Samoa Cupcakes with Salted Caramel Buttercream Frosting

Samoas (or Caramel deLites) are my favorite Girl Scout cookie. Unfortunately I did not get a chance to purchase any this year. In lieu of them, I decided to create cupcakes inspired by them!

With LOVE from Texas,
The Pint-Sized Mayo

Samoa Cupcakes with Salted Caramel Buttercream Frosting

Yields 12 cupcakes

Ingredients for the cupcakes:

• 1.5 cups all-purpose flour
• 1 cup granulated white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup vegetable oil
• 1 cup water
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup sweetened coconut flakes
• 3/4 cup caramel sauce

Ingredients for the frosting:

• 1/4 cup granulated white sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• 1/2 cup salted butter
• 1/2 cup unsalted butter
• 1/2 teaspoon fleur de sel (can substitute sea salt)
• 2 cups confectioners’ sugar (powdered sugar)
• 2-4 ounces chocolate bark coating, optional

Directions:

Preheat the oven to 350°F, and place cupcake liners in a standard 12-muffin pan. Line a small baking sheet with foil.

In a large bowl, place the flour, sugar, cocoa, salt, and baking soda. Mix together with a whisk or the paddle attachment on your stand mixer. Next add the oil, water, vinegar, and vanilla. Mix until well blended.

Divide the batter evenly in the lined muffin wells. (I filled mine 3/4ths full to use as much of the batter as I could. I hate to waste!) Place the pan in the oven and bake for 25 minutes.

While the cupcakes are in the oven, spread the sweetened coconut flakes on the prepared baking sheet. Place it in the oven for the last 7-8 minutes of baking time of the cupcakes.

Remove the cupcakes and coconut flakes from the oven. Allow the cupcakes to cool entirely.

Place the toasted coconut flakes in a small bowl with the caramel sauce. Mix well.

Once the cupcakes have cooled, Cut a small cone-sized piece out of the tops of each cooled cupcake, and add the caramel-coconut sauce in it’s place.

(I like to reserve the cut out pieces for the left over caramel sauce and frosting. I smash all of it together, roll out balls, and dip them in chocolate to create Samoa Cake Balls! See cake ball insides below. For this: place mixture in refrigerator for 30 minutes, roll into balls, place in freezer for another 20 minutes, and then dip the balls in chocolate.)

Finally start on the frosting. Place the sugar and water in a large pot over medium-high heat. Bring to a boil over medium high heat.  Once it starts boiling, do not touch until you get to a deep amber color, about 10 minutes.  (Make sure you have a watchful eye. It can go from amber to burnt in a matter of seconds.)

Remove the pan from heat, and slowly add in cream and vanilla, stirring until very smooth.  Allow caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a stand mixer fitted with paddle attachment, add butters and fleur de sel. Mix together until lightened and fluffy.  Reduce speed to low and add confectioners’ sugar in increments.  Mix until thoroughly combined.

Add the caramel sauce, and beat on medium high speed until light and fluffy, and completely mixed, about 2 minutes.

Frost the cupcakes.

Optionally, you can melt the chocolate bark coating in a microwave safe bag in 30 second increments at 50% power microwave session, until it is all melted and squeezing in between to check how much chocolate still needs to melt. (I used my plastic piping bags sitting in a microwave safe mug.) Snip the corner of your plastic bag, and drizzle the frosted cupcakes with the chocolate.

Serve with a tall glass of milk!

Enjoy!!

“Girl Scouting builds girls of courage, confidence, and character, who make the world a better place.” – The Girl Scout Mission

Baby Baklava Cheesecakes

Baklava + Cheesecake = AMAZING! This recipe puts these two favorite desserts together. They are even baby sized to make it easier to serve. I hope you love this combo of flavors as much as I do!

