I received a copy of My Little Pony Baking Book for review. There are affiliate links in this post.

You NEED to make this rainbow bundt cake. I mean it. It's the best bundt cake I have ever made! And if you're looking for a cake to make for a party, you can't beat this one. Everyone will ooh and ahh when you cut into the cake to reveal the rainbow swirls.

Look how pretty this rainbow bundt cake is!

(And if you totally love it, you should check out my rainbow birthday cake recipe too.)

I first made this rainbow bundt cake recipe for a friend who was moving away, for our goodbye gathering. Everyone LOVED the cake.

We were at a restaurant and I offered a slice to our server and she declared it the best cake she had ever had!

The rainbow bundt cake is pretty simple to put together; it just takes a few extra bowls than usual but I know you'll love it! This cake is moist and delicious and with a simple vanilla glaze and a scattering of rainbow sprinkles, it's the best!

As a child of the 80s–and as someone who loves all things rainbow–I just adore this cookbook. The My Little Pony Baking Book has 50 fun recipes that both kids and adults will love. Although this rainbow bundt cake is my fave, there are recipes for cupcakes, cookies, brownies and more.

Want to win a copy of My Little Pony Baking Book for yourself? Go enter my giveaway!

How to make Rainbow Cake in a Bundt Pan

I show you how to make a rainbow cake in a bundt pan below with step by step photos.

Christi's recipe uses a cake mix that's doctored up with more ingredients like instant pudding, sour cream, vegetable oil and more water than the box calls for. This makes the cake super moist.

Gather six small bowls and the food coloring and let's go. (I love Americolor food coloring, this set has 8 colors in it though! I love that all six colors you need for the rainbow bundt cake is in this set.)

I know what you're thinking: this rainbow bundt cake looks complicated to make. I promise, it's not! Let me show you how it's done, step-by-step.

Quick tip! First thing, I actually put the water in my measuring cup first if I'm baking with water and oil.

Then, measure the oil out. That way the oil sticks to the measuring cup A LOT less.

First, combine all the ingredients in a large mixing bowl.

How to mix bundt cake

Next, use a stand or hand mixer to combine all of the ingredients. You want to make sure that the dry and wet ingredients are well-combined, while also being careful not to over-mix.

Here's where the fun starts! Divide the cake batter evenly between six bowls.

For each bowl of batter, add 1-2 drops of food coloring and stir well. If more color is desired, add additional drops of food coloring until desired color is reached. Repeat with each bowl. I just adore this rainbow bundt cake, but you can also switch things up by trying different colors or adding a little bit less food coloring for muted pastel layers.

How to keep cake from sticking to the bundt pan

Is there anything more frustrating than having your bundt cake stick to the pan? To keep that from happening, generously spray a standard sized Bundt cake pan with nonstick cooking spray. Generously generously. Like more than you think.

How to fill bundt cake

Usually if your cake batter is all one color, you would just pour the batter in and use a rubber spatula to smooth out the top of the batter.

To make this rainbow bundt cake, we're layering the colors in order.

Now it's time to make our pretty rainbow layers. Starting with red, spoon the bundt cake batter into bottom of the pan.

The cake batter should go around the bottom of the pan in a complete circle. (I use an angled spatula to smooth out each layer so it's even across the bottom.)

Carefully spoon the orange cake batter into pan, placing it in an even layer over the red cake batter, making sure the red layer is completely covered.

Try not to mix the different colored cake batters or the rainbow layers will bleed together; simply spoon one color on top of the other.

So fun, right?! Repeat the rainbow bundt cake layers with all of the remaining colors.

There's green. I love how bright it is!

Blue…

then purple!

Place your bundt cake in the oven at 350ºF and bake for 50-55 minutes, or until a toothpick inserted into cake comes out clean.

When to flip bundt cake

The trick to knowing when to flip a bundt cake? Patience, my friends. Remove the cake from the oven and allow to cool in pan, on a wire rack, for 10-15 minutes. If you try to flip the bundt cake too soon, you risk it falling apart. Don't do it!

I put a paper towel on the wire rack and then put that on top of the bundt cake pan, then flip over…

just like that.

Allow the cake to cool completely prior to adding glaze.

How to frost bundt cake

The easiest way to frost this rainbow bundt cake is to make a glaze. No muss, no fuss, just spoon the glaze over your bundt cake and add some sprinkles if you want. (To me, sprinkles are never not an option. Always use ALL THE SPRINKLES.)

Or you can use store bought frosting and microwave and pour it. I learned this from my friend Courtney who shows you the easiest way to frost a cake. I used her technique the first time I made this cake for friends.

Pictured in the photos, I used store bought cream cheese frosting and I frosted it with my angled spatula. Any way you do it, it's super simple! I know you can do it!

Print

Rainbow Bundt Cake Recipe

Prep Time 50 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

Cake

• 1 standard size box white or vanilla cake mix
• 1 3.4-oz pkg vanilla instant pudding (dry mix, unprepared)
• 1 cup full-fat sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• Food coloring -- red orange, yellow, green, blue, and purple

Glaze

• 2 cups powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Combine all cake ingredients and mix with a mixer until combined. Do not overmix, but make sure all dry ingredients and wet ingredients are well-combined.
• Divide cake batter evenly between six bowls.
• For each bowl, add 1-2 drops of food coloring and mix. If more color is desired, add additional drops of food coloring until desired color is reached. Repeat with each bowl.
• Generously spray a standard sized Bundt cake pan with nonstick cooking spray.
• Starting with the red batter, spoon cake batter into bottom of pan. The cake batter should go around the bottom of the pan in a complete circle.
• Carefully spoon the orange cake batter into pan, placing it directly on the red cake batter, once again making sure it goes completely around the red cake batter. Try not to mix the different colored cake batters; simply spoon one on top of the other. Repeat with remaining colors in the following order: yellow, green, blue, purple.
• Place in oven and bake for 50-55 minutes, or until toothpick inserted into cake comes out clean.
• Remove from oven and allow to cool in pan, on a wire rack, for 10-15 minutes.
• Tap the pan firmly a few times on the countertop, gently shaking it to help loosen the cake. Carefully invert the pan onto a cake plate and lift the pan off of the cake. Allow the cake to cool completely prior to adding glaze.
• To make glaze, place powdered sugar and milk into a bowl and stir well to combine. Add vanilla and stir to combine. Glaze should be thin enough to spoon over cake, but not runny. If glaze is too thick, add additional milk, one teaspoon at a time, until a spoonable consistency is reached.
• Spoon glaze over the top of cake.
• If desired, garnish with rainbow sprinkles.

Other Rainbow Foods

Now that you've got your rainbow bundt cake which is such a colorful cake! Let's make it a whole rainbow party with these recipes:

Rainbow Birthday Cake

Pastel Deviled Eggs

Rainbow Chocolate Chip Cookies

The post How to Make a Rainbow Bundt Cake appeared first on The Little Kitchen.

This post is sponsored by White Lily.

Since I made these peanut butter cookie cups at the request of Curtis last year, I had to make these chocolate chip cookie cups as well. Because when he drew that diagram for me, he also talked about the chocolate chip cookie ones.

I made these a few months back and shared them with friends and they were a HUGE HIT. I'm so excited to share these with you!

Chocolate chip cookie cups with frosting or icing…however you call it. But I had to, just had to add the unicorn frosting bit. What do you think?

Supplies you'll need for this recipe:

• stand mixer
• White Lily flour
• cookie scoop
• muffin pan
• angled spatula
• large piping bag
• small piping bag (at least 2 or 3)

Let's start with the flour. My favorite flour to bake with. I always mix the dry ingredients together first.

Then, I mix both sugars and the butter together.

Then, mix together with vanilla extract and egg.

In two batches, add the flour mixture and mix together.

Don't over mix.

