Tag Archives: cake recipes

Big-Eyed Owl Cupcakes

Anyone who knows me knows that I’m a sucker for disproportionate things.  Little heads with big eyes, huge heads with little bodies, giant heads with tiny eyes, anything that’s so obviously out of whack is okay by me.

So you can imagine my excitement when my sister emailed me this picture, requesting I make these cupcakes for her ASAP:

I about died.  I almost fell out of my chair from laughing so hard.  Seriously guys, are these not the cutest things of your life?  I was so taken with these cute little owls that I just had to make them.

When Christmas finally rolled around, I decided to make these little guys for my sister’s Harry Potter themed gift.  Unfortunately I didn’t have time to get to the store to buy stuff for cupcakes and frosting, so I had to make do with shortcake bowls and chocolate pudding.  Here was the result:

I can’t tell you how much I was laughing when I was making these.  They’re just too cute!  I’m laughing right now just writing about this!  Haha!

Well I’m sure you’ll be happy to know that these are so easy to make.  This is also a really great way to get kids involved in cooking and baking.

Owl Cupcakes

Ingredients:

Sponge cake bowls or cupcakes

Chocolate pudding or frosting

Oreo cookies (double stuffed works best)

Reese’s Pieces

Directions:

Spoon chocolate pudding into the sponge cake bowls, or frost your cupcakes.  Use a knife to mess up the pudding/frosting a little bit.  You don’t want perfect swirls here, you want it to resemble feathers…so don’t worry about baking pretty!  Set aside.

Embrace the inner child in you and carefully twist the Oreo cookies apart, doing your best to keep all the filling on one side.  This is why double stuffed works best.  Set aside the unfilled cookie for another use (or snack on them as you decorate!).  Use a sharp paring knife and very lightly rub any crumbs off the white filling.  You want it to be as white as you can make it!

Pour out your Reese’s Pieces and use the brown candies for the eyes and the orange ones for the beaks.  Gain valuable strength and endurance by noshing on the yellow ones!  Gently press the brown candies into the cream of the Oreo and place the Oreo eye balls on your pudding bowls/frosted cupcakes.  To make the beak, just place the orange candy in sideways.

See how easy that is?  These little owl cupcakes are great for kids birthday parties, Halloween parties, or just a fun thing to do on a rainy/snowy afternoon!  Also Valentine’s Day is coming up…why not show “whoo” you love by making them a cute little batch of happy owls?

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Sweet and Delicious Coconut Cupcakes

Here’s a new cake recipe I tried last month and I simply fell in love with it!  Great for Easter and upcoming spring birthdays!

Coconut cupcakes!

COCONUT CAKE CUPCAKES

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 t baking powder
  • pinch of salt
  • 3 T unsalted butter, at room temperature
  • 1/2 cup coconut milk
  • 1/2 t pure vanilla extract
  • 1 egg
  • sweetened coconut for topping

Directions:

  1. Preheat the oven to 325°F. Put the flour, baking powder, salt and butter (weird, I know…but trust me!) in a stand mixer using the paddle attachment (or using a handheld electric mixer) beat on a low speed until you get a sandy consistency and everything is combined.
  2. Meanwhile whisk together the coconut  milk and vanilla in a small bowl, the pour it into the flour mixture and beat on medium speed until well combined. Add the egg and beat well.
  3. Divide batter between 30 paper-lined mini cupcake cups. Bake for 20-23 minutes or until light and golden and the cake bounces back when touched and a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with coconut frosting and sweetened coconut.

Coconut Frosting

Ingredients:

  • 2 cups confectioners’ sugar
  • 5 T unsalted butter, at room temperature
  • 2 T light coconut milk, plus more if needed

Directions:

  1. Beat the confectioners’ sugar and butter together with an electric mixer until mixture comes together and is well mixed. Turn the mixer down to low and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to high speed and continue to beat until the frosting is very light and fluffy, 5-10 minutes.
  2. Frost the cooled cupcakes and top with coconut.
  3. You could also toast the coconut and turn your cupcakes into little spring bird nests!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cranberry Orange Almond Cake

Happy Monday, everyone!  Hope you all had a wonderful weekend!

I have a delicious new cake recipe for you.  I made this cake on Saturday for a little family get-together; however, since I decided to make it in a shaped cake pan instead of the round 10″ pan I should have used, it didn’t look too pretty when I took it out.  This is a very moist cake…so shaped pans are not the way to go.  If you have a 9 or 10″ round pan, stick with that.

