tag:blogger.com,1999:blog-16092752912404399232023-08-12T08:36:40.343-07:00We Have CupcakesWhitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-1609275291240439923.post-63529387552224353282010-09-07T15:02:00.000-07:002010-09-07T15:08:03.131-07:00Peanut Butter Cupcakes with Chocolate FrostingMy daughter's birthday was yesterday, and even though she's grown (21!) and lives 2 hours away, we still celebrated her birthday without her. :) My son picked the flavor--peanut butter (he's a peanut butter cup fanatic), and it was fitting to top it with chocolate frosting.<br />
<br />
Peanut Butter Cupcakes<br />
<ul><li>1 package yellow cake mix</li>
<li>1 1/3 cups water</li>
<li>1/3 cup creamy peanut butter</li>
<li>1/3 cup apple sauce</li>
<li>3 large eggs</li>
<li>1 teaspoon vanilla extract</li>
<li><a href="http://wehavecupcakes.blogspot.com/2009/03/easy-chocolate-frosting.html">Chocolate Frosting</a></li>
</ul>Preheat oven to 350°F. Place 21 paper baking cups in cupcake pans. Place cake mix, water, peanut butter, applesauce, eggs, and vanilla in bowl of a stand mixer (or mixing bowl). Beat with mixer on low for 30 seconds. Scrape down sides of bowl with spatula. Increase mixer speed to medium and beat an additional 2 minutes, scraping down sides as needed. Divide batter equally between baking cups and place in the oven.<br />
<br />
Bake 18-20 minutes, or until tops of cupcakes spring back when lightly touched. Cool completely. Frost with chocolate frosting.Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-43042374637348963912010-02-25T17:04:00.000-08:002010-02-25T17:04:51.665-08:00Raspberry and Apple Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_E0eur3GlY4Q/S4ceHv0v6KI/AAAAAAAAAVs/3NmIz8HRJes/s1600-h/raspberries-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://3.bp.blogspot.com/_E0eur3GlY4Q/S4ceHv0v6KI/AAAAAAAAAVs/3NmIz8HRJes/s400/raspberries-1.jpg" width="400" /></a></div><br />
I know it's been a long time since you've heard from me, and I am sorry for that. Life sometimes gets crazy and that is what happened here. But I am back with a yummy, yummy recipe for you! I've recently started following a vegetarian lifestyle, and as such, fruit has suddenly become so sweet and tasty for me. Don't get me wrong...I've always loved fruit, now I just love it even more!<br />
<br />
Raspberry and Apple Cupcakes<br />
<ul><li>3 eggs</li>
<li>1 cup sour cream</li>
<li>1 cup granulated sugar + 2 tbsp extra to sprinkle</li>
<li>1 lemon, zested </li>
<li>1 Granny Smith apple, peeled, cored, and diced</li>
<li>1 1/3 cups all-purpose flour</li>
<li>1 1/2 tsp baking powder</li>
<li>1 tsp ground cinnamon</li>
<li>2/3 cup fresh raspberries</li>
<li>powdered sugar for dusting</li>
</ul><ol><li>Preheat the oven to 350°F and grease a 12-cup muffin pan.</li>
<li>Place the eggs, sour cream, granulated sugar, lemon zest, and apple in a blow and stir together. Sift the flour, baking powder, and cinnamon over the top and fold through.</li>
<li>Spoon the mixture into the muffin pan and top with the raspberries. Sprinkle with the extra granulated sugar. Bake for 25-30 minutes or until top springs back when lightly touched.</li>
<li>Cool slightly then turn out and dust with confectioners sugar.</li>
</ol>Yummy!Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com2tag:blogger.com,1999:blog-1609275291240439923.post-9208912837700109552009-10-14T16:42:00.000-07:002009-10-14T16:46:34.171-07:00Amish Friendship Bread CupcakesThis is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!<br /><br />Ingredients:<br /><ul><li>1 pkg. active dry yeast </li><li>1/4 cup warm water (110°F) </li><li>1 cup all-purpose flour </li><li>1 cup white sugar </li><li>1 cup warm milk (110°F)</li></ul>Directions:<br /><ol><li>In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.</li><li>In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.</li><li>Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.</li></ol>For the next 10 days handle starter according to the instructions for Amish Friendship Bread.<br /><br />Amish Friendship Bread<br /><ul><li>Do not use any type of metal spoon or bowl for mixing.</li><li>Do not refrigerate!</li><li>If air fills up the bag, let it out!!!</li><li>It is normal for the batter to rise, bubble, and ferment.</li></ul><br />Day 1<br /><ul><li>Do nothing. This is the day you received the batter.</li></ul>Day 2-5<br /><ul><li>Mush (massage) the bag.</li></ul>Day 6<br /><ul><li>Add 1 cup flour, 1 cup sugar, and 1 cup milk to the bag and then mush.</li></ul>Day 7-9<br /><ul><li>Mush the bag</li></ul>Day 10<br /><br /><ol><li>Pour the entire contents of the bag into a large non-metallic bowl.</li><li>Add 1 ½ cups flour, 1 ½ cups sugar, and 1 ½ cups milk.</li><li>Measure out four separate batters of 1 cup each into 1 gallon Ziploc bags. Keep a starter for yourself and give the other three to friends along with a copy of this recipe. </li><li>Preheat oven to 325°.</li><li>To the remaining batter in the bowl (about 2 cups batter) add</li></ol><ul><li>3 eggs</li><li>1 cup oil (or ½ cup oil & ½ cup applesauce)</li><li>½ cup milk</li><li> ½ cup sugar</li><li>2 tsp cinnamon</li><li>½ tsp vanilla </li><li>1 ½ tsp baking powder</li><li>1 tsp baking soda</li><li>½ tsp salt</li><li>2 cups flour</li><li>1 large box instant vanilla pudding</li></ul> 6. Grease two large loaf pans.<br /> 7. Pour the batter evenly into loaf pans. Sprinkle the top with cinnamon sugar.<br /> 8. Bake for 60-70 minutes. Cool until bread loosens from the pan.<br /><br />Variations<br /><ul><li> I used a small box of French vanilla pudding, and it worked fine. You can also use different flavors of pudding.</li><li> The internet is a great source for different recipes to use the starter.</li><li> To bake as muffins/cupcakes, fill 24 muffin cups 2/3 full. Bake for 20 minutes at 325°. </li></ul>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com1tag:blogger.com,1999:blog-1609275291240439923.post-76588878870630147302009-09-22T09:03:00.000-07:002009-09-22T09:10:46.904-07:00Cream Cheese Pumpkin Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_E0eur3GlY4Q/Srj2kOoZpHI/AAAAAAAAAMU/31AIWBBIJY8/s1600-h/pumpkin+cupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_E0eur3GlY4Q/Srj2kOoZpHI/AAAAAAAAAMU/31AIWBBIJY8/s320/pumpkin+cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5384324456784700530" border="0" /></a><br />It is starting to feel like fall and I am craving pumpkin. Pretty much pumpkin anything, but I am pretty sure these cupcakes will fit the bill.<br /><br />Ingredients<br /><ul><li>2 1/4 c. flour, sift before measuring</li><li>1 T. baking powder</li><li>1/2 t. baking soda</li><li>1/2 t. salt</li><li>3/4 t. cinnamon</li><li>1/2 t. ginger</li><li>1/2 t. nutmeg</li><li>1/2 c. butter, softened</li><li>1 1/3 c. sugar</li><li>2 eggs, beaten</li><li>1 c. canned pumpkin</li><li>3/4 c. milk</li></ul><br />1. Preheat oven to 350 degrees. Line cupcake pans with liners (this makes about 18). In a large bowl, sift dry ingredients together and set aside.<br /><br />2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in pumpkin.<br /><br />3. Alternate stirring in the dry ingredients and the milk, beginning and ending with dry ingredients. Scrape down the bowl and stir until blended. Spoon into liners and bake for 20-25 minutes.<br /><br />4. Frost with <a href="http://wehavecupcakes.blogspot.com/2009/03/cream-cheese-frosting.html">Cream Cheese Frosting</a>.Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com5tag:blogger.com,1999:blog-1609275291240439923.post-18697658898169562402009-09-15T10:05:00.000-07:002009-09-15T10:08:13.989-07:00Creamy Key Lime FrostingAll I can say is "yum!"<br /><br />Ingredients<br /><ul><li>1 (14-oz) can sweetened condensed milk</li><li>2 tsps grated key lime peel (or regular lime peel)</li><li>1/2 cup key lime juice (or regular lime juice)</li><li>1 1/2 cups whipping cream</li></ul>Stir together milk, lime peel, and lime juice in a small bowl; set aside. Beat whipping cream in chilled bowl with electric mixer on high speed until soft peaks form. Fold milk/lime mixture unto whip cream until just blended.Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-57223929454832626862009-09-15T09:58:00.000-07:002009-09-15T10:19:23.120-07:00Key Lime Cream Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_E0eur3GlY4Q/Sq_MkZq4W-I/AAAAAAAAAME/Ix4OG7U6hy8/s1600-h/keylimecupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 209px;" src="http://3.bp.blogspot.com/_E0eur3GlY4Q/Sq_MkZq4W-I/AAAAAAAAAME/Ix4OG7U6hy8/s320/keylimecupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5381745005469129698" border="0" /></a><br />Yep, another key lime cupcake recipe for you! I may have mentioned before that I am allergic to key limes, but this recipe works just as well with regular limes (which is good, because I really love the lime-y flavor!)