Cupcakes Mmmm!

My memories of elementary school consist mostly of world class dodge ball games at recess, playing the recorder like a rock star in music class, and getting the most gold stars next to my name on the dental hygiene bulletin board. But there were a few days each year that overshadowed all other memories. Birthdays. That was the day when the mothers would bring cupcakes to school. The birthday kid would glow with pride as they handed out cupcakes to all the other students as if they were passing out winning lottery tickets. And the teacher would look on in fear knowing that the sugar high would hit any minute. Even now as an adult when I pass the bakery case full of beautiful cupcakes piled high with whipped frosting they evoke all the same feelings of excitement and celebration that they used to. The good news is that cupcakes aren’t just for kids. They can be as simple or sophisticated as you want them to be. They can be used at birthdays, baby showers, and backyard barbecues or just as a special after school snack. If you want a quick way to bring a smile to someone’s face, a cupcake can usually do the trick. Here are a few delectable recipes to try. There are sure to make the people in your life happy.

Red Velvet Cupcakes with Cream Cheese Frosting
(Food Network)

• 3 cups flour
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoons salt
• 1 ¼ teaspoons unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 2 ¼ cups granulated sugar
• 1 ¼ cups buttermilk
• 3 eggs
• 2 tablespoons red food coloring
• 2 teaspoons red food coloring
• 1 ¼ teaspoons vinegar (white or apple cider can both work)
• 1 ¼ teaspoons vanilla extract
• 1⁄8; cup water

For the cream cheese frosting
• 1 ½ lb cream cheese, room temperature
• 1 lb butter, room temperature
• 2 lbs powdered sugar, sifted
• 1 tablespoon vanilla extract

For the cupcakes: Preheat oven 350 degrees F. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out. tough. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool. For the cream cheese frosting: Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. The frosting can be used right away, or stored in the refrigerator up to a week. Frost cooled cupcakes with the cream cheese frosting.

Lemonade Cupcakes 
(food.com)

• 1 (6 ounce) can frozen lemonade concentrate , thawed
• 1 (18 ¼ ounce) box white cake mix
• 1 (8 ounce) carton sour cream
• 3 ounces cream cheese, softened
• 3 eggs
• 1 (12 ounce) can whipped cream cheese frosting

Preheat oven to 350. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. Beat with mixer until well blended. Spoon batter into paper-lined muffin tins, filling 3/4 full. Bake at 350 for 20 minutes or until cooked through. Cool completely before frosting.

 For Frosting: Whip together canned frosting and reserved lemonade concentrate.

  
Coconut Cupcakes With White Chocolate Cream Cheese Frosting 
(Cuisine at Home)

For the Cupcakes

• 1 ¾ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large egg whites
• ¾ cup coconut milk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup sugar
• ½ cup unsalted butter, room temperature (1 stick)
• 1 cup sweetened flaked coconut Frosting
• 8 ounce cream cheese, room temperature (do not use nonfat)
• ½ cup unsalted butter, room temperature (1 stick)
• 2 ounce white chocolate, melted • ½ lime, juice of
• 2 cups powdered sugar
• 1 ½ cups sweetened flaked coconut(for topping)

Preheat oven to 350°F. Line a regular sized muffin tin with cupcake papers. Sift flour, baking powder and salt together in a bowl. In a measuring cup combine egg whites, coconut milk and extracts. Cream together sugar and butter with an electric mixer on medium speed. Blend until butter lightens in color and texture, 4 minutes. Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions. Fold in coconut using a rubber spatula. Scoop batter into prepared tin, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes. Cool in the pan 5 minutes; remove completely. For frosting, beat cream cheese and butter with an electric mixer until smooth. Add melted white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth (it will be gooey). Spread 3 Tbsp frosting on each cupcake. Top cupcakes with coconut.