Nov 192010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Adding Pineapple Cake Mix

Adding Pineapple Cake Mix

Eggs

Eggs

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Reserved Pineapple Juice

Adding Reserved Pineapple Juice

Adding Rum Extract

Adding Rum Extract

Adding Crushed Pineapple

Adding Crushed Pineapple

Mixing

Mixing

Batter

Batter

24 Regular Size Cupcakes

24 Regular Size Cupcakes

24 Mini Size Cupackes

24 Mini Size Cupackes

Fresh Out of the Oven

Fresh Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Coconut Milk

Adding Coconut Milk

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Mixing

Mixing

Frosted Mini Cupcakes

Frosted Mini Cupcakes

Close Up

Close Up

Frosted Regular Cupcakes

Frosted Regular Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Pina Colada Cupcakes 2

1 18.25 ounce box pineapple cake mix
1 cup water (plus reserved pineapple juice)
1/3 cup vegetable oil
3 whole eggs
1 8 ounce can crushed pineapple, well drained and juiced reserved
1 teaspoon rum extract
Coconut Butter Frosting
2/3 cup butter, softened
7 cups powdered sugar, divided
1/3 cup coconut milk, or more if needed

Preheat oven to 350. Mix cake mix as directed, except use a mixture of water and reserved pineapple juice to make the amount of water required. Also add 1 teaspoon of rum extract and crushed pineapple.

Cook for about 18 – 20 minutes or until done.

Cool on wire racks.

Frosting: In a bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar and salt, beating well. Slowly beat in coconut milk. Gradually beat in 5 cups powdered sugar. Beat in additional coconut milk to reach desired spreading consistency.

I pipe the frosting onto the cupcakes, but I like lots of frosting!!!

For some reason this made 24 regular and 24 mini cupcakes. I’m really not sure why!!

I prefer this recipe to the other Pina Coloda cupcakes that I posted. The frosting is so good, I could just eat it all say long!

Sep 092010
 

Pictures

the Ingredients

the Ingredients

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Applesauce

Adding Applesauce

Batter

Batter

About to go in the Oven

About to go in the Oven

Fresh out of the Oven

Fresh out of the Oven

Icing Ingredients

Icing Ingredients

Cooking the Cream, Brown Sugar and Salt

Cooking the Cream, Brown Sugar and Salt

Boiling

Boiling

Adding the Butter

Adding the Butter

Adding the Vanilla

Adding the Vanilla

Adding the Powdered Sugar

Adding the Powdered Sugar

Stirring it Up

Stirring it Up

All Done

All Done

Completion!!

Completion!!

Apple Spice Cupcakes with Caramel Icing

Apple Spice Cupcakes
1/3 cup butter, softened
3/4 cup sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
Caramel Icing
1 cup brown sugar
1/3 cup half and half
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
1 1/4 cups powdered sugar

Preheat your oven to 350 degrees.

In a mixing bowl cream together butter and sugar. Add eggs and vanilla; mix well.

Combine dry ingredients into the mixture, be sure to mix alternately with the applesauce.

Fill liners 2/3 full, bake for 20-25 minutes.

Caramel Icing: In a large saucepan, combine brown sugar, cream, and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla.

Remove pan from the heat and let cool slightly (personally I’d transfer it to another bowl).

Stir in the confectioners’ sugar until smooth and/or until you reach desired consistency or sweetness.

This made a lot of icing. Not that I’m complain, I just ate a lot of icing! These where yummy and warm and reminded me of autumn.

Recipe found here.

Aug 302010
 

Pictures

Dried Cranberries and Cranberry Juice...

Dried Cranberries and Cranberry Juice...

In a Bowl

In a Bowl

Reconstituted Cranberries!

Reconstituted Cranberries!

Ingredients

Ingredients

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Yolks

Adding Yolks

Adding Flour Mixture

Adding Flour Mixture

Adding Juices

Adding Juices

Adding Cranberries and Grapefruit Zest

Adding Cranberries and Grapefruit Zest

All Stirred Up

All Stirred Up

Stiff Egg Whites

Stiff Egg Whites

Adding to Batter

Adding to Batter

All Folded In

All Folded In

All Cooked

All Cooked

Cooling

Cooling

Lime Icing Ingredients

Lime Icing Ingredients

Mixing Butter and Powdered Sugar

Mixing Butter and Powdered Sugar

Adding Lime Juice

Adding Lime Juice

Mixing

Mixing

All Mixed Up

All Mixed Up

Pretty Cupcakes

Pretty Cupcakes

Seabreeze Cupcakes

1 stick unsalted butter (1 stick) at room temperature
3/4 cup sugar
2 whole eggs, separated, at room temperature
1 1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pink grapefruit juice
1/4 cup cranberry juice
1 whole small grapefruit, zested
3/4 cup chopped cranberries *see Note

Preheat the oven to 350°F. Line cupcake pans with liners.

With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the egg yolks. Beat well.

In a separate bowl combine the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the creamed mixture alternately with grapefruit juice and cranberry juice. Fold in the grapefruit zest and chopped cranberries.

With a clean electric mixer beat the egg whites until stiff. Gently fold the whites with a spatula into the batter.

Fill the cupcake liners one-half to two-thirds full. Bake for about 18 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan for 5 minutes the move to racks to cool. Makes 15 cupcakes.

Recipe from here.

*NOTE- I couldn’t find fresh or frozen cranberries, so I took dried cranberries and chopped them up and used cranberry juice to reconstitute them!

Lime Icing

4 cups powdered sugar
1 stick butter
3 tablespoons lime zest
1/2 cup lime juice * see Note
green food coloring, optional

In a large bowl cream together the powdered sugar and butter on medium speed until smooth(*see Note). Mix in lime zest, lime juice, and food coloring until desired spreading consistency is achieved.

Recipe from- Crazy About Cupcakes by Krystina Castella
NOTES- I only needed about 1/4 of a cup of lime juice to get a great spreading consistency. Also I mixed in lime juice as I added powdered sugar because it was just too much powdered sugar/not enough butter.