Love Cupcakes

San Valentin is around the corner and what's the best way to celebrate the people you love but with a delicious cupcakes!

The cake is chocolate oreo cake with a cream cheese frosting.

Let me tell you, these babies are scrumptious !!!

Go make some for the people you love the most!

Chocolate Oreo Cupcakes with Cream Cheese Frosting

Recipe adapted from My Baking Addiction  & Not so humble pie
Yield: 24 cupcakes

Ingredients

For the cupcakes

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil (You can use ½ oil ½ apple sauce)
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of pure vanilla extract
24 Oreo cookies

For the frosting

16oz cream cheese, room temperature

1 1/2 cup powdered sugar sifted

1 teaspoon pure vanilla extract

1 cup heavy cream, very cold

 

 

Directions

1.Preheat oven to 350 degrees F.

2.Line (2) 12 cup muffin tins with paper liners.

3.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.

4.Add the crushed Oreos and mixed well

5.Evenly divide the batter amongst the prepared pans

6.Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

7.Cool cupcakes thoroughly on wire rack.

8.To make the frosting, beat the cheese, sugar and vanilla until smooth and fluffy

In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat. Pipe on cupcakes

Notes:

Put the mixer beaters in the freezer for a couple of minutes before you whip the heavy cream.
You can also add crumble oreos to the frosting



Neapolitan Cupcakes

The other day I was just checking my email when I came upon this recipe on my reader and I thought to myself,  "I have all the ingredientes, let's make them" ... I did & let me tell you something, these cupcakes are delicious! The 3 different flavors really complement each other and Oh! They are pretty!

 

Enjoy!

 

Recipe from My Baking Addiction

 

Yield: 18 cupcakes

Ingredients:

For the Cupcakes

2 1/4 cups cake flour
1 Tablespoon baking powder
1/4 teaspoon salt
4 egg whites
1 1/4 cups milk
1 1/2 cups granulated sugar
1 stick butter, at room temperature
2 teaspoons vanilla extract
1/4 cup cocoa powder
1/4 cup strawberry jam

For the Frosting

2 sticks butter, softened
6 cups powdered sugar
2 teaspoon vanilla extract
2 Tablespoon heavy cream
2 Tablespoon cocoa powder
1 Tablespoon strawberry jam

Directions:

1. To make the cupcakes, preheat the oven to 350 degrees and line two cupcake pans with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another medium bowl, whisk together the egg whites and milk.
4. In a large bowl, beat the butter and sugar together until light and crumbly. Beat in the vanilla extract.
5. Add both the flour and egg mixtures to the butter mixture, half at a time, beating until well-blended.
6. Split the batter into thirds. Set aside one third of the mixture. For the second, beat in the cocoa powder. For the third, beat in the jam.
7. Drop some of each of the three colored batters into the cupcake liners. Swirl with a knife to create a marbled effect, if desired.
8. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
9. To make the frostings, beat the butter until pale. Beat in the vanilla extract, then gradually beat in the powdered sugar and heavy cream, half at a time. Split into thirds and set aside one third of the frosting. Add cocoa powder to the second, and strawberry jam to the third. Frost cupcakes as desired.

Notes:

- To make the jam easier to combine with the batter and frosting, warm it in the microwave in a small bowl for 10-15 seconds.
- Because the jam can make the pink cake batter a little more runny than the other two batters, you can always add a little extra flour to compensate for the extra liquid added. Along the same lines, you can add a little extra powdered sugar to the pink frosting as well.

Back ... again!!!

It's a new year, a new beginning!

There's so much to tell, a lot of things had happened since the last time I was here, the 2 most important are:

1.- I had another baby!!! Her name is Daniella Mina Vader and she was born June 14th, 2012

Mommy & Dani

Dani today 1.25.13 isn't she the cutest?

&

2.- We moved to San Antonio, Texas on april of 2012 after living in Arizona for 6 years!

this is our house in San Antonio!

We are still adjusting, it seems like that never ends ... probably will move again, still trying to decide what's best for the family!

Grace?! She is 4 years 2 months 1 day old now! Gosh, when did that happen? She is smart, beautiful, strong willed little girl. She loves her baby sister very very much!

here they are the two of them at Gracie's ballet class

I'm still baking and getting better at it I think, I love it! I'm fan of Facebook & Pinterest & Instagram and taking pictures of my girls every day, nothing has changed about that!

Neapolitan Cupcakes
recipe to follow :)

I think I'm going to stick around, maybe not as often as I would like but for sure more often than before!

See ya!

 

Nutella cupcakes with a nutella buttercream frosting

Nutella Cupcakes

Ingredients:

Devil’s Food Cake Mix
3 eggs
½ cup oil
¼ cup milk
½ cup water
1 teaspoon vanilla
1 cup sour cream
24 teaspoons Nutella
(1 per cupcake)

Directions:
1. Preheat oven to 350 degrees and line 24 muffins tins.

2. In a large bowl, whisk eggs, oil, milk, water and vanilla.

3. Sift in cake mix and stir in sour cream.

4. Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one. Using a toothpick, swirl the Nutella into the batter.

5. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.)

6. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.


Nutella Buttercream Frosting

Ingredients:

2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk

Directions

1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

I'm linking up to the Larson Lingo