Boiled Raisin Cupcakes with Brown Sugar Frosting

Ok, I am documenting this recipe.  I got both of them online, and they have worked the best for me.  I made some more tonight for the memorial service for Richard tomorrow.  I made them for his funeral, too, but couldn't remember what recipe I used.  

Creamy Brown Sugar Frosting

• Author: Cookies & Cups

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Ingredients

• 1 cup butter
• 1 1/2 cups light brown sugar, packed
• 1/3 cup heavy cream
• 1 teaspoon vanilla
• 4 cups powdered sugar

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Instructions

1. In a medium saucepan over medium low heat bring the butter, brown sugar, and heavy cream to a boil, stirring constantly. Remove from heat immediately and allow to cool completely.
2. Transfer the brown sugar mixture into the bowl of your stand mixer fitted with the whisk attachment. With the mixer on low, slowly add in the powdered sugar. Turn the mixer speed up to medium and continue mixing until creamy and combined, scraping the sides of the bowl as necessary.

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Notes

This frosting is creamy and will pipe, but isn’t stiff enough to pipe roses. It also is a great “crusting” frosting.

Store airtight for up to 5 days in refrigerator. Bring back to room temperature before using.

For my great niece's

Wedding tomorrow.  Congratulations Brooke and Jacob! They are such a cute couple. 

Thursday I went

with my friend Dianne to celebrate her birthday (which was in September).   We went to See's candy, Tai Pan Trading, and Jamba Juice.   We always have lots to catch up on and have lots of fun.

At Tai Pan we were looking at a 75% off discounted Christmas votive holder.  I was only slightly considering it until Dianne mentioned that it would be great for cupcakes.  That was the clincher for me.  Here it is with strawberry cupcakes (the ones made with baking powder).   It fits right into my decor.

And here are some adorable cupcake chocolates that Dianne gave me.   Chocolate doesn't usually last too long around me, but these are almost too cute to eat.     

 

Note that I said "Almost" too cute to eat.

Tonight I conducted an

unplanned 

science experiment to see what difference baking powder makes when making strawberry cupcakes.

First I made 5 dozen without baking powder (Ugghhhh)

Then I made 5 dozen with baking powder.   

Any guesses as to which is which?

Do you think I will ever learn to double check the ingredients?  

Oh, well, it's not a total loss.  At least I'll have some nice "little" cakes for strawberry shortcake or strawberry trifles, or strawberry parfaits.      

I saw this cute idea

 today on facebook.  I will definitely be trying this.

Breakfast Cupcake

I don't know the original source, but here is what it says:

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

 — 

This has been my

rotating shelf and hutch theme for, let's see . . ., 4 months now.  I've never been so lazy.  I didn't even switch out for the 4th of July. (But don't tell Natalie, as I don't think she noticed.  Or if she did, she was nice enough not to bug me about it.)

 

 

 

 My "friend" has been hanging out in her newest apron, too. 

Cupcake themed, so she would fit in.

This was a fun one to make and to layer

with the crocheted apron that came from my Great Aunt Elner's house.

 

 

And I'll leave you with this inspirational thought

from the cupcake cutting board I have:

 

"Be sure to celebrate the many Small things . . .

bright days, good friends and

Anything with sprinkles!

(Happiness is said to be

love in little things)

 

 

 

A friend asked me to

teach a "Cupcake" class for her Relief Society tomorrow. 
She wants me to give tips and tricks, recipes, 
and demonstrations on piping on frosting. 
So today I've been baking cupcakes
(and ruining one batch of cupcakes because I forgot to add the flour). 
So here are the tips I wrote down. 
Now if I would just follow them.

Cupcake Making Tips I've learned

from lots of Trial and Error!

• Trial Cupcake: If using a new recipe, fill up just one cupcake liner and bake it. This way you can know how much batter to put in the cups and how long to bake them (without ruining a whole batch). Do the same if you are using a different oven than you are used to. Baking time can vary as much as 5 to 10 minutes depending on the oven and altitude.

• Assemble all ingredients: Measure out all ingredients before you begin adding them. (I've had far too many experiences where I've left something out).  Crack eggs in a small bowl before adding them to the batter to avoid getting any shell pieces in it.

• Prevent Sticking: Once you have the liners in the cups, spray Pam over the whole pan. Then fill the cups with the batter. This will make it much easier to remove the cupcakes if they spill over a little.

• Scooping Batter: Use an ice cream scoop to put the batter in the cups. It makes less mess and helps make it easier to get consistent cupcake sizes.

• Always let cupcakes completely cool before frosting.

• Salted Butter? Many recipes call for unsalted butter. If I only have regular butter, I reduce the amount of salt called for in the batter by at least ½, and it seems to work fine.

