Rum Cake Cupcakes

Hi Y'all!

 

I don't know about you, but I had a pretty amazing summer! Okay, so most of my summer was spent working, but it's where I work that made it amazing! I'm not sure if I mentioned before that I had gotten a job at Six Flags Over Texas, but that's where I work!

 

 This summer was pretty busy for me, I did do some baking but didn't have the chance to write up blog posts for everything.. I even got way behind on my reading! A couple weeks ago we had a private event for Frito-Lay at work and I got to have my picture taken with Chester Cheetah! How cool is that?!

 

(That's me in the blue jacket..)

 

Sadly the season is coming to an end, but that means good news for y'all!

 

 I'm back and I've got tons of recipes to share!!

I'm going to start with a recipe my friend, Syd gave me.  This recipe was handed down to her by her grandmother. I had some pictures, but I can't seem to find them.. Sorry.. Y'all will just have to trust me that  the look awesome and taste amazing!



Rum Cake Cupcakes:

1 yellow cake mix

1 (4-serving size) instant vanilla pudding mix

4 eggs

1/2 cup cold milk

1/2 cup vegetable oil

1/2 cup spiced rum

Preheat oven to 350. Mix all ingredients in large bowl for 2-3 minutes. When batter is smooth, fill cupcake tins 3/4 full. Bake for 20 minutes until golden brown. Top with powdered sugar while hot, or if you want an alcoholic topping...

Optional glaze:

1/2 cup butter

1/4 cup water

1 cup sugar

1/4 cup rum

 

Eat and Enjoy!

 

What did you do over summer?



Pink Lemonade Cupcakes

Hi Y'all!

I know, I know.. I've been AWOL for, how long now? Working at an amusement park during the summer doesn't leave me much time or motivation to type.. I have managed to find time to keep up with the baking and reading, but am slow (obviously) on the upkeep of my poor blog.

I have many recipes that I want to share, and a giveaway as well! So, if you are still out there following my little blog, your eyes are in for a treat!

These wonderfully awesome cupcakes are a perfect treat for summer. Plus you can add a straw and a little umbrella to make them super cute!

Pink Lemonade Cupcakes

1 cup plus 2 tablespoons flour

1teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup butter, softened

2 eggs

1 teaspoon grated lemon peel

1teaspoon vanilla extract

1/3 cup prepared pink lemonade

Heat oven to 350 degrees. Line muffin pans with paper liners. (I made these for a party and tripled the recipe and got just over 2 dozen. This recipe was intended for mini cupcakes, in which you should get about 36 if you do mini..)

Whisk flour, baking powder and salt in medium bowl. Set aside. Beat sugar and 1/2 cup butter in large bowl at medium speed for 1 min or until blended and lighter in color. Add eggs one at a time, beating well after each addition. At low speed, beat in lemon peel and 1 teaspoon vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with the flour mixture,

Fill muffin cups and bake for 20 minutes or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes, the remove cupcakes and cool completely on racks.

Pink Lemonade Frosting

1/2 cup butter, softened

2 to 4 tablespoons prepared pink lemonade

1 teaspoon vanilla

3 cups powdered sugar

5 to 6 drops pink food coloring

Beat butter, lemonade and vanilla in large bowl at medium speed until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 teaspoon at a time, if necessary for desired consistency. Beat in food coloring. Decorate cooled cupcakes.

Eat and Enjoy!!

Cheese Stuffed Burger Wraps

HI Y'all!

Today I have an extra special recipe for you!

 My dear friend, Virgina up in Oregon, is here today to share a wonderful, low carb gluten free recipe! I have known Virgina, or Ginny as I call her, since high school. She is a wonderful wife and mother to 8 kids! Ginny has been an amazing friend to me these past 14 years (OMG! I can not believe it has been that long!!). We like to send care packages to each other, filled with yummy baked goods, books, or just random things we think the other would like.. 

I asked her if she would be interested in doing a guest post, and almost immediately she was telling me about some ideas she had. Keep an eye out for her in the future, she just might be back with a dessert recipe!

Here she is:

I am so excited to share this recipe! It is low carb and gluten free.

Cheese Stuffed Burger Wraps:

1-1 1/2 lbs of ground beef

1 large egg (this acts as a great binder to keep the burger from falling apart)

salt and pepper to taste

1 tsp of ground cumin

Mix all these things really well, divide the meat mixture into four equal parts and divide those in half leaving you with 8 small portions.  Flatten each "meat ball" until it is about 1/4in.

Onto 4 of the flattened patties add:

 1/2 tsp green onions (tops only, the white part will not cook and remain crunchy)

1/2 slice of swiss cheese

1-1/2 tbl grated cheddar cheese (Tillamook is best for this)

 Use the remaining 4 patties to cover the ones with cheese and onions, crimp the sides together well, so no cheese escapes while they are cooking. I recommend cooking these on the grill/BBQ, but be careful, the cheese gets really hot.

 We served these burgers with a little mayo and wrapped in lettuce.

Eat and Enjoy!

Well folks, I hope you enjoyed Ginny's visit as much as I did!

 Remember, if you are interested in doing a guest post, just let me know!

This recipe has been linked up at Addicted to Recipes

White Cupcakes with Butter Cream Frosting

Hi Y’all!

I got the chance to make these cupcakes for a little girls 5^th birthday. I am so happy with how they turned out! I had planned on dying the white cake mix pink, but forgot. I think they look really good with just being a white cake though!

White Cake:

4 egg whites

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1 3/4 cup sugar

1 teaspoon vanilla

1 1/3 cup buttermilk

Allow egg whites to sit at room temperature for 30 min. Meanwhile, line your cupcake pan with paper liners and pre heat your oven to 350 degrees. In a medium bowl, mix flour, baking powder, baking soda, and salt; set aside.

In large mixing bowl beat butter with paddle attachment on medium high speed for 30 seconds. Add sugar and vanilla. Beat until well combined. Add egg whites one at a time, beating well after each addition.

Alternately add flour mixture and buttermilk to the butter mixture, beating on low speed after each addition until just combined. Divide batter equally among prepared cupcake pans. Bake for 15- 20 min or until a tooth pick inserted comes out clean. Let cupcakes cool in the pan for about a minute, then transfer to a wire rack to cool completely.

Butter Cream Frosting:

1 cup unsalted butter, at room temp

2 1/2  cups powdered sugar

1 tablespoon vanilla

With the whisk attachment, whip the butter on medium high speed for 5 minutes. Scrape the sides of the bowl down once or twice.

 Reduce the speed to low and gradually add the powdered sugar. Once incorporated, increase speed to medium high and add vanilla. Whip at medium high speed until light and fluffy.

At this point I divided the frosting into two bowls and added red coloring gel to one bowl, and purple to the other bowl.

I had also bought some already made fondant from Michael’s craft store. They had a four pack for like 10 bucks. It had the colors I needed. I also got these cute little flower fondant cutters.

  I think these are the most adorable cupcakes I have ever made!

Eat and Enjoy!

This recipe has been linked up over at Addicted to Recipes