Baby Shower Cupcakes

Recipe & Photo Courtesy of: Baked Bree

We can’t get over how adorable these baby shower cupcakes are! Oh, and did we mention they’re absolutely delish, too?

Ingredients:

  • Yellow Buttermilk Cupcakes
  • 3 cups cake flour (not self-rising)
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 cup plus 2 Tablespoons unsalted butter at room temperature
  • 2 1/4 cups sugar
  • 5 large whole eggs plus 3 egg yolks at room temperature
  • 2 cups buttermilk at room temperature
  • 2 teaspoons vanilla
  • 2 sticks room temperature butter
  • 6-7 cups confectioners sugar
  • 6-8 Tablespoons heavy cream
  • 1 vanilla bean
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • food coloring (optional)

Instructions:

  1. Preheat the oven to 350 degrees and line 2 muffin tins with liners. Whisk together the dry ingredients in a bowl and set aside.
  2. Cream the butter and sugar together until light and fluffy. I let it cream together for about 5 minutes. Add the eggs and yolks one at a time until well incorporated. Scrap down the sides of the bowl and continue to beat.
  3. Reduce the speed to low and add the flour mixture in three batches alternating with the buttermilk. Combine well after each addition. Add the vanilla.
  4. Divide the batter into the liners. I use a large ice cream scooper for this to keep the size the same.
  5. Bake the cupcakes for about 20 minutes. Rotate the pans once during cooking. They are done when a toothpick comes out clean. Let cool in pans for 10 minutes, then let the cupcakes cool out on a rack until completely cool.
  6. Cream together the butter and 6 cups of the sugar. Add 6 Tablespoons of heavy cream and beat until very light and fluffy. Add more sugar or cream to get the consistency that you want. I knew that I wanted to a looser frosting since I was going to pipe it so I used closer to 8-10 Tablespoons of cream. Scrape the seeds from the vanilla bean and add to the frosting. Add the vanilla extract and almond extract. Add food coloring to get your desired color. I used a gel color for this and a little bit goes a very long way, so start slowly.
  7. I used Cake Craft gel color in turquoise, golden yellow, and flesh tone for the cookie icing
  8. I used Cake Craft gel color in turquoise for the cupcake frosting and a 6 point round tip

You may also like:

Caramel Apple Cheesecake Bars

Photo Courtesy of: The Girl Who Ate Everything

Two of our favorite desserts combined into one yummy delight? Yes, please. These delectable Caramel Apple Cheesecake Bars are just enough to make anyone with a sweet tooth melt into dessert heaven! Click here for the recipe.

You may also like:

Spiderweb Whoopie Pies

Recipe & Photo Courtesy of: Real Mom Kitchen

There is nothing scary about these sweet and scrumptious Spiderweb Whoopie Pies! Serve these treats at your next Halloween bash and they’ll be a hit with your party guests.

Ingredients:

Whoopie Pies:

  • 1 box (18 1/4-ounce) chocolate fudge cake mix, with pudding in the mix
  • 3 large eggs
  • 1/2 cup canola oil
  • 1/2 cup water

Filling:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cup confectioners’ sugar
  • 1 jar (7 1/2-ounce) Marshmallow Fluff
  • 4 ounces creamcheese, softened
  • 2 teaspoons orange extract
  • Orange gel food coloring (I used red and yellow)

Spiderweb Glaze:

  • 1 cup confectioners’ sugar
  • 1 1/2 tablespoons milk or water

Instructions:

  1. Prepare whoopie pies: Beat all ingredients in a bowl with a mixer on medium speed 3 minutes, or until batter is smooth. Let batter rest 30 minutes.
  2. Heat oven to 400 degrees F. Line several cookie sheets with parchment paper. Drop level 1 1/2 tablespoons of batter into mounds on baking sheets, spacing them 3 inches apart (6 to 8 mounds per sheet; you will get 24 mounds).
  3. Bake each sheet 11 minutes, or until cakes are puffed and a pick inserted into centers comes out clean. Transfer to a wire rack and cool completely. Bake remaining cakes.
  4. Prepare filling: In a large mixer bowl, cream together butter and sugar until fluffy. Add Marshmallow Fluff, cream cheese, and orange extract; continue mixing until blended. Tint filling a pale orange with food coloring.
  5. To assemble pies spread the flat side of 1 cake with 2 tablespoons of the filling; top with another cake, pressing down gently to distribute the filling evenly.
  6. To make Spiderweb Glaze, mix ingredients in a small bowl until thick and smooth. Transfer glaze to a small zip-top food-storage bag. Snip off a corner of bag and pipe a spiderweb design on top of each whoopie pie. Let glaze dry until hardened.

 

You may also like:

Pumpkin Cream Cheese Muffins

Photos Courtesy of: The Girl Who Ate Everything

Perfect for breakfast or dessert, these Pumpkin Cream Cheese Muffins are simply divine! With just the right blend of spices and a sugary surprise inside, these will surely be a hit with everyone! Click here for the recipe.

You may also like:

Mongolian Beef

Recipe & Photo Courtesy of: Favorite Family Recipes

I’ll admit that I’m one of those people who goes to a restaurant and orders the same thing every time, so when I go to P.F. Chang’s, there’s no question that I’m getting my absolute fave: Mongolian Beef! That’s why when I saw this copycat recipe from the talented ladies at Favorite Family Recipes, I just had to do my happy dance!

Ingredients:

  • 4 tsp. vegetable oil
  • 2 tsp. ginger, minced
  • 2 Tbsp. garlic, minced
  • 1 c. soy sauce
  • 1 c. water
  • 1 c. brown sugar (packed)
  • 2 c. vegetable oil
  • 2 Lb. flank steaks
  • ½ c. cornstarch
  • 3 large green onions

Instructions:

  1. Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
  2. Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
  3. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang’s does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

You may also like: