White Cupcakes & Chocolate Frosting

Need cupcakes for that last minute birthday or someone special, but don't have time to go to the store? Don't fret, as long as you have the basic cake/cupcake ingredients you should be able to whip up some deliciousness! We all love different flavors of cupcakes, but we sometimes forget about the simplest one...the white cupcake...topped with chocolate frosting! 




Cupcake Ingredients (Makes about 12-14)

1/2 Cup Milk at room temp
2 egg whites and 1 egg
1 tsp vanilla
1 Cup and 1 Tbsp flour
3/4 Cup and 2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp butter
1/4 cup sour cream

Preheat your oven to 350. Using a mixer in a large bowl, blend the sugar and butter until fluffy. Add your eggs and beat until creamy.  Then add milk, sour cream and vanilla and combine. In a separate bowl, sift flour, salt and baking powder. Add the dry mixture to the wet mixture and blend until smooth batter. 

Pour into cupcake lined pan about 2/3 full. Bake in oven about 20 minutes until toothpick comes out clean. Remove from pan and let the cupcakes cool completely before frosting.

Now for the frosting:
Courtesy of Food Network
Chocolate Frosting

3 cups confectioner's sugar
3/4 cup unsweetened cocoa
1 stick butter, (1/2 cup) softened
3-4 Tbsp buttermilk (more if too thick, adding only 1 tbsp at a time)
1 tspn vanilla

Sift the sugar and cocoa together. Take about 2 cups of cocoa mix, vanilla, buttermilk and the butter and blend until combined. Add the rest of the cocoa mix and blend until you have a creamy frosting. If consistency is too thick, add buttermilk, 1 tbsp at a time and blend. Use a piping bag and pipe your cupcakes when they are cool. Enjoy!!!

Peaches N Cream Cupcakes

Just in time for SPRING!

Peaches N Cream Cupcakes!

Peach Cupcakes

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 3/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup sour cream

2 cups diced peaches, the juicier the better or if no fresh available used canned (1-16 oz and 1/2 of one)

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).

On low speed, mix in the oil and vanilla until blended.  Add in the peaches and sour cream and mix until fully incorporated.  Add the flour mixture and blend until just combined and smooth.

Line a 2 cupcake pans with paper liners and fill about 2/3 full. I find that using a large ice cream scoop is the ticket to perfectly portioned cupcakes

Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.  Remove from pan and cool on wire rack.

Buttercream

¾ cup butter, at room temperature

3/4 lb confectioner’s sugar (start), add more to get thick consistencey

1/2 cup peach puree

Vanilla, to taste