Except today when I suddenly had a craving for peanut butter. But I didn’t want to just dig a spoon into a jar of peanut butter. I wanted something I could make with it. It’s been a while (a couple of weeks maybe) since I made cupcakes so I figured why not.

Peanut Butter Cupcakes (Image © Dexie J Wharton)

INGREDIENTS:
4 tbsp of butter, softened
1 1/8 cups of light brown sugar
1/3 (or more) cup of peanut butter (creamy or crunchy)
2 eggs, lightly beaten
1 tsp vanilla extract
1 1/4 cup of flour
2 tsp baking powder
1/3 cup of milk

Preheat over the to 350°, Line the muffin pans with the paper cases.

Put butter, sugar and peanut butter into a mixer bowl and beat together for about 2 minutes. Gradually add the eggs, beating well after addition. Add the vanilla extract.

Combine flour and baking soda in a separate bowl. Using a metal spoon, fold the flour into the mixture, alternating with the milk.

Spoon batter into the paper cases. Bake the cupcakes for 25 minutes or until golden brown.

Peanut Butter Cupcakes W/ Chocolate Frosting (Image © Dexie J Wharton)

Let the cupcakes cool completely on a wire rack before frosting.

To make the frosting: Beat together 1 stick of butter, 3 cups of confectionery sugar, 1 tsp vanilla, 3/4 cup of unsweetened cocoa powder. If the frosting is slightly runny just add more confectionery sugar.

Peanut Butter Cupcakes W/ Chocolate Frosting (Image © Dexie J Wharton)

Frost the cupcakes and enjoy.

Post from: Blisstree

Peanut Butter Cupcakes & Chocolate Frosting

Cupcakes With Butterscotch Frosting (Image © Dexie Wharton)

My recipe for the cupcake is just the basic recipe for yellow cupcakes as well as the buttercream frosting. But the latter gets a twist in the end.

INGREDIENTS :
1 stick of butter
1/2 cup of sugar
2 eggs
3/4 cup of flour1 tsp of baking powder

Frosting :
1 stick of butter
3 cups of Confectionery sugar
1 tsp of vanilla extract
half a bag of butterscotch chips, melted

Preheat the over to 350°. Line a muffin/cupcake pan with muffin paper cups.

Mix butter and sugar until creamy consistency. Add the eggs one by one,then beat everything together. Add the flour and baking powder. Beat until smooth.Spoon the batter into the paper cups. Bake for about 20-25 minutes. Cool completely before frosting.

For the frosting, put the butterscotch chips on a pot. Add 2 tbsp of butter, then let the whole thing melt.

Meanwhile, mix together 1 stick of butter, confectionery sugar and vanilla extract until first yet still in creamy texture. Add the melted butterscotch and beat until everything is incorporated.

Cupcakes With Butterscotch Frosting (Image © Dexie Wharton)

Because of the melted chips the frosting might be a bit runny. Solve this by adding 1 tsp of cream of tartar powder. Frost the cupcakes to your hearts content.

Post from: Blisstree

Cupcakes With Butterscotch Frosting

For me, one of the best parts about the 4th of July, aside from the fireworks and an excuse to spend the whole day outside with family and friends, are the fun desserts that people are inspired to create and make.

I’ve always loved the now-classic 4th of July berry cake. I made one years ago for a get-together and have wanted to try again, but I’m afraid it would go bad before my family had a chance to devour it, and I hate the thought of any of it going to waste!

Anyway, with some strawberries, blueberries and whipped cream, the cake couldn’t be any easier, and variations of the cake are plentiful! You can easily convert any of the ideas below into cupcakes, and check out the ideas for patriotic cookies, too!

~ Flag Cake from scratch
~ Easy American Flag Cake
~ 4th of July Jello cake with red and blue Jello
~ 4th of July cupcakes from Martha Stewart
~ For a cool spin on the standard cake, try a 4th of July ice cream cake
~ Red, white and blue flag cake using a box cake mix with pudding
~ Step-by-step pictures and instructions for a Flag Cake made using just frosting
~ Red, White and Blue cupcakes with colored cake batter and frosting
~ American Flag Cookies
~ 4th of July cookie cutters — choose from fireworks, a grill, and even an Uncle Sam silhouette!

