New Posts @ HungryHollyRuns!

I made Fried Rice for week 15 of my New 2 Me Cooking Challenge!

Then I baked some Basic Yellow Cupcakes w/ Easy Chocolate Buttercream!

The week after that I made Quick Tomato Soup for the 16th week of my New 2 Me Cooking Challenge!

And THIS weekend I made PB Chocolate Scone for Easter morning!

 

Also… I’d just like to take a minute…

I’d like to thank all the people who follow this blog and take the time to read and  “like” all the posts!

That being said, I’m wondering how to get you wonderful people over to the new blog!? Eventually I’m going to stop updating here, and I’d love for the “likes” and “follows” to happen over there! Ya know what I mean?

So… PLEASE PLEASE PLEEEEEEASE go over to HungryHollyRuns.wordpress.com and follow me! Or bookmark it!

 

Boozy Grasshopper Cupcakes

Boozy Grasshopper Cupcakes are posted on HungryHollyRuns.wordpress.com!

That’s where all my new posts are going to be!

 

Apple Cider Cupcakes with caramel filling & peanut butter buttercream!!

before the oven

after the oven

before, cored, filled, covered

ready for frosting

close up

I have a confession. I made these the same day I made the caramel sauce but Netflix seems to have sucks my spare time into a mindless void of watching all my favorite shows. I’m not sorry.

I’m also not sorry I made these cupcakes. Not even a little bit. ;)I picked this combo because I’m super excited for autumn flavors. Unless it’s something pumpkin. I’m already totally sick of pumpkin spice things. When did pumpkin spice become the end all be all of Fall!? Geeeeeez.

 

Aaaaaaanyways… the cupcake is from Something Swanky. I doubled that recipe, and put the ingredients together a little differently.

 

After the cupcakes cooled, I cored them with a paring knife, and set the tops to the side. You can put them back on after you fill them with the caramel if you want. I did. I used about a tablespoon of filling for each cupcake and had some left over. If you don’t put the tops back on you’ll probably use all the filling.

 

The peanut butter buttercream is my standard buttercream (and probably my favorite flavor).

 

I used apple cider in both the filling & buttercream, but you can just use milk if you want. I really wanted to make sure there was plenty of cider flavor throughout the whole cupcake!

 

Overall… I really liked the way these came out. The cake is moist, and none of the individual flavors are so strong that they overwhelm the others. These get thumbs up! And it’s been hard for me to control the urge to eat more than one at a time.

 

So, skip the pumpkin spice stuff and go make these!

 

Happy Baking!

-Hey Waitress!!

 

Dark Chocolate & Cayenne Cupcakes, with a smidge of Bailey’s!!

I have no idea why it took me so long to make these cupcakes! They’ve been on my “To Bake” list for months! Honestly… it’s probably because I never thought cayenne & chocolate would go together. But apparently it’s actually a real thing, and pretty common! My internet browsing brought up a ton of different recipes for that combination! There was even a few hot chocolate recipes!

 

So… I used the ingredient list from bitchin’ kitchin, but modified the way I put them together (a little bit). I had just enough batter to make 24 cupcakes, but it was cutting it real close. It has a great texture, and is really moist.

 

The buttercream is adapted from my standard recipe.

 

Overall I was really surprised by how well these came out. They might be my favorite. Seriously. I thought they would be too “spicy”, but they’re not. The cayenne is almost an aftertaste. It starts off with a really great chocolate flavor, and by the time you’re done with the cupcake, there’s just a hint of spicy from the cayenne. It’s pretty freaking awesome. Not that I’m bragging or anything.

 

You should go make these. Right. Now. Click here to see my recipe!

 

Happy Baking!

-Hey Waitress!!