Ladybug Cupcakes

Lady bugs remind me of summer along with sunflowers. They are suppose to bring luck. They are one of the few bugs my boy, I mean children aren't afraid to touch. I think the coolest thing about lady bugs are their dots. I have always been crazy about polka dots so I'm glad they are back in season. My sister also has a mutual like for lady bugs so I had to make these cupcakes for her with the sunflowers. They should bring her lots of luck or in the least be fashionable.

Marble Cupcakes
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 tsp vanilla1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1/3 cup heavy cream
1/3 cup unsweetened cocoa powder
1/4 cup boiling water

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners and set aside.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the eggs one at a time. Mix until incorporated.
5. Add the vanilla and mix well. 
6. In a large bowl, whisk together the flour, baking powder, and salt.
7. Add half of the flour mixture and then the milk. Mix until just combined.
8. Add the remaining flour mixture and then the heavy cream. Mix until just combined.
9. Remove 1 cup of the batter and place into another bowl. 
10. In a small bowl, combine the cocoa and the boiling water. Mix well.
11. Stir the cocoa mixture into the 1 cup of batter bowl. Stir until combined.
12. Fill the muffin tin with the batter about 3/4 full.
13. Place a few drops of the cocoa batter on top to make dots. Do not mix.
14. (To make 1/2 batter and 1/2 cocoa batter then spoon both batter into one muffin tin at the same time but make sure the batter meets half way.)
15. Bake the cupcakes for 20 minutes. 
16. Remove from the oven and transfer to a wire rack to cool completely before frosting. 

Recipe adapted from Tastebook.

One year ago..........................I made Peanut Butter & Yogurt Dip.

Did you already know.............
-Ladybugs are a beetle.
-The North American ladybug have seven spots.
-Young lady bugs are orange and become darker red as they age.

Chocolate Cupcakes

I love to use pretty cupcake liners. Now, I make sure I don't use them for my son but he was alright with the Spider-man liners I picked out for him. Well, I decided to try these fancy kind of liners. They are very pretty but a little more challenging to use. If I use them again, I will pipe the batter in the center of the liners. The kids don't mind if some of the batter ran down the sides of the liners but I would rather they look a little pretty if I give them away. Also, I would double line the cupcake holder or use a lighter batter next time. The last thing is the cupcakes are a little harder to frost. In the end, all the cupcakes were eaten so that is the best sign of all. No matter what liners you use these are good cupcakes but they taste even better the next day.

Chocolate Cupcakes makes about 16 cupcakes
2 cups all purpose flour
2 1/4 sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract

1/4 cup brewed hot coffee

Directions:

1. Preheat oven to 350 degrees F.
2. Line a cupcake liner in a muffin tin.
3. In a large bowl, mix the flour, sugar, cocoa, baking soda, baking powder, and salt until combined. 
4. In a small bowl, combine the buttermilk, oil, eggs, and vanilla.
5. Slowly, add the buttermilk mixture to the flour mixture. 
6. Add the coffee and mix until just combined. 
7. Evenly fill the cupcake liners about 3/4 full with the batter.
8. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean.
9. Allow to cool completely before frosting.

Recipe adapted from Barefoot Contessa.

 

One year ago...........................I made Raspberry Cheesecake.

Did you already know.............

-Cupcakes in England are known as fairy cakes.

-Fairy cakes are baked in bun tins which are muffin tins.

-Fairy cakes are smaller versions with icing instead of American cupcakes with frosting.

Oreo Cupcakes

Did you know there are rules about making cupcakes? The first rule is you should share cupcakes if you make them. If you don't want to share, then you should make a cake and tell everyone that you licked the top. It usually will deter some from eating your cake. The second rule is if you decide to make extra sweet frosting then the cupcake shouldn't be to sweet. The third rule is do not over bake the cupcakes as my oldest daughter learned. I guess most people do not like crispy or dry cupcakes. If your cupcakes are too crispy or dry cupcakes, then do not follow the first rule.

