Love Food, Will Share

My Food Journal

Cupcakes

Pistachio Cupcakes

by 4 Comments

Pistachio Cupcakes have a fluffy texture, are super moist and are frosted with a sweet Butter Cream Frosting. They remind me of pistachio ice cream, which is a favorite flavor of mine.

The addition of chopped pistachios in the cupcake mix really takes these cupcakes to a 5 Star, although the butter cream frosting does help in the rating.

These make a perfect spring treat, the green color of the cupcake and the bright colored sprinkles really scream spring and would make a fun Easter treat.  Choose your favorite sprinkle or colored sugar to top these cupcakes and if you have kids, the perfect time to ask your kids to help decorate the cupcakes.

Fresh out of the oven.

Fresh out of the oven.

 

 

A close up of the cupcakes.

A close up of the cupcakes.

 

 

Frost generously and add sprinkles.

Frost generously and add sprinkles.

 

 

 

 

 

 

 

 

Pistachio Cupcakes

Pistachio Cupcakes

 

 

A close up

A close up

 

 

LIfe is sweeter with sugar!

LIfe is sweeter with sugar!

 

 

 

Pistachio Cupcakes

Pistachio Cupcakes

 

 

 

 

 

 

 

 

 

 

 

Another close up

Another close up

 

 

 

Pistachio Cupcakes

Pistachio Cupcakes

 

 

 

 

 

 

 

 

So pretty!

So pretty!

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

 

Print
Pistachio Cupcakes

Rating: 51

Yield: 18 Cupcakes

Pistachio Cupcakes

Ingredients

  • 1 box, 16 ½ ounce, white cake mix and the ingredients needed on the box
  • 1 box, 3.4 ounce, instant pistachio pudding mix
  • ½ cup pistachios, chopped

Instructions

  • Preheat the oven to 350 degrees.
  • In a mixer, prepare the cake mix according to package directions.
  • Add to the mixer the dry pudding mix and pistachios, mix to combine being careful not to over mix.
  • Line a cupcake pan with cupcake liners. Fill each line ¾ full of batter. Bake for 18 – 20 minutes or until a toothpick comes out clean. Remove the cupcakes from the pan and let them cool on a cooling rack.
  • I decorate the cupcakes with Butter Cream Frosting.
http://www.lovefoodwillshare.com/pistachio-cupcakes/

I was featured on Ivy and Elephants

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My recipe for Chai Cupcakes was featured on Ivy and Elephants blog. In the blogging world, this is a huge compliment to the blogger they feature (that would be me).  Getting this accolade from other bloggers means so much to me and it helps grow my blog. I have more subscriber’s on Facebook, Twitter and Pinterest thanks to the link up parties I participate in like Ivy and Elephants.

chai5

 

Ivy and Elephants

Enjoy!

Kay Signature

Chai Cupcakes

by 2 Comments

The ever popular chai tea is transformed into a cupcake and a tasty frosting tops off this unique dessert.

Chai Cupcakes

Chai Cupcakes

Are you a fan of Chai Tea? You can drink it hot or cold and has numerous spices in it.

Chai Cupcake with tasty frosting.

Chai Cupcake with tasty frosting.

Chai tea is about the only tea that I like, the base is black tea but that comes in second to the taste of cinnamon, cardamom, ginger and cloves with a splash of black pepper.

I know the spices sound a bit strong, but actually the flavors blend well and the frosting really rounds out this dessert.

 

 

Chai cupcake

Chai cupcake

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

Print
Chai Cupcakes

Yield: 12 - 14 cupcakes

Chai Cupcakes

Ingredients

  • 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
  • 1/8 teaspoon pepper
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
  • Ground cinnamon

Instructions

  • In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon.
http://www.lovefoodwillshare.com/chai-cupcakes/

Adapted from Taste of Home

I was featured on Ivy and Elephants, What’s It Wednesday

Ivy and Elephants

Chocolate Strawberry Cupcakes

by 4 Comments

Chocolate and Strawberry, a great combination but in this recipe for Chocolate Strawberry Cupcakes it is fantastic! Which do you like more chocolate or strawberries?  or both?  I think I would need to lean towards chocolate.

The chocolate cupcakes have a double dose of chocolate with a chocolate cake mix and chocolate pudding. The strawberry butter cream is made with fresh strawberries and compliments the chocolate cupcakes nicely. These cupcakes are the moistest (not really a word, is it?) cupcakes I have ever eaten.

Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes

Chocolate Goodness

Chocolate Goodness

 

 

 

 

 

 

 

 

 

 

 

 

Print
Chocolate Strawberry Cupcakes

Rating: 51

Yield: 24 Cupcakes

Chocolate Strawberry Cupcakes

Ingredients

  • FOR THE CUPCAKES
  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm water
  • FOR THE BUTTERCREAM FROSTING
  • 3 sticks unsalted butter, softened
  • pinch of fine grain sea salt
  • 1 tablespoon vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • 6 ounces strawberries, pureed
  • 4-6 tablespoons heavy cream

Instructions

  • FOR THE CUPCAKES
  • Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
  • Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  • Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  • Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
  • FOR THE BUTTERCREAM FROSTING
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
  • Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
  • Pipe frosting onto cooled cupcakes.

Notes

Cupcakes will store in a sealed container within the refrigerator for two days.

http://www.lovefoodwillshare.com/chocolate-strawberry-cupcakes/

Strawberry Goodness

Strawberry Goodness

 

Recipe adapted from My Baking Addiction