Add the miniature chocolate chips. Since these cups are small, the miniature ones work the best!

Spray your nonstick muffin pan and use your cookie scoop to scoop uniform sized cookies into the muffin pan.

Super easy. You don't have to push the cookies down or anything.

They automatically bake domed in. Perfect for the icing!

Add the butter to your stand mixer and mix.

Add the powdered sugar in batches (don't add it all at once!).

Once you have all of the powdered sugar mixed in…

add the milk in one tablespoon at a time. Then, mix it for 5 to 6 minutes.

Split the frosting up in bowls to mix your colors.

Pretty colors, right?

Set up your piping bags, I put them into cups so I can easily put the frosting in.

Using the angled spatula, add the frosting to the bags.

Add a rubber band to the top and then cut the ends of the bags.

Set up the large piping bag with the tip.

Then, put all of the frosting bags into the large one…I thought I could fit 4 into it but I couldn't! So I just used three colors.

Get your chocolate chip cookie cups ready to frost.

Frosting them is easy. It just takes some time and you'll get used to the pressure you need to put on the bag to get an even design on the frosting.

These are sooo good! I know you'll love them!

I can't wait to make them again!! I have a couple of friends who mention these every time I see them!

And Curtis loved them too!

Print

Chocolate Chip Cookie Cups with Unicorn Frosting Recipe

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 to 14 cookie cups

Ingredients

Chocolate Chip Cookie Cups

• 1 cup White Lily all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• pinch of ground cinnamon
• 1 Stick 1/2 cup unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 2 Tablespoons granulated sugar
• 1 large egg beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup miniature semisweet chocolate chips

Unicorn Frosting

• 2 Sticks 1 cup unsalted butter, room temperature
• 1 Tablespoon pure vanilla extract
• 2 pounds powdered sugar sifted
• 1/4 cup whole milk maybe a little more

Instructions

Chocolate Chip Cookie Cups

• Prepare a muffin tin by spraying with nonstick baking spray. Heat oven to 350 degrees F.
• Add White Lily flour, salt, baking soda and ground cinnamon to a medium sized mixing bowl. Mix together and set aside.
• Add butter and both sugars to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together. Add vanilla extract and the egg and continue mixing.
• In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins using a medium cookie scoop. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
• Remove from the oven and place the muffin pan on a cooling rack. Allow to cool at least 10 minutes before removing.

Unicorn Frosting

• Add butter to the bowl of a stand mixer and mix together with vanilla extract. Add powdered sugar in batches (being careful to not add too much at a time or you’ll have powdered sugar everywhere). Mix until combined. Add the milk, one tablespoon at a time, then mix for 5 to 6 minutes on medium speed.
• Add frosting to three bowls and split the frosting evenly. Color the frosting accordingly. For the blue, I used one drop of sky blue. For the purple, I used one drop of regal purple and two drops violet. For the pink, I used one drop soft pink and one drop deep pink. Mix with a different angled spatula. Refrigerate the frosting until ready to use.
• If refrigerated, allow the frosting to sit on the counter for at least 20 minutes.
• Add the frosting to piping bags set up in a cup or glass (to make it easier to add as well as less mess). Cut the ends of the piping bags and then add to a prepared 16-inch piping bag that’s fitted with a 1M tip. Push the bags down and pipe onto cooled cookie cups to make the colored swirl you see in my photos.

Notes

Notes:

I use gel food coloring to color my buttercream.

Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Chocolate Chip Cookie Cups with Unicorn Frosting appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

First off, I'm excited to be working with the Florida Department of Citrus to bring you a couple of Florida orange juice recipes! I love Florida orange juice and drink it practically every day!

I love tres leches cakes…so I thought I would combine it with my love of Florida orange juice. And it turned out amazingly! Adding citrus to it…kicks it up another notch!

You'll want a slice of cake and another.

Sift the flour and baking powder and set aside.

I creamed the butter and the sugar together and then add eggs and vanilla extract…mix with an electric hand mixer.

