Cupcakes, Baby!

This weekend I hosted a baby shower and luncheon for my dear friend. So many of her extended family and close friends attended that we literally squeezed into my home. Lot's of women = lots of baby love!
I just had to post this picture of the expectant mom with some of her hubby's side of the family - talk about gorgeous women! There are aunty's, great aunty's, grandma's and great grandma's pictured.
The menu included Spinach Mandarin Orange Salad with Raspberry Vinagrette, Napa Cabbage Oriental Salad, Fruited Curry Chicken Salad, Mini Muffins and cheese and crackers. But the hit of the party were the cupcakes.
I had numerous requests for the recipes - yummy Chocolate Fudge and luscious Lemon Cream Cheese - so I thought it would be easiest to post here:

Chocolate Cupcakes
1 box devils food cake mix (Duncan Hines is best - in my opinion)
3 large eggs
1/2 cup butter, melted
1 cup of water

Melt the butter in the microwave. Add all ingredients in a mixing bowl and blend on low for 1 minute. Then mix on high for 1 minute. Fill cupcake liners 1/2 full and bake according to box directions (my cupcake pans are dark so I bake them at 325 degrees for 18-20 minutes).

Chocolate Fudge Butter Cream Frosting
4 cups powdered sugar (needs to be thick enough to pipe onto cupcakes)
1 cup butter, softened
1 cup crisco shortening
1 pinch of salt
1/2 -1 cup cocoa powder, depending on how chocolatey you want the cupcakes to be
1/4 tsp almond extract
1/4 cup heavy cream

Blend butter and crisco until smooth. Add salt, cocoa powder and almond extract. Gradually add powdered sugar blending well after each addition. Eventually you will have a very thick mixture. On the highest speed of your mixer, stream in the heavy whipping cream nice and slow - not too much at once. Basically you are whipping the cream into the frosting....get it?....Butter cream! Beat for 1 minute.


Lemon Cream Cheese Cupcakes
1 box white cake mix (Again, Duncan Hines is the best in my opinion)
1 box (3.4 oz) Jell-O Lemon flavor instant pudding mix
1 cup water
4 egg whites
2 Tbsp. oil
1 tsp. lemon extract

Heat oven to 325 degrees (my cupcake pans are dark, remember?) Beat cake mix, pudding mix, water, egg whites, oil and extract in large bowl with mixer on low speed until moistened. Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper lined muffin cups (about 1/2 full). Bake 18-20 minutes.

Lemon Cream Cheese Frosting
4 cups powdered sugar
1 package (8 oz.) cream cheese, softened
1/4 cup butter, softened
2 Tbsp. lemon juice
1/4 tsp. lemon extract
1/4 cup heavy cream

Beat powdered sugar, cream cheese, butter, juice and extract with mixer on low speed until well blended. On the highest speed of your mixer, stream in the heavy whipping cream nice and slow - not too much at once. Basically you are whipping the cream into the frosting. Beat for 1 minute.

That's it. Pipe onto your cupcakes and eat all the deliciousness.


Pin It!
mitzi ball –   – (March 19, 2011 at 8:52 AM)  

Laura loved your lemon cupcakes so much she asked me to make her birthday cake from your recipe. She and Aaron raved about the frosting.

Post a Comment

  © Blogger template Shush by Ourblogtemplates.com 2009

Back to TOP