You may remember the Tree Hugger Apple cupcakes I made before!  I brought them to my first Cupcake Camp and they were a HUGE success!  My very first recipe I came up with on my own from scratch!  I knew I didn’t want to make these caramel apple cupcakes exactly the same, but some elements of it I knew were too good to pass up.

I started these Caramel Apple Cupcakes with the same pan cooked chopped apples that I used with my Tree Hugger Apple cupcakes.  Sugar, apples, lemon, and spices cooked on low heat to create a ooey gooey apple filling.  Seriously, I could eat it by the spoonful.

Apple Mixture
Makes about 2 cups apple mixture

3 Granny Smith apples, diced
Juice of 1/2 lemon
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup sugar
1/4 cup dark brown sugar
1 tbsp hot water + 1 tbsp corn starch

1. Over medium high heat,  mix together all the ingredients in a frying pan on the stove.
2. Bring to a boil then reduce to low and cook for about 10 minutes.  Stirring frequently.
3. Set aside to cool completely.

Apple Cream Cheese Filling

8 oz cream cheese, room temperature
1/2 cup butter, room temperature
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup apple mixture
1 tbsp heavy cream (optional)

1. Cream together the cream cheese and butter using an electric mixer with a paddle attachment.
2. Slowly add the powdered sugar and mix until smooth.
3. Mix in the vanilla.
4. Add the apple mixture and mix on low until just combined.
5. If mixture is too thick, add a tbsp of heavy cream to smooth out.

Apple Cupcakes
Makes 18 full size cupcakes and 24 mini cupcakes

2 cups sugar
3 eggs
1 cup canola oil
1/2 cup applesauce
1/4 cup apple juice
1 tbsp vanilla extract

3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp nutmeg

1 cup apple mixture

1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
2. In a large bowl, whisk together the sugar, eggs, oil, applesauce, juice and vanilla.
3. In a medium bowl, whisk/sift together the flour, soda, salt, cinnamon and nutmeg.
4. Add the flour to the wet mixture and mix together just until combined.
5. Fold in the apple mixture.
6. Fill regular size liners about 2/3 full.  Fill mini liners 1/2 full.
7. Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean.  Rotate pan after 12 minutes of baking.
8. Cool in pans for about 7 minutes before removing to a wire rack to cool completely.

Assembly

1. After cool, cut a cone out of the center of each regular size cupcake.  Trim off the bottom of the cone.
2. Core out the center of each mini cupcake using an apple corer.
3. Fill each cupcake with the cream cheese apple mixture.  Replace to tops of the regular size cupcakes only. (I used a small ice cream scoop to fill the regular size cupcakes and a piping bag to fill the mini’s)
4. Top with caramel buttercream and then rim with your favorite topping. (Nuts, candy, sprinkles, caramel sauce)
5. Insert popsicle stick or lollipop stick into center of cupcake.

I’m a little jealous that Betsy is already thinking about Fall because I would love to be making pumpkin cookies right now but I can’t really bring myself to it when it’s super sunny and nice outside!  I feel weird complaining about the sun-btw.

LOL… anyways, back to the pink lemonade cupcakes!  They’re so fun!  And pink, and lemony!  So fun!  If you’re looking for one last hint of summer, make these cupcakes

Pink Lemonade Cupcakes (Starting to Simmer)

• 1 1/2 sticks unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 packets Pink Lemonade  ”On The Go” Crystal Light
• 2-3 drops of red food coloring (as desired)

Yield: 2 dozen

1. Preheat oven to 350F and line 2 muffin pans with cupcake liners.
2. In a medium sized bowl, whisk together flour, baking powder and salt.
3. In a standing bowl mixer with a paddle attachment, on medium speed, cream together butter and sugar until light and fluffy, at least 2-3 minutes.
4. Mix in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. In a liquid measuring cup, mix together the milk and Crystal Light packages until combined.
6. With the mixer on low, add the flour and milk mixture in 3 additions, beginning and ending with the flour.  (Add the red food coloring, as needed) Mix until the batter is smooth, but do not over mix.
7. Fill each liner with an ice cream scoop full of batter and bake for 18-20 minutes, or until a tester comes out clean from the center of a cupcake.
8. Cool completely before frosting.