Oreo Cupcakes 1 cup salted butter, softened
1 1/2 cups sugar
4 egg whites 
1 Tbsp vanilla extract 
3 cup all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 cup milk 3/4 cup crushed Oreo

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the egg whites and vanilla. Combine until just incorporated. 
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Slowly, add half of the flour mixture to the butter mixture. 
7. Add 1/2 cup milk to the butter mixture.
8. Add the remaining flour mixture to the bowl.
9. Add the remaining milk to the butter mixture. Mix until combined.
10. Fold in the crushed Oreo cookies.
11. Fill the cupcake liners 2/3 full with the batter.
12. Cook the cupcakes for about 20 minutes or until a toothpick inserted in the middle comes out clean. 

Recipe adapted from here. Frosting recipe posted here.

One year ago........................Muffin Tops with berries and cream.

Did you already know...........
-When baking, the ingredients need to be measured properly.
-When measuring flour, spoon it into the measuring cup and level off. Do not pack down.
-When cooking with powdered sugar, always sift if not there will be lumps in your frosting.

Vanilla Buttermilk Cupcakes with peanut butter frosting

My husband just celebrated another birthday. He doesn't want me to discuss his age but all I can tell you is he is currently a couple years older than me. He doesn't think I'm funny and reminds me in a couple of months that he is now only one year older than him. My husband loves Superman but I didn't have any matching liners so we went with the next best thing....Spider-Man. He loved the cupcakes and frosting. I used this peanut butter frosting recipe with chopped fine pieces of peanut butter cups mixed into the frosting.

Vanilla Buttermilk Cupcakes
12 oz. unsalted butter, softened
1 cup sugar
1 large egg
2 egg whites
2 tsp vanilla extract
1 1/2 cups cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cups buttermilk

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Scrap down the sides of the bowl before adding the egg. Mix until just combined.
5. Add the egg whites and mix until combined.
6. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. 
7. Add 1/3 cup of the flour mixture to the butter mixture and mix until incorporated.
8. Add 1/4 cup of buttermilk and mix.
9. Add another 1/3 cup of flour and mix before adding another 1/4 cup of buttermilk.
10. Add the remaining flour mixture and then the rest of the buttermilk. Mix until combined.
11. Fill the cupcake liners 3/4 full of batter.
12. Bake the cupcakes about 18 minutes or until golden brown.
13. Allow the cupcakes to cool before removing from pan and allowing to fully cool on a wire rack.

Recipe adapted from Pastry Queen cookbook.

One year ago.................I made Savory Lobster and Shrimp Cheesecake.

Did you already know........
-Peter Parker's middle name is Benjamin.
-Peter Parker was born in Forest Hills (Queens), New York.
-Spider-Man is 5'10" and weights 167 lbs per Marvel website.

Valentine's Day

Happy Valentine's Day! I hope you had a great day. My daughter asked me to bake cupcakes for her class. I always loved Valentine's Day at school. I would receive lots of Valentine cards from my classmates. My teacher normally threw a party and it was a pretty easy day. Can you imagine if we could have a Valentine Party at work? I'm pretty sure my boss would not go for it. 

Well, my daughter said she had a great day. All the students in her class had one of her cupcakes. She thought they were great . The recipe makes 24 so the last one I was able to share with my husband. We really liked this cupcake. I will say I still feel spoiled on Valentine's Day. I hope you had a special day even if it was just pampering yourself.

Magnolia's Vanilla Cupcake
1 1/2 cup self rising flour
1 1/4 cup all purpose flour
1 tsp baking powder
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 cup milk
1 tsp vanilla extract

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a small bowl, combine the flours with the baking powder. Set aside.
4. In a large bowl, cream the butter until smooth.
5. Add the sugar to the butter and beat until fluffy.
6. Add the eggs one at a time to the butter mixture.
7. In a large cup, combine the milk and vanilla.
8. Alternating between the flour mixture and the milk mixture, add slowly to the butter mixture. Do not over mix.
9. Evenly spoon the cupcake batter into the cupcake liners.
10. Bake the cupcakes for 20 to 25 minute or until the toothpick inserted into the center of the cupcakes comes out clean.
11. Allow the cupcakes to cool completely before frosting.

