This past weekend we celebrated the Third Annual Beer Olympics and two of our best friends’ birthdays. What is Beer Olympics? The most fun weekend of the year where we test our abilities to drink beer and complete games the fastest, take a quick break for dinner and changing and then we get picked up to go out to Seacrets in Ocean City, MD. Fun fact, my boyfriend and I didn’t win a single game despite our most intense efforts but it was still a super fun day!
Snacking during the day is essential to survival and you know I always bring dessert. I updated an older recipe to meet the request of not-so-much coconut and got some decorating ideas from Martha Stewart’s book “CUPCAKES” since our theme this year was “under the sea.”
Basic White Cake
I doubled a basic white cake recipe (makes 12 each.) Once the cupcakes cooled I used a paring knife to remove a small circle from the center ( I forgot my tool to do this with at home.)
Drunken Mango Filling
2 mangos diced
enough Mango Malibu liquor to cover mango
Soak overnight for full flavor then fill cooled and hollowed cupcakes with drained mango.
2 sticks butter, softened
8 cups powdered sugar
2 TBSP milk
6 TBSP Malibu
2 tsp vanilla extract
Extras For Decorating
blue food coloring
paper drink umbrellas
blue construction paper cut into shark fins
Beat butter until creamy, then add sugar one cup at a time until well combined. Add milk, rum, and vanilla. A little bit extra powdered sugar may be necessary at the end to get the right consistency. Divide frosting into two bowls. Add blue food coloring to one until it resembles ocean water. I forgot mine and had to use blue melting chocolate to tint the frosting. Pipe half of cupcakes with a dollop of blue frosting and then spread to resemble waves. Add blue sprinkles and top each one with a shark fin.
Crush graham crackers to resemble sand, pipe the non-tinted frosting to spread evenly and dip the cupcakes into a shallow bowl to cover in the cracker crumbs. Top with an umbrella.
I didn’t refrigerate these, just kept them at room temperature and they kept really well!
Last weekend we were supposed to have our annual Easter Egg Hunt. Unfortunately, we got rained and snowed out. It’s totally my bad, I decided to pack up all my winter clothes last week and put them away in the basement for the first time in my entire life. I basically asked for that to happen. Because I can’t predict the future, I had to have cupcakes ready, which worked out perfectly because for the first time ever I’m publishing a cupcake recipe with adequate time for readers to bake them for their own festivities!!
Me counting my eggs after last year’s event. I won.
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I’ve been using this recipe every year for my boyfriend’s birthday and he was dying for some. It’s his half birthday this month so that was fitting. I didn’t want the typical sprinkle colors to take away from the beautiful pastels of Easter so I looked for some pastel colored sprinkles. Target hooked me up!
Follow this recipe for the cupcakes and double it to make 24. You have to line the pan with cute Easter-y liners first tho!
Marshmallow Buttercream Frosting
7 cups powdered sugar
2 sticks unsalted butter, softened
4-5 TBSP milk (I used almond)
1 tsp vanilla extract
1/2 cup marshmallow fluff
pastel green food coloring
Cream butter. Add powdered sugar one cup at a time, scraping edges of bowl as needed. Add milk slowly, then vanilla. Add the fluff. It gets a little sticky and is pretty thick but it’s perfect for piping cute little grass designs if you wanna go for the green!
Ice cooled cupcakes and top with non-cream filled Cadburry chocolate eggs. I always store my cupcakes in the fridge but these should be fine at room temp!
Way back five years ago, the first time my boyfriend took me home to meet his family, we went apple picking in New York. Three falls in a row we visited the orchard – it had become tradition and it easily became one of my favorite things to do out of the entire year. That orchard has lent to a lot of precious memories and I was beyond excited to go back this year after two years missing out. This weekend was the first one they were open for the you-pick. We grabbed our outrageously-priced bag and wandered the orchard hand-in-hand grabbing (and me also knocking too many on the ground) the most perfect apples.
Every year we went in the past we came home and made apple pies. Mixing it up this year with an original recipe for apple pie cupcakes!
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I used the same basic white cake recipe as I have in previous recipes. This batter comes out thick and makes about 16 cupcakes.
Apple Pie Filling
1/2 cup water
1/4 cup granulated sugar
2 TBSP brown sugar
1 tsp cinnamon
Bring water and granulated sugar to a boil. Once the mixture starts to thicken, add apples and cook until desired soft texture is achieved. Add cinnamon and brown sugar. Remove from heat.
Cream Cheese Frosting
1 8oz pack light cream cheese
1 stick butter
4 cups powdered sugar
1 tsp vanilla extract
Cream softened cream cheese and butter together. Add powdered sugar, 1 cup at a time, scraping the bowl after each addition. Add vanilla.
Cinnamon-Oat Crumble Topping
1/4 tsp cinnamon
1 TBSP granulated sugar
1/4 cup oats
1 TBSP butter
Melt butter over low heat, add oat mixture. Stir continuously for several minutes until slightly crispy. Lay on a plate covered with paper towels (to soak up the moisture) to cool. Store in an airtight container.
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Once the cupcakes cool, remove the centers, fill with cooked apples and frost. I would add the crumble right before serving to avoid the oats soaking up moisture from the frosting and getting soggy. Store in fridge.
It’s only June 7th and I attended my 3rd BBQ of the season this weekend. This summer is starting off right! Some friends and family got together and I was asked to bring the dessert. My brother’s girlfriend picked these out. The cake recipe is adapted from Martha Stewart’s Cupcakes book and the frosting I threw together.
1 1/2 cups sweetened shredded coconut
3/4 cup pecans
2 cups sugar
2 & 1/4 cups all-purpose flour
1 TBSP baking powder
3/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 TBSP coconut extract
4 large eggs
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
In a Ziploc bag, crush pecans. Ideally they would be processed but I am currently lacking a food processor so a Ziploc bag and a meat tenderizer got the job done. Add 1 cup coconut and set aside.
Combine flour, baking soda and salt. Stir in coconut and pecan mixture.
Cream butter and sugar until fluffy. Add extract and then eggs one at a time. Scrape the sides of the bowl as needed.
Alternate adding flour mixture with milk until just combined. Fill cupcake pans with liners and fill each 3/4 way full of batter. Bake at 350º for about 22 minutes.
Dark Chocolate Coconut Frosting
5 cups powdered sugar
2 sticks unsalted butter, softened
1/4 cup dark chocolate cocoa powder
1 tsp coconut extract
1/4 cup almond milk
Begin creaming butter and add 1 cup powdered sugar at a time. Add cocoa powder, coconut extract and milk.
Pipe on to cooled cupcakes and sprinkle with remaining coconut flakes.
I decided to turn my pap’s favorite cake into cupcakes this weekend in honor of my grandma’s birthday on March 1st. She passed away 5 or 6 years ago so I thought I’d make something special for when we visit him this week. He’s so lonely there now, I love every chance I get to see him and to make him smile. Our trips to Clear Spring, MD pretty much solely consist of us going out to eat or watching westerns for hours on end in his living room but I wouldn’t trade it for the world, I love my pap and can’t wait to see him tomorrow!
So the basics of the snowball cake are an angel food cake, jello, Dream Whip, and pineapple all mixed together and smothered in cool whip. After moving this summer for the first time since I was born, my mother couldn’t locate the recipe anywhere so we searched for some online that seemed similar to what we can remember. The addition of lemon was a pleasant surprise, but I decided to get a little creative. We’re making an angel food cupcake, filling it with a lemony-pineapple, Dream Whip-jello and topping them with fresh whipped cream and lemon zest.
Note: you’re going to need several hours to allow the center filling of these cupcakes to set before assembly…I can’t tell you how many times I haven’t read through a recipe before making plans to bake at the last second and end up scrambling or nixing the idea all together because I needed way more time than I had! You’ll need at least 4 hours.
Angel Food Cupcakes
1/2 cup cake flour
3/4 cup sugar
1/8 teaspoon salt
6 egg whites
1/2 teaspoon cream of tarter
1 teaspoon almond extract
Preheat oven to 325 and line cupcake pan with liners. Makes 16 cupcakes.
Mix cake flour, half of the sugar and the salt together, whisking to get rid of any lumps.
In a mixing bowl, beat egg white until they become slightly frothy (they look like sea foam.) Add cream of tarter and mix until the egg whites actually start to turn white. Add the remaining sugar. You want to beat this mixture until it’s shiny and you get soft peaks when the whisk is lifted up. Add almond extract and mix just until combined.
You want to slowly in the fold the mixture of flour, sugar and salt. Pour just enough to cover the egg whites but not enough to let it sink through them and then fold with a spatula. I had to repeat this step about 5 times.
Bake for 25-30 minutes or until tops of the cakes are slightly browned. I always poke the tops of my cupcakes instead of using toothpicks, if the cake bounces back, they’re done. If not, put them back in for a few more minutes.
After these babies cool, use a serrated knife to cut a small circle in the middle and remove it from the cake. My handy little tool didn’t work so well this time around because of how spongy and soft angel food cake is.
Pineapple-Dream Whip Filling
1 packet unflavored gelatin (dissolved in 1 TBSP cold water)
1 package Dream Whip
1/2 cup milk
2 tsp vanilla
8oz crushed canned pineapple
1/2 cup boiling water
1 TBSP lemon juice
Combine dissolved gelatin, boiling water and crushed pineapple. Add lemon and sugar mix and place in fridge until partially gelled (about an hour.) Meanwhile make dream whip. I used 1 tsp of lemon extract instead of 2 tsp vanilla and soy milk because it’s what I had in the fridge, I’m on a soy milk kick these days (the unsweetened kind of course!) After that hour is up, fold the Dream Whip in with the gelatin, combining well. Cover and refrigerate for 3-5 more hours, or until set.
Whipped Cream Frosting
1 cup whipping cream
1/4 cup powdered sugar
lemon zest for garnish
Whip whipping cream on high with mixer until it becomes the desired texture of whipped cream. Add in powdered sugar, mixing on medium speed until combined. Be sure to scrape down the sides of the bowl to get all that lingering powdered sugar combined. Cover and refrigerate until ready to use.
Assembly time! Grab your Pineapple-Dream Whip filling and place a generous tablespoon full into the centers of the cupcakes. Plop another generous tablespoon full of the whipped cream frosting on top, smooth out and sprinkle with lemon zest. And we’re done! Refrigerate for up to a week.
Let me know in the comments how the angel food cake cupcakes turn out for you, this was my first endeavor with them.
*Recipe adapted form cooks.com and Mom’s Big Book of Baking.