Gma's Banana Muffins

My youngest child was my banana kid.  She loved bananas from when she was about 6 months to 18 months old.  However, these last 6 months of her life she just has not been downing them like she used to.  With her lack of banana consumption I have had a lot of bananas going nice and brown/black on the counter.

I've been using those ripe/overripe bananas for these Gma Banana Bread Muffins, and my kiddos have been happily eating them.  It's a win-win.  We use the otherwise no good bananas, and I have an extra treat to enjoy. 

Throughout the years, I've made a lot of banana bread recipes. My grandma has a really good recipe that I swore was the best, but this recipe comes from my Mother In-Law and it is my new favorite. Every time I make these muffins the kids call them "Grandma Muffins!"  They LOVE these banana muffins, and I do too!

Gma says these Banana Muffins are more like cupcakes, and I have to say the cake flour gives it a great smooth texture and the sugar gives it the sweetness of cupcakes.  Whether they are cupcakes or muffins, they are delicious! 

My MIL got the recipe from a friend who apparently got them from a restaurant called Queen's Surf in Hawaii.  I have made a few adaptations, and I think it makes them that much better, and a touch healthier aka I got rid of the trans-fats.  .

Enjoy using the black and brown bananas for something truly delicious, and enjoy having the very best banana bread muffins recipe ever. .  

Gma's Banana Muffins
Recipe: Alohamora adapted from Elaine/Queen's Surf
Active Time: 15 minutes 
Inactive Time: 20 minutes
Servings: 15-18 muffins

*A note about your bananas.  Use those ripe/overripe bananas that are black and brown.  You can even peel the bananas and freeze them in bags with 3 bananas each.  If you are using bananas frozen in your freezer make sure you thaw them before.  There will be thawed juice and soggy bananas in your bag, but that is okay, just mash them in the bag and dump the bananas right in your bowl. 

Ingredients: 
1 c. sugar
1/2 c. butter, softened
3 ripe bananas, mashed
2 eggs, large
1 c. flour
1/4 c. cake flour
1/4 tsp salt
1 tsp baking soda

Directions: 

1. Preheat oven to 350 degrees.  Either grease/flour 18 muffin cups or place cupcake liners/papers in your muffin/cupcake tin. 
2. In a medium bowl or a stand mixer cream the sugar and butter together until light and fluffy. 
3. Add the ripe bananas one at a time mixing between each addition. 
4. Add the eggs one at time mixing between additions. 
5. Add the remaining ingredients in the order listed.  Mix the batter together until everything is just combined.  Don't over mix the batter. 
6. Use a large cookie scoop, or pour approximately 3 tablespoons of batter into each muffin cup.  You don't want the muffins more than 3/4 full.   
7. Bake the muffins at 350 for 15-20 minutes or until a toothpick comes out clean.  17 minutes was my magic number. 
8. Remove pans from the oven and allow them to cool.
9. Enjoy banana muffins warm or cold. 
10. Store your completely cooled muffins in an airtight container on the counter or in the refrigerator.  You can freeze banana muffins in small freezer bags and take them out of the freezer as you desire. 

Happy Delicious Gma Banana Muffin eating! 

Pumpkin Pie Cupcakes

I've been working on this recipe for a good little while now.  The first time, still in the infancy stage, I brought them to a social gathering I had several people ask for the recipe.

Now that I've perfected the recipe... well you all NEED this recipe.  They are that good, and should make an appearance this Fall or on your Thanksgiving dessert table.  

These Pumpkin Pie Cupcakes are the perfect marriage between pumpkin pie and cupcakes.  When I say perfect marriage I mean in taste and texture.  

These cupcakes are amazing.  Seriously, we've made them more times then I can count and my son still gets giddy with excitement each and every time.  To be honest, I'm not even a huge pumpkin pie fan; however, these are different.  I'm a fan of these. 

For my gluten free friends, I've substituted the little flour with gluten free all purpose flour like this Bob's Red Mill 1-to-1 flour.  This is the flour I'm using as of late, but I've used a handful of others as well.    

