Who doesn't love cupcakes?? Um I LOVE LOVE LOVE cupcakes and have kinda become a cupcake snob. They better be moist, full of flavor, mouth-watering, delicious, scrumptious, and all other synonyms to tasty for me to approve! I'm also in love with this idea of creating cupcakes in a jar for guest favors. You can buy some Eco-friendly spoons here:
Here is a great DIY of how to create these wonderful cupcakes in a jar!!
March 25, 2010
Going to the other side of the spectrum, from a vegetable garden to loaded with all things bad for you, but tastes so good cupcakes. You won't think I am such a genius anymore once I tell you how these are done. It really is easy and makes for such a visually appealing way to dress up cupcakes, not that cupcakes need to be dressed up as the name itself is cute and enticing!
I pretty much use Paula Deen's recipe, but with a few of my own tiny tweeks to the ingredients (see*) and then I pretty much follow the directions in Paula Deen's recipe to make the batter and frosting, though I change it up a bit (time in the oven) when it comes to baking it.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- *2 1/4 tsp cocoa powder
- *1 1/2 cup canola oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white distilled vinegar
- *2 tsp vanilla extract
for the cream cheese frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- *2 tsps vanilla extract
- 4 cups sifted powdered sugar