Cupcake

BHG Guest Blogger

Orange Cream Pop Cupcakes

Switch up your dessert with these Orange Cream Pop Cupcakes. The swirled vanilla and orange frosting is a perfect complement to the orange cupcake.

These Orange Cream Pop Cupcakes are an orange flavored cupcake with a vanilla and orange swirled frosting.

Hey there! I am Julianne from Beyond Frosting and I am here today to bring you these Orange Cream Pop Cupcakes. I bake to share my love of sugar and sweets with others. I love classic desserts like cheesecake, but I am always up for a cookie dough stuffed donut. My blog features easy to create desserts with the novice chef in mind. Stop by for ice creams, cookies, cupcakes and more.

I originally started my blog with cupcakes on my mind. I love to come up with unique frosting recipes to complement my cupcakes. I was never really a fan of frosting growing up, but now that I have learned to make my own, I love it!

When I was looking for a recipe from Better Homes and Gardens to recreate, I saw these Orange Cream Pop Cupcakes and thought they were just adorable! I was intrigued that the orange flavor comes from a gelatin mix!

Satisfy your sweet tooth with these Orange Cream Pop Cupcakes.

The original recipe was made with an orange flavored cream cheese frosting. I made a couple alternations to the frosting recipe. I cut the amount of cream cheese in half and added a lot more butter. I used only 4oz of cream cheese and I used 1 ½ sticks of butter.  I used cold cream cheese and cold butter and beat on medium high speed until it was lightly and fluffy. The longer you beat the frosting, the lighter it will be.

Half the frosting is vanilla and half the frosting is orange. Once you make the vanilla frosting, split it in half and mix in three tablespoons of the orange gelatin and a couple drops of food coloring.

You have a couple options when combining the two frostings together.  You can take a large piping bag and fill each side with one of the frostings, and it will naturally swirl when you pipe it on the cupcakes.

After one bite, you don't be able to resist these Orange Cream Pop Cupcakes

The second option is to begin with three separate piping bags.  Fill two  bags each with a different frosting  and  cut off the tip about a half-inch up. Then take a third piping bag and cut off the tip. Put a large piping tip in the bottom of the third bag. Drop the two frosting filled bags into the third. The large piping tip will naturally fit both of the frosting filled bags and as you squeeze the frosting from the bag, it will swirl together.

The key to a successful swirled frosting is that both colors have the same consistency. If one of the frostings is a lot thinner, then it will not hold up as nicely.

These cupcakes taste so refreshing. They remind me of an orange sherbet milkshake! See ya later winter!  It’s time for spring with Orange Cream Pop Cupcakes.

These Orange Cream Pop Cupcakes taste just like an orange milkshake!

For the cupcake recipe, be sure to use the original ingredients from the Orange Cupcakes and allow them to cool completely before frosting. To make the frosting, make the adjustments as shown here.

-       4 oz cream cheese (half a block)

-       3 sticks (1 ½ C) Unsalted butter

-       1 ½ tsp vanilla extract

-       5-6 cups of powdered sugar

-       Divide the frosting in half. Add 3 tablespoons of orange gelatin to half the frosting along with a couple drops of orange food color.


Michael Wurm, Jr.

Buttery Yellow Citrus Cupcakes

With the Easter holiday just a few short days away, I thought I would pull inspiration from BHG’s Buttery Yellow Citrus Cake to create an adorable and delicious cupcake perfect for the holiday.

I followed the original recipe pretty closely, but decided to make cupcakes instead of cake. Honestly, as much as I love cake, cupcakes are my favorite. There’s just something about a little mini handheld cake that makes my heart sing.

This is a fabulous recipe for the spring as it combines the fresh taste of citrus and the buttery goodness of cakes and a whipped frosting.

I’m a big fan of really fluffy and big cupcakes. To achieve this, I fill my cupcake liners a little more than 3/4ths of the way full. Then, I preheat my oven to 400 degrees F. I bake the cupcakes at this temperature for about five minutes and then turn the heat down to 350 degrees F for the rest of the baking process.

