Outside In Pineapple Upside Down Cupcakes

I think this may be my best cupcake yet…

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

I found this fabulous Pineapple Upside Down Cake Rum from Malibu a few weeks ago, and then over the weekend I decided I needed to bake something with it.

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I didn’t want to do a traditional style pineapple upside down cupcake.  I LOVE the taste, but they are a sticky mess.  🙂  So I figured I’d stick the outsides back in, and top it off with a brown sugar buttercream.

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

Every now and then, I feel like I have a brief moment of foodie genius.  This was definitely one of those moments.  These are ABSOLUTELY delicious, and would be perfect for one of those upcoming summer gatherings.  Luau party anyone??

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

Lately I have been noticing that a lot of the recipes on food blogs come with step by step pictures of the ENTIRE process.  I have a few thoughts on this:

  • I don’t have time for all that.  I want to bake, snap a few pics of my cupcakes and then sit on my couch and eat them.
  • I am pretty sure you know what it looks like to throw some eggs, oil and cake mix in a bowl and then mix it up.
  • If you’re anything like me, you might just want the damn recipe.  So here you go:

Take your favorite yellow cake mix.  Follow the directions on the box, except substitute the Pineapple Upside Down Cake Rum for the amount of water called for.  If you want to make a booze-free version, you can sub pineapple juice for half of the amount of water called for.  Bake the cupcakes according to the directions on your cake mix box.

After the cupcakes have completely cooled, core the centers.  You can use a cupcake plunger, or take a sharp knife and cut out a cone shape from the middle of the cupcake (you don’t NEED to put these bits back on after you fill the cupcakes, so feel free to eat them as you go!).  After your cupcakes have been cored, spoon a small amount of pineapple topping (you can find this with the ice cream toppings) into the center of each cupcake, and then insert a maraschino cherry into each hole.

After that, whip up a batch of this delicious Brown Sugar Buttercream Frosting from Two Sisters Crafting and have some fun decorating your cupcakes!  I rolled mine in yellow sanding sugar, and then used some Wilton Christmas tree sprinkles as my “pineapple leaves”.

I will post a picture of the most important step… Take a bite and enjoy!!!

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

Caramel Apple Cider Cupcakes with RumChata Frosting

Happy Fall Y’all!!  I have turned my favorite fall cocktail into a cupcake and let me tell you – the result was delicious!

A group of my friends and I had a fall themed painting party at one of those wine and canvas places that have become so popular over the last few years (I highly recommend Canvas Mixers is you are in the South Jersey area!).  I wanted to bring a pitcher of my Caramel Apple Pie Cocktail but you can only bring wine or beer to the venue, so I decided to bake my booze into some cupcakes!

These cupcakes contain all the ingredients from one of my most popular recipes on the blog: apple cider, Pinnacle Caramel Apple vodka, and RumChata.  Everyone at the painting party loved them, and we all had a great time creating our masterpieces!

Now, on to the recipe.  As I tend to do, I started off with a boxed cake mix, doctored it up a bit and topped the whole thing off with a made from scratch frosting.

Caramel Apple Cider Cupcakes with RumChata Frosting

Cupcake Ingredients and Directions:

1 box of white or yellow cake mix
Eggs and oil as called for in directions on box
Pinnacle Caramel Apple vodka, or Caramel vodka
Apple Cider

Combine mix, eggs and oil.  Omit the water as called for on the box and substitute equal parts apple cider and caramel apple vodka.  My mix called for one cup of water, so I substituted 1/2 cup apple cider and 1/2 cup vodka.  Bake according to package directions and let cool.

RumChata Frosting Ingredients and Directions:
(adapted from Butter Cream Frosting II on allrecipes.com)

1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 cups confectioners sugar
1/3 cup plus 1 tablespoon RumChata

Cream butter and shortening in a large bowl until light and fluffy.  Add all other ingredients and beat well.

