Cupcakes Archives - Page 38 of 39 - Garden Seeds and Honey Bees

This is the last recipe from our Apple Dinner. We thought they turned out pretty cute!

This recipe is a sweet White Cake which is light and fluffy with a yummy Butter Cream Frosting.

White Cake

Dry ingredients:

* 1 1/2 cups Cake Flour, 12 ounces
*2 tablespoons plus 1 teaspoon Baking Powder, 0.75 ounces
*1 1/4 teaspoons Salt, 0.25 ounces

Cream together:

*3/4 cup Shortening, 6 ounces
*2 cups Sugar, 15 ounces
*1 1/8 teaspoon Vanilla Extract, 0.18 ounces
*1/2 teaspoon Almond Extract, 0.09 ounces

Add to creamed mixture:

*3/4 cup Skim Milk, 6 ounces

Mix in the milk and then add the dry ingredients small amounts at a time until all combined and then fold in the Egg Whites.

Whip:

*8 large Egg Whites, 8 ounces, measure in measuring cup

(Whip the Egg Whites before folding into the combined wet and dry ingredients.)

Recipes adapted from Wayne Gisslen, Professional Baking

Bake the Cupcakes at 350*F for 14-20 minutes being careful not to over bake.

Buttercream Frosting

*1 cup Butter, 8 ounces
*1/2 cup Shortening, 4 ounces
*1 pound 4 ounces Confectioners’ Sugar, about 1/2 bag plus 1/2 cup
*1-2 Egg Whites, 1.25 ounces, measure in measuring cup, or 1/3 cup Water and 3 teaspoons Meringue Powder, mix
*1/2 teaspoon Lemon Juice
*1 teaspoon Vanilla

Cream all the above ingredients together. Then blend in mixer on medium speed and then on high speed until light and fluffy.

Optional: For a softer Buttercream Frosting add 2 tablespoons of Water. We wanted a little bit stiffer frosting so we left it out. We also refrigerated the frosting before pipping it onto the cupcake.

Decorations for Apple Cupcakes:

*Red Sprinkles
*Pretzels, stem
*Candies Fruit Slices, leaves

Have a great day!

Jessica and Lindy

More Watermelon ideas we used at our Watermelon Dinner Party.

Neon Watermelon Cupcakes

This is a more of a solid type cupcake and has a good taste and does not have that real sugary taste that some cupcakes have and it lets the cream cheese frosting take all the taste which I really like and hope you do too.

Sponge Cupcake Recipe:

Mix in bowl

*2 Eggs
*3/4 cup Sugar

Beat until thick.

Sift together; I whisk the dry ingredients with wire whisk until light and fluffy.

*2- 2 1/2 cups cake flour or you could use all-purpose flour (I used 2 cups of flour but your chocolate chips might sink so that’s why I say you might want 1/2 cup more flour.
*1 teaspoon Baking Powder
* 1/4 teaspoon salt to increase flavor

Wet ingredients

*1/2 cup Vanilla Almond Milk or milk of your choice, in my experience with baking with almond milk it makes batter a little bit runnier so the extra flour also helps. Almond milk will also affect the color of the cupcakes when adding food coloring.
*2 teaspoon Vanilla
*1/4 cup Light Olive Oil
*6-7 drops or more to desired color of Green Neon Food Coloring

Combine the above ingredients and mix well or use hand mixer. Then add 1/2 cup mini chocolate chips if desired.

Use cupcake liner in muffin/Cupcake pan with liners and fill 3/4 full.

Bake at 325* for 20-25 minutes, and recipe makes 12 cupcakes or 2 small (6 inch pans) cake layers.

Ingredients: