Vanilla Buttercream

Yum! Better than bakery! And I got to use my new icing tool! Loved it! And loved that I could make them Steeler Themed! Thanks Brown Eyed Baker for sharing!

Vanilla Buttercream
Source: Brown Eyed Baker

Yield: Enough to frost 12 cupcakes
(I doubled for our game day cupcakes!)

Prep Time: 10 minutes

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Devils Food Cupcakes

Steeler - AFC Championship ~~ We had to have a good spread for the game. And every spread has some baked goods. Such a super easy recipe! Easy & good! And lucky for the win! I'll make them again if not for that alone!!



Devils Food Cupcakes
Source: Cupcake Bakeshop Blog
Makes 24 Cupcakes

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

I frosted with Brown Eyed Baker's Vanilla Buttercream.

Peanut Butter Brownie Cups

Looking for something to satisfy the sweet tooth but very quick and easy to make. This fits the bill!

Ingredients
1 (18 1/2 oz) package of chewy fudge brownie mix (and what goes into making brownies)
Miniature peanut butter cups or peanut butter chips

Directions
1. Preheat oven to 350 F.
2. Line 24 regular muffin cups with paper cupcake liners. (I didn't get this many - maybe 18)
3. Prepare the brownie mix according to the package - using the instructions for cake-like brownies.
4. Fill the cups 1/2 full of brownie batter.
5. Press 1 peanut butter cup (or 1 TBSP peanut butter chips) into the batter until the top edge of the batter matches the top edge of the peanut butter cup.
6. Bake 18-20 minutes, until set.

Source: Paula Deen, Food Network

Vanilla Cupcakes/Vanilla Icing

Another crack at some cupcakes for some young guests today. And to use my loved cupcake carrier. This recipe was dubbed as the best cupcake ever. I have to agree it is really good. Very versatile as the icing can be dyed many colors or decorated with various sprinkles. NFL playoff weekend starting - black & gold sprinkles were the order of the day in our house.

Cupcakes

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 tsp. vanilla extract

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Vanilla Buttercream Frosting

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes - I actually had quite a bit left over after having iced 2 dozen cupcakes

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Peppermint Mocha Cupcakes

I was looking for something sweet to eat & have been loving making cupcakes. Could it be that I was given a great cupcake holder for my wedding shower?? When I saw this recipe on this blog - I had to make it. I really like these ~~ the icing was great. Glad to have found this recipe.

Mocha Cupcakes
adapted from Taste of Home
1-1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract

In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Peppermint Frosting
1 cup (2 sticks) butter, softened
2 teaspoons peppermint extract (You could decrease this to 1 tsp for more subtle peppermint flavor)
1 box (16 ounces) confectioners' sugar, sifted
2 tablespoons milk
4 candy canes crushed

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add Peppermint Extract; mix well.

Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Last, add in crushed peppermint bits. Store in refrigerator up to 2 weeks. Rewhip before using.

Double Chocolate Little Cinnamon Spice Cakes with Caramel Butter Cream

I love baking ~~ and I've wanted to try out all of my new kitchen gear. So for no reason today I tried this out. I found it on this on http://www.picky-palate.com/ This is a great blog with great recipes and pictures. Who knew I'd have so many uses for a cupcake carrier.

1 devils food cake mix
1/2 cup oil
1/2 cup water
4 eggs
8 oz. sour cream
1 pkg. chocolate pudding mix, 4 serving size
1 package cinnamon chips

Frosting
20 soft caramels, like werthers or kraft
1/4 cup milk
2 egg yolks
1/4 cup powdered sugar
2 sticks softened butter
3 cups powdered sugar

1. Preheat oven to 350 degrees. Beat together cake mix oil, water, eggs, sour cream & pudding on medium speed for 2 minutes. Stir in cinnamon chips on low. Fill 24 traditional cupcake cups 3/4 full. Bake for 25 - 30 minutes or until toothpick comes clean from center. Remove and let cool completely.

2. Place caramels and milk into a medium saucepan over medium heat until melted and smooth, stirring constantly. Remove from heat and cool for 10 minutes. Place egg yolks and powdered sugar in the stand mixer with the wisk attachment. Whisk until well combined. Transfer to a covered bowl and refrigerate until chilled, a couple hours or overnight. When chilled, beat butter and caramel in stand mixer until whipped. Slowly beat in powdered sugar until fluffy. Make sure beat very well. Spread on cooled cupcakes and serve.