Pumpkin Pie Cupcakes
Recipe: Alohamora slightly adapted CakesCottage
Active Time: 20 minutes
Inactive Time: 20 minutes + cool/chill time. 
Servings: About 15 cupcakes

Ingredients: 
1 (150z) can pumpkin puree
3/4 c. sugar
2 eggs, large
1 tsp vanilla
3/4 c. or 1 (6oz) can evaporated milk
2/3 c. flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Toppings:
1- 1 1/2 c. heavy whipping cream
1-2 Tbsp sugar
pumpkin pie spice

Directions:

1. Preheat oven to 325 degrees and line 15 cups in a muffin tin with paper or silicone liners. 
2. In a medium bowl or a stand mixer mix together the pumpkin, sugar, eggs, vanilla, and evaporated milk together until combined. 
3. Add the dry ingredients (flour and spices) on top of the pumpkin mixture in the order listed and mix until just combined and the batter is smooth. 
4. Using a large cookie scoop fill the muffin cups with batter.  If you don't have a cookie scoop you can use just a little less than 1/4 of a cup or about 3 tablespoons of batter.
5. Bake the cupcakes at 325 for 20-24 minutes or until a toothpick comes out mostly clean.  My magic number is 20 minutes in the oven.  
6. Remove the cupcakes from the oven and let them cool in the pan for 20-30 minutes.  The cupcakes will sink a little after removing them from the oven, but that is actually what you want.  It is what gives the perfect marriage between cupcake and pumpkin pie. 
7. Either on a plate, or in the pan chill the cupcakes in the refrigerator for at least 30 minutes. 
8. When the cupcakes are almost completely chilled begin making your whipping cream.  You can use store bought whipping cream, but I like to make my own.  It's so easy.  In a stand mixer or bowl with a hand mixture combine the heavy whipping cream and sugar.  The sugar gives the whipping cream a little stability. 
9. Top each cupcake with whipped cream.  I like to use the Dessert Decorator Pro, but a pastry bag or spoon works as well. Finally, for presentation purposes top each cupcake with a sprinkle of pumpkin pie spice.
10. Enjoy! For some, especially my kiddos, they can be slightly messy getting out of the liners, but they are still amazing no matter the way they look. 
11. Store leftover cupcakes in the refrigerator. 

Happy Pumpkin Pie Cupcake Easy Making and Delicious Eating!

Pink Strawberry Cupcakes

I'm kind of on a cupcake kick right now.  It's my birthday month, and I am under the assumption that it is totally acceptable to make loads of cupcakes the entire month.  We'll see if my short attention span can really pull off cupcakes all month long, but for now I'm having fun and it all tastes delicious. 

Since I have a husband and daughter who don't love chocolate, I figured cute Pink Strawberry Cupcakes were necessary to keep everyone happy after my decadent chocolate ice cream filled cupcakes yesterday.

These cupcakes, are not only cute, but they can easily be transformed into Strawberries and Cream Cupcakes by filling the cupcakes with vanilla ice cream.  Fill them using the same technique as these cupcakes.  Ice cream in the cupcakes really takes them to another level, and your guests will pretty much think you are amazing.  

Pink Strawberry Cupcakes
Recipe: Alohamora and adapted from Joy of Baking
Active Time: 30 minutes
Inactive Time: 20 minutes + cooling time.
Servings: 12-15 cupcakes

Cupcakes:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp vanilla
1 1/2 c. cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 strawberry baking flavor powder
1/2 c. milk
1-2 drops pink gel food coloring

Frosting:
1/2 c. butter, softened
3 c. powdered sugar
1/8 tsp strawberry baking flavor powder
1 tsp vanilla
1-2 drops pink gel food coloring
1 1/2 -3 Tbsp milk

Toppings: (optional)
Sprinkles, strawberries, candy, graham cracker crumbs, etc.

