Soft Frosted Sugar Cookies

Ingredients

For the cookies:
• 4 1/2 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups butter, at room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 5 teaspoons vanilla extract
For the frosting:
• 5 cups confectioners’ sugar, sifted
• 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
• 1 tablespoon vanilla extract
• 7-8 tablespoons milk (plus more, as needed)
• Food coloring (optional)
• Sprinkles (optional)

Instructions

Line baking sheets with parchment paper or silicone baking mats and set aside. Whisk together flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla and reduce mixer speed to low. Gradually add in the flour mixture until just incorporated. Cover and chill the dough for one hour.

Once the dough has been chilled, preheat oven to 350º. Scoop 2 tablespoons of dough and roll into a ball. Flatten into a thick disk (I just used the palm of my hand) and place on the prepared baking sheet. Repeat with remaining dough, spacing the cookies at least 2 inches apart. Bake for 9-11 minutes until just set, taking care not to overbake. The edges will be barely browned, if at all. Allow to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

To make the frosting, place the confectioner’s sugar in a medium bowl. Whisk in the melted butter, vanilla and milk. Continue whisking until smooth, adding more milk as needed, a tablespoon at a time, to reach your desired consistency. You can add more confectioner's sugar if it gets too thin. Tint with food coloring, if desired. Use an offset spatula to frost the cookies, and top with sprinkles if desired. Store in an airtight container.

Mini Chocolate Nutella Popovers

Mini Chocolate Nutella Popovers

Yield:  24 bite-sized popovers or 8 large popovers

• 1 can Pillsbury honey butter Grands refrigerated biscuits (8 biscuits)
• Mini chocolate chips
• Nutella

Roll out each biscuit until it is about 1/4 inch thick and spread with Nutella to the very edge.  Then sprinkle with mini chocolate chips.  Roll up each biscuit like a burrito and cut into three pieces.  Place each piece (with the spiral cut side facing up) into a compartment in a mini cupcake pan.  (To make 8 larger popovers, place all 3 cut pieces in one compartment of a regular sized cupcake pan.)

Bake according to the package directions.  While the popovers were hot, I stirred together a little powdered sugar, milk and a smidge of vanilla to make a glaze to drizzle on these sweet little mouthfuls!

                                         Recipe found at www.shakentogetherlife.com

Lemon Poppy Seed Cupcakes

Lemon Poppyseed Cupcakes adapted from Alton Brown

1 c (150 g) cake flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/3 c + 2 Tbls (170 g) sugar, divided
Zest of 1 lemon
5 eggs, separated
1/4 c (60 ml)water
1/4 c (60 ml) vegetable oil
1 tsp vanilla
5/8 tsp cream of tartar
4 Tbls poppy seeds

Preheat oven to 325F (160C).

Place paper liners into 2 cupcake tins and set aside.

In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.

Place the 1/3 c sugar and zest into the bowl of a stand mixer and rub between fingers to release the oils. Work the sugar and zest until the sugar is fragrant and visibly moistened. Add the egg yolks and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just until it comes together. Transfer the batter to a mixing bowl while you whisk the egg whites.

Place egg whites and cream of tartar into a clean bowl and whip on high speed until they become foamy. Decrease the speed to low and gradually add the remaining sugar. Increase speed to high and continue whisking until stiff peaks form.

Transfer 1/3 of the egg whites to the yolk batter and whisk until well combined. Add the remaining egg whites and poppy seeds and fold in gently, being careful to keep the batter light. Transfer batter into prepared muffin tins, evenly dividing the batter between the cups. Bake 10-15 minutes, or until the cake springs back when pressed. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Cream Cheese Frosting via All Recipes
1 (8oz/226 g pkg) cream cheese, at room temp
4 Tbls (55 g) butter, at room temp
1 c (110 g) powdered sugar
1/2 tsp vanilla

Whip the cream cheese and butter until lightened, then sift in the powdered sugar and continue whipping until combined. Add the vanilla and whip to combine.

Assembly
Using a paring knife, cut a small cone out of the top of each, cooled cupcake. Fill the cavity with the cooled lemon curd and replace the top, then frost. 

                            Recipe found at www.whisk-kid.com

Oreo And Peanut Butter Brownie Cakes

Oreo and Peanut Butter Brownie Cakes

• 1 box brownie mix, 8x8 inch size
• 24 Oreo Cookies
• 1/2 cup creamy peanut butter

1. Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.
   
