A few weeks ago I received a comment from Katherine Ann who wrote me a wonderful note asking me for a little favor.  You see, her dad is a lover of Cap’n Crunch cereal!  So much so that every year her and her sister get him a box for Christmas.  Due to his love of Cap’n Crunch, she asked me for an idea for using the cereal in a recipe so she could make for her dad for Father’s Day.  What a nice daughter! 

Here is Katherine’s note from a few weeks ago:

I knew I couldn’t let Katherine or her dad down so I took on the challenge to come up with the perfect recipe.  It took a couple weeks to decide what to make but in the end I decided on these cookie cupcakes.  If Katherine’s dad is anything like mine (and my husband) cookies and cupcakes are a favorite so why not combine the two?  Then I topped them with vanilla ice cream which added a little more.  Now I have to honestly say I haven’t had Cap’n Crunch cereal since I was a little girl.  When my husband saw the box he was like a little kid again and couldn’t wait for me to not only make these but to also have a bowl.  He was my test taster too and he approved so I’m hoping these will get the same approval from Katherine’s Dad.

Cap’n Crunch Cookie Cupcakes with Vanilla Ice Cream

Print Recipe

1 1/2 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup sugar

1/2 packed cup light brown sugar

3 large eggs

1 tsp vanilla extract

1 cup milk

1 cup Cap’n Crunch cereal, crushed

1/2 cup white chocolate chips (optional)

Vanilla Ice Cream

Instructions:

Preheat oven to 375 degrees.  Spray a mini muffin tin with nonstick cooking spray; set aside.

Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed.  Beat in vanilla.  Reduce speed to low and add flour mixture in two batches, alternating with the milk, and beating until combined.  Stir in Cap’n Crunch cereal and white chocolate chips (if using) by hand.

Fill each cup with batter.  Bake, rotating tins halfway through, until pale golden and cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes.

Once cupcakes are cool, top each cupcake with a scoop of vanilla ice cream and top with additional Cap’n Crunch cereal.  Serve and enjoy!

This recipe was a lot of fun to make and thank you Katherine for asking me to come up with a recipe for your dad.  I hope your dad loves these cookie cupcakes this coming Sunday for Father’s Day.

Happy Mother’s Day everyone!  I hope you are all enjoying your day with your family.  Yesterday we made these Roasted Banana Cupcakes and I wanted to share with you all and send wishes for Mother’s Day.  Have a fabulous day!!

The adorable cupcake signs came from Kim at Tom Kat Studio.  Earlier this week she offered to her readers a free printable Mother’s Day signs….she is so awesome!! 

Roasted Banana Cupcakes with Honey Cinnamon Frosting

(adapted from Martha Stewart Cupcake Cookbook)

Print Recipe

For Roasted Banana’s:

3 to 4 ripe bananas, cut into 1/4 inch slices

2 tbsp brown sugar

1 tsp cinnamon

2 tbsp unsalted butter, cut into pieces

For Cupcakes:

2 cups cake flour, sifted

1/2 tsp baking soda

1/2 tsp baking power

1 tsp ground cinnamon

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup sugar

3 large eggs, separated

1/2 cup sour cream or greek yogurt

1 tsp vanilla extract

For Frosting:

2 1/2 cup confectioners’ sugar

1 cup (2 sticks) unsalted butter, at room temperature

2 tbsp honey

1/4 tsp ground cinnamon

Instructions:

Preheat oven to 400.  In a baking pan, add banana’s and sprinkle with brown sugar and cinnamon.  Place butter pieces evenly over banana’s.  Place in oven and bake 20-25 minutes until banana’s are golden and bubbly.  Remove from oven and let cool slightly before mashing bananas.

Reduce oven heat to 350.  Line 2 muffin tins with cupcake liners.

Sift together flour, baking soda, baking powder, cinnamon, and salt.  Set aside.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Add roasted bananas, and beat to combine.  Add flour mixture in three batches, alternating with two additions of sour cream (or yogurt), and beating until just combined after each.  Beat in vanilla.