I baked the cake with Florida orange juice!

Pour it in to the batter and then mix.

Then, add the flour mixture and mix with a rubber spatula.

After the milk mixture cools, pour in the Florida orange juice and mix.

Pour the milk & orange juice mixture into the cake.

All done. Now let it soak on your kitchen counter for at least 45 minutes to an hour.

After the liquid has soaked into the cake for 45 minutes. Don't skip this step because the cake needs to soak it all in at room temperature.

Whipped cream topping is all done!

I use an angled spatula to spread the whipped cream on top of the cake.

The cake is so pretty!

Look at that cake! I hope you make it for family and friends soon!

Today is National OJ Day! Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow them on Facebook, follow on twitter and on instagram!

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Orange Tres Leches Cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 16 Makes 1 cake

Ingredients

Orange Vanilla Cake

• nonstick baking spray
• 1 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter 1 stick, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Florida orange juice

Milk and orange juice soaker

• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup whole milk
• 3/4 cup Florida orange juice

Whipped Cream Topping

• 2 cups heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

For soaker

• (Prepare before baking the cake or while it’s in the oven.)
• In a medium saucepan, add sweetened condensed milk, evaporated milk and whole milk. Mix well and cook over medium heat, 8-10 minutes. (Do not bring to a boil.)
• Set aside to cool. After it’s cooled, add Florida orange juice and mix together. Set aside until needed.

For orange vanilla cake

• Heat oven to 350 degrees F. Generously spray a 9-inch square pan with nonstick baking spray on the inside bottom and sides. Set it aside.
• Sift the flour and baking powder into a medium-sized mixing bowl. Set aside.
• In a large mixing bowl, add butter and sugar. Cream the butter and sugar using an electric hand mixer, until fluffy, about one minute. Add the eggs, vanilla extract and Florida orange juice to creamed butter mixture. Beat 1-2 minutes, until well mixed.
• Add the flour mixture in batches, about 1/2 at a time. Mix until blended with a rubber spatula, but don’t overmix.
• Pour batter into prepared pan and level out the top with your spatula.
• Bake for 20 to 21 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a cooling rack. Cool the cake for at least 30 minutes to an hour.

For whipped cream

• Add heavy cream, powdered sugar, and vanilla to a large mixing bowl (with high sides). Whip using an electric hand mixer, 5 to 6 minutes, until soft peaks form.

To assemble

• Poke holes all over the cake with a fork. Make sure you poke holes all over the cake!
• Slowly pour the cooled orange-milk soaker mixture about 1/4 of the mixture at a time, allowing the soaker to be absorbed each time. You can use a rubber spatula to spread it and gently push the soaker into the cake. Repeat until finished.
• Allow the cake to sit and absorb the soaker for 45 minutes to an hour (on your counter). (This is an important step. The cake needs to absorb the milk and orange juice before you refrigerate it.)
• Cover cake with plastic wrap and refrigerate cake for at least one hour. Remove and frost with whipped cream as desired. The cake is now ready to serve.
• Be sure to refrigerate any leftover cake.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Tres Leches Cake appeared first on The Little Kitchen.

I'm so excited to share this recipe with you today! I ate almost every single one of these creamy coconut-lime square myself…I couldn't let myself eat all of them because I could have…they were soo good!

Earlier this year, my dear friend, Shelly's cookbook was released!

So many great recipes that I want to make from it! Including…her peanut butter cup-filled brownie cookie sandwiches, gooey salted caramel chocolate chip cookie bars, s'mores fudge squares, her buffalo ranch snack mix, monte cristo pizza and her bacon and pea pasta!

There are a ton of beautiful sweets recipes but there are savory recipes too! It's such a great cookbook, something you definitely need on your cookbook shelf!

And these creamy coconut-lime squares…let's make these!

Cover an 8-inch square pan with foil and spray it generously with baking spray.

It's so hot in Florida, I had to refrigerate the coconut oil to get it to a solid state (just FYI).

