Pineapple Cupcakes with Strawberry Mousse Frosting

Sunday was my Dad’s birthday and to celebrate I made these Pineapple Cupcakes with Strawberry Mousse Frosting.  They were so moist and flavorful and the mousse frosting was the perfect addition.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

My family and I are not big frosting/icing fans so using this mousse as the frosting was the perfect solution.  I don’t know why I never thought of it before.  There’s actually a store in town that makes a whipped-cream-type frosting that I would love to replicate. It’s light, fluffy and is the perfect sweetness.  It’s goes perfect with a cake that’s filled with a something sweet.

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

This cupcake recipe was easy to prepare…..you even start with a boxed cake mix!  By adding the crushed pineapple and yogurt to the mix gave it the extra moistness that I like in a cupcake.  And even though a buttercream frosting is delicious I don’t want to be eating it all the time.  This Strawberry Mousse was the perfect alternative.  My whole family agreed too!

Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

I hope you enjoyed your cupcakes Dad!  Happy Birthday!

Pineapple Cupcakes with Strawberry Mousse Frosting

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Cupcakes that are moist and flavourful, thanks to added goodness of pineapple and yogurt. They're topped with a light Strawberry Mousse to make these cupcakes irresistible.

Ingredients

    For the Cupcakes:
  • 1 box of yellow or golden cake mix
  • 3 eggs
  • 3/4 cups crushed pineapple
  • 1/2 cup 3% plain yogurt
  • 1/3 cup oil
  • For the Frosting:
  • 1 box Dr. Oetker Strawberry Mousse

Instructions

Line your muffin tin with paper liners and set aside.
Preheat oven to 350 F.
In a small bowl, pour in the cake mix and break all big clumps with the back of a spoon and set aside.
In a stand mixer with the paddle attachment, add the eggs, crushed pineapple, yogurt and oil. Mix until well blended.
Slowly pour in the cake mix and mix until just combined.
Using a large cookie scoop, scoop batter into prepared muffin tins about 3/4 full.
Bake in preheated oven for 15-18 minutes or until toothpick inserted into center comes out clean.
Remove from oven and place on a wire rack.
Once cupcakes have cooled for about 10-15 minutes, remove from muffin tins and let cool completely on counter.
For the Frosting:
Follow package directions for the mousse. Refrigerate.
Pipe mousse on top of cupcakes and top with a fresh strawberry.
Enjoy!
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Cupcake recipe slightly adapted from Your Cup of Cake

No-Bake Cake Pops {Guest Post – Best Birthdays}

I am so excited to have Katie here from Best Birthdays to help me while I’m on vacation with my family.  If you need some party inspiration, venue locations (in the Calgary area), food ideas, decoration and DIY help or birthday entertainment ideas, Katie is your girl!

I’ve made cake pops in the past (and what a mess they can be!) but since seeing Katie’s easy No-Bake Cake Pops version, I am definitely doing it this way from now on!  Even my kids can help out!

Now I’ll turn it over to Katie:

I like cake as much as the next girl (okay, probably more), but I’m useless at baking. The last time I tried to make cookies, they came out like muffins. Muffins that tasted like cement.
On the other hand, cake pops are adorable. Luckily, there is an easy cheat for those of us who are lazy and/or terrible at baking.

No-Bake Cake Pops | A Sweet Baker

Here’s what you need:

No-Bake Cake Pops | Best Birthdays

Here’s what you do:

No-Bake Cake Pops | Best Birthdays

To help the stick stay in the Timbit, dip it in chocolate too, before poking it into the donut. Use an upside-down egg carton to hold the coated Timbits while they drip. Then…

No-Bake Cake Pops | Best Birthdays

No-Bake Cake Pops | Best Birthdays

You can find a million ideas on Pinterest for step 3. Here’s another one:

No-Bake Cake Pops | Best Birthdays

Step 4, of course, is pig out on cake pops. Or, you know, serve them to party guests. Enjoy!

