Rainbow Bright Cupcakes with Vanilla Frosting

I have been dying to share this recipe with you all!  Seriously, how cute are these?  Can you tell that I am on a cupcake kick?  Last week my niece needed some cupcakes for a bake sale at school.  I wanted to make something that kids would go nuts for, and was originally thinking chocolate.  But then I saw a recipe for rainbow cupcakes.  A cupcake that looks like a rainbow when you bite into it with a ton of vanilla frosting AND a jelly bean on top?  Yeah, I think the kids liked them...well, at least I did!

For the cupcakes, grab a box of yellow cake mix, canola oil, sour cream, eggs, and a package of vanilla instant pudding 

Dump all the ingredients into the bowl of an electric mixer.  Mix on medium-high speed for three minutes.

 Divide the batter evenly into five separate bowls.

Add five different colors of food coloring or gel (I used gel because you don't have to use as much) to the bowls of batter.  Add a lot of coloring because the yellow batter will show through if it isn't colored enough.

Spoon each color into paper-lined cupcake pans until all of them are filled.  Bake at 350F for 20 minutes or until an inserted toothpick comes out clean.

Now make the frosting.  You will need milk, vanilla extract, powdered sugar, and butter. 

To get the colored swirls in the frosting I scooped frosting into a pastry bag, then added a tiny bit of food gel.  I continued to layer it with a different color each time.  Then top each cupcake with a jelly bean.

I also sprinkled the cupcakes with gourmet sugar crystals.  Aren't they pretty?

Rainbow Bright Cupcakes
1 box yellow cake mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
8 oz sour cream
small box instant vanilla pudding mix
Food Coloring Paste
Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined.  Batter will be nice and thick.  Divide batter evenly between 5 white or glass bowls.  Drop 5 different colors of food coloring into each cake batter bowl until you reach your desired colors.  Stir well.  Spoon each color into paper lined cupcake tins until all are filled.  Bake for 22-25 minutes or until cooked through.  Remove and let cool completely.  Frost with frosting of choice.
24 cupcakes
Source: Picky Palate

Vanilla Frosting

3 C. powdered sugar
1/2 C. butter, softened
2 t. vanilla extract
2 T. milk
Gradually add the sugar to the softened butter and cream together with an electric mixer.
Stir in the vanilla and milk.  Beat until smooth and of spreading consistency.  Add a little more milk or sugar as needed.
(I doubled the recipe for 24 cupcakes)
Source: Crazy about Cupcakes by Krystina Castella

Easter Cupcakes

I have something really cute to show you!  I made cupcakes to take to a family gathering yesterday.  Sorry I didn't post it before Easter, but I'm just not that organized.  But save this recipe for next year because they are so cute and lots of fun to make!  I found some edible Easter grass and egg shaped M&M's at Target, and was trying to think of a creative way to use them in a cupcake.  So, I made nests and grass and put the M&M's in the grass.  And I made itty bitty cookies to put on top too.

Don't you just love them!?

Okay, I'll tell you how to make them.  Here are the ingredients you will need for the cupcakes:

Mix all the ingredients together in the bowl of an electric mixer.  Beat on medium speed for three minutes.

Then fold in 1/3 C. of pastel sprinkles if you are feeling festive.

Spoon the batter into 24 paper-lined cupcake pans.  Bake at 350F for 20 minutes.  Let cool.

While the cupcakes are cooling, get started on the cookies.  Here are the cookie ingredients:

First, zest half of a lemon.

In the bowl of an electric mixer, cream together the butter and powdered sugar on medium speed until smooth, 1-2 minutes.  Beat in the egg, vanilla extract, and lemon zest.  Mix in the flour and salt on low speed just until incorporated.  The dough will be kind of crumbly.

Form the dough into a ball and wrap tightly with plastic wrap.  Refrigerate for 1-2 hours.

