Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Sunday, August 8, 2010
Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Skinny Carrot Cupcakes with Cream Cheese Frosting
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
White Chocolate Macadamia Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
Tropical Luau Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
2 cans (8 ounces each) crushed pineapple in juice
1 package (18-1/4 ounces) yellow cake mix without pudding in the mix1 package 1(4-serving size) banana cream instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1/4 teaspoon ground nutmeg
1 container (12 ounces) whipped vanilla frosting
3/4 cup flaked coconut, toasted*
3 to 4 medium kiwi
30 (2-1/2-inch) pretzel sticks
*To toast coconut, spread evenly on ungreased baking sheet; bake in preheated 350°F oven 4 to 6 minutes or until light golden brown, stirring frequently.
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil and nutmeg in large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups two-thirds full.
3.Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire rack 5 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with frosting; sprinkle with coconut. For palm trees,* peel kiwi and cut into 1/8-inch-thick slices. Create palm fronds by cutting each slice at 3/8-inch intervals, cutting from outside edge toward center. (Leave about 3/4- to 1-inch circle uncut in center of each slice). For palm tree trunk, push pretzel stick into, but not through, center of each kiwi slice. Push other end of pretzel into top of each cupcake.
*Palm tree decorations can be made up to 1 hour before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
2 cans (8 ounces each) crushed pineapple in juice
1 package (18-1/4 ounces) yellow cake mix without pudding in the mix1 package 1(4-serving size) banana cream instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1/4 teaspoon ground nutmeg
1 container (12 ounces) whipped vanilla frosting
3/4 cup flaked coconut, toasted*
3 to 4 medium kiwi
30 (2-1/2-inch) pretzel sticks
*To toast coconut, spread evenly on ungreased baking sheet; bake in preheated 350°F oven 4 to 6 minutes or until light golden brown, stirring frequently.
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil and nutmeg in large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups two-thirds full.
3.Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire rack 5 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with frosting; sprinkle with coconut. For palm trees,* peel kiwi and cut into 1/8-inch-thick slices. Create palm fronds by cutting each slice at 3/8-inch intervals, cutting from outside edge toward center. (Leave about 3/4- to 1-inch circle uncut in center of each slice). For palm tree trunk, push pretzel stick into, but not through, center of each kiwi slice. Push other end of pretzel into top of each cupcake.
*Palm tree decorations can be made up to 1 hour before serving.
Cookies Cream Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-2/3 cups sugar
1 cup milk
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
3 egg whites
1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1 container (16 ounces) vanilla frosting
Preparation:
1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-2/3 cups sugar
1 cup milk
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
3 egg whites
1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1 container (16 ounces) vanilla frosting
Preparation:
1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.
Chocolate-Frosted Peanut Butter Cupcakes
by the Editors of Publications International, Ltd.
powered by
Chocolate Frosted Peanut Butter Cupcakes
DC Cupcakes
Yield: Makes 18 cupcakes
The combination of peanut butter and chocolate is pretty hard to beat!
Ingredients:
1/3 cup butter, softened
1/3 cup creamy or chunky reduced-fat peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups milk
Peanut Butter Chocolate Frosting (recipe)
Preparation:
1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Beat butter and peanut butter in large bowl with electric mixer at medium speed until smooth; beat in sugars until well mixed. Beat in eggs and vanilla.
3. Combine flour, baking powder and salt in medium bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 23 to 25 minutes or until cupcakes spring back when touched and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
5. Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with about 1-1/2 tablespoons frosting. Garnish as desired.
Tip If you don't have muffin pans, don't worry. Foil baking cups are sturdy enough to be used without muffin pans; simply place the baking cups on a baking sheet and fill.
Peanut Butter Chocolate Frosting
Yield: Makes about 2-1/2 cups frosting
Ingredients:
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
4 to 5 tablespoons milk, divided
3 tablespoons creamy peanut butter
Preparation:
1. Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl. Beat with electric mixer at low speed until smooth, scraping bowl frequently. Beat in additional 1 tablespoon milk until of desired spreading consistency.
by the Editors of Publications International, Ltd.
powered by
Chocolate Frosted Peanut Butter Cupcakes
DC Cupcakes
Yield: Makes 18 cupcakes
The combination of peanut butter and chocolate is pretty hard to beat!
Ingredients:
1/3 cup butter, softened
1/3 cup creamy or chunky reduced-fat peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups milk
Peanut Butter Chocolate Frosting (recipe)
Preparation:
1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Beat butter and peanut butter in large bowl with electric mixer at medium speed until smooth; beat in sugars until well mixed. Beat in eggs and vanilla.
3. Combine flour, baking powder and salt in medium bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 23 to 25 minutes or until cupcakes spring back when touched and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
5. Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with about 1-1/2 tablespoons frosting. Garnish as desired.
Tip If you don't have muffin pans, don't worry. Foil baking cups are sturdy enough to be used without muffin pans; simply place the baking cups on a baking sheet and fill.
Peanut Butter Chocolate Frosting
Yield: Makes about 2-1/2 cups frosting
Ingredients:
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
4 to 5 tablespoons milk, divided
3 tablespoons creamy peanut butter
Preparation:
1. Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl. Beat with electric mixer at low speed until smooth, scraping bowl frequently. Beat in additional 1 tablespoon milk until of desired spreading consistency.
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