Recipe adapted from Sara's Secrets.
One year ago.......................I made Heart Pie Pops.

Did you already know.........

-Over 140 million greeting cards are purchased for Valentine's Day. 

-It is the 2nd most popular occasion for purchasing a greeting card.

-The majority of the cards are purchased within the week of Valentine's Day.

Happy Valentine's Day!

Cookie Dough

Why did it take me so long to try these cupcakes? I love cookie dough ice cream. It could have been the lack of peanut butter. It could have been they seemed like a lot of work. I'm not sure of the reason but they are delicious. My children loved them. My oldest daughter said they are one of her all time favorite cupcakes. I brought them to work and my coworkers seemed to like them. I even have some left over cookie dough in the freezer so it wouldn't be hard to make them again. 

Chocolate Chip Cookie Dough Cupcakes
Cookie Dough Filling:
3 Tbsp unsalted butter, softened
6 Tbsp light brown sugar
1 cup flour plus 2 Tbsp flour
7 oz. sweetened condensed milk
1/2 tsp vanilla extract
1/4 cup mini semisweet chocolate chips

Cupcakes:
18 Tbsp unsalted butter, softened
1 1/4 cups brown sugar
4 eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
2 tsp vanilla extract

Frosting:
16 Tbsp unsalted butter, softened
1/2 cup brown sugar
2 1/3 cups powdered sugar, sifted
1/2 cup all purpose flour
3/4 tsp salt
1/4 cup milk
2 tsp vanilla extract

Directions:
Cookie Dough Filling: 

1. In a large bowl, cream the butter and sugar until light and fluffy.
2. Add the flour, sweetened condensed milk, and vanilla. Mix until smooth.
3. Fold in the chocolate chips. 
4. Cover with plastic wrap and freeze for at least one hour.

Cupcakes:

1. Preheat the oven to 350 degrees F. 
2. Line two cupcake pans with paper liners.
3. In a large bowl, cream the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time. Beat well after each egg. 
5. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir until well blended.
6. Slowly add the flour mixture alternating with the milk to the creamed butter mixture. Mix until just incorporated after each addition.
7. Add the vanilla and mix until just incorporated. 
8. Evenly divide the batter between the cupcake liners.
9. Bake the cupcakes for 10 minutes. While the cupcakes are cooking, remove the cookie dough from the freezer and roll into 1 tsp size balls.
10. Very carefully remove the cupcakes from the oven and place one cookie dough ball on top of the half baked cupcakes.
11. Return the cupcakes to the oven and bake for 8 to 10 more minutes or until a toothpick inserted into the center of the cupcakes comes out clean. 
12. Remove from oven and allow to cool in the pan for about 5 minutes before transferring the cupcakes to a wire rack. 
13. Allow to cool completely before frosting.

Frosting:

1. In a large bowl, cream the butter and brown sugar until fluffy.
2. Slowly add the powdered sugar until smooth.
3. Add the flour and salt. Mix well.
4. Add a little milk and vanilla extract until well blended and the desired consistency.
5. Frost the cooled cupcakes and enjoy!

Recipe adapted from Annie's Eats. 

One year ago.......................I made Buttermilk Corn Bread.

Did you already know.........
-Ben and Jerry's has made cookie dough ice cream for over 20 years.
-It is still a very popular Ben and Jerry's ice cream flavor. 
-The idea for the ice cream tip came for an anonymous tip from a customer.

Mars Alien Cupcakes not Pluto

Have you seen any aliens lately? I figure I'll see a few next week on Halloween. Well, my sister made these aliens and brought them over. My daughters thought they looked adorable. I'll remind them of their comment when if we are invaded. Cute? Not scary?

One thing about these aliens are they are tasty. I know some people are into trying strange cuisine but I don't think I'll ever try real alien in my lifetime. Would you if they were edible? Or would you be finicky and only prefer aliens from Mars but not Pluto?

