Festive Vanilla Creme-Filled Cupcakes

Let's hear it for the Red, White and Blue! Wahoo! I hope all of you enjoyed celebrating our County's Birthday yesterday! My holiday was a wonderful one. I enjoyed spending time with my little family, neighbors and friends and enjoyed indulging in some scrumptious American Barbeque! I can't think of a better way to  celebrate the 4th. My little family was invited to two BBQ's this weekend and I could not go empty handed. I spent most of my Holiday morning customizing and baking up these little gems to take to the celebrations. Anyone that knows me, knows that I don't like to go empty handed to any holiday festivities with out yummy food in tow. These festive cupcakes were a hit with both the little kids and  "BIG Kids" alike. In fact, after arriving at our last get together with friends, these little gems were gone in a matter of 2.9 seconds. I am not joking! I didn't have time to even place them on the table without friends stealing them off my cupcake holder. :D

These cupcakes are refreshing with hints of coconut, almond and vanilla extracts in the batter and fresh whipped cream frosting. These little cakes make a great dessert for the Fourth of July Barebeque or any gathering during the summer time months! Enjoy!

Festive Vanilla Creme Filled Cupcakes

From the Kitchen Of Ashlee Frisbey

These are my own creations so if you share this recipe with others, please give credit where credit is due. Thank you!

Ingredients For Cupcakes:

1 box French Vanilla Cake mix

3 eggs

1 teas. Coconut Extract or Vanilla Extract

1 c. Milk

Directions:

Mix together the cake mix, eggs, milk, and extract of your choice. Pour the batter into cupcake liners. Fill 3/4 of the way full.

Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack.Once cupcakes are cool, hollow out centers of cupcakes using a a knife or spoon or cupcake corer. Meanwhile, make pudding according to directions. Let set until firm. Then fill each cupcake center with 2 to 3 teaspoons of pudding.

Filling:

1 box French Vanilla Pudding

Make according to directions for pudding.

Frosting:

2 c. Whipping Cream

1/4-1/2 c. Powdered Sugar

1/8 tea. Coconut, Almond and Vanilla Extracts

Pour Cream into Large mixing bowl and start mixing at a low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add the powdered sugar. Start mixer slowly again-no messy counters!  Beat until stiff peaks form.

* The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated!

Frost generously and spoon fresh or frozen berries over the top just before serving!

I

Ashlee, The Culinary Queen

Lemon Cream Dream Bundt Cake

Easter is just around the bend and my plans on what I am going to serve and make for the holiday are in full swing. 

This Lemon Cream Dream Bundt Cake is perfect to serve at a Spring time gatherings because it travels well and can feed the masses!! I always receive compliments when I make and take this cake places. Friends, Family and Guests always get excited over the cream cheese filling swirled throughout. They also love the tart lemon glaze that coats this tart but moist cake. To add a little extra color and flavor, I like to fill the center with fresh raspberries. The raspberries compliment this cake very well and make for a very pretty presentation!

Lemon Cream Dream Bundt Cake

Cake:

1 c. butter, softened

2 c. sugar

4 egg yolks

2 eggs

1 1/2 t. vanilla extract

zest of one lemon

2 t. baking powder

1/2 t. salt

3 cups all-purpose flour

1 c. milk

Cream Cheese Filling:

8 ounces Cream Cheese

zest of one lemon

3 T.  lemon juice (Freshly squeezed is best!)

1 egg

1/3 c. sugar

Glaze:

1/4 c. lemon juice (Freshly squeezed is best!)

11/2 c. powdered sugar

Directions:

Step 1: Preheat oven to 350 degrees. Spray a bundt cake pan generously with cooking spray or grease and flour it. 

Step 2:Prepare cream cheese filling by beating the cream cheese until smooth, then beating in remaining ingredients. In another medium mixing bowl, beat the butter and sugar together until fluffy. Beat in the eggs and egg yolks, then the vanilla, baking powder, salt, and lemon zest. Beat the flour and milk alternately. Pour half the batter into the bundt pan., then spoon the cream cheese mixture in, avoiding the edges of the pan. Pour the remaining batter on top, making sure to cover the cream cheese completely (otherwise it'll bust through the crust of the cake and cause leaking in the oven.

Step 3: Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. The crust will be deeply golden. and that is just what you are looking for. Cool for 10 minutes and invert on a wire rack. In a small bowl, mix the glaze ingredients and brush over the cake, making sure to coat it completely until the glaze is all gone. Cool for another 30-45 minutes, the refrigerate for 2-3 hours before serving. May be served chilled or at room temperature. 