Add the coconut oil, salt and powdered sugar to the bowl of a stand mixer. Add the paddle attachment and mix until smooth.

Then, add flour and coconut flakes and mix some more.

The mixture will look crumbly.

Add it to the pan.

Press the dough down into the pan evenly. Bake for 15 to 20 minutes.

Mix the egg yolks and milk in the same bowl (I cleaned it before this step).

After mixing the eggs and milk together.

I love zesting limes in my kitchen…the smell is so good!

Add the lime juice and lime zest to the filling.

It gives the mixture a wonderful green color…with the lime zest mixed in.

There's the crust after it's baked in the oven.

Pour the lime mixture on top of the crust and bake for 10 to 15 minutes. Allow to cool for at 20 minutes and then refrigerate for at least 2 hours before cutting and serving.

And then you get these wonderfully, creamy and coconutty lime squares. I adore this recipe…and Shelly and her new cookbook! You should check it out!

Print

Creamy Coconut-Lime Squares

Ingredients

Crust:

• 1/2 cup plus 2 Tablespoons coconut oil in the solid state
• 1/4 teaspoon kosher salt
• 1/3 cup powdered sugar
• 1/2 cup sweetened flaked coconut
• 1 1/4 cups all-purpose flour

Lime Filling:

• 3 egg yolks
• 1 14-ounce can sweetened condensed milk
• 1 Tablespoon grated lime zest
• 1/2 cup lime juice

Instructions

For the Crust:

• Preheat the oven to 350 degrees F. Line an 8 x 8-inch pan with foil and coat lightly with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil, salt, and powdered sugar together on medium speed until smooth. Add the flaked coconut and flour and continue mixing until incorporated. The mixture will be crumbly, but it will hold together when squeezed.
• Press the dough evenly into the pan. Bake the crust for 15 to 20 minutes, until the edges are lightly golden. (When the crust is done, leave the oven on.)

Meanwhile, for the lime filling:

• In the clean bowl of a stand mixer fitted with the whisk attachment, mix the egg yolks on medium speed for 2 minutes. Add the condensed milk and mix on medium speed for 2 minutes. Add the lime zest and lime juice and mix on medium speed for 2 more minutes.
• Pour the lime filling onto the warm, baked crust. Return to the oven and bake for 10 to 15 minutes, until the lime layer is just set. Let cool in the pan for 20 minutes, then transfer the pan to the refrigerator to cool completely, at least 2 hours.
• When chilled, cut into squares and serve.

Notes

Republished with permission from The Cookies & Cups Cookbook by Shelly Jaronsky

Disclosure: I was sent a review copy of the Cookies & Cups cookbook by the publisher. All opinions are my own and I only share with you what I love! There are affiliate links in this post.

The post Creamy Coconut-Lime Squares appeared first on The Little Kitchen.

These oreo cupcakes are so dreamy…totally inspired by my favorite cupcake at Walt Disney World at the Boardwalk Bakery! They have an oreo mousse filling and a whipped cream frosting on top!

I think about these cupcakes all the time and if I'm anywhere near the Boardwalk…I have to have one of these cupcakes. Being able to make them at home now is awesome!

Somehow they made my favorite @waltdisneyworld cupcake even better by changing the cupcake flavor from vanilla to chocolate. This is the Oreo cupcake served at the Boardwalk Bakery. It's a must have…not one crumb left. ???? There's an Oreo mousse filling inside, the crispy candy pearls on the outside & the whipped icing…all PERFECTION! #TLKDisney #waltdisneyworld #latergram #boardwalkhotel #disneyside

A photo posted by Julie Deily (@thelittlekitchn) on Feb 22, 2015 at 8:09am PST

Let's start with the actual cupcake you get at the Boardwalk Bakery. Their oreo cupcake looks different from mine but has a similar oreo cookie mousse filling inside a chocolate cupcake and a whipped frosting. I couldn't find the crunchy candies on top but that's ok, the cupcake is amazing!

