Grandmas lemon cake cupcakes

I love my grandmothers lemon cake. I have been eating it for as long as I can remember. We don't make it often because it does not last in the house for more than two days! That is how fabulous this cake is. She makes it very easy and simple. I decided to step it up a notch and make it almost completely homemade. What makes hers so yummy is the lemon jello mix she puts in it. So listen to this:

Recipie:

Ingredients

Cake:
3 cups flour
2 cups granulated sugar
1 tablespoon baking powder
1/2 cups milk
1/2 cups butter (one stick)
1 1/2 teaspoons vanilla
2 eggs
1 small box lemon jello

Icing:
2-3 lemons and their zest
2 cups powdered sugar

Buttercream:
1 cup butter
4 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons lemon juice
Zest of one lemon

Directions:
Preheat oven to 375 degrees.
Cream butter and sugar together, add vanilla then eggs one at a time. Mix well.
In a separate bowl mix flour, baking powder, jello mix and zest together.
Alternately add flour mix and milk beginning and ending with flour.
Fill cupcake liners 3/4 the way full.bake for 20-25 minutes.

For icing zest and juice lemons, wisk together with powdered sugar.

Let cupcakes cool for 5 minutes poke holes in the top of the cupcakes with a fork then transfer to a cooling rack. Poor a table spoon of icing over each cupcake. Cool completely.

For lemon buttercream, cream butter
Add vanilla/lemon juice and zest.
Add powdered sugar and beat until desired constancy.
Pipe over top of cooled cupcakes and enjoy :)

Mt. Dew Cupcakes

I found this cupcake recipe on Pinterest at All Things Cupcake. Click the link to go to the original recipe.

John’s cousin Derek, loves Mt. Dew and when I saw these I knew I needed to make them for him. When he came home for leave this past Christmas I forgot to make him his own cupcakes. I’m a terrible person. So he got on my case. Now he will be here today on leave before he deploys this year. So we are greeting him at the airport with his cupcakes. I hope he likes them. They are delicious. If you like lemon lime, and Mt. Dew you are truly in for a treat. I adapted this recipe to my likings.

Mountain Dew Cupcakes

1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice. Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes until a cake tester comes out clean.

Mountain Dew Buttercream

1 cup butter (2 sticks)
4-5 cups powdered sugar
3 tablespoons Mountain Dew
Juices half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

honey and peanutbutter heaven

Chocolate Cupcake with Honey and Peanut Butter Butter Cream

*I know the picture sucks, the lighting in our apartment is terrible :/

On Tuesdays John has a meeting with his manager friends from work, and he asked me to make some cupcakes. With out even knowing, January 24th is National Peanut Butter Day. I though of this cupcake. it was a sign, meant to happen, and meant to be delicious.

growing up a always made peanut butter and honey sandwiches. The best part was when by the time lunch came around the honey was hard and crunchy. I love those sandwiches. After biting into this amazing creation all my childhood memory's resurfaced of all those sandwiches I had. everyone loved these cupcakes. John said that some took one for the road. It makes me happy when I hear or see people enjoying my baking as much as I do, and I know you will love them too!

*use your favorite chocolate cake recipe
honey peanut butter buttercream
2 sticks of room temperature butter or margarine (I use blue bonnet brand)
4-5 cups of powdered sugar
1 teaspoon of vanilla
2 tablespoons of honey
1/2 cup of creamy peanut butter

Cream you butter, slowly add in powdered sugar (about 3 cups worth) until smooth. Add vanilla and mix. Slowly add in honey and peanut butter and mix until creamy and smooth. Lastly add in a little more powdered sugar (maybe a cup or a cup and a half) until you find the consistency you desire. Should be thick and creamy

white chocolate mocha cup cake

John's cupcake

I had been thinking for a while about the best cupcakes for John. Since all he drinks is white chocolate mocha's I thought, why not :) It turned out delish (minus the coffee filling). I forgot to add the butter. It was still good but not as good as it could be. and because of this a lot of them went to the garbage monster (the trash). so i hope for your sake they turn out fabulous and that you don't forget to add the butter!

*use your favorite chocolate cup cake recipe!

Chocolate Coffee Ganache Filling
Adapted from Smitten Kitchen
Makes enough to fill 12 cupcakes (with a little leftover)
Ingredients
4 ounces semisweet chocolate
1/3 cup heavy cream
1 packet Starbucks VIA Italian Roast
1 tablespoon butter, room temperature

Method:

Chop the chocolate and transfer it to a heatproof bowl.  

Heat the cream until simmering then empty the packet of Starbucks VIA into the cream and stir until dissolved.   

Remove from heat and pour the cream over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and stir until combined.
* do not forget to add the butter or the filling will be very bitter.

