Vanilla Cupcakes with Lemon Buttercream

Happy Easter! I decided to create a cute Easter cupcake today to share with you all.

Recipe – 

1 stick of real butter at room temperature

1 cup plus 2 tblsp. sugar

2 large eggs at room temperature

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

dash of salt

3/4 cup buttermilk

 

Directions – 

Mix butter and sugar together until light and fluffy. Add one egg at a time until incorporated, add vanilla. Scrape down bowl.

Preheat oven to 325 degrees

In a separate bowl, sift or mix with a fork – flour, baking soda, baking powder, salt.

If you do not have buttermilk, make your own by mixing 1 cup of milk and 2 tblsp. of white vinegar, let sit for a minute.

Alternate buttermilk and flour mixture, do not overmix.

Fill paper cups 3/4 full and bake for 16-18 minutes depending on how full your cups are and the altitude.

Buttercream Frosting – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/

For lemon frosting, add 1/4 tsp. lemon extract, add more if you want a stronger lemon taste.

I used the cadbury eggs and sifted cocoa on top.

Let cool, frost & ENJOY! I hope you all have a blessed Easter!

 

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Thank you for stopping!

– Jessica

Ombre Ruffle Cake – Buttercream Frosting

Happy Sunday – I thought I’d share one of my favorites with you today!

I made a cake for a little ones 1st birthday & the mom gave me free range to do whatever I wished.

I decided to do a chocolate ombre cake and I have to honest, it’s not the easiest for me BUT I love the way it looks.

I separate the frosting into three bowls, or however many colors you are wanting. For the brown, I used pure cocoa.

Start with the darkest, if that is what you are putting on the bottom, add several tablespoons of cocoa & lessen the amount of cocoa per bowl to lighten the color. I want them to be noticeably different but not too drastic. If you like to frost from the top down, it may be easier to have the lighter color on top (as shown) and darken the frosting as you go.

The tip I used was a Wilton #104 or #125 for larger ruffles.

ombre cake

My buttercream recipe – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/

Please feel free to ask questions! I’d be more than happy to help =)

Thanks for stopping!

– Jessica

Facebook – https://www.facebook.com/pages/Living-Green/225911607575346

Homemade Caramel

This caramel is so good, I could just eat it all right out of the jar and it’s super easy to make!

 

1 stick of butter – real butter

1/2 cup of brown sugar

1/2 cup sweetened condensed milk

1 tablespoon honey

 

Mix all ingredients in a heavy saucepan over a medium-high heat for 5 minutes, bring to a boil then remove from the heat and stir a few more times.

This past Thanksgiving weekend I made this to go with our cheesecake and to dip pretzels in =)

 

– Jessica

Facebook – Living Green

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Buttercream Frosting

I love making buttercream & I love eating it too! I always start with a basic recipe then I add a little more of vanilla and a little more of milk, and a little more powdered sugar until it’s perfect….. for my taste, that day. 😉

 

To frost about 12 cupcakes:

1 stick of butter – real butter

2-3 cups of powdered sugar

1-2 tblsp. milk

1 tsp. vanilla

Combine butter, 1 cup of powdered sugar, vanilla, and 1 tblsp. of milk. Mix for 1-2 minutes then gradually add more powdered sugar until reached consistency. Peaks should form so the frosting holds its shape.

If frosting is too thick, add a little more milk. Too thin, add more powdered sugar.

I use Wilton tip 1M

cupcakes

 

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Chocolate Chip & Peanut Butter Cookies

I just love a good chocolate chip cookie then add peanut butter and it’s that much better! Last winter we had a cookie exchange at work and this recipe was given to me. I fell in love and use it as my go to recipe. I have changed a few things and cut it in 1/2 since I don’t need 10 dozen cookies too often!

2 sticks of butter

1 cup of sugar

1 cup of brown sugar

1 cup of peanut butter

2 eggs

1/2 tblsp. of vanilla

2 1/2 cups flour

1 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp salt

all natural chocolate chips – whichever type of chocolate you prefer

 

Cream together butter & sugars for about 2 minutes, add peanut butter, add eggs one at a time, add vanilla.

Mix together (sift or with a fork) flour, baking powder, baking soda, and salt. Add slowly into wet mixture just to incorporate. Add 1-2 cups of chocolate chips.

I use a cookie scooper but you can use a regular spoon also. Shape into a ball then roll into sugar.

Bake at 350 for about 9-10 minutes.

Enjoy =)