Search Results

Wookiee Oreo Brookie Brownies If I could only recommend one recipe to you, it would have to be this one! These Wookiee Brookie Brownies have a Brookie Oreo layer and a brownie layer topped with edible cookie dough. 😍 Seriously, you’ve gotta give them a try! Pardon the Star Wars pun, but they're out of this world!! Servings: 20 brownies Prep Time: 1 Hour Total Time: 2 Hours Ingredients Brownies 1 1/4 cups unsalted butter (2 1/2 sticks) 8 oz semisweet chocolate, roughly chopped 3/4 cup unsweetened dutch process cocoa powder 2 cups granulated sugar 1/2 cup dark brown sugar 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup all-purpose flour 1 + 1/2 cups chocolate chips Cookie Dough Buttercream 1 cup unsalted butter, softened 1 cup light brown sugar 1/2 cup granulated sugar 1 + 1/4 cup all purpose flour 1/4 cup sweetened condensed milk 1 + 1/2 teaspoons vanilla extract 2 tablespoons heavy cream 2 cups of mini chocolate chips Instructions Prep: Preheat the oven to 350°F. Grease a 9x13 inch pan and then line with parchment paper. Line the bottom of the pan with Brookie Oreos. Brownies: In a large bowl, mix together the flour and 1/2 cup of unsweetened dutch process cocoa powder. Set aside. Brownies: In a medium heatproof bowl, combine the chopped bittersweet chocolate, 1/4 cup of unsweetened dutch process cocoa powder, and espresso powder. Brownies: Put butter in a small saucepan over medium heat. Cook for 5 minutes until the butter comes to a simmer. Pour the hot butter over the chocolate mixture and allow it to sit for 2 minutes. Beat until the chocolate mixture is completely smooth and melted. Brownies: In a large bowl, add the eggs, granulated sugar, brown sugar, vanilla extract, and salt. Beat on high speed until light and fluffy, about 10 (yes, ten!) minutes. Brownies: Slowly combined the chocolate mixture and the butter mixture. Blend until smooth. Brownies: Gently fold in the flour mixture and chocolate chips until just combined. Brownies: Pour the batter into the pan and smooth the top with a spatula. Brownies: Bake for about 40-50 minutes. Brownies: Allow the brownies to cool at room temperature. Cookie Dough Buttercream: Leave the oven on at 350°F. Prep a cookie sheet with a sheet of parchment paper. Evenly pour ~ 1 + 1/2 cups of flour onto the cookie sheet and leave to bake for 7-8 minutes or until flour reaches 165°F. Allow the flour to cool completely before proceeding. Cookie Dough Buttercream: In a large bowl, cream together the butter and sugars until creamy and smooth (around 5 minutes). Cookie Dough Buttercream: Add the condensed milk and vanilla extract. Beat on medium speed for another 2-3 minutes. Cookie Dough Buttercream: Add 1 + 1/4 cup of heat-treated flour in two increments, beating until well-combined between additions. Add heavy whipping cream and beat until well-combined. If the batter is too thick, add additional heavy cream. If it is too thin, add powdered sugar. Cookie Dough Buttercream: Add about 1/2 cups of mini chocolate chips and fold into the mixture. Assembly: Top the cooled brownies with the cookie dough buttercream. Enjoy! #star wars #oreo #brownies #brookie

Winter Soldier Cookies & Creme Cookies I'm trying really hard not to make a pun about these sugar cookies being out of this world, but that's really the perfect way to describe them! These cookies are fun and flavorful, sandwiched with some cream cheese buttercream and hiding some intergalactic baking chips! If you're looking for some additions to your baking playlist - this recipe is a perfect excuse to add The Guardians of the Galaxy soundtrack to the rotation! What decade of music do you hope they'll bring into the franchise for Vol III?! Servings: 18 Cookies Prep Time: 1 Hour Total Time: 2.5 Hours Ingredients Star Cookies 1 + 1/4 cups unsalted butter, softened 3 tablespoons cream cheese, softened 1 large egg 2 large egg yolks 3 cups all-purpose flour 1/2 cup cocoa powder 1 + ½ cups granulated sugar ½ teaspoon baking powder 2 teaspoons cream of tarter 1 teaspoon vanilla extract ½ teaspoon almond extract 1 teaspoon kosher salt Black food gel Red food gel Cookies & Cream Buttercream 1 cup unsalted butter, room temperature 3 cups powdered sugar 2 teaspoons vanilla extract 4 tablespoons heavy whipping cream 10 crumbled Oreos Vanilla Buttercream 1/2 cup unsalted butter, room temperature 2 cups powdered