the dry ingredients…

Mix, mix, mix…

Then fill your cupcake liners…

Bake…

While these are cooling, time for the frosting… butter time…

Cream your butter, then add your cream cheese…

Mix these together nicely…

Time for your powdered sugar…

And we will pretend I took a picture of the Bailey’s being added and mixed in, but here is the result…

Now you can pipe or spoon on your delicious frosting, enjoy!…

Delicious!

Liquored Leprechaun Cupcakes

2015-03-11 13:13:42

Yields 24

Bailey's infused brownie cupcakes topped with a Bailey's cream cheese frosting.

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THE CUPCAKES

1. 1/2 Cup of Unsalted Butter, Softened.
2. 1 Cup of Granulated Sugar.
3. 4 Eggs.
4. 1 Teaspoon Vanilla.
5. 1 1/2 Cups of Hershey's Chocolate Syrup.
6. 1 Cup Plus 1 Tablespoon of All Purpose Flour.
7. 1/2 Teaspoon of Baking Powder.
8. 1/3 Cup of Bailey's Irish Cream.

THE FROSTING

1. 3 Sticks of Unsalted Butter, Softened.
2. 1 (8 Ounce) Block of Cream Cheese, Softened.
3. 1/2 Cup of Bailey's Irish Cream.
4. 4 Cups of Powdered Sugar.
5. 1 Tablespoon of Meringue Powder (optional).

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Line 24 cupcake tins with paper liners.
3. With a handheld or stand mixer with paddle attachment cream your butter until smooth then add your sugar mixing until well combined.
4. Now add your eggs and vanilla and mix.
5. Now add your chocolate syrup and mix until well combined.
6. Next, add your flour and baking powder, and mix until all ingredients are well incorporated.
7. Using a spoon or ice cream scoop, fill your cupcake liners 3/4 of the way full and bake for 18-22 minutes or until your cupcakes spring back to the touch.
8. Let your cupcakes cool completely before frosting.

FOR THE FROSTING

1. In a bowl place your butter, and mix until smooth.
2. Now add your cream cheese and mix until well combined with the butter.
3. Add your Bailey's Irish Cream and mix until well combined.
4. Now add your powdered sugar 1 cup at a time so powdered sugar doesn't go everywhere, then add the meringue powder if you desire.
5. Then pipe or spoon your frosting onto your cupcakes, and garnish with sprinkles or something leprechaun-ey if you like.

Notes

1. I used a Wilton 16" disposable piping bag with a 1M Wilton open star tip, starting on the edges of the cupcakes working in a circular motion.

By Holly

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

It dawned on me the other day that I had never had raspberry cake before, I know, kind of random but I had just had this totally awesome cheesecake with a raspberry topping-obviously my cheat day- and I  wondered why raspberry is seemingly always the supporting actor, but never the star obviously I’ve worked in production too long.

I knew I needed to remedy this by giving raspberry top billing for once and thought a raspberry cake would be an awesome way.  I borrowed my strawberry cake (one of my all time favs) recipe and just translated that to my raspberry cake.  I gotta be honest, I’m always a little nervous when throwing together something I’ve never had and/or made before, but let me tell you these cupcakes are super fabulous, I was not even remotely disappointed.  They are so darn moist y’all, and they definitely have that raspberry flavor without being too tart, which really was my biggest concern because sour cupcakes are a big no no. 

Also, this frosting, oh snap, it only has 2 ingredients,  which I totally got from one of my favorite blogs Cookies and Cups here.  I was completely skeptical about this frosting too, because I’ve never made one like this before, but it is totally amazing, easy peasy to make,  and tastes like the lightest fluffiest white chocolate ever, drooool.  The pairing of the white chocolate and raspberry couldn’t have been more perfect, these flavors complement each other sooo well these cupcakes are just calling your name 🙂

Start with your thawed out raspberries…

    
Then add your sugar…

Fold the sugar into your raspberries…

Then add your raspberry gelatin mix…

Then your eggs…

Then oil and water…

Then your cake mix…

Mix, mix, mix…look at that gorgeous color…

Then place into your liners…

Then into the oven to get it’s baking on… Okay, now for the frosting…

 Into the pot…

This is what it looks like all melted…

This is after chilling in the fridge for a while..

Now time to whip the heck out of it, I originally used a whisk attachment, bad idea, the paddle attachment was much less messy…

Voila! Delicious frosting..I may or may not have taken a spoonful or twelve two…

Get in my belly…

Hello naked cupcake, you’re looking dapper…

Soo good…

Raspberry Cupcakes With White Chocolate

2015-02-26 11:37:46

Yields 30

Super moist raspberry cupcakes topped with an easy whipped white chocolate frosting.