First off, I did ask the Walt Disney Chefs for the recipe. Did you know that they share their recipes? If they have a tested scaled down version of the recipe then they will share it. The version they shared with me was not chocolate though…it had a vanilla cupcake. The oreo cupcake at the Boardwalk Bakery used to have a vanilla cupcake base way back when though, so it makes sense!

So for the chocolate cupcake portion, that's my own. I tweaked the mousse filling and kept the whipped cream frosting as is.

Mix the dry ingredients together.

I used a rubber spatula.

Cream the butter and sugar together. Then, mix in the eggs. Add the vanilla extract, vegetable oil, coffee and milk.

A tip: if your coffee is still really hot, mix it with the cold milk and that will cool down the coffee really quick!

Add the dry ingredients in two batches and don't overmix.

Spoon the batter into a prepared cupcake tin. I use greaseproof cupcake liners.

Bake for 16 to 18 minutes.

Whipped heavy cream until you have medium-firm peaks.

Mix in crushed Oreo cookies.

And there you have the mousse.

You might not be able to see but I have my butter knife at an angle.

And I'm cutting out a core of the cupcake.

It looks like a cone, see?

Fill that cupcake with the Oreo cookie mousse.

This is honestly what makes this truly an Oreo cupcake!

Put the core right on top, with the insides sticking out.

It looks messy and funny right now but we'll fix that.

I'm using a round tip and a pastry bag…piping the whipped cream frosting.

Around that core.

Going around.

And around.

When you're done, add the Oreo cookie halves. What does the cupcake look like to you?

Add sprinkle some cookie crumbs on top or you can use rainbow sprinkles too!

It's so delicious! And it tastes just like the cupcakes at the Boardwalk Bakery!

Can I say you're welcome?

These cupcakes are so cute and I bet you can't eat just one!

Definitely know that you need to refrigerate these guys because of the whipped cream frosting if you're not serving them immediately!

Print

Oreo Cupcakes

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 1/4 cups cake flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 stick unsalted butter 1/4 cup, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 Tablespoon vegetable oil
• 1/4 cup brewed coffee cooled
• 1/2 cup milk

Cookies and Cream Mousse

• 1 cup heavy cream divided
• 6 chocolate Oreo cookies crumbled, plus additional for assembly)

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 12 chocolate cream-filled cookies each cut in half (Oreos)

Instructions

Chocolate Cupcakes

• Heat oven to 350 degrees F. Line a muffin tin with cupcake liners.
• Into a medium-sized mixing bowl, sift the cake flour, cocoa powder, baking powder, baking soda and salt. Mix together with a rubber spatula.
• Add butter and sugar to another large bowl. Cream the butter and sugar together with an electric hand mixer, about 90 seconds to 2 minutes. Add eggs and mix together until thoroughly mixed. Scrape the sides and the bottom of the bowl. Add vanilla extract and vegetable oil and mix again. Add coffee and mix and mix thoroughly. (If the coffee is still really hot, mix it first with the cold milk before adding to the batter.)
• In two batches, add the dry ingredients iand mix together until they are combined (don’t over mix and don’t forget to scrape the bottoms and sides of the bowl).
• Scoop 1/4 cup of batter into each cupcake liner. Bake for about 16 to 18 minutes, until when inserting a toothpick in a couple of cupcakes in the center comes out clean. Carefully remove cupcakes from the muffin tin and cool on wire cooling racks.

Cookies and Cream Mousse

• Finely crumble 6 Oreo cookies; I put them into a plastic zippered bag and crush with a rolling pin or the bottom of a glass.
• Add 1 cup heavy cream to a large mixing bowl or the bowl of a stand mixer. Mix on medium speed to medium-firm peaks, about 2 to 3 minutes.
• Fold together whipped cream and crumbled Oreo cookies in a separate bowl (so you can reuse the same bowl for the frosting). Cover and refrigerate until ready to assemble the cupcakes.

Assembly

• To that bowl you used previously, add 2 cups heavy cream and granulated sugar. Mix on medium speed to stiff peaks, about 3 to 4 minutes. Cover and refrigerate until ready to assemble the cupcakes.
• Using a butter knife, cut out the centers of the cupcakes. At a 45-degree angle, cut in a circle so when you’re done, you have cut out a cone shape.
• Using a spoon, fill each cupcake center with about 2 tablespoons Oreo cookie mousse. Take the cut out cupcake and place it on top, with the point facing up.
• Using a round tip inside a pastry bag, pipe whipped cream frosting starting at the bottom and moving up the sides to cover the cut out cupcake. Place two halves of an Oreo cookie on each side of the cupcake and sprinkle with Oreo cookie crumbs, if desired.
• If not serving immediately, these cupcakes need to be stored in the refrigerator because of the heavy cream. Once you’re ready to eat them, allow them to sit on the counter at room temperature for at least 10 to 15 minutes (or the cupcake will taste dry). These cupcakes can me be made a few days ahead of time.

Notes

Inspired by the Oreo Cupcakes at Boardwalk Bakery at Walt Disney World; thanks to the Disney Chefs for the Whipped Cream Frosting recipe!

The post Oreo Cupcakes appeared first on The Little Kitchen.

This post is sponsored by Roth Cheese.

You guys know how much I love mac & cheese. And given any excuse to bring it to another level or just plain enjoy mac and cheese…I jump at that chance!

The folks at Roth Cheese have put together an ultimate mac and cheese blend…all ready to go, it has their signature Grand Cru (their Alpine-style cheese), Havarti and Sharp Cheddar. Isn't that a great combination?

I decided to go another way and instead of using pasta, I used gnocchi. I browned the butter and added kale and corn to it…it's different, more grown up AND it's amazing!

You'll totally impress your friends when you make this for them…and it's so easy to make. Don't you just love that?

First, set a pot of water to boil for the gnocchi.

Then, prep the kale. I remove the leaves from the stems.

Then, I cut them into bite-sized pieces.

Get all of the ingredients together…including your Roth Cheese Mac and Cheese blend.

Melt the butter on medium heat.

Allow the butter to cook a little longer, about 3 to 4 minutes to brown it. Can you see the brown specks?

Add flour to make your roux.

Add the milk and whisk.

Add salt, pepper and the other spices. Then, add the cheese and mix until it's melted.

Then, add the kale and corn. This brightens the mac & cheese and balances it out.

It's a wonderful dish to have on its own or as side dish with an entree. It seriously will impress your friends…my friends loved it!

You definitely want to check out their site as they usually have a great coupon. And check out the giveaway below!

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Brown Butter Gnocchi Mac & Cheese with Kale and Corn Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 16 ounce package gnocchi
• 5 kale stems
• 2 Tablespoons unsalted butter
• 2 Tablespoons unbleached all-purpose flour
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon ground mustard
• pinch of ground nutmeg
• 6- ounce bag Roth Ultimate Mac n Cheese Blend about 1 1/2 cups cheese
• 1 cup fresh or frozen corn

Instructions

• Bring a pot of water to boil. Follow instructions on package to cook the gnocchi.
• Remove kale leaves from the stems and chop into bite-sized pieces.
• Add butter to a small pot and allow the butter to melt and brown. Browning the butter should take 3 to 5 minutes after it melts. Be careful to not let it burn.
• Add flour to the butter and mix well with a spatula, cooking for about 2 minutes. Gradually pour in the milk and whisk. Cook the sauce for 2 minutes until it thickens, whisking occasionally. Add salt, pepper, ground mustard and ground nutmeg and whisk. Add the Roth Ultimate Mac & Cheese blend, turn the heat down to low and stir until melted.
• Add the kale and corn to the cheese sauce and mix. Once the kale has cooked down, about 2 to 3 minutes, add the gnocchi and mix. Serve immediately.

Roth Ultimate Mac & Cheese Giveaway

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