Official Pinterest explorer!

I'm a pinterest cupcake explorer! i love seeing all the fun and delicious cupcake recipes on my pinterest and posting recipes that i love! here is my badge....

time to find some awesome cupcake recipes to pin ;)

High Heel Cupcakes

                 High Heel Cupcakes

Here is a time consuming bunch of cupcakes to make but oh so sassy! 

Step 1) Make any cupcake recipe.

Step 2) Cut graham crackers into shape of sole. I used kitchen scissors to cut the graham into the shape I liked.

Step 3) Coat graham in white chocolate.

Step 4) Decorate cupcakes.

Step 5) Cut approx. 2 inch slit in edge of cupcakes to slide graham "sole" into. 

Step 6) As you hold sole of shoe into cupcake dip a pirouette stick into white chocolate and prop up to top of graham. 

Perfect for any girly event! Good luck! ♥

Peppermint Cupcakes

Mmmm this recipe is one of my favorites already! I could've eaten all of them! But... I didn't.. So be proud. I shared them with some friends and they loved them too! It's always nice when people compliment your baking skillz :)


Perfect Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water

~ Directions ~
*Line muffin tin with paper liners. Heat oven to 350*F.
*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
*Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
*Stir in boiling water (the batter will be thin, don’t worry, this is right).
*Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
*Bake cupcakes for approximately 22-24 minutes.
*Cool completely on wire rack before frosting.

Peppermint Cream Cheese Frosting

1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
4 cups powdered confectioners sugar
1 teaspoon pure peppermint extract
1/2 teaspoons pure vanilla extract
1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

~ Directions ~
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Add vanilla and peppermint extracts
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.

Top cupcakes with some crushed candy canes or anything you want!

Birthday Party Cupcakes

I successfully delivered cupcakes to my friends daughters birthday party! This is the same friend that I had smushed all the cupcakes on the way to her baby shower :) So, it was a happy day to say the least! Here is a photo of the chocolaty cupcakes...

woohoo! :)  I'd like to share w/ you the chocolate frosting recipe I used from a cupcake book I received for my b-day. This recipe is so delicious it tastes like chocolate fudge MMmmmmm

CHOCOLATE BUTTERCREAM FROSTING

INGREDIENTS: 

4 cups powdered sugar, divided

3/4 cup butter, softened

6 squares (1 oz. each) unsweetened chocolate, melted

6-8 tablespoons milk

3/4 teaspoon vanilla

INSTRUCTIONS:

1. Combine 3 cups powdered sugar, butter, melted chocolate, 4 tablespoons milk and vanilla in large bowl. Beat with mixer at medium speed until smooth.

2. Add remaining 2 cups sugar; beat until light and fluffy, adding more milk, 1 tbs. at a time, if needed to reach desired spreading consistency.

Makes about 3 cups. 

AND IT IS AMAZZZZING.

have a super sweet day! :)

Baking PROBLEMS!

A couple months ago when my friend asked me to make cupcakes for her baby shower I was excited! I planned out which recipes I'd use and all the cute baby decor. I baked for two days and made 3 flavors! When I finished baking and was loading the car w/ cupcakes my worst cupcake nightmare happened....

Vegan Peanut Butter Graduation Cupcakes

I made these Peanut Butter cupcakes for a friend who is allergic to Whey and Milk and he's Vegan. The cupcake recipe I found was so delicious! If you like things that have a nutty flavor and you have to make a vegan recipe--try this! Also, my friend had just graduated from BSU that morning so I had to add some little fondant graduation caps :)

Ingredients

• 3/4 cup soy milk
• 2 teaspoons distilled white vinegar
• 1/2 cup crunchy peanut butter
• 1/3 cup canola oil
• 2/3 cup white sugar
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 2 teaspoons flax seed meal
• 1 1/8 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
2. In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Definitely so true.