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Cupcake Wars

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Cupcake Wars - Page Text Content

S: 2012 Cupcake Wars

FC: Cupcake Wars Cookbook Helping Others One Cupcake at a Time 2012

1: RECIPES

3: Helping others one cupcake at a time Allentown employees raised over $1,300 for Via of the Lehigh Valley in PPL’s first “Cupcake Wars,” which took place recently in the General Office. “We could not have achieved this level of success without all of the support and incredible cupcakes from our volunteer bakers,” said Bev Siegfried, accounting team leader and a co-planner of the event. Via of the Lehigh Valley will receive proceeds from the 700 cupcakes that were sold, as well as proceeds from a recipe book to be sold this summer that will include photos, descriptions and recipes of the cupcakes at the fundraiser. Via is a nonprofit organization that benefits children and adults with disabilities such as autism, cerebral palsy and Down syndrome. Over 20 bakers — including PPL employees, their friends and families — were judged on the look and taste of their cupcakes as well as their display. A panel of judges, including Chief Financial Officer Paul Farr, rated the cupcakes and gave out awards. The other judges were Paul Pierpoint, member of the board of directors at Via, Kathleen Jobes, director of integrated marketing at Runner’s World, Angela Malpedo, owner of Sugar Babe Cupcakes, and Connie Garrido, general manager of food services at Sodexo. The first-place winners were: Samantha Stemmler’s s’mores cupcakes for best-tasting cupcake. Allison Laudenslager’s homemade vanilla “popcorn” mini-cupcakes with vanilla buttercream frosting for best-looking cupcake. Debra Dreisbach’s Peanut Butter Gone Wild cupcakes for best display and overall best cupcake and display. Barry Forbes’ banana apple cupcakes with honey butter cream frosting for employee choice.

5: Special Dark Chocolate Coffee Cupcakes with Refreshing Chocolate Whipped Cream Frosting S'mores Cupcakes Carrot Cupcakes with Cream Cheese Frosting Apple Filled Cupcakes with Cinnamon Buttercream Icing Butterfly Brownie Cupcakes Banana Apple Cupcakes with Honey Buttercream Frosting Lemon Blueberry Cupcakes with just a touch of Lemon Frosting Lemonade Cupcakes Vanilla "Popcorn" Mini Cupcakes Flick's Frosty Fare Lemon-Limoncello Delights Margarita Cupcakes Chocolate Chip Peanut Butter Pretzel Brownie Cupcakes Drunken Butter Rum Cupcakes Champagne Berry Bliss Cupcakes Chocolate Cupcakes with Oreo Crumble Topping Chocolate Peanut Butter Explosion Cupcakes Swimmingly Delicious Chocolate Peanut Butter Cupcakes Fruit Smoothie Cupcakes with Strawberry Mango Cream Cheese Frosting Peanut Butter Gone Wild Cupcakes Chocolate Peanut Butter Cupcakes Candy Stars and Stripes Forever Cupcakes | Index

6: Special Dark Chocolate Coffee Cupcakes with Refreshing Chocolate Whipped Cream Frosting | TASTY TREATS

8: S'mores Cupcakes | YUM

9: Ingredients: Cupcakes 1 1/2 C graham cracker crumbs 1/4 C sugar 5 1/3 tbsp. unsalted butter, melted 6 oz. Hershey's Special Dark Chocolate Chips 2 C plus 2 tbsp. sugar 1 3/4 C all-purpose flour 3/4 C plus 1 tbsp. cocoa power 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 large eggs 1 C whole milk 1/2 C vegetable oil 2 tsp. vanilla extract 1 C boiling water | Marshmallow Frosting 3 1/2 sticks (1 pound) unsalted butter, room temp 2 C confectioners sugar 1/2 tsp. pure vanilla extract (optional) 26 oz. marshmallow fluff | Directions: Preheat the oven to 350o F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about one tbsp. of graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (note: the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly) Add a small amount of the chocolate chips on top of the graham cracker crusts. Bake for 5 min. Remove from the oven, and maintain the oven temperature. To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, beat on medium speed for 2 min. Add the boiling water and stir just to combine (batter will be thin). Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 min, then remove and transfer to a wire rack to cool completely. For frosting, in a large mixing bowl, beat the butter until creamy. Beat in 1/4 of the sugar until fluffy, then repeat with the remaining sugar. Beat in the vanilla, then stir in the marshmallow cream until well blended. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional). Makes 24 cupcakes. | Submitted by Samantha Stemmler

