Cherry Cola Float Cupcake

My daughter requested for rainbow cupcakes to give out to her friends on her 6th birthday.It was too late to order.. and the price was also a concern. 🤭So this Ibu decided to get her rusty hands to bake for her girl.Tiring.. but definitely worth every effort put in! The colors are amazing!

I saw this recipe on facebook and had to try it

Found a basic recipe on the internet.. you can use so many combos I'm sure..it's just one can soda to one package cake mix

Follow me in Youtube: Albee Charis PonioMango float is a popular filipino no bake dessert. Even in our small gatherings or celebrations, this is probably the most requested dish and a crowd favorite by my family and friends. It is made by an alternating layers of cream, mangoes and grahams.I would not recommend placing the finished product in the freezer as it will freeze and ice the cream. When you thaw it, the ice crystals in the cream will start to melt. The cream and grahams will be soggy. It is better to just put it in the fridge or chiller.

I made chiffon cupcake as an easier version of regular chiffon cake. Since I do not own a chiffon pan, I thought why not make a chiffon cupcake that is fun and tastes as good, soft, and fluffy.

We hosted a potluck dinner recently, and I asked my four-year-old daughter what we should make for dessert. She enthusiastically replied, “Strawberry cupcakes!” I had never made them before, so…. Challenge accepted!!These turned out so well that our guests came back for seconds. (To quote one of them: “These are BONKERS.”). They have amazing strawberry flavor, and I’ve received requests to make them again. They’re a little time-consuming compared to other cupcakes, but worth every minute.This recipe was cobbled together by taking the best bits from several sources (including The Preppy Kitchen, Sally’s Baking Addiction, and The NY Times)

I wanted a single serve way to have angel food cake. These make light but so delicious little cupcakes. The frosting is perfect for them but to pack in lunch boxes leave it off . They make a great light lunch box treat!

When you squeeze butter-rich cream on the cupcakes and chill them in the refrigerator, they harden easily. So I decided to make with a fluffy sponge cake base. I got the idea to gouge out the center from Chie Kato's cook book. The difference in the outcome is worth the extra effort!You don't need to add coconut, but adding it changes the texture and makes them tastier.I used cupcake holders that were quite deep so I could only make 4, but if you use regular muffin cups, I think you could probably get 5-6. If you only make 4, you'll have some strawberry cream leftover. For 4-6 cupcakes. Recipe by nyonta

I’ve been making these for a vary long time way before there was a Pinterest lol 😂. & it was just word of mouth on how to make these or you seen this at a kids birthday party. ( I made these for my son 3 rd birthday he’s now 11 )Can use any cake mix and icing/ toppingyoutu.be/1R68PYKl8XE

I found this recipe from my cookbook "Chocolate Cake" by Michele. This recipe is very very easy. I always use it everytime my oldest son asks for a cake and I am not really in the mood of having a complicated baking. No eggs and no mixer are needed.I have a very easy frosting that is really good for this cupcake, click https://cookpad.wasmer.app/us/recipes/5169398-brown-sugar-frosting?via=sidebar-recipes

I loved making these so fun. I had made these for a class party and the kids was excited they found some candy in the cupcakes. Plz read my notes on this recipe. I used nerds and the Valentine’s Day hearts with the words on them, thats just what i used. These can be themed up so ways ,many possibilities.

Found the idea of this recipe on Pinterest. There were a few different ways to do this so I found this way to be easiest.

A surprise in every cupcake! I made my go to butter cake in to cupcake tins, then hollowed out the centers and filled them with mini M&M’s then put the to back on then frosted them with a light white white chocolate cream frosting. These taste great and will bring a smile to those who get the surprise of tiny m&ms in the middle!!

This recipe has been around a long time, usally in the form of a loaf cake. Its transformed here into cupcakes. It has a moist brownie bottom with a vanilla butter cake top layer for a great combination . Finally it's glazed with chcolate These freeze great to have on hand or tuck into lunch bo

I always prefer berries over other fruits. The sweet-sour taste of berries excites my tastebuds and I love to eat all the seasonal berries. I like a lot of exotic berries as well. And one of them is these radiant and uber gorgeous tangy summer berries. I was always fascinated by their beautiful colour and tiny size, as if they were little rubies(gems) attached to a string. Yes I am talking about Red currants...😀A few days back I came across a cake recipe that had red currants in it and the very idea of using it in baking excited me a lot. I hunted for these berries and decided to bake something with it this time and luckily I found these berries in a fruit market. The original recipe had eggs and butter in it and I wanted to avoid both the ingredients. So I decided to go for my basic vanilla cake recipe and bake some cupcakes using these berries and I must say the cupcakes turned to be so delicious that everyone in the family loved it. I made it on my mother in law's birthday and she enjoyed this not overly sweet treat with a hint of tang from the berries and cream cheese frosting. My little one gobbled an entire cupcake(which he rarely does) making me super happy. #CookClick

These cupcakes are my version of filled cupcakes, I still love vanilla filled chocolate cupcakes, but these are a delicious variation!