Alien Cupcakes
24 cupcakes
2 cups of frosting
1 package of candy melts
4 strings of black licorice, cut into 1/2 inch pieces
1 black food pen or candy or sunflower seed (for the eyes) 

1. Crumble 12 cupcakes in a bowl.
2. Stir in 1 cup of frosting into the crumbled cupcakes. Mix well.
3. Roll the cupcake mixture into 1 to 1 1/2 inch balls.
4. Place the balls on a cookie sheet and place in the freezer for about 30 minutes.
5. Take the cake balls out of the freezer and add a little frosting to the bottom of the ball. 
6. Place the frosting side down onto a cupcake. Press well.
7. Place the cupcakes with the cupcake ball into the freezer for at least 1 hour or overnight. 
8. Add water to pot with a heat proof bowl on top of the pot to make a double boiler.
9. Place the candy melts in the heat proof bowl and stir until melted. Remove from burner.
10. Take a few of the cupcakes from the freezer.
11. Dip the chilled cupcake upside down into the bowl quickly into the melted candy to coat. 
12. Carefully place the cupcake onto a plate to cool. Be careful not to remove to many of the cupcakes from the freezer at a time of the cake ball will fall off the cupcake. 
13. Stir the melted candy melts between cupcake dips. If the candy starts to harden, reheat or make goblins or crazy looking aliens. 

Recipe adapted from Hello, Cupcake! cookbook by Karen Tack and Alan Richardson.

One year ago...........I made Vanilla Buttermilk Cupcakes.

Did you already know...
-Currently, Mars can be seen low in the southwest at dusk.
-The surface of Mars can be seen in detail from Earth.
-This month, NASA's rover Curiosity is taking samples of soil on Mars and analyzing it.

Whipped Vanilla Dream Cupcakes

It is Friday! The foliage is beautiful. It hasn't snowed. What a great day! To celebrate, cupcakes are in order. Oh, Cupcakes! How wonderful they are on a Friday. Even if it was a Monday, they are still wonderful. They are easy to decorate. They are easy to share. Also, they are easy to hide.

The cupcakes are very light since you fold in whip cream. I prefer vanilla cupcakes over chocolate so these are a winner. I am really glad that I shared these cupcakes because I would have been tempted to have them for supper and breakfast.

Vanilla Dream Cupcakes
2 3/4 cups cake flour, sifted
1 Tbsp baking powder
1/2 tsp salt
1 cup milk (I used skim)
2 egg white
1 large egg
1/2 tsp vanilla extract
1 stick (8 Tbsp) unsalted butter, softened
1 1/2 cup sugar
1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F.
2. Line 2 muffin tins with cupcake liners.
3. In a medium size bowl, sift the flour, baking powder, and salt.
4. In another medium bowl, whisk together the milk, eggs, and vanilla extract.
5. With a mixer, cream the butter and sugar until fluffy.
6. Slowly, add about 1 cup of flour mixture and then 1/2 cup of milk mixture to the creamed butter. Beat until incorporated after each addition. Continue alternate adding the flour mixture and then the milk mixture until all of it is incorporated. 
7. In a clean, stainless mixing bowl, beat the heavy cream until soft peaks form.
8. Slowly, fold the whipped cream into the cake batter.
9. Carefully fill each cupcake liner about 2/3 full with the batter.
10. Cook the cupcakes for about 16 minutes or until the toothpick comes out clean with a few crumbs.
11. Carefully remove the cupcake from the muffin tin and allow to cool on a wire rack. 
12. Repeat with the second muffin tin.

Recipe adapted from Sweetapolita. Frosting found here.


Last year, I was making Peanut Butter Oatmeal Cookies.

Did you already know...
-Foliage is at its peak in Western and Southern Maine this week.
-Maple and Oak trees foliage become red and scarlet with the cooler days. Ash, Beech, Birch, and Elm trees foliage become yellow.
-After the leaves drop, trees produce a waxy substance to protect it from the elements.

Chocolate PB Cupcakes

I figured I hadn't posted a peanut butter recipe for awhile. Besides blueberry muffins, I think I bake with peanut butter the most. Any time there is a sale, I stock up on peanut butter. It still doesn't last long.

These peanut butter cupcakes were a hit at my house. My daughter asked for this recipe for her birthday. I even tried making a couple with a mini Reese's cooked in the middle but I didn't think it made a difference. These are rich and sweet. I will not be surprised if my husband requests these cupcakes for his birthday.

