Cadbury Creme Cupcakes

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 I love Easter time...for two main reasons. #1, I LOVE pastels...and #2, I LOVE candy. My candy taste is equivalent to what a five year old would like. The thought of a cadbury creme cupcake is very exciting to me.
 A few notes about this cupcake though, it is HEAVY, messy and definitely not the prettiest cupcake I have ever made, HOWEVER, they are amazingly delicious(obviously if you even like cadbury creme eggs to begin with).
 I bought 12 cadbury creme treats..The batter recipe makes around 18, so you can either buy more eggs, or just have a few extra plain cupcakes..that's what I did.
 And the ganache frosting, seriously, it's amazing. I made the ganache frosting before I even started the cupcakes, because I chose to use a whipped ganache, which has to be chilled before using.

Ganache Frosting Ingredients:
- 16 ounces chocolate, chopped into small pieces
 -2 cups heavy cream

- Place chocolate in bowl
- Heat heavy cream on stove on medium to high until it boils
- Remove and pour over chocolate, stir
- Cover with foil for 5 minutes
- Uncover, stir well, cover with plastic wrap, and put in fridge for an hour
- After an hour, mix until peaks form, and then decorate!


Cake Ingredients:
1 1/2 sticks unsalted butter
1 1/2 cup sugar
2 eggs
2 tsp vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cup flour
1 1/4 cup milk
Cadbury Eggs (frozen overnight)

Preheat oven to 350 degrees.

- Mix butter until pretty smooth
- Add sugar and beat well
- Add eggs
- Mix in all other ingredients.

Add a little batter to the cupcake liners, then place egg in the middle. Pour more batter on until egg is almost covered.

Bake for 20-25 minutes...I only baked for 20 but, honestly, they could have used a few more minutes.

Take out and let cool them cool completely before adding icing.

Again, not the prettiest, but worth making for sure!

Enjoy!

I need these TOO!!!

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So cute!!!

Cake Pops!

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So cake pops are another one of those treats that I never made because they seemed way too intense! Surprisingly, they were easy. Easy...yet tedious. Tedious, because I am the most impatient person in the world! I'll explain..

All you need is:
Cake mix
Frosting
Candy melts
sticks
any decorations
styrofoam block


I used a devil's food mix, and a fudge frosting.

The first parts are WAY easy...

1) Make the cake mix.
2) Let the cake mix cool for at least an hour
3) When it cools add frosting...use your hands and mix well...The recipe I read said to use 1/3 Cup of frosting...I however, found that I used almost the whole can
4) Mix well, form into a giant ball
5) Refrigerate, I did over night

I didn't get to take pics of the first few steps, bc I forgot! Oh-well. ;)

6) Take mixture and roll into balls
7) Melt some of the coating, dip the stick in coating, then insert into ball (helps keep the stick on the cake)
8) Put back in fridge for about 10 minutes
9) Take out of fridge and let it sit for a few minutes
10) Melt the coating, and dip!

Now here are a few things I ran into....
-I made some of the balls way too big, and some way too small..medium size is best, like an inch and a half
-Some of my balls fell off the stick...probably because they were too big
- Let the coating sit for a few minutes before you start dipping the balls....this was my major problem..I am so impatient and immediately started dipping! When you do this, the coating is too runny and melts everywhere, making a mess and ruining them!(pics..and you should have SEEN my kitchen!)

Next time I will probably use a homemade recipe and make them even better! So for my first try, I say, not bad! For being box mix they taste really good too!!!

I need these.

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I love you so much.

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Rainbow Cupcakes!

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 These were soooo easy! I used a box mix, since I have never made these before I didn't want to take all the time to make my own and then mess up the rainbow..next time I will know it's easy and just make my own though!!  I just topped them with whipped cream..this was sort of a last minute baking decision, plus sometimes it's nice to take a break from the super sweet icing! (and way less sugar for kids).
 AnnaBella seriously couldn't help herself! We practiced colors and made the purple and green from mixing the primary colors, so it was educational too! I actually couldn't even use most of my pics because her little midget hands were creepin' trying to steal whipped cream off of the cupcakes! (4th pic down...ha)

All you need:
White cake box mix
Primary color gel

Directions:
Mix box cake as directed, take about 1/3 cup and place in bowl, repeat 5 more times. Add food coloring, and done!

Don't try and smooth over or blend the colors, that will just make muddy colors. Just plop em down ROYGBIV.

French Toast Cupcakes.

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What could be better? I mean really? Nothing...well, except maybe adding BACON into the mix! I have seen this recipe for a while now, but have just never gotten around to making them..they are delicious! And honestly, I think next time I make them I am going to add bacon to the actual batter, because I'm gross like that!

Recipe:
Cupcake:
- 3/4 cup unsalted butter (1 1/2 sticks,room temp)
- 1 cup sugar
- 1 1/2 cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk, room temp
- 1 1/2 tsp vanilla extract
- 1 tsp nutmeg
- 1 tsp cinnamon
- 3 large eggs,room temp and separated


Maple ButtercreamFrosting:
- 2 sticks unsalted butter, room temp
- 2 3/4 cups confectioners' sugar
- 2 tsp heavy cream
- 3/4 tsp maple extract


Bacon:
I used extra thick cut bacon and baked in the oven at 425 for about 20 minutes, emptying the grease half way..I will warn you, that I REALLY enjoy over cooked bacon though, so it's WELL done.



Directions:
1.) Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
2.) In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
3.) Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
4.) Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
5.) Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
6.) Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
7.) Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
8.) Remove the cupcakes  from the oven and cool completely.

Icing.

1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.