I have soooooo many baking cups that I could bake a batch of cupcakes everyday and still have too many. I would like unload some of them. If you are interested, contact me via the blog. Free of charge!
I miss you guys and baking my cupcakes so much! I am just so busy to bake. Don’t give up on me, I promise I will get back to baking.
The other day I purchased the Sprinkles cupcake mix from Williams Sonoma. They were Lemon flavor.
I felt like I was cheating and to top it off, I hated them. I like my made from scratch cupcakes way better.
Alright, I hope to be baking and posting soon. Love ya and miss ya!
I’m not dead. I got a promotion at work and baking has taken a backseat! I miss it so much.
Now that the summer is approaching, I think I am going to make Lemonade cupcakes!
Miss you guys!
Go here! for more information & the recipe
UnHealthy Cupcake
Serving Size: 1 frosted cupcake
Calories: 500
Fat: 27g
Sodium: 430mg
Carbs: 62g
Fiber: 1g
Sugars: 45g
Protein: 6g
POINTS® value 12*
Healthy Cupcake
Serving Size: 1 frosted cupcake
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g
POINTS® value 3*
Ingredients listed below, click here for the complete recipe!
For Frosting
Jet-Puffed Marshmallow Creme
Cool Whip Free, thawed
fat-free cream cheese, softened
Splenda No Calorie Sweetener (granulated)
For Cupcakes
Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food**
Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
diet hot cocoa mix packets
fat-free liquid egg substitute (like Egg Beaters)
mini semi-sweet chocolate chips, divided
red food coloring
Splenda No Calorie Sweetener (granulated)
salt
They look really yummy! I think I will try these in the near future. 
I have submitted so many photos to TasteSpotting and only two made it. I guess my photography or my blog is just not good enough. Tastepostting is like a really cool club that makes you stand on line and they point at you if you are dressed the right way to get it. I am going to have to work on getting over my need to fit in with them. 2 photos out of 20, is really sad. I hate giving up, but the disappointment is too much. I actually get really sad, and I am not blogging to be sad, I am blogging for fun. So, starting today I am going to work on my posting to tastespotting addiction. Some way, some how. I’m done sending my lil ole’ photos to them.
Broken, but not beaten
Cupcake Hero’s ingredient of the Month is: Coffee
3/4 cup of Flour
1/2 cup of natural & Dutch Process Cocoa SIFTED
1 tbsp ground coffee
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1 cup sugar
1/3 cup of vegetable oil
1 egg
1/3 cup Milk
2 tbsp instant coffee
1 tsp vanilla
Mix cocoa powder ~ ground coffee ~ baking powder ~ baking soda & salt
whisk sugar, oil, and egg until smooth ~ Add flour mixture, beat until combined
whisk together milk, instant coffee, and vanilla until coffee is dissolved. Add this to the batter, beat until smooth
Scoop into baking cups ~ Bake 20 -25 mins.
****************************************************************************************************
Ivory Water Icing
2 cups of confectioners sugar
Water
Ivory food coloring
mix the confectioner’s sugar with a FEW DROPS of water at a time to form a thick yet workable icing
Add a little ivory food coloring
pour over cupcakes
The taste tester feels that the coffee taste does not stand out enough. (Maybe because I used a store brand instant coffee) ~ BUT The cupcake is very tasty!!!!!
Today I purchased more baking cups! I brought more Martha Stewart cups and Easter baking cups with Pics.
I also got yellow ducky cups, I may use those for a friends baby shower!
One of my coworkers has been on me for Red Velvet cupcakes. For some reason, I thought that it would be very very hard to make Red Velvet cupcakes. I followed a recipe that I have in one of my books. They did not turn out like I wanted them to. They turned out more like Chocolate cupcakes with red food coloring. 
My Red Velvet Cupcakes
- 4 oz of shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 oz red food coloring
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 2 1/4 cups flour
- 1 teaspoon vanilla
- 1 tablespoon distilled white vinegar
- 1 tablespoon baking soda
- Preheat oven to 350f
- Cream shortening and sugar until light & fluffy
- Add eggs beat in one at a time
- Make a paste with cocoa & food coloring (Did not make a paste, just clumps)
- Add salt and buttermilk
- Add flour, vanilla, vinegar, and baking soda mix after adding each one
- Fill cups at least halfway
- Beat for 15 – 20 mins
Cream Cheese Frosting – This was so yummy! Better than the cupcake
- 8 oz of cream cheese
- 1 stick of unsalted butter
- 1 lb of confectioners sugar ( I did not sift, but I think it would be a good idea to)
- 1 teaspoon of vanilla
- Cream together cream cheese and butter until very smooth and fluffy ~ use electric mixer
- Add the confectioners sugar in 2 – 4 increments
- add vanilla and mix until smooth
* My taste tester really liked these
* One of my co-workers said this was not one of my best cupcakes
something good happened. My friend Jessie from CakeSpy drew a Naughty Cupcake photo for my blog! It is so awesome, I could not wait to tomorrow to post it! You can see the photo in my title! She does great work and I think she is doing one of my baby Zoe with a cupcake! Thank you Thank you! On a bad baking day she sent me, just what I have been waiting for! Check out Jessie’s blog ~ Cakespy. Thank you, Jessie!!!
* Make sure you check out the detail. Do you see the frosting on the inside of the measuring cup? Oh how I hate when the frosting comes off, that really is a naughty cupcake!
no matter how sad it may be, so that we call all learn from my mistakes! Today, I set out to make Strawberry cupcakes. My taste tester wanted Strawberry cupcakes. I know I still need to make those Ferrero Rocher cupcakes, that Stef won’t let me off the hook for I had my fresh strawberries and a really cool recipe from Flickr.
Everything was going well, I even got them in the oven with no mishaps! But, I forgot my friend was making stew while I was baking. Well the banging of the spoon on the stew pot, made my cupcakes sink into liitle nothings, I think! They were just nothing, burnt sunk in and nothing was there. But then I remembered, I did not whisk the flour, baking powder, baking soda, and salt before I added it to my egg, sugar, and butter mix. So, I really think it was my fault. But then I started thinking that should have all mixed when I put it all together, so I am blaming it on my taste tester, it was the banging! What do you think? I am not mad at anyone, whatever the case, it always the chef’s responsibility. I was really upset because it is hard for me to bake during the week, I get home late and I never have enough time to get my butter to room temp. Oh well, I thought I would share my woes with web/blog friends
Receipe found on Flickr: Posted on Flickr by SpeedM:
strawberry cupcakes
ingredients
cupcakes:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup strawberry sauce
1/4 cup milk
strawberry sauce:
2 cups of fresh strawberries, cut in half and stem removed
sugar to taste
cream cheese frosting:
8 ounces or 1 package of cream cheese
1/2 stick butter
4 cups sifted powdered sugar
approximately 1/4 cup of strawberry sauce
instructions
cupcakes:
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and strawberry sauce together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/strawberry sauce mixture and beat until combined. Repeat above, alternating flour and milk and ending with the flour mixture. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes). Bake for 20-22 minutes at 350F until a cake tester comes out clean.
I learned a new cooking word: see below Macerate – Was I the only baking blogger that did not know this word??
strawberry sauce:
Macerate strawberries with about 1-2 tbs sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.
cream cheese frosting:
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours. Sift powdered sugar into a bowl. Beat butter and cheese at medium speed until creamy. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor, making sure not to add too much or the frosting will be too soft. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Okay, so tomorrow is another day and the bakingdiva will try again. Probably something I can bake with shortening or vegetable oil ~ no time for room temp butter
