Buckeye Cupcakes

by Mindi Cherry on May 6, 2012

Chocolate and peanut butter is the perfect pairing. Use that combo in these cupcakes! To make them you need:

Chocolate Cake Mix + ingredients
2 sticks (1 cup) butter (softened)
4 cups powdered sugar
1 teaspoon vanilla
1/2 Cup to 3/4 Cup Creamy Peanut Butter
pinch of salt
4-6 Tablespoons milk

Head over to Sugar Bean Bakers for the recipe!


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Lemon Blueberry Cupcakes

by Mindi Cherry on March 25, 2012

My goodness these cupcakes look amazing! Blueberry cupcakes filled with a lemon curd, Yum! To make them you need:

  • 2 cups plus 6 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups fresh blueberries
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs

Head over to There Goes the Cupcake for the recipe and instructions!


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Apple Squash Cupcakes With Brown Sugar Frosting

by Mindi Cherry on May 4, 2011

Recipe: Apple Squash Cupcakes With Brown Sugar Frosting

Summary: Looking for a way to cram some healthier ingredients in to a delicious treat that your children will love? This recipe is for you!

Ingredients

  • 1 1/2 cups shredded peeled apples
  • 3 tablespoons packed light brown sugar, plus 3/4 cup, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/2 cup butternut squash puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole-wheat flour
  • 3/4 cup white flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk

Directions

  1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
  2. Combine shredded a in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat butternut squash & the remaining 3/4 cup brown sugar in a large mixing bowl until well combined. Beat in eggs & vanilla.
  3. Whisk flours, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
  4. Alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
  5. Bake the cupcakes for 20 to 22 minutes

Check out the rest of the recipe (including the recipe for the Brown Sugar Frosting) at O’Boy Organic

Quick Notes

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ????? 1 review(s)


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Pretty Pink Princess Cupcakes

by Mindi Cherry on June 16, 2010

I was thrilled when Mindi asked me to do some Pretty Pink Princess Cupcakes for her daughter’s birthday. You see I have all boys, 3 teenage boys in fact, and I don’t ever get a chance to make anything Pink!

I started with a Strawberry Cake mix, you can learn all about how I make a cake mix taste like it’s from scratch on my Mother’s Day Cupcake vlog.

I whipped up some Buttercream Frosting, and tinted it, what else, a Pretty Pink!

Then, using the Wilton #1M tip, some Pink Wafer Cookies, Wilton Pink Sparkling Sugar, and a few White Pearls, I started decorating.

There are lots of Free Printables to use as cupcake toppers, Living Locurto has some really cute ones, I happen to find the Happy Birthday one I used on Paper Glitter. I simply printed them out onto white cardstock, cut it out and taped it to a sucker stick.

To see more Cupcake Creations, head on over and visit me at Hoosier Homemade, I also share lots of baked goods, Budget Friendly Meals, and decorating tips and tricks, all to help you “Make Your House a Home.”


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