VANILLA CUPCAKES

(from the "Cake Boss")
(RECIPE POSTED BY JAMIE CAMERON HUNTER)
These cupcakes are so good! I made these cupcakes for my daughter's birthday

1 1/4 cups all purpose flour
3/4 cup butter, room temperature
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. fine sea salt
1/4 cup milk, room temperature
1/4 cup buttermilk, room temperature
1 tsp. vanilla extract
1 large egg plus 1 white, room temperature

Vanilla Buttercream
1 cup butter, softened cool room temperature
2 1/2 cups icing sugar
2 tsp. milk
Innards scraped from one vanilla bean
1 tsp. vanilla extract
pinch fine sea salt

Preheat oven to 350, center rack.
Line a 12 portion muffin pan with cupcake liners.
In a bowl, whisk together the flour, baking powder and salt.
In another bowl, whisk together the milk, buttermilk and vanilla.
With mixer, combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides.
On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.
On medium-low, add the dry mixture, alternating with the wet in three additions of dry, i.e. dry, wet, dry, wet, dry, scraping between additons. Mix just until combined on last addition. Mixture will not look completely smooth.
Fill liners 3/4 full with batter - do not overfill or cake will bake slightly concave.
Bake 17 - 20 minutes until toothpick comes out clean from center. This cake has a flat top - will not dome. Allow to cool before frosting.

Buttercream
Beat the butter until fluffy on medium. Turn to low, add icing sugar by 1/4 cup until incorporated. Add milk, vanilla bean bits, extract and salt. Increase to med-high, beat a minute or two until light and fluffy.

CHOCOLATE CUPCAKES

1 1/4 cups flour
3/4 cup cocoa
1 tbsp. baking powder
Pinch of salt
1/2 cup butter, softened
1 1/3 cups sugar
3 eggs
2/3 cup milk
1 tsp. vanilla ext

Sift together flour, cocoa, baking powder and salt. Cream butter; gradually beat in sugar. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients to creamed mixture alternately with milk and vanilla, combining lightly after each addition. Divide batter evenly in muffin tins set with paper baking cups. Bake in preheated 375’F oven for 20 to 25 minutes. Cool. Frost with frosting.

Fudgey-Cocoa Frosting:
2 1/2 tbsp. butter, melted
2 1/2 tbsp. cocoa
Vanilla
1 1/2 cups icing sugar
1 1/2 tbsp. milk

Stir melted butter with cocoa and vanilla. Alternately blend in icing sugar and milk until frosting is smooth and of spreading consistency.
YUMMY!!! :))

DEATH BY OREO CUPCAKES

(RECIPE POSTED BY ALISA GUYNN)
Hmmmm.. this recipe is aptly named! Enjoy ♥
If you love chocolate and Oreos you will love these cupcakes!!
Cook time: 15 Min Difficulty: EASY
Prep time: 20 Min Serves: 24 cupcakes

Ingredients
1 pkg oreos, regular size
1 pkg mini oreos, for decoration
1 pkg chocolate cake mix/ mix according to directions on box
8 oz cream cheese, room temperature
8 Tbsp butter, room temperature
3 3/4 c powdered sugar
1 tsp vanilla extract
cupcake liners

Directions
1. Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)
2. Line cupcake tins with liner, place an regular size oreo cookie in the bottom of each one
3. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 min (or according to box directions). While cupcakes are baking make the
frosting.
4. Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.
5. Chop remaining regular-sized Oreos very fine. Add to frosting.
6. After cupcakes are cool put frosting on and decorate with a few mini oreos on top

REESE CUP CUPCAKES

1 box devil's food or chocolate cake mix
24 mini Reese's cups chocolate frosting
Reese's Mini Peanut Butter Chips

Make cake mix as directed on box.
Fill cupcake molds 1/4 full, drop mini Reese in center, fill molds until 3/4 full. Bake, remove, cool.
Frost, and garnish with peanut butter chips.

COLORBURST CUPCAKES

Those are great for kid's birthday...you can try them with the color of your favorite sports team, your favorite Holiday or your kids’ school colors. They will be a hit! :))

1 white cake mix
2 eggs
1 cup yogurt or sour cream
1/2 cup milk
1/3 cup oil
Food coloring

Combine all ingredients and beat on med-high speed for 2 minutes.
Divide batter according to how many colors you are using. I used 5 colors and it's quite colorful. Use food coloring to color batter to desired intensity. One color per bowl...

To get a layered effect, put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won’t spread on it’s own.

A great tip is to set out a little bowl of water where you’re working.
Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.

Bake them according to the package directions, until a toothpick comes out dry.

Cool them on a rack before frosting. Then you can frost and decorate to your heart’s desire! I use vanilla frosting with colorful sparkles..... The best part is when you peel off the paper and enjoy all the colors. :))