In the Kitchen ~ Fruit Punch Cupcakes ~ 7/9/15

Here's one from the archives for today...

Fruit Punch Cupcakes

1Yellow or White Cake Mix

1 cup water

1/3 cup oil

3 eggs

1 tub Fruit Punch Drink Mix (1 tub makes 2 qts of drink)

Heat oven to 350 degrees.

Put cake mix and Fruit Punch powder in mixing bowl and mix.  Add the rest of the ingredients and mix well for 2 minutes.

Line muffin tins with papers and fill 2/3 full with cake mixture.

Bake for 18-22 minutes.

Cool completely.

Fruit Punch Icing

1/2 cup Crisco
2 Tablespoons butter
1/4 cup milk
1 teaspoon vanilla
Powdered sugar
1/2 tub Fruit Punch Drink Mix (don't use whole tub unless you want some major PUNCH!)

Combine the first 4 ingredient in a mixing bowl and mix well. Add powdered sugar a bit at a time until you get a nice fluffy consistency. Add Fruit Punch Drink Mix and mix well.  Add more milk if needed. Beat on high until light and fluffy.

Put icing into a ziplock bag to pipe the icing on the cupcakes. Start with a dollop in the center and then start on the outside edge and work toward the middile and up over the center. This gives it some height.

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At the Table ~ Pink Lemonade Cupcakes

This recipe is from the archives of almost 2 years ago.  But I thought I'd repost it for two reasons.

One, it is a perfect recipe for this time of year.  And, two, yesterday while grocery shopping, I saw that there is now a Pink Lemonade cake mix and icing.  I almost bought it but then didn't.  I still might give it a try but these homemade Pink Lemonade Cupcakes would be hard to beat.

Pink Lemonade Cupcakes

1 1/2 cups sugar

6 Tablespoons butter, softened

1 Tablespoon grated lemon zest

3 Tablespoons thawed pink lemonade concentrate

2 teaspoons vanilla

3 drops red food coloring

2 large eggs

2 large egg whites

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups milk

Preheat oven to 350 degrees and line muffin tins.

In a large bowl combine sugar, butter, lemon zest, lemonade concentrate, food coloring and vanilla.  Beat until well blended.  Add eggs one at a time, beating well after each addition.

In a medium bowl combine dry ingredients, mixing with a whisk.

Add flour misture to sugar mixture, alternating with milk.   Mix only until blended.

Spoon batter into cupcake liners (fill them fairly full) and bake for 20 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pans 10 minutes before removing to a wire rack.  Cool completely before frosting.  Makes 24 cupcakes.

Pink Lemon/Cream Cheese Icing

2 Tablespoons butter, softened

2 Teaspoons lemon zest

2 Teaspoons thawed pink lemonade concentrate

1/2 teaspoon vanilla

3 drops red food coloring

8 oz. cream cheese, softened

3 1/2 cups powdered sugar (I needed more than this.)

Pink Decorating Sugar

Combine in a bowl at high speed the butter, lemon zest, lemonade concentrate, vanilla, food coloring and cream cheese.  Beat until light and fluffy.  Add the powdered sugar at a low speed and best until well blended.  (You'll probably need additional powdered sugar to get the consistency desired.)  Chill icing for one hour before using.  Spons into a Ziplock bag, snip one corner and pipe onto cooled cupcakes.  Sprinkle pink decorating sugar on top.

Regrigerate, loosely covered, but serve at room temperature.

I took some different colored bendy straws and cut them down to add a little bit of decoration to the top of the cupcake.  They were a hit and the kids loved picking out the straw colors.

Let me know if you try this recipe and what you think!

Have a great day!

Coconut Cupcakes

I originally found this recipe over at http://www.acuppycakelife.blogspot.com/ .  I tweaked it a little to accommodate my tastes and what I had on hand.

This cupcake has a delicate coconut flavor and is like eating a little bit of summer.

Coconut Cupcakes

2/3 cup butter, softened

1 3/4 cups sugar

2 eggs

3 tsp. coconut flavoring

2 1/2 cups all-purpose flour

2 1/3 tsp. baking powder

1/2 tsp. salt

1 1/4 cups coconut milk

Preheat oven to 350 degrees.  Line muffin tins and set aside.

In a medium bowl, sift together flour, baking powder and salt.  Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.  Add eggs one at a time and beat until well blended.  Mix in coconut flavoring.  Add the dry ingredient mixture in thirds alternating with two additions of coconut milk.  Beat until all ingredients are well blended.

Scoop 1/4 cup of batter into each cupcake liner.  Bake 13-18 minutes (more toward the 18) or until a toothpick inserted in the center comes out clean.  Let cool in pan for 4 minutes before removing to wire rack to cool completely.

Coconut Buttercream Icing

(enough for 24 regular cupcakes)

1 1/2 cups vegetable shortening

1/2 tsp. salt

1 Tablespoon coconut flavoring

6 cups powdered sugar

2/3 cup coconut milk

In a large bowl cream shortening, salt, coconut flavoring and 2 cups of powdered sugar.  Add remaining sugar alternating with coconut milk until desired texture is reached.  You may not need all of the coconut milk.  Beat on high for 10 minutes until creamy and fluffy.

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Butter Pecan Cupcakes

I found this recipe at A Cuppy Cake Life and it was a must try. Butter Pecan Ice Cream is a favorite around here and I couldn't wait to taste one of these pecan sprinkled goodies.

I made them for a church picnic and everybody loved them. Myself included!

Butter Pecan Cupcakes
(makes approx 30 regular cupcakes)

2 2/3 cups chopped pecans
1 ¼ cups softened butter, divided
2 cups sugar
4 eggs
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a large skillet, melt ¼ cup of the butter. Add the chopped pecans and toss to coat. Cook over medium heat, stirring frequently, until nuts are toasted and fragrant, about 10-15 minutes. Do not overcook the pecans. Remove from heat and allow to cool.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Stir in 1 1/3 cups of the toasted pecans. The remainder will be used to top the cupcakes.

Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.

Butter Pecan Frosting

1 cup butter, softened
8 ½ cups powdered sugar
5 ounces evaporated milk
2 teaspoons vanilla

Cream together the butter, vanilla and 3 cups of the powdered sugar. Once well incorporated, add evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread on cupcakes and top with remaining 1 1/3 cups toasted pecans.

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