The Perfect Red Velvet Cupcakes (Hummingbird Bakery Recipe)

August 26, 2012 By

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The past week has been stressful.  Very, very stressful.

But it’s okay, because we have cupcakes, right?  Cupcakes always make everything better.  Especially these.

Kellen and I had the worst red velvet cupcakes at a little cupcake shop in Missouri, and ever since then I’ve been on a mission to make better ones to get that taste out of my mouth.  These are perfect, and I don’t throw that term around loosely.

Just in case this week has been stressful for you guys, too, just scroll through these (the following pictures aren’t mine, I found them all on Pinterest, except for the cupcake pictures :) ):

P.s.  I’ve been having trouble with my comments working lately, so if you’re having problems leaving a comment, will you email me? (whatkatiesbaking@gmail.com)  Thanks guys!

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 Cupcakes:

 

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The Perfect Red Velvet Cupcakes
From: Hummingbird on High

Ingredients:

  • 4 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar
  • Cream Cheese Frosting
Directions:
  1. Preheat the oven to 325 (F).
  2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.
  3. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated. Do not overbeat — this should only take about a minute.
  4. In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a thick dark, paste.
  5. Add to the butter mixture and mix thoroughly until the batter just becomes evenly combined and colored, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Do not mix any longer than necessary.
  6. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until just mixed, and then add half the flour (1/2 cup plus 1 tablespoon) and continue mixing until the flour is just incorporated.
  7. Scrape down the side of the bowl and repeat this process until all the buttermilk and flour have been added.
  8. Add the salt, baking soda, and vinegar one at a time. Turn the speed up to medium-high speed, and beat for about a minute.
  9. Use a measuring spoon to dole out about 1 3/4 – 2 tablespoons of batter into cupcake cases in your muffin tin. The cases should be around two-thirds full.
  10. Bake in the preheated oven for 20 – 25 minutes, or until the cupcake top bounces back when touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before removing them onto a wire rack to cool completely.
  11. When the cupcakes are cold, frost with cream cheese frosting.

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Filed Under: Cream Cheese, Cream Cheese Frosting, Cupcakes, Frosting, Light and fluffy cupcakes, Red Velvet, Red Velvet Cake, Red Velvet Cake with Cream Cheese Frosting, Red Velvet Cupcakes Tagged With: , , , , , , , , , ,



4 Comments

Easter Lemon Cake with Whipped Frosting

April 8, 2012 By

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As I started to make this cake, I realized that I didn’t have two cake pans.  I also realized that I didn’t know how I was going to make this cake Easter themed.

That’s when I thought, “Well, why not make cupcakes and set them on top?”  It solved both of my problems!

The flower for Easter and the cupcakes to make up for my missing cake pan.

The cake is super light and fluffy, which goes great with the lemon flavor and the frosting is heavenly.  It’s the perfect light cake for Easter.

Also, I have a surprise for you guys!  The awesome people at Tropical Traditions are letting me do another giveaway.  Except this time, you guys get to pick what you want.

Pick from the following list and leave a comment letting me know what you’d like for the next giveaway:

Household Products:
•       All Purpose Household Cleaner - http://www.householdtraditions.com/all_purpose_non_toxic_household_cleaner.htm
•       Dish Liquid - http://www.householdtraditions.com/dish_liquid.htm
•       Dishwasher Detergent - http://www.householdtraditions.com/powdered_dishwasher_detergent.htm
•       Glass and Surface Cleaner - http://www.householdtraditions.com/glass_surface_cleaner.htm
•       Laundry Detergent - http://www.householdtraditions.com/laundry_detergent.htm
•       Oxygen Bleach - http://www.householdtraditions.com/oxygen_bleach.htm

