Chocolate Butterscotch Cupcakes

Cupcake Ingredients (makes 2 dozen)

3 cups flour
1/2 teaspoons salt
6 tbl cocoa powder
1 cup butter (room temp)
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup - 1 cup butterscotch chips
Preheat oven to 375 degrees. In medium bowl, combine the flour, salt, and cocoa powder. In large bowl cream butter and sugar. Next add the eggs one at a time, stirring inbetween each egg. Then add vanilla. After all is mixed together, alternate adding the flour mix and milk. Spoon into cupcake lineres in pan about 3/4 full ( I use ice cream scooper to fill mine). Bake 20-25 min. Cool in pan for 10 min after you take then out of oven, then ice.

Icing Ingredients

1 cup butter (room temp)
3 cups powdered sugar
3/4 teaspoon vanilla extract
3-4 tablespoons of milk
2 cups melted buttserscotch chips
In large bowl combine butter and half of powdered sugar. Then add melted butterscotch and  vanilla. Then slowly add more powdered sugar and the milk to you reach constsancy you like. Fill piping bag or spoon into cupcakes. I also garnished mine with a Robin Egg candy for Easter

Hope you enjoy these cupcakes and come back to my page for mopre recipes.

Eggnog Cupcakes with Maple Cream Cheese Frosting

Cupcakes (makes 2 dozen)

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups granulated sugar
2/3 cups canola oil
2 teaspoons vanilla extract
3/4 cup sour cream
1 cup eggnog
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside. In large bowl beat eggs and sugar until thickened (about 2-3min). Mix in oil and vanilla, then add sour cream and mix until there are no more white streaks remaining. Add dry mixture until smooth then add remaining ingredients. Scoop into cupcake tin and bake 20-25 minutes.

Frosting

8 oz of cream cheese (room temp)
4 tablespoons butter (room temp)
3 cups powdered sugar
2 teaspoons vanilla extract
3 tbl maple syrup

Mix ingredients until smooth then top onto cooled cupcakes

Pumpkin Cupcakes with Cream Cheese Frosting

Cupcakes (makes 2 dozen)

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups granulated sugar
2/3 cups canola oil
2 teaspoons vanilla extract
3/4 cup sour cream
1 cup pumpkin
1/4 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside. In large bowl beat eggs and sugar until thickened (about 2-3min). Mix in oil and vanilla, then add sour cream and mix until there are no more white streaks remaining. Add dry mixture until smooth then add remaining ingredients. Scoop into cupcake tin and bake 20-25 minutes.

Frosting

8 oz of cream cheese (room temp)
4 tablespoons butter (room temp)
3 cups powdered sugar
2 teaspoons vanilla extract

Mix ingredients until smooth then top onto cooled cupcakes adn you can top with a lovely candy corn or pumpkin as well

 

  

Chocolate Cupcakes with Marshmallow Frosting

Ingredients: (makes 2 dozen)

3 cups flour

1/2 tsp salt

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

1 cup milk
4-6 tbs powdered chocolate

Preheat oven to 375 degrees. In a medium bowl mix flour and salt, set aside. In a large bowl cream the butter and sugar. Mix until white. Add eggs one at a time, then add vanilla. Alternate flour mixture, milk, and chocolate until completely blended. Spoon into cupcake liners then cook for 20-25 min. (to test doneness of cupcakes. press done on top, if it springy then cupcakes are done) Let cool for at least 10 min then frost with desired frosting.

Frosting
1/2 cup butter
8oz cream cheese
2 tsp vanilla
3-4 cups powdered sugar
1 container marshmallow fluff
2 tbl heavy whipping cream


Mix all ingredients together until light and fluffy, if needed add more powdered sugar and/or heavy cream for desired consistency.

Vanilla Cupcakes

Ingredients: (makes 2 dozen)

3 cups flour

1/2 tsp salt

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

1 cup milk

Preheat oven to 375 degrees. In a medium bowl mix flour and salt, set aside. In a large bowl cream the butter and sugar. Mix until white. Add eggs one at a time, then add vanilla. Alternate flour mixture and milk until completely blended. Spoon into cupcake liners then cook for 20-25 min. (to test doneness of cupcakes. press done on top, if it springy then cupcakes are done) Let cool for at least 10 min then frost with desired frosting. (pictured with Lemon Frosting )

Lemon Cupcakes with Lemon Frosting

Happy Easter!!

For my first of many recipes to come, I thought we would start out with a lemon cupcake with lemon frosting. My recipe makes 2 dozen cupcakes

Cupcake Ingredients (makes 2 dozen)

3 cups flour
1/2 teaspoons salt
1 cup butter (room temp)
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup milk
2 1/2 tablespoons lemon juice

Preheat oven to 375 degrees. In medium bowl, combine the flour and salt.  In large bowl cream butter and sugar. Next add the eggs one at a time, stirring inbetween each egg. Then add vanilla and lemon zest. After all is mixed together, alternate adding the flour mix, milk, and lemon juice. Spoon into cupcake lineres in pan about 3/4 full ( I use ice cream scooper to fill mine). Bake 20-25 min. Cool in pan for 10 min after you take then out of oven, then ice.

Icing Ingredients

1 cup butter (room temp)
3 cups powdered sugar
4 tablespoons lemon juice
3/4 teaspoon vanilla extract
3-4 tablespoons of milk
1 teaspoon lemon zest

In large bowl combine butter and half of powdered sugar. Then add lemon juice, vanilla, and lemon zest. Then slowly add more powdered sugar and the milk to you reach constsancy you like. Fill piping bag or spoon into cupcakes. I also garnished mine with a Robin Egg candy for Easter

Hope you enjoy these cupcakes and come back to my page for mopre recipes.