With LOVE from Texas,
The Pint-Sized Mayo

Baby Baklava Cheesecakes

Yields 12-18 baby cheesecakes

Ingredients for the cheesecake:

• 16 ounces (2 blocks) cream cheese, at room temperature
• 1/2 cup honey
• 1 tablespoon orange zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3 large eggs

Ingredients for the baklava:

• 1 cup walnuts, chopped
• 1/4 cup granulated white sugar
• 1.5 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg, divided
• 1 package fillo dough, thawed
• 1 cup (2 sticks) unsalted butter, melted
• 3/4 cup honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy

Directions:

Preheat oven to 350°F, and spray the a muffin pan (12 count, standard size) with nonstick cooking spray.

In a large bowl or stand mixer bowl, place the cream cheese and honey. Using a hand mixer or paddle attachment, beat until smooth. Next add the orange zest,  lemon juice, and vanilla extract. Mix until well combined.

Add the eggs, one at a time and beat well after the addition. Set the cheesecake mixture aside for assembly.

Next start on the baklava. Place walnuts, white sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg in the bowl of a mini food processor. Pulse until finely chopped and incorporated. Set nut mixture aside for assembly.

Unroll the filo dough onto a clean, flat surface, and cover the dough with a lightly damp towel.

Take 1 sheet of the filo dough, and brush 1/2 of the sheet with the melted butter. Fold un-buttered half on top of the buttered half, and brush with butter. Next, sprinkle with 1 – 2 tablespoons (estimations are fine! go with it!) of the nut mixture. Cover it with another sheet of filo with the excess dough out to the left. Brush the half that is on top of the first sheet with butter. Fold the extended half over the top, and spread with more butter.

Take the layers, and fit into a muffin hole in the prepared pan.

Spoon about 1/3 cup of the cheesecake mixture into the center, and gently fold the corners of the filo over the top. (I used an ice cream scoop for the cheesecake filling.) Brush the folded top with butter.

Repeat with the remaining filo dough, nut mixture, cheesecake mixture, and butter until everything is used.

Place the muffin pan in the oven, and bake for 30 minutes or until the tops are golden.

While the cheesecakes are in the oven, work on the syrup topping. Place the remaining 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg, honey, and lemon juice in a small saucepan. Place this pan over medium heat, and bring to a boil. Add the brandy, reduce heat, and simmer for 4 minutes. Remove pan from heat and set aside.

Once the cheesecakes have baked, remove from oven. Brush cheesecakes with honey syrup immediately, and set aside to cool.

Enjoy!!

“Hello ladies, fresh baklava!”
– Nick Portokalos, My Big Fat Greek Wedding

Dark Chocolate Spiced Rum Cake with Caramel Rum Frosting

Rum + Frosting + Chocolate in a dessert. This is what I was requested to make for a recent dinner party. We were so excited that a few of our good college friends were coming to visit our new house. So what did I do? Planned a dinner party, of course! This is the yummy dessert I came up with and served to our wonderful friendy friends.

With LOVE from Texas,
The Pint-Sized Mayo

Dark Chocolate Spiced Rum Cake with Caramel Rum Frosting

Yields 1 (12 cup/10-inch) Bundt Pan Cake

Ingredients for the cake:

• 1.5 cups (12 ounces) strong brewed coffee
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1.5 teaspoons baking soda
• zest of one large orange
• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1.75 cups (3.5 sticks) unsalted butter
• 1 cup unsweetened cocoa powder
• 2  cups white granulated sugar
• 3/4 cup spiced rum (I used Captain Morgan’s)
• 2 large eggs
• 1.5 teaspoon vanilla extract

Ingredients for the frosting:

• 1/4 cup white granulated sugar
• 1/4 cup heavy cream
• 1/3 cup light coconut milk
• 3/4 tablespoon fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 tablespoons spiced rum (I used Captain Morgan’s)
• 2 1/3 cups confectioners’ sugar (powdered sugar)

Directions:

First brew the coffee and allow it to come to room temperature.

In a medium bowl, whisk together the flour, salt, baking soda, and orange zest. Set aside for later.

Preheat oven to 300°F. Spray the bundt pan with nonstick baking spray. (It usually contains oil and flour. If you are old school, you can cover the pan in butter and then dust it with cocoa powder.)