sugar 1/2 teaspoon vanilla extract 1 + 1/2 tablespoons heavy whipping cream Red food gel Blue food gel Instructions Cookies: In a large bowl, mix 3 cups all-purpose flour, 1/2 cup cocoa powder, ½ teaspoon baking powder, and 2 teaspoons cream of tartar. Set aside. Cookies: In another large bowl, beat 1 + 1/4 cups of unsalted butter and 3 tablespoons of cream cheese until smooth and creamy. Add 1 + ½ cups of granulated sugar. Beat on high speed for at least 5 minutes until there are no remaining sugar granules. Cookies: Add the egg, egg yolks, vanilla extract, and almond extract to the butter and sugar. Beat until well-incorporated. Cookies: Add 1 teaspoon of kosher salt to the dough. Sift in the flour mixture. Beat on low speed until the dough is just combined. Cookies: Divide the dough into two sections - about 3/4 in one bowl and 1/4 in another. Dye 3/4 of the dough black and 1/4 of the dough red. Cookies: Prepare a large floured surface. Roll both colors of dough out flat. Cookies: Prep 3-4 cookie sheets with parchment paper. Divide the black dough and place sheets of rolled black dough onto the surface of each cookie sheet. Roll with a rolling pin on the cookie sheet if needed. Cookies: Use a large star cutout and cut out the star shapes on the cookie sheet. Remove the excess dough and re-roll out for additional cookies. Use a small star cookie cutter to cut out a star hole in the center of each of the large black star cookies. Cookies: Cut out small stars from the red dough. Place the small stars in the hole in the center of the black cookies. Place the cookie sheets in the fridge to cool for at least 3 hours. Cookies: After chilling, pre-heat the oven to 350˚F. Bake the cookies for 10-12 minutes. Allow the cookies to cool completely. Vanilla Buttercream: In a large bowl, beat unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract and heavy whipping cream. Add powdered sugar in increments. Divide the buttercream into three bowls. Dye one bowl red and one bowl blue. Vanilla Buttercream: Line a 8x8 baking tin with plastic wrap. Fill piping bags with the red, blue, and white frosting. Pipe lines of the frosting into the baking tin - one line blue, one line white, one line red, and repeat. Place the buttercream in the freezer for 2-3 hours (while cookies are chilling). Vanilla Buttercream: Remove the chilled buttercream from the freezer. Cut out small squares of the buttercream with a large knife or a square cookie cutter, making sure to include all three colors in your squares. Place the squares back into the freezer. Cookies & Cream Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract and heavy whipping cream. Add 1/2 of the powdered sugar and beat until combined. Add ~10 Oreos that have been crumbled and then the remainder of the powdered sugar. Beat until combined. Assembly: Place a square of the red, white, & blue buttercream in the center of one of the stars. Assembly: Fill a piping bag fitted with a star tip with the cookies & cream buttercream. Pipe buttercream onto the surface of a cookie, up to the edges and surrounding the border of the red, white, and blue square. Top with another cookie for a sandwich. Enjoy! #marvel #winter solider #bucky barnes #oreo #cookies and cream #cookies

Bucky's Blueberry Energy Bites These energy bites are the perfect on-the-go snack! They are super easy to put together with items that you probably already have in your pantry. They have enough protein to tide you over in between meals, even on the days that you don't even have a chance to sit down! Of course, they're inspired by Bucky Barnes' new costume in The Falcon and the Winter Soldier with the dried blueberries. You're welcome to substitute with any dried fruit or even some chocolate chips if you'd like! Servings: 40 bites Prep Time: 20 Minutes Total Time: 30 Minutes Ingredients 2 cups old-fashioned oats 1 cup dried blueberries 1/2 cup Vanilla Whey Sport protein powder 2 tablespoons flaxseed meal 1 cup cashew butter 1/3 cup almond butter 2 tablespoons sugar-free maple syrup 1 teaspoon cinnamon Instructions In a large bowl, mix together the cashew butter, almond butter, and syrup until smooth and creamy. Add the protein powder, cinnamon, and flaxseed meal to the batter. Stir until well-combined. Then fold in the oats and blueberries. Using a small cookie cutter scoop or a 1 tablespoon measuring cup, form together balls about 1-2 tablespoon sized. Roll the dough in between your palms until you have a round shape. Place the balls in a mini muffin tin or on a cookie sheet prepared with parchment paper. Place in the fridge to chill. Enjoy! #blueberry #protein bites #bucky barnes #marvel #winter soldier

