I made some white batter cupcakes this weekend and wanted to top them off with some white icing.  Something simple but not my usual favorite Buttercream Frosting {my mom’s recipe which is absolute fluffy perfection}.  Whipped cream seemed to easy…..cream cheese frosting too blah but combining them both produced the recipe below which is light and tasty!

*Don’t you love the missing icing in the top left cupcake?  I left the room for one minute and some little person decided to swipe a taste!  ;  ) 

hugs, mb

linking to these lovely people and places

These cupcakes are so easy to make….so tasty and so ‘sweet’.

Bake a batch of cupcakes, any flavor, from scratch or from a box ~ my favorite is this chocolate cake recipe.  You will also need to whip up some yummy frosting ~ I used my Creamy Frosting recipe and tinted the frosting lightly pink. 

Once the cupcakes have cooled use a small heart shaped cookie cutter and ‘push in’ to the cupcake.  

Remove the cookie cutter and use a butter knife to scrape out the cake.  

Now, using an icing bag and decorator tip, fill in the heart shape.  That’s it!

hearts and hugs, mb 

Linking to these Lovelies!

Monday

http://www.craftskeepmesane.blogspot.com/

http://craftomaniac.blogspot.com/

http://www.creatingreallyawesomefreethings.com/

http://www.lifemadelovely-blog.com/

http://sewcando.blogspot.com/

http://www.skiptomylou.org/

http://sumossweetstuff.blogspot.com/

http://www.thegirlcreative.com

Tuesday

http://carolynshomework.blogspot.com/

http://funkypolkadotgiraffe.blogspot.com/

http://www.rookno17.com/

http://shoprubyjean.com

http://www.sugarbeecrafts.com/

http://www.tipjunkie.com/

Wednesday

http://www.bluecricketdesign.net/

http://www.freeprettythingsforyou.com/

http://gingersnapcrafts.blogspot.com/

http://somedaycrafts.blogspot.com/

http://southernlovely.blogspot.com/

Thursday

http://alliemakes.blogspot.com/

http://answerischocolate.blogspot.com/

http://bec4-beyondthepicketfence.blogspot.com/

http://www.houseofhepworths.com/

http://www.somewhatsimple.com/

http://www.theshabbychiccottage.net/

http://www.toysinthedryer.com/

http://www.yesterdayontuesday.com/

Friday

http://www.504main.com/ 

http://www.chiconashoestringdecorating.blogspot.com/

http://romantichome.blogspot.com/

http://shabbynest.blogspot.com/

http://whipperberry.com/

Saturday

http://www.bedifferentactnormal.com/

http://funkyjunkinteriors.blogspot.com/

http://www.positivelysplendid.com/

http://tatertotsandjello.blogspot.com/

http://thirtyhandmadedays.com/

Sunday

http://www.flamingotoes.com/ 

http://sewchatty.blogspot.com/

Chocolate and peppermint…could there be a more heavenly combination???? I think not!  I saw these cupcakes on pinterest and had to make some for myself and to share…sometimes sharing is so hard!!!! I made them for our ornament party last week and they were a hit!

I took some pictures and was almost ready to serve these lovelies when I remembered that I had some gingerbread men cake picks….they were so cute…sort of like an army of gingerbread cupcakes….I surrendered *quite happily* and ate a cupcake. 

I made the cupcakes from a boxed cake mix {I know, I know….from scratch is so much better but time wise you gotta do what you gotta do}.  The true gem of this cupcake is the Peppermint Cream Cheese Frosting which is from Glorious Treats and is presented below:

Peppermint Cream Cheese Frosting
1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
4 cups powdered confectioners sugar
1 teaspoon pure peppermint extract
1/2 teaspoons pure vanilla extract
1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk although I do like the richness that cream adds)
~ Directions ~
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add powdered sugar (a little at a time) and blend on low-speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Add vanilla and peppermint extracts
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting.  Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.

Top cupcakes with some crushed candy canes (they will “melt” after a bit, so they need to be served right away) or a small piece of peppermint bark (I used a little peppermint Andes candy). *I used the Andes candies…they held up beautifully!*

peppermint hugs *so refreshing*, mb

Linking to these lovely people and their lovely places:

I got your attention…didn’t I????? : )

I found this recipe on pinterest and knew I had to try it.  I was short on time and this recipe {Cookie Brownie Cupcakes with Chocolate Marshmallow Frosting} fit the bill.  Minimal ingredients yet maximum taste ‘punch’!

