Pineapple Fairy Cupcakes

March 27, 2014 in cake

Sometimes you just need a fun cupcake in your life. Am I right? (And by sometimes, I mean every day of your life.) I made these cupcakes in honor of the release of Disney’s The Pirate Fairy on Digital HD and Blu-ray on April 1st. It is the newest from the world of Peter Pan and I am pretty excited about it. I think the Disney Fairy movies are so cute – they really appeal to my love of all things pretty and sparkly. My littlest has recently been obsessed with the Tinkerbell movies so I’m sure we’ll be heading to the store first thing April 1 to pick it up. And then we’ll watch it at least 3 times that day. That’s just how we do things around here. I decided to make pineapple cupcakes because for some reason pineapples make me think of fairies. Maybe it’s all the leaves growing out of the top? I really don’t know but they do. This is also my go-to recipe when I get a last minute request for cupcakes because they are so simple and I always have the ingredients on hand. It is just cake mix and a can of crushed pineapple! That’s it! They couldn’t be easier to make and they bake up so light and fluffy. These are one of the only cupcakes that I’d happily eat without frosting on top. I went with a vanilla bean buttercream but you could top the cupcakes with anything you want. Because they are so light, I actually really like them with just a dollop of whipped cream on top and some fresh berries or even maraschino cherries. I went with a “Tinkerbell” green for the frosting and then covered it with sparkly sprinkles. You can’t make anything fairy related without lots and lots of sprinkles! I also made cute little flowers out of marshmallows because I always think of flowers when I think of Tinkerbell. The flowers are so easy – you just cut large marshmallows into pieces and dip them in sprinkles! I used chewy Sprees as the center of my flowers but you can use any kind of round candy.

Pineapple Fairy Cupcakes

Ingredients

1 yellow cake mix
1 (20 ounce) can crushed pineapple (DO NOT DRAIN)
For the vanilla bean buttercream:
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla bean paste
pinch of salt
2 - 3 cups powdered sugar
2 - 3 tablespoons milk
For the flowers:
large marshmallows
small sprinkles
round candies

Instructions

    To make the cake:
  1. Beat cake mix and crushed pineapple until very few lumps remain. Fill paper-lined muffin cups two-thirds full. Bake according to package instructions.
  2. Cool completely on a wire rack before frosting.
  3. To make the vanilla bean buttercream:
  4. Beat butter until light and fluffy. Beat in vanilla bean paste and salt. Gradually beat in powdered sugar and milk until it reaches your desired consistency.
  5. To make the flower cupcakes:
  6. Use kitchen scissors to cut marshmallow into 5 horizontal "slices". Dip the sticky side of marshmallow into sprinkles. Position the marshmallows around the cupcake and top with a round candy.
http://fakeginger.com/2014/03/27/pineapple-fairy-cupcakes/

Slow Cooker Chocolate Chip Brownie Cake

March 17, 2014 in cake, slow cooker

I hope you guys are ready for slow cooker recipes because I’m about to have a lot of them for you!

I told you guys last week that two of the boys are playing soccer now and since my husband deployed about a week and a half ago, I’m on my own when it comes to practices and games. Their practices don’t let out until late and there is no way I’m coming home at 8 pm and cooking dinner. So yeah, if you have any tried and true slow cooker recipes, send ‘em over!

I made this over the weekend and omg ya’ll, it’s so good. I very rarely crave something this sweet but I wanted boxed brownies like you wouldn’t believe. I decided to take it a step further and added some chocolate chip cookie dough and “baked” it all together in the slow cooker. It was slightly crunchy (not potato chip-crunchy, but brownie top or cookie crunchy) on the outside and gooey on the inside. I topped it with vanilla ice cream – divine!

I know it’s not much to look at but if you’re having a lazy day or just don’t feel like turning the oven on, this is the perfect way to get rid of a sweet craving.

Three years ago: Guinness and Onion Soup with Irish Cheddar Crouton
Four years ago: Banana Nut Muffins
Five years ago: Chicken and Mushroom Cheesy Lasagna

Slow Cooker Chocolate Chip Brownie Cake

adapted from Betty Crocker

Ingredients

1 box fudge brownies mix
1 packet chocolate chip cookie mix
1/2 cup melted butter
4 eggs
1/4 cup water

Instructions

  1. Spray your slow cooker with baking spray.
  2. In a mixing bowl, combine brownie mix, 1/4 cup of the melted butter, 2 eggs, and the water. Stir until everything is incorporated. Set aside.
  3. In a separate mixing bowl, combine chocolate chip cookie mix, 1/4 cup of the butter, and 2 eggs. Stir until combined.
  4. Drop spoonfuls of the brownie batter and cookie dough randomly in the slow cooker.
  5. Cook on high 1 1/2 to 2 hours or until cooked but still gooey in the center.
  6. Serve warm with ice cream or whipped cream.
  7. (Note: I used a 2 quart slow cooker. If using a bigger one, cooking time may be shorter.)
http://fakeginger.com/2014/03/17/slow-cooker-chocolate-chip-brownie-cake/

Chocolate Stout Cupcakes

March 12, 2014 in cake

One last St. Patrick’s Day recipe and then I swear I’ll stop!

I told you guys yesterday that one of my favorite things about St. Patrick’s Day is buying the ginormous blocks of Kerrygold Dubliner but I didn’t mentioned that I also really love buying Guinness. And I don’t know why because I don’t drink it. It just makes me feel festive or something.

