Key Lime Cupcakes

Cupcakes

3 eggs

1 ¾ cup sugar

½ cup oil

½  cup

1 cup sour cream

1 tsp. vanilla

 ¼ cup fresh lime Juice

2 tsp. lime zest

½ tsp. salt

1 tsp. baking powder

2 ¼ cup All-purpose flour

Mix eggs and sugar until lemony color. Add the oil, milk, sour cream, vanilla, lime juice, and lime zest, then mix.  Add the flour, salt and baking powder.  Mix until smooth.  Fill cupcake liners 2/3 full.  Bake 350 15-18 min.  This recipe makes about 24 cupcakes.

Frosting

1 8oz pkg cream cheese, softened

½ cup butter, softened

2 lbs. powder sugar

2 tsp. lime zest

1 tsp vanilla

3-6 Tbs. lime juice

1-2 drops of green food coloring

Cream the butter and cream cheese.  Add in everything but the lime juice and mix, the slowly add in the lime juice until frosting until it gets to spreading consistency.  I like to pipe it on with a 1M cake tip.

Food for Thought:  . Agency is your power to become. Each choice takes you closer to or further from what you are meant to become- Randall Ridd

Red Velvet Cupcakes

3 eggs

2 cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

1 tsp. Vanilla

1 tsp. White vinegar

1 tbls. Red food coloring

½ tsp. Salt

1 tsp. Baking Soda

1/4 tsp. Baking Powder

¼ cup Unsweetened cocoa powder

2 cup All-purpose flour

 Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla, vinegar, red food coloring, and then mix.  Add the cocoa, flour, salt, baking soda, and baking powder.  Mix until smooth.  Fill cupcake liners 2/3 full.  Bake 350 15-18 min. 

Frosting

5 tbs. Flour

1 cup Milk

1 cup Sugar

1 cup Butter, softened

In a small saucepan whisk flour and milk together.  Cook on medium heat until thick.  Then let cool. While the milk mixture is cooling cover it with plastic wrap or it will form a crust and make for frosting lumpy.  I like to cool in the fridge for 30 minutes.  Cream butter and sugar until fluffy; add in the flour mixture and vanilla.  Mix on a high speed until the frosting has the texture of cool whip.  Pipe onto cupcakes I like to 1M decorating tip.

Salted Carmel Cupcake

3 eggs

2 cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

1 tsp. Vanilla

½ tsp. Salt

1 tsp. Baking Soda

1/4 tsp. Baking Powder

¾ cup unsweetened cocoa powder

1 3/4 cup All-purpose flour

 Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla and then mix.  Add the cocoa, flour, salt, baking soda, and baking powder.  Mix until smooth. Fill cupcake liners 2/3 full.  Bake 350 15-18 min. 

Frosting

5 tbs. Flour

1 cup Milk

1 cup Brown Sugar

1 cup Butter, softened

Ice cream Caramel Topping

1 tbls. Sea salt

In a small saucepan whisk flour and milk together.  Cook on medium heat until thick.  Then let cool. I like to cool in the fridge for 30 minutes.  Cream butter and sugar until fluffy; add in the flour mixture and vanilla.  Mix on a high speed until the frosting has the texture of cool whip.  Pipe onto cupcakes I like to 1M decorating tip.  Drizzle with caramel topping and sprinkle with sea salt.

Lemon-Blue Berry Cupcake

Cupcakes

3 eggs

1 ¾ cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

1 tsp. Vanilla

2 tsp. Lemon Extract

1 tsp. Butter Flavoring

½ tsp. Salt

1 tsp. Baking Powder

2 ¼ cup All-purpose flour

1 ½ cup Fresh Blue Berries

1 tbls. Flour.

