Chocolate Vanilla Cupcakes

Torn between chocolate or vanilla cupcakes? Then go with the best of both worlds. These were made with my two favorite cupcake recipes which are basically doctored up boxed cake mixes. The vanilla frosting is an basic buttercream frosting while the chocolate is a rich cream cheese chocolate buttercream. Swirl these together and yum!

Two cupcake recipes makes a lot of cupcakes (approx 36 cupcakes). Therefore I had quit a bit of cupcake batter to play with. I went with making a pan of swirled / marbled vanilla and chocolate, a pan of plain vanilla, and a pan of plain chocolate. Then had fun decorating with different cake tips (Wilton Round 2A tip, Open Star 1M tip, and  French 4B tip)

Served up a mix  for a Saturday night teen girl sleepover. The girls loved them!

And there were even some leftover for the girls to bring home the next day.

Recipes for Cupcakes and Buttercream Frosting ...

Vanilla Cupcakes:

• 1 Box white cake mix
• 1/3 cup oil
• 4 egg whites
• 3/4 cup buttermilk
• 3/4 cup sour cream
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. In a large bowl, gently combine oil, egg whites, buttermilk, sour cream and vanilla extract.
3. Sift in cake mix and stir.
4. Fill cupcake liners 3/4 full and bake for 18-22 minutes, or until and inserted knife comes out clean.

Chocolate Cupcakes:

• 1 (18.25 ounce) package chocolate  cake mix
• 1 (3.4 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In large bowl beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and espresso water mixture. Beat on medium speed until well combined, approximately 2 minutes.
3. Fill cupcake liners with about 3 tablespoons of batter.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.

 
For Chocolate Vanilla Layered / Marbled Cupcakes: 

Fill each cupcake liner with 2 tablespoons of vanilla cupcake mix, then on top of each vanilla filled cupcake liner, add 2 tablespoons of chocolate cupcake mix. To make a marbled cupcake, lightly swirl the cupcakes with a knife. I chose not to swirl and just left them layered.


Vanilla Buttercream Frosting

• 1/4 cup (4 ounces) unsalted butter
• 1/4 cup vegetable shortening
• pinch of salt
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar
• 2 to 4 tablespoons (1 to 2 ounces) milk

Directions:

1. Cream the butter and shortening until fluffy. Beat in the salt  and the vanilla. Add the confectioners' sugar, 2 tablespoons of the milk, and mix well. (Don't over mix). Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.  Yield: 2 1/2 cups. 

Chocolate Buttercream Frosting:

• 3/4 cup butter, softened
• 4 oz cream cheese, softened
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 3-4 cups powdered sugar
• milk if needed

Directions:

1. Beat butter and cream cheese until mixed well, about 2 or 3 minutes, scrape down bowl as needed. Add cocoa powder, vanilla extract and slowly add powdered sugar. If your buttercream becomes too thick, add 1 tablespoon of milk. .

To decorate cupcakes, frost or pipe buttercream onto cool cupcakes using your favorite cake tip(s). For a great tutorial on cupcake decorating tips and tricks head over to Glorious Treats.

Enjoy!!

Valentine's Day Cherry Pastries with Vanilla Glaze

I love super easy recipes that result in an impressive  yummy treat! This semi-homemade Cherry Pastries with Vanilla Glaze recipe uses store bought frozen puff pasty and canned cherry pie filling. It can't get any easier! Don't be intimated .. I truly believe you can all make this one for Valentine's Day or anytime you crave a cherry filled pastry.

Cherry Pastries

Ingredients:

• 2 Puff Pastry sheets (such as Pepperidge Farm)
• 1 can of cherry pie filling
• Milk 
• Sugar to sprinkle

Directions:

1. Take pastry sheets out of freezer, and let thaw for about 40 mins. Preheat oven to 375° degrees F.
2. Unfold one of the squares of puff pastry dough. Cut down the fold lines to make three strips with a pizza cutter or knife. Next cut each strip into thirds. You should have nine squares from one sheet of puff pastry.
3. Line a baking sheet with parchment paper. Place nine squares of dough on the parchment, top each square with 1 tablespoon of cherry pie filling. For each square, pull up the corners of the dough and pinch together at the top. It's OK if the filling is still showing on the sides. Brush the tops with milk, and then sprinkle with sugar.
4. Bake for 15-20 minutes or until pastry is golden-brown.
5. Repeat the process for the second sheet of puff pastry.
6. After the turnovers have cooled slightly, drizzle with Vanilla Glaze.

Vanilla Glaze

Ingredients:

• 3/4 cup confectioners' sugar
• 1-1/4 teaspoons milk
• 1/8 teaspoon vanilla extract
• 1/2 teaspoon butter

Directions:

Melt the butter and add to rest of ingredients. Mix until creamy.

♥  Enjoy !  ♥