Friday night and staying in this weekend, I am planning out what I will bake. Of course there will be cupcakes, but I was thinking of trying my hand at a cake. I have made the decision that for my test recipes I am not going to use Land O Lakes. I will only use Land O Lakes when it is for an important item I bake. Butter prices are crazy in NJ! A coworker really likes Peanut Butter so I told him I would make Peanut butter cupcakes for him, I will use land o lakes in that recipe. If you have any tips on how to save money when buying all of your baking needs, please shoot me an email or post it in a comment ~ Thank you 🙂
Tonight I made a batch of Chocolate Cupcakes! I had to change the Icing Recipe a little bit.
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Sprinkles (optional)
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Makes 3 1/2 cups, enough for 12 standard cupcakes
- 1 1/2 sticks unsalted butter, softened
- 1 pound (3 2/3 cups) confectioners’ sugar
- 1 to 2 tablespoons milk, (optional) – I did not use milk
- I added Almond and Vanilla extract to the icing
In a mixing bowl, cream butter until smooth.Gradually add confectioners’ sugar; beat until smooth.
If too thick to spread, beat in 1 to 2 tablespoons milk. I did not use any milk.
Tonight was also the first time I used my decorating bags and my Martha Stewart cupcake liners! Did I have fun!
The cupcakes are awesome. The icing, well I should have used just a tad less of the Almond extract in it.
Martha Stewart Cupcake liners. I think I will order these and try them out. Much better than the boring liners I get from the Supermarket. Check them out here!
Cookie & Cream Cupcakes
My Cookie & Cream Cupcakes came out ok. I must admit, my cupcakes come out better when I use recipes from blogs on the internet. This is my third time making cupcakes from the Cupcake Galore Book by Gail Wegman.The Problem: I think I should have used more sugar than what the recipe calls for and I think I should have used more white chocolate in the Icing. My taste tester says that the cupcakes taste really good.
Instead of making Sweet Potato Pie this Thanksgiving, I made Sweet Potato Casserole Cupcakes. I got the recipe from The Cupcake Project Blog
Everyone loved them! I am so happy! My friends that won’t eat sweet potato pie, ate these cupcakes! They don’t look so pretty, but boy did they taste yummy!
I attempted to make the Apple Pie Cupcakes from the Alpineberry blog.
Here they are waiting to go into the oven. As you can see the apples that were cooking in the pan are all cooked up on top of the cupcake. When they are done, the apple is like a filling in the cupcake.
I took these to work, and everyone loved them. They were so surprised about the real apples in the middle of the cupcake! ;-