Pick the next cupcake!!

So how about this for a change you as the reader pick the cupcake! Here is a list of some cupcakes i will be making and you just comment below on what you want to see to be made next =)

Chocolate lovers

Carrot CupCake

Tomato Spice

Lemon Dream

Roat Beer Float

Apple Cinnamon

Don't forget to comment below!! this will be up for from a week to two weeks =)

Blueberry Crumble Cupcake with Lemon Cream Cheese Frosting

This cupcake is amazing! It feels like a heavy cupcake but it is soooooo light! The blueberries just pop in your mouth! You will love this =)

White Cake Recipe

Ingredients

• 18 tablespoons (2 sticks) butter
• 4 1/2 cups cake flour (not self-rising) plus more for pans
• 1 1/2 cups whole milk
• 5 large egg whites, lightly beaten
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 1/4 cups sugar
• 2 Cups Blueberries

Directions

1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.

2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish. Fold in blueberries

5. Divide batter evenly between in cupcake holds towards the top . Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.

   
   

   Lemon Frosting

   Ingredients

   8 oz Cream cheese

   1 stick soft butter

   1/2 Cup Sugar

   5 Cups Powdered Sugar

   Juice from one Large Lemon

   1 Tablespoon Milk

   2 Teaspoon Vanilla

   Directions

   1. cream butter, cream cheese and sugar together until smooth

   2. than cream lemon juice milk and vanilla with the cream cheese mixture

   3. Add Powdered sugar 1/2 cup at a time until smooth

   
   

   Oatmeal Crumble

   Ingredients

   3/4 cold butter

   1/2 Cup Sugar

   2 tablespoons Cinnamon

   1/2 Cup Flour

   1/4 teaspoon Salt

   1/2 cup oatmeal *not quick oats*

   Directions

   Put all ingredients into a bowl and cut it all together with a pastry cutter or fingers until it is crumbly and put into oven on 350 for 20 mins or until done. Check after first 10 mins and stir it.

   
   

Big News

So i have decided to give out my recipes for both cakes and frosting so keep an eye out tomorrow for changes and the cupcake came late but we are making one today =)

New Cupcake coming on the 15th!

So i decided to make something light this time i am making a Lemon Cupcake with a Whipped Topping

So keep a look out!! =)

Ok I Lied =)

I made my cupcakes early lol.

Banana Cupcakes with Peanut Butter Frosting

My oldest daughter had her "summer birthday" at school today so I decided to make her cupcakes and then i am sending some to a friend out in Texas as well...

But they turned out wonderful not to sweet almost like a banana bread with a wonderful peanut butter frosting lol

Banana Cupcake

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 
  
• 
  
• Directions

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean.

Peanut Butter Frosting

Ingredients

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar
• 
  
• Directions

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

New cupcakes in 2 weeks!

So i have been thinking about my next cupcake. Half of them are going to a good friend down in Texas so they have to make a long trip =) Her boys keep telling me "Kayla I want cupcakes" All i have to do is imagine their little faces so i caved in haha. So now what to make the 5 year old boys. Banana Peanut Butter? Apple Cinnamon? or maybe a chocolate lovers?

hmmm well i guess only time will tell...i might even just figure out a new one just for them =)

Vanilla-Vanilla

So let me start off by saying

THIS IS THE BEST CUPCAKE EVER!!!

This is my vanilla cupcake with Vanilla Bean Butter Cream Frosting!!

I cannot tell you enough how perfect the cake turned out it is moist and just about falls apart it is the perfect cake i have ever made!! I am just proud of myself lol

and i will never make a vanilla frosting without Vanilla Bean Paste again! and it gives it that look that no one can get away from.....the black specs just give it the..: i am homemade and fresh: look lol

White Cake

Ingredients

• 18 tablespoons (2 sticks)
• 4 1/2 cups cake flour (not self-rising) plus more for pans
• 1 1/2 cups whole milk
• 5 large egg whites, lightly beaten
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 1/4 cups sugar

Directions

1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.

2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.

5. Divide batter evenly between in cupcake holds towards the top . Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.

Vanilla Bean Buttercream Frosting

Ingredients

• 1 1/2 cup confectioners' sugar (add more until it reaches your preferred consistency)
• 1/2 cup unsalted butter, room temperature
  
• 3 vanilla bean paste (add more to taste)
• 1 tablespoon milk
  

Directions

1. Mix together sugar and butter until they are blended and creamy.
   
2. Add vanilla bean paste and milk and continue to beat for another minute.
   
3. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.

Be on the look out!

New Cupcake coming soon!!

The next cupcake will be my Vanilla/Vanilla cupcake with vanilla bean butter cream frosting!

It should be coming this week but i not i am sorry and i was busy lol but will be coming for sure next week =)

Wanna-Be doughnut..cupcake

Whew talk about a days worth of cupcakes! lol

It turned out amazing!! i LOVE the recipe

It isn't to sweet or anything it is just ahhhh perfect

Except i think next time i am gonna try and get the custard a touch sweeter

but it turned out amazing! you know you wanna taste it =)

White Cake

Ingredients

• 18 tablespoons (2 sticks)
• 4 1/2 cups cake flour (not self-rising) plus more for pans
• 1 1/2 cups whole milk
• 5 large egg whites, lightly beaten
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 1/4 cups sugar

Directions

1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.

2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.

5. Divide batter evenly between in cupcake holds towards the top . Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.

   
   

   Chocolate Buttercream

   Ingredients

   • 1/2 cup butter
   • 1/4 cup shortening
   • 1/3 cup unsweetened cocoa powder
   • 2 cups confectioners' sugar
   • 2 tablespoons milk
   • 1 cup hot fudge topping
   • 1 teaspoon vanilla extract
   • 
     
   • Directions
   1. Cream together the butter or margarine with the shortening.
   2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
   3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

   
   

   Vanilla Custard Filling
   
   1/4 c solid veg shortening
   1/2c butter or margarine
   1/2t clear vanilla extract
   2 c sifted confectioners sugar
   1T milk
   
   Cream butter and shortening..Gradually add sugar 1/2C at a time..Add milk and vanilla and beat till light and fluffy. Make hole in cupcake and fill in and frost cupcake

sorry!

So sorry everyone!

The new cupcake will be posted this week..the house has been crazy lately!

So don't give up on me yet

The Wanna Be Doughnut is coming soon..........

S'more Cupcake

So you know what

these are DELISH!!!!

They are not to sweet at all

So basically this Chocolate Cupcake has a Graham cracker crust and a marshmallow frosting with Cracker Sprinkles

I was gonna do a video with these ones but work was calling and kids were being crazy so yea it just never happened

So just look soon for the next cupcake which is gonna be

*Wannabe Doughnut*

so keep your eyes open and look out for it =)

Chocolate Cake

Ingredients

• 1 cup margarine
• 1 3/4 cups white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups milk
• 2 1/2 cups all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

• 
  

• Directions

1. Preheat oven to 350 degrees F Sift together the flour, cocoa, baking soda and salt. Set aside.
2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
3. Bake in the preheated oven for 20-30 minutes or until pick comes out clean

Marshmallow Frosting

Ingredients

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.