Springtime Cupcakes

Spring Cupcake Baskets

Chirping Chick Cupcakes

Mini Key Lime Cupcakes

Spring Polka Dot Cupcakes

Mr. Sun Cupcakes

Lemon Crème Cupcakes

Chocolate Raspberry Cupcakes

Cake batter

• 9 T unsweetened cocoa powder
• 1 1/2 cups cake flour *
• 1/2 t salt
• 1 t baking soda
• 1/4 t baking powder
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1/2 cup strong coffee
• 1/2 cup milk

Preheat oven to 350 degrees. Sift together cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. In another bowl beat together the butter and sugar until smooth and creamy. Add the eggs one at a time until fully incorporated. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients. Pour into cupcake pans, 3/4 of the way full, and bake for 20 minutes. Cool completely before frosting.

*if you don’t have cake flour on hand, have no fear! You can make your own by placing 2 T of cornstarch into a 1 cup measuring cup. Add enough AP (all purpose) flour to the measuring cup until filled.

Raspberry buttercream frosting

• 1 cup unsalted butter, room temperature
• 4-6 cups powdered sugar (depending of your sweetness level & desired consistency)
• 1/2 cup seedless raspberry jam

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes. Add powdered sugar, one cup at a time, until you reach desired consistency & sweetness. Frost cupcakes to your desired cuteness. I spooned the frosting into a regular ol’ zip lock bag, cut off one corner and presto! your own pastry bag.

Rainbow Cupcakes

Ingredients
1/2 cup butter, at room temperature
1 3/4 cups all-purpose flour, sifted
1 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
food coloring (red, blue, green and yellow)

Directions

1. Put butter in a mixing bowl.
2. Sift dry ingredients together in separate bowl.
3. With a mixer, mix the dry ingredients in slowly with the butter.
4. Add 1/2 cup milk and the egg to the dry ingredients and beat until flour is fully moistened.
5. Add the remaining milk, vanilla and almond extract and beat for about another minute.
6. Evenly divide the batter into six small bowls. Dye each bowl of batter a rainbow color; Purple – 9 red and 6 blue drops, Blue – 12 drops, Green – 12 drops, Yellow – 12 drops, Orange – 12 yellow and 4 red drops and Red– 18 drops.
7. Line 12 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, green, yellow, orange and then top with red, following the order listed. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
8. Bake at 375F for 15 to 18 minutes or until a cake tester or toothpick inserted into the middle of a cupcake comes out clean.

Black Forest Cupcakes

Cake batter
2 cups flour
1-1/2 cups sugar
1-1/4 cups milk
1/2 cup butter
1-1/2 teaspoon soda
2 eggs
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla

Filling
1 can (21 oz.) cherry pie filling, chilled

Frosting & Garnish

2 Tbsp. powdered sugar 1 cup heavy cream, whipped
12 maraschino cherries

Preheat your oven to 350 degrees. Line two 12-cup muffin pan with liners.

Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed.

Fill each muffin liner with batter up to 2/3 full.

Bake in the preheated oven for 30-35 minutes. Cool thoroughly on a cooling rack.

Whip heavy cream with confectioners' sugar and place in a piping bag; set aside.

When cupcakes are cool, cut out the centers of each so you can fill it. Reserve the cake middles - don't throw them away.

Fill each cupcake will cherry pie filling. Top the cupcake with the fresh whipped cream and pipe it on.

Top each cupcake with a maraschino cherry.

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