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Neopolitan Cupcakes – So Easy, So Good!

April 16, 2012 Leave a Comment

I was rather taken with the photo of the Neapolitan Cupcake I saw in a magazine.  Unfortunately – the cupcake itself, although nicely flavored, was just too dense.  Which is saying something because I tend to like rich, heavy things.  However, the frosting was absolutely divine.  A definitely ‘must have’ in my frosting repertoire, although of course I tinkered and altered it completely from the original:)

As for the cupcake itself – which boasted a chocolate base under a vanilla top – it was deceptively easy to do.   My recommendation?  Just buy a vanilla cake mix, divide it into two as described below and flavor one half as chocolate and then, once baked,  top with the heavenly strawberry frosting.  And you’ve got yourself a rather spectacular, yet easy-as-can-be, Neapolitan dessert!

Neapolitan Cupcake (Makes 24)

  • 1 vanilla cake mix
  • 1/4 cup unsweetened cocoa
  1. Preheat oven to 350 F.  Line 2 cupcake pans with paper liners.
  2. Mix cake mix according to package directions.  Divide batter in two and add cocoa to one half.  Mix until well combined.
  3. Spoon chocolate batter into muffin cups filling about one-third full.  Spoon vanilla batter evening over chocolate batter, filling about two-thirds full.  Bake according to package directions.  Cool completely.

Strawberry Frosting

  • 8 oz. cream cheese, softened
  • 4 Tbsp. (1/2 stick) unsalted butter, softened
  • 1/4 cup strawberry preserves or jam
  • 1 Tbsp. milk or half-n-half
  • 3 cups confectioners (powdered) sugar
  1. In a medium bowl, combine cream cheese and butter.  Beat at medium speed with an electric mixture until smooth.  Beat in strawberry preserves and milk; beat until smooth.  Add sugar and continue to mix until smooth and blended.

Diva Entertains is your source for fabulous party favors including wonderful Cookie Favors.

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Oreo Brownie Cupcakes – Amazingly Simple To Make!

February 27, 2012 Leave a Comment

Oreo Brownies

This recipe, and the beautiful photography,  comes from Camber over at Instructionables. That website is devoted to pictorials of DIY projects including recipes!  And the recipe itself?  *DELICIOUS*.  And  oh-so-easy to make!  Thanks Camber!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Oreo Brownie Cupcakes,   Makes 12

  • 1 box brownie mix, 8×8 inch size
  • 24 Oreo Cookies
  • 1/2 cup creamy peanut butter

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

 

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Cupcakes for Kids!

January 24, 2012 Leave a Comment

It’s time for more cupcakes, and wow, do we have some FUN cupcake designs and recipes for you today!

Perfect for the soccer team, or a soccer-theme birthday, check out these easy-to-make Soccer Cupcakes, from Wilton.  Everything you need to recreate these can be found in the baking aisle of a craft store – don’t forget your coupons.  If the frosting ‘grass’ seems to intimidating, just frost as usual with green tinted frosting – it will still look great!:

Having a Disney-themed party, or celebrating with a Mickey Mouse fan?  You’ll definitely need to try these adorable Mickey Cupcakes from Sweet Tooth.  Made with Oreos, they couldn’t be any cuter… or easier!

A perfect compliment to a Garden party or Tea party, would be these Flower Cupcakes, found ivillage.com!  I would have NEVER thought of using sprinkles and m&m’s to make flowers, but these are SO, SO cute!

Another winner in the Flower/Garden party category are these Mum cupcakes.  Decorating with marshmallows never looked so good (and so easy)!

For the SUPER-STAR, you simply MUST check out these Karaoke Microphone Birthday cupcakes.  They are fab, fab, fab!!  Made with mini ice-cream cones and donut holes… the perfect cupcake choice for your singing or rockin’ kiddo!

Mini donuts, tootsie rolls, and airheads… what a combination!  And they all add up to make these super cute Apple Shaped Cupcakes.  All that’s missing is the WORM!  Of course, those would be easily added… just grab a bag of gummy worms too!

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Valentine’s Day Party Bites – Dessert Style!

