Saturday, February 9, 2013

Peppermint Patty Surprise Cupcakes


I made these Peppermint Patty Surpise Cupcakes, since I love Peppermint Patties, and I was not dissapointed.  They are a simple recipe made with a cake mix, and it was really a nice surprise at how great they came out.


Peppermint Patty Surprise Cupcake

 Ingredients:


1 box white cake mix
1 box vanilla instant pudding
3 eggs
1 cup water
1/4 cup vegetable oil
24 peppermint patties

Frosting (I purchased these delicious Chocolate and Vanilla Whipped Icing from the Bakery at my local grocery store King Soopers.  It's what they use on their cakes)

Directions:

Preheat oven to 350 degrees.

line 2 dozen muffin cups and spray with nonstick cooking spray.

Mix cake mix and instant pudding together.

Then add eggs, water, and oil.

Mix on low for a minute to get started, and then turn to medium high and mix until smooth.

Next fill each muffin cup 1/3 way with cupcake mix.

Then put 1 peppermint patty into each muffin cup.

Next cover the peppermint patty with more cupcake mix until muffin cups are 3/4 full.

Bake for 18 to 22 minutes.

Then take from oven and cool on a rack for 15 minutes.  Then remove from muffin cups from pan and cool the rest of the way on the rack.

Once cool pipe icing on top of cupcakes, and then top with sprinkles.


I put these on a cake stand to serve.
Makes 2 dozen cupcakes

I hope you like these cupcakes.  They came out so pretty and are a real treat for your loved ones. I always love hearing from you.

Enjoy!!!
Debi

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Friday, February 8, 2013

Mangosteen Lychee Cocktail for Friday's Happy Hour


Today I present you with a Mangosteen Lychee Cocktail for Friday's Happy Hour.  When I was at the Asian Grocery Store (H Mart in Aurora) buying lychee juice I found a juice called mangosteen juice and bought a can of it also.  We decided to try it the other day and see if it was any good.  It was absolutely delicious.  I would really recommend trying to find it if you can.  

 I was just going to mix the mangosteen juice with the vodka, but I accidentally poured too much vodka, so I decided to add lychee juice to it also.  The taste was amazing.

 A Mangosteen Lychee Cocktail

 Ingredients:

 12 oz can mangosteen juice
4 oz of lychee juice
3 oz vodka

 Directions:

 Put ice in 2 tall glasses.  

 Add 1 1/2 oz of vodka to each glass

 Add 6 oz of mangosteen juice to each glass

 Add 2 oz of lychee juice to each glass

 Stir and garnish with a lycee and serve.

 Makes 2 drinks

 I hope you like this recipe.  It is really delicious.  I'm going to have to get more mangosteen juice soon. I always love hearing from you.

 Enjoy and have a great weekend.
Debi

Monday Party Links

Tuesday Party Links
A Diamond in the Stuff - Time to Shine Party
True Aim - Flock Together Blog Hop 
 The Nutmeg Place - All Star Block Party
In The Road - All Star Block Party
Back 4 Seconds Link Party 
 DIY Dreamer - Tuesdays Blog Hop
I Create Purty Thangs - Blogaholic Blog Hop 
Will Cook For Smiles Link Party
The Kitchen Elfing and Eco Kids Tuesday Link Up
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Thursday, February 7, 2013

Cream Filled Cupcakes


These Cream Filled Cupcakes came from a failed attempt at making Ding Dongs.  They were a really delicious mistake, and I think you are going to love them also.


Cream Filled Cupcakes

 Ingredients:

 1 box devils food cake mix
1 box instant chocolate fudge pudding
1 16 oz container sour cream
4 eggs
1/2 cup vegetable oil
1/2 cup water 

 vanilla and chocolate whipped icing ( I purchased this from the bakery at my grocery store.  It's what they use on their cakes.)

 Directions:

 Preheat oven to 350 degrees and put 24 paper muffin cups into your muffin pans and spray with non stick cooking spray.

 Mix devils food cake mix with the instant chocolate fudge putting.

 Next add the sour cream, eggs, oil, and water and mix until smooth.  Normally about 2 minutes.

 Then fill your muffin cups 3/4 full.

 Bake for 22 minutes or until a toothpick comes out clean.

 When done remove from oven and let cool on racks for 15 minutes.

 Then remove the cupcakes from the pan and finish cooling on racks.

 Once cool, put the knife into the top of the cupcake straight down towards the bottom, but not all the way to the bottom.

 Next insert your pastry bag about halfway down into the cupcake.  Start squeezing your icing into the cupcake.  You will feel the cupcake start to expand.  Don't overfill or the cupcake will crack.  

Then you will pipe the icing onto the top of the cupcake.  I did it in circular motions, starting from the center and working out towards the edge and then moving higher up to a peak.

Then add sprinkles to the top of our cupcakes.


Then serve.

 This makes 2 dozen cupcakes.

 I loved these cupcakes.  They may have been a mistake,  but they were a delicious mistake.  I will eventually figure out how to make a Ding Dong, but for now we have these delicious Cream Filled Cupcakes.  I always love hearing from you.

 Enjoy!!!
Debi

Monday Party Links

Tuesday Party Links
A Diamond in the Stuff - Time to Shine Party
True Aim - Flock Together Blog Hop 
 The Nutmeg Place - All Star Block Party
In The Road - All Star Block Party
Back 4 Seconds Link Party 
 DIY Dreamer - Tuesdays Blog Hop
I Create Purty Thangs - Blogaholic Blog Hop 
Will Cook For Smiles Link Party
The Kitchen Elfing and Eco Kids Tuesday Link Up
Wednesday Blog Parties
Thursday Party Links
Friday Party Links

Saturday link Parties

Sunday Link Parties
Let's Get Social Sunday
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