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

Drizzle:

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.

CHOCOLATE LOVERS CUPCAKES

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.