While my cake didn’t look all that nice, it tastes amazing.  And when it’s cooking in your kitchen, you won’t be able to restrain yourself from stealing a few smells as it bakes in the oven.

This is what it SHOULD look like…

CRANBERRY ORANGE ALMOND CAKE

Topping:

1 C sliced raw unsalted almonds

2 Tbs regular butter, melted

2 Tbs brown sugar

Cake:

2 C all purpose flour

1 tsp baking powder

¼ tsp salt

3 large eggs

2 C sugar

¾ C regular butter, melted and cooled

1 tsp pure vanilla

zest of 1 orange

juice of 1 orange

12 oz. fresh or frozen cranberries

Directions:

Pre-heat oven to 300° F.  Grease 10 inch spring form pan with butter.

Topping:  Combine almonds, butter and brown sugar in a bowl and refrigerate.

Combine the flour, baking powder and salt in a bowl.  Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume.  About 5 minutes.  Turn mixer to low and slowly add butter.  Turn mixer to medium speed and beat for 2 minutes.  Add vanilla, zest, and orange juice and stir.  Slowly fold ½ C of the flour mixture at a time into the egg and sugar mixture.  Add cranberries and stir gently to incorporate.

Pour into pan and top with almond mixture.  Bake on middle rack  for 1 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean.  Cool cake in pan on cooling rack for 10 minutes and then remove pan and cool cake on cooling rack.

Courtesy of kitchenrunway.com

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cranberry Chocolate Cupcakes

Happy Valentine’s Day, Lovely Readers!

In the spirit of the holiday, I thought I’d share my most recent experiment with you.  A few weeks ago I bought a bag of dried cranberries from my local Costco.  The bag probably weighed as much as a small baby, so I’ve been looking for ways to incorporate these dried cranberries into my cooking.  I don’t know how this idea came about, but last week I decided to try a chocolate cranberry cupcake experiment.  Since I love you all so much, I’m deciding to share this with you…because not only did it produce the lightest and most delicious chocolate cake ever, but it’s easy, sweet, and a great dessert after a hearty meal for two.

Cranberry Chocolate Cupcakes

CHOCOLATE CRANBERRY CUPCAKES

1 box Devil’s Food Cake mix (plus the eggs and oil requirements on the back of the box)

Cranberry juice

1 box Baker’s White Chocolate Squares

1 TB butter

Several dried cranberries

Make the chocolate cake according to package directions, however, substitute the water for cranberry juice.  Bake and let cool completely.

Combine the white chocolate and the butter in a microwave safe bowl.  Cook for 30 seconds, remove and stir.  Continue in 30 second intervals until the white chocolate is melted and smooth.  Let sit for a few minutes.

Using a spoon, place a dollop of chocolate on your cupcake and lightly spread to cover.  Decorate with dried cranberries.  Let sit at room temperature until chocolate has hardened.

minis…

See more of my cupcake experiments here:  http://www.facebook.com/#!/pages/The-Honeycomb-Bakery/129398047122745

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Dark Chocolate Guinness Cake

Guinness + Chocolate = The most delicious and moist cake you’ve ever had.  You don’t even need frosting for this bad boy…the cake fights a pretty good fight on its own.

Guinness Chocolate Cake

1 cup Guinness

1 cup unsalted butter (2 sticks)

3/4 cups cocoa powder

2 cups flour

2 cups sugar

1/2 tablespoon baking soda

3/4 teaspoons salt

2 eggs

3/4 cup sour cream

Preheat oven to 350.

Bring 1 cup of stout and 1 cup butter to simmer in large saucepan over medium heat.  Add cocoa powder and whisk until smooth.  Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl.  Beat eggs and sour cream in another bowl and beat until blended.  Add stout mix to egg mixture and beat just to combine.  Add flour mixture and beat on slow speed.  Bake about 35 minutes or until toothpick comes out clean.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pumpkin Cupcakes

This recipe was a recent experiment at the request of my boyfriend.  A delicious and light pumpkin cupcake with maple buttercream frosting.  This is great for Thanksgiving dessert or a delicious way to use up that canned pumpkin lurking in the back of your cabinet.

Pumpkin Cupcakes!

