Coconut Christine (Coconut Cream Pie)

Cupcake:
Favorite White cake mix
1 Whole Vanilla bean split and seeded
Mix up cake mix as directed. Split and seed the vanilla bean, reserve the bean to use later in the pastry cream. Add the seeds to the mixture and mix till evenly distributed. Makes 24 cupcakes. Bake in a 350 degree oven for 17-19 mix till lightly golden brown and spring back to the touch. Remove from pan and cool completely.

Coconut Pastry Cream:
1 1/4 cup 2% or whole milk
1 vanilla bean (use remaining pod from batter)
3 egg yolks
1/4 cup sugar
2 tbs corn starch
2 tbs flour
1/2 tsp vanilla
1/4 cup coconut
In a heat proof bowl beat the egg yolks and sugar rapidly till pail yellow. Sift together corn starch and flour and add to the yolk mixture and whisk until smooth and set aside.
In a medium sauce pan over medium heat bring milk and vanilla bean pod to a frothy boil. Make sure as the milk starts to warms that you stir constantly to make sure it does not stick. When milk comes to a boil slowly poor milk into the egg mixture while constantly whisking until all is added. Poor mixture back into the sauce pan and return to the heat. Continue to whisk rapidly and continue to heat an additional 2-3 min. Mixture will become very thick. Remove from heat and mix in 1/2 tsp vanilla and 1/4 cup coconut flakes. Cover immediately with plastic wrap and refrigerate until well chilled.

Frosting:
2 Sticks unsalted butter room temperature
3 1/2 cups powdered sugar
1 tsp vanilla
1 tsp meringue powder
3 tbs whipping cream
toasted coconut
toasted coconut sugar
Beat butter until light and fluffy. Add the powder sugar 1 cup at a time beating in between until well incorporated. Add vanilla and meringue powder and whipping cream and beat for an additional 1-2 min. Based on the consistency you may need to add a little more powdered sugar. Pipe onto cool, filled cakes. Top with toasted coconut and sprinkle with the toasted coconut sugar.

Blueberry Lemon Cupcakes

Cupcake
1 Yellow Cake mix
3 whole eggs
1 stick melted butter
1 cup milk
1/2 cup fresh (cold) blueberries
1 tbs flour
1 tsp lemon emulsion
Preheat over to 350 degrees. Line 24 cupcake tins and set aside.. Combine the cake mix, eggs, butter, lemon emulsion, and milk in a mix and mix till well combined and fluffy. Rinse berries in a colander and drain. Dust the blueberries with the tbs flour and toss. Fold in the berries making sure not to stir too much to prevent bleeding. Divide batter into prepared liners. Bake 17-19 min. Remove from oven and take out of the pan to cool on a wire rack.

Lemon Buttercream:
1 stick salted butter (room temp)
1 stick unsalted butter (room temp)
1/3 cup crisco
3 1/2 cups powdered sugar
1 tsp meringue powder
1 tsp lemon emulsion (or more to taste)
1/2 tsp vanilla
1-2 tsp milk I prefer whipping cream but I just so happened to be out today.

Cream butter's and crisco on medium speed until light and fluffy. Add powdered sugar 1 cup at a time till all incorporated. Add meringue powder and mix for 1 min on medium. Add vanilla and lemon and mix another minute. Add milk 1 tsp at a time to create proper piping consistency.

Daycare Delight (Peanut Butter and Jelly)

Yellow Cupcake
You can use your favorite yellow cupcake recipe or even simpler a butter yellow cake mix. Mix and bake to package directions.

After the cakes have cooled use an apple corer to take out the center. Keep and set aside the top of the section you take out to be able to replace after filling.

Fill the cupcakes with your favorite jelly. I used Strawberry jam. Each cupcake holds about 2 tsp. It works best to place the jelly in a bowl and mix it up to thin it down a bit. Spoon or pipe into cupcakes, and replace the top to the cupcake to prevent the jam from leaking out.




Peanut Butter Buttercream
1 cup unsalted room temperature butter
3/4 cup peanut butter (creamy)
1 tsp vanilla
4 cups powdered sugar
1/2 tsp meringue pwd
3 tbs Cold Stone Creamery (sweet cream flavored cold creamer)
Beat butter, peanut butter and vanilla together until smooth and well blended. Mix in powdered sugar 1 cup at a time until well combined.  Beat in creamer 1 tbs at a time until you have the right consistency. Add 1/2 tsp meringue powder and mix on medium speed for 1 min. Pipe on cupcake and top with a dollop of additional strawberry jam.

Pumpkin Spice with Vanilla Latte Buttercream

This creation was completely for my husband. Dana LOVE'S Pumpkin Spice Lattes. I thought how fun would it be to create cupcakes with our favorite coffee beverage profiles. This is the first of 3 latte inspired creations. ENJOY!!

Pumpkin Spice Cupcake

1 Box Spice Cake mix
1/4 tsp ground cloves
1 Stick non salted butter (melted)
3 Eggs
1/2 cup pumpkin puree
1 cup water

Preheat the oven to 350 degrees. Line 24 cupcake tins.
Combine all ingredients and beat on low till moistened. Turn mixer up to medium and beat for an additional 2 minutes until light and fluffy. Spoon batter into tills filling 3/4 full. Bake on 350 degrees for 25 min. Cupcakes will sink a bit after coming out of the over. Do not worry. This is a dense moist cake. Just make sure when a toothpick inserted in the middle comes out clean.