Chocolate Peanut Butter Cupcakes2 1/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
2/3 cup vegetable oil
2 tsp white vinegar
2 cups cold water

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners and set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the vanilla, oil, vinegar, and water.
5. Slowly, whisk the vanilla mixture into the dry flour mixture. Do not overmix. The mixture will be very wet.
6. Fill the cupcaker liners 2/3 full.
7. Place the muffin tin in the oven for 20-24 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the muffins from the oven and allow to cool for 10 minutes.
9. Remove the cupcakes and place on a wire rack to allow to completely cool before frosting.

Recipe adapted from Joy the Baker with the Peanut Butter Frosting recipe.

 Did you already know...
-In 1928, Harry Burnett Reese began to make peanut butter cups in Hersey, Pennsylvania.
-H. B. Reese and his wife Blanche had 16 children.
-The Reese's peanut butter cups were first sold to department stores in bulk for resale. 
-Later, Reese's peanut butter cups were later sold individually in 1 cent to 5 cent sizes. 

A Birthday and a Wedding

Let's party like it's my sister's birthday! What a wonderful way to celebrate Friday by a birthday. When anyone asks who is younger I always say I am. Usually, the person says I thought so and I think they are great since they must know I am older especially with a 7 year difference.

 Happy Birthday Sam!

The other exciting event today is my other sister is getting married! It is going to be beautiful. Everyone should marry a person who makes them a better person and I'm glad my sister has found that man. I held a bridal shower this past weekend for her and I made these cupcakes for her.

Blueberry cupcakes
1/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup vegetable oil
1 Tbsp vanilla extract
1 3/4 cup cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup milk
1 1/2 fresh wild blueberries

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a muffin tin with cupcake liners.
3. In a large mixing bowl, cream the butter sugar until light and fluffy.
4. Add the eggs one at a time, beating well after adding each egg. 
5. Add in the sour cream, vegetable oil, and vanilla extract.
6. Gradually add the cake flour, baking powder, baking soda, and salt.
7. Add the milk and stir until the batter is smooth.
8. Gently fold in the blueberries.
9. Fill each cupcake liner 2/3 full.
10. Bake for 16 to 18 minutes.
11. Remover from the oven and transfer the cupcakes to a cooling rack.
12. Allow the cupcakes to cool to room temperature before frosting.

Recipe adapted from the Pastry Affair.

Did you already know...
Some wedding folklore is:
-The luckiest day to marry is suppose to be Wednesday.
-To ensure wedding bliss, the bride should wear gold earrings. -It is considered good luck for the bride to find a spider on her wedding gown.

 To my sisters, I hope you both have a perfect day!

4th of July

Do you have any 4th of July plans? Do you have any traditions? We always watch fireworks. My favorite place to watch fireworks would be over the ocean. Since the water reflects the fireworks, the display always looks twice as spectacular. Do you have a favorite place to watch fireworks? I'm partial to Monterey but I can't fly there every year (or ten years). One year I was in Colorado and it hailed on the 4th of July. I guess it is better than rain.

When I showed my oldest daughter these cupcakes, she thought they looked wonderful. If you are going to make the batter red, white, and blue, it is easier to have another person helping than taping the bags. I think next time I would just leave the batter white and decorate the tops. I can only tell you that everyone said they tasted delicious. I served these cupcakes at a party and they were gone fast. I think my youngest daughter hid one for later since she liked them so much. They were suppose to look like snow cones but my colors are a little to vibrant and not as coned shape as desired but

Red, White, and Blue Cupcakes
2 2/3 cup all purpose flour
1 1/2 cups sugar
1 Tbsp baking powder
4 egg whites
1 cup skim milk
1 Tbsp vanilla
2/3 cup unsalted butter, softened
1/4 tsp salt
food coloring, if desired

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, sift together the flour, sugar, and baking powder.
4. In another bowl, mix together the egg whites, milk, and vanilla.
5. To the flour bowl, add the butter and mix until it starts to combine.
6. Slowly add the milk mixture and mix until completely combined. (Add any food coloring at this step if desired.)
7. Fill the cupcake liners 3/4 full. 
8. Bake the cupcakes for 16 minutes or until done.
9. Remove the cupcakes and allow to cool before frosting.

