Tag Archives: free recipe

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

Orange Creamsicle Cupcakes

14 Aug

Happy National Creamsicle Day

It seems like every day there is a food that we Americans are honoring, and you know what? I am so okay with that! Earlier this week it was National S’mores Day and today is National Creamsicle Day!! I love creamsicles…I mean, I love and adore S’mores but OMG I am seriously IN LOVE with the vanilla orange mixture of creamsicles.

My favorite memory is when I was younger at summer birthday parties playing in the hot sun and then just when I thought I was going to pass out of heat, the adults would whip out the little individual plastic scalloped containers full of orange and vanilla ice cream.  You know, the one’s with the wooden double sided spoons…I am craving one right now!

Instead of just going to the store and buying a bag full of these little ice cream containers (and eating them ALL) I just had to make creamsicle cupcakes!! What could be better than cupcakes that TASTE like ice cream and WON’T melt?!? Ummmm….nothing.

Before trying to actually bake these cupcakes, I looked at several Creamsicle cupcake recipes and after my research, I created my own recipe.  So please, if you are to re-blog this recipe please link me  🙂

To make the cupcakes and frosting to taste like orange I used orange flavored Jell-o powder and to make the vanilla more cream tasting I used a cream cheese frosting I added more vanilla extract than normal and used pure vanilla extract.

These cupcakes are pretty easy to make and the taste of them seems like you spent hours slaving in the kitchen!

Equipment you will need

  • Electric mixer
  • Whisk
  • 2 standard 12 cupcake pan
  • 24 standard cupcake liners
  • Measuring cups
  • Measuring Spoons
  • Mixing bowls
  • 2 piping bags (or ziplock bags)

Creamsicle Cupcakes

Makes about 24 standard cupcakes

Orange Cream Cupcakes

  •  3 ounce package orange flavored Jell-o powder
  • 4 serving size package cream cheese instant pudding mix
  • 2 ½ cup all purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 2 cup granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 ¼ cup orange juice

Preheat your oven to 350 degrees.  Line the 24 standard cupcake cups with liners.  Right away, set aside 2 teaspoons of the Jell-o powder to use for the cream cheese frosting.

In a medium bowl, whisk together the flour, salt, baking powder, instant cheesecake powder, and the rest of the Jell-o powder.

In a large bowl whisk together the oil and sugar until smooth and combined.  Add each egg one at a time, combing completely between each egg.  Add the vanilla and mix until combined.  Add the orange juice and slowly mix into batter (it might splatter everywhere if you whisk too hard).  Now, add the flour mixture and mix until just combined and smooth.

Evenly pour the batter into the cupcakes cups, filling each about 2/3 full.  Bake for 18-22 minutes or until a toothpick inserted in the center of the middle cupcake come out clean.  Cool the cupcakes in the baking pan for 5 minutes and then transfer cupcakes to a wire rack to let cool completely, about 1-2 hours.

Creamsicle Cream Cheese Frosting

  • 2 teaspoon orange flavored Jell-o powder
  • 10 tablespoon unsalted butter , room temperature
  • 8 ounces cream cheese, softened
  • 2 teaspoon vanilla extract
  • 4-5 cup powdered sugar

In a large bowl, using an electric mixer on low, beat the butter, cream cheese, and 1 ½ teaspoon vanilla until mixed completely and smooth, takes about 2 minutes.  Add 4 cups of powdered sugar, mixing on low-medium speed until smooth, about 2 minute.  Add more powdered sugar until you get desired consistency.

Place 1 cup of the original cream cheese frosting in a spate bowl and beat in the remaining ½ teaspoon of vanilla extract.  To the remaining cream cheese frosting add the reserved orange flavored Jell-o powder and beat until combined.

In one of the piping or ziplock bags, pour in the orange flavored cream cheese frosting and in the other piping or ziplock bag pour in the vanilla flavored cream cheese frosting.  Snip off about 1/2 inch of the corner of the orange flavored cream cheese frosting and pipe the frosting on each cupcake to cover the top.  Now snip off ¼ inch of the corner of the vanilla flavored cream cheese frosting and pipe a small blob on top of each cupcake.

