Divvies Chocolate Cupcakes

Chocolate lovers out these will surely love these Divvies chocolate cupcakes. It is made out of luscious cocoa and extracts of vanilla. The good news about these cupcakes is that anyone can eat it because its ingredients are free from allergens. The frosting on top is made out of the vanilla frosting. To enjoy these cupcakes to the fullest, you can match these cupcakes with a warm cup of espresso.
Source Martha Stewart

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Single Lady Cupcakes

Don’t let the “single lady” in the title throw you off — these are not based on the Beyonce song! Instead, this recipe makes exactly one (yes, ONE!) cupcake. And you don’t even have to bake it in the oven, since this batter can also be microwaved. Simple combine small amounts of flour, salt, applesauce, milk, vanilla extract, baking powder and sugar, although these are alternate ingredients that can be added. Frost with your choice of frosting – or go without – and enjoy!
Source Chocolate-Covered Katie

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Eggnog Cupcakes

The classic holiday drink is turned on its head with these tasty confections. Whether you choose to serve them with rum or bourbon (turning them into an adults-only goodie) or without, these eggnog cupcakes are sure to be a big hit at your next holiday party. Combining traditional ingredients like flour, sugar and vanilla extract with eggnog, apple cider vinegar and ground nutmeg, these frosted goodies are both sweet and savory.
Source Pass the Sushi

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Carrot Cupcakes with Maple Brown Sugar Cream Cheese Italian Meringue Buttercream

Carrot Cupcakes with Maple Brown Sugar Cream Cheese Italian Meringue Buttercream

via I Made Dinner

Adapted from “How to Be a Domestic Goddess” by Nigella Lawson


* 1 c. light brown sugar

* 1 1/2 c. neutral-tasting oil (I used vegetable)

* 4 large eggs

* 3 c. all-purpose flour

* 1 1/2 c. baking soda

* 2 tsp. cinnamon

* 1 tsp. cloves

* 1 tsp. fresh-grated ginger

* 1 tsp. vanilla extract

* pinch salt

* zest of 1 lemon

* zest of 1 orange

* 6 medium carrots, washed and grated

* 1 c. chopped walnuts

* 1 batch MBSCCIMB (recipe follows)


Preheat the oven to 400*F.

Beat the sugar and oil together, then add the eggs one at a time. Add the flour, baking soda, cinnamon, cloves, ginger, vanilla, salt and zests, then fold in the grated carrot and walnuts. Line two 12-cup muffin/cupcake pans with paper or foil liners, then fill 3/4 of the way up with the cake batter. Bake until a tester comes out clean, about 20 minutes.

Icing Ingredients

Adapted from allrecipes.com Maple Brown Sugar Buttercream

* 3 large egg whites, brought to room temperature

* 1/4 tsp. cream of tartar

* 1/4 c. water

* 1/2 c. packed dark brown sugar

* 1/2 c. real maple syrup (MUST use the real stuff!)

* pinch of salt

* 1 1/3 c. unsalted butter

* 8 oz. cream cheese

* 2 tsp. vanilla extract


Place the egg whites in the bowl of a mixer. Add the cream of tartar and salt. Whip using the whisk attachment to firm peaks, then stop the mixer and switch to the paddle attachment. Mix together the water, sugar, and maple syrup in a small sauce pan. Heat over medium-high heat until boiling, then cook until it reaches the soft ball stage (240*). Re-start the mixer and slowly pour the sugar mixture into the egg whites in a steady stream. Beat the egg white/sugar mixture until completely cooled, about 15-20 minutes. Then add the butter in small pieces until fully incorporated, then do the same with the cream cheese. Add the vanilla extract and mix a couple more minutes. Use to frost your favorite cupcakes, or eat with a spoon.

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