<br /><br />Ingredients<br /><ul><li>1 cup graham cracker crumbs</li><li>1/2 cup sugar</li><li>1/2 cup butter, melted</li><li>1 pkg butter recipe yellow cake mix (18.25 oz)</li><li>1/2 cup butter, softened</li><li>2 tbsp grated key lime peel (or regular lime peel)</li><li>3 eggs</li><li><a href="http://wehavecupcakes.blogspot.com/2009/09/creamy-key-lime-frosting.html">Creamy Key Lime Frosting</a></li></ul><ol><li>Heat oven to 350°. Line muffin cups with paper baking liners. Mix cracker crumbs, sugar, and melted butter in medium bowl. Place approx 1 tablespoon crumb mixture in the bottom of each paper liner. Press down.</li><li>Add enough water to line juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel, and eggs in a large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter equally between muffin cups.<br /></li><li>Bake for 18-22 minutes or until top springs back when lightly touched. Cool completely. Frost with <a href="http://wehavecupcakes.blogspot.com/2009/09/creamy-key-lime-frosting.html">Creamy Key Lime Frosting</a>.<br /></li></ol>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com1tag:blogger.com,1999:blog-1609275291240439923.post-66635676140139929582009-08-07T08:30:00.000-07:002009-08-07T08:44:21.596-07:00Mmmm...S'Mores<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_E0eur3GlY4Q/SnxKQBfsv_I/AAAAAAAAALM/9ze5wjtrJ_U/s1600-h/smorecupcake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 320px;" src="http://3.bp.blogspot.com/_E0eur3GlY4Q/SnxKQBfsv_I/AAAAAAAAALM/9ze5wjtrJ_U/s320/smorecupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5367246495058542578" border="0" /></a><br />I was completely inspired by Eating Suburbia's <a href="http://eatingsuburbia.blogspot.com/2009/07/deceptively-simple-smores-cupcakes.html">S'More Cupcakes</a>. It really got me to thinking about the flavors of chocolate and marshmallow together, which is really a great flavor combination (remember the <a href="http://wehavecupcakes.blogspot.com/2009/03/chocolate-marshmallow-frosting.html">chocolate marshmallow cupcakes</a>?). The basics of a S'more are graham crackers, chocolate, and marshmallows.<br /><br />Ingredients<br />Graham Base:<br />2 cups graham cracker crumbs (or about 15 crushed crackers)<br />1/2 cup butter, melted<br /><br />Cake:<br /><a href="http://wehavecupcakes.blogspot.com/2009/08/hersheys-perfectly-chocolate-chocolate.html">Hershey's "Perfectly Chocolate" Chocolate Cupcake</a> batter<br /><br />Marshmallows:<br />Marshmallow Fluff<br /><br />Directions:<br /><ol><li>Preheat oven to 350°. Line muffin pan with paper baking cups.<br /></li><li>Mix together graham cracker crumbs and melted butter. Place about 1 tablespoon crust mix in bottom of baking cups. Smoosh to a crust-like consistency.</li><li> Mix up <a href="http://wehavecupcakes.blogspot.com/2009/08/hersheys-perfectly-chocolate-chocolate.html">Hershey's "Perfectly Chocolate" Chocolate Cupcake</a> batter. Fill muffin cups about 2/3 full. Top with another tablespoon of graham cracker crust mix.</li><li>Place in oven and bake for 22-25 minutes, or until top springs back when lightly touched. Remove from muffin pan and cool completely.<br /></li><li>Place Marshmallow Fluff in a piping bag. Pipe onto the top of cupcakes. Using a brulee torch, toast the tops of the marshmallow for that awesome campfire look. If you don't have a brulee torch, place under a broiler until golden and toasty looking. Yum!<br /></li></ol>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com2tag:blogger.com,1999:blog-1609275291240439923.post-15968691950749422872009-08-07T08:22:00.000-07:002009-08-07T08:42:04.298-07:00Hershey's "Perfectly Chocolate" Chocolate CupcakesThese are really incredible little cakes. Just the perfect amount of chocolate. And also perfect for those S'More cupcakes as well. Enjoy!<br /><br />Ingredients:<br /><ul><li>2 cups sugar</li><li> 1-3/4 cups all-purpose flour</li><li> 3/4 cup HERSHEY'S Cocoa</li><li> 1-1/2 teaspoons baking powder</li><li> 1-1/2 teaspoons baking soda</li><li> 1 teaspoon salt</li><li> 2 eggs</li><li> 1 cup milk</li><li> 1/2 cup vegetable oil</li><li> 2 teaspoons vanilla extract</li><li> 1 cup boiling water</li><li> "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)</li></ul><br />Directions:<br />1. Heat oven to 350°F. Line 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.