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THE CUPCAKES

1. 1 Package of White Cake Mix.
2. 1 Small Package of Raspberry Gelatin.
3. 4 Eggs.
4. 1/2 Cup of Canola Oil.
5. 1/4 Cup of Hot Water.
6. 1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
7. 1/4 Cup of Granulated Sugar.

THE WHITE CHOCOLATE FROSTING

1. 1 Lb (2 Cups) of Unsalted Butter.
2. 2 Cups White Chocolate Chips.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Place cupcake liners into your tins and set aside.
3. With a handheld or stand mixer with paddle attachment, place your thawed raspberries into your bowl, and fold the sugar into the raspberries covering them completely.
4. Then add your gelatin mix, eggs, oil, hot water, cake mix and mix all together until well incorporated.
5. With an ice cream scoop or spoon fill your cupcake liners 3/4 full with your batter.
6. Bake your cupcakes for 12-15 minutes (I took mine out at 15) or until they spring back to the touch.

FOR THE WHITE CHOCOLATE FROSTING

1. In a medium sized saucepan place your butter and white chocolate chips.
2. Melt completely both ingredients on low heat, stirring constantly.
3. Once melted, remove from heat and let it cool at room temperature for about 30 minutes.
4. Cover your pan with aluminum foil and place in your fridge for at least 3 hours or overnight (like I did).
5. Once chilled, remove your pan from the fridge and let it sit out for 30 minutes or so, then place all of your melted chocolate chip/butter mixture into your mixing bowl and whip, whip, whip it with your handheld or stand mixer with paddle attachment until it is light and fluffy.
6. Then enjoy!

Notes

1. I used a 16" Wilton disposable bag with an open star tip to pipe the frosting onto my cupcakes.

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

It’s that time of year again folks…parades, beads, debauchery, bad decisions yes it’s Mardi Gras time.  I have to be completely honest, the whole Mardi Gras thang wasn’t really on my radar until I moved to Louisiana where I lived for several years.

I didn’t even live anywhere close to New Orleans but right after the New Year, the unmistakable green, gold and purple beads and banners would start to pop up everywhere and my favorite was seeing people who would just redecorate their Christmas trees as Mardi Gras trees.  Another constant fixture this time of year in Louisiana is the King Cake. 

If you are not familiar with a King Cake, just think of a giant cheesy cinnamon-ey danish thing with a cream cheese or vanilla icing on top in the quintessential purple, green and gold colors…oh and don’t forget the little plastic baby you might find in the cake 🙂  I remember my first Mardi Gras season in Los Angeles going on a hunt for a King Cake, and not only could I not find one anywhere but no one had any idea what I was even talking about.  Sooo, that’s when I decided I would make some cupcakes with the delicious King Cake in mind.  These are an incredible french vanilla cake with spiced rum in the batter, topped with a butter rum glaze and a cream cheese cinnamon frosting, these are sooo moist and awesome y’all.  If you’re wanting to get in the Mardi Gras mood this year, I think these will be perfect.  

So let’s start with the cake mix…

      
Now add your pudding mix…

Now the melted butter…

The milk…

Now the eggs and vanilla…

The spiced rum and cinnamon…

Then mix, mix, mix…

Place in your cupcake liners…

Look how pretty and puffy they are…

Let’s start to make the frosting, there are 2 sticks of butter here but I ended up using 3…

Cream your butter…

Then add your cream cheese…

Cream these together, then add your powdered sugar…

Mix these together then add your cinnamon…

Butter rum glaze time… start with your butter…

Melt your butter…

Then add your water…

Then add your sugar…

Boil all of these ingredients together for 5 minutes stirring constantly…

Remove from the heat then add your rum slowly, it will sputter and spit a lot…

Stir until well incorporated…

Pour your glaze in a separate container, and dip the top of your cupcake into the glaze…

Look how pretty and shiny they are with the glaze…

Then pipe your frosting and enjoy…Happy Mardi Gras!

Mardi Gras Cupcakes

2015-02-15 20:35:16

Yields 22

French Vanilla Cupcake with a butter rum glaze and topped with a cream cheese cinnamon frosting.

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CUPCAKES

1. 1 Box of French Vanilla Cake Mix.
2. 1 Small Box of Instant French Vanilla Pudding Mix, Dry.
3. 1 Teaspoon of Cinnamon.
4. 1 Teaspoon of Vanilla.
5. 4 Eggs.
6. 1/2 Cup of Milk.
7. 1 Stick (1/2 Cup) Unsalted Melted Butter.
8. 1/2 Cup of Rum (I used Captain Morgan Spiced Rum).

