Pumpkin Cream Cheese Muffins

 

These muffins are too good for words.  You must make them.  You just have to.  I saw these on Annie’s Eats blog and thought I had to give them a try.  Craig loves my mom’s pumpkin bars with the cream cheese frosting.  So when I saw that I could make these with the cream cheese surprise inside…I had to try.  And try I did.  These were soooo good.

It reminds me of the Fall season and going to the apple orchard with my mom and the kids every year.   After walking around the orchard for a while we go through the little store.  She always looks for either the apple cookies or some muffins.

I better call her tomorrow and let her know I have some goodies for her!!!!

 

Ingredients:

For the filling:

8 oz. cream cheese, softened

1 cup powdered sugar

 

For the muffins:

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 tablespoon plus 1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree (see Note)

1¼ cups vegetable oil

For the topping:

½ cup sugar

5 tablespoons flour

1½ teaspoons ground cinnamon

4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don’t think it makes a difference in the final product.

Directions:

To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

 To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren’t supposed to do it this way but I’m impatient. Transfer to the refrigerator to chill until ready to use.

 

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

 

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

Thanks to Annie!  These were amazing.

Have a great week.

Patricia – Two Girls Cooking

Source

Annie’s Eats

Strawberry Muffins

 

Strawberry Muffins

Happy Valentine’s to you all.

I have one more post for this holiday…

Ingredients

  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup white sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup chopped strawberries

Directions

  1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
  2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
  3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

 

Strawberry Muffins

For the Cream Cheese Frosting you need:

  • 8 oz. cream cheese strawberry flavor, at room temperature
  • 1/2 c. unsalted butter, at room temperature
  • 1 tsp. vanilla
  • 2 c. powdered sugar, siften

For the Cream Cheese Frosting:

Using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add vanilla and beat just to combine. Add sifted powdered sugar and beat until smooth. Place mixture in a piping bag fitted with a large plain round tip. Pipe cream cheese “kisses” onto the top of each muffin.

I hope your Valentine’s Day is as sweet as these are.

Patricia – Two Girls Cooking

 Source
For the cream cheese frosting from A Farm Girl’s Babbles

 

Cherry Coke Float Cupcakes

I’m sure that the Brown Eyed Baker is getting tired of me making some of her desserts!  Or hopefully she’s taking it as compliment that I love what she bakes and want to try..try..try!

I have to give myself credit for attempting these.  This is my other gal pals area of expertise, not mine.  It actually makes me feel uncomfortable going in the kitchen and baking.  I’m not sure why.  I made those scallops yesterday with the avocado sauce  with the scallops without one worry if it would turn out or not.  I just don’t have the confidence quite yet when it comes to baking.  Not sure if I’ll ever get there, but I will keep trying.

So here’s a picture of my attempt at baking these cupcakes.

I will say that they taste better than they look!  I will admit that I should take a photography class to get familiar with my new camera.  But along with that I think that I need to practice getting the piping of the frosting  down a LOT better!

But I’ve always said that I would post my good and bad attempts.  I’m putting this in between.  They taste pretty good.  They just don’t get the star on the looks!

Here’s what you need:

For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder – Craig doesn’t care for chocolate cake so I used white cocoa
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don’t use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling

For the Glaze:
¾ cup powdered sugar
2 tablespoons Coke

For the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish

1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.

2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.

3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)

4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.

5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.

7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.

8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

(Recipe adapted from The Novice Chef)

I showed my sister and my niece the original picture from The Brown Eyed Bakers site and they both wanted to try them.  Brooklyn spent the night at her house on Saturday so she dropped her off in hopes of getting to try these!  My nephew came with her to try them as well.  Which is the only reason he came with her!  He said they tasted awesome but my frosting job was not so good!  Way to make me feel good there nephew!

I will continue to work on the piping and come back with better photos with the new camera!

These are incredibly good.   There were 3 out of the 12 left after I finished frosting.  If you’re a cake love, these are a must try!

Happy  Monday!

Patricia – Two Girls Cooking

 

Snickers Cupcakes

I’ve been on quite a blogging break, I believe last time I posted I was planning my wedding. Now I’ve been married for more than a year and we recently welcomed our first child, a sweet baby boy. I’ve been cooking and baking all along, just didn’t take the time to post. My goal this year is to get back into posting. We are named Two Girls Cooking after all, it’s not fair that one girl’s been carrying the blog by herself!

I have been on leave at work and I decided I wanted to bake a sweet treat before I go back later this week. I bookmarked these Snicker’s cupcakes a while ago, I’ve been meaning to make them ever since. There have been a couple times I had the mini snickers on hand, but they never lasted long enough to be made into cupcakes!

These were very simple and fun to make. I liked that they use a boxed cake mix, but dress it up a bit. I also loved the fun surprise of having the snickers baked into the center. I even got to use the big icing tip that Patricia gave me as a birthday gift to try to make them look as good as they do on My Baking Addiction. They aren’t quite as pretty, but I’m still proud of how they turned out. I’m not usually a big fan of a lot of frosting, and while this is rich, I’m really enjoying the carmel buttercream. I think I can probably find some other recipes that it would work well with too!

– Jodi

For the cake:
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
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

Method
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. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
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.

For the frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Method
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup. Makes 24-30 cupcakes.


Strawberry Cream Cheese Frosting

I love strawberries, so when they go on sale I tend to lose my head and buy too many.  This week I found myself with 4 lbs to use up. While I don’t mind just eating a handful as a snack, I wanted to get more creative to use them up before they go bad. Today I found a recipe on one of my favorite blogs, My Baking Addiction, I just had to try.


I decided to just use a box mix for these vanilla cupcakes to save time. Normally I’m not a big frosting person, I’ve never been the type that could just eat frosting out of the bowl. This frosting is so tasty, it might be the exception for me. It tastes almost like strawberry ice cream. It is a bit soft, but keeping the cupcakes in the fridge does the trick.

from My Baking Addiction

1/2 cup whole strawberries
1 stick unsalted butter, firm and slightly cold
1 8 ounce package of cream cheese, slightly cold
1/2 teaspoon clear vanilla extract
22 ounces of confectioners’ sugar (approximately 1.4 pounds)

Place strawberries in the bowl of a small food processor; process until pureed. In a medium bowl beat butter on medium speed until light and fluffy. Add in the cream cheese and beat until combined. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air.


Next time you want something other than the traditional chocolate or vanilla frosting, give this one a try. I know I will be making it again!  🙂

– Jodi

P.S. What’s your favorite way to use Strawberries?

Caramel Apple Cupcakes

Fall always makes me want to bake apple dishes, especially if there’s caramel involved. I found this recipe for Caramel Apple Cupcakes and just couldn’t resist giving it a try last night. This was an easy recipe to make, and they came out great! Very moist with really good flavor. Judging by the fact that there are only a handful left in the kitchen this morning, I’m not the only one who thinks so!
– Jodi



Caramel Apple Cupcakes

Cupcakes Ingredients:
2 1/2 cups all-purpose flour

1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp apple pie spice
3/4 cup firmly packed brown sugar
3/4 cup butter, melted
1/2 cup caramel ice cream topping
1/4 cup Half & Half
3 Eggs
2 small (1 cup) apples, shredded

Frosting Ingredients:
1/2 cup firmly packed brown sugar
4 to 5 tbsp Half & Half
2 tbsp Butter
2 1/2 to 3 cups powdered sugar
1 tsp vanilla

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups. 

Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples. 

Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely. 

Combine 1/2 cup brown sugar, 4 tbsp half & half and 2 tbsp butter in a small saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.