There is some science behind why this works that I can explain. All I know is that I always achieve very big and voluptuous cupcakes.

To make these appropriate for the Easter holiday, I topped the lemon whipped cream frosting with some yellow sanding sugar and tucked a little peep in the side. All in all, it’s the perfect treat for the holiday.

You can get the full recipe for these Buttery Yellow Citrus Cupcakes here.

Happy Baking!
Michael Wurm, Jr. – Inspired by Charm

Categories: Delish Dish | Tags: , , ,
1 Comment


Lauren Brennan

Cherry-Almond Vanilla Mini Cupcakes

Sometimes you just need a sweet treat! My four year old caught me browsing bhg.com for dessert recipes and one look that these Cherry-Almond Vanilla Cupcakes and she was a goner! At that point, I knew I had these in my future so I made an afternoon of it! I baked these up with my daughter and turned them into mini cupcakes. We actually made these to eat as part of a little tea party! Since the weather in my neck of the woods is gorgeous, I thought it only fitting to eat these out in the garden.

Whether you’re a Mom with a little girl you’re trying to please or just have a big sweet tooth, these cupcakes will not disappoint! Cute, sweet and really easy to make! Here’s how you do it:

Cream some butter and sugar together, and then add in some vanilla extract,

almond extract,

and egg whites. You use only the whites because stirring in the yolk would discolor the batter.

Once that’s all stirred in, alternate adding in your dry ingredients {flour, baking powder, baking soda, salt} with your wet ingredients {buttermilk, maraschino cherry juice} until you have a smooth light pink batter.

Spoon this into prepared mini muffin tins and bake!

These were done in my convection oven after 12 minutes.

While the cakes are cooling, whip some butter, powdered sugar, maraschino cherry juice, almond extract and milk together to create your frosting. Spread or pipe this onto your mini cupcakes and top with a cherry!

How cute are these little guys? Almost too cute to eat…almost!

If you’d like to make these, be sure to print the recipe here. Your friends and family will thank you!


Michael Wurm, Jr.

Mother’s Day Pink Lemonade Cupcakes

In my family, I’m the one who brings the dessert to get-togethers. To be honest, I’m perfectly okay with that. I’d like to think that desserts, and sometimes appetizers, are my specialty. I love bringing desserts because they remind me of celebrations and joy. Desserts seem to have a special power to make people smile. Desserts also seem to crave having a candle put in them for someone to make a wish. Who knows, maybe there’s a tiny bit of magic in sugar. I’m not going to be the one to question it.

This coming Sunday is Mother’s Day, and of course, I will be providing the dessert. When I found a recipe for Pink Lemonade Cake, I knew that’s what I wanted to make! I decided to give it my own little twist by making cupcakes instead of cake. For me there’s only one thing better than cake and that’s cupcakes. The results were as cute as ever!

 

I made 24 cupcakes by following the recipe exactly with just a few simple changes. I placed a scoop of the lighter color batter in a paper lined cupcake pan first. Then I went back and added a scoop of the darker batter. I baked the cupcakes at 350 degrees F for about 18 minutes or until a toothpick inserted into the center came out clean.

I’m pretty sure these will be the perfect treat for Mother’s Day. These lemony cupcakes have just the right amount of sweetness and freshness.

To make the cupcakes extra special, I added a few embellishments, including a pink striped paper straw, a slice of lemon, and a pendant flag. The pendant is simply a piece of washi tape folded in half, sticky sides together, with a v-cut in the end. The word, “Mom” written with a gold marker, finishes it off.

So, this Sunday celebrate mom, grandma, or any other special mother in your life with these Pink Lemonade Cupcakes made with heart.  And to my own mom, Happy Mother’s Day!

Get the full recipe here.

Cheers,

Michael Wurm, Jr. – Inspired by Charm