Friday, December 31, 2010

2011 Cupcakes

What better way to ring in the new year than with cupcakes?
add some champagne and the hubs and I'm there...


spice box cake mix with butter cream frosting
gingerbread cookie topping
(tip: use melted white chocolate instead of frosting on the cookie, 
it will dry hard to the touch in minutes and prevent smudges)



butter cream frosting:
3 sticks butter (room temp, very important)
1 stick Crisco
1 and 1/4 bags of powered sugar (I use 2lb bags)
1 tsp vanilla extract
3-4 tbl spoons of milk (maybe more)
 
I think the trick to better frosting is to beat the butter, beat it real good! 6-8 minutes good. If you have a kitchen aid then no problem, just walk away... but if you don't, get a buddy because your arm is gonna be really sore! Then add the Crisco and beat for another minute or two and add the rest of the ingredients. Leave the milk for last and only add it if you need to. A good way to tell if the frosting is too thick is when you pop the mixer up, if most of the frosting stays on the paddle... it's too thick. Add the milk one table spoon at a time, mix and lift the mixer again.

gingerbread cookies:
  • 3-1/3 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1-3/4 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup and 1 tablespoon shortening, melted and cooled slightly
  • 1/2 cup and 1 tablespoon molasses
  • 1/2 cup and 1 tablespoon packed brown sugar
  • 1/4 cup and 1 teaspoon water
  • 1/2 egg
  • 1/2 teaspoon vanilla extract 
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. 
In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours. (I usually leave this overnight)
Preheat oven to 350. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet (i use parchment paper). Bake for 10 to 12 minutes in the preheated oven. 
Have a very safe and happy new year...
I had planned on posting our family year in pictures, but didn't get to it yet... 
it'll have to happen in 2011! :) See you on the flip side!

4 comments:

flip flops and pearls said...

These are beautiful- great job:)

Happy New Year to you & yours!
Daphne

Val said...

Brilliant!!! I hope you have an amazing New Years!!

Always Organizing said...

Very cute cupcakes! Have a happy new year!

Kimberly said...

Do you use salted or unsalted butter?

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