Tag Archives: mini cupcakes

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

And more Raspberry Lemonade Talk

18 Jul

Ok ok, so I am a little obsessed with these cupcakes…Well, I should say customers are obsessed! For the past week all I have been getting orders for are these cupcakes! It is indeed very flattering, but come on people, let’s mix it up a bit- I do make over 40 different kinds of cupcakes and they are all oh so wonderful as well 🙂

Cupcake Order. YUM!

But, because I do LOVE my fans and customers I have put them on my Etsy page for sale!!!

And…here is the link: Raspberry Lemonade Cupcakes

A Remember, a Cupcake WILL Always help!

 

 

 

Raspberry Lemonade Cupcakes

13 Jul

Yesterday I got a phone call asking for 60 mini Raspberry Lemonade cupcakes that they tried last weekend!! To make this situation even better the order is from a BBQ place in my home town!!! Reo’s Ribs is known for their southern tasting BBQ and to top it off…it is co-owned by Snoop Dogg’s uncle!!!! Now, I’m not much a rape enthusiast..but I mean, come on who wouldn’t get excited about that?

This morning I woke up bright and early (5am!!) and got started.  I got my butter, eggs, and milk out to let get to room temperature.  As I was mixing up my dry ingredients I realized I had no lemons!!!! And you can’t make lemonade without lemons.  Just go to the store you are probably thinking…oh but remember it is 5am and what store is open?  None, none at all.  So, now I had to sit and wait until 7am when Safeway opened.  Humph :-/

So, as I waited I internet surfed…because, I mean what else is there to do at 5am.  I have now become obsessed with this adorable blog: Bake It Pretty. I want to so bad fly to North Carolina and see their actual shop!!!

Ok, 7am finally came around and I was able to run into the store and race home and start baking.

Cupcakes Mixing

Raspberry Lemonade Batter

These cupcakes turned out wonderful, the top of the cupcake is kind of chewy because of the raspberry syrup and so light and fluffy to chomp into..The cake itself is made with both fresh lemons and raspberry syrup whereas the frosting is just a light flavored raspberry creamy frosting.

Raspberry Lemonade Cupcakes

And now they are packaged and ready to be sold at Roe’s Ribs so they can be eaten by everyone!! I hope the public enjoys them and I can make for for Reo!!!

Final Product

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