Shamrock Milkshake Cupcakes

McDonald’s has the Shamrock Milkshake and now, you can have a Shamrock Milkshake Cupcake. Thanks to Better Homes and Gardens, this minty cake will have you smiling with each bite. I had to tweak a few parts to make it gluten free and dairy free (which unfortunately a Shamrock Milkshake is not) But it’s ok! This is going to be delicious!

Shamrock Milkshake Cupcakes

Ingredients

  • 4 egg whites
  • 2 cups all-purpose gluten free flour (Better Batter or Bob’s Red Mill or whatever you prefer – add xanthan gum accordingly if using a mix that does not have xanthan gum in it already)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or buttermilk substitute: (make the substitute and then only use 1 cup of it)
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter (Earth Balance)
    • 1 teaspoon pure vanilla extract
  • 1/4 cup green creme de menthe**
  • 1/2 cup vegan shortening (Earth Balance)
  • 1 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 recipe White Chocolate Frosting
  • Green food coloring
  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups tins with festive paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
  2. Preheat oven to 350ºF. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
  3. Spoon batter into prepared muffin tins, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Time to make your frosting while the cupcakes cool.
White Chocolate Frosting

Ingredients

  • 1 cup vegan butter, softened (Earth Balance)
  • 6 ounces white baking chocolate with cocoa butter, chopped
  • 1/3 cup rice whipping cream
  • 1 1/2 – 2 cups powdered sugar
  1. Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
  2. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency
  3. Divide frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of completely cooled cupcakes to resemble four-leaf clovers or whatever decoration you’d like!

ENJOY!

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Black-and-White Irish Cream Cupcakes

Say what?!? These cupcakes just SCREAM St. Patrick’s Day – at least to me. They are like black-and-white cookies but cupcakes!! YUM!

Black-and-White Irish Cream Cupcakes 

Ingredients

  • 1/2 cup butter
  • 4 egg whites
  • 2 cups all-purpose gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 3 tablespoons Irish cream liqueur
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups buttermilk substitute
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter
    • 1 teaspoon vanilla
  • 3 ounces bittersweet chocolate, melted and cooled
  • 1 recipe Irish Cream Ganache – In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir in liqueur until smooth. Cool about 15 minutes or until slightly thickened.
    • 1/2 cup rice whipping cream
    • 6 ounces bittersweet chocolate, chopped
    • 1 tablespoon Irish cream liqueur
  • 1 recipe Irish Cream Icing – In a small bowl stir together powdered sugar, liqueur, and vanilla.
    • 1 cup powdered sugar
    • 1 tablespoon Irish cream liqueur
    • 1/4 teaspoon pure vanilla extract

For the Cupcakes:

  1. Allow vegan butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-eight 2-1/2-inch muffin cups (or line with paper bake cups).
  2. In a medium bowl stir together gluten free flour, baking powder, baking soda, and salt. Set aside.
  3. Preheat oven to 350ºF. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  4. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk substitute, beating on low speed after each addition just until combined.
  5. Transfer 2-1/2 cups batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup.
  6. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.
  7. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. Let stand until icing sets.

YUMMY YUMMY YUMMY! 😀

ENJOY!

Nick’s Chocolate Cupcakes

So my boyfriend is a baker. Well that’s not entirely true. He’s a news director who is very good at making cookies and cupcakes, cakes etc.. (Saying he’s a baker sounds like that’s ALL he does which isn’t true…I digress) He made yummy chocolate cupcakes that he brought to work and people gobbled up and the best part is they are gluten free! See people, gluten free can be delicious! He also made a vegan frosting for the cupcakes which was pretty good too. Our co-workers were surprised that a gluten free cupcake can taste so good! I’m sharing his recipe with you so you to can amaze your non gluten free family and friends.

Nick’s Chocolate Cupcakes

Ingredients 

  • 1 ½ cup gluten free flour
  • ½ teaspoon xanthan gum
  • 1 cup white sugar
  • ¼  cup cocoa powder (Hershey’s is gluten free)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
  1. Preheat the oven to 350ºF. FOR CAKE: Lightly grease a 9 x 5 pan (pam it good and well particularly if you want to get it out of the pan when it’s cooled). FOR CUPCAKES: Place cupcake liners into a cupcake pan.
  2. Sift together gluten free flour, sugar, cocoa, baking soda, salt and xanthan gum. Mix well. The batter should be an even light brown color all throughout.
  3. Then add in oil, water, and vanilla. Again, mix it all together until all the ingredients are incorporated the best you can.
  4. The add in the vinegar LAST. Add the vinegar LAST and after all else is well mixed to avoid it reacting to much with the baking soda (“Volcano” reaction= bad and you cake may not fluff). Mix until as smooth and pudding-like the mixture is. If you have a hand beater or a blender use that, a wisk might work well too in the absence of either of the other two.
  5. Pour into prepared pan, and bake for 45 minutes (FOR CUPCAKES: Pour approximately 1/3 c batter into each cupcake tin, bake for 20-30min). Check it after that with a knife in the center. If it comes out with batter still on it then bake it for longer (at least another 10 minutes for cake 5-10 minutes for cupcakes, but you judge based on how much liquid is left).

For the Vegan Frosting:

You may want to wait until the next morning to make and apply this to the cake (or cupcakes)

  • ¼ cup margarine or vegan butter – Earth Balance (softened)
  • ½ tespoon pure vanilla extract (if you are using almond milk use pure almond extract)
  • 1 ½ cup powdered sugar (confectioners sugar)
  • 1 tablespoon almond or coconut milk (or enough so it’s spreadable)
  1. Get margarine (or vegan butter) softened enough to be easily mushed. Cut it into a small mixing bowl in about tablespoon sizes. This will make it easier to mix in.
  2. Add in powdered sugar (not packed but just above the top of the cup), and cream together with margarine. It will take a while. If it still looks powdery at all, keep going because you’re not done yet. I recommend using a wooden spoon possibly one with a flat end that is cut in a slant so it will run more easily over the bottom of the bowl.
  3. Add in vanilla. And mix in.  Then add the coconut or almond milk. Mix it in, whip is probably better way to describe it. Then slowly add in 1 tsp at a time, whipping between each, until it is smooth enough to be spreadable. Leave out on counter, and mix occasionally until cake comes out and is cooled COMPLETELY!
  4. Frost cooled cakes or cupcakes.

ENJOY!

Kwegyirba Croffie is a Freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

French Toast Cupcakes

I love french toast. It’s one of those breakfast foods that never fails to put a smile on my face. What if you could recreate that delicious breakfast taste in a simple cupcake? These french toast cupcakes uses applesauce which gives them great taste and moisture.

French Toast Cupcakes

  • 3/4 cup unsalted butter, room temperature (Earth Balance is a great vegan butter) 
  • 1 cup sugar
  • 1/2 cup sweetened applesauce
  • 3 egg yolks
  • 1 3/4 cup gluten free flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup rice or coconut milk
Egg Wash
  • 1 egg
  • 2 tablespoons rice milk
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 375ºF. Prepare cupcake pans with liners and set aside.
  2. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
  3. Add the applesauce and the egg yolks and continue to mix.
  4. In a separate bowl, mix the gluten free flour, baking powder, salt, and cinnamon.
  5. In another bowl, whisk the maple syrup, vanilla, and rice milk.
  6. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
  7. Fill 3/4 with batter.
  8. Cook for 15-17 minutes or until a toothpick comes out clean.
  9. While they are cooking, whisk the extra egg, 2 tablespoons of rice milk, and 1 teaspoon cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.
  10. Cool cupcakes in the pan for 2-3 minutes and then remove from cupcake pan and cool completely on wire rack for 10 minutes.
Maple Frosting
Ingredients
  • 2 sticks unsalted butter, softened (Earth Balance butter)
  • 2 3/4 cup confectioners’ sugar
  • 2 teaspoons rice or almond milk
  • 3/4 teaspoons maple extract (or pure vanilla extract)
  1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
  2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
  3. Coat cupcakes with frosting, then sprinkle with cinnamon.
MMM a sweet breakfast made into a cupcake. These cupcakes are best once they have been completely cooled. But I don’t think you’ll have any leftovers of these babies 🙂
ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Mexican Hot Cocoa Cupcakes

Wintertime is the perfect time for warm fires, cozy blankets and food that warms the soul. How about a chocolate cupcake with a little kick! A little cinnamon gives this chocolate cupcake an extra something. These cupcakes are inspired by the popular mexican hot chocolate drink.

Mexican Hot Cocoa Cupcakes 

In Mexico, hot chocolate remains a popular national drink. Traditional Mexican hot chocolate includes semi-sweet chocolate,cinnamon, sugar and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water or cream, then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known aspan dulce and in Spain with churros.

Ingredients

  • 1 box Betty Crocker Gluten Free devil’s food cake mix
  • 2 teaspoons ground cinnamon
  • 1 1/4 cups coconut or rice milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 1 container Betty Crocker Rich & Creamy vanilla frosting
  • Additional ground cinnamon for garnish
  • 1/4 teaspoon ground red pepper (cayenne)
  1. Heat oven as directed on box. Place paper baking cup in each of 24 regular-size cupcake cups.
  2. In large bowl, beat cake mix, 2 teaspoons cinnamon, the coconut or rice milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among cupcake cups, filling each about two-thirds full.
  3. Bake cupcakes and cool completely as directed on box.
  4. Frost cooled cupcakes with vanilla frosting. Spice things up by stirring 1/4 teaspoon ground red pepper (cayenne) into the vanilla frosting. Sprinkle with additional cinnamon.