Category Archives: Cupcakes

7 Easy Fall Treats

If you’re looking for ideas for sweet fall treats, here’s a roundup of some I’ve made before. They’re fun and colorful and very easy to make, which is a plus! Have fun trying some of these out!

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Candy” Corn Pay” Day Mix for sweet-and-salty lovers, and just 2 ingredients–candy corn and peanuts! This is probably the easiest treat you’ll ever make! Pack some up in treat bags to give away.

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Candy Corn Trail Mix is also really easy and yummy, made with Golden Grahams, pretzels, peanuts, golden raisins, dried cranberries, sunflower kernels, M&M’s, chocolate chips, and candy corn, of course!

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How about some Owl Cupcakes? Yummy and chocolatey, with Oreo Cookie and M&M eyes!

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Candy Corn Bark will satisfy any sweet tooth and is a feast for the eyes with all the colorful goodies in it!

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Candy Corn–Peanut Popcorn Balls are super fun and make great homemade treats!

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Candy Corn M&M’s Crispy Bars are definitely hard to resist!

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And Acorn Treats are so much fun–they’re the perfect bite-sized treat!

These are all so yummy! Have you tried making any of these treats before?

Linked to Inspire Me Monday at Create with Joy.

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10 Recipes for Valentine’s Day

Here’s a roundup of 10 recipes that your Valentine–or Valentines–will love…some are healthy and some are not-so-healthy (but very yummy)!

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If you’re wanting something sweet for your Valentine breakfast, try these Strawberry Yogurt Muffins–the strawberries on top look like hearts, so they’re perfect for Valentine’s Day!

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Or if you’re wanting something healthy, try this Cranberry-Pecan Oatmeal, made with dried cranberries and chopped pecans. You can substitute dried cherries for the cranberries if you want.

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Or make this Cranberry Almond Oatmeal Bake if you’re feeding a larger group.

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You can also use your dried cranberries (or cherries) in these Cranberry Almond Breakfast Scones for a mid-morning or afternoon Valentine snack!

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Since you may be eating lots of sweets on Valentine’s Day, you’ll want to include a healthy salad in your lunch or dinner menu–this Apple Pear Pecan Salad has dried cranberries in it too, but dried cherries would be yummy as well!

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Savory Strawberry Salsa makes a great appetizer with tortilla chips, and it’s also really good served over grilled chicken!

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Now you need some dessert ideas…Strawberry Cupcakes are just the thing!

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But lots of people prefer something chocolate, and you can’t go wrong with these Chocolate Cupcakes with Fudgy Frosting!

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If you want a healthier dessert, you could always make this Healthy Chocolate Shake

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But, hey, it’s Valentine’s Day–if you want to splurge, make these Dark Chocolate-Covered Cherry Swirl Brownies!

Hope you get a chance to try out some of these treats! Do you have a favorite Valentine recipe?

Owl Cupcakes

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Here’s a fun fall cupcake decorating idea–Owl Cupcakes! There are several different ways you can make owl cupcakes, and you may have already seen other ideas for these on different sites. I thought this idea from Recipe Snobs was one of the cutest and easiest–all you need are cupcakes, Oreos, and M&M’s!

Make sure you generously frost your cupcakes, because the frosting is what holds your Oreo “eyes” and “ears” in place, as you press the cookie halves into the top of the cupcake. Hope you have fun making these!

OWL CUPCAKES adapted from Recipe Snobs

Makes 12 cupcakes

  • 12 chocolate cupcakes generously frosted with chocolate frosting (make your favorite recipe or try these yummy Chocolate Cupcakes with Fudgy Frosting–that’s what I used!)
  • 24 Oreo cookies (regular or Double-Stuff Oreos–I’ve used both; since I really like the cream filling, I prefer the Double-Stuff)
  • 36 M&M candies (I like using blue, green, brown, or red for the eyes, and orange for the nose)

Split the Oreo cookies in half crosswise, so the cream is all on one half and the other half is plain (the directions on Recipe Snobs say you can microwave 5 cookies at a time for 3-5 seconds to help keep the cream side solid; I didn’t try this, but it’s something to keep in mind if you’re having problems splitting the Oreos. Also, you can use a frosting spatula or knife to help split the cookies. And you may need to use a small knife to scrape off small crumbs from the cream filling side or to smooth down the filling after splitting the cookies).

