Baking Texas Sheet Cake Cupcakes: A Delicious Recipe

 Texas Sheet Cake Cupcakes are a new twist on an old favorite recipe of my grandmothers. I always loved the cake, but wanted to make it more convenient to eat. The cupcake form is perfect for taking somewhere or just to eat around the house.

I came up with this recipe years ago and posted it on my old blog, Fabulous You Photography. It has been pinned and shared thousands of times.  Since it has been so popular, I thought that I would share the recipe here on my new blog since that blog no longer exist for getting the recipe. I know you will love them!

Texas Sheet Cake Cupcakes

 

Ingredients:

 

1 cup butter

1/2 cup water

4 tablespoons unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small sauce pan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. Pour into cupcake liners. Bake for 18 - 20 minutes or until done. They will be moist. Do not overcook. Cool completely.

Fudge frosting:

6 tablespoons milk

4 tablespoons unsweetened cocoa powder

1/2 cup butter

4 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly. (I stirred it for 3 1/2 minutes) Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.

*NOTE: This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.

Happy Baking! 

Making Banana Bread Balls: A Tasty and Easy Recipe

These are amazing! I found a recipe for banana balls that sounded good, but was horrible when I made them. I experimented with different ingredients and amounts and came up with a totally different recipe that is amazing! I have made them three times this week already due to everyone requesting more.

Banana Bread Balls

Ingredients

2 ½ Cups vanilla wafers (about 70 wafers), finely crushed

½ cup ripe mashed banana

1 package (8oz) cream cheese, softened

¾ cup confectioners powdered sugar

½ - ¾ cup finely chopped pecans (I like to toast mine first)

12 oz. white candy coating (I used Almond Bark)

Yellow food coloring

Instructions

Mix crushed vanilla wafers, banana, cream cheese, powdered sugar, and pecans in a medium size bowl until well blended.  Place the mixture in the freezer for 30 minutes to chill.

Melt candy coating according to directions on package. Put about 1/8 cup into separate bowl and add yellow food coloring to get desired color.

Remove vanilla wafer mixture from freezer. Shape into 1 inch balls and dip in white candy coating. Place onto waxed paper. Drizzle with  melted yellow candy coating and sprinkle with pecans. Allow to completely dry and harden on wax paper before storing. Store in refrigerator.

Hope you enjoy them as much as we have!

Happy Cooking!

Gingerbread Cupcakes with Pumpkin Buttercream Frosting

I am always excited for fall, when pumpkin everything comes out. One of my favorite things this year is the Little Debbie Pumpkin Spice Rolls. I think that I could seriously eat the whole box in a day! The only thing that I have found that I don’t like is pumpkin spice creamer. I just could not do the pumpkin coffee thing!

These cupcakes are the perfect fall treat! The pumpkin butter cream frosting is simply amazing! And the not too sweet gingerbread is a perfect match.

How adorable are these Wilton decorations, cupcake holders, and spatula ! They were perfect for making these cupcakes.

Gingerbread Cupcakes

Makes 12 cupcakes

2 cups flour

1 teaspoon baking soda

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla

1 teaspoon ginger

1 teaspoon cinnamon

1/2 cup butter

1 egg

1/2 cup Molasses

1 cup boiling water

Line a muffin pan with cupcake liners.

Stir together the flour, baking soda, ginger, and cinnamon. 

Mix butter, sugar, brown sugar, molasses, egg, and vanilla until smooth. Then add to flour mixture.

Add the boiling water and stir.

Pour into liners and bake at 350 degrees for 15 – 18 minutes. Do not over bake.

Pumpkin Butter Cream

¼ cup butter, softened

1/2 cup pumpkin puree (not pumpkin pie)

1/2 tsp Cinnamon

1/4 tsp ginger

1/2 tsp Vanilla

3 ½ - 4 cups confectioners sugar

Mix the butter, pumpkin puree, cinnamon, ginger, and vanilla until smooth.

Add the confectioners sugar one cup at a time, mixing after each. Use the amount of confectioners sugar that you need to get desired consistency.