In another mixing bowl, with electric mixer on medium speed, whisk together egg whites to form soft peaks; fold one-third whites into batter to lighten.  Gently fold in remaining whites in two batches.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake rotating tins halfway through, until cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely.

For frosting:

With an electric mixer on medium speed, beat all ingredients until smooth.  Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

Note: I used a star tip on the frosting and working from the outside in made stars and lifted up to make them seem like flowers.

HAPPY MOTHER’S DAY!!!!

Sorry I have been away.  I’ve actually been on vacation with my family in Atlanta.  We are heading back to Florida tomorrow.  I have really enjoyed being “home” and seeing friends and family but I’m looking forward to getting back home to our house and our routine.  If that makes any sense?  It’s always different when you are in someone elses home, even if it’s my parents.  It’s also been non-stop since we’ve been here so I’m looking forward to being home and having one more day at home before heading back to work.  Maybe I’ll get that nap I’ve been dreaming about my whole vacation!

While here in Atlanta we had a cook-out with neighbors and family and my mom volunteered me to make desserts along with some other dishes.  I thought I would share with you one of the desserts I made for the cook-out.  I actually found it in the Pillsbury Baking Off Cookbook.  The recipe was pretty good but if I made it again I would definitely do some things differently.  I think I would sub the chocolate batter for my favorite chocolate cake recipe and perhaps add a peanut butter frosting.  It was just missing something.  It was still good and actually better the second day.  So here you go Chocolate-Peanut Butter Cupcakes….I hope you enjoy.

I hope everyone had a wonderful weekend.  The weather has been beautiful here in Atlanta.  Hope it’s been nice where ever you are. 

Chocolate Peanut Butter Cupcakes

Print Recipe

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa

1 cup brown sugar

1 tsp baking soda

1/4 tsp salt

1/3 cup canola oil (or vegetable)

1 cup hot water

1 Tbsp White Vinegar

1/2 tsp vanilla extract

1 egg

1 – 8 ounce package cream cheese, softened

3/4 cup All Natural Creamy Peanut Butter

1/3 cup sugar

1/3 cup powder sugar

3/4 cup chocolate and peanut butter chips, divided

Instructions:

Preheat oven to 350 degrees.  Line a muffin tin with muffin liners, set aside.

In a large bowl, whisk together flour, cocoa, brown sugar, baking soda and salt.  Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).  Gently stir in 1/2 cup of chocolate and peanut butter chips.

In another large bowl, beat egg, cream cheese, peanut butter and sugar with an electric mixer on medium speed.  Add powder sugar; beat until creamy.

Spoon 1 level tablespoon of chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top.  Repeat layers.  Sprinkle with remaining chocolate and peanut butter chips.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake).  Cool in pan 15 minutes.  Remove from pan to cool on wire rack; 15 minutes.  Serve warm or cool.

Happy Easter everyone!!!  I hope everyone is having a hippity hoppity Easter day!  Last night I was busy putting the girls Easter basket together when the thought of cupcakes hopped into my head.  But what kind?  Then I thought Lemon Cupcakes would be perfect to celebrate the day.  The girls were so excited when they finally laid their eyes on these that they could hardly wait to have one.  Luckily, they didn’t see them until after lunch!  Of course, the bunnies on top added to the excitement.

I have to admit I’m not a lemon dessert fan and don’t usually make too many, but due to it being that lovely time of the year I thought they were only appropriate.  And in the end I’m glad I did!  They turned out light and fresh, but most of all the girls loved them. 

I hope you enjoy these as much as my household.  And again, Happy Easter!!