CREAM CHEESE FROSTING

1. 3 Sticks of Butter, Softened.
2. 1 (8 Ounce) Block of Cream Cheese, Softened.
3. 3 Cups of Powdered Sugar.
4. 1 Tablespoon of Cinnamon.
5. 1 Tablespoon of Meringue Powder (optional).

BUTTER RUM GLAZE

1. 1 Stick of Butter.
2. 1/4 Cup of Water.
3. 1 Cup of Sugar.
4. 1/2 Cup of Rum.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Line 22 cupcake tins with liners and set aside.
3. In a bowl with a handheld or stand mixer with paddle attachment place all of your ingredients for your cupcakes and mix until all are well incorporated.
4. With an ice cream scoop place your batter in your cupcake liners until 3/4 of the way full.
5. Bake your cupcakes for 15-17 minutes or until they spring back to the touch, I took my cupcakes out at precisely at 16 minutes.
6. Remove from the oven and let cool completely.

FOR THE CREAM CHEESE FROSTING

1. With a hand held or stand mixer with paddle attachment, cream your softened butter until smooth, then add your cream cheese and cream together.
2. Then add your powdered sugar 1 cup at a time until fully incorporated.
3. Then add your cinnamon and meringue powder (if you want) then mix all until smooth.

FOR THE GLAZE

1. In a small saucepan place your butter on medium heat and melt your butter.
2. Once your butter is melted, add your water and sugar mixing all together and boil for 5 minutes stirring constantly.
3. Remove from the heat and slowly stir in the rum.
4. Let the glaze cool down a little then dip the tops of the cooled cupcakes in the glaze.
5. Once all of your cupcakes have the glaze on them, place back in the fridge covered for at least 30 minutes to make sure the glaze has set before piping your frosting on top.

Notes

1. I used a Wilton 16" disposable piping bag with a Wilton open star piping tip for the tops of my cupcakes.
2. You do not have to use meringue powder, but because cream cheese frosting has a tendency to not hold it's shape once piped, I thought it might help to stabilize it.

By Holly

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

Oh how I love Valentine’s Day, even when I was single for a million years for a while I still loved it.  It doesn’t hurt that it’s a holiday that is focused on all things chocolate, pink and red, and hello, chocolate covered strawberries are seriously one of the best things (food wise) I’ve ever received for this awesome holiday.

I’m a sucker for a fun and (obviously) delicious cupcake and wanted to recreate chocolate covered strawberries with my favorite strawberry cake recipe with a whipped chocolate frosting.  This cake recipe is amazing, easy to make, tastes incredible, and even tastes better after a couple days because the strawberries in the mix moisten the cake even more.  I also just so happened to have a small heart shaped biscuit cutter which I cut out the middle of the cupcake and filled with the whipped chocolate frosting.  Oh my gosh y’all these are so incredible and just so darn cute I can’t even handle it 🙂  These would be wonderful to make for the sweetheart(s) in your life, or heck, just treat yourself.

Start with your white cake mix and 3 tablespoons of flour…

 
Then add your strawberry jello mix…

Then add your eggs…

Then add your water and vegetable oil…

Then add you strawberries…

Mix, mix, mix..look how yummy and pretty…

Bake up these lovelies…

So now for the frosting..start with milk and flour…

Heat and mix until it’s the texture of thin mashed potatoes and remove from the heat…

While the flour/milk mixture is cooling, take your butter…

Whip your butter until creamy…

Then add your sugar…

Whip, whip, whip until smooth and creamy…

Then add your cooled milk/flour mixture…

And whip the heck out of it until it’s the texture of whipped cream…

Then add your cocoa powder and mix, mix, mix…

Take your cupcake and with a small biscuit or cookie cutter cut out the cute little heart shape and sprinkle with powdered sugar…

You can use a piping bag or spoon to fill the heart with chocolate frosting…

Then enjoy!

So yummy…

Delicious!

Sweetheart Strawberry Cupcakes

2015-02-08 16:40:10

Yields 24

Deliciously moist strawberry cupcake filled with a wonderful whipped chocolate frosting.

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FOR THE CUPCAKES

1. 1 Box of White Cake Mix.
2. 1 Package of Strawberry Jello Mix.
3. 3 Tablespoon of 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 (16 Ounces) or Fresh Strawberries.

FOR THE FROSTING

1. 1 Cup of Milk.
2. 5 Tablespoons of Flour.
3. 2 Sticks of Unsalted Butter, Softened.
4. 1 Cup of Granulated Sugar.
5. 3 Tablespoons of Cocoa Powder.

