tag:blogger.com,1999:blog-30186093096781786582024-03-13T11:13:45.642-07:00beloved cupcake1950's housewife at heart and a lover of all things cupcake, especially the delicious baking and yummyness! Follow me through a year's worth of weekly-cupcake-recipes for the sweet-hearted.....cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3018609309678178658.post-12955342392892014402014-08-15T11:05:00.001-07:002014-08-15T11:05:43.900-07:00Vegan Angel Food Cupcakes with Strawberry Frosting<div id="intro" class="summary" style="margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><span style="-webkit-text-size-adjust: auto;"></span></p><div class="separator" style="font-weight: bold; clear: both;"><a href="https://lh3.googleusercontent.com/-iXyHSehDcvo/U-5L7YZbDxI/AAAAAAAAAx4/ESqGbwp0BL0/s640/blogger-image-1777846620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-iXyHSehDcvo/U-5L7YZbDxI/AAAAAAAAAx4/ESqGbwp0BL0/s640/blogger-image-1777846620.jpg"></a></div><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">I could not find a single recipe for Vegan Angel Food Cupcakes that was not an Angel Food mix....Even Martha Stewart, the kitchen and etiquette goddess who has never failed me, uses a mix for hers!</p><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">I found a box of Fat Free Angel Food Mix that is vegan. Simply add 1 3/4 cups water and beat until smooth, creamy, fluffy. I used cupcake liners and baked on 375 for just 20 minutes, and they are light and perfect!</p><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"></p><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-p-CK4Bio08g/U-5L4M1Lc0I/AAAAAAAAAxo/GDAgIjsm07o/s640/blogger-image--637512578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-p-CK4Bio08g/U-5L4M1Lc0I/AAAAAAAAAxo/GDAgIjsm07o/s640/blogger-image--637512578.jpg"></a></div><br><p></p><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"></p><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-ROgLAp7gpB8/U-5L5_CPcMI/AAAAAAAAAxw/XAW7_dnEQ8Y/s640/blogger-image-505126513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-ROgLAp7gpB8/U-5L5_CPcMI/AAAAAAAAAxw/XAW7_dnEQ8Y/s640/blogger-image-505126513.jpg"></a></div><br><p></p><b>Vegan</b> <b>Strawberry</b> <b>Frosting</b><p></p><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Makes about 3 cups</span></p></div><h3 style="margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Prep Time: <span style="font-style: inherit; font-weight: normal; margin: 0px; padding: 0px; text-decoration: inherit;">10 minutes</span></span></h3><h3 style="margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Total Time: <span class="duration" style="font-style: inherit; font-weight: normal; margin: 0px; padding: 0px; text-decoration: inherit;">10 minutes<span class="value-title" title="PT10M" style="font-style: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"></span></span></span></h3><h3 id="rI" style="margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</span></h3><ul style="margin: 1.5em 0px; padding: 0px; text-decoration: inherit; position: relative; z-index: 0;"><li class="ingredient" style="font-style: inherit; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 sticks (1 cup) dairy-free soy margarine</span></li><li class="ingredient" style="font-style: inherit; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 1/2 cups organic confectioners' sugar</span></li><li class="ingredient" style="font-style: inherit; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 T. all-fruit strawberry preserves</span></li><li class="ingredient" style="font-style: inherit; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 t. vanilla extract</span></li><li class="ingredient" style="font-style: inherit; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Red food coloring</span></li></ul><h3 id="rP" style="margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preparation:</span></h3><div class="instructions" style="margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. In a large mixing bowl using an electric mixer, cream the dairy-free soy margarine until well blended and "fluffy." Add the confectioners' sugar gradually, starting with a low speed setting and moving up to a medium speed setting once all has been added, and mix until well blended. Add the vanilla extract and strawberry preserves, and mix until the frosting is smooth and creamy. I used a few drops of red food coloring to get a brighter shade of pink? And who can resist candy sprinkles for a fun party feel?! Use for icing dairy-free cakes and cupcakes!</span></p><p style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;"></p><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-lCpb9-_sn58/U-5L9R0WIdI/AAAAAAAAAyA/d10s-heFsFc/s640/blogger-image-202803648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-lCpb9-_sn58/U-5L9R0WIdI/AAAAAAAAAyA/d10s-heFsFc/s640/blogger-image-202803648.jpg"></a></div><br><p></p></div>cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-80080455256631003042013-12-17T16:37:00.001-08:002013-12-17T16:38:54.990-08:00Gingerbread Cupcakes with Lemon FostingI just simply <i>adore</i> Holiday baking, and cupcakes are just darling to give as gifts in adorable little boxes and baskets!<div>This recipe from Cupcake Goddess Elinor Klivans for Gingerbread Cupcakes calls for Lemon Filling as a surprise delight, but I opted for a lightly-lemon frosting that was just as divine. </div><div><br></div><div><b>Gingerbread Cupcakes</b></div><div>Yield 12</div><div>Bake at 350 for 20 minutes</div><div><br></div><div>I doubled the recipe to yield 24 cupcakes, and it doubled perfectly.</div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 3/4 cups unbleached all-purpose flour<br>1 teaspoon baking powder<br>3/4 teaspoon baking soda<br>1/4 teaspoon salt<br>1 tablespoon ground ginger<br>2 teaspoons ground cinnamon<br>1/4 teaspoon cloves<br>1/4 cup(1/2 stick) unsalted butter, melted<br>3/4 cup packed dark brown sugar<br>2 large eggs<br>6 tablespoons molasses<br>3/4 cup water<br><br>Preheat the oven to 350 degrees and line 12 muffin tin cups with paper cupcake liners.<br><br>Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves into a medium bowl and set aside. In a large bowl, whisk the melted butter, brown sugar, eggs, and molasses together until blended. Using a large spoon, stir in the flour mixture in 3 additions and water in 2 additions, beginning and ending with the flour mixture and stirring until the flour is incorporated and the batter looks smooth. Fill each paper liner with 1/3 cup of batter, to about 1/4 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes for 10 minutes in the pan on a wire rack.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><a href="https://lh5.googleusercontent.com/-C5N7vfWCuX0/UrDuURmjlRI/AAAAAAAAAxQ/jmACxYcCdXU/s640/blogger-image--836070325.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-C5N7vfWCuX0/UrDuURmjlRI/AAAAAAAAAxQ/jmACxYcCdXU/s640/blogger-image--836070325.jpg"></a></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Elinor Klivans' Lemon Filling</b></span></div><div><span class="recipe_structure_ingredients" style="margin: 0px; display: block;"><ul class="recipe_attr_text" style="margin: 0px 10px 10px 27px; padding: 0px;"><li itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">¼ cup (½ stick) <span style="margin: 0px;">unsalted butter</span></span></li><li itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup fresh <span style="margin: 0px;">lemon juice</span></span></li><li itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 large <span style="margin: 0px;">eggs</span></span></li><li itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 large <span style="margin: 0px;">egg yolks</span></span></li><li itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup <span style="margin: 0px;">sugar</span></span></li><li itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tablespoons <span style="margin: 0px;">cornstarch</span>, dissolved in ¼ cup water</span></li><li itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon grated <span style="margin: 0px;">lemon zest</span></span></li></ul></span><div class="section_title" style="margin: 10px 0px 5px; font-weight: bold; text-indent: 12px;"><h3 style="text-indent: 0px; margin: 0px 0px 2px; padding: 0px; font-weight: normal;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions</span></h3></div><div class="dots" style="margin: 6px 0px 6px 10px; width: 543px; height: 4px; background-image: url(http://www.cookstr.com/images/dotted_line-trans.gif); background-repeat: no-repeat no-repeat;"></div><div class="recipe_structure_directions recipe_attr_text" itemprop="recipeInstructions" style="margin: 0px 10px 10px;"><p style="margin: 0px 0px 1.4em 0.3em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a medium saucepan, heat the butter and lemon juice over medium heat until the butter melts and the mixture is hot, about 130°F on a thermometer.</span></p><p style="margin: 0px 0px 1.4em 0.3em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Meanwhile, in a medium bowl, whisk the eggs, egg yolks, and sugar together to blend them, then whisk in the dissolved cornstarch. Whisking constantly, slowly pour the hot butter and lemon juice into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a large spoon, just until it comes to a boil and thickens; it will take about 6 minutes. When thickened, the sauce will leave a path on the back of the spoon if you draw your finger across it and look clear rather than cloudy. Immediately remove from the heat, strain into a small bowl, and stir in the lemon zest. Press plastic wrap directly onto the surface of the sauce, use a toothpick to poke a few holes in the plastic wrap to let steam escape, and refrigerate until cold. The sauce will thicken further as it chills.</span></p><p style="margin: 0px 0px 1.4em 0.3em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The sauce can be refrigerated for up to 3 days. Or, spoon the cold sauce into a plastic freezer container, leaving at least an inch of space in the top of the container, press plastic wrap onto the surface, seal tightly, and freeze for up to 3 months.</span></p><p style="margin: 0px 0px 1.4em 0.3em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><strong>Lemon Kissed Buttercream Frosting,</strong> a la Cupcakery Blog<br><br>4 oz. (1 stick) unsalted butter, softened<br>2 3/4 cups powdered sugar<br>1/2 tsp. salt<br>1 Tbsp. plus 1 tsp. whole milk<br>1 tsp. pure vanilla extract<br>2 Tbsp fresh lemon juice (I wanted it to be lightly flavored, so I used just 1 Tbsp.)<br><br>1. With an electric mixer, cream the butter and salt for about 30 seconds.<br><br>2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl. <br><br>3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.</span></p></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="font-weight: bold; clear: both;"><a href="https://lh4.googleusercontent.com/-teD7XDE3Hl8/UrDuOsbtA-I/AAAAAAAAAw4/MDf1-7CuW8s/s640/blogger-image-985628720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-teD7XDE3Hl8/UrDuOsbtA-I/AAAAAAAAAw4/MDf1-7CuW8s/s640/blogger-image-985628720.jpg"></a></div><div class="separator" style="font-weight: bold; clear: both;"><br></div><div class="separator" style="clear: both;">The lemony frosting was just such a pretty pale yellow!</div><div class="separator" style="font-weight: bold; clear: both;"><br></div><div class="separator" style="font-weight: bold; clear: both;"><a href="https://lh3.googleusercontent.com/-TsziiTkxBoI/UrDuWTsxG5I/AAAAAAAAAxY/LaO0RC03fOc/s640/blogger-image--1004882163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-TsziiTkxBoI/UrDuWTsxG5I/AAAAAAAAAxY/LaO0RC03fOc/s640/blogger-image--1004882163.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">All packaged up for Holiday gifts!