I

Ashlee, The Culinary Queen

Cranberry Crumble Coffee Cake

This is one of my favorite coffee cake recipes! It is also a favorite among my family. With the Easter Holiday just around the bend, this cake is fancy enough to serve and impress your holiday guests.  I guarantee your guests and family will rave over the cranberry sauce swirled throughout the moist cake, as well as, the irresistible  crumble topping. My predictions are that it will disappear within a matter of minutes, just like Peter Cottontail delivering Easter Baskets!

Cranberry Crumble Coffee Cake

recipe  adapted from Tasteofhome.com

Ingredients:

1/4 c. chopped almonds

1 c. sugar

1/2 c. butter, softened

1 teaspoon vanilla extract

2 eggs

2 c. all-purpose flour

11/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 c. (8 ounces) sour cream

1 c. whole-berry cranberry sauce

Topping:

1/4 c. all-purpose flour

1/4 c. sugar

1/4 c. chopped almonds

1/4 teaspoon vanilla extract

2 T. cold butter

Directions

Sprinkle almonds over the bottom of a greased 9 inch springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce of batter. Top with remaining batter. 

For topping, combine four, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.

Bake in a 350 degree oven for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes; remove sides of pan. Serve Warm. Makes 12 servings.

I

Ashlee, The Culinary Queen

Key Lime Pie Cupcakes

As many of you may know by now, I am a sucker for cupcakes; and I am always on the look out for new and delicious cupcake recipes. Well today, I have a delicious cupcake recipe for you and just in time for the Spring Season! Boy, are you "lucky!" This cupcake recipe truly embraces everything that I think Spring should be: light, airy, scent awakening, and fruity. These cupcakes deliver just that and pack quite a punch in the kisser with their key lime pudding centers. A whipped cream frosting made with real cream and powdered sugar tops these little beauties. These cupcakes have just the right amount of tartness/sweetness ratio and are so elegant and pretty that they would be the perfect ending to any St. Patrick's Day or Easter Dinner Celebration! I hope you enjoy these little gems because I think that I might have just stumbled onto the best cupcake recipe that any "lucky little lass or gent" might be fortunate to find!

Key Lime Pie Cupcakes

recipe adapted from 101 gourmet cupcakes in 10 minutes

Ingredients:

1 white cake mix

3 eggs

1 c. half and half

1 can sweetened condensed milk

6 Tbs. Key Lime Juice ( I used lime juice)

4 Tbs. Grated lime peel (about 2 limes for garnish)

Baking Instructions:

Mix together cake mix, eggs, half and half, and 3 T. key lime juice. Pour 1-2 T. of cake batter into each cupcake paper liner. In a separate bowl, mix sweetened condensed milk and rest of the lime juice. Evenly divide lime milk into batter-filled cups. Tops with remaining batter until 3/4 full.

Bake at 350 degrees for 15-18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Frost cupcakes with frosting and garnish with grated lime peel.

Yields: 18-24 cupcakes

Whipped Cream Frosting

Ingredients:

2 c. heavy cream

1/4-1/2 c. powdered sugar (depending on preference)

Directions:

Pour cream into a large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add sugar. Start slowly again- no messes today! Beat until stuff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.

I

Ashlee, The Culinary Queen

Cookies and Cream Dream Cupcakes

Last week I had a really bad day... actually I had a few bad days in a row!! Then out of the blue one of my DEAR FRIENDS and neighbors, stopped by for a surprise visit! Unbeknown to her, she didn't know I had had a bad fews days but her visit totally brightened my day! Don't you just love friends who seem to get a sense to drop by and see you? I do! Well she is that kind of friend! When she stopped by, she brought this with her for yours truly:

Anyone that knows me knows that I have a small obsession with Gourmet Cupcakes. My sweet friend saw this calendar and just knew that I should have it! It was so nice to be thought of and what was even more special was knowing that my friend truly knows one of my passions and indulges me!

I am in love with this calendar! Each month a new flavored cupcake recipe is featured! I can't wait to try them all! It will give me something to look forward to making each month as a special treat... and you better believe that I will be dropping off these monthly creations to my sweet friend! Love you DG Darling and thanks for thinking of me!

January's Themed cupcake is Cookies and Cream Dream. Oreos are one of my favorite store bought cookies. I could eat the whole bag if I am not careful. I know I have no shame! *blush* This simple yet delectable recipes is sure to be a hit at your home. I know that after I made and frosted these little gems I had to hide a few for a church function that I planned on taking them to because my husband and kidlets kept sneaking them from off the counter!

The cupcake batter is simple to make and uses a store bought cake mix for convenience and ease. The frosting is very simple to make and is so yummy with crushed oreos!

Make some tonight and indulge that sweet tooth!