Line some baking sheets with parchment paper.  Roll the dough out to about 1/8 inch thickness for the mini cookies and about 1/4 inch thickness for larger cookies.  Cut with cookie cutters and transfer to baking sheet.  Bake at 375F for 4-4.5 minutes for the mini cookies and 8-10 minutes for the big cookies, rotating the baking sheets halfway through the baking time.  You do not want the cookies to be brown at all around the edges, so watch them!

My mom let me borrow these cute little bunny and chick cookie cutters.  They were perfect for the cupcakes.

After the cookies and cupcakes are completely cool, go ahead and frost them.  You can use any kind of frosting you like, but I used royal icing for the cookies and a simple vanilla frosting for the cupcakes.  See below for the royal icing and vanilla frosting recipe that I used.  If you are using a very thin icing or glaze, a ketchup bottle is perfect for outlining and decorating.

If you are using royal icing, outline the cookies. After they are completely dry, you can flood them.  Then I used a toothpick to make noses and eyes on these little beauties.

Here are the cookies that I made.  The ketchup bottle made it very easy to do.

Here's what each of my cupcakes looked like, but you certainly be creative and decorate them however you like.

Cupcakes
1 box yellow cake mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
8 oz sour cream
small box instant vanilla pudding mix
Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined.  Batter will be nice and thick.  Spoon batter into paper-lined cupcake pans until all are filled.  Bake for 20 minutes or until cooked through.  Remove and let cool completely.  Frost with frosting of choice.
24 cupcakes

Source: Picky Palate

Lemon and Vanilla Bean White Sugar Cookies
2 sticks unsalted butter, at room temperature
1 cup confectioners’ sugar
1 large egg
2½ tsp. vanilla extract
1 vanilla bean, split lengthwise (I didn't use this, and it still tasted great)
Zest of half a lemon (or the zest of a whole lemon, if you love lemon)
2½ cups all-purpose flour
1 tsp. salt
Directions:
In a large mixing bowl, cream together the butter and confectioners’ sugar on medium-high speed until smooth, 1-2 minutes.  Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended.  Mix in the flour and salt on low speed just until incorporated.  Form the dough into a ball and wrap tightly with plastic wrap.  Refrigerate until chilled and firm, at least 1-2 hours.
When you are ready to bake the cookies, preheat the oven to 375˚ F.  Line baking sheets with parchment paper.  Roll the dough out on a well floured work surface to about ¼-inch thickness.  Cut with cookie cutters as desired and transfer to the prepared baking sheets.  Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned.  Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.  Decorate as desired.
Source: Annie's Eats

Vanilla Frosting
3 C. powdered sugar
1/2 C. butter, softened
2 t. vanilla extract
2 T. milk
Gradually add the sugar to the softened butter and cream together with an electric mixer.
Stir in the vanilla and milk.  Beat until smooth and of spreading consistency.  Add a little more milk or sugar as needed.
(I doubled the recipe for 24 cupcakes)
Source: Crazy about Cupcakes by Krystina Castella

Royal Icing
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
Directions:Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping.  (Remember, if you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)  Using a pastry bag (or a ketchup bottle), pipe around the edges of each cookie.  Let stand so the icing will set.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl.  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again.  Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Allow to set.
Use the remaining thicker icing for piping decoration as desired.  Gel icing color is best as it does not add a significant amount of liquid.  Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.
Source: Annie's Eats, originally adapted from Katie of Good Things Catered

Baked Gnocchi & Cheese Casserole with Sausage

Hey everyone!  Are you looking for the perfect casserole?  Well I found one that is pretty great, and it comes together in a snap!  This casserole has gnocchi, which is a potato-based pasta found in your local grocery stores frozen food isle.  It took me forever to find it because it was in the bread section...what the heck?!  And there is even a potato section!  Any-who, this is the ultimate comfort food with pasta, sausage, and lots of cheese.   It would be good to make for picky eaters! 

Here is the ingredients needed:

Cook the sausage, onion, and garlic in a large pot over medium heat and cook until the sausage is brown.

Drain the sausage mixture.

Add the gnocchi, milk, Italian cheese, cream of mushroom soup, sour cream.  Stir.

