Remember the ice cream truck?  Doesn’t that always remind of you of creamsicle ice cream?  That orange-y sort of flavor with the creamy center, there’s just something about it.  These cupcakes from popsugar have that same orange-y and cream flavor, topped with a sugar coated orange slice.  Now this is a summertime cupcake!

Orange Creamsicle Cupcakes

Cupcake Ingredients:
3/4 cup self-rising flour
2 large eggs
1/2 cup unsalted butter, softened
7 tbsp sugar
2 tsp orange flavoring
1 tsp vanilla extract (or 1/2 teaspoon almond extract instead of the suggested vanilla)
2-3 tbsp milk

Directions:
1. Preheat oven to 400 degrees. (I bake at 375 degrees.)
2. Line a 12 cup muffin tin with baking paper cups.
3. Put all the ingredients except for the milk into a food processor and blend until smooth.
4. Pulse while adding the milk down the funnel to make for a soft consistency. It doesn’t seem like enough batter, but it will all work out, scrape every bit from the bowl and try to fill each cup equally.
5. Bake for 15-20 minutes or until they are golden on top. It’s best to start checking them at 12 minutes.

Orange Cream Cheese Icing:
1 stick (4 oz) unsalted butter softened
8 oz softened Cream cheese
1 cup powdered sugar
2 tsp orange flavoring

Directions:
1. Combine the room temperature butter and cream cheese together in a mixer with a paddle attachment.
2. Slowly add the sugar 1/4 cup at a time and add the orange flavoring at the end.
3. For the easiest results put the icing in piping bag with the tip of your choice and pipe onto cupcakes.

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Sometimes less is more.  Sometimes – only sometimes – a vanilla cake is all it takes to make the chocolate chips be the star of the cupcake.  This recipe from Life Made Simple is for the vanilla cake lovers.  Personally, I want to eat a bowl of the eggless chocolate chip cookie dough.  I like raw cookie dough as much as the next person but without the threat of bad things from raw eggs.  So this recipe is also for those who love raw cookie dough. You know who you are.

Vanilla Chocolate Chip Cookie Cupcakes

Ingredients
3 c. flour
1 1/2 c. granulated sugar
1/2 c. brown sugar, packed
3 tsp. baking powder
1 tsp. salt
2 sticks (16 tbsp.) butter, room temperature
1 c. sour cream
4 tbsp. whole milk
2 large eggs, room temperature
4 egg yolks, room temperature
3 tsp. vanilla extract
1 c. semi-sweet chocolate chips + 1/4 c. semi-sweet mini morsels

Eggless cookie dough chunks
1/4 c. (4 tbsp.) butter, room temperature
1/4 c. + 2 tbsp. brown sugar, packed
1/2 c. flour
1/4 tsp. salt
1/2 tsp. vanilla
1 tsp. sweetened condensed milk (if you omit this, increase water to 3 tsp.)
2 tsp. water
1 tbsp. semi-sweet mini morsels

Brown sugar frosting
1/2 c. (8 tbsp.) butter, room temperature
8 oz. cream cheese, cold
1 tsp. vanilla
4 c. powdered sugar
10 tbsp. brown sugar, finely ground
pinch of salt
1 tbsp. – 4 tbsp. heavy cream

1/4 c. semi-sweet mini morsels for garnish

DIRECTIONS:
1. Preheat oven to 350 degrees. Line 2 regular size cupcake pans with 24 liners.
2. For the cupcake batter, whisk together flour, baking powder, and salt in a small mixing bowl.
3. In the mixing bowl of a stand mixer, beat butter and sugars on medium speed for approximately 3 minutes until creamy. Add sour cream, egg, egg yolks and vanilla. Beat at a medium speed until smooth, approximately 30 seconds.
4. Gradually add dry ingredients by turning mixer to low speed and slowly pouring mixture in. Mix until smooth. Fold in chocolate chips by hand.
5. With a standard size scoop, divide batter evenly among cups. Bake for 18-22 minutes, or until tops of cupcakes are lightly golden and a cake tester comes out clean. Remove from oven, let cool in cupcake pans for 10 minutes before transferring to a wire rack to cool completely.
6. For cookie dough chunks, using a small bowl and a spatula, combine all ingredients. Refrigerate for at least 1 hour until dough becomes firm. Roll into small balls to sprinkle on top of frosting.
7. To make the frosting, in the mixing bowl of a stand mixer, beat together butter, cream cheese and brown sugar (for the brown sugar you can use a blender, food processor or a magic bullet to create a finer texture) on medium-high speed for 1 minute.
8. Add vanilla, salt and powdered sugar. Mix on low speed until incorporated, then turn up speed to medium, beating for on minute until it becomes fluffy. Add cream, taking into consideration the texture of your frosting, until you get the consistency desired. Beat for 1 additional minute.
9. Frost each cupcake, then garnish with cookie dough chunks and mini morsels.
10. Serve or store in an airtight container in the refrigerator for up to 3 days.