10: DELISH

11: Submitted by Pam Eck

12: Apple filled cupcakes with Cinnamon Buttercream Icing

13: Ingredients: Cupcakes 1/2 C shortening 1 3/4 C sifted all purpose flour 1 C sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1 egg 3/4 C milk 1 tsp. vanilla 1 can apple pie filling chopped | Cinnamon Butter Cream Icing 1/2 C unsalted butter (softened) 3 3/4C confectioners sugar 3 tbsp. milk 1 tsp. vanilla extract 1 tsp. ground cinnamon | Directions: Place shortening in mixing bowl. Sift in dry ingredients. Add egg and half of the milk; mix until flour is moistened. Beat 2 minutes at low speed with an electric mixer. Add remaining milk and vanilla; beat 1 minute longer. Fill paper baking cups in muffin pans 1/4 full. Add 1 tbsp. chopped apple pie filling. Cover with batter until muffin pan is half full. Bake at 375 degrees for 18 - 20 minutes or until done. Allow cupcakes to cool and then frost with Cinnamon Butter Cream Icing. For frosting, place butter in large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, or until fluffy. Turn off mixer and add remaining ingredients. Mix on low until sugar is incorporated; about 1 minute. Increase speed to medium, beat until light and fluffy; about 1 minute. Blend in up to 1 extra tbsp milk if frosting seems too stiff. Frost cooled cupcakes. Drizzle with caramel sauce (optional). Makes 18 cupcakes. | Submitted by Glenn Shannon

14: Butterfly Brownie Cupcakes | TASTY

15: Ingredients: Cupcakes 16 oz. Bakers German sweet chocolate 3/4 C unsalted butter 8 eggs 3 C sugar 2 tsp baking powder 1 tsp salt 2 C flour 4 tsp vanilla | Vanilla Butter cream frosting 2 1/2 sticks unsalted butter, softened 2 1/2 C confectioners’ sugar, sifted 1/8 tsp salt 2 tsp vanilla extract 2 tbsp heavy cream Garnish Dark cocoa candy melts, colored candy melts, white nonpareils, wax paper, plastic baggies, toothpicks, chocolate chips, chocolate frosting | Directions: In a small saucepan melt German chocolate with butter over low heat, stirring constantly. Set aside and let cool. In a medium bowl, beat eggs until thick and light in color. Add sugar, baking powder, salt and flour. Blend in cooled chocolate mixture and vanilla. Fill cupcake liners. Bake for 20 minutes at 350 degrees. To prepare icing, in a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 secs. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 secs. Scrape down bowl and beat at medium speed until mixture is fully combined about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 secs. Then increase speed to medium high and beat until light and fluffy, about 4 min, scraping down bowl once or twice. Obtain a butterfly wing template on paper. Draw antennas on paper. Place template under a piece of wax paper. Put dark coca candy melts in a plastic bag and colored candy melts in another plastic bag. Microwave in 10 sec intervals, unsealed, massaging candy melts in between, until the candy is completely melted. Press out excess air in bag and seal. Push mixture down to one corner of the bag and snip off a very small corner. Trace the outline of wings and antennas with dark cocoa. Fill the wings with the colored candy. Wrap baking sheet against work surface until filling and outline spread together. Use a toothpick to swirl edges and filling together slightly. Sprinkle top and bottom of each wing with a few white nonpareils. (Do one wing at a time, the outline & colored filling, otherwise it will be too set to swirl by the time you have outlined two wings.) Once cooled, place 2 chocolate chips on top of an iced cupcake. Place the wings on top of the chocolate chips. Make a body with the chocolate frosting and add antennas. Makes 24 cupcakes. | Submitted by Dottie and Autumn Colalillo

