Tag Archives: Recipes

~*Cupcake Lovely*~ Cherry Chocolate Chip Cupcakes

January’s ~*Cupcake Lovely*~

Cherry Chocolate Chip Caupcakes!

Cherry frosting

1 cup maraschino cherries
1/3 cup butter at room temperature
2 cups confectioners sugar
3 tablespoons half-and-half
Mix all ingredients except cherries at LOW. Add cherries and mix at MEDIUM-LOW until blended. Sprinkle with mini chocolate chips!
I added some of the cherry juice to enhance the flavor and color of the frosting which it did but it also thinned it more than I would have liked.¬† So add or don’t add at your own discretion. ūüôā
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Brown Sugar & Bacon Wrapped Sausages

This is a really simple and tasty recipe from Our Best Bites.

I take the word of Mister Mister and his brother whom I make them for, when it comes to them being  tasty,  seeing as how I do not eat meat but I can vouch for the simple part.

Only three ingredients;

Little Smokies (I have made these with both the original and the cheddar kind so which ever one you prefer is fine)

Bacon

Brown sugar.

You cut the strips of bacon into thirds  and wrap each sausage in a piece then secure it with a tooth pick.

Once you have them all on your baking sheet sprinkle brown sugar over the top and put them into the oven at 350 for 45-55 minutes.

They come out with the sugar caramelized¬†adding some sweet to the salty. ūüôā

Mister Mister loves the way the house smells after they have cooked.

I think they would be perfect for a sports party!

~*Cupcake Lovely*~ Cinnamon Sugar Graham Cupcakes

November’s cupcakes are

Cinnamon Sugar Graham Cracker ūüôāRecipe at Food Network site via. Dollhouse Bake Shoppe

 

  • 3 1/4 cups cake flour, sifted

  • 1 tablespoon baking powder

  • 3/4 teaspoon salt

  • 1/2 cup graham cracker crumbs

  • 1/2 cup brown sugar

  • 1/4 cup unsalted butter, melted

  • 1 cup or 2 sticks unsalted butter, room temperature

  • 1 1/2 cups sugar

  • 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature

  • 2 teaspoons¬†vanilla extract

  • 2 1/2 tablespoons ground cinnamon

  • 1 1/3 cups whole milk, room temperature

  • Cinnamon Sugar Graham Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.

Sift together the cake flour, baking powder, and salt into a bowl, and set aside.

Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.

With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting

Cinnamon Sugar Graham Cream Cheese Icing:

  • 1/2 cup graham cracker crumbs

  • 1/2 cup brown sugar

  • 1/4 cup unsalted butter, melted

  • 1 (8-ounce) package cream cheese, room temperature

  • 1/2 cup unsalted butter, room temperature

  • 1 teaspoon vanilla extract

  • 1 tablespoon ground cinnamon

  • 1/2 teaspoon salt

  • 2 cups confectioners’ sugar, sifted

  • Graham cracker crumbs, for garnish

  • Cinnamon sugar graham crackers, for garnish

  • Ground cinnamon, for garnish

Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners’ sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.

~*Cupcake Lovely*~ Chocolate Orange Cupcakes

October’s cupcakes¬†are Chocolate Orange!

 ingredients

Cupcakes:

  • 1 box chocolate cake mix
  • Orange juice (instead of water in cake mix)
  • 1 cup chocolate chips
  • 1 teaspoon all-purpose flour
  • 1 cup diced candied orange peel (about 8 ounces)

 

Frosting: 

  • 2 cups powdered sugar
  • 4 tablespoons butter, softened (1/2 stick)
  • 2 tablespoons orange juice
  • 1 orange, zested
  • Special equipment: cupcake liners, 2 muffin pans

 

Directions:

 

To make the cupcakes: mix the chocolate cake mix according to package instructions, substituting orange juice for the water. Toss the chocolate chips with the flour. Fold the chocolate chips into the chocolate mixture. Line the muffin pan with the cupcake liners. Fill and bake the cupcakes according to package instructions. Let the cupcakes cool for 1 hour on a wire rack before frosting.

To make the frosting combine all the ingredients in a medium bowl. Using a hand mixer beat until smooth, about 2 minutes. Using a small spatula place about 1 tablespoon of frosting on top of each cupcake.