Sunday, December 20, 2009

On the Fifth day of Christmas my true love gave to me

Five Golden Oreo cupcakes 
(with cheap generic cookies instead of Oreos)

Makes 24 cupcakes


2 eggs
1/4 cup sugar
2 tbsp butter
1/2 tsp vanilla extract
1 cup yogurt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup milk
2 cups flour
24 Vanilla, cream-filled cookies

1. Preheat the oven to 350°F
2. In a bowl combine eggs, sugar, butter, vanilla, yogurt, and milk, then beat well.
3. Add in the four, baking soda, and baking powder, and mix until fully combined.
4. Place a cookie at the bottom of each cupcake tin
5. Scoop about 1/8 of a cup of batter on top of each cookie
6. With a fork spread out the batter so it covers the whole cookie and touches all sides of the baking cup
7. Bake for 17-19 minutes

To frost them I made plain whipped cream frosting and topped each with another vanilla cookie

1 cup heavy whipping cream
1/2 cup powdered sugar
24 vanilla, cream filled cookies

Beat the whipping cream and the sugar together on high until they form a consistency you like, frost the cupcakes and place a cookie on top.

Remember to enter my Quest for a Logo Contest details here.

12 days of christmas cupcakes(slightly out of order and messed up) Day 1 Pear cupcakes

On the first day of Christmas my true love gave to me
a partridge in a pear tree... wait no..
pear cupcakes with ugly pretzel/chocolate trees


2 tbsp melted butter
2 eggs
1/2 cup sugar
29 oz can of canned pears
1 cup yogurt
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
2 Cups flour

1. Preheat the oven to 350° F
2. Strain your pears so you just have pears and no sauce
3. Put the pears in blender and puree them until they are just pear goo
4. In a bowl combine melted butter, eggs, sugar, yogurt, and vanilla. Beat thoroughly.
5. Add in the pear goo and continue mixing.
6. Add in the flour, baking powder, and baking soda. Mix until fully integrated.
7. Scoop 1/4 cup into each cupcake tin and bake for 18-20 minutes

For frosting I made buttercream frosting

1 stick butter
1 cup powdered sugar

mix them together until frosting forms

To decorate I made little chocolate pretzel trees which sort of look like zombie hands instead of trees. But here is how to do it.

You'll need:
1/4 cup chocolate chips
Several handfuls of stick pretzels
A cookie sheet
Either tinfoil or parchment paper

1. In the microwave melt the chocolate in a cup, you'll want it to be fully melted.
2. Line your cookie sheet with your tinfoil or parchment paper
3. lay out some pretzels and using the chocolate as glue (use lots of chocolate) stick other pretzels (broken or whole, your choice) to them
4. Once you've made all the trees you want you'll want to stick the whole cookie sheet in the freezer for 15 minutes
5. After the 15 minutes your little trees will pop right off the tinfoil/parchment paper and be ready to get stuck in a cupcake

Remember to enter my Quest for a Logo Contest details here.

Sunday, December 13, 2009

On Vacation!

No new cupcakes until the 18th, when I get home, but after that I'll post lots to make up for my absence this week.

Thanks! And Happy Holidays!

Remember to enter my Quest for a Logo Contest Details here!

Thursday, December 10, 2009

Attempted Cinnamon-roll Cupcakes

My post is late today, sorry. 

Ok on to the cinnamon roll cupcake disaster. Edible but hideous.

I really wanted to make cute little cinnamon rolls in convenient little paper cups but, 1st my 1 cup measuring cup which is always in my flour was somehow replaced with my 2/3 cup measuring cup.... so without thinking I just measured the flour with that.... so my results are more than a cup short of flour.... which caused extremely gooey dough, which is hard to make into adorable little rolls....

So here is the recipe (this one isn't mine, it can be found here.)


1 cup milk
1 large egg
4 tablespoons butter or margarine
3 1/3 cups bread flour (ended up being about 2 1/4 cups flour for me)
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons active dry yeast or 1-1/2 teaspoons bread machine/ rapid rise yeast

Cinnamon sugar filling-
2/3 cup sugar
2 Tablespoons cinnamon

Preheat oven to 350°F
1. Put all ingredients in bread maker
2. Set bread maker to make just dough
3. Let bread maker work
4. Take out dough, roll flat (if you did it right) or just take it out and let it sit in a huge sticky ball
5. Make the cinnamon sugar filling by mixing the sugar and cinnamon together
6. If you made the dough correctly sprinkle the mixture liberally all over the nicely rolled out dough, if you did it my way pinch off little chunks of dough, roll them in the mixture and plop them into the cupcake tins until about 1/3 full
7. If you did it correctly roll your dough into a long sort of tube like cinnamon roll, and slice small pieces off putting one in each cupcake tin
8. Bake for 20-23 minutes

Now for frosting I have another cautionary tale. Do not try to make buttercream frosting with margarine. It does not work.... at all.

