Rolo Cupcakes

yield | 24 cupcakes


For the cupcakes:
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 frozen Rolos (freeze for at least 2 hours)

For the frosting:
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

For the ganache:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish
Preparation

For the cupcakes:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:
1. Cream the butter 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.

For the ganache:
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
4. Top each cupcake with a Rolo.
5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Sugar Cookie Frosting Recipe

This is from I am Baker.

* 1 cup Confectioners Sugar (powder sugar)
* 1 Tablespoon Milk
* 1 drop Lemon Juice (fresh or processed)
* 1 Tablespoon Light Corn Syrup

Combine powder sugar, corn syrup, and lemon juice in a bowl.

******This next step is important!******

If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.

If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.

If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.

If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.

If you want more SHINE, use more corn syrup and less milk.

This frosting will stay good for days in the fridge.

Marshmallow Frosting

Recipe from Grandma Sturtz

Put marshmallows in double boiler
add 1 tbsp hot water
1 cup sugar
1/3 cup water
1/8 tsp. salt
Boil until still peaks and pour over 2 egg whites and beat and add vanilla.

Variation:
2 egg whites
1 1/2 cups sugar
6 tbsp. water
6 large marshmallows, quartered
1 tsp. pure vanilla (or other flavorings - see below)
1/4 tsp. cream or tartar or Bakewell Cream

In the top of a double boiler, over boiling water, combine 2 egg whites, unbeaten, sugar, water, and quartered marshmallows. Cook over rapidly boiling water, beating for about 10 minutes or until mixture stands in peaks. (Use a portable electric mixer).

Remove the top of the double boiler from heat and stir in vanilla extract and cream of tartar. Beat for another 5 minutes, or until thick and of good spreading consistency.

Marshmallow Fondant

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.
Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.

Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing.

Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.

Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more corn starch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking.

I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant icing pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most. A third alternative is a large-sized Roulpat Mat (31 x 23 inches). It really does work well and it can also help you with moving a large piece of rolled out fondant. I’ve never done it, but I was told that you just gently bend the mat edges downward with the icing still on it. Place the edge of mat and the icing next to the edge of the butter-creamed cake and flip the fondant icing over the cake. What was the top of the fondant icing that you rolled out, is now touching the buttercream and what was the bottom side is now the topside that you see.

Roll the icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant icing, I will sometimes roll it thinner. The MM Fondant icing is very forgiving and rarely tears but everything has it limits.

Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant icing will then “fall” into place. You should also have a bit of overhang over the edges.

You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant icing to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.

If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.

I keep a clean, soft pastry brush close by, to move the cornstarch around.
Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, but I’ve used it only once and I’ve used my hands ever since. For me, it is easier and quicker. If you don’t handle the smoother correctly, you can damage the fondant’s finish.

Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.

Bakers Icing

2 egg whites beaten stiff

1/4 tsp. salt

1/2 cup shortening

3 1/2 cups powdered sugar 

1 tsp. vanilla

Beat egg whites until stiff. Combine remainder ingredients.

Bakery Frosting

This frosting has a great bakery-frosting flavor. It's very sweet with a decent amount of stiffness that was perfect for piping onto cupcakes.

Bakery Frosting
1 cup Crisco
1 pound powdered sugar
1 teaspoon almond extract
2 tablespoons water
2 tablespoons meringue powder

Cream shortening, water and flavoring.

Add powdered sugar and meringue powder. Mix until blended.

Add additional water until you reach the desired consistency. If you want really white icing be sure to use a clear extract. Vanilla extract will make the icing off white.

Devil's Food Cupcakes

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1½ cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 4 ounces (1 stick), room temperature
• 1½ cups granulated sugar
• 2 large eggs, at room temperature
• ½ cup milk

Directions:

1. Preheat the oven to 350 degrees.
2. Line muffin tin with cupcake liners and set aside.
3. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl.
4. Using a mixer, preferrably with paddle attachment, beat together the butter and sugar about 2 minutes until smooth and creamy. Add the eggs one at a time until mixed.
5. Stir half of the dry ingredients into the butter mixture, then add milk. Finally stir in the other half of the dry ingredients.
6. Divide the batter into a prepared cupcake/muffin tin with liners. About 3/4 fulll.
7. Bake about 20 minutes, or until set. Let cool completely before icing.

Even EASIER:

You can easily cut the time down for these cupcakes, if you’ve got your hands full, by starting with a devils food cake mix, and adding a pouch of chocolate fudge pudding to make it a little bit more ‘homemade.’ These are fun to decorate with kids, and can be brought to school for a Valentine’s Day Treat. Let the little ones cut out the heart shapes from the fondant and assemble them on the cupcake themselves! You can also make mini cupcakes ( seen below ) with little heart shaped sprinkes.

Vanilla Frosting:

Ingredients:

• Confectioners Sugar ( About 4-5 cups ), Sifted
• Pure Vanilla Extract (I use vanilla my brother brought me back from Mexico, its delicious and in a glass bottle with a cork!)
• 1-2 Tbsp. Milk
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening

Directions:

1. Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes.
2. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cupe. Add about 2 tsp or more vanilla, to taste.
3. Add gradually the remaining sugar and add milk until you reach the consitency you desire. A little bit thicker for piping would be best. If you are going to use a spatula to ice them, you can use a little less sugar and more milk for a thinner consitency to spread on the cupcake.
4. Continue to mix on medium until smooth.

Using a large star tip, pipe frosting onto cupcakes. You can decorate these in any way you desire. Try using different tips for different effects and texture.

