Grasshopper Cupcakes

Does anyone else have those weird family traditions where you feel like the universe might explode if you don’t do them? We definitely do! My family, without fail, always stops at the Dairy Keen in Heber, UT for shakes on the way back from our camping trips. My flavor of choice: Grasshopper.

These sinful chocolate cupcakes are topped with delectable frosting that tastes just like the shake. I have to swat my family’s hands out of the bowl when I’m frosting because

 it’s just THAT GOOD. Hope you enjoy!

Mint Oreo Cupcakes

Chocolate Cupcakes

1 1/2  C granulated sugar	2 large eggs
1 1/2 C All-purpose flour	3/4 C sour cream
1/3 C plus 1 T unsweetened cocoa powder	1/3 C canola oil
1 t baking powder	1 1/2 T vanilla
1 t baking soda	3/4 c boiling water
3/4 t salt

Preheat the oven to 350 degrees. Line muffin tins. In a large mixing bowl, mix all dry ingredients together. Crack in the egg, stir in the sour cream and pour in the oil and vanilla. Mix until just combined. Slowly pour in water and mix. Scoop batter into muffin tins until about 1/2 full and bake for 15-18 minutes.

Note: this recipe works best in high elevations. If you are in low elevations, increase baking powder and soda to 1 1/2 t each.

Mint Oreo Buttercream

1 C butter, softened	1 t vanilla
1 t mint extract	4 C powdered sugar
15 Oreos, crushed	Green food coloring
Milk as needed

Beat the butter in your stand mixer for 2 minutes. Add the extracts, then slowly pour in the powdered sugar. Add milk until you have your desired consistency, then add in the crushed oreos. Drop in green food coloring until it is your desired color of mint, and add more milk if needed. Pipe onto your cooled cupcakes and enjoy!

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Peanut Butter Banana Cupcakes

Banana bread seems to be the staple for using up old bananas. This is fantastic, especially when it's loaded with chocolate chips, but it can get boring month after month. This is another great alternative for using up old bananas. And the bananas make it healthy, right? :)

Banana Chocolate Peanut Butter Cupcakes

Adapted from Your cup of cake

Banana Chocolate Cupcakes

1 box chocolate cake mix	3/4 C ripe bananas, mashed
3 eggs	1/2 C + 2 T. oil
1/2 C milk	2 t vanilla

Preheat oven to 350 degrees. Mix the cake mix, eggs, oil, milk and vanilla until smooth. Add the mashed bananas and combine. Scoop into cupcake liners and bake for 15-18 minutes.

Chocolate Ganache

              1 C chocolate chips

              1/4 C heavy whipping cream

Combine chocolate chips and whipping cream in a microwave safe bowl. Microwave in 15 second intervals, stirring after each until it is smooth. Dip the top of the cooled cupcakes into the ganache and let it set.

Peanut Butter Buttercream

1/2 C butter, softened	1/4-1/2 C peanut butter
4 C powdered sugar	1 1/2 t vanilla
Milk as needed

Beat butter and peanut butter for 1-2 minutes. Mix in vanilla extract, then slowly pour in powdered sugar. Add milk until it is your desired consistency. Pipe onto cooled cupcakes.

Note: 1/4 C peanut butter will give you more of a caramely taste, and 1/2 will give you more of a Reeses taste. Both are great!

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Lemon Raspberry Poppyseed Cake

Some of my most traumatic childhood memories involve me having to make my own birthday cakes from the time I was 12. My mom was simply too fed up with my specifications to deal with it! Now that I look back I know that I just had too refined a palate and too picky a style to allow anyone else to make it, but nevertheless I put up quite a stink about it.  Now days I love making my own cakes! This is what I made this last summer for my 17th birthday. 

There's no need to go and spend a fortune and buy fresh flowers from a florist, just go out in your yard and clip them fresh! These beautiful roses are from my grandma's garden.

 

 [recipe title="Lemon Raspberry Poppy Seed Cake" print="true" description="A delicious lemon poppyseed cake with lemon cream cheese frosting and raspberry filling."]

