Vintage pink

These are just simple vanilla creamy cupcake with vintage pink frosting design

Vanilla pearl

Ya'll know I'm a Juney and pearl girl :) I saw these chocolate candy coated pearl at Zurchers I didn't have a second thought. I grabbed a sack right away and just poured all the colors in my bag :)

Ingredients:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1 1/2 tsps vanilla

1 1/4 cups milk

In a medium bowl mix together flour, baking powder and salt. 

In another mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. 

Gradually add sugar, beating on medium speed, add eggs one at a time beating after each addition. Beat in alternately with flour and  milk until combined. Spoon batter about 3/4s full on each muffin liner cup. Bake for 18-20 minutes. For icing I used butter cream frosting (see recipe on cinnamon roll). For a simple decoration I used chocolate candy coated pearl and piped green icing for leaves.

Chocolate marble

Ingredients:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1 1/2 tsps vanilla

1 1/4 cups milk

1 pkg of semi sweet chocolate chips

1/4 cup milk

In a medium bowl mix together flour, baking powder and salt. Meanwhile heat the semi sweet chocolate chips with 1/4 cup milk stirring constantly until chocolate melt. Set aside for later use. 

In another mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. 

Gradually add sugar, beating on medium speed, add eggs one at a time beating after each addition. Beat in alternately with flour and  milk until combined. Spoon batter about 3/4s full on each muffin liner cup. Drizzle about a 1/2 tsp of the melted chocolate on each cup,  using a bread knife or spatula swirl the batter to make it look marbled. Bake for 18-20 minutes.

Frost with chocolate frosting by using the left over chocolate mixture, add 2-3 cups of powdered sugar beat until reach spreading consistency. You can pipe or iced using the spatula.  These cupcakes I preferred the smooth icing then decorated with chocolate candy coated pearl and piped a green icing for leaves. 

Simple white cake

1 cup sugar

1/2 cup butter

2 eggs

2 tsp vanilla

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

tsp milk

Cream together sugar and butter. Beat in eggs one at a time, then stir in vanilla. Combine flour and baking powder (tip: I always recommend to sift), add to cream mixture and mix well. Finally stir in milk until batter is smooth.  Line muffin cups with paper liners and fill with 3/4s full of the batter. Bake in 350 deg F for 20 minutes until toothpick inserted and comes out clean. Cool completely before icing.

I used butter cream icing and spread it smoothly on top.  For drop flower use a 2.0 flower tip that you can buy in walmart or in any craft store.

Strawberry swirl

Ingredients:

3/4 cup butter (6 tbsps) - softened 

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

1 1/2 cup sugar

1 1/2 tsp vanilla

1 cup milk

Strawberries (36 pcs)

Directions:

Cook about 12 pcs of strawberries with 1/2 cup of sugar until lightly syrup texture. Using the food processor chop the cook strawberries. In medium bowl stir together flour, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Gradually add sugar, scrape sides of the bowl, beat for about 2 minutes until fluffy and smooth. Add eggs one at a time and continue beating after each addition.  Gradually add the flour and milk beating constantly until just combined, add 1/2 cup of the cooked strawberries into the batter and gently fold. Pour 3/4s full of the batter into the muffin liner and bake for about 20 minutes.

Frost with strawberry butter cream. 3/4 cup butter (softened), 4-6 cups powdered sugar, 1/3 cup milk, 3 tbsp of the cooked strawberries. Beat butter with an elec mixer on med speed for 30sec. Gradually add 2 cups of powdered sugar. Beat until frosting reaches spreading consistency. Makes 4 cups. Top fresh strawberries (tip: glazed each strawberry with a apricot or cherry or peach jam by heating 3 tbsp of the jam with 1 tsp of water for a more fresher look)

Cinnamon roll

Creamy cinnamon roll Cupcakes: Prep time 45 min. 

2/3 cup butter

2 eggs

 2 1/2 cups all purpose flour,

2 1/2 tsp baking powder

1/2 tsp salt

 3/4 cup packed brown sugar

 1/3 cup finely chopped pecans

2 tsp ground cinnamon

1 3/4 cups granulated sugar

1 1/2 tsp vanilla

1 1/4 cups milk

 Stir (not beat) together flour, baking powder, and salt. In small bowl stir together brown sugar, pecans and cinnamon. Set aside. In a mixing bowl mix beat butter with an electric mixer on medium to high speed for 30 sec. Gradually add the sugar about 1/4 cup at a time, beating on med speed until combined, scraping sides of bowl. Beat once more until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined. Batter may look curdled. Will yield 2 dozens. Spoon about 3/4s full in each cup, sprinkle a tsp of the cinnamon mixture swirl with a spoon or spatula then sprinkle more on top. Bake 18 min on pre-heated 350 deg F. Cream with butter cream frosting and top with walnuts or whatever nut you prefer.


Butter cream frosting: 3/4 cup butter (softened), 6 cups powdered sugar, 1/3 cup milk, 2 tsp vanilla (or almond or any extract the recipe requires). Beat butter with an elec mixer on med speed for 30sec. Gradually add 2 cups of powdered sugar. Beat in milk until frosting reaches spreading consistency. Makes 4 cups.