Directions: 

1. Preheat oven to 325 degrees and line a muffin pan with paper liners.  
2. In a medium to large bowl or a stand mixer beat the butter on low until smooth. 
3. Add the sugar to the bowl and mix until light and fluffy. 
4. Add the eggs, one at a time, and vanilla and mix after each addition.
5. Add the flour, baking powder, salt, and strawberry flavoring to the bowl and mix until just combined. Scrape down the sides of the bowl if you need to to be sure the batter is mixed well. 
6. Add the milk in a slow stream with the mixer on.  Mix until just combined; scrape the sides of the bowl as needed.  Add the food coloring and mix until coloring is mixed through. 
7. Use a large cookie scoop, ice cream scoop, or pour the batter into the muffin cups.  Do not fill the muffin cups more than 3/4 full.
8. Bake the cupcakes at 325 for 18-22 minutes until the cupcakes are set and a toothpick comes out clean. Allow the cupcakes to cool completely before frosting them. 
9. I usually make the frosting while the cupcakes are cooling.  In a stand mixer beat the butter on medium speed until smooth. 
10. Add the powdered sugar, strawberry baking flavor powder, and vanilla to the mixer and beat until just combined.
11. Add the food coloring, and with the mixer on low stream the milk into the frosting.  Start with 1 1/2 tablespoons and add more milk only until you've reached your desired consistency.  Scrape the sides of the bowl and whip for 1-2 minutes until the frosting is light, fluffy, and smooth. 
12. When cupcakes are completely cool you can frost the cupcakes.  I really love using this Dessert Decorator b/c it makes icing so simple.  However, a piping bag isn't difficult either.  If you are filling your cupcakes with ice cream, obviously fill them before icing; use this technique to fill them.  I personally love to do half the batch filled with ice cream, and the other half without filling.
13. Add any sprinkles, strawberries, candy, graham cracker crumbs, or toppings that you desire.    
14. Serve and enjoy! 
15. Store leftovers on the counter, or in the refrigerator.  If you decide to fill the cupcakes with ice cream then obviously store leftovers in the freezer. 

Happy Pink Strawberry Cupcake eating and/or Strawberries and Cream Cupcake eating!       

Chocolate Ice Cream Filled Cupcakes

Happy Labor Day!  

Growing up we'd always have cake and ice cream to celebrate someones birthday.  Thinking about birthdays and cupcakes I felt combining the cake and ice cream into a fun personal serving was exactly what I needed to do.  

These Chocolate Ice Cream filled Cupcakes are delicious, easy to make, and fun to eat. There are a couple steps, but the steps aren't difficult.  You'll need the recipe below, ice cream, and a delicious frosting recipe.  

Last week I gave y'all the most amazing chocolate buttercream frosting.  This frosting is perfect for these cupcakes.  The taste is amazing, and equally important is the frosting freezes well which is important when you are making an ice cream filled cupcake.  

This picture below is for your reference.  After baking the cupcakes and letting them cool you will need to make room in the center of the cupcake for the ice cream.  They have gadgets to remove the center of cupcakes, but personally those make too big of a hole and compromise the strength of the cupcake.  Therefore, my very favorite tool is a grapefruit spoon.   These spoons have serrated edges that allow you to quickly and easily cut the cupcake to make a circular hole in the middle.  

Chocolate Ice Cream Filled Cupcakes
Recipe: Alohamora
Active Time: 45 minutes 
Inactive Time: 25 minutes + cooling time (approximately 2 hours)
Servings: 12-15 cupcakes

For the Cupcakes: 

3/4 c. sugar

6 Tbsp oil

1 egg

1 c. all purpose flour

1/4 c. unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

3/4 c. boiling water

1 tsp vanilla extract

Filling:

ice cream of your choice, I prefer chocolate

Frosting:

get the recipe for the best chocolate buttercream frosting here. 

Toppings: (optional)

Sprinkles, chocolate covered banana slices, candy pieces, etc. 

