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

Hot Cocoa

I just love hot cocoa with my little one on a snowy day. Our Michigan winter has been full of cold and snowy days this year.

Hot Cocoa Recipe – 

1 1/4 cup of milk

1/2 tablespoon quality cocoa

2 tablespoons of sugar

Stir over medium heat until completely combined – enjoy!

Top with whip cream & cinnamon if desired.

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Thanks for stopping!

– Jessica