Super Soldier Chocolate Chip Muffins Bulk up like Bucky with these protein muffins! I can't promise that they'll give you super soldier strength, but they are a sweet way to start your morning with a little bit of protein! There are several substitutions you can make in the recipe depending upon what you like or what you have available, such as the chocolate chips, butter, type of flour, and the protein powder of choice! Servings: 16 Muffins Prep Time: 30 Minutes Total Time: 1.5 Hours Ingredients 1/4 cup unsalted butter, melted 1 cup whole milk, room temperature 2 eggs, room temperature 2 mashed ripe bananas 1 + 3/4 cups all-purpose flour 1/2 cup Vanilla Whey Sport protein powder 1/4 cup creamy almond butter 1/4 cup creamy cashew butter 1/2 cup honey 1/2 cup Lily's Baking Chips 2 teaspoons baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Instructions Preheat the oven to 425ºF. Prep two muffin pans. Melt 1/2 cup unsalted butter in a microwave-safe bowl. Allow to cool to room temperature. In a small bowl, mash two bananas together until smooth and creamy. In a medium bowl, whisk flour, protein powder,, baking powder, baking soda, and salt together. Set aside. In a large bowl, beat eggs for 1-2 minutes. Add melted butter, bananas, almond butter, cashew butter, and honey. Beat until well-combined. Stir in the milk. Fold dry ingredients into the wet ingredients. Then fold in the chocolate chips. Fill the muffin liners with the batter - all the way to the top. Bake for 5 minutes at 425ºF. Reduce temperature to 350ºF and bake for 25-30 minutes until a toothpick entered into the center of the muffin comes out clean. Allow to cool then enjoy! #breakfast #muffins #marvel #bucky barnes #winter soldier #chocolate chip #protein

Bugs Bunny Carrot Cupcakes 2021 is flying by so quickly. It's already Easter!! The new Space Jam movie will be here before we know it. These adorable Bugs Bunny have a carrot cake base and cream cheese buttercream. You can add a carrot cake Oreo at the base of the cupcake and crumble them up for some "dirt" underneath the green grass of frosting on the top if you'd like! Servings: 12 Cupcakes Prep Time: 2 Hours Total Time: 3.5 Hours Ingredients Carrot Cupcakes 2 large eggs, room temperature 2 tablespoons milk, room temperature 1 + 1/4 cups all-purpose flour 1/2 cup granulated sugar 2/3 cup brown sugar 1 + 1/2 teaspoons vanilla extract 1 + 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup vegetable oil 2 cups grated carrots 1 package Carrot Oreos Cream Cheese Buttercream + Decorations 1/2 cup unsalted butter, room temperature 8 ounces cream cheese, room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt 4 cups powdered sugar 1 cup chopped pecans White candy melts Black candy melts Pink candy melts Easter sprinkles Bunny butt silicone mold Instructions Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners and place a Carrot Oreo at the bottom of each tin. Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. Cupcakes: In a large bowl, beat eggs, vanilla extract, oil, and milk until well-combined. Beat in sugars. Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Beat until well-combined. Add in the remainder of the flour mixture. Cupcakes: Fold in the grated carrots. Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow. Bake the cupcakes for 24 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely. Decorations: Prep candy melts so that you have 3 bowls of candy melts - one all white, one all pink, and one that combined white and black candy melts to get a light gray. Decorations: Using a piping bag or paintbrush, put the pink candy melts in the holes of the bunny's feet and white where the bunny's tail is in the mold. Allow to cool. Fill in the silicone mold with the gray candy melts. Allow time to harden. Buttercream: Beat 1/2 cup of unsalted butter and 8 ounces of cream cheese together until smooth and creamy. Buttercream: Add vanilla extract and salt and beat until well combined. Add powdered sugar in two equal increments, beating until well combined in between each addition. Buttercream: Divide the buttercream into 2 bowls. Dye one bowl light green. Buttercream: Pipe a double donut of the white buttercream onto the top of each cupcake. Roll the sides in a bowl of chopped pecans. Buttercream: Pipe a dollop of green frosting on top of the donut layer of buttercream. Sprinkle the top with Easter sprinkles and place the chocolate bunny butt mold on top. Enjoy! #cupcakes #carrot cake #bugs bunny #looney tunes #space jam #easter

