Category Archives: Cupcakes

Chocolate Chocolate Chip Muffins

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Hola!

Even though I had to work Saturday it was a great weekend! After work Saturday we had a party to attend for my cousins son who is going to the Air force. I had such a great time. I danced all night with my cousins and then had the best partner ever…my nephew! He was so into the dancing and I love that! Since it was mostly family and friend in attendance we weren’t even embarrassed to do some corny dances like the Shopping Cart and the Fishing Rod!

Yesterday was all about running errands, cooking and hanging out here at home.

I don’t know about you but the older I get the less sweets I eat. When I was younger I ate TONS of sweets. I loved cakes, cookies and other sweets. I still like them but just don’t crave them as much as then. When I was pregnant with my son after all my morning sickness had passed I used to eat a chocolate bar every day at my three o’clock break time. I’m glad I am over that! I don’t remember the last time I ate an entire chocolate bar.

Once in a while I still have to give in to a craving and these Chocolate Chocolate Chip Muffins totally fulfill it.

These moist muffins were delicious with a glass of milk.

Chocolate Chocolate Chip Muffins

Ingredients

 

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon espresso powder, optional
  • ¾ cup buttermilk
  • ½ cup butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup semi-sweet, milk, or dark chocolate chocolate chips

Directions

 

  • Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
  • Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
  • In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
  • Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
  • Pour buttermilk mixture into flour mixture and stir together with a spoon. Stir in most of chocolate chips, reserving a few to sprinkle on top as decoration.
  • Scoop muffin batter into prepared muffin tin and sprinkle with remaining chocolate chips.
  • Bake for 16-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before removing from the muffin tin for serving.

These would make a great breakfast, look beautiful on a brunch buffet or would work as a delicious snack.

Enjoy!

Besos,

Flor

Recipe Source Add a Pinch

 

Piña Colada Cupcakes

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Hola!

It’s definitely a happy Monday! I am on spring break and today it’s going to be about 62 degrees! YES! Even last night when we left the movie theater the weather wasn’t too bad. My husband and I went to see “The Grand Budapest Hotel.” It was pretty good. I’ve never seen a movie like it before.  There were some great actors in it and had an artsy way about it. I loved it!

Since the weather is going to be downright tropical I figured I would post a recipe that is well, kind of tropical too!

These cupcakes transported me to a warm breezy beach! OK, not really… I think I just really want to go on a vacation to the beach!

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions

1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with your favorite frosting recipe.

 

I frosted my cupcakes with a  basic cream cheese frosting and just added a tiny bit of pineapple juice from my canned pineapple.

Have a great day!

Besos,

Flor

Recipe source Glorious Treats

Sweet Potato Cupcakes

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Hola!

Happy Friday! Yes, it is finally winter break! Two weeks to sleep in! Can you tell I am excited?

With everything that has gone on I am totally not ready for Christmas. Hopefully this weekend I will be getting my house in some kind of order, writing up my Christmas Eve dinner menu, finish wrapping gifts and all the other stuff that goes along with Christmas. I haven’t even mailed out Christmas cards yet! Is all your shopping done?

The easiest part of the Christmas Eve menu is dessert. These Sweet Potato Cupcakes are perfect for dessert.

I loved these cupcakes. They are kind of dense but super moist. The sweetened whipped topping was perfect because it didn’t compete with the cake.

Gingerbread Cupcakes

Ingredients

  • 2 cups  all-purpose flour
  • 2 teaspoons  baking powder
  • 1 teaspoon  ground cinnamon
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 1 cup  butter, softened
  • 1 1/2 cups  sugar
  • 3 eggs
  • 1    17.2 ounce can  vacuum-packed sweet potatoes (unsweetened), mashed (I did not used canned-I boiled and mashed my own sweet potatoes)
  • 1/2 teaspoon  vanilla

Directions

1.Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2.In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

3.In large mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds. Add sugar and beat on high-speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low-speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

4.Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

5. Frost with your favorite frosting. I just whipped together some whipping cream and a bit of powdered sugar and sprinkled each cupcake with a little cinnamon.

What is on your Christmas menu?

Besos,

Flor

Recipe Source BHG

Banana Nut Muffins

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Hey!

We are at that time of year again…getting ready for school! Yesterday we bought my daughters school supplies. I love doing that! It’s that addiction of office and school supplies that gets me excited for a new school year. I kept pointing out cute stuff to my daughter that she didn’t even need…something is wrong with me! We were also looking for school uniforms. We found everything but that! I went to Ross that opened nearby and OMG! Forgot about the uniforms the minute I walked in that store. The clothes are amazing! Julieta fell in love with some dresses and she has never been a dress wearer, but she is now! I bought her a few summer dresses and of course bought some for myself. Their prices are so reasonable that I couldn’t help it. Now, I need to clean my closet out again before I go back to work next week. It was worth it! Uniform shopping will have to wait until next week I guess…

I don’t know about you but about this time of year I also think about snacks. Snacks are so important during the school year. I like making sure there is something snacky (and maybe semi-healthy) for everyone to eat until I get home and make dinner .Besides fruit I think muffins make excellent snacks. They are not just for breakfast or brunch.

These Banana Nut Muffins are delicious!

Just look at them. You can even see some banana chunk in them. Moist. Filling.Portable. That’s one of the reasons I like muffins. You can put them in a baggie or container and throw them in your bag to go. I put all my muffins in a huge Tupperware bowl and leave them on my counter for snacks. They don’t last long, but that’s ok!

Banana Nut Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, chopped

Directions

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Take out those tins and get to baking!

Besos,

Flor

Recipe Source Food Network-Tyler Florence

Coca Cola Cupcakes and a Reading Adventure

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Happy Friday!