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-KRCdpHq55dw/UrDuSf2v6mI/AAAAAAAAAxI/731ZV9KKEb8/s640/blogger-image--2112164425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-KRCdpHq55dw/UrDuSf2v6mI/AAAAAAAAAxI/731ZV9KKEb8/s640/blogger-image--2112164425.jpg"></a></div><br></b></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-KxvGyWTojZQ/UrDuQRZ1hxI/AAAAAAAAAxA/BYeqfbc7dOY/s640/blogger-image--1523212957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-KxvGyWTojZQ/UrDuQRZ1hxI/AAAAAAAAAxA/BYeqfbc7dOY/s640/blogger-image--1523212957.jpg"></a></div><br></b></span></div>cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-3258508230924500272013-09-19T11:32:00.001-07:002013-09-29T16:29:42.598-07:00Orange Creamsicle Cupcakes, or Zombie Apocalypse Twinkie Cupcakes<ul style="margin: 0px 0px 40px; padding: 0px; list-style: none; "><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span itemprop="amount"><p style="box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><u style="box-sizing: border-box; margin: 0px; padding: 0px; ">Orange Creamsicle Cupcake Ingredients</u>:</b><br style="box-sizing: border-box; margin: 0px; padding: 0px; ">3/4 cup self-rising flour<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">2 large eggs<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">1/2 cup unsalted butter, softened<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">7 tbsp sugar<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">2 tsp orange flavoring<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">1 tsp vanilla extract or 1/2 teaspoon almond extract instead of the suggested vanilla)<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">2-3 tbsp milk</span></p><p style="box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u style="box-sizing: border-box; margin: 0px; padding: 0px; "><b>Directions</b></u>:<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">1. Preheat oven to 400 degrees. (I bake at 375 degrees.)<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">2. Line 2 12 cup muffin tins with baking paper cups (yield 18-24 cupcakes)<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">3. Put all the ingredients except for the milk into a food processor and blend until smooth.<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">4. Pulse while adding the milk down the funnel to make for a soft consistency. It doesn't seem like enough batter, but it will all work out, scrape every bit from the bowl and try to fill each cup about 2/3<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">5. Bake for 15-20 minutes or until they are golden on top. It's best to start checking them at 12 minutes.</span></p><p style="box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">These are sooooooo very moist and subtly orange-flavored, perfect for October!</span></p><p style="box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This recipe called for Orange Cream Cheese Icing, but as I am not a fan of cream cheese frostings I didn't use it.....I'm including it for <i>you</i>, though :-)</span></p><p style="box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><u style="box-sizing: border-box; margin: 0px; padding: 0px; ">Orange Cream Cheese Icing</u>:</b><br style="box-sizing: border-box; margin: 0px; padding: 0px; ">1 stick (4 oz) unsalted butter softened<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">8 oz softened Cream cheese<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">1 cup powdered sugar<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">2 tsp orange flavoring</span></p><p style="box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u style="box-sizing: border-box; margin: 0px; padding: 0px; "><b>Directions</b></u>:<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">1. Combine the room temperature butter and cream cheese together in a mixer with a paddle attachment.<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">2. Slowly add the sugar 1/4 cup at a time and add the orange flavoring at the end.<br style="box-sizing: border-box; margin: 0px; padding: 0px; ">3. For the easiest results put the icing in piping bag with the tip of your choice and pipe onto cupcakes.</span></p><p style="box-sizing: border-box; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This was the frosting I used,<b> simple easy basic frosting. </b>I may have made it up, I have no idea where it came from but it's delicious and easy-peasy!</span></p></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">1/4 cup</span> <span itemprop="name">butter, softened</span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span itemprop="amount" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/8 teaspoon</span><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><span itemprop="name" style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">salt</span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">3 cups</span> <span itemprop="name">powdered sugar, divided</span><span itemprop="preparation"></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="amount">4 tablespoons</span> <span itemprop="name">milk, divided</span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="name"><br></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span itemprop="name"><a href="https://lh4.googleusercontent.com/-DLLeYwY1eTo/UkibadneoSI/AAAAAAAAAwQ/eLfzMepZUDg/s640/blogger-image--1687564459.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: none; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-DLLeYwY1eTo/UkibadneoSI/AAAAAAAAAwQ/eLfzMepZUDg/s640/blogger-image--1687564459.jpg"></a></span></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Now. Here is where all hell broke loose in my kitchen. Pay attention. </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I attempted to decorate after being sent a picture. It was a picture of Twinkie-decorations on top of yummy perfectly frosted cupcakes. Irresistible, right? What could be cuter? </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This was foolishness on my part as </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1. I am a baker, <i>not</i> a decorator. </span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2. I forgot to consult the afore-mentioned picture.</span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3. I did not obtain the appropriate implements for decorating.</span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This is what the cupcakes <i>should</i> have looked like:</span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></li><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top; float: none; "><span style="-webkit-text-size-adjust: auto; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><a href="https://lh6.googleusercontent.com/-z_0EqACVyz0/Uki3N8cStzI/AAAAAAAAAwo/8Az2vNTdONs/s640/blogger-image-1099184384.jpg" imageanchor="1" style="-webkit-text-size-adjust: none; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-z_0EqACVyz0/Uki3N8cStzI/AAAAAAAAAwo/8Az2vNTdONs/s640/blogger-image-1099184384.jpg"></a></span></li></ul><div class="separator" style="clear: both;">Nerdy, cute-as-a-button minions.</div><div class="separator" style="clear: both;">This is what my Twinkie creations looked like:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-amGlm44mVrY/UkibX4MQQII/AAAAAAAAAwA/KhdVKKohwjw/s640/blogger-image--565984671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-amGlm44mVrY/UkibX4MQQII/AAAAAAAAAwA/KhdVKKohwjw/s640/blogger-image--565984671.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-VW249c-fUz0/UkibWj5FVFI/AAAAAAAAAv4/nzHQL04e1d8/s640/blogger-image--420776448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-VW249c-fUz0/UkibWj5FVFI/AAAAAAAAAv4/nzHQL04e1d8/s640/blogger-image--420776448.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>ZOMBIE APOCALYPSE TWINKIE CUPCAKES!!!!</b></div><div class="separator" style="clear: both;"><b><br></b></div><div class="separator" style="clear: both;">(hiding in shame under the bed, the TWINKIES secured, </div><div class="separator" style="clear: both;">my cupcake rep in tatters)</div><br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-v_PT1gD6MEI/Ukibbv9p2UI/AAAAAAAAAwY/tuSVqhvNAoc/s640/blogger-image-353465634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-v_PT1gD6MEI/Ukibbv9p2UI/AAAAAAAAAwY/tuSVqhvNAoc/s640/blogger-image-353465634.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-JkhfM9OVJuo/UkibZBdMC6I/AAAAAAAAAwI/lLfgUwIeHMQ/s640/blogger-image-1984656821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-JkhfM9OVJuo/UkibZBdMC6I/AAAAAAAAAwI/lLfgUwIeHMQ/s640/blogger-image-1984656821.jpg"></a></div><br><div class="separator" style="clear: both;"><br></div><br><div class="separator" style="clear: both;"><br></div>cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-9040931210510899922013-09-15T15:08:00.001-07:002013-09-15T15:35:58.622-07:00Sweetest Cupcake Displays EVER!!!!!<div><span style="font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><b>Sweetest Cupcake Displays EVER!!!!!</b></span></div><div><br></div><a href="https://lh5.googleusercontent.com/-PfLTRBzemXc/UjYvzddB4UI/AAAAAAAAAvQ/2kJJFzikiu8/s640/blogger-image-1516492560.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh5.googleusercontent.com/-PfLTRBzemXc/UjYvzddB4UI/AAAAAAAAAvQ/2kJJFzikiu8/s640/blogger-image-1516492560.jpg"></a><br><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6oNhxSOrxXM/UjYvnyqlYjI/AAAAAAAAAuI/jOGbZlIzTlE/s640/blogger-image-1621878180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6oNhxSOrxXM/UjYvnyqlYjI/AAAAAAAAAuI/jOGbZlIzTlE/s640/blogger-image-1621878180.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-zYPxy8p5rHY/UjYvmnU0DCI/AAAAAAAAAuA/TlSIWmzVOiA/s640/blogger-image-1148199750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-zYPxy8p5rHY/UjYvmnU0DCI/AAAAAAAAAuA/TlSIWmzVOiA/s640/blogger-image-1148199750.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-EznMk4-0amU/UjYvlJIp5iI/AAAAAAAAAt4/cYfwffjYgF0/s640/blogger-image--1943327023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-EznMk4-0amU/UjYvlJIp5iI/AAAAAAAAAt4/cYfwffjYgF0/s640/blogger-image--1943327023.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-CvelpnwMT0E/UjYv3sl0-vI/AAAAAAAAAvo/zPeisqmLCII/s640/blogger-image-1863539965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-CvelpnwMT0E/UjYv3sl0-vI/AAAAAAAAAvo/zPeisqmLCII/s640/blogger-image-1863539965.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-8jEuhyl5Xyg/UjYv2JYdpTI/AAAAAAAAAvg/uEfV1-cHbN0/s640/blogger-image--168569396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-8jEuhyl5Xyg/UjYv2JYdpTI/AAAAAAAAAvg/uEfV1-cHbN0/s640/blogger-image--168569396.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-sdp3tnVDn4c/UjYvvfW_LzI/AAAAAAAAAu4/BwwzteUrgmI/s640/blogger-image--290763873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-sdp3tnVDn4c/UjYvvfW_LzI/AAAAAAAAAu4/BwwzteUrgmI/s640/blogger-image--290763873.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-3iMH8AkzDVU/UjYvt-cLycI/AAAAAAAAAuw/Otb4TE9b828/s640/blogger-image-898826604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-3iMH8AkzDVU/UjYvt-cLycI/AAAAAAAAAuw/Otb4TE9b828/s640/blogger-image-898826604.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-c6x4i3r352Y/UjYvrcoqzII/AAAAAAAAAug/iC0Hnr1jnTU/s640/blogger-image-2019033548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-c6x4i3r352Y/UjYvrcoqzII/AAAAAAAAAug/iC0Hnr1jnTU/s640/blogger-image-2019033548.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-Di5096kzr5c/UjYvinCoiWI/AAAAAAAAAto/hahGi-sO2yI/s640/blogger-image--536177307.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-6iEWEMM822c/UjYvqCRjUPI/AAAAAAAAAuY/uu_hBG9eggw/s640/blogger-image--81771283.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-qGD9RtOhahg/UjYvhV9djsI/AAAAAAAAAtg/qckXbEOevjQ/s640/blogger-image-115186439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-qGD9RtOhahg/UjYvhV9djsI/AAAAAAAAAtg/qckXbEOevjQ/s640/blogger-image-115186439.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-JQv0w2MmGm4/UjYvwitdPsI/AAAAAAAAAvA/MRSH7Ux3DN8/s640/blogger-image--1735778875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-JQv0w2MmGm4/UjYvwitdPsI/AAAAAAAAAvA/MRSH7Ux3DN8/s640/blogger-image--1735778875.