Caramel Apple Cider Cupcakes with RumChata Frosting

I also added some orange gel color to some of the batter and decorated those one for Halloween. 🙂

Halloween Cupcakes

Creepy Fang Cupcakes

I can’t believe it’s almost Halloween already! Is this year going way too fast for anyone else, or is it just me? I certainly couldn’t let one of my favorite holidays pass by without making some Halloween cupcakes. These are scarily simple – I just made some chocolate cupcakes using a boxed mix, frosted them with a vanilla buttercream and decorated them with these super fun gummy fangs I found at Target.  Yes, I went to Target for toilet paper and ended up leaving with gummy fangs.  You know how it is, don’t lie.

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!As you can see, I also bought gummy tongues. How could I resist?! They look so realistic! Damn you Target!

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!In addition to the gummy fangs, I used these cool Wilton sprinkles I found. I just love the little spiders!

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!As you can see, some simple store bought decorations can make a fantastically creepy cupcake with minimal effort! I love simple things that make a big impact!

If you have some creepy cupcakes of your own that you’d like to share, head over and share a pic on my Facebook page! Hope you all have a safe and Happy Halloween!!

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!

Devil’s Food Cupcakes with Strawberry Fluff Filling

I’m back, and I brought more Strawberry Fluff!  I think I might ask it to be my Valentine.

These rich Devil's Food cupcakes filled with Strawberry Fluff Cream are the perfect treat for your #Valentine!We could go for long walks on the beach, have picnics in the park, or snuggle up on the couch for a Netflix binge-fest.  The only thing that would come between us would be a spoon…  Or I could just fill some Devil’s Food cupcakes with it and then top them off with some Godiva Chocolate Liqueur spiked butter cream frosting.

Devil's Food cupcakes filled with Strawberry Fluff cream.  The perfect Valentine's Day treat!Yup.  Had to throw some booze in there.  What says “Will you be my Valentine?” better than some Godiva chocolate?  Ok, maybe some sparkly jewlery, but you can’t eat that with Strawberry Fluff.

To make these, bake a batch of your favorite Devil’s Food cupcakes.  I used the Pillsbury box mix, which made 18 appropriately sized cupcakes (ahem, Pillsbury).  After the cupcakes have cooled use a cupcake corer or a knife to remove a section from the center of each cupcake.  Next comes the Strawberry Fluff Cream Filling.

Strawberry Fluff Cream Filling  (adapted from I Heart Cuppycakes)

1-7.5 oz jar of Marshmallow Strawberry Fluff
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

In a large bowl, whisk the marshmallow cream and butter until smooth.  Transfer into pastry bag and squeeze into the center of each cupcake.  You can push the bits you removed back into the top or you can just eat them.  : )  Now it’s time for the frosting!

Godiva Chocolate Liqueur Butter Cream (adapted from Butter Cream Frosting II on allrecipes.com)

1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla extract
5 cups confectioners sugar
1/4 Godiva Chocolate Liqueur
3 tablespoons cocoa powder

Cream butter and shortening in a large bowl until light and fluffy.  Add all other ingredients and beat until well combined.  Luckily for Pillsbury this recipe makes just enough frosting for 18 cupcakes.  I like a lot of icing on my cupcakes, so you may be able to stretch this to cover 24 cupcakes depending on your frosting technique.

I topped these off with a strawberry marshmallow heart but you can decorate them any way you wish!

Devil's Food Cupcakes filled with creamy Strawberry Fluff filling!  Perfect for Valentine's Day!What’s your favorite cupcake filling?  I’d love to hear from you in the comments below!

 

 

Strawberries and Cream Cupcakes

‘Tis the season for all things red and pink so I’ve hopped onto the bandwagon and made you some strawberries and cream cupcakes!

Sweet strawberry cupcakes stuffed with Lindt Lindor Strawberries and Cream Truffles!Even if you don’t like Valentine’s Day you’ll be sure to fall in love with these cupcakes.  Sweet strawberry cupcakes, frosting made with heavy cream AND a strawberries and cream truffle stuffed into the center?  Good stuff.