16: YUMMY

17: Banana Apple Cupcakes with Honey Buttercream Frosting | Ingredients: Cupcakes 2 C flour 1 tsp baking soda 1 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 2/3 C shortening 1 1/4 C sugar 2 eggs 1 tsp vanilla extract 1/4 C plain yogurt 1 C ripe bananas, mashed (about 4 medium) 2 apples - peeled, cored and shredded 3/4 C of mini chocolate chips | Directions: Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and yogurt. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas, shredded apples and chocolate chips. Fill each muffin cup half full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. To prepare frosting, in a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes. Frost cooled cupcakes and garnish as desired. Makes 24 cupcakes. | Submitted by Barrie Forbes

18: Lemon Blueberry Cupcakes with just a touch of Lemon Frosting

19: Ingredients: Cupcakes 2 C plus 6 tbsp flour 2 tsp baking powder 1 tsp salt 3 C fresh blueberries 1/2 C sour cream 1/2 C milk 2 tsp vanilla extract 3/4 tsp lemon extract 1 tsp lemon zest 1 C (2 sticks) unsalted butter, softened 1 1/2 C sugar 4 large eggs Blueberry Lemon Filling 3 C Blueberry preserves Lemon curd (to taste) Touch of Lemon Frosting 1 C soft unsalted butter 2 tsp lemon zest 5 C confectioners’ sugar 2-3 tbsp lemon juice 6 tbsp whipping cream 1/4 tsp lemon extract 2 tbsp water Pinch of salt 1 drop yellow food color (optional) | Directions: Preheat oven to 350F. Prepare cupcake pans with butter and flour or cupcake liners. Sift dry ingredients into medium bowl, excluding blueberries. Transfer 1 tbsp flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside. Stir milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In separate bowl, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake pans. Bake cupcakes until toothpick inserted into center comes out clean, about 18 minutes. Cool cupcakes completely. To prepare filling, mix blueberry preserves and lemon curd. With a small, sharp knife, cut a cylinder about ” wide and 1” deep from the center of the top of each cupcake. Trim off and discard about ” from bottom of each cylinder. Spoon filling into pastry bag fitted with a small plain tip and fill each cavity, to ” from top. Insert cake cylinders into holes. For frosting, cream butter and lemon zest in bowl using paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two then beat until blended. Frost each cupcake with lemon frosting and garnish with blueberries as desired. Makes 36 cupcakes. | Submitted by Beverly Siegfried

20: Lemonade Cupcakes | COOL DELIGHT

21: Ingredients: Cupcakes 1/2 C frozen lemonade concentrate, thawed 18 1/4-oz pkg. white cake mix 3-oz. pkg. cream cheese, softened 3 eggs, beaten 2 tbsp lemon zest | Icing 8-oz. pkg. cream cheese, softened 1/2 C butter, softened 2 tsp vanilla extract 16-oz pkg. powdered sugar Garnish Chopped lemon drops or yellow sprinkles | Directions: Combine lemonade concentrate, cake mix, sour cream, 3-oz cream cheese, eggs and lemon zest in a large bowl; beat at low speed with an electric mixer for 3 minutes. Fill paper-lined muffin cups 2/3 fill. Bake at 350 degrees for 22 minutes, or until toothpick inserted in center comes out clean; let cool. To prepare icing, beat: 8-oz. cream cheese and butter until smooth. Blend in vanilla. Gradually beat in powdered sugar. Pipe frosting on cooled cupcakes; garnish with lemon drops or yellow sprinkles.