• Buttermilk Substitute: I seldom have buttermilk, and many recipes call for it. A buttermilk substitute is to put 1 Tablespoon of vinegar or lemon juice in a one cup measuring cup. Add milk to fill to 1 cup. Let sit for 5 minutes (it should look like it is curdled) before adding to recipe.

• Soften Butter: Make sure butter is soft before mixing into batter or frosting. If I haven’t remembered to get it out of the fridge, I soften it by putting it in the microwave at half power, starting at 30 seconds, checking it, and doing more in small increments if needed. You don’t want it to melt.

• Most Common Problem: My most common problem is sinking in the middle. Possible reasons for this are: over-mixing the batter (once the flour is added); too much baking powder or soda (measure carefully); overfilled batter in the cups; or oven temperature too hot. You may need to experiment and adjust one of those

• Perfect Frosting: Follow frosting recipe directions. Consistency is important for piping on frosting. Add more liquid or powdered sugar in very small increments, if it is too runny or stiff.

• Shortcut to Piping Frosting: You don’t need fancy tips or bags to frost the cupcakes. You can fill a freezer bag with frosting and cut a small hole in one corner. Hold it over the cupcake and start squeezing it in a circular motion, starting at the outside and ending in the middle. You can also buy large tips, for as little as a dollar, if you want it to have a more decorative look.

• Cupcake Toppers: Picks can easily be made to place on top of the cupcakes. You can run off small pictures, cut any shape, or run off any message and punch out into a shape. Then you can glue a toothpick between two sides and stick on top of the cupcake. You can also add a something on top that shows what type of cupcake it is (lemonheads, strawberry slice, chocolate chip, etc).

• To Share a Cupcake: One fun way (especially if it didn’t turn out perfectly!) is to layer it in a jar. Cut the cupcake in half, pipe some frosting in, put the other half in, more frosting, and more cupcakes and frosting until the jar is full. You can use a cupcake liner over the lid and tie a spoon to the jar.

• Freezing: Cupcakes can be frozen easily. When completely cool, place them in a single layer in a zip lock freezer bag. They can also be frozen with the frosting on, as long as they are in a container where the frosting does not get smashed and it is made airtight. I also freeze left over frosting in zip lock bags. I hate running out of frosting and having to make more, so I usually make extra and freeze what’s left.

• Just Have Fun! There are so many cute and elaborate cupcakes that can be made. You can search for, and find, directions for just about any theme you want. Those are fun occasionally, but I prefer simple piped on frosting, adorned with sprinkles or a pick.

Thanks to Misty and Tiffany
for helping me proof-read these tips.

 

Anyone have any more to add? 

I've seen these

"Cupcakes in a Jar," several places. 

This is my first version of doing it. 

 I ran out of time, but I've seen the lids tied with twine and a spoon attached. Here's a link:  (Studio 5) 

The cupcakes aren't baked in the jars, they are placed in it and layered with frosting.  Each jar used 1 and 1/2 cupcake.  The top is actually a cupcake liner.  (I adhere to the wisdom on the bottom of this liner.)

I love this idea because you don't have to worry about smashing the frosting or keeping it looking nice.

Now I just need to find some good deals on 1/2 pint canning jars.

In honor of

the "Beehive State," which Utah is called, I've been making these cupcakes.

I wanted to show a picture of them so Misty's kids could see what they looked like.  I had to send several things that Lydia left, so I put a dozen of these in with them.  Apparently it has been so hot in Missouri, that they kind of melted and fell apart.  She said they tasted really good, though.

I stole this

excerpt from my brother, Tom's, blog:
 
"One of the main themes of the book ( "The Social Animal") is that our unconscious mind plays a much larger part in our lives than we have any idea. He compares the unconscious mind to the cake and the conscious to the icing on the cake. Our decisions, values, judgments, etc are mostly formed in the unconscious mind. The conscious mind just gives it a voice so to speak."  

I can relate to cake and frosting.   In fact I made 10 dozen cupcakes today, so cake and icing are very fresh on my mind.  And, I definitely like frosting the best.  So what does that mean?  That frosting represents the voice of my subconscious?  I'm going to have to think about it some more, or read the book.

I think Tom is trying to confuse me even more than I already am.

(In case someone is wondering why in the world I'm making so many cupcakes, I made two dozen for someone who ordered them and the rest are in preparation for our "Ashton Stadium of Fire") 

Some of

the thoughts copied  from the white board at our Relief Society Activity on Tuesday.

"Your house is your home only when you feel jurisdiction over the space".  Joan Kron

"Have nothing in your homes that you do not know to be useful and believe to be beautiful."  Willilam Morris

"Work is love made visible."

