These are the most mouth-watering cupcakes you will ever have. They are very dark chocolate and very moist and are filled with a whipped whoopie pie filling. They crack open when you fill them. These have been much loved in our family for years--loved more than Whoopie Pies. The batter also makes a wonderful 9x13 cake.
My daughter found this recipe in a magazine and thought it would be good to make for her daughter's nursery school snacks. So, I helped her make them and they are very colorful for Easter. You can either use the Fruity Pebbles or the Cocoa Pebbles. She used a teflon coated cupcake pan and did not grease it and they came out fine, but if you use a regular cupcake pan, I would lightly grease it like the recipe says. These are very easy to make and the kids will love them.
These are truly fun to make and fun for kids to eat and it is a good cake recipe that starts with a cake mix. They have brightly colored rainbow sprinkles inside and brightly colored dots on the frosting of your choice. I like Recipe #261024 by Marg (CaymanDesigns). For a patriotic holiday you could use red, white, and blue sprinkles, or for another holiday the color that represents it.
These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Recipe #261024 on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!
Patriotic cupcakes that can be used for any occasion. You can always substitute your own recipe for white cake and white frosting. In regards to the comment below, I went back to the original recipe to check and it does call for 2 tablespoons of batter per color -- I have never had any problems and I actually get 12 cupcakes out of this recipe. I use scant tablespoons. If anyone is worried, try it with teaspoons instead of tablespoons or even 1 tablespoon of the batters per cupcake.
I saw these sweet little cupcakes in Family Fun magazine and just had to make them with my daughter. She had a blast helping me decorate them and they taste delicious as well. It's a really easy recipe that my daughter has asked that we make every year. Prep time is an estimate and cook time for baking the cupcakes is not included.
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
I use Recipe #95416 when I'm decorating a cake but we like this version on brownies, cookies or undecorated cakes. I cut the recipe in half for brownies. Goes really well on Recipe #2496. Freezes well also. (If you have leftovers, put it between graham cracker for a delicious snack or dessert. My kids love it that way!)
A dessert spin on the peanut butter & jelly sandwich--moist yellow cake with a jelly-filled center and peanut butter frosting. I can already think of quite a few people who wouldn't mind this for lunch every day!;)
A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used.
Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.
These cupcakes are absolutely darling. I found the recipe in a cupcake cookbook a couple of years ago. They are perfect for little girl birthday parties (and even older girl birthday parties as my adult friends also love them!). They are tangy and sweet and not too dense. I often make bite-size ones in my mini cupcake pan. Reduce the baking time if making minis or they will dry out.