[image: flickr]

Post from: Blisstree

Classic 4th of July Berry Cakes

The crazy part is, I get excited when I find new sprinkles, and I have to have them for my collection. This morning I gathered some of my sprinkles up and took a picture. Now this isn’t all of them, I didn’t want to totally freak you all out, but it is quite a few of my collection.

(c) L Gerlach

I have holiday sprinkles, cows, moons, stars, butterflies, snowflakes, pigs, dinosaurs, hearts, flowers, and more. I just like to have the perfect sprinkle when I get an order to make cupcakes. Sometimes I don’t know I’m making cupcakes until the last minute, and some of these sprinkles are hard to find. That’s my justification for having so many.

(c) L Gerlach

Is there anything funner than cupcakes with sprinkles?

Post from: Blisstree

Confession~ I’m a Sprinkle-aholic

White Chocolate Chips Cupcakes (© Dexie Wharton)

INGREDIENTS :
1 stick of butter
1/2 cup of sugar
2 eggs
3/4 cup of flour1 tsp of baking powder
half a bag of white chocolate chips
cupcake paper cases

Just double the ingredients if you want to make more.

Preheat the over to 350°. Put the cupcake papers on a muffin/cupcake pan.

Beat the butter and sugar together until creamy. Add the eggs, beat until everything is incorporated. Add the flour and baking powder. Beat until smooth.

Fold in the white chocolate chips. Spoon the batter into the paper cups. Bake for 20-25 minutes until golden brown or well-risen.

White Chocolate Chips Cupcakes (© Dexie Wharton)

Let the cupcakes cool on a wire rack before giving it to the kids and yourself

Post from: Blisstree

White Chocolate Chips Cupcakes

Bittersweet Chocolate Raspberry Truffle Cupcakes
- Makes 18 cupcakes -

Ingredients
• 8 oz. 60% cocoa bittersweet chocolate, divided
• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup pure honey*
• 2 large eggs
• 1 cup buttermilk
• 1/2 pint raspberries

Directions
Preheat oven to 350°F.

1. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.

2. Sift together flour, baking soda, baking powder and salt; set aside.

3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time.

4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.

5. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.

Serving Suggestions
* Any mild-flavored honey such as Clover may be used.

Bittersweet Chocolate Frosting
- Makes 18 servings -

Ingredients
• 1/4 cup pure honey*
• 8 oz. 60% cocoa bittersweet chocolate, coarsely chopped
• 1 cup heavy whipping cream
• 2 Tablespoons seedless raspberry jam, optional

Directions
1. Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow to stand for 2 minutes. Stir until smooth; cool. Refrigerate until chilled, 1 to 2 hours.
2. With an electric mixer, beat chocolate mixture until frosting is fluffy.

Serving Suggestions
*Any mild-flavored honey such as Clover may be used.

Honey Champagne Fondue
- Makes 2 servings -

Ingredients
• 16 oz. Swiss or Gruyère cheese, shredded
• 4 teaspoons cornstarch
• 1 teaspoon dry mustard
• 1 Tablespoon butter
• 1/4 cup shallot, minced
• 1 clove garlic, minced
• 1-1/4 cups brut (dry) champagne, or sparkling wine
• 1/3 cup pure honey
• 2 Tablespoons lemon juice
• Pinch nutmeg
• 1/2 teaspoon white pepper

Directions
Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Sauté shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2 to 3 minutes more. Season with nutmeg and pepper. Serve immediately; keep warm.

Serving Suggestions
Dipping suggestions: Crusty bread cubes (French, Rye, Pumpernickel), Granny Smith apple slices, carrots, and steamed broccoli.

Post from: Blisstree

More Valentine’s Day treats