1 box angel food cake mix
1 1/4 cups frozen passionfruit pulp, melted
5 passionfruits for the frosting
Follow directions on the box, using the melted pulp in place of the water. Bake for time on box (or until cupcake is light yellow). Mix the fresh passionfruit into the Perfect Frosting recipe and frost!
Chocolate Royalty 8/23/10--
1 box chocolate cake mix
Cocoa powder--use as much as you want, as this is not sweetened. Some like it darker than others.
Purple food coloring (if you can't find it, just use red and blue.) Again, use as much as you want.
Follow directions on the box, adding in the cocoa powder when you mix the wet ingredients with the dry ingredients. Bake for time on box (unless you know your oven is different; give or take a few minutes). Mix the food coloring with the Perfect Frosting recipe and frost!
Mocha 8/24/10--
1 box chocolate cake mix
Coffee (cooled), to take the place of the water (check your box and replace the amount of water)
2 tablespoons ground coffee for the frosting (this is just a guideline, use as much as you want!)
Follow directions on box but replace the water with coffee. Bake. Mix the coffee grinds into the Perfect Frosting (I'm gonna start calling it PF) and frost!
Chocolate Confetti Birthday 8/24/10--
1 box chocolate cake mix
1 cup sprinkles (any color you want)
2 tablespoons cocoa powder
Follow directions on box, adding sprinkles with wet ingredients. Bake. Mix the cocoa in with the PF and frost!
Nutella 8/29/10--
1 box white cake mix
3/4 cup Nutella (for the cake)
1/4 cup Nutella (for the frosting)
Follow directions on box, mixing Nutella in w/ wet ingredients. Bake. Mix the Nutella into the PF and frost.
Death By...Vanilla? 9/14/10--
1 box vanilla cake mix
One vanilla bean pod, split in half (use ONLY the skin for the CAKE, and ONLY the seeds for the FROSTING.)
Follow directions on box, but while mixing the mix (please hand mix!) add the vanilla pod skin into the mix for X-TRA vanilla flavor. Bake. Grind the vanilla seeds (use one-a those marble bowl things with the club-like mashers. If you don't have one of those, put them in a baggie (sealed) and whack em with a pan.) and mix them into the PF. Frost!
Mint Chocolate 9/25/10--
1 box chocolate cake mix
As many Andes mints as you want (depending on how much you luv them), chopped
1 teaspoon mint extract
Green food coloring (optional)
Follow directions on box, adding in the chopped mints. Bake. Stir in the extract with the PF and add the food coloring if wanted. Frost.
Chocolate Raspberry 9/26/10--
8 ounces chocolate chips (for ganache)
8 ounces whipping cream (for ganache)
One box chocolate cake mix
72 raspberries, 3 for each cupcake
24 raspberries for garnish
Follow directions on box. Before baking, put 3 raspberries in each cupcake. Bake. For the ganache, melt the chocolate chips. When they are completely melted and cooled, mix with the cream until they are evenly combined. Wait until cupcakes are completely cooled off untill coating with ganache. Garnish each cupcake with a raspberry!
White Chocolate Raspberry 10/22/10--
THIS IS FOR 48 CUPCAKES! ADJUST FOR HOW MANY YOU NEED!
20 ounces white chocolate chips
10 ounces heavy cream
One box yellow cake mix
96 raspberries, 2 for each cupcake
48 raspberries for garnish
Follow directions on box. Before baking, put 2 raspberries in each cupcake liner. Bake. For the ganache, follow the directions from the last recipe. Usually for ganache you mix even ounces of chocolate and cream, but since white chocolate is not really chocolate, it melts differently so we use less cream. After making the "ganache", cool it until it's solid then whip it into a frostiing. Frost and garnish with a raspberry!
Pumpkin Chocolate Chip 11/2/10--
One box of pumpkin bread mix
One bag of chocolate chips
Melted Chocolate, for drizzling
Follow directions on box. Add in the chocolate chips. Bake. Frost with PF and drizzle with melted chocolate. Enjoy!
Cinnamon Chocolate Meringues With Cinnamon Chocolate Sauce 1/8/11--
- 2 large egg whites
- a pinch of cream of tartar
- 1/2 cup sugar
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- vanilla ice cream
- cinnamon chocolate sauce
For the sauce:
- 3/4 cup heavy cream
- 1/3 cup firmly packed light brown sugar
- 3 ounces bittersweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1/2 stick (1/4cup) unsalted butter, softened
- 1/2 teaspoon cinnamon
Make the sauce:
In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups.
In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups.
Make the meringues:
In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.
ALL CREDIT TO EPICURIOUS.COM!!!
In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.
