Peach Cobbler Cupcakes

I thought I'd share the recipe I used on my guest post last week! 

When I was asked to come up with a recipe for Cupcake Month over at Snips and Spice, a few combinations came to mind.  But I decided to go with Peach Cobbler Cupcakes.  Yummy! 

Wanna make some for yourself?  Here's what you'll need:

Cake Ingredients:

1 box yellow cake mix, prepared according to directions on box

1 tsp cinnamon

1/2 cup applesauce

1 15 oz can of sliced peaches, plus some of the syrup

Butter

Fresh Peach Frosting Ingredients:

1/3 to 1/2 cup peach puree {puree of 1 peach}

1 stick butter, softened

1 tsp vanilla

4 to 5 cups powdered sugar

Let's start with the cupcake batter.  Follow the directions on the back of your cake mix box.  The one I had called for 1 and 1/4 cups of water.  I used 1 cup of water and 1/4 cup of the syrup from the can of peaches.  Just to add a little more peachiness.  Add 1 tsp of cinnamon and 1/2 cup applesauce.  You may also want to do the "high altitude" directions on the back of the box so the cupcakes aren't too fluffy after they are baked - the applesauce can do that.  But it makes them oh so moist and delicious!

Divide your batter into your cupcake wrappers.  Cut your sliced peaches in half and add two to three pieces per cupcake, like so:

Then, add a little pat of butter to each cupcake - we are going for the real peach cobbler taste here, folks!  No messing around :)

Now you are ready to bake these bad boys!  Bake them according to your cake mix box.  Let them cool.

While they are cooling, you can make the frosting.  I took one peach and pureed it in my magic bullet.  If you don't have a nifty magic bullet, a good old blender will do the trick, too.  I didn't measure it, but it made 1/2 cup of puree.  Mix your butter and peach puree together.  Add the vanilla.  Mix well.  Time to add the powdered sugar.  The amount is going to depend on the consistency you want and how much puree your peach made.  Add a cup at a time and stir just until blended.  If you feel like you want your frosting a little thicker, add a little more (I do it 1/2 cup at a time and I like mine a little thicker).  Let me tell you, this frosting is heaven.

If you don't have an official frosting decorating bag, you can do what I do - use a sandwich baggie!  Fill the baggie half-way with frosting and then cut one of the corners.  Then you can squeeze it right onto the cupcake and make it look nice and pretty :)

These were de-lish!

I even ate one with some whipped cream on top.  Tasted just like peach cobbler!

Hope you're all having a great week!

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Strawberry Coconut Cupcakes

I've got a delicious cupcake recipe for you today!

I love making homemade strawberry frosting to put on cupcakes.  I decided to combine that with coconut - two flavors that I think are delish alone.

Put them together?  Yummy!

Let's get this party started!

Strawberry Coconut Cupcakes

CAKE:

1 package white cake mix

3 egg whites

1/3 cup vegetable oil

2/3 cup applesauce

1 tsp coconut extract

1 cup coconut

FROSTING:

1 cup butter

1/4 cup strawberry puree*

1 tsp vanilla

5 cups powdered sugar

Mix all of your cake ingredients together.  Follow the instructions on the box as far as how long to mix the batter.  Then bake your cupcakes according to the box.  Let the cupcakes cool.

For the frosting, mix the butter with a hand mixer (butter should be a little chilled, but not hard).  Add the strawberry puree* and the vanilla and mix until well blended.  Add your powdered sugar.  You may want to add a little more or a little less, depending on the consistency you want your frosting to be.  I wanted mine a little thicker, so I used a little more sugar.

* To make the strawberry puree, blend about 1/2 cup of fresh or frozen (but thawed) strawberries in a blender until they are pureed.  Not too hard :)

Then you can decorate your cupcakes however you'd like!  I put a slice of strawberry and then sprinkled some coconut on mine to make them pretty.  Cuz it's more fun eating pretty cupcakes, right?! 

Now it's time for you all to get your cupcake on!!!

What fun flavors do you like to make?

PS - I had more pics, but either Blogger or my internet was being SO SLOW tonight!!!!  So I gave up after waiting for almost 2 hours to upload the last few pics . . .  Maybe I'll try again tomorrow . . .

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{Chocolate Peanut Butter Cupcakes}

Oh.  My.  Yummy.

I needed to make some treats for some people.

I like to make treats that I would like to receive.

So I decided to make cupcakes.

But not just any cupcakes.

{Chocolate Peanut Butter Cupcakes}!

Peanut Butter, oh how I love you!

And mixed with chocolate?  

How can you go wrong?

 Here's the recipe:

{Chocolate Peanut Butter Cupcakes}

1 box chocolate cake mix

1 package Reese's Peanut Butter Chips

I started with my chocolate cake mix (I bought what was on sale) 

and these:

 Which, by the way, are delicious in and of themselves.

I made the cake mix according to directions, but I added about 1/3 c applesauce (I used the snack cups that my kids eat) to help keep the cupcakes nice and moist.

Then I added the chips:

 I spooned them into my cupcake wrappers in my muffin tins and baked according to the directions on the cake mix (the cake mix I used said to fill the cups 1/2 full but I filled mine about 3/4 full.  I like my cupcakes BIG!).

While the cupcakes were cooling, I made the peanut butter frosting.

This, my friends, is what makes these cupcakes oh. so. yummy.

Peanut Butter Frosting

2 Tbsp butter

2/3 c peanut butter (heaping)

5 c powdered sugar

6 to 7 Tbsp milk

I usually just make up my frosting recipes, so when I made this one, I made it up, too.  I started with 1/3 c peanut butter, added 1 Tbsp butter, added some powdered sugar and then a little milk.  It did NOT make enough frosting!  So I doubled this recipe for you so you can cover all of your cupcakes.  

I know, I know.  You're welcome :)

I creamed the butter and the peanut butter:

 {remember, you want your peanut butter heaping}

Next I added the powdered sugar.  Mix until well blended. 

It will be really thick at this point.  Add your milk a little at a time until you get your desired consistency.  You can use a little more or a little less than the recipe says.  Play around with it until you get your desired consistency.  I wanted mine pretty thick, at least a little thicker than I usually make frosting.  I actually had half and half on hand so I used that to make my frosting extra creamy.

Blend a little longer than you think is necessary.  I think this helps the frosting become extra smooth, but it's not scientifically proven to do so :)

Next, get a plastic sandwich bag and spoon the frosting in (I forgot to take pics, dang it!).  Fill it up and zip it closed.  Snip the corner with some scissors:

{Note:  snip the corner AFTER you fill the bag with frosting!  Since I forgot to take pics while I was actually doing it, I took a pic after for your viewing pleasure}

Starting on the outer top of the cupcake, squeeze your bag and swirl it around the cupcake until you have covered the whole cupcake.

 

I promise you, this is easier than just using a knife and spreading it on.  Plus it's so much prettier!  It makes the cupcakes feel fancy :)

How fun would it be to add a sprinkling of mini chocolate chips on top?

And that, my friends, is how you can make yourself a chocolatey, peanut-buttery treat.  Mmm, mmm good!