Vanilla Latte Buttercream

2 sticks room temperature non salted butter.
1 vanilla bean scraped
1 tsp vanilla
1/4 cup dark roast brewed coffee (cooled)
1 tsp finely ground espresso
4 cups powdered sugar
1/4 whipping cream

In a mixer beat butter until light and fluffy, making sure to scrape down sides at the end. Add the vanilla bean paste and vanilla, mix till combined. Mix in 2 cups of the powdered sugar, one cup at a time. Add cooled brewed coffee and beat till well combined. Mixing the remaining 2 cups of powdered sugar 1 cup at a time. Add whipping cream and ground espresso to mixture and beat an additional 2 mins. If consistency is not right add more whipping cream or powdered sugar respectively.

Hot Cocoa Cupcake with Marshmallow Buttercream

Hot Cocoa Cupcake:
1 Box milk chocolate cake mix
3 eggs
1/3 cup non salted butter melted
1/4 cup whipping cream
1 cup water

Preheat oven to 350 degrees. Line 24 cupcake tins. Combine all ingredients in a large mixing bowl. Beat on low for 30 seconds until moist. Beat for an additional 2 mins on medium speed till well combined. Fill cupcake tins 2/3 full and bake at 350 degrees for 19 mins. Remove from pan and let them cool completely.

Marshmallow Buttercream:
1 Stick room temperature non salted butter
1/3 cup Crisco Shortening
1 small container of your favorite marshmallow cream (I am a Jet Puff fan)
1 tsp vanilla
3 cups powdered sugar
1/3 cup whipping cream
1 tsp meringue powder

In a mixer, beat butter, shortening, and marshmallow cream until light and fluffy. Add vanilla and beat till combined. Beat in powdered sugar 1 cup at a time. While mixer is on low slowly add the whipping cream. Add meringue powder and beat an additional 3 mins. Add more cream if needed to reach the desired consistency.

Decorate as desired. I dusted mine with a mixture of hot cocoa powder and powdered sugar. I garnished with a mini marshmallow and chocolate bar piece.

Pink Moscato

As featured in Sutter Home Winery

Cupcake
1 box white cake mix
1/3 cup melted butter
3 egg whites
1/2 cup moscato or Sutter Home Pink Moscato
3/4 cup water
pink food coloring if wanted

Preheat oven to 350 degrees. Line 24 cupcake tins.
Mix all ingredients on low speed untill mixed. Mix and additional 2 min on medium speed untill well mixed and fluffy. Divide into cupcake tins. Will make 24. Bake for 19 min.

Frosting:
2 sticks non salted butter (room temperature)
4 cups powdered sugar
2 tbs Moscato or Pink Moscato wine
1 tsp vanilla
1/4 to 1/3 cup whipping cream

Before you begin, it is important to decide whether or not you want to make the wine redution. If so, do not add the wine to the frosting mixture and increase you whipping cream by 2 tbs. The reduction is strong and could become overpowering with both.

Beat butter over medium high speed untill light and fluffy. Beat in  the powdered sugar 1 cup at a time. Add vanilla and wine if using. Add 1/4 cup whipping cream and beat till fluffy. At this point you may need to add additional cream to get the right texture you are looking for.

Wine Reduction
1 Cup Moscato or Pink Moscato.
1/3 cup sugar
pink gel coloring if desired.

In a small sauce pan combine sugar and wine and bring to a slow rolling boil stirring occasionally. Reduce mixture by half. Let mixture cool and drizzle of cupcakes.

Maple Me Crazy

As featured in Coombs Farm's Kitchen

 I have been blessed with a husband that is always bringing me home new things to try and taste. Most recently he was given a bottle of Grade A Maple Syrup from one of the most famous farms in Vermont. This was the inspiration behind the recipe to follow.

Cupcake:
1 Box Yellow Cake Mix ( Don't forget Box Tops, support your schools)
1 Stick melted salt free butter
3 Eggs
3 Tbs Maple Syrup
1 tsp cinnamon
1 cup minus 3 Tbs water

Preheat oven to 350 degrees. Line 24 muffin tins. Combine all ingredients in a mixing bowl and beat on low till well combined. Beat and additional 2 minutes on medium speed till mix is light and fluffy.
Divide batter into 24 tins and bake for 19 min. Remove from oven and cool completely.

Frosting
2 Sticks room temperature unsalted butter
4 cups powdered sugar
1/2 tsp vanilla
 1/4 cup maple syrup
3 tbs whipping cream

Over medium speed beat butter till light and fluffy. Beat in powdered sugar 1 cup at a time. While mixer is running slowly poor in maple syrup. Add vanilla and beat till combined. Add the whipping cream 1 tbs at a time till you reach the desired consistency. You may need more or less cream.

Decorating:
Pipe frosting on each cupcake. Once all are frosted, in a small glass bowl mix 1/4 cup powdered sugar and 1/4 tsp cinnamon together. Using a fine mesh sieve, dust the tops of the cupcakes. Then with a spoon drizzle a very small amount of the maple syrup over the top.