<br /><br />2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.<br /><br />3. Bake 22 to 25 minutes. Cool completely. Frost.<br /><br /><br />"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING<br /><br />Ingredients<br /><ul><li>1/2 cup (1 stick) butter or margarine</li><li>2/3 cup HERSHEY'S Cocoa</li><li>3 cups powdered sugar</li><li>1/3 cup milk</li><li>1 teaspoon vanilla extract</li></ul><br />Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com1tag:blogger.com,1999:blog-1609275291240439923.post-88554832965145618032009-07-29T10:54:00.000-07:002009-07-29T11:07:14.634-07:00Sour Peach FrostingThis frosting tastes strikingly similar to those sour peach gummy rings in the grocery store. Mmmmm....<br /><br />Ingredients<br /><ul><li>1 box (3 oz) peach flavored gelatin</li><li>1/4 cup water + 2 teaspoons water</li><li>4 1/2 cups powdered sugar</li><li>1/2 cup butter</li><li>2 teaspoons fresh lemon juice</li><li>red and yellow food colors</li></ul><ol><li>In a 2-cup microwaveable bowl, stir peach gelatin into 1/4 cup water. Microwave on high 1 minute 30 seconds, stirring 2-3 times to dissolve gelatin. </li><li>In a large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and additional water until frosting is thick but spreadable.<br /></li><li>Add 2 drops of red food coloring in one side of bowl and and 2 drops of yellow food coloring in other side of bowl. Swirl frosting together until barely marbled.<br /></li><li>Frost your cupcakes.</li></ol>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-14309554329339398042009-07-29T10:45:00.000-07:002009-07-29T11:10:26.312-07:00Sour Peach Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_E0eur3GlY4Q/SnCQf9w0MKI/AAAAAAAAAKc/j5GHCwIreOI/s1600-h/sourpeachrings.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_E0eur3GlY4Q/SnCQf9w0MKI/AAAAAAAAAKc/j5GHCwIreOI/s320/sourpeachrings.jpg" alt="" id="BLOGGER_PHOTO_ID_5363946035027914914" border="0" /></a><br />My daughter loves the sour peach gummy rings from the grocery store. From the bulk section. She is kind of addicted to them. Mmmmm...<br /><br />These cupcakes kind of emulate that flavor. Sour peach, in the form of a cupcake.<br /><br />Ingredients<br /><ul><li>1 box (18.25 oz) white cake mix</li><li>1 1/4 cup water</li><li>1/3 cup vegetable oil</li><li>3 eggs</li><li>1 (3 oz) peach flavored gelatin</li><li>24 sour peach gummy candy rings</li></ul><br /><ol><li>Preheat oven to 350<span style="font-size:100%;">°. Place paper baking cups in 24 muffin cups. Place sour peach </span>gummy candy in the bottom of each paper baking cup.</li><li>In a large bowl, beat cake mix, water, oil, eggs and peach gelatin with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes.</li><li>Divide batter between muffin cups.<br /></li><li>Bake 18-22 minutes or until top springs back when lightly touched. Remove from pan and cool completely.</li><li>Frost with Sour Peach Frosting.<br /></li></ol>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-37707973109673183322009-07-16T07:27:00.000-07:002009-07-16T07:27:00.434-07:00Cupcake Bouquet Revisited<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_E0eur3GlY4Q/SkW8Rzw8UGI/AAAAAAAAAF4/C0Hl0WhnlF0/s1600-h/bouquet_7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 230px; height: 271px;" src="http://3.bp.blogspot.com/_E0eur3GlY4Q/SkW8Rzw8UGI/AAAAAAAAAF4/C0Hl0WhnlF0/s400/bouquet_7.jpg" alt="" id="BLOGGER_PHOTO_ID_5351890746338988130" border="0" /></a><br /><br />In a previous post on cupcake bouquets, I posted a video showing how easy it is to make one. But now I've come across some extremely <a href="http://www.reynoldspkg.com/reynoldskitchens/fun_shapes/en/recipe_detail.asp?subID=121&Step=ShowRecipe&RecipeID=849&page=114">easy instructions from Reynolds</a> (you know--the makers of that shiny silver stuff you cook with). These would make a beautiful centerpiece at a wedding or a shower.<br /><br />You could decorate them with flowers to make it look even more like a bouquet:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i184.photobucket.com/albums/x262/ccake1/Cupcake/rosebouquet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 324px; height: 395px;" src="http://i184.photobucket.com/albums/x262/ccake1/Cupcake/rosebouquet.