Tag Archives: cupcakes

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

With Easter right around the corner and daffodils blooming, it’s definitely carrot cake season. Nothing conjures the warmth and excitement of Spring quite like the traditional flavors of carrot cake, but this year, we decided to put a twist on the classic and make cupcakes.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

Upon further inspection, it seems odd to add healthy vegetables to dessert cakes, but carrot cakes (and zucchini breads and the like) are so delicious and sweet, we usually don’t think twice about it. Instead, it’s a great way to justify eating cake!

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

To make these adorable cupcakes, we use our tried and true carrot cake recipe, which calls for shredded carrots, pineapples and pecans. We quickly and easily shred the carrots in a food processor, then mix everything together using a stand mixer before baking. The recipe makes exactly 24 moist, fluffy cupcakes.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

After they’ve had a chance to cool, we top each cupcake with cream cheese frosting using a large round piping tip. (See more tips and tricks on How to Frost a Cupcake.) Then, we top it off with a candy carrot decoration or sprinkles and arrange them on a platter for everyone at our Easter brunch or dinner to admire and enjoy.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach


Carrot Cake (and Carrot Cake Cupcakes)
YIELDS: 24 servings

Ingredients
2 cups all-purpose flour
2 cups shredded carrots
1 cup chopped pecans
1 can (8oz.) crushed pineapple in own juice, undrained
1 cup sugar
3/4 cup vegetable oil
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
Instructions
Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
Add flour, carrots, pecans, pineapple, sugar, vegetable oil, brown sugar, cinnamon, baking powder, baking soda, salt and eggs to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
Pour mixture evenly between prepared pans.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
Remove from pans; cool completely on wire racks.
Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Garnish with finely chopped pecans, if desired. Refrigerate until ready to serve.
Notes
To make Carrot Cake Cupcakes, line muffin pans with paper baking cups. Fill each baking cup about 3/4 full. An ice cream scoop works well for filling baking cups. Bake at 350°F for 16 to 18 minutes. Remove immediately from muffin pan and place on a cooling rack to cool completely before frosting. Makes 24 cupcakes.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton BeachWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 



'In Like a Lion, Out Like a Lamb' Spring Cupcakes from Everyday Good Thinking, the official blog of @HamiltonBeach (everydaygoodthinking.com)

 

We all know the old saying that March “comes in like a lion, goes out like a lamb” and we’ve got the cupcakes to match. While the adage may not always be true, the lion-like snow and cold is nearing an end, and we’re looking forward to calmer, lamb-like weather across the country. Perfect for March gatherings, these adorable cupcakes will help you usher in springtime (while bidding good riddance to winter.) They’re easier to decorate than they look. Just follow the tips above, and you’ll see making these cute cupcakes is a breeze.

 


Friendly Lion Cupcakes
YIELDS: 16 servings

We recommend using a hand mixer or stand mixer to create these friendly lion face cupcakes at home.
Ingredients
1 1/3 cups all purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoons baking soda
1/8 teaspoons salt
4 Tablespoons butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
Instructions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, unsweetened cocoa, baking soda, baking powder and salt. Set mixture aside.
Beat butter, sugar and vanilla extract in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Tint 1/2 cup of Vanilla (White) Buttercream Frosting pink. Tint remaining frosting yellow.
Frost cupcakes with yellow frosting. Use a small round decorating tip to make nose and ears. Add inner ears and bottom of nose with pink frosting.
Use a small round decorating tip and Chocolate Frosting to create the facial features.
Use a leaf decorating tip to create the furry mane.
Everyday Good Thinking http://everydaygoodthinking.com/

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Fluffy Lamb Cupcakes
YIELDS: 16 servings

We recommend using a hand mixer or stand mixer to make these fluffy lamb cupcakes at home.
Ingredients
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
1/4 cup milk
Mini chocolate chips
Mini marshmallows
Instructions
Preheat oven to 350°F. Line muffin pans with baking cups.
Sift flour, baking powder and salt. Set mixture aside.
Beat butter and sugar in large bowl until combined. Add eggs, one at a time, until well blended.
Alternately add flour mixture and milk until combined.
Fill baking cups 2/3 to 3/4 full.
Bake 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool on wire rack.
Frost cupcakes with white frosting. Using a small round decorating tip, pipe on detail for nose and mouth.
Add mini chocolate chips for eyes.
Place mini marshmallows around edge of cupcake for wool.
Everyday Good Thinking http://everydaygoodthinking.com/

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Yesterday, we shared our favorite Halloween cupcake recipes. As the season of sweets approaches, we thought we’d offer some tips to help you frost your cupcakes like a pro.