Now it is time to get down and eat your creations!! Have a wonderful National Creamsicle Day and celebrate to the fullest!!!

Alright, so I know that there are people in this world that just love cupcakes and hate to bake!  All you non baking creatures out there are in LUCK! Instead of convincing a loved one to make them for you, you can go to my ETSY Shop and get them sent directly to your door! Your package will come with a collection of unfrosted cupcakes, both types of frosting on the side and directions on how to decorate.  That easy!!  To honor this day, you can now get 10% your order, just type in OJCream at checkout.

And remember, a cupcake WILL always help!

~Linnie

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

Blueberry Cheesecake Cupcakes

19 Jul

I was looking through my refrigerator yesterday and ran into a container full of fresh blueberries.  Now, I am one of those weird people who doesn’t really like eating fruit alone, so I knew if I didn’t do something with these blueberries soon they would go bad and be a waste (and I just can’t let that happen).

So…..but better way than to make cupcakes out of these blueberries!!!!  But, instead of just making a basic blueberry cupcake with a buttercream frosting I decided to take it one step further and make a Cheesecake cupcake!!  Not just a mini cheesecake with a graham cracker crust, but a light and fluffy cupcake that TASTES like cheesecake!

Fresh out of the oven

I did a little online research to figure out how I could get the exact cheesecake taste inside the cupcake…And BAM it was created!!

Blueberry Cheesecake Cupcakes

For the topping I used a cream cheese frosting, but instead of a basic cream cheese frosting, I added more cream cheese and less sugar to make it taste more like cheesecake than frosting.  And of course, I had to garnish these beauties with fresh blueberries!!

These were super easy and quick to make, it even shocked me! I only used one bowl and one machine to whip up these babies!  And, to prove it to you all, here is the recipe!!

What tools you will need

An 11 cup food processor

Measuring cups

Cupcake Liners

Cupcake Pan

Oven

….yup, that’s it

Blueberry Cheesecake Cupcakes

Makes about 12 regular cupcakes

  • 1/2 cup of Salted Butter, softened
  • 1/4 cup of  Cream Cheese, at room temperature
  • 1/2 cup + 2 tbsp pf Granulated Sugar
  • 1 + 1/2 tsp pf Lemon Zest, finely grated
  • 2 Large Eggs, at room temperature
  • 1 cup of Self Raising Flour
  • 2 tbsp Milk, warmed for 10 seconds
  • 3/4 cup of Blueberries, fresh or frozen plus extra for garnishing the finished cupcake
Preheat your oven to 350°F and line a 12 standard cupcake pan with paper liners.

Place the butter, cream cheese, sugar, eggs, zest and flour into a food processor (no sifting needed..isn’t awesome?).
Process your ingredients for about 10-15 seconds. Scrape down the sides of the bowl and process again for 10 seconds or until you can tell all of the butter is mixed in.

Pour in the warmed milk and pulse until combined (about 4-6 pulses).

Fill the liners a little less than 1/2 way full, you need the room of the blueberries and the remember that self rising flour DOES rise!

Top each uncooked cupcake with about 3-4 blueberries and try to keep them more in the middle then on the outer of the cupcake.
Bake for 17-25  minutes or until a skewer inserted into the center comes out clean.
Place cupcakes on a cooling rack right away and let cool completely before frosting.

My one bowl with cupcake batter in it

Cheesecake Frosting
  • 1/2 cup of cream cheese, room temperature
  • 1/4 of butter, room temperature
  • 1 + 1/2 cup of confectioner’s sugar
  • 1 tsp of lemon juice
In the same food processor (but cleaned) throw in the cream cheese, butter, lemon juice, and half of the sugar and process for about 10 seconds (or until combined).  Add the other half of the sugar and pulse until combine and mixed….DONE!
Now frost your cooled cupcakes however you like, I am in love with my large open star piper and I use it for regular and mini.  But, you can use a knife, ice cream scoop, piping bags…ANYTHING! And do not forget to top your cupcakes with even more blueberries!!
And remember, a cupcake WILL always help!
~Linnie
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