Cookie Brownie Cupcakes

Ingredients:

Brownie Mix {I used Duncan Hines Milk Chocolate ~ I bought the family size box accidentally and had extra brownie batter….what a shame!} ~ mix the batter according to the cake-like directions.

One {1} tube of chocolate chip cookie dough {does anyone remember the days when you could eat this dough raw???? ~ look at the label….so sad}

Preheat oven to 350 °.

Line 12 cupcake tins with liners {I made one dozen full size cupcakes and one dozen mini cupcakes}

Slice cookie dough into 1/4 inch slices.  I rolled the dough with my fingers and then flattened it so that it would fit the bottom of the cupcake liners.

Spoon brownie batter over the cookie dough filling the cups to about 2/3 full.  Bake for 20 minutes for full size cupcakes, 15 minutes for mini cupcakes {or until brownies are set}.  Remove from oven and cool on cooling rack.

Chocolate Marshmallow Frosting

{This frosting was amazing….when on the cupcake it had the appearance of a twisty cone…so cute!}

2 sticks of salted butter, softened

1 teaspoon vanilla

2 tablespoons milk {I used one tablespoon of skim milk and one tablespoon of whipping cream as that was what I had on hand}

3 cups powdered sugar

1/4 cup cocoa powder

2 tablespoons chocolate syrup

7 ounce jar marshmallow creme {fluff}

In a mixing bowl beat the butter, vanilla and milk on medium-low speed until smooth and fully combined.  Add powdered sugar and cocoa powder and beat on low until just combined.  Add chocolate syrup and increase speed to high.  Beat for 2 minutes until light and fluffy.

Using a spatula, fold in marshmallow creme just until it is swirled throughout.  Decorate your cupcakes!

I took these to our small group and I came home empty handed…. they really were a hit!

{I even made a pink glitter tag for these babies..they were that awesome! and I’m that geeky!}

big hugs, mb

Linking to these great sites!

Yogurt cupcakes with yogurt frosting.  These are quick and easy to make.  The frosting is  made from Greek yogurt.  Mine was blueberry hence the reason for the purplish color and the blueberry on top.  You can customize this recipe in multiple ways varying the flavor of the yogurt and the flavor of the frosting.  I used plain vanilla yogurt for the cupcake batter but any flavored yogurt {not fat free} can be used in the batter.

Yogurt Cupcakes ~ yields 18

1/2 cup of yogurt

1 cup sugar

3 eggs lightly beaten

1/4 cup vegetable oil

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

1.  Preheat oven to 350° F.

2.  In a large bowl mix the yogurt, sugar and eggs until well blended.  Add oil and stir.  Add flour, baking powder and salt beating until smooth.

3.  Add the vanilla and stir.

4.  Fill cupcake papers 2/3 full.  Bake for 25 minutes.

Cool completely before frosting

Yogurt Frosting via Souvlaki For The Soul

4 ounces/1 container of Greek Yogurt {I used Blueberry}

1/2 cup powdered sugar

a good splash of vanilla

I whisked the yogurt first then added the powdered sugar and vanilla stirring with a wooden spoon.  The icing will spread so I refrigerated it for 1 hour then applied to each cupcake individually before serving.

cupcake hugs, mb

Linking to:

When I was little…. I had an easy bake oven…that began my love affair with baking itsy bitsy teeny weeny little things ….baking with lightbulbs {THANKFULLY} is now a thing of the past…but I sooooo love gadgets…and pink….and *snort* cupcakes…especially itsy bitsy teeny weeny ones.  I saw an add for the Babycakes Cupcake Maker and I want it….it bakes cupcakes and it is pink….need I say more???? Well, it would be frivolous and selfish *insert tears…albeit fake ones….and batting eyelashes*.  I’m NOT getting it….but, in case any of you would like to ask for it….or buy it for yourselves….or give it as a gift I felt it my duty to make you aware that it existed.  If you do get one, please let me know…gently.  ; )

babycake hugs, mb

I was looking for some creepy but CUTE cupcake inspiration  and came across these…. aren’t they adorable?  If you click on the link ~ Woman’s Day ~ they give directions for each of the cupcakes above.