Pour the mixture into a 9x13 in. casserole dish.  Top with Parmesan cheese.

Bake at 375F for 45-50 minutes.

Baked Gnocchi Casserole with Sausage

2 cups frozen gnocchi

2 cups milk

1 package Bob Evans ground Italian sausage

2 cups Italian blend cheese

1 (10 3/4 ounce) can cream of mushroom soup

1/4 cup sour cream

4 cloves garlic, minced

1/2 cup Parmesan cheese, shredded

Add the sausage, onion, and garlic to a large pot.  Brown sausage over medium heat.  Drain.  Stir the rest of the ingredients into the sausage mixture except for the Parmesan cheese.  Pour into a 9x13 inch casserole dish. Sprinkle Parmesan cheese on top and bake in an oven preheated to 375 degrees for 45-50 minutes. Remove from the oven and allow to cool slightly before serving.

Source: Inspired by Smithfield, The Perfect Casserole

Triple Chocolate Trifle

I am dying to share this recipe!  I don't normally make desserts like this unless it for a special occasion or if company comes over.  Having the parent's over was a great excuse to make this!  I had some cake scraps in the freezer left over from the volcano cake I made for my niece and it was perfect for this trifle.

First, make the mousse.  It only takes three ingredients, and it would be heavenly by itself.

Melt the chocolate over simmering water in a heatproof bowl.  I added some semisweet chocolate chips too because I forgot I needed seven ounces of chocolate...oops!  You can use semisweet or bittersweet chocolate for this.  A mixture of the two tastes great! 

Let the chocolate mixture cool and separate the eggs.

Combine the egg whites and salt.  Whip on high speed until stiff peaks form.

Stir the egg yolks into the cooled chocolate.  Then, gently fold the egg whites into the chocolate mixture just until combined.  Refrigerate for a few hours.

Now make the whipped cream.  I like to make my own, but you can buy Cool Whip if you like.  Once again, only three whopping ingredients.

Beat the heavy cream until soft peaks form.

Then add the vanilla and powdered sugar and mix until just incorporated.

Here is my cake scraps.  They were all half moons from carving out a volcano!  I broke the cake into one inch cubes.  Two or three cups were used for the trifle.  See the recipe for the triple chocolate cake below.

I grated a Dove dark chocolate bar to sprinkle on top.  It was a nice touch.

I love chocolate shavings...they make everything better.

Get the mousse out of the fridge and sneak a few spoonfuls. 

Layer the cake cubes, mousse, and whipped cream until the bowl is full.  Sprinkle the chocolate shavings on top.

Indulge.

Your guests will be impressed.



Recipes for you!
Triple Chocolate Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
Preheat oven to 350 degrees F.  In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips.  Beat until well combined, about 1 1/2 minutes.  Will be thick.  Pour evenly into 2 well greased 9 inch cake pans.  Bake for 30-35 minutes or until toothpick comes out clean from center of cakes.  Let cool completely.
Source: Picky Palate

Chocolate Mousse
7 oz. bittersweet or semisweet chocolate, finely chopped
3 tbsp. water
4 large eggs, at room temperature, separated
Pinch of coarse salt
Combine the chocolate and water in a heatproof bowl set over a pan of simmering water.  Heat until the chocolate is almost completely melted, stirring occasionally.  Remove the bowl from the heat and stir until the mixture is smooth.  Set aside and let cool to near room temperature.
In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt.  Whip on medium-high speed until stiff peaks form.  They should be thick and smooth.
Stir the egg yolks into the cooled chocolate mixture.  Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture.  Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.
Cover with plastic wrap and refrigerate at least 3 hours.  Serve as desired with freshly whipped cream and chocolate shavings.
Source: Annie's Eats, originally from David Lebovitz

Homemade Whipped Cream
Yield:  Makes about 12 ounces
2 cups whipping cream
1 tablespoon vanilla
2 – 3 tablespoons powdered sugar, to taste
In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form.  Add the vanilla and powdered sugar, then mix until fully incorporated.  Be careful not to over-beat.
Source: Pennies on a Platter