Vanilla Cupcake recipe from my favorite cupcake shop…Cupcrazed!

Cupcrazed Vanilla Cupcakes www.theluckywife.life

I am addicted to Cupcrazed cupcakes and thank God that they are 30+ minutes from my house- OR I would stop by there every day and 2x on Tuesday.  Why 2x on Tuesday you ask?  Because cupcakes are $2 each on $2 Tuesday that’s why.

Remember the show Cupcake Wars?  I loved that show!  I used to watch it while I was on the elliptical and drool.  When I learned Heather McDonnell of Cupcrazed Cakery won Cupcake Wars, I had to check it out and I have been hooked ever since.  The only time I get to enjoy these gourmet treats is when I have a dentist appointment, so basically 2x a year.

I do follow them on instagram, so I at least get to see all their decadent ever-changing flavors.  For instance, yesterdays flavors were:  pineapple upside down cake, strawberry cake batter, Panther-fetti, cookies n cream, white chocolate raspberry, caramel macchiato, Reese’s, s’mores, salted caramel & Oreo.  See?  Decadent.

I knew they posted the Cupcake Wars recipes online, so when I googled this, I found that Cupcrazed posted some of their recipes on their own blog too.  You see, they bake AND they are crazy (their tagline).  I found the vanilla cupcake and icing recipe and HAD to make them for myself.

Did I mention I have an issue with portion control?  Well I do, so this was flirting with disaster since each recipe makes 36 cupcakes.  I cut it and made 25% of the recipe expecting 9 and still ended up with 12 cupcakes.  Only 4.5 are left…looks like I’ll be doing some yoga later tonight.  Was it worth it?  Absolutely.  Will I make them again?  Yes, but only for a party with actual people in attendance.

Cupcrazed Cakery Vanilla Cupcake Recipe (makes 36)

  • 1 lb butter
  • 4 cups granular sugar
  • 8 eggs
  • 2 tbs vanilla
  • 2 cups whole milk room temp
  • 3 cups self rising flour
  • 3 cups all purpose flour
  • 1/3 cup canola oil

Whip butter in the bowl.  Add all 4 cups of sugar and whip it into the butter for about 2 minutes.  Add all 8 eggs and vanilla to butter/ sugar and whip until completely combines.  Add 3 cups self rising flour and the first cup if milk, combine.  Add the 3 cups of all purpose flour and the second cup of milk.  Combine.  Stir in the canola oil.  Bake at 350 for 20 minutes.

Frosting

  • 1 lb butter
  • 6 or 7 cups confectioners sugar
  • 1 tsp vanilla
  • 1-2 tsp whole milk (maybe)

Add 1/2 the sugar to the pound of butter, whip together.  Add the vanilla and 3 more cups sugar.  Whip together and check for consistency.  If it’s too runny, add more confectioners sugar.  If it’s too thick, add a little whole milk.

Enjoy!  And FYI- if you like raw cake batter- this is the best I’ve ever had.

American Flag Cupcakes

Show your true colors with this sweet treat!

American Flag Cupcakes www.theluckywife.life

This patriotic dessert is easy to make and the kids can help decorate!  Yes- the blueberries qualify this dessert as “good for you”- it’s the healthy halo effect.  Just run around with sparklers a few times and we’ll call it even.

 

American Flag Cupcakes
Decoration inspired by Peggy Trowbridge Filippone, http://www.about.com

  • 1 package butter recipe cake mix
  •  3 eggs
  •  2/3 cup water
  •  1 stick butter- room temperature
  • Frosting Option 1-delicious:  homemade buttercream frosting (see below)
  • Frosting Option 2 -easy:  1-2 cans coconut supreme pre-made frosting (any white icing will work)
  • 1 cup small fresh blueberries, washed and dried
  • 1 roll red-colored fruit snack or fruit leather (Fruit Roll-Ups) cut into 1/8 inch strips by 2 inches .

Preheat oven to 350 degrees. Line standard-size muffin tin with paper muffin cups. Combine softened butter, eggs, water and cake mix on low speed for 30 seconds. Increase to medium speed and beat another 2 minutes.  Divide batter evenly into 24 paper-lined muffin cups. Bake 15 to 20 minutes, until lightly browned.

Cool to room temperature on wire racks before proceeding or cool quickly 10-15 minutes in the freezer (my favorite).

Option 1 buttercream frosting Food Network recipe by Gale Gand

  •  3 cups confectioners sugar
  • 1 cup butter
  • 1 tsp vanilla
  • 1 -2 tbl whipping cream (can substitute milk)

Directions:  In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Spread frosting on tops of cooled cupcakes. Use blueberries to stud cupcakes in rows (for stars) over the upper left quarter of the cupcake. Place red fruit strips across the remainder of the cupcake surface in rows (for stripes) over frosting. Trim fruit strips where they hang over edges. Makes 24 cupcakes.