Oh my goodness I have discovered a new weakness!!! I tried a new cupcake and frosting recipe and they are FANTASTIC! I mean the lime ones were good but these WoW! So here ya go readers! Enjoy!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup pecans chopped (optional)
Makes: About 18 standard cupcakes. Each cupcake serves 1.
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and, if desired, nuts. Add flour mixture; mix well. Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Creem cheese ginger frosting
Cream Cheese Frosting Recipe
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 1/4 tsp ground ginger
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix. Add ground ginger .Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.