January 13, 2012 1 Comment

Here at Diva Entertains, we are planning a series of “Party Bite” blog posts in upcoming weeks, and today is the first in that series… and it’s a Valentine  DESSERT “party bites” post!  So… the post is brought to you by chocolate, red velvet and truffles, with a few more yummy things thrown in just for fun!

And to save time, I’m just going to provide links and images, since the photos speak for themselves

Hot Chocolate Truffle Balls, from Mel’s Kitchen Cafe.  Totally easy – totally fun!  Drop them in some hot milk for a fabulous flavor explosion.  Or eat ‘em straight up – either way these are winners!

From Smuckers, Strawberry Angel Cookies.  A very easy recipe that uses a angel food cake mix.  Although the recipe calls for sugar free preserves (which is great if your on a low sugar diet), I made them with the real deal!


From Peace of Cake, Red Velvet Cookies:  So simple (use a red red velvet cake mix)…so good!  Cream cheese is one of the 5 (yes, only 5!) ingredients so you know it is going to be good!

From Baking Bites, Red Velvet Cheesecake Brownies.  Need we say more?

From The Curvy Carrot, Cherry Chocolate Kisses:

And last but not least, super, SUPER easy Heart Shaped Cupcakes.  (how to make the heart shape – use whatever cupcake recipe you’d like)

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Tuesday Trend – Fondant Cupcake Toppers

January 10, 2012 Leave a Comment

Have you used fondant in your cake or cupcake decorating yet?  If not, why not?

About three years ago, I tried my hand at decorating with fondant and made a pretty fabulous (if I do say so myself) Princess Birthday cake for my daughter. (Ok, just the bodice of her dress was made with fondant, but I am still proud).

Since that time, the use of fondant and edibles for CUPCAKE toppers has grown like crazy, and this year, I plan do try again, BUT making individual princess toppers for cupcakes!

You know I found a few tutorials, right?  AND some super fab fondant artists from whom you can purchase fondant cake toppers, if you aren’t brave enough to try your own!

First off – let’s start you off with a super-easy, incredibly delicious marshmallow fondant recipe (or you can purchase fondant from a bakery or the baking aisle of a craft store).  Learning how to make cake fondant (or cupcake fondant) is fun and a money saver!

 

From Glorious Treats, a fondant tutorial, to help you get started!

From Crave. Indulge. Satisfy, one of THE best tutorials I found… how to make owl fondant cupcake toppers:

From The Crafty Penguin, a fun tutorial on ladybug cupcakes:

From Cake Journal, how to make embossed teddy bear fondant cupcake toppers (GORGEOUS!):


And remember when I said I was hoping to make some Princess cupcake toppers for my daughter’s birthday?  Well… I may just BUY them instead.  Check THESE out, from Edible Details:

And these from Parker’s Flour Patch, some rose and princess-theme toppers:

Cute, cute, CUTE!!

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Christmas Cupcakes!

December 8, 2011 Leave a Comment

December is the PERFECT month for baking… and we’ll be highlighting holiday baking in a few posts over the next week or so.  Today we’re talking about HOLIDAY CUPCAKES!  I’ve got some great tutorials and posts for you to check out:

From Sand and Sisal, step-by-step instructions with photos to make these gorgeous white ornament cupcakes:

From Better Homes and Gardens,  this delightful “Oh Tannebaum” Christmas Tree cupcakes recipe:

From Hoosier Handmade, the simple ingredient list and instructions to make some adorable Christmas ornament cupcake:

And some inspirational Christmas cupcake pictures, this time from Cupcake Envy:

While not TECHNICALLY a cupcake, I think these Santa Hat Brownies from Daisy’s World qualify for today’s post, don’t you?  Click here for the easy instructions on how to make these Christmas brownies.

And two more Christmas cupcake ideas for you… first, from Martha Stewart, elegant Christmas tree cupcakes.  A tad more complicated than the previous recipes, but worth it if you are crafty!

And from Bakerella, a simply sweet (you use sugar cones for the tree!)  Candy Cane cupcake; her instructions are great – pictures included!:

What will YOU be baking this holiday season?  We’d love to hear about it!

