Christmas Cupcakes

So I have been gone forever! I know! Between school, weddings, finals, Disney with the family and work I haven't had time to bake. But recently I made Gingerbread and Chocolate Peppermint cupcakes for work! As someone who doesn't like chocolate peppermint myself,  I actually liked the peppermint. now you're able to add more peppermint if you like that.
Here we go!!

Chocolate Peppermint Cupcakes

Ingredients

1 box devils food cake mix1/3 cup flour1 small (3.9 ounce) box instant chocolate pudding1 1/2 cup water1 tsp vanilla4 eggs1/3 cup oil1/3 cup sour cream

Directions
1. Set oven to 350 degrees.
2. ADD EVERYTHING TOGETHER! Really. It doesn't matter what order. Just add it together and stir! It's that easy! 
3. LICK THAT WHISK4. Place batter into pans that are previously filled with paper cups.
5. Cook for 16-18 minutes.

Peppermint Frosting
1 (8 ounce) package cream cheese, softened

1/2 cups butter, softened
3 1/2 cups powdered sugar (Or more depends on your sweet tooth. Add by the 1/2 cup.)
6 tbsp whipping cream (or milk)
2 tsp peppermint extract
2-3 drops red food coloring
dash salt or if you're really OCD about it 1/4 tsp

Add EVERYTHING together. Mix until creamy. Lick the whisk.

Gingerbread Cupcakes

Ingredients 

2 3/4 cups flour

2 1/2 tbsp ground ginger

2 tsp baking soda

1 1/2 ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/4 tsp salt

1 1/4 sticks unsalted butter

1 cup packed brown sugar (Dark or light! Doesn't matter!)

3 eggs

1 1/4 cup molasses

1 cup hot water

Directions

1. Set oven to 350 degrees.
2. ADD EVERYTHING TOGETHER! Really. It doesn't matter what order. Just add it together and stir! It's that easy! 
3. LICK THAT WHISK4. Place batter into pans that are previously filled with paper cups.
5. Cook for 16-18 minutes.

Cinnamon Frosting

1 package (8 ounces) cream cheese

1/2 cup butter

2 cups powdered sugar (or more, depends on your sweet tooth. Add by the half cup to see what you like.)

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

Add EVERYTHING together. Mix until creamy. Lick the whisk.

That's it for Christmas Cupcakes!! Until next time send your Whisk Lickin' pictures to me!! =D
Love, Caitlyn

Cinnamon Toast Crunch Cupcakes

Cinnamon Cupcakes

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

Vanilla Cake Mix (not white cake mix)

1 ½ teaspoon cinnamon

*Makes about 18-24 cupcakes

Directions

1. Preheat oven to 350 degrees. 

2. Mix all ingredients in a large bowl until combined.

3. Line pans with cups.

4. Fill cups with batter about 2/3 full.

5. Bake 18-20 minutes.

6. Cool completely before frosting.

Cinnamon Toast Crunch Butter cream

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

2½-3  cups powdered sugar (depends on your sweet-tooth)

2/3 cup Cinnamon Toast Crunch powder

 

Directions

1. Crush Cinnamon Toast Crunch pieces into powder (it's okay to have some bits in there.)

2. Combine all ingredients in a bowl and mix until smooth.

3. Frost cooled cakes.

*Add some cereal for garnish. (Optional)

Remember to Lick That Whisk! 

Vanilla Cupcakes: Halloween Special!

That time of the year is approaching! You know what I'm taking about. The ghouls and zombies, the vampires and witches! It's almost Halloween so here's some sugary treats to help your oozing brain to think of amazing tricks! Anyone that knows me, knows that I love to be creative and decorate like crazy! I kinda went a little overboard on the whole Halloween thing and bought a whole load of stuff to make spooktastic treats for your little (or big) tricksters! So, let's get started on these killer cupcakes!
*Makes 12 cupcakes

What You Need
1 1/3 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, room temperature
1 large egg
1 ¼ teaspoon vanilla
1 cup buttermilk
Or
Just opt out and use some Vanilla cake mix! 


What You Need To Do
1. Preheat at 350. Bake for 18-20 mins.
2. You don't need any fancy words like, sift and divide! Just put all of those ingredients in medium/large a bowl and mix until everything is combined together in a creamy batter! 

3. Spoon batter into cup filled pan and bake!






Optional Bloody Filling
You can fill these with some yummy filling to make a blood like center! I just went to the store and bought some strawberry pie filling! You can use strawberry, cherry, or cranberry if you'd like! You can also make the filling, just look up some compote recipes and follow their instructions. 
*I'm not to good at making compote, I always burn it for some reason. haha
Directions
Just cut out the center of the cake and fill!

1. There are 2 ways to make a hole in the middle of the cupcake. 

a. Buy these handy little things from Publix. You press them into the cake and spin it a bit and the cake comes out easily.

b. Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece.

