Cookies and Cream Cupcakes with Marshmallow Buttercream Frosting

WE’VE MOVED! Go to www.pinkpolkadotbaker.com to see what we have been working on!

Cookies and Cream Cupcakes with Marshmallow Buttercream

My husband and I had family over for a BBQ this weekend and I needed to make some camera cake pops for my friend, Beryl, so I decided to make Cookies and Cream Cupcakes and Cake Pops. My husband loves them…and I do, too! I decided to use a box mix, but made a few changes using a picture I pinned on Pinterest. (Unfortunately, I’m unable to link to the pin- it is just a picture and doesn’t include the directions for baking the cake!) The pin said that by making a few changes to the box recipe, your cake will taste like homemade.

I bought a Butter Recipe Yellow Cake and, following the suggestions on the pin, I added one more egg to the batter, used milk (I used vanilla flavored coconut milk) instead of water, and since this was already a butter recipe, I didn’t have to change out oil for butter. However, if you use a box mix that calls for oil, switch it out for butter and the directions say to use twice as much butter as the amount of oil the box calls for. I wasn’t sure what would happen with the cupcakes, but was hoping for the best when the batter turned out very thick.

Mixed batter

At this point, I folded in crushed Oreos.

With Oreos

I made 12 cupcakes with the batter and used the rest to make a cake in my 8 x 8 pan to use for the cake pops.

Cupcakes before Oven

I put both in the oven- the cupcakes were done after about 18 minutes and the cake took about 25 minutes.

Baked

While the cupcakes were cooling I used the same recipe for the frosting as I used in my Oreo Cupcakes post, which comes from Lil’ Luna’s website. This super easy Marshmallow Buttercream calls for 4 ingredients and takes all of 5 minutes to make (if that).

To make the frosting you will need:

1 cup butter at room temperature (I ALWAYS forget to take the butter out early enough so I have found that putting it in the microwave for approximately 30 seconds, then 10 second intervals until my finger will leave an indentation works well)
1 7oz jar of marshmallow fluff
1 cup powdered sugar
1 tsp. vanilla

First, mix the butter and sugar using the mixer until they are creamy. Then, stir in the marshmallow fluff and vanilla by hand. Put the frosting in your piping bag and pipe onto your completely cooled cupcakes! If you try to frost them before they cool, it is likely the frosting will melt- give them at least 30 minutes to cool and I have found putting them on a cooling rack really helps.

After you have piped on the frosting, add some cookie crumbles to the top of the cupcake!
Up Close Cupcake

Enjoy your delicious cupcake!
Cupcake with Packages

I did find that making the few changes to the box recipe did make the cupcakes taste better- everyone LOVED the cupcakes at the BBQ! From what I could tell from my taste-tests, the cake pops were quite delicious as well, although they were a little harder to mold. I either mixed in too much frosting, or the cream from the Oreo cookies made the consistency a little moister. I’m pretty sure that even though they were not up to my standards of perfection in the molding department, the flavor was excellent!

Baking love,
Heather

Baby Shower Cupcakes!

WE’VE MOVED! Go to www.pinkpolkadotbaker.com to see what we have been working on!

Finished Cupcakes with words

A good friend is due in April and her baby shower was this weekend. Her sister asked if I would make a little something sweet for everyone and I was happy to do so!

To make the cupcakes, I used a recipe my sister suggested at Glorious Treats‘ website. To make the cupcakes, I followed the recipe exactly. One thing that was a little worrisome was how thin the batter is after putting in the boiling water. This is what mine looked like:

Batter

I used the advice to pour the batter into the cupcake holders using a measuring cup, which worked out very nicely, with the exception that they weren’t as uniform in size as I like. It was hard to determine how much to put in while pouring!

In Oven

The recipe says the batter will be thin and they will turn out fine…and it was right!

Baked

To make the buttercream, I used the recipe found at Savory Sweet Life‘s website. This buttercream was delicious and I highly recommend the recipe!!

To color the icing, I used Wilton’s copper coloring. I actually put WAY too much in the frosting and it turned out a completely orange color. I ended up making another batch of buttercream and added half of it to what I already made, but lightened the color enough to make it more of a peach skin color.

I colored the remaining frosting with black Wilton coloring and I had to use quite a bit to get it to the color it was. It still had a purple-y feel to it, but it was harder to tell in the small quantity that was actually on the cupcakes. I used Wilton tip #3 to pipe on the hair, eyes, and nose.

For the cheeks, I used raspberry flavored pink M & M’s, which were totally a happy accident I came across while at the grocery store. The pacifiers were Wilton’s candy pacifiers, which I found on Amazon.