2. Prepare brownie mix according to package directions
3. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other.
4. Place Oreo stacks into the cupcake lined muffin cups.
5. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin.
6. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
   
   Makes 12 servings

                             Recipe found at www.recipesnobs.com

Hot Cocoa Cupcakes With Peppermint Marshmallow Frosting

Hot Cocoa Cupcakes With Peppermint Marshmallow Frosting

Hot chocolate cupcakes
Betty Crocker Hot Chocolate Cupcake mix
2 eggs
1/4 vegetable Oil
2/3 water

Peppermint Marshmallow Frosting
13oz tub Jet-Puffed marshmallow fluff
1 cup shortening
2/3 cup powdered sugar
1 tsp. vanilla
4 tsp. hot water
1/2 tsp. salt
A few drops peppermint candy oil flavoring
red gel coloring
Makes and covered 12 cupcakes.

Step 1: Preheat oven to 350 degrees. Mix together the hot chocolate mix, marshmallow bits, oil, water, and eggs.

Step 2: Fill 12 cupcake liners with 3tbsp of batter each.

Step 3: Bake for 16-18 minutes.

Now time to whip up that Twinkie filling ;)

Step 4: While the cupcakes are cooling in a small bowl mix together the salt and hot water until dissolved then let set so it may cool down.

Step 5: Mix together marshmallow fluff, shortening, powdered sugar,  and vanilla. Then you may add in your cooled salt water.

Step 6: Drop in a few small drops of peppermint candy oil flavoring. Be very careful this stuff is strong! I used about 3 very small drops. You’ll have to do a taste test here to get it to however pepperminty to want it. Bummer right? ;)

Now here’s how to get that red swirled look…it’s really much easier then you would think.

Step 7:  This is easiest in clear plastic pipping bags, so you can see the effect. Place a large round pipping tip in your pipping bag then fold it over your hand like your going to fill it. Use a toothpick and “paint” stripes up red inside of the bag. I did about five stripes like so…

Step 8: Now just fill it with your marshmallow icing!

Step 9: It should look kind of like this…squeeze out the first bit in a bowl until the red begins to come out. Then your set to pipe.

I finished my cupcakes with a few small pieces of peppermint sticks, and a few red sprinkles :)

Gosh, don’t these just make you so happy? Fun little cupcakes with a swirl of fluffy icing and a peppermint stick to top it off. So wintery and fun…

           Recipe found at www.makebakecelebrate.com

Maple Buttermilk Pancake Cupcakes

Maple Buttermilk Pancake Cupcakes

From Country Living Magazine

INGREDIENTS:

2 1/2 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1 stick or 1/2 cup unsalted butter, softened

1/2 cup light-brown sugar

2 large eggs

1 1/4 cups maple syrup

2 teaspoons vanilla extract

1/2 cup buttermilk

1/2 cup walnuts or pecans, finely chopped

DIRECTIONS:

Preheat your oven 350 degrees F.

Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.

Then beat the butter and sugar on medium speed in a large bowl until they are fluffy. (Your butter must be soft!) Add in eggs, syrup and vanilla. Mix until blended.

Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on.

Add the nuts if using.

Fill muffin or cupcake tins, either lined or buttered, according to your preference.

Cook for approximately 20 minutes or until your tester comes out clean. I use a steak knife.

Cool totally and then ice with Maple-Butter Frosting.

Makes about 18 cupcakes.

Recipe found at www.theextraordinaryartofcake.com

Cookies And Cream Cupcakes

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

• Preheat oven to 350 degrees.
• Line tray with 12 baking cups.
• Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
• Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
• Bake for 16-18 minutes.

Makes at least 12 cupcakes

For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
• Insert a cookie on top of each cupcake.
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

                                         recipe found at www.bakerella.com

Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

INGREDIENTS 

1 box yellow cake mix
3 eggs
1 cup water
1 stick of butter, melted
1 cup brown sugar + 1 1/2 tsp cinnamon, combined

Preheat oven to 350. Line 24 muffin tins with liners.

In the bowl of a mixer, combine cake mix, eggs, water and butter and beat on low speed until combined. Increase speed to high and beat for one minute.

Fill muffin tins about 1/4 of the way full. Sprinkle a heaping teaspoon of cinnamon/brown sugar mixture over batter and cover with another spoonful of cake batter. Sprinkle another teaspoon of cinnamon/brown sugar over the top. Cups should be about 2/3 full (try not to fill them more than that).  Using a sharp knife, swirl the cinnamon sugar through the batter.

Bake for about 15 minutes or until tops spring back when lightly touched. Cool on a cooling rack.

Frosting: (if you want to pipe it on high, double this)
8 oz block of cream cheese, softened
1 stick butter
1 teaspoon vanilla
3 cups powdered sugar

In the bowl of a mixer, beat cream cheese, butter, and vanilla on medium-low speed until smooth. Add powdered sugar and beat on low until just combined. Scrape the sides of the bowl and increase speed to high and beat for 2 minutes. Pipe or frost on cupcakes and place in the refrigerator until ready to glaze.