Winter Soldier Oreo Cheesecake Here’s another recipe inspired by The Falcon & The Winter Soldier! (There are more coming...) These no-bake cheesecake bars have 3 layers of Oreos, including the star on top. They’re a breeze to put together and a perfect treat to enjoy with the show! We did use a star cookie cutter for the topping, but you can always just sprinkle Oreos on the top or free-hand it if you don't have a star available! Servings: 12 Bars Prep Time: 30 Minutes Total Time: 7 Hours Ingredients 2 packages of Oreos (Family Size) 1 cup sugar 1/2 cup butter, melted 4 tablespoons ice water 2 tablespoons gelatin 16 oz cream cheese, softened 2 cups sour cream 16 oz whipped cream, chilled 1/2 teaspoon vanilla extract Instructions Grease a 13x9 pan and line with parchment paper. Set aside. In a food processor (or using a Ziploc bag and a rolling pin), crumble approximately 32 full Oreos. In a medium bowl, mix 1/2 cup of melted butter with the Oreo crumbles until well-combined. Firmly press the Oreo crumble mixture into the bottom of the 13x9 pan. Use another flat surface (such as an 8x8 pan) to press the Oreo crumble mixture until flat and even. Place in the freezer for at least 30 minutes to firm. While it is freezing, crumble 12-15 more Oreos into a fine mixture. Set aside. Place ice water in a small bowl and stir in gelatin. Set aside. In a large bowl, beat 16 ounces of cream cheese and 1 cup of sugar until smooth and fluffy (approximately 2-3 minutes). Add in the 2 cups of sour cream. Beat until well-combined. Add vanilla extract and beat until combined. Set aside. Add 8 oz of chilled whipped cream to the mixture and beat until combined. Add the remaining 8 oz and beat until combined. You can also make whipped cream utilizing heavy whipping cream if you don't want to take the shortcut! Place the gelatin mixture in the microwave for 15-25 seconds. Fold the mixture into the cheesecake batter until very well-combined. Fold in the crumbled Oreos. Coarsely chop the remainder of the Oreos. You want them to be distinct, so leave several large pieces rather than crumbling them completely. If you have them, coarsely chop up some Cookies & Creme Hershey bars. Spread 1/2 of the cheesecake mixture over the top, and flatten with a spatula. Sprinkle 1/2 of the chopped Oreos/chopped chocolate bars over the top. Gently spread the remaining cheesecake mixture over the Oreo layer. Cover with plastic wrap and freeze for at least 5 hours, preferably overnight. Remove the cheesecake from the freezer. Cut into rectangle bars. Freeze for another hour (or two, if you have time). Remove the Oreo cheesecakes from the freezer one at a time to decorate. Gently press a star cookie cutter into the center of the bar. Fill in the outline with the chopped Oreos, careful to cover up all white space. You can push the crumble to fill in the outline if any of it goes outside the lines using a toothpick. Once all cheesecakes have been decorated, place back in the freezer for ~30 minutes in case they thawed some during decorating. Enjoy! #oreo #marvel #winter soldier #bucky barnes #cheesecake #no bake

Bugs Bunny Carrot Cake Blondies Can’t believe it’s already almost Easter... or that there is another Space Jam coming soon! Hopefully Bugs would approve of these carrot cake blondies! 