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Ok, so I’m sort of cheating to include these as cupcakes.  Then again, if you bake something sweet in a muffin tin, doesn’t that automatically classify it as a cupcake?

When I was growing up, I never much cared for cheesecake.  It always seemed so dry and boring.  Then one day I tried the REAL kind of cheesecake  - the kind from the Cheesecake Factory and I was hooked.  Add some chocolate and peanut butter and I can’t put it down.  Sort of like Nutella.  And now we have Nutella Cheesecake from Bakers Royale.  It’s a very beautiful thing.  You’re welcome.

Mini Nutella Cheesecakes

Cheesecake:

• 20 oz cream cheese, softened
• 1 1/2 cup sugar
• 2 eggs
• ½ cup heavy cream
• 1 tablespoon vanilla
• 1 teaspoon espresso powder
• 1 13oz jar of Nutella, room temperature

Chocolate Pouring Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:

Cheesecake:

1. Add cream cheese and sugar in a bowl and on medium speed cream until smooth. Add in eggs  mix to combine. Add in heavy cream, vanilla and espresso mix to combine. Turn speed to low and add Nutella and mix to combine. Fill wells 3/4 of the way up with batter. Bake at 350 degrees for about 30-35 minutes.
2. Finished cheesecakes will have a slightly sunken center.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

1. Pour chocolate on top of cheesecake. Finish to preference or drizzle caramel sauce and pipe chocolate ganache for decorative piped edging as in the picture

A few notes:

• To quickly soften cream cheese, spread block of cream cheese just slightly on a plate and heat in the microwave for 15 seconds.
• I created a small waterbath by using a larger bake sheet to place the cupcake pan in while baking to the mini cheesecakes from cracking.
• The mini cheesecakes can be fully assembled the night before and kept tightly covered and refrigerated. Prior to serving, leave mini cheesecakes out at room temperature for 20 minutes.
• Your palate your preference-finish the cheesecakes as you like. I did a chocolate pour with some caramel drizzle and ganache piping. For something less decadent finish with some whipped cream and chocolate shavings.

The post Mini Nutella Cheesecakes appeared first on Cupcake Fanatic.

Summer = camping = s’mores.  Or something like that.  I actually had a very short stint as a girl scout so many years ago so s’mores mean girl scouts to me.   That whole fire and toasting marshmallows till the burn to be smashed between some graham crackers thing.  Ah….memories.

Chocolate s’mores cupcakes from Glorious Treats  are a bit less messy and won’t require a fire. Or a stick for the marshmallows.  I’m betting eating one will bring back all those wonderful memories.

Chocolate S’mores Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
3/4 cup boiling water

Directions-
1.  Line muffin tin with paper liners. Heat oven to 350*F.
2.  In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3.  Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4.  Stir in boiling water (the batter will be thin, don’t worry, this is right).
5.  Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
6.  Bake cupcakes for approximately 22-24 minutes.
7.  Cool completely on wire rack before frosting.

Marshmallow Frosting

2 (large) egg whites

1 cup sugar

6 Tablespoons water

1 Tablespoon light corn syrup

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 cup miniature marshmallows

1 teaspoon vanilla extract

Directions

1.  In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

2.  Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.

3.  Remove the bowl from the saucepan.  Using an electric mixer, beat on medium-high speed, about 2 minutes.

4.  In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

5.  Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla.  Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes).  Use frosting right away.

Assembly

Frost cooled Chocolate Cupcakes with Marshmallow frosting.  I used a large french tip.  If desired, use a kitchen torch to brown the frosting.  Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.

 *Note- The graham cracker gets a bit soft from the frosting.  If it’s important to you that it be nice and crisp, I would try baking the graham crackers (in a single layer on a baking sheet) about 5 minutes in a 325*F oven to dry them out a bit.  I’ve never done this, but I will try it next time I make these.