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-BoVyo5IAIho/UjYv0wU-0AI/AAAAAAAAAvY/ExqtnK-Q2Tg/s640/blogger-image-498623550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-BoVyo5IAIho/UjYv0wU-0AI/AAAAAAAAAvY/ExqtnK-Q2Tg/s640/blogger-image-498623550.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-rTsV-1OuYHw/UjYvyPmnHqI/AAAAAAAAAvI/e0Nb_9AjPSU/s640/blogger-image--1093959699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-rTsV-1OuYHw/UjYvyPmnHqI/AAAAAAAAAvI/e0Nb_9AjPSU/s640/blogger-image--1093959699.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-j5TVESKKqPQ/UjYvj8iw38I/AAAAAAAAAtw/0BsJF3UBa7g/s640/blogger-image-1330022689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-j5TVESKKqPQ/UjYvj8iw38I/AAAAAAAAAtw/0BsJF3UBa7g/s640/blogger-image-1330022689.jpg"></a></div><br><div class="separator" style="clear: both;"><br></div>cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-84029158974302850822013-08-28T16:10:00.001-07:002013-08-28T16:24:48.915-07:00Pumpkin Cupcakes with Cream Cheese Frosting<ul style="margin: 0px; padding: 0px; list-style-type: none; border: 0px; outline: 0px; vertical-align: baseline; "><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><b>Pumpkin Cupcakes with Cream Cheese Frosting</b></li></ul><div>There is a definite chill in the air here, and with the weather unseasonably cool for Atlanta, I find myself missing the Fall Season, my hometown of Portland, Maine....and MOMMA DELANEY!!!! who returns here today with her amazingly delicious Pumpkin Cupcakes, special from her own mother.</div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><b>Pumpkin Cupcakes</b></span></div><div><span style="-webkit-text-size-adjust: auto;">Yield 24-30</span></div><div><br></div><div><b>Ingredients</b></div><div><span style="-webkit-text-size-adjust: auto;">4 cage free eggs</span></div><div><span style="-webkit-text-size-adjust: auto;">2/3 cups water </span></div><div><span style="-webkit-text-size-adjust: auto;">1 cup salad or canola oil</span></div><div><span style="-webkit-text-size-adjust: auto;">1 16oz can of pumpkin</span></div><div><span style="-webkit-text-size-adjust: auto;">3 1/2 cups flour</span></div><div><span style="-webkit-text-size-adjust: auto;">2 teaspoons baking soda</span></div><div><span style="-webkit-text-size-adjust: auto;">3 cups sugar</span></div><div><span style="-webkit-text-size-adjust: auto;">1 teaspoon salt</span></div><div><span style="-webkit-text-size-adjust: auto;">1 teaspoon cinnamon</span></div><div><span style="-webkit-text-size-adjust: auto;">1 teaspoon nutmeg</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Beat eggs. Add oil, water, and pumpkin and mix "very well," according to Momma. </span></div><div><span style="-webkit-text-size-adjust: auto;">Sift flour. Measure and sift together flour, sugar, soda, salt, and spices. Make a well in the center of the dry ingredients and add the pumpkin mixture. Thusly - </span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><ul style="margin: 0px; padding: 0px; list-style-type: none; border: 0px; outline: 0px; vertical-align: baseline; "><li></li></ul><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-m1zfx6wo0m4/Uh6DYNB_2EI/AAAAAAAAAtQ/Xa_VYqAQCkc/s640/blogger-image--1403651752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-m1zfx6wo0m4/Uh6DYNB_2EI/AAAAAAAAAtQ/Xa_VYqAQCkc/s640/blogger-image--1403651752.jpg"></a></div><div><br></div>Beat until blended. Bake at 350 for 20-25 minutes. Allow to cool on wire racks. These are perfect and moist as is, or with the addition of the Cream Cheese Frosting. This recipe can also be converted into 2-3 large Pumpkin Loaves. ( Momma is very versatile!)<div><br></div><div><a href="https://lh6.googleusercontent.com/-4Fg17DsDdVk/Uh6DR6aYWPI/AAAAAAAAAs4/HD69bhQuzMs/s640/blogger-image--939885475.jpg" imageanchor="1" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin-left: 1em; margin-right: 1em; "><img border="0" src="https://lh6.googleusercontent.com/-4Fg17DsDdVk/Uh6DR6aYWPI/AAAAAAAAAs4/HD69bhQuzMs/s640/blogger-image--939885475.jpg"></a></div><div><br></div><div><ul style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); margin: 0px; padding: 0px; list-style-type: none; border: 0px; outline: 0px; vertical-align: baseline; "><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><span itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); "><b>Cream Cheese Frosting</b></span></li><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><span itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); ">- from Real Simple</span></li><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><span itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); ">Ingredients </span></li><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><span itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); ">2 8-ounce bars cream cheese, at room temperature</span></li><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><span itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); ">2 cups confectioners’ sugar</span></li><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><span style="-webkit-text-size-adjust: auto; "><br></span></li><li style="margin: 0px; padding: 0px 0px 3px; border: 0px; outline: 0px; vertical-align: baseline; "><span style="-webkit-text-size-adjust: auto; ">Simply beat both ingredients together until creamy - could it be any easier??!! </span></li></ul><div style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><span style="-webkit-text-size-adjust: auto; "><br></span></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-oe8Y2sR7peo/Uh6DWIPvYgI/AAAAAAAAAtI/ZslvV36r5VU/s640/blogger-image-821569470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-oe8Y2sR7peo/Uh6DWIPvYgI/AAAAAAAAAtI/ZslvV36r5VU/s640/blogger-image-821569470.jpg"></a></div><div><br></div><div>Aren't these cupcake liners <i>just perfect</i> for Fall??!!</div><div><br></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-huYW1YRN3Uw/Uh6DUBMxa3I/AAAAAAAAAtA/-_NOnPKRz5g/s640/blogger-image--1299007085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-huYW1YRN3Uw/Uh6DUBMxa3I/AAAAAAAAAtA/-_NOnPKRz5g/s640/blogger-image--1299007085.jpg"></a></div><br><div class="separator" style="clear: both;"><br></div></div>cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-4645133003675218422013-08-05T05:21:00.002-07:002013-08-05T05:21:31.201-07:00Boston Cream Pie Cupcakes<b><span class="Apple-style-span" style="font-size: large;">Boston Cream Pie Cupcakes</span></b><br />
<br />
A New England favorite...yes, I am biased :-) but these truly are so scrumptious, so moist, I will admit I consumed 4 in one sitting, as well as the vanilla pudding insides and the frosting (eeeeek!!!!)<br />
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<a href="https://lh5.googleusercontent.com/-Ln47kOpO9aU/UfvzaJwJGxI/AAAAAAAAAsI/nLcjjWqeFZo/s640/blogger-image--405432393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-Ln47kOpO9aU/UfvzaJwJGxI/AAAAAAAAAsI/nLcjjWqeFZo/s640/blogger-image--405432393.jpg" style="cursor: move;" /></a><br />
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If we could please discuss the <b>frosting</b> for one small moment. This recipe, a Martha Stewart-kitchen-goddess-extraordinaire favorite, includes <b>Chocolate Ganache Glaze</b>. Those of you who know me, however, know that I have a strong penchant and therefore bias for Martha's <b>Chocolate Frosting</b> recipe, which is what I chose to adorn my cupcakes with!!!! It simply could not be helped :-) I shall include both toppings and allow you, dear reader, to choose.....<br />
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<a href="https://lh6.googleusercontent.com/-zwSZb8wcxcA/UfvzcXaZXBI/AAAAAAAAAsY/a5qtisxQC64/s640/blogger-image--1742560863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-zwSZb8wcxcA/UfvzcXaZXBI/AAAAAAAAAsY/a5qtisxQC64/s640/blogger-image--1742560863.jpg" style="cursor: move;" /></a><br />
<br />
<b>Simple Yellow Cupcakes</b><br />
Yield 18<br />
350, 15 minutes<br />
<br />
1 1/2 cups all-purpose flour, plus more for tins<br />
<section class="page-block js-scroll-sect ingredients" id="ingredients" style="margin-bottom: 2.85714em;"><div class="li-noindent li-checklist li-ingredients" style="margin: 0px; padding: 0px;">
<div class="group" style="margin-bottom: 1rem;">
<ul class="body-b" style="margin: 0px; overflow: hidden; padding: 0px;">
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><span class="item-data" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 teaspoons baking powder</span></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><span class="item-data" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon salt</span></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><span class="item-data" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup whole milk</span></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><span class="item-data" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins</span></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><span class="item-data" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 large eggs</span></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><span class="item-data" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup sugar</span></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><span class="item-data" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon pure vanilla extract</span></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;"><br /></li>
<li class="item" style="clear: both; float: left; list-style: none; position: relative;">Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.</li>
</ul>
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<a href="https://lh3.googleusercontent.com/-v18hqpkDFfs/UfvzbHRjl6I/AAAAAAAAAsQ/KHvzTIkU9U0/s640/blogger-image--60441261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-v18hqpkDFfs/UfvzbHRjl6I/AAAAAAAAAsQ/KHvzTIkU9U0/s640/blogger-image--60441261.jpg" style="cursor: move;" /></a></div>
<div>
<br /></div>
<div>
<b>Vanilla Cream Filling</b></div>
<div>
Yield 1 1/2 cups</div>
<div>
<br /></div>
<div>
2 large egg yolks</div>
<div>
1/4 cup sugar</div>
<div>
2 tablespoons plus 1/2 teaspoon cornstarch</div>
<div>
Pinch of salt</div>
<div>
1 cup whole milk</div>
<div>
1/2 teaspoon pure vanilla extract</div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. </span>Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.</div>
<div>
<br /></div>
<div>
<b>Chocolate Ganache Glaze</b></div>
<div>
Yield 1 1/4 cups</div>
<div>
<br /></div>
<div>
2/3 cup heavy cream</div>
<div>
6 ounces semisweet chocolate, finely chopped</div>
<div>
1 tablespoon light corn syrup</div>
<div>
<br /></div>
<div>
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.</div>
<div>
<br /></div>
<div>
<b>Martha's Ultimate Chocolate Frosting</b></div>
<div>
<i>(the BEST Chocolate Frosting in all of the world!!!!!!!)</i></div>
<div>
<span class="Apple-style-span" style="font-size: 16px; line-height: 22px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-size: 16px; line-height: 22px;">3 1/2 cups confectioners' sugar</span></div>
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<section class="page-block js-scroll-sect ingredients" id="ingredients" style="display: block; margin-bottom: 2.85714em;"><div class="li-noindent li-checklist li-ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
