Wednesday, May 26, 2010

Heaven covered with cream cheese frosting!

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!

Pineapple Cupcakes

  • 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.

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