Before the frosting

After I tried to cover up the hideous awful frosting with cinnamon sugar

Tuesday, December 8, 2009

Cookies 'n Cream Cupcakes

Makes 22-24 cupcakes

2 eggs
1 cup coco powder
1 cup boiling water
2 cups semi sweet chocolate chips
1 cup yogurt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cup flour
1 1/2 cup crushed cream filled, chocolate cookies
1/4 cup water

1. Preheat the oven to 350° F
2. In a bowl combine boiling water and coco powder, once fully combined add in chocolate chips
3. Once the mixture is smooth add in yogurt, water, and eggs and beat well
4. Add in the four, baking soda, and baking powder, then mix thoroughly
5. Mix in the cookies
6. Scoop 1/4 cup into each cupcake tin and bake for 18-20 minutes

For frosting I did vanilla pudding frosting, and I tried putting crushed cookies on top. But the cookies didn't agree with this and sort formed a glob in the bag I crushed them with, which was fine for the cupcakes (because mixing broke them up) but for the frosting it just didn't work out.

For vanilla pudding frosting
1 small box vanilla pudding
1 1/2 cup heavy whipping cream

Combine and beat on high until thick.

Monday, December 7, 2009

Cherry Chocolate cupcakes

Cherry Chocolate Cupcakes

Makes 24-26 Cupcakes

1 cup water
1/2 cup yogurt
2 cups semi sweet chocolate chips
1 cup cocoa powder
21 oz can of pie cherries
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cup flour

1. Preheat the oven to 350 ° F
2. In a sauce pan combine the cherries and water, simmer for ten minutes
3. In a large bowl add the hot cherries to the cocoa powder and mix until it is entirely dissolved
4. Add in the two cups of chocolate chips and continues mixing until they've melted completely
5. Add in the yogurt and eggs and keep mixing.
6. Mix in the flour, baking soda, and baking powder
7. Fill each cupcake tin with 1/4 cup of batter and bake for 18-20 minutes

For frosting I made cherry jello frosting.

1 small box cherry jello
1 tablespoon powdered sugar
1/4 cup boiling water
1 cup heavy whipping cream

1. Dissolve the jello in the boiling water
2. Add in the whipping cream and powdered sugar, then beat on high until it becomes thick

Remember to enter my Quest for a Logo Contest! Details here!

Tip of the day: Don't frost the cupcakes while they're still hot.... the frosting will melt.

Sunday, December 6, 2009

Walnut cupcakes

Today was a good day for cupcakes , I went to cash and carry and bought a box containing 500 baking cups for 4 bucks instead of 36 for 60 cents. And I got some supplies for some future posts you're sure to enjoy.

The cupcakes didn't rise very much for some reason, what that reason is I don't know. But all of my testers reported that they had great flavor, if slightly dense.

Makes 12-14 cupcakes


2 cups walnuts
2 eggs
1/2 cup yogurt
1/4 cup sugar
1 cup flour
1/3 cup milk
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp salt

1. Preheat the oven to 350°F
2. In a bowl combine eggs, yogurt, sugar, and milk
3. Blend the nuts into little pieces.
4. Add in the nuts, flour, baking powder, salt, and cinnamon
5. Fill each cupcake tin 3/4 full and bake for 18-20 minutes

For frosting I just used some left over buttercream

1 cup powdered sugar
1 stick of butter (melted)

Mix them together and voila you'll have frosting.

And remember to enter my Quest for a Logo Contest details here!

Saturday, December 5, 2009

Skittles cupcakes

Tonight I made skittles cupcakes, and it was a mini batch, so this will only make 7-8 cupcakes.

1 egg
1/2 cup yogurt
1/4 cup sugar
2 bags Skittles (normal size)
1/2 tsp baking powder
1/2 tsp baking soda
1 cup flour
1/4 cup water

1. Preheat the oven to 350­° F
2. Get out your blender and blend those skittles up into tiny little pieces
3. In a bowl mix together eggs, sugar, yogurt, and water
4. Add in baking powder, baking soda, and flour, then mix well.
5. Add in the blended skittles pieces and mix some more
6. fill the cupcake tins about 1/2 - 3/4 full  and bake for 18-20 minutes

This is what they look like when they're finished.

To frost them I made buttercream frosting, super simple.
1 stick of real butter (make sure your butter is melted)
1 cup powdered sugar

Mix them together and boom you've got frosting. I added some colored sprinkles in the end to make them more attractive.

These cupcakes overall weren't mind-blowingly awesome but still quite tasty.