 2. Just remember to put the top back on so the color of the filling doesn't run with the frosting!







Vanilla Frosting
3 cups powdered sugar
1 cup butter (soft)
1 teaspoon vanilla
3 Tablespoons of whipping cream




1. Add butter, vanilla, and whipping cream in a bowl. Then add 1 cup of powdered sugar, mix. 
2. Taste, if you like it stop here! If not keep adding by the half cup until you desire your sweet tooth!

Told you it was a Halloween special!

3. Then frost! You stop here if you'd like.

Decorations!

I bought these cute little candy knives from Walmart. You can take these with some of the strawberry filling or red gel and slop it on top of the cupcakes for a blood like effect. Then stick the knives on the top. I dabbed some red on the handle of the knife for more of an effect.

Then bite into the gooey bloody mess as these killer flavors pierce your taste buds! 







There are more Halloween recipes to come! And feel free to comment here or on my facebook page with any recipe requests. You can even post your own whisk licking photos to be featured on here!
Love, Caity!

Pumpkin Spice Cupcakes

So, I am totally sorry that I didn't post on Saturday! I was so very happy that I had my weekend off of work and I was watching all of my shows that piled up through the week! Which I'm so happy that Vampire Diaries is back! And that new show Arrow, it's amazing! Annyyyway, these cupcakes are my absolute favorite! They're so yummy and I don't even like pumpkin stuff. So, that means they're yummy, because I like them! haha

*I didn't take many pictures for this, because I was just jamming out to my music and not really paying attention.

*This recipe makes 24 cupcakes

Stuff You Need For The Cupcakes

3/4 cup butter

2-1/2 cups sugar

3 eggs

1 can (15 ounces) solid-pack pumpkin

2-1/3 cups flour

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 cup buttermilk (or if you don't have buttermilk, get a cup of milk and squeeze a half of a lemon/lime into it. Or you can use 1 tablespoon of lime/lemon juice. Let it sit for a few minutes, or until ready to use.)

How To Make The Cupcakes

1. Set oven to 350 degrees F.
2. Mix all dry ingredients into a large bowl.
3. Make sure the butter is softened before adding that and all of the wet ingredients.
4. Mix it until it's all combined.
5. Add cups to your pans and scoop the batter about 1/3 full into each cup.

What You Need For The Frosting

1 package (8 ounces) cream cheese

1/2 cup butter

2 cups powdered sugar (or more, depends on your sweet tooth. Add by the half cup to see what you like.)

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

How To Make The Frosting

Make sure butter is softened and add all ingredients together and mix. It's that simple.

When you're done mixing the frosting, frost them and eat! =D





And remember to Lick That Whisk

Tune in for next week's cupcakes! And post your whisk licking pictures on my Facebook page!
Love, Caitlyn

Cannoli Cupcakes

Hello! 
So I got the idea for these cupcakes from my coworker, she's Italian and she made me think of cannoli's. The cake is just a simple vanilla cake. If you don't want to make it with all of the ingredients you can just buy vanilla cake mix from the store. 

*This recipe can make 24 cupcakes.

*I cut my recipe in half, so if it looks like less to you, there's no problem there. =)

Vanilla Cupcakes:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla extract
• 1 cup sour cream

Directions

1. Preheat the oven to 350 degrees F. Line regular sized cupcake pans with liners.

2. Put all dry ingredients in bowl, then add wet ingredients.

3. Fill the cupcake liners and bake until baked through and golden brown, 18 to 20 minutes. Cool completely.

Chocolate Chip Cannoli Cream:

• 16 ounces whole milk ricotta cheese
• 3/4 (or 1) cup powdered sugar, depends on your sweet tooth.
• 1/2 teaspoon vanilla extract
• 1/2 cup mini semisweet morsels

In a mixing bowl beat the ricotta, powdered sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels. 

Fresh Whipped Cream:

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 1 cup mini semisweet morsels, for garnishing

Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.

*This will look really watery at first! It's okay! When you whip it enough it'll start to solidify! It'll take about 3 mins.

        Remember to Lick That Whisk!

Decorate!

1. There are 2 ways to make a hole in the middle of the cupcake. 

a. Buy these handy little things from Publix. You press them into the cake and spin it a bit and the cake comes out easily.

b. Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece.

2. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream.

Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. 

*If you use the tools from Publix you're going to have to cut the cake down so it's thinner. 

3. Top with a dollop of Fresh Whipped Cream, garnish with mini morsels, and enjoy!

Remember to "like" my facebook page!

Love, 

Caitlyn =D

Reese's Cupcakes

So for some reason I've noticed that all of my recipes have been about chocolate. haha I don't know why...but everyone's gotta love chocolate, right? I love these! They taste and smell exactly like Reese's! Sooo yummy! So today I'm using a box cake mix instead of the "normal" ingredients. One of my sister pointed out to me a few months ago that the box cake mix is just all the "normal" ingredients just combined into a package! So it's no big deal, you're still an awesome baker, you're just cutting out time and money! =D

The Cupcake!