Directions: 

1. Preheat oven to 325 degrees.  Place muffin/paper liners in your muffin tin. 
2. In a large bowl or a stand mixer add your first three cupcake ingredients and mix it on low until well combined. 
3. Add your flour, cocoa, baking soda, and salt in that order on top of your sugar mixture.  On low, mix it all together until it is well combined.  It will seem somewhat dry to you. 
4. With your mixer on low slowly pour in the boiling water.  You may need to use a spatula halfway through the mixing to make sure the water is combining with all of the cake mixture.  It will appear quite soupy at this point.    
5. Finally, add the vanilla and mix until well combined.
6. I like to either pour the batter into the muffin liners, use a a large cookie scoop, or an ice cream scoop to distribute the batter between the paper liners.  I usually fill it no more than 2/3 or 3/4 full, or do I large scoop per cupcake.
7. Bake the cupcakes at 325 for 18-22 minutes or until a toothpick comes out clean and the cupcake bounces back. 
8. When the cupcakes are done take them out and place them on a trivet or a cooling rack.  Let the cupcakes cool completely. 
9. During this time make your frosting and get it ready in your piping bags or this dessert decorator which I find to be so quick and easy for icing cupcakes.  I'm a huge fan.    
10. When your cupcakes are completely cool use a grapefruit spoon to make a circular opening in the middle of each cupcake like the picture shown above.  Save and enjoy the scrapes from the inside of the cupcakes.  They are tasty. 
11. Using a small cookie scoop or melon baller scoop balls of ice cream and place them inside the cupcake holes. If you are by yourself place the cupcakes in the freezer after placing ice cream in them.  This will keep the ice cream from melting.  Leave it in the freezer for 15-20 minutes before taking it out to frost.  If you have a buddy, have one of you doing the ice cream filling and one of you frost. 
12. Frost your cupcakes, and place any toppings on top that you desire.  Seriously the dessert decorator makes it so so easy to ice and keep it mostly consistent looking. 
13. When 1 or more cupcakes are frosted and decorated place them in the freezer covered until ready to serve.  
14. Enjoy!
15. Store any leftovers in the freezer in a airtight container.  The cupcakes will stay fresh and frozen rather than dry out. They'll be delicious! 

Happy Delicious Chocolate Ice Cream filled Cupcake eating! 

 

The Best Chocolate Frosting

Happy September!  I consider September to be the best month.  It's my birthday month, most locations start to show the awesomeness of Fall, and the Hogwart's school year starts (technically they get on the train September 1st- just HP facts for your fellow nerds).  Is there anything better than birthdays, Hogwarts, cooler temps, leaves changing colors, football, and delicious comfort food? 

To start the best month off right, I figured I'd share something that speaks me... Chocolate!  

Today, you get the absolute Best Chocolate Frosting that is oh so quick and easy to make.  This buttercream frosting has the best texture; it isn't grainy from too much powdered sugar, and it isn't too oily from too much butter.  This chocolate frosting is perfection; you need this recipe!

To be honest, I am normally anti-frosting.  I am a frosting scraper off any cake or cupcake I eat.  Weird I know, but the cake is what I am coming for.  However, this chocolate frosting is amazing, and I happily gobble it up.  If I like this frosting, you'll love it!   

The Best Chocolate Frosting
Recipe: Alohamora adapted from Lauren's Latest
Active Time: 10 minutes
Inactive Time: 0 minutes
Servings: 1- 6 inch round double layered cake or 15 cupcakes

Ingredients: 
3/4 c. butter, softened
6 Tbsp cocoa powder
3 3/4 c. powdered sugar
1 tsp vanilla
2-3 Tbsp milk

Directions: 

1. In a medium to large bowl or a stand mixer mix the butter and the cocoa powder together until smooth.  
2. Add the powdered sugar and mix until just combined. 
3. Add the vanilla and mix until it's just mixed in.
4. While the mixer is on low slowly pour in the milk until the frosting reaches your desired consistency.  I usually start with 2 tablespoons, scrape the sides of the bowl, and mix again before deciding to add a little more milk.  
5. After you reach the consistency you want mix the frosting for 1-2 minutes more until it it is smooth, light, and fluffy. 
6. Frost your double layer 6 inch cake or 15-18 chocolate cupcakes.
7. Enjoy!  
8. Store leftover frosting in the refrigerator.  However, buttercream frosting holds its shape better than cream based frosting, doesn't need to be refrigerated when on the cake, and it freezes well.  The freezing factor is important when making ice cream filled cupcakes like the one I'm sharing with y'all next. Yummy! 