Once the coffee has cooled, add the cocoa powder to it. Mix until everything is combined.

Melt butter and chocolate chips in a double boiler (in a pan over hot boiling water, but not touching the boiling water – I used my large stand mixer stainless steel bowl). Whisk to combine.

Once completely mixed, remove from heat, and add the coffee mixture and 3/4 cup rum. Combine well. Add the sugar and whisk until everything is combined and smooth.

Whisk in flour mixture slowly (I do mine in thirds) into the liquid until all the flour mix has been incorporated fully.

Next, whisk in one egg at a time, and then finally the vanilla extract.

Pour batter in the prepared cake pan, and place in the oven.

Bake for about 1 hour and 40 minutes or until a bamboo skewer inserted in the middle comes out clean. Remove from oven and allow cake to cool completely in the bundt pan.

As you can see, my cake baked out of the pan a little. This is the time for quality control! Level it with a knife and have a little taste test. 😉

To make the frosting, start by making a caramel liquid. In a small saucepan over medium heat, slowly melt the sugar. Be sure to stir it continuously to melt evenly and avoid sticking.

When the sugar turns a dark caramel color, remove heat, and slowly pour in the heavy cream while continuing to stir. (It is ok if the mixture clumps a bit.) Return the pan to the burner and turn it on to a medium heat. Stir the mixture until everything is completely combined. Reduce the heat to a simmer, and cook for 2 minutes longer, while still stirring.

Pour the burnt caramel mixture into a heatproof liquid measuring cup (I used my Pyrex one.). Add in the coconut milk to make a total of 2/3 cup of liquid. Add the lemon juice, and whisk to combine.

Put the caramel mixture, butter, and rum, in a large bowl. (I used my stand mixer bowl with paddle attachment.) Beat with handheld mixer or paddle attachment until mixed.

Slowly add  (to avoid making a mess) the confectioners’ sugar until the frosting is well combined, shiny, and smooth.

Flip the bundt cake pan over on what you want to serve it on (in my case it was a cake board so I could put it on my cake pedestal with dome). If you greased the pan correctly and let the cake cool completely, the cake should slide out very easily!

Finally, drizzle the frosting over the top of the bundt cake. Allow the frosting set before serving.

Enjoy!!

“Maria Portokalos: What is it?
Harriet Miller: It’s a bundt.
Maria Portokalos: A bun?
Harriet Miller: A bundT.
Maria Portokalos: A bondt?
Harriet Miller: BUNDT BUUNDT!!
Maria Portokalos: It’s a cake! I know! Thank you! Thank you very, very much.
[whispering to Aunt Freida]
Maria Portokalos: There’s a hole in this cake! ”
– My Big Fat Greek Wedding

Eggnog Mini Muffins

Eggnog. It’s one of my favorite seasonal things to drink and makes me feel all Christmasy! This recipe puts those flavors into a perfectly sweet little bite-sized nom.

With LOVE from Texas,
The Pint-Sized Mayo

Eggnog Mini Muffins

Yields approximately 42 mini muffins

Ingredients for the muffins:

• 2 2/3 cups all-Purpose Flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1.25 teaspoons ground nutmeg
• 3/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1/4 cup vegetable oil
• 1/2 cup granulated white sugar
• 1/3 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup light eggnog

Ingredients for the glaze:

• 1.75 cups confectioners’ sugar, sifted
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, melted
• 1/2 cup light eggnog
• 1/2 tablespoon brandy
• 3/4 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F, and spray a (or two) mini muffin pan(s) with nonstick spray. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside.

In a large bowl, using a hand mixer or stand mixer, cream together the butter, canola oil, and sugars until smooth. Next, add the eggs and vanilla extract. Beat until combined.

Add the dry ingredients into the butter mixture alternately with the eggnog (1/3 flour mixture, 1/2 cup eggnog, 1/3 flour mixture, last half of the eggnog, last of the flour mixture). Mix until well combined.

Spoon the batter evenly into the prepared pans, filling the wells nearly full. (I like to spray my spoons with nonstick spray so that the batter does not adhere to them.)