Strawberries and Cream CupcakesThese cupcakes are really easy to make!  Bake up a batch of your favorite strawberry cupcakes (I used a boxed mix) and a minute or two after you take them out of the oven unwrap a truffle and just push it down through the top of the cupcake.  I used Lindt Lindor Strawberries and Cream truffles but you could use white, milk or dark chocolate truffles too.  Any kind of chocolate + strawberries = yum.  Once the cupcakes have completely cooled, frost them with this:

Butter Cream Frosting (adapted from Butter Cream Frosting II on allrecipes.com)

Ingredients

1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 cups confectioners sugar
1/3 cup heavy cream

Directions

Cream butter and shortening in a large bowl until light and fluffy.  Add all other ingredients and beat well.

Strawberries and Cream cupcakes with a surprise inside! Perfect for Valentine's Day! From Shake Bake and Party

Simple (yet lovely!) Wedding Cupcakes

On Saturday I had the honor of supplying the cupcakes for a longtime friend’s wedding.  She loves chocolate and raspberry, and the groom loves lemon so I made chocolate cupcakes filled with raspberry jam and white cake cupcakes filled with lemon curd.  I topped both with a simple dollop of vanilla butter cream and some lavender sanding sugar.  What really made the cupcakes were the custom toppers I ordered from Michele over at Scrapsecrets.  I sent her a copy of the wedding invitation and asked that she just come up with something that matched. Her design was fantastic, as usual!

The resulting cupcake is a perfect marriage of our talents!!

Navy blue and lavender theme wedding cupcakes | Shake Bake and Party

Here is how the cupcakes were displayed at the wedding –

Rustic Wedding Cupcake Display

One sweet little lady came up to me and asked, “Are you the one that made the cupcakes?”  I confirmed that I was and she replied, “They were delicious!  Both of them!!”  I hope they were equally well received by all the other guests!

Congrats again to A & L!

St. Patrick’s Day Cupcakes

Are you looking for a easy, but totally festive dessert to make for St. Patrick’s Day?  Look no further!!

Super Simple St. Patrick's Day Cupcakes | Shake Bake and Party

Take a white boxed cake mix and prepare according to the directions on the box.  Before baking, add orange food coloring or gel paste until you reach the desired shade.  After the cupcakes have baked and cooled, whip up a batch of your favorite vanilla frosting (here’s mine!).  Pipe frosting onto cupcakes and garnish with the green candies of your choice.  I used Mint M&M’s, but you could just pick out the green ones from a plain bag, use Skittles, green Sixlets or even jellybeans since they are already popping up in the stores.

St. Patrick's Day Cupcakes | Shake Bake and Party

If you prefer a more liquid St. Paddy’s Day treat I have a few cocktails for you to check out!  There’s the Whipped Popsicle (it’s the perfect shade of green!), Summer Green Sangria, and the Drunken Irish Potato!  Everyone have fun and remember to drink responsibly this St. Patrick’s Day.  That means that for every cocktail you drink, you should also have a cupcake!

Easy St. Paddy's Day Cupcakes | Shake Bake and Party

Christmas Cupcakes In July

We are just coming off of a seemingly endless stretch of 90+ degree days here in NJ.  It’s been a hot, humid and VERY rainy summer so far – a lot more like the tropics than the Mid-Atlantic.  The weather has been more conducive to loafing around on the couch in the A/C watching old Law & Order: SVU episodes on Netflix than it has been to baking.  Who wants to turn on an oven inside when it FEELS like an oven outside?  Not this girl.

Luckily things have finally cooled down a bit, just in time for me to bake some cupcakes for our Christmas in July celebration at work today!

Spiked Hot Chocolate Cupcakes

I was having a hard time getting in the spirit of things and deciding on a flavor so I did a little poll on my Facebook page.  I had quite a few good suggestions: eggnog, gingerbread, red velvet.  I was leaning towards eggnog until someone mentioned peppermint.  Mint is not only Christmasy, it’s also cool and refreshing – perfect for hot weather!

