Jam Filled White Cupcakes

So, as I mentioned in my Peanut Butter, Jelly Time post, I’ve got some recipes for all of you!
As far as the complexity of recipes go, this one’s fairly simple. But if you’re wondering about everything that could potentially go wrong with it, you don’t have to look any further than that post. If you get as frustrated as I did, you deserve a high five. If you don’t, you probably need to be awarded a gold medal. But anyway, these things happen…

I don’t have pictures at the moment (I’m not smart enough to foresee and predict the need for those kinds of convenient things), but the next time I’ll make them, I’ll try to remember to take pictures along the way and add them into this post later on.

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Yellow Cupcakes

I know yellow cupcakes are a pretty simple recipe, but I figured they’d be a good one to start off with! They’re also the staple of those jam filled cupcakes my last post was about, so I figured I’d do what I promised and finally post that whole recipe up here for you guys.

Yellow Cupcakes

Ingredients:

2 1/2 cups of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 sticks of butter

1 1/4 cups of sugar

3 eggs

1 teaspoon vanilla

2/3 cup milk

Instructions:

1. Crank the oven up to 350 and let it heat up. Cupcake liners should be tossed into the spots in the cupcake pan so you don’t have to put up with any messy cleanup at the end (cause nothing sucks quite as much as dishes do).

2. Technically, you’re supposed to mix the flour, baking powder and salt (all the dry ingredients) into a bowl and leave that on the side. If we’re being honest, I never ever do that. I always wait until all of the other stuff has been mixed together and then add in the dry on its own. Either way works. You’re still going to end up with delicious cupcakes at the end!

3. Beat the sticks of butter together. This is a lot easier if you have an electric mixer. But labor points if you’re beating this stuff together by hands. A for effort.

4. Add the sugar to your butter soup. This is done best in 1/4 cup increments. This is part of the recipe that I actually follow. It’s just easier to mix if you add it in gradually. You’ll probably have to scrape the sides of the bowl a couple of times, just to make sure it’s all being mixed. If you’re using an electric mixer, leave it to mix the sugar and butter for about 2 minutes.

5. Add the dry stuff! If you mixed that stuff together already, you’re way more awesome than I am. If you haven’t, toss in the baking powder and salt and mix. Then start adding the milk and the flour. If you mix a 1/2 cup of flour, let it mix, and then add a 1/3 cup of milk, it keeps the mixture from getting too clumpy and solid and too liquid. Keep alternating that until you’ve added all of the flour and all the milk.

6. Fill your cupcake cups!

7. At 350 degrees, it typically only takes 20-22 minutes for these cakes to cook through. I would check them at 20 minutes – they’ll most likely be done. The most they’ll take is 25 minutes. Don’t forget to check them with a toothpick or knife or something to make sure that they’re cooked through – it should come out clean!

8. DELICIOUS CUPCAKES!

If you try this out and want to tell me if it’s any good or not, please do! I’d love to hear about it!

Thoughts? Questions?

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Peanut Butter, Jelly Time!

Okay, so it’s not really peanut butter jelly time since I don’t eat peanut butter…but it is time for me to share my very first recipe! Because I’ve been in a cupcake baking mood over the last few weeks, I’ve been trying to be a bit more daring with the cupcake recipes I’ve been trying out.
And this means fillings!
Spoiler alert: Filling cupcakes is tougher than you think. It’s not impossible…it’s just messy! Especially if you’re a beginner like me. Read on for the rest of this debacle:
The first time I tried filling a cupcake, I elected to use a chocolate ganache. The cupcake itself was a lemon vanilla cupcake that I had made earlier in the day. Unfortunately, I don’t own any fancy cupcake coring tools and I don’t have a special tool for actually holding the filling so…I elected to use an icing bag with a large circle tip.
Don’t do that.