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_E0eur3GlY4Q/SkW-GRxG9lI/AAAAAAAAAGA/crg5Htp5YAM/s1600-h/cupcakeflowers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 370px;" src="http://3.bp.blogspot.com/_E0eur3GlY4Q/SkW-GRxG9lI/AAAAAAAAAGA/crg5Htp5YAM/s400/cupcakeflowers.jpg" alt="" id="BLOGGER_PHOTO_ID_5351892747257574994" border="0" /></a>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-25190702011296469552009-07-12T08:24:00.001-07:002009-07-12T08:40:32.018-07:00Sprinkles Strawberry Cupcakes on The ViewStrawberry cupcakes are yummy any time of year, but especially in the summer when strawberries are at the peak of flavor. I'm always up for a good cupcake recipe (especially strawberry!), so when I can get one from a professional, I know it's gonna be good! These cupcakes are out of this world good, so you should try them. Especially right now. When strawberries are fresh at the market. Yum!<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/QTm3Bdc4ffA&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/QTm3Bdc4ffA&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Here are the ingredients:<br /><ul><li>1 1/2 cups flour</li><li>1 teaspoon baking powder</li><li>1/2 teaspoon baking soda</li><li>1/4 teaspoon salt</li><li>4 ounces unsalted butter</li><li>1 cup sugar</li><li>1 large egg</li><li>2 egg whites</li><li>1/4 cup milk</li><li>1/4 cup strawberries</li><li>1 teaspoon pure vanilla extract</li></ul>Directions:<br /><ol><li> Preheat oven to 350°. In a mixing bowl, stir together flour, baking powder, baking soda, and salt. </li><li>Cream together butter and sugar. On medium speed, add egg and egg whites. Mix until egg is incorporated into the butter/sugar mixture.</li><li>On low speed, add half of the dry ingredients. Mix until incorporated.<br /></li><li>Add milk, strawberries, and vanilla extract to the batter. Mix on low speed until incorporated.</li><li>Add remaining dry ingredients. Incorporate into batter. Bake for18-22 minutes or until top springs back when lightly touched. Frost with <a href="http://wehavecupcakes.blogspot.com/2009/04/strawberry-frosting.html">Strawberry Frosting</a>.<br /></li></ol>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-36632522728185275302009-07-09T07:53:00.000-07:002009-07-09T07:53:00.248-07:00Chloe's CupcakesProof that even an 11 year old can decorate cupcakes like a pro!<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/ueKkPhiJSmU&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/ueKkPhiJSmU&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com1tag:blogger.com,1999:blog-1609275291240439923.post-10865157340101582402009-07-02T07:05:00.000-07:002009-07-02T15:33:13.161-07:00Waldorf Red, White and Blue Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_E0eur3GlY4Q/SkW3fYD7m_I/AAAAAAAAAFw/4kSWsZJ88eo/s1600-h/RWBCupcakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_E0eur3GlY4Q/SkW3fYD7m_I/AAAAAAAAAFw/4kSWsZJ88eo/s400/RWBCupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5351885481862470642" border="0" /></a><br /><p>From Sue Doeden. These gems are perfect for the 4th of July. Not really chocolate--just a hint. More red, bit of tang from the buttermilk. Yum!</p><p><span style="font-weight: bold;">Ingredients</span><br /></p><ul><li>1 cup buttermilk, room temperature</li><li>1 teaspoon baking soda</li><li>1 1/2 cups butter, softened</li><li>1 1/2 cups sugar</li><li>2 large eggs, room temperature</li><li>1 tablespoon unsweetened cocoa powder</li><li>2 ounces red food coloring</li><li>1 teaspoon vinegar</li><li>1 teaspoon vanilla extract</li><li>2 1/2 cups cake flour</li><li>1 teaspoon salt</li></ul><p><b>Frosting:</b><br /></p><ul><li>1 (8-ounce) package cream cheese, softened</li><li>2 cups powdered sugar, sifted</li><li>1 teaspoon vanilla</li><li>1 cup heavy whipping cream</li><li>24 fresh blueberries</li></ul><p>Preheat oven to 350 degrees. Line 24 cups of muffin tins with paper baking cups.</p><p>In a bowl or 2-cup glass measure, mix buttermilk and baking soda. Set aside. In large bowl of heavy-duty mixer, beat butter and sugar together until very light and fluffy, about 6 minutes. Use a rubber spatula to frequently scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition.</p><p>In a small bowl, mix cocoa powder with red food coloring, vinegar and vanilla extract. Add to butter-sugar mixture and blend well.