Kandy's Kupcakes

"I love to make, decorate and especially EAT cupcakes!  They are so yummy that I decided to give them their own blog page.  I will be creating, sharing and of course tasting new cupcake recipes to add to the page soon.  It's a tough job, but somebodies got to do it!" 

 

Vanilla Almond Cupcakes

 

Vanilla Almond Cupcakes

1 white cake mix (eggs, oil and water called for on the box)

1 teaspoon almond extract
1 teaspoon vanilla extract

 

Follow the directions on the cake mix, adding almond and vanilla extracts. Pour batter into cupcake liners, filling each 2/3 full.  Bake following box instructions for cupcakes.   Allow cupcakes to cool completely and frost and decorate.

 

Whipped Vanilla Almond Buttercream Frosting

1/2 cup shortening

1 stick or 1/2 cup of butter, softened

1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box

1 teaspoon vanilla extract

2 teaspoons almond extract

desired amount of green food coloring (I used 6 drops to make a light green color.)

candy decorations, if desired

Using the whip attachment of your mixer, whip together butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond extracts. Color with food coloring.  Frost cupcakes and decorate.  (I used a Wilton #233 tip to pipe the frosting on the cupcakes to resemble grass for the little bunnies to sit in.)  Store cupcakes in the refrigerator until needed.

*TIP:  If frosting is too thick, you can thin it out with milk.  I have also used corn syrup to thin the frosting, which gives the icing a nice sheen.

To view and print this recipe:
http://kandyskitchenkreations.blogspot.com/2015/03/vanilla-almond-cupcakes.html?m=0

 

Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

 

 

Carrot Cupcakes:

1 Duncan Hines Carrot Cake Mix 

eggs, oil and water called for on the box
Cupcake liners

Prepare cake mix according to package directions.  Divide cake batter into cupcake liners, filling each about 2/3 full.  Bake following box instructions for cupcakes.  Allow cupcakes to cool completely and frost and decorate.
 

Coconut Cream Cheese Frosting:

1-(8 ounce) package of cream cheese, softened

2 sticks or 1 cup of butter, softened

2 pound bag of powdered sugar

1 tsp. vanilla
2 Tablespoons milk

1 (7 ounce) package of sweetened flake coconut 

Easter candies (I decorated my cupcakes with carrot cake flavored candy corn)

 

Cream together cream cheese and butter.  Add powdered sugar a little at a time until all combined.  Add vanilla and milk.  Stir in coconut.  Frost cupcakes and decorate.  Store in refrigerator until ready to eat.

 

To view and print this recipe:

http://kandyskitchenkreations.blogspot.com/2014/04/carrot-cake-cupcakes-with-coconut-cream.html

 

 

Leapin' Leprechauns Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes
1 chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge.)
water, oil and eggs called for on the box (I also added flour and followed the High-Altitude directions.)
1 (10 ounce) package of Nestle Dark Chocolate & Mint morsels, divided

Preheat oven and prepare cake mix according to package directions. Stir in morsels, saving 1/2 cup to decorate cupcakes. Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Mint Butter Cream Icing (recipe follows).


Mint Butter-Cream Icing:

1 stick of butter or 1/2 cup, softened

1/2 cup of shortening

1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box

2 teaspoons mint extract

Green food coloring
 

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add mint extract. Add enough green food coloring to dye icing to the color you desire (I used 7 drops). Frost cupcakes and decorate with reserved morsels. Store in refrigerator until ready to devour.

To view and print this recipe:
 http://kandyskitchenkreations.blogspot.com/2012/03/leapin-leprechauns-mint-chocolate-chip.html

Vanilla Cupcakes with Cherry Almond Butter-Cream Icing

Vanilla Cupcakes:

1 vanilla cake mix (I used Betty Crocker Supermoist French Vanilla cake mix.)

water, oil and eggs called for on the box (There were no adjustments necessary for High Altitude.)
 

Preheat oven and prepare cake mix according to package directions. Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Cherry Almond Butter-Cream Icing (recipe follows).

Cherry Almond Butter-Cream Icing:

2 sticks of butter or 1 cup, softened

1 cup of shortening

2 pound bag of powdered sugar

2 teaspoons cherry extract

2 teaspoons of almond extract

1 teaspoon of vanilla

4 teaspoons of maraschino cherry juice, from jar of cherries

Red food coloring

1 jar of maraschino cherries, for garnish

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add cherry, almond and vanilla extracts. Add enough red food coloring to dye icing to the desired color (I used 10 drops). Frost cupcakes and decorate with maraschino cherries. Store in refrigerator until ready to eat.

To view and print this recipe:

http://kandyskitchenkreations.blogspot.com/2012/03/vanilla-cupcakes-with-cherry-almond.html

Flower Cup'cake'



 

Cup'Cake':

1 Duncan Hines Butter Golden cake mix (eggs, oil and water called for on box)

1 tsp. almond flavoring
 

Just follow the High altitude directions on the box. Add almond flavoring and mix well. Pour into muffin tins that have been sprayed with non-stick cooking spray with flour to ensure that the cupcakes don't stick to the pans.  (I didn't use cupcake liners, but you sure could if you would like to.)  Bake following box instructions for cupcakes. (You will need a total of 19 cupcakes to make the flower cup'cake'.)  Allow cupcakes to cool completely.  Place cupcakes on serving tray, plate or cake stand and form into a flower shape by starting with 1 cupcake in the center; then arrange 6 around the center cupcake and the outer ring of 12 cupcakes.  Frost with icing (recipe follows) and decorate.
 

TIP: I always frost cupcakes 1 to 2 days before needing them. It makes them very moist.

 

 

FROSTING:

1-8 ounce package of cream cheese, softened

1 stick or 1/2 cup of butter, softened

2 Tbsp. of shortening

2 pound bag of powdered sugar

1 tsp. vanilla

1 tsp. almond flavoring

Food Coloring, if desired
 

Cream together cream cheese, butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond flavoring. Color with food coloring, if desired. Frost cup'cake' and decorate. Store in refrigerator until needed.


TIP:  I actually decorated the cup'cake' with scrapbooking supplies, but you could also use edible decorations.

To view and print this recipe:

 http://kandyskitchenkreations.blogspot.com/2012/02/white-cake-with-butter-cream-cream.html

 

PINK LEMONADE CUPCAKES



 

Lemon Cupcakes:

1 white cake mix (I used Pillsbury Moist Supreme Classic White cake mix.)

water, oil and eggs called for on the box (I also added flour for High Altitude directions.)

1 teaspoon pure lemon extract

Preheat oven to temperature called for on package. Place cupcake liners in cupcake/muffin tins. Prepare cake mix according to package directions. Add lemon extract. Divide batter evenly, filling each cupcake liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Pink Lemonade Butter-Cream Icing (recipe follows).

Pink Lemonade Butter-Cream Icing:

2 sticks of butter or 1 cup, softened

1 cup of shortening

2 pound bag of powdered sugar

2 Tablespoons pure lemon extract
1 teaspoon vanilla extract
Red food coloring

jellied fruit slices (I used yellow and red colored jellied candies.)

colored sugar sprinkles (I used yellow and pink colored sugars.)

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add lemon and vanilla extracts and enough red food coloring to dye icing a light pink color. Frost cupcakes using decorating bag with #20 star tip. Begin icing from the outside edge and work your way into the center by swirling icing around the cupcake. Sprinkle frosting with colored sugar and place a jellied fruit slice on top. Store in refrigerator until ready to eat.

To view and print this recipe:
http://kandyskitchenkreations.blogspot.com/2012/08/pink-lemonade-cupcakes.html

 

Red Velvet Cupcakettes with Cream Cheese Butter Cream Frosting

"LOVE at first bite!" 

 

Red Velvet Cupcakettes
1 Red Velvet cake mix (eggs, oil and water called for on the box)
 

Prepare batter by following the directions on the cake mix. (TIP: Remember to follow High Altitude directions, if applicable.) Place cupcake liners in mini muffin tins or spray with non-stick cooking spray. Spoon batter into tins, filling each 2/3 full. Bake for 10-11 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow cupcakes to cool completely. Ice with Cream Cheese Butter Cream Frosting (Recipe follows) and decorate, if desired.
 

Cream Cheese Butter Cream Frosting:

1-8 ounce package of cream cheese, softened

1 stick or 1/2 cup of butter, softened
2 Tablespoons shortening

2 pound bag of powdered sugar

1 teaspoon vanilla
1 teaspoon almond extract

candy for decoration, if desired

Cream together cream cheese, butter and shortening. Add powdered sugar a little at a time until combined. Add vanilla and almond extracts. Using a piping bag, swirl frosting on top of each cupcake and decorate. Store in refrigerator until needed.
 

TIP: If frosting is too stiff, you can thin it out with milk. I have also used light corn syrup, which not only thins the frosting, but it also gives it a nice sheen. Just add one Tablespoon at a time until you reach desired consistency.
 

To view and print this recipe:
http://kandyskitchenkreations.blogspot.com/2013/02/red-velvet-cupcakettes-wcream-cheese.html

Key Lime Cupcakes with Key Lime Buttercream

 

 

Key Lime Cupcakes:

1 white cake mix (I used Pillsbury Moist Supreme Classic White cake mix.)

water, oil and eggs called for on the box (I also added flour for High Altitude directions.)

1 Tablespoon Key Lime Juice (I used Nellie & Joe's Famous Key West Lime Juice.)

Preheat oven to temperature called for on package. Place cupcake liners in cupcake/muffin tins. Prepare cake mix according to package directions. Add Key Lime Juice. Divide batter evenly, filling each cupcake liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Key Lime Butter-Cream Icing (recipe follows).

Key Lime Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 Tablespoons Key Lime Juice
Green food coloring

Lime slices

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add Key lime juice and enough green food coloring to dye icing a light green color. Frost cupcakes using decorating bag with #20 star tip. Begin icing from the outside edge and work your way into the center by swirling icing around the cupcake. Place a lime slice on top of each cupcake. Store in refrigerator until ready to eat.

To view and print this recipe:

http://kandyskitchenkreations.blogspot.com/2013/03/key-lime-cupcakes.html

Vanilla Almond Cupcakes with Whipped Vanilla Almond Buttercream Frosting

Vanilla Almond Cupcakes

1 white cake mix (eggs, oil and water called for on the box)

1 teaspoon almond extract
1 teaspoon vanilla extract

Follow the directions on the cake mix, adding almond and vanilla extracts. Pour batter into cupcake liners, filling each 2/3 full. Bake following box instructions for cupcakes. Allow cupcakes to cool completely and frost and decorate.

 

Whipped Vanilla Almond Buttercream Frosting

1/2 cup shortening

1 stick or 1/2 cup of butter, softened

1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box

1 teaspoon vanilla extract

2 teaspoons almond extract

desired amount of green food coloring (I used 6 drops to make a light green color.)

candy decorations, if desired

Using the whip attachment of your mixer, whip together butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond extracts. Color with food coloring. Frost cupcakes and decorate. (I used a Wilton #233 tip to pipe the frosting on the cupcakes to resemble grass for the little bunnies to sit in.) Store cupcakes in the refrigerator until needed.

*TIP: If frosting is too thick, you can thin it out with milk. I have also used corn syrup to thin the frosting, which gives the icing a nice sheen.

To view and print this recipe:

http://kandyskitchenkreations.blogspot.com/2013/03/happy-easter-recipes.html

 



Chocolate Cupcakes with Almond Dipped Strawberries

 

Chocolate Cupcakes:

1 Chocolate cake mix

water, oil and eggs called for on the box (Add flour for High Altitude, if needed.)

Preheat oven and prepare cake mix according to package directions.  Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Almond Cream Cheese Butter-Cream Frosting (recipe follows).

Almond Cream Cheese Butter-cream Frosting:
1-8 ounce package of cream cheese, softened

1 stick or 1/2 cup of butter, softened

2 Tbsp. of shortening

2 pound bag of powdered sugar

1 tsp. vanilla

1 tsp. almond flavoring

Red food coloring, if desired (I used 4 drops to make a pretty pink color.)
Strawberries to top each cupcake

Cream together cream cheese, butter and shortening.  Add powdered sugar a little at a time until all combined.  Add vanilla and almond flavoring.  Color with food coloring, if desired.  Frost cupcakes and top with strawberries.  Store in refrigerator until needed.

To view and print this recipe:

http://kandyskitchenkreations.blogspot.com/2013/08/chocolate-cupcakes-with-almond-dipped.html

 

Mocha Cupcakes

 

 

Mocha Cupcakes:

1 Chocolate cake mix

Oil and eggs called for on the box

Substitute cold, strong brewed coffee for the water called for on the box

Preheat oven and prepare cake mix according to package directions, substituting coffee for the water called for on the box.  Place cupcake liners in cupcake/muffin tins. Divide batter evenly, filling each liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Mocha Frosting (recipe follows).

Mocha Frosting:

1 stick or 1/2 cup of butter, softened

1/2 cup shortening

3/4 cup cocoa powder 

2 pound bag of powdered sugar

8 Tablespoons cold, strong brewed coffee

6 Tablespoons light corn syrup

2 Tablespoons milk

Cream together butter and shortening.  Mix in cocoa powder.  Add powdered sugar a little at a time until all combined.  (Mixture will seem very dry and crumbly, but don't worry when you add the remaining ingredients it will all combine together into a very spreadable frosting.)  Add coffee, corn syrup and milk  Mix until completely incorporated.  Frost cupcakes and decorate.*  Store in refrigerator until needed.

*I used cute little Wilton Pinwheel Party Picks to decorate my hubby's Birthday cupcakes.