The quickest and easiest way to frost a cupcake is with a decorating bag fitted with a large decorating tip. If you are frosting a lot of cupcakes, it’s worth the investment in the decorating bags, decorating tips and the 2-piece coupler that hold the tips in place. (Tip: In a pinch, you can use a resealable plastic zipper bag with one corner snipped off.) Make sure your cupcakes are completely cooled before you begin so your decorative icing doesn’t melt.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Start with your icing on the outside of the cupcake, not worrying to cover the edge. Using steady pressure on the piping bag, work around the outside of the cupcake.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

When you reach the beginning of your swirl, create a slight overlap and continue in a circular motion towards the center.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Continue to slightly overlap with each circle until the entire cupcake is covered. Release pressure and pull the bag away from the cupcake to create a peak on the top.

Alternatively, you can frost with a small metal spatula or knife. Cover the top of the cupcake with a thin layer of frosting to seal the crumbs, then use the spatula to swirl on the additional frosting. You can then decorate your cupcake with sprinkles or other edible decorations.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Using an icing bag and decorating tip isn’t difficult. The results are beautiful and the cost for these materials is low. Follow our tips to make it easy as…cake!

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach

Here we’ve used a tall cup to hold the icing bag, allowing the other hand to be free. The foldover technique, whether held in your hand or using the cup, helps keep the top of the bag from getting messy.

How to Frost a Cupcake from Everyday Good Thinking, the official blog of @HamiltonBeach



Halloween cupcakes from Everyday Good Thinking @HamiltonBeach

It’s finally October, a month full of costumes, parties, tricks and treats. The kids will be invited to parties and they will be excited to show off their favorite sweets. Make these entertaining Halloween-themed cupcakes as a family for a spooky and sweet activity. Check back on Friday for detailed information on How to Frost a Cupcake!

Halloween cupcakes from Everyday Good Thinking @HamiltonBeach

 


Spooky Owl Cupcakes
YIELDS: 16 servings

Place a bite-size peanut butter cup in the center of each cupcake just before baking. This will result in a peanut butter center once the cupcakes are baked. Frost with peanut butter frosting for an added peanut lover’s treat!
Ingredients
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup unsweetened cocoa powder
4 tbsp butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup whole milk
16 chocolate sandwich cookies
32 candy-coated chocolate candies
16 small jelly beans or oblong candies
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
Add vanilla, flour and milk. Beat until combined.
Fill muffin tins 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Frost cupcakes with chocolate frosting.
Use a small round decorating tip to create feathers and a leaf decorating tip to create ears.
Cut chocolate sandwich cookies in half. Place on cupcakes, white side up, to make eyes.
Press chocolate candies in white part of cookies to make eye balls. (Add a drop of frosting to make hold in place.)
Add the jelly bean or oblong candy for the beak.
Everyday Good Thinking http://everydaygoodthinking.com/

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Black Cat Cupcakes
YIELDS: 16 servings

Use either a Hamilton Beach Hand Mixer or Stand Mixer to make these fluffy and delicious cupcakes that are sure to make any cat lover smile this Halloween.
Ingredients
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup unsweetened cocoa powder
4 tbsp butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup whole milk
32 mini candy-coated chocolate candies
1 tube orange decorating frosting
1 tube purple decorating frosting
2 large chocolate bars
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
Add vanilla, flour and milk. Beat until combined.
Fill muffin tins 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Frost cupcakes with chocolate frosting.
Use a small round decorating tip to make facial features and whiskers.
Add small candies for eyes. Break chocolate bars into small pieces for ears.
Everyday Good Thinking http://everydaygoodthinking.com/

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Fall Pumpkin Cupcakes
YIELDS: 18 servings

These gorgeous orange pumpkin cupcakes are sure to be a crowd-pleaser for any fall gathering. Use your favorite Hamilton Beach Hand Mixer or Stand Mixer to make fluffy batter and creamy frosting.
Ingredients
1 can (15 oz.) pureed pumpkin
1 1/2 cups sugar
3 eggs
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
Orange food color
Coarse sugar or orange sprinkles
16 pretzels or pieces of green licorice twists
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
In a large bowl, combine pumpkin, sugar, eggs and vegetable oil.
Add flour, baking powder, pumpkin pie spice, cinnamon and salt. Stir until blended.
Fill muffin tins 2/3 to 3/4 full.
Bake 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Tint frosting orange. Frost cupcakes; roll in coarse sugar.
Add a pretzel stick or piece of licorice for the stem.
Everyday Good Thinking http://everydaygoodthinking.com/

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