12 Days of Christmas Goodies, (Snickerdoodle Cupcakes)

Snickerdoodle Cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour , sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 cup unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 1/4 cups milk

Directions:

Preheat oven to 350 degrees and prepare cupcake pans with liners. Sift together flours, baking powder, salt and cinnamon. Set aside.

In the bowl of an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour. Beat until combined.

Fill your prepared cupcake pans 3/4 full. Bake, rotating halfway through, until a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely before frosting. For Cinnamon sugar Buttercream frosting, follow buttercream frosting on the back of the powdered sugar bag then, add cinnamon by the teaspoon to taste. Sprinkle cupcakes with cinnamon and sugar.

These are Courts favorite cupcakes that I make! They are so good!!!

Cupcake Praty

Nicole's Peach Blush Cupcakes

Servery s
We had a cupcake party with some awesome girls in my ward! It was so much fun!!We each baked a new recipe of cupcakes! They all were soo yummy!!! It was really neat to see how creative everyone's cupcakes were!We also shared our recipes with each other( to be posted!) So, not only did we get to hang out and eat cupcakes, we also got 6 new recipes to try!!!

Jill's Pumpkin Cupcakes

Brooke's Sinfully Celestial Chocolate Cupcakes

Amy's Peppermint CupcakesJennifer's cinnamon roll cupcakesTraci’s Hummingbird Cakes
Mindy's Carmel Apple Cupcakes
Brittney brought some yummy Tarshae cupcakes but, I didn't get a chance to take their picture!
Aren't they all so pretty!

Cupcakes in a Jar

Red Velvet Cupcakes
Red Velvet Cake mix
1 no sugar chocolate pudding cup

Bake as directed without using cupcake liners. Spray cupcake pan with Pam.
Cream cheese Frosting
Small Mason Jam jars
I used my cricket to cut out tags and for the circles 2 inches for the lids

Slice cupcakes in half. You will need 1 and a half cupcakes per jar.
Layer the cupcakes and frosting.



I strung on quotes from Septembers visiting teaching message and used them as visiting teaching gifts.

I also put quotes on these tags for my class on Sunday! I ordered the wooden spoons online.. Just Google Wooden spoons! There are endless gifts you can use these cute yummy treats for and make all kinds of variations of cupcakes! What a great birthday gift for a friend, a teacher appreciation gift, or for a fun family picnic!!!

Our Best Bites, Color Burst Cupcakes

Color burst Cupcakes

http://www.ourbestbites.com/2009/05/colorburst-cupcakes/

Colorburst Cupcakes

1 white cake mix
2 eggs
1 C yogurt (any smooth textured fruit flavor is fine!) or sour cream
1/2 C milk
1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 2 minutes.

Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color, but each cake brand will be slightly different.

Use food coloring to color batter to desired intensity.

To get a layered stripe like I used, you’ll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won’t spread on it’s own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.

Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.

Bake them according to the package directions, until a toothpick comes out dry.

Fourth of July Cupcakles

1 white cake mix(make according to box)
1 box vanilla pudding
2 teaspoons vanilla extract
2 teaspoons almond extract
red chocolate melting chips(put in freezer to set faster)
About 1 1/2 cups of each color. I had to put about 15 red drops maybe to get it it be this red.


Butter cream Icing (Wilton) I added two tablespoons of light carol syrup!

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Carrot Cake Cupcakes

Carrot Cake Cupcakes

To find more cupcake recipes visit my food blog: http://cookincutiemom.blogspot.com/

I love baking for my friends and family! Last week two of my friends had babies! I made Carrot Cake Cupcakes! They turned out perfect!

Carrot Cake Cupcakes: Makes About 16 Cupcakes (or 48 minis)

(Adapted from Dorie Greenspan)

A triple batch fits fine in a 5-quart stand mixer.

1 cup flour
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1/2 cup coarsely chopped pecans (or walnuts) + more for decoration
1 cup sugar
1/2 cup canola oil
2 eggs

Position oven racks to divide the oven into thirds. Preheat the oven to 325°F. Place paper liners in 16 cupcake wells. It's ok to leave a couple of wells open.

Whisk together the flour, baking powder, baking soda, cinnamon, and salt.

In another bowl, stir together the carrots and nuts.

