Archives cupcakes & muffins

mint chOcOlate chip cupcakes

on 0 48 Views

I don’t know about you but mint chocolate chip ice cream takes me back to my childhood going to the ice cream parlor in the summertime. It’s cooling comfort food that everyone loves! Now you can enjoy it in a whole new way with these mint chocolate chip cupcakes!

With the way the world is right now and everyone doing their part by staying home to keep the spread of Covid-19 down, it’s important to take the time and de-stress. Baking has been shown to be a great stress relief so I’ve been baking and cooking up a storm here and finding new ways to use leftovers and store the extra food that I make. Usually, when I make desserts I give a lot of them away to friends and coworkers but right now that is not an option. These cupcakes freeze well for later and are an easy dessert for that weeknight that you don’t feel like cooking. See how at the end of the recipe.

Read More

raspberry lemOnade cupcakes

on 0 39 Views

“Food is symbolic of love when words are inadequate.” — Alan D. Wolfelt

Show your special someone how much you love them this Valentine’s Day with these raspberry lemonade cupcakes!

A little bit of freeze-dried raspberry powder packs a punch when flavoring buttercream without adding extra liquid. You can find freeze-dried fruit powders on Amazon or in my case I ordered some from Blueprint.com and they come in all different flavors!

Read More

spice cupcakes with rumchata buttercream

on 0 139 Views

It’s the first of October and officially time to say that autumn is here in Michigan, the leaves are turning vibrant colors all around…the temperatures are dipping lower…and you can hear the leaves crunching under your feet as you walk.
So now all that’s left to fill your senses are the aromas of cinnamon and the flavors of cloves, cardamom, and ginger that will hug your taste buds when you bite into these cupcakes!

Read More

carrOt cake cupcakes with white chOcOlate buttercream

on 0 80 Views

Everyone’s Easter egg hunt should end with a sweet treat like these carrot cake cupcakes.

They are super moist and delicious, and instead of the overly sweet american cream cheese frosting you usually find with carrot cake these babies are swirled with a Swiss meringue buttercream with white chocolate drizzled in. That’s right…and you won’t miss the cream cheese one bit!

While I can’t take credit for this recipe because it’s the master baker Ron Ben Isreal’s recipe, I did convert it from a cake into cupcakes.

Did you know that carrots have been used in cakes as sweeteners since medieval times? We’ve come a long way since then…but a good thing never gets old when it comes to food, it just gets reinvented.

Read More