Coconut–White Chocolate (No. 13) : Make Vanilla Cupcakes, replacing the milk with unsweetened coconut milk; fold 1/2 cup white chocolate chips into the batter and bake in nonstick liners. Make Vanilla Frosting, replacing the milk with unsweetened coconut milk. Frost the cupcakes and top with shredded coconut. 

Coconut–White Chocolate (No. 13) : Make Vanilla Cupcakes, replacing the milk with unsweetened coconut milk; fold 1/2 cup white chocolate chips into the batter and bake in nonstick liners. Make Vanilla Frosting, replacing the milk with unsweetened coconut milk. Frost the cupcakes and top with shredded coconut.

Chocolate Sweet Potato Cupcakes recipe from The Kitchen via Food Network (Season 8 -- Delicious and Nutritious)

Chocolate Sweet Potato Cupcakes

Chocolate Sweet Potato Cupcakes recipe from The Kitchen via Food Network (Season 8 -- Delicious and Nutritious)

Chocolate Cupcakes and Peanut Butter Icing Recipe : Ina Garten : Food Network - FoodNetwork.com

Chocolate Cupcakes and Peanut Butter Icing

Chocolate Cupcakes and Peanut Butter Icing Recipe : Ina Garten : Food Network - FoodNetwork.com

Our Family's Most Favorite Cookie Recipe, use any variety of chips, it's the base that is so tasty and unique!

Best Ever White Chocolate Macadamia Nut Cookie

Our Family's Most Favorite Cookie Recipe, use any variety of chips, it's the base that is so tasty and unique!

Lavender–Earl Grey (No. 48) : Melt 10 tablespoons butter with 1/4 cup loose Earl Grey tea; steep over low heat, 5 minutes, then strain. Make Spice Cupcakes, using the tea butter instead of regular butter. For the glaze: Bring 1/2 cup water and 1 tablespoon dried lavender to a boil; strain. Whisk 2 to 3 tablespoons into 2 cups confectioners' sugar. Tint purple with food coloring and spoon over the cupcakes. 

50 Cupcake Recipes

Lavender–Earl Grey (No. 48) : Melt 10 tablespoons butter with 1/4 cup loose Earl Grey tea; steep over low heat, 5 minutes, then strain. Make Spice Cupcakes, using the tea butter instead of regular butter. For the glaze: Bring 1/2 cup water and 1 tablespoon dried lavender to a boil; strain. Whisk 2 to 3 tablespoons into 2 cups confectioners' sugar. Tint purple with food coloring and spoon over the cupcakes.

A half-batch version of a soft and chewy white chocolate cookie with macadamia nuts. These cookies are made with coconut oil and have an optional chocolate drizzle for the white chocolate lover!

Coconut Oil White Chocolate Macadamia Nut Cookies

A half-batch version of a soft and chewy white chocolate cookie with macadamia nuts. These cookies are made with coconut oil and have an optional chocolate drizzle for the white chocolate lover!

Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.

Vanilla Peach Layer Cake

Vanilla Peach Layer Cake is a perfect dessert for summer. Tender, moist cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches.

If you're a fan of chocolate turtles, you'll love this cake. It's ooey, gooey good & easy to make using Eagle Brand Sweetened Condensed Milk limited edition flavors - caramel & chocolate! #SweetenYourSeason, #IC #ad

Chocolate Turtle Poke Cake

If you're a fan of chocolate turtles, you'll love this cake. It's ooey, gooey good & easy to make using Eagle Brand Sweetened Condensed Milk limited edition flavors - caramel & chocolate! #SweetenYourSeason, #IC #ad

This is the BEST Vanilla Buttercream Frosting. Give it a try, you'll never want cake without it again. Or spoons.

The BEST Vanilla Buttercream Frosting

Cannoli (No. 27) : Make Chocolate Cupcakes, adding 2 tablespoons Marsala wine and 1/2 teaspoon almond extract with the vanilla. Make Cream Cheese Frosting, adding 1/3 cup ricotta with the cream cheese. Frost the cupcakes and top with mini chocolate chips, chopped pistachios and broken waffle cookies.

50 Cupcake Recipes

Cannoli (No. 27) : Make Chocolate Cupcakes, adding 2 tablespoons Marsala wine and 1/2 teaspoon almond extract with the vanilla. Make Cream Cheese Frosting, adding 1/3 cup ricotta with the cream cheese. Frost the cupcakes and top with mini chocolate chips, chopped pistachios and broken waffle cookies.

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