Cookies and Cream Dream Cupcakes

Ingredients:

1 box of chocolate cake mix

1 c. sour cream

3 eggs

1 tsp vanilla

18-24 whole chocolate sandwich cookies (Oreos)

12 chocolate sandwich cookies, crumbled

Directions:

Mix together cake mix, sour cream, eggs, and vanilla. Place a spoonful of batter on the bottom of each paper liner. Place a whole cookie on the bottom lying flat. Cover with another scoop of batter until 3/4 full.

Bake at 350 degrees for 15-18 minutes. Allow cupcakes to cool on a rack completely.

Vanilla Buttercream Frosting

8 Tbsp. (1 stick) butter, room temperature

3 3/4 cups, powdered sugar, sifted

3-4 Tbsp. milk or cream

2 tsp. vanilla extract

Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.

Add sugar, milk or cream, and vanilla. Beat frosting starting on slow speed, increasing your speed until frosting is nice and creamy. Add 1-2 Tbsp. milk or cream if frosting is too thick. Add Crushed oreos and fold in.

Add crumbled cookies to Butter cream Frosting. Be generous and frost cupcakes nice and high. Top with a Chocolate Cookie for a pretty presentation! Indulge that sweet tooth and enjoy!

I

Ashlee, The Culinary Queen

Brownie Batter Cocoa- Fudge Cupcakes

OR DEATH BY CHOCOLATE is what these cupcakes should be called. CHOCOLATE LOVERS will adore this recipe!! Proceed with caution though when making these because these fudge-like cupcakes might cause you to slip into a chocolate induced coma after eating just one, but I can't think of a better way to leave this life than by eating one of these scrumptious cupcakes *Swoon*. The cupcake is made up of 3 components: delicious cakey brownie, the fudgy brownie centers, and the smooth and creamy chocolate frosting that tops off this sinful dessert. After making a batch of these, be prepared to share with your girlfriends or even guy friends because this recipe makes and frosts 36 godlike cupcakes. I promise that they really will thank you for putting them into a chocolate cupcake induced coma! Enjoy MY fellow Chocolate Lovers!

Brownie Batter Chocolate Fudge Cupcakes

Brownie Batter

1/4 c. butter, melted

1/3 c. fat free sweetened condensed milk

1/3 c. milk

1 (18.25 oz.) box Devils food cake mix

Directions: Combine all ingredients in a large bowl and mix On medium speed for two minutes until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a parchment lined cookie sheet and freeze overnight.

Cupcakes

1 (18.25 oz.) box of Devils food cake mix

1 (3.9 oz) Instant Chocolate Fudge Pudding mix

1 c. Sour Cream

1 c. Vegetable Oil

4 eggs, beaten

1/2 c. milk

2 c. mini semi-sweet chocolate chips

Directions: Preheat oven to 325 degrees. Spray muffin tin with cooking spray and then line muffin tin with cupcake liners. Combine all ingredients except Chocolate chips into a very large bowl and mix on medium speed for 2 minutes until well combined. Stir in Chocolate chips. Using a Large Scoop (3 Tbsp.) drop batter into cupcake liners, filling 2/3 the way full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22- 28 minutes. Allow to cool completely before frosting.

Frosting

5 sticks of butter, softened

8 oz. powdered sugar

1.5 cups of unsweeted cocoa powder

a pinch of table salt

1.5 cups of light corn syrup

2 tsp. vanilla extract

16 oz. Milk chocolate chips

Directions: Melt chocolate chips in the microwave stirring well every 30 seconds. Allow to cool for 5-10 minutes. Meanwhile, combine butter, sugar, cocoa and salt in a food processor and process till smooth, about 30 seconds. Scrap the bowl as needed. Add the corn syrup and vanilla and process until just combined about 5-10 seconds. Scrape the bowl again, then add the melted chocolate chips and pulse until creamy and smooth. If you don't have a food processor, you can use your mixer, just don't whip the butter too much. Frost cupcakes with knife or put frosting in a ziploc baggie and cut off tip to make an elegant frosted topped cupcake!

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Ashlee, The Culinary Queen

Pumpkin Mousse Cupcakes

JOY TO THE WORLD! Boy, do I have a fabulous cupcake recipe for you today! Pumpkin Mousse cupcakes! I came across a recipe for these little darlings about a week ago and I decided that I needed to make them! Ok, it was more of a want than a need!I am telling you though that these cupcakes are irresistible with their pumpkin cakey texture, creamy pumpkin spice Jell-O mousse filling, and topped with decadent cream cheese frosting. What is not to love about these cupcakes? Not one thing! Needless to say, I justified making these beauties for a church function and let me tell you when it was time for me to retrieve my cupcake platter, there was not a single cupcake in sight. In fact, I couldn't even find my platter that I brought them on! That is another story for another day, but truly these cupcakes are truly so good that it will have your family, friends and neighbors singing JOY TO THE WORLD if you shared this recipe with them! Enjoy!

