12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

Moms come in all shapes, sizes and colors so foods that celebrate her should, too! Decadent desserts are for some of our moms and delicious vegetarian meal or finger foods might be great for others. We’ve included a beautiful display of foods you can prepare with love for your mom this Mother’s Day..

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How to Make Chocolate Cupcakes - VIDEO

How to Make Chocolate Cupcakes - VIDEO

I had a stretch in the kitchen earlier this week that can only be described as a delicious lesson. It took me five batches to discover the perfect chocolate cupcake recipe. My trial and error eliminates hassle for you, friends, because you have just found the most flavorful, moist, chocolatey, perfect cupcake recipe..

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How To Make Fun Minion Cupcakes

How To Make Fun Minion Cupcakes

Minions are taking over my life, people. All my boys do is recite lines and play out scenes from Despicable Me 2. Over and over and over until the sun goes down and they are tucked tightly into their little beds. They basically only speak to one another in minion-talk these days. It's a good thing the movie is so cute and that the minions are so darn lovable!

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Nutella Cupcakes

Cupcakes that taste as good as they look! 

Nutella is one of the foods I ate in plentiful quantities while I was pregnant with my second son. One morning, early on in my four months of bedrest, I laid on the couch on my left side to help calm my contractions as I watched Mystic Pizza and dipped my finger into a Nutella jar. Have you watched Mystic Pizza within the last ten years? There is something so awesomely terrible about watching 80's movies 25 years after they have been filmed. Regarding eating Nutella like an animal, there is nothing terrible about that.

I found this most delicious recipe while searching for a yummy treat to make for our Bloggy Day last month. And yes, it tastes as good as it looks.

Preheat your oven to 325 degrees F. Line 12 muffin tins with paper liners.

Cream together for 2 minutes, until light:

10 tablespoons butter

3/4 cup white sugar

With mixer on low-medium speed, add 3 eggs to the mixture, one at a time, until fully combined. The batter may not appear totally smooth at this point.

Add:

1/2 teaspoon vanilla

1 3/4 cups sifted all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

Stir until combined.

Fill each muffin liner 3/4 full with batter. Top each with 1 1/2 teaspoons of Nutella. Swirl the Nutella with a toothpick or sharp knife and fold the batter over the Nutella.

Bake in the preheated oven for 20 minutes. Allow to cool completely. Or not. I most certainly did not.

Nutella Cupcakes

Cupcakes that taste as good as they look!

Contributed by Megan Porta from pipandebby.com.

Published Mar 08, 2011

Print Friendly and PDF

Serves: 12

Total time: 45 min

NutellaCupcakes"

Ingredients:

  • 10 tablespoons butter, softened
  • ¾ cup white sugar
  • 3 eggs
  • ½ teaspoon vanilla
  • 1 ¾ cups sifted all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup Nutella
Instructions:
  1. Preheat oven to 325 degrees F. Line 12 muffin tins with paper liners.
  2. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. The batter may not appear smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
  3. Using an ice cream scoop for uniformity, fill each muffin liner ¾ full with the batter. Top each cake with 1 ½ teaspoons of Nutella. Swirl Nutella with a toothpick or sharp knife, making sure to fold a bit of the batter up over the Nutella.
  4. Bake in preheated oven for 20 minutes. Allow to cool completely.

Monster Cupcakes

My 4-year-old has a very hard time being patient, as I'm sure most 4-year-olds do. We have learned not to tell him we are going to the park, to Grandma's house, to the zoo, to the mall (all places he loves), until two minutes before we are ready to leave. If we break this rule, the whining for "paa-aa-aaaaa-aaaaark" or "Gwaaa-aaaaa-maaaa's hooo-ooouse" gets ridiculous. I gambled big time by showing him my new cupcake cookbook (What's New, Cupcake?) and telling him to pick out which cupcakes he would like me to make for his birthday....TWO WEEKS in advance. "I want my moooo-oooo-ooooonster cuuu-uuuup-caaa-aaaa-aakes!" Ugh! So, by the time I finally got around to making these, I felt a little bit of tension between myself and these little colorful monsters. Once they were done, though, they were so stinkin' cute! I fell in love. And most importantly, my birthday boy adored them.

First, bake 12 cupcakes, whatever flavor(s) you desire, according to package directions. Also, bake 12 mini cupcakes according to package directions. Since I was making these for a birthday party, I made three different flavors: yellow, chocolate and confetti. Kids like options.

While the cupcakes are baking and cooling, prepare the monster eyes. Push the stick of a dum-dum lollipop through an apple or peach ring and pull the ring around the lollipop. This is super slick. They wrap right around each other like they were meant to be together.

