Tag Archives: Cupcakes

Chicken ‘N Waffles Cupcakes

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Chicken 'N Waffles Cupcakes

You guys, I tried. I really tried. To make you a healthy dessert, that is. Somehow I instead ended up with a maple syrup doused, buttery cream enveloped, fried chicken topped cupcake….about as far from healthy as I could possibly get. I have no idea how this happened….

Chicken 'N Waffles Cupcakes

Actually, I do. You see first I tried to make healthy funfetti cupcakes….and they turned purple. Then I attempted quinoa brownies and they were just, welllllll, gross (unless you covered them in chocolate cream cheese frosting and chocolate chips, which kind of defeats the whole quinoa thing). So I gave up and then these happened. Tell your new year’s resolutions I said “What’s up?” & “YOLO!”

Chicken ‘N Waffles Cupcakes
Makes 9

Buttermilk Cinnamon Cupcakes:
1 1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1 egg
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1/2 cup vegetable oil
1/4 cup milk mixed with 1 tbsp. apple cider vinegar (or use 1/4 c. buttermilk)

Maple Buttercream:
1/4 cup each of butter and margarine
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons maple syrup
pinch of salt

9 Pieces Fried Chicken (I used Popeyes chicken nuggets)
1 Waffle, cut into 9 pieces
9 Toothpicks

 

Preheat your oven to 350 degrees. Beat together, at medium speed, the eggs, sugar, vanilla extract, maple syrup and vegetable oil (I used my stand mixer for this part).

Turn the mixer to low and add in the cinnamon, salt, baking soda and baking powder. Next alternate adding the flour and the milk mixture (or buttermilk) until fully combined.

Line your cupcake pan with liners, then fill each liner 3/4 full. Right before placing the cupcakes in the oven, turn the temperature down to 325 degrees (this is a very crucial step if you want your cupcakes to be fluffy). Bake the cupcakes 18-25 minutes, or until a toothpick inserted in the center comes out clean. Mine took 21 minutes, but everyone has different ovens, so make sure to check yours.

Chicken 'N Waffles Cupcakes

While the cupcakes are baking prepare your frosting by first creaming the butter and margarine in the bowl of an electric or stand mixer. Add the remaining ingredients and beat until smooth and well-combined. If you prefer a stronger maple flavor, feel free to add more syrup and for thicker frosting, add more sugar.

Once your cupcakes have cooled, pipe on the buttercream.

Chicken 'N Waffles Cupcakes 1

Using toothpicks skewer together a piece of waffle and fried chicken and stick on top of the cupcake.

Chicken 'N Waffles Cupcakes

Idea from Formal Fringe, Recipe slightly adapted from The Novice Chef

Olympic Ring Cupcakes with Olympic Torch Frosting

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While I tend to be a bigger fan of the winter Olympics (thanks to my young days as a figure skater),  I still enjoy watching the summer events and, let’s be honest, I’ll use any excuse to celebrate (especially when celebrating includes cupcake!).

The idea for this started as cookies, turned cupcakes and accidentally got the “flame” part. I say accidentally, because my attempt at making home-made glitter failed with a capital “F”. In a rare stroke of genius, I realized that this accident actually worked in my favor to top of my rings with an edible “flame”.

 

To make these, I first whipped up a batch of plain vanilla cupcakes (I used a recipe from The Cupcake but this one is similar and if you’re short on time, use a box mix).

 Next, I divided the batter evenly into 5 different bowls. Each bowl got a different color of the ring- blue, black, red, green and yellow. For the dye, I used a mix of Wilton Cake Dye colors (these are very strong dyes so for most of the colors I used only the tiniest of drops,  but play around with it to achieve the color you want).

Line your cupcake pan with white cupcake lines (so the rings will show through). Then begin layering your batter- first blue, then black, followed by the red, yellow and lastly green.

Bake at 350 degrees for 12-18 minutes, or until a toothpick inserted comes out clean. Let cool.

