One Batch Mini Cupcakes

I've made cupcakes twice in the last couple of weeks. Once for a baptism and once for a work party. This is a delicious recipe that is super easy to make. I was able to make two batches of cupcakes (one chocolate, one vanilla) but by topping them creatively, it made 4 different types of cupcake: Lemon, Cookies & Cream, Peanut Butter, and Strawberry.



Basic Cupcake Recipe:
1 box cake mix (any flavor)
1 cup buttermilk
vegetable oil (the amount suggested on box)
4 large eggs

Place all ingredients in a bowl and beat with an electric mixer until moistened (about 30 seconds) then increase the speed and beat 2 minutes longer. Place cupcake liners in tin(this recipe will make just under 2 dozen). Fill cupcake liners 2/3 full of batter. Bake at 350 degrees for 15 to 20 minutes. (If you make mini-cupcakes, decrease baking time and remove when cakes are lightly golden brown). Cool cupcakes and frost.

Basic Buttercream Frosting Recipe
1 stick butter
1-2 T. milk
1/2 tsp. vanilla
3 cups powdered sugar

Mix butter, milk and vanilla. Mix in powdered sugar and beat until fluffy. If it doesn't seem thick enough, add a little more powdered sugar. If it is too thick, add more milk in small increments (1 tsp. at a time, mixing well between to check consistency).

Lemon Cupcakes (use white or lemon cake mix for the cupcakes):

Add 1/2 tsp. lemon flavoring and a few drops of yellow food coloring to the frosting. Top with sprinkles.

Cookies & Cream (use chocolate cake mix for the cupcakes):

Frost cupcakes with regular white buttercream. Crush 1-2 oreos and sprinkle on top. Place 1/4 of an Oreo on each cupcake (cut them in fourths with a serrated knife).

Strawberry Cupcakes (use white or yellow cake mix for the cupcakes):

Add 1/2 tsp. strawberry flavoring and 2-3 drops red or pink food coloring to the frosting (I've also mixed in strawberry jam when I don't have strawberry flavoring). Top each cupcake with a sliced strawberry or a small chocolate dipped strawberry.

Peanut Butter Cupcakes (use chocolate cake mix for the cupcakes)

Mix 3-4 T. cocoa powder into the buttercream frosting recipe to turn it chocolate. It will get a little thick with that extra powder, so you may need to add a bit more milk to smooth it out a bit. Cut a Reeces Peanut Butter Cup in fourths and stick one fourth in each cupcake.

To frost the cupcakes:

Place the frosting in a sturdy ziploc bag and snip off a corner. Squeeze the frosting on top and swirl to finish.

Reeces Peanut Butter Cupcakes

Tamra gave me what has arguably been my favorite Christmas gift EVER...a subscription to a monthly food magazine and this darling cupcake tray. The first issue I received had recipes for cupcakes that mock the flavors of your favorite candy bars. They almost looked too good to eat!

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Cupcake Batter:

12 T. real butter, cut into pieces

1/2 c. cocoa powder

1/4 c. water

1 1/3 c. brown sugar

1 1/3 c. flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/3 c. buttermilk

1 large egg, at room temp.

1 tsp. vanilla

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Preheat oven to 350. Line mini cupcake pan with mini liners (24). Combine the butter, cocoa powder and water in a microwave safe bowl. Cover with plastic wrap and microwave for 1-2 minutes until butter melts. Whisk to combine and then whisk in the brown sugar. In another bowl, combine all of the dry ingredients (flour, baking powder, soda, and salt). Whisk to combine and then pour in the warm cocoa mixture. In a measuring cup, whisk the buttermilk, egg and vanilla. Add to the batter and stir until just combined (don't over mix). Scoop batter in to liners and bake for about 20 minutes. Remove from oven and cool.

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Peanut Butter Topping:

1/2 c. heavy cream

1 (10 oz.) bag peanut butter chips

In a small saucepan, bring the cream to a simmer. Remove from heat and pour hot mixture on top of the peanut butter chips in a small bowl and let stand for 5 minutes. Whisk mixture until smooth. Refrigerate until topping is set (about 10-15 minutes) then beat with an electric mixer until fluffy. Place mixture in to a piping bag (I just used a sturdy Ziploc bag and cut the corner off to create my own piping bag). Pipe peaks on to each cupcake. Place cupcakes in freezer while you make the glaze.

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For glaze: Melt 1 T. butter and 6 ounces milk chocolate chips in microwave (1 minute) in a microwave safe bowl covered with plastic wrap. Stir well and then either dip cupcakes in the chocolate or drizzle the chocolate over the top. I used a Ziploc bag and snipped off a tiny corner which allowed me to evenly drizzle the mixture on top.

Scratch Chocolate Cupcakes

Old-Fashioned Cupcakes

Everyone loves cupcakes and I am a sucker for homemade. You can decorate them any way you want, using this basic, easy recipe.

1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:

2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat until smooth. Gradually add the rest of sugar to reach frosting consistency*.
*If frosting is too thin, add more powdered sugar. If it is too thick, add a capful of milk.