Sunday, March 28, 2010

Banana Chocolate Chip Cupcakes

And Recipe #3.

This recipe came out of a craving from a friend who is expecting and combines some of my favorite things... bananas, chocolate and peanut butter! I used mashed banana's in the cake batter and they made the cupcakes incredibly moist and fluffy!

3 overly ripe banana's (ones ready for banana bread)
1 classic white cake mix
1c peanut butter
1 stick unsalted butter (room temperature)
2c powdered sugar
1tbs vanilla
5 tbs heaving whipping cream
3/4-1 c mini chocolate chips
2c chopped walnuts if desired

Make cake mix according to box except substitute masshed banana's for water. In addition to banana's add 1/4 cup water to batter. Add mini chocolate chips. Spoon into cupcake liners and bake according to box. Let cupcakes cool.


Cream butter. Add 1c peanut butter and 1tbs of vanilla. Cream together. Add powdered sugar a little at a time until all in. Add in heavy whipping cream, one tablespoon at a time until mixture is creamy. Whip on a medium speed for 5-6 minutes or until peaks form.

Frost cupcakes. Top with chopped walnuts if desired. Enjoy :)

Chocolate Peanut Butter Cupcakes

Recipe #2.

These would be so much more enticing with pictures. They however, didn't last long enough for a photo shoot. Maybe next time :)

1 chocolate cake mix
Reeses miniatures*

* I recommend keeping Reeses miniatures in your home at all times. They are best in the freezer. If you don't already keep them in your home, don't send your husband out to pick them up. He may stop at Sam's club and get an industrial size box of King Sized Reeses Peanut Butter Cups and Kit Kats. Or maybe that's just my husband :)

1 stick unsalted butter (room temp)
1c peanut butter
2c powdered sugar
5tbs heavy whipping cream
1tbs vanilla

To Make

Mix cake batter according to box and pour into cupcake liner 3/4 of the way full. Unwrap a miniature for each cupcake and place in the batter. Push down a bit so that they are almost under the batter, but not so much that it is touching the liner.

Bake according to box directions. Let cool.


Cream butter. Mix in Peanut Butter and vanilla. Add powdered sugar in a little at a time. Once all the powdered sugar is incorporated, add whipped topping a tablespoon at a time until the mixture becomes creamy again. Once it looks creamy, whip on a medium speed for approximately 5 minutes or so.

Frost cupcakes. Sprinkle chocolate sprinkles or miniature chocolate chips on top for a little crunch. Serve with an ice cold glass of chocolate milk!

Lemon Raspberry Filled Cupcakes

I have been doing some experimenting lately with cupcakes, inspired by my friends who love to eat cupcakes :)

During one of my many baking sessions with friends, I joked about writing a book with all the cupcake ideas I have tried (and succeeded) with. Obviously, no book deal, and have no expertise in writing one so I figured I would take to my blog. Someone out there wants to read my recipes, right?!?

I have to admit though, I cheat. That's right, I cheat. I have made many wonderful cakes/cupcakes from scratch, but I don't often have time to throw together a cake from scratch. The $0.98 cake mix is definitely worth every penny.

My first cupcake recipe to share are Lemon Cupcakes with a Raspberry filling and a whipped frosting. Very yummy, and easy to make!

1 classic white cake mix
Real Lemon Juice
1 8oz jar raspberry jam (seedless)
1 box sugarfree raspberry jello

1 pint heavy whipping cream
1c sugar

To make Cake:

Make cake according to box. I substituted Real Lemon Juice for the water in the cake.
Let cupcakes cool to room temperature.

To Make Filling

Microwave jelly for 30 seconds in jar (but remove lid!)
Put jelly in bowl, and mix in the sugar free jello (can use regular jello if you want a sweeter filling).
Let cool to touch, and put inside piping bag. Poke tip into each cupcake and fill well. Be careful not to poke all the way through the cupcake. You can also use the end of a wooden spoon to poke holes in the cupcake, and pour filling into hole.

For Frosting

Pour pint of heavy whipping cream into mixing bowl. Add 1c sugar. Whip on medium for 6-8 minutes until heavy peaks form. Put in refrigerator until ready to frost cupcakes.

Keep cupcakes cool as there is dairy in the whipped topping!

Happy eating ;)

Thursday, February 4, 2010

Life is short...

As you may or may not know, I commute an hour and 15 minutes one way to work each day. I love my job, my schools and really dont mind the drive.

One part of my commute is under construction, and it is terrifying to drive through. The lanes are narrow, its very poorly lit, and if there is any adverse weather conditions, you just pray you make it through safely. People ignore the posted speed limit, tail gate through the construction, and the oncoming headlights can be blinding.

Yesterday I drove through this same construction site, minutes before this man did. I swerved for the same cone, and almost lost control myself. What a scary thought- that could have easily been me. This cone, while lightweight in retrospect, was dead center of the lane and instinctually I swerved as many did before me.

My heart goes out to this man and his family.