day 10: {homemade funfetti cupcakes- christmas style}

ok, i made these homemade funfetti cupcakes from How Sweet It Is back in the fall and they were so much fun.  i figured if they were fun with rainbow sprinkles, surely they would be fun with Christmas colored sprinkles.

so, i tried it. and it was kinda fun.

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

instructions:

1. Preheat oven to 350 degrees F.

2. Cream butter and sugar in electric mixer until smooth and fluffy, about 3-4 minutes.

3. Add eggs and vanilla.

4. Combine dry ingredients and sift together in a bowl

{or over a piece of wax paper}.

5. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

6. Fold in assorted sprinkles.

7. Scoop batter into cupcake pan and fill 2/3 of the way full.

8. Bake for 18-20 minutes.

9. Let cool, then frost.

 

Buttercream Icing

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

instructions:

1. Beat butter in mixer until silky and shiny.  I usually beat mine for about 7 minutes.

2. Add powdered sugar 1 cup at a time.

3. Add vanilla.

4. If needed add milk for consistency.

enjoy!

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day 9: {big soft sugar cookie cakes}

i love sprinkles. now i realize i’ve said i love alot of things. but, i really, really, really like sprinkles.  alot. which i believe, can therefore be translated into a love of sprinkles. i came across the bakers confections on esty awhile back.  they have so many fun baking things.  i’ve order cupcake liners and sprinkles from them before and was pleased.  however, i just received my second order from them and i was ecstatic when it arrived.  i ordered all kinds of fun Christmas sprinkles and cupcake liners and i cannot wait to use them.  and in fact, i didn’t wait.  as soon as the mail came today i busted out to the mailbox for my goodies that were arriving.  and yes, it was all as fantastic as i’d hoped!

so, today, i bring you fun Christmas sprinkled sugar cookies.  i personally am a fan of soft and chewy cookies and these big soft sugar cookie cakes hit the nail on the head.

what you’ll need:

 1 cup butter, softened

2 ½ cups sugar

2 eggs

1 cup milk

1 teaspoon vanilla

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

sprinkles

 instructions:

1. In electric mixer, cream butter and sugar, then beat in eggs and vanilla.

2. In a separate bowl, combine flour, baking powder, and baking soda.

3. Add flour mixture to the sugar mixture alternately with the milk.

4. Drop by heaping spoonfuls {or you can use medium size scoop} onto ungreased cookie sheets.

{space at least 3 inches apart so cookies have plenty of room to spread}.

5. Bake at 375 degrees for 10-12 minutes or until light brown.

6. Remove from cookies sheets to cool on wire racks.

7. When completely cool, frost cookies and decorate with sprinkles.

{see below for buttercream frosting recipe}

Buttercream Frosting

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon heavy cream or milk

instructions:

Beat butter in electric mixer until fluffly.

Add powdered sugar 1 cup at a time.

Add vanilla.

Add heavy cream or milk.

Beat on high for about 5 minutes until light and fluffy.

enjoy!

.:chocolate pudding cake with cookie dough buttercream lava:.

Oh, my! After an epic fail, I decided to try something new and different {not that the epic fail wasn’t something new and different, but none the less} I found this recipe for Cookie Dough buttercream icing on pinterest {my new found love … you can follow me here} and wanted to try it. And it is FANTASTIC! After a little conversation I had last weekend with one of the girls I work with, I had this idea … Chocolate Pudding cake in {my new cakelet pan} with Cookie Dough buttercream as the “molten lava” in the middle!  And I must say it actually worked.  And it was actually good.  So here you go!  Enjoy!

 

 

Cookie Dough Buttercream Icing

2 sticks unsalted butter, at room temperature

½ cup crisco

¾ cup light brown sugar, packed

3½ cups powdered sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

Directions

Beat together the butter, crisco and brown sugar in mixer until creamy.

Mix in the powdered sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until smooth and well blended.

 

Chocolate Pudding Cake

1 box of chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease and flour cakelet pan.

{here’s a picture of a cakelet pan … i didn’t know that’s what a pan like this was called unitl i got one for my birthday}

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended.

Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.