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<ul class="body-b" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><span class="item-data">1 cup cocoa powder</span></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><span class="item-data">12 tablespoons (1 1/2 sticks) unsalted butter, room temperature</span></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><span class="item-data">1/2 cup milk, room temperature</span></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><span class="item-data">2 teaspoons pure vanilla extract</span></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><br /></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;">In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.</li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><br /></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><b>Boston Cream Pie Cupcakes</b>, Martha's photo</li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><br /></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><a href="http://1.bp.blogspot.com/-zphDy4w1_MA/Uf-YZ7_HRTI/AAAAAAAAAso/lT5VrAktzDg/s1600/Picture+5+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-zphDy4w1_MA/Uf-YZ7_HRTI/AAAAAAAAAso/lT5VrAktzDg/s320/Picture+5+copy.jpg" style="cursor: move;" width="320" /></a></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><br /></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><b>Boston Cream Pie Cupcakes, </b>my version :-)</li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><br /></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><a href="https://lh6.googleusercontent.com/-IMx-H7FcOQY/UfvzY_RPrbI/AAAAAAAAAsA/KGI2B8BaeYg/s640/blogger-image--1612778476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-IMx-H7FcOQY/UfvzY_RPrbI/AAAAAAAAAsA/KGI2B8BaeYg/s640/blogger-image--1612778476.jpg" style="cursor: move;" /></a></span></li>
<li class="item" style="clear: both; float: left; font-size: 1rem; line-height: 1.375rem; list-style-image: initial; list-style-position: initial; list-style-type: none; position: relative;"><br /></li>
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</section></div>
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</section><section class="page-block js-scroll-sect directions" id="directions" itemprop="recipeInstructions" style="margin-bottom: 2.85714em;"><div class="li-checklist li-directions">
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<li class="step" style="border-bottom-color: rgb(228, 228, 228); border-bottom-style: solid; border-bottom-width: 1px; margin-bottom: 2rem; padding-bottom: 1rem;"><section class="page-block notes notes-taxonomy has-stripes om-section" data-om-title="taxonomy" style="background-image: url(http://www.marthastewart.com/sites/all/themes/emma/img/stripes.png); box-sizing: border-box; float: none; margin-bottom: 2.85714em; margin-right: 12px; overflow: hidden; padding: 0px; width: 708px;"><div class="note-inner" style="margin: 0.71429em; padding: 1.64286em 2.14286em;">
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-44730771370331449342013-07-20T05:08:00.002-07:002013-07-20T05:08:24.891-07:00Quick Vanilla Cupcakes with Caramel Frosting<div>
<b><span class="Apple-style-span" style="font-size: large;">Quick Vanilla Cupcakes with Caramel Frosting</span></b><br />
<br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://1.bp.blogspot.com/-if5DpJv3AO0/Uep8Uwo9O5I/AAAAAAAAArw/cuhI9VuwaJU/s1600/Cupcakes!+book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-if5DpJv3AO0/Uep8Uwo9O5I/AAAAAAAAArw/cuhI9VuwaJU/s400/Cupcakes!+book.jpg" width="400" /></a></span></div>
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<div class="post-body entry-content" id="post-body-5113470208531658893" itemprop="description articleBody" style="position: relative; width: 586px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /><span style="-webkit-text-size-adjust: auto;"><b>Quick Vanilla Cupcakes</b> </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(from</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span><span style="-webkit-text-size-adjust: auto; font-style: italic;">Cupcakes!<span style="font-weight: bold;"> </span></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">by Elinor Klivans, one of my favorite Kitchen Goddesses)</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Yield 12 </span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake at 350*</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />1 1/4 cups all-purpose flour<br />1/2 tsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp salt<br />1 large egg<br />1 large egg yolk<br />1 cup sugar<br />1/2 cup canola oil<br />1 tsp vanilla extract<br />1/2 cup sour cream<br /><br />Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, beat the whole egg, egg yolk, and sugar on medium speed until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the bowl as needed. On low speed, add the oil and vanilla until blended. Mix in the sour cream and then the flour mixture until everything is incorporated and smooth. Bake at 350 degrees for 18 - 23 minutes.</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://lh6.googleusercontent.com/-envYstpU38Y/UdhYgPEp5BI/AAAAAAAAApY/POrVkbd8oBg/s640/blogger-image--1418085567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://lh6.googleusercontent.com/-envYstpU38Y/UdhYgPEp5BI/AAAAAAAAApY/POrVkbd8oBg/s400/blogger-image--1418085567.jpg" style="cursor: move;" width="400" /></a></span><br />
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<b>Caramel Frosting </b>(by my Mother, Eleanor Delaney, my <i>original</i> Kitchen Goddess!!!!!!)</div>
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1/2 cup butter</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup brown sugar</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup heavy cream</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp. vanilla</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 to 4 cups sifted powdered sugar</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In larg sauce pan, melt butter and add brown sugar. Bring to a boil, stirring</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">frequently. Boil and stir for 1 minute until thickened. Remove from heat and</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">add heavy cream (or you can use half n half.) Beat with wire whisk until smooth.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add vanilla and beat again. Then add enough powdered sugar until desired</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">spreading consistency. Let cupcakes cool before frosting. </span></div>
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-68754197440937304482013-07-17T13:47:00.002-07:002013-07-20T05:01:28.469-07:00Utterly Darlin' Cupcake Displays<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;"></span><br />
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: inherit; line-height: 22px; white-space: nowrap;">An homage to the dessert table, one of my absolute favorites </span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: inherit; line-height: 22px; white-space: nowrap;">at a reception or party....from elegant to </span>wildly colorful and cute, </div>
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just a sampling of a few favorites!</div>
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-67145609835739206012013-07-07T06:51:00.001-07:002013-07-07T06:51:34.163-07:00Ponchatoula Strawberry Cupcakes<div>
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<div style="margin: 0px 0px 0.7em;">
<span class="Apple-style-span" style="font-size: large;"><i>Pinker</i> than pink!!!!!!!! <b>Ponchatoula Strawberry Cupcakes</b></span></div>
<div style="margin: 0px 0px 0.7em;">
This summer I am drawn to the idea of evenings on our porch, watching fireflies, sipping pink lemonade, and nibbling on delicious sweets made from fresh fruit grown here in Georgia. Last month's Peach Cobbler Cupcakes....this month's Ponchatoula Strawberry Cupcakes, Southern courtesy of Martha Hall Foose's <b>Screen Doors and Sweet Tea</b>.</div>
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<div class="content-block ingredients" style="border-top-color: rgb(0, 140, 165); border-top-style: dotted; border-top-width: 1px; margin-bottom: 20px; padding-bottom: 10px; padding-top: 15px;">
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<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;">These cupcakes were sooooooo yummy and soooooo verrrrrrry pink!!!! My absolute most favorite part of this recipe was not, in fact, licking the sweet creamy batter, nor was it gobbling up the completed cupcakes - it was the way the incredibly delicious scent of strawberries permeated my entire house while I was baking and for an entire day afterward! I kept squealing, "I smell sugar!!!" - in a manner befitting a Southern Belle, of course :-)</li>
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<b>Ponchatoula Strawberry Cupcakes</b></div>
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Yield 24</div>
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Bake 350* for 18-20 minutes</div>
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<div>
<b>Cupcakes:</b></div>
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<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 1/2 cups cake flour</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon baking soda</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 teaspoon salt</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup buttermilk</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup canola oil</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon almond extract</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon vanilla extract</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup (1 stick) unsalted butter</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 cups granulated sugar</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 large eggs</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup mashed fresh or frozen strawberries</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon grated orange zest</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0.5in; margin-right: 0px; margin-top: 0px;">
<span style="font-family: Times;">In a medium bowl, sift together the flour, baking soda, and salt.
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<span style="font-family: Times;">
In another medium bowl, combine the buttermilk, oil, and almond and vanilla extracts; set aside.
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<span style="font-family: Times;">In an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the buttermilk mixture. Beat for 1 minute at medium speed.
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Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the strawberries and the orange zest. Spoon into the prepared muffin tins, filling them two-thirds full. Bake for 18 to 20 minutes, or when cupcakes spring back when touched lightly in the center. Cool in the pan for 10 minutes, then unmold the cupcakes and cool on racks.
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</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><strong>Frosting:</strong></span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup chopped fresh or frozen strawberries</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tablespoons strawberry jam</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon fresh lemon juice 1 (8-ounce) package cream cheese, softened</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 cups (3 sticks) unsalted butter, softened</span></li>
<li style="list-style-type: none; margin-bottom: 0.5em; padding-left: 1.2em; text-indent: 0px;"><span class="ingredient" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 cups powdered sugar</span></li>
</ul>
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<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
Make the frosting. In a small
saucepan over medium heat, combine the strawberries, jam, and lemon juice. Cook
and stir for 5 minutes, or until the jam is melted and the strawberries are
soft. Press any big pieces with the back of a spoon to mash.
</div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">
<span style="font-family: Times;">In an electric mixer fitted with
the paddle attachment, mix the cream cheese and butter at medium speed until
creamy. At low speed, slowly add the confectioners’ sugar and mix until
combined. Add the strawberries and mix at low speed until blended.
