Tuesday, April 13, 2010
Pop-Tart Cupcakes
After posting about Pop-Tart cookies, Chef Dennis gave me the great idea to try Pop-Tart cupcakes. I mixed in some blueberry Pop-Tarts with a vanilla cake batter and the results were great. The Pop-Tarts stayed crunchy and gave the cupcakes nice color. I topped them off with a swirl of swiss meringue buttercream tinted blue to match the “blueberry” theme. You’ll have to forgive my piping skills, I know they are that of a kindergartener but I’m trying!
Blueberry Pop-Tart Cupcakes
Makes 12
Adapted from How Sweet It Is & Martha Stewart's Wedding CakesIngredients:
For Cupcakes:
1 cup sugar
1/2 cup butter, room temperature
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup vanilla almond milk
Pinch of salt
8 blueberry Pop-Tarts chopped, crusts removedFor Frosting:
1 cup sugar
2 egg whites
2/3 cup butter, room temperature
1/4 tsp vanilla extract
6 drops blue food coloring (optional)Directions:
Heat oven to 350.
Cream the butter, sugar, and eggs together until fluffy. Add the vanilla and milk, mix well. Combine the flour, baking powder, and salt in a bowl. Slowly mix the dry ingredients into the wet and mix until combined.
Bake for 20-25 minutes. Cool completely before frosting.
To make frosting:
Put the sugar and egg whites in a double boiler; whisk constantly until sugar is dissolved and the mixture is 140F.
Transfer mixture to another bowl and beat on medium-high for about 10 minutes or until mixture is cool and fluffy. Continue beating until stiff, glossy peaks form.
Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in vanilla and food coloring, if desired.
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Jessica @ How Sweet — April 13, 2010 @ 8:03 am
Another brilliant creation!! Yum!
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Chef Dennis — April 13, 2010 @ 2:21 pm
Now How about that..Pop Tart Cupcakes!!! This must be my week, first a guest blog and now I actually inspired you to make something!!! And I must say they do look really good…I love the blue colour too!! I do have to put these on for my girls…I'll let you know how they go over!!
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Michelle — April 13, 2010 @ 9:41 pm
mmm i love your blog by the way! great recipes and photos, now following
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Memória — April 14, 2010 @ 12:10 am
You pipe a million times better than I!!! You should be proud. I think your cupcakes look great.
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brittany — April 14, 2010 @ 1:26 am
woooooooooooow. i NEED to try these!
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whisk-kid — April 14, 2010 @ 1:12 pm
Cute idea!
I really like the swirl on top
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Mary — April 14, 2010 @ 3:18 pm
What an awesome idea! Pop tarts are a total guilty pleasure for me, way to class 'em up a bit!
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Lazaro Cooks! — April 14, 2010 @ 10:35 pm
Glad I found your well-written and informative blog. Look forward to following you here. The cupcake looks amazing. Cheers!
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cookthebooth — April 15, 2010 @ 7:19 am
What a crazy colour! But it looks very nice!
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Sweets By Vicky — April 15, 2010 @ 8:37 pm
I love the perfect shade of icy blue. The piping looks great, if we all wanted factory-perfect stuff, we wouldn't make anything!
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Katie — April 16, 2010 @ 7:48 am
Just found your blog its fantastic. You are so creative. These cupcakes look fab – much better than regular pop tarts.
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dining room tables — April 16, 2010 @ 11:40 pm
I like the blue top of the cupcakes! Beautiful!
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Erica — April 23, 2010 @ 1:46 pm
Hey I saw you posted on my blog and I wasn't sure where to respond – here or there – but either way I wanted to say thank YOU for the recipe! I think its great and so creative! I just recently found your blog and as a big baking fan I think its fabulous!
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Amanda — May 20, 2010 @ 1:57 pm
Oh, what a great idea. I'm not fond of blueberry but I will have to try these in strawberry instead.
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Jaclyn — October 5, 2011 @ 10:24 pm
I had a quick question! These cupcakes are so unique and seem so fun! I want to try them, the only problem is I’m allergic to almonds, so consequently almond milk. Can I use regular milk? Just wanted to check so I don’t botch them. Thank you!
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thecaramelcookie Reply:
October 6th, 2011 at 5:13 am
Regular milk will work too. I hope you enjoy them!
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Breanna — November 23, 2011 @ 5:51 am
which part of the poptart is considered the crust? and how do you remove it? these look so delicious and i am definitely trying them! thank you!
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thecaramelcookie Reply:
November 23rd, 2011 at 7:58 am
The crust is the un-frosted part around the edges.
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Breanna — November 23, 2011 @ 9:32 pm
okay thats what i thought. thank you(:
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CaseyW — March 8, 2012 @ 6:00 pm
When putting the poptarts in the mix do we just crumble it in? If so when because it’s not in the recipe? Thanks
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Breakfast is Good at Any Time — April 1, 2013 @ 10:37 am
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