🥕 These blondies have Carrot Cake Oreos at their base. They're topped with a cream cheese buttercream, pecan and Carrot Cake Oreo crumble, and a fondant carrot! Servings: 12 blondies Prep Time: 1 Hour Total Time: 2 Hours Ingredients Carrot Cake Blondies 2 cups butter, room temperature 2 eggs, room temperature 2 cups light brown sugar 1 cup all-purpose flour 2 tablespoons vanilla extract 2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups shredded carrots 1 package Carrot Cake Oreos Cream Cheese Swirl 8 ounces cream cheese, room temperature 1/2 cup granulated sugar 2 eggs yolks 1 + 1/2 teaspoon vanilla extract Cream Cheese Buttercream + Decorations 1/2 cup unsalted butter, softened 8 oz cream cheese, softened 3 teaspoons vanilla extract 4 cups powdered sugar 1/4 teaspoon salt 1 cup chopped pecans Orange fondant Green fondant Instructions Prep: Preheat the oven to 350°F. Grease a 9x13 inch pan and then line with parchment paper. Fill the bottom of the pan with carrot cake Oreos. Blondies: In a medium sized bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg. Set aside. Blondies: Melt 1 cup of butter in a small saucepan. Stir the butter constantly until the butter begins to foam. Continue stirring for 5-8 more minutes, being sure to scrape the bottom of the pan. Continue cooking until the butter is golden brown, smells nutty, and golden bits have formed at the bottom of the pan. Immediately remove the pan from heat and pour into a large heat-proof bowl. Allow to cool for 2 minutes. Blondies: Add light brown sugar to the melted butter. Beat until well-combined. Add eggs and vanilla extract. Stir until batter is well-combined and smooth. Blondies: Slowly fold in the flour mixture into the butter. Once incorporated, fold in the shredded carrots. Blondies: In a medium sized bowl, beat together the cream cheese, sugar, egg yolks, and vanilla extract. Blondies: Spread half of the blondie mixture into the pan. Spread the cheesecake mixture over the top. Spread the remainder of the blondie mixture over the top of the cheesecake mixture and swirl with a knife. Blondies: Bake the blondies until a toothpick inserted into the center comes out mostly clean (40-50 minutes). Fondant: Using a carrot cookie cutter, press carrot fondant shapes out of orange and green fondant. Allow time to harden. Buttercream: In a large bowl, beat together 1/2 cup of unsalted butter, 8 ounces cream cheese, salt, and 3 teaspoons of vanilla extract until smooth and creamy. Buttercream: Beat 4 cups of powdered sugar into the mixture. Buttercream: Spread the buttercream in a smooth layer over the cooled blondies. Assembly: Cut the blondies into squares and top each square with a fondant carrot and chopped pecans. Enjoy! #carrot cake #blondies #bugs bunny #looney tunes #space jam #easter

Winter Soldier Oreo Cupcakes The Falcon and The Winter Solider is FINALLY here!!! I have been waiting years for Bucky's moment to shine, so I've got a lot of Winter Soldier treats coming your way! The first up are these amazing Oreo cupcakes! The cupcake base is topped with Oreo buttercream and a red star to match Bucky's original Winter Solider arm. They're a perfect treat to accompany the season premiere! Servings: 12-16 Cupcakes Prep Time: 1.5 Hours Total Time: 4 Hours Ingredients Cookies & Cream Cupcakes 1/2 cup unsalted butter, room temperature 2 egg whites 3/4 cup sour cream 1/4 cup milk 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup all-purpose flour 3/4 cup granulated sugar 1/3 cup cocoa powder 2 tablespoons melted chocolate 1 package of Oreos Cookies & Cream Buttercream 1 cup unsalted butter, room temperature 3 cups powdered sugar 2 teaspoons vanilla extract 4 tablespoons heavy whipping cream 10 crumbled Oreos Red candy melts Silicone star mold Black food gel Instructions Cupcakes: Preheat the oven to 375°F. Prepare cupcake tins with 16 liners. Set aside. Cupcakes: In a medium bowl, mix together 1 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside. Cupcakes: In a large bowl, beat 1/2 cup of unsalted butter until smooth and creamy (2-3 minutes). Add 3/4 cup granulated sugar and beat until smooth and creamy (2-3 minutes). Add 2 egg whites and beat until white and fluffy (1-2 minutes). Add 1/4 cup milk, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Melt 2 tablespoons of chocolate chips in the microwave in 20 second increments. Add to the batter. Beat until well-combined (2-3 minutes). Cupcakes: Add the dry ingredients to the wet ingredients and mix until just combined. Cupcakes: Put 10-14 Oreo cookies in a food processor (or put in a plastic bag and crumble with a rolling pin) until you have 3/4 cup of crushed Oreos. Don't worry about removing the cream from inside the Oreos before crumbling - we left ours as is! Fold the crushed Oreos into the batter. If you would like, add black food coloring to the batter. Cupcakes: In the bottom of each of the cupcake liners, put 1 Oreo. Put a spoonful of batter over the top of the Oreo. Put another Oreo on top, pressing down until it rests against the first Oreo. Cover the Oreo with just enough batter to cover the surface of the cookie. These cupcakes are easy to overfill because the Oreos take up so much space. As such, you may want to prepare 1/2 double Oreo and 1/2 with only one Oreo just to be on the safe side with your measurements! Cupcakes: Bake for 5 minutes at 375°F. Lower the oven temperature to 350°F and bake for an additional 20-25 minutes. Allow to cool completely. Candy Mold: In the microwave, melt red candy melts using the defrost setting in 30 second increments until completely melted. Fill star molds with the red candy melts and allow time to set at room temperature. Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract and heavy whipping cream. Add 1/2 of the powdered sugar and beat until combined. Add ~10 Oreos that have been crumbled and then the remainder of the powdered sugar. Beat until combined. Assembly: Prep a bowl with either crushed Oreos or black sprinkles. Assembly: Pipe a double donut on top of each of the cupcakes using a circular tip. Roll in the crumbled Oreos or sprinkles. Assembly: Using a small paintbrush, paint a line of black food coloring on both sides of an empty piping bag. Fill a piping bag prepped with a 1M tip with the remaining buttercream very carefully; you don't want the colors to smudge. Assembly: Pipe a dollop of the striped buttercream on top of the double donut Oreo crumble layer of buttercream. Press a red star in the center. Enjoy! #cupcakes #oreo #cookies and cream #winter soldier #bucky barnes #marvel

Unicorn Lucky Charms Cupcakes These Lucky Charm cupcakes a perfect treat for Saint Patrick's Day, but they're just as good all year-round especially with the unicorn decorations. I used the Wilton unicorn sugar decorations for the unicorn ears and horn, but you can also craft your own out of chocolate or fondant if you would like!! Servings: 16 Cupcakes Prep Time: 1.5 Hours Total Time: 4 Hours Ingredients Cereal Milk Cupcakes 1 cup unsalted butter, room temperature 4 eggs, room temperature 1 + 1/2 cup whole milk, room temperature 1/2 cup Lucky Charms 1 + 3/4 cups cake flour 1 + 1/4 cups all-purpose flour 1 + 3/4 cups granulated sugar 2 + 1/2 teaspoons baking powder 1 teaspoon salt 2 teaspoons vanilla extract Meringue Buttercream 6 large egg whites, room temperature 1 + 1/4 cups unsalted butter, softened 2 cups granulated sugar 3 cups powdered sugar 2 teaspoons vanilla extract 1/4 teaspoon salt Unicorn Icing Decorations 1 cup Lucky Charms Instructions Cupcakes: In a large bowl, combine 1 + 1/2 cups of milk and 1/2 cup of Lucky Charms. Set aside for at least 15 minutes before you start baking. Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 16-18 liners. Set aside. Cupcakes: In a medium bowl, mix together cake flour, all-purpose flour, and baking powder. Set aside. Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add 2 eggs and beat until just combined, then add remaining 2 eggs and do the same. Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined. Cupcakes: Remove 1 cup of milk out of the bowl with the cereal. You can throw the remainder away. Cupcakes: Add the milk, vanilla extract, and salt, beating until just combined. Fold in the remaining flour mixture. Cupcakes: Fill the liners about 1/2-3/4 of the way full with the cupcake batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Buttercream: In a large heatproof bowl, whisk together egg whites and sugar over a simmering pot on the stove. Whisk until the sugar has dissolved and the mixture is warm (about 3 minutes). Buttercream: Remove the bowl from pot. Using a hand mixer, beat until the egg white mixture has glossy peaks (about 15-20 minutes). Buttercream: Add 1 + 1/4 cups of unsalted butter to the mixture one tablespoon at a time, beating until the butter is just combined between additions. Add the vanilla extract and salt and mix until just combined. Beat in 3 cups of powdered sugar. Buttercream: Chill the bowls of frosting for at least 1 hour prior to piping. Buttercream: Fill a small bowl with ~1 cup of Lucky Charms. Pipe one layer of buttercream and then roll the buttercream in the Lucky Charms. Place in the freezer for 20-30 minutes. Buttercream: Pipe a dollop of buttercream on top of the Lucky Charms layer. Place a unicorn horn and ears on top. Enjoy! #cupcakes #disney #onward #unicorn #lucky charms

