Winter is getting long. Just when I am convinced it’s gone- more snow trickles down from the big grey sky. Sometimes in the middle of these long, dull winters we need a little confetti to brighten our lives.
My solution? Confetti Cupcakes.
Add some confetti to your dull winter days. I used a box of funfetti cake mix, but I made my own fluffy flour frosting, adding a few splashes of blue and green food coloring.
Hi. I’m sorry. I’ve been gone awhile. Life has been busy, sort of. We were out of town a bit, and back, and busy, and you know. Life kind of interfered for a bit. But now that I am back, I have a little gift for you.
Am I forgiven now?
Here is the deal, last year I made cupcakes like a mad woman. Don’t you remember? Well, a good friend of ours put in a request for Oreo Cupcakes. I never quite got around to them before she left for the summer. Long story short, she came to town for a day, so I beat these little suckers until they smiled.
These little guys are chocolatey, and smooth, and delightful, with a little cookie crunch on the bottom. Forget about forks and plates and napkins. Just shove it in, and clean up when you have eaten all 12. Life will be better that way.
So, here you go. I’m sorry. And, you’re welcome.
15 Oreos, separated, leaving cream on one half
1 cup sugar
7/8 cup flour
6/8 cup cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla
1/2 cup boiling water
– preheat the oven to 350 degrees, and line your cupcake pan, placing half an Oreo on the bottom, cream side up.
– stir together: flour, cocoa powder, baking powder, baking soda, and salt.
– stir together: sugar, egg, milk, oil, and vanilla.
– add flour mixture and stir well.
– stir in boiling water. be careful. don’t go splashing everything. its hot.
– fill liners 3/4 full, and bake 22-25 minutes.
– eat remaining batter by the spoonfuls… I won’t tell.
For the frosting, I used our all time favorite, Fluffy Flour Frosting. I also added about 1/4 cup of crushed Oreos to the frosting, then sprinkled some more crushed Oreos on top.
Enjoy! And if necessary, serve these as an “I’m Sorry” treat. Happy Monday.
It’s true. Mother’s do know best. I don’t know how it happens, but some day the mommy bug will bite me too, and I too, will know best. Until then though, I still need my mommy occasionally to show me how things are done.
My mom is visiting for 4 days this week, and it has been so great to have her here. Crazy, wise, creative, silly, and helpful. We compiled a list of crafts for the week: some projects for both of us, some projects for her to teach me stuff, and some projects to finish making my house into my lovely nest- oh, and of course there is plenty of eating. By tomorrow night hopefully I will have a long list of pictures to show off what was accomplished while my mom was in town.
Unfortunately, I have no decent pictures yet, but up until now, we’ve pretty much just wandered around Minneapolis hitting some of our favorite shops, and finding some new ones. This is where we have all gone:
Art & Architecture
Cupcake (two times)
We’ve also been putting our sweet tooth’s to good use by eating:
Strawberry Pretzel Bars
Caramel Pull-Apart Rolls
Cupcakes: Red Velvet, Chai Tea, Triple Chocolate
Vanilla Iced Lattes
Almond & Chocolate Croissants
Bucca di Beppo
Cheesecake Factory (anticipated)
Doves, Reese’s, and Blisses hiding in my fridge
Ultimately though, my mom came to play. Play in my craft room, create crafts, and create some lovely memories. Here is the crafting agenda:
– paint bookshelf & end tables
– pajama pants
– ruffle skirt/dress
– refashion a basic cardigan
I can’t wait to show off some pictures when we’re all done. Happy Tuesday everyone. Call your mom and tell her she rocks today, because in some way, she does.
It was getting to be awhile since I had produced a batch of cupcakes, and I was beginning to feel some with drawl symptoms. I could strongly sense the lack of sugar in my diet. To cure this problem I dipped some bananas in chocolate then dressed them in beady little sprinkles. After that I whipped up some White Cupcakes with Cream Cheese Frosting.
And as if the cupcakes were not a enough to make my weekend wonderful- my lovely friend Kylie, from Quaint Delights, was in town for a wedding and was able to spend a few hours with me and make some incredible French Toast with Whip Cream & Strawberries. Perfect.
What a lovely weekend. The sun is shining and I ate some wonderful food in even better company.
