Spoilers!

I have new cupcakes! I don't have time to do posts on them at the moment, but I will be posting three new recipes, so stay tuned!

It's Finally Here!

I know you have waited for this, so I will tell you right now. The cupcake recipe I was talking about last month? I am finally posting it. So here it is-Nutmeg Cupcakes!

Nutmeg Cupcakes
Makes 12

•  1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 8 tablespoons butter, softened (1 stick)
• 1 cup white sugar
• 3 eggs 
• 2/3 cup milk
• 1 teaspoon vanilla extract 
• 1 tablespoon grated nutmeg

1. Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners. Combine flour, baking soda, and salt in a bowl, set aside.
2. Beat the butter and sugar in an electric mixer until thoroughly combined. Add the eggs and vanilla, until it has thickened slightly and is slightly yellow. Slowly mix in the flour mixture and milk, alternating until completely mixed. Add nutmeg and mix.
3. Divide the cupcake batter evenly between liners. Bake until a toothpick comes out clean, or 15-20 minutes. Let them cool in the pan for 2 minutes, then transfer to a cooling rack until they are ready to frost.
   
   Vanilla Buttercream Frosting
   frosts 12 cupcakes

• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt 
•  1 teaspoon grated nutmeg

1. In a bowl combine butter, sugar, nutmeg and salt. Beat till blended.
   Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Cupcake Rant :)

So, after a couple mess ups that weren't worthy of my blog, a summer long break and Thinking constantly about cupcakes the past week, I finally decided to make more cupcakes. The only problem-I didn't know what to make. So, I just made plain vanilla cupcakes. But towards the end, I had an idea. So I threw in a bunch of stuff, mixed the batter more than nessasary and ended up with runny batter to pour into my cupcakes. Right now, I'm sure you're thinking, oh no! The cupcakes didn't work! But instead, I ended up wil some of the most gorgeous cupcakes ever. Just you wait and see, you'll find a delicious new recipe tomorrow. BUT until then, I have a picture:

Sorry it's upside down. ;) Anyway, see ya!

Come see my cupcakes!

So tomorrow, (Saturday, June 23) for those of you can, come to the suncrest yard sale! I will be selling cupcakes there.

Wild berry cupcakes

So, I know I've been a slacker lately, but I made a new type of cupcake a little while ago and I'm finally going to post it. And the mystery cupcake is...
WILD BERRY CUPCAKES
So here we go:

Wild Berry Cupcakes
makes 12

• 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 8 tablespoons butter, softened (1 stick)
• 1 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2/3 cup milk

1. Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners. Combine flour, baking soda, and salt in a bowl, set aside.
2. Beat the butter and sugar in an electric mixer until thoroughly combined. Add the eggs and vanilla until it has thickened slightly and is slightly yellow. Slowly mix in the flour mixture and milk, alternating until completely mixed.
3. Divide the cupcake batter evenly between liners.  Bake until a toothpick comes out clean, or 15-20 minutes. Let them cool in the pan for 2 minutes, then transfer to a cooling rack. Scoop out a small amount of the top of the cupcake and fill.

Wild Berry frosting and filling
frosts/fills 12

• 14 strawberries with the tops cut off
• 1 1/2 cups blueberries
• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

1. In a bowl combine butter, sugar and salt. Beat till blended.
   Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy. 
2.  Blend 10 of the strawberries and 1 cup of blueberries together. Add small amounts of this into the frosting until you like the flavor.
3. Slice the remaining strawberries and mix with the remaining 1/2 cup of blueberries. Fill the cupcakes with this mixture then frost. Add extra filling as a decoration.

And... I'll be making milky way cupcakes soon, so stay tuned!
  

Almond Joy

As promised, I made the almond joy cupcakes. They turned out great, so I hope you try them out.

Chocolate Almond Cupcakes
Makes 16

• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1/2 cup (1 stick) butter
• 1 cup water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon vinegar
• 1 cup toasted almonds, chopped

1. Preheat the oven to 350 degrees F. Line muffin tins with 16 paper liners. 
2. Mix together flour, baking soda, salt and cocoa powder in a bowl. Set aside.
3. In an electric mixer, mix together the sugar and butter. Add the vanilla and almond extract until the batter is thickened slightly. Mix in the flour mixture, vinegar, water and chopped almonds until thoroughly combined. 
4. Distribute batter evenly liners and cook for 20-25 minutes. Let cool on a cooling rack and frost.

 Coconut-Almond Buttercream Frosting
frosts 16 

• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon almond extract
• 1/8 teaspoon salt 
• 1/4 cup of shredded coconut
• 16 toasted almonds (for topping)
• 1/4 cup toasted shredded coconut (for topping)

1.  In a bowl combine butter, sugar and salt. Beat till blended. 
2. Add the milk and almond extract and beat for an additional 3 to 5 minutes or until smooth and creamy. 
3. Mix in the non-toasted shredded coconut and frost the cupcakes. (if you pipe it, don't use a tip) 
4. Put toasted coconut and an almond on each cupcake and enjoy!

Spoilers!

So today I am going to make Almond joy cupcakes. I thought I would tell you so that you could maybe find a way to check today or tomorrow for them. I hope you like it!

Intro + Butterscotch cupcakes + buttercream

Hey guys! Well, probably girls. Anyway, this is my cupcake blog because I am obsessed with cupcakes. Before we get to that though, I should probably tell you who I am. I am a 13 year old cupcake lover, as you can tell, that needs a way to save her recipes. (plus I get to share them with you, and you can tell me what you think!) So, now that I've introduced myself, I can tell you about my amazing butterscotch cupcake. Better yet, why don't I give you the recipe? Here you go:

Butterscotch Cupcakes
Makes 12

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 8 tablespoons butter, softened (1 stick)
• 1 cup white sugar
• 3 eggs 
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon butterscotch extract (this is optional, but I recommend it to give the cupcakes that extra wow factor)
• 12 butterscotch discs

1. Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners. Combine flour, baking soda, and salt in a bowl, set aside.
2. Beat the butter and sugar in an electric mixer until thoroughly combined. Add the eggs, vanilla, and butterscotch extract until it has thickened slightly and is slightly yellow. Slowly mix in the flour mixture and milk, alternating until completely mixed.
3. Divide the cupcake batter evenly between liners. Set a butterscotch disk on each one, this will sink to the bottom and melt, creating a crust. Bake until a toothpick comes out clean, or 15-20 minutes. Let them cool in the pan for 2 minutes, then transfer to a cooling rack until they are ready to frost.

Vanilla Buttercream Frosting
frosts 12 cupcakes

• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt



A finished cupcake!

• Food coloring (optional)

1. In a bowl combine butter, sugar and salt. Beat till blended.
   Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
   Add food coloring if you want it and enjoy!