Coconut Cream Cheese Whipped Cream Frosting

Say that five times real fast.

Better yet, skip the cake all together and just eat the frosting, I won't judge.

Seriously?

This frosting the cat's meOW!

The best way I can describe it is to say that it's like spreading a coconut cheesecake on your other cake.

I am hopelessly in love.

Coconut Cream Cheese Whipped Cream Frosting

1 - 8 ounce package cream cheese softened

1/2 cup sugar

1 teaspoon coconut extract extract

1/2 teaspoon almond extract

2 cups heavy whipping cream

In your mixer cream together cream cheese, sugar and extracts until smooth.

Switch to whisk attachment, and slowly add in whipping cream, beat until stiff peaks form.

* I like to put my mixer bowl and beaters in the freezer for a bit before I make this.  Seems to peak better if it's cold, but it's not necessary. *

If you can resist eating all of it out of the bowl, put it on this scrumptious Coconut Cream Poke Cake!

You're tummy will thank you either way!

Cupcake Cream Filling

Did I ever tell you that I used to hate baking?

Seriously, I know.

I always loved to cook, but when asked to bring something to a potluck, my response was 

"Anything but dessert!"

I guess it was a gradual change, because I really don't remember waking up one morning and saying

"I want to BAKE!! I LOVE to BAKE!!"

I think a lot of it stems from my confidence.

When I cook, I literally don't know how to follow a recipe.  

You should see my kitchen when I am trying to write a recipe down to blog for you all.

I am very much a "taste and see" -- "don't like it, tweak it!" kinda girl.

That's why my oldest son asks for things like "Magic Chicken Surprise" because that's what I called something that I made, he loved, and I have no idea how to make it again.

Baking just isn't as forgiving as cooking.  

Sure you can throw in a spice here or there, but forget something like flour in a cookie, and you have a mess!

Seriously, I did that.

See post for Almond Raspberry Shortbread Thumbprints!

When we were growing up, my mom pretty much baked one thing, cookies.

We got chocolate chip, peanut butter (they are the BEST -- here's her recipe)

or oatmeal raisin.

Sure she made us birthday cakes, but we rarely came home to cupcakes after school.

But sometimes... sometimes.... she made chocolate cupcakes with this cream filling and we were

SO EXCITED!

And her recipe from way back when, is what I am sharing with you today!

Cupcake Cream Filling

Box of Chocolate Fudge cake mix or your own

Chocolate Buttercream Frosting, your own or in a can

1 cup milk

4 Tablespoons flour

2 teaspoons vanilla

1 cup Crisco

1 cup sugar

In a saucepan over medium heat, heat milk and flour until slightly thickened.

Whisk as it warms.

Whisk in vanilla.

Remove from heat and set aside to cool.

With your mixer, cream together Crisco and sugar.

Slowly add milk mixture, and whip for 10 minutes.

Refrigerate for 6-8 hours.

Bake cupcakes and cool.

Fill a decorating bag with a tip with a larger opening,  with your cream filling and press into the top of the cupcakes, squeeze to fill.

Frost as desired!

Whipped Cream Frosting

When I made the Peaches and Cream Spice Cake for my Mother-in-law's birthday two weekends ago, I knew it wouldn't be the same without this frosting.  I don't know why I never shared it with you before?

If you like whipped cream and you like cream cheese or cheesecake, 

this will make you SWOON!!

Honestly, I don't think it really tastes like frosting at all?

So, this weekend when I made a Cherry Torte and Cherry Torte Cupcakes (recipes coming soon) I decided to snap a photo of it in the mixer and share it with you!

Whipped Cream Frosting

1 - 8 ounce package cream cheese, softened

1 teaspoon of vanilla extract

1/2 teaspoon almond extract

1/2 cup of granulated sugar

2 cups heavy whipping cream

In your standing mixer, with whisk attachment,  combine the cream cheese, sugar and extracts until creamy, scrape the bottom and sides of the bowl a couple of times, to make sure it's all incorporated.

Turn it on again and slowly pour in the cream.

Beat until frosting forms peaks, much like a whipped cream does.

I have found that if my stainless steel bowl of my mixer and whisk attachment are cold it peaks better.

This will frost a two layer cake.  Makes about 5 cups or so.

If this actually makes it to a cake...instead of eating it straight out of the bowl, 

make sure you keep it in the fridge.  

It'll melt!! 

White Almond Flavored Cupcakes and Buttercream

Happy Memorial Day!!

I got the urge on Saturday to whip up some cupcakes.

I decided something Red, White and Blue would be perfect!

I needed to make it snappy, so I just dug through my liners and found anything patriotic I could find.

Then I had a white cake mix in the cupboard, I added a teaspoon of almond extract to it, and baked them up.

I topped them with this butter cream recipe:

Almond Buttercream

I rolled them in Red, White and Blue Sugar and 

Presto!

Memorial Day Cupcakes!!

Chocolate Ganache

My son Spencer thinks I should pay him a dollar every time they say "chocolate ganache" 

on 

Cupcake Wars.