For garnish you can add heart sprinkles, OR using Fondant add color using Wilton Icing Gel. Add a small amount of desired color to fondant and knead untill the color is completely incorporated. You want it not to look like tie-dye. Using a rolling pin flatten out onto surface. To help it not stick, spread a small amount of cornstarch onto the counter. Using cookie cutters, cut out different sized heart shapes and allow to dry on counter while you bake/frost cupcakes. You can also make these a day ahead and allow them to dry on a flat surface overnight. They will be easier to use once hard.

I made mine before I baked my cupcakes, and once I was finished I placed them in my cupcake courier, and the little fondant hearts started to fold over! They weren’t hard enough yet and began to go soft again once they were covered. So make sure if you are placing them into a covered container, that the hearts are fully hard or else they will wilt, and you will wake up to some broken hearts!

I can't remember where this came from but it sounds yummy!

Magnolia’s Vanilla Cupcakes

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

ICING:
Vanilla Buttercream (recipe follows) or Chocolate Buttercream

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Magnolia's Vanilla Buttercream Frosting
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com


The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Sprinkles Coconut Cupcakes

SPRINKLES GREAT-GRANDMA’S COCONUT CUPCAKES
From Sprinkles pastry chef Candace Nelson via the LA Times

Makes 18 to 20

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1-1/2 sticks unsalted butter
1-1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Coconut Cream Cheese Frosting
Makes about 2 1/2 cups

8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon sal
3-3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings
In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.

Sprinkles Cream Cheese Frosting

8 oz cream cheese
4 oz butter
3 3/4 c. confectioner's sugar, sifted
1/2 tea. vanilla extract
1/8 tea. salt

Cream the butter, cheese and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated, then add the vanilla.

Sprinkles Chocolate Frosting

Sprinkles chocolate frosting:
6 oz. butter
pinch of salt
2 1/2 c. confectioner's sugar, sifted
1/4 tea. vanilla extract
3 oz. bittersweet chocolate, melted and cooled

Beat butter and salt in stand mixer until light and fluffly, about 2 minutes. Reduce speed, gradually add the sugar, until incorporated, stopping the mixer to occasionally scrape the sides of the bowl. Add the vanilla and chocolate, mix until combined, careful not to overmix and incorporate too much air.

Rich Chocolate Cake

'Almost' homemade.

1 (18.25 oz.) pkg. dark chocolate cake mix
1 (3.4 oz.) pkg. instant chocolate pudding
1 cup sour cream
1/2 cup warm water
1/3 cup vegetable oil
4 eggs
1 1/2 cups mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Line cupcake pans with baking cups.
3. In a large mixing bowl, combine all ingredients except chocolate chips.
4. Mix 2 minutes on medium speed.
5. Increase speed to medium-high; mix 3 minutes.
6. Stir in chocolate chips.
7. Spoon into cupcake pans.
8. Bake at 350 for around 20 minutes or until toothpick inserted comes out clean and cool.

Makes about 24 cupcakes

Recipe from Bundt Classics, 2003.


Buttercream Frosting
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

1. In a mixer, cream softened butter & vanilla with a mixer until smooth.
2. Add sugar gradually, allowing butter and sugar to cream together before adding more.
3. If you want it a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.

Buttercream Frosting

Another one of my frosting recipes.

2 sticks unsalted butter, room temperature (through trial and error I have found that Land 'O Lakes or Kerrygold Pure Irish butter is the best)
4 1/2 cups powdered sugar
1 tsp meringue powder (optional)
1/2 salt
1 tsp vanilla (real is always better than imitation in my opinion)
food coloring (optional)
milk

1. mix butter for approx. 3 minutes on high - butter will look whipped

2. add salt, vanilla and meringue powder

3. slowly add sugar in small portions, making sure sugar is fully incorporated before adding more

4. mixture will be very thick at this point. Add about milk until you reach desired consistency. I like mine pretty thick so I add about 1 tbsp of milk.

Sweet Revenge ''Pure'' Buttercream

This recipe for delicious buttercream is courtesy of Marlo Scott of Sweet Revenge.

Ingredients

Makes enough for 24 cupcakes (actually, I cut this recipe in half and it was enough for 24 cupcakes.)

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons vegetable shortening
10 cups (from about two and a half 1-pound boxes) confectioners' sugar
1/2 cup milk
2 tablespoons Mexican vanilla

Directions

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.

This is from the Martha Stewart Show. Very yummy!

Dark Chocolate Frosting

Recipe courtesy of Candace Nelson of Sprinkles Cupcakes
From the show Breakfast with Oprah
Frosts 2 dozen cupcakes

From the owner of Sprinkles Cupcakes, a delicious dark chocolate frosting that will make your cupcakes stand out!

INGREDIENTS
10 oz. bittersweet chocolate, chopped
1 lb. unsalted butter, at room temp
1 lb. 8 oz. powdered sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1/2 cup sour cream

Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.

*Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!

Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Pictured on cake below

This is similar to the Sprinkles cupcake frosting.

Ingredients
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions
In a bowl combine butter, sugar and salt. Beat till blended.

Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Semi-Homemade Cupcakes

For these yummy, easy cupcakes, skip the instructions on the cake box and use the following ingredients:

1 white cake mix
1 C. whole milk
1 stick butter (melted)
3 lg. eggs
2 tsp vanilla

Combine, mix on low 1 min, scrape sides of bowl, mix on medium 2 minutes. Use temps and times on cake mix box.

Frosting:
3 C. salted butter
6-8 C. powdered sugar
vanilla to taste (around 4 tsp)
1-2 TB milk
whip it good. Makes a great, yummy, fluffy frosting!

Strawberry Cupcakes

Ingredients
Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Cover with Strawberry Frosting.

Carrot Cupcakes with Cream Cheese Icing

Prep: 25 minutes Total: 50 minutes

Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

Ingredients

1 cup sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper cups. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.

Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut. Makes 12.

Martha Stewart - 2007