Week 2 :: Cupcakes!

Happy Friday friends!  This week I am sharing two wonderful cupcake recipes; Cookies and Cream and Chocolate with Buttercream Icing.  I am quite proud of the Cookies and Cream version.  It's not everyone's favorite but if you love cookies and cream ice cream then you MUST try this recipe!

Cookies and Cream Cupcakes
Prep time :: 15 minutes
Total time :: 30 minutes
Yields :: 16 cupcakes

:: Ingredients ::

• 1/2 cup butter, softened at room temperature
• 2/3 cup granulated white sugar
• 3 large eggs
• 1 tsp. vanilla extract
• Zest of 1 lemon
• 1 1/2 cups all purpose flour
• 1 1/2 t. baking powder
• 1/4 t. salt
• 1/4 cup milk
• 6 crushed Oreo cookies

:: Directions ::

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Sift together flour, baking powder, and salt.  Set aside
3. In a large mixing bowl beat together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  Beat in vanilla extract and lemon zest.
4. Turn the mixer on a low speed and add the milk and flour mixture alternating until well mixed.
5. Fill muffin cups evenly about 2/3 full.
6. Bake for 15-18 minutes. Remove when toothpick inserted into middle of cupcake comes out clean.
7. Cool completely on a wire rack before icing. 

Chocolate Cupcakes
Prep time :: 15 minutes
Total time :: 30 minutes
Yields :: 16 cupcakes

:: Ingredients ::

• 1 1/3 cups all purpose flour
• 1/4 t. baking soda
• 2 tsp. baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 tsp. salt
• 1/4 cup butter, softened at room temperature
• 1 1/2 cup granulated white sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 cup milk

:: Directions ::

1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Sift together flour, baking soda, baking powder, cocoa powder, and salt.  Set aside.
3. In a large mixing bowl beat together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  Beat in vanilla extract.
4. Turn the mixer on a low speed and add the milk and flour mixture alternating until well mixed.
5. Fill muffin cups evenly about 2/3 full.
6. Bake for 13-15 minutes. Remove when toothpick inserted into middle of cupcake comes out clean.
7. Cool completely on a wire rack before icing.

Buttercream Icing
This icing is WONDERFUL!  It is thick and creamy yet not overpoweringly sweet.  It holds shape well when decorating and works with so many flavors.

Prep time :: 10-15 minutes
Yields :: Ices 12-18 cupcakes

:: Ingredients ::

• 10 Tbs. butter, softened at room temperature
• 1 lb. confectioners sugar
• 2 Tbs. heavy cream, at room temperature
• 1 tsp. vanilla extract
• Food coloring

:: Directions ::

1. In a large mixing bowl whip the butter at high speed until soft and fluffy.  
2. Slowly mix in sugar on low speed.  Add cream and vanilla slowly until combined.  
3. Beat at high speed for 3-4 minutes until very light and fluffy.  
4. Spread icing on completely cooled cupcakes. 

Note :: Icing may be refrigerated for up to a few days, brought back to room temperature and re-whipped to make fluffy again.

Blowing Kisses Designs 

Speaking of cupcakes, Blowing Kisses Designs makes the most ADORABLE non-edible cupcake gifts (among many other great gifts)! I gave these spa slippers to all the women in my family in their Christmas stockings and they were such a hit!
 

Each of the cupcakes below are made up of a diaper, washcloth and socks!  What a great baby gift! 

And these toddler hair clippies are so sweet!

 

Click here to check out Blowing Kisses Designs website!