Pikachu Lemon Cupcakes Happy Pokémon25! Celebrate Pokémon's 25th anniversary with these Pikachu Lemonade Cupcakes! These cupcakes have a lemon cake base, lemon buttercream, and (of course) a lemon Oreo hidden at the bottom! They're topped with fondant decorations to mimic the iconic Pokéball and trademark Pikachu ears! Servings: 12 Cupcakes Prep Time: 1.5 Hours Total Time: 3 Hours Ingredients Lemonade Cupcakes 1/2 cup + 1 tablespoon unsalted butter, softened 2 eggs, room temperature 3/4 cup milk, room temperature 3 tablespoons lemon juice 3 tablespoons vegetable oil 3/4 tablespoon lemon extract 3/4 teaspoon salt 1/2 teaspoon baking soda 1 + 1/2 teaspoon baking powder 1 cup + 2 tablespoons granulated sugar 2 + 1/4 cups cake flour 1 lemon (zest) Lemonade Oreos Lemon Buttercream 1/2 cup unsalted butter, room temperature 8 oz cream cheese, room temperature 1 teaspoons lemon juice 1/2 teaspoon lemon extract 3 tablespoons heavy whipping cream 4 cups powdered sugar Yellow food coloring Red food coloring Decorations Black fondant White fondant Yellow fondant Black decorating gel Instructions Cupcakes: Preheat the oven to 350˚F. Prep a cupcake tin with 12 liners and place Lemon Oreos at the bottom of each. Cupcakes: In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and the lemon zest. Set aside. Cupcakes: In another medium sized bowl, whisk together milk, vegetable oil, and lemon juice. Set aside. Cupcakes: In a large bowl, beat the room temperature butter and granulated sugar until fluffy (2-3 minutes). Add the eggs to the mixture one at a time, beating until well-incorporated between additions. Cupcakes: Alternate additions of the milk and flour mixture into the wet ingredients. Mix until well-combined. You can dye the batter yellow if you would like. Cake: Pour the batter into the cupcake liners; only fill 2/3 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely. Fondant: This step is best done the day before to allow the fondant letters some time to harden. However, it can be done while the cupcakes are cooling and then placed in the fridge to firm up. Fondant: For the Pokeballs, cut out small circles from the white fondant using a small piping tip. Using a larger piping tip, cut out slightly larger circles from the black fondant. Use a small paintbrush to tab a little bit of water on top of the black circle and press the white circle on top. Set aside. Fondant: Roll a small amount of yellow fondant in your palm until it becomes cylinder in shape. Roll a very small amount of black fondant in your palm until it also becomes a cylinder shape and pinch the top into a point. Press the black fondant on top of the yellow fondant and roll the entire shape in your palm until holds together well. Carefully thread a toothpick up from the bottom to the top to provide support. Buttercream: In a large bowl, beat butter and cream cheese until smooth and creamy (3-5 minutes). Buttercream: Add lemon juice, lemon extract, and heavy whipping cream. Add 4 cups of powdered sugar in 2 cup increments. Beat well in between additions. Buttercream: Divide the buttercream into three bowls. Leave one white and dye the other two red and yellow. Assembly: Pipe a swirl of white buttercream on top of each cupcake. Place in the freezer for 15-30 minutes to firm up. Assembly: Pipe a swirl of red buttercream on top of the white layer. Place in the freezer for 15-30 minutes to firm up. Assembly: Using a decorator gel pen or a piping bag filled with royal icing, pipe a line of black icing in between the red and white buttercream layers. Pipe a small dot of icing on the back of each of the Pokeball fondant decorations and place onto the black gel layer. Place in the freezer for 15-30 minutes. Assembly: Pipe a dollop of yellow buttercream onto the top of the Pokeball buttercream. Press the Pikachu ears into either side. Enjoy! #lemon #pikachu #pokemon #cupcakes #oreo

