Strawberry Cupcakes

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This is the ymmy dessert that Jodi made for us last weekend.  Home made Strawberry Cupcakes with Strawberry Cream Cheese frosting.  To die for right!  Yep, they were good.

Ok so I’m trying to stay away from sweets as I may have mentioned, but come awwnnnnn…When Jodi bakes and comes to my house, I can’t not have one.  This was not a case of stay strong or indulge completely.  This was me knowing when I was alone, so no one could actually see me eating it, I ate it.  I almost had another one but then thought for sure that my game would be called!!!  Haha.  All kidding aside, Jodi made these to go along with out Chicken Dinner and they were fabulous.  She gave us an entire pan to keep.  Now I said I only had one!!

I wasn’t there to watch Miss Jodi make these, but now I wonder if Mr. Sam got to lick the batter spoon.  Hmmm…I’ll have to ask.

Jodi has a garden growing…Jodi has about 37 lbs of fresh strawberries.  She ended up having to freeze the majority of them.  And that’s ok.  I’m going for the next time we get to make these:

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We have no idea what this is made with but know that we will make them and enjoy them with those fresh strawberries!!

Anyways.  We had a great time.  We got to eat great food, we got to watch two 2 year olds play together on an iPad!!  What did we have when we were growing up again!

It seems though time passes too fast that you sometimes forget that you need to always make time for your friends.  And when Two Girls get together, you can bet we’re putting together something worth writing about!!  How’s that!

Strawberry Cupcakes
Recipe Type: Cupcakes
Author: Jodi
Ingredients
  • 1 white cake (mix or homemade)
  • 1 cup of strawberries, diced
  • 1 drop of red food coloring
  • ….
  • 1 stick of butter, softened
  • 3 ounces of cream cheese, softened
  • 4 cups of powdered sugar
  • 1 cup of strawberries, diced
  • whole strawberries, garnish
Instructions
  1. Prepare cake as directed then mix in diced strawberries. Pour batter into paper-lined cupcake tins. Bake as directed. Let cool.
  2. For frosting, mix together butter and cream cheese until smooth, then add powdered sugar and strawberries. Mix on medium for 3-4 minutes. When cupcakes are cool, frost generously and top with a strawberry. Refrigerate.

When there’s a smile on your face, laughter in the room, your belly is full, and a friend by your side, remember, life is good.

Patricia written for Jodi – Two Girls Cooking 😉

Source

Jenny Steffens

Pink Lemonade Cupcakes

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Ok so the caption says Spring on the photo!  Technically it’s Spring here in MN.  However, someone forgot to tell Mother Nature that it included the state with 10,000 lakes.  Today I think we may have hit 30 degrees, but it’s cold out.  There’s a ton of snow on the ground.  The kids actually had Spring pictures at school this week.  I wasn’t sure if I should dress them in a sweater or go for the “warm outside look even though it’s not”!!!!

Anyways, I had some extra time on  lunch break today so I decided to make the Lemonade cupcakes I had sitting in my cupboard.  I usually try to do these kinds of baking fun stuff when the kids are home, but I went against that today and made them alone.

These were home made, just not home made in the real sense.  I made them at home but the mix came from a box!!  And so did the frosting!!  Sometimes a girls has to do what a girl has to do.  And I’m not a trial and error kind of person when it comes to baking AT ALL.  Some day maybe, but I’ll leave that to my other cooking/baking buddy (if she ever finds herself back on here again uh hmmmm..).  I’ll do it with cooking and trying new dinners, but not this.

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These are super pretty, super Springy, super easy.  How can’t they be..Just open the box, follow the directions and you have your house smelling good!

I used a box of Better Crocker Pink Lemonade Cake mix.  Used the ingredients on the back of the box.  Filled my pipping tool with store bought whipped frosting and tried my hardest to get it on there half way decent!!

For those of you that live in the warmer parts of the country/world, Happy Spring.  For those of us that are here in MN or any other state that is cold enough to keep snow on the ground until June, well happy Marchember!

Two Girls Cooking – Patricia 😉

Source

Betty Crocker Box cake mix

Pretty Purple Cupcakes

I had a box of vanilla cake mix and some butter cream frosting sitting in the cupboard.  I have been making cakes and frosting home made lately but really just wanted to practice more at piping the frosting onto the cupcakes!!

So there was no magical  ingredient or website to link back to!  Just me trying to get it right.  And I’m a bit proud that these looked not too bad..

Grab a box of your favorite boxed cake mix and a tub of your favorite frosting!!

