Blueberry Cupcakes

You all know how terrible I am about posting the cupcakes I make, but I've made these twice now, so I thought I should post the recipe. Today, you will see these cupcakes, but when you make them, I promise that you will never be able to have another berry frosting again. It's that good.

Blueberry 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. 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 until they are ready to frost.
   
   Blueberry 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 
•  2 cups frozen blueberries, thawed (you can also make this with frozen mixed fruit.

1. In a bowl combine butter, sugar, and salt. Beat till blended.
   Add the milk, blueberries, and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy. 
2. Whisk together all ingredients until the consistency of whipped cream.

 Now before you make fun of me for saying to use thawed frozen blueberries, I'll tell you why:
First, They are going to have more color. (Don't ask why, they just do) Second, they'll have a little extra sugar, which makes the frosting really good. Third, they have more juice, which makes the frosting thinner, but then you whip it up and it has a much better texture.



Enjoy!

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.

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!

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!