Look at the delicious center!

Pumpkin Mousse Cupcakes

recipe adapted from the kitchen of jamiecooksitup.blogspot.com

Ingredients for the Cupcakes:

1 -Spice cake mix

1- 3.4 ounce Pumpkin Spice Jell-O pudding mix (I found mine at the Super Wal-Mart, it is a seasonal item so it can be hard to find)

1/3 c. flour

1/3 c. oil

1/3 c. Sour Cream

1 1/2 c. water

1 t. vanilla

4 eggs

Mousse Filling:

1- 3/4 ounce Pumpkin Spice Jell-O pudding mix

1 3/4 c. half and half

Frosting:

1 -8 ounce package cream cheese, softened

1/4 c. butter, softened

1 t. Vanilla

Dash of Salt

3-4 c. powdered sugar

2-3 T. milk

Directions:

1-In a large mixing bowl, or in your stand mixer, combine the cake mix, pudding mix and flour. Stir around to combine. Add oil, water, eggs, and vanilla and mix on low for about 1 minute. Then mix on medium speed until batter is silky smooth like butta! This process should take about 3 minutes.

2-Line your muffin tins with cupcake liners and fill each cupcake liner 3/4 of the way full with batter. Bake in a 350 degree oven for 13-15 minutes. After cupcakes are baked, cool on a wire rack.

3-While your cupcakes cool, you can start on your filling. Pour pudding mix and half and half into a medium sized bowl or stand mixer and mix until thick. This should take about 3 minutes.

4-Using a sharp knife cut a small hole out of the top of each of your cupcakes. Spoon some of the pudding mixture into each hole. If you have a piping bag you could fill it with the pudding mixture and with a straight tip fill each cupcake.

5- To make the frosting, beat the cream cheese and butter together in a medium bowl. Add vanilla and dash of salt, combine. Then add the powdered sugar and 1 T. Milk. Mix well. If the frosting is too thick add more milk. If the frosting is too runny add more powdered sugar.

6- Now you Frost your cupcakes. You can either frost them by hand or go the extra mile and make a fancy swirl on top with a cake decorating bag or I just put the frosting in a Ziploc baggie and cut off a corner of the bag to make a decorator bag then squeeze a pretty little swirl on top. When done frosting just throw Ziploc baggie away for quick and easy cleanup. Enjoy!!

I

Ashlee, The Culinary Queen

Caramel Apple Cake

If you have a love affair with caramel and apples like I do, then you will love this cake! It is very easy to make and is very moist! There are several things that I love about this cake... Let me count the ways! I love that the recipe begins with a store bought cake mix, making it a great shortcut dessert and perfect for entertaining (especially when time is short). I also love that you add Jell-O pudding, which gives this cake the moist texture. You will find this to be true as soon as you begin to cut the first slice. I also love that it showcases a few flavors that go hand in hand with the Fall season- apples, vanilla and caramel! Last but not least, I love that it is drizzled with caramel! This cake recipe will definitely take the cake when you serve this dessert at your next Fall gathering!

Caramel Apple Cake

1 pkg. (2 layer cake) yellow cake mix
1 pkg. 4 serving size Vanilla or French Vanilla Instant Pudding
1 c. water
4 eggs
1/3 c. vegetable oil
3 Granny Smith Apples, peeled and coarsely chopped
20 Kraft Caramels, unwrapped
1/4 c. milk

Directions:
Preheat the oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan or a 10 inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in a large bowl with an electric mixer on low speed until well blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into a prepared pan.
Bake 50 minutes to an hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on HIGH 11/2 minutes, stirring 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.
Makes 16 servings.
* Note: Place caramels in freezer for 5 minutes before unwrapping- the plastic peels off in a cinch!

I

Ashlee, The Culinary Queen

Pumpkin Cream Cheese Rolls

This past weekend I threw a craft night for a few of my closest girl friends. We made these darling count down to candy blocks. The advent calendar was so easy to make and I can't wait to use it to count down to Halloween with my kids this next month. My cute kidlets are chomping at the bit to start rotating the blocks! While we were busy crafting we had some delicious desserts and snacks to munch on! One of my all-time favorite fall desserts is Pumpkin Cream cheese Rolls. These cream cheese rolls are delicious and even though they might look intimidating to make they are really simple and very elegant!

Pumpkin Cream Cheese Rolls

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts (optional), chopped
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
For Cake:
Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Makes 10 servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I

Ashlee, The Culinary Queen