Blueberry Muffins!

Its been so long, I know. I've been having some what of a writers block. I have so many drafts saved that I haven't posted. I haven't liked the way they have sounded. What can I say? I'm a perfectionist. One of my favorite favorite favorite bloggers in the whole wide world The Pioneer Woman recently posted this. It well, inspired me. So here goes nothing...(or something, depending on how you look at it).

I've never been much of a blueberry person, but during my vacation to Louisiana, this summer I realized how delicious they are! Try these muffins and try them now. I'm telling you, i've made these for several people and it has drastically changed their view on the blueberry.


Start with... well what else? Blueberries. See like these.


Freshly picked from a beautiful bush on a summer day, from a carton plucked from your local market on a rainy day, or if your the "grab and go" type of gal, a frosty package from the frozen food freezer.

Or these!!




Note: If you for some crazy reason you are afraid of blueberries, you can use raspberries, strawberries, or a lovely berry medley.


Ok, So now that you have that covered let's get down to business.



Grab yourself some flour, sugar, an egg, milk, oil, and some good old vanilla. Mix those all up.


Use a mixer or use a whisk, it doesn't much matter. Only if you opt out of both and use your finger don't invite me over for any, I'll kindly decline.

Anywho, mix those all up and then add your berries.

Pick a pretty pattern cupcake liner, pop them into a pan, fill 'em up and then your set.


Ok so these are just plain liners, i'm not perfect ok.

You wanna bake these until golden brown or about 15-20 minutes at 400 degrees.



Look how gorgeous!

I can't stand it. BEAUTIFUL!



These are super easy. Believe me, If my dog had thumbs, and if he didn't drool everywhere, he could do it! Like I said too, they are so versatile, use any berry or combination of berries you want. You know whats also great? Berries freeze so well! Buy them when they are on sale and pop 'em in the freezer!! So most of these ingredients you can have on hand even if you haven't been food shopping in 3 months. (poor soul, I live to go food shopping. Well not really but it is one of the highlights of my week!!)



Blueberry Muffins

1 ¾ cup self rising flour
¾ cup sugar
1 egg
¾ cup milk
1/3 cup oil
½ teaspoon vanilla
¾ cup blueberries

mix first 6 ingredients well. Add blueberries. Pour in greased muffin pan. Bake 400 degrees 15-20 min

MY FIRST ORDER!

I AM SO PROUD! Yesterday I completed my very first order! =) =) =)!!

Take a look!

The theme was rainbows. Vanilla Cupcakes with Vanilla Buttercream made to look like clouds! I placed a adorable Rainbow Candy on top...


Wait.. something is missing...






There we go! PERFECT!








Check out my cute packaging!








Rainbow Cupcakes
$2.00 each

Pretty Petal Cupcakes!!!

Check out the cute little flower cupcakes I made for Easter this year!

They came out so cute i've already made two batches! They are vanilla cupcakes with my classic vanilla buttercream! Marshmellow and sanding sugars are used to make the pretty flowers!

These cuties are $3.00 each and can be made in any color combination! They are perfect for Mother's Day, Easter, or any Spring/Summer party! Also great for a Birthday! How about a candle in the middle?!

ORDER NOW!

Orange Blossom Cupcakes

Who doesn't love those little Hostess Cupcakes?

You know the one's with the cute little white swirly that goes across them?

Of course the Chocolate is good but me I LOVE the orange ones, I always have. There's just something about those little orange cupcakes that makes me smile from ear to ear. So I've been fiddling around with the idea of recreating those beauties for awhile now, and when I finally put my idea's into action...ohh boy. Let's just say my stomach was quite satisfied!


Here's how I did it!

I decided I wanted Yellow Cake with Orange Buttercream, although that was a tough desicion. I kept going back and forth...Vanilla Buttercream and Orange Cupcakes or Yellow cake with Orange Buttercream!?! Anyway...I grabbed my favorite boxed Cake Mix...





Whipped that up and stuck those puppies in the oven.
Next I brought out my new best friend, my PINK KITCHENAID STAND MIXER (i'm working on naming her. what? nobody else named their stand mixer? hmmph), and started on the buttercream. I had bought this stuff a few months ago and never used it, HOW CONVIENT!



Emlusion is much stronger than extract so a little goes a long way.

Orange Buttercream

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon orange emlusion
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes about 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.





So pretty! I added a little orange coloring for kicks.


Super Cute, I can't even take it.







And talk about DELISH!
MMM HMM!






I advise you to make these in the near near future or, if you're not good at the whole baking thing.. just give me a call i'll whip 'em up for ya! :)


♥ ♥ ♥

Mini Candy Cane Cupcakes

Check out these adorable mini cupcakes I made for Christmas! Chocolate cake..


...with peppermint buttercream! Mini cupcakes are my new favorite thing.


I used a pastry bag, filled one side with red buttercream and the other side with white buttercream to create the swirl affect. I love love love how they came out.

Just look how cute the liners are...

little bitty snowmen! ahh!







I even added some red sparkling sugar to some of them!

I wanted to share these with my co workers so I stuck them in one of my new cupcake carriers I got for my birthday.




SO CUTE! I cant even take it!


Peppermint Buttercream

1 cup (2 sticks) butter
5-6 cups powdered sugar, sifted (use more or less depending on the consistency you want, please note this buttercream is rather "runny" if you use less then 6 cups)
1/4 cup milk
1/8 teaspoon peppermint extract


Beat Butter until creamy. Add powdered sugar, milk, and peppermint extract, beat until combined.


Note: I always stick a knife in the buttercream and pull it out quickly, if peaks are formed then you know your buttercream is the right consistency for piping!

Enjoy ♥ ♥

Christmas Cupcake Pops!

Merry Christmas! This is only 1 of many Holiday treats I will be making this December, I have so many ideas swirling around in my head so stay tuned for many more delicious sweets!

How adorable are these Cupcake Pops??


Some with Red M&M's....


Some with Green M&M's....


Even White ones...


I even made a few Cupcake Bites!



SO CUTE!


I stuck them in treat bags and tide them with a adorable red ribbon (and some green too!). Who wouldn't love getting these in their stocking this Christmas?





Merry Christmas!

Hot Pink Cupcakes!

For Black Friday, we decided to have a "Wear It" weekend at the store. A "Wear It" weekend is when all employee's wear a certain theme of clothing. This time around we choose Hot Pink and Black to match our store's decor. Of course I had to make some delicious cupcakes to match! (Sorry about the differnt tint's of the photo's some of these were taken at work.)




Chocolate Cupcakes with Pink Vanilla Buttercream decorated with Hot Pink sanding sugars. Eeek! SO cute!



Then I used one of these to make little black fondant toppers. I pressed
nonpareil pearls onto each of the edges. Make a small circlular indent (I used a lollipop stick). Then fill the indent with a small dot of cooking oil so that the pearl sticks. Next, carefully place the pearl in the cooking oil indent.







Vanilla Buttercream


1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk


Cream shortening and butter in a large bowl, Add vanilla. Gradually add sugar, one cup at a time. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Icing can be stored for up to 2 weeks before using!