Why are cupcakes so so fun?!

I adore cupcakes, which is why I am happy see them EVERYWHERE! I have been busy baking a lot of fun cupcakes for birthdays, gatherings, summer and just because! There are just so many fun things that can be done with cupcakes for themed birthdays, baby showers, bridal showers and other occasions that can use a cute boost! Let’s just face it — a cupcake can do a world of wonders to make any party or gathering more memorable.

The above photo is of my most recent cupcake “adventure.” Champagne cupcakes with fresh Raspberry Buttercream Frosting. I have made buttercream before but never with a fruit in the mix. Not only was it easy and exciting, the result was delicious! (even my husband says it is his favorite cupcake frosting I have made to date!) So there you have it, ladies and gentleman, it is a winner! After making this frosting, I did a little research on buttercream (and probably still need to do a bit more) and how to work with it; but first, the recipe:

I followed my original recipe for buttercream that I received at my Wilton cake decorating class a couple years ago and threw some fresh raspberries in the mix.

1/2 c. Butter (softened)
1/2 c. Fresh Raspberries (washed and dried well)
1 tsp. Vanilla
1/8 tsp. salt
1 (16 oz.) bag of Powdered Sugar

Mix the first four ingredients until softened:

Gradually add the powdered sugar, scraping the bowl after every few additions, until smooth:

A few things that I didn’t know about buttercream:

• If made with butter (as in this recipe) instead of shortening — it is going to harden when refrigerated, so take it out about 30 minutes before you want to frost your cake or cupcakes (or if you have the cake/cupcakes refrigerated, take out 30 minutes before serving)
• You DO need to refrigerate buttercream and any dessert that uses it due to the fat-sugar ratio
• If you need softer buttercream, use shortening (but note it will not be as tasty, in my opinion)
• If it is going to be warm/ hot when serving it, keep it refrigerated in order for the frosting to keep it’s shape & not melt! Especially if using a lovely tip to frost your cupcakes :)

Wow, there were a lot of things I didn’t know about buttercream, and still don’t know. The next time I make it — hopefully soon — I will put some more time into researching it. Hope that this helps you for the time being! Below is my finished product at it’s finest…

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wowza!

This is my first card in a couple of months…

I have a girlfriend from work that is getting married soon and so I made this card for our whole company to sign and give with her gift card. I decided that I was tired of always having to cram everyone’s impersonal signatures onto one card. Is it just me, or is it super annoying when cards come with tons of images that you end up having to write over just to fit the whole group on one card!? So I slipped a second card base in the center of the first base and adhered the backsides to one another — creating a three flap card. On the inside I decided to do a some light stamping with baby pink ink just to tie it all together…

Stamps used are Papertrey Ink and the card base is 8 x 4.” Hope you like it! Challenges Used:

• A Spoonful of Sugar: Best Wishes (and Good Luck)
• Bee Crafty: Pink n Girly
• The Secret Crafter: Wedding/Anniversary

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Would you believe me, if I told you that I’ve never made Banana Bread before?

Isn’t that one of the most basic recipes ever? Well, you can believe it… because I haven’t – UNTIL NOW!

I was wandering around my kitchen and came across 4 bananas that were pretty spotty and brown. My first thought was, “dang it, what a waste!” Oh, quite the contrary my friend! The light bulb finally turned on… BANANA BREAD! I had to look up a recipe online (since it was late and didn’t want to wake my parents to get theirs). There were of course, many to choose from; but most were very similar to one another.

I decided to follow Laura’s recipe – deciding factor? Hmm, well I love how creative she is when creating cards, so why not her recipes?! I threw in some chopped walnuts and coconut (and omitted the pecans). IT WAS DELICIOUS! Next time I will keep the coconut out since it added more texture (and calories) than flavor, but will still sprinkle some over the top before baking because it was pretty and it added a nice little crunch.

This last minute venture was definitely a success and I for sure see many more banana breads in my future! I still love the recipe that my parents have used all of my life, so that will be the next one that I try out – moister, I think; maybe they add more bananas? Hmmm… Until then, enjoy this recipe and a quick photo of my very first banana bread.

Thanks for visiting!

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Fun & Delicious!

As I said earlier, I have been doing much more baking than I have scrapping this last month… and it has been a delicious journey for everyone involved. Thanks to those of you who helped me decide which recipes to try and for helping taste test (though there were no arms to twist! :)

This one was both delicious and fun! I decided to make them for my nephew, Owen’s, 5th birthday in May. I thought it would be a good addition to the dessert for the kiddos — but saw a few adults enjoying them as well! I highly recommend this recipe to those of you who like oreos, have children or just like sprinkles! I got the original recipe here. Thanks to many of my favorite foodies, I have grown accustomed to step by step photo instructions along with my new recipes and while it is not necessary, it is so fun! So since the original poster didnt do so, I felt the need :) Enjoy!

Chocolate Cake Cookie Sandwiches
(Source: The Crepes of Wrath, as seen on Annie’s Eats)

Ingredients:
For the cookies:
1 package chocolate cake mix (or other flavor of your choice)
1 egg, at room temperature
1/2 cup butter, at room temperature

For the frosting:
3/4 cup butter, softened
3 cups powdered sugar, sifted
1 1/2 tsp. vanilla extract
2-3 tbsp. milk

For decorating:
multi-colored non-pareils, or other sprinkles or candy of your choice

Directions:
1. To make the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

2. In the bowl of a stand mixer, combine the cake mix, egg and butter. Beat on low speed until just combined and all dry ingredients have been incorporated.

3. Roll the dough into 1- to 1 1/2-inch balls, place on the prepared baking sheets and press down to slightly flatten.

4. Bake for 8-10 minutes. Allow the cookies to cool completely on the cookie sheets.

5. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth. Scrape down the sides of the bowl, add the powdered sugar, and beat until incorporated. Add vanilla extract and beat on medium speed until fully incorporated. Add 2 tablespoons of milk and beat on medium-high speed until smooth. If the frosting too thick, add the remaining 1 tablespoon of milk and beat until incorporated.

6. To assemble, pair the cookies based on size on a work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down so that the frosting reaches the edges of the cookies.

7. To decorate, place sprinkles in a small bowl. Dip the sides of each cookie in the sprinkles, pressing down gently and rotating to cover the sides completely.

And here is the birthday boy enjoying one himself :)

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