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!