Livin' in the Kitchen

Archive for the ‘Cupcakes’ Category

Banana Cupcakes with Cream Cheese Frosting

In Cupcakes on July 7, 2011 at 4:13 am

This past week I was in Michigan with Lizzie! Remember our former sushi-hater?

In MI we got to spend half a day in a little Amish town! Given 20 dollars, I was a little concerned I wouldn’t find anything I wanted more than baked Amish goods. Fortunately for my treadmill, I found a gorgeous pair of earrings that wiped out most of my funds. Unfortunately for Liz, I found pearl sprinkles that I just could not live without which she happily agreed to help me buy.

Some day when I actually earn money, I think instead of paying for a car, I’ll still be paying off all the scones, sprinkles, and Starbucks drinks that I just could not live without.  An Amish guy about our age rang up the sprinkles and I had to think: what do teenage Amish guys save for? Buggies?

The minute I got home (You think I’m kidding. I’m not.) I started baking. Four days without baking is four days too long.

Banana Cupcakes with Cream Cheese Frosting
Recipe from
1 1/2 cups bananas mashed, ripe
2 teaspoons fresh lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Preheat oven to 275F
Mash bananas (about 4 medium bananas) then stir in lemon juice.
In a medium bowl, mix the flour, baking soda, and salt. Set aside.
Cream the butter and sugar, when fluffy, add eggs one at a time, then add vanilla and stop mixing.
Slowly mix in flour mixture and buttermilk, alternating.
Stir in banana mixture, scoop into baking tins.
Bake for 45-60 minutes.

Cream Cheese Frosting
1/2 cup softed butter
1 (8oz) package cream cheese
1 teaspoon vanilla extract
3 1/2 cups powdered sugar

Cream the butter and cream cheese
Add the powdered sugar slowly, then cream.
Add vanilla, and cream again.
Frost, done!


Roses and Chocolate Cupcakes

In Cupcakes on May 6, 2011 at 4:55 am

It’s twitching in a musician’s fingers, building in an authors complex mind, dancing in a ballarina’s feet, humming in a singer’s song; it’s a passion we have. Who doesn’t want to leave a permanent thumb print on this world? But when you dance for the audience instead of yourself, you loose anything you had that was special to begin with.

A girl in my math class’s brithday was coming up and all she wanted was a cupcake. When I realized that I had to make cupcakes that Friday anyway, I decided that I’d bring her one of those. Even though it was about 11 I decided that I had to add a little touch to make the chocolate cupcake look a little classier.

That’s when I chose to do the rose:

I ended up loving the rose and so did the birthday girl! It was her favorite part. She was so excited that I’d just brought in a cupcake for her; it made me remember that sometimes it’s not all about what you can or can’t do. It’s all about the effect you can leave on the world.

I couldn’t believe how happy one cupcake could make someone. I realized making someone’s day could be only one cupcake away. I know where I want to leave my thumb print on the world. The passion’s cooking in my heart.

Very-Vanilla-y Cupcakes

In Cupcakes, Vanilla on February 20, 2011 at 5:30 am

Lizzie and my realization of the week: The people of this generation who religiously straighten their hair (that’d be us) are going to be bald before they even see a nursing homes.  

In other news, today I made cupcakes! I’m trying out different cupcake recipes. Since I got the dates for the Gale Gand event I was going to help out with wrong, I’m making an I’m-sorry-please-forgive-me-and-accept-this-cupcake-because-sweets-make-everything-better cupcake. This was kind of a test-run, but who doesn’t like having a few extra cupcakes lying around in their house? I tried out a new cream cheese frosting recipe and didn’t like it at all, so I’m not going to include the recipe.

Vanilla Cupcakes

 Adapted from Miss lemonie



1 1/2 C plus 2 Tbsp all purpose flour

1/4 tsp kosher salt

1 1/4 tsp baking powder

1/2 C butter at room temperature

1 C sugar

1 egg plus 2 egg whites

1/2 C milk

1/4 C– half sour cream, half greek-style yogurt

1 1/2 tsp vanilla extract

1 big teaspoon vanilla bean paste or 1 vanilla bean

Preheat oven to 350F
Combine the milk and vanilla bean paste over medium heat, remove from heat before it begins to simmer, allow to cool.

Sift the dry ingredients together

Combine the milk mixture with the sour cream, greek-style yogurt, and vanilla extract.

Combine the dry ingredients and the wet VERY SLOWLY AND JUST UNTIL COMBINED, if you whip them they will loose the fluffy texture that makes them so good!Use an ice-cream scooper to transfer into muffin tines. Bake about 23 minutes. It’s best to bake LESS than more. When you take them out of the pan, they might feel too soft. They’re not. Trust me.


(Sorry I haven’t posted in a while! I did my first Daring Baker’s challenge earlier!! Can’t wait to share!)