Bake the muffins for 10-12 minutes, or until they’re a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for 3-4 minutes.

Then place them on a wire rack to fully cool. Repeat if you only have 1 mini muffin pan.

While waiting on the muffins to bake, you can start on the glaze. Add all the ingredients in a medium bowl. Whisk until smooth.

Dip the tops of each mini muffin into the glaze and let cool on a wire cooling rack until glaze sets up.

Serve with a glass of milk, hot chocolate, or more eggnog!

Enjoy!!

“Every Christmas my Mom would get a fresh goose, for gooseburgers, and my Dad would whip up his special eggnog out of bourbon and ice cubes. ” – Fry, Futurama

Bourbon Pumpkin Spice Cake with Maple Cream Cheese Frosting

Both of my parents-in-law’s birthdays are in November. We always celebrate when we are together for Thanksgiving since we are surrounded by family. This year I was asked to make their very special birthday cake. The nommy combination I landed on was this one. HAPPY BIRTHDAY!!

With LOVE from Texas,
The Pint-Sized Mayo

Bourbon Pumpkin Spice Cake with Maple Cream Cheese Frosting

Yields 1 double-layer 9-inch round cake

Ingredients for the cake:

• 1/2 cup bourbon (I used Wild Turkey.)
• 3 large eggs
• 1.5 cups granulated white sugar
• 1/2 cup canola oil
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1 cup pumpkin puree

Ingredients for the frosting:

• 16 ounces (2 bricks) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1.5 teaspoons vanilla extract
• 3 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2.5 cups confectioners’ sugar (powdered sugar)

Directions:

Place the bourbon in a small saucepan over medium heat.  Reduce to about 1/2 of the original amount.  Remove from heat, and set aside to cool.

Preheat oven to 350°F, and spray 2  9″-round baking pans with non-stick baking spray.

In a large mixing bowl, add the eggs, sugar, oil and buttermilk. Mix until well combined.

Next add the flour, baking powder, baking soda, vanilla, cinnamon, nutmeg, cloves, allspice and salt, and mix until everything is fully incorporated.

Finally, add the pumpkin and the reserved bourbon, and mix well.

Pour the batter equally into the two prepared round pans. Place in oven and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through the baking period.

Remove from the oven and let rest and cool for about 20 minutes in the pan or more before turning onto wire rack to completely cool before filling and icing.

While you wait for the cakes to cool, start on the frosting. In a large bowl, beat together the cream cheese and butter on medium speed until smooth. Next, add the vanilla, maple syrup, spices, and salt.

Mix until all is incorporated, and then reduce the speed to low.

Slowly and carefully add the confectioner’s sugar in small increments. (I added it in three different parts: 1 cup, 1 cup, and 1/2 cup.)  Beat until well blended.

Increase the speed to high, and beat until light and creamy, about 2 minutes.

Once the cakes are cool enough to handle and assemble, arrange first layer of the cake on cake plate/cake board. Level out cake if you need to, but you probably won’t have to since you rotated the pans in the oven half way through. Spread about 1 cup of icing over first layer, as the filling. Spread out to the edges.

Place second layer of cake on top of first. Pour a small amount of frosting on top of the second layer and over the entire cake. This is called the crumb layer and will help with keeping your crumbs out of the final iced product.

Finally, pour remaining frosting on top of the second layer and spread over the entire cake.

Decorate cake as desired, slice, and serve.

Enjoy!!

“Birthdays are nature’s way of telling us to eat more cake.” – Anonymous

Bite-sized Rolo Brownies

Chocolate and caramel…a winning combo for enticing desserts. Although you could make this in a square pan, I feel like it’s more fun to make them miniature. Plus mini things are cuter, right? 😀

With LOVE from Texas,
The Pint-Sized Mayo

Bite-sized Rolo Brownies

Yields about 4.5 dozen mini cupcakes

Ingredients:

• 1 cup white granulated sugar, sifted
• 1 cup brown sugar, sifted
• 4 large eggs
• 1 cup (2 sticks) unsalted butter, melted
• 1.25 cups cocoa, sifted
• 2 teaspoons vanilla
• 1/2 cup all-purpose flour, sifted
• 1/2 teaspoon sea salt
• 1 (12 ounces) bag Rolo candy
• 5 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 5 tablespoons unsalted butter, straight out of the fridge

Directions:

Preheat the oven to 300°F, and spray a mini cupcake/muffin pan with non-stick spray. You can also use liners if you prefer (which I did – mostly because I was excited to use my new ones).