[recipe-notes]

Adapted From: cakebycourtney.com

[/recipe-notes]

[recipe-ingredients]

• 3 cups cake flour
• 1 3/4 cups granulated sugar
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp poppy seeds
• 1 cups butter, chopped
• zest  of 1 lemon
• 1 1/4 c buttermilk
• 5 egg whites

[recipe-ingredients title="Frosting"]

•  7 c powdered sugar
• 6 oz cream cheese, cold
• 1 1/2 c butter, room tempterature
• 1 Tbsp vanilla extract
• zest and juice of 1 lemon

 [recipe-ingredients title="Raspberry Puree"]

• 12 oz frozen raspberries, thawed
• 1/2 c sugar
• 1 tsp lemon juice
• 2 Tbsp cornstarch

[/recipe-ingredients]

 [recipe-directions]

1. Preheat oven to 350 degrees F. and spray and line three 8-inch or four 6-inch cake pans. Spray the parchment again.
2. Combine flour, 1 3/4 c of the sugar, salt, B.P. and poppy seeds in the bowl of your stand mixer and mix with the paddle attachment. Stirfor about 30 seconds
3. Add the butter, 1 c of buttermilk and lemon zest to the flour mixture. Beat until completely mixed then beat for 2 minutes on medium.
4. In another bowl combine egg whites and remaining buttermilk and whisk. Add this mixture in several additions, beating just long enough to incorporate. Divide the batter among the prepared pans.
5. Bake for 25-30 minutes and let the cakes cool in the pans for 10 minutes.
6. Turn the cakes onto cooling racks and let cool completely.
7. For the lemon cream cheese frosting, beat the butter for 3 minutes. Then add the cream cheese and beat for another minute. Gradually add the powdered sugar, then add the vanilla, lemon zest and juice and any extra milk as needed and beat for 3-4 minutes, until fluffy.
8. For the Raspberry Puree, Press thawed raspberries through a fine mesh strainer. If you are not able to get 1/2-3/4 cup, add water to equal 3/4 cup. Combine raspberry juice, sugar, lemon juice and cornstarch in a saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and cool.
9. To assemble, level and cut cake layers in half. Spread the lemon cream cheese frosting and raspberry puree between alternating layers until all layers are used up. Coat the top and sides with lemon cream cheese frosting. Decorate with fresh flowers or as desired.
10. Enjoy!

[/recipe-directions]

[/recipe]

 

Bridal Shower Cupcakes

I may have a slight obsession with Weddings. My Wedding Board on Pinterest has been my largest since I was 14! So whenever I have anyone in my family get married I immediately volunteer to do ANYTHING! Usually it ends up being desserts and this was the case for my new cousin's bridal shower.

Her colors were Navy, Watermelon Pink, and Gold. I wanted to really let the decorations shine, so I opted to spread the frosting so it was simpler and not distracting.  To make it neat I used a scoop like this one then I used a spatula and carefully spread it close to the edge. I used my Cricut  machine to cut out Gold Sparkle Rings, using a thick sparkle cardstock. It was so thick that I had to run it through twice! I then hot glued toothpicks to the bottom and stuck it through a vanilla cupcake. I made frosting roses like these ones and put several edible pearls around. I simply made up a vanilla cake recipe from a box, but I'm going to share my FAVORITE frosting recipe. It's cream cheese, but a very light cream cheese flavor that compliments without it overwhelming the other flavors.

[recipe title= "The Best Cream Cheese Frosting" Servings= "Generously Frosts 24 Cupcakes" Print="true" description="A Cream Cheese Frosting with a light flavor that compliments any cake" ]

[recipe-ingredients]

• 1 cup butter
• 1/2 cup cream cheese, COLD
• 4-5 cups powdered sugar
• 2 tsp vanilla
• Milk as Needed

[/recipe-ingredients]

[recipe-directions]

1. Beat butter for 2-3 minutes. Scrape down the bow, add cold cream cheese and beat for another minute.
2. Slowly add powdered sugar. When it is combined, add vanilla and milk. Beat for 3-4 minutes until it is fluffy.
3. Frost on cakes, cupcakes, or eat with a spoon! ;)
4. Enjoy!