Pink Lemonade Buttercream

• 1 cup (2 stick) of unsalted butter, room temperature
• 4-5 cups of powdered sugar, sifted
• 2-3 tablespoons of heavy cream, as needed to achieve desired consistency
• 1 packet Pink Lemonade  ”On The Go” Crystal Light
• 2-3 drops of red food coloring, as needed to achieve a pretty pink color
• Lemon candy wedges (lemon drops would be a great substitute)

1. Cream butter in a standing bowl mixer, with the paddle attachment, cream the butter until smooth 2-3 minutes.
2. Turn the mixer down to low and add the powdered sugar one cup at at time, mixing until smooth.
3. Add the Pink lemonade packet, a little at a time.  I used about 3/4 of the packet, to get the flavor that I wanted.
4. Add the heavy cream as needed to achieve your desired consistency.
5. Add a few drops of red food coloring, until the buttercream is the “right” shade of pink for you.  I wanted it to be a light pink, so I only used 2-3 drops.
6. Mix on medium-high for 1-2 minutes, until the buttercream is light and fluffy.
7. Pipe with a closed star tip and garnish with lemon candy wedges.

Tons of recipes out there use boxed white cake mix and pink lemonade from concentrate for pink lemonade cupcakes.  I’m not hating on those versions, I just don’t ever boxed cake mix in my pantry-so from scratch works best for me.  If that’s your cup of tea-please, let me know how they turn out!

I made these into mini cupcakes for a sweet 16 birthday party and they were fantastic, BUT, for some reason they decided to detach themselves from the liner. IDK why, that’s never really happened to me before, so I decided to take all of them out of the liner they were baked in and put them in a fresh mini liner.  Could just be a baking fluke on my part-but wanted to put it out there, just in case that happens to you as well.

PS. Here’s a peek at the other mini’s from the party in order: Banana & Dulce de Leche, Pink Velvet, and Chocolate Chip Pancake.

Here’s the thing about mini cupcakes, they don’t really look like a ton of cupcakes when they’re on display, but 120 mini cupcakes goes a long way!

Instead a super long post with step-by-step directions for each cupcake, I figured I would link to the recipes that I used, just so you can get an idea of what worked for me

I made 2 dozen mini cupcakes in 5 different cupcake varieties:

• Cookie Dough with Mini Chocolate Chip Cookies
• Brownie with Cream Cheese Buttercream
• Chocolate Chip Pancake
• Red Velvet
• Banana with Nutella Buttercream

I think the biggest hit of the party was cookie dough, but I’m guessing that’s because they had little chocolate chip cookies on them Cupcakes & cookies=win for the kids!  I went with a semi-homemade version of these cupcakes and instead of making chocolate chip cookies, I just bought a bag of bite sized chips ahoy cookies.

If you’re planning a party, consider mini cupcakes.  The birthday girl had about 3 banana & nutella cupcakes… she totally loved them!  I decided to display them on a large platter, just to keep set-up easy since we were at a park… but, I also have a mini cupcake stand that is super cute!

If you have any questions, as always, please let me know!

Mahalo! xo-Jenn

Seriously, tell me these aren’t the cutest things you’ve ever seen!? They totally look like a shirley temple.  And honestly, who doesn’t love a shirley temple!? They’re so fun and cute and oh yeah. Did I say fun?  They remind me of being a little girl and being able to order something “fancy” at a restaurant.

Just a few notes…

• Don’t be afraid of the marischino cherry juice and/or the red food coloring… I used a few drops and the bottom layer still turned out a little bit lighter than I was anticipating.
•  I cut down the almond extract in the buttercream to 1/8 teaspoon, because while it was still delicious, the almond flavor was a little bit more intense than I wanted it to be.  (oddly enough, the almond flavor sort of tastes like cherries)
• I drained my cherries on a paper towel and very *gently* squeezed out some of the excess juice so that they didn’t mess up the pretty frosting.
•  Please don’t skip out on the Cherry 7-Up, I think it adds great flavor and it’s just sort of fun!
• I made these the night before I needed them and they kept well a sealed container in the refrigerator.  Bring to room temperature before serving.

• 1/2 cup (1 stick) unsalted butter, at room temperature
• Pinch salt
• 2 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1 teaspoon fresh lemon juice
• 1-2 tablespoons maraschino cherry juice
• 12-24 maraschino cherries with stem, for garnish

1. In a standing bowl mixer with the paddle attachment, cream the butter until light and fluffy at least 2-3 minutes.
2. With the mixer on low, add the pinch of salt, powdered sugar, vanilla extract, almond extract and lemon juice and mix until combined.
3. Whip the buttercream until smooth and add the maraschino cherry juice to the buttercream and mix until combined.  The maraschino cherry juice gives it a nice subtle flavor and the prettiest light pink color.
4. Pipe with a star tip and garnish each cupcake with a cherry.

