Vanilla Cupcakes:
*This recipe makes 3 dozen cupcakes, and can be halved or quartered easily* This is a slightly modified version of the recipe listed at Bakerella.com (click here)
- 2 sticks butter - softened
- 2 cups sugar
- 4 eggs – room temperature
- 3 cups self rising flour
- 1 cup milk
- 1 heaping Tbsp sour cream - room temperature
- 1 tsp. vanilla extract
- ½ tsp. butter flavor
Preheat oven to 350 degrees
Cream butter and sugar for 7 minutes on medium speed. Add eggs one at a time, beating well between each addition.
Add 1 cup flour and mix until just combined. Add ½ of the milk and all the sour cream, mix, then 1 cup flour, the rest of the milk, then the final cup of flour. Do not over mix.
Add the vanilla and butter flavor, mix.
Fill cupcake liners NO MORE than half full. For easy control and optimal neatness, place the batter in a gallon-sized Ziplock bag and snip one corner with a small hole.
For 3 dozen regular size cupcakes, cook 16 minutes or until toothpick comes out cleanly. For mini cupcakes, cook ~11 minutes. Cool on rack for 5 minutes before removing from pan.
Chocolate Cupcakes
This is slightly modified from the Bakers One-Bowl Chocolate Cake Recipe printed inside the Semisweet baking squares (red) box.
- 6 ounces (6 squares) BAKER'S Semi-Sweet Chocolate
- 3/4 cup (1 – 1/2 sticks) butter
- 1 and 1/2 cups sugar
- 3 eggs
- 2 tsp. vanilla
- 2 and 2/3 cups cake flour (or sifted all-purpose flour)
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 and 1/2 cups water
- 2 Tbsp sour cream
Preheat oven to 350°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended.
Combine the flour, baking soda, and salt in a separate bowl. If you are using all-purpose flour, it is best to simply sift it all together.
Add 1/3 of the flour, then ½ the water and the sour cream, then another 1/3 of the flour, the last half of the water, and finally the last 1/3 of the flour.
Distribute evenly into 24 paper-lined medium muffin cups. (I always add the batter to gallon sized Ziplock bags and cut a small hole in one corner for easy distribution. This batter will be very thin)
Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Be careful not to overcook! Cool in pan 10 min.; remove to wire racks.
Pina Colada Cupcakes
Make vanilla cupcakes (you can also use box mix)
While they are still warm in the pan, poke holes in each one using a toothpick. Pour about a half a capful of Malibu Coconut Rum evenly over the perforated top. Allow to cool completely before icing.
Icing Recipe:
While they are still warm in the pan, poke holes in each one using a toothpick. Pour about a half a capful of Malibu Coconut Rum evenly over the perforated top. Allow to cool completely before icing.
Icing Recipe:
- ½ cup butter (1 stick), softened
- 1/3 cup shortening
- 1 pound powdered sugar (1 box or about 4 cups)
- ¼ cup Malibu Coconut Rum
- 1 Tbsp Pineapple juice
- 2 Tbsp finely shredded coconut
Combine butter and shortening, beat until smooth. Add powdered sugar, 1 cup at a time. Add a few tablespoons of the rum as the mixture gets dry. Add pineapple juice and coconut, mix thoroughly. Add the remaining rum until icing reaches desired consistency.
1 recipe will cover 1 batch of box mix cupcakes. Use 1 ½ or 2 recipes to cover vanilla cupcake recipe (depending on how much icing you like on your cupcakes)
Sprinkle with coconut flakes, and garnish with a pineapple chunk and a cherry.
Enjoy!!
1 recipe will cover 1 batch of box mix cupcakes. Use 1 ½ or 2 recipes to cover vanilla cupcake recipe (depending on how much icing you like on your cupcakes)
Sprinkle with coconut flakes, and garnish with a pineapple chunk and a cherry.
Enjoy!!
Carrot Cake
Deliciously moist, perfectly sweet cake that is perfect for any occasion. Slightly modified from the recipe found here.
- 3 cups grated carrots
- 2 cups all purpose flour
- 1 and 3/4 cups sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/4 tsp ground cinnamon
- 4 eggs
- 1/2 cup oil
- 1 and 1/4 tsp vanilla extract
- 1 cup crushed pineapple in own juice, lightly drained
- 3/4 cup chopped pecans (optional)
Preheat oven to 350 degrees
Grease and flour either a 9x13 pan or three 9-in cake pans
In a large bowl, combine dry ingredients and mix (carrots, sugar, flour, baking soda and powder, salt, cinnamon. Stir in eggs, oil, vanilla, pineapple, and nuts, and mixed until combined.
Bake 23 to 28 minutes (9-in pans) or 30 to 40 minutes (9x13), or until center comes out clean
Frost with Cream Cheese Icing (click here for recipe)
This batter is very thin, and I always transfer it into a gallon sized Ziplock bag and cut a small hole in the bottom for easy distribution. Distribute evenly over the 3 dozen graham cracker crust-lined cupcake liners. Click here for Marshmallow-Meringue Frosting Recipe
Grease and flour either a 9x13 pan or three 9-in cake pans
In a large bowl, combine dry ingredients and mix (carrots, sugar, flour, baking soda and powder, salt, cinnamon. Stir in eggs, oil, vanilla, pineapple, and nuts, and mixed until combined.
Bake 23 to 28 minutes (9-in pans) or 30 to 40 minutes (9x13), or until center comes out clean
Frost with Cream Cheese Icing (click here for recipe)
Campfire Cupcakes
This recipe makes 3 dozen cupcakes, so I usually cut it in thirds to make a small batch. Also, I recommend using sturdy foil cupcake liners to support the graham cracker crust.