Frosting
1 cup butter, softened
1 tsp vanilla
4 cups powder sugar
4 tsp milk
1/4 tsp salt
food coloring
sugar crystals in coordinating colors to the food coloring

Directions:

1. In a medium bowl, cream the butter and vanilla together.
2. Slowly, add the powder sugar and beat until combined.
3. Add the milk to the butter cream and mix until smooth.
4. Divide the frosting evenly into three bowls.
5. Set one bowl to the side without adding any food coloring
6. Add a different color of food coloring to the other two bowls. Mix well.
7. Pipe the white frosting down the center of each cupcake.
8. Add the white sugar crystals over the white frosting.
9. Pipe one side of the cupcake with one of the colored frosting. 
10. Add the coordinating color to the colored frosting.
11. Repeat with the remaining color on the other side of the cupcake.
12. Add the colored sugar crystal to the same color on the cupcake.
13. Sprinkle a little of the white sugar crystal over the whole cupcake.

Recipe adapted from Bakerella.

Did you already know...
- In 1919, Samuel Bert produced the first snow cone at the State Fair of Texas.
-In 1920, Samuel Bert created a ice crushing snow cone machine.
-A stuffed snow cone is a snow cone with soft serve ice cream in the middle.

Peanut Buttercup Cupcakes

My family loves peanut butter. So, I had to make this recipe. I really don't think I even had a choice. They are the best. I think if I made these everyday my family would not complain. Can you imagine the conversation: "What are we having for supper?" "PB cupcakes." Since I believe we can't just live off of PB and Penuche, I guess I'll make something else for supper tonight. I have already been asked to make these again. How can I say no?

When my Dad was growing up, he had a gigantic sweet tooth. As an adult, he hardly eats sweets. He would recommend this dessert. I took a photo of him with his cupcake but I am not allowed to post it. I made a peanut butter frosting and drizzled the peanut-penuche icing on top. Please make sure to checkout the other posting for this week at Project Pastry Queen.

Peanut Buttercup Cupcakes
1 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cup firmly packed dark brown sugar
6 Tbsp unsalted butter, room temperature
1/3 cup peanut butter 
1 cup milk
2 tsp vanilla extract
2 eggs
3.5 oz bar bittersweet chocolate, chopped fine or in chip form

Directions:

1. Preheat oven to 350 degrees F. 
2. Line cupcake liners into a muffin tin.
3. In a mixing bowl, combine the flour, baking powder, salt, and sugar on medium speed for about 30 seconds.
4. Add the butter, peanut butter, milk, and vanilla. Mix for 1 minute on medium-low speed.
5. Add the eggs and beat for 90 seconds on medium-high speed.
6. Fill the cupcake liners only 1/8 full with the cake batter.
7. Add a few pieces chocolate pieces in the middle of each cake batter.
8. Cover the chocolate and the batter reaches only half full in the cupcake liners. (If you add too much, the batter will overflow over the liners.) 
9. Bake for 30 to 35 minutes or until the cupcakes are light brown and a toothpick stuck in the middle comes out with no crumbs on it.
10. Allow the cupcakes to cool for 10 minutes before removing from pan.
11. After removing from pan, allow the cupcakes to cool at least another 5 minutes before frosting.

Peanut-Penuche Icing
1/4 cup unsalted butter
1/4 cup peanut butter
1/4 cup milk
1 cup dark brown sugar, firmly packed
1/8 tsp salt
1 tsp vanilla extract
1/2 cup powdered sugar

Directions:

1. In a medium saucepan, combine the butter, peanut butter, milk, brown sugar, and salt over medium heat.
2. Bring the mixture to a low boil and cook for 90 seconds without stirring. Take the saucepan off the burner and allow to cool for only 30 minutes. 
3. Add the vanilla and powdered sugar.
4. Beat the mixture on medium speed until creamy about 1 minute.
5. Frost the cupcakes with the Peanut Butter-Penuche Frosting.
6. Drizzle the remaining Peanut-Penuche Icing over the cupcakes.