22: Vanilla "Popcorn" Mini Cupcakes | YUMMY

23: Ingredients: Cupcakes 3/4 C butter, room temperature 3 eggs, room temperature 2 1/2 C all-purpose flour 1/2 tsp salt 1 3/4 C sugar 3 tsp vanilla 1 1/4 C milk 2 1/2 tsp baking powder | Vanilla "Butter"cream Frosting 1 C (2 sticks) unsalted butter, softened 6 to 8 C confectioners' sugar 1/2 C milk 2 tsp vanilla extract Bag of white mini marshmallows Bag of multi-colored mini marshmallows (especially for the yellow marshmallows) | Directions: Preheat oven to 325 degrees F. Grease and flour two mini cupcake pans, or add cupcake wrappers to trays. Stir together the salt, baking powder, flour. Beat butter in an electric mixer on high for 30 seconds. Add sugar and beat until combined. Continue to beat and add the eggs. Beat well and add vanilla. Add part of the flour mixture then part of the milk, then beat on low. Repeat until all of the milk and flour mixture have been added. Combine and spread batter into cupcake pans. Bake for 15-17 minutes, until the cupcakes are golden brown and toothpick comes out clean from the center. Cool for at least 15 minutes then remove from pans. Frost. | For the frosting, place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On medium speed beat with electric mixer until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. After icing the mini cupcakes, adhere a mix of the white and yellow marshmallows to the top of the cupcake to appear like kernels of popcorn. Cut a few marshmallows in half to create different shapes for the top of the popcorn. Makes 48 cupcakes.

24: Flick's Frosty Fare | REFRESHING

25: Ingredients: Cupcakes and Icing: Box of Confetti cake mix* Cream Cheese icing *Water, Vegetable Oil and Eggs called for on ConfettiMix box Garnish: Blue, Red and Yellow Sugar Styrofoam cups or any type of container to display the cupcake in. | Directions: Bake the cupcakes as directed in a standard cupcake pan. Frost the cupcakes with a spatula or knife, creating a smooth dome shape. Pour the red, yellow and blue sugar onto 3 small plates or bowls. Roll one side of your cupcake into the red sugar, covering 1/3 of your cupcake. Roll the opposite side in the blue sugar. Sprinkle yellow sugar down the middle, with a spoon or by hand. Make sure the entire cupcake is covered with sugar and no frosting is left uncovered. Repeat with remaining cupcakes. Makes 24 cupcakes. | Submitted by Pam FLick

26: Lemon - Limoncello Delights

27: Ingredients: Cupcakes 1 box Betty Crocker white cake mix 1 - 3 oz. box lemon instant pudding 3 egg whites 1/2 C vegetable oil 1/2 C lemon juice 1/2 C Limoncello | Limoncello Frosting 2 oz. (1/2 stick) unsalted butter at room temperature 4 oz. cream cheese at room temperature 2 tbsp Limoncello 2 C powdered sugar Garnish 24 Lemon drops Lemon balm | Directions: Preheat oven to 325 degrees. Prepare cupcake pan with liners. Add cake mix, pudding, egg whites, oil, lemon juice and Limoncello to a large bowl. Mix for 3 minutes. Pour into prepared cupcake pan and bake for 15-18 minutes or until toothpick inserted in center comes out clean; let cool. For frosting, beat butter and cream cheese until light and creamy, about 3 min. Add the Limoncello and beat an additional minute. Reduce the speed to low and gradually add the powdered sugar and beat until fully incorporated and smooth. Pipe frosting onto cupcakes. Garnish each cupcake with a lemon drop and lemon balm. Makes 2 dozen cupcakes. | Submitted by Jennifer Seidel

28: Margarita Cupcakes | COOL TREATS

29: Ingredients: Cupcakes 1 box white cake mix 1 3 oz package of lime Jell-O 4 eggs 3/4 C liquid margarita mix 3/4 C oil Icing 1 container prepared vanilla icing Green food coloring 1-2 tbsp tequila and/or lime juice (optional) | Garnish Coarse sugar Lime slices Cocktail umbrellas | Directions: Preheat oven to 350 degrees. Mix all ingredients and bake for 22 minutes, or until toothpick inserted in center comes out clean; let cool to room temperature. Add a little green food coloring and tequila and/or lime juice to icing. Ice cupcakes. Roll edges of cupcakes in coarse sugar. Top with a thin slice of lime* and a cocktail umbrella. *Note limes must be somewhat dry before placing on top of cupcake. Makes 18 cupcakes. | Submitted by Lisa Cole

