Pumpkin Carving!

The results of tonight's carve-off!

Peanut Butter Cup Cupcakes

I love the Cake Mix Doctor; she takes a simple cake mix and spruces it up a bit to make some great recipes.  So, using her as inspiration, I used a chocolate cake mix and make a few changes to make peanut butter cup cupcakes.

The ingredients... I used the Betty Crocker Super Moist Triple Chocolate Fudge mix, but you can use a white or butter mix too.

1 Box of cake mix, prepared according to directions
35 peanut butter cups, unwrapped and frozen
1 stick of butter, softened
1 cup of peanut butter
4 cups of confectioners sugar
1/3 cup of milk

The Cupcakes: 
Prepare the cake mix according to the directions on the box.  Line cupcake pans with cupcake papers.  Fill each halfway with cake batter.

In the center of each cupcake batter cup, push a peanut butter cup in.  Don't let it touch the bottom.  It's alright to see the tops of the peanut butter cup (the cake will bake over it).

 Bake at 350 degrees for 18 minutes or until a toothpick inserted in the middle (not into the PB cup), comes out clean.
Let cool on cooling racks.

The Frosting:
Mix together the butter and peanut butter until smooth and a even consistency is achieved.
Add the milk.
Add the confectioners sugar, 1 cup at a time, and mix until the frosting is smooth.
Frost your cupcakes!
For the topping, I took the rest of the peanut butter cups and chopped them using a hand food processor, then sprinkled them on top.

 The End Result:

 Enjoy :)

Banana Cinnamon Crumb Muffins

I've been waiting all week for my bananas to ripen so I could make banana muffins!  These are by far the best I've ever made!  The recipe is for a basic banana bread, but is extra special with a brown sugar and cinnamon crumb topping.

First, the ingredients...

For the muffin:
1 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
3 bananas, mashed (the more ripe, the better!)
3/4 cup white sugar
1 egg
1/3 cup of melted butter
For the crumb topping:
1/3 cup packed brown sugar
2 tablespoon flour
1/4 teaspoon ground cinnamon
1 tablespoon butter

 First, preheat the oven to 375 degrees F.  Line muffin pans with muffin papers.
Next, mix together the flour, baking soda, baking powder and salt in a large bowl.

In a second bowl, mash the bananas together.  Like I said, the more ripe the banana, the better!

Next, add the white sugar, egg and melted butter and mix it all together.

Once it's all mixed, slowly add the mixture of flour, baking soda, baking powder and salt.  Continue beating until everything is evenly distributed.

Spoon the batter into the muffin pans, filling each about 2/3 of the way with batter.

Next up is the crumb topping, the best part!  In a small bowl, mix together the brown sugar, flour and cinnamon.  Then, add 1 tablespoon of butter and continue mixing until a crumb-like consistency is achieved.  I like to use a fork for this to "cut" the butter into the topping.

Finally, sprinkle a little crumb topping over each muffin cup.  Pop the pan in the 375 degree oven for about 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.  Enjoy!

Ta-da!

Pink Sugar Cookies!

Sugary, buttery and sparkly!

Just roll balls of sugar cookie dough in some sparkly sugar and bake for 10 minutes at 350

Pink Lemonade Cupcakes

I made these delicious Pink Lemonade Cupcakes for my friend, Casey's, engagement party, slightly modifying the recipe from Erica's Sweet Tooth.  They were a hit!  Perfect for a warm summer day!  I decorated with thin lemon slices, straws cut in half and cocktail umbrellas to add to the cuteness factor.



Pink Lemonade Cupcakes
For Pink Lemonade Cake:
1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites

- Preheat oven to 350 degrees and line 24 muffins tins with liners
- Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 25 minutes, or until cake tester comes out clean
- Allow cupcakes to cool before frosting
 
Pink Lemonade Buttercream:

3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
Pink food coloring

- Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined
- Increase speed to medium-high and beat until frosting is light and to your desired consistency
- Frost your cupcakes with as much or little frosting as you wish

Recipe yields 24 cupcakes