Tuesday, April 23, 2013

Inside Out Cupcakes

It seems that I am always looking for ways to cut corners or save time. One of the things I have learned is to use the freezer! So when preparing meals, or trying to do deserts, etc. for school lunches I employ my good friend the freezer quite often. I freeze homemade roll dough (kinda like Rhodes), sugar cookies and inside out cupcakes for lunches, waffles for breakfast, meatballs when I make a large batch of them, and anything else I can think of that may save me time. I love that they are homemade, without all of the preservatives you get form the store bought stuff, yet just as quick and convenient.
For my inside out cupcakes, I discovered that when you pack an iced cupcake, the icing gets everywhere. By the time you pull it out to eat it, most of the icing ends up staying in the baggy and you have a messy cupcake with very little icing with which to eat. That is when I came up with the idea to pipe the icing into the cupcake. Just like a hostess cupcake, but no icing on top so that it doesn’t get everywhere.

I make a whole batch of cupcakes, pipe the icing into the middle, and then put them in individual baggies and freeze them. When my children are packing their lunches in the mornings, they grab a cupcake, stick it in their lunch bags, and by the time lunch comes around the cupcakes have thawed.
Just one more way that I have found to make my life a little easier.


  1. Great idea! Do you have a good "go to" recipe?

  2. So this recipe comes from the Sweet Tooth Fairy owner. She was a winner on Cupcake Wars. Tried it and it was to die for. My husband said it was one of the best homemade cupcakes he has ever eaten.

    Chocolate Cupcakes

    8 ounces (1 cup) all-purpose flour

    7 ounces (3/4 cup plus 1/8 cup)granulated sugar

    4 ounces (1/2 cup) dark chocolate cocoa

    1 ½ teaspoons baking soda

    1 teaspoon salt

    4 ounces (1/2 cup)sour cream

    3 eggs, beaten

    6 ounces (3/4 cup) chocolate pudding, prepared

    4 ounces (1/2 cup) butter, melted

    6 ounces (3/4 cup) semi-sweet chocolate chips

    Preheat oven to 350 degrees F. Line 24 cupcake pan cups with paper liners.

    In a large bowl, measure the dry ingredients and mix together with electric mixer on low speed for 30 seconds until well combined.

    Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape down the sides of the bowl and resume mixing on medium speed for 1 additional minute. Stop mixer and fold in chocolate chips.

    Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool completely.

  3. Love all of your great ideas!! Can't wait to try this one.

  4. Yum!! I'm excited to try this recipe.

  5. Love your unique ideas! I am anxious to try this for a picnic idea. It will be yummy and not messy!