Foods:
•       Atchara - http://www.tropicaltraditions.com/atchara.htm
•       Coconut Cream Concentrate - http://www.tropicaltraditions.com/coconut_cream_concentrate.htm
•       Coconut Flour - http://www.tropicaltraditions.com/organic_coconut_flour.htm
•       Coconut Chips, Coconut Flakes, or Shredded Coconut - http://www.tropicaltraditions.com/organic_dried_coconut.htm
•       Coconut Water Vinegar - http://www.tropicaltraditions.com/organic_coconut_water_vinegar.htm
•       Palm Shortening - http://www.tropicaltraditions.com/organic_palm_shortening.htm
•       Raw Honey - http://www.tropicaltraditions.com/organic_raw_honey.htm
•       Whole Golden Flaxseed - http://www.tropicaltraditions.com/organic_whole_flaxseed.htm
•       Whole Grains (Whole Grains only, flours unavailable for review.) - http://www.tropicaltraditions.com/organic_grains.htm
•       Virgin Coconut Oil Book or eBook – Includes 85 recipes! (Please indicate preference) - http://www.tropicaltraditions.com/book_virgin_coconut_oil.htm

Health & Beauty:
•       Antioxidant Omega 3 Greens (Please indicate preferred flavor) - http://www.tropicaltraditions.com/antioxidant_omega3_natural_greens.htm
•       Gold Label Virgin Coconut Oil Hair Treatment - http://www.tropicaltraditions.com/virgin_coconut_oil_for_hair_treatment.htm
•       Hair Oils (Please let me know which scent.) - http://www.tropicaltraditions.com/organic_hair_oils.htm
•       Herbal Breath Spray - http://www.tropicaltraditions.com/organic-herbal-breath-spray.htm
•       Skin Care Products (Please indicate which individual product & preferred scent) - http://www.tropicaltraditions.com/organic_skin_care_products.htm

Have a Happy Easter! :)

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Easter Lemon Cake with Whipped Frosting
From: Martha Stewart 

Ingredients

  • 1/2 cup margarine or butter
  • 1/2 cup coconut oil or vegetable oil
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons  lemon juice
  • 1 cup buttermilk
  • Whipped frosting

Directions

  1. Preheat oven to 350 degrees.
  2. Important: Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. )I didn’t put enough and mine got stuck)
  3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  4. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
  5. With mixer on low, beat in eggs and yolks, one at a time.  Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  6. Divide batter between cake pan and cupcake tins; smooth tops.
  7. Bake until cakes pull away from sides of pans, cake- 32 to 35 minutes, cupcakes- about 15 minutes.
  8. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  9. While cakes/cupcakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
  10. Simmer 25 minutes. Stir remaining 1/4 cup fresh lemon juice into syrup.
  11. Using a fork, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
  12. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract.
  13. Top cake with cupcakes and frost.

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Filed Under: Cake, Cake Mix, Cupcakes, Eggs, Festive, Lemon Tagged With: , , , , , , , , ,



“You’ve got dirt on your head” Wednesday & Double Chocolate Pomegranate Cupcakes

February 22, 2012 By

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For anyone who’s curious about Lent, read the following… If not, check out the awesomely moist cupcakes at the end of the post. :)

It’s Ash Wednesday and every year, it never ceases to amaze me the funny things I hear from people.  For example:

  • You’ve got dirt on your head.
  • Where do you buy the ashes? (From someone who thought we put the ashes on ourselves)
  • Oh no, please don’t tell me those ashes are from dead people. (No… they’re burned palms)
  • What’s the point in the ashes?? (By the way, it’s just a reminder that we came from ashes and we’ll leave as ashes)
  • Are you okay? (Because, obviously, my head was bruised haha)

These are just a few I heard this year… and my mom called to tell me about the “dirt on the forehead” example.  All I could do was laugh.

This year for Lent, I decided to add things as well as give things up, which I’ve never done before.  So, I’m going to:

  • Quit gossiping. I try not to do it now, but I’ve realized how much more aware I am now. (Yes, after one day haha)
  • Do at least one good deed a day.
  • Make sure I don’t miss church.

That last one shouldn’t be on there because I should never miss church, but since I’ve been to college I haven’t been great about getting there every Sunday.

I found this funny website that gave “20 Weird Things to Give Up for Lent.”  I’m posting them below.  They’re from “Life Teen.”

