Saturday, March 24, 2012

Strawberry Cupcakes with Strawberry Cream Cheese


In the late nineties I was a very pale, very skinny, and very frizzy haired preteen living in Southern Florida. I played Pokemon behind my friends back. I was too scared to stay the whole night at a girlfriends house. I hadn't noticed boys yet. I was a lot of things - none of them cool. 

Then I saw Men In Black. I was in love. Will Smith was my black knight. It was meant to be. I filled all of my trapper keepers with sketches of our sweet half Black, half Jewish babies. I started wearing JNCOS. I memorized all the words to Gettin Jiggy Wit It. I begged my Dad to let me change my last name to Smith.

Sometime during that era my friend Amanda invited me on a trip to West Palm Beach to see an NSYNC concert. I was still pretending to hate boy bands (I didn't), so when I agreed to go I explained to my friend that it was only to get away from my house full of boys. It was a wonderful girls vacation; Amanda's Mom took us to The Gap and let me put sun in my black hair (guess how that turned out?). 

We got to the arena and then something happened - there was going to be a surprise guest performer. 

IT. WAS. WILL. SMITH.

I died. I fake fainted. I cried. I screamed. Then I cried some more. My dreams were literally coming true, WILL FUCKING SMITH. He performed a medley of a few of his hit songs and the moment was over in what felt like a second. I had to sit down I was so overwhelmed. I had never been happier.

I will spend the rest of my life trying to recreate that feeling.


Strawberry Cupcakes
makes 12 - preheat oven to 350 
source: Martha Stewart / Sprinkles Cupcakes

1/2 cup pureed strawberries
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla 
1/2 cup butter
1 cup sugar
1 egg
2 egg whites




1. Rinse & Puree strawberries. 
2. Sift together dry ingredients. Set aside. 
3. Whisk together milk, pureed strawberries, and vanilla. Set aside.
4. Beat together butter and sugar. 
5. Add egg and egg whites one at a time. Mix until fully blended.
6. Rotate adding the dry mix and milk mixture, ending with the dry mix, until fully blended. 
7. Bake for 15 - 20 minutes, rotating pans halfway through. 


me + frosting = mess

Strawberry Cream Cheese Frosting
8oz cream cheese
5-6 tablespoons butter
2 teaspoon vanilla
1/3 cup pureed strawberries
2-3 cups powdered sugar

1. Beat together butter and cream cheese. Add vanilla and strawberries.
2. Add powdered sugar 1/2 at a time until fully mixed.
3. Frost away!


nom nom nom

Letting my freak flag fly,
Ruth Hannah

Wednesday, March 21, 2012

French Toast Cupcakes


Every day I get a good morning text from a friend who lives kinda far away. While it's not usually morning for me (I'm a freak and wake up super early) it is one of the best moments of my day. I love morning, and I especially love breakfast (and lunch.. and dinner.. and brunch.. you get the picture) but I'm weird about it - I don't do sweet stuff in the AM. Whats even weirder is that I prefer stuff like ramen and left over lasagna. Screw you, pancakes. 

Tonight when I had my ladies over I decided to make them my version of "brenner". These cupcakes are pretty amazing - and if you're anything like me, they'll help you enjoy your favorite part of the day whenever. Or if mornings are the worst for you - maybe they can make them a lil' sweeter.

French Toast Cupcakes
preheat oven to 350 - makes 24
source: bakespace
3 cups flour
2 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups sugar
1 cup butter
4 eggs
2 teaspoon mapleine
1 cup milk


1. Melt butter - let cool before mixing. 

2. Sift together dry ingredients - set aside. 

3. Beat together butter and sugar. Add eggs one at a time, until fully mixed.



4. Mix in Mapleine. 

5. Rotate adding dry ingredients / milk. Beat until fully mixed.

6. Bake for 20 - 25 minutes rotating pans halfway through.


Maple Cream Cheese Frosting
source: yourcupofcake
1/2 cup butter
8 oz cream cheese
2 teaspoons Mapleine
3-4 cups powdered sugar

1. Cream together butter & cream cheese. Add Mapleine.

2. Add powdered sugar 1/2 cup at a time until fully mixed.


3. Drink a little wine. Or a lot. Whatever. Not too much that you can't frost, though. Or you could just frost tomorrow. Cheers!