<o:p></o:p></span></div>
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When the cupcakes are completely cool, spread with the frosting.</div>
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I thought it best to keep chilled in the fridge until served. They were incredible paired with pink lemonade and raspberry sherbet!!!! (<i>If</i> you like pink, that is ;-)</div>
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I featured the Ponchatoula Strawberry Cupcakes at a Sunday afternoon tea party, and they were quite the hit! </div>
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-15392522955967568142013-06-22T07:25:00.000-07:002013-06-22T07:25:08.984-07:00Adorableness in Cupcake Form<b><span class="Apple-style-span" style="font-size: large;">Adorableness in Cupcake Form!!!!</span></b><br />
Cupcake decorating that is simply too precious for words!!!<br />
Please excuse all the unabashed PINK - I just could not help myself :-)<br />
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Christmas-y Cupcakes in June??!! File away the image :-)<br />
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What girl can resist that TIFFANY BLUE??!!<br />
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My husband is a MAJOR CUBS FAN - these would have been darlin' in place of a groom's cake!<br />
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-41919709086728552012013-06-14T13:18:00.004-07:002013-06-14T13:18:56.918-07:00Georgia Peach Cobbler Cupcakes<b><span class="Apple-style-span" style="font-size: large;">Georgia Peach Cobbler Cupcakes</span></b><br />
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Although I am technically still a Yankee, I've lived in the South for a decade now, and there is <i>nothing</i> quite like a <b>Georgia Peach</b> to make a girl feel all summery-southerny-sweet. Peach Cobbler is a classic Southern recipe, perfect for summer evenings on your porch swing.</div>
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These are two of Martha Stewart's Peach Cobbler versions - the <i>real</i> deal!!! -</div>
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When a dear friend asked me to bake her Peach Cobbler Cupcakes, I was delighted to oblige. I scoured cookbooks and the internet, and found my absolute favorite recipe for them in Bless Your Heart, an amazing cookbook straight from the heart of the South. This recipe felt like the most classic and traditional Peach Cobbler Cupcake ever!!!!</div>
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<b>Georgia Peach Cobbler Cupcakes</b></div>
Yield 18<br />
350 for 18-22 minutes<br />
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1/2 cup butter, softened<br />
1 1/2 cups firmly packed brown sugar<br />
1 large cage-free egg<br />
2 cups all purpose flour<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup buttermilk<br />
4 large ripe Georgia Peaches :-) - peeled and diced<br />
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<b>Topping</b><br />
1/4 cup sugar<br />
1 teaspoon cinnamon<br />
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Preheat oven and line cupcake tins.<br />
Beat the butter and brown sugar until light and fluffy. Beat in the egg. In a small bowl, combine flour, baking soda, and salt. Alternately add the flour mixture and buttermilk, beating together until smooth. Gently fold the peaches in. Pour batter into the cupcake tins and sprinkle the sugar and cinnamon topping on so it bakes in. Bake at 350 for 18 - 22 minutes.<br />
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I actually substituted 1 cup of peach juice for the buttermilk (I saw this in another recipe!) which made the cupcakes lighter in consistency. However, traditional Peach Cobbler is supposed to be <i>dense</i> so I made have made an error in judgement. :-) It happens. And mine were quite yummy yummy in my tummy.<br />
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Serve slightly warm and with a dollop of Vanilla Ice Cream!!!!!! Southern Style!!!!<br />
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I also found a cheating-at-Peach-Cobbler-Cupcakes recipe, which I <i>will</i> feature here although I abhor cake mixes and all things that are <i>not</i> <b>Homemade-Made-From-Scratch. </b>Why<b> </b>I found this interesting is because of the Whipped Cream Cheese Frosting - that part sounds yummy!!! For better measure, here is Martha Stewart's <b>Cream Cheese Frosting</b> recipe!!!!</div>
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<div class="ingredients recipe-section" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 24px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;">
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<li class="ingredient first" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">8 ounces cream cheese, room temperature</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup confectioners' sugar</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon pure vanilla extract</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.</li>
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<strong style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Peach Cobbler Cupcakes </strong></div>
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<strong style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(The Cheat Sheet. The Cliff Notes. The Cupcakes to bake only under duress and desperation)</strong></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</span></div>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 box of vanilla cake mix (such as Betty Crocker 15.25 oz)</span></li>
</ul>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup peach juice</span></li>
</ul>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 cup finely chopped canned diced peaches (or you can use fresh)</span></li>
</ul>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp. cinnamon</span></li>
</ul>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup oil</span></li>
</ul>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 eggs</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Prepare the box cake mix according to the directions, substituting the peach juice in lieu of the water. Lightly run peaches through food processor until nicely minced. Add peaches and cinnamon to cake batter and combine. Bake in individual cupcake liners. Cool completely before frosting.</span></div>
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<strong style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cream Cheese Frosting</strong></div>
<div style="margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ingredients:</span></div>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 large can Duncan Hines [or other brand] Whipped Cream Cheese Frosting (16.2 oz size)</span></li>
</ul>
<ul style="list-style-image: initial; list-style-position: initial; margin: 0px 0px 9px 25px; padding: 0px;">
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp. cinnamon</span></li>
</ul>
<div style="margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Directions:</span></div>
<div style="margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a bowl, whip together the frosting and cinnamon with a mixer until light and fluffy.</span></div>
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*****On a separate note, check out my new cupcake-transporter!!!! I'm just crazy about it!!!!! :-)</div>
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-74622669946376207632013-05-30T14:48:00.006-07:002013-05-30T14:48:56.045-07:00Nanny's Tea Cake Cupcakes<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;"><b><span class="Apple-style-span" style="font-size: large;">Nanny's Tea Cake Cupcakes</span></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Light summery treats!!!! </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My Nanny loved to bake, both of my grandmother's did, and my own dear Momma </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">shared not just the recipes that came out if their kitchens, but also their LOVE and </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">passion </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">for baking yummy sweets.</span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My husband, of course, gets all the credit for the cupcakes ;-)</span></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Myself with Nanny, Grampy, (and little Pudding) circa 1972</span></span></div>
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<a href="https://lh4.googleusercontent.com/-J7ya2SHRrOc/UafF4Vk3JqI/AAAAAAAAAhE/P4n6TrJFNh4/s640/blogger-image-1438070023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-J7ya2SHRrOc/UafF4Vk3JqI/AAAAAAAAAhE/P4n6TrJFNh4/s640/blogger-image-1438070023.jpg" /></a></div>
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My 2 absolute favorite desserts my Nanny baked were Apple Strudel and her </div>
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famous Tea Cake, which I have turned into cupcakes, of course! ;-) I am of </div>
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the mind that <i>anything</i> can become a cupcake.</div>
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This recipe is <b>very easy</b> and uses the <b>simplest</b> ingredients, ingredients most </div>
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of us have on hand at all times in our cupboards! Thus these are the absolute </div>
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perfect cupcakes to bring to a last-minute picnic or summer garden party! And as </div>
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far as sweets go, these cupcakes are light-weight as well, missing much of the </div>
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fattiness of butter and oil and tons of sugar. </div>
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<b>Nanny's Tea Cake Cupcakes</b></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Yield 12</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Bake 350 for 20-22 minutes</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1 cup sifted flour</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">4 cage-free eggs <b>(separated)</b></span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1 cup sugar</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">4 tablespoons cold water</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1/4 teaspoon salt</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1 teaspoon baking powder</span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1 teaspoon vanilla </span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Beat egg <b>whites</b> until stiff and set aside. Beat egg <b>yolks</b> until light. </span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Add sugar and beat until creamy. </span></div>
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<span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Add sifted flour and water, alternating </span>each until blended. </div>
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Fold in beaten egg whites. </div>
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Add salt, vanilla, and baking powder. I always use cupcake liners, but </div>
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if you prefer not to than do not grease the tins. </div>
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Remove to iron rack to cool before icing.</div>
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<a href="https://lh3.googleusercontent.com/-GH9wG9XDzKM/UafF6SlCkkI/AAAAAAAAAhU/p5DXidjU7MM/s640/blogger-image--972049847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://lh3.googleusercontent.com/-GH9wG9XDzKM/UafF6SlCkkI/AAAAAAAAAhU/p5DXidjU7MM/s320/blogger-image--972049847.jpg" width="320" /></a></div>
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<b>Icing</b></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;">3/4 cup powdered sugar</span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;">1/4 teaspoon vanilla</span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;">About 1 tablespoon milk, but add a bit at a time until you </span><br />
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;">have the right consistency </span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: HelveticaNeue-Light; line-height: 22px; white-space: nowrap;"><br /></span></div>
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<span style="font-family: HelveticaNeue-Light;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); line-height: 22px; white-space: nowrap;">Now don a lovely summery vintage apron, and you are </span></span><br />
<span style="font-family: HelveticaNeue-Light;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); line-height: 22px; white-space: nowrap;">on your way to a summer party!!</span></span></div>