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What is the surprise, you ask?  There is a hidden bit of chocolate toffee bar baked inside each cupcake.  Oh, and the deliciously rich cake is topped with a glaze instead traditional frosting.  Go on, be a little different next time you bake up a batch of cupcakes.  Tell everyone Tutti dolci said you should.

Chocolate-Toffee Surprise Cupcakes

1 cup boiling water
1/2 cup unsweetened cocoa
1/4 tsp instant espresso (optional)
1 1/2 cups flour
1 tsp baking soda
3/4 tsp baking power
1/4 tsp salt
3 Tbsp unsalted butter, at room temperature
2/3 cup sugar
1 tsp vanilla extract
1 large egg
1/2 cup plain fat-free yogurt
1 (3.5 oz) Green & Black’s Organic Toffee Chocolate Bar (or your favorite toffee chocolate bar)

Glaze
3 Tbsp unsalted butter
1 1/2 cups powdered sugar
2-3 Tbsp low-fat milk
1 tsp vanilla extract
2 Tbsp plus 2 tsp toffee bits

Preheat oven to 350°F and spray a 12-cup standard muffin pan with nonstick spray. Whisk together boiling water, cocoa, and espresso, then cool completely. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add egg and beat well. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add yogurt and cooled cocoa mixture; finish with remaining flour mixture.

Fill each baking cup 2/3 full of batter. Use a sharp knife to cut toffee chocolate bar into 16 pieces; place a square into each cup. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Cool the cupcakes for 2 minutes in the pan on a wire rack before carefully removing from the pan to cool completely.

For the glaze, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a small bowl and cool slightly. Whisk in powdered sugar, milk, and vanilla. Dip tops of cupcakes in glaze, sprinkle each cupcake with 1/2 teaspoon toffee bits, and let set before serving. Store leftovers in an airtight container in the refrigerator up to 2 days.

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We have posted several other carrot and spice cupcake recipes but this one includes some interesting ingredients.  The additional fruit makes these cupcakes extra moist with some added nutritional value.  It’s still a cupcake, but vitamins are always good however we get them.   This recipe is courtesy of Taste of Home.

Carrot and Raisin Spice Cupcakes

Ingredients

• 4 eggs
• 1 cup canola oil
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 cups finely shredded carrots
• 1 cup raisins

FILLING:

• 1 cup sugar
• 2 tablespoons plus 1-1/2 teaspoons cornstarch
• 1 can (20 ounces) crushed pineapple, drained and chopped

FROSTING:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup butter, softened
• 3-1/2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• Additional ground cinnamon

Directions

• In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool.
• In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
• Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator. Yield: 2 dozen.

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This recipe is a new twist on an old favorite.  Instead of traditional cream cheese frosting, evil shenanigans  topped these cupcakes with a chocolate sour cream frosting.  YUM!  I am also happy to see more and more wedding cakes and cupcakes in a chocolate flavor.  It’s all good.

Chocolate Italian Wedding Cupcakes

For the cake:
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
3 eggs, separated
1 1/2 ounces unsweetened chocolate, melted and cooled
1 2/3 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup shredded sweetened coconut
1/3 cup finely chopped pecans
2 tablespoons crushed cocoa nibs

For the frosting:
1 cup shredded sweetened coconut
1/2 cup finely chopped pecans
1 cup (about 6 ounces)  semi-sweet chocolate, chopped (I used chips)
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla
3 cups powdered sugar

Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.

In a medium bowl cream together the butter, sugar, and brown sugar until smooth but not fluffy.  Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.

In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder.  Once sifted whisk in the salt.

Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour.   Stir in the vanilla, coconut, pecans, and cocoa nibs.

In a clean bowl whip the egg whites until they form stiff peaks.  Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter.

Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center.  Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely.  Leave the oven on.

While the cupcakes cool prepare the frosting.

Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted.  Remove from the oven and cool to room temperature.

In a microwave safe bowl combine the chocolate and butter.  Microwave for 30 seconds then stir the mixture.  If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until  smooth.  Allow to cool for five minutes.

Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth.  Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff.  The frosting will stiffen further as it sits.  Reserve 1/3 cup of the toasted coconut and pecans for garnish.  Stir the remaining coconut and pecans into the frosting.

Pipe or spread the frosting on the cupcakes as desired.  Sprinkle the tops with the reserved coconut and pecans.

The post Chocolate Italian Wedding Cupcakes appeared first on Cupcake Fanatic.