Happy Easy Chocolate Buttercream Frosting making and Happy Delicious Chocolate Frosting eating! 

  

Easy Swirl Cupcakes- A Wacky Colorful Kid Friendly Treat

We're officially into Spring. Yay!  I love spring.  I love the happiness and colors that come with Spring.  I also love the great Spring snowstorms I'd get in Colorado and Utah to provide some fabulous skiing and snowboarding.  I do love Spring; I just wish AZ would think Spring temperatures should be 70 degrees rather than 90 degrees.  Such is the AZ life; I'm just still getting used to it.  

I figured some Crazy, Wacky, and Colorful Swirl Cupcakes were the perfect recipe to share with you today.  These cupcakes are made from a box, but enhanced with the perfect flavors.  No one will even guess these aren't homemade from scratch.  

The colorful and crazy swirls on top are so simple to do that even my preschoolers could help, and they even picked the colors and swirled them into the cupcakes themselves.  

I also love that we don't have to add frosting to these gorgeous cupcakes.  The frosting free cupcakes look beautiful and they help cut the calories.  Does the lack of frosting give me freedom to call these are "skinny" cupcakes? ;)

Easy and Wacky Swirl Cupcakes
Recipe: Alohamora 
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 18-24 cupcakes

Ingredients: 
1 white cake mix
cake box ingredients (oil, water, and egg whites)
1/2 tsp almond extract
1/2 tsp vanilla extract
food coloring

Directions: 

1. Preheat oven to 350 degrees and place cupcake liners in a cupcake pan.
2. In a medium to large bowl mix the dry cake mix with the ingredients and amounts listed on the box as well as the almond extract and vanilla extract until the batter is mostly smooth.  You may have a few lumps.  You can use a whisk or a fork to help you smooth out the batter.  
3. Use a large cookie scoop or an ice cream scoop to evenly distribute the batter into the cupcake liners already in the pan.
4. Place 1 to 2 drops of food coloring in each cupcake.  Use a toothpick to swirl the food coloring into the top of the cupcake.  You don't want to mix the food coloring too much.  Just a few circles or dashes around the cupcake will look great.  
5. Bake the cupcakes at 350 degrees for 14-17 minutes or until a toothpick comes out clean or a thumb/finger press bounces back on top of the cupcakes.
6. Allow the cupcakes to cool and enjoy!
7. Store cupcakes in a covered container on the counter. 

Happy Spring and Happy Wacky Fun and Colorful Cupcakes even kids can make! 

Light and Fluffy but Sturdy Whipped Frosting- My Favorite White Frosting

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For years I've struggled with frosting.  Frosting is essential for cake, but the majority of cakes have heavy frosting that make you feel weighed down after eating.  I never enjoyed eating an entire piece of cake and frosting b/c I would feel so heavy after.   

However, this Whipped but Sturdy White Frosting is my new favorite frosting.  It's light and fluffy, but it doesn't melt at room temperature like most whipped frosting that uses purely heavy whipping cream.  This frosting is light, delicious, and adds but doesn't take away from the delicious flavors of the cake.  

With all of the cakes I've been making for birthday celebrations this past month I've had a lot of frosting practice, tasting, and eating, and this Whipped but Sturdy Frosting is the best simple white frosting ever.  

You can even easily dye this frosting to the color of your choice.  

Make this recipe the next time you need a quick and easy white frosting.  You will love it! 

Whipped but Sturdy White Frosting
Recipe: Alohamora adapted from...I forgot :(
Active Time: 15 minutes
Inactive Time: 0
Servings: Enough frosting for 1 9-inch double layer, 1 6-inch double layer and 12 cupcakes, 36 cupcakes, 9x13 pan, or even a thing sheet cake. 