I wanted to make something that was easy to measure out and easy to clean up!Make sure you mix it well. If you don't have any jam, it's nice with a tablespoon of cocoa powder. Recipe by Momopanda

make with homemade canned peaches and cake mix. I used store bought and it was still delicious. great combo of gooey and crunchy.

Found this on Facebook one day and tweaked it a bit. Hope u guys like it :)

These cupcakes are inspired by one of my favourite treats: Nanaimo Bars! Feel free to use your own chocolate cake recipe if you want. I just used a cake mix for simplicity.

My Dad's hometown is on an island that specializes in producing brown sugar so I always wanted to try it in a recipe, so why not cupcakes? This is another one in my "moist" baked goods series. I really wanted to combine this recipe with another one, but the instructions would be too long so I decided to split them.I also recommend mixing sesame seeds into the batter or adding a little ginger or cinnamon powder into the dry ingredients.[Brown Sugar Coffee Version] If you want a more robust coffee flavour, then mix instant coffee with coffee liqueur. If you just double up the ingredients, it will be too strong.You can freeze these but wrap them with cling film first. Recipe by Sabumochi. Yields 6 muffins (halve the ingredients for 3).

7 net carbsRecipe from Wheat Belly Cook Book**I used mini-muffin pans. yield: 28 mini cupcakes**Follow the recipe for All-purpose Baking Mix that I have to make these.**These were ok but not as strong of an orange flavor as I wanted. Will try adding orange extract next time!

This is the matcha version of"Moist Kinako Cupcakes." The ingredient amounts are different, so I made a separate recipe.I recommend using caster sugar (superfine sugar) or powdered sugar. Regarding cornstarch: according to my references, 2 tablespoons is 12 g (or for 6 cupcakes), and 1 tablespoon is 6 g (or for 3). I thought it might be easier to measure with a measuring spoon, so I thought I'd note that information. If the amount is a bit off (10 g or 5 g) it's OK. If you don't want to brown the cakes too much, cover the tops with foil about 10 minutes into the baking time. Adjust the time depending on how big the cupcakes are (the timing here is for 100 ml cupcakes). I think the cakes should be delicious with sesame seeds. For 6 or 3 100 ml muffin cups worth. Recipe by Sabumochi

This is a simple strawberry cupcake version of. This is the result of much trial and error. Because it uses strawberry jam, I didn't think it needed any extra sugar, but in the end, this is what I came up with for the best texture.Heating the strawberry jam in the microwave helps to keep the margarine from separating.I used butter flavored margarine for a great taste and smooth texture.If you use baking margarine or unsalted margarine, add a pinch of salt to the recipe. For 5~6 cupcakes. Recipe by vegeful

I was baking brazo de mercedes cupcakes and some chocolate cupcakes for christmas, and there were a lot of extra batter and meringue, so I decided tp combine them together and got a very appetizing and mouthwatering result. Try it!!!

I changed it a little and made cupcakes instead of 1 large cake. The large version serves 12, as watching the weight & handing out cup cakes are far easier for me and only take 10-12 minutes in the oven per batch. These cakes are fluffy light & amazing!!!

Cold oven pound cake is an old recipe used when the cooling oven from the days cooking provided a delicious dessert. This was a fun trail of a pld classic. I love the history behind classic foods. To compare this to a modern pound cake I wpuld say it's not as dense and has a lighter crumb. It's not as light as a butter cake but in between a pound cake and butter cake. It is amazing with the milk chocolate ganache cream. A refined cupcake with a mild sweetness!

These two flavor cupcakes combine a moist rich chocolate cake with a moist light coffee cake. I tryed out a cupcake batter mold that makes a outer part of the cupcake in one flavor and the inner in the second flavor. The batter I used was thick so it was a time consuming process to pipe and push the batter thrpugh. I Swirled the batter for the last batch. The cupcakes using the mold were stunning with the surprise coffee middle. The swirled ones pretty. Both were delicious, with the seperate flavors working so well together. The frosting is a vanilla marscapone v cream which makes these cupcakes reminiscent of tirimisu!

As you might already know, I'm not big on baking from scratch, so I actually like using box mixes and doctoring them.These Coconut Lime Cupcakes with Coconut Cream Frosting are light, fluffy, and scrumptious with a subtle hint of lime and coconut in the cake and a light, yummy, not-too-sweet frosting on top.

A nice cupcake flavour to try out! I found this one in the Hummingbird Bakery Cookbook but I've changed it a little for my tastes.