Oh, cupcakes, the perfect dessert. Individually portioned into the perfect size, ideal icing to cake ratio, perfect for sharing, and when it comes to flavors, the possibilities are endless!
Take buttercream for example, always a crowd pleaser, how could it not be when it marries two dessert champions like butter and cream? But did you know you can make delicious and innovative variations on this classic icing? Not all of us can be Martha Stewarts in the kitchen, but most of us can follow a recipe.
Get inspired and spruce up a classic vanilla cupcake with one of these creative and delicious spins!
If you’re looking for a healthy spin to the typical cupcake recipe – look no further! These delicious chocolate vanilla “cream” filled cupcakes are not just vegan, they’re also raw! Made with oats, fruits and nuts, this unique recipe allows you to forego the carbs and processing to make a batch of tasty treats that are kind to our digestive tracts (and waistlines).
So if you’ve been looking for a recipe to make and sell for this year’s Cupcake Day on February 16th – one that will satisfy both your sweet tooth and your New Year’s health resolutions – give this tasty concoction (care of by Emily from This Ransom Vegan Life) a try!
Fall is just around the corner, and what better way to garner attention for your home-baked treats on Cupcake Day than playing up the season with pumpkin cupcakes!
With delectable cream cheese frosting, and adorable candy corn toppers, this yummy looking recipe is care of Gina’s Skinny Recipes blog. Give the concoction a whirl and you’ll be sure to sell out at your DIY bake sale this Monday!
We received a special little note from one of our on-site pups – she demanded we share it with you:
Hi – my name is Dauphine – and I wanted to tell you about my puppy-love for cupcakes!
You see, everyone around here has been talking about this big event, Cupcake Day, for weeks! Cupcake this, cupcake that, we can barely stand all the treat talk around here! All they gave me was a cupcake look-a-like – I want the real deal!
Despite the sad cupcake stand-in toy, I’m super excited to know that people from all around the city will be baking this weekend to sell cupcakes to help pups like me. My siblings and I were brought up to The Anti-Cruelty Society from Knoxville, Tennessee when we were only a few weeks old – and boy are we glad we came! If we had stayed in Appalachia I don’t know if we would have made it, and now, we’re one step away from our forever homes!
So from me and all my brothers and sisters – thank you. Thank you for reading our Cupcake Day blog, thank you for baking this weekend, thank you for selling on Monday and thank you for supporting shelters like The Anti-Cruelty Society. You’re, quite literally, a lifesaver for dogs like us!
Thank you and happy baking!
Dauphine and friends.
Looking for that perfect sweet and savory combination? Try out these French toast cupcakes topped with bacon! (Recipe found on http://www.foodnetwork.com)
Total Time: 1 hr 20 min
Prep: 40 min
Cook: 40 min
- Yield: 12 cupcakes
- Level: Intermediate
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 3.9-ounce box instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 tablespoon potato starch
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large egg whites, at room temperature
- 1/4 cup maple syrup
- 1/2 cup half-and-half, at room temperature
- 1/2 cup chopped cooked bacon (we recommend using artificial bacon!)
- 1 8-ounce package cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 cups sifted confectioners’ sugar
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 3 strips bacon, cooked and chopped (optional)
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not over mix. Fold in the bacon. The batter will be thick.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
Wow – talk about some serious artistry – this Pinterest find absolutely knocked our socks off! If you’re a talented sculptor and baker, what could be cuter than making one of these kitty cat toppers for your Cupcake Day creations?
We just absolutely had to share this adorable cupcake decor idea! Simply place pre-baked chocolate cupcakes in mini terra cotta and adorn with green sprouts of fondant. A quick, easy, and less-fatty way to spice up your baked goodies for Cupcake Day!