For the eyes: Press two of the cream filling cookie halves, with sides almost touching, gently into the middle of a frosted cupcake (part of the cookie halves will extend beyond the cupcake). Press the M&M’s, with the M side down, into the cream filling on each cookie half (refer to my photos for where to place the M&M’s).

For the ears: Use the plain Oreo halves for the ears above the eyes (they kind of look like eyebrows, too!). Score the flat smooth cookie sides with a small sharp knife down the center so you get a clean break for your two ears. OR, if you want thinner ears like I made on these cupcakes, score the cookie half on each side not quite to the center; this will leave you with an extra center strip of cookie (which you can eat or discard–I ate mine! 🙂 ). Score and break all your plain cookie halves.

Take two of the “ears” that you’ve made from the plain cookie halves and press them into the frosting right above the “eyes,” slightly slanted downward and almost meeting at the upper center of the cupcake (the bumpy side of the cookie should be showing from the front).

For the “beak,” press an orange M&M (on its side) in the lower center, right below where the cookie “eyes” meet on the cupcake.

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There you have it! Enjoy eating these fun cupcakes!

What’s your favorite way of decorating cupcakes for fall?

Chocolate Cupcakes with Fudgy Frosting

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Chocolate cupcakes are a great dessert any time of year, and I was wanting to make something chocolatey. After trying several recipes that I thought were so-so, I went to Martha Stewart’s site and decided to make her Chocolate Cupcakes and Ultimate Chocolate Frosting with a few little changes. I’m so glad I did!

I really like these cupcakes! The batter is thick, smooth, and creamy. And the cupcakes rise and bake up so nicely with rounded tops. Best of all, they have a great chocolatey taste! The frosting is rich, thick, and definitely fudgy–much, much better than using a can of frosting!

CHOCOLATE CUPCAKES WITH FUDGY FROSTING by NancyCreative, adapted from Martha Stewart

Makes 12 cupcakes

  • 3/4 cup unsweetened cocoa powder (I used Hershey’s brand)
  • 3/4 cup unbleached flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain Greek yogurt (or substitute sour cream)

Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt; set aside.

In a large bowl or mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Then add flour mixture in two batches, alternating with sour cream and beginning and ending with flour (if using a mixer, set the mixer to low speed for this).

Spoon batter into cups, filling each 3/4 full. Bake at 350˚F for 20 to 23 minutes, or until toothpick inserted in centers comes out clean (I baked my cupcakes for 23 minutes).

Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. After cupcakes are completely cooled, frost with the Fudgy Frosting.

FUDGY FROSTING 

Makes about 3 cups

  • 3 1/2 cups confectioner’s sugar
  • 1 cup unsweetened cocoa powder
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 1/2 cup Half & Half (light cream)–or you can substitute milk
  • 1 teaspoon pure vanilla extract

Sift confectioner’s sugar and cocoa powder together in a medium-size bowl. Add butter, Half & Half (or milk), and vanilla. Stir ingredients until smooth.

Note: This is a very thick, fudgy frosting–if you want to frost your cupcakes with a decorator tip, thin frosting out a little by adding an extra 1 1/2 Tablespoons of Half & Half or milk.

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If you’re not big on lots of frosting, these cupcakes are great with a lighter amount, too–if you like to frost lightly, you could halve the frosting recipe.

Hope you enjoy the cupcakes! Do you have a favorite chocolate cupcake recipe?

Cupcakes for the 4th of July

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I’ve been seeing lots of fun patriotic-themed recipes the last few weeks, and here’s one I found at  Midwest Living that’s easy and festive…decorate white-frosted cupcakes with raspberries and blueberries for a yummy red-white-and-blue treat!

Are you making any special recipes for the 4th?

Have a safe and happy holiday!