Saturday, August 25, 2012

Funfetti Cupcakes for Two!

Back in the day when I still used boxed cake mix to impress my friends with my baking skills, funfetti would have to be one of my top flavors of choice.

Oh how those days are gone. And sometimes I miss them. Those little colorful balls in the batter, the creamy colorful beads in the icing.

So let's bring them back. In a recipe for two. You can brighten anyone's day when they see these on your counter...

Funfetti Cupcakes for Two

1 tablespoon vegetable oil
1 tablespoon milk
1 egg white
1/2 teaspoon vanilla extract
2 tablespoons sugar
4 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
1 tablespoon sprinkles (i used non pareils for the batter)

The How To:

Preheat the oven to 350°F.
Line a cupcake pan with two liners (in the middle for even baking).
In a small bowl, whisk together the oil, milk, egg white, vanilla extract, and sugar until thoroughly combined.
Add in the flour and baking powder and whisk gently until the dry ingredients are incorporated. Add in the sprinkles and using a rubber spatula, gently fold them in. Don’t over stir. If you stir too much the dye from the sprinkles will bleed and you’ll have tie dye cupcakes instead of funfetti.
Pour batter into your prepared cupcake pan.
Bake for 10-13 minutes, or until a cake tester comes out clean.
Let them cool completely on a wire rack before frosting.

Vanilla Frosting

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

In a medium bowl and an electric mixer, beat the butter, powdered sugar, milk and vanilla extract until a frosting forms. If you like a thinner frosting, add a bit more milk until you reach your desired consistency. Frost your cooled cupcakes, and toss on some more sprinkles!

yay for funfetti cupcakes! & happy baking!


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Wednesday, August 22, 2012

XL Sugar Cookie Cake

Anyone remember those giant cookie cakes they sold at the bakery kiosks in the mall? I used to beg my dad to get me one anytime we were there. He always said no. What 9 year old needs an entire cake to themselves? It never stopped me from asking though.

Well I'm not nine years old anymore. I'm nine PLUS twenty. So I can have a frickin' cookie cake anytime feel like it. So I made one. And it was delicious. Soft, chewy and filled with yummy little rainbow sprinkles. And then I made another. For a sweet little girl named Kira.

Oh, and did I mention the cute little fondant monkey face? Kira just loves monkeys so I felt it only appropriate.

 XL Sugar Cookie Cake

2 sticks butter, at room temp
2 1/4 cup sugar
4 eggs
2 teaspoon almond extract
4 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup rainbow sprinkles

The How To:

Preheat oven to 375 degrees F.

In your mixing bowl first cream together the butter and sugar until light and fluffy. Add in the eggs one at a time while beating on low.

Next add the almond extract and beat for 1 minute.

Place all dry ingredients into the mixer mixing well until blended. Mix in rainbow sprinkles into the dough. Spread mixture into a lightly greased round cookie/pizza pan (yes. press it and spread it with your hands).

Bake for 18-22 minutes or until center is cooked through and edges are golden brown. Let cool completely before frosting.

I tinted some vanilla buttercream pink and went to town on this cookie cake. Please excuse my warped and slanted handwriting, it was my first attempt at it. I need clearly need practice.

Next time I may just try a chocolate chip cookie cake.

Can you think of any others? & happy baking!
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Sunday, August 19, 2012

Bride and Groom Cupcakes

In a little over a month, one of my very best friends will be tying the knot. I'm probably almost as excited as she is. I have been stocking up on Kleenex since the day she got engaged.

Her lovely bridal party and myself (as well as her kick ass mom) threw a shower for her last weekend. We all know I immediately signed up to bake for the occasion. (About 4 months before we even set the date.)

I wanted to do something besides what I would typically make so I did some "bride" and "groom" inspired cupcakes. I had alot of help from the ladies making these and we all pretty much sat around and chuckled after we were done because they were so stinkin' adorbs.

Take a peek, they could get a giggle out of you too! :)

** All photos courtesy of Shawna Bielat Photograpy. Check her out and book her! **

The groom cupcakes were carrot cake with cream cheese frosting. The bow ties were made out of black sugar sheets. The top hats were made of jumbo marshmallows dipped in black candy melts with a sugar sheet base.

The bride cupcakes were vanilla cupcakes with vanilla frosting and a raspberry filling. The veils were made with white chocolate melts and some tulle fabric.

I also made some oreo cake pops tossed in lime greeen to go with the shower color scheme.

And let's not forget the DIY favor bags we made! A super simple craft that turned out so cute.

We used paper lunch bags, made a cute template with Adobe and attached with hole punches and some ribbon. The bags were filled with all of Stacy's favorite candies.

I couldn't end this post without showing you a lovely photo of the bride to be.

And how perfect is it that she's holding a cupcake carrier? Jealous.

It was a pretty wonderful day! Congrats Stace! You're going to be a beautiful bride.

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Wednesday, August 15, 2012

Carrot Cake Cupcakes

i believe there are two types of carrot cake people.

the "i like to stuff alot of stuff in my carrot cake" people and the "less is more" carrot cake people. i would fall into category b.

i'm not such a fan of raisins, walnuts, pineapple or coconut stuffed into my carrot cake. i like simple. nothing but moist carrots and a generous helping of cinnamon.

this recipe is tried and true. moist and delicious. and for all of you who like to stuff your cakes with that extra stuff, you could surely add it to this batter. you just won't catch me eating it :)

Carrot Cake Cupcakes

1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground cinnamon
1 1/2 cups finely grated carrots (about 3 carrots)
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1/4 cup buttermilk
1 tsp pure vanilla extract

The How To:

Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. In a large bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk and vanilla to combine. Gently fold the flour mixture into the carrot mixture until completely combined.

Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full. Bake until golden brown and a toothpick inserted in center comes out clean--20 to 25 minutes. Let the cupcakes cool in the pan for 5 minutes. Transfer the cupcakes to a wire cooling rack and cool completely.

Addicting Cream Cheese Frosting

12 oz. cream cheese, at room temperature
6 Tbsp unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 1/2 - 2 1/2 cups sifted powdered sugar

Beat the cream cheese, butter and vanilla together until light and fluffy. Gradually add in the powdered sugar and beat until well blended. Pipe onto cooled cupcakes. Or eat it from the bowl.

So how about you? What kind of carrot cake do you like? Am I cray cray for skipping out on all the other possibilities? & happy baking!

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