Thursday, June 19, 2008
The sand is just crushed graham crackers over tan vanilla icing. The water is just blue vanilla icing.
They were delicious!
I made these for a friend who threw a tie dye party. She loves monkey's so I combined the two.
I even tie dyed the cupcake wrappers.
The face is vanilla frosting dyed light brown on chocolate icing. The ears are mini-vanilla wafers.
They are extra large cupcakes.
- 1 cup Flour
- 1 tsp Vanilla
- 1/3 cup Honey
- 1 Egg
- 1 tsp Baking Soda
- ¼ cup Peanut Butter
- ¼ cup Vegetable Oil
- 1 cup Shredded Carrots
- Pre-heat over to 350°F.
- Mix ingredients together.
- When batter is think enough, scoop into cupcake/cake pan.
- 12oz Fat-Free Cream Cheese
- 2 tsp Honey
- Mix ingredients together.
- Spread on cupcakes.
(extra: I added a little bit of food coloring to the frosting. Then, crushed milk bones and rolled the sides of the cupcake is the pieces. I topped the cupcakes with various treats that looked most appealing, ie: Scooby snakes, milk bones…)
Wednesday, June 18, 2008
One day, I just decided to make these.
- 24 paper liners for cupcake pans
- 1 package plain yellow cake mix
- 1 package (3.4 oz) vanilla instant pudding mix
- 1 cup whole milk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 package frozen cookie dough
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Mix together the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Let cool before frosting.
4. Meanwhile, prepare the Chocolate Chip Cookie Dough Frosting. (see below)
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve.
(recipe for cupcake mix from www.cakemixdoctor.com)
Cookie Dough Frosting
- ¼ cup butter, softened
- ¼ cup brown sugar, plus 2 tbsp
- 2 tsp water
- ½ tsp vanilla
- ½ cup flour
- ¼ tsp salt
- 1/3 cup miniature chocolate chips
- 1 ½ cup heavy whipping cream
- 8 ozs cream cheese, softened
- ¾ cup granulated sugar
- 1/8 tsp salt
- 1 tsp vanilla
For the cookie dough, cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in 1/3 cup Mini Morsels. Wrap the dough in waxed paper and freeze until firm, about 30 minutes. Break dough into 1/4 teaspoon sized chunks and place the chunks on a plate or in a plastic container, separating layers with waxed paper.
Store them in the refrigerator until ready to use.
To make the frosting, in a medium bowl beat the whipping cream until stiff peaks form (do not overbeat); set aside. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat for 2 minutes until smooth. Fold in the whipped cream. Fold the frozen cookie dough chunks into the frosting and immediately frost the cooled cupcakes.
(recipe for frosting from howtoeatacupcake.blogspot.com)
(extra: I made little chocolate chip cookies, from chocolate wafers and added them as a decoration to the top of the cupcake)