Sift the sugars in a medium sized bowl and set aside.

In a stand mixer bowl (or can use a large bowl and hand mixer if you don’t have a stand mixer), place the eggs and use whisk attachment. Beat them until they are light yellow and fluffy. Next add both sifted sugars and combine fully.

Add the butter, cocoa, vanilla, flour, and salt. Mix thoroughly.

Pour the batter into the prepared mini cupcake pan, and place a Rolo in the center and bake for 15 minutes in the preheated oven or until a toothpick inserted into the center of a mini cupcake comes out clean.

Allow the pan to cool for 5 minutes before removing them. (It’s ok if they deflate some…that’s to be expected.)

While you are cooking and cooling the brownie bites, you can make the chocolate topping. Place the chocolate chips and butter in a microwave safe bowl. Melt it in 30 second increments at 50% power until it is all melted and mixing in between the microwave heating sessions.

Spoon about 1 teaspoon over each mini cupcake brownie.

Serve along side a glass of milk or nice glass of red wine!

Enjoy!!

“What you see before you, my friend, is the result of a lifetime of chocolate.” – Katherine Hepburn

Strawberry Citrus Cake with Cream Cheese Frosting

Strawberry Cake…mmm. One of our favorites!! This usually gets made around Valentine’s Day or whenever I have strawberries on the brink of going bad in the refrigerator. For years I was in search of a recipe that would use fresh strawberries instead of gelatin. This is what I came up with. I did have to supplement with some red food coloring to achieve the correct color, but that’s okay with me…because it’s YUMMY!

With LOVE from Texas,
The Pint-Sized Mayo

Strawberry Citrus Cake with Cream Cheese Frosting

Yields 2 9-inch round cakes or 1 heart shaped cake*

Ingredients for the cake:

• non-stick baking spray
• all-purpose flour, for pans
• 1.5 cups self-rising flour
• 1/2 cup granulated white sugar
• 1/2 cup lemon sugar
• 1/4 cup and 2 tablespoons vegetable oil
• 3/4 cup pureed strawberries, seeds strained out (1/2 pint of strawberries)
• 1/2 teaspoon vanilla extract
• zest from 1/2 lemon
• 2 large eggs, beaten
• red food coloring, optional

*Double recipe if you want a 3 layer cake and use 3 9-inch round pans.

Ingredients for the cream cheese frosting:

• 1 (8 ounces) package reduced fat cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar (powdered sugar)
• 1 tablespoon milk, if needed

Directions for the cake:

Preheat oven to 325°F, and spray 2 9″-round pans or 1 heart pan with non-stick baking spray. (If you use non-stick cooking spray, flour the pans as well.) Set aside.

To prepare the cake batter, combine self-rising flour and sugars. Mix well. Add oil, pureed strawberries, vanilla, lemon zest, and eggs in a large bowl.

Stir well until fully combined. At this point, I added the red food coloring. I usually just add it a couple of drops at a time until I achieve my ideal pink color.

Divide batter evenly between prepared pans.

Bake until the tops spring back when gently pressed with your fingertips, approximately 26 to 28 minutes or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through the baking period.

Remove from oven and cool in pans for 20 minutes or more before turning onto wire rack to completely cool before icing.

Directions for the frosting:

Beat cream cheese and butter together until smooth. Slowly add the sugar in 1 cup batches until desired sweetness is achieved. (You can use less than 3 cups if you like your frosting not as sweet.)

Stir in vanilla. Add milk slowly if you need a less stiff consistency.