30: Chocolate Chip Peanut Butter Pretzel Brownie Cupcakes | Sweet & Salty

31: Ingredients: Cupcakes 1 box Betty Crocker Family Size Brownie Mix* *Water, Vegetable Oil and Eggs called for on Brownie Mix box 1 C mini chocolate chips 18 miniature Reese's peanut butter cups (frozen) Icing 1 container prepared chocolate icing 1 container prepared peanut butter icing Garnish Pretzel sticks Miniature pretzels for garnish | Icing 1 container prepared chocolate icing 1 container prepared peanut butter icing Garnish Pretzel sticks Miniature pretzels for garnish | Directions: Prepare the brownie mix according to the directions for the cake like brownies. Add the chocolate chips to the batter. Pour cup batter into 18 cupcake liners. Unwrap the peanut butter cups and place one in each cupcake. Cover with the remaining batter. Bake at 350 for 20-25 minutes until done. While the cupcakes are cooling, crush the pretzel sticks. Frost each cupcake with chocolate icing. Turn the cupcake upside down and dunk it into the crushed pretzel sticks. Pipe a small amount of the peanut butter icing on top. Garnish each cupcake with a small pretzel. Makes 18 cupcakes. | Submitted by Karen Zeigenfuss

32: YUM

33: Ingredients: Cupcakes 1 C pecans, chopped 1/2 C coconut flakes 1 (18 1/2 oz) box butter recipe cake mix (or yellow) 1 3/4 oz vanilla instant pudding mix 4 eggs, room temperature 1/2 C whole milk, cold 1/2 C vegetable oil 1/2 C dark rum | Butter Rum Glaze 1/2 C unsalted butter 1 C sugar 1/2 C dark rum Rum Butter Cream Frosting 16 ounces confectioners' sugar 1/2 C butter, softened 1 1/2 tsp vanilla extract 4 tbsp dark rum, plus 2 tbsp more, as needed | Directions: Preheat oven to 325 degrees F and line muffin pan with paper liners. Toast pecan and coconut over medium heat in a dry skillet for 10 min stirring occasionally. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 min on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later. Pour batter into prepared cups. Bake for 30 min or until toothpick comes out of center completely clean. Place on a cooling rack. Prick top of cupcakes with toothpick. Allow to cool completely. For glaze, melt butter in saucepan. Stir in 1/4 cup of the rum and sugar. Boil 5 minutes, stirring constantly until thickened. Remove from heat. Stir in remaining 1/4 cup of rum. For frosting, before starting, place stainless steel bowl and the arms for mixer into the freezer, for about 5 min. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tbsp rum until blended. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more rum as needed for desire consistency for frosting. To finish cupcakes, dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. Pipe on dollops of frosting, leaving some of the cupcake showing. Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut. Makes 24 cupcakes. | Submitted by Jeremy Sestito