Our friend and ward member, Lisa, gave us an inspiring, informative, and also very entertaining presentation on cleaning, organizing, simplifying, and  " hating cleaning less."  Here is a link to her blog where she has shared her ideas:    Lisa's Practical Tips

What I came away with was a greater desire to be more "deliberate" in creating spaces in my home that are clean and beautiful.  She asked us to acknowledge the biases, traps, and weaknesses we have that keep us from creating the kind of home we want.  Here are some of mine:  Feeling overwhelmed (instead of just doing it).  Holding on to things I don't particularly care for or use, thinking that I might need it some day.  Collecting more of things I like, even when I do not have the space or need for it.   Buying things that are a great price, even if it doesn't fit into my ideal space.  Organizing "stuff" and trying to find a place for it, instead of "making a place" for the things we love and use.      

Bottom line is, I love having a clean and orderly home, but I don't particularly love the work it takes to make it that way.  Most of us don't.  But, Lisa presented ways to make it "sweet," by engaging the 5 senses and just changing out attitudes about it.   I need to go re-read her blog every week, just to get inspired all over again.   

Mom approached homemaking that way.  She would do her work, and then spend the rest of the day doing things she enjoyed, like reading,doing handwork, and visiting with people.   Her attitude was, if it needs to be done, do it.   Whereas, I tend to put off doing the housework or procrastinating what needs to be done.  But when I do that, I don't relax or enjoy what I'm doing, because in the back of my mind I'm worrying about the essential things I'm procrastinating.   Wouldn't you think I would have to figured out at my age?  Oh, well.

PS:  The cupcakes got delivered with no mishaps.  I'm feeling very relieved.

2 more days

of testing, and then I can sleep in a little! 

Tonight I made the last 9 dozen coconut cupcakes for the wedding, which is Friday.  I'll frost some tomorrow night and the rest on Friday right before I deliver them.  So far it has gone smoothly, with no mishaps.  I'll be relieved once they are frosted and delivered without a something drastic happening (like the carriers tipping over in the car).   I can hardly watch the shows like "Cake Boss" or "Cupcake Wars," during the part where they are transporting their large creations. 

When I'm making cupcakes as a gift or volunteer effort, I want them to turn out well.  But it is a different kind of pressure when you're making them for money.   At the Stake Women's conference, where we had all the cupcakes, a lady asked me if I made them for weddings or other events.  I told her that I really didn't, but that I would be glad to share the recipes with her. 

She followed up with me a few weeks later and really wanted them for her daughter's wedding, so I decided to give it a try.  I really didn't know what to charge, so I went with a medium price of 75 cents each.  I felt badly even charging that, but the verdict is still out about how profitable it will be once it's all over.   I'll definitely come out ahead, as the ingredients don't add up to that much, but It's hard to figure in my time.  I'm glad I've done it though, as it has been kind of fun.

Interesting

combination.

In honor of St. Patrick's day, I tried these cupcakes.

St. Patrick's Day Cupcakes (Pistachio)

1 3/4 cups Flour
2/3 cup sugar
1 3.4 oz package Instant Pistachio Pudding mix
2 1/2 teaspoons Baking powder
1/2 teaspoon salt
2 eggs
1/2 cup Milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Green ; sprinkles and/or chocolate jimmies

CREAM CHEESE FROSTING
8 ounces Cream cheese
1/2 cup Butter
1 teaspoon Vanilla
4 cups powdered sugar

Instructions:  In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips.
Fill 18 foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Prepare frosting by mixing together. Frost and decorate as desired.

I'm not sure if I would make them again.   They are a pretty green color, which is hard to tell from my pictures.  Gary really likes them.  But then Gary also chews the cupcake liners until there is nothing left of them, so I'm not sure if he is a discriminating judge.  They called for cream cheese frosting, but when I tried them with it, it didn't seem to go.  So I pulled some chocolate frosting out of the freezer and made some chocolate cupcakes to use the cream cheese frosting on. 

Here is what

I've been up to for the last two days.

(Pardon the smudge on the camera lens -- I think I got some frosting on it)

I was able to work with these wonderful ladies from our Edgemont Stake. 

I only knew Sue beforehand, but it was really fun to get to know each of the other women. Each one had their individual gifts and skills, and together we were able to pull it together.  There was a wonderful salad with mixed greens, craisins, apples, feta cheese, almonds, and sugared walnuts.  The dressing was made with red onions, mustard, red wine vinegar, salt, and canola oil.  As soon as I get the exact recipe from Sue, I'll post it.   I wish I had pictures of the salad and breads, but once we had those out ready to serve, the people were coming in.  The Stake leaders gave each of us an apron with the theme, "Establish Righteous Homes," along with our names embroidered on them.  

Yesterday, after setting up for 4 hours, Gary asked me what we had been doing for that long.  I think men just don't understand.  What would be a simple process for men becomes a home decorating project for women.    We arrange, evaluate, rearrange, seek opinions, and then end up with something we all like.  It always helps when you have like-minded people who are a little on the OCD side.

It was fun to be involved, and it wasn't too stressful because there was such a great committee.  But, it's always so nice to have things like this done, and my body is definitely telling me I'm not as young as I used to be. 