I topped mine with a couple of blueberries and some cinnamon sugar. They turned out pretty cute. 

Now I want bacon, 
Ruth Hannah

Friday, March 16, 2012

Red Velvet Cupcakes


Oh my sweet little bakers, I've missed you! My surgery went well and I seem to be recovering pretty nicely. It's been a week, and I've spent the majority of my time napping, watching Americas Next Top Model reruns, and dreaming of cupcakes. And other weird things. Painkillers give you weird dreams. 

Today I was finally awake long enough from my Percocet coma to bake. It was wonderful. I've been feeling a little bummed out, being stuck at home and having limited mobility - cupcakes definitely cheered me up. That, or I've taken just a little too much pain medication. Probably both.

Red Velvet Cupcakes
makes 24 - preheat oven to 350
  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (I used red velvet emulsion instead) 

my food coloring substitute

1. Sift together dry ingredients. Set aside.


2. Beat together wet ingredients until fully mixed.

3. Add dry mix 1/2 cup at a time until fully blended. 


4. Bake for 15-20 minutes, rotating pans half way. 

trying very hard not to make my signature mess

Cream Cheese Frosting
8oz cream cheese 
1/2 cup butter
3-4 cups powdered sugar
1 teaspoon vanilla

1. Cream together cream cheese & butter. Add vanilla.

2. Add sugar 1/2 cup at a time, until fully mixed.

3. Frost! Top with glitter sugar if you feel up to it. 



It's good to be back,
Ruth Hannah

Thursday, March 8, 2012

BRB

Hello lovers! Just a quick note to let y'all know I'll be out of the cupcake game for the next few weeks while I recover from a little bitty back surgery I'm having later on this afternoon. Don't worry, all these painkillers are making me dream of extra special recipes. 

Peace, love, & Percocet 
Ruth Hannah

Friday, March 2, 2012

Cookies N Cream Cupcakes


Everywhere I go nowadays, I'm the 'cupcake' girl. I don't mind it, in fact I actually like it quite a bit.. but I've been busy lately and I feel guilty when I have nothing to offer. Works been crazy and my spray tan doesn't apply itself. As sad as I am to admit it - sometimes there isn't much time left for cupcakes. 




I've been wanting to make my Oreo bottom cupcakes for a while. When I saw a display of birthday cake flavored oreos I knew it was time. I bought a box, but ate the whole thing before I could even think about baking. Still determined, I bought two more boxes. I ate both. Then at work there was a sign: coworkers everywhere eating store bought cupcakes. It was time.


I picked up a few boxes on the way home, put on gangster rap Pandora, and got right to it. Guys, it's good to be back.



Cookies n Cream Cupcakes
makes 24 cupcakes - preheat oven to 350
source: annies-eats


24 Oreo halve, with cream filling attached
3/4 cup oreo crumbs. 
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 cup butter
1 2/3 cup sugar
3 large egg whites
2 tsp. vanilla extract
1 cup milk



1. Fill each cupcake with oreo half. 

2. Sift together dry ingredients. Set aside.

3. Beat together butter & sugar. Add vanilla. Beat egg whites in one at a time. 

4. Rotate adding in dry mix / milk until fully blended.

5. Fold in crushed oreos. 

5. Top each oreo half with batter. Bake for 15 - 20 minutes, rotating pans halfway through. 


Oreo Cream Cheese Frosting

1/2 cup butter
8 oz cream cheese 
4 cups powdered sugar
1 tsp vanilla
1/4 - 1/2 cup crushed oreos

1. Beat together butter and cream cheese. Add vanilla.

2. Beat in powdered sugar 1/2 cup at a time. 

3. Mix in crushed oreos. 

4. Frost! Eat! Thank me later!



Fighting hunger one cupcake at a time,
Ruth Hannah








Thursday, February 16, 2012

Chocolate Peanut Butter Cupcakes


I had the day off from my real job today. I woke up fully aware of all the grown up stuff I needed to take care of - laundry, bills, cleaning, ect. So much to do! I needed to take a break just thinking about it, so I watched TV and painted my nails. Around 3 I got a headache from squinting trying to see the DVR (why do they make the words so small?). I thought for a minute about my chores and then realized part of being a grown up is doing whatever you want whenever you want to. 

