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Quick and Easy Recipes: Delicious and Gorgeous Cupcakes

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Cookies-and-Cream Oreo Cupcakes

Chocolate Cupcakes:
24 chocolate cookies with cream filling
1 box devil’s food cake mix
3 eggs
½ C. oil
¾ C. buttermilk
¾ C. sour cream
2 tsp. vanilla extract

Cookies-and-Cream Buttercream:
½ C. butter, softened
8 oz. cream cheese, softened
2 tsp. vanilla extract
4–5 C. powdered sugar
⅓ C. cookie “powder” (see directions)
1 T. milk, if needed
Extra chocolate cookies for decoration

Directions:
1. Preheat oven to 350 and line pans with cupcake liners.
2. Cookie preparation: Split 24 chocolate cookies in half so that only one side has the cream filling. Place one cream-side cookie in the bottom of each cupcake liner, cream side up. Put the cookie halves without cream in a food processor and pulverize them. Sift out any chunks. Set aside the cookie pieces that go through the sifter; they are the cookie “powder” that will be used in the buttercream.
3. Sift cake mix into a small bowl; set aside.
4. In a large bowl, use a whisk to combine the eggs, oil, buttermilk, sour cream, and vanilla extract.
5. Add cake mix; stir until smooth.
6. Fill cupcake liners ¾ full, placing batter on top of cream-side-up cookie halves; bake for 17–22 minutes or until a knife inserted near the center comes out clean. Let cool completely.
7. For Cookies-and-Cream Buttercream: Beat butter and cream cheese for 2 minutes. Add vanilla extract and slowly add powdered sugar until buttercream is a consistency slightly looser than what you want the final product to be. Fold in cookie “powder.” Use milk to thin out the buttercream if needed.
8. Pipe onto cooled cupcakes and top with another cookie.

Makes 20–24 cupcakes.

10357

Maple Bacon Cupcakes

Vanilla Nutmeg Cupcakes:
1 box white cake mix
1½ tsp. nutmeg
3 eggs
⅓ C. oil
¾ C. milk
¾ C. sour cream
1 T. vanilla extract

Maple Buttercream:
1 C. butter, softened
1 T. milk
4–5 C. powdered sugar
1–2 tsp. maple flavoring
8–10 slices cooked bacon for garnish

Directions:
1. Preheat oven to 350 and line pans with cupcake liners.
2. Sift cake mix and nutmeg into a bowl; set aside.
3. In a large bowl, combine eggs, oil, milk, sour cream, and vanilla extract.
4. Add cake mix and nutmeg mixture; stir until smooth.
5. Fill cupcake liners ¾ full and bake for 17–22 minutes or until a knife inserted near the center comes out clean.
6. For Maple Buttercream: Beat butter for 2 minutes. Scrape down the bowl and stir in 1 T. milk. Slowly add powdered sugar until buttercream is the desired consistency. Add maple flavoring; adjust for flavor depending on the brand of flavoring you use.
7. Pipe onto cooled cupcakes; top with crumbled bacon to give cupcakes a salty and crunchy taste.

Makes 24 cupcakes.

10358

Neapolitan Cupcakes

Chocolate Cake:
1 box devil’s food cake mix
3 eggs
½ C. oil
1 C. milk
⅓ C. sour cream
2 tsp. vanilla extract

Vanilla Cake:
1 box white cake mix
3 eggs
⅓ C. oil
1 C. milk
1/3 C. sour cream
1 T. vanilla extract

Strawberry Buttercream:
2 C. butter, softened
¼ C. strawberry puree
2 tsp. vanilla extract
6–8 C. powdered sugar
Fresh strawberries for garnish

Directions:
1. Preheat oven to 350 and line pans with cupcake liners.
2. Sift each cake mix into a separate bowl; set aside.
3. For Chocolate Cake: In a large bowl, combine eggs, oil, milk, sour cream, and vanilla extract. Add sifted devil’s food cake mix; stir until smooth.
4. For Vanilla Cake: In a separate large bowl, combine eggs, oil, milk, sour cream, and vanilla extract. Add sifted white cake mix; stir until smooth.
5. Place a small scoop of chocolate batter in the side of each cupcake liner. Place a small scoop of vanilla batter next to the chocolate in each cupcake liner.
6. Bake for 16–20 minutes or until a knife inserted near the center comes out clean.
7. For Strawberry Buttercream: Beat butter for 2 minutes, scrape down the bowl, and beat again. Add strawberry puree and vanilla extract. Gradually add powdered sugar until the buttercream reaches the desired consistency.
8. Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.

Makes 48 cupcakes.10359

Pink Lemonade Cupcakes

Lemon Cupcakes:
1 box white or lemon cake mix
4 egg whites
⅓ C. oil
¾ C. milk
⅓ C. plain yogurt
¼ C. lemon juice
2 T. lemon zest

Strawberry Buttercream:
1 C. butter, softened
1 tsp. vanilla extract
4–5 C. powdered sugar
2–4 T. strawberry puree
Straws for decoration

Directions:
1. Preheat oven to 350 and line pans with cupcake liners.
2. Sift cake mix into a small bowl; set aside.
3. In a large bowl, combine egg whites, oil, milk, yogurt, lemon juice, and lemon zest until smooth.
4. Add cake mix; stir to combine well.
5. Fill cupcake liners ¾ full and bake for 17–22 minutes or until a knife inserted near the center comes out clean.
6. For Strawberry Buttercream: Beat butter for 2 minutes. Add vanilla extract. Slowly add powdered sugar until buttercream is a consistency slightly thicker than desired. Slowly stir in strawberry puree (fresh strawberries that have been processed in a blender to soup-like consistency). Add only as much puree as needed to make buttercream the right consistency. If the buttercream becomes too thin, add more powdered sugar.
7. Pipe buttercream onto cooled cupcakes and decorate with straws.

Makes 24 cupcakes.

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