Sprinkles Vanilla Cupcakes

I made these cupcakes at a recent bridal shower and they were wonderful vanilla cupcakes. This recipe is adapted from a sprinkles recipe and turned out delicious.

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup whole milk, room temperature
2 tsps. vanilla extract

Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla; mix until just blended. Slowly add remaining flour mixture, scraping, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely before icing. Makes 12 cupcakes.

Vanilla Buttercream Frosting

1 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1 TBSP cream

In a standing mixer fitted with a whisk, mix together butter and sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more.

Sprinkles Vanilla Cupcakes

Cookies and Cream Cupcakes

I found this recipe and used it at a bridal shower in honor of my new son-in-law that is an oreo fan. These cupcakes turned out awesome!

Cupcakes
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup vegetable oil
1 tsp. vanilla
3/4 cup milk
3/4 cup hot water
24 oreos plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 tsp. vanilla
3-6 tbsp. milk
2 or more tsp. oreo cookie crumbs

Preheat oven to 350 degrees. Line tray w/ 12 baking cups. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup. Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a wire whisk. Add the eggs, oil, vanilla, and milk and mix well until thoroughly combined. Add the hot water and mix until combined. Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it's about three quarters full. You should have a little left over. Bake for 16-18 minutes.

For the frosting: Beat the shortening in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in three additions, scraping down the sides after each addition. Add a tbsp. of milk at a time and mix together until you achieve the consistency you like. Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting. Place frosting in a decorate bag and swirl on each cupcake. Top with a cookie on each cupcake.

White Chocolate Chip Pumpkin Bread

I recently tried this recipe borrowed from a friend's blog. It has become my new favorite pumpkin recipe. I like it because it's very moist, and has white chocolate chips, which is kinda different. The white chocolate chips inside the bread melt and make these little pockets of gooey sweetness.


Pumpkin Bread
5 ¼ cups flour
3 tsp soda
1 ½ tsps salt
1 ½ tsps cinnamon
1 tsp nutmeg
1 tsp allspice
3 cups plus 7 TBSPs sugar
1 cup water
3 cups (1 large can) pumpkin
1 ½ c oil
6 eggs
12 oz. bag white chocolate chips

In a large bowl, mix together flour, soda, salt, cinnamon, nutmeg, allspice, and sugar. Make a well. Add remaining ingredients to well. Add white chocolate chips. Mix until combined. Pour into greased and floured loaf pans. Bake at 350 degrees for 1 hour. Makes 3 regular sized loaves.
My oven cooks hot and I used mini loaves and could have only baked it for about 45 minutes.


Mini Loaves

Rhubarb Crunch

My father always grew rhubarb in his garden so I love rhubarb season because it reminds me of home. I just recently found rhubarb at our grocery store and was thrilled to get to make this crunch. It is excellent with ice cream over it just out of the oven.

Rhubarb Crunch

1 cup all purpose flour
1 cup packed brown sugar
1/2 cup butter or margarine, melted
3/4 cup rolled oats
1 tsp. ground cinnamon
4 cups sliced fresh rhubarb

Topping: 1 cup sugar
1 cup water
2 tsbp cornstarch
1 tsp vanilla extract
Few drops of red food coloring

In a large bowl, combine flour, oats, brown sugar, cinnamon and butter. Mix until crumbly. Press half of the mixture into an ungreased 9 inch square baking pan. Cover with rhubarb. For topping, combine sugar and cornstarch in a small saucepan. Add water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over rhubarb. Top with remaining crumb mixture. Bake at 350 degrees for 50-60 minutes or until bubbly. Makes 8-10 servings.