Chocolate vegan

Chocolate Vegan cupcake

 Prep time 30 min. 

Ingredients:

1 1/2 cups all purpose flour

1 cup sugar

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp vanilla

1 cup warm water. 

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and vanilla. Set aside. Pre-heat oven to 350 deg F. Stir (not beat) oil mixture into flour mixture. Stir in water. Beat with an electric mixer on medium speed until no large lumps remain in batter. Spoon batter into muffin cups filling each about 3/4s full. Use back of the spoon to smooth out batter in cups. Consistency will be a little thicker but not dry. Bake 18 minutes will yield 2 dozens. I like to frost these with vegan chocolate frosting.

Vegan chocolate frosting:

In a small bowl combine 2 cups powdered sugar and 1/2 cup unsweetened cocoa powder. In a mixing bowl beat 1/4 cup vegetable or canola oil and 1/4 cup organic shortening (the have this in walmart or smith or fresh market) until smooth. Gradually add the powdered sugar mixture beating well. Slowly beat in 3 tbsps soymilk and 1 1/2 tsp vanilla. If necessary keep adding powdered sugar or soymilk to get the spreadable consistency. Good luck and enjoy! 

This cupcake recipe is unbelievably delicious. You won't believe there's no poultry ingredients in it.

Enzo cream filled

I made this cup cake for Duke's and Enzo's birthday this June 1st, 2012. We both got them between May and June.  Duke on May 28, 2010 and Enzo June 20, 2011. But June 1st is their official birthday celebration :)

Ingredients: 

3/4 cup butter (6 tbsps) - softened 

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

1 1/2 cup sugar

1 1/2 tsp vanilla

1 cup milk

1 tsp nutmeg, 1/2 tsp cinnamon.

1-2  cups Coconut flaked

Cream filling:

1/2 cup butter (4 tbsps)

1 1/2 tsp vanilla and 1/2 tsp almond extracts

3 -4 cups powdered sugar

3-4 tbsps milk

Mix butter and extracts with an electric mixer fluffy (30 sec). Gradually add the powdered sugar and milk. Makes up to 3 cups.  You can store unused and freeze.

For the cake: Prepare muffin pans with liners and pre-heat oven to 350 deg F.

In medium bowl stir together flour, baking powder, spices and salt. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Gradually add sugar about 1/4 cup at a time. Scrape sides of the bowl, beat for about 2 minutes until fluffy and smooth. Add eggs one at a time and continue beating after each addition.  Gradually add the flour and milk. Batter should not be runny nor too thick. Continue beating until all combined. Spoon batter into the prepared muffin pans about 3/4s full and bake for 18 minutes.  Cool completely (Tip: I usually put them in the fridge for few minutes) before coring the center to fill with the cream filling. For icing use the butter cream icing (see Cinnamon roll cupcake) after each icing roll into the coconut flaks or pour directly the coconut flakes onto the just iced cupcake.  Enjoy :)

Donut (glazed, jelly, cream filled)

Try this beyond glaze donut cupcakes...they're creamy and tasty!

Ingredients:

1/2 cup butter

2 eggs

2 1/3 cups all purpose flour

2 1/12 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 tsp vanilla

1 cup milk

1 cup raspberry, strawberry, lemon, orange marmalade etc...(whatever you want)

1/2 cup powdere sugar

Directions: Prepare muffin pans with liners. Pre-heat oven to 350 deg F.

Stir together flour, salt, baking soda and powder. In a mixing bowl beat butter with an electric mixer on medium high speed for 30 sec. Add the white sugar, brown sugar and vanilla; beat until combined. Scraping sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and milk to the butter mixture. Beating well until all combined. Spoon butter about 3/4s full into the muffin pans and bake for 18 minutes.  Cool completely before filling them with the jellies. Spoon jellies into the piping bags and insert tip (I used star tip for it's more sharpy for easy insertion into the cake) and squeeze the jelly into the cupcake all the way to the top and sprinkle with powdered sugar. I also made glazed icing and chocolate icing for variety.

Carrot-coconut

This recipe was shared by my co-worker's mom...this recipe is to die for...yum yum

Coconut-Carrot cupcake recipe: 1 3/4C all purpose flour, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp salt, 1 cup sugar, 1 1/2 C oil (corn or veg), 4 large eggs, 2 C shredded carrots, 1 can crushed pinapples (drained), 1 C flaked coconut, 1 C chopped nuts.Baked @ 350 deg F (23 min). Grease pan. Combine flour, baking soda, cinnamon and salt. Beat sugar, oils, eggs and vanilla. Gradually add the dry ingreds. Stir in carrots, flaked coconut, pinapple and nuts. Bake 30-35 min.

Cream cheese icing - 1 C powdered sugar, 8 oz softened cream cheese, 1 stick butter, 1 tsp Vanilla. (I used almond extract on this recipe) it's really good, 2 C of confec sugar. Cream together the butter and cheese until well blended and smooth, add the vanilla. The gradually add the confectioner sugar (sifted preferred and best). If still runny just add more sifted confectioner sugar. For piping tips (I used the extra large french star tip)

Chocolate peanut butter

One of my popular cup cakes...

Ingredients:
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.