Recipe Inspiration

If you are not getting excited about the idea of boxed Betty Crocker cupcakes, and still want to help out The Anti-Cruelty Society by creating a delicious cupcake concoction, here are 12 innovative cupcake recipes that are sure to be the cat’s meow.

Someone please make the marshmallow filled s’mores cupcake and I will surely buy them from you!

strawberry cheesecake

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Recipes: Raw Vegan Chocolate Cupcakes

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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!

Recipe: French Toast & Bacon Cupcakes

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
 

Ingredients

Cupcakes:

  • 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!)

Glaze:

  • 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)

Directions

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.

Nutty Bacon Dog Treats

Nutty

Bacon, Peanut Butter, and homemade?  All doggies are going to LOVE this!

3 slices of bacon, diced
1 egg
1/3 cup creamy natural peanut butter (or Sunbutter)
1 tablespoon maple syrup (bacon + maple seemed like a good idea)
3 tablespoons water
1/2 cup soy flour
1/2 whole wheat pastry flour
1/2 cup wheat germ

-Preheat oven to 300 degrees and line two baking sheets with parchment paper.
-Fry the diced bacon until crispy. With a slotted spoon, remove the crispy bacon but save the fat. Allow the fat to cool slightly (2-5 minutes)
-Add the egg, peanut butter, maple syrup and water to the bacon fat and mix thoroughly.
-Add in the flours and wheat germ and mix until combined. Stir in the crispy bacon pieces.
-Roll out the dough on a lightly floured surface to about 1/4″ thick. Cut into desired shapes. I used three different 1″ cookie cutters.
-Bake in the oven for 12-15 minutes (for 1″ diameter shapes) until lightly browned.
-Cool and make them beg for it.

LINK FOR RECIPE AND INFO

Recipes: Mocha Cupcakes with Espresso Buttercream Frosting

If you make these delicious cupcakes, you can probably skip out on your daily Starbucks run (or other coffee shop of choice)! This recipe was posted on http://www.browneyedbaker.com

Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.


Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

*Note: To make the swirls on the cupcakes, use a 1M decorating tip.

Recipes: Popular Pupcakes

cupcake dog

Who says it has to be your birthday to enjoy some cupcakes?! Not this pup!

Check out this recipe for the doggy-approved peanut butter cupcakes (created by The Scrumptious Pumpkin). They only take 15 minutes to throw together. Your dog will want Cupcake Day to be EVERY DAY!

Easy Peanut Butter Cupcakes for Dogs

Author: The Scrumptious Pumpkin

Recipe type: Dog Treat

Total Time: 15 minutes
Prep: 5 minutes
Cook: 10 minutes
Yield: 6 cupcakes

Ingredients

  • ½ cup rye flour (or whole wheat flour or brown rice flour)
  • 1 teaspoon baking powder
  • ⅓ cup canola oil
  • ⅓ cup applesauce
  • 1 egg
  • 2 tablespoons honey
  • 3 tablespoons plain Greek yogurt
  • 1½ tablespoons peanut butter

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, stir the flour, baking powder, canola oil, applesauce, egg, and honey until well combined.
  3. Insert cupcake liners into a muffin or cupcake pan. Spoon mixture into cupcake liners, filling each about halfway.
  4. Bake for about 10-12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  5. Allow cupcakes to cool to room temperature.
  6. Meanwhile, in a bowl, stir yogurt and peanut butter until mixture is smooth and creamy. Use a small spatula or butter knife to smooth a thin layer of the peanut butter frosting over each cupcake.
  7. Storage: cupcakes should hold up for 4-5 days if stored in an airtight container in a cool, shaded, dry spot. Peanut butter frosting should be stored separately, covered and refrigerated. Frost cupcakes immediately before serving.

Recipes: Whoopie Pie Cookies

For those who enjoy Hershey Kisses here is a  little recipe for you and your friends to enjoy. Full recipe here

Ingredients:

  • 1/2 cup shortening
  • 1 cup sugar
  • 1  egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup HERSHEY’S Cocoa
  • 1-1/4 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 cup buttermilk or sour milk *
  •   CREME FILLING (recipe follows)