Ingredients: 
1 (8oz) pkg cream cheese, softened
1/2 c. sugar
1 tsp vanilla
1/2 tsp almond extract
2 c. heavy whipping cream

Directions: 

1. In a large bowl with a mixer or a stand mixer, mix the first 4 ingredients with a paddle until smooth and well combined. 
2. Switch to the whisk attachment (though I have made the frosting successfully with the paddle). 
3. Whisk the frosting on medium and slowly add the heavy whipping cream. 
4. Scrape the bowl as needed, and whip the frosting for approximately 5 minutes until it holds a stiff peak. 
5. Enjoy! 
6. Use frosting as you desire.
7. Store leftovers in the fridge.  

Happy Light and Fluffy Sturdy Whipped Frosting eating! 

The BEST Peanut Butter Frosting- Light and Creamy

I'm a huge fan of this moist chocolate cupcake and creamy peanut butter frosting recipe.  I love the amazing chocolate peanut butter flavors, and I love that this recipe makes a small 6 inch double layer cake, or 12 cupcakes.  

I'm a big fan of sweets and treats, but I don't need 24 cupcakes every time I make them, and cake/cupcakes are always best fresh.  Therefore, this small recipe is absolutely perfect.  

Basically, I LOVE this recipe... absolutely and completely.  It makes the perfect amount, and it is the perfect chocolate cake recipe with the perfect frosting.  

For those gluten free friends, I've made this recipe using gluten free flour and it tastes equally delicious. 

The BEST Peanut Butter Frosting (and 12 Chocolate Cupcakes)
Recipe: Alohamora and Cupcake recipe from Elma (my sister's friend)
Active Time: 7 minutes for the Frosting, and 20 minutes for the Cupcakes
Inactive Time: 30 minutes
Servings: 12 cupcakes or 6 inch double layer cupcake. 

Ingredients: 

For the Cake: 

3/4 c. sugar

6 Tbsp oil

1 egg

1 c. all purpose flour

1/4 c. unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

3/4 c. boiling water

1 tsp vanilla extract

PB Frosting:

1 c. powdered sugar

1 c. peanut butter, creamy

5 Tbsp butter, softened

3/4 tsp vanilla extract

1/4 tsp salt

1/3 c. heavy cream

Directions: 

1. Preheat oven to 325 degrees.  Place 12 cupcake liners in a muffin tin, or grease and flour (I use a combine spray like Bakers) two 6 x 2 inch round cake pans well.
2. In a large bowl or a stand mixer add your first three cake ingredients and mix it on low until well combined. 
3. Add your flour, cocoa, baking soda, and salt in that order on top of your sugar mixture.  On low, mix it all together until it is well combined.  It will seem somewhat dry to you. 
4. With your mixer on low slowly pour in the boiling water.  You may need to use a spatula halfway through the mixing to make sure the water is combining with all of the cake mixture.  It will appear quite soupy at this point.    
5. Finally, add the vanilla and mix until well combined.
6. Using a large cookie scoop to fill your 12 cupcakes, or evenly distribute the cake batter between the two prepared 6 x 2 inch pans.  Bake the cupcakes at 325 for 19-24 minutes (19 was my magic number), or bake the 6 inch cake for 25-30 minutes (25 minutes was my magic number) or until a toothpick comes out clean.
7. When the cupcakes are done take it out and let it cool completely before frosting. 
8. For the frosting: In a stand mixer mix the first five ingredients (everything except the heavy cream) on low until it is light and creamy scraping the bowl as necessary. 
9. Add the heavy cream to the frosting and mix it on high for 3-5 minutes until it is light and smooth. 
10. Frost the cupcakes as you choose.  I think frosting cupcakes is easiest and quickest with a tip and bag, but you can go old school like my mom usually did.  This recipe makes enough frosting for a 6 inch cake as well. 
11. Enjoy! 
12. Store cupcakes or cake leftovers in the fridge or on the counter in a sealed container.  
13. This cake and frosting recipe freezes well.  I like to make this recipe using my gluten free flour and freeze it in pieces to take out and enjoy as I please.  