  • Don’t eat the last bite of your food
  • Park at the very back of the parking lot
  • Put a popcorn kernel in your shoe every day
  • Don’t use your apps
  • Get to know your neighbors
  • Pray the “Hail Mary” and do an ab crunch for every single word
  • Stop complaining and/or being negative
  • Give up texting and call whoever you need to talk to
  • Don’t use utensils
  • Give away 10 shirts, 2 pairs of pants, and a pair of shoes
  • When you wake up, jump out of bed, kiss the floor, and learn humility
  • Wear the same 4 outfits for all of lent
  • Everyday do 20 (or 100) pushups and offer it up for someone who’s sick
  • Leave a post-it with a positive message on it wherever you go
  • Cut out all screen-time (phone, TV, computer) after dinner
  • Send a different person from the Life Teen Staff an affirmation email every day of Lent
  • Don’t straighten or curl your hair
  • Sit and stand up straight – don’t slouch!
  • Every day take a picture of something or someone you’re grateful for and hang the pictures in your room.

So, if you’re struggling for ideas, you can thank Life Teen for the above help.

On to cupcakes!! I hope you didn’t give sweets up for Lent, because these are awesome! 

Thanks to the lovely people at POM Wonderful, I received a sample of their POM juice.  Although I drank most of the juice, I made sure to save the rest for this recipe.

The pomegranate flavor is almost unrecognizable, but the juice gives it moisture (these are extremely moist) and a hint of flavor.  The cupcakes aren’t overly sweet, which is why I topped them with my favorite white chocolate frosting.

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Double Chocolate Pomegranate Cupcakes 

Adapted from: She Bakes Here

Ingredients:
1 1/2 cups AP flour
3/4 cup white sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup pomegranate juice

Directions:

  1. Preheat the oven to 350*F.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda and salt.
  3. In a small measuring cup or bowl, combine oil, vanilla extract and vinegar. Add the wet ingredients to the flour mixture along with pomegranate juice.
  4. Mix well, breaking up the flour clumps as you go.
  5. Line your muffin tins with baking cup liners. Spoon the batter into the cups, only filling 3/4 of the way. Bake for 20-25 minutes, testing with a toothpick to ensure they have baking thoroughly.
  6. Frost with your favorite frosting, or mine, which is here: How Sweet Eats.

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Filed Under: Butter, Chocolate, Chocolate Bark, Chocolate Buttercream, Chocolate Frosting, Cupcakes, Cupcakes with White Chocolate Frosting, easy pomegranate, Frosting, Fudge-like Brownies, Fudgy, Fudgy Brownies, POM, POM Wonderful, POM Wonderful recipes, pomegranate, Powdered Sugar



Red Velvet Cupcakes- Made with love for Mikey and Jenni

August 15, 2011 By

I just want to say, for the umpteenth time, how proud I am to be a part of the blog world.


I don’t know if you’ve read Jennie’s post yet, but it brought tears to my eyes.  Go to her page to read what she wrote, because there’s no way I can recreate her heartfelt words.


TasteSpotting has dedicated a whole page to Jenni and Mikey. There are posts all over foodgawker dedicated to them.  Food blogs are posting peanut butter posts dedicated to them.  Last but not least, the words of love, encouragement, support, and prayers are overwhelming on her blog.  It’s so reassuring to know how people come together to help someone in their time of need.


Jenni, I know these aren’t peanut butter, but they’re for you.  And for Mikey.

Red Velvet Cupcakes
Carrot Top Mom

Ingredients:

  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup greek yogurt
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 teaspoon red food coloring
  • 4 teaspoons Pure Vanilla Extract
  • Frosting

DIRECTIONS

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in Greek yogurt, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
  4. Frost the cupcakes generously, and serve at room temperature!

Filed Under: Buttercream, Chocolate, Cupcakes, Frosting, Red Velvet, Red Velvet Cupcakes



Yellow Cupcakes with Cream Cheese Frosting

July 5, 2011 By

Hello, guys!

