Happy Friday Delish Dish! While some people are saying that the cupcake trend is running out of steam, I’m still in full support of anything bite-sized that will satisfy a craving! I found some of my favorite cupcake recipes from our community of bloggers. Let me know which one is your fave!
Do you have favorite things to eat in miniature? Let me know!
Since it’s Monday, I thought we’d kick it off with some dulce de leche sweetness and a heavy hit of sprinkles. Of course the sprinkles are extra and these dulce de leche cupcakes are great on their own.
The recipe uses a boxed cake mix as a base, so if you want to use a from-scratch chocolate recipe try this one. I didn’t make any changes to this recipe other than using sprinkles over dragees.
If you decide to make this recipe you can make the frosting two days in advance and the cupcake the night before and frost the cupcakes the day you are serving them.
Hi friends! It’s Heather from Sprinkle Bakes again, and today I’m sharing a cocktail-inspired cupcake. Mojitos are so refreshing with bright citrusy lime flavor and fresh mint, so when I saw these Grasshopper Cupcakes I knew they were destined for a mojito makeover.
As for the cake portion, don’t change a thing! You’ll bake up the chocolate cupcakes as directed. They’re rich and chocolaty – a nice contrast to the airy whipped cream topping.
I might suggest you eat one (or three) of these warm from the oven, because we all know there’s nothing quite like a warm chocolate cupcake. That said, be sure you let the remaining cupcakes cool completely before frosting. The whipped topping will melt quickly on a warm cupcake.
For the frosting, replace the 2 tablespoons cold water with rum, and sprinkle over 2 teaspoons of powdered gelatin. When the gelatin has set, heat it in the microwave for 10 seconds (or until liquid) and then add it to the frosting ingredients as directed in the recipe instructions. Also fold in 1 tablespoon lime zest. If you like things a little more zesty then add more to taste! I piped the frosting on with a large star decorator tip and then garnished the cupcakes with fresh mint leaves and more lime zest – delicious!
Light rum is the usual mojito ingredient, but dark rum is delicious and goes well with chocolate. It’s okay to use whatever you have on hand! Green creme de menthe will give the frosting a pretty hue, but if you use clear then a few drops of green food color can be added to the frosting. To get started on your own mojito cupcakes, print the original recipe here. Enjoy!
Hi friends! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be sharing variations on my favorite BHG cake recipes, starting with these tea-time inspired cupcakes. To get started, you’ll need to grab the recipe for Lavender-Honey Cupcakes here.
The secret to getting the Earl Grey flavor in these cupcakes is easier than you might think. First, heat the 2/3 cup of milk called for until very hot but not boiling. You can do this on the stove top, or if you’re in a hurry, the microwave will work fine.
Place 4 to 5 tea bags in the milk and steep until very strong. You’ll know the milk is ready to be used when it turns a deep caramel color (about 10-12 minutes). You can even choose to do this step the day before you plan to make the cupcakes. Steeping the tea overnight will create a pronounced tea flavor in the baked cupcakes.
If you love honey like I do, then you’ll appreciate an extra drizzle on top. I piped the frosting on with a large star tip and left a little divot in the center to hold extra honey. Fun cupcake toppers can be made from the tea bag tags using toothpicks and tape. Put these in colorful cupcake papers and they’ll be all dressed-up for a Mother’s Day – it’s just around the corner!
Lavender and Earl Grey tea have a natural affinity for each other flavor-wise, but you could use any kind of tea you like in this recipe. Here are a few other teas that go well with floral lavender.
These cupcakes are a snap to make. All you need is a few of your favorite tea bags and this recipe. Enjoy!
Hi friends! I’m Laura, recipe developer and photographer behind Blogging Over Thyme. I’m honored and thrilled to post on BHG’s Delish Dish blog today, and to share these festive, spring raspberry-lemonade cupcakes with you all!
Did I mention that these babies are spiked with raspberry liqueur? Let’s get to it…
For today’s post, I decided to go back to my culinary industry roots. Cupcakes!
Before deciding to attend culinary school two years ago, I spent the better part of a year getting my hands dirty working as the head baker and decorated for a DC dessert food truck specializing in gourmet cupcakes. My days were filled with flour, butter, and lots and lots of frosting. It was both dangerous and wonderful all at the same time!
For that reason, cupcakes will always hold a very special place in my heart. I love their versatility, portability factor, and the endless possibilities they present! They are the dessert equivalent of a blank canvas.
My favorite cupcake flavors ever are spins on classic drinks or desserts–so when I discovered this Spiked Raspberry-Lemonade cupcake recipe hidden in the BHG archives, I was hooked.
I followed the cake recipe exactly (using Chambord as my choice of raspberry liqueur), but made a few of my own twists on the raspberry frosting!
Instead of using food coloring, I chose to go ‘au naturale‘ by flavoring and coloring the frosting with freeze-dried raspberries. It is super easy and adds so much flavor.
Here is a breakdown of what you’ll need to do:
- buy a 1.2 ounce package of freeze-dried raspberries (they sell these exact size packages at Trader Joe’s)
- process the raspberries in a food processor until they resemble a fine powder (do this step at the last minute, as the powder will take on moisture as it sits)
- sift the raspberry powder through a fine-meshed sieve, discarding the seeds
- to account for the added sugar and dry frosting ingredients, reduce the powdered sugar quantity to 6.5 cups (from the original 7 cups) and add an additional 3-4 tablespoons of milk to smooth out the frosting
- add the raspberry powder to the frosting after beating in the powdered sugar
- add one tablespoon of fresh lemon juice, in addition to the rest of the original ingredients listed
Just look at that color! The freeze-dried raspberries add the prettiest (natural) pink hue to the frosting. It also adds a wonderful concentrated raspberry flavor that takes these cupcakes over the top.
I can’t think of a better dessert to celebrate the first day of spring! Can you?
Don’t forget to grab the full recipe and instructions here. Enjoy!
Black Forest Cake is my absolute favorite cake. I usually have it for my birthday and then spend the rest of the year strategizing how to work Black Forest Cake into the menu. For Halloween this year, the red goopy filling from this Better Homes & Gardens Black Forest Cake seemed like the perfect filling for a syringe. All I needed was a cake to ‘inject’ it into!
Since a syringe filled with delicious cherry filling was not quite enough for me, I cut a small hole out of the top of each cupcake and filled it with more filling. Replacing the top of the cupcake with a bit of cake turned out to be essential for getting the syringe to properly stay in the place.
My favorite part of these cupcakes is that they are perfect for a class party with older kids or a Halloween party. You can even use store bought cupcakes (I won’t tell) and add the syringe when you get to the party!