Shirley Temple Cupcakes

Kiddo C celebrated her 7th birthday this weekend.  Where does the time go?!  I have to remember to stop blinking.  (((sigh)))  It is no secret to those who know her, how much she loves cherries.  I mean, she loves, loves, LOVES them.  So, it should be no surprise that her favorite drink is a Shirley Temple.  So, for my little Peanut, my sweet Freckle-Face, my wee-cherry-loving Pixie's birthday, I give you Shirley Temple Cupcakes!

Shirley Temple Cupcakes

• 1 box white cake mix
• 1 1/4 cup Sprite, Sierra Mist, or 7-Up (again, please DO NOT use diet!)
• 3 TBSP Grenadine Syrup
• 3 egg whites
• 2 TBSP vegetable oil
• 1 tsp Cherry Extract (optional, just for a little extra oompf of cherry-lovin')
• 1 jar (10 oz) of Maraschino Cherries, drained and chopped
• 24 extra Maraschino Cherries, patted dry for garnish
• Favorite vanilla-y frosting.  Truth be told, I just used jarred Vanilla Whipped icing  (((GASP)))

Preheat oven to 350 degrees and place 24 cupcake liners into standard muffin tin.
Combine cake mix, soda of choice, Grenadine Syrup, egg whites, vegetable oil, and cherry extract with a hand mixer on medium speed for 2 minutes.
Fold in chopped bits of Maraschino Cherry.  Pour cake mix into cupcake papers, evenly distributing among them.  Bake for 21-24 minutes or until toothpick comes out clean.  Remove from oven and allow to cool completely before frosting.  Top with additional cherry for garnish.  ENJOY!

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms
Eat at Home

Sneaky Brownie Bites

As we have already established, I love a quick and easy treat. 
(((insert "that's what she said" joke here)))
Add in the benefit of being healthier than their average counterpart, and I am SO there. 
These Sneaky Brownie Bites are similar to my recipe for Pumpkin Muffin Cookies, only chocolaty. 
I love them because I can have a fudgy little treat without feeling like I am blowing all the work I did in Zumba class.  
I love them for my 3 little kidlets because all that pumpkin is chocked full of vitamin A and antioxidants, plus it is a good source of vitamins C, K, and E, AND lots of minerals, including magnesium, potassium, and iron.  Hooray for pumpkin!
My kids love them because they are good.  
Take the 2 minutes to mix these up and give you and yours a sneaky shot of deliciousness!

Sneaky Brownie Bites

• 1 box of Devils Food Cake Cake Mix
• 1 can (15 ounces) Pumpkin Puree
• 1 tsp Vanilla
• 1/4 cup Mini-Chocolate Chips

Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick baking spray.
Using a hand mixer, combine cake mix, pumpkin, and vanilla.  Add chocolate chips and stir until evenly distributed.
Fill mini-muffin tin with batter using a small cookie scoop.
Bake for 10-12 minutes.  Remove from pan and allow to cool completely.  You will not be able to distiguish the pumpkin if you allow to cool completely.  Dust with some powdered sugar if you are feeling fancy.
Yield:  36 mini-bites

FOOD FACTS:
per mini-bite

CALORIES:  69.3
FAT:  1.9
CARBS:  13
FIBER:  .7
SUGAR:  7.6
PROTEIN:  .8

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Oh So Lemony Cupcakes

Here are the cupcakes I made for my hubby's birthday.  He loves lemon and wanted lemon cupcakes with lemon icing...real icing, and lots of it.  I am actually not a lemon OR an icing person, but these turned out SO SCRUMPTIOUS!  The cake was a great lemon flavor and super moist, with a bit of lemon curd filling...perfect!  The lemon buttercream icing was not too sweet and provided a great balance of flavors.  I have made this same recipe as a cake before and it turns out beautifully as well....but my hubby wanted cupcakes, so cupcakes he had!

For the cake:

• 1 box lemon cake mix
• 1 box 3.4 ounce box instant lemon flavored pudding mix
• 1 1/2 cups 7-up
• 1 tsp lemon extract
• 4 eggs
• 3/4 cup vegetable oil

Preheat oven to 350 degrees.
In a large bowl, mix all ingredients until smooth.  Bake according to package directions for cupcakes or  cake you desire.
Allow to cool.

For Filling:
Purchased or homemade lemon curd.  I always use purchased, I have not had luck as of yet making my own lemon curd.
Fill a pastry bag fitted with a round decorating tip with lemon curd.  Insert decoraters tip into each cupcake and squeeze a small amount (about 1 tsp) of curd into each cupcake.  If making a 2-layer round cake, simply spread desired amount of lemon curd in between both layers.

For Icing:

• 1/2 cups shortening
• 1/2 cup butter
• 3 1/2 - 4 cups confectioners sugar, depending how sweet you like it and how stiff you need it to be
• 2 - 3 tsp clear imitation lemon extract
• 3 fluid ounces heavy cream
• zest of 1 lemon
• juice of 1/2 lemon

Cream shortening and butter until fluffy. Add lemon extract and cream. Beat until combined. Add confectioners' sugar, lemon juice, and lemon zest. Beat on high speed until frosting is fluffy.

This recipe is linked up at:
Frou Frou Decor
Nikki's Nifty Knacks
Tidy Mom
Simply Sweet Home
Eat at Home

Chocolate Guinness Cupcakes

I hope you are ready to get your Irish on! You simply must, must try them. The depth that the stout beer gives the chocolate combined with the light, creamy frosting is simply amazing! I personally do not like beer, especially one you could chew like Guinness, but these cupcakes are AWESOME! My husband being quite the beer connoisseur, thinks these are like drinking a Guinness....you get through the creamy foam to the rich, malty, chocolaty underneath.

Hold onto your hats guys, this SIGG-nature recipe will have you dancing the River Dance to the Emerald Isle in no time!


Ingredients for cake:

• 1 box devils food cake mix
• 1 box (3.9 oz) chocolate instant pudding mix
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 3/4 cup Guinness beer, at room temperature
• 1/2 cup butter, melted (1 stick)

Ingredients for frosting:

• 1/2 brick (4 oz) cream cheese, at room temperature
• 1/2 cup heavy cream
• 1/2 pound powdered sugar
• 1/2 tsp vanilla extract

Preheat oven to 350 degrees and line a regular sized muffin tin with paper liners. In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, beer, and melted butter. You will want to make sure your ingredients are at room temperature so the melted butter will not cease up on you. Mix on medium speed for 1-2 minutes until thoroughly combined. Batter will be thick. Spoon batter into cupcake liners to about 3/4 way full. Bake for 18-22 minutes. Remove from pan and allow to cool completely.
Meanwhile, make frosting by beating the cream cheese on medium speed until light and fluffy. Add the cream and vanilla, beat an until smooth. Turning your mixer to low, slowly combine powdered sugar until smooth. Frost cupcakes and enjoy! Makes about 24 cupcakes. Store leftovers in fridge.
Have your drink and eat it too!
MMMMMMMMMMM!!!!!!

Recipe featured at:
Tasty Kitchen
She's Becoming DoughMesstic



Linked Up at:
Simply Sweet Home
Eat at Home