Thanks so much Katie!  What a great idea and an easy activity you can do with your kids!  Timbits are always easy to get and they always taste so good.  My favorite is Sour Cream Glazed.  What’s yours?

You can find Katie at her website, on Facebook, Pinterest, Instagram and G+.  Make sure to stop by and say hello!

Coconut-Carrot Muffins

This post first appeared on What’s Cooking With Ruthie where I’m a monthly contributor.

This week I have a delicious muffin recipe!  I had planned to make Morning Glory muffins because those are my favorite but one of my kids doesn’t like raisins and the other one doesn’t like nuts in their muffins.  So, that’s how I came up with Coconut-Carrot Muffins!

Coconut-Carrot Muffins | A Sweet Baker

These Coconut-Carrot muffins are packed full of fresh carrots and sweet coconut which make them perfect for breakfast or a snack on-the-go.  Because they’re so full of goodness my youngest daughter could only manage to eat half so I know know these will definitely hold you over for a while.

Coconut-Carrot Muffins | A Sweet Baker

I don’t know about where you are but it has been freezing cold here.  We’ve gotten tons of snow and it doesn’t seem to be getting any better any time soon!  I am now officially counting down the days until my family and I are on sitting on the beach in Cuba. We’re leaving Friday for one week and we are getting so excited!  I’ll probably bake up another batch of these Coconut-Carrot muffins to take for snacks in the car and airport.  You can never have too many snacks with kids around!

Coconut-Carrot Muffins | A Sweet Baker

I hope you enjoy!

Carrot & Coconut Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Moist muffins packed with carrots, coconut and apples. These are the perfect snack to hold you over until mealtime.

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 1/4 tsp. cinnamon
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups shredded carrots
  • 2 apples, peeled and shredded
  • 1 cup shredded, sweetened coconut
  • 3 eggs
  • 1/4 cup canola oil
  • 6 Tbsp. melted butter
  • 1 Tbsp. lime juice
  • 2 tsp. vanilla
  • Coarse sugar

Instructions

Preheat oven to 350 F. Line a muffin tin with paper liners and set aside.
In a medium sized bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.
In a large bowl, mix together carrots, apples, coconut, eggs, oil, butter, lime juice and vanilla.
Slowly add dry ingredients to the wet ingredients until just combined.
Scoop out evenly into prepared muffin tin. Sprinkle each muffin with coarse sugar.
Bake for 25-30 minutes or until toothpick inserted into center of each muffin comes out clean.
Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack.
Store in airtight container.
Enjoy!
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Yogurt Lime Cake

Okay, I’ve had enough of winter!

Actually, I’m pretty sick of it, if truth be told!

I needed something to brighten up my house and my mood this past weekend and I wanted it to be bright and citrus-y. That’s why I made this Yogurt Lime Cake.  A bright looking cake with the fresh taste of lime.  Perfect for brightening up my mood!

Yogurt Lime Cake | A Sweet Baker

If you’ve been a long time reader of mine, you know that I’m not a big fan of cake (I’ll take a piece of pie over cake any day!) but I do like a dense, moist cake (think brownies, loaves, muffins!).  This cake was so moist and dense that it was hard to have just one piece.  The lime flavor was perfect as well, I even drizzled a bit of extra lime and sugar syrup over the top after it cooled.

Yogurt Lime Cake | A Sweet Baker

Yogurt Lime Cake | A Sweet Baker

This cake isn’t overly sweet so I think it would be delicious with some kind of frosting….maybe a white chocolate buttercream? Oh, that’s sound delicious, doesn’t it?  If frosting isn’t your thing maybe a glaze would be better?  Either way, I’m sure you’ll be happy with the outcome.

Since I love all citrus fruit, I’ll be baking up a treat that includes grapefruit that I’ll be posting on Thursday.  Come back and see what I whipped up!

P.S.  I have two giveaways going on right now – don’t forget to enter!  An Oscar Party Prize Pack and Medieval Times tickets!

