UW Bucky Badger Cupcake Recipe

WI Badgers 1

Today, Miss Sarah starts college. She’s too young to be on campus, so has to go through the online program but she is currently the youngest UW badger! In honor of that I have a very fun cupcake today: UW Badgers.

University of Wisconsin Badger Logo Cupcakes

WI Badgers 2

Chocolate Cupcakes: 

Cupcake Ingredients: 

1 3/4 C Flour
2 C Sugar
1 C   Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C  Oil
2 TSP Vanilla
1 C Boiling Water

Cupcake Directions: 

-Line the cupcake tins with paper liners.
-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Scoop batter into cupcake lined cups until 3/4s filled.
-Bake at 350 degrees for 20-25 minutes.
-Remove from oven and allow to cool for 10 minutes.
-Take out of the cupcake pan placing on a wire rack until completely cooled.

Vanilla Frosting: 

Frosting Ingredients: 

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream

Frosting Directions: 

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-If ready scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start the frosting on the outside edge of the cupcake working to the center of the cupcake.

Royal Icing: 

Icing Ingredients: 

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Red and black  gel food coloring

Icing Directions: 

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is  not stiff enough add 1/4 C powder sugar.
-Divide the icing equally into three bowls.
– With icing in bowl #1, add several drops of red gel food coloring. Mix well.
-With icing in bowl #2, add several drops of black gel food coloring. Mix well.
-With the icing in bowl #3, remains white.

University of Wisconsin Badger Logo:

-Locate a picture of an U of W  on Google.   Print the individual pictures of the Badger in color. Tape this picture with lots of  the individual small images of  the logo on  to a cookie sheet.
-Tape wax paper (covering the copies of the logo to the cookie sheet .)
-Using small pastry bags for each color of icing  with a #2 tip.
Start by outlining the logo first in black. Fill in  the Badger face with more black gel food coloring. Following the guidelines as outlined in the picture leave the white areas untouched with the black icing.  After allowing the black icing at least 30 seconds to dry fill in the open space with white icing as outlined. Outline and fill in the collar in red.
– Set aside and allow to dry for 4+ hours.
-Place the Badger logo in the center of the frosted cupcake.

WI Badgers 1

Now, rip into it like a monkey on a cupcake!

Red, White and Blue Cupcakes

Red White & Blue Cupcakes

Red, White and Blue Cupcakes

While these seem very labor intensive, they really aren’t! They make for a very impressive addition to a potluck and certainly bring a smile to anyone enjoying a festive occasion.

Cupcake Ingredients:

1/2 C unsalted butter, room temp
2 egg whites
2 eggs
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla
Red and Blue gel food coloring

Cupcakes Directions:

-Preheat oven to 350 degrees.
-Line cupcake pan with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar and  vanilla extract to the butter until well combined.
-Add egg whites, one at a time, mixing after each.
-Add eggs, one at a time, mixing after each.
-Add 1/3 C  flour mixture to the wet mixture followed by adding   1/3  C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until  thoroughly blended.
-Divide the batter into three bowls…. add red gel food coloring to one…. add blue gel food coloring to the second and the third remains white.  Stir well.
-Begin by spooning in some of the red batter then the blue… using a spoon twirl the two colors together.
-Place your star in the center and build the cupcake…. continue with the blue batter then the red batter…. using a spoon twirl the two colors together.

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-The batter should reach 2/3rds of the top of the lined cupcake holders.
-Bake at 350 degrees for 20-25 minutes or until an inserted
toothpick comes out clean.
-Cool for 10 minutes.
-Remove to a wire rack until fully cooled

White Star:

-Spoon the white batter onto a cookie sheet and bake at 350 degrees for 24 minutes or until an inserted toothpick comes out clean.
-Allow to completely cool.
-Using a small star cookie cutter and cut out the stars for the cupcakes.

Frosting Ingredients:

1 C unsalted butter, softened
3 C powder sugar
1 tsp vanilla
3/4 C heavy cream
Red and Blue gel food coloring

Frosting Directions:

-Beat the softened butter on its own until smooth.
-Add vanilla extract.
-Add powder sugar with heavy cream  into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if  the frosting is too thin, add more powder sugar.
-Take a spoonful of the frosting and hold the spoon upside down
if the frosting drops off the spoon add more powdered sugar ….
-Divide the frosting into three bowls….. One bowl add several red drops of gel food coloring… stir well……Second bowl add several drops of blue gel food coloring…. stir well…. Third bowl remains white.
-Scoop individual colors of the frosting at a time into a pastry bag… Start with the blue frosting, second the red frosting and lastly add the white frosting.
-Twist the open end of the pastry bag to push the frosting to the tip.  Test it out before applying the frosting to the cupcakes.  The frosting should come out in a mixture of the red, white and blue.
-Frost the cupcakes.

Now, share them with your friends so they can rip into them like a monkey on a cupcake!

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Sinful Maple Bacon Cupcakes

Let’s face it: bacon is the candy of meats. Add the sweet drizzle of rich maple syrup and you have a winning combination that is sure to treat anyone who tastes it! That was the inspiration behind our Maple and Bacon cupcakes –  we hope you like them as much as we did!

Maple Bacon Cupcakes

What do you do when you take a quick inventory of your baking supplies and realize that you have a bajillion cupcake liners?

USE THEM!

These cupcakes put together two of my family’s favorite things: maple and bacon, to make a sweet, yet savory treat!

It’s simple to make and oooohhhh so yummy to eat!

Maple Bacon Cupcakes Recipe

Maple+Bacon+ingred.+1+

Batter Ingredients:
12 tablespoons butter at room temperature
 12 tablespoon bacon drippings (solid)
1 egg
5 tablespoons brown sugar
4 tablespoons maple syrup
14 cups self rising flour
1 teaspoon baking soda
12 teaspoon baking powder
tiny pinch salt
14 cup milk
14 cup of cooked minced bacon

Directions for Batter:
– Cook  bacon in a fry pan (I used one pound).

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– Reserve the drippings and place in the fridge to solidify.
– Mince 1/4 a cup of the bacon.
– Beat the butter and solidified bacon fat until light and creamy.
– Add the brown sugar and maple syrup and beat well until combined.
– Add the egg and beat until incorporated.
– Sift the flour, salt, baking soda and powder together.

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– Add some of the flour and mix, then some of the milk.
– Continue to alternate the dry and wet ingredients, ending with the dry.

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– Mix until just combined.
-Fold in the bacon.
-Taste and add more maple syrup, flour, or milk if needed for desired taste.
– Scoop into cupcake papers.
– Bake at 350 F for 18-22 minutes or until a toothpick comes out clean.

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– Rotate the pan after the first 15 minutes for even baking.

Maple Syrup frosting:

Ingredients:
4 tablespoons of butter

2 tablespoons of maple syrup
1 cup of powdered sugar.

Directions for Frosting:
-Beat the syrup and butter until combined.
-Add the sugar, a bit at a time.
-Whip at high speeds until combined.
-Pipe or spread onto cupcakes.

Now, rip into them like a monkey on a cupcake – ha!

Maple+Bacon+Cupcakes+8

Print off our Sinful Maple Bacon Cupcakes here:

Sinful Maple Bacon Cupcakes
Recipe Type: Dessert
Author: Dannelle
Ingredients
  • 4 1⁄2 tablespoons butter at room temperature
  • 1⁄2 tablespoon bacon drippings (solid)
  • 1 egg
  • 5 tablespoons brown sugar
  • 4 tablespoons maple syrup
  • 1 1⁄4 cups self rising flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • tiny pinch salt
  • 1⁄4 cup milk
  • 1⁄4 cup of cooked minced bacon
Instructions
  1. Cook bacon in a fry pan (I used one pound).
  2. Reserve the drippings and place in the fridge to solidify.
  3. Mince 1/4 a cup of the bacon.
  4. Beat the butter and solidified bacon fat until light and creamy.
  5. Add the brown sugar and maple syrup and beat well until combined.
  6. Add the egg and beat until incorporated.
  7. Sift the flour, salt, baking soda and powder together.
  8. Add some of the flour and mix, then some of the milk.
  9. Continue to alternate the dry and wet ingredients, ending with the dry.
  10. Mix until just combined.
  11. Fold in the bacon.
  12. Taste and add more maple syrup, flour, or milk if needed for desired taste.
  13. Scoop into cupcake papers.
  14. Bake at 350 F for 18-22 minutes or until a toothpick comes out clean.

 

 

Easter Bunny’s Carrot Cupcakes

I think about how we often put out cookies at Christmas for Santa, along with a few carrots for his reindeer and wonder why we didn’t have Miss Sarah put out treats for the Easter Bunny! These Easter Bunny’s Carrot Cupcakes are just the thing to leave out for that bunny — and let you create memories with that special little person in your life.
Easter Bunny's Carrot Cupcakes
Even the Easter Bunny is excited for spring to come — let’s face it, this is the LOOOOOOONG winter!  These super cute cupcakes will tickle any little bunny in your family — and are super easy to make. Let your little people help you make them and leave as a treat for your visiting bunny or even make them for your favorite gardener.
 
Easter Bunny’s Carrot Cupcakes
 
You will need:
  • 24 cupcakes (I just used the box mix)
  • White frosting
  • 12 Oreo cookies crushed
  • 36 orange Starburst
  • Bag of Rips candy (green for the carrot top)
Carrots_in_the_dirt_Oreo_Cookie_cupcakes_shared_photo_#1
Put Oreo cookies into a ziploc bag, crush them with a rolling pin. Pour the cookie crumbs out onto a plate.  Next frost your cupcakes, roll the freshly frosted cupcakes in the cookie crumbs. Repeat until all 24 cupcakes are frosted and have cookie crumbs on top.
Carrots_in_the_dirt_Oreo_Cookie_cupcakes_shared_photo_#2
Next step is to make the candy carrots. Cut your Starburst in half. Flatten the top of one end and make the other end pointed. On the flattened end add some green Rips, wrap the flattened end around the Rips and then roll the whole thing to form a carrot shape.  Place carrots on top of cupcake.
***You could make these full size and not cut the Starburst in half… but then you would need 75 Starbursts and you would have to by 3-4 bags to get that many. (You know I am too frugal for that, LOL)
Easter Bunny’s Carrot Cupcakes
Recipe Type: Dessert
Author: Dannelle Gay
Ingredients
  • 24 cupcakes (I just used the box mix)
  • White frosting
  • 12 Oreo cookies crushed
  • 36 orange Starburst
  • Bag of Rips candy (green for the carrot top)
Instructions
  1. Put Oreo cookies into a ziploc bag, crush them with a rolling pin. Pour the cookie crumbs out onto a plate. Next frost your cupcakes, roll the freshly frosted cupcakes in the cookie crumbs. Repeat until all 24 cupcakes are frosted and have cookie crumbs on top.
  2. Next step is to make the candy carrots. Cut your Starburst in half. Flatten the top of one end and make the other end pointed. On the flattened end add some green Rips, wrap the flattened end around the Rips and then roll the whole thing to form a carrot shape. Place carrots on top of cupcake.
  3. ***You could make these full size and not cut the Starburst in half… but then you would need 75 Starbursts and you would have to by 3-4 bags to get that many.

Easter Chick Cupcakes!

Easter_Chick_Cupcakes

OK…. we like to play around here. Today, we have a different kind of Easter Chick Cupcake than we shared last week… it’s SUPER easy for the littles to help you make and pretty stinkin’ cute!

Easter Chick Cupcakes

Ingredients:

  • 24 large lemon heads ( or yellow gumball)
  • 1 Tablespoon mini chocolate chips melted (toothpick to apply)
  • 6 orange Starburst
  • 24 frosted  cupcakes

Easter_Chick_Cupcakes_shared_photo

To create these cute little Easter Chicks you will need to first make the chicks. Unwrap your lemon heads, they are NOT perfectly round. They have one side that is more flat, that is where you want them to set so you can work on them and not have them roll all over the table.

Unwrap the starburst, use a sharp knife to cut the four corners off, each one of these corners will now become the “beak” of your chick.  Take your thumb and your pointer finger and press the triangle shaped piece of starburst onto the lemon head. You can then take the knife and cut the beak horizontal to make it look like it is open.

To make the eyes, melt chocolate chips use a toothpick to dab melted chocolate above the beak to create eyes. Allow them to dry before you add them to the cupcake (only takes a minute or two).  Frost your cupcakes, put your chicks on top and you have an adorable Easter Chick Cupcake.

Tip: if you can not find large lemon heads you can use large yellow gumballs instead.

Coconut Chick Cupcakes

Chick_Cupcakes

Here is a fun one, easy for the little kids to do and stinkin’ cute too!  It’s these fun, hands-on, activities that create memories for them to look back on — and you too!

Coconut Chick Cupcakes for Easter

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Ingredients:

  • 2 cups yellow coconut
  • 48 brown M&M’s
  • 1 bag of Starburst Minis
  • 24 frosted cupcakes

To dye the coconut yellow put 2 cups flake coconut into a ziploc bag. 

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Use yellow food coloring or Wilton Icing Color Gel , drop a few drops into the bag.  Shake the color with the coconut, add more color till desired color is achieved.  Place the color coconut on top of freshly frosted cupcakes.  Shake of any excess coconut. {It sticks best if you add it RIGHT after you frost the cupcakes} Add two brown M&M’s on top for the eyes and use a mini starburst for the beak.

See?
I told you it was E-A-S-Y!

The kids LOVE shaking the coconut bag and watching the magic happen!

Happy Memory Making!

Caramel Apple Cupcakes

caramel apple cupcakes

These Caramel Apple Cupcakes are simple, yummy, and beautiful – my favorite kind of treat!

This is a SIMPLE recipe for a moist, treat that will have people asking for more. Simply start with your own cupcakes – I used a box mix and made it according to the box instructions.

 

 

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Here is the secret weapon: Fruit Squish’ems apple sauce!

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Simply uncap it, turn upside down and “squish” into your cupcakes. One tube should nicely fill 6 cupcakes.

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Now, my clearance score on frosting — it was $0.75 and I had coupons for $1.00/2 – making it just $0.25 each.

