White chocolate cupcakes!

Well I told you all that I made a cupcake version of the birthday cake I had made. It seems that I was so obsessed that I had to make up a reason to make the Swiss Meringue Butter Cream again! If you are looking for the recipe here is the original post!I took a couple pictures of them and I thought I would share them with you here. I have got to say this is the lightest, yet sweet and most wonderful cupcake I have had in a long time!

Here are a few pictures for you!




Some of them I filled with a fresh strawberry or a surprise inside!

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Sunflower cupcakes

Last week I got a call for an order for a birthday cake and some cupcakes. I was so excited as I have not had many "official" orders and even though I have not had many I just knew this was going to be great! I have so many recipes I want to try and decoration ideas to test out but I am sure that my butt would be as big as a house if I decided to try one recipe a week! I know what you are thinking "Heather, just give them away" yea ok! That is a great idea in theory but we all know how that would go. Taste of the batter here.... lick of the frosting there... and before you know it your stomach hurts there is frosting from your nose to your chin and you are surrounded by little paper cup holders that have now been torn to shreds all around you. Then you think well I was just going to have one.... Well I try to not even tempt myself by trying to not bake all the time unless I have a purpose or a place to send the goods! SOOO my point being, it was AWESOME to get this order as it gave me cause to try a cake recipe I had wanted to try for so long as well as decorate some cupcakes and try another cake recipe! The only problems was I got the call Wednesday night and they needed the goods by Saturday morning... So that meant I needed to get my ducks in a row Thursday so that Friday after work I could everything baked! I decided that since last Saturday was the first day of spring that I would do some cheerful sunflower decorated cupcakes! For the cake they had requested something with with fresh fruit and it made me think of a recipe I have been dying to try that Cassie from How To Eat A Cupcake made a while ago! The recipe is here!!! And let me tell you folks.... this cake got rave reviews. I ended up making a cupcake version of it Monday, but that's another blog! The most amazing part I have got to say is the Swiss Meringue Butter Cream frosting!! I made it the way that Cassie made it with her tweaks from the original. I have watched her make SMBC for years and always wanted to try it out but to be perfectly honest... I was scared!! Yes YES I have admitted it! I was afraid of frosting! NOT ANYMORE KIDS!! I have made this frosting now 3 times. I can't seem to make it without the white chocolate though! That is probably because once I realized how easy it was to quest and conquer the amazing silky smoothness that is the Swiss Meringue Butter Cream I have gone on a bit of a binge! It is like suddenly realizing you like something that you never knew existed. You can't get it out of your head, you think about it all the time, and often realize that anything that you are eating could most definitely be made better by putting this new found magical item on it! I swear I am currently having an affair with Swiss Meringue Butter Cream!! For the cupcakes I made SMBC (without the white chocolate amazingly enough) and tinted it! It was great! I used a cake recipe I found here. The cake complimented the frosting quite nicely! Of course the touch that made the cupcakes in my opinion is the ladybugs!!!!
SO now lets get to some pictures!
Here is the center of the cupcakes before they bloomed into beautiful yellow sunflowers!


Well I have to say I think they look quite good but it just seems like something is missing!!


Tada!!! Ok how cute are the ladybugs?


Here is the birthday cake! I decided to top it with a strawberry garnish and some freshly grated white chocolate. As we can see I cant seem to frost a cake to save my life so thank god I was saved by the wonderful flavor of the cake!




Here it is in the box ready to go!


I just have to show you these cupcakes again! I felt so proud and although my pipping skills are lacking you have to start some where and I was pretty happy with the end result!


I just don't know how I will ever made baked goods again that do not have Swiss Meringue Butter Cream frosting and ladybugs!

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Blueberry Muffins

This Friday I was off of work because my best friend was in town and staying with us for the weekend. Since I was the first to wake up I thought I would surprise everyone (everyone being my husband Jason and Ryan my best friend!) with some homemade muffins and a pot of coffee so we could start the day off with the most important meal of the day! I just happened to have all the ingredients in the house, which I love because when I get a wild hair or a crazy plan for something I just love being able to walk into the pantry and see that I am actually going to be able to make it happen without having to go to 3 different stores to get everything. The only thing I would have preferred would be to have used fresh blueberries instead of canned blueberries, however, my last few trips to the supermarket have lead me to believe that they are not quite in season because there have not been any available. Other then that I think this recipe is great. It is not too rich or over powering and the crumbly topping is the perfect sweet touch.

Blueberry Muffins

Ingredients:

1 1/2 cups of flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup of milk

1 cup of fresh blueberries (I used canned and they turned out great!)

Crumb Topping Ingredients:

1/2 cup white sugar

1/3 cup flour

1/4 cup of butter cubed

1 1/2 teaspoons ground cinnamon



Directions

1. Preheat the oven to 400 degrees F. Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and then enough milk to fill the cup. Pour this mixture from the measuring up in with the flour mixture.

3. Fold in the blueberries





4. Fill the muffin cups right to the top.



I only had a cupcake pan and not a muffin pan so I decided to fill some to the top to get huge muffins and some smaller so that there would be a variety of sizes.



5. Sprinkle on crumb topping mixture. To make crumb topping: mix together ingredients and sprinkle over the muffins before baking.





Bake for 20 to 25 minutes or until done. Mine were done at 20 minutes but I also used a cupcake pan versus a muffin pan.






Look at that crumb topping.... Ryan came in the kitchen just moments before the muffins came out of the oven and we ate them warm. It was great!

UPDATE: I was cruising around on Piece of Cake and saw that she too has made these muffins!! She agreed they are wonderful! And really... lets face it she is like a goddess when it comes to writing or baking! So if she says something then consider it BIBLE! Live it, learn it... LOVE IT!

UPDATE: These are photos of them made with fresh blue berries... They were fantastic!

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