Hello world! If this is your first time viewing and reading The Miss Cupcake, well you are in for a sugar coated treat! Filled with lots of love, laughter, and real life stories, this blog is sure to tickle your tummy and provide tempting treats!
I am so blessed and thankful to have been involved in a filming of The Home and Backyard segment of WNEP’s Newswatch 16. If you are reading this before the segment, check out the preview here.
Ready for the recipes!? Here we go!
Lemon Raspberry Chick Cupcakes
Print recipe
| Serves | 24-28 |
| Prep time | 1 hour |
| Cook time | 20 minutes |
| Total time | 1 hour, 20 minutes |
| Meal type | Dessert |
| By author | Lauren Elsasser |
Ingredients
Cupcake
- 1 box Pillsbury White Cake Mix (Plus ingredients called for on the back of the box)
- 1 tablespoon Sour Cream
- 1 small Can of Frozen Lemonade Concentrate (thawed in the refrigerator)
Icing
- 2 sticks Softened Butter
- 1 1/2 teaspoon Vanilla Extract
- 5 cups Powdered Sugar
- 1/4 cup Milk
- 1 1/2 teaspoon Raspberry Extract
Coating
- 16oz Yellow Melting Wafers
- 1/2 cup Vegetable Shortening
Garnish
- 3 Orange Starburst
- 50 Candy Eyes or Large Black Nonpariels
Directions
| Step 1 | |
| Preheat oven to 350* F. Line cupcake pans with liners. | |
| Step 2 | |
| Combine cake mix, water, oil, and eggs, and sour cream. Mix on medium high for at least two minutes or until slightly thickened. | |
| Step 3 | |
| Fill cupcake papers 2/3 full, bake for 19-22 minutes or until firm to the touch and light golden brown. | |
| Step 4 | |
| As soon as the cupcakes are out of the oven, poke holes in each cupcake using a fork. Spoon several tsp. of lemonade extract on top of each cupcake. Add more for a more intense burst of lemon. | |
| Step 5 | |
| While cupcakes are cooling, make frosting by combining softened butter, vanilla, raspberry extract and 3 cups of powdered sugar. Mix slightly for about 30 seconds. Add in milk and slowly incorporate the rest of the powdered sugar, one cup at a time. Beat on medium-high for 3-5 minutes (very important) | |
| Step 6 | |
| Place icing in a durable plastic bag, snip the end, and pipe on dollop of icing on the tops of each cupcake. | |
| Step 7 | |
| Make the coating: combine chocolate and shortening in a deep microwavable bowl. Microwave for 30 second intervals until smooth. Do not over-heat. This will cause the chocolate to cease up! | |
| Step 8 | |
| Dip each cupcake in the smooth chocolate and let the excess drip off. Turn the cupcake and continue to let the excess drip. | |
| Step 9 | |
| Before hardend, garnish with candy eyes. | |
| Step 10 | |
| Microwave the three starbursts for 5-8 seconds, DO NOT OVERHEAT! Using a small rolling pin, thinly roll out the starbursts and cut out triangle shapes to use as the beaks. Lastly, place the beaks on the cupcakes. | |
These cute Easter chicks will make you the hostess with the mostest. Take an hour or so to create these precious lucious delights!
Oh and this cupcake.
Words cannot describe how I feel about the concept of combining to of my favorite things in the whole world. It’s almost like realizing tomorrow is Easter vacation AND winning the lottery. Or like eating a stromboli and realizing that there is a pizza inside. However you look at is, the only word that can come close to this feeling is…..love.
Coconut Cream Egg Cupcake
| Serves | 28 |
| Prep time | 1 hour |
| Cook time | 22 minutes |
| Total time | 1 hour, 22 minutes |
| Meal type | Dessert |
| By author | Lauren Elsasser |
Ingredients
Cupcake
- 1 box Pillsbury Chocolate Cake Mix
- 4 Eggs
- 1/2 cup Water
- 1/2 cup Vegetable Oil
- 1 box Chocolate Fudge Instant Pudding Mix
- 1 cup Sour Cream
The Good Stuff Inside
- 6 Handmade or Store Bought Coconut Cream Eggs
Icing
- 2 sticks Softened Butter
- 1 1/2 teaspoon Vanilla Extract
- 1/4 cup Milk (*Add more milk if needed to smooth icing)
- 5 cups Powdered Sugar
Coating
- 16oz Milk Chocolate Coating Wafers
- 1/2 cup Vegetable Shortening
Garnish
- 1 cup Coconut
- 1/4 cup Blue Melting Chocolate
Directions
| Step 1 | |
| Preheat the oven to 350* F. Line cupcake pans with paper liners. | |
| Step 2 | |
| Combine the cake mix, eggs, oil, water, sour cream, and instant pudding mix in an electric mixer for 2-3 minutes. Fill cupcake papers 2/3 full. | |
| Step 3 | |
| Bake for 22-23 minutes or until toothpick inserted comes out clean. Let cupcakes cool on cooling racks. | |
| Step 4 | |
| Slice coconut eggs in into 1/2 inch thick slices (You should get about 4-5 slices per egg). Using a knife, melon baller, or cupcake hole maker, cut out a 1 inch in diameter hole in order to stuff the slice of egg inside. Set aside when finished. | |
| Step 5 | |
| To make buttercream, combine softened butter, vanilla, milk, and half of the powdered sugar in an electric mixer just until combined, slowly add the rest of the powdered sugar. Beat for 3-4 minutes on medium high until light and fluffy. Add more milk if desired. | |
| Step 6 | |
| Using a large round tip in a pastry bag (or a ziploc bag with the tip cut), fill with frosting, and pipe one large "blob" of icing onto each cupcake. Put in the freezer for 10 minutes to set up. | |
| Step 7 | |
| Make the coating: combine chocolate and shortening in a deep microwavable bowl. Microwave for 30 second intervals until smooth. Do not over-heat. This will cause the chocolate to cease up! | |
| Step 8 | |
| Dip each cupcake in the smooth chocolate and let the excess drip off. Turn the cupcake and continue to let the excess drip. | |
| Step 9 | |
| Drizzle melted blue chocolate on the cupcake in a "twirl" like fashion. Roll the edges in the angel flake cupcake before the chocolate hardens. | |
The great thing about this recipe is the fact that you can adapt it! Don’t like coconut? That’s ok…try it with a peanut butter egg! Switch the milk chocolate to dark! If you dream it, you can create it.
I’m really thinking about that pizza stuffed stromboli now.
Oh yeah…I forgot to tell you…I got a big giant check the other day.
For making whoopie.
Josh Rogers, with the aparrrel line, and myself (as whoopie pie queen), devoted countless hours preparing a business plan and beating all the other plans to take home the gold.
It just goes to show that dessert is a big deal.
Like, you should eat it.
All the time.
Jared and I are going to the bank to cash it on Monday. We are going to buy a whoopie pie mascot uniform. He has lovingly volunteered to wear it daily….for the rest of his life.