I decided to make a few that were all pink batter, just for funsies… I didn’t like them as much as the 2 toned cupcakes, but they still tasted great If you’re short on time, or you don’t have red food coloring in your kitchen, you can skip that step all together (but, it was my favorite part of this recipe).

They are sort of like a mini turtle pie brownie… They’re very rich and decadent, which is why I think I like them better as a mini sized cupcake.  The 2 bites of deliciousness is just enough to satisfy my cupcake cravings

Mini Brownie Cupcakes: (Recipe Adapted from: For the Love of Food)

• 1 cup (2 sticks) unsalted butter, melted
• 2 1/4 cups Sugar
• 4 Eggs
• 1 1/4  cups Dutch Processed Cocoa Powder
• 1 tsp Sea Salt
• 1 tsp Baking Powder
• 1 tbs Vanilla Extract
• 1 1/2 cups Flour
• 2 cups Semi-Sweet Chocolate Chips

1. Preheat oven to 350°F
2. Line 24 mini cupcake tins with paper liners.
3. In a medium sized bowl melt butter for 30-45 seconds in the microwave.  Add the sugar and melt the mixture for another 1-2 minutes, just until it’s hot.
4. In a standing bowl mixer crack the eggs, add cocoa powder, salt, baking powder and vanilla extract and mix until combined.
5. Add the butter & sugar mixture to the standing bowl mixer.
6. Add flour to the mixture and then combine.  Mixture will be thick, but combine until smooth.  Add the chocolate chips with a rubber spatula.
7. Spoon batter into mini cupcake tins, about 1 1/2 tsp for each mini cupcake.
8. Bake for about 20-25 minutes.
9. Let cupcakes cool for a few minutes.

Cream Cheese Frosting: (Source: Martha Stewart)

• 8 ounces cream cheese room temperature
• 8 tablespoons (1 stick) unsalted butter cut into pieces, room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract
• caramel bites
• almond slivers
• mini chocolate chips

1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
2. Pipe frosting with a star pastry tip.
3. Melt caramel bites in the microwave until smooth, if the caramel gets stiff, you can add milk to make it workable.
4. Drizzle caramel onto the cupcakes, add a few almond slivers and mini chocolate chips to each cupcake.

Hope you all have an amazing weekend!

xoxo-Jenn

Happy Birthday Elvis!

Viva La Cupcake!  A mini peanut butter cupcake topped with banana frosting and chopped peanuts!

Now, I’ve never made a banana frosting before, so I threw this one together and hoped it would turn out!  In the end, I had too much frosting for the number of cupcakes I had so be forewarned, this makes LOTS of frosting!

Also, I only made 24 mini cupcakes.  We can blame my cat for that because he decided to eat the batter before I could finish scooping it into the liners.  Jerk.  This recipe will probably make about 32 mini cupcakes.

The recipe for these peanut butter cupcakes came from Candace Nelson of Sprinkles Cupcakes.  I saw a video of her making these and thought I could easily adapt it with what I had in my kitchen! The video is below!

JavaCupcake’s Viva La Cupcake – Peanut Butter and Banana

Makes about 30 mini cupcakes

Peanut Butter Cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

6 tbsp unsalted butter, room temperature
3/4 cup smooth all peanut butter
1/2 cup packed dark brown sugar
1/2 cup sugar
2 large eggs

1 tsp vanilla extract
1/2 cup skim milk

1. Preheat oven to 375 degrees F.  Line mini cupcake pan with liners.
2. In a small bowl, whisk together flour, baking powder and salt.  Set aside.
3. In a measuring cup that pours, measure the milk and vanilla.  Set aside.
4. In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar together on high for at least 2 minutes. Scape the sides of the bowl.
5. Add the eggs and mix on high until light and fluffy.
6. Slowly add 1/2 the flour and mix only until incorporated.
7. Add the milk and mix.  Scrape the sides of the bowl.
8. Add the remaining flour and mix only until incorporated.  Scrape the sides and hand mix any remaining flour that needs incorporating.
9. Fill liners at least 3/4 full.  Bake for 18-22 minutes depending on how your oven cooks.   Rotate pan after 10 minutes and reduce heat to 325 degrees F.
10. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.