Pour batter into prepared pan.

Scoop about 2 tablespoons of cookie dough icing on top of cake batter and “push” into the center of the batter.

Bake in the preheated oven for 15-17 minutes.

Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

Makes about 12 mini cakes.

.:devil’s food cupcakes with reese’s peanut butter icing:.

 I love peanut butter and chocolate together.  Hands down.  Anytime.  Anywhere.  I really love this recipe for Devil’s Food cupcakes.  I might have copied it out of a book one night at Barnes & Noble and I have absolutely no idea which book {that might be illegal…oops!}.  None the less, I really like it.  Another thing I really love are Reese’s peanut butter chips.  I like them in stuff.  I like them by themselves.  And now I like them in icing.  Someone, somewhere has probably come up with this idea before me, but the icing recipe is straight from my old noggin.  I decided to melt some Reese’s peanut butter chips and add them to my buttercream recipe and see what happened.  And what happened was good.  Really good.   And with these devil’s food cupcakes, it’s the perfect combination.

Devil’s Food Cupcakes

2 cups flour 

1 cup Dutch process cocoa

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, softened 

1 ½ cups light brown sugar

½ cup granulated sugar

3 large eggs, room temperature

1 ½ cups buttermilk

2 teaspoons vanilla

 

Cream butter and sugar in electric mixer until light and fluffy. 

Add eggs and mix well. 

In a separate bowl (I like to use a piece of wax paper) sift all dry ingredients together. 

Add dry ingredients to butter mix in three parts, alternating with buttermilk and vanilla. 

It’s best to start with the dry ingredients and end with the dry ingredients. 

Scoop batter into cupcake pan bake for 18 minutes at 350 degrees.

Reese’s Peanut Butter Icing

1 bag Reese’s peanut butter chips

2 sticks butter-softened

3-4 cups powder sugar

1-2 tablespoons heavy cream

1 teaspoon vanilla

In mixer cream butter until smooth and silky.

Melt Reese’s peanut butter chips in glass bowl.  I microwaved them for 30 seconds at a time {about 3 times total} on 50% power.  They don’t really get runny like chocolate chips do when you melt them.  They are more the consistency of peanut butter. 

Add melted peanut butter chips to butter and beat until well mixed. 

Add powdered sugar and beat on high for 7-9 minutes. 

Add heavy cream as needed for consistency

{I add about 1 ½ tablespoons when I made them}. 

.:funfetti cupcakes- homemade style:.

So, I stole this recipe from How Sweet It Is who I was introduced to by my friend e {she also has a blog you should check out here}.  These cupcakes are some of the most fun little fellas I’ve ever made!  They are yummy and delicious and super cute!  The recipe only makes 12 little cakes which is perfect, because lord knows I don’t need even 1 much less a whole big batch of 24 cupcakes.  Enjoy!

 

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F.

Cream butter and sugar in electric mixer until smooth and fluffy, about 3-4 minutes.

Add eggs and vanilla.

Combine dry ingredients and sift together in a bowl

{or over a piece of wax paper}.

Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Fold in assorted sprinkles.

Scoop batter into cupcake pan and fill 2/3 of the way full.

Bake for 18-20 minutes.

Let cool, then frost.

 

Buttercream Icing

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

Beat butter in mixer until silky and shiny.  I usually beat mine for about 7 minutes. 

Add powdered sugar 1 cup at a time. 

Add vanilla. 

If needed add milk for consistency. 

 

 

.:red velvet:.

 

No, it’s not Christmas time {but it will be here before we know it!}.  And no, I can’t even pull a “Christmas in August” because it’s now September.  But I had a hankering for these super-scrumptious red velvet cookies with cream cheese frosting.   The recipe is from the 2009 Christmas with Southern Living book that I may or may not have stolen from my roommate.  And the beginning of the recipe may start with “BIG FAT cookies” so you know we had to try it.  And they are aaaamazing!  But this time I put a little twist on them.  Instead of making them huge like the recipe says I made them tiny and filled them with frosting and made little sandwich cookies {a whoopie pie of sorts}. 