Do this 24 times. It doesn't take long, I promise.

I used canned vanilla frosting, but feel free to make your own. Place a few spoonfuls of vanilla frosting into a large Ziploc bag and cut a teeny hole in the corner. By "teeny," I mean around 1/8 of an inch.

Squeeze the bag so frosting comes out of the tip. Dab a small circle of frosting in the center of each dum-dum. Before the frosting hardens, place a brown mini-M&M directly in the center. Allow the monster eyes to sit for a few minutes in order to fully harden.

Prepare the frosting that you will be using to cover the cupcakes with. I used a total of 2 jars of store-bought vanilla frosting and divided it between three small bowls. Using neon food coloring, I made one of the bowls bright orange, one bright green and one bright purple.

Grab a cupcake and a like-flavored mini cupcake.

Remove the wrapper from the mini cupcake and turn it upside down. Place it on top of the regular-sized cupcake. If you'd like, squirt some frosting between the two to help keep them in place.

Spoon the colored frostings into three separate large Ziploc bags and cut an 1/8 to 1/4 inch off the corners. Squeeze the frosting over the surface of the cupcake, in "strings," completely covering it. This was my favorite part! Get crazy!

Push the sticks of the dum-dum eyes into the cupcakes. Give the monster a fun M&M nose, if you'd like.

Aren't they adorable? They were an absolute hit for my boy and his cousins.

I had leftover cupcakes, so I made a few different kinds of monsters.

And I made a special plate for the birthday boy.

Have you ever seen a happier face?

Chocolate Peppermint Cupcakes

Perfectly pepperminty. Just the right amount. Not too little, not too much!

I am not always a fan of minty things because in most cases I find the flavor too overpowering.  I have always been a fan of a simple Chocolate Layer Cake. However,  every once in a while I will eat a perfectly minted something or other and let out an uncontrollable MMMmmmmm. These cupcakes? Perfectly pepperminty. Just the right amount. Not too little, not too much.

Preheat your oven to 350 degrees F and lightly grease 12 muffin cups with cooking spray.

In a medium bowl, stir together:

1 1/4 cups flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

In a large bowl, beat 1/4 cup of shortening with an electric mixer on medium to high speed for 30 seconds.

Add:

1/2 cup sugar

1 teaspoon vanilla

I always see faces in my mixing bowls. Does anyone else see a smiley, blonde-haired little girl who just got hit in the face with a snowball? Poor thing.

Beat until combined, occasionally scraping the side of the bowl.

Add 2 egg yolks, one at a time.

Beat well after each addition.

Alternately add the flour mixture and 2/3 cup cold water to the shortening mixture.

Beat on low speed after each addition until just combined.

Thoroughly wash beaters. In a small bowl, beat two egg whites on medium speed until soft peaks form (the tips will curl).

Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips will stand straight).

Fold beaten egg whites into chocolate batter.

Do this in small batches.

Gently fold in 1/3 cup of miniature semisweet chocolate chips.

Divide among prepared muffin cups. Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool. Remove from pan.

While the cupcakes are cooling, prepare a batch of Peppermint Buttercream Frosting.

Then put 6 or so candy canes into a ziploc bag.

Crush the candies.

Cut the cupcakes in half horizontally and spread about 1 tablespoon of frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to the edges.

Place crushed candies on a sheet of waxed paper and roll the sides of the cupcakes in the candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. Sprinkle with additional crushed candies.

And you will have perfectly pepperminty, chocolatey cupcakes that will make you squeal with delight.

Chocolate Peppermint Cupcakes

Perfectly pepperminty. Just the right amount. Not too little, not too much!

Contributed by Megan Porta from pipandebby.com.

Published Dec 06, 2010

Print Friendly and PDF

Serves: 12

Total time: 2 hrs

ChocPeppermintCupcakes"

Ingredients:

  • 1 ¼ cups flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup shortening
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 2/3 cup cold water
  • 2 egg whites
  • 1/3 cup sugar
  • 1/3 cup mini semisweet chocolate chips
  • Creamy peppermint frosting from pipandebby.com
  • 1/2 cup crushed peppermint candies
Instructions:
  1. Preheat oven to 350 degrees F. Lightly grease twelve muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt and baking soda; set aside.
  2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add ½ cup sugar and vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks, one at a time, beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.
  3. Thoroughly wash beaters. In a small bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into chocolate batter in small batches. Gently fold in chocolate chips. Divide among prepared muffin cups.
  4. Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan and then remove.
  5. Cut cupcakes in half horizontally. Spread about 1 tablespoon frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges.
  6. Place crushed candies on a sheet of waxed paper. Roll sides of cupcakes in candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed candies.