Friday, December 4, 2009

Butterscotch cupcakes with white chocolate chips

Today's cupcakes were wonderfully delicious but very sweet, and relatively free from disaster.
3 cups butterscotch chips
3 cups white chocolate chips
4 tablespoons butter
1 tablespoon vanilla
1 cup vanilla yogurt
2 eggs
2 cups flour
1/3 cup milk
1/2 tablespoon baking soda
1/2 tablespoon baking powder

1. Preheat the oven to 350
2. In a bowl beat together eggs, milk, yogurt, and vanilla
3. Add in the flour, baking soda, and baking powder Mix thoroughly.
3. In a sauce pan melt butter, then add in the butterscotch chips slowly until completely melted, stirring constantly.
5. Allow the melted butterscotch to cool a bit, so it is still melted but no longer bubbling.
6. Add the melted butterscotch chips to the mixture and mix carefully making sure not to splash yourself.
7. Once it has cooled down even more add in the white chocolate chips
8. Fill the cupcake liners with 1/4 cup each and bake for 18-20 minutes or until you can poke one with a fork and it comes out clean.

For frosting I once again went with super easy pudding frosting.

1 small box of vanilla pudding
12 oz of heavy whipping cream

Add the pudding and the whipping cream together in a bowl and beat on high until the consistency of frosting.

Remember to enter the Quest for a Logo contest, for a chance to win an apron with the winning design on it.

Thursday, December 3, 2009

Chocolate Cranberry Cupcakes

First off I have an announcement, all this month I'm going to embark on a cupcake baking marathon. There will be a new post everyday to encourage all of you to participate in my Logo contest details here. And might I remind you there is a prize for this contest. So keep checking back all month long for new cupcakes and crazy stuff. Well maybe not too crazy.

Now here is the recipe for cranberry chocolate cupcakes:

1 can of cranberry juice concentrate
1/2 cup brown sugar
1/2 cup boiling water
1 cup cocoa powder
1 cup semi sweet chocolate chips
2 cups flour
2 eggs
1 cup yogurt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup butter

Make sure all of your ingredients are at room temperature! 
(well except for the boiling water)

1. Preheat your oven to 350° F
2. Carefully add the boiling water to cocoa powder in a bowl and mix until the cocoa is dissolved
3. Microwave the butter and chocolate chips together, mixing every 10 seconds until melted
4. Add the two mixtures together
5. Add in the cranberry concentrate and brown sugar
6. Mix until it has cooled back down, then add in the eggs and yogurt and mix thoroughly
7. Add in the flour and baking powder and soda
8. Fill the cupcake tins with about 1/4 cup each and  bake for 18-20 minutes or until the bubbling stops.

I didn't put frosting on these, mostly because my mixer is in the dishwasher at the moment, but they were on the sweet side so I liked them without frosting.

They turn out very moist and delicious.

Tip of the day: If your refrigerator goes haywire and freezes your ingredients don't just go ahead and use them anyway, wait until they warm up... the results of just going ahead and using them aren't delicious.

Wednesday, December 2, 2009

Explosive Marshmallows + Enter the logo contest!

Here are the details about the contest before we get to my disaster story:

Little Frosted Adventures needs a logo-

Everyone is welcome to participate, tell your friends, tell artistic people, email your family, spread the word.

Here are the rules:
1. It has to involve cupcakes somehow
2. It has to be PG, child friendly, you know what I mean
3. Your submission has to be emailed to me at
4. You can submit as many designs as you want!

To encourage people to enter there will be a prize (which will be announced soon) for the winning logo!

The winning logo will be released on the 1st of January 2010, and obviously whomever wins will have the bragging rights for the rest of time as it will be featured on Little Frosted Adventures.

Now to the story you've been waiting for.

So, last night I tried making marshmallow cupcakes to announce the official start of Little Frosted Adventure's Quest for a logo. Why marshmallows? Because they were on sale, as good a reason as any.

It did not go as expected. 

You know what marshmallows do when they get hot? They sort of expand far beyond their structural integrity and go everywhere. One might think that since the marshmallows were covered in delicious cupcake-ness they'd be contained, noooo, that was not the case, all of the marshmallows somehow made their way to the top to splatter all over my oven. 

I tried salvaging them with marshmallow frosting, but once again, a failure. I  mixed some marshmallow cream with cream cheese and powdered sugar, after chilling over night it looked like a good solid frosting. But once I put it on the cupcakes it slowly oozed into whichever position it thought was best. This resulted in huge horrible mess.

I used marshmallow cream for the cake part of the cupcakes, and that went fairly well, but it didn't add any sort of marshmallow flavor, they tasted just like normal vanilla cupcakes. So perhaps Marshmallow cream deserves to be revisited in the future, but as for now, marshmallows have no place in cupcakes.

Keep checking back because later this week there will some interesting cupcake attempts, nutella cupcakes, cranberry red velvet cupcakes, and chocolate cherry cupcakes, Thursday, Friday and Saturday. If you have any crazy cupcake ideas and want to see me try to make some email me your ideas at !