Vision Crunch Berry Donuts If you're going to pull an all-nighter or wake up super early to watch the Wandavision finale, you should bake a batch of these to enjoy the show with! These buttermilk donuts are topped with a buttermilk glaze and loads of Captain Crunch! They're a perfect start to your morning or midnight snack, depending on when you decide to watch the show! Servings: 12 Donuts Prep Time: 30 Minutes Total Time: 1.5 Hours Ingredients Buttermilk Donuts 1/4 cup unsalted butter, melted and then cooled to room temperature 2 eggs, room temperature 1 cup buttermilk, room temperature 1/4 cup vegetable oil 2 + 2/3 cups all-purpose flour 3/4 cup granulated sugar 1/4 cup light brown sugar 1 + 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 + 1/2 teaspoons vanilla extract 1/4 teaspoon ground nutmeg Buttermilk Glaze + Topping 1 tablespoon salted butter, melted 1 tablespoon vanilla extract 2 tablespoons buttermilk 2 + 1/2 cups powdered sugar Captain Crunch Berries Instructions Donuts: Preheat the oven to 425°F. Prep two donut pans with butter or nonstick cooking spray. Set aside. Donuts: In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Set aside. Donuts: In another large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth (2-3 minutes). Add eggs and vanilla extract; beat until well combined. Donuts: Sift in ½ of the flour mixture and beat until just combined. Add the buttermilk and the remainder of the flour mixture and beat until just combined. Donuts: Fill a piping bag with the donut batter and pipe into the donut cavities in the pan. Bake for 8-9 minutes. Allow to cool in the pan for 5 minutes and then cool on a wire rack. Buttermilk Glaze: In a small saucepan over medium high heat, melt down the butter. Buttermilk Glaze: Remove from the heat and transfer to a glass bowl. Stir in the vanilla extract and buttermilk. Whisk in powdered sugar until fully incorporated. Assembly: Dip cooled donuts in the glaze and top with Captain Crunch Berries. #marvel #vision #wandavision #donuts #buttermilk #captain crunch #cereal

Unicorn Cookie Cups Have you tried the new Lady Gaga Oreos yet?! If not, here's an excuse to run to the store and grab a package! These funfetti cookie cups are stuffed with Oreos and topped with a vanilla buttercream. They also have rainbow unicorn sprinkles on top to hit home the unicorn reference from Disney's Onward! Servings: 16 Cookie Cups Prep Time: 30 Minutes Total Time: 2 Hours Ingredients 2 eggs, room temperature 1 cup (2 sticks) unsalted butter, chilled & chopped 1 cup light brown sugar 1/2 cup granulated sugar 1 + 1/2 cups cake flour 1 + 1/2 cups all-purpose flour 1 teaspoon cornstarch 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon vanilla extract 1 + 1/2 cups Funfetti baking chips 1 package of Lady Gaga Oreos Vanilla Buttercream 1 cup unsalted butter, room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 3 tablespoons heavy whipping cream Unicorn/rainbow sprinkles. Instructions Cookie Cups: Preheat the oven to 410°F. Prep a muffin tin with grease/flour and set aside. Cookie Cups: In a medium sized bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside. Cookie Cups: Chop 2 sticks of chilled butter in ~1/2 tablespoon blocks and place into a large bowl. Cookie Cups: Beat the cold butter and sugars until smooth and creamy (5-10 minutes). It will take a while, but eventually, it will come together. I promise! Cookie Cups: Beat in the 2 eggs. You can add 1 teaspoon of vanilla extract here if you would like a little bit of a vanilla flavor, but the recipe is still great without it. Cookie Cups: Incorporate 1/2 of the flour mixture into the dough. Once just combined, add the remaining flour. Cookie Cups: Mix in the Funfetti chips until the dough is well-combined. Cookie Cups: Place the dough in the fridge to chill for 20-30 minutes. Cookie Cups: Shape a small ball of the chilled dough in your palm, and then press an Oreo cookie lightly into the center. Shape another small ball of the dough and place it on top of the Oreo. Smooth down the sides of the dough until the Oreo is covered. Roll the ball between your palms to form a circle. Press the cookie dough ball into the muffin tin. Cookie Cups: Bake for 12-15 minutes or until just barely golden on the top. Right after removing from the oven, press a line of white chocolate chips along the top of the cookie in a diagonal. Press additional milk chocolate chips over the remaining surface of the cookie. Vanilla Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 teaspoon of vanilla extract and 3 tablespoons of heavy whipping cream. Add 4 cups total of powdered sugar in increments. Assembly: Pipe a dollop of buttercream onto the top of each of the cookie cups. Sprinkle with unicorn or rainbow sprinkles. Enjoy! #cookies #cookie cups #funfetti #oreo #unicorn #onward #disney