Pumpkin Cupcakes with Maple Buttercream Frosting

2 ¾ cup all purpose flour

1 ½ teaspoon baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

¼ teaspoon nutmeg

1 teaspoon salt

1 can (15oz) solid packed pumpkin

¾ cup sugar

¾ cup firmly packed brown sugar

1 cup canola oil

4 eggs

1.  Preheat oven to 350 F.  Line cupcake pan with paper holders or butter/spray whatever pan you’re using.

2.  In a medium bowl, sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Set aside.

3.  In a separate larger bowl, whisk together pumpkin, granulated sugar, brown sugar, and oil.  Add eggs one at a time whisking after each addition.  Add flour mixture in three additions.  Stir until just combined.

4.  Fill muffin tins about 2/3 full.  Bake about 20 minutes or until toothpick inserted in the middle of one cake comes out clean.  I was able to make about 17 large cupcakes with this recipe.

Maple Buttercream Frosting:

½ cup unsalted butter, at room temperature

2 cups powdered sugar, sifted

2 tablespoons maple syrup

1-2 tablespoons milk

1.  With an electric mixer, cream butter until smooth.  Add powdered sugar and beat until well combined and smooth.

2.  Add maple syrup (to prevent syrup from sticking to measuring spoon, spray spoon with nonstick cooking spray and the syrup will just slide off!).

3.  If frosting is too thick, add milk and beat until desired consistency is achieved.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Guinness Cupcakes

I saw a picture of Guinness cake a few days ago and was inspired to try something similar.  Here is a recipe for Guinness cupcakes with Irish coffee flavored frosting.  Delish.

Guinness cupcakes!

CUPCAKE INGREDIENTS:

1 cup Guinness (Extra Stout, DO NOT use draft)

1 stick plus 2 tablespoons unsalted butter, cut into slices

¾ cup unsweetened cocoa

2 cups sugar

¾ cup sour cream

2 eggs

1 tablespoon pure vanilla extract

2 cups all-purpose flour

2 ½ teaspoons baking soda

FROSTING RECIPE TO FOLLOW

  1. Preheat the oven to 350 degrees F and line or grease your cupcake tins.
  2. Pour the Guinness into a large wide saucepan.  Turn on medium heat and add the butter.  Heat until butter is melted.  Whisk in cocoa and sugar.
  3. In a separate bowl, beat the sour cream, eggs, and vanilla.
  4. Turn the heat off the Guinness and slowly add about 1 cup of the batter into the sour cream mixture, whisking continuously (to temper the eggs).  Add the sour cream mixture into the Guinness mixture ad finally whisk in the flour and baking soda.
  5. Pour cake batter into tin and bake about 20-25 minutes, or until a toothpick inserted in the cake comes out clean.
  6. Let cool completely before frosting.

Makes about 24 cupcakes.

FROSTING INGREDIENTS:

1 stick unsalted butter, cut into slices and at room temperature

3 cups powdered sugar

2 tablespoons Bailey’s Irish Cream (any flavor is fine)**

**I personally do not like Bailey’s, so I used 2 tablespoons Irish coffee flavored ice cream.  I let it melt to a liquid and it worked just fine.  This would also be delicious with cold coffee.

Cream the butter on high speed for about 3 minutes.  Add the Bailey’s (or liquid of your choosing) and mix thoroughly.  Slowly add powdered sugar, one cup at a time, until well blended.  If your frosting is too hard, add more liquid…to runny, add more powdered sugar.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lemon Cupcakes with Lemon Cream Cheese Icing

Good morning, everyone!  Hope you all had a great weekend!  I had the best weekend ever.  My friends and I went to get some amazing burgers at Kuma’s Corner, had a super fun movie night, and then celebrated my boyfriend’s birthday on Sunday.  Since it was his birthday, he got to pick the dessert…which was inspired by a beautiful photo on FoodPornDaily.com:  Lemon Poppyseed Cupcakes with Tangy Lemon Curd Filling and Lemon Cream Cheese Frosting.  My kitchen smelled amazing.

