Posted in Sweets & Treats, The Hungry Hen

Inside Out Pumpkin Baby Cakes


So I wanted to make some special little treats for my husband’s lunch. Problem was, he owns his own Masonry Company and lunch takes as much of a beating as everything else of his does. Cute little cupcakes filled with frosting, well, wouldn’t be so cute come 12 o’clock. I mean, imagine the frosting alone. So, I decided to put the frosting INSIDE. And guess what, it’s not that hard to do.

This recipe will make approximately 34 cupcakes

Preheat Oven to 350 degrees F




(You will need cupcake liners and a cupcake pan.)

  • 2 cups of Canned Pumpkin (plain— no spices or any of that)
  • 1 cup of Milk
  • 4 eggs, beaten
  • 1 cup of butter
  • 2 ½ cups of brown sugar (The thing I love best about making homemade anything, you can adjust the sugar to your liking. If you want less, then roll with it. This is the standard amount, though.)
  • 4 cups of unbleached All Purpose flour or Whole Wheat or Whole Grain flour. (You can split this up — 2 cups unbleached & 2 cups Whole Wheat or 3 cups Unbleached & 1 cup Whole Wheat — if you think your kids will detect it. Mine don’t, so I use all Whole Wheat.)
  • 1 teaspoon Baking Soda
  • 1 tablespoon & 1 teaspoon of Baking Powder
  • 1 teaspoon of salt
  • 1 tablespoon of ground Ginger (If you want to use fresh, go for it.)
  • 2 teaspoon of ground Cinnamon
  • 1 teaspoon of ground Nutmeg
  • ¼ teaspoon of ground up Clove



Filling/Frosting Ingredients

(You will need a cake decorating icing bag and tip)

  • 2 tablespoons of Vanilla Butter Extract (If you don’t have Vanilla butter, than use 2 tablespoons of just Vanilla or 1 of Vanilla and 1 of Butter extract.)
  • 2 eight ounce packs of cream cheese (softened)
  • 1 pint of Heavy Whipping Cream
  • 2 ½ cups of Confectioner Sugar



Mix all of your dry ingredients (except brown sugar) into a bowl and whisk together. (That’s your flour, cloves, nutmeg, cinnamon, ginger, salt, baking powder, baking soda.) Set to the side.

In a bowl, with an electric mixer, blend the sugar and butter until it’s fluffy. Add your eggs, milk, pumpkin, and extract.

When all of that is well blended, slowly add your dry ingredient mixture.

Once everything is creamy, smooth, take an ice cream scooper and start filling your cupcake liners 2/3rd full.

Bake for 20 minutes in your preheated oven of 350 degrees. When a toothpick can be inserted and comes out clean, they are ready to remove from the oven and cool.

Now, while those are baking or cooling, let’s make the filling/frosting mix.

Add the Whipping Cream, Vanilla Butter Extract, and softened Cream Cheese to a bowl and start blending with the Mixer. I used my whisk attachment for this. Once it begins to fluff up, start adding your confectioner sugar, slowly. Keep mixing until it’s nice and thick and smooth. You will notice that this filling/frosting isn’t too overpowering as far as sweetness. If you want it sweeter, add more Confectioner Sugar.

Cover and refrigerate about an hour or so.

Now, by that time, the cakes should be nice and cool. If you are injecting the filling, simply load up your filling into an icing / frosting bag that is normally used for decorating.

FullSizeRenderThis is what I am using. Nothing fancy.

Then, inject the tip into the top of the baby cake towards the middle or bottom and load it up. If its too hard to squeeze, move the tip around a bit to loosen up the cake or use a fatter tip.

How do you know you’ve added enough? Well, when the top starts to crack open a tad, you know you have enough. Watch the cake because it will swell — the top, sides or bottom, depending on where you put the tip.



Like this . . .


If you are still not sure, then crack one open and eat it — you know, for the sake of getting it right— wink, wink

Once you are done, they will look like this.


If you are one of these people who want your food to look like perfect pieces of art, then insert the filling tip on the side of the cupcake by peeling down the wrapper a bit. Sift Confectioner sugar on the top. I don’t but you can. My kids and husband aren’t into all that. They just wanna gobble it all down, lol.

And if you want to wrap them up individually like I do, this is what you have.


Posted in Sweets & Treats, The Hungry Hen

Homemade Chocolate Cupcakes with Peanut Butter Whipped Frosting


10350622_10152360283101993_8349170606048083854_nI did these for Halloween last year but this is an anytime cake. I found this recipe floating around on the internet but I ended up changing quite a bit especially where the frosting was concerned. The original recipe wasn’t turning out and that drove me a bit whacky since I had burned half a day on it. In addition to the frost, I also tweaked some other stuff to make it a bit healthier for my kids.

You can make this into a cake or cupcakes. It should make a 9 x 13 cake or around 23 – 25 cupcakes if you fill them up 2/3rd full.




Cake Ingredients

  • 1 cup of whole grain whole/ wheat flour (This is one of the healthy items. If you don’t care, then just double up on your unbleached.)
  • 1 cup of unbleached flour
  • 2/3 cup of unsweet cocoa powder
  • 1 ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 3 eggs, beaten
  • 1 ½ cups of sugar
  • 1 teaspoon Vanilla
  • 1 cup Mayo
  • 1 1/3 cups Water

Peanut Butter Whipped Frosting Ingredients

  • 3 Cups of Powdered Sugar
  • 1 Tablespoon Vanilla extract
  • 1 Cup of Peanut Butter
  • ½ pint Whipping Cream

Cake Directions

  1. In a bowl, mix baking soda, baking powder, eggs, sugar, vanilla mayo, and water. Basically mix everything except the flour or cocoa.
  2. Slowly add the flour and the cocoa. Mix well. Pour into a greased pan or cupcake holders.
  3. Bake 350 degree oven for about 30 minutes. Let cool.


  1. In a bowl, mix powdered sugar, vanilla, and peanut butter until well blended. It will probably look like tiny pebbles. Add the whipping cream and whip until creamy and fluffy.
  2. Spread across cake or cupcakes and then store in the fridge.




Posted in From Scratch, Sweets & Treats, The Hungry Hen

Butter Pecan Cake

00668This freezes extremely well. If you try to watch your portions or you don’t think you can eat an entire cake — then cut in slices, wrap individually, and thaw each piece out as you’re ready to eat it. I actually make this in a bunt pan and add two more eggs. I also make it without the frosting and just sprinkle with confectioners sugar.

I cant remember where I got this recipe, but I do know I’ve made adjustments. The eggs, as I said, and Brown and Light Brown Sugar. Picture came from Morguefiles.



  • 1 1/2 cups chopped pecans
  • 1 cup butter
  • 2 1/4 cups all-purpose flour
  • 3/4 cup dark brown sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 eggs


Butter Pecan Frosting

  • 4 cups confectioners’ sugar
  • reserved browned butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • about 1/3 cup milk
  • remaining chopped pecans

In 2-quart saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.

In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter. Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans. Pour batter into two greased and floured 8- or 9-inch round layer cake pans. (Or a bunt, if you do it like me,)  Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.


Blend confectioners’ sugar with remaining browned butter, 1/8 teaspoon salt, 1 teaspoon vanilla, and 1/4 cup milk. Add more milk if necessary, a teaspoon at a time. Stir in remaining chopped pecans. Spread top of one layer with about 1/2 cup frosting; top with second layer. Spread remaining frosting over the top and sides of the cake.