Banana Frosting
1/2 cup unsalted butter, room temperature
1/2 cup all vegetable shortening
1/4 cup (or less) milk
pinch of salt
7 cups sifted powdered sugar
2 small bananas mashed

chopped peanuts

1. In the bowl of an electric mixer with the paddle attachment, cream together the butter and shortening.
2. Slowly add the powered sugar one cup at a time.  Add a tablespoon or two of milk if you need to loosen up the frosting so it will cream.  You want your frosting to be stiff at this point, so DO NOT add too much milk.  Add the salt.
3. Scrape the sides of the bowl several times making sure all the butter and shortening are mixed into the sugar.
4. Add the bananas and mix on high for 2 minutes.
5. If needed, add more milk.  The bananas add A LOT of moisture, so you may not need to add any more.
6. Mix on high for 2-3 more minutes.
7. Frost your cupcakes and top with chopped peanuts!

She wanted mini’s…. two different kinds…. and in 3 days.  Ok, it’s not like I had much going on… but usually, I like at least a weeks notice for cupcakes because I like to special order liners, wrappers, embellishments, etc etc.  I had to come up with two cupcakes and find everything I needed for them locally!  But… I did it!  I came up with two delicious cupcakes… and this first one:

Mini chocolate cupcakes with a fresh raspberry center topped with a super sweet vanilla buttercream, sugar pearl and sprinkles garnished in a white cup with green ribbon!

Wow, that’s a mouthfull! hehe (and so is the cupcake!)

The recipe was an easy one for me… I used my standard moist chocolate cupcake recipe, put a fresh raspberry inside and topped it with my standard buttercream recipe.  Easy-peasy! For me… a basic cupcake can be spiced up and embellished to become a spectacular cupcake!

Mini Moist Chocolate Raspberry Cupcakes

Makes 36 minis and 12 regular cupcakes

½ cup vegetable oil

1 cup granulated sugar

1 cup lightly packed brown sugar

1 cup heavy cream

2 tsp vanilla

2 eggs at room temperature

1  ¾ cup all purpose flour

¾ cup cocoa powder

1 ½ tsp baking soda

1 ½ tsp baking powder

½ tsp salt

1 cup boiling water

Fresh raspberries (enough for each cupcake)

1. Preheat oven to 300 degrees.  Line pans with foil or paper liners.
2. Mix oil, sugars, cream and vanilla until smooth and creamy.
3. Add eggs one at a time, mixing thoroughly after each.
4. Beat on medium for about 2 minutes, scraping the sides of the bowl.
5. Sift dry ingredients together.
6. Sift them again.  Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine.
7. Add the dry mixture to the wet mixture in three parts, scraping the sides of the bowl and thoroughly mixing after each.
8. Beat for about 2 minutes on medium-high speed.
9. Add the boiling water and mix until just blended.  DO NOT BE ALARMED, mixture will be thin.
10. Fill cupcake liners no more than 1/2 full.
11. Add a raspberry to the center of each cup, push in until almost covered.
12. 
13. Bake 8 minutes, rotate pan 180 degrees, and bake an additional 2-3 minutes.
14. Do not over bake! Cupcakes will be done when there are air bubbles in the center and it springs back to the touch.
15. Leave in the pan 5 minutes before transferring to a wire rack to cool completely.

Vanilla Buttercream

1 cup unsalted butter, room temperature

2 lb bag of confectioners’ sugar, sifted

1/4 cup heavy cream

2 teaspoons vanilla

1 tbsp corn syrup

1. In an electric mixer on medium-high, cream butter until smooth.
2. Mix the vanilla and cream together in a measuring cup and set aside.
3. Add sifted sugar 1 cup at a time, beating until smooth after each cup.  Between each cup of sugar, add the cream/vanilla, beginning and ending with sugar.
4. Slowly pour in corn syrup and mix well.
5. Add more cream, if necessary, to obtain desired consistency.
6. Beat on high for 5 minutes.

The last time I made mini’s was Spring 2009… almost a year… and I totally forgot the golden rule of mini’s DO NOT OVERFILL!  What did I do?  I filled them up as much as I’d fill up a regular cupcake cup 2/3 full.  WRONG WRONG WRONG! 1/3-1/2 and NO MORE!! I should have known.

They mini’s stuck to the pan and NONE of them were salvageable.   I got so mad, I took my spatula and stabbed a few.  GRRRRRRRRRRRR!!

Luckily, I didn’t use all the batter and will have enough for a second pan.  Guess I’ll only be bringing 24 mini’s instead of 48 to the event tomorrow.  (Thank goodness I volunteered to bring them and they weren’t for a client!)