If you are a chocolate lover as I am, you will love these moist delicious chocolate cupcakes.
After reading many recipes while searching for a recipe for a peach cobbler, I was thoroughly confused on the difference between a cobbler and a pie. I saw a recipe I liked which was a double crust cobbler. It wasn’t until after I put my cobbler in the oven that I decided to search for an answer. Well the answer is; a cobbler does not have a bottom crust. So I actually made a pie. No matter what it’s called it taste delicious.
This is for all peanut butter lovers. I made some peanut butter cupcakes but didn’t like how they baked so I decided to turn the cupcakes into cake balls. The cake inside has chocolate and peanut butter chips. The tops are drizzled with melted peanut butter chips.
Coconut Cupcake Recipe
- 1/2 cup coconut milk room temperature
- 1 Tbsp lemon juice
- 4 Tbsp unsalted butter softened to room temperature
- 1/3 cup canola or vegetable oil
- 3/4 cup sugar
- 2 eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick butter softened
- 3 oz cream cheese softened
- 2 cups powdered sugar
- 2-3 teaspoons coconut milk may substitute regular milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- Toasted coconut for sprinkling on top optional
- Preheat oven to 350F and line a 12-count muffin tin with paper liners.
- Combine coconut milk and lemon juice in a large measuring glass and set aside.
- In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined (TAKE CARE NOT TO OVER-MIX!).
- Evenly divide cupcake batter into prepared muffin tin.
- Bake on 350F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow cupcakes to cool completely before covering with frosting.
The chocolate cupcakes are made with Oreo crumbs to give that deep chocolate taste.
A red velvet birthday cake to celebrate birthdays in the month of February.
These mini cupcakes have a burst of lime flavor. They are colored to match a party theme for a baby shower. Each have a graham cracker crumb crust.
This birthday cake is loaded with Ciroc vodka. The peaches were marinated in the vodka prior to being folded into the cake batter. There is a Ciroc purée between the layers and Ciroc in the frosting.
Hershey’s Chocolate cupcakes with creamy chocolate buttercream
Enjoy your holidays with a classic vanilla cake with chocolate frosting. Decorating with flowers using a piping tip is much easier than trying to get a smooth frosted cake.
This carrot cake smells as good as it tastes. It’s loaded with shredded baby carrots and walnuts.
This has become a popular request for little girl’s birthday parties. This one is made with red velvet cupcakes and pink butter cream cheese frosting.
This is a smash cake for a birthday party. The cake is vanilla and the frosting is yummy vanilla flavored butter cream. The topper is not edible but it works for what I needed. The eyes and mouth are made of fondant and pearl candy.
Food and especially desserts are one highlight of family gatherings. These cakes will be served after all the chicken, greens, ribs and potato salad has been devoured. The made from scratch cakes are both 3 layer cakes.
Red Velvet Cake
Key Lime Cake
These are pictures of how I made a cupcake basket. The strawberry cupcakes smelled wonderful.
Red Velvet Cake pops decorated with a cross.
This carrot cake is made from scratch and topped with a Christmas tree I made out of green colored butter cream frosting. I decorated the tree with various sprinkles.