Cupcake Crazy!!!

We had to make cupcakes for YW New Beginnings program
so we tried some new ones. Our theme was Frogs (fully Rely On God)
so we made some of those also. The tops were white icing with
green sugar and apple gummy rings cut in half with a junior mint in the
middle cut in half for the eyes.

Above ones were spice cake mix with one small can of pumpkin and 2 eggs mix
and cook the same as regularly.
These were the BEST
Lemon Lime Cakes with a Lemon Lime Drizzle
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 TBL. fresh lemon juice
2 tsp. fresh lime juice
1 tsp. lime zest
1 TBL. lemon zest
1/2 tsp vanilla
1/4 almond extract
1/2 cup plain yogurt
1 1/2 cups powdered sugar
lemon and lime juice
Whisk together the flour, baking powder and salt. Set aside.
In a mixer, beat the butter and sugar until fluffy scraping sides.
Add eggs one at a time, mixing well between additions. Add lemon
lime juice and zests, (I added more) vanilla and almond extract
and yogurt. Mix just until combined and creamy(scraping). Slowly
add the flour mixture and mix just until combined. put in cupcake
papers 2/3 full. Bake at 350* for 15-17 min. or baked through.
Let cool combine powdered sugar and enough lemon and lime
juice to make a nice consistency for the drizzle. Drizzle over
cupcakes and garnish with lemon and lime zest.
Makes about 12 cakes.

3/4 cup unsweetened cocoa powder
3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temp.
1 cup sugar
3 large eggs
1 tsp. vanilla
1/2 cup sour cream

Preheat oven 350*. Line 12 cup muffin tin.

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 low speed, add four mixture in two batches,
alternating with sour cream beginning and ending with flour.

Pour batter into cups, filling each 1/3 full then we drizzled maybe
a 1 TBL. of sweetened condensed milk on top of the batter then
repeat with 1/3 more of batter makes them moist and pudding-y.
Bake until toothpick inserted comes out clean, 20 to 25 min.
Cool in pan 5 min. transfer to wire rack to cool then spread
with icing or we just sprinkled with powdered sugar.
Pink Lemonade Cupcakes

1 white cake mix
1/3 cup frozen lemonade concentrate
1/2 cup buttermilk
3 eggs
2-3 drops red food coloring

mix cook in muffin tins for about 15-18 min don't overcook.
Make a frosting of powdered sugar and lemonade concentrate
to the right consistency, frost.

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