Yogurt Lime Cake | A Sweet Baker

Yogurt Lime Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8-10 slices

A moist and dense cake infused with the fresh flavor of lime.

Ingredients

    For the cake:
  • 1 cup whole full fat Greek vanilla yogurt
  • 1/3 cup olive oil
  • 1 cup sugar
  • zest of one lime
  • 1/4 cup lime juice
  • 2 eggs
  • 1 3/4 cups flour
  • 1 1/2 tsp. baking powder
  • pinch of salt
  • For the syrup:
  • 1/4 cup lime juice
  • 1/4 cup sugar

Instructions

Preheat oven to 350 F. Line the bottom of a 9" circular baking pan with parchment paper and grease the sides; set aside.
In a stand mixer, add the yogurt, olive oil and sugar. Mix until light and creamy.
Add in the zest, lime juice and eggs and mix until incorporated.
In a small bowl, whisk together the flour and baking powder and slowly add to the wet ingredients.
Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool completely on a wire rack.
When cake is cooled, run a knife around the edge and remove cake and place on a serving dish.
In a small bowl, whisk together lime juice and sugar until sugar dissolves. With a toothpick, poke holes all over the top of the cake and pour lime syrup over the top of the cake.
Enjoy!
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Recipe adapted from Smitten Kitchen

 

Blueberry Muffins

Blueberry Muffins are not something you’d expect to see on a blog in January, especially since it’s not the season for blueberries and especially since everyone tries to eat healthier come the New Year.  The way I see it is, if you eat healthy 90% of the time, it’s okay to indulge 10% of the time, right?  At least that’s what I tell myself!  So go ahead and indulge with these Blueberry Muffins!

Blueberry Muffins | A Sweet Baker

I made these muffins to go with our breakfast on New Year’s Day.  We stayed at a friend’s house overnight and I thought muffins would be easy to take and most kids enjoy them.  It was the first time using this recipe and I think it’ll be a keeper in my house. The kids loved them and they were moist and full of flavor.  I can definitely see myself switching up the blueberries with some other fruit I have on hand at the time.

Blueberry Muffins | A Sweet Baker

I know my kids love anything with blueberries but I would prefer raspberries or even cranberry-orange next time.   Because I used frozen blueberries for these muffins we can enjoy these through the winter months when fresh fruit is pricey or unavailable.

Speaking of winter months, how has the weather been where you are?  Where I live, we just had 3 Snow Days at our local schools, where one of those day the schools were actually closed!  We had blizzard warnings, wind chill warnings, snow squall warnings and TONS of snow fall.  Local businesses, municipal services and some of the snow plows even had to shut down. Needless to say, we’re all digging out from a big pile of snow and we’re all having a hard time finding places to put the white stuff. Winter has hit us hard here.

Blueberry Muffins | A Sweet Baker

Even though we’re all slowly digging our way out of all of this snow we still have to eat!  I have some great recipes to share with you over the next while and I also have some more giveaways coming up.  If you haven’t already entered my Olympic Prize Pack giveaway make sure you do.   You can get yourself all geared up with some great Canada accessories!

Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Yield: 12 muffins

This moist muffins are filled with big, juicy blueberries. Perfect for breakfast or a quick snack on-the-go!

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1 cup frozen blueberries
  • Coarse sugar for topping

Instructions

Preheat oven to 375' F. Line a 12 cup muffin tin with paper liners and set aside.
In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer with the paddle attachement, cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time and mix until well incorporated.
Slowly add in the milk and vanilla and mix well.
Remove bowl from stand and slowly add in the dry ingredients and stir until just combined.
Gently fold in the frozen blueberries.
Using a large cookie scoop or a small measuring cup, fill each paper line about 3/4 full.
Sprinkle each muffin with coarse sugar.
Place muffin tin in preheated oven and let bake for 20-23 minutes or until toothpick inserted into the center comes out clean.
Remove from oven and let cool slightly. Once muffins are cooled, remove from tin and let cool completely on a wire rack.
Enjoy!
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Recipe adapted from Taste of Home