Cupcakes Abound

WHEN TAKING PROFESSIONAL LOOKING PICTURES ALWAYS BE SURE TO REMOVE TAGS AND STICKERS PRIOR TO TAKING YOUR PHOTOS. *SCOFFS*

Hey folks. Sorry for my absence lately. Been a busy gal these days. Just not able to keep all the balls in the air anymore. Not sure if I'm getting old or if I just have too much going on. Finding there is just not enough time in the day to do everything I need to do. My time has been eaten up by driving the kids around. I am a professional driver. Next cool car movie they shoot in Hollywood should feature me. The lunatic behind the wheel, kicking butt and taking names. Or napping. Whatever.

So I made some fabulousoso cupcakes the other day. What? That's a word. It's in the lunatic dictionary I swear. Anyhoo, yes that's another word, I made them pre-road trip. But iced them post-road trip. So yah, I suck. My time management skills are in a downward spiral. But I have cupcakes, so there. Pftt!  I was suppose to post these last night but I kinda, sorta, maybe, fell asleep. Yup, you heard that right folks. The lunatic slept. What a concept right! I think weeks of burning the candle at both ends finally caught up to me. After that massive 19 hour road trip I was done in. I muddled through the day Sunday but I bottomed out Sunday night. I was in bed really early. So this got put aside. As did Ice Cream Sundays. So I am now trying to get caught up. I'll share this one now and the Ice Cream Sunday one in a few hours. I also have a few other things I want to post over the next day or so. I am so behind. You ever feel like your a big ship heading for a big iceberg?? No, just me then?

I have had this cute little cupcake cookbook awhile now. I picked it up on sale at the bookstore. It was a steal of a deal so I could not pass it up. I hate paying full price for cookbooks and rarely do. Here in Canada it's crazy what they charge for them. I picked this little beauty up for $7.99 so was pretty happy with that price. This is the one I bought and used a couple of recipes from. It's a good cookbook, I'd recommend it to anyone.

GREAT BUY AT $7.99, LOTS OF FUN RECIPES IN IT

I made 3 different cupcakes. Two were with the same batter though. I made a mistake with it and it still turned out okay. Which surprised me. They were a tad dense which I think was due to my mistake and not the recipe itself. The other recipe turned out perfect. If you are at all worried about the fluffiness of them add an extra egg white. Works wonders. I did not do it with these recipes but I do it quite often if I find a recipe a bit flat. Gives it the extra oomph you might be looking for. I like moist cupcakes so that's a little trick I picked up watching one of those cupcake shows. Not sure which one. Could have been Cupcake Diva War in DC, not sure.

Chocolate Cupcakes:

Ingredients:

2/3 cup all purpose flour
2 1/2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon vanilla salt (regular salt is fine)
3 ounces semi-sweet chocolate, chopped (the recipe calls for bittersweet but I did not have any)
1/2 cup plus 3 tablespoons butter, cut into pieces
3/4 cup plus 2 tablespoons sugar
3 large eggs, room temperature
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Grease or line muffin tin.

In a medium sized bowl, whisk the flour, cocoa powder, baking powder, and salt.

Use a double boiler, or a pot with a glass oven proof bowl over it and turn stove on medium heat. Once it almost boils, reduce heat to simmer and place your chocolate pieces and butter in bowl and stir until melted and smooth. Should take about 5 minutes.

Remove from heat and let cool for 10 to 15 minutes.

Use a wooden spoon and combine sugar into the chocolate mixture.

Add eggs one at a time, beating until combined.

Add in the vanilla and beat again.

Gently fold in the flour mixture. Do not overmix.

Spoon the batter into prepared tins making sure they are as even as possible. Should fill each 3/4 of the way.

Bake for about 20- 24 minutes. They are done when a toothpick comes out clean.

Remove and cool for 5 minutes in pan. Transfer to a wire rack and continue to cool completely.

Frost with whatever you choose. I used marshmallow icing which will be posted under all 3 cupcake recipes.

Enjoy!

*makes 12 cupcakes*

I COULD EAT THIS RIGHT OUTTA THE BOWL

BUT I DIDN'T

THAT WOULD BE WRONG

AND NOT VERY HEALTHY

I MEAN LOOK AT ALL THESE INGREDIENTS, WHO COULD RESIST LICKING THE BOWL

OR EATING TEN CUPCAKES

OR TWENTY

Rocky Road Cupcakes:

Ingredients:


Batter from Chocolate Cupcakes
2 cups pecans halves, coarsely chopped (the recipe calls for walnuts but I could not locate mine)
1/2 cup chocolate chips


Directions:


Preheat oven to 350 degrees.