Wash Blue berries and then pat dry, mix with 1 tbls. flour and set aside.   Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla, lemon extract, lemon juice, and lemon zest, then mix.  Add the flour, salt and baking powder.  Mix until smooth. Fold in blue berries.  Fill cupcake liners 2/3 full.  Bake 350 18-22 min.  Makes 24+

               

Frosting

3/4 c. Butter

2 Pounds Powder Sugar (8 cups)

1 tsp.  Lemon extract

1 tsp. Vanilla extract

1 tsp. lemon zest

4-6 Tbs. Milk

Yellow food coloring

Blue berries to garnish

Allow butter to stand at room temperature for about 30 min.  In a large mixing bowl beat butter with an electric mixer on Medium speed until smooth.  Add powder sugar, lemon and vanilla extract, lemon zest and then mix.  Beat in milk until frosting becomes spreading consistency. Pipe frosting onto cupcakes, I like to use 1M star tip.  Top with blue berries

Oreo Cupcakes

Before you make the cupcakes do step one for the  cream filling it will help speed the process


Cupcake

3 eggs

2 cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

1 tsp. Vanilla

½ tsp. Salt

1 tsp. Baking Soda

1/4 tsp. Baking Powder

¾ cup unsweetened cocoa powder

1 3/4 cup All-purpose flour

36 Oreo Cookies

 Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla and then mix.  Add the cocoa, flour, salt, baking soda, and baking powder.  Mix until smooth.  Place one Oreo cookie in the bottom of the cupcake liner. Fill cupcake liners 2/3 full.  Bake 350 15-18 min.  Makes 36

Cream Filling

5 tbs. Flour

1 cup Milk

1 cup Sugar

1 cup Butter, softened

1 tsp. Vanilla

1.In a small saucepan whisk flour and milk together.  Cook on medium heat until thick.  Then let cool. I like to cool in the fridge for 30 minutes. 

2.  Cream butter and sugar until fluffy; add in the flour mixture and vanilla.  Mix on a high speed until the filling had the texture of cool whip. 

3. Place filling in a cake decorating bag with a 12 or 21 tip. You also can cut the tip off the disposable cake decorating  bag and use that.

Push the tip into the center of the cupcake and squeeze filling into the center of the cupcake until the top bulge’s a little. (It’s ok of the cupcake splits a little you will be covering the top with frosting)

Frosting

3/4 c. Butter

2 Pounds Powder Sugar (8 cups)

1 tsp.  Vanilla

4-6 tbs. Milk

1/4-1/2  cup Cocoa powder (Depending how chocolatey you like  your frosting)

 Allow butter to stand at room temperature for about 30 min.  In a large mixing bowl beat butter with an electric mixer on Medium speed until smooth.  If you have extra cream filling mix it in with the butter.   Add powder sugar, vanilla extract, and then mix.  Beat in milk until frosting becomes spreading consistency. Divide the frosting in half.  In one half of the frosting and in cocoa powder and mix.  To frost you will want 3 disposable decorating bags.

1.       Fill one bag half full with the white frosting and another bag with chocolate frosting.   Cut the tip off of both bags.

2.        In the third bag slide a 1M tip or your favorite tip into the bag and push to the end and the cut the dip off.  

3.       Slide the two bags with frosting into the third bag with the tip; make sure tips of the bags go down into the tip of the third bag.  Pipe frosting onto the cupcake, then top with a mini Oreo or half a normal size.

Food for Thought:

"you were born, you existed as a spirit. In the presence of a loving Heavenly Father, you trained and prepared to come to earth for a brief moment and, well, perform. This life is your four minutes. While you are here, your actions will determine whether you win the prize of eternal life. The prophet Amulek described, “This life is the time … to prepare to meet God; yea, behold the day of this life is the day … to perform [your] labors.” 

Your Four Minutes

Gary E. Stevenson, April 2014 General Conference

Neopolitan Cupcakes

Vanilla Cupcake

3 eggs

1 ¾ cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

2 tsp. Vanilla

½ tsp. Salt

1 tsp. Baking Powder*

2 ¼ cup All-purpose flour

Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla and then mix.  Add the flour, salt and baking powder.  Mix until smooth.  Fill cupcake liners 2/3 full.  Bake 350 15-18 min.  After cupcakes have cooled take off wrappers.   Makes 24
*If you live at a low altitude you will need to put in 1 ½ -2 tsp. of baking powder.

Chocolate Shell

1 cup Chocolate wafers (the melting discs)

1 Tsb. Coconut oil

(You may need to make 1 ½ batches of this to cover all the cupcakes)

Place ingredients in a shallow microwave safe boil. Cook for 30 seconds, and then stir.  Cook for another 30 seconds.

Dip the bottom of the cupcakes almost to the rim, then place upside down on a cookie sheet and place in the fridge until chocolate hardens.  After chocolate hardens you can place cupcakes in a new cupcake liner.  Then Frost

Frosting
3/4 c. Butter

2 Pounds Powder Sugar (8 cups)

1 tsp.  Vanilla

1 cup Freezer dried Strawberries blended into a powder (it should be about ¼ when all blended)

1/3 cup  Milk (you may need a little more)

Allow butter to stand at room temperature for about 30 min.  In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.  Add powder sugar, vanilla extract, strawberries.  Beat in milk until frosting becomes spreading consistency.  I like to pipe the frosting on with 2D or 1M tip.


Food for thought:  The call for courage comes constantly to each of us. Every day of our lives courage is needed—not just for the momentous events but more often as we make decisions or respond to circumstances around us. Said Scottish poet and novelist Robert Louis Stevenson: “Everyday courage has few witnesses. But yours is no less noble because no drum beats for you and no crowds shout your name.”2

Courage comes in many forms. Wrote the Christian author Charles Swindoll: “Courage is not limited to the battlefield … or bravely catching a thief in your house. The real tests of courage are much quieter. They are inner tests, like remaining faithful when no one’s looking, … like standing alone when you’re misunderstood.”3 I would add that this inner courage also includes doing the right thing even though we may be afraid, defending our beliefs at the risk of being ridiculed, and maintaining those beliefs even when threatened with a loss of friends or of social status. He who stands steadfastly for that which is right must risk becoming at times disapproved and unpopular.

Lemon Cupcake

3 eggs

1 ¾ cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

1 tsp. Vanilla

1 ½ tsp. Lemon Extract

2 Tbs.  Fresh Lemon Juice

1 tsp. Lemon zest

½ tsp. Salt

1 tsp. Baking Powder*

2 ¼ cup All-purpose flour

 Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla, lemon extract, lemon juice, and lemon zest, then mix.  Add the flour, salt and baking powder.  Mix until smooth.  Fill cupcake liners 2/3 full.  Bake 350 15-18 min.  Makes 24
*If you live at a low altitude you will need to put in 1 ½ -2 tsp. of baking powder.

Frosting

3/4 c. Butter

2 Pounds Powder Sugar (8 cups)

1 tsp.  Lemon extract

2 Tbs.  Fresh Lemon Juice

2-4 Tbs. Milk

24 Raspberries

Yellow food coloring

Allow butter to stand at room temperature for about 30 min.  In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.  Add powder sugar, lemon extract, lemon juice, and then mix.  Beat in milk until frosting becomes spreading consistency. Pipe on cupckes using 2D or 1M tip, then top with a raspberry.

Food for Thought:  “This is our one and only chance at mortal life—here and now. The longer we live, the greater is our realization that it is brief. Opportunities come, and then they are gone. I believe that among the greatest lessons we are to learn in this short sojourn upon the earth are lessons that help us distinguish between what is important and what is not. I plead with you not to let those most important things pass you by as you plan for that illusive and nonexistent future when you will have time to do all that you want to do. Instead, find joy in the journey—now.

Rather than dwelling on the past, we should make the most of today, of the here and now, doing all we can to provide pleasant memories for the future.

If you are still in the process of raising children, be aware that the tiny fingerprints that show up on almost every newly cleaned surface, the toys scattered about the house, the piles and piles of laundry to be tackled will disappear all too soon and that you will—to your surprise—miss them profoundly.

Stresses in our lives come regardless of our circumstances. We must deal with them the best we can. But we should not let them get in the way of we hat is most important—and what is most important almost always involves the people around us. Often we assume that they must know how much we love them. But we should never assume; we should let them know. Wrote William Shakespeare, “They do not love that do not show their love.”  We will never regret the kind words spoken or the affection shown. Rather, our regrets will come if such things are omitted from our relationships with those who mean the most to us.

Let us relish life as we live it, find joy in the journey, and share our love with friends and family. One day each of us will run out of tomorrows President Monson , October 2008 General Conference, entitled "Finding Joy in the Journey