OMG
Cupcakes!
OVER
100
RECIPES INSIDE
Fall 2013
Holiday cupcakes to bake with your kids.
Stick with the basics with
Grammy’s Classics!
Table of
Contents
7 6
Lemon Cupcakes
Chocolate Cupcakes
14 Lemon Raspberry Cupcakes
8
Feature:
“Grammy’s Classics”
2
OMG Cupcakes!
Fall 2013
15
Chocolate Mint Cupcakes
16
Smores
German Chocolate Cupcakes
17
Blueberry
23
20
4th of July Cupcakes
24
Valentin’es Cupcakes
25
Halloween Cupcakes
3
Editor’s Letter
W
elcome fellow cupcake lovers to the magazine filled with cupcakes that will blow your mind. We have the traditional as well as the crazy, so I am sure we have a recipe just for you! I try to make all my cupcakes as unique as possible. I like using bold flavor combinations that make you come running back for more. Photography by Megan Perry
I consider baking a art. When I put everything into my baking, I expect it to come out looking like a beautiful creation with bold, beautiful flavor.
Love & Cupcakes, 4
OMG Cupcakes!
Fall 2013
A World of
Flavors!
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Classic Lemon
Serves: 24 cupcakes
INGREDIENTS 3 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 c. butter, softened 2 c. sugar 4 eggs 1 tsp. vanilla 1/3 c. lemon juice 2 Tbls. lemon zest 1 c. buttermilk Lemon Cream Icing: 1 1/2 pkgs. (12 oz.) cream cheese, softened 1 jar (10 oz.) lemon curd (I usually find this by the jam/jelly at the grocery store)
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OMG Cupcakes!
Fall 2013
INSTRUCTIONS Preheat oven to 375 degrees. Place about 30 paper cupcake liners into cupcake tins. Sift together dry ingredients (flour, baking powder, soda, and salt). In separate bowl, mix together sugar and butter until fluffy. Add eggs one at a time, beating each egg until incorporated before adding the next. Add vanilla, lemon juice, and lemon zest. Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined. Fill cupcake liners about 3/4 full. Bake at 375 degrees for about 17 minutes or until toothpick comes out clean. Cool on baking rack. **I like to freeze cupcakes overnight before frosting. Don’t know why, but they taste even better when I do! Frosting: Beat cream cheese with mixer until smooth. Slowly add lemon curd. Mix until well combined and fluffy. Spread over cooled cupcakes. ***Regular cream cheese frosting is also really yummy on these cupcakes!***
Classic
Chocolate Serves: 24 cupcakes
INGREDIENTS INSTRUCTIONS
Preheat oven to 350. In a large bowl, whisk together cake mix and pudding mix until combined. Make a well in the center of the bowl. Add in the sour cream, vegetable oil, eggs, and prepared coffee. Mix for 5 minutes or until completely combined. The batter will be thick! I finished off by stirring with a rubber spatula. Stir in semi-sweet chocolate chunks Fill cupcake liners ⅓ full with batter. Bake for 16-18 minutes. Remove cupcakes from pan as soon as they come out of the oven. Let cool on a cooling rack while you make the frosting. In a large bowl melt the milk chocolate candy bars in the microwave, stirring every 30 minutes until completely melted. The dove chocolate squares took 1 minutes and 30 seconds. Let cool until slightly warm. Stir in sour cream. Refrigerate for 30 minutes or until it’s firm enough to hold peaks. When cupcakes are cooled, pipe on the frosting. Garnish with desired toppings. Enjoy! Store in the refrigerator.
1 (15.25 oz) box dark chocolate cake mix (I used Pillsbury) 1 (3.9 oz) box chocolate fudge flavored instant pudding (I used Jell-o brand) 1 cup sour cream ½ cup vegetable oil ½ cup prepared, plain warm coffee 4 eggs 1 bag (11 oz) semi-sweet chocolate chunks MILK CHOCOLATE SOUR CREAM FROSTING 11 oz premium milk chocolate bars (I used DOVE chocolate. So good!) 1 cup sour cream GARNISH
7
Red Velvet with Cream Cheese Frosting
Recipe on page 6
Orange cupcakes with Vanilla Buttercream
Recipe on page 7
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OMG Cupcakes!
Fall 2013
Grammy’s Classics
Photos and article by Brittany Long
“I put my heart and soul into my baking” --Grammy Betty Wheeler is my grammy. I’ve been watching her bake ever since I was little. I would always be the one to help mix the ingredients, and then get excited knowing I get to lick the spoon and bowl next. She would always leave
extra in the bowl for me. Everything I learned from baking, I learned watching her. The recipes I grew up making were none other than, what I like to call, Grammy’s Classics. Some of these recipes were chocolate, white, lemon, but my all time favorite was always the red velvet
with cream cheese frosting. My grammy put tons of love into her baking, which I considered her secret ingredient. This makes all of her cupcakes taste original and better than any other cupcakes I have tasted. 9
Dessert Five Star
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