The above two are from Bakerella!  How awesomely cute!!!!

The spider cupcakes and monsters above are from Utah Loves Cupcakes!

Scary eyeball cupcakes at Yummy Cakes by Lynn!

And last but not least….Skip To My Lou has a free template for a cupcake wrapper to wrap your creations in!

hugs, mb

Just in time for Halloween ~ some yummy Orange Juice cupcakes!

Makes about 16 cupcakes

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 stick unsalted butter, room temperature

1 cup sugar

2 eggs

Juice and finely grated rind of 1 orange

1 tablespoon lemon juice

a few drops orange food coloring {optional}

1.  Preheat oven to 350°F.  Mix flour, baking powder, and salt and set aside.

2.  Cream butter and sugar until light and fluffy.  Add eggs, one at a time, mixing well after each addition.

3.  Combine orange juice and lemon juice and add enough water to make 2/3 cup.  Alternately, add flour mixture and liquid.  Add orange rind and beat batter until smooth.  Add food coloring if you are using it {I opted to not use any}.

4.  Spoon batter into cupcake papers, filling cups about 2/3 full.  Bake for 25 minutes or until a tester inserted into the center comes out clean.  Remove from oven and cool.

The above cupcake recipe is from Cupcakes Galore by Gail Wagman.

Buttercream Frosting

3 cups confectioners’ sugar

1 cup butter (softened)

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

To tint frosting ~ add a drop of food coloring to frosting until you reach the desired color.  I made mine black for Halloween.

cupcake hugs, mb

It’s Cupcake Day!!!  I have an easy and delicious cupcake recipe for you that is moist and yummy.

Cupcake Day Cupcakes

Ingredients

3/4 cup salted butter, softened

1 1/2 cup granulated sugar

4 tbsp. vegetable oil

3 eggs

2 1/4 cup all-purpose flour

3/4 tsp. baking soda

1/4 tsp. salt

3/4 cup sour cream

2 tsp. vanilla

1/3 cup chocolate syrup

Directions:

1.  Preheat oven to 325 degrees F.  Line 24 cupcake cups with paper cups.

2.  In large mixing bowl beat the butter, sugar and oil with mixer on medium speed to combine.  Add eggs one at a time, mixing well after each egg.

3.  In a separate bowl sift together flour, baking soda and salt.  Put aside.

4.  Add half of the flour mixture {above} to the mixing bowl {butter mixture} and blend well.  Add half of the sour cream and blend well. Add the remaining dry ingredients; blend.  Add the remaining sour cream and the vanilla.  Blend.

5.  Fill the lined cups three-quarters full.  Bake 20 minutes or until toothpick inserted in centers comes out clean.

6.  Cool cupcakes on wire rack in pans 5 minutes.  Remove from pans and cool completely.

Frosting

3/4 cup unsalted butter, softened

3/8 cup chocolate syrup

3 tablespoons whipping cream

2 teaspoons vanilla

Mix all of the above with electric mixer on medium high speed {place beaters and mixing bowl in refrigerator to chill before beating for fluffier frosting}.

Beat 24 ounces of powdered sugar {1 1/2 half standard boxes} into above until well combined.

yield: 24 cupcakes

cupcake day hugs, mb

Cupcakes and Aprons ~ a combination of two of my favorite things!

In honor of Cupcake Day ~ August 18th ~ I am doing a week of cupcake posts… a mish mash of all things cupcake including a new recipe on the 18th.  I am kicking off the week with cupcake aprons.  I love aprons….always have….always will.  Aprons remind me of another time…another era…when being a homemaker was appreciated for the art it truly is…when the stylish homemaker protected her June Cleaver ensemble from splatters and such with lovely aprons.  My mom had everyday aprons that could handle a mess and she had aprons for entertaining.  My mom was a bit of a throwback to the old school wearing aprons until she passed and was my inspiration for keeping the apron tradition alive and well!

This is from Cupcake Provocateur ~ they have so many other great styles and colors available!

This is an apron but just between you and I….I would wear it as a sundress!

*available on Amazon

This is from Carolyn’s Kitchen…don’t you just love the matching gloves!!!!

happy homemaker hugs, mb