Cupcakes Galore | Recipe Day!

Posted: Apr 19 2013

Lavender Cupcakes


Vanilla Cupcakes, adapted from Martha Stewart's Cupcakes. Makes one dozen mini cupcakes.

3/4 cup all purpose flour
3/4 cup cake flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup softened butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

Cream together the softened butter and sugar, until the mixture looks whipped. Now add the eggs, one at a time, mixing in between. Then stir in the vanilla extract. In another bowl whisk together the flour, cake flour, baking powder and salt. Add half the flour mixture to the butter mixture, stir to combine. Stir in half of the milk. Then stir in the rest of the flour, then the milk.

Fill your cupcake liners 2/3 full. Bake at 350°F for 15-18 minutes, until the edges begin to brown.


Lavender Frosting

1 cup milk
1/2 tablespoon lavender buds
5 tablespoons all purpose flour
1 cup softened butter
1 cup granulated sugar
1 cup powdered sugar
purple food dye (optional)

In a pot heat the milk and lavender buds over low/medium heat. Allow them to steep in the milk for 3-4 minutes (or longer if you want a more intense lavender flavor). The milk should become very fragrant. With a fine mesh strainer remove the lavender buds and reserve the milk. Return the milk to the heat and begin whisking in the all the flour. Keep the heat turned to a low medium and whisk until the mixture resembles a liquid (pour able) paste, like gravy. Remove from heat.

Cream together the softened butter and granulated sugar until fluffy. Now add the flour mixture and blend until smooth. If you plan to use food dye add it here. Begin blending in the powdered sugar, 1/2 cup at a time until you achieve the consistency you want. You may not need all the powdered sugar, or you may use slightly more. It kind of depends on how thick your flour paste turned out. You want the frosting to be nearly solid but still have some ooze to it. :) 



Rocky Road Cupcakes


Rocky Road Cupcakes, make one dozen.

2 1/4 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup oil (I used canola)
3/4 cup water
2 teaspoons white vinegar
1/2 teaspoon vanilla extract
1/2 cup chopped nuts (I used peanuts)
1/2 cup mini marshmallows

In a large bowl whisk together the flour, sugar, cocoa, baking soda and salt. In another bowl whisk together the oil, water, vinegar and vanilla extract. Combine the wet and dry ingredients and stir until nearly no lumps remain. Stir in the nuts and marshmallows. Fill your lined baking cup 2/3 full, or fill ice cream cones 2/3 full with batter. I used mini cones I found. Aren't they adorable! Bake at 350°F for 22-24 minutes or until a tooth pick inserted in the center comes out clean.

Marshmallow Butter Cream Frosting

Cream together 1 cup softened butter with 1 cup partially melted marshmallows. Add 1 cup of powered sugar at a time, whipping in between, until you get the consistency you want (I used 4 1/2 powered sugar total). 


Recipes c/o A Beautiful Mess Blog