One Dozen White Cupcakes

This recipe makes 12 tender, fluffy white cupcakes, just the right size batch for the Fam while in quarantine! There are so many things to be grateful for, make cupcakes to celebrate! Also, it’s our 35th Wedding Anniversary!

Cupcake Batter:
1½ cups flour
1 cup sugar
1½ tsp baking powder
1/2 tsp salt
3/4  cup milk (can use water)
1 Tbl oil
1 tsp vanilla
1/2 cup sour cream
1 egg

Vanilla Buttercream:
1/2 cup butter, softened
2½ cups powdered sugar
1/2 tsp vanilla
1½-3 Tbl whole milk or cream

Preheat oven to 350°. Put 12 cupcake papers in a 12 cup pan. In a large bowl, stir together flour, sugar, baking powder, and salt. In another smaller bowl, whisk together milk, oil, vanilla, sour cream, and egg. Add liquid mixture to dry ingredients and mix together with electric mixer until well incorporated. Scoop mixture into prepared cupcake pan. Bake for 16-20 minutes, watch them and take them out just as cupcakes start to get a little golden and the top of the cupcakes are set. Transfer cupcakes to a wire cooling rack to cool completely.

To make buttercream, whip butter with electric mixer until light in color. Mix in powdered sugar, vanilla, and 1½ Tbl milk and whip together. Add more milk to achieve desired piping consistency. Pipe or spread frosting on completely cooled cupcakes and sprinkle!

More Cupcakes:

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Coconut Lemon Mini Cupcakes

These little babies were well received at Book Club and work. So light, they couldn’t possibly have too many calories or be bad for you!

Coconut Cupcakes
1 box white cake mix
1 cup coconut, processed in food processor
2 eggs
1/3 cup oil
1½ cups coconut milk

Preheat oven to 350° and put mini cupcake papers in mini cupcake pan. With electric mixer, mix cake mix, coconut, eggs, oil, and coconut milk for 2 minutes. Scoop batter into prepared cupcake pan, filling each cup about 3/4 full. Bake 15-18 minutes, until top is set and springs bake when touched. Cool completely before frosting.
Makes approx. 48 mini cupcakes.

Lemon Buttercream
1 cup butter, softened
5 cups powdered sugar
1 lemon, finely zest and squeeze juice
2-3 Tbl cream
yellow food color
coconut

Beat butter with electric mixer for 5 minutes until creamy lighter in color. Add powdered sugar, zest. Add enough food color, cream and juice to make desired color, consistency and taste. Pipe onto completely cool cupcakes, and dip frosted top of cupcake in bowl of coconut.

Happy New Year! Top 10 Viewed Recipes in 2015

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2015. Thanks for stopping by…CHEERS!

#1 Sweet Bread Rolls

#2 Old Fashioned Raisin Pie

#3 Black Forest Cupcakes

#4 Sub Sandwiches on Homemade Bread

#5 One Hour Homemade Bread

#6 Butter Swim Biscuits

#7 Chocolate Cupcakes with Chocolate Marshmallow Buttercream

#8 Butterscotch Cupcakes with Butterscotch Buttercream

#9 Apple Pastry Squares

#10 Peanut Butter Chocolate Chip Reeses Cookies

Vanilla Caramel Macchiato Cupcakes

Have some fun with flavor!

Vanilla Caramel Macchiato Cupcakes:
1 box french vanilla cake mix
1 cup flour
3/4 cup sugar
1/4 cup Coffee Mate Caramel Macchiato Powder
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
2 tsp vanilla
1 cup sour cream
2 eggs

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 24 cupcakes).  In large bowl, whisk together cake mix, flour, sugar, Coffee Mate Caramel Macchiato powder, and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 18-22 minutes. Cool Completely.

Vanilla Caramel Macchiato Buttercream:
1 cup butter, softened
4½ cups powdered sugar
2 Tbl Coffee Mate Caramel Macchiato Powder
1 tsp vanilla
3-4 Tbl whole milk or cream (milk works)

With electric mixer, whip butter until light and creamy. Add powdered sugar, Coffee Mate Caramel Macchiato powder, vanilla and 3 Tbl milk. Whip until well combined, add more milk if needed to make desired frosting consistency. Pipe onto completely cooled cupcakes. Garnish with vanilla chips and toffee bits if desired.