Pour a small amount of frosting on top of the entire cake. This is called the crumb layer and will help with keeping your crumbs out of the product.

Finally, pour remaining frosting on top and spread over the entire cake. Decorate cake as desired, slice, and serve.

Enjoy!!

“I feel you need to know that your good friend, Miranda Hobbes, has just taken a piece of cake out of the garbage and eaten it. You’ll probably need this information when you check me into the “Betty Crocker Clinic. ” – Miranda Hobbes, Sex and the City

Dark Chocolate Reese’s PB Cake

Reese’s! A lot of people’s favorite candy. My husband’s favorite candy. I’m pretty sure I could put chocolate and peanut butter on anything and my husband would eat it. I also needed to make a “finale” cake for my class, and this just seemed like the natural one to go with.  This is my take on these two beautifully paired flavors all rolled up in one cake.

With LOVE from Texas,
The Pint-Sized Mayo

Dark Chocolate Reese’s PB Cake

Yields 1 double-layer 9-inch round cake

Ingredients for the cake:

• 2 cups light brown sugar
• 2 tablespoons molasses
• 1.75 cups cake flour
• 3/4 cup cocoa powder, dutch processed
• 1.5 teaspoons baking soda
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, large
• 1 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 cup (8 ounces) coffee
• 1 cup (4 ounces) Reese’s minis

Ingredients for the peanut butter frosting:

• 1 cup creamy peanut butter
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/2 teaspoon sea salt
• 2.5 cups confectioners’ sugar (powdered sugar)

Directions for the cake:

Place the racks in the middle of the oven. Preheat oven to 350°F, and spray 2 9″-round pans with non-stick baking spray.

In large bowl or stand mixer bowl, whisk the light brown sugar with the molasses. (2 cups of dark brown sugar can be substituted for this step.) Add the flour, cocoa powder, baking soda, baking powder, and salt together and whisk until combined.

Next, add eggs, buttermilk, melted butter and vanilla to dry mix. Mix for 2 minutes with a whisk to fully incorporate.

Then, slowly pour in hot coffee and mix thoroughly.

Pour the batter into both pans evenly and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through the baking period.

Remove from oven and cool in pans for 20 minutes or more before turning onto wire rack to completely cool before filling and icing.

Directions for the frosting:

Cream peanut butter and butter in medium bowl on high speed. Next add the vanilla, heavy cream, and salt and combine well.

Reduce mixer to low speed and mix in confectioners’ sugar in small batches until combined. Beat mixture on high speed until fluffy and smooth.

Directions for the arranging the cake:

Arrange first layer of (cooled) cake on cake plate. Level out cake if you need to. Spread 1 cup of icing over first layer.

Cut the Reese’s minis into fourths and sprinkle on top. Gently push into the icing.

Place second layer of cake on top of first. Pour a small amount of frosting on top of the second layer and over the entire cake. This is called the crumb layer and will help with keeping your crumbs out of the product.

Finally, pour remaining frosting on top of the second layer and spread over the entire cake.

Decorate cake as desired, slice, and serve.

Enjoy!!

“It’s like peanut butter and chocolate. Each is great, but they’re better together.” – Richard Whitehead

Margarita Cupcakes

It’s 5 o’clock somewhere! Margaritas are an integral part of my Tex-Mex food obsession. How could it not be? Most margarita cupcake recipes utilize margarita mix, and I didn’t like that. To tell you the truth, I HATE margarita mix in my margaritas even. They are just so much better from the pure ingredients. This recipe puts my love of margaritas into a cupcake form without that dreaded margarita mix.

With LOVE from Texas,
The Pint-Sized Mayo

Margarita Cupcakes

Yields approximately 2 dozen

Ingredients for the cupcakes:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated white sugar
• 4 eggs, large
• 3 limes, all zested and juiced
• 1/4 cup tequila
• 1 cup buttermilk

Ingredients for the frosting:

• 1/2 (1 sticks) cup unsalted butter, room temperature
• 2 tablespoons heavy whipping cream
• 2 limes, juiced
• 2.5 tablespoons tequila
• 4.5 cups confectioners’ sugar (powdered sugar)
• colored sugar sprinkles, for decoration
• mini umbrella toppers, for decoration

Directions for the cupcakes:

Preheat oven to 325°F, and line your cupcake pan with cupcake liners.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside for later.

