My sweet little boy turned 4 on Wednesday. Time has flown by soooo fast. These are his Pirate Birthday Cupcakes. He is incredibly obsessed with Pirates right now. It might have something to do with my Husband letting him watch Pirates of the Caribbean a while ago. My 6 year old girl had nightmares for weeks and my son begs to watch it everyday. Different than night and day those two.
I thought I would post both a simple Chocolate cupcake recipe and a simple Vanilla cupcake recipe since I get requests all the time for just that. I have a couple of recipes for both deep in the archives, but these two are recipes that I have tweeked and perfected over time. Perfect go-to recipes that will turn out every time. I have mentioned this before, but these recipes call for Cake Flour. I never buy cake flour. I simply add 1 tablespoon of cornstarch per 1 cup all purpose flour and voila, cake flour! A little tip from me to you!
Don’t forget to enter the giveaway for the Belgian Chocolate!!! Simply post a comment (before May 2nd) on the Giveaway Post (click here). (Not on this post, the previous post!!!!) I will announce the winner Monday, May 2nd. You don’t want to miss it!!
Onto the recipes:
Chocolate Cupcakes
recipe makes 24 cupcakes
2 1/4 cups cake flour (or use all purpose flour and add 1 tablespoon cornstarch per 1 cup flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup cocoa
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cups oil
1 cup cold water
1/2 cup sour cream
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Using a mixer, mix together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients until well incorporated. Scoop into 24 muffin cups lined with papers. Bake at 350 degrees for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Vanilla Cupcakes
recipe makes 24 cupcakes
2 1/4 cups cake flour (or use all purpose flour and add 1 tablespoon cornstarch per 1 cup flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups granulated sugar
3 eggs
1 1/2 teaspoon vanilla extract (or use a vanilla bean)
2/3 cup whole milk
1/2 cup sour cream
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Using a mixer, cream together the butter and sugar. Add eggs, vanilla and sour cream. Alternate between adding the dry ingredients and the milk and mix until well incorporated. Scoop into 24 muffin cups lined with papers. Bake at 350 degrees for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Have an awesome and delicious weekend!
Cream the peanut butter and butter. Add the vanilla extract. Mix in the confectioners’ sugar and than add the puffed rice cereal. Don’t over mix that too hard so it stays crispy. Stir in the marshmallow cream. It will have a marbled effect which is just what you want. Use a regular sized ice cream scoop and scoop the peanut butter mixture onto parchment paper lined cookie sheets. Shape into egg shapes. Or leave in a round ball. Totally your preference. Freeze for about 1 hour. Melt your chocolate and dip the eggs into the chocolate. Place on the parchment paper. Let the chocolate set. I put some melted white chocolate on top to make it extra pretty. Enjoy!