I hope you all had a wonderful 4th of July!  Mine was spent with Kellen, friends, food, and fireworks!  Can’t get much better than that. :)

Okay, so I of course wanted to make a festive dessert, and I did, but I just couldn’t decide what I wanted to make.

I ended up deciding on cupcakes and I was completely pumped about it and ready.  The recipe looked great and the whole time I was thinking “this had better be the best cupcake I’ve ever made” because they’re pretty labor intensive.

Nope.  I overbaked the first batch and the frosting wasn’t so great (If you make these, I recommend turning the temperature down to 350).  But hey, they were still red white and blue!

Anyway, I’m still on the hunt for the best cupcake recipe ever.  What is yours?? And what did you all do for the 4th?
Also, I always mess up cream cheese frosting!  It gets all elastic.  What can I do to fix that?


Yellow Cupcakes
Click here for recipe!

 To make egg whites, it’s best to have a cold mixing bowl and room temperature whites!

Overbaked. :(
Filed Under: Cream Cheese, Cupcakes, Festive, Frosting, Sprinkles



Funnel Cake Cupcakes

June 16, 2011 By

Oh my gosh!

I have like 3 or 4 other recipes I’ve made the past few days that I’m dying to tell you about, but they have to wait.

Last night I made some muffins.  They’re really good and I’ll give you the recipe soon.  Promise.  But this is important#!$!@!

After I made muffins last night, a genius idea struck me…. Funnel cake cupcakes!

I love, love, love funnel cake, but let’s get real… it’s one of those foods you should probably only eat once a year at the fair or wherever.  It’s deep-fried and too much of it will make you sick, but too many baked cupcakes will not make you sick! (Don’t quote me.)

These are only 78 calories each.  With powdered sugar, they’re 93.  You need powdered sugar, though, so disregard my first statement.   93 calorie funnel cake?!  YES!

Honestly, I didn’t have high hopes for this recipe (which is why there aren’t any preparation pictures.. sorry!).  I searched for “baked funnel cake” on Google before I made these and couldn’t find anything so I just assumed it probably wasn’t a good idea, but went for it anyway.  I tried to make it into funnel cake shape on a pan first, but that was a disaster, so I just put the batter in a cupcake tin and crossed my fingers.  Oh wooww… I can’t even tell you how excited I was when I tasted these.  I tried half of one and I knew it would taste just like funnel cake if I topped it with powdered sugar.  And it did.  And I was happy.  And I sent Kellen this text:

BUT!!! There’s always a but, huh?  But, I tried these this morning and they didn’t taste like funnel cake anymore.  They were still good, but they tasted like regular cupcakes.  So if you’re going for the funnel  cake taste, eat them ALL straight out of the oven. ;)

Funnel Cake Cupcakes

1 ½ cups all purpose flour
¾ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg beaten
2 tablespoons granulated sugar
1 cup milk (I used almond milk)
1/2 cup confectioners’ sugar

1. Sift the flour, baking powder, baking soda, and salt into a large bowl. 
2.Whisk the egg into the milk mixture, then add to the flour mixture and mix. Mixture should be like pancake batter. 

3. Pour into cupcake pan about 2/3 of the way.
4. Bake for 15-17 minutes or until a toothpick comes out clean and the edges are golden brown.
5. Dust with powdered sugar.

**If you just want to make this a regular funnel cake, fill the bottom of a skillet with vegetable oil and heat.  Then slowly pour funnel cake mixture around until golden.

Filed Under: Cupcakes, Funnel Cake, Powdered Sugar



Vanilla Cupcakes for ONE!

April 25, 2011 By

Sometimes, I just can’t handle more than two cupcakes.

Am I being for reeealll???  Yes, I’m being for real.