Lemon Easter Cupcakes with Fluffy White Lemon Frosting

Print Recipe

1 cup white whole wheat flour

1/2 cup all-purpose flour

1/2 Tbsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

Zest of one lemon

1 Tbsp fresh lemon juice

1/2 tsp vanilla extract

1/2 cup plus 2 Tbsp low-fat buttermilk

Fluffy Lemon Frosting

1 1/2 sticks of unsalted butter, at room temperature

2 cups confectioners sugar

1 tsp lemon zest

1/2 tsp vanilla or lemon extract

Instructions:

Preheat oven to 325.  Line standard muffin tins with paper liners.  Whisk together flours, baking powder, cinnamon, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in zest and vanilla.  Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, beat until well combined after each.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until golden brown and a cake tester inserted in center comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes. 

For frosting: With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.  Reduce speed to medium and add confectioners sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting.  Then return to medium and add vanilla and lemon zest and beat until smooth.

Spread or pipe frosting on each cupcake.  And eat!!

A no fun weekend in the household.  “S” has a stomach bug.  We aren’t sure if it’s food poisoning or a stomach bug.  He is keeping a safe distance from all of us here in the house just in case it is indeed a stomach bug.  We are all hoping it will pass, me especially.  I do have to admit having a sick husband is like having another child in the house.  I’m sure many women out there can relate?  Maybe?  Or is it just my husband?  I know one thing my husband is so dramatic when he is sick.  Don’t get me wrong I feel bad for him but I lived with hugging the toilet my whole pregnancy.  I’m mean pretty much my whole pregnancy.  Up to about 32 weeks I was sick and then the last 5 weeks after I was on bed rest.  I remember when we were vacationing in SF and Napa right around my 6 and 7the weeks of being pregnant and I was completely unable to leave the hotel room for about 2 days.  Not at any point did I complain.  I knew it came with being pregnant.  It’s been a day in half and you would have thought he was on his death bed.  Wow the differences!  Since “S” is sick that means I have been super busy mommy with the girls.  It’s been fun though.  They have a little bit of a runny nose but you would never know based off their energy level. 

Today during the girls nap I decided to make these cinnamon chip cupcakes.  It’s been awhile since I made my last batch of cupcakes so I thought it was time.  I also had cinnamon chips and as I have mentioned before I love cinnamon so I thought a cinnamon cupcake sounded like a good idea.  Plus it made the house smell delicious.  I love that when you bake something and it fills the house with the most pleasant smell.  Don’t you?  Now these treats could be enjoyed with or without frosting.  You could several different things if you want frosting too.  You can do a regular vanilla frosting (as included below) or you could do a cinnamon frosting.  I’ll let you decide.  I ended up just using a vanilla frosting and sprinkling cinnamon chips on top.  

Wish me luck with the rest of the weekend with a sick household. I’m keeping my fingers crossed I stay germ free.  Have a wonderful weekend everyone!

Cinnamon Chip Cupcakes

Print Recipe

1 1/2 cups white whole wheat flour

1 1/2 cups cake flour, sifted

1 Tbsp baking powder

1/t tsp salt

1 Tbsp ground cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cup sugar

4 large eggs, room temperature

2 tsp pure vanilla extract

1 1/4 cup milk

2/3 cups mini cinnamon chips, plus more for sprinkling on top of cupcakes

Instructions:

Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Sift together both flours, baking powder, cinnamon, and salt.

With an electric mixer fitter on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.  Stir cinnamon chips into batter.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to a wire rack to cool completely before removing cupcakes.  Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in a airtight container.

For Vanilla Frosting:

3/4 cup unsalted butter, at room temperature

2 cups confectioners’ sugar, sifted

1/4 tsp pure vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium.  Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium.  This process should take about 5 minutes.  Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth.  Frosting can be refrigerated up to 10 days in an airtight container.  Before using, bring to room temperature, and beat on low speed until smooth again.

To finish cupcakes, using a pastry bag fitted with tip of choice and pipe frosting on each cupcake.  You can also use a knife and spread the frosting evenly among cupcake.  Sprinkle tops with addtional cinnamon chips.

and….Enjoy!

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