Ode to a Cupcake (or two)

Who doesn't like cupcakes? They are the perfectly proportioned amount of cake so that you don't have to feel guilty eating them! Of course, if you are already on a diet that requires no cupcakes you should feel bad, but why would you choose a diet like that anyway? Did you know that the British call cupcakes Fairy Cakes? I think I like that name better, actually! Australians call them patty cakes.

Anyway, this blog is all about cupcakes. I am going to post a few pictures of cupcakes and a recipe or two.

First let's start with a Cookie Monster Cupcake!


I'm not sure what this cupcake is made of, but it looks delicious!! I want one!


Oh Noes!! Not a Cannibal Cupcake!!! RUN!


Who doesn't love a puppycake? Also, may have to invest in that book. Just sayin'.


Best Costume Idea Ever! ^_^


Rainbow Cupcake! Tasty and beautiful!


And, just for Donnie, A TURTLE CUPCAKE!


Now that your tastebuds have been teased with these mouthwatering images of cupcakes, here are two different cupcake recipes for your enjoyment!

Sparkling Strawberry Champagne Cupcakes
I found this recipe on www.thecupcakerecipes.com. Sounds delicious, but I haven't gotten to try it yet. Will post whenever I can afford the champagne! ^-^

Sweet Pink Strawberry Champagne Cupcake Recipe
* 1 box Betty Crocker® SuperMoist® strawberry cake mix
* 1 1/4 cups champagne, (I used a Red Sparkling Wine - Cinzano Brachetto d’Acqui) it will compliment the fruity strawberry flavor.
* 1/3 cup vegetable oil
* 3 egg whites

Champagne Frosting
* 1/2 cup butter or margarine, softened
* 4 cups powdered sugar
* 1/4 cup champagne
* 1 teaspoon vanilla
* 4 to 5 drops red food coloring

Garnish
Pink decorator sugar crystals
Edible pink pearls

Directions:
* Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
* In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
* Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
* In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.

Sweet Potato Cupcakes
I found this recipe on www.cupcakeblog.com. Now these may sound kind of gross at first, if you don't like Sweet Potatoes, but I am actually really intrigued by this recipe and will definitely have to try it! Hope you enjoy it! If you get a chance to try it, comment and let me know what you think!

Sweet Potato Cupcakes
~24 cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
2 cups almond meal
4 large eggs
3/4 cup high-quality honey
3/4 cup buttermilk
1 cup sweet potato flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt

1. Preheat the oven to 350°.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add almond meal and beat to combine.
4. Add eggs, one at a time, beating until well combined.
5. Measure the flour, xanthan gum, baking powder, and salt into a medium bowl and whisk to combine.
6. Measure out the honey and buttermilk. Stir to combine.
7. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the wet ingredients and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
8. Scoop batter into cupcake cups about 2/3′s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Bourbon Caramel Cream Cheese Frosting
4 tablespoons brown sugar
4 tablespoons whipping cream
2 tablespoons butter
pinch salt
4 tablespoons bourbon
2 packages phili cream cheese, room temp
1 cup butter, room temp
6 cups confectioner’s sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.
2. Pour in bourbon and stir to combine. Take off heat and let cool.
3. In the bowl of an electric mixer, beat cream cheese and butter until soft.
4. Add the confectioner’s sugar and beat to combine.
5. Add three tablespoons of the bourbon caramel (you might have some left over) and beat to combine. You can always add more, but the frosting may end up pretty soft.

Assembly
1. Frost.
2. Top with homemade sweet potato chips.

All for now ladies and germs!! Hope you enjoyed this very cupcake-centric blog!