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-42717281096155565022013-05-09T10:40:00.001-07:002013-05-09T10:40:37.230-07:00Dream Kitchen IIDream Kitchen #2<br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-qI9AARPJFpg/UYvfk9w5JuI/AAAAAAAAAgo/qeqC7RuG_cQ/s640/blogger-image--1410742507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-qI9AARPJFpg/UYvfk9w5JuI/AAAAAAAAAgo/qeqC7RuG_cQ/s640/blogger-image--1410742507.jpg" /></a></div>cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-8402982018314133272013-05-09T08:07:00.001-07:002013-05-09T10:37:29.629-07:00Gorgeous Vintage Cupcake Aprons!Gorgeous, Darling, Adorable, Precious, Vintage....need I say more?!....ohhhhh - CUPCAKE!!! - Aprons <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-rZxyps2kAMk/UYu7iD55WLI/AAAAAAAAAcc/ltMPoScpbnM/s640/blogger-image-1108531429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-rZxyps2kAMk/UYu7iD55WLI/AAAAAAAAAcc/ltMPoScpbnM/s640/blogger-image-1108531429.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-LyQU0PI0Aek/UYu7jChCksI/AAAAAAAAAck/ayuI60CBXPY/s640/blogger-image--468638763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-LyQU0PI0Aek/UYu7jChCksI/AAAAAAAAAck/ayuI60CBXPY/s640/blogger-image--468638763.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-uG2eBYj0dsE/UYu7nxXlfoI/AAAAAAAAAdE/gZL4-WmeU00/s640/blogger-image--478510282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-uG2eBYj0dsE/UYu7nxXlfoI/AAAAAAAAAdE/gZL4-WmeU00/s640/blogger-image--478510282.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-W6BAtL--hdY/UYu7kS1oHJI/AAAAAAAAAcs/BhcnW-yGBeE/s640/blogger-image-1452670075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-W6BAtL--hdY/UYu7kS1oHJI/AAAAAAAAAcs/BhcnW-yGBeE/s640/blogger-image-1452670075.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-kmB3sH-fSAQ/UYu7ltqD_0I/AAAAAAAAAc0/nvN6jK68AlE/s640/blogger-image-1000513106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-kmB3sH-fSAQ/UYu7ltqD_0I/AAAAAAAAAc0/nvN6jK68AlE/s640/blogger-image-1000513106.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-K2zueNWIDwY/UYu7m55tQ4I/AAAAAAAAAc8/l72XoPRgkGQ/s640/blogger-image--1068705661.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-gs9qIfLWHLU/UYvebPe2AsI/AAAAAAAAAgc/J4REp9guqw0/s640/blogger-image-577856170.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-5JeGB7nCIEE/UYveNAo3J0I/AAAAAAAAAfE/d69y9DpGJiU/s640/blogger-image--1589919828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5JeGB7nCIEE/UYveNAo3J0I/AAAAAAAAAfE/d69y9DpGJiU/s640/blogger-image--1589919828.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-7_MXQ6Noplc/UYveOuv_t_I/AAAAAAAAAfM/vWFVX2wHn7M/s640/blogger-image-1032718431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-7_MXQ6Noplc/UYveOuv_t_I/AAAAAAAAAfM/vWFVX2wHn7M/s640/blogger-image-1032718431.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-tqBWxf540Qk/UYveTonlOGI/AAAAAAAAAfs/219vEDqazy4/s640/blogger-image-1430318456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-tqBWxf540Qk/UYveTonlOGI/AAAAAAAAAfs/219vEDqazy4/s640/blogger-image-1430318456.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-l9YiGgrYj7s/UYveYSMGM3I/AAAAAAAAAgM/YMnVsmxp3B4/s640/blogger-image--1578595962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-l9YiGgrYj7s/UYveYSMGM3I/AAAAAAAAAgM/YMnVsmxp3B4/s640/blogger-image--1578595962.jpg" /></a></div>cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-79353018052021020702013-04-28T03:39:00.002-07:002013-04-28T03:39:17.530-07:00Coconut Cupcakes<b><span class="Apple-style-span" style="font-size: large;">Coconut Dream Cupcakes</span></b><br />
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The first time I baked Coconut Cupcakes for my husband,<b> </b>I used the recipe from this adorable book,<br />
<b> 10 Cakes Husband's Like Best </b>(circa 1955)<br />
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Absolutely precious, although the cupcakes turned out to be very dry. I believe the missing ingredient is coconut milk (and copious amounts of butter!!!)<br />
This time, I put aside the 1950's housewife dream and turned to the always safe, always moist, always perfect Ms. Stewart for guidance.<br />
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</b><b>Coconut Cupcakes ala Martha</b><br />
Yield 21 <i>(mine only yielded 14)</i><br />
350* for 20-22 minutes<br />
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1 3/4 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 cup packed sweetened shredded coconut<br />
6 ounces (1 1/2 sticks) unsalted butter, softened<br />
1 1/3 cups sugar<br />
2 large eggs, plus 2 large egg whites<br />
3/4 cup unsweetened coconut milk<br />
1 1/2 teaspoons pure vanilla extract<br />
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This is Basic Cupcake How-to, according to Martha: Beat sugar and butter until creamy. Add eggs/egg whites 1 at a time and beat. Sift dry ingredients, adding sweetened coconut to dry ingredients. Add coconut milk and vanilla to wet ingredients alternating with the dry ingredients until blended smoothly. Bake on 350 for 20 - 22 minutes (insert toothpick to test doneness.) Cool on wire rack. Once cupcakes are cool, mound frosting on top. Sprinkle with unsweetened coconut. Serve immediately.<br />
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<b>Seven-Minute Frosting</b><br />
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1 1/3 cups large-flake unsweetened coconut</div>
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1 1/2 cups plus 2 tablespoons sugar<br />
2/3 cup water<br />
2 tablespoons light corn syrup<br />
6 large egg whites, room temperature<br />
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Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.<br />
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.<br />
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately. <br />
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I messed the Seven-Minute Frosting up, gentle and kind readers. I got cocky and read the ingredients, then proceeded to beat them all together without cooking anything on the stove. 30 minutes of beating later, the frosting finally stiffened into small peaks. It tasted quite lovely, but was not at all close to the masterpiece of Martha's!!!<br />
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<b>This</b> is Martha's Seven-Minute Frosting:<br />
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This is my odd little creation!<br />
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Still lovely, but missing the gloriously-tall peaks of Martha's that are like a work of art. Never fear!!! I will try this frosting again and persevere until I have <i>nailed</i> it!!!!!</div>
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-52891100077953050002013-04-22T05:16:00.001-07:002013-04-22T05:16:20.099-07:00Pink Lemonade Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Paula Deen, quintessential Southern cook and baker extraordinaire, is the Cupcake Queen behind these pinkly scrumptious Pink Lemonade Cupcakes. So sweet, so light, so perfect for a summer porch party or afternoon tea!<br />
My only twinge of misgiving about this delightfully girly recipe is that <i>Paula Dean</i> used a CAKE MIX as the basis for these cupcakes. Yes, gentle readers, a <b>CAKE MIX!</b>!!!! I had to swallow my indignant pride in baking-cupcakes-from-scratch, but the results were so precious I have since moved on :-)<br />
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<b><span class="Apple-style-span" style="font-size: large;">Pink Lemonade Cupcakes</span></b></div>
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Yield 24</div>
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Bake 350 for 20 minutes</div>
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<b>Cupcakes</b><br />
1 box white cake mix (Duncan Hines) and items needed for cake mix<br />
<i>(1/3 cup vegetable oil, 1 cup water, 1 egg)</i><br />
1 teaspoon lemon zest <i>(grated lemon peel, but I actually just used pure lemon extract)</i><br />
2 teaspoons pure vanilla extract<br />
3 tablespoons sweetened pink lemonade drink powder<br />
Mix cake batter according to directions. Add in lemon zest, vanilla and lemonade powder.<br />
Pour batter into cupcake liners. Bake according to directions on cake box. Bake until golden and a toothpick comes out clean.<br />
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<b>Frosting</b><br />
I never follow frosting directions, I find it far more convenient to just dump ingredients together, adding just a bit of each at a time, and make it up as I go along!<br />
1 pound confectioners sugar <i>(I found I needed far less, maybe 1/2 pound at most)</i><br />
3-5 tablespoons frozen pink lemonade concentrate, thawed <i>(I used 4)</i><br />
1 teaspoon pure vanilla <br />
1/2 cup butter, softened to room temperature<br />
Beat butter on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added. Add in vanilla and lemonade concentrate and beat until buttercream is smooth.<br />
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I decorated my cupcakes with Sugar Pearl Sprinkles, which I found to be just about the most precious little items<i> ever</i>!!!!!<br />
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Ready for delivery to a birthday girl!!!!!!<br />
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com1tag:blogger.com,1999:blog-3018609309678178658.post-39918630597433798392013-04-10T15:04:00.002-07:002013-04-14T07:00:35.006-07:00Very Vanilla Vegan Cupcakes<br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">I found these yummy (HEALTHY??!!) cupcakes on the blog </span>Whipped. <span class="Apple-style-span" style="font-weight: normal;">The author claims these babies will, and I quote,</span><span class="Apple-style-span" style="line-height: 22px;"> </span>"knock your socks off and make you totally forget about your old bff’s butter and buttermilk…"</span></h3>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;">and dear readers, she is correct!!!!!!!!!</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Very Vanilla Vegan Cupcakes</span></h3>
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<span class="Apple-style-span" style="font-family: inherit;">Yields 14 standard sized cupcakes or 48 mini cupcakes! <i>eeeek! 48?!?!</i></span></div>
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<b><span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></b></div>
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<ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 ¾ cups all-purpose flour</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup sugar</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon baking powder</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon baking soda</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">½ teaspoon salt</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cup unsweetened plain soy milk</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">½ cup canola oil</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons vanilla extract</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon white or apple cider vinegar</span></li>
</ul>
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<b><span class="Apple-style-span" style="font-family: inherit;">For the Vanilla Frosting:</span></b></div>
<ul style="line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup Crisco vegetable shortening <i>(I just adore shortening!!!!!!! - so old-school :-)</i></span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 cups powdered sugar</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon pure vanilla extract</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 25px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1-3 tablespoons unsweetened plain soy milk</span></li>
</ul>
<div style="line-height: 22px;">
<em><span class="Apple-style-span" style="font-family: inherit;">*For the Strawberry Frosting variation add 2 tablespoons strawberry puree (drained thoroughly) and omit vanilla extract</span></em></div>
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<div style="line-height: 22px;">
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<div style="line-height: 22px;">
<strong><span class="Apple-style-span" style="font-family: inherit;"><br /></span></strong></div>
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<strong><span class="Apple-style-span" style="font-family: inherit;">Preparation</span></strong></div>
<div style="line-height: 22px;">
</div>
<div style="line-height: 22px;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="line-height: 22px;">
<ol style="list-style-type: none; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.</span></li>
<li style="list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.</span></li>
