Cupcake Night Recipes

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Recipes used by those who brought cupcakes.


  • Cupcake Night / 1


    Friday, June 24at the home of

    Hal & Pam Schmidt

  • 2Pam Schmidt

    Makes 24 cupcakes.


    1/2 C butter (room temperature)1 C sugar3 eggs1 C milk1 C flour1 1/2 C graham cracker crumbs1 t baking soda1 t baking powder

    1/8 t salt5 egg yolks1 14oz can sweetened condensed milk1/2 C lime or key lime juice1/4 t neon green food coloring


    Beat the butter for about 30 seconds until creamed.Add the sugar and mix for 3 minutes until light and fluffy.Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.Grind the graham crackers into tiny crumbs and powder.Mix the flour, graham cracker crumbs, baking soda and powder, and salt.

    Add about 1/4 of the mixture to the butter mixture.Add some of the milk.Continue to add the ingredients in a dry - wet - dry method, ending with the dry.Mix until just combined.In a separate bowl, mix the egg yolks,

    sweetened condensed milk, and lime juice. Dump the key lime mixture into the graham batter and lightly stir. Do NOT fully integrate the key lime and graham batter. You should have clumps of batter in a key lime soup.

    Fill cupcake liners 3/4 full. Make sure each liner has a nice distribution of key lime liquid and graham clumps.Bake at 350 for 20 minutes or until top bounces back when touched.

    The Lime Cream Cheese Frosting Recipe

    1 8oz package of cream cheese (room temperature)1/4 C butter (room temperature)4 C powdered sugar1 t lime extract lime zest

    Mix the cream cheese and butter.Add the powdered sugar and lime extract, and lime zest.

    The Key Lime Pie Cupcake

    Pam Schmidt

    Yields 9 cupcakes.


    4 1/2 tbsp butter1/2 tbsp bacon drippings (solidified from being refrigerated)1 egg5 tbsp brown sugar4 tbsp maple syrup1 1/4 cup all purpose flour1 tsp baking soda1/4 cup milk1/4 cup diced bacon (4-6 slices)


    Cook the bacon until crispy. Put the drippings into the refrigerator to solidify.Beat together the solidified bacon fat and butter until light and fluffy. Add the brown sugar and maple syrup and beat until combined.Add the egg and mix thoroughly.

    Mix together the flour and baking soda.Add alternating amounts of dry ingredients and the milk, mixing each in individually.Fold in bacon.Divide into 9 cupcake liners in a muffin tin.Bake at 350 degrees for 20 minutes, rotating half way through. You may need a little less time; mine turned out just a little too brown.Let cool on a cooling rack.

    Icing Ingredients

    8 tbsp butter4 tbsp maple syrup 2 cup powdered sugar

    Optional: brown sugar and bacon for garnish

    Icing Instructions

    Beat butter and syrup til combined.Add powdered sugar in batches and beat until light and fluffy.Pipe/spread onto cupcakes.Garnish with brown sugar and bacon piece.

    Maple Bacon Cupcakes

  • Cupcake Night / 3

    Mary Beth McIver


    1 lb of ground beef1/2 cup BBQ sauce1 tablespoon minced onion1 1/2 tablespoon brown sugar1 can 8 oz flaky biscuits3/4 cup shredded cheddar cheese


    Saute ground beef until brown; drain.

    Stir in BBQ sauce, onion & sugarPress each biscuit in greased muffin panSpoon in meat mixture & sprinkle with cheeseBake at 400 degrees for 12 minutes(double or triple recipe as needed)


    substitute Sloppy Joes mix for BBQ sauce, onion and sugar.

    Bar-B-Que Cups

    Mary Beth McIver

    Makes 18


    1 3/4 cups all purpose flour1 4-serving size package INSTANT pistachio pudding mix3/4 cup miniature chocolate pieces2/3 cup sugar2 1/2 teaspoons baking powder1/2 teaspoon salt

    2 beaten eggs1 1/4 cups milk1/2 cup cooking oil1 teaspoon vanilla OR 1/4 teaspoon almond extract 1 cup cream cheese frostinggreen colored sugar1/2 cup candy-coated milk chocolate pieces Instructions

    Grease muffin cups or line with paper bake cups. In large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt.In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just till combined.Fill muffin cups 2/3 fullBake at 375 degrees for 18-20 minutes or till golden brown. Cool on wire rack. Frost with cream cheese frosting; sprinkle with green sugar then milk chocolate pieces.

    Pistachio Chocolate Chip Cupcakes

    Mary Beth McIver

    I start with a large roll of Nestles chocolate chip cookie dough - 32 oz,I spread it out in a single layer on a large cookie sheet, pressing evenly.

    For tonights event I took part of the dough and put dollops of it in a mini muffin pan to make cupcakes.

