Happy Birthday Chocolate Cupcakes

This weekend we celebrated my granddaughter Ashley's fifth birthday. We had a wonderful time that was shared by family and friends, and she got way too many presents. But isn't that half the fun of a birthday party when you're a child, to open birthday gifts from people who love you.

Days like this make me count my blessings. There are so many things I'm striving and hoping for, but when I realize how blessed I am by such a loving family, I'm truly humbled. I hope Ashley grows up to feel that she is blessed too. It's not a small thing in this big, hard world, to know that there are people out there that love you and wish the best for you always.

Okay, so on to these fabulous and delicious cupcakes that the birthday girl herself helped me bake and decorate. She has been baking with me for a couple of years now, and is now more interested in the actual baking instead of just licking the mixing beaters.

This is a Martha Stewart recipe for the cupcakes and the frosting. It's actually pretty simple to make the cupcakes, and the frosting is ready in no time. I doubled the recipe to make 24 cupcakes, and tinted the frosting pink. So, so good!!

Recipe for Martha Stewart's Chocolate Cupcakes

Ingredients:

3/4 cup unsweetened cocoa powder

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter at room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla

1/2 cup sour cream

Directions:

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.         

Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
   
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
     
Cool in pan 5 minutes; transfer to a wire rack to cool completely.

Recipe for Easy White Icing

Ingredients:

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)

Directions:

In a mixing bowl, cream butter until smooth.
  
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

Frost cupcakes and decorate with sprinkles if desired.

Makes 12 cupcakes.


-Post by Patricia 

Vanilla Easter Cupcakes

I wanted to make something yummy for my grandchildren the other day, and since Easter is only a few days away, I thought cupcakes would be a good idea. The kids were thrilled with these, not just by their taste, but how festive they look, too.

These cupcakes are vanilla, and one of my favorite, basic recipes that I turn to over and over again. The buttercream frosting is a favorite too, sweet and creamy. I tinted the frosting with food coloring in pink and green, and the M&M's are Easter Pastel.

I love being the kind of grandmother who makes treats for her grandchildren. It makes me far happier than it makes them, I think, because they have no sense of time passing and I do. They just know that it's a great afternoon because Nana made treats, but I know this is a day I will remember, and a day that I hope they will.

Recipe for Vanilla Easter Cupcakes

Ingredients:

1 1/4 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

6 Tbs. (3/4 stick) unsalted butter, at room temperature

1 whole egg plus 1 egg white, at room temperature

1 tsp. vanilla extract

1/2 cup milk

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely before frosting.

Buttercream Frosting Ingredients:

3 cups confectioners’ sugar

8 Tbs. (1 sticks) unsalted butter

2 1/2 Tbs. milk, plus more, if needed

1 tsp. vanilla extract

1/8 tsp. salt

Food colorings

 

Directions:

 

Have all the ingredients at room temperature.

In the bowl of an electric mixer, or using a hand mixer, combine the confectioners sugar, butter, the 2 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired, and frost and decorate cupcakes.

 

Makes 12 cupcakes.

 

Pink Velvet Cupcakes Recipe

Have you ever tried Pink Velvet Cupcakes? Red Velvet flavor is pretty popular and I do love it, but pink velvet is made with buttermilk, and tastes so good!!

I made these cupcakes for an early Valentine's Day party, and they were a big hit. But Pink Velvet isn't just for that holiday, it can be used for little girl's parties, baby showers, and any spring celebration. I just think that they are so cute, and you can change the cupcake liners and sprinkles to fit the occasion.

These cupcakes are topped with a delicious cream cheese frosting, and it's one of my favorite frosting recipes. I don't like to spend a lot of time on frosting, but it really does taste so much better when it's homemade.

Recipe for Pink Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

1 cup butter, softened
1-1/4 cups sugar
2-3 drops red food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

For frosting:

 1/2 cup butter (1 stick) at room temperature
1 8oz. package of cream cheese at room temperature
2 1/2 cups powered sugar
1 teaspoon vanilla extract

Directions:

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

 With an electric mixer, beat the butter and cream cheese together, about 3 minutes until smooth. Scrape down sides of bowl to ensure even mixing.
Beat in the vanilla extract just until mixed. Slowly add the powdered sugar and beat until desired thickness. Frost cupcakes with a spatula, and decorate with sprinkles.

Makes 2 dozen cupcakes.

Enjoy!

Recipe For Mini Vannila Cupcakes

I have made and certainly eaten my fair share of treats this holiday season. But they're all gone now, and my family and I needed something sweet to eat.

Though I am a big chocolate lover, I also like vanilla a lot. These vanilla cupcakes are packed with a delicate vanilla flavor. I made them in mini size because my grandchildren like that size, and I think they look cute.

