Monday, March 26, 2012

Easy, 'Homemade' Cupcakes

Click IMAGE to enlarge
 Sarah turned four yesterday so when she and Lukas came for their usual Monday visit, I decided to do something special with her. Who doesn't like extending their birthday by a day or two?

I really like the convenience of cupcakes but have never been crazy about cake mix or store-bought frosting, so...

We decided to compromise and produce some pretty, easy and yet very tasty cupcakes.

2 packages of muffin mix (we used chocolate, chocolate chip)
1 cup milk (per directions)

Combine these two ingredients and stir until evenly moist.

What could be easier?

Use cupcake papers (or not). We only had about a dozen left so we made some both ways.

Pour batter into mini muffin pan and bake at 425 degrees for 12 minutes.

Place on cooling rack and go outside to play and eat a peanut butter lunch. ;-)
1 stick butter
12 oz. cream cheese
1 t. vanilla
2 cups confectioners sugar

Cream butter and cream cheese until smooth. Add vanilla and, using a mixer on low, gradually blend in the confectioners sugar until desired consistency is  reached. This frosting is not as stiff as the store bought but is oh so much better.

Frost cooled cupcakes using either a knife or spatula - the easy way. Or use a pastry bag with a broad star tip - makes a more 'professional' looking cupcake - and isn't difficult at all.

Your helpers will, no doubt, want to lick the beaters clean - they're helpful that way!
 Allow the birthday girl to sprinkle her favorite color (pink of course)...and voila, lovely birthday cupcakes with very little mess and yet a scrumptious home-made taste.


Note: this is the perfect frosting for carrot cake or red velvet cake, too!