Finished Cupcakes

These cupcakes were so fun to make and everyone seemed to love them!

At Shower

Baking love!
Heather

Super Bowl Fun!

WE’VE MOVED! Go to www.pinkpolkadotbaker.com to see what we have been working on!

Football cupcakes

This Sunday we had a few friends over to watch the Super Bowl and, of course, I took this as an opportunity to bake! First, I made vanilla cupcakes from a recipe I found at Everyday Occasions website. The cupcakes were quite delicious!! I also made the buttercream from the recipe on the same website, which was pretty tasty, but it was a bit too thin to make the grass on the cupcakes. I tried to make it a bit thicker by adding more powdered sugar, but it just didn’t work out! It all just ended up blobbing together in a melty kind of way, which still looked cute, but not quite the effect I was going for!

For the football on top, I used a chocolate buttercream recipe which can be found at Savory Sweet Life‘s website. Let me tell you, this frosting was DELICIOUS!!! It also came out a bit too thin and, when I added extra powdered sugar, it turned to a perfect consistency to pipe the footballs on the cupcakes.

These were fun to make and everyone seemed to enjoy them!

Football cupcake

Since we were having people over, I decided to also make a trifle which I found on Pinterest and linked to indulgy.com‘s website.

Cookie Trifle 2

To make the trifle:
1. Crush a whole package Oreos.
2. Cream together 8 oz cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, and 1/2 tsp vanilla.
3. In a separate bowl, mix 2 small boxes vanilla pudding and 3 cups COLD milk. Chill until set.
4. Fold 12 oz thawed Cool Whip with the set pudding.
5. Add the cream cheese mixture.
6. Layer in a trifle bowl, starting and ending with the Oreo’s.
7. Chill until ready to serve…then be ready to be addicted to this deliciousness!!

This trifle was definitely the hit dessert of the party!

Cookie Trifle

Baking love!
Heather

Chocolate Hazelnut Cupcakes and Cake Decorating Week 3

WE’VE MOVED! Go to www.pinkpolkadotbaker.com to see what we have been working on!

Nutella Cupcakes 1

Since I knew we were going to be decorating cupcakes this week in my cake decorating class I was on a hunt for a delicious cupcake recipe. I found a Chocolate Hazelnut Cupcake recipe in 100 Best Cupcake Recipes and decided to give it a try (especially since it sounded like it was just a Nutella cupcake recipe)!

To make the cupcakes you need:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups Nutella, divided
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups milk
Chopped hazelnuts (optional)

Directions
1. Preheat oven to 350 degrees. Prepare 18 muffin cups with paper or foil liners.
2. Combine first three ingredients in a medium bowl.
3. Beat 1/3 cup Nutella and butter in a large bowl with a stand or electric mixer on medium speed until smooth. Beat in sugar until well blended. Beat in eggs and vanilla. Add flour mixture alternately with milk, beginning and ending with the flour mixture. Spoon batter into muffin cups, filling two-thirds full.
4. Bake 20 to 23 minutes or until cupcakes spring back when touched and toothpick comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
5.Frost tops of cupcakes with remaining Nutella. Sprinkle with hazelnuts.

Nutella Cupakes 3

I had extremely high hopes for these cupcakes, but I have to say I was a little underwhelmed (as was my husband). They didn’t have quite as much flavor as I wanted and they had a very dense consistency. I will most likely continue to search for a great Nutella cupcake recipe!

Now that the cupcakes were made, it was time to decorate! We learned a couple of new “moves” in class and created a mum flower (although they just looking kind of crazy) and how to make flowers on the decorating nail. Once we were actually able to decorate the cupcakes, I decided to “inject” mine with additional Nutella. Unfortunately, the cupcakes were so dense, not much of the Nutella would stay inside. I also found that when I started decorating the cupcakes, if I was just putting a smooth layer of the white frosting on, the tops of the cupcakes would fall apart in the frosting. All of the cupcakes that I didn’t use a “swirl” on had crumbs in the frosting- another reason I wasn’t happy with these cupcakes!

Anyway, I decorated all of my cupcakes using several tips and tricks that I’ve learned during my weeks in class. Good times, but I think I liked decorating the cake better! I’m looking forward to our final class next week when we get to decorate another cake. Then, I’ll be starting the second class where I’ll learn how to make more flowers using things other than just frosting- so looking forward to learning more!

Here are a few pictures of my creations!
Decorated2

Caterpillar

This was my husband’s favorite!

Decorated1

Decorated 3

Baking love!
Heather