Your Weapons

Your Ammo

Ingredients

1 package (18-1/4 ounce) of chocolate cake mix.
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups

1. Combine all ingredients, but miniature peanut butter cups, in a large bowl and mix.
2. Set oven to 350 degrees F, make sure rack is in the center for beautifully baked cupcakes.
3. Scoop mix into pan lined with cups, make sure it's only half full.
4. Place unwrapped peanut butter cup in center of each cupcake. Cover with 1 tablespoon of batter.
5. Bake for 18-20 minutes or until toothpick inserted near center comes out clean.
6. Remove safely and cool before frosting, about 10 minutes.

Remember to Lick That Whisk! 

Frosting!
Ingredients
6 ounces semisweet chocolate, chopped.
2/3 cup heavy whipping cream
1/3 cup peanut butter
1 cup powdered sugar
Additional miniature peanut butter cups, chopped

Directions
1. Place chocolate in bowl and microwave for 45 seconds-1 minute.
2. Stir in whipping cream, peanut butter, and powdered sugar until frosting is thick.

Remember to Lick That Whisk!

Frost Away!

3. Chop miniature peanut butter cups into small pieces and crumble on top of frosted cupcake.







Then you're done!

So I decided to hold a contest! Take pictures of you licking your baking whisk and post them to the Lick That Whisk like page on Facebook. I'll choose the winner with some outside help and the winner will be the face of the blog for a whole month! =) So, take some pictures of you, your kids, your dog, etc and we'll see if you're the winner! Until next time!
Love, Caitlyn
PS. I watched the Voice while baking these! Good show to watch if you like singing competition shows!

Dark Chocolate Cupcakes with Peanut Butter Frosting

So I'm not doing a tutorial this week, because I'm just using the same chocolate cupcakes from my first post. But these taste better with the bittersweet chocolate. 

Chocolate Cupcakes!

Ingredients

8 tablespoons (1 stick) unsalted butter
¼ cup (2 ounces) semi-sweet or bittersweet chocolate
½ cup (1.5 ounces) cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream

Directions
1. Make sure your oven rack is in the lower-middle position. (Cupcakes will bake all pretty and perfect!)
2. Combine butter, chocolate, and cocoa in large heatproof bowl. Set bowl in the microwave for about 30-40 seconds (or until mix is melted.) Whisk it together and set a side for later!
3. Whisk flour, baking soda, baking powder, salt and sugar in another bowl. Then add to chocolate mixture. 
4. Add vanilla and eggs. Whisk in sour cream until combined and whisk until batter is nice and thick.
5. Set oven to 350 degrees F and line pan with cups. Divide the batter evenly among the pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes until cool enough to handle, about 15 minutes.

Peanut Butter Frosting

Ingredients
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
⅓  cup heavy cream

Directions 
Make sure the butter is soft. If not melt it in the microwave for 10-15 seconds. Combine all of the ingredients in a bowl. Mix until creamy. Then frost your cupcakes.

Chocolate Salted Caramel Cupcakes

Your Weapons

Your Ammo

Ingredients 

½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

Directions for the Chocolate cupcakes!

1. Mix together all of the dry ingredients. That means your, cocoa powder, flour, baking soda, baking powder, salt, and sugar.

         

2. If butter is not soft, set in the microwave for 15-20 seconds.Then add that with the water, eggs, vanilla, and sour cream to the dry mix.

3. Set oven to 350 degrees F. And place cups in pans.

4. Whisk together the ingredients until it's thick and creamy.

Remember to Lick That Whisk

                              

5. Scoop mixture into the cups. Set in oven for 18-20 minutes. 

6. Remove safely and set them aside to cool.

For the Salted Caramel Frosting

Weapons and Ammo.

Ingredients 
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature½ cup salted caramel sauce2 cups powdered sugar
¼ teaspoon salt




1. If butter is not soft then place in microwave for 20-30 seconds. Add that, cream cheese, caramel, powdered sugar, and salt in bowl and whisk.

2. Fill a frosting bag with a 1m tip. 

3. Pipe away!

Optional Decoration on Cupcakes

Chocolate and Caramel Drizzle. Drizzle on Chocolate and left over caramel sauce with piping bag or dip a spoon in sauce and drizzle on top of cupcake.

To make Chocolate Drizzle 

Ingredients 

½ cup milk chocolate chips

3 tablespoons of butter

Directions

1. Add chocolate and butter to a bowl. Set in microwave until fully melted. Stir together.

More optional decorations!

Drizzle chocolate and caramel onto pretzel and place on cupcake. 

        

And there you go! =D All done!! 

Love, Caitlyn

PS. I don't have a playlist this week, because I watched The Lion King ½. It's a great movie to move and dance to! =D