Cupcakes Galore!

{ cupcakes for mother's day bake sale }

I discovered my love of baking cupcakes when I was pregnant with my firstborn.  I attribute it to the effects of "nesting".  I had never baked a thing in my life before - not even pre-battered cookies you just roll out on a sheet!

So my first cupcake project was initiated by a Mother's Day bake sale at church.  I figured I would give it a go and see how they turned out.  I researched endlessly online for recipes and decorating ideas.  The picture shows the end result.  Truth be told, I think they turned out more pleasing to the eye than the taste palette.  But over time and with practice, I'm hoping to make cupcakes that both look and taste great!

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{ nathan's birthday cupcakes }

For Nathan's 1-year birthday party, I baked white and chocolate cupcakes with cream cheese frosting.  I was originally going to make a coconut cupcake but ended up improvising on a simpler recipe.  This is the recipe I used (which actually turned out quite nicely):

WHITE/CHOCOLATE CUPCAKES

INGREDIENTS:

1 box white/chocolate cake mix (used Duncan Hines moist mix)

1 cup all-purpose flour

1 cup granulated sugar

¾ tsp salt

1 1/3 cups water

2 Tbs vegetable oil

1 tsp pure vanilla extract

1 tsp pure almond extract

1 cup sour cream
4 large egg whites

RECIPE:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you’ll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.



3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Yield: 36 cupcakes

CREAM CHEESE FROSTING

INGREDIENTS:

1/2 cup of butter (1 stick), room temperature

8 oz of Philly cream cheese (1 package), room temperature

2 cups of powdered sugar (I only use about 1 go 1.5 cup)

1 teaspoon of vanilla extract

1 teaspoon of almond extract

RECIPE:

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla and almond extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.