Single, Sexy and Ready to Mingle

      What a fun way to celebrate and meet people with these sexy little cupcakes. Single women getting ready to mingle and meet a nice guy. These cupcakes are made out of chocolate with pink and white fondant frosting and red lipstick.

Cute Cupcake

This cupcake was make by me. The frosting of the cupcake is made out of cream cheese frosting. The cupcake it self is suppose to be redvelvet but i didnt add enough food coloring. But at the end it came out good and everyone loved it.

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Baby Shower Cake

    This cake has really good decorations for a baby shower. You can change the color to blue or to yellow. From my point of view I could change the baby to happy birthday. Just because I love the butterflies.

Center Pieces

   This center piece are really gorgues they could be good for quinceanera or wedding. I really love the roses in the bowl because it could look pretty with and color. For example you could match the pink roses with chocolate brown or lemon lime.. Many people use this decorations to put in their house to make their home looking gorgues and with the smell of the roses you could breath.

Choc. Cake-Cookie Rounds

Very refreshing for the summer with the mint taste!

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
 Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon  mounds of batter (I used one rounded tablespoon) about 2 inches apart onto 2 buttered large baking sheets. Bake 11 to 13 minutes. Cookies will be done when they spring back when gently touched. Be careful not to over-cook. Transfer with a metal spatula to a rack to cool completely.

Mint Flavored Buttercream Frosting (Chockylit)

1 cup (2 sticks) butter, softened
4-5 cups powdered sugar, sifted
1/4 cup milk
1/4 tsp all natural peppermint extract (You may use more or less depending on your taste preference.)
Beat butter until creamy, scrape bowl. Add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.Add more powdered sugar as needed to get piping consistency.
To Assemble
Fill a pastry cone or plastic bag with the icing and attach your desired pastry tip. Pipe generously onto a cake round, covering the entire surface, and top with another cake round. Alternately, you can pile on the frosting with a spoon and smooth out with a knife. Continuing this process until all the pies are assembled.

Rainbow Cupcakes

These colorful cupcakes are perfect for children!  Children at any age can help you prepare or decorate these beauties. There are wonderful colors you can use for these cupcakes.

Gel food colors work especially well for this. Gel color adds a ton of color with a small amount of dye. You can find gel colors at craft stores like Michaels and Roberts, and in the cake decorating isle of Walmart. If using red, make sure to get the one that says “No Taste”

Divide your batter and tint each one

Then layer it by color into the cupcake papers.  (See my tips in the recipe for easy layering).  Sometimes I do red on top and sometimes I do the reverse so blue is on top.

Bake them up

And cool them on a rack before frosting.

Then you can frost and decorate to your heart’s desire!

The best part comes when you peel off that paper.  Use white liners to show off the colors, or foil or dark liners to make it a surprise!

Even better is taking the first bite and seeing the inside:

Try them with the color of your favorite sports team, or your kids’ school colors.  They’re sure to be a hit!
Colorburst Cupcakes
1 white cake mix
2 eggs
1 C yogurt (any smooth textured fruit flavor is fine!) or sour cream
1/2 C milk
1/3 C vegetable oil
Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 2 minutes.
Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color, but each cake brand will be slightly different.
Use food coloring to color batter to desired intensity.
To get a layered stripe like I used, you’ll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won’t spread on it’s own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.
Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.
Bake them according to the package directions, until a toothpick comes out dry.

Buttermilk Cupcakes

Recipe: Buttermilk Cream Strawberry Cupcakes
Ingredients for 4 cupcakes:
Flan base:
100 g ladyfingers (Savoiardi)
100 g unsalted butter
Buttermilk cream:
500 ml buttermilk
200 ml heavy cream
180 – 200 g sugar
6 – 7 gelatin leaves
1 vanilla pod
Strawberry peach topping:
50 g dried strawberries
150 – 200 ml water
350 ml fruit wine (mullberry or strawberry) or strawberry juice
3 tablespoons canned peaches (diced)
2 gelatin leaves