<li style="list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.</span></li>
<li style="list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.</span></li>
</ol>
<div>
<b><span class="Apple-style-span" style="font-family: inherit;">For the Vanilla Frosting</span></b></div>
<ol style="list-style-type: none; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 15px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Using a handheld or stand mixer, beat the vegetable shortening until smooth.</span></li>
<li style="list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency.</span></li>
<li style="list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Beat on high for another 2 minutes until light and fluffy.</span></li>
</ol>
<div>
<em><span class="Apple-style-span" style="font-family: inherit;">*For Strawberry Frosting Variation</span></em></div>
</div>
<div style="line-height: 22px;">
</div>
<div style="line-height: 22px;">
</div>
<div style="line-height: 22px;">
<span class="Apple-style-span" style="font-family: inherit;"><em>Omit vanilla extract. Add 2 tablespoons strawberry puree to vanilla frosting mixture after Step 2 from above (right after you have beat in powdered sugar and soy milk) and continue to beat on high until light and fluffy</em><em>.</em></span></div>
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-26514517841635145052013-04-08T15:25:00.004-07:002013-04-08T15:25:45.271-07:00German Chocolate Cupcakes<b>(Also called "Lucky's Special Favorite Best")</b><br />
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<b><span class="Apple-style-span" style="font-weight: normal;"><a href="https://lh6.googleusercontent.com/-1Gs5jQNkRFU/UWM-ILw6dYI/AAAAAAAAAZc/hUuvBeWyjVg/s640/blogger-image--1700434533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-1Gs5jQNkRFU/UWM-ILw6dYI/AAAAAAAAAZc/hUuvBeWyjVg/s640/blogger-image--1700434533.jpg" style="cursor: move;" /></a></span></b><br />
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My husband just adores the coconut-y (yes, that's a word!) goodness of German Chocolate Cupcakes and I like to give him everything his heart desires. <br />
I have no earthly idea where this recipe came from, I only know these were the cupcakes I baked for Lucky's birthday the first year we met so they are extra special ;-) Let us assume they came from the Kitchen Goddess herself, my dear friend Martha Stewart. Whenever in doubt, always assume Martha.<br />
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<a href="https://lh6.googleusercontent.com/-neOaya8gAYU/UWMumR-5v6I/AAAAAAAAAZM/BY3fqpcXf-Y/s640/blogger-image-1432045982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-neOaya8gAYU/UWMumR-5v6I/AAAAAAAAAZM/BY3fqpcXf-Y/s640/blogger-image-1432045982.jpg" style="cursor: move;" /></a><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">German Chocolate Cupcakes</span></b><br />
Yield 24<br />
Bake 20 minutes at 350* (rotate 1/2 way through!)<br />
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1 1/2 sticks butter, room temperature<br />
2 cups flour, sifted<br />
1 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 1/3 cups sugar<br />
3 cage-free eggs, room temperature<br />
1 1/2 teaspoons pure vanilla extract<br />
1 cup buttermilk<br />
5 oz semisweet chocolate, melted (I used Nestlé's chocolate chips)<br />
<br />
Whisk flour, baking soda, salt in small bowl.<br />
Beat butter and sugar until creamy.<br />
Add eggs 1 at a time, beat until blended.<br />
Add vanilla.<br />
Add dry ingredients in 3 portions, alternating with buttermilk.<br />
(At this point I tasted a spoonful of the batter and it was already yummy!!!)<br />
Add melted chocolate and beat until smooth.<br />
The batter should be <i>thick and creamy.</i><br />
<i><br /></i>
<i><span class="Apple-style-span" style="font-style: normal;"><a href="https://lh5.googleusercontent.com/--GkaiRv8kYw/UWMulbZgSxI/AAAAAAAAAZE/9SxevDI3cRE/s640/blogger-image-47185077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/--GkaiRv8kYw/UWMulbZgSxI/AAAAAAAAAZE/9SxevDI3cRE/s640/blogger-image-47185077.jpg" style="cursor: move;" /></a></span></i><br />
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Bake for 20 minutes, <b>rotating halfway through.</b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Frosting</span></b><br />
<br />
3 cage-free egg yolks<br />
1can (12oz) evaporated milk<br />
1 1/4 cup light brown sugar, packed<br />
1 1/2 sticks butter, cut into cubes<br />
1 teaspoon vanilla<br />
1/4 teaspoon salt<br />
2 2/3 cups coconut (I like sweetened coconut)<br />
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<a href="https://lh6.googleusercontent.com/-45FWtWLIEqc/UWMunnvA0YI/AAAAAAAAAZU/oZMAnuwapQQ/s640/blogger-image-1345398775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-45FWtWLIEqc/UWMunnvA0YI/AAAAAAAAAZU/oZMAnuwapQQ/s640/blogger-image-1345398775.jpg" style="cursor: move;" /></a><br />
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Stir on stove on medium high heat until thick the egg yolks, milk, brown sugar, and butter. Remove from heat and add the vanilla, salt, and coconut. I let it sit about 15 minutes to thicken further. Frost and <b>tah dah</b>!!!!!!!!!!<br />
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<a href="https://lh6.googleusercontent.com/-1Gs5jQNkRFU/UWM-ILw6dYI/AAAAAAAAAZc/hUuvBeWyjVg/s640/blogger-image--1700434533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-1Gs5jQNkRFU/UWM-ILw6dYI/AAAAAAAAAZc/hUuvBeWyjVg/s640/blogger-image--1700434533.jpg" style="cursor: move;" /></a><br />
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-69502649150734211482013-04-03T16:23:00.004-07:002013-04-03T16:23:56.722-07:00my dream kitchen<b><span class="Apple-style-span" style="font-size: large;">my dream kitchen</span></b><br />
<br />
oh, please pretty please?!?!<br />
I think I'm in love!!!!<br />
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<br />cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-2969315051700348822013-04-03T16:17:00.003-07:002013-04-03T16:17:57.570-07:00Cupcake Liners So Adorable You will Want to Marry Them!!!I am giddy this afternoon with Spring love and and warm breezes and birds singing and all things CUPCAKE!!!!! I spent hours looking at the sweetest, most darling, cute-as-a-button cupcake accessories...and these doll-babies are just begging to be shared!<br />
It is my greatest joy to present:<br />
<b><span class="Apple-style-span" style="font-size: large;">Cupcake Liners So Adorable You will Want to Marry Them!!!</span></b><br />
I am starting with my 2 most favoritest, although it is so very hard to choose a favorite!!!<br />
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And, of course, the perfectly re-usable silicon liners come in <i>pink hearts</i>, among other things :-) Ohhhhh, happiest Spring!!!!<br />
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-39450319267411778352013-03-31T13:03:00.002-07:002013-03-31T13:03:50.894-07:00Chocolate Guinness Cupcakes<b><span class="Apple-style-span" style="font-size: large;">Chocolate Guinness Cupcakes</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b>
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I am not a big fan of baking with alcohol, but when the selfless and generous-hearted volunteers from the Atlanta Humane Society requested Chocolate Guinness Cupcakes, who was I to refuse them <i>anything? </i>They give 200% of themselves every single day and more than deserve a cupcake treat for Springtime!<br />
The Guinness made these cupcakes dense and moist and utterly delicious, and the cream cheese frosting complemented nicely with its light and subtle flavor. With the recipe's high yield (24 cupcakes) I was able to spread the scrumptiousness and sweetness to a handful of friends, all of the volunteers, and <i>still</i> have a couple left over to sample myself! :-) Now <i>that</i> is perfection!!!<br />
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<b>INGREDIENTS</b><br />
<b>For the cupcakes:</b><br />
Yield 24<br />
Bake 350* for 20 - 25 minutes<br />
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1 (11.2-ounce) bottle Guinness stout<br />
1/2 cup whole milk<br />
1/2 cup vegetable oil<br />
1 tablespoon vanilla extract<br />
3 large cage-free eggs<br />
3/4 cup sour cream<br />
2 1/2 cups all-purpose flour<br />
2 cups granulated sugar<br />
3/4 cup natural unsweetened cocoa powder<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon fine salt<br />
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<b>For the frosting:</b><br />
1 (8-ounce) package cream cheese, at room temperature<br />
Pinch fine salt<br />
1/3 cup heavy cream<br />
1 pound powdered sugar<br />
<i>Natural unsweetened cocoa powder, for dusting</i><br />
(I used pale blue food coloring instead)<br />
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<b>INSTRUCTIONS</b><br />
<b>For the cupcakes:</b><br />
Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; Set the pans aside.<br />
Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.<br />
Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.<br />
Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.<br />
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<a href="https://lh3.googleusercontent.com/-clUMzq97jSc/UViMjX2ZfsI/AAAAAAAAASk/L9DsIOjFpPc/s640/blogger-image--1318722798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-clUMzq97jSc/UViMjX2ZfsI/AAAAAAAAASk/L9DsIOjFpPc/s640/blogger-image--1318722798.jpg" style="cursor: move;" /></a><br />
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<b>For the frosting:</b><br />
Place the cream cheese and salt in the bowl and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.<br />
<i>Top each cupcake with a heap of frosting and dust with cocoa powder.</i><br />
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*I am celebrating SPRING!!!!! so instead I chose to add a small drop of blue food coloring to my frosting, and place a blue mini Cadbury egg on top of each cupcake, like a wee robin's egg.<br />
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(M+M eggs work just as well, and multi-colored eggs are also very pretty!)<br />
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-7772396624204233522013-03-24T10:40:00.003-07:002013-03-24T10:40:48.289-07:00German Breakfast Cupcakes<a href="http://1.bp.blogspot.com/-7HABH_eDtdI/UU84cNuZDhI/AAAAAAAAASM/8TBAV0DjMRc/s1600/powdered.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-7HABH_eDtdI/UU84cNuZDhI/AAAAAAAAASM/8TBAV0DjMRc/s320/powdered.jpg" width="239" /></a><br />
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For those of you who happen to enjoy nibbling on SWEETS for breakfast, <b>TAH DAH!!!</b> The German Breakfast Cupcake!<br />
Similar in texture and taste to a verrry sweet pancake, these cupcakes are light and fluffy, which was quite appealing.<br />
This recipe is from my mother, Eleanor Delaney, who has also baked them brownie-like in a 9 x 13 pan with better results than I had baking them as cupcakes, as you will see below :-)<br />
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<b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-size: large;">German Breakfast Cupcakes</span></b></span></b><br />
Preheat oven to 400 <br />
Yield 6 large cupcakes<br />
<br />
1/4 cup butter<br />
1cup flour<br />
1 cup milk<br />
3 teaspoon sugar (I used 3 tablespoons because I have a <i>wicked</i> sweet tooth read: <b>a problem</b>)<br />
1teaspoon vanilla<br />
1/2 teaspoon salt<br />
4 or 6 cage-free eggs (I used 4 eggs, my mother 6)<br />
strawberries, raspberries, and/or blueberries - frozen OR fresh. I used frozen raspberries and blueberries and sprinkled them with sugar to bring out a bit of their natural juices.<br />
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From my mother's kitchen and own words!!!<br />
"2 cups of the berries. I just used a lot. More than 2 cups. <i>(I used slightly less than 2 and found it to be</i> <i>plenty!)</i><br />
Melt butter in measuring cup in microwave. Distribute equally in the bottom of cupcake tins - I used a 6 cupcake, large cupcake pan.<br />
Mix all of the ingredients together. Then stir in the berries. Pour batter into the tins.<br />
Bake for about 25 min. Sprinkle immediately with powdered sugar. Lots. Although, not too<br />
much - makes me cough. Now you may gobble it all up..."<br />
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I topped 1 cupcake with homemade whipped cream and actually found it to be even yummier than the others!<br />
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<b>Whipped Cream, </b>optional<br />
1 cup heavy whipping cream<br />
1 tablespoon powdered sugar<br />
1 teaspoon vanilla<br />
Combine and beat until stiffens, plop immediately into the fridge - best served cold - also best to freeze beaters and bowl prior to using!<br />
