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Cupcake in a Mug

25 Aug

Linnie with Cupcake in a mug

For the past three weeks I have had this 5 minute single serving cupcake recipe in my ‘to do’ list and last night was the night to make it happen! It was way too hot to bake but everyone in the house was jonesing for something sweet and delicious!  And because I have put myself on a NO ICE CREAM diet (which was the worst idea ever), I pulled this baby out!

This recipe is originally called, “Cake in a Mug” but because this blog is all about cupcakes, I just had to make it “Cupcake in a Mug” 🙂

There were mainly only chocolate 5 minute cake recipes and I just don’t crave chocolate ever, so my search for a vanilla cake in a mug took some time.  But, alas I found one and after some modification, I do think it is pretty yummy for something that came out of a microwave.

I hope my modifications to this recipe hold true to your adventures into baking.  Let me know how it goes!

Equipment for Cupcake in a Mug

Cupcake In a Mug Ingredients

  • Coffee mug (any size over 6 oz works wonders)
  • A fork
  • Measuring spoons
  • Microwave

Cupcake in a Mug Recipe

Recipe Adapted from The Ultimate Cake-In-A-Cup

Makes 1 large cupcake, and if you are feeling generous it can be easily shared but not necessary.

  • 4 tablespoon Self Rising Flour
  • 4 tablespoon Granulated Sugar
  • 1 egg, doesn’t have to be at room temperature
  • 3 tablespoon Milk, any percent will do
  • 3 tablespoon Oil, vegetable or canola
  • ¼ teaspoon Vanilla extract

Before adding anything to your mug, spray a little baking oil around it so the cupcake can easily slide out. This part is not necessary but just makes life easier.

cupcake in a mug

In the mug, add the flour and sugar first.  Then crack the egg on top of the dry ingredients.  Add the milk, oil and vanilla.  Now…Mix it with a fork until there are little to no clumps.

Cupcake in a mug mixing

Pop it in the microwave for 2.5-3.5 minutes depending on the power of your microwave.  Now, I have a sad little microwave I have had since my college years so mine took 4 minutes to cook, but you can always stop at 2.5 minutes and do the toothpick check!

Let the cupcake sit in the mug for 2 minutes and then slide out into a plate.  If the cupcake is a little stuck to the mug just wiggle it out with that fork of yours.

This recipe can be made into a Chocolate Cupcake in a Mug by just adding 2 tablespoon of coca powder to the flour.

 Now, because my boyfriend loves chocolate and I do not, we compromised with having the cupcake being vanilla and the frosting being chocolate.  We used a very basic chocolate frosting.

 Chocolate Icing Recipe

cupcake in a mug chocolate icing

Recipe Adapted from The Ultimate Cake-In-A-Cup

  •  2 tablespoon confectioner’s sugar
  • 1 teaspoon cocoa powder
  • 1 teaspoon milk

Take that mug you just had your cupcake in and add all of the ingredients!  Now mix that all up with that fork you used.  Mix until smooth.  You can add more milk until you get your desired consistency.  My boyfriend likes his more like a pudding so we used less milk.  Drizzle over the cupcake or however you want to garnish.

cupcake in a mug final product

Now…the best part EATING IT!!!!!!

cupcake in a mug

I promise you, it takes longer to read my blog post than it does to make the cupcake in a mug!

Next time I think I will try putting cinnamon into the batter or maybe so red hots! The possibilities are endless!  What would you add into your Cupcake in a Mug?

 And remember, a cupcake WILL always help!

~Linnie

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S’more Cupcakes

10 Aug

Happy National S’mores day everyone!!!

In honor of this wonderful day, I have baked up some yummy S’more Cupcakes with marshmallow frosting.

I know I might seem pretty impressive knowing today is S’mores day, but I have to be honest, I had no clue up until 4hours ago.  And for some reason I feel so compelled to honor this day to the fullest.  Maybe it is because of old memories sitting on the beach with a bonfire and using tree limbs as pokers trying to see who can get their marshmallow the most charred without setting it on fire (I was pretty much the master as that, not to toot my own horn).  Or, because this gives me an excuse to eat as many graham crackers as I want to today and feel guilt free.  I mean come on, it is a holiday!!!

