I had no idea that they made Halloween Funfetti cake mixes before I saw this in the store. I think I have been living under a rock.
I love the funfetti cakes, they’re well, fun.
There wasn’t much to them, just a basic box mix. However, they’re quite cute looking!
The fourth of July has come and gone and don’t think I didn’t make something for it! The items didn’t quite goes as planned, but they were good to eat and that’s all that matters in the long run, right?
I did a red, white, and blue cupcake. I didn’t frost them. Why? I wasn’t bright enough to think that in 90 degree (100 heat index) weather, that Swiss Meringue Buttercream just wouldn’t hold up and I should have made a frosting with shortening and not butter. Oh well!
I did some layered and I did some swirled. It was a lot of fun making them. It was just a white cake mix from a box and colored.
I think they turned out looking pretty good. You can tell which were swirled, they look tye dyed!
Here’s a close up of my favorite top:
I still need to learn how to take good pictures I guess!
I will say, that I am positive that this is not the first nor the last you have seen of this cupcake. Especially when Independence day was nearing. They were on nearly every food blog I swear! However, others had theirs frosted. I just wasn’t very bright that day!
So this was supposed to be my IronCupcake entry but I didn’t get it in on time because I was working and probably because I messed up the frosting and the cupcake collapsed for the pictures, I wasn’t 100% happy with it.
Anyway, it’s not going to stop me from posting it here because despite all that, the cupcake was delicious! Not something I would put cherry pie filling in again though!
So this recipe was off of Martha Stewart’s website. I added soda into it and also used chocolate cream cheese frosting and cherry pie filling for the middle. Remember, sifting your powder sugar is so important! Or you get the white lumps that you can see in the picture. That’s what you get when you get a lazy baker!
Here’s the recipe:
- 3/4 cup all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
- 3 tablespoons unsalted butter, melted
- 6 tablespoons buttermilk
- 1 large egg
- 1 large egg white
- 3 tbsp. Dr. Pepper Cherry
- Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
- With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth. Slowly add in the Dr. Pepper and stir until combined. The batter may come out a little soupy. It’s okay!
- Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
**If you want to do the filling all you need is cherry pie filling, cut the cupcake center out of it but not too much. Then spoon the filling in and frost.
The cream cheese recipe you can find here just add two tablespoons of unsweetened cocoa to make it chocolate.
You remeber this delicious looking cupcake, right?
Well, voting over at the IronCupcake is now up!
So, here’s your chance to give it a little vote and some love. I would appreciate any and all of the support I can get!
Just go here and vote for Frosted Fantasie!
I was in the mood for something orange and had the idea to dip some cupcakes in chocolate that I had left over from when? I have no idea!
So, the other day (I’m horrible at updating when I bake) I did some chocolate cupcakes which I dipped the top in white chocolate and made orange Swiss meringue buttercream and viola! Delicious cupcakes.
I would have loved just the chocolate cupcake with white chocolate. No lie, they tasted like the oreo cookies ‘n cream candy bars.
So delicious! The recipe for the cupcake was simple. Just taken off the back of the Hershey’s Cocoa container. It’s called Hershey’s “perfectly chocolate” chocolate cake.
Let’s see if I can get all the ingredients in the recipes this time! Just copying from their website:
Ingredients:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water *I only used 1/2 cup of water. I didn’t want a thin batter. It turned out fantastic!
- “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.*Mine made about 19 cupcakes.
Frosting recipe:
Ingredients:
- 4 large egg whites
- 1 cup brown sugar
- 2 cups room temperature unsalted butter
- 1 teaspoon vanilla
- 1/4 cup creamy peanut butter
Directions:
- In the top of a double boiler set over simmering water, whisk together the egg whites and brown sugar together. Continue whisking until the mixture becomes too hot to touch comfortably which is about 7 to 10 minutes. Or until you can no longer feel sugar granules.
- Transfer the mixture to the electric mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites hold a stiff peak or about 8 minutes.
- Add the butter about 2 tablespoons at a time, beating until incorporated.
- Add flavoring. Depending how strong you want it. For orange extract I put in 2 teaspoons.
The white chocolate was just creamy white discs that were melted in the microwave. I heated it for 30 second intervals and then stirred until it was all melted. Then dipped the cupcakes on their tops. Some got more than others!