THE CUPCAKES

1. Preheat your oven to 375 degrees F.
2. Line 24 cupcake tins with liners and set aside.
3. With a handheld or stand mixer with paddle attachment mix your cake mix, flour, jello mix, eggs, water, vegetable oil and frozen strawberries until well incorporated.
4. With an ice cream scoop or spoon, fill your liners 3/4 of the way full and bake for 18-22 minutes or until they spring back to the touch.

THE FROSTING

1. In a medium saucepan over medium heat, heat your milk and flour stirring constantly until it becomes the texture of thin mashed potatoes and remove from the heat.
2. Let the flour/milk mixture cool completely.
3. In a stand mixer with paddle attachment or hand mixer whip your butter, then add your sugar and whip together until light and fluffy.
4. Now add your flour/milk mixture to the sugar and butter and whip, whip, whip until it is the texture of whipped cream.
5. Now add your cocoa powder and whip until completely incorporated.
6. Enjoy this amazing whipped chocolate frosting.

Notes

1. Since I used light colored cupcake tins I set my oven to 375 degrees F, if you are using dark colored cupcake tins set your oven to 350 degrees F.
2. I used a small heart shaped biscuit cutter to make the heart shapes in the cupcakes then used a Wilton disposable bag with a Wilton 12 tip to fill the hearts.

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

I seriously say this every year, but it seems especially true this year..I cannot believe it’s almost Christmas again. No joke y’all what in the world happened to the year?  As a kid, December felt like the longest month ever waiting in anticipation for Christmas, now, as an adult yeah right, I’m so not an adult it’s always down to the wire trying to get all of my shopping done.  Don’t even get me started on people who start announcing in October how many weekends there are left to shop, I don’t need that kind of pressure people, please simmer down.  Buuuut, on a bright note, being this close to Christmas in my house means gingerbread men.  It’s a family tradition to gather at my parents house and myself, my mom and the sisters all bake stuff our faces and decorate gingerbread men.  As a cupcake aficionado I thought how awesome it would be to have the g-men in cupcake form, and whoa nelly are these ever awesome.  This cake is teeming with gingerbread flavor, practically overflowing y’all in the best way of course, and these are soooo moist.  The frosting, well it is absolutely the perfect sweet accent to this spice cake.  I also found these super cute even with their slightly creepy smiles gingerbread men at Trader Joe’s that are perfect toppers. These are super fabulous, make them 🙂

With your butter and brown sugar…

Cream them together until smooth…

Now add your eggs…

My sous chef…

Now add your molasses…

Mix, mix, mix…

Add flour, baking soda, baking powder, salt…

Mix, mix, mix, then add your milk…

Place in your cupcake liners…

While your cupcakes are baking..for the frosting, put your butter, sugar, milk, and salt into your pan…

Melt it all down together…

Bring to a boil…

After cooling slightly, place in your bowl…

Add your powdered sugar…

Mix, mix and we will pretend there is a pic of the cream cheese that has been added…

Then go to nosh city yes, I just said that on these cupcakes…

Gingerbread Cupcakes with Caramel Icing

2014-12-15 13:43:45

Yields 32

A rich and super moist gingerbread cupcake topped with a decadent caramel cream cheese frosting.

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FOR THE CUPCAKES

1. 2 Sticks (1 Cup) of unsalted butter, softened.
2. 1 Cup of Light Brown Sugar.
3. 2 Eggs.
4. 1 Cup of Molasses.
5. 1 Tablespoon of Vanilla.
6. 2 1/3 Cup of All Purpose Flour.
7. 1 Teaspoon of Baking Powder.
8. 2 Teaspoons of Ground Cinnamon.
9. 1 Teaspoon of Salt.
10. 1 Cup of Whole Milk.

FOR THE ICING

1. 3 Tablespoons of Unsalted Butter, Softened.
2. 1 Cup of Brown Sugar.
3. 1/2 Cup of Evaporated Milk.
4. 1/8 Teaspoon of Salt.
5. 3 3/4 Cups of Powdered Sugar.
6. 10 Ounces of Cream Cheese, Softened.
7. 3/4 Teaspoon of Vanilla.

CUPCAKES

1. Preheat your oven 350 degrees F.
2. Line 24+ (this recipe makes 32) cupcake tins with paper liners.
3. With a handheld or stand mixer with paddle attachment, beat your butter and brown sugar together until light and fluffy.
4. Add your eggs and beat in.
5. Now add your molasses and vanilla extract, mix until well incorporated.
6. Add your salt, baking powder, baking soda, and flour and mix until incorporated.
7. Now mix in your milk.
8. Fill your cupcake liners 3/4 full with your batter.
9. Bake your cupcakes 18-20 minutes (I took mine out at 19) or until your cupcakes spring back at your touch. Let your cupcakes cool in the tins and take them out after 15 minutes.