It’s been a suuuuper quiet week! I don’t really have a car since I let me daughter use it for her to get to her two jobs so I am kind of home bound! If I get a minute with my car I run to the store even if it’s just to pick up one thing! The sacrifices we make for our children…

Any way…I would never have thought of using Coca Cola in a recipe. Sure I’ve used 7Up and Crush in recipes, but I kind of felt like Coca Cola didn’t go with anything. Boy, was I wrong!

How beautiful are these babies!

I have pretty much given up pop-I only have it about once every 2-3 weeks now. There are so many negative things said about the sweet delicious liquid but it is so good! The best Coca Cola I have ever had has been the one made in Mexico in the glass bottle. Add some peanuts to a bottle and you have an even more delicious concoction. The babies of the supposed engine cleaning liquid and some basic baking supplies were super moist!

Coca Cola Cupcakes

2 cups Coca-cola (do not use diet!)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

Directions

Preheat the oven to 325 degrees F. Generously spray the inside of the cupcake liners with nonstick cooking spray.

In a small saucepan, heat the Coca-cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared cupcake liners/tin and bake for about 20 minutes, rotating the pan halfway through the baking time, until a small skewer inserted into the cake comes out clean. Transfer the cupcakes to a wire rack to cool completely.

As for frosting I used a simple buttercream frosting. Feel free to use any frosting you would like. Either way these cupcakes will get eaten.

Given the fact that I don’t really have a car right now I have been doing some reading. I just finished a book called Calling Me Home by Julie Kibler. This book was really good.

It’s based in the 1930’s and  1940’s when there was still segregation. It’s a mix of the past and the present. It’s a love story between a man and a woman who according to many people were not supposed to be together because of the color of their skin. It’s also about the odd friendship between and elderly woman and a younger woman. This book brought me to tears.

I guess not having a car has actually been kind of good for me! Maybe I will read a million books this summer, OK, No I am exaggerating. I should be happy to read a few.

Besos,

Flor

Recipe source http://acozykitchen.com/

Jelly Filled Doughnut Cupcakes

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Hola!

Friday…you got here quickly and for that I am uber-grateful! I have been fighting a cold/sinus thing since last week and yesterday I had the worst of it I think. My Julieta was sick with a belly ache too so it wasn’t a fun day at all! It’s been great and productive week at work and I love days like that! That’s not the same at home! Oh, well!

Cupcakes come in all flavors and with all sorts of fillings and frostings and I am a lover of all of them. These were  really good, fruity and different!

Jelly Filled Doughnut Cupcakes

Ingredients

  • 1/2 cup butter
  • 2 eggs
  • 2 1/3 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon vanilla
  • 1 cup milk
  • 1 cup each of various jams
  • 1/4 cup powdered sugar

1.  Allow butter and eggs to stand a room temperature for 30 minutes.  Meanwhile, line eighteen 2 1/2-inch muffin pans with paper bake cups.  In a medium bowl stir together flour, baking powder, baking soda, and salt.  Set aside.

2.  Preheat oven to 350 degrees.  In a large mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds.  Add granulated sugar, brown sugar, and vanilla; beat until combined, scraping sides of bowl occasionally.  Add eggs, one at a time, beating well after each addition.  Alternately add flour mixture and milk to butter mixture, beating on low-speed after each addition just until combined.

3.  Spoon batter into prepared muffin cups, filing each about two-thirds full.  Use the back of a spoon to smooth batter.

4.  Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean.  Cool cupcakes in muffin cups on wire racks for 5 minutes.  Remove cupcakes from muffin cups.  Cool completely on wire racks.

5.  Spoon jelly, lemon curd, an/or marmalade into pastry bag(s) fitted with a small round tip(s).  Insert tip into the top of each cupcake  Sift powdered sugar over cupcakes.  Makes 18 cupcakes.

The beauty of these cupcakes is that you can use whatever type of jelly, marmalade or curd you might have on hand. I had blueberry and apricot.There was no saving of these cupcakes. They were gone in the blink of an eye!

Besos,

Flor

Recipe Source http://mixitup.me/

Orange Sour Cream Muffins

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Hey!

It’s Good Friday and the weather is supposed to be pretty nice! It’s been a pretty good week of doing pretty much nothing! Ran a few errands and took a class on crochet. I’ve always wanted to learn how to crochet and after the class I think I know why I haven’t! The teacher was awesome and patient with me but I don’t think it’s for me! I could probably make a long, long chain stitch and that’s it! It’s going to be like in the movies when it comes to break ups…”Really, it’s not you-it’s me”. I am a bad crocheter and that’s that!

I also for the first time in my life tried making tamales and it was a success. I made some sweet tamales that were very good. I will share that recipe later. I will be cooking on Easter Sunday like I do every year, but I am undecided as to what to cook. It will probably be a last minute decision. I’ve been kind of lazy to lookup recipes!

These muffins are perfect for this time of year. This is the time when I want to eat something fresh tasting. A delicious salad, fruit salad and that kind of deliciousness. This recipe is just right for now.

These muffins were dense and heavy but so fresh tasting!

Orange Sour Cream Muffins with Zesty Orange Glaze

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup sour cream
  • 1 egg
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest

For the Zesty Orange Glaze

  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons orange zest

Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the butter, sour cream, egg, orange juice and orange zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.

You will not get enough of these muffins so you might need to make a double batch!

I have also started using Instagram. It takes me a while to try new things! Please follow me @micasayourcasa! And please follow me on facebook at http://www.facebook.com/pages/Mi-Casa-is-Your-Casa/179192132161929

Happy Easter!

Besos,

Flor

 

Recipe Source http://damndelicious.tumblr.com/