PS  I really need to clean my camera lens 

You know those

lemon cupcakes I gave the recipe for. 

Here I am hanging out in my pajamas making 10 dozen of them.

Fortunately, Gary didn't get the complete mess in the background. 

And, I made him take several pictures.

The first ones he took had my body at a side view. 

Not good. 

And, if anyone wants to try to recipe, 

tonight I only cooked them for 18 minutes, and they are a little more moist.  

Just to explain, I'm making 10 doz of them to put in the freezer for a Relief Society Conference at the end of the month.  And tomorrow I'm going to make 10 doz coconut ones, and after that I'm going to make 6 dozen chocolate-cream cheese ones.  I won't frost them until the day of, so it isn't quite such a mess. 

I know I've said it before, but I'll say it again.  "I LOVE MY CONVECTION OVEN that can cook 6 dozen at a time."  Without it, I wouldn't even consider such an endeavor.     

Lemon Cupcakes

and "exciting" new pans.

I've loved my snap together cupcake carriers.  I can carry 1 dozen at a time or 6 dozen at a time, just by snapping them together.   But, they are starting to break.  I think it is because I open and close them after they have been in the freezer.  The other drawback to them is that they have the little trays with the circles in them for each cupcake, but it does not really keep them from falling over if it is juggled.

So I was excited when I saw these cupcake pans that have a deep attachable lid.  With these, the cupcakes are stable in the cups and can be covered and transported or put in the freezer.  If I'm carrying several dozen, I could just put an elastic around them.  It really doesn't take a lot to get me excited does it?

Here's a new Lemon Cupcake recipe I tried and liked.

Lemon Cream Cupcakes

Serving Size: 30

1 cup butter ; softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 -1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups ; (16 ounces) sour cream

FROSTING:
3 tablespoons butter ; softened
2 -1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).

Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for (18 minutes works for me)25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.



Here's what I've been

doing all day.

Messy kitchen at 3 pm

from cupcakes (7 dozen), bread bowls, and
experimental tomato puree.

(someday I'll learn to clean up as I go)

Scary, huh?

Spider Web Cupcakes

Chocolate Cream Cheese Cupcakes (recipe here)

Frost with Chocolate Frosting 

Make three circles with white frosting

With toothpick drag out from center 6 or 7 times

Mummy Cupcakes

Frost with chocolate frosting. 

 Place 2 M&M for eyes 

With flat piping tip just criss-cross on cupcake.

Put a dot in center of M&M

 Kitchen at 6 pm

(At least I clean up my messes eventually)

Cupcakes all packaged up and ready for tomorrow.

Now I'm getting up and down as the doorbell rings.

The heavy rain doesn't seem to stop the kids from coming.

I'm glad, because I love to see them in their costumes.

I made A Couple

of new Cupcake recipes in honor of the harvest season.   Even though they are not chocolate, I like them both.  The top ones are peach and the bottom are zucchini.

 

Peach Cupcakes with Cream Cheese Frosting

My notes:  Because the muffin tins were almost full, I thought the cupcakes would overflow if I only made the 12 suggested,  So I filled 18 muffin tins.  However, they do not rise much, so I think next time I"ll  fill the cups to the top and make 15. I used 2 very ripe peaches. I would use less orange peel, as I thought it overpowered the peaches.

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, at room temperature (If I don't have unsalted butter, I just use regular and add less salt than the recipe calls for)
3 eggs
1 tsp vanilla
2 tsp grated orange zest (or less)
3/4 cup milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds

1. In a small bowl, mix together flour, baking powder, nutmeg and salt.
2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffy. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
3. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Cream Cheese Frosting HERE

ZUCCHINI CUPCAKES WITH

BROWN SUGAR FROSTING

Makes 24

3 eggs

1 1/3 cups Sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 cups shredded zucchini

BROWN SUGAR FROSTING

My notes:  I added more powdered sugar thinking that it would not set up.  I would add a little more than the called for 2 cups, but not much.  It sets up more when it is cool.

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1 -1/2 to 2 cups confectioners' sugar

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Here are

my cupcake recipe box and desk calendar.

The last time Tom and Lynn stayed here,

they gave me the calendar.

I love it.  

One day has a cupcake recipe,

and then the next two days

give variations of that recipe.

I made the recipe box to keep

my cupcake recipes in.

Maybe now I'll be able to

find the recipes when I need them.

That is, of course, if I return

them to the box after I've used them.

Somehow I did not inherit the

"naturally orderly" gene.

Finally . . .

Baking Day.

Cupcakes

and more cupcakes

(remember my "brilliant" idea to use

the apple container for cupcakes?

Well, it worked!)

and more cupcakes

and finally

cinnamon-sugared almonds.

(Bad picture, I'll take better ones tomorrow

and add the recipe)