Recipe adapted from Pastry Queen Cookbook.

Peanut Butter-Penuche Frosting
1 tsp vanilla
8 oz butter, room temperature
3 cups powder sugar
1/4 cup peanut-penuche icing
1/4 cup peanut butter
1/4 cup milk

Directions: 

1. In a large bowl, add the vanilla, butter, sugar, peanut-penuche icing, peanut butter, and milk.
2. Mix the ingredients on medium speed. 
3. If the frosting isn't the right consistency, add a little more milk or sugar until the desired consistency is reached.
4. Frost immediately.

Recipe created by Jen of Sweet Morris.

Did you already know...........
-Penuche is a fudge like candy.
-July 22 is National Penuche Day.
-Penuche has been around since the late 1800s.
-Reese's Pieces have a peanut penuche filling.

April Fools Day

Do you play practical jokes on each other? My husband has been fooled several times by his siblings. One time he was given a fake lottery ticket and thought he won big. I'm a good wife and I don't play pranks on him. I have scared him a couple of times especially when he is watching scary movies but that is different. I have not played any practical jokes on the kids. They have tried to fool me but they will need to work harder. My son thinks April Fools Day is the day you should tell jokes. I prefer the jokes over pranks any day.

For this April Fools, I wanted to make something fun. My children picked this recipe. My sister has made these cupcakes many times and said they were easy. I thought they were a lot of fun to make. Our oldest son asked if I had made my meatballs and stuck them on top of the cupcakes. The meatballs are very convincing.

Spaghetti and Meatball Cupcakes
12 cupcakes
1 (16 oz) container of vanilla frosting
1/2 tsp vanilla extract
yellow food dye (optional)
1 cup strawberry jam
12 Ferrero Rocher Hazelnut chocolates

Directions:

1. Cook your cupcakes according to desired recipe. Allow to cool.
2. Place all of the cupcakes close together and touching each other. 
3. In a small bowl, combine the frosting with the vanilla extract and a couple drops of the yellow food dye. 
4. Spoon the frosting into a large plastic freezer bag. 
5. Seal the bag and cut off a small corner of the bag.
6. Pipe the frosting all over the cupcakes making it look like spaghetti. Have some of the frosting hang over the sides of the cupcakes.
7. In a small bowl,  add the strawberry jam and stir.
8. Add the chocolates and cover well.
9. Spoon a little of the jam onto the cupcakes.
10. Place one of the jam covered chocolates on top of each cupcake. 

Recipe adapted from Hello Cupcake cookbook by Karen Tack and Alan Richardson.

Did you already know......
-New Years Day once was celebrated on April 1st but with the Gregorian calendar the New Years Day was moved to January 1st.
 -Check out this site for some April Fool's Ideas. 

Are you done yet?

Have a fun and safe April Fool's Day.

Boozy Bourbon Chocolate Cupcakes

Normally, I make children friendly recipes. This is an adult dessert. There is alcohol in the cake, filling, and frosting. My husband's work was having a holiday get together and I thought this would be a popular dessert to bring. My husband agreed.

I made sure the kids did not have one of these. I will remake these at a later date with no alcohol. I did ask my husband if he could taste the alcohol. He said no but then admitted he had a cold. I asked my favorite friend if she could taste the alcohol and she said yes. I hope you enjoy these cupcakes.

Boozy Bourbon Chocolate Cupcakes
Cupcakes:
1 box Dark Chocolate cake mix
1 cup skim milk/water
1/3 cup vegetable oil
1/4 Bourbon whiskey
3 eggs
1 tsp vanilla

Filling:
3/4 cup heavy cream
6 oz. semi-sweet baking chocolates squares/chips
1/3 cup butter
3 Tbsp Godiva chocolate liqueur


Frosting:
1 1/2 sticks of butter, softened
 3-4 cups powdered sugar
3 Tbsp Godiva White Chocolate liqueur
1 tsp vanilla extract


Directions:
Cake:

1. Preheat oven to 350 degrees.
2. Line a cupcake pan with cupcake liners.
3. Mix cake mix, milk, oil, bourbon, eggs, and vanilla.
4. Fill the cupcake liners about two-thirds full.
5. Bake about 20 minutes or until done.
6. Cool for about 10 minutes.