</p><p>Sift flour and salt together. Add dry ingredients in small amounts (about ½ cup) to mixture in bowl, alternating with buttermilk-baking soda mixture. Begin and end with dry ingredients.</p><p>Spoon batter into lined tins, making each about 3/4 full. Bake in preheated 350-degree oven for about 20 minutes. A wooden pick inserted into the center of a cupcake should come out clean. The top will spring back when lightly touched with the tip of a finger.</p><p>Allow the cupcakes to cool in the tin for a few minutes, then transfer to wire racks to cool completely.</p><p>Make frosting by placing cream cheese in a large mixing bowl. Beat until smooth and creamy. Add powdered sugar, vanilla and heavy whipping cream. Beat on high speed until light and fluffy. Frosting should be firm enough to spread on cupcakes. Garnish each with a blueberry. Makes about 24 cupcakes.</p>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com2tag:blogger.com,1999:blog-1609275291240439923.post-24960045067872415472009-06-25T07:45:00.000-07:002009-06-25T07:45:00.984-07:00Hello Cupcake!This is the cutest <a href="http://www.hellocupcakebook.com/">book </a>ever. There are a ton of ideas on decorating cupcakes in it! Here is a video from the author sharing some of her ideas as well:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/eq_91CDijtY&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/eq_91CDijtY&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B001TODNTQ&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com5tag:blogger.com,1999:blog-1609275291240439923.post-76389362534817240542009-06-18T08:36:00.000-07:002009-06-18T08:36:00.692-07:00Cupcake BouquetThis is an easy, fun way to display your cupcakes or give them as gifts:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/0-iVY2DyU6g&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/0-iVY2DyU6g&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com1tag:blogger.com,1999:blog-1609275291240439923.post-25173269384616186082009-06-11T08:06:00.000-07:002009-06-11T08:06:00.397-07:00Wilton has a lot of cute products available to the general public, and they are designed for some fun decorating. Here is a fun video showing some of their waaaayyyy cool products, and some links to check them out on Amazon below that.<br /><br /><div style="text-align: center;"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/JbGvJkyLXbo&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/JbGvJkyLXbo&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></div><br /><br /><br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Cupcake Stuff!!</span></span><br /><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B000UPRAXA&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B00188ARVU&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B001V7MIB0&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B000NBQFKU&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B000OSA1EI&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B001D1FIZ2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B00188CJ2A&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=nvscmynoonsc-20&o=1&p=8&l=as1&asins=B00188ARSS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe></div>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-14608977028732721152009-06-04T07:49:00.000-07:002009-06-04T07:49:00.625-07:00How to Decorate a SMOOOOOOOOTH CupcakeFrom Stephanie. This is a great little video showing you how to make smooth frosted cupcakes, with a bit of sisterly fun thrown in. <br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/FFqa77wOrG0&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/FFqa77wOrG0&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Enjoy!Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-18510922139338961652009-05-28T07:37:00.000-07:002009-05-28T07:37:00.755-07:00Summer Fun Cupcake IdeaHi all! Now that school is almost out, I am trying to come up with fun ideas for keeping the kids occupied. I came across this video for cupcakes in an ice cream cone, and it's a bit different from what I've seen before. In the past I have seen the cake batter baked right into the ice cream cone, but this way allows you to keep your kitchen cool and still have fun:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/TD3WBqSAfEs&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/TD3WBqSAfEs&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Don't forget that you can buy undecorated cupcakes from your local bakery. This is a great idea if you don't have time to bake.Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com1tag:blogger.com,1999:blog-1609275291240439923.post-80602005706906127512009-05-21T07:29:00.000-07:002009-05-21T07:36:29.288-07:00Red Velvet...YUM!!!Oh, I know it's been a while. The problem is that it's hot. Really hot. Too hot to bake. We've been averaging between 100° and 110° here. But, I promise to try and share all things cupcake. And on cool or rainy days, I may even actually bake!<br /><br />In the meantime, how about a video on Red Velvet Cupcakes from Cooking@Dish?<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/atsoSDtGxLs&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/atsoSDtGxLs&hl=en&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />Enjoy!Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-17524698358526958572009-05-11T08:20:00.000-07:002009-05-11T08:30:45.456-07:00Key Lime CupcakesI meant to post these for Mother's Day, but its been a kinda crazy week. I love key lime, but I am allergic to it, so these will have to be regular lime for me--but I am posting the key lime version for you.<br /><br /><span style="font-size:85%;">This recipe is a Betty Crocker special...</span><br /><br /><span style="font-size:100%;">Cupcakes:<br /></span><ul><li><span style="font-size:100%;">1 box (18.25 oz) lemon cake mix</span></li><li><span style="font-size:100%;">1 box (3 oz) lime gelatin</span></li><li><span style="font-size:100%;">3/4 cup water</span></li><li><span style="font-size:100%;">1/3 cup Key Lime juice (or just lime juice)</span></li><li><span style="font-size:100%;">1/3 cup vegetable oil</span></li><li><span style="font-size:100%;">3 eggs</span></li><li><span style="font-size:100%;">optional--2-3 drops green food coloring</span></li></ul>Glaze:<br /><ul><li>1 cup powdered sugar</li><li>2-2 1/2 tbsp Key Lime juice (or just lime juice)</li></ul>Frosting<br /><ul><li>1 (8oz) pkg cream cheese, softened</li><li>1/4 cup softened butter</li><li>1 tsp vanilla</li><li>3 1/2 cups powdered sugar</li><li>Grated lime peel</li></ul><ol><li>Heat oven to 350°. Place paper baking cups in 24 muffin cups. In a large bowl, beat cake mix and gelatin with a stand or electric mixer on low speed for 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 2 minutes, scraping bowl as necessary. Divide evenly between muffin cups.</li><li>Bake 17-22 minutes or until top springs back when lightly touched. Remove from pan. With toothpick, pierce tops of cupcakes in several places.</li><li>In small bowl, mix 1 cup powdered sugar and enough lime juice that glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely.</li><li>In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes. Garnish with lime peel.<br /></li></ol>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-85049180163406405322009-05-04T10:33:00.000-07:002009-05-04T10:46:17.848-07:00PB&J CupcakesIt's been a busy weekend here at We Have Cupcakes. We've been making freezer jam, painting sample colors (we are repainting the outside!), and gardening (I can't wait to share my Zucchini Cupcake recipe with you!). And school is still in session, so of course we need cupcakes to stick in those school lunches. And let me tell you--there is nothing better to go with a PB&J sandwich (with fresh strawberry jam!) than a PB&J cupcake!<br /><br />So, without further ado...<br /><br />Ingredients<br /><ul><li>1 (18.25 oz) pkg white cake mix</li><li>1 (3 oz) pkg instant vanilla pudding</li><li>4 eggs</li><li>1/2 cup milk</li><li>1/3 cup vegetable oil</li><li>1/4 cup water</li><li>1/4 cup creamy peanut butter</li><li>1 3/4 cups chopped peanut butter cookies</li><li>4 oz fresh <a style="font-weight: bold;" href="http://wehavecupcakes.blogspot.com/2009/05/bonus-recipe-strawberry-freezer-jam.html">strawberry freezer jam</a></li><li>8 oz frozen whipped topping*<br /></li></ul><ol><li>Preheat oven to 350°. Place paper liners in 24 muffin cups.</li><li>In a large bowl, beat cake mix, pudding mix, eggs, milk, oil, water, and peanut butter with an electric or stand mixer at medium speed for about 2 minutes. Stir in chopped peanut butter cookies. Divide evenly between cupcake liners.