[/recipe]

Ultimate Reese’s Cupcakes

All I can say is….. Go big or go home, baby! If you’re going to make a Reese’s cupcake, make it REESES! Load it up with the cups, the pieces, the chocolate, the peanuts, and everything you’ve got!

These were made with my famous chocolate cupcake recipe, which I got best of state at the Utah State Fair for! It also has my fluffy peanut butter frosting, chocolate, ganache, loads of toppings, and a chocolate drizzle.

Ultimate Reese's Cupcakes

• Servings: 24 cupcakes
• Print

Moist chocolate cupcakes with a chocolate ganache and fluffy peanut butter frosting, topped with Reese's and drizzled with chocolate.

By: dressupanddesserts.com

Ingredients

Chocolate Cake

• 1 1/2 cups sugar
• 1/5 cups all-purpose flour
• 1/3 cup + 1 Tbsp unsweetened cocoa powder
• 1 t baking powder
• 1 1/4 t baking soda
• 3/4 t salt
• 2 large eggs
• 3/4 cup sour cream
• 1/3 cup canola oil
• 1 1/2 T vanilla extract
• 3/4 C boiling water

Peanut Butter Frosting

• 1 cup butter
• 1/2 cup peanut butter
• 4-5 cups powdered sugar
• 1 tsp vanilla extract
• milk as needed
• Large reese’s cups, mini cups, chopped peanuts (opt)

Chocolate Ganache

• 1 cup chocolate chips
• 1/2 cup heavy whipping cream

Directions

For the Cake

1. Preheat your over to 350 degrees F and line your cupcake pans with liners.
2. In the bowl of your stand mixer, mix dry ingredients. Crack in the egg, stir in the sour cream and pour in oil and vanilla. Mix until just combined.
3. Pour in your boiling water (I put mine in the microwave for 1 minute) and slowly mix. Scrape bowl and mix until just combined.
4. Fill cupcake liners 1/2-2/3 full (will be runny) and bake for 15-18 minutes.

For the Frosting

1. Beat your butter for 3 minutes. Add the peanut butter and mix for another minute.
2. Slowly add in the powdered sugar and vanilla until combined.
3. Add milk until you reach your desired consistency and beat for another 3-4 minutes until fluffy.

For the Ganache

1. Put both chocolate chips and cream in a microwave safe bowl. Microwave in 30 second intervals until smooth. Let cool.

Assembly

1. When the cupcake and ganache have cooled, dip the cupcakes in the ganache. When it has set, pipe the peanut butter frosting.
2. Drizzle the remaining ganache over the cupcake, then top with your desired toppings.
3. Enjoy!

Fourth of July Cake

I love the fourth of July. The fireworks, the food, the camping, and did I mention the food? I love being able to celebrate our wonderful country and eat food. And watch my next door neighbors lighting aerials while eating food.  And making food while eating food. Though food’s great at any time of the year……

I saw this idea on Pinterest  and knew It wasa perfect dessert for this year. The filling is a cream in alternating layers of strawberry and blueberry between white cake. Get it?! It’s red, white and blue inside! I thought I was pretty clever 🙂 Well technically it was pink, purple, and white but you know that’s just how fruit works.

Fourth of July Cream Cake

• Servings: makes one 6 inch cake
• Print

White Cake with alternating layers of Strawberry and Blueberry Cream, decorated like an American Flag

Ingredients

• White Cake mix, made according to package directions
• 2 cups heavy whipping cream
• 1 cup blueberries
• 1 cup strawberries, mashed
• 1/2 cup powdered sugar
• 1 tsp vanilla

Vanilla Buttercream

• 1 cup butter
• 4 cups powdered sugar
• 1 tsp vanilla
• 2 Tbsp milk

Directions

For the Cake

1.  Pour the white cake batter into 3-4  6 inch cake pans that have been lined with parchment paper and sprayed. Cook according to directions.
2. For the cream, beat the whipping cream, sugar, and vanilla until stiff peaks form. Divide the cream into two sections and add the fruit to each, mixing well.
3. Level the cooled cake layers and split each into two. Spread alternating layers of Blue and Red cream between the cake layers and chill for 30 minutes to set.