More Cupcake Ideas:

 

Happy Halloween!

Here are some ideas for baking up something scary good for Halloween!

 

 

 

 

 

 

Happy New Year! Top 10 Viewed Recipes in 2014

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2014. Thanks for stopping by…CHEERS!

1. Sweet Bread Rolls

2. One Hour Homemade Bread

3. Old Fashioned Raisin Pie

4. Black Forest Cupcakes

5. Butterscotch Cupcakes with Butterscotch Buttercream

6. Red Velvet Cake Mix Cookies

7. Sub Sandwiches on Homemade Bread

8. Chocolate Covered Oreo Peanut Butter Cup Sandwiches

9. Butter Swim Biscuits

10. Chocolate Cupcakes with Chocolate Marshmallow Buttercream

Mini Wedding Cupcakes

My daughters and I had a fun day baking together to make these mini cupcakes for their best friend’s wedding reception. Oh how I wish my sweet girls lived closer! We have learned to make the most of every second we have together and time in the kitchen talking and laughing is some of the best quality time there is.

My girls are the two on the far right.

White Wedding Cake Cupcakes
1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
1 tsp vanilla
1 cup sour cream
2 egg whites

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 80 mini or 36 regular).  In large bowl, whisk together cake mix, flour, sugar and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 15 minutes for mini cupcakes, 18 for regular size cupcakes. Frost completely cooled cupcakes with buttercream frosting. Batter can be baked as 13″x9″ cake or 8″x8″/9″x9″ layer cake. Recipe from recipegirl.com.

One Year Ago: Oreo Sweet Rolls

Two Years Ago: Dark Chocolate Cream Pie

Three Years Ago: Sticky Pecan Muffins

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Happy St. Patrick’s Day

Saint Patrick’s Day is an official Christian Feast Day to commemorate the arrival of Christianity in Ireland as well as the heritage and culture of the Irish. It is celebrated all over the world each year on March 17th. So let’s celebrate, I’m always up for a feast! Here are some ideas…

Reuben Sandwich Ring

Rye Bread

Ham & Cheese Rye Muffins

Chocolate Mint Marshmallow Brownies

Double Frosted Mint Chocolate Cookies

Frosted Chocolate Mint Blondies

Double Frosted Dark Chocolate Mint Cupcakes

One Year Ago: Strawberry Malt Cookies

Two Years Ago: Caramel Walnut Dream Bars

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Valentine Treats

Happy Valentine’s Day!

Show your LOVE through baking of sweet treats! Here are some ideas to whip up for your Valentine! Click on a picture to get the recipe.

All Star Vanilla Cupcakes

Homemade vanilla cupcakes ready for you to add your favorite team’s colors! GO SEAHAWKS!

Vanilla Cupcakes:
2 cups flour
1¼ cups sugar
1 Tbl baking powder
3/4 tsp salt
1/2 cup butter, very soft
1 cup milk
2 tsp vanilla
4 egg whites

Preheat oven to 350°. Place cupcake liners in cupcake pans (makes 18). In large bowl, whisk together flour, sugar, baking powder, and salt. Add soft butter, milk, and vanilla; mix with electric mixer. Whip egg whites until frothy and mix into cake batter. Color batter with food coloring, all one color or divide batter in half and do two colors. Scoop into prepared cupcake pans. Bake for 15-20 minutes, or until center is set. Cool in pan about 5 minutes, remove to wire rack to cool completely before frosting.

Vanilla Buttercream:
3/4 cup butter, softened
4 cups powdered sugar
1/2 tsp vanilla
3-4 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, vanilla, and enough milk to make your desired frosting consistency. Add color if desired. Frost totally cool cupcakes, add sprinkles!

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

A Yummy Cupcake One Year Ago: Snickerdoodle Cupcakes

A Yummy Cupcake Two Years Ago: Italian Cream Cupcakes