So I baked. 

People have been asking me to make a cupcake of the chocolate peanut butter variety for a while. I've put it off, mostly because a few months ago I hate so much Reese's I literally got sick. Ugh. I've moved on now, am working on my binge eating, and I've given the chocolate peanut butter combo a second chance. 

Chocolate Peanut Butter Filled Cupcakes with PB Frosting
makes 24 cupcakes - Preheat oven to 350
source: Annies-eats

Filling:
1 cup powdered sugar
3/4 cup creamy peanut butter
4 tbsp butter
1/2 tsp vanilla


1. Beat together sugar, butter, and peanut butter. Add vanilla.

  

2. Roll into 24 round balls. Set aside.

Chocolate Cupcakes
1 2/3 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 cup sour cream
2 tbsp milk
1 tsp vanilla
1/2 cup butter
1 1/2 cups sugar
2 large eggs

1. Sift together flour, cocoa powder, and baking soda. 

2. Mix together sour cream, milk, and vanilla.

3. Beat together butter and sugar. Add eggs one at a time.

4. Alternate adding dry mix / sour cream mix. 


5. Fill liners 1/2 full of batter. Add one peanut butter ball to each cupcake. 

6. Bake at 350 for 15-20 minutes, rotating half way. 


Peanut Butter Cream Cheese
8 oz. cream cheese
4 tbsp butter
1/2 cup peanut butter
3 - 4 cups powdered sugar

1. Beat together cream cheese, butter, and peanut butter.

2. Add powdered sugar 1/2 cup at a time. Mix well.

3. Frost!

en route to my mouth



 a much desereved glass of red after such a long day

I don't wanna grow up,
Ruth Hannah

Saturday, February 11, 2012

Blackberry Cheesecake Cupcakes



Today I was at a loss about what sort of cupcake I should bake. I asked all my coworkers what their dream cupcakes would be - their answers sucked. Finally my sweet friend Kylie suggested something cheesecakey. I instantly felt inspired and ready to bake. Most of all I was just ready to leave work. 


Nala loves cupcakes. I love Nala.

My roommate, our friend Kim, and her dog Nala had girls night tonight. We watched Bridesmaids, ate lasagna, and I baked cupcakes. Nala was a great sport and licked up all the crumbs.. Thank God because I really can't stand sweeping. We also drank a crap ton of wine, but I'm not even going to get into that because I seriously drank a crap ton of wine. Turns out wine & typing don't go that well together. 


Blackberry Cheesecake Cupcakes
makes 24 - preheat oven to 350 degrees


Graham Cracker Bottom
18 crushed graham crackers
1/2 cup butter


wine = highly recommended 

1. Mix together graham cracker crumbs & butter.


2. Put 1-2 tablespoons of butter / graham cracker mix in cupcake liners. 

3. Bake for 3-5 minutes. Set aside. 


Blackberry Cheesecake Cupcakes
4 egg whites
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 cup butter
1 1/4 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup pureed blackberries 


1. Beat egg whites for 2-3 minutes, until stiff. Set aside.


2. Sift together flour and baking powder. Set aside.


3. Beat together butter and sugar. Add vanilla.


4. Alternate adding Dry mix / Egg whites / Sour cream mix. 


5. Fold in pureed blackberries


6. Top the graham cracker base with cupcake batter - fill liners 3/4 full.


7. Bake for 18 - 20 minutes. 



Cream Cheese Frosting
8oz cream cheese
1/2 cup butter
1 teaspoon vanilla
3-4 cups powdered sugar


1. Beat together butter and sugar. Add vanilla. 

2. Add sugar 1/2 cup at a time until fully mixed.

3. Frost!

4. Pat yourself on the back. You did it!
cupcake guts



Guys, I'm feeling a lot of things today - mostly buzzed.. But I'm sober enough to know I love these cupcakes. And puppies.

I hope my mess picks it self up,
Ruth Hannah