Preparation:
Put the ladyfingers in a freezer bag and smash them with a kitchen roll,
until You´ll get fine crumbs. Heat the butter in a small pan
and mix the ladyfinger crumbles with the butter.
Put the dessert rings on a plate, fill in the crumble-butter mix
and press it with Your fingers. Put them in the fridge to harden for about an hour.
In the meantime heat half of the heavy cream (100 ml) and sugar in a small pot.
Cut the vanilla pod lengthwise and scrap out the black pulp.
Add vanilla pods and pulp to the cream and let it simmer for about 5 minutes.
Soak the gelatin leaves in cold water for 5 – 10 minutes,
Remove the heavy cream from the oven and remove the vanilla pod:
Wring the gelatine and stir it in the heavy cream.
Fill the mixture in a bowl and add the buttermilk.
Let it cool down.
Whip the cream and fold it gently in.
Fill the buttermilk-cream in the dessert rings, leaving enough space for the strawberry topping.
Let the tartlets harden in the fridge for about 2 – 3 hours.
Meanwhile let the dried strawberries soak in warm water for about 1 hour,
than put them with the soaking water in a small pot and bring them to the boil.
Simmer for about 1/2 – 1 hour, then add the peaches,
refill the liquid with fruit wine or fruit juice
and reduce several times, at the end You should have about 200 ml liquid left.
Soak the gelatin leaves in cold water for 5 – 10 minutes.
Blend the strawberry-peach mix with a hand mixer
and remove from the oven. Wring the gelatine and stir it in.
Let it cool down and pour it over the cupcakes.
Let it harden in the fridge for about 1 – 2 hours.
Now the Buttermilk Cream Strawberry Cupcakes are ready to serve.
We garnished our tartlets with dried strawberries and perilla (Perilla frutescens) sprouts.

Red Velvet Cupcakes

Ingredients

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle McCormick® Red Food Color
• 2 teaspoons McCormick® Pure Vanilla Extract
•  
• Vanilla Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 (16 ounce) box confectioners' sugar

Directions

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Chocolate, Choco, Cupcakes

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted**
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with paper or foil liners.

In a small bowl, mix together flour, cocoa powder, baking soda and salt.

In a large bowl whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in chocolate chips.

Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

*I made 6 regular sized cupcakes and 24 mini cupcakes. I baked the mini cupcakes for 13 minutes and the regular sized cupcakes for 22 minutes.

**I used King Arthur Double-Dutch Dark Cocoa for the deepest, darkest, most chocolaty experience!

Chocolate Fudge Frosting
adapted from Julie Hasson's 125 Best Cupcake Recipes
yields about 1 1/2 cups*

1 1/2 cups confectioner's sugar
3/4 cup unsweetened Dutch-process cocoa powder, sifted
1/2 cup unsalted butter, at room temperature
3 tablespoons milk
pinch of salt

In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, milk and salt until smooth, scraping down the sides as necessary.

Spread onto cooled cupcakes or pipe with a decorator bag and preferred tip.

*Since I like a heaping swirl of frosting atop my cupcakes, this was only enough frosting to frost half the cupcakes (24 mini cupcakes). I would suggest doubling this recipe is you plan to generously frost 12 cupcakes. 1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted**
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with paper or foil liners.

In a small bowl, mix together flour, cocoa powder, baking soda and salt.

In a large bowl whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in chocolate chips.

Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

*I made 6 regular sized cupcakes and 24 mini cupcakes. I baked the mini cupcakes for 13 minutes and the regular sized cupcakes for 22 minutes.

**I used King Arthur Double-Dutch Dark Cocoa for the deepest, darkest, most chocolaty experience!

Chocolate Fudge Frosting
adapted from Julie Hasson's 125 Best Cupcake Recipes
yields about 1 1/2 cups*

1 1/2 cups confectioner's sugar
3/4 cup unsweetened Dutch-process cocoa powder, sifted
1/2 cup unsalted butter, at room temperature
3 tablespoons milk
pinch of salt

In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, milk and salt until smooth, scraping down the sides as necessary.

Spread onto cooled cupcakes or pipe with a decorator bag and preferred tip.

*Since I like a heaping swirl of frosting atop my cupcakes, this was only enough frosting to frost half the cupcakes (24 mini cupcakes). I would suggest doubling this recipe is you plan to generously frost 12 cupcakes.