Tag Archives: cupcakes

One-Year Blogiversary and Applesauce Spice Cupcakes

3 Apr

Applesauce Spice Cupcakes

Today is the one-year anniversary of my blog (a.k.a. my blogiversary)! Truthfully, I never really anticipated this day because it was hard to picture myself keeping up with it for a whole year, but I have, and I feel pretty good about it. And then in another way, it feels easier than I thought it would be. I saw this inspirational quote the other day, and I couldn’t agree more as it relates to me.

One-Year Blog Anniversary

I can be pretty hard on myself. Sometimes I’m afraid to even start something because I don’t know how it will turn out. Will I fail? Will I waste my time? Will I embarrass myself?

Truth is, time will pass anyway, so just get over your fears and go for it! No matter what it is.

Applesauce Spice Cupcakes

Speaking of time passing, this recipe was passed to me from my grandma and originated from my great grandma. This cake, along with Sam’s Chocolate Cake, always accompanied birthday dinners and family parties. This recipe is a comfort food, no doubt, and I wanted to share something extra special  on my first blogiversary.

Applesauce Spice Cupcakes

The cake has an extremely moist crumb without being dense (thank you, molasses and applesauce). The spice combination of cinnamon, cloves, and nutmeg will make your house smell mouth-wateringly fragrant while the cupcakes are baking. In my opinion, no one spice overshadows any of the others; combined, they create a spice party in your mouth that will almost remind you of my your very favorite Pumpkin Muffins.

I use my ultra-light whipped frosting to top these cupcakes. The frosting is light, airy, and buttery, and I prefer less to more.

Applesauce Spice Cupcakes

Hope you enjoy this recipe. Thank you for your support during my first year of blogging. I love reading your comments and getting your feedback! Keep ’em coming! (more…)

Red Velvet Cupcakes for Independence Day

2 Jul

What is it about bad fashion that I find so darn enticing? Don’t get me wrong, I love me some trendy styles, but I can’t help myself when it comes to the cheesiest, outdated fads.

One of my all-time favorite wardrobe pieces are jean overalls. Overalls, you’re thinking. You must be joking. Nope, not joking.

I think overalls are adorable. You can get them all dirty, you can wear them over anything, and they look cute on everybody. OK, that last part might be stretching it a teeny bit. Nevertheless, they won’t go out of style in my book.

Here’s something else timeless: a little, old recipe for red velvet cupcakes. This recipe comes from Ryan’s grandmother, loving known as “MomMom” to the grandkids. You know you can’t go wrong when you’re using a trusty grandma recipe. Thanks, MomMom.

This makes a rich, thick batter. The cupcakes themselves are nowhere too dense, though—they are the perfect balance of crumb and density. The frosting is light and airy. A perfect topper to contrast the indulgent cupcakes. See for yourself.

Ooh la la! (And not even frosted yet!)

Stir together flour and salt. Set aside.

Cream together sugar and shortening.

Crack in an egg.

Beat until smooth.

Combine cocoa and red food coloring.

Whisk away.

Add cocoa/food coloring mix to creamed mixture. Beat until smooth.

In 3 additions, add in flour mixture.

Alternating, of course, with your buttermilk in 2 additions.

 

Be a scientist and combine vinegar and baking soda. Watch it bubble.

Add baking soda/vinegar mixture to batter. Then add your vanilla. Beat until smooth.

Fill your cups 2/3-way full. (I love how red these are!)

Bake 20-25 minutes. Let cool while making your frosting.

For the frosting, start by combining milk and flour in a small saucepan.

Cook over medium heat, stirring constantly, for about 5 minutes until it thickens

Set aside to cool and cover with plastic wrap.

In another bowl, combine shortening, butter, sugar, and vanilla.

Beat until light and fluffy.

Add cooled milk mixture.

Beat until it’s the consistency of whipped cream.

Divide the frosting into half white, half blue, and frost away. Happy Independence Day! (more…)

Devil’s Food Cupcakes

18 Jun

Wrinkly feet. Constant sleeping. Even, open-mouthed breathing.

There is something magical about newborn babies. All you want to do is touch their perfect skin and smile at them. I got to hold my friend Tess’s baby girl this week, hence this pondering. And I’ve determined all is right in the world when you hold a tiny infant.

Or a kitten.

Or a puppy.

What is it about baby creatures that we can’t deny? For me it comes down to sweetness and cuteness. (The most important “ness-es,” probably.)

I like to think these cupcakes are sweet and cute. The chocolate cake is rich and oh-so-moist (thanks in part to the cocoa + boiling water and the buttermilk). The frosting flavor will remind you of ganache, and yet it’s thicker and velvety (thanks to the cream).

Whisk together the cocoa and boiling water. This makes the cake extra-rich.

This is what the batter should look like after the eggs are mixed in.

This is what the batter should look like after the flour and buttermilk have been added in.

Fill your muffin tins using a 1/3-cup scoop.

Bake until the cupcakes puff and the centers spring back when touched.

Frost your cupcakes. (more…)