Happy absolutely delicious and the very best Peanut Butter Frosting and Chocolate Cupcakes! 

Red Velvet Mini Cupcakes w/ Cream Cheese Frosting aka Elaine's Famous Red Cake

Before I was engaged to my husband I knew he was not a chocolate fan.  Even though I have always had quite the love affair with chocolate his lack of chocolate love was not a deal breaker.

Before we were married though I learned that my husband's absolute favorite cake, of course made famous and perfect by his mom, was Red Cake aka Red Velvet Cake.

Now, if you know anything about red velvet cake you know that it is a chocolate cake.  You use cocoa powder.

Kind of silly that my husband's favorite cake is a chocolate cake even though he doesn't like chocolate.

It really did confuse me, but I just go with it now.  Men can be silly at times. ;)

If Valentine's Day and February in general had a cake theme Red Velvet would be it.  

If you want to make the absolute best Red Velvet Cake make this recipe.  Depending on your mood you can make cute little mini cupcakes, regular cupcakes, a 9x13 pan (Elaine's favorite), bundt cake, or a double layer cake.

This truly is an amazing red velvet cake recipe, but the cream cheese frosting is equally as good.  Though, according to my husband's co-worker, it is the best frosting he's ever had.

Happy Love Day/Valentine's Day/Red Velvet Cake eating day/month!

Red Velvet Mini Cupcakes w/ Cream Cheese Frosting
Recipe: Alohamora slightly adapted from Elaine G.
Active Time: 25 minutes
Inactive Time: 30 minutes + cool time
Servings: 48 mini cupcakes, 24 cupcakes, or cake servings 10-12

Ingredients: 
For the Cake:
1 tsp vinegar, white distilled
1 tsp baking soda
1/2 c. butter, unsalted and softened
1 1/2 c. sugar
2 eggs, large
1 tsp vanilla
2 oz (2 bottles) red food coloring
2 c. flour, all-purpose
1 tsp salt
2 Tbsp cocoa
1 c. buttermilk

For the Frosting:
2 (8oz) pkg cream cheese, softened
1/2 c. butter, unsalted and softened
1 Tbsp vanilla
2 1/2 c. powdered sugar

Directions: 

1. Preheat oven to 325 degrees, and prepare your pan.  Lay cupcake liners in the cupcake pan, or flour and grease (or spray with a baking spray) a bundt pan, 9x13 pan, or 2-8 inch round pans. 
2. Mix together the vinegar and baking soda and set aside. 
3. In a large bowl or a stand mixer cream the butter and sugar together. 
4. Add the eggs, vanilla, and food coloring one at a time mixing between each addition.  If you want to be thrifty, save a little money and use 1 jar of food coloring, and 1 jar (the same jar) of water.  It will still be "red cake," but it won't be quite as red.  
5. Add the flour, salt, and cocoa and mix it until it is just combined. 
6. Add the buttermilk and mix until just combined.  
7. Finally, gently stir in, fold, the vinegar and baking soda mixture. 
8. Pour your cake batter into the prepared pan/pans. 
9. Bake your mini-cupcakes at 325 for 15-20 minutes, 8-inch pans for 30 minutes, 9x13 pan for 35 minutes, bundt pan for 40-45 minutes or until a toothpick comes out clean. 
10. Allow your cake or cupcakes to cool completely before frosting.  
11. To make your frosting combine all of the ingredients in a stand mixer and beat on low until smooth and creamy, for about 3 minutes.  You do not want to over beat the frosting.  To make super smooth frosting be sure your cream cheese is softened completely.  
12. Frost your cupcakes or cake and enjoy. 
13. Store leftovers in the fridge or on the counter. 

Happy Red Velvet Cupcakes or Cake eating! Happy Love Day!

Mini Pink Almond Cupcakes

A friend of mine is due to have her first little girl, after 2 boys, this week.  Oh to be at the end of your pregnancy.  Totally jealous right now. 

Another friend and I decided she most definitely needed to have a baby shower to welcome this little princess. 

With my love for baking I happily agreed to handle all of the food.  With my issue with portion control I planned WAY too much food and had a lot leftover.

