Campfire Cupcakes #dessert #cake

It's that season yet again: I have to hurl everything and anything on the fire cook. You should? These grilled portobello mushrooms are no unique case. They are stacked up with corn and beans, enchilada sauce, and bested with cheddar. So bundles of protein! We benefiting as much as possible from our very own with a side serving of blended greens, yet isolated, the mushrooms are very filling!

These people simply need to cook on the barbecue for 5-6 minutes! The cheddar gets melty, the sauce is bubbly and the mushrooms are *just* cooked through. You needn't bother with them to overcook because they breakdown into a pile of mush and the enchilada sauce will escape.

Also try our recipe Lemon Bar Cupcakes

These Campfire Cupcakes are a fun summer treat. What an adorable dessert to take along for a camping trip or camping themed party.

Ingredients

• 1 box of French Vanilla cake mix
• 1 C whole milk
• 3 large eggs
• ½ C unsalted sweet cream butter
• 1 C graham cracker crumbs
• ¼ C coco powder
• 1 bag of mini pretzel rods
• 1 bag of mini marshmallows
• 1 package of tooth picks
• Frosting ingredients:
• 1 C unsalted sweet cream butter
• 2 C powder sugar
• 1 tsp vanilla
• 3-5 TBSP Heavy whipping cream
• yellow and orange gel food coloring
• 1 large piping bag fitted with a medium star tip

Instructions

1. Preheat your oven to 350 degrees and line a cupcake pan with cupcake liners
2. In a standing mixer, combine cake mix, butter, milk and eggs and mix on medium speed until combined
3. Scoop batter ¾ of the way into the cupcake liners and bake for 21 minutes
4. Once done, pull out and set aside to cool
5. Using a standing mixer, combine the butter, powder sugar vanilla and heavy whipping cream.
6. Mix until stiff peaks form
7. Scoop some frosting into 2 bowls, 1 for the yellow and 1 for the orange frosting, leaving some frosting in the main bowl to frost the base of the cupcakes
8. Directions for decorating:
9. In a small bowl, combine the graham cracker crust and coco powder, mix until combined
10. Add 2 mini marshmallows to each tooth pick (about 12) and set aside
11. Using a butter knife, frost the top of the cupcake using frosting left from the main bowl
12. Once frosted, dip the cupcake into the coco and graham cracker mixture
13. Using a spoon, scoop some yellow frosting into 1 side of the piping bag and scoop the orange frosting into the other side
14. In the middle of the cupcake pipe a small star to create your flame
15. Cut the mini pretzel sticks in half and place around the "fire" about 4-5 sticks
16. Add your marshmallow sticks to the top and enjoy!

Read more our recipe : Caribbean Rum Punch

Source : https://bit.ly/2JmovXm