34: Champagne Berry Bliss Cupcakes

35: Ingredients: Cupcakes I box of vanilla cake mix 1 box of vanilla instant pudding 2/3 C vegetable oil 4 eggs 10 oz. sweet Champagne (OR Ginger-ale if you want a non-alcoholic version) Raspberry or strawberry filling 2 C raspberries or strawberries 1/2 C sugar 1-1/2 C water 3 tbsp cornstarch 1 tsp lemon juice | Lemon Chiffon Icing 3/4 C sugar 1/4 C juice from freshly squeezed lemon (OR Real Lemon lemon juice) 1/8 tsp cream of tartar 1 tsp light corn syrup 2 egg whites, stiffly beaten 1 tsp lemon juice *will need 2-3 batches to ice 24 cupcakes Garnish Strawberries or raspberries Stevia plant leaf or lemon zest curl (optional) | Directions: To prepare filling, in a small sauce pan, heat sugar, water, cornstarch & lemon juice stirring until clear. Add berries & cook, stirring constantly until a nice color and texture is achieved. Cool completely before filling. To fill, cut out center of cupcakes or use a fine tip & gently fill while cupcakes are warm, being careful not to crack cupcakes. If cutting out center of cupcake, replace with top after filling each cupcake. To prepare icing, heat first 4 ingredients slowly to boiling and cook (without stirring) to 242 degrees or until a small amount dropped from tip of spoon spins a long thread. Pour syrup slowly onto stiffly beaten egg whites, beating constantly. Beat until cool and thick enough to spread. Add last tsp. of lemon juice & blend in. Garnish with berry & a leaf from the stevia plant or a lemon zest curl. Makes 24 cupcakes. | Submitted by Karen Fink

36: Chocolate Cupcakes with Oreo Crumble Topping | TASTY TREATS

37: Ingredients: Cupcakes: 1 Duncan Hines Triple Chocolate Decadent Cake Mix* *Water, Vegetable Oil and Eggs called for on Chocolate Cake Mix box | Directions: Prepare cake mix and bake according to package directions for cupcakes. Allow cupcakes to cool completely. Frost cupcakes with chocolate frosting. Sprinkle cupcakes with crumbled Oreo cookies. Crumbled Oreo cookies can also be added to cake mix prior to baking or to frosting prior to frosting cupcakes. | Submitted by Allison Wehr | Frosting 1 container Creamy Home-style Classic Chocolate Frosting Garnish 1 bag of Oreo cookies

38: Chocolate Peanut Butter Explosion Cupcakes

39: Ingredients: Cupcakes 2 C sugar 1 3/4 C all-purpose flour 3/4 C baking cocoa 1 1/2 tsp. baking powder 1 tsp. salt 1/4 tsp baking soda 2 eggs 1 C boiling water 1 C 2% milk 1/2 C Canola oil 2 tsp. vanilla extract | Peanut Butter Filling 3 oz cream cheese, softened 1/4 C creamy peanut butter 2 tbsp. sugar 1 tbsp. 2% milk Chocolate Icing 1 stick (1/2 C) butter 2/3 C baking cocoa 2-3 C powdered sugar 1/3 C milk 1 tsp. vanilla | Directions: In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth. Set filling aside in the refrigerator. In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Mix into dry ingredients just until moistened (batter will be thin). Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoons of peanut butter mixture into center of each; cover with remaining batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. To prepare icing, in a large bowl, combine icing ingredients until smooth; frost cupcakes. Store in refrigerator. Makes 12 jumbo cupcakes or 18 regular cupcakes.

40: Swimmingly Delicious Chocolate Peanut Butter Cupcakes | MMM MM GOOD

41: Ingredients: Cupcakes 2 C flour 2 C sugar C cocoa 2 tsp baking soda 1 tsp baking powder 1 C hot black coffee C oil 1 C cold milk 2 eggs 2 tsp vanilla | Peanutbutter Fluff Frosting 1 C peanut butter 7oz jar of marshmallow fluff Garnish M&Ms Other candies as desired | Directions: Preheat oven to 350 degrees F. Sift together flour, sugar, cocoa, baking soda and baking powder. Add coffee oil, milk, eggs and vanilla; mix until smooth. Bake in greased and floured or lined cupcake pans. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting. Mix together peanut butter and marshmallow fluff until well blended. Frost cupcakes and garnish as desired. Makes 24 cupcakes. | Submitted by Chris Moyer