However, these Mini Pink Almond Cupcakes were gone in a flash and for good reason.  

These mini cupcakes are made using a mini-muffin pan so they are the perfect bite size cupcakes for someone watching their diet or when there is a buffet of foods and desserts to choose from.  

These tiny cupcakes are absolutely adorable and have the most amazing almond flavoring.  The frosting on these cute little things is amazingly delicious.  

I LOVE the almond frosting, and if you are a big fan of frosting you may want to double the frosting recipe so you have plenty of frosting goodness b/c this recipe will give you just enough.  I also highly suggest the sugar pearls for a little extra cupcake wow and bling.  

These Mini Pink Almond Cupcakes are delicious, cute, and my absolute favorite cupcakes.  Seriously.   

Mini Pink Almond Cupcakes

Recipe: Alohamora adapted from Cake Merchant

Active Time: 30 minutes

Inactive Time: 15 minutes and cooling time (at least a few hours or make ahead)

Servings: 24 mini cupcakes

Ingredients: 

For the Cake

3/4 c. cake flour

1 1/4 tsp baking powder

1/2 c. and 1 Tbs sugar

1/4 tsp salt

1/4 c. butter, softened and cut into chunks

1/3 c. milk (I used fat-free)

2 egg whites

1 tsp almond extract

1 tsp vanilla extract

2-3 drops of pink food coloring (I used Wilton's Rose)

For the Frosting

10 Tbsp butter, softened

11/2 c. powdered sugar

1/2 tsp almond extract

1/4 tsp vanilla extract

1/8 tsp salt

1 drop of pink food coloring

Sugar pearls or sprinkles (optional)

Directions: 

1. Preheat oven to 325 degrees. 
2. Grease or use mini-cupcake liners into a 24 mini-cupcake pan. 
3. In a stand mixer or a medium bowl whisk the flour, baking powder, sugar, and salt together. 
4. With your mixer on low speed add the softened butter to the flour mixture one chunk at a time until the butter flour mixture resembles large moist crumbs.
5. In a small bowl or glass measuring cup whisk the milk, egg whites, almond extract, and vanilla extract until it is well combined.  
6. With the mixer on low add the milk mixture to the flour mixture and mix it until well combined. 
7. Add the food coloring and mix for less than a minute or until the food coloring is thoroughly combined. 
8. Scrape down the sides of the bowl with a spatula to make sure your cupcake batter is smooth. 
9. Using a small or medium cookie scoop fill the cupcake liners no more than 3/4 full to evenly distribute the batter.
10. Bake the cupcakes at 325 degrees for 10-15 minutes until a toothpick inserted into cupcakes comes out clean.  11 minutes was my magic number.
11. Let the cupcake pan cool for at least 15 minutes before taking the cupcakes out and letting them finish cooling on a wire rack.  Making the cupcakes a day before is a great way to manage your time.  
12. Cupcakes should be completely cool before frosting. 
13. For the frosting, beat the butter with a mixer on medium high speed until it is light and creamy.  It should take 2-3 minutes. 
14. Add the powder sugar to the butter and beat on low until it is just combined, and then turn the mixer up to medium and continue to beat for a few more minutes. 
15. Add the almond, vanilla, and salt to the frosting and beat it until it is well combined.  
16. Finally, add one drop of food coloring, or use a toothpick and dunk it in your pink food coloring and then dunk it into the frosting.  Then mix the frosting until the food coloring is thoroughly combined. 
17. To assemble the cupcakes, use a decorating tip and a frosting bag.  You can also use a spatula, but a tip is a lot easier and looks a lot better.  I used the Wilton 1M tip and frosted the cupcakes by simply starting the frosting in the middle and slowly moved up as I let more frosting out.   It makes a simple star.  
18. Use sugar pearls to easily and simply decorate the frosting on the cupcakes.  
19. Enjoy! 
20. Store leftover cupcakes in a sealed container on the counter.  

Happy Mini Pink Almond Cupcake eating whether that is for a little girl's birthday party or a baby shower.