For the Frosting

1. Beat Butter for 3 minutes. Scrape the bowl and slowly add powdered sugar, milks, and vanilla. Beat for another 4 minutes until light and fluffy. Spread a thin coat over the entire cake to seal in the crumbs
2. TO DECORATE: Divide the frosting into 3 bowls. Keep one white, color one red and another blue ( I suggest the Americolor gels). Put the frosting into  piping bags fitted with  Wilton 1 M tips. Take your Blue bag and pipe a star onto the top of the cake. With a spatula scrap from the middle of the star to the right. On top of that pipe a white star and scrape again. Continue 3 more times. Then Complete the row with red. For the next row start with white, then blue, then repeat three more times and continue with white. Continue all the way down the cake and Pipe white stars on top.
3. Enjoy!

Pumpkin Cake with Cinnamon Maple Cream Cheese Frosting

Holy cow that is one mouthful of a title. But you won’t have to say the name of the cake when you’re stuffing your face with it! This is hands down one of my very favorite cakes that I have ever made, I adapted the base from my neighbor cakebycourtney.com. She invited me along to watch one of her cake classes and I died and went to heaven! Fall is just so delicious I miss it already! 

This is the pumpkin base of the cake. Look at it. It’s moist perfection. 

She also introduced me to cinnamon chips. Am I the only one that didn’t know these existed? 

Uggggggghhhhhh yum!

Is your mouth watering yet?

Pumpkin Cake with Cinnamon Maple Cream Cheese Frosting

• Servings: Makes one 3-layer 8
• Print

Moist pumpkin cake with a cinnamon maple cream cheese frosting and a cinnamon chip ganache

Ingredients

Adapted by Cake By Courtney

• 1 1/2 cups granulated sugar
• 3/4 cup light brown sugar, packed
• 5 large eggs, room temperature
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla
• 2 cups pumpkin purée 
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon nutmeg
•  1 teaspoon salt

  Cinnamon Maple Cream Cheese Frosting

• 1 cup butter, softened
• 8 oz. cream cheese, cold
• 6 cups powdered sugar
• 2 tsp cinnamon

• 2 tsp mapleine

• 2 Tbsp milk

Cinnamon Chip Ganache

• 1 cup cinnamon chips

• 1/2 cup heavy whipping cream

Directions

For the cake

1. Preheat the oven and spray and line three 8-inch pans a with parchment paper. Spray and flour again. 
2. In your electric mixer with a paddle attachment beat eggs and sugar together for 5 minutes. Add oil and vanilla and mix for another 30 seconds. Add pumpkin filling and mix for another 30 seconds.
3. In a separate bowl mix dry ingredients. On low speed gradually add to wet ingredients. 
4. Evenly distribute the mixture between the three pans and spread until even. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. 
5. Let pans cool for about ten minutes then flip the cakes out onto a metal rack to cool completely. If you plan to finish the cake later wrap the layers in plastic wrap and freeze.

For the Frosting

1. Beat the butter for about three minutes, until light and fluffy. Scrape the sides of the bowl and add the cream cheese. Beat for another minute.
2. Stir together the sugar and cinnamon. Gradually add to the butter. 
3. Once it is all added add the maple flavoring and milk until it is the desired consistency. Beat for 2 minutes until it is light and fluffy.

For the Ganache

1. Heat the cream in a microwave safe bowl for 30 seconds. Pour over the cinnamon chips and mix until fully melted and combined. Let sit for 5 minutes. 

Assembly

1. Unwrap thawed cake layers and level them to the same height. Put the first cake layer on a cake round and add about 1/2 cup of frosting in the center. Spread evenly on the bottom layer. Repeat until all cake layers are used up. 
2. Spread a thin layer of frosting on all sides of the cake and let set for 10 minutes in the fridge. Add a new layer of frosting on top and smooth evenly. 
3. Put the ganache in a piping bag or a squeeze bottle and drip along the sides of the cake. Spread the rest of the ganache over the top of the cake and spread evenly with a palette knife. 
4. Decorate with swirls of leftover frosting and with any other decorations you desire.
5. Enjoy!