42: Fruit Smoothie Cupcakes with Strawberry Mango Cream Cheese Frosting

43: Ingredients: Cupcakes 2 1/3 C cake flour 1 tsp baking powder 1/2 tsp baking soda 3 eggs 2 C sugar 1 C canola oil 1 C sour cream 3/4 (10oz) can of mandarin oranges, very well drained and chopped | Strawberry Mango Cream Cheese Frosting 1 – 8oz package of cream cheese – softened, room temperature 3/4 of a stick of butter 2 C confectioners sugar 1 tbsp orange juice 1 C strawberries and mango (fresh or frozen) | Directions: Preheat oven to 350 degrees. Sift flour, baking powder and baking soda into bowl. Beat eggs and sugar together on medium speed for about 2 min. Add the oil SLOWLY until just incorporated. Add sour cream until mixed in. Pour in the flour mixture and stir until just incorporated. Then add the fruit mixture and stir until just incorporated. Mixture will be runny. Bake for approximately 14-18 minutes. To prepare icing, blend fruit in blender with 1 tsp of sugar and 1 tbsp of orange juice. In large bowl, mix first three ingredients, slowly adding in the fruit mixture as needed, add fruit mixture to preferred taste. (May need to refrigerate frosting for 15 minutes or so if consistency is a little too soft initially to work with). Frost cupcakes. Garnish with strawberries and mango as desired. Makes 24 cupcakes. | Submitted by Michael Wynder

44: Peanut Butter Gone Wild Cupcakes | DELISH

45: Ingredients: Cupcakes 1 box chocolate cake mix 3 eggs 1/2 C oil 1 tsp vanilla 3/4 C sour cream 3/4 C plain yogurt 1/4 C milk Peanut Butter filling 6 oz. cream cheese 1/2 C creamy peanut 1/4 C sugar | Peanut butter frosting 1/2 C butter, softened 1 C peanut butter 3 tbsp milk, or as needed 2 C confectioners sugar Garnish Reese's peanut butter dessert topping Mini peanut butter cups | Directions: In a large bowl combine eggs, oil and vanilla. Add sour cream, yogurt and milk stir well. Add cake mix. Preheat oven to 350 degrees and line pans with cupcake liners. To prepare filling, cream all filling ingredients and set aside. Fill cupcake liners 1/2 - 3/4 full. Place about 1 teaspoons peanut butter filling on top of batter and push down into the batter. Bake for about 18 minutes. To prepare frosting, cream all frosting ingredients in bowl. Pipe frosting onto cooled cupcakes. Roll cupcake in Reese’ Peanut Butter Dessert topping and add a mini peanut butter cup. Makes 24 cupcakes. | Submitted by Deb Dreisbach

46: Chocolate Peanut Butter Cupcakes | YUM

47: Ingredients: Cupcakes 2 C flour 2 C sugar 3/4 C cocoa 2 tsp baking soda 1 tsp baking powder 1/2 C oil 1 C milk 1 C hot coffee 2 eggs | Peanut Butter Icing 1 stick of butter, softened 1/3 C peanut butter 1 tsp vanilla Garnish Peanut butter cups | Directions: For cupcakes, combine all ingredients up to eggs and mix well. Add eggs and mix again. Bake at 350 for 15-20 minutes. For frosting, combine all ingredients and mix well. Frost cupcakes. Garnish as desired with mini peanut butter cups. Makes 30 cupcakes. | Submitted by Pam Eck

48: Candy Stars and Stripes Forever Cupcakes | TASTY TREATS

49: Ingredients: Cupcakes 1 box of vanilla cake mix* *Water, Vegetable Oil and Eggs called for on cake mix box | Directions: Prepare cake mix and bake according to package directions for cupcakes. Allow cupcakes to cool completely. Divide frosting into 3 batches and using food coloring, dye one batch red and one batch blue. Frost cupcakes and assemble to create American flag pattern. Decorate cupcakes as desired with assorted candies. Makes 24 cupcakes. | Submitted by Megan Rander | Frosting 1 container vanilla frosting Garnish Assorted candies (Swedish fish, sprinkles, M&M's, licorice, Good and Plenties, etc.)

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  • By: Beverly S.
  • Joined: about 5 years ago
  • Published Mixbooks: 2

About This Mixbook

  • Title: Cupcake Wars
  • Tags: None
  • Started: over 4 years ago
  • Updated: almost 4 years ago

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