Cupcakes and Roses


I have never had the urge to bake as bad as I did this week. The reason? I watched Cupcake Wars. Seriously.
I don’t usually watch food stuff cause it makes me hungry… I am more of a HGTV person. Ya know, House Hunters, Love it or List it, those kind of shows. But one day I found myself flipping channels and something caught my eye… SUGAR!!!

More importantly, CUPCAKES!!
Watching these people create and decorate cupcakes, seeing their passion and love for what they do, it’s impressive.

And the Baking Bug bit me!

Not just baking though, decorating too.

I pulled on the ol’ apron and baked!

I was super sure that I had a box of cake mix, but after tearing apart my pantry to find it, I turned to my cute lil’ cupcake book!
This cute thing was a gift from Cathy (my mother-in-law). They are decorations mostly, organized by color. They do have some recipes though for simple, everyday cupcakes to fun new cupcakes!!
The cool part, the recipes make 8-12 cupcakes! So much better than a whole 24-30 that lie around the house begging to be eaten!

I also learned a few things!
1. The difference between all purpose flour and self rising flour! The difference is the latter has baking powder and salt in it! The proportion is for every 1 cup all purpose flour, add 2 tsp baking powder. You can add a pinch of salt to!

2. Add powdered sugar (confectioners sugar) to your store bought frosting to make it stiffer. This will make it easier to decorate with.

3. How to make frosting roses! I went online and found it.

The short version is to start with the center bulb, then apply the 3-5-7 pattern. Use the tip that is large rounded at the bottom and pointed at the top. I can’t remember the number…

Start with your cupcake. 🙂
You can put this on a metal stand thing for decorating, then remove the rose by snipping it with scissors, or straight on the cupcake
This is the center bulb.20140204-234438.jpg

3 Petals 20140204-235453.jpg
5 Petals 20140204-235631.jpg
7 Petals 20140204-235714.jpg

Pretty Simple.
The first couple I tried I didn’t do so well…20140204-235819.jpg
I had to go back and rewatch the video again and the other ones turned out better 20140204-235918.jpg

Now to share the cupcake joy!!


Cupcakes for 2

Ok ok. I know what you’re thinking…

I’m blogging twice today and making an attempt to make up for lost blog time…

But this was WAY too important to not blog about.

And I mean epically important.

World ending important.

Your life will never be the same important!

That’s how important!

“what could be so important?” you ask.

Cupcakes. That’s what important.

Why are these cupcakes so life shattering important?

Because you only make 2.
That may sound lame. You could make a whole 24 cupcakes. But if you are like me, when that time strikes at 8:30 at night and you want something fresh, delicious and easily made the last thing you want to do is pull out all your baking supplies and equipment and spend the next 2 hours baking 24 cupcakes that you will eat 2 of and then let the other 22 mold on your counter.

So while on (my new favorite time spender!) I found this AMAZING recipe for just 2 cupcakes to satisfy that small late night craving!

It took me 5 minutes to whip up an 10 to bake.

So thank you to the first blogger, How Sweet It Is created this recipe! If I met you we would be friends!

So here it is!

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup flour
1/4 teaspoon heaping baking powder
Pinch of salt

Preheat oven to 350. Line muffin pan with 2 liners.
In a bowl, add egg white and sugar and whisk. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt, stir until smooth. Stir in milk. Divide into 2 cupcake liners. Bake for 10-12 minutes or until set. Let cool and frost.


As a topping I used the same site and found a white chocolate frosting. I didn’t have white chocolate so I used semi sweet chocolate. And I halved the recipe cause it’s for a full thing of frosting. But I’ll give you the full recipe and you can halve it on your on.

Whit chocolate frosting
1 stuck butter, @ room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 oz white chocolate, or semi sweet
1-2 tablespoons milk (or more as needed)

Cream butter until fluffy then add vanilla. Add 1 tablespoon milk and powders sugar 1/2 cup at a tine. Add in melted chocolate. Add more powdered sugar or milk till desired consistency is reached.



Ta da!


Frosted cupcake!

In all honesty I was so anxious to eat this that I didn’t wait till it cooled completely and my frosting kind of melted. But it was still SCRUMPTIOUS!!

Warning: drink with milk or coffee!