I just can’t do it.  Especially since Easter was yesterday and Easter means Easter Bunny.  Easter bunny means:

That’s not even the half of it, or the third of it… I would even venture to say that that’s not even the 1/16th of it.  Candy overload.  I act like this is a problem, though.
As much as I enjoy it, I was still thankful to find Jessica’s one bowl vanilla cupcakes for two.  I may or may not have turned them into one bowl vanilla cupcakes for one.  But, I healthified it, so that’s fine, right?  Just like it’s fine to make up words…

How was your Easter?!  Did the Easter Bunny bring you anything?  I’m pretty sure I’ll be receiving an Easter basket until I have children.


One Bowl Vanilla Cupcakes for… One
Adapted from How Sweet Eats
serves 1
Ingredients
1 egg white
2 tablespoons Splenda (or sweetener of choice)
2 tablespoons pumpkin puree
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons (almond) milk
Directions
Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
In a bowl, add egg white and Splenda and whisk until combined. Add in vanilla and pumpkin and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. 
Frosting:  I used a mixture of one tablespoon Mascarpone cheese, one tablespoon powdered sugar, and 2 teaspoons cocoa powder for one and the other I did the same thing, only I added 2 teaspoons of peanut butter instead of cocoa powder.

Filed Under: Cupcakes, Frosting, Mascarpone



White Chocolate Frosting

March 18, 2011 By
 



Happy St. Patrick’s Day!! :)


I hope you’re all wearing green.  

 Yes, I’m aware that I look 12, but I’m makin’ St. Patty proud.


Anyway, I hope you’re all celebrating!


I am…



I made you green cupcakes… I wish I could share!  


That may or may not be the same bow from my hair…

But instead, I’ll just keep posting pictures because I took about a billion… approximately.



These are the same cupcakes I made a couple of days ago, but instead of chocolate chips, I used white chocolate, instead of chocolate frosting, I used white chocolate frosting, instead of yellow cake I used white cake, and I used food coloring to dye the cookie dough green!  



This frosting is seriously THE BEST FROSTING I’VE EVER HAD!!!!  Yes, I’m screaming at you.  Seriously, I have no words to describe it because I couldn’t do it justice.  Just make it… you have to. You don’t even need to make something else to put this on, just eat it.  You + white chocolate frosting + spoon =  blissss.  I promise. I tested the equation, it’s accurate.   Call me 


P.S. Thanks for all the comments, guys!  I love comments… it’s like getting a letter.  I get so excited every time I read a new one.  But anyway, my p.s. was meant for this question: Does anyone know how to set the comment section up so I can reply individually to each comment instead of having to post my own separate comment?  Help me, I’m not so tech savvy.


P.P.S.  Q: How can you tell if an Irishman is having a good time?  A: He’s Dublin over with laughter!



White Chocolate Frosting
Jessica at How Sweet It Is
Ingredients

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate (I used six segments of vanilla almond bark and melted it with a tablespoon of oil to make the consistency thinner)
1-2 tablespoons milk (or more if needed)

Instructions
Cream butter in an electric mixer until fluffy, then add vanilla.
Slowly add in powdered sugar on low speed.
Add in melted white chocolate and beat until incorporated.
If at this point it’s not at desired consistency, add in milk a teaspoon at a time on low speed.

Filed Under: Cupcakes, Festive, Frosting, Holidays, White Chocolate



Gooey Surprise Cupcakes

March 15, 2011 By

All I know right now is that these are possibly the best cupcakes ever invented.  I wish I could be the one to take credit for them, but that credit goes to lovestohost on All Recipes. 

I made these cupcakes…cookies… cookcakes… for a friend’s birthday.  She said she wanted a cake… with cookies in it.  I’m sure she would agree that this is the best cupcake ever.

I followed the recipe to a tee and I even cheated and used box cake mix like the recipe calls for.  I hate using box cake mix, but I was strapped for time and it was convenient.  The only thing I did differently was add chocolate frosting, which I recommend!!  The cookie dough doesn’t bake in these, because it’s frozen beforehand, but it gets all melty and gooey.  I really need to broaden my adjectives… :/  I’ll work on that if you guys please try this recipe!!