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I popped it into my decorating bag with a star tip — and here is how you make it fancier: start at the center of the cupcake and swirl out in a circle. If you start on the outside and swirl in, it’s not as “fancy” a finish.

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Simply top with a few seasonal sprinkles and you are golden!

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They will think they are just “pretty” until they bite in and see how moist and scrumptious they are!

Cookie Monster Cupcakes

It was interesting having a Cookie Monster theme for a birthday party…
for my husband.
Do you know that there is NO
Cookie Monster stuff out there that doesn’t say “Happy First Birthday” ?
So, we kept it simple.
Happy Birthday Mylar Balloons, a cake and Cookie Monster cupcakes.
That is what I brought with me to
Salvatore’s Tomato Pies…
where they took care of everything else.
If you are on Pinterest, I am sure you have seen this idea before…
it really isn’t that hard at all.
 
Here are some tips:
Make the eyes from scratch… using white candy melts (melted in a zippy bag – snipping a corner to control how I put it onto the Silicone Baking Mat)….and chocolate chips for the center of the eyes
Bake cupcakes… I simply used a box mix.
Cut a “slit” into the cupcakes — this will be his mouth and hold the cookie.
Take a can of whipped white frosting —
I added a little almond extract, 1/2 cup powdered sugar and some Wilton blue food paste coloring.
I add the powdered sugar so the frosting will hold it’s shape better when I pipe it on.
It went into my pastry bag, with a star tip and then I frosted the cupcakes…
Then add a pair of eyes…
and put a cookie into his mouth.
Simple!
Easy-peasy!

How to Make Killer Cupcakes

We used to cater a lot of events when I had my restaurant – every thing from funerals to weddings. One hot item – the cakes!
Cupcakes and Cake Pops are more the rage now – but here are a few quick tips to make them
A-MAZ-ING!

1) Ignore what the box mix says.
OK, not entirely, but close. Add one more egg than it calls for, double the oil and cut back on the water to account for the extra oil + 2 ounces for the extra egg.
Still fill the cups 1/2 – 2/3 full – ALWAYS use paper liners or you will have crumble cakes instead of cup cakes.

2) Bake them LONGER but at a lower temperature.
If the box says 18-20 minutes at 350, do 25 minutes at 300.

The end result?
A much moister cupcake that has your friends and family begging for more. They are lighter, they are fluffier and A-MAZ-ING!

Now – to frost them. You DO want to top off your masterpiece, don’t you?
🙂
It is OK to use canned frosting!
I prefer the “whipped” kind and add 1+1/2 cups of powdered sugar to it – just on low in my Cuisinart.

This makes it easier to work with and hold it’s shape better if you are piping it onto your cakes/cup cakes. Think “bakery frosting” but without all the Crisco/shortening.
If you are into the new Duncan Hines “mix-ins” this is a good time to add it in. My Mom scored some on clearance at Target and grabbed a few for me as they would be “pink” for our little princess. My Mom Rocks!

🙂
Now, take that pretty frosting and pop it into a zippy bag.

Snip off a nice sized bit of a corner and you can frost in a jif!
I like to start with the outside edge, and swirl in.
Be careful not to go ALL the way to the outer edge,
It will make them harder to handle before eating.
Now, I drop them into a JUMBO sized cupcake liner for presentation.
 For these beauties, I also whipped of some white chocolate crown picks —
added after they were frosted. The finishing touch?
Some edible pearls.
 And there you have it…
Fit for a Princess!
Do you have any frosting left over?
Easy – peasy!
Simply pop it into a zippy bag, label it and toss into your freezer.
You won’t have enough for a batch of cupcakes but it can make quick treats
when sandwiched in between two graham crackers or surprise someone with an
“inside out” cupcake – by squeezing it INSIDE a cupcake instead of on top.

Thing 1 and Thing 2 Cupcakes!

It’s the last day of DR Seuss week at school — so we wanted a fun way to wrap it up.

That meant Thing 1 and Thing 2 cupcakes!

We went a little healthier with mini lemon poppyseed muffins as the base, then dusted them with a light coat of frosting. Quickly we inserted shredded blue cotton candy to make the wild “hair”.

It was an EASY project for Miss Sarah to help me with and the twenty of them we whipped up were decorated in less than twenty minutes…over a delightful conversation of Barbies and American Girl stories.

This is SO MUCH MORE fun that simply buying a snack and taking it to school – I wish everyone had the time to do this!
🙂

Yes, we made 40 because everyone needed a “Thing 1” and a “Thing 2″…..
so they are mini muffins.
Kinda cute – eh?
WHERE do you get cotton candy?
Think movie theaters or Family Video — it’s $1.99 a bag.
You could use the colored cotton candy and make Truffla Trees, in honor of the new Lorax movie!