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Wednesday Wow – Thanksgiving Turkey Cupcakes

November 9, 2011 Leave a Comment

How about a fun WOW for this fine Wednesday morning?  For those of you planning Thanksgiving parties that will include children… why not make Thanksgiving Turkey Cupcakes?

You can click HERE to read how to make these:

And in case you would rather offer a more sophisticated turkey cupcake (is there such a thing??), here is another tutorial for you.  Click the image below (or HERE) to get the instructions:

One more option… not a tutorial… but pre-made fondant Thanksgiving cupcake toppers that you can purchase from Sweet Thing Topper Shop:

Gobble, gobble!!

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Chocolate Meringue Cupcakes

August 22, 2011 Leave a Comment

These chocolate dipped meringue cupcakes were  absolutely heavenly!  I don’t have a lot of meringue-making experience and I’m thrilled to tell you that none is necessary.

Keys to Success: 1) The goal of heating the meringue is to dissolve the sugar – not actually ‘cook’ the whites.  In fact – you want to be sure that you only heat the meringue to the point where it is hot to the touch – no further.  Otherwise you’ll have cooked the eggs and ruined the meringue. 2) Let the chocolate cool (about 15 minutes) before you use it to glaze the meringue so that you don’t melt the meringue. 3) The original directions said to ladle the chocolate glaze over the frozen meringues but that ended up a mess with glaze all over the liners and surface.  I found it much easier to tip the pan with the glaze to one side and then gently dip and roll the cupcake in it (meringue only). 4) Keep refrigerated until you are ready to serve them.  The meringue tastes better and won’t lose it shape.

Last note: I used a 3/8″ round tip with a disposable pastry bag (all purchased cheaply from a craft store – go to their website for 40% off coupons) but you can easily fill a ziploc storage bag with the meringue and clip off one corner and build your meringue frosting tops that way.  There’s no right or wrong shape – you just want to get some height to them (they are also called high tops cupcakes).

Chocolate Meringue Cupcakes (adapted from the cookbook “Cupcakes, Cupcakes & More Cupcakes”)

Makes 12

  • 12 chocolate cupcakes, baked and ready to frost
  • 8 egg whites, room temperature
  • 2 1/4 cups sugar
  • 1/4 tsp. cream of tarter
  • 3 cups semi-sweet or dark chocolate
  • 3 Tbsp. vegetable oil

Prepare Meringue:

  1. Whisk egg whites, sugar and cream of tarter in a bowl placed over a pot of simmering hot water (a double boiler).  Whisk constantly until sugar is dissolved and the mixture it hot to the touch.  You don’t want it any hotter than that or else you will cook the eggs.  This process will take about 5 minutes.
  2. Transfer to bowl of an electric mixture and beat on high until mixture has completely cooled and meringue is completely set (firm and has stiff peaks when you lift the beaters).
  3. Transfer meringue to pastry bag with a 3/8″ tip or a ziplock bag and then cut off a 3/8″ opening in one corner.  Pipe from sides of cupcakes up towards center, mounding it (wider at bottom, narrowing as you pipe up).  Freeze meringue topped cupcakes at least for 1 hour.

Prepare Chocolate Glaze:

  1. Melt chocolate and oil in bowl place over a pot of simmering water (double boiler) until melted.  Stir until well blended and the mixture is smooth.  Cool.

Assemble:

  1. Holding a cupcake in one hand, with the other hand tip the pot with the chocolate glaze to one side so that the glaze pools.  Dip the meringue portion of the cupcake in the glaze and turn to fully coat.  The chocolate will harden/set almost immediately so you’ll want to do this step fairly quickly. Set cupcake aside and repeat with remaining.
  2. Refrigerate until ready to serve.

Turn to Diva Entertains for wonderful favors including Cupcake Favors!

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Luscious Lemon Frosting Recipe for Cupcakes & Cakes

May 2, 2011 1 Comment

This lemon frosting recipe is a breeze to make and tastes absolutely scrumptious.  It’s got a double dose of lemon, first from fresh lemon juice and then from lemon zest. The cream cheese adds another flavor note that works beautifully with lemon.

