Here's what Mei-Lynn Destouche blogs.com says:
Top 10 Blogs Where You Can Discover Something New:
52 Cupcakes
Who can resist a cupcake? Not me! This is embarrassing to admit, but this blog makes me drool. This blog features yummy cupcake recipes.These aren't your typical school bake sale cupcakes.
Thanks for the accolades!
Have a great day, CQ
52 Cupcakes Named One of Top 10 Blogs Where You Can Discover Something
Holy Baking, Batman...They're Junior Mint Valentine Cupcakes!
You were my strength when I was weak
You were my voice when I couldn't speak
You were my eyes when I couldn't see
You saw the best there was in me
Lifted me up when I couldn't reach
You gave me faith 'cause you believed
I'm everything I am
Because you loved me
I'm everything I am
Because you loved me
Happy Valentine's Day, Batman!
CQ and Layla
The Absolutely Best Chocolate Reese's Cup Peanut Butter Cupcakes You'll Ever Eat!!
Notice the Reese's Peanut Butter Cup on the bottom!
The BEST!
Okay, Kids...here is the recipe:
Cupcake Ingredients:
2 tablespoons Dutch process cocoa powder
1/2 cup creamy peanut butter
1-1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 package REESE’S Peanut Butter Cups Miniatures
Preheat over to 350 degrees. Line 24 cupcakes cups with paper liners sprayed with PAM. Place one Reese's Peanut Butter Cups Miniatures on the bottom of each paper liner.
Then, place the cake mix, cocoa powder, peanut butter, water, vegetable oil, eggs, and vanilla in a large mixing bowl. Blend for 30 seconds on low, then increase speed to medium for 1 minute and 30 seconds.
Spoon 1/3 cup of batter on top of each miniature peanut butter cup.
Bake the cupcakes until they spring back when lightly pressed with your finger. Check them after 15 minutes. They may take 17 minutes, depending on your oven temperature.
Frosting Ingredients:
1 stick of butter (room temp)
1/2 cup shortening
4 cups confectioners sugar (sifted)
1 tsp vanilla
8 tbsp milk (may need a little more or less)
3/4 cup cocoa powder
1 cup peanut butter (creamy)
Put all ingredients into a bowl and mix with a hand mixer. Then, decorate your cupcakes!
Knee Replacement Puts CQ Out of Commission for the Holidays!
Layla and Nigel are keeping me safe through my post op phase. We just wanted to wish everyone a happy holiday...no baking for Layla or CQ this Christmas...had a knee replacement on Dec. 15, so we're off our feet for a while!
These are one of my favorite Christmas cupcakes: http://52cupcakes.blogspot.com/2009_12_01_archive.html
How About Some Easy Thanksgiving Cupcakes!
These are butternut squash cupcakes with sage frosting! They are very moist and taste awesome!
They are made using a Duncan Hines Moist Deluxe Spice Premium Cake Mix!
Here is the recipe that makes 24 cupcakes:
Ingredients:
For cake:
--1 Duncan Hines Moist Deluxe Spice Premium Cake Mix
--1 large butternut squash
For frosting:
--1 bunch of sage
--3 tablespoons of water
--3 tablespoons of granulated sugar
--12 ounces of cream cheese (room temperature)
--1/2 cup butter (room temperature)
--1 cup of eggnog (or milk, if you prefer)
3-4 cups of powdered sugar
Heat oven to 350 degrees. Line 24 muffin tins with paper baking cups, and set aside. Peel, quarter and remove seeds from butternut squash. Place in a large sauce pan covered with water and bring to a boil until squash is tender. Put the pieces in a food processor or blender, then set aside for a while.
Make cake mix as directed on package. When cooled, fold the butternut squash into the cake mix. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 12-15 minutes. Let the cupcakes cool a few minutes, then transfer to a wire rack to cool completely before frosting.
Frosting directions:
Chop up the sage so that it's in very fine pieces. Heat the sugar and water in a small sauce pan under medium heat, stirring until sugar is dissolved. Add the sage to the sugar water mixture and heat over low-medium heat for 2-3 minutes. Set aside to let cool.
Beat butter and cream cheese until creamy...about 2 minutes.
Stir the sage syrup into the butter and cream cheese mixture. Add the eggnog or milk to the mixture.
Finally, add the powered sugar a little at a time to the mixture until you have the mixture you want.
Now, frost your cupcakes...you will receive very happy praises from your Thanksgiving guests!
Have a wonderful Thanksgiving week!
CQ and Layla
An Experiment: Magic Cookie Bar Cupcakes!
When was in Marlboro, New York recently I had the awesomest Magic Cookie Bars made by Meghan Gaffney...I fell in love!
So, I asked Meghan to send me the recipe...which she did!
Here's the recipe:
Melt 1 stick of butter with 1-1/4 cups of graham cracker crumbs; press mixture into cupcake tins lined with cupcake papers (sprayed with PAM) to form a crust. (Divide by weight into the 12 cupcake liners.)
Pour one ounce of condensed milk (from 12 ounce can) over crumbs in the cupcake liner.
Sprinkle 12oz bag of mini chocolates chips (1 ounce in each cupcake liner) on top of the condensed milk.
Lastly, cover each "cupcake" with 1-1/3 cups of coconut flakes (divided by 12).
Bake at 350 degrees for 25 minutes.
Have a great week...working on Thanksgiving cupcakes next!!!
CQ
"Don't Make Me Release the Flying Monkeys" Halloween Cupcakes with Orange Frosting...and a little blood...
Roxanne: These are for you!
What can I say...I love Halloween and really look forward to these nutty set-ups I create...all meant in fun!
The cupcakes themselves are relatively unimportant in this case...it's all about the decorating...however, the folks I work with at UMD thought they tasted great...should I say the obvious? They were DEVIL'S FOOD cupcakes!
Eat, drink and be scary!
CQ and Layla
CQ and Layla
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