Many of you have requested my recipe for the Orange Blueberry and Peanut Butter Banana...Enjoy!
Orange Blueberry Cupcakes
Preheat oven to 425 degrees
Add dry ingredients to a bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon of baking powder
1/2 tablespoon of salt
Add these ingredients to your mixer:
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1 orange, in segments
1 cup blueberries
*if batter is too dry or thick, you can add 1-2 tablespoons of milk.
Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins (about 2/3 full) and bake for 20-25 minutes
Cream Cheese Icing:
A few drops of food coloring, if you want a specific color Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins (about 2/3 full) and bake for 20-25 minutes
Cream Cheese Icing:
Mix until fluffy
4 oz cream cheese
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
Remove cupcakes and move them to a drying rake to cool. After cooled, pipe icing and decorate to your liking!
Peanut Butter Banana
Preheat oven to 425 degrees
Add dry ingredients to a bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon of baking powder
1/2 tablespoon of salt
Add these ingredients to your mixer:
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla
2 table spoons apple butter
1 banana
4 table spoons peanut butter
*if batter is too dry or thick, you can add 1-2 tablespoons of milk.
Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins (about 2/3 full) and bake for 20-25 minutes
Peanut Butter Cream Cheese Icing:
A few drops of food coloring, if you want a specific color Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins (about 2/3 full) and bake for 20-25 minutes
Peanut Butter Cream Cheese Icing:
Mix until fluffy
4 oz cream cheese
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
2 table spoons peanut butter
Remove cupcakes and move them to a drying rake to cool. After cooled, pipe icing, sprinkle with peanuts, and decorate to your liking!Cheers,
Kiss Me, I'm Irish!
Since moving to Madison, I have been baking more and more. Surprisingly,
the word of my cupcakes has gotten around to friends and co-workers and they
have really enjoyed them. One of my co-workers had a brithday party, and his wife requested my cupcakes! I couldn't believe it. So, in honor of St. Patrick's Day, I baked an Andes Mint Cupcake.
Enjoy!
Cupcake:
Preheat oven to 425 degrees
Add dry ingredients to a bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon of baking powder
1/2 tablespoon of salt
Add these ingredients to your mixer:
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup Andes mints (melted in a double boil)
Preheat oven to 425 degrees
Add dry ingredients to a bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon of baking powder
1/2 tablespoon of salt
Add these ingredients to your mixer:
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup Andes mints (melted in a double boil)
*if
batter is too dry or thick, you can add 1-2 tablespoons of milk.
Mix Well
Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins (about 2/3 full) and bake for 20-25 minutes
Buttercream Icing:
A
few drops of green food coloring
Mix until fluffy
1/2 cup softened butter
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
Remove cupcakes and move them to a drying rake to cool. After cooled, pipe icing and decorate to your liking! I recommend adding chocolate shavings (as pictured) as a garnish.
Mix until fluffy
1/2 cup softened butter
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
Remove cupcakes and move them to a drying rake to cool. After cooled, pipe icing and decorate to your liking! I recommend adding chocolate shavings (as pictured) as a garnish.
Cheers,
Have a Peachy Valentine's Day!
I had a can of peaches in the pantry, so I decided to go with a "peachy valentine's day" theme.
Cupcake:
Preheat oven to 350 degrees
Add dry ingredients to a bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon of baking powder
1/2 tablespoon of salt
Add these ingredients to your mixer:
1/3 cup softened butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 can peaches (do not drain) puree'd or chopped finely
1/2 cup milk (I use unsweetened almond milk)
Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins and bake for 18-20 minutes
Cream Cheese Icing:
Mix until fluffy
8oz. cream cheese
1/4 cup softened butter
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
Remove cupcakes and move them to a drying rake to cool. After cooled, pipe icing and decorate to your liking!
HAVE A PEACHY VALENTINE'S DAY!
Cheers,
Samantha
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Sweet Potato Cupcakes
In the mood for something sweet and savory? This weekend, we attended a sushi making party, and decided to bring cupcakes to share. Many of you know that over the past several months, I have been baking and decorating sweet creations. Last week, I came across a receipe for Sweet Potato Cupcakes with Brown Sugar Cream Cheese Frosting and Candied Pecans.
For those of you looking for a crowd pleaser, this is the cupcake for you! While it does take a while to prepare, the homemade cream cheese icing and from scratch pecan brittle will leave everyone talking.
Enjoy!
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