A little caramel.  A little salt. A little coffee.  Put them all together and you have one awesome cupcake from My Recipes.

Chocolate Cake:

• 1 cup Dutch process cocoa
• 2 cups boiling water
• 1 cup butter, softened
• 2 cups superfine sugar
• 4 large eggs
• 2 3/4 cups all-purpose soft-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon chocolate extract
• Paper baking cups

Mocha Frosting:

• 1 cup butter, softened
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon salt
• 2 teaspoon coffee extract
• 2 (16-oz.) packages powdered sugar
• 1/3 cup whipping cream

Toppings:

• Coarse sea salt
• Candy espresso beans

Caramel Drizzle:

• 1/2 cup butter
• 1 cup sugar
• 1 cup whipping cream

Preparation

1. Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
3. To prepare frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with cream, beating at low speed until blended after each addition. Beat at high speed 2 minutes or until creamy. Makes about 5 cups.
4. To prepare drizzle, cook butter and sugar in a 2-qt. heavy metal saucepan over high heat, stirring occasionally, until mixture is caramel-colored, about 4 to 5 minutes. Remove from heat, and slowly add cream, stirring constantly until blended. Return to heat, and bring to a boil; cook 1 to 2 minutes, stirring occasionally. Cool. Makes about 1 1/2 cups.
5. Frost each cupcake with Mocha Frosting using metal tip no. 12. Drizzle each cupcake with Caramel Drizzle; top each with about 1/8 tsp. sea salt and 1 espresso bean.

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Mmm…who’s ready for fresh raspberries? Ok, so the recipe doesn’t call for fresh raspberries but it still reminded me of summer which will be here before you know it!  Now I have to admit that I usually don’t care for mixing fruit and chocolate.  I like chocolate just fine without anything else…except maybe peanut butter, but these sound absolutely divine!  This recipe is courtesy of Monique at Ambitious Kitchen.

Dark Chocolate Raspberry Cupcakes with Raspberry Whipped Cream

1 cup all-purpose flour

1/3 cup unsweetened dark cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/3 cup butter, softened

3 egg whites or about 1/2 cup egg substitute

1 teaspoon vanilla

1/2 cup of almond or soy milk (vanilla or unsweetened is fine)

3 tablespoons of sour cream (low fat preferably)

12 teaspoons of seedless raspberry jam

Raspberry Whip Cream

1 cup of heavy whipping cream

1/2 teaspoon of vanilla extract

2 tablespoons of granulated sugar

1-2 tablespoon of seedless raspberry jam

Chocolate Glaze

4 oz of dark chocolate bar, finely chopped

1 tablespoon of heavy cream or milk

For the Cupcakes: Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in bowl and stir until well mixed.  In a large bowl beat both the sugar and butter with a mixer until well combined.  Add egg whites and vanilla. Next add flour mixture, milk and sour cream.  Mix until all is blended and creamy. Spoon cupcake batter into 12 muffin cups with liners.

 Add 1 tsp of raspberry jam to the center of each cupcake. Bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. Let cool for a couple of minutes, then remove cupcakes from pan and cool completely on a wire rack.

For the Raspberry Whipped Cream Frosting: Combine heavy whipping cream, vanilla extract, raspberry jam, and sugar in a large bowl and beat until stiff peaks form. Frost cupcakes immediately before serving. Do not let whip cream sit on cupcakes as it will break down after an hour.

For Chocolate Glaze: Place chocolate and milk in a microwavable small bowl and microwave for 30 seconds.  Then mix together and drizzle on top of cupcakes.

Sprinkle with colored sugar to make extra pretty.

Makes 12 cupcakes, once the cupcakes are frosted, they should be served immediately.

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How about something a little different today?  May is a month of celebrations such as Mother’s Day and graduation and that means brunch.  Right?  Or maybe you have brunch on Sunday mornings regardless of any celebration.  These “cupcakes” from Emily Bites are perfect for a Sunday Brunch and far less messy to serve your guests.  The even better part is they are Weight Watcher friendly for those of us, um, watching our weight while we eat cupcakes.  A little less guilt is always a good thing.

