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S'more Fluff Dip

S'mores Fluff Dip

1 Box Chocolate Instant Pudding Mix

2 Cups Milk

8oz Cool Whip

6 S'mores Oreos Crushed

1 Cup Mini Marshmallows

Instructions: In A Large Bowl Whisk Together The Pudding Mix And Milk For 2 Minutes. Add Cool Whip, Oreos And Marshmallows, Stir Well. 

Refrigerate Until Ready To Serve.
Serve with Graham Crackers

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Fireball Whisky Cupcakes

I just got done making a second batch of Fireball Whisky cupcakes. One of my work friends loves Fireball shots, tonight we are celebrating his birthday. 

I first tried making these cupcakes on Sunday. That box recipe only called for one cup of water, so I did a half of cup of water and half of cup of Fireball. They weren't very strong and I didn't add enough red food coloring. On the icing I kept adding the fireball by teaspoon, so it wasn't strong either.

For today's recipe I used a box of Pillsbury Moist Supreme: Classic White. Follow the recipe using three whole eggs. Instead of water use 3/4 cup of Fireball Whisky. I added lots of red food coloring. To make it more fun I folded in some red sprinkles in the batter. Once the batter is in the cups I covered the top with the red sprinkles. I only baked for 15 minutes (have a gas oven).

For the icing I followed my easy icing recipe.

1 stick of butter softened
1 TBSP of Vanilla
8oz of Cream Cheese
3 TBSP of Fireball Whisky
Red Food Coloring
4 Cups of Powdered Sugar

As I let the butter soften I let it sit in the tablespoon of vanilla, then mixed together. Add the 8oz of cream cheese until mixed together. Added two tablespoons of the whiskey, red food coloring, and 3 cups of powdered sugar. I then added another tablespoon of whiskey, more red food coloring and some more powdered sugar.


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Amaretto Sour Cupcakes

I've reached a 1,000 views! So that made me finally motivated me to try an Amaretto Sour cupcake!

Cupcakes

Follow the instructions on the box except substitute (for water):
 3oz amaretto
 6oz sweet & sour cocktail mix
 1/2oz Sprite or 7up

& DO NOT ADD any water! 

*I put the timer on for 15 minutes (I have a gas oven), I tried the tooth pick test and they seemed done. I left them in for a few more minutes though.

Icing

1 stick unsalted butter (soft)

2 TBSP teaspoon sweet & sour mix

2 TBSP amaretto

4 cups confectioners sugar
1 TBSP heavy cream

*Mix butter, sweet & sour mix, and 1 TBSP amaretto on low
*Gradually add the confectioners sugar to you get the right consistency
*Add 1 TBSP heavy cream- mix on medium for amount a minute

*The cupcake themselves have a great amaretto sour taste, even the icing but I am trying to make the icing more workable. As pictured you see I just had to spread on. 

Amaretto Sour Cupcakes Tomorrow!

Stay tuned for Amaretto Sour Cupcake recipe tomorrow!!

Coconut Rum Cupcakes

Cupcakes

Follow the instructions on the box for the egg white recipe. Only use one cup of water and 1/3 cup of coconut rum. 

Icing

1 stick Unsalted Butter (soft)

1/2 teaspoon Vanilla

1 oz Milk

1 oz Malibu Rum

4 cups of Confectioners Sugar

*Mix soften butter and vanilla on low for one minute

*Continue mixing on low and add milk and rum

* Gradually add the confectioners sugar

TIP: to get butter soft I sit it out 2 hours before use

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Chocolate Champagne Cupcakes

I have a friend at work leaving us for ten months to participate in Net Ministries, so I asked her what kind of cupcakes she would like. She wanted chocolate, I added the Champagne because she likes drinking. A inside joke at work.  For the cupcakes follow the recipe on the box, except to use champagne instead of water. The extra dry gave it a bitter kick to the chocolate, so I wanted a simple but not plain icing. 

For the icing I kept with my stick of butter, one package of cream cheese, a teaspoon of vanilla, and regular box of powder sugar. I added lots of red food coloring and 4 tablespoons of maraschino cherry juice. For the best advice slowly add the cherry juice to your liking. It is still a work in progress, maybe next time I will only use half of the cream cheese. 

Cherry Cream Icing

1 Stick of butter

8 oz. cream cheese 
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 tablespoon maraschino cherry juice
4 cups powdered confectioners sugar (I ended up using a whole one pound box)
1 Tablespoon  heavy whipping cream 
Red Food Coloring 

*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add extract, maraschino cherry juice, and drops of coloring (I wanted it very red)
*Add powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

DYI Pastry Bag

Since I am just a beginner in baking and decorating I have no proper training on icing. I wanted to get fancier with my icing for my Strawberry Lemonade Cupcakes. I normally use a zip lock gallon bag and cut a corner and put a big dollop in the middle and flatten. This time I made a pastry bag using the zip lock and adding the tool to the corner. I stuck it inside and used clear packing tape to seal around! 

Tips: After you get all the air out of the bag, zip lock it, then fold about one inch and use packing tape. This way you won't have any icing leak out. 

Tip: Squeeze all icing to one size and tape the empty part of the bag for easy holding! 

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes!

I was trying to get rid of the Strawberry Daiquiri Mix and what is better in the summer then Strawberry Lemonade?! Even our wedding cake interior flavor was strawberry lemonade! I followed the egg white recipe on the box. With one box, instead of water I used the strawberry daiquiri instead of the water. With the other box, instead of water I used lemonade and a teaspoon of lemon extract. To get some more yellow color I of course added yellow food gelatin. I filled the cupcakes about 3/4 full with the strawberry cake mix. Then I used a large spoon (not serving size) to top with the lemonade cake mix (See images below).  

This is how they turned out! I liked how the pink peaked through! 

I could not decide on what to do for the icing- stick with just strawberry or lemon? So I ended up going with both and making my own recipe! 

Strawberry Lemon Cream Icing Recipe

1 Stick of butter
8 oz. cream cheese 
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoon lemon extract  
1 1/2 teaspoon strawberry diaquari mix
4 cups powdered confectioners sugar (I ended up using a whole one pound box)
1 Tablespoon heavy cream, heavy whipping cream or milk
Hot Pink Food Coloring Gel


*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.

*Add extracts and drops of coloring (I didn't want to make it too pink)
*Add powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream 
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)