Root Beer Float Cupcakes

Every so often I wind up looking up National holidays. Not the big ones that we all know like Halloween, Christmas, Thanksgiving, etc… I’m talking the little ones… Like the one that hapepned on Sunday. What was Sunday? I’m so glad you asked. August 6th is National Root Beer Float Day. Nothing big, but still kind of fun to acknowledge.

Last week I wound up on a blog while doing some research and saw a recipe for Root Beer Float Cupcakes. I got it stuck in my head I needed to make those on National Root Beer Float Day. It combined 2 things in to 1. Root Beer Floats and cupcakes. And since I’ve been trying to teach myself how to make cupcakes, what better thing than to put my new fangled knowledge to work, right?

So nothing unusual about the beginning of these cupcakes… mix the dry ingredients in a bowl and set aside. Easy peasy… But then comes an interesting part… Place the liquid ingredients in a sauce pan over medium heat and melt together. Oh, and some of the liquid… none other than Root Beer because hellow, these are Root Beer Float Cupcakes, right? All of this was done in a bowl with a whisk… as in no electric mixer required for this step. This step=the making of the cupcakes.

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Piña Colada Cupcakes

Were you afraid I forgot to make the July cupcake from the challenge? Never fear, here is the Piña Colada Cupcake. I really think this was one of the cupcakes everyone was looking forward too, that and last months. February’s was good too. I think May’s was the worst IMO. I have a feeling May’s will always be the worst IMO… So the way to start this cupcake was to boil my Pineapple juice. Can I tell you a secret? I had to boil it twice and I forgot about it both times. Whoops.

The first time I forgot to shake my juice together. So it really didn’t boil down to a thick syrup, which made me decide to start again. The second time I walked away and forgot again that I put it on to boil. Nothing happened either time except I came back to the above picture. No big deal.

The boiled juice was actually for the icing but I wanted to make sure I didn’t forget because it needed to be completely cool before I could use it. A few hours later I started back in on the cupcakes. This time I mixed the dry ingredients together in a bowl. It says medium bowl but seriously, I could have used a small bowl for the dry ingredients.

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Sundae Cupcakes

I’m really hoping that one thing I will gain from this Cupcake Challenge I put on myself is to learn to make the most perfect, most consistent cupcakes. So far…. It hasn’t happened, but I am getting closer…. maybe…

I truly think that out of all of these cupcakes, this is one that most everyone was looking forward to. I know I was kind of dreaming about them. And they definitely top the cake over last months. maybe top the cupcake? Would that be icing… like the icing on the cake. Okay, I’ll stop now!

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Carrot Cupcakes

Here it is Monday after Easter and I think I’m still in a food induced comma. I sure hope you ate well, I know I did! By now I’m sure you’re aware I challenged myself to bake all 12 cupcakes in the Food Network Magazine January/February 2017 edition. The editor says there doesn’t need to be a reason to have a cupcake, therefore one for every month. This month happens to be the Carrot-Walnut Cupcakes. Those would be perfect for Easter, right? We didn’t eat them on Easter though… nope, but the week of, you bet!

I should immediately point out, I didn’t put in the walnuts, that’s why the title says minus the walnuts. Mark doesn’t handle nuts real well (we’ll leave it at that.. haha) and I’m not crazy about Walnuts. If I had used any nuts, they would have been Pecans. I prefer the milder taste of a pecan over a walnut any day.

I wasn’t sure about these cupcakes when I initially started mixing up the batter. The smell of the cinnamon and nutmeg seemed to overpower the small amount of flour. Truthfully, how they know how to mix up to get exactly 12 cupcakes is amazing. Now If I could just learn to measure out exactly 12 cupcakes. I tried the ice cream scoop method and came up shy. If nothing else, I hope to learn how to make perfect cupcakes by this challenge!

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This one time I tried gardening….

Do you ever just wake up one morning and realize your day isn’t going as planned? When I woke up this morning I wanted to do something, I just wasn’t sure what. Today though was not what I planned.

My dad and husband planned on going and renting a bobcat. They planned on scraping the colts (horses) pen as well as the runs off the barn. Once that was done they were going to scrape out the back and put it more in a mound.

The more I thought about it that day the more I thought I wanted a garden so I started plotting and scheming where to put it and what to do. That’s when I decided to do a raised bed garden. I figured I needed landscaping timbers but my dad told me he already had some Cedar boards in the barn I could have so I decided that’s what I was going to use. While dad and hubby worked on scraping pens I went to working on finding boards, measuring boards, cutting boards, etc. Every so often I got help from them.

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Rainbow Cupcakes

It’s time for the next installment of this cupcake thing I’ve been up to. Remember, these come out of the January/February 2017 Food Network Magazine.

When I woke up the morning I made these, I was worried about having 2 ingredients. Lemons, which I was fairly certain I had and Cake Flour, which I was pretty sure I didn’t have. I did go to the pantry to see if I had cake flour and surprisingly I did. WHAT?!?! I guess I bought it for something else one day and had some left over. So… if you don’t have cake flour, not to fear! Make your own! Wait, what? Make your own cake flour. Yup! You read that right!

Cake flour:
1 cup all-purpose flour minus 2 tbsp (that is subtract 2tbsp of the ap flour). Then add in 2 tbsp corn starch. Use your handy dandy sifter and sift 5-6 times to incorporate the corn starch. Bam, your own homemade cake flour.

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Chocolate-Strawberry Cupcakes

If there is one thing they tell you to do, it’s try something new. While baking cupcakes isn’t a new concept for me, I’m not so good at it. It’s really always been a bit of a challenge for me, and I’m not really sure why. So when the January/February 2017 Food Network Magazine came out and they had a whole section devoted to cupcakes for each month, I just knew I had to partake… and at least try.

As we know, I messed up the January cupcakes just a bit… but it was more icing related issues than it was cupcake related issues. And the cupcakes themselves were excellent.

When I saw the cupcakes for this month, I was quite excited. While they don’t want them to be for a special occasion but say a random Tuesday, these cupcakes scream Valentine’s Day to me. No, I didn’t make them on Valentine’s Day or even for Valentine’s Day because I was busy getting ready to attend a wedding, but I knew I was going to make them no matter what.

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Champagne-Vanilla Cupcakes

There is one magazine I love to get and that’s Food Network. I really credit Food Network for my love of cooking. Truthfully it was my grandma’s (both of them), but when I went to college I kind of lost that until I stumbled across Rachael Ray’s 30 Minute Meals show… I then somehow became hooked again. So the re-found my love my grandmothers instilled in me.
I used to get the magazine, long ago before I went to grad school. Then grad school came and I didn’t have time to read anything other than school books, but now I’m back to reading Food Network Magazine. My first issue was the January/February 2017 issue. I read the editor’s note and she mentioned that they came up with a cupcake for any reason for every month of the year. I decided right then I needed to partake and try them all. Some sound better than others, but still… I need to try them, right? Something to do anyway.

January’s cupcake is the Champagne-Vanilla Cupcake. Yes please.
The first thing I was supposed to do was pour the Champagne (or in this case sparking white wine) into a bowl and whisk until the bubbles dissipate. ✓

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