Ha!!

I would be BROKE!!

They use it A LOT!!

I have used it quite a few times myself, this is the basic recipe I use, with a couple of variations.

Chocolate Ganache

8 ounces of semi sweet chocolate

( I have used squares and chips)

1/2 cup of cream

Optionals:

1 teaspoon of instant coffee

or 

1 Tablespoon of rum

Melt chocolate and cream in a pan over low heat, stirring constantly.

When it is melted and glossy looking it's ready.

Pour over the top of dessert and place in the fridge for a bit for it to set.

Coffee Buttercream Frosting

The other night my daughter, Josie and I were watching Cupcake Wars on TV.

She looked at me and said, I really want to bake cupcakes... I did too...something about that show makes me feel cupcake creative!!

So at 8 PM, we brought the mixer out and made chocolate cupcakes, using a box mix.

But we decided to try making coffee buttercream.  

I threw things together and it was AWESOME.

Do you like coffee ice cream?

This frosting tastes just like it!!

Coffee Buttercream

1 stick of unsalted butter, softened

4 cups of powdered sugar

1/4 cup hot water

1 1/2 teaspoons instant coffee

While your cupcakes are cooling, stir the instant coffee into hot water to dissolve.

Set aside.

Cream butter in mixer, slowly add powdered sugar and coffee, cream together.

Pipe on cupcakes.

Sprinkle with chocolate jimmies if desired.

Double Chocolate Orange Cupcakes with Orange Butter Cream Frosting

double chocolate orange cupcake with orange butter cream

Sometimes you find a recipe that just screams your name, and this one did that for me!

A while back, Starbucks had an orange mocha. I guess it wasn't the hit for everyone that it was for me, and I am sure my waistline secretly thanks them all for that, but I sure do miss that coffee goodness!

When I ran across this recipe I knew I had to make it.  I had been wanting to make cupcakes in a jar, and this one seemed just perfect for the task at hand.

yumminess in a jar

When I mixed the batter up, I couldn't get over how THICK it was.  It was like scooping chocolate pudding into the cupcake liners!

When they baked, they were enormous!

warm out of the oven, delightful delectable chocolate

I made the first batch into regular cupcakes. I couldn't get over the light airy and yet oh so chocolaty cake!  Just when I was containing myself about that...I made the Orange Butter Cream!

As the kids say... OMG.

love how the flash made the streams of light behind it... I can almost hear the angels sing!

It was the first week of school and I was making these for the school carnival cake walk.  But I then decided it was a must to make some for my "girls." I have a little click of friends that we periodically have lunch throughout the school year.  I love to have a little something waiting for them at their place when they arrive for lunch. The last week of school it was the "Last Week of School Mom's Taxi Fuel" so I decided it was only fitting to have something special for them the first week BACK to school!

That special something was this divine cupcake in a crystal jelly jar!

in a jar with handmade tags

So, I know you're chanting...

 GIMME THE RECIPE! GIMME THE RECIPE!!

So settle down.... here you go! ;)

Double Chocolate Orange Cupcakes with Orange Butter Cream Frosting

The Cake:

1 (12-oz.) package NESTLÉ TOLL HOUSE Semisweet Chocolate Morsels, divided

1 (18.25-oz.) package German chocolate cake mix

4 large eggs

1/3 cup butter, melted

1 1/4 cups orange juice

1 teaspoon vanilla extract

 

1. Microwave 1 cup chocolate morsels in a 2-cup glass measuring cup at HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Cool slightly.

2. Beat cake mix and next 3 ingredients at low speed with an electric mixer until moistened. Increase speed to medium, and beat 1 to 2 minutes or until well blended and smooth. Add melted chocolate and vanilla, beating until blended. Spoon batter by 1/4-cupfuls into paper baking cups in muffin pans.

3. Bake at 375° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks. Spread Orange Butter Cream Frosting evenly over cupcakes.

4. Place remaining chocolate morsels in a 1-qt. zip-top plastic freezer bag; seal bag. Microwave at MEDIUM (50% power) 45 seconds to 1 minute, turning bag over after 30 seconds. Squeeze chocolate in bag until smooth. Cut a tiny hole in 1 corner of bag. Pipe melted chocolate over Orange Butter Cream Frosting on cupcakes by gently squeezing bag.

The Frosting:

3/4 cup butter, softened

2 teaspoons grated orange rind

1 (16-oz.) package confectioners sugar

2 to 3 Tbsp. orange juice

1. Beat butter and orange rind at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until well blended.

2. Stir in 2 Tbsp. orange juice, adding additional orange juice, if necessary, to reach desired consistency

 

When I made the cupcakes in a jar, I cut the top of the cupcake off, and sank the bottom into the jar. I piped frosting over it, sprinkled chocolate chips, then added the top of the cupcake, piped more frosting and added more chips. Tied the fork onto the jar with a ribbon and cute little tag, and Viola!

 

Gifts fit for my sweet friends!