Double Mint Cake Balls

Earlier this week I got a text from a friend who was having a pretty crummy week.  We went to Disneyland last weekend and she kept talking about Cake Pops.  Being an English Major in college I'm not great at math but I think the following formula is correct:

Friend having Crummy week + Friend talking about Cake Pops - Not having any Pop Sticks =

Cake Balls

So I had a few items around the house and I thought I'd take a try at making a new treat.  I got the basic idea from my friend and "winged it".

What did I do?  Gathered some ingredients I had around the house.

Cake:  Made a Devil's Food cake (per instructions on the box), then crumbled it into a bowl.   Mix 1/2 container of frosting with 1 tsp pure peppermint oil.  Combine with cake crumbles ... mold into balls.  Set in fridge.

Coating:  I made 2 sets of coatings.  I had a bag of Mint Chips - only problem 1/2 is green ... 1/2 is chocolate brown.  Yes, I separated an entire bag of chips - in the green coating batch - green mint chips & white chocolate chips.  The chocolate brown chips were the brown chips and some 1/2 & 1/2 to make it more melty.

Here's the final product:  Double Mint Cake Balls.  And they are quite tasty.

Happy National Pie Day!

Thought I'd take a cupcake break to celebrate National Pie Day!  I had recently bought a Nordic Ware 5-Inch Pot Pie Toaster Oven Pan.  I don't have a toaster oven or do I make Pot Pies on a regular basis, but, as a single lady with a roommate I am always looking for a way to make smaller portions.  The last thing we need is a large pie sitting around the house - plus, 5 day old pie is not so tasty.  I guess the point of the ranting ... This is a wonderful size for a small pie ... 4 servings.

I had visited Sprouts and bought some apples and had some blueberries so naturally I had to make a pie ... for goodness sakes - it's a national holiday.  So, I hope you all had a wonderful holiday - Don't feel bad ... I didn't get it off either.

Lemon Cupcake with Coconut Cream Cheese Icing

Week 3:  Today was a rainy 55 degrees today ... And, naturally I thought of doing a spring-y type cupcake.  I know ... Winter in SoCal really can't be called Winter.  I decided my biggest challenge to day has been a cream cheese icing.  I made a Hummingbird Cake for Christmas and the icing had bigger chunks of cream cheese ... that was not going to happen today.   

Last week I made a few adjustments to the KitchenAid and the results have improved.  The blades of the mixer were not reaching the bottom of the bowl.  Who knew such a small adjustment can make such a difference.

This week's cupcake again is more about the icing than the cake.  I got a lemon cake mix from the store and went to town on the Internet to find a good icing recipe.  I found one and I really liked it!   I halfed the recipe and it made enough for the 20 cupcakes plus I could probably ice another 6-8.

Fluffy Cream Cheese Frosting:  Food & Wine Magazine

This is the half version I used:

• 1 stick unsalted butter, softened
• 1 8-oz package Cream Cheese, softened
• 1/2 tsp vanilla
• 1 cup powered sugar

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.   Add icing to each cupcake ... put coconut on top.  Eat!

Practice Makes Perfect

As I promised myself I was going to have a batch of cupcakes made every week to prepare for my brother & sister-in-law's wedding in March.  When I did my first batch last week I was feeling pretty confident ... they looked pretty good.  But with all new recipes ... you never quite know how they are going to turn out.  

This weeks creation included some Cherry Dr. Pepper, Cherries, and a box of chocolate cake ...  I made up my own recipe and I'm still trying to find the notes ... Basically, I just threw a bunch of stuff in a bowl ... and baked.   The cake came out really, really fluffy - the gem here was the icing - See recipe below

I got the icing recipe from Eat, Run, Read:  Cherry Icing. 

Cherry Frosting (from Sprinkles)

Makes enough for 1 dozen cupcakes (I guess it depends on how heavily you frost the cupcakes…I had a lot of frosting leftover.)

Ingredients

½ cup frozen whole cherries, thawed

1 cup (2 sticks) unsalted butter, room temperature

Pinch salt

3 ½ cup confectioners sugar

½ tst. vanilla extract

Directions

Place cherries in the bowl of a food processor or blender and process until pureed. Use an electric mixer to beat together butter and salt until light and fluffy. Slowly add confectioners sugar and beat until well combined. Add vanilla and cherry puree, mix until just blended. Frosting consistency should be dense and creamy, like ice cream.

I do ... I will make your wedding cupcakes.

I'm excited to say my brother and my sister-in-law to be asked me to make the cupcakes for their wedding.  Truth be told ... I'm freekin' stoked and freaked out at the same time.  The wedding is on March 24th and I'm going to be practicing my skills from now until then ... I made my first batch of "FFC's" ... Fancy Freeking Cupcakes last night.   I am going to try out a new recipe every week until then.  With the promise I will not eat each one from each batch.  Yesterday, I was trolling around my cabinets and found a box of yellow cake mix ... some peanut butter and some vanilla icing ... and to say the least ... we have a successful start to 2012!

This week's creation:  Peanut Butter Chocolate Chip Cupcake with Vanilla Peanut Butter icing.

For the Cake:

• 1 Yellow Cake Mix with pudding - Follow directions and ingredients on box
• 1/2 c peanut butter
• 2/3 cup peanuts
• 2/3 cup chocolate chips

Make the cake as instructions on the box then add the peanut butter.  Once all is incorporated add the peanuts ... then chocolate chips.   Bake per boxed instructions.

For the Icing:

• 1 container Whipped Vanilla Frosting
• 1/4 cup smooth, creamy peanut butter
• 1/4 c powdered sugar
• A few drops of half and half.

I started by whipping up some peanut butter with 1/2 container of icing.  Once well mixed, add the 1/2 half.  Next add the sugar and half & half to the desired consistency.   Makes 24 cupcakes.