Any cupcake recipes for my anniversary ?!

S'mores Cupcakes

Crust:
1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 T unsalted butter, melted
2 oz bittersweet chocolate, chopped into small pieces
Marshmallows (you'll need about 100 mini marshmallows)

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object (I used a shot glass) to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven. Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin.

Cupcake:
2 cups plus 2 T sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.

Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that's okay. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Frosting:
8 egg whites, room temperature
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla extract
1 large Hershey bar

In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees. Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.

Using a kitchen torch held about 6 inches away from the cupcakes on a non-flammable surface, brown the cupcakes lightly as desired. Keep the torch moving so you don't catch any spot on fire. Just like toasting marshmallows by a campfire, slow and steady is a better approach than sticking the marshmallow to close to the fire, you're going for lightly toasted frosting not black and bubbly marshmallow. Garnish with chocolate bar segments.

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Chocolate Marshmallow Cupcakes

Cupcake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350 degrees and line pans with cupcake liners. Recipe yields about 30 cupcakes. Combine sugar through salt in a large boil. Add eggs, milk, oil and vanilla and beat on low until just incorporated. Increase speed to medium and beat two minutes. Stir in boiling water, the batter will be thin. Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter. Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.

Frosting:
4 egg whites
1 cup sugar
1/4 tsp cream of tartar
Pinch of salt
1 tsp vanilla extract

Set a clean stainless steel or other heat proof bowl over a pan of simmering water to create a double boiler. (I just use my KitchenAid bowl for my stand mixer to avoid having to transfer.) Add all ingredients except vanilla and whisk to combine. Heat, whisking almost constantly, making sure to scrape the sides of the bowl frequently until the mixture reaches 160 degrees. Transfer to mixer/mixing bowl fitted with the whisk attachment and continue mixing, increasing speed slowly to high speed until the frosting holds stiff peaks. Add vanilla extract and beat until just incorporated.

Fill a piping bag fitted with desired tip (I used a large closed star tip for these) and pipe as desired onto cooled cupcakes.

Note: You don't want to make this frosting until you are ready to use it as it will harden so wait until your cupcakes are cooled.

Ganache:
2 oz bittersweet chocolate
1/4 cup heavy cream

Heat heavy cream until simmering in a small saucepan (you can also microwave but do it in 30 second intervals and watch it closely). Cut chocolate into chunks and put in a small bowl. Pour cream over chocolate and let sit for one minute. Stir until chocolate is melte

S'mores Cupcakes:
http://homeiswheretheholmansare.blogspot…

Chocolate Marshmallow Cupcakes:
http://homeiswheretheholmansare.blogspot…

Red velvet cupcakes! I made them for Valentine's Day and everyone loved them! Here's the recipe I used:

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle McCormick? Red Food Color
2 teaspoons McCormick? Pure Vanilla Extract

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick? Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar
Directions
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick? Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

It makes about 34 cupcakes.

http://allrecipes.com//Recipe/red-velvet…

Best & quickest fancy cupcakes I've ever made - make a Duncan Hines devil's food cake mix; fill cupcake liners but add 1 Snickers mini candy bar to the middle for the filling. Bake; frost with homeade cream cheese frosting. I decorated them with crushed peanuts & choclate drizzle. They were great and so very easy!!!