Sausage, Egg, Cheese and Hash Brown Cups

Ingredients:
20 oz shredded hash brown potatoes (I used Simply Potatoes brand which comes in a 20 oz refrigerated bag. If you use frozen potatoes, just make sure you let them thoroughly thaw first)
2 T extra virgin olive oil
1 ½ t salt (plus a little more to taste for the eggs)
Black pepper, to taste
4 chicken breakfast sausage links
6 large eggs
4 egg whites
6 T shredded 2% cheddar cheese

Directions:
1.    Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray
2.    In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned.
3.    Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat.
4.    In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste.
5.    Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup.

Yields 12 breakfast cups. Weight Watchers Points Plus: 3 per cup (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 123 calories, 10 g carbs, 3 g fat, 7 g protein, 1 g fiber

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Kailley’s Kitchen combines cereal and cupcakes, turning the cupcake into part of a balanced breakfast diet!

Cinnamon Toast Crunch Cupcakes

For the cupcakes (makes 14-18):

2 cups all-purpose flour
1 cup sugar
1 cup (two sticks) unsalted butter, softened
1 Tablespoon ground cinnamon
4 large eggs
1 Tablespoon baking powder
2 Tablespoons vegetable oil
3 teaspoons vanilla extract
2 Tablespoons whole milk
1/2 teaspoon salt

For the buttercream:

1/2 cup (1 stick) unsalted butter, softened (NOT melted)
4 ounces (half brick) cream cheese, softened
3 cups powdered sugar
2/3 cup crushed Cinnamon Toast Crunch
1 teaspoon vanilla extract
2-3 Tablespoons heavy cream (or more for desired consistency)
Cinnamon and sugar and Cinnamon Toast Crunch squares to top

1. Preheat oven to 350 degrees F and line a muffin pan with liners

2. Using an electric mixer, beat butter, sugar, and cinnamon until light and fluffy

3. Add eggs one at a time, mixing in between each

4. Add flour, baking powder, salt, and extract and mix until just combined (don’t overmix!)

5. Add milk and vegetable oil and mix until just combined

6. Spoon batter into cupcake liners and fill each 2/3 full

7. Bake for 16-18 minutes until slightly golden, then allow to cool on a wire rack.

— buttercream —

1. Beat butter and cream cheese on medium speed in an electric mixer for about one minute

2. Add powdered sugar one cup at a time, beating well between each

3. Add crushed Cinnamon Toast Crunch cereal and beat (make sure cereal has been pulverized to a fine dust, first!)

4. Add vanilla extract and beat

5. Add 2 Tablespoons of heavy cream and beat. Continue adding more, one Tablespoon at a time, until desired consistency is reached (be VERY careful it doesn’t get too liquid-y!)

6. Spoon frosting into a piping bag (or piping gun, if you’re feeling feisty) and pipe onto cooled cupcakes

7. Dust with cinnamon and sugar, and place a Cinnamon Toast Crunch square on top right before serving!

8. Place in large airtight container (make sure it’s deep enough so the frosting isn’t ruined) and refrigerate to allow frosting to harden.

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Sam over at Food Equals Happy Me shares a delicious Anzac cupcake recipe. A batch of these beauties is topped with salted brown sugar buttercream and Anzac biscuit crumble over classic vanilla cupcakes.

Anzac Cupcakes
(makes 12)

Ingredients:

Vanilla Cupcakes

- 125g unsalted butter, softened
- 3 eggs
- 1 1/2 cups plain flour
- 1 1/2 tsp baking powder
- 2/3 cup caster sugar
- 1/4 cup milk
- 1 tsp vanilla extract

Salted Brown Sugar Buttercream

- 125g unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup icing sugar
- 2 tbsp golden syrup
- 1/4 tsp sea salt flakes
- 1-2 Anzac biscuits, crushed up (leaving some chunkier pieces)

Method:

Preheat oven to 180 degrees celcius. Place all the cupcake ingredients in the bowl of an electric mixer and beat for 4 mins or until smooth and creamy. Spoon into 12 patty cases and cook for 18-20 mins or until cooked when tested with a skewer. Cool on a wire rack before icing.

To make the buttercream, place the butter in the bowl of an electric mixer and beat until pale and creamy, about 4mins. Add the brown sugar and beat for another 5mins. Next add the icing sugar and beat for a further 10mins. Add the golden syrup and salt and beat for another minute or until all incorporated. I like a good balance between the salt and sweet, however if you are unsure about the salt then just add a pinch at a time until it gets to the flavour level that you like.

Pipe the buttercream onto the cooled cupcakes and add a generous sprinkle of the the crushed up Anzac biscuits on top.

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