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As a working mom, I was usually the one frantically yet, methodically, searching the internet for ways to be a ROCKSTAR. There's nothing wrong with that, it's actually how I came to be the "go to guy" for every event from kid's birthdays to engagement parties. Sometimes I would have an idea to build upon, sometimes not; it all depended on my life-load at that given moment. (Life-load: my own personal phrase. It's when the kids are in the bath, the dryer buzzer is repeatedly going off, you have a stack of things to do for work, the dog's barking and your husband can't find the mustard in the fridge....) Good times.
Somewhere during my searching I fell in love with the cupcake. Maybe it's because I was in desperate need of a sugar high, but I would like to think it's because each one is unique ~like a little present. And, part of being a ROCKSTAR is making everyone feel like your biggest, most special fan.
With little time to spare (remember, the dog needs out and your husband's sandwich is in need of some mustard?) you clearly don't have time waste in the kitchen. Which is another reason I love these little cakes. You can make 12 at a time (24 if you make mini's) and you can doctor them up to be as elaborate and yummy as needed. Like jelly worms for kids and real fruit for adults. Either way, they will surely get a standing ovation.
So, here's the trick that will save you time...and money...and will change your life. Start with a box cake. No joke. Get a cake mix and a LARGE box of instant pudding and you will never make cake the same again. Promise. Make it according to directions, just add a box of instant pudding. Another ROCKSTAR move is to mix flavors, like banana pudding and chocolate cake. Frost with a buttercream frosting and top w/ a cherry and you've got a gourmet banana-split cupcake. Hello, Summer!
Well, I couldn't have you drooling on your computer without sharing one of my all-time favorite cupcakes. OREO. I stumbled upon this recipe at grinandbakeit.com. I eased up a bit in the effort department, but people still asked for my autograph!!
Somewhere during my searching I fell in love with the cupcake. Maybe it's because I was in desperate need of a sugar high, but I would like to think it's because each one is unique ~like a little present. And, part of being a ROCKSTAR is making everyone feel like your biggest, most special fan.
With little time to spare (remember, the dog needs out and your husband's sandwich is in need of some mustard?) you clearly don't have time waste in the kitchen. Which is another reason I love these little cakes. You can make 12 at a time (24 if you make mini's) and you can doctor them up to be as elaborate and yummy as needed. Like jelly worms for kids and real fruit for adults. Either way, they will surely get a standing ovation.
So, here's the trick that will save you time...and money...and will change your life. Start with a box cake. No joke. Get a cake mix and a LARGE box of instant pudding and you will never make cake the same again. Promise. Make it according to directions, just add a box of instant pudding. Another ROCKSTAR move is to mix flavors, like banana pudding and chocolate cake. Frost with a buttercream frosting and top w/ a cherry and you've got a gourmet banana-split cupcake. Hello, Summer!
Well, I couldn't have you drooling on your computer without sharing one of my all-time favorite cupcakes. OREO. I stumbled upon this recipe at grinandbakeit.com. I eased up a bit in the effort department, but people still asked for my autograph!!
CUPCAKES
1 chocolate box cake
1 lg. box of instant chocolate pudding
(mix according to box directions and make cupcakes as you normally would)
OREO FROSTING
(as seen on grinandbakeit.com and bakespace.com)
(as seen on grinandbakeit.com and bakespace.com)
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioner’s sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
½ cup crushed Oreos
1 3/4 cup confectioner’s sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
½ cup crushed Oreos
Mix together butter, confectioner’s sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until it’s smooth. (I gave this several minutes, so the whipping cream really volumized.)
Fold in crushed Oreos.
Makes enough to frost 24 cupcakes.
I have made both mini and regular sized versions of this cupcake. The mini's were just as fabulous. I topped each one with a mini oreo to make them every bit as special as the larger.