Lemon cupcakes with lemon curd and lemon creamcheese frosting

LEMON POPPY SEED CUPCAKES
Cake:
1 box Lemon cake mix
1 box lemon pudding mix
1/4 cup vegetable oil
3 eggs, lightly beaten
1/4 cup water
1/4 cup freshly squeezed lemon juice
2 tablespoons lemon zest
3 tablespoons poppy seeds
COMBINE THE CAKE AND PUDDING MIXES IN A LARGE BOWL, STIRRING TO BLEND.  ADD THE OIL, EGGS, WATER AND LEMON JUICE, STIRRING AFTER EACH ADDITION.  FOLD IN THE LEMON ZEST AND POPPY SEEDS UNTIL JUST BLENDED.  SPOON THE BATTER EVENLY INTO THE PREPARED CUPCAKE TINS, ABOUT 3/4 FULL.  BAKE ON THE MIDDLE OVEN RACK AT 325 DEGREES UNTIL THE TOPS OF THE CUPCAKES SPRING BACK TO THE TOUCH AND ARE NOT TOO GOLDEN; ABOUT 15 MINUTES.  COOL IN THE PAN FOR 15 MINUTES, AND THEN ALLOW TO COOL COMPLETELY ON A WIRE RACK BEFORE FROSTING OR DECORATING.
Lemon Curd:
Zest of 2 lemons
1/2 cup lemon juice
1/4 cup granulated sugar
1 egg
1 egg yolk
IN A HEAVY MEDIUM SAUCEPAN, STIR TOGETHER THE LEMON ZEST, JUICE, AND SUGAR AND BRING TO A SIMMER OVER MEDIUM HEAT.  IN A SMALL BOWL, WHISK TOGETHER THE EGG AND EGG YOLK.  WHISK THE LEMON MIXTURE INTO THE EGGS TO TEMPER THEM.  SCRAPE THE MIXTURE BACK INTO THE SAUCEPAN AND PLACE OVER MEDIUM HEAT, WHISKING CONSTANTLY UNTIL IT THICKENS, ABOUT 5 MINUTES.  REMOVE FROM THE HEAT AND LET COOL COMPLETELY.
Icing:
1 8-oz package cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
zest of 1 lemon
1 tablespoon fresh lemon juice
WITH AN ELECTRIC MIXER ON MEDIUM, BEAT THE CREAM CHEESE UNTIL SOFTENED.  SLOWLY ADD THE SUGAR, ZEST, AND JUICE AND BEAT UNTIL CREAMY, ABOUT 3 MINUTES.
To Assemble:If you have pastry bags, you can load a bag with the curd and poke the cupcake through the top and squeeze it inside before frosting.  If you don’t have pastry bags, simply use a knife to cut a small hole in the middle of the cupcake.  Be careful not to cut all the way through to the bottom.  Remove the cake and fill the hole with the curd before placing the cake back in the hole.  Frost the top and you won’t even know the difference.If you’re filling your cupcake with something more substantial than lemon curd, like frosting for example, you can use a pastry bag and a tip and squeeze the frosting into the cupcake from the bottom so you don’t ruin the top (like a Twinkie!).  I don’t recommend doing this with lemon curd, however, because it’s too runny.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Red Velvet Cupcakes

Hello everyone, and a very happy Monday to all!  I hope you all had a great weekend (I spent my Friday night sobbing in the theater watching Toy Story 3)!

If you didn’t get a chance to see Toy Story 3 this weekend, please make time to see it.  People have been saying that it’s even better than the first one…which I don’t necessarily agree with…but it’s definitely right up there.  If you’ve grown up with Woody, Buzz, and the gang, you cannot miss seeing this.  Trust me…it’s just the closure you’re looking for.  And bring Kleenex.  Lots of it.

OKAY, anyway…I felt like embracing my inner baker this weekend and whipped up a batch of red velvet cupcakes.  These are a no-miss.  They’re super easy to make and are substantial enough to hold that intense frosting.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

What You’ll Need:

FOR THE CUPCAKES:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

FOR THE FROSTING:

  • 1 pound cream cheese, softened (2 8 0z packages)
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish (OPTIONAL)

1.  Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

2.  In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

3.  Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

4.  In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

5.  Garnish with chopped pecans and a fresh raspberry or strawberry.

Frost the cupcakes with a butter knife or pipe it on with a big star tip.  You could also put the frosting in a Ziplock bag and snip off a corner to make a disposable easy-to-use pipe bag.

REFRIGERATE AFTER DECORATING.

If you’re not a big fan of cream cheese frosting (like myself), you can make the cupcakes and dust them with powdered sugar.  To create shapes, use a small cookie cutter and cover one side with plastic wrap or aluminum foil  and place the other side face down on the cupcake.  Sprinkle powdered sugar on top.  Remove the cookie cutter to reveal your shape outlined in powdered sugar and tah-dah!  You have an elegant cupcake.  I made these for a baby shower once and used the powered sugar instead of the frosting…partly because they travel better and I don’t have to refrigerate them.  I tied a ribbon around the cupcake and called it a day.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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