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Now...because I feel I should share the cupcake-baking disasters as well as the triumphs (we are <i>all</i> human here, yes??!!) let me tell you about the Ruined Experiment Cupcakes.<br />
My husband requested no excessively-sweet-loaded-with-berries cupcakes for his breakfast, so I made him 2 all for himself before I added the raspberries and blueberries. Apparently, the berries add a heaviness to the cupcakes required for baking. I did not do well in chemistry class; therefore, there was a small explosion in my oven this morning. Happily, I had slipped a baking sheet on the oven rack beneath my cupcakes, which collected the majority of the mess that ensued.<br />
And for your viewing pleasure, photos of the alleged Ruined Experiment Cupcakes:<br />
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<br />cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-36204532432075616342013-03-17T15:42:00.004-07:002013-03-17T15:42:55.402-07:00Peanut Butter Cup Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<b><span class="Apple-style-span" style="font-size: large;">Peanut Butter Cup Cupcakes With Milk Chocolate Glaze</span></b><br />
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These decadently-rich candied delights are <i>so sickeningly rich </i>I could not even eat one. That's right, even with my infamous sweet tooth, <b>I DID NOT FINISH A CUPCAKE!!!! </b>The moral of the story is so not go overboard, if you give them as a gift be sure to enclose a disclaimer, and whatever you do, refrain from nibbling on the batter. Oh-so-difficult a task, as the batter is so creamy and dense it tastes exactly like Peanut Butter Fudge!!!!!<br />
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Consider yourselves forewarned. Now onward with the details of this self-made creation!!!<br />
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The recipe begins with basic <b>Peanut Butter Cupcakes</b><br />
Yield 12<br />
350* for 22 minutes<br />
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1 cup flour<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
6 tablespoons butter (3/4 stick) at room temperature<br />
3/4 cup creamy peanut butter<br />
1 cup packed brown sugar<br />
1 large cage-free egg<br />
1 teaspoon pure vanilla extract<br />
1/2 cup milk - here I substituted Heavy Whipping Cream - let the decadence begin posthaste!!!!<br />
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Sift flour, baking powder, and salt in small bowl and set aside.<br />
In a large bowl, beat the butter, peanut butter, and brown sugar until blended and creamy. Add the egg and beat. Add the vanilla and beat. On low speed, add the flour mixture and the milk (substitute heavy whipping cream for fudge consistency!!!!) alternately, ending with the flour, until batter is smooth.<br />
Use paper cupcake liners, and bake on 350 for 22 minutes - OR!!!!!! - I baked for 15 minutes, pulled the cupcake pan out of the oven, and added a whole Reese's Peanut Butter cup to a couple of my cupcakes, pushing it gently into the batter so it rested just on top, then continued baking for the remaining 7 minutes.<br />
OHHHHHHH SWEETNESSSS, the taste of those 1/2 melted peanut butter cups!!!!<br />
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Insert a toothpick to test doneness. Allow to cool for 5 minutes in the pan, then remove cupcakes to a wire rack to continue cooling.<br />
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While your cupcakes are cooling, make the glaze -<br />
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<b>Milk Chocolate Glaze</b><br />
1/4 cup heavy whipping cream<br />
1 tablespoon butter<br />
1 cup milk chocolate chips (I used Nestle mini's)<br />
1/2 teaspoon pure vanilla extract<br />
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On low heat, heat the cream and butter until hot and the butter has melted, stirring constantly. Remove from heat and add the milk chocolate chips. Let sit for 1 minute until chocolate begins to melt, add vanilla and whisk until chocolate has melted completely and the glaze is smooth. It's okay to return to heat if needed for full melting to take place, just whisk constantly. Glaze should be thick enough in consistency to spread thinly on top of each cupcake. I am sure these are incredibly yummy with the milk chocolate glaze alone, and may be enough for some cupcake lovers, to be sure, but not for me!!!! I adore excessiveness!!!!!!! :-) And to that end, I added a whole Reese's Peanut Butter cup to the top of each cupcake after glazing - the cupcakes and glaze were still warm, so the peanut butter cup became a smidge melty and added to the deliciousness factor!!!<br />
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Please eat with plenty of water (mmmmmm, or milk if you want to revisit your childhood) so you remain standing!!!!!!! :-)<br />
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-71566586024147643682013-03-11T12:45:00.002-07:002013-03-11T12:45:54.199-07:00Pineapple Upside-Down Cupcakes<b><span class="Apple-style-span" style="font-size: large;">Pineapple Upside-Down Cupcakes</span></b><br />
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Simple, easy, refreshing and ooooooozing sweet -yummy-goo (yes, that is a word!! ;-) These cupcakes are best made in a large cupcake tin and would be perfection on a wraparound porch with lemonade in the springtime!!!!<br />
Start with cupcake batter from <i>any</i> yellow cupcake recipe. Yes, you actually get to pick your favorite! Here is the recipe I used - be sure to double it, as you will have enough Pineapple and Topping for 12 large cupcakes!<br />
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<span class="Apple-style-span" style="color: #262626; font-family: Arial; font-size: 15px;"><b>Easy Mix Yellow
Cupcake Batter</b></span><br />
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<span class="Apple-style-span" style="color: #262626; font-family: Arial;"><span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">Yield 12 small
cupcakes, 6 large cupcakes<o:p></o:p></span></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">(double recipe for
24 small and 12 large)<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">1 ¼ cups unbleached
all-purpose flour<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">½ teaspoon baking
powder<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">¼ teaspoon baking
soda<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">¼ teaspoon salt<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">1 large egg*<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">1 large egg yolk*<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">*(if doubling
recipe, use 3 large eggs)<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">1 cup sugar<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">½ cup canola or
corn oil<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">1 teaspoon vanilla
extract<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">½ cup sour cream (I
used Vanilla yogurt – sweeter and delish!!!)<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">1. Sift the flour,
baking powder, baking soda, and salt into a medium bowl and set aside.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">2. In a large bowl,
using an electric mixer on medium speed, beat the egg and yolk (or 3 eggs) and
sugar until thickened and lightened to a creamy color, about 2 minutes. <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Arial; font-size: 11.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 14.0pt;">3. Stop the mixer
and scrape the sides of the bowl as needed during mixing. On low speed, mix in
the oil and vanilla until blended. Mix in the sour cream (vanilla yogurt) until
no white streaks remain. Mix in the flour mixture until it is incorporated and
the batter is smooth.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: 15px;">Line the cupcake tin with wax paper circles and coat the sides and circles heavily with Crisco shortening.</span></div>
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<b>Brown Sugar Glaze Pineapple Topping</b><br />
6 tablespoons (3/4 stick) butter<br />
2 tablespoons light corn syrup<br />
1 cup packed dark brown sugar<br />
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Put 1 tablespoon + 1 teaspoon of the brown sugar glaze in the bottom of each muffin cup.<br />
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Put a slice of pineapple on top of the brown sugar glaze (you will need 12 pineapple slices, which equalled 1 20-ounce can plus 1 8-ounce can)<br />
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Pour about 1/3 cup of yellow batter over each pineapple slice, nearly to the top of the cup.<br />
Bake at 350<br />
25 minutes<br />
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Insert toothpick in the center of the cupcake (but not in the pineapple!) - the cupcakes are done when the toothpick comes out clean. Allow to cool for 5 minutes. Loosen the edges of the cupcakes gently with a knife, then place a wire rack on top of the cupcake tin. Using both hands (and potholders!!!!) invert the cupcake pan upside down so the cupcakes slide out onto the wire rack - they should come out very easily!!! Allow to cool completely, then serve!<br />
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So very pretty! The recipe called for a dollop of homemade whipped cream topping on top, but my husband, who is King of all the cupcakes in the land and gets to make these kinds of very important decisions, asked for <i>no </i>whipped topping. Here is the recipe for y'all just in case it's <i>your</i> preference! </div>
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:-)</div>
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<b>Whipped Cream Topping</b></div>
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1 cup heavy whipping cream</div>
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1 tablespoon powdered sugar</div>
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1/2 teaspoon vanilla</div>
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- beat until stiff on medium speed, best served chilled, also best if bowl and beaters and chilled prior to using!</div>
cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0tag:blogger.com,1999:blog-3018609309678178658.post-57389628476451525392013-03-05T07:22:00.002-08:002013-03-05T07:29:32.397-08:00Frozen Peanut Butter Yogurt Dog Treat Cupcakes<b><span class="Apple-style-span" style="font-size: large;">Frozen Peanut Butter Yogurt Dog Treat Cupcakes</span></b><br />
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Cupcake-baking, vintage-loving, 1950's housewife by night, animal rescuer, defender, and protector by day!<br />
A beloved animal warrior who was very dear to my heart passed away this weekend, and I baked these doggie-treat-cupcakes in homage to him. These are for Herbie. Rest in peace....<br />
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<a href="https://lh4.googleusercontent.com/-8Je4JClyLA8/UTTXe6xYwnI/AAAAAAAAAOc/Ps5Bu2yhh9Y/s640/blogger-image-1619271835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-8Je4JClyLA8/UTTXe6xYwnI/AAAAAAAAAOc/Ps5Bu2yhh9Y/s400/blogger-image-1619271835.jpg" width="400" /></a><br />
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<b>Frozen Peanut Butter Yogurt Dog Treat Cupcakes</b><br />
Yield 24 small cupcakes<br />
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Ingredients<br />
• 32 ounces vanilla yogurt<br />
• 1 cup peanut butter<br />
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<a href="https://lh4.googleusercontent.com/-KkUpSU-N9TU/UTTXd2xIgzI/AAAAAAAAAOM/pHi2e3g0RNE/s640/blogger-image-1690328190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-KkUpSU-N9TU/UTTXd2xIgzI/AAAAAAAAAOM/pHi2e3g0RNE/s640/blogger-image-1690328190.jpg" style="cursor: move;" /></a><br />
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Directions<br />
1. Melt the peanut butter in a microwave safe bowl<br />
2. Combine the yogurt and melted peanut butter <br />
3. Pour the mixture into cupcake paper liners<br />
4. Place in the freezer<br />
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Although I had hoped they would look a bit more like legitimate cupcakes!!!!!, my own crazy dogs LOVED these delicious doggie-cupcakes and gobbled them right up :-)<br />
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<a href="https://lh5.googleusercontent.com/-V6ztXw1FgaA/UTTXdWL_GuI/AAAAAAAAAOE/S4FxUr5QorA/s640/blogger-image-631116758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-V6ztXw1FgaA/UTTXdWL_GuI/AAAAAAAAAOE/S4FxUr5QorA/s640/blogger-image-631116758.jpg" style="cursor: move;" /></a><br />
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cupcake bride Kathleen Delaney-Adamshttp://www.blogger.com/profile/17657288607911664312noreply@blogger.com0