<br /></li><li>Bake 18-22 minutes, or until the top springs back when lightly touched. Remove from pan, cool completely.</li><li>Place frozen whipped topping into a medium bowl. Fold in <a style="font-weight: bold;" href="http://wehavecupcakes.blogspot.com/2009/05/bonus-recipe-strawberry-freezer-jam.html">strawberry jam</a>. Frost cupcakes with this fresh, sweet concoction. Enjoy!<br /></li></ol>*I know it seems like the frozen whipped topping is a cop out--especially since I love fresh whipped cream...BUT! the frozen whipped topping holds up better with the strawberry jam folded in.Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com2tag:blogger.com,1999:blog-1609275291240439923.post-42352612573701258042009-05-04T10:26:00.001-07:002009-05-04T10:33:14.841-07:00*Bonus Recipe--Strawberry Freezer JamStrawberries are coming into season, and I have been busy making jam. I prefer freezer jam because of the fresh taste of the strawberries...Yum, yum, yum!<br /><br />Ingredients<br /><ul><li>2 cups crushed strawberries (about 2 small square baskets)</li><li>4 cups sugar</li><li>1 pkg powdered pectin</li><li>3/4 cup water</li></ul><ol><li>Combine crushed strawberries and sugar. Let sit for 10 minutes.</li><br /><li>Combine pectin and water in a small saucepan. Bring to a full rolling boil over HIGH heat. Boil, stirring constantly, for 1 minute. Remove from heat.</li><br /><li>Add cooked pectin to strawberry mixture. Stir until sugar is completely dissolved (about 3 minutes).<br /></li><br /><li>Ladle strawberry mixture into clean freezer containers (I used 8 oz Ziploc containers, but I have used jelly jars in the past), leaving 1/2-inch space (since things grow when frozen!). Apply lids and let jam stand in refrigerator until set (no longer than 24 hours). Freeze (make sure to leave 1 container in the fridge--we are going to use it for cupcakes!).</li><br /><li>Enjoy! Yummy, yummy, yummy!<br /></li></ol>Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-71222797136017792482009-05-04T10:24:00.000-07:002009-05-04T10:26:08.709-07:00UpdateI know you guys are anxiously awaiting the recipe for Candy Apple Cupcakes, and so have I--but I haven't had time to perfect this recipe yet...<br /><br />I can't give you a recipe I haven't perfected, can I???<br /><br />Anyway--As soon as I am satisfied with the recipe, I will share...I promise.Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0tag:blogger.com,1999:blog-1609275291240439923.post-36731239167454738782009-04-29T09:06:00.000-07:002009-04-29T09:16:39.161-07:00Great American Bake Sale | Hunger and HopeWhat better way to help end world (and U.S.) Hunger than by participating in the <a style="font-weight: bold;" href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage">Great American Bake Sale</a>? Check out this <a style="font-weight: bold;" href="http://www.yumsugar.com/1139408">post </a>over at YumSugar and see how Duff Goldman and Sandra Lee are doing their part by building the largest cupcake ever.<br /><br />You can help by hosting your own <a style="font-weight: bold;" href="http://gabs.strength.org/site/TR?fr_id=1080&pg=entry&s_src=homepage">bake sale</a>. Start with some of the excellent cupcakes on this site:<br /><br /><a style="font-weight: bold;" href="http://wehavecupcakes.blogspot.com/2009/04/cotton-candy-cupcakes.html">Cotton Candy Cupcakes</a><br /><a style="font-weight: bold;" href="http://wehavecupcakes.blogspot.com/2009/04/honey-do-cupcakes.html">Honey-Do Cupcakes</a><br /><a href="http://wehavecupcakes.blogspot.com/2009/04/magnolias-vanilla-cupcake-best-cupcake.html"><span style="font-weight: bold;">Magnolia's Vanilla Cupcake</span></a><br /><a href="http://wehavecupcakes.blogspot.com/2009/04/root-beer-float-cupcakes.html"><span style="font-weight: bold;">Root Beer Float Cupcakes</span></a><br /><a href="http://wehavecupcakes.blogspot.com/2009/03/pina-colada-cupcakes.html"><span style="font-weight: bold;">Pina Colada Cupcakes</span></a><br /><a href="http://wehavecupcakes.blogspot.com/2009/03/banana-split-cupcakes.html"><span style="font-weight: bold;">Banana Split Cupcakes</span></a><br /><a href="http://wehavecupcakes.blogspot.com/2009/03/strawberry-cream-cheese-cupcakes.html"><span style="font-weight: bold;">Strawberry Cream Cheese Cupcakes</span></a><br /><br />Enjoy!Whitneyhttp://www.blogger.com/profile/09664971515989408867noreply@blogger.com0