In another bowl, preferably with a stand mixer, beat the sugar and oil together on medium speed until smooth. Add the eggs one at a time, and continue to beat until the batter is even smoother.

Reduce speed to low, and add the flour mixture, mixing just until combined.

Gently stir in the carrots and nuts. Divide the batter evenly among the cupcake holders; each one should be filled between halfway and 2/3 full. Bake for 15-17 minutes. The cupcakes are done when a toothpick just comes out clean. Cool completely on rack. Be sure that they are completely cool before frosting.

Cream Cheese Frosting

(adapted from Martha Stewart)

8 ounces cream cheese, room temperature
1 teaspoon vanilla
1 stick butter (4 ounces), room temperature, in small pieces
2 cups powdered sugar

Beat cream cheese on medium speed for several minutes, until creamy. It's hard to get out all the lumps, but keep beating!

Add vanilla.

Gradually add butter while beating on medium speed. This will take several minutes. Turn up to high speed for 30-60 seconds; frosting should be smooth.

On low speed, add powdered sugar, 1 cup at a time. If the frosting is stiff enough to pipe, you can use it now, but depending on the temperature in your kitchen, you may want to refrigerate it before using.

If it's too stiff after refrigeration, just mix again for 30 seconds or so.

http://zuccherodolce.blogspot.com/2010/06/carrot-cake-cupcakes.html

Valina Bean White Chocolate Raspberry Cupcakes

Valina Bean White Chocolate Raspberry Cupcakes

Next to Snicker doodle cupcakes theses are my favorite! They are so fresh and perfect for spring and summer! I got a mini cup cake baking pan from pampered chef! I was so excited! My mother-in-law asked me if I would bake something for her Relief Society lesson at church a few weeks ago so, I just jumped at the chance to try this recipe! It was so much fun and so good!
I bought this berries extract at the Health Food Store. I couldn't find rasberry extract anywhere. I'm sure you might be able to find some online though but, I didn't have the time. I added this to my butter cream frosting. I think next time I will blend up fresh raspberries and mix them into the frosting instead. I had to put a lot of the extract into it to get just a slight berry flavor.
I also looked everywhere for vanilla beans. I have never bought them before. I found these at target. I couldn't believe they were over $7 for just two! If anyone knows where you can get they cheaper I'd love to know!
You just slice the bean open and scrape it out. It smells so good!

Chocolate gnash is so easy to make!

Let the cupcakes completely cool, then dipped each cupcake into the ganash and let them set.
Let the gnash set then pipe on the Icing and topped each with a fresh raspberry.
They are so yummy! They were a lot of work but, sooo worth it!!! I hope you enjoy!
Vanilla Bean Cupcakes: http://lovestoeat.wordpress.com/2010/01/13/vanilla-bean-cupcakes/

Ingredients:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.) Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired. (See below).
Yield: approximately 30 cupcakes

Frosting: Makes enough for a double layer cake or 24 cupcakes From COOK’S ILLUSTRATED
Ingredients:
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1 vanilla bean split and scraped
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add in vanilla beans. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla extract and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

• Chocolate GanacheFree e-Cook Book Explains Secrets to Making Frosting - View Now TotalRecipeSearch.com

10 ounces premium-quality white chocolate, finely chopped

2/3 cup heavy cream

1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces

1. Put the chopped chocolate in a heatproof bowl.

2. Bring the heavy cream to a boil, then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. When the ganache is smooth, stir in the butter.

3. Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill the macarons.

Buttercream Icing Recipe I
(My favorite version for decorating) http://whatscookingamerica.net/PegW/ButtercreamIcing.htm

This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.

You can make roses, but the drying time is 3 or more days depending on the humidity.

2 sticks (1 cup) butter, room temperature
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners') cane sugar, divided*
1 tablespoon meringue powder (optional but the texture will be smoother)**
Water or milk as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* 2 pounds unsifted powdered sugar = about 8 to 9 cups.

** You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add butter, vanilla extract, and almond extract. Mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated.

Add the remaining powdered sugar, 1/2 cup of powdered sugar at a time, and mix until you get the consistency you want. You may not need to use all the powdered sugar.

Add a little water or milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

Makes about 3 1/2 pounds of Buttercream Icing.