    Bake at 325 for about 8-11 minutes.Immediately pull from oven and sprinkle mini chocolate chip morsels on top and mini marshmallows on top.Then put back in oven for about another 5 minutes or so until the tops of the marshmallow start to brown. Then drizzle with Caramel syrup.

    Gooey Bars

  • 4From the Jenny Walton Kitchen of Delights

    Yields: 24 Cupcakes


    Cupcakes:1 box yellow cake mix (Pillsbury)1 sm instant lemon pudding

    3 eggs1 cup water1/3 cup oil1/8 cup lemon juice2 cups raspberries (fresh is best, but frozen will work also)


    2 8oz cream cheese, softened1 stick butter1 cup powdered sugar4 TBS lemon juice1 tsp vanilla extractfresh raspberries for garnishCandied Lemon Wheel:2 cups sugar2 cups water2 large lemons, ends trimmed and sliced 1/8 inch thick, seeds removed


    Preheat oven to 325. Line muffin tins with cupcake paper. Mix together first six cupcake ingredients until combined well. Then, gently fold in the raspberries.

    Fill lined muffin tins with batter, about 2/3 full (Tip: I like to use a large cookie dough scoop - works fabulously!). Bake according to box mix instructions (mine took a little on the longer side I think due to the fruit, so just watch them!). Remove from oven then remove cupcake from tin and allow to cool completely on a cooling rack.(*this can be done before hand) Bring sugar and 2 cups water to a boil in a heavy saucepan. When the liquid is clear and bubbling, reduce the heat to low. Add the lemon slices and simmer until the rinds are translucent, 30-35 minutes. Transfer the wheels to baking sheets lined with parchment paper, and let cool completely. Extra wheels can be stored in a container with a tight lid for up to 1 month.Mix together frosting ingredients. Pour into a pastry bag with tip of choice (or you can use a ziplock with the corner cut off) and pipe on to cooled cupcakes. Top each cupcake with a fresh raspberry and a lemon wheel. Enjoy your lemony treat!

    Lemon Raspberry Cupcakeswith Candied Lemon Wheels

    Shelbi Blackmon

    Makes 12

    Ingredients for the Cupcakes:

    cups Butter1 cup Brown Sugar, Packed1 whole Egg1 whole Egg Yolk2 teaspoons Root Beer Extract (available At U-brew Stores)1 teaspoon Vanilla Extract1- cup All-purpose Flour teaspoons Baking Soda1 teaspoon Baking Powder teaspoons Salt cups Buttermilk

    For the Frosting:

    1 cup Whipping Cream (35% Fat)2 Tablespoons Brown Sugar, Packed1 teaspoon Root Beer Extract1 teaspoon Vanilla Extract

    1 package Dr. Oetker Whip-it (or Other Whipped Cream Stabilizer, 10 Grams)

    Preparation Instructions

    1. Cream butter and sugar. Add egg and egg yolk and beat.2. Stir in extracts. Set aside.3. In separate bowl, stir together flour, baking soda, baking powder and salt.4. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions. Pour into a lined 12-count muffin tin.5. Bake in a 350F oven for 20-25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.6. Frost when completely cooled.

    For the frosting:

    1. Whip all ingredients on high until stiff peaks form.2. Frost cupcakes and store in refrigerator.

    Rootbeer Float Cupcakes!!

  • Cupcake Night / 5

    Andrea Negri

    makes about 24 cupcakes

    For the cupcakes:

    1/2 cup each of sorghum flour, white rice flour, tapioca starch and potato starch3/4 tsp guar gum1/2 tsp kosher salt2 tsp baking powder2 sticks unsalted butter, softened2 cups granulated sugar5 eggs1/3 cup fresh-squeezed lemon juice3 tsp lemon zest1 vanilla bean, scraped (or 1 tsp vanilla

    extract)2 tsp Cointreau1/2 cup sour cream

    Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flours, guar gum, salt and baking powder. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until fluffy. Lower the speed to medium and add the eggs one at a time, mixing until combined after each egg. Add the lemon juice, zest, vanilla and Cointreau. The lemon juice may cause everything to look a bit curdled. Beat in the dry ingredients, then beat in the sour cream until the batter is combined. It will be a bit runnier than traditional cake batters.

    Grease and line cupcake pans and divide the batter evenly. Bake until the tops are lightly browned, about 20-25 minutes. Let cool, then remove from the pans. Wait until completely cool before filling and frosting.

    For the raspberry cream cheese frosting:

    4 tbsp unsalted butter, softened12 oz. cream cheese1 1/2 cups powdered sugar1/4 cup raspberry jam1/4 cup fresh raspberries

    1 tsp fresh-squeezed lemon juice1 tsp Cointreau

    Beat everything together until smooth

    For the lemon curd filling:(Barefoot Contessa recipe)

    3 lemons1 1/2 cups sugar1/4 pound unsalted butter, room temperature4 extra-large eggs1/2 cup lemon juice1/8 teaspoon kosher salt.

    Remove the zest of three lemons and put it in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is minced into th