This week has blown by . . . literally!
The wind has never stopped blowing, and it carried away Monday, Tuesday, Wednesday, Thursday and today. It must be my age. I seem to start fifteen things at one time, and walk around in a tail-spin! I used to be able to multitask, but that too . . . has blown by with a gusto. I’ve made a lot of Cupcakes this week, and thought I better share some with you. Cupcakes never disappoint. Somehow, they just brighten your mood. They just sit on your counter top and look sweet!
Today, I made these for a sweet friend who’s having a Birthday today.
Happy Happy Birthday Jessica!
Raspberry or Lemon Curd filled the inside of the cupcakes.
I ate this one!
I also had to make a bunch of cupcakes for a party. They requested Red Velvet with Marshmallow filling & Vanilla with Raspberry filling. Some were topped with Lime Buttercream, and some were topped with Coconut Cream Cheese Frosting. FYI: Don’t buy liners that don’t say . . .”Grease free”. These paisley’s looked beautiful in the beginning, but once baked . . . they plopped!
My favorite has to be the White cake filled with Raspberry and topped with Lime Buttercream.
These are mini’s.
I’ve shared my favorite cake recipes with you before, so today I’m sharing another little secret. Did you know that you can take an ordinary Cake mix and dress it up for a special occasion? You can . . . and I did today. A few of you have asked me questions about cupcakes, and today . . . I’ll try to answer them.
1. How full do you fill your liners?
This is something that I often over do. Make sure that you only fill your liners 3/4 full. For the mini liners, a small ice cream scoop works really well. You can also find very large squeeze bottles with a good size tip, for filling the liners. It makes it really easy, and the cupcakes will all be the same size. For the standard size, use a large ice cream scoop.
2. What do you make your holes with?
I like to use the end of a wooden spoon to make the holes in the mini cupcakes. This seems to ensure just the right amount of filling. For a standard size cupcake that requires more filling, I use an apple corer. It works perfectly! Tip: Make sure that you let the cupcakes cool, then make your holes. If you are not frosting the cupcakes until the next day, make your holes before you wrap or cover them. I promise you . . . it’s much easier than waiting until the next day. The cake doesn’t stick to the stick or the corer!
Use a long tip on the end of your pastry bag to fill the cupcakes.
These holes were made with the tip of a wooden spoon.
These mini’s were filled with both Marshmallow & Raspberry filling.
The cupcakes I made today are the standard size cupcakes.
I filled them with Lemon Curd & Raspberry, and I used the Apple corer to makes the holes.
FYI: Today I tried liners that are labeled “Grease Free.” They are a bit more expensive, and they’re also thicker than regular liners. They do hold their color better, but I noticed that they also pull away from the cupcake as well. Anyone that knows a trick to “stop” this little annoyance . . . please let me know!
Now you can go ahead & frost your sweet little cupcakes with your favorite frosting.
Today I didn’t pipe a large amount of frosting on the tops. If I do . . . my better half scrapes it all off!
Note: I found these cute little sprinkles at Zurchers & Target. The liners are from Tuesday Morning.
I also found a new plugin to help you print the recipes. Pretty please, let me know if it works for you. Hopefully . . . next week will be a bit more productive. Sometimes I just have to walk away from my kitchen and sit at the piano. Easter programs and other musical events have taken priority. I’d hate to embarrass myself, and those I’m playing for!
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ tsp salt
- 4 egg whites
- 1⅓ cups water
- 2 Tbs vegetable oil
- 1 cup sour cream
- 1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
- 1 tsp almond extract
- Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
- For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.
- Tip: When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.
- For cupcakes: fill paper liners ¾ full and bake according to box directions. Makes 36 cupcakes.