Strawberry and Cream Cupcakes

I fell in love with these cupcakes the moment I saw them on The Ungourmet. Part of the attraction was likely that they are made using strawberry soda. I haven't had strawberry soda since I was a kid (there's a story there, but I won't go there!) I was anxious to have a positive association with the stuff! :)

These cupcakes were incredibly easy to put together-- I am not ashamed to admit that it's a box cake mix! If you aren't planning on eating all of them the day they're made, the box mix product always lasts so much longer, while tasting just as fresh as the first day! No surprise either... the star of the show was the cream cheese frosting. Can anything else really compete?

Strawberry and Cream Cupcakes
1 package white cake mix
3 egg whites
1/3 cup vegetable oil
1 1/4 cups strawberry soda
Cream cheese frosting, recipe follows

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. Prepare cake mix as directed, with the egg whites, the oil, and substituting the soda for the water. Fill the muffin cups 2/3 full. Bake as directed on the box and cool completely before frosting.

Cream Cheese Frosting
1- 8 ounce package of cream cheese, softened
1 tablespoon of milk
1 teaspoon vanilla extract
4 cups powdered sugar
2 drops of red food coloring

In a large mixing bowl, beat cream cheese, milk, vanilla, and food coloring with an electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time until smooth and spreadable.

Source: The Ungourmet

Frosted Mini-Chip Peanut Butter Cupcakes

I decided a while back that I have no choice but to jump on the cupcake bandwagon with the rest of the world! I love the option for personalized decorating and the ability to make these adorable individualized treats for someone special to enjoy. My friend Christy and I both jumped on this recipe in a new cookbook that she received for her birthday. (I kind of feel like it was my birthday as well, since she was nice enough to share her new books with me!) The original recipe was for a simple peanut butter cupcake with cream cheese frosting. Christy had the idea to add the mini chocolate chips to the batter and also as a final garnish. I honestly can't imagine them without this addition. They were wonderful! My husband was excited as well as one of his favorite candies is the Reeses Peanut Butter Cup. He decided that this really was the cupcake form of it. So good and definitely one we will be making again.

Just a side note. . . when making the frosting, we came dangerously close to adding more liquid. It seemed way too thick and definitely needed something. I'm glad we were patient because it eventually loosened up and came together perfectly. It might even be my new favorite frosting! Enjoy!

Frosted Mini-Chip Peanut Butter Cupcakes

4 tablespoons softened butter

1 1/4 cups firmly packed brown sugar

1/3 cup peanut butter (we used smooth)

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/3 cup milk

1 cup mini chocolate chips (plus additional for garnish)

Frosting:

1 cup softened cream cheese

2 tablespoons softened butter

2 cups confectioners' sugar

Put 16 muffin paper cases in a muffin pan. Put the butter, sugar, and peanut butter in a bowl and beat togeter for 1-2 minutes or until well mixed. Gradually add the eggs, beating well after each addition, then add the vanilla. Sift in the flour and baking powder and then, using a metal spoon, fold them into the mixture, alternating with the milk. Carefully fold in the chocolate chips. Spoon the batter into the paper cases. Bake in preheated oven at 350 degrees for 25 minutes, or until well risen and golden brown. Transfer to a wire rack and let cool.

To make the frosting, put the cream cheese and butter in a large bowl and, using a electric whisk, beat together until smooth. Sift the confectioners' sugar into the mixture, then beat together until well mixed. When the cupcakes are cold, spread teh frosting on top of each cupcake, swirling it with a round-bladed knife. Sprinkle the top with additional mini chocolate chips. Store the cupcakes in the refrigerator.

Source: Adapted by Christy's Kitchen Creations, originally from Perfect Baking

Cupcakes, Cupcakes Everywhere!

As Christy and I continue to grow our bakery business, we are always looking for new methods and techniques that we can add to our repertoire. We've been able to work quite a bit on our sugar cookies as we have been very busy with Spring Bouquet orders, developing Easter cookies and our now finalized Mothers' Day Bouquet. It is so much fun to be able to work together towards a common goal while doing what we truly enjoy! Christy's kids are on Spring Break this week, so we decided to look for a project that they would be able to enjoy with us as well. These cupcakes looked like a perfect place to start. Neither Christy nor I have had any experience playing with fondant and it has been high on our "must try" list for quite some time. I don't want to speak for Christy, but I can say that working with fondant might be my new favorite thing! :) From kneading it out, to flavoring, coloring, rolling, cutting, smoothing, etc. I had so much fun along the way and was almost sad to see the last cupcake finished! The best thing about it was that it was a method that we were able to include Christy's girls with-- and they were right alongside us, helping all the way. Christy's blog has some great 'action' shots of her girls at work! We had so much fun and couldn't believe our eyes when we looked at the clock and saw how much time had passed! We were so busy working (and laughing) that the day was over before we knew it. I just can't wait until my little girl is old enough to play as well! If you asked me, though, she seemed to enjoy the process all the same!

Sources: JoAnn Fabrics and numerous cake decorating books