Gooey Surprise Cupcakes
All Recipes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips
  •  
  • 1 (18.25 ounce) box yellow cake mix
  • 1 1/3 cups water
  • 1/3 cup canola oil
  • 3 eggs

Directions

  1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 16 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 

Chocolate Frosting

Ingredients

  • 2 3/4 cups powdered sugar
  • 5 tablespoons unsweetened cocoa powder
  • 8 tablespoons butter
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

  • Sift together powdered sugar and cocoa powder.
  • In a separate bowl, cream butter.  Add in the vanilla.
  • Alternate adding in the powdered sugar mixture and the milk until fully combined.
  • Make a mess like me and pipe your frosting on.  Or not… just use a knife.
**Everyone go check out Colleen’s giveaway

Cupcake on FoodistaCupcake

Filed Under: Chocolate, Chocolate Chip, Cookie Dough, Cupcakes, Frosting



Fudgy Brownie Cupcakes (and a little preachin’)

February 1, 2011 By

Three things I would like to eliminate from my life completely:

Stress, guilt, and feeling sorry for myself.

So often I find myself stressing over school, work, relationships, etc. or feeling guilty for eating too many cookies, spending too much money, skipping out on exercising, missing an assignment, saying “no” to someone, and then having all of these things accumulate and ending up feeling sorry for myself.  It’s sort of a viscous cycle that I would like to put to an end.

If all of the time I spent doing all of the above was spent on positive things, I would be a much happier person.  Don’t get me wrong, I’m a very happy person, but I have my fair share of feeling down, just like everyone else.  Recently, I’ve been trying very hard to stay in a positive frame of mind because, really, there’s no point in feeling guilty over something that you’ve already done, no point in feeling stressed out when you know it won’t help you accomplish anything, and no point in feeling sorry for yourself when you could easily turn a situation around. What’s done is done and all you can do is move forward and realize that if you’ve made a mistake, you’ve got tomorrow to start over.

There are so many things people feel guilty about.  For example, food.

Every time I get on Yahoo!, there’s a new headline about food studies that have been done, and every single one of them is different.  I wish that society didn’t put a big “off limits” stamp or “sinful” on foods like sweets, fats, etc. because all that does is create unhealthy relationships with food for people.  They start to obsess over what they can and cannot eat and it can eventually turn into an eating disorder.  My philosophy is that no food should be off limits, but should be eaten in moderation.  Don’t listen to what “scientists” say, don’t count calories, listen to your body.  If your body is craving something, it probably needs it.  If it’s telling you it’s hungry, don’t deny it.  Don’t compare what you eat to other people, because everybody needs different amounts.  It’s just food.  What you eat does not define you as a person.

Life is beautiful, so don’t spend your time obsessing over silly little things.  Think positively (I love positive affirmations), live your life to the fullest, and love yourself. It’s amazing how much just changing your thought process from negative to positive can change your life.  A healthy mind is just as, if not more, important as a healthy body.

Today, go ahead and make these yummmy fudgy brownie cupcakes.  They are not “sinful”, they’re delicious.  Enjoy them and don’t feel guilty for eating them, even if you do happen to eat one or two too many. (oops :) )

Fudgy Brownie Cupcakes
HowSweetEats

 Start out melting the butter and chocolate together.
 And mix until it’s nice and shiny.
 Add in other ingredients.
 Fold in chocolate chips.
 Look how crunchy the outside is…
And look how gooey the inside is!  Tastes best with ice cream.

Ingredients:

  • 1 stick Butter
  • 3 whole Squares Baker’s Chocolate
  • 2 cups Sugar
  • 1 teaspoon Vanilla Extract
  • 4 whole Eggs
  • 1 cup Flour
  • 2 Tablespoons Cocoa Powder
  • 1 cup Chocolate Chips

Preparation:

Preheat oven to 350F.
Melt butter and baking squares in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
Fill a muffin tin with muffin liners and fill each liner about 3/4 of the way full. Bake for 20-25 minutes, or until brownie is set. The top will be a bit crunchy and the insides will be fudgy.

Filed Under: Brownies, Cupcakes, Fudge, Fudgy



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