Downhome Recipes and Ramblings ♥
3 years ago
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Orange Creamcicle Cupcake





Ingredients
  • 1 3-ounce package orange-flavor gelatin
  • 1 2-layer-size package white cake mix
  • 1 4-serving-size package cheesecake instant pudding and pie filling mix
  • 1 1/4 cups orange juice
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 recipe Cream Pop Frosting
Directions

Preheat oven to 350 degrees. Line twenty-seven 2 1/2 inch muffin cups with paper bake cups. Set aside 2 teaspoons of the gelatin for the Cream Pop Frosting. In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.



Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Cream Pop Frosting



Ingredients

  • 1 8-ounce package cream cheese
  • 1/2 cup butter
  • 2 teaspoons and 1/4 teaspoon vanilla, divided
  • 5 1/2 to 6 cups powdered sugar
  • 2 teaspoons orange gelatin from the cupcakes
  • 1 teaspoon finely shredded orange peel
DirectionsAllow cream cheese and butter to stand at room temperature for 30 minutes.





In a large mixing bowl beat butter, cream cheese, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting reaches spreading consistency.



Place one-fourth of the frosting in a separate bowl; beat in addition 1/4 teaspoon vanilla. To the remaining bowl of cream cheese frosting add the reserved orange gelatin from the cupcakes and finely shredded orange peel. If desired, add a few drops orange food coloring. Beat to combine.

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sucredoux:

Marshmallow Cupcake (by Muta Takes A Picture)

sucredoux:

Marshmallow Cupcake (by Muta Takes A Picture)

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3 years ago
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Green Tea Cupcakes

Ingredients

  • 1/4 cup butter
  • 1/4 cup vegetable oil butter spread (such as Smart Balance®)
  • 1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)
  • 1/2 cup white sugar
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 2 tablespoons green tea powder (matcha)
  • 1/2 cup nonfat milk

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Sour Cream Cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup vegetable shortening (such as Crisco®)
  • 3/4 cup white sugar
  • 2 eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
  2. Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
  3. Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
  4. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.
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Creamy Center Cupcake

Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix
  • 3/4 cup shortening
  • 2/3 cup confectioners’ sugar
  • 1 cup marshmallow creme
  • 1 teaspoon vanilla extract
  • 2 (16 ounce) containers chocolate frosting

Directions

  1. Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. Meanwhile in a mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well. Insert a very small pastry tip into a pastry or plastic bag; fill with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount. Frost with chocolate frosting.
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Cinnamon Mocha Cupcake

Ingredients

  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 14 tablespoons all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup strong brewed coffee, room temperature
  • 3 tablespoons 1% buttermilk
  • 1 cup prepared chocolate frosting
  • 3/4 teaspoon instant coffee granules
  • 1 teaspoon hot water

Directions

  1. In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.
  2. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.
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