Cupcakes Archives - Page 32 of 39 - Garden Seeds and Honey Bees

Snickerdoodle Cupcakes

*3/4 cup All-purpose Flour
*3/4 cup Cake Flour
*1 1/2 teaspoons Baking Powder
*1/2 teaspoon Sea Salt
*1 1/2 teaspoon Cinnamon
*1/2 cup Butter, room temperature
*1 1/3 cups Sugar
*2 Eggs, room temperature
*1 teaspoon Vanilla
*1/2 cup Milk plus 2 tablespoons
**12-14 Gold Cupcake Liners

Preheat oven 350*F.

Whisk together the dry ingredients in bowl. Then in electric mixer, mixing bowl, cream together the sugar and butter and beat in eggs, one egg at a time. Add milk and vanilla. Add the dry ingredients about a 1/2 a cup at a time until creamed mixture and mix until smooth.

Bake cupcakes in cupcake liners in muffin tin filling them 3/4 full and bake for 25 minutes or until done. Cool, frost and decorate.

Cupcake recipe Adapted from Martha Stewart

Frosting:

*6 ounces Cream Cheese, room temperature
*1/4 cup Butter, room temperature
*1/2 pound (8 ounces) confectioners’ Sugar, more if needed
*1 tablespoon Brown Sugar
*1 1/2 teaspoons Vanilla
*1/2 teaspoon Cinnamon

Cream together cream cheese and butter and mix together in mixer sugars, vanilla and cinnamon until fluffy/smooth. Use a decorating bag with tip of your choice and pipe frosting onto cupcake and decorate with “fire orange” hard spun sugar.

Frosting recipe adapted from Recipe Girl

Orange Hard Spun Sugar

*1 cup Sugar
*2 tablespoons Light Corn Syrup
*2 tablespoons water

**2 teaspoons Orange extract, or flavoring of your choice

**Food coloring, 1/2 teaspoon Orange or until color you desire

Combine the sugar, light corn syrup on medium heat and bring to a boil, now without stirring (we used a coated cast Iron pot). **(Flavoring and coloring are added after your candy is done cooking) cook to hardball stage.

Making hard candy takes about 25 minutes to cook so be patient and use a candy thermometer to cook to the right temperature. 300 to 310*F. (149 to 154*C), you could also test it by dropping some drops of the Candy syrup into a cup of cold water, it should form a very hardball.

Remove pot/pan from heat. Using a Silpat lined cooking sheet dip fork into hot candy mixture, holding the fork high above a marble rolling pin on Silpat drizzle hot candy back and forth making thin strings of hard spun sugar. (Be very careful this candy is very hot and messy.)Make sure you have newspaper or large non-stick counter space to collect the candy mess.) Make the strings into piles of spun sugar. See picture below. It’s nice to have two people for this process.

Also see The Curvy Carrot

Enjoy!

Jessica and Lindy

If your 4th of July was as busy as ours you will enjoy this simple idea for any picnic for the 4th or 24th of July. We bought pre-made sub-sandwiches and added this cute sail boat topper and had fun making these firework cupcakes that were quick and easy.

This sail boat topper is made from scrapbook paper we had from years ago, a Caramel Apple wood stick and used double-sided sticky tape. We also used a round paper punch, cut out a flag and sails from the scrapbook paper and added a little ribbon and you’re done!

Fireworks Sponge Cupcake

*2 Eggs
*1 cup Sugar
*1/4 cup Butter
*1/2 cup 2 percent Milk
*1 teaspoon Baking Powder
*1 teaspoon Almond Extract
* pinch of Salt
*1 cup All-purpose Flour

1. Beat in mixer the eggs and sugar and beat until thick.

2. In a sauce pan medium low heat the milk and butter just until butter is melted, remove from heat and let cool.

3. In a separate bowl combine the flour, baking powder and salt and add to the mixer bowl of creamed eggs and sugar and adding slowly melted butter and milk. Mix until smooth.

4.Divide the cupcake batter into 3 bowls and add food coloring to each bowl red, blue and keep the last one white. In muffin tins using liners pour in the white batter first into the cupcake liners and then red on one side and blue on the other, filling each cup 3/4 full.

Pre-heat the oven to 350*F and bake cupcakes for 25 minutes. Recipe makes 12 cupcakes.

Decorating:

*Cream Cheese Frosting, we used pre-made or you can use recipe below
*String Licorice, red, white and blue
*Patriotic decorating Sprinkles

Cream Cheese Frosting

*6 ounce Cream Cheese, softened at room temperature
*1/2 cup Butter, softened at room temperature
*2 teaspoons Vanilla
*4 1/2 cups Powdered Sugar, more or less depending on desired consistency.

Cream together the cream cheese and butter. Then add vanilla and powdered sugar. Mix until combined.