Glaze:
1 stick (8 TBS) butter
1 cup brown sugar
1 1/2 teaspoons cinnamon

In a small saucepan over medium heat, melt butter with brown sugar an cinnamon until combined and pourable but not boiling. Spoon over frosted cupcakes and immediately place in the refrigerator to set.

           recipe found at www.confessionsofacookbookqueen.com

Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes

Brown Butter Vanilla Bean Popcorn Chocolate Cupcakes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 cupcakes

Ingredients

Cupcakes
• 1 cups all purpose flour
• 1/2 cup cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 1/4 cup canola oil
• 1/2 cup strong brewed coffee, hot
Brown Butter Vanilla Bean Frosting
• 1/2 cup (stick) butter, softened
• 1/3 cup heavy cream
• 1/2 cup packed brown sugar
• 1 1/2 cups powdered sugar
• 1/2 of a vanilla bean, beans scraped out
• 2 teaspoon vanilla
Popcorn
• 3 cups air popped popcorn
• 4 tablespoons butter
• 2 teaspoons kosher salt
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• 1/2 cup chocolate chips, melted

Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer or large mixing bowl combine the flour, cocoa powder, baking soda, salt and suger. Whisk to combine. In a small bowl add the milk, egg, canola oil and vanilla extract. Stir lightly and then add to the flour mixture. Beat until the ingredients are well combined and then add the warm coffee. Beat well, until the mixture is very smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting.
3. While the cupcakes bake make the frosting. Add 4 tablespoons butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from the heat and add the cream and brown sugar. Return to the heat and bring to a boil, boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Stir in the vanilla bean seeds and allow to cool for 15 minutes. Once cooled beat in the remaining softened butter. Add the vanilla and powdered sugar to the bowl and beat together until well combined.
4. To make the popcorn. Preheat oven to 250°
5. Pour popped popcorn onto a parchment lined baking sheet.
6. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes. Immediately remove from the heat and pour over the popped popcorn. Stir until evenly distributed. Sprinkle salt and brown sugar over the popcorn. Bake for 10 minutes. Baking helps the brown sugar and butter stick to the popcorn a litte better. Allow to cool before topping the cupcakes.
7. To assemble the cupcakes: Frost the cupcakes using a knife and a good amount of frosting. Add a handful popcorn to each cupcake and use your hands to mold it together into a mound, making sure to push the popcorn into the frosting. Some will fall off, just do your best to keep most of the popcorn on the cupcakes. Drizzle the melted chocolate overtop the popcorn and place the cupcakes in the freezer for 5 minutes or let sit on the counter for 30 minutes so the chocolate can harden. Then eat!! These are best the very same day you make them.

                      Recipes found at www.halfbakedharvest.com

Raspberry Hot Chocolate Cupcakes

Raspberry Hot Chocolate Cupcakes

Chocolate Cake:

Devil’s Food Cake Mix

3 eggs

½ cup oil

¾ cup buttermilk

1 cup sour cream

1 teaspoon vanilla

½ teaspoon cinnamon

Raspberry Marshmallow Filling:

½ cup marshmallow cream

¼ cup raspberries, strained

1 cup powdered sugar

Raspberry Whipped Cream:

1 pint whipped cream

2-3 teaspoons raspberry gelatin

1 cup powdered sugar

Directions:

1.     Preheat oven to 350 degrees and line pans with cupcake liners (yields 34).

2.    In a large bowl, gently combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.

3.    Stir in cake mix (sift in for easy mixing).

4.    Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted knife comes out clean. 

5.    Raspberry Marshmallow Filling: Combine all ingredients. 

6.   Raspberry Whipped Cream:  Beat whipped cream until stiff peaks form.  Stir in gelatin and powdered sugar until desired taste is reached. 

7.    When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling. 

8.   Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.  

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcakes
     1 cup unbleached all purpose flour
     1 tsp baking powder
     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth all natural peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips

Peanut Butter Frosting
     6 ounces unsalted butter, room temperature
     1/2 cup confectioners' sugar
     1/2 tsp salt
     1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
     1/2 tsp pure vanilla extract
     1/2 cup whole milk

Directions

1. Preheat oven to 350 degrees F.
2. Combine milk and vanilla in small bowl.
3. Combine flour, baking powder and salt in another small bowl.
4. Beat Butter and sugars in mixer until light and fluffy.
5. Add eggs and blend until smooth. Slowly mix in peanut butter.
6. Add half the flour mixture and blend slowly.
7. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.
8. Add chocolate chips.
9. Fold in by hand.
10. Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.
    
    For Frosting:
    
    Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.
11. Add butter and peanut butter to mixer.
12. Beat until smooth and creamy.
13. Alternately add sugar and milk mixture until fully incorporated.
14. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker.
15. You want your frosting to resemble this consistency.
16. Frost on top of cooled cupcakes.
17. If desired, pipe melted chocolate on top of frosting and add chocolate sprinkles before chocolate has set.