Filling:

1. Heat the heavy cream with the squares in a microwave safe bowl for about 1 minute. Stir and repeat in 30 minute increments until the chocolate is melted. Stir between increments.
2. Stir in the butter until melted and then add the liqueur.
3. Place in the refrigerator to cool.

Frosting:

1. Cream the butter with 2 cups of powdered sugar until fluffy. 
2. Add the liqueur and the vanilla. 
3. Combine and continue adding 1/2 cup of powdered sugar until the frosting reaches the desired consistency.

Assembly:

1. Cut off the top of the cupcake and place to the side. 
2. Cut a small hole in the center of the cupcake and set to the side. 
3. Add the filling into the center and on the top of the cut piece. 
4. Place the center and top of the cupcake back to its original place. 
5. Frost each cupcake top. 
6. Repeat process until all the cupcakes are frosted. 
7. Take the filling and heat in the microwave about 30 seconds. 
8. Stir and drizzle over the top of each cupcakes. Enjoy!

Recipe adapted from Betty Crocker website.

Did you already know.............
-In 1926, Joseph Draps founded Godiva Chocolatier in Brussels, Belgium.
-The company is named in honor of the Lady Godiva legend.
-Lady Godiva legend tells about an Anglo-Saxon Lady in the 12th century who was dared by her husband to ride through town naked. If she did it, he would lift his oppressive taxes on his people. She asked the town to stay inside and not peek. She accomplished the dare with only Tom peeking (Peeping Tom) and helped her people.

If you eat too many of these cupcakes, your world may become a little tilted. Please do not follow Lady Godiva's example.

Vanilla Buttermilk Cupcakes

My mother-in-law has told me that her father's favorite cake was vanilla with chocolate frosting. So when my husband's maternal uncles came to visit from out of state, I thought these cupcakes would be the ideal dessert to serve. I am glad I made them.

This recipe is perfect if you have buttermilk you need to use. The cupcakes came out moist and delicious. I think it was a good choice for any party. The frosting is the fastest homemade frosting I have ever made.

Vanilla Buttermilk Cupcakes

Makes 30 cupcakes

4 whole eggs

2 egg yolks

1 tsp vanilla extract

1 1/4 cups buttermilk

3 cups cake flour

2 cups sugar

4 1/2 tsp baking powder

1 tsp salt

2 sticks unsalted butter, at room temperature

Directions:

1. Preheat oven to 350 degrees. Line the cupcake pan with cupcake liners.
2. In a mixing bowl, whisk, the eggs. Add the vanilla and ¼ cup of buttermilk to the eggs. Whisk well.
3. In another bowl, whisk the flour, sugar, baking powder, and salt. Add the butter and 1 cup of buttermilk to the flour mixture. Whisk together until fluffy about 2 minutes.
4. Slowly add the egg mixture to the flour mixture. Combine well.
5. Fill the cupcake liners about slightly over ½ full.
6. Bake in the oven for about 18-21 minutes. Test the cupcakes with a toothpick for doneness. Let cool before frosting.
7. Makes 30 cupcakes

Chocolate Fudge Frosting

4 oz. unsweetened chocolate

2 sticks unsalted butter, at room temperature

3 cups powder sugar

3 Tbsp half and half milk

1 Tbsp vanilla extract

Directions:

1. In a microwave safe bowl, melt the chocolate for about a minute in the microwave. Mix well and set aside to cool.
2. In a food processor, pulse the butter and add the powder sugar.  Add the milk and vanilla. Pulse a few times.
3. Refrigerate the cupcakes until ready to serve to set the frosting.

Recipe adapted from Sweetapolita.

Did you already know............
-Chocolate means bitter water in Aztec.
-The oldest and largest chocolate company in the U. S. is Hershey.
-Ancient Aztecs believed chocolate had magical powers like improve a person's strength.
-Fudge is a soft candy made from sugar, butter, and milk or cream.