Graham Cracker Crust:
- 1 and ½ cups fine graham cracker crumbs
- ¼ cup sugar
- 6 Tablespoons melted butter
Mix together crumbs and sugar, add in butter and mix well. Press about a tablespoon of the mixture into the bottom of the cupcake liners. Evenly distribute any leftover mixture
Chocolate Cake:
This is slightly modified from the Bakers One-Bowl Chocolate Cake Recipe printed inside the Semisweet baking squares (red) box.
- 6 ounces (6 squares) BAKER'S Semi-Sweet Chocolate
- 3/4 cup (1 – 1/2 sticks) butter
- 1 – 1/2 cups sugar
- 3 eggs
- 2 tsp. vanilla
- 2 - 2/3 cups cake flour (or sifted all-purpose flour)
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 -1/2 cups water
- 2 Tbsp sour cream
Preheat oven to 350°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended.
Combine the flour, baking soda, and salt in a separate bowl. If you are using all-purpose flour, it is best to simply sift it all together.
Add 1/3 of the flour, then ½ the water and the sour cream, then another 1/3 of the flour, the last half of the water, and finally the last 1/3 of the flour.
This batter is very thin, and I always transfer it into a gallon sized Ziplock bag and cut a small hole in the bottom for easy distribution. Distribute evenly over the 3 dozen graham cracker crust-lined cupcake liners.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Be careful not to overcook! Cool in pan 10 min.; remove to wire racks.
Generously frost the cupcakes. Garnish with a drizzle of melted chocolate and a dusting of graham cracker crumbs. Enjoy!!
1. Preheat oven to 350 degrees. Place liners in 36 cupcake cups.
Red Velvet
This recipe is modified from the one found Here at Pinch My Salt (a great blog, btw)
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
3 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1 Tablespoon sour cream
1 teaspoon baking powder
1 teaspoon salt
3 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1 Tablespoon sour cream
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Place liners in 36 cupcake cups.
2. Sift together the (pre-sifted) cake flour, baking powder, and salt into a medium bowl; set aside.
3. In a small bowl, mix food coloring and cocoa powder and sour cream to form a thin paste without lumps; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about four to five minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
5. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, pour/scoop batter into a gallon-sized Ziploc bag, snip off one corner and distribute evenly in the pans. Place in the preheated 350 degree oven. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cakes in their pans on a wire rack for 10 minutes. Allow cakes to cool completely before frosting.
Frost with cream cheese icing (or buttercream if you prefer).Apple Pie Cupcakes – a truly original creation by yours truly. This recipe makes 24 cupcakes
Crust: (and yes, you can just use the premade kind from the store) 1 full recipe will make enough for the crust bottom as well as the optional crust garnish
- 2 and 1/4 cups all purpose flour
- 1 tsp salt
- 2 tsp sugar
- 1 cup shortening
- 1/4 to 1/3 cup ice water
Combine the flour, salt, and sugar, mix. Add shortening, and cut into flour using a pastry knife or two regular knives until mixture resembles coarse, pea-sized crumbs. Add water a little at a time, stirring with a fork until mixture clings together. Taking care not to over mix, divide the dough evenly and shape into 1 inch thick disks, wrap with plastic wrap, and place in refrigerator for 15 minutes.
Filling:
- 2 apples - honeycrisp are my very favorite - Very thinly sliced and cut into small wedges (I use the apple peeler/slicer/corer that I got for $19 at the festival, but which they sell in novelty kitchen supply stores or online)
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 1/4 tsp. ground cinnamon
- 1/8 tsp. (a pinch) nutmeg
- 1 tsp lemon
Combine in bowl, tossing well. Place on a foil lined cookie sheet and put into preheated 400 degree oven for 20 minutes
Roll out pie crust. Cut out 24 small circles and place in the bottom of cupcake liners. Place into 400 degree oven for 10 min or until lightly browned.
Set apples and crusts aside to cool, lower the oven temp to 350, and make cake batter
Cake
- 1 stick butter – softened
- 1 cup sugar
- 2 eggs – room temperature
- 1.5 cups self rising flour (or 1.5 cups cake flour, 2/3 tsp baking powder, and a pinch of salt)
- 1/2 cup milk – room temperature
- 1 heaping Tbsp apple sauce
- 1 tsp cinnamon
- 1/2 tsp. vanilla extract
Preheat oven to 350 degrees
Cream butter and sugar for 3 minutes on medium speed. Add eggs one at a time, beating well between each addition.
Add 1/2 cup flour, then ½ of the milk and apple sauce, then 1/2 cup flour, the rest of the milk and apple sauce, then the final cup of flour.
Add the cinnamon and vanilla, mix.
Add a spoonful of the apple mixture to the top of each of the crusts inside the cupcake liners. Fill the rest of each cup with batter – about 2/3 to 3/4 full. For easy control and optimal neatness, place the batter in a gallon-sized Ziplock bag and snip one corner with a small hole.
Bake for about 14-16 minutes, or until a toothpick comes out clean from the middle of the cupcake. Cool on rack for 5 minutes before removing from pan.
Frosting
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 pound (about 4 cups) powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 2-3 Tbsp whole milk
Cream together butter and shortening. Add powdered sugar one cup at a time, moistening with milk 1 Tbsp at a time as needed. Add cinnamon, vanilla, and additional milk as needed for desired consistency.
- 1/2 cup shortening
- 1 pound (about 4 cups) powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 2-3 Tbsp whole milk
Cream together butter and shortening. Add powdered sugar one cup at a time, moistening with milk 1 Tbsp at a time as needed. Add cinnamon, vanilla, and additional milk as needed for desired consistency.
Top cooled cupcakes with frosting and leaves formed from the leftover crust dough, brushed with egg and food coloring, and baked at 400 degrees until golden brown.
Is it a lot of work? Well, yeah. Is it worth it? Heck yeah!!