And now a totally selfish promotion of my party favor store, Diva Entertains, this lemon frosted cupcake is shown on Individual Cupcake Stands!  They look great set next to each place setting and come in white, blue or pink!

Also… super cute is the new Single Cupcake Box – you can even order them with personalized labels.  The scallop insert that holds the cupcake in place comes in white, pink, blue or chocolate brown.  Matching satin ribbon is included too!

Lemon Frosting Recipe (adapted from Allrecipes.com)

  • 1 (8 ounce) package of cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. grated lemon zest
  • 1 tsp. vanilla extract
  • 5 cups confectioners’ sugar (powdered)

Beat cream cheese, butter, lemon juice, zest and vanilla together until smooth and fluffy.  Add confectioners’ sugar in two additions.  Beat until creamy.  Add more sugar if you prefer a stiffer frosting.  Makes approximately 3 1/2 cups.

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Mocha Cupcakes with Cappuccino Cream Cheese Frosting

December 27, 2010 Leave a Comment

Diva Entertains Mocha Cupcakes

After spending way too much time on my last cupcake venture, Cupcake Pops, I decided to pursue a more sophisticated, adult cupcake.  This time I went for a homemade mocha cupcake that I topped with, not one, but two luscious frostings: a chocolate ganache and a cappuccino cream cheese frosting.  If you want to save time and only make one frosting – go for the cappuccino; it’s amazing!

Diva Entertains Mocha Cupcakes Open

The cupcake recipe is easy and straightforward.  The sour cream, extra egg yolk and a bit of oil keep the cupcake moist.  For the chocolate flavor I used Hershey’s Extra Dark Cocoa but you can use regular – the cupcake will simply be lighter in color (and taste) than the one shown.  If you’ve never made chocolate ganache before – you are in for quite a treat.  After making it you can cool it in the fridge until it is thickens somewhat and it is spreadable (don’t let it harden, though) and use it as is or you can instead whip it into a lighter, fluffier frosting.

  • Mocha Cupcakes with Cappuccino Cream Cheese Frosting (makes 14 – 16 cupcakes)

Cupcakes:

  • 2 Tbsp. instant espresso powder
  • 8 oz. (1 stick) unsalted butter, melted
  • 2 eggs and 1 extra egg yolk
  • 1 cup sour cream
  • 1/4 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder
  • 1 cup light brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/3 cup flour
  1. Preheat oven to 350 F.  Put cupcake liners in cupcake pans.
  2. In a large bowl (or stand mixer bowl), mix espresso powder, melted butter, eggs, sour cream and oil.
  3. Add the dry ingredients (cocoa, brown sugar, baking powder and soda, salt and flour) and mix to incorporate.
  4. Fill cupcake liners with batter approximately 2/3 full.  Cook for 13 – 18 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool on a wire rack.

Chocolate Ganache Frosting

  • 8 oz. semi-sweet or bittersweet chocolate, chopped
  • 8 oz. heavy whipping cream
  1. Bring the heavy whipping cream to a simmer, but not boiling.  Turn off heat, and add chocolate.  Let sit 5 minutes and then stir until the two are well blended.
  2. Bring to room temperature.
  3. When ready to use, chill in the refrigerate for 10-15 minutes.  Then beat on medium-high for 2 minutes.  Ganache should thicken and develop into a frosting consistency.
  4. Frost each cupcake with the ganache frosting.

Cappuccino Cream Cheese Frosting

  • 8 oz. cream cheese, room temperature
  • 8 oz. unsalted butter, room temperature
  • 1 1/2 tsp. espresso powder dissolved in 1 Tbsp. of water
  • 1/2 tsp. cinnamon
  • 1 1/2 cup powder sugar
  1. Beat cream cheese and butter until fluffy.  Add the espresso liquid and mix to incorporate; add the cinnamon.  Beat in the powdered sugar until well combined.
  2. Frost each ganached cupcake with this cappuccino frosting.

  • Come visit Diva Entertains for a large selection of custom party favors!

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