In a large bowl, cream together the butter and sugar. Then mix in the eggs one at a time until everything is incorporated. Next, add the lime zest, lime juice, and tequila. Mix until all is well combined.

Next, with the mixer on low-speed, add the dry ingredients in several batches, alternating with the buttermilk in between each batch. (I usually do first 1/3 dry, first 1/2 buttermilk, 1/3 dry, last 1/2 buttermilk, and final 1/3 dry.) Mix just until everything is incorporated. Try not to over mix.

Pour batter into the cups, filling them about a little more than half way full. Place the cupcakes in the oven and bake for 25 minutes or until a toothpick comes out cleanly. (The batter should be enough to make 2 pans of 12 normal sized cupcakes. – So repeat if you only have one pan.) Cool cupcakes in pan for 5 minutes, and then remove from pan to cool completely.

Allow to cool fully before frosting.

Directions for the frosting:

Cream together butter, heavy whipping cream, lime juice, and tequila. Next, add the confectioners’ sugar slowly until the frosting smooth and spreadable.

Spread the frosting on the cupcakes. Sprinkle the cupcakes with colored sugar and top with umbrellas.

Enjoy!!

“If life gives you limes, make margaritas.” – Jimmy Buffett

Chocolate Cabernet Sauvignon Cupcakes

Chocolate and Wine, is there anything better? Most of my friends would say NO! But then again that’s why we are friends. 😉 Last weekend, a couple of my closest friends and I threw a Stock the Bar Couples Wedding Shower for a wonderful couple. In keeping with the theme, there was alcohol in all the dishes we produced. This is a delish combination of wine and chocolate for one of the desserts we served.

With LOVE from Texas,
The Pint-Sized Mayo

Chocolate Cabernet Sauvignon Cupcakes

Yields approximately 2 dozen

Ingredients for the cupcakes:

• 6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips, melted
• 3/4 cup (1.5 sticks) unsalted butter
• 1.5 cups granulated white sugar
• 4 eggs, large
• 1 cup cabernet sauvignon wine
• 2.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Ingredients for the chocolate cabernet sauvignon frosting:

• 1/2 cup (1 stick) unsalted butter
• 4.5 cups confectioners’ sugar (powdered sugar)
• 9 tablespoons cocoa powder, dutch processed
• 8 tablespoons cabernet sauvignon wine

Directions for the cupcakes:

Preheat oven to 350°F, and line your cupcake pan with cupcake liners.

Measure out 6 ounces of the chocolate chips. Place them in a microwave safe bowl. Melt it in 30 second increments at 50% power until it is all melted and mixing in between the microwave heating sessions. Set aside for later.

Cream the butter and sugar together. Then mix in the eggs one at a time until everything is incorporated. Next, add the cabernet carefully. (It is ok if it looks lumpy, it will become smooth once the dry ingredients are added.)

In a separate bowl, mix the rest of the dry ingredients together, and then slowly add to the butter mixture (in thirds).

Finally, mix in the melted chocolate.

Pour batter into the cups, filling them about a little more than half way full. Bake for 18-20 minutes. (The batter should be enough to make 2 pans of 12 normal sized cupcakes. – So repeat if you only have one pan.)

Cool cupcakes in pan for 5 minutes, and then remove from pan to cool completely.

Directions for the frosting:

Cream butter and slowly add the confectioners’ sugar. Then add the cocoa powder alternating one tablespoon at a time with the cabernet. Incorporate until the mixture is nice and fluffy.

Make sure cupcakes are completely cooled before frosting. Using a frosting tip and piping bag, pipe frosting onto the cupcakes. (Again, I used my Wilton 1M tip.)

Enjoy!!

“I cook with wine, sometimes I even add it to the food!!” – Anonymous