White Cupcakes– makes 12 cupcakes
1 cup cake flour
1/2 cup whole milk
3 egg whites
1 tsp vanilla
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
5 tbsp butter, softened
-preheat oven to 350 degrees & line muffin pan
-whisk: milk, egg whites, and vanilla
-mix: flour, sugar, baking powder, and salt
-add butter to flour & sugar mixture
-add milk & egg mixture and scrape sides
-batter appears very light & runny
-bake 20-25 minutes
Cream Cheese Frosting – makes enough to cover 12 cupcakes
2 1/3 cup powdered sugar
3 tbsp butter, softened
4 oz. cream cheese
-mix sugar & butter
-add in cream cheese
-beat about 5 minutes- until fluffy
-careful not to over mix- it will become runny
Hope your weekend was just as joyfully sugar filled as mine!
Don’t act surprised or disappointed to see another cupcake recipe… I know neither are actually true of your current state. Be honest, you want to drool over another set of pictures of homemade cupcakes, covered in creamy frosting. Well, here you go.
I’m not calling you an addict, though if you’re craving these mini guys just as much as me, you may be one after all. It is alright to admit it. If you want to keep denying it, that is alright too. You’re secret is safe with me.
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 1/2 tsp vanilla
3/4 cup whole milk
-mix flour, cocoa, baking powder, baking soda, and salt.
-cream butter and sugar. add egg and vanilla. mix
-alternate adding flour mixture and milk to butter mixture.
-bake at 350 degrees for 20 minutes (if mini cupcakes, like mine, bake for 11 minutes)
Once again, I used the fluffy, flour frosting. We truly are in love with that stuff… Timothy sneaks into the kitchen when he thinks I’m not looking and steals several finger-fulls of frosting… He is always so busted. After the cupcakes are frosted, we often take turns eating frosting out of the piping bag… Then sometimes we lick the bowl too. No one else needs to know that though.
First things first. I eat waaaay too much. As I am beginning this post I am stuffing my face with a “Purple” Velvet Cupcake (I’ll get there in a moment) and day dreaming about what concoction I will mix up for supper!
I have a few different recipes to share today.
1. Easy Homemade Mac & Cheese
2. Chicken Pot Pie Empanadas
3. “Purple” Velvet Cupcakes
Easy Homemade Mac & Cheese
2 cups pasta
2″ thick chunk of Velveeta Cheese, chopped
1 handful of shredded Cheddar Cheese
1/2 cup milk
– cook the pasta
– in a skillet add the cheeses and milk on medium heat until melted, reduce to simmer (as the cheese sits it does develop a slight thick layer on top, just stir it again, and it will go away.)
– stir in pasta until well-coated
– eat immediately. the whole thing. by yourself.
Chicken Pot Pie Empanadas
I changed the recipe a little from the original.
1 Tbsp butter
1 Tbsp flour
1 cup chicken broth
1 10 oz. package of frozen peas, beans, carrots veggie mix
2 lb. chicken breast, cooked with a little basil, chopped into bite-size pieces
salt & pepper
2 refrigerated 9-in. pie crusts
– preheat oven to 400 degrees
– melt butter in sauce pan on medium heat, stir in flour, stirring constantly for 1 min.
– slowly stir in broth. cook until thickened (about 3 min.)
– add veggies, salt, and pepper. cook a few minutes. remove from heat. stir in chicken
– unroll pie crusts, cut in half. pile some of the mix onto one half of each half, fold over, seal with a little water on edges, cut 3 slits on the top of each empanda.
– bake 18-20 minutes until golden brown.
Alright, funny story here. So my friend, Steph, wanted to make some cupcakes for her mom for Mother’s Day. She wanted to make Red Velvet. No big deal. I loved Pioneer Woman’s Red Velvet Sheet Cake I made at Easter so we used the same recipe. Steph wanted to know if there was anything she could bring, I told her she could bring some (2 oz.) red food coloring. Well, my dear friend did not bring 2 oz. of red food coloring. She got pink, and it was .3 oz. of pink food coloring! So i contributed my tiny .3 oz. bottle of red food coloring, and then we added .3 oz. of blue food coloring as well. Yes, I can count, this is still less than 1 oz. of food coloring. But. You know what, we had fun and enjoyed a good laugh about making “purple” red velvet cupcakes.
Do you have any funny similar kitchen mishaps? Please share. I always enjoy a good laugh. Happy Friday! Its the weekend! You made it.