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.

Chocolate Peanut Butter Chip Cupcakes With Peanut Butter Frosting

WARNING: YOU NEED MILK

Ok so i lied i will be doing the S'more Cupcake next week!

My boyfriend wanted this cupcake because of how much he loves reese's peanut butter cup!

So i made this to his liking and he of course loves it!

but the basic of this cupcake is Chocolate cake with peanut butter chips in the batter and then your peanut butter frosting and the warning is serious one bite and you need milk!

But it is to die for if you are a chocolate peanut butter fan!

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

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 Cupcake to come

Red Velvet Cupcakes

Well what can i say they turned out Perfect!!

They were moist and they had a gorgeous color red to it and topped it off with my cream cheese frosting

I always make my own sprinkles they turn of Finer and better in color i believe they are better than the store bought ones

I made these cupcakes for me and my husbands late v-day dinner. I had made New York Steak Strips and Twice Baked Potatos! Heaven on earth it was here last night =)

Red Velvet Cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

. Bake and toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Cream Cheese Frosting

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 
  
• Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.