So, this time I used my small scoop from the pampered chef to scoop the batter onto the pan because I wanted to make mini cookies and sandwich them together. { the recipe says to use ¼ cup of batter for each cookie and just ice the tops.  so they are normally these gigantic, delicious cookie cake things}  And I’ll tell you the truth, while the little ones are cute, they’re not as tasty.  So, I recommend making them bigger and leaving them open because they really do taste better that way!

 

Red Velvet Cookies

2 ¾ cups all purpose flour

1/3 cup unsweetened cocoa

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 cup butter, softened

1 ¼ cups sugar

2 large eggs

2 Tbsp. liquid red food  coloring

1 Tbsp. vanilla extract

¾ cup buttermilk

 

Preheat oven to 350 degrees. 

Combine first 5 ingredients in medium bowl (I like to sift them together). 

 

 

 

 

Beat butter at medium speed with an electric mixer until smooth and silky (about 2 minutes).  

Add sugar and beat until light and fluffy. 

 Add eggs one at a time. 

Add vanilla and food coloring.

 Add dry mixture, alternating with the buttermilk, beginning and ending with the dry stuff. 

 

 

Line a cookie sheet with parchment paper.

 Scoop about 1 tablespoon batter onto cookie sheet with small scooper. 

 

 

Now, if you want to make them big like the original recipe calls for scoop about a ¼ cup onto cookie sheet and spread into about a 2-3 inch circle so that the batter is evenly spread out. 

Bake for  about 8 minutes if you making the little ones or 15 minutes for the big ones. 

Let cool.

 

Cream Cheese Frosting

2 sticks of butter, softened

8oz. brick of cream cheese, softened

3-4 cups powdered sugar

1 tsp. vanilla

Pinch of salt

Beat butter and cream cheese in electric mixer until smooth and silky (about 5-6 minutes). 

Add powdered sugar one cup at a time. 

 Add vanilla and pinch of salt. 

Beat for 4-5 more minutes until smooth and fluffy. 

Ice tops of cookies.

 I recommend storing iced cookies in the refrigerator for best results. 

 

 

Enjoy!

 

.:mint oreo devil’s food cupcakes:.

that’s right folks, i did just go there.

if you’re in the business of chocolate and mint these are for you!

these moist little cakes have a delightful little crunch, with a hint of mint.

the first time i had these particular cupcakes they were made with a vanilla cake and an original oreo in the bottom. and they were good.  well, i was wandering around target at 8am one monday morning after having worked 12 hours the night before and WHAM!  it hit me. 

in my sleep deprived delerium. 

mint oreos.  devil’s food cupcakes. 

it was meant to be.

so, after a few good hours (or days) of sleep.

these scrumptious little fellas were created.

enjoy!

Mint Oreo Devil’s Food Cupcakes

2 cups flour

1 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups brown sugar

1/2 cup granulated sugar

3 large eggs, at room temperature

1 1/2 cups buttermilk

1 1/2 teaspoons vanilla

1 package mint oreos

 

Cream butter and sugar in electric mixer (i love my kitchen aid! and yes, she does have a name. and yes, her name is little miss sunshine) until light and fluffy. 

Add eggs and mix well.

In a separate bowl (I like to use a piece of wax paper) sift all dry ingredients together.  I like to sift ingredients 3 times, but that’s just me!

Add dry ingredients to butter mix in 3 parts, alternating with buttermilk and vanilla.  It’s best to start with the dry stuff and end with the dry stuff.

Twist off the tops of 30 oreos and place creme side up in lined cupcake pan. 

I would spray liners first to keep cupcakes from sticking.

Scoop batter on top of oreos and bake for 18 minutes at 350 degrees.

 

I used my basic buttercream icing with a twist to top off these cupcakes.

 

Buttercream Icing (mint style for these little cupcakes!)

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

mint extract

 

Beat butter in mixer until silky and shiny. 

I usually beat mine for about 7 minutes. 

Add powdered sugar 1 cup at a time. 

 Add vanilla. 

If needed add milk for consistency. 

Crush left over tops from oreos in food processor.  

I added a little mint extract for a yummy, minty flavor.

 Hand stir crushed oreos into icing.

Ice cupcakes.