I added a bit of red and blue to get a pretty purple cupcake.  Nothing fancy. but I love practicing piping!  I get a bit nervous and frustrated at times, but I think it turned out pretty good.

Patricia – Two Girls Cooking 😉

Red/White/Blue Cupcake Poppers

Happy 4th of July to you all.

It’s going to be at least 100 degrees today with the heat factor.  So stay at home, turn up the air (hoping you have it) and bake!  Bake some red/white/blue cupcake poppers.

I’ll admit, I cheated big time with this.  My intent was not to stop at the store and buy the box cake or the can of frosting.  However, I have been so busy with kids, sports, and keeping up with house stuff that I just gave in and thought, what the heck.   These will look good no matter if they were home made or from a dang box!

I have to laugh because when Craig came home and tasted the cupcakes, he asked me what I did differently when I made these.  I had a little giggle inside as I listened to him tell me these were the best that I’ve made.  A little ego buster but nonetheless, a smile appeared on my face.  After he finished giving his praises I told him to open the cabinet and see the extra box of cake mix.  He laughed and called me a cheater.

No, I’m not a cheater, I just wanted to make something fun with the kids and post it in time for July 4th!!

What you need:

1 box of Betty Crocker Vanilla Cake mix

1 can of Betty Crocker Whipped Vanilla frosting

Red/Blue food coloring

How to:

Mix the cake batter according to the box.  Pour 1 tbs of batter (colored blue in one bowl and red in another and the vanilla in yet another bowl) into small muffin tin pans.  Bake for 10-12 minutes or until toothpick comes out clean.

Cool completely and cut off top off cupcakes.  Use the bottoms for snack time for another day!!  I piped the whipped frosting onto each top of the cupcake and add the other top to form a small little cake!!!  (I think the whipped frosting may not be as thick as I wanted).

These fun little things, if you get creative can be made for a bridal shower, a kids birthday or for the forth of July!

Be safe, have fun, enjoy the fireworks with your friends/family.  Stay cool.

Liberty is the great parent of science and of virtue; and a nation will be great in both always in proportion as it is free – Thomas Jefferson

Patricia – Two Girls Cooking

Recipe adapted from Betty Crocker

Lucky Charm Cupcakes

Oh Yum is all I can say.  Craig found these on the AOL main page and  I, of course had to see if I could make them.

Two times I had to make the cupcakes due to misreading the recipe and putting the cereal portion in the mix instead of the milk from the cereal.  Either way the first batch tasted a bit too much like flour, so back to the beginning I went.

I thought the kids would have fun making these with me, but once Caleb saw that his job was picking the marshmallows out of the cereal, I’m not sure he was happy  about that.  I think he thought he’d be licking the bowl clean or something!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These were pretty time consuming, and I ended up in the kitchen for a good part of the day.  Mostly due to my lack of learning how to follow directions.

Here’s what you need and what you do:

Ingredients for Cupcakes

11.5 oz. box Lucky Charms Cereal (or bigger, but then you may not need all of the marshmallows)

1 1/2 c whole milk

2 t vanilla extract

2 1/4 c all-purpose flour

2 1/2 t baking powder

1/2 t salt

1 c unsalted butter, at room temperature

1 1/2 c sugar

2 eggs

Directions

1.  Preheat your oven to 350°F, and put liners in cupcake tins.

2.  Pick the marshmallows out of the box of Luck Charms.

3.  Combine 1 c of the Lucky Charms (after removing the marshmallows), the milk and vanila extract.  Let soak while you finish assembling the other ingredients, about 15-20 minutes.

4.  Grind 1 c of the Lucky Charms (after removing the marshmallows) into a powder using a food processor, or just crushing them up really well.  You should be left with a little less than half a cup of cereal powder.

5.  Sift together the cereal powder, flour, baking powder, and salt into a bowl.

6.  In a large bowl, cream the butter, then gradually add the sugar, creaming until light and fluffy.

7.  Add the eggs one at a time, beating for a few seconds after each addition

8.  Drain the milk mixture off of the cereal.

9.  To the butter and sugar, alternate adding the flour mixture and the milk mixture in thirds, beating until smooth after each addition.

10.  Divide the batter evenly among the cupcake tins.  Bake for 20-25 minutes, or until it springs back when you touch it.

11.  Let cool before frosting.

Now, if you look at the link below where this recipe came from, those cupcakes have color to them.  Mind did not have color to them.  So that leads me to believe that I didn’t follow directions again or something was missing (almost like marshmallows were in fact added??)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The recipe for the frosting that was posted was for Buttercream.  I love buttercream frosting.  However, the last time I made it, it felt like I was eating a package of butter.  It was a bit too much.  Easier to frost than the whipped cream (only from my experience or lack there of).

Ingredients

  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream
  1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

My frosting did not seem to hold a stiff peak at all.  I ended up adding powdered sugar to thinken it up for frosting the cupcakes.  But it didn’t get the same effect I wanted had I used the Buttercream.  So I’m not sure if I’d have been better off with the original recipe that this came with.  I wanted to pipe the frosting on the cakes, but the marshmallows were too big to fit through the tip.  So I put them on top of the icing.

They sure do look pretty.  And they tasted pretty good too!

 

 

 

 

 

 

 

 

 

 

 

Approval from Brooklyn as well.

 

 

 

 

 

 

 

 

 

 

 

I didn’t get much help from the kids with this.  But they each ate one or two!  They were fun to make and taste.  And very pretty indeed.

Have a great week.

Patricia – Two Girls Cooking 🙂

Cupcake Source

Cupcakes and Kale Chips

Frosting Source

All Recipes

Vanilla Heath Cupcakes

It is Mother’s Day (this will past after it’s over though!!), I’m not feeling very well.  Brooklyn and I had to stay home from my brother’s house because we are sick, so we decided to give another try to increase our piping frosting on to cupcakes.

I watched so many videos on You Tube this past week and even today as I was frosting the cupcakes and yet I become so frustrated.  I blame it on the $5 piping set that I buy at Target.  The bags are too small.  I try to follow the directions and twist the bag, but it always flows out of the top of the bag.  Which I end up eating!

I will say that this round turned out much better than the last time I tried.  I just don’t understand the reason why I can’t do what I’m seeing on a video.  I just don’t.  It looks so easy to do.  Yet when the frosting comes out of MY bag, it sure doesn’t look how it supposed to!!

I found the Vanilla Cupcake recipe from “Brown Eyed Baker” and just added a half of bag Heath candies.  I used the Buttercream Frosting that I used on my “Lemon Cake”.  Both of them tasted wonderful.  It’s not the food itself, it’s my dang technique.  I am going to keep on trying until I get it.  I’ll make frosting and practice over and over until I get it the way I like!

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Buttercream Frosting

Basic Buttercream Frosting

Ingredients

  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 pound confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Directions

  • Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
  • Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

I’ve grown confidence in just baking alone, but this…..this still scares me!

Cupcakes = great!

Frosting = great!

Frosting skills = still not so great.

Don’t stop this from trying the recipe though!  That is worth the effort.

One day I’ll get it. One day..

Patricia – Two Girls Cooking  ; 0

Source

Brown Eye Baker

Strawberry Cupcakes w/Cream Cheese Frosting

Today I’m ready to give my piping skills yet another try.  I ran to Michaels and got more bags and two new tips.

I watched the video from My Baking Addiction to make sure that I got it right this time (which may mean nothing at all!!)

I found a vanilla cupcake recipe from Brown Eyed Baker and some Cream Cheese Frosting from a Martha Stewart recipe.

First I started with the cupcakes.  I followed her directions but only changed the Vanilla to Strawberry Extract.  I added a bit more after tasting it with 1 1/2 tsp.  Just another dab!  The cupcakes appeared to turn out ok.  I’ve left them to cool completely before even starting the cream cheese frosting.

For the Cupcakes:

Yield: 12 cupcakes

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract – I used Strawberry Extract (about 2 tsp)

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

When making the frosting I added a bit of red food coloring to match the strawberry flavor of the cupcakes.  The topped with a bit of sprinkles.

Frosting:

  • Yield
    Makes about 2 cups
  • Ingredients
  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Directions

  • Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine

I’ve done a bit more baking and becoming a little less afraid of attempting new things.  The true test is when the family comes home and tries them.  If I get the thumbs up or the “it’s pretty good”.  Then I know I can try again!

I will say I am having fun expanding my horizons in the kitchen from just breakfast, lunch, dinners.  I may have some failures and I may not have my own recipes, but I am having fun!!

They taste really good.  I do think that the frosting wasn’t as thick as I’d hope to have it be for piping.  But it’s Craig’s favorite kind so it’s good either way!

 

Happy Wednesday!

Patricia – Two Girls Cooking

Source

Cupcakes – Brown Eyed Baker

Cream Cheese Frosting – Martha Stewart