Nonetheless, I am celebrating this day with full force!!  I even set up an Etsy Treasury that is nothing but S’mores!  Check it out…You will be pleased and you don’t have to be a member to check it out.

My version of S’more cupcakes are a graham cracker bottom, chocolate cupcake batter and marshmallow frosting.  I really was trying to create the yummiest yet simplest way to have S’mores without the campfire.

Let’s get down to the good stuff, the recipe!!

Equipment you will need

  • Standard 12 cup cupcake pan
  • 12 cupcake liners
  • Measuring cups
  • Measuring spoons
  • Mixer
  • Whisk
  • Bowls

S’more Cupcakes

Makes 12 standard sized cupcakes

Graham Cracker Mixture

  • 1 ½ cups graham cracker crumbs, I used a food processor to make fine crumbs.
  • 5 tablespoon melted butter
  • 55 semi sweet chocolate chip morsels

Line your cupcake pan with 12 cupcake liners and pre-heat your oven to good old 350 degrees!

Combine the crumbs and melted butter together in a small bowl until the graham crackers are completely moistened with butter.

Place about 1 tablespoon worth of your graham cracker mixture in each cupcake liner.  Flatten the graham cracker ball and spread out to fill the bottom, I used my fingers but you can also use the bottom of a glass.

Bake for about 5 minutes and remove from the oven.

Add 5 chocolate chip morsels to each cupcake liner.

Make Chocolate Cupcake Batter.

Regular Chocolate Cupcakes (this is my go to chocolate recipe, works great in everything)

Adapted from America’s Test Kitchen
  • 3 ounces milk chocolate, chopped finely, these come in a box of 1 ounce squares found in the baking aisle
  • 1/3 cup Dutch processed cocoa
  • ¾ cup hot unflavored coffee (instant coffee works too)
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ baking soda
  • 6 tablespoon vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Place the chopped up chocolate and cocoa powder in a medium bowl.  Pour the hot coffee over the mixture and whisk until smooth.  Put it in the refrigerator to let it completely cool, I’d say about 20 minutes.  In a smaller bowl, whisk together the flour, sugar, salt, and baking soda.  Set this aside.

When ready, take out the chocolate mixture and whisk in the oil, eggs, vinegar, and vanilla until smooth.  Add the flour mixture and which until just smooth.  Try not to over mix.

Now, add the chocolate cupcake batter evenly to the cups, the liners should not be filled more than ¾ full of they will overflow while baking.  Baker for 15-25minutes or until a toothpick inserted in the center comes out clean.  Cool for about 10 minutes in the pan and then cool completely on a wire rack.

Marshmallow Frosting

To make things a lot faster, I decided to make semi homemade marshmallow frosting, but I usually make it from scratch.

  • 1 jar marshmallow crème, 7-8 ounces
  • 1/3 cup butter, room temperature
  • 2 cup powdered sugar
  • 1 ½ teaspoon milk, any kind

Place the marshmallow jar in the microwave on high for 20 seconds; remember to take of the lid and foil!

In a large bowl, beat the marshmallow crème, butter, and powdered sugar on medium-low speed until smooth and well blended.  This should take about 3 minutes.  Slowly add ½ teaspoon milk at a time until you get the desired consistency.  If your cupcakes are cooled by now, frosted them how you want and top the cupcake with crumbs of graham cracker, a piece of chocolate, or whatever you want!

Now…Eat up and have a wonderful day!!!!

And remember, a cupcake WILL always help!

~Linnie

Ice Cream Cone Cupcakes

5 Aug

Need I really say more?  Of course I will even though!!

Now, I know this idea is EVERYWHERE on the internet, but the secret truth is there is no ONE way to create this & you can use any kind of cupcake batter you desire to.   To me, that makes this project even more fun!!!

In my ice cream cone cupcakes I made a homemade confetti cupcake batter, a classic creamy buttercream frosting, and topped it with jimmie sprinkles!  Instead of cupcake liners, I used the ice cream cone (yes, I baked the cone with the batter inside).  You can use any ice cream cone: waffle cones or sugar cones works equally as well!

Instead of me going on and on about my adventures of creating these I thought I would just share with you the step by step of making these fun cupcakes!

Ice Cream Cone Cupcakes

Recipe yields 12 ice cream cone cupcakes

White Confetti Cupcakes

White cupcake adapted from Krystina Castella

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, seperated, room temperature

1  teaspoon vanilla extract

1 1/2 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk (any kind), room temperature

1/8 teaspoon cream of tartar

Shy 1/4 cup of rainbow jimmie sprinkles

  1. In a medium bowl, combine the flour, baking powder, and salt.  DO NOT COMBINE CREAM OF TARTAR.
  2. In your standing mixer with a very clean whisking attachment beat the egg whites on high speed until foamy.  With the mixer still on high, add the cream of tartar and continue beating until a stiff peak forms (for an explanation of what a stiff peak is click of the link).  with a rubber spatula, carefully transfer into a small bowl to later use.  Try not to mix it and make it un-foamy.
  3. After washing out your mixing bowl, beat the butter on medium speed until soft, about 2 mins.  With the mixer still on, add the sugar until light and fluffy, about 3 mins.  Add the egg yolks one at a time, beating after each addition.  Add the vanilla and beat until combined.
  4. With the mixer now on low, alternately add the flour mixture in thirds and the milk in half, starting and ending with flour.  Mix until just combined.
  5. Now, turn of the mixer and with a rubber spatula, stir in a little of the egg whites mixture into the batter to lighten it, then fold in the remaining white AND sprinkles until combined.  Do not overmix.

For the set up of the ice cream cone cupcakes

12 flat bottom medium ice cream cones

Confetti cupcakes batter

Vanilla Buttercream (recipe below)

Rainbow Jimmie Sprinkles

  1. Preheat the oven to 350 degrees.  Place ice cream cones upright in a standard cupcake pan.  Using a large  ice cream scoop, add 1 scoop of confetti batter into each cone, be careful to not fill the entire cone.
  2. Carefully place pan in your oven and bake for 20-25 mins, or until a toothpick inserted comes out clean.
  3. As the cupcakes are cooling, make the frosting.  Please allow Cupcakes to cool completely before frosting them, about 1 hour.
  4. Frost tops of ice cream cone cupcakes.  I used an extra large open star piping tip and a piping bag to make my swirls. And then top with more jimmie sprinkles!!!!
  5. Now..the best part…Eating them!!!!!!!!!! Enjoy

Creamy Vanilla Buttercream Frosting

1 cup unsalted butter, room temperature

4 cups of powdered sugar, doesn’t have to be pre-sifted

3 tablespoon milk, any kind and room temperature

1 1/2 teaspoon vanilla etract

  1. In a standing mixer, beat the butter and vanilla until smooth, about 2 mins
  2. Slowly add 2 cups of powdered sugar
  3. Add milk and mix until smooth
  4. Add the rest of the powdered sugar slowly until the desired thickness is achieved.

And remember, a cupcake WILL always help!

~Linnie

Chocolate Chip Cookie Cupcake!

5 Apr

Chocolate Chip Cookie Cupcake!

Cupcake bakers throw this title around a lot; usually they tossed some chocolate chips in vanilla cupcake batter OR they made chocolate chip cookie batter and used a muffin pan to shape them…Well, neither of those ways are used in these chocolate chip cookie cupcakes.

Craving Grandma’s chocolate chip cookies, but no Grandma in sight? Well, lucky for you these cupcakes are a great substitute!

These cupcakes are truly a crispy chocolate chip cookie of the outside and super soft and gooey on the inside!  What a delight!

First I baked up a cupcake batter that tastes exactly like chocolate chip cookie dough (minus the chocolate chips), and topped it with a chocolate chip vanilla mixture so when the cupcake is baked the mixture stays on top and is in the middle.  So, when you bite into the cupcake you are surprised with a soft gooey middle of chocolate chips.  If you like gooey chocolate chip cookies you are going to love love love these cupcakes!

Now just top in with either ice cream or a vanilla whipped cream and you have the perfect treat!

And remember, a cupcake WILL always help!

~Linnie

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