PRETTY LUSCIOUS CUPCAKES

I got this recipe from my friend Stephanie's blog! Thanks! They look really yummy and I think I will try them for Olivia's birthday!

White Cupcakes

1 white cake mix (with pudding in the mix)

1and1/4 cup buttermilk

1/4 cup butter melted

2 large eggs

2 tsp. vanilla extract

1/2 tsp. almond extract

vegetable cooking spray

1. Beat first 6 ingredients at low speed with an electric mixer justuntil dry ingredients are moistened. Increase speed to medium, andbeat 2 minutes or until batter is smooth, stopping to scrape bowl asneeded.

2. Place paper baking cups in muffing pans, and coat with cookingspray; spoon batter evenly into baking cups, filling each two-thirdsfull.

3. Bake at 350 for about 25 minutes or until a toothpick comes outclean. cool in pan on wire racks 10 minutes; remove cupcakes frompants to wire racks and cool completely.

Vanilla Buttercream Frosting

1/2 cup soft butter

3 oz. soft cream cheese

16 oz powndered sugar

1/4 cup cream of coconut (or heavy cream)

1/2 tsp. vanilla

1/2 tsp. almond flavor

1. Beat butter and cream cheese at medium speed with an electric mixeruntil creamy. Gradually add powdered sugar, beating at low speeduntil blended. Increase speed to medium, and slowly add milk andvanilla, beating until smooth.

Chocolate Cupcakes ( The recipe calls for a German Chocolate cake mixbut i am going to try a regular chocolate cake mix)

1 chocolate cake mix ( pudding in the mix)

16 oz. sour cream

1/4 cup melted butter

2 large eggs

1 tsp vanilla

vegetable cooking spray

1. Bead the first 5 ingredients about 3-4 minutes.

2. Put baking cups in muffin tins and spray with cooking spray. Spoonbatter into cups until 2/3 full.

3. Bake at 350 for 25 min.Cool the same as white cupcakes

Chocolate Buttercream Frosting

Prepare Vanilla Buttercream as directed, (don't use cream of coconut,use whipping cream)Microwave 1 cup.dark chocolate (recipe used Nestle Chocolatier DarkChocolate Morsels), until melted. Gradually add melted chocolate toVanilla buttercream until smooth.

Yummy Pumpkin Cake with Cream Cheese Frosting

Mindy Powell

2 c white granulated sugar
2 c flour
1 t baking powder
2 t baking soda
2 t cinnamon
2 t nutmeg
1 t salt
4 eggs
1 1/2 c oil
1 29 oz can pumpkin

Preheat oven to 350 degrees F. Mix together dry ingredients and beat slowly. Add wet ingredients and beat together until mixed well. Place in a well-greased 9x13 pan and bake for 50 minutes. Let cool and add cream cheese frosting.

1 8 oz package cream cheese
1/4 c butter
2 t milk
1 t vanilla
4 c powdered sugar

Let butter and cream cheese come to room temperature. Beat cream cheese, butter, milk & vanilla on low. Add powdered sugar on low slowly until smooth.

Seven-Minute Frosting

From the Kitchen of: Martha Stewart

INGREDIENTS
1 ½ cups sugar
2 tbsp light corn syrup
6 large egg whites
1 tsp pure vanilla extract

INSTRUCTIONS
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160° on an instant-read thermometer, about 2 minutes. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.
Best with White Layer Cake with Lemon Curd Filling.

White Fluffy Frosting

From the Kitchen of: Steven Lowe

INGREDIENTS
1 cup sugar
1/3 cup water
2 tbsp Karo syrup
¼ tsp cream of tartar
pinch of salt
4 egg whites

INSTRUCTIONS
Beat 4 egg whites till fluffy. Bring sugar, water, Karo syrup, cream of tartar and salt to a boil. Slowly pour over egg whites and beat until stiff. Tastes great on chocolate cake with cherries on top!!