Williams-Sonoma is my favorite cooking store that I go to when I want to buy long-lasting quality kitchenware. I feel the same way about their recipes, that they are great quality, and I can depend on them to deliver something I will like. This is a Williams-Sonoma recipe, for both the cupcakes, and the buttercream frosting.

The frosting can be tinted, and these cupcakes can be made adorable for a little girl's birthday party, baby shower, and more. And they are absolutely yummy!


Recipe for Vanilla Cupcakes and Frosting

Ingredients for cupcakes:

1 1/4 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

6 Tbs. (3/4 stick) unsalted butter, at room temperature

1 whole egg plus 1 egg white, at room temperature

1 tsp. vanilla extract

1/2 cup milk

 6 tablespoons sanding sugar

Directions:

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners, or a 24 mini pan.

In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes for standard size, or 10 to 12 for mini size. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

 

 

Recipe for Buttercream Frosting

Ingredients:

6 cups confectioners’ sugar

16 Tbs. (2 sticks) unsalted butter

4 1/2 Tbs. milk, plus more, if needed

2 tsp. vanilla extract

1/4 tsp. salt

 

Directions:

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners¿ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

Frost cupcakes with frosting and sprinkle with sanding sugar, if using.

 

Makes 24 mini cupcakes, or 12 regular size cupcakes.

 

Chocolate Cupcakes With Whipped Peanut Butter Frosting

One of my very favorite food combinations is chocolate and peanut butter. I love it so much but wanted something more that just my favorite candy to enjoy.

Cupcakes are always welcomed by friends and family, so these were the perfect answer to a quick dessert, and also satisfied my chocolate and peanut butter craving.

The peanut butter frosting on these cupcakes is made with cream cheese, a frosting that I enjoy making and my family really loves.

The chocolate cupcakes is an easy recipe, and I always think homemade tastes so much better than boxed mix.

And if you keep the baking essentials well stocked in your pantry, you can be ready to bake so many yummy treats as a moments notice.

I made these cupcakes just for fun to have for dessert. My family loved them, and this recipe is definitely a keeper.


Recipe for Chocolate Cupcakes with Whipped Peanut Butter Frosting

Ingredients for cupcakes:

1 1/3 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Directions for cupcakes:

Preheat oven to 350 degrees. Line cupcake tin with paper liners.
Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk. Beat well. Fill the cupcake liners 3/4 full.
Bake in preheated oven 16-18 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.

Ingredients for frosting:

1/2 cream cheese, softened to room temperature
1/4 cup creamy peanut butter
1/4 cup confectioners' sugar
1/4 cup unsalted roasted peanuts, chopped

Directions for frosting:

With an electric mixer on low speed, beat cream cheese, peanut butter, and confectioners' sugar in a bowl until smooth, about 2 minutes.
With a small spatula, frost cupcakes and sprinkle with peanuts.

Makes 18 cupcakes.

2-Bite Coconut Cupcakes

These coconut cupcakes are so moist and delicious. They are actually super easy to make too, because they start with a boxed mix.

With the addition of sweetened condensed milk and coconut in the batter, these little gems will go quickly.

My grandchildren loved the fact that they were the perfect size for them, and of course I was so pleased that they liked them so much.

And they make a great presentation if you want to take them to a potluck or barbeque this summer.

Recipe for 2-Bite Coconut Cupcakes

Makes 48 mini cupcakes

Ingredients:

For cupcakes:

2 cups flaked coconut, divided
1/2 cup sweetened condensed milk
1 box white cake mix
water, eggs, vegetable oil called for on cake box mix

For coconut cream frosting:

3 cups powdered sugar
1/3 cup butter, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1-3 tablespoons milk
1 cup coconut, toasted

Directions:
 

• 1 Heat oven to 350 degrees. Place mini paper baking cups in mini cupcake pan.                        
• 2 In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
• 3 Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1/2 heaping teaspoonful coconut mixture.
• 4 Bake as directed on box of mix. Cool in pans 5 minutes; remove from pans to cooling rack.                           
• 5 In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Sprinkle tops of cupcakes into toasted coconut. Store loosely covered.   

 

         

                                                                        

                                                                                                                                       

                                                                                                                                             

                                                                                                                                          

                                                                        

                                                                        

                                                                                                                              

                                                                                                                                                                                                                                                               

Gingerbread Cupcakes With Gingerbread M&Ms

Baking gingerbread is one of the easiest ways to get me into the Christmas spirit. I just love the way it smells, and the delicious taste, too.

I usually bake it in a pan and slice it up, but cupcakes are more fun for my grandchildren to eat, especially when they are topped with yummy buttercream frosting and Gingerbread M&Ms. This is a fun recipe to let the kids help with on those long days of winter vacation.

Recipe for Gingerbread Cupcakes with M&Ms and Buttercream Frosting:

Ingredients:

1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1/2 cup Gingerbread M&Ms, chopped