I am still recovering at home from my sinus surgery. This week has been a little more painful than usual, which makes it a little hard to do all the things I wanted to accomplish this week. I have wanted to make updates to posts, with regards to craft projects and the new backyard project, but first I have to finish them somewhat to take photos. After all a photo speaks a thousand words and that is not happening this week unfortunately.
So in the meantime, its been a week or so since I posted recipes. I have recently been trying out some recipes for cupcakes – one specifically for my son’s 5th birthday. Cupcakes, I find a lot of fun as you you can experiment a lot with them and usually end up something all will like.
I have a never-fail recipe I use as a batter starter and from there I get creative. This recipe is very easy to double if you want more than 12 cupcakes.
Vanilla Cupcake Batter (from New Zealand Edmonds Cookbook)
1 tsp vanilla essence
1/2 cup sugar
1 cup all purpose flour
2 tsp baking powder
1/4 cup milk
Cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Stir in milk. Place 12 paper cupcake cups in a muffin tray. Spoon mixture into the paper cups. Bake at 375 degrees F (190 C) for 15 minutes or until the cakes spring back when lightly touched. Transfer to a cooling rack. When cool decorate as desired.
Chocolate cup cakes
Omit 2 Tbsp of flour. Replace with 2 Tbsp of cocoa (unsweetened).
Here are some of my creations using this batter.
Lemon Cupcakes with Lemon Cream Cheese Frosting
Use the Vanilla Cupcake batter above. Once cupcakes have cooled, use a corer (like an apple corer) and take out the center. Fill the center with lemon curd. To make the Lemon cream cheese frosting:
Mix in a bowl, 2 Tbsp of melted butter, 1/4 cup cream cheese, 1 cup icing sugar (confectionary), 1/2 tsp grated lemon rind, 1 tsp lemon juice.
Frost the cupcake.
Dinosaur Cupcakes (my son’s 5th birthday party cupcakes)
For this recipe, I again used the vanilla cupcakes but I switched out the all purpose flour with white whole wheat flour and added 1 cup of milk chocolate chips. This made a chocolate chip cupcake.
From there I made vanilla frosting and sprinkled that with green sugar or chocolate frosting with hundred’s and thousands (colored sprinkles). I purchased little dinosaur cupcake toothpicks for decoration.
By the way, I loved this double cupcake tin from Crate and Barrel – it provides a way of carrying 24 cupcakes.
Peanut Butter Chocolate Cupcakes
For this recipe, I used the Chocolate flavored cupcake batter above. I placed the batter into the cupcake cups and before baking pushed a mini Reeses peanut butter cup into the center, then spooned ~1 tsp of batter over the peanut butter cup. Bake following the directions above.
Frost with Peanut Butter Frosting. Freeze 12 mini Reeses cups for 10 minutes. Use a fork or a rolling pin and break up the mini cups. Top each cupcake with one of the broken peanut butter cups.