The next step is to make the “flames”. In a bowl, mix together 3 tablespoons of sugar along with a 1/4 of a teaspoon of yellow food coloring (for this color I used McCormick’s Food Coloring). Stir until the sugar is evenly colored, then spread it out on a foil lined baking sheet. When the cupcakes are done, place the baking sheet in the oven and bake for 10 minutes. Let cool, then break apart into your “flame” pieces.

Meanwhile, prepare your frosting. Again, I used one from The Cupcake, but this is a good option or feel free to use store-bought. Use food coloring to dye your frosting either yellow or orange to achieve the “flame” look.

After everything has cooled, assemble the cupcakes by first frosting the cupcakes (you can use a star tip to pipe on the frosting or just spread it on with a knife) then inserting a couple of  ”flame” pieces.

DIY-Cupcake Bouquet

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Everyone loves getting a bouquet, but a bouquet you can eat? That’s a gift I would give myself!

Start by making your cupcakes and frosting and let both cool. I used a recipe for just basic vanilla cupcakes and buttercream (you can try this and this, but remember to only make a 1/4 of a recipe) but feel free to make whatever kind you want. Bake the cupcakes in yellow or green liners (to look like the flower) and dye your buttercream whatever color you want to make it look like the petals. Pipe on the frosting with a star tip. Side note: I used a 6″ pot that held 6 cupcakes.

While your cupcakes are cooling, cut two circles of styrofoam to fit into your pot, one for lower in the pot and one for closer to the top. You can also you use a block of floral foam.

On top of the styrofoam bunch up a sheet of green tissue (to look like the grass/ground).

To assemble the “flowers”, put either 2 large toothpicks or a cake pop stick in the bottom of the cupcake. Gently press it into the foam. Side note: If the green tissue starts to get in the way, you can put the cupcakes in the foam first, then press pieces of the tissue in around the cupcakes.

Wrap the whole flowerpot in colored tissue and tie with a bow.

 

Adapted from a recipe in The Cupcake

 

 

Maple Bacon French Toast Cupcakes

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Annnnnnd I’m back….from the land of no internet!And there is no more appropriate of a comeback than with a cupcake recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

Now it’s no secret that me and bacon have a thing (has anyone else heard of the Bacon of the Month Club?!?no!?no?!).

I have also been head over heels lately with anything combining sweet and savory, so when I saw these cupcakes it was love at first sight,er,bite.

Besides, who can say no to breakfast disguised as a cupcake?!

Maple Bacon French Toast Cupcakes

Slightly Adapted from Perpetually Engaged

 

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1/4 cup sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted & cooled
2 eggs, room temperature
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 cup milk
10-12 slices bacon, cooked until crunchy then finely chop about 3/4 of the slices

Preheat oven to 350℉.

Sift dry ingredients together into a small bowl. In a large bowl or a stand mixer fitted with the paddle attachment, beat together butter, sugar and eggs on medium-high speed until light and fluffy (I used some bacon fat in place of the better, because, I mean, why not?!haha). Add the maple syrup and vanilla extract. With the mixer running at medium speed, alternately add in flour mixture and the milk, starting with the flour mixture. Beat until smooth. Fold in the chopped bacon.
Scoop batter into muffin tin lined with paper cupcake liners. Use about 1 tablespoon for minis, and 1/4 cup for regular cupcakes.Bake minis 12-14 minutes; regulars 22-25 minutes, rotating halfway through baking. After passing the toothpick test, keep baking until the tops turn golden brown. Let cool completely before icing.

Maple Buttercream Frosting
Frosts 24 cupcakes

2 cups confectioner’s sugar
2 sticks butter
4 oz. cream cheese
4 Tbs pure maple syrup
1/2 tsp vanilla extract
pinch salt

In a bowl with an electric mixer or stand mixer fitted with the paddle attachment, beat butter and cream cheese until light and fluffy. Add maple syrup, vanilla, maple extract, and salt, and beat until fully incorporated. Add confectioner’s sugar, one half cup at a time until reaching desired consistency. Beat until smooth and fluffy, about 5 minutes.

Frost or pipe onto cooled cupcakes. Garnish with inch-long bacon pieces.

Now DIG in!!!