White Chocolate Swiss Meringue Butter cream
Adapted from Whisk Kid
Makes enough to frost about 18 cupcakes
Ingredients
1 cup sugar
5 egg whites
18 tablespoons unsalted butter, softened slightly and sliced
1/4 cup white chocolate, melted and cooled

Method: 

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done).

Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp.

Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The butter cream may turn into a soupy curdled mess, but I assure you it will be ok; just beat it for a few minutes longer. It’ll come together!
When the butter cream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Try not to get any on the walls of the bowl as it will cool and harden there. Whip to incorporate.

homemade vanilla extract

Vanilla.

The ingredient I, and most ,uses in baking (besides sugar, and lots of it). I came across a blog Baked Bree about how to make your own vanilla extract, and many more like it. it is so easy to make. only three ingredients are needed. Vanilla beans, vodka, and a glass jar. Baked Bree used a lot of vanilla beans and I'm wishing I would have used more also. On a budget, I only used 2 vanilla beans and a 750 ml bottle when I should have used 4 or 5 beans. Even though my vanilla isn't strong it sure is delicious.

Ingredients

• 1 bottle vodka
• 10-15 vanilla beans
• 1 large bottle with a tight fitting lid

Instructions

1. Split the vanilla bean in half. You can use a sharp knife or a pair of scissors.
2. Add the split beans to the bottle.
3. Pour the vodka over the vanilla beans.
4. Put the lid on the bottle, and store for a few weeks. Give the bottle a shake every few days.
5. 3 weeks later, you have a deep, dark, vanilla extract.
6. Pour the vanilla into smaller bottles (a funnel is helpful), add a label and a bow, and you have a perfect holiday gift.

Gigantic Cinnimon Rolls

I made these for my family for Christmas this year. I have been wanting to make giant cinnamon rolls for a while. All the recipes that I have made are tiny and WAY to thin! This cinnamon rolls really are huge! They are sweet and delicious! I used a vanilla frosting recipe. I like my rolls better with it other than cream cheese. But use whatever floats your boat. These are amazing even by themselves. I made a half batch and they were still huge! Enjoy my friends!

Giant Cinnamon Rolls

2 TBSP. yeast
4 1/2 cups hot water
2/3 cup honey
1/2 cup of unbleached bread flour
1 cup vegetable oil
3 eggs
2 TBSP. salt (scant)
about 12 cups unbleached bread flour
1/2 cup butter or margarine
1 cup sugar
2-3 TBSP. ground cinnamon

Mix yeast, water and honey and add the 1/2 cup flour to feed the yeast. Mix lightly and let it sit for a few minutes.

Then stir in the oil, eggs, and salt. Mix.

Add flour a cup at a time, using somewhere around 12 cups, give or take, depending on the weather. You want a soft, slightly sticky dough that pulls away from the sides of the bowl, but not stiff. Then turm your mixer on and knead the dough. Knead for 10 minutes! The kneading is the key.

Place dough into an oiled bowl, cover with a damp tea towl, and let rise for about 30 minutes or over night. Divide the dough in half. Roll out into a long, rectangle. Spread 1/4 cup of the softened butter over top to within an inch of one long edge.

Mix the sugar and cinnamon, and sprinkle half of the mixture over top.

Roll dough and pinch seam to close.

Cut the roll into 12 slices and place 3 across and 4 down on one large greased cookie sheet. Repeat with the second piece of dough. Cover the pans and let rise until doubled.

Bake @ 375* F till done. Check on them @ 20-25 minutes, as they are done when lightly browned. Let cool in pan. Heat cinnamon roll in the microwave for 10-15 seconds if you like to eat yours warm, or eat it as is.

Frost rolls individually as you serve them with your favorite cream cheese or vanilla frosting. Enjoy! Makes 24 giant cinnamon rolls.

spaghetti sauce in a pinch

We have been waiting a few weeks for my Army/school money to come and our cupboards and fridge we BARE! I’ve never seen a kitchen so bare in my life. So, in the cupboard we had cans of tomatoes, spices, and noodles (the few things left) so ahha! Spaghetti. I put a can of crushed tomatoes and petite diced tomatoes in a pot cut up some onion, plopped in garlic, and sprinkled some seasoning and spices in. let it simmer for about an hour and BANG!! We had spaghetti sauce. I feel like an accomplished cook. It was delicious.

Spaghetti sauce:

1 14oz. can crushed tomatoes

1 14oz. can petite diced tomatoes

Handful diced onions

1 clove garlic

2 tsp. onion powder

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. Italian seasoning

1-2 Tbls. Sugar

1. Dump all together in a pot over medium heat. Stir.

2. Bring to a boil, turn heat to low and let simmer at least an hour stirring occasionally

*serves 2

garlic butter toast:
4 slices Texas toast
4 Tbls. room temp. butter
2 tsp. garlic salt (or to taste)
2 tsp. Italian seasoning

1. turn oven to broil
2. stir all ingredients together, and spread on bread.
3. place in oven for 3-4 minutes.