Grease or line a muffin tin.

Prepare the recipe for chocolate cupcakes above, then stir in 1 1/2 cups of pecans.

Spoon evenly into muffin tins until 3/4 full.

Toss the rest of the pecan pieces on top.

Now toss the chocolate chips on top.

Cook for 20 to 24 minutes, they are done when a toothpick comes out clean.

Remove and let cool in pan for 5 minutes.

Remove from pan and place on a wire rack. Let cool completely. Takes about an hour.

Frost with whatever kind of frosting you like. I used marshmallow, recipe to follow.

*makes 12 cupcakes*

I KNOW WALNUTS ARE MORE TRADITIONAL FOR ROCKY ROAD

BUT SOMEONE STOLE MY WALNUTS

IT'S A CONSPIRACY I SWEAR

SOMEONE DOES NOT WANT ME MAKING THIS YUMMY GOODNESS

WHO WOULD CONSPIRE AGAINST SUCH PERFECTION

 Yellow M+M Cupcakes:

Directions:


1 1/4 cup all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup whole milk
Approximately 60 M+M's

Directions:


Preheat oven to 350 degrees.


Grease or line a muffin tin.


In a medium bowl whisk together flour, baking powder, and salt.


In a stand mixer or separate bowl with hand mixer, beat the sugar and butter together until well combined. Takes about 2 to 3 minutes.


Add eggs and vanilla and beat until well combined.


Add the flour mixture in 3 additions, alternating with the milk in 2 additions. Beat on low speed until just combined. Scrape sides as needed.


Now beat on medium-high for about 30 seconds, until no flour remains. Do not overmix.


Pour batter evenly into muffin tins, filling about 3/4 full.


Drop about 5 M+M's in each cupcake.


Cook for about 20 to 24 minutes. It is done when a toothpick comes out clean.


Remove from oven and cool in pan for 5 minutes.

Remove from pan and cool completely on a wire rack. Takes about one hour.

Frost with whatever kind of frosting you prefer. I used marshmallow. Recipe to follow.

*makes 12 cupcakes*

WHO LIKES YELLOW CUPCAKES?

WHO CAN RESIST IT'S CHARM?

I MEAN LOOK AT THIS WORK OF ART

IT ONLY GETS BETTER WITH M+M'S

MORE M+M'S AND MORE YELLOW CUPCAKES ALWAYS A GOOD THING

THEN ADD MARSHMALLOWS AND IT'S PERFECTION

CANDY COATED PERFECTION

IT'S ENOUGH TO MAKE ANYONE SMILE

Marshmallow Frosting:

Ingredients:


2 large egg whites
1 cup sugar
6 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon cream of tartar
Pinch salt
1 cup mini marshmallows
1 teaspoon vanilla


Directions:


Place a pot of water on stove, bring to boil then reduce to simmer.

In a heat proof glass bowl combine egg whites, sugar, water, corn syrup, cream of tartar and salt.

Place bowl over simmering water and whisk constantly until sugar dissolves. Takes about 2 minutes and if using a thermometer would read 160 F)

Remove bowl from pot.

Using a hand mixer beat until warm and soft peaks form. Takes about 2 minutes.

Reduce mixer speed to low and add marshmallows and vanilla.

Continue beating until marshmallows are melted and frosting is smooth. Takes another 2 or so minutes.

Use frosting immediately.

*makes 5 cups*

*All recipes are from "Cupcakes", some are altered slightly.*

SO WHEN YOU STOPPING BY?

So we have a ton of cupcakes. If you are craving cupcakes right now then this is the place for you. Hurry over now before they're all gone. I have to say the marshmallow frosting is the bomb. I mean wowsers, it sure is tasty. It's messy I will admit, but so worth it. Absolutely adore this frosting recipe.

Well folks, I should scramble off. I have some stuff to get done while puppy naps. She is a handful this one. She is a little bundle of energy. Go, go, go all the time. Thank goodness she's a good sleeper though. She sleeps all night, sometimes I have to wake her up. It sure is a ton of work. I forgot how draining having a puppy is. She is an active breed, coupled with puppyhood and it's just nonstop activity and getting into things. Puppy boot camp started today. She is doing well. I figure at least 6 months and I should have a good dog for a lifetime. Right now I question my sanity getting her. But then again I question my sanity daily so there ya go.

Toodles and smoochies. xx