I was inspired by these Peppermint Hot Chocolate Cupcakes from easybaked but I knew I wanted to add a splash of booze to my cupcakes – they are for a holiday party after all 😉

Spiked Hot Chocolate Cupcakes

24 cooled chocolate cupcakes, prepared in the manner of your choice (I used Pillsbury Devil’s Food cake mix)

To make the frosting:

Heat 1/2 cup of milk, half & half or heavy cream either on the stove top or in the microwave.  Dissolve one packet of instant hot chocolate mix in the milk and let cool.

In a stand mixer combine:

1 stick softened butter
1/2 cup shortening
pinch of salt
1 teaspoon vanilla
2 tablespoons peppermint schnapps
10 cups confectioners sugar
1/2 cup cooled hot chocolate

The bowl for my mixer isn’t that big, so I started off with 5 cups of the confectioners sugar, mixed that with all the other ingredients and then added the other 5 cups of confectioners sugar.

Frost cooled cupcakes then add mini marshmallows (I used mini chocolate ones) and a peppermint candy for garnish.

Hot Chocolate Cupcakes with Peppermint Schnapps

Did anyone else celebrate Christmas in July this year?  Only 152 days until the real deal!!

The Seaweed Is Always Greener In Somebody Else’s Lake

I think The Little Mermaid is probably my favorite Disney movie – mostly because of the music.  That movie has an awesome soundtrack.

I was ten when it came out.  I had the cassette tape (might there be people reading this who don’t know what cassettes are – am I that old?!) and I spent hours belting out Part Of Your World along with Ariel.  I also spent hours perfecting my routine to go along with Debbie Gibson‘s Electric Youth on my swing set, but that is a story for another time.  This post is about The Little Mermaid!

Well, it’s actually about  the cupcakes I made for an adorable little girl who is having a Little Mermaid themed birthday party!  I wish that I were talented enough to make fancy Ariel and Sebastian figurines out of fondant to use as cupcake toppers but I’m not so I bought Little Mermaid cupcake liners and made little sea creatures out of melting chocolates.

cupcakes for Little Mermaid party

cupcakes for Little Mermaid party

cupcakes for Little Mermaid themed party

Little Mermaid Themed Cupcakes

Do Irish Potatoes Count As A Vegetable?

St. Patrick’s Day is right around the corner.  That means it’s time for green beer, four leaf clovers and Irish Potatoes!  I don’t drink beer, green or otherwise, and I’m completely lacking in the luck department, but holiday candy?  I’m all over it!

IRISH POTATOeS
IRISH POTATOES (Photo credit: Melody Kramer)

Cream cheese, coconut, confectioners sugar, cinnamon…  I was thinking the other day that these flavors would make a good drink.  I found a bunch of recipes and plan on trying a few (has anyone ever had an Irish Potato cocktail???).  After I did some research on drinkable versions of this little treat I go to thinking that I should also make an Irish Potato cupcake.

irish potato cupcakes

For the most part I am not yet brave enough to completely make up a recipe on my own, so for these cupcakes I combined two different recipes that I found online.  I made the cinnamon cupcake recipe from Duncan Hines’ Snickerdoodle Cupcakes and topped the cupcakes with a Coconut Cream Cheese Frosting recipe from Allrecipes.com.

irish potato cupcakes

These were good, but they didn’t quite capture the flavor of the Irish Potato candy.  Even though I added extra cinnamon to the cupcake batter, they were nowhere near cinnamon-y enough.  The frosting was good, but the cream cheese flavor was definitely the most prevalent.  If I were to attempt these cupcakes a second time I would cut the cream cheese down just a bit, add more confectioners sugar and definitely add more coconut extract.

irish potato cupcakes

Or maybe I would try this recipe that I just found…. It has an Irish Potato stuffed in the cupcake!  My only problem would be trying not to eat all the Irish Potatoes before I got around to sticking them into the cupcakes.  🙂