I knew I wanted to make these Chocolate Stout Cupcakes with it this year and they turned out so good! They’re chocolate cupcakes with the Guinness in the batter and then just a regular chocolate frosting. I was worried that Guinness taste would be too strong for me but I really enjoyed them. I’m not going to tell you how many I had but take my word for it, I really really really enjoyed them.

Three years ago: Peanut Butter-Banana Cream Pie with Hot Fudge
Four years ago: Pretzel Rolls
Five years ago: Chicken Piccata

Chocolate Stout Cupcakes

36 cupcakes

adapted from King Arthur Flour

Ingredients

2 cups stout or dark beer, such as Guinness
2 cups (4 sticks) unsalted butter
1 1/2 cups Dutch-process cocoa
4 cups King Arthur Unbleached All-Purpose Flour
4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 large eggs
3/4 cup sour cream
For the frosting:
1/2 cup (1 stick) butter, softened
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Line a muffin tin with paper liners. Set aside.
  2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
  4. In another large mixing bowl, beat together the eggs and sour cream. Add the cooled stout-cocoa mixture, mixing to combine.
  5. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
  6. Fill muffin cups about 2/3 full. Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
  7. Repeat with remaining batter.
  8. Cool completely on a wire rack before frosting.
  9. To make the frosting:
  10. Beat butter until light and fluffy. Slowly add cocoa powder, powdered sugar, milk, and vanilla sugar. Beat until everything is incorporated. Add more powdered sugar or milk if you want a different consistency. Frost cupcakes once cooled.
http://fakeginger.com/2014/03/12/chocolate-stout-cupcakes/

Chocolate Shortbread Cake

February 12, 2014 in cake

Do you have Valentine’s Day plans yet? I told my husband that I want takeout sushi and a bottle of wine. And probably a Revenge marathon.

If you’re having dinner at home with your sweetheart, I’ve got the perfect dessert. I made an amazing brownie pudding last year for Valentine’s Day and I won’t lie, I kind of want to make it again this year. It’s that good. But I decided to try something different.

These Chocolate Shortbread Cakes aren’t technically cakes since there’s no baking. Nope, none at all! It’s basically chocolate with cookies inside, covered with more chocolate. I always say I’m not a huge chocolate fan but every once in a while a super rich chocolate dessert is just what I need.

Chocolate Shortbread Cake

6 cakes

adapted from Southern Living

Ingredients

2 1/2 cups milk chocolate chips
3/4 cup (1 1/2 sticks) butter
3 tablespoons honey
1/3 cup heavy cream
2 cups chopped shortbread cookies
For the ganache:
1 cup heavy cream
1 1/14 cups semisweet chocolate chips
1 tablespoon honey
1/2 teaspoon salt

Instructions

  1. Line each compartment of a 6-mold jumbo-size muffin pan with plastic wrap.
  2. In a double boiler, melt milk chocolate chips, butter, and honey together over simmering water. Stir occasionally until completely smooth. Whisk in heavy cream.
  3. Remove from heat and stir in cookies. Pour about 3/4 cup into eat prepared muffin cup. Chill at least 2 hours or until set.
  4. Remove cakes from pan onto a parchment-lined baking sheet.
  5. To make the ganache, place semisweet chocolate chips in a mixing bowl.
  6. Heat heavy cream in a saucepan over medium heat just until it begins to bubble. Pour over the semisweet chocolate chips and stir until smooth. Stir in honey and salt. Let stand 10 minutes or until it reaches spreading consistency.
  7. Slowly pour over the cake, spreading to edges and sides. Chill 1 hour, or until the ganache is set. Remove from refrigerator about 30 minutes before serving.
http://fakeginger.com/2014/02/12/chocolate-shortbread-cake/

Meyer Lemon-Blueberry Bundt Cake

February 3, 2014 in cake

It’s meyer lemon time again! I feel like there’s only a 3 day window for finding them in my grocery stores so I was pretty thrilled when I happened to see them a couple days ago. I just love them and I look forward to them all winter!

Last week I was flipping through a magazine and asked my husband how he felt about pound cake. He was all “I LOVE LEMON CAKE!” Uhh… what?

But when I picked up those meyer lemons I remembered him saying that and went on a hunt for a good recipe. Lemon and blueberry just make the best cake. There really isn’t a better combination if you ask me. This Meyer Lemon-Blueberry Bundt Cake is super moist thanks to the sour cream and the cream cheese glaze is just phenomenal. If you can find meyer lemons, make this! And if you don’t have any luck finding them, use regular lemons! It will be delicious either way.

One year ago: Meyer Lemon Bars
Two years ago: Buffalo Chicken Dip
Four years ago: Chipster Topped Brownies

Meyer Lemon-Blueberry Bundt Cake

adapted from My Baking Addiction

Ingredients

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
juice of 1 meyer lemon
1 cup sour cream
2 cups blueberries
2 tablespoons grated meyer lemon zest
For the Cream Cheese Glaze
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
zest of 1/2 meyer lemon
1 tablespoon heavy cream

Instructions

  1. Preheat oven to 350F. Spray a bundt cake with baking spray.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Beat softened butter, brown sugar, sugar until light and fluffy. Beat in the eggs one at a time; add vanilla and lemon zest and beat until combined. Add flour in 3 additions, alternating with sour cream in 2 additions.
  4. In a separate small bowl, toss together blueberries, zest, and remaining tablespoon of flour. Fold into batter.
  5. Pour into your prepared bundt pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool before glazing.
  6. To make the glaze:
  7. Beat together cream cheese, butter, powdered sugar, vanilla, meyer lemon zest, and heavy cream until no lumps remain. Pour over cooled cake.
http://fakeginger.com/2014/02/03/meyer-lemon-blueberry-bundt-cake/

 

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