ICING

1. In a small saucepan on medium heat, melt your butter, brown sugar, salt and evaporated milk.
2. Bring to a boil and remove from the heat, let cool slightly and pour into your mixing bowl.
3. Now add your powdered sugar and vanilla and beat until well mixed.
4. Now add your cream cheese and beat in until well incorporated.
5. Cover and put in the refrigerator until it is completely cooled.

Notes

1. I sprayed my measuring cup with non-stick cooking spray before measuring my molasses, it makes it so much easier to pour.
2. You probably don't have to use whole milk in the cupcake batter, but it definitely adds flavor.
3. While baking, these cupcakes do tend to sink in the middle, no worries, that's normal.

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

As a Southerner, red velvet cake is near and dear to my heart.  It is pretty much guaranteed that this cake will show up at all Southern functions, whether it’s baby showers, weddings (as a groom’s cake of course), birthday parties, Thanksgiving,  you name it.   This cake is not only beautiful with it’s rich red color, but also super delicious.  It’s also cool trying to explain the flavor to people who have never had it aliens obviously because it’s certainly not a vanilla cake, but not quite a chocolate cake either, and of course you have to throw on some cream cheese frosting for good measure anything else would be sacrilege duh.  I do have to admit though, a from scratch red velvet cake is a lot of work, and well,  aren’t we all a little busy these days? 

That is why I was thrilled to figure out a way of making this cake without having to use 200 ingredients (yes a slight exaggeration but close enough y’all…)  Yes, it might seem that I cheated by using a boxed mix, but seriously, the chocolate pudding mix thrown in makes these so moist and decadent no one will know you didn’t bust your behind in the kitchen all day… these are definitely roll your eyes in the back of your head good if you know what I’m saying, nudge nudge.  If you would like to impress your friends and family with a ‘homemade’ red velvet cake or cupcakes you obviously labored over all day, this is the ticket.  I also did a pretty sweet decoration that looks complicated and fancy but it sooo isn’t, and I show you exactly how to do it  below.  

Cake mix, oil, eggs, sour cream, pudding mix, water…

All mixed up, isn’t it pretty?

All ready to go in the oven…

Mmmm, these smell amazing…

Once cooled you can decorate like so…first cut the top off..

Using a mini cookie cutter, cut out a piece of the top piece…

Sprinkle your top piece with powdered sugar, and spread frosting on your cupcake…

Put the top back on, making sure it is even…(maybe next time I will get the cupcake in focus hehe)

Delicious…

Easy Red Velvet Cupcakes w/ Cream Cheese Frosting

2014-11-24 11:25:53

Yields 28

a moist and delicious red velvet cupcake with a rich cream cheese frosting

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FOR THE CUPCAKES

1. 1 Box Red Velvet Cake Mix.
2. 1/2 Cup Vegetable Oil.
3. 1/2 Cup Water.
4. 8 Ounces of Sour Cream.
5. 1 Small Box Chocolate Pudding Mix (4 Serving Box).
6. 4 Eggs.
7. Extra confectioner's sugar for sprinkling to decorate.

FOR THE CREAM CHEESE FROSTING

1. 2 Sticks of Unsalted Butter, Softened.
2. 1 Block of Cream Cheese, Softened.
3. 2 Cups Confectioner's Sugar.
4. 2 Teaspoons of Vanilla Extract.

CUPCAKES

1. Preheat oven to 350 degrees F.
2. Line 24 cupcake tins with paper liners.
3. With a handheld or stand mixer with paddle attachment beat the cake mix, oil, water, sour cream, pudding mix and eggs until thick and well combined.
4. With a cookie or ice cream scoop, place batter into paper liners filling 3/4 or the way from the top and bake for 17 minutes or until the cake springs back at your touch.
5. Let them cool completely before frosting.
6. See, I told you they were easy 😉

CREAM CHEESE FROSTING

1. With your mixer, beat the butter until smooth.
2. Add your vanilla.
3. Then add your cream cheese and beat until well blended into the butter.
4. Add the powdered sugar, one cup at a time and blend until smooth and delicious.

Notes

1. The pudding mix should be used dry, do not make into pudding first 🙂
2. Some of your cupcakes may not rise enough to be able to cut the top off if you choose to decorate like I did. When that happened, I just covered the tops with my frosting and placed a cut out cake piece from the other cupcakes on the top.
3. This batter makes between 26-28 cupcakes for me depending upon how much I fill them.

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