Cupcakes

A few weeks have past since I started this blog, there has been much to blog about, but my computer doesn't always want to cooperate. So I'm going to attempt this again!

Last December, Erica's puppet ministry team held a Dinner Theater fundraiser. I volunteered to make gourmet cupcakes for the event...all 170 of them! I spent hours researching different cakes, frostings and decorative toppings. Then more hours baking and individually wrapping them to freeze. And finally, frosting them the day before the event.

I ended up making 7 different types of cupcakes:

Cream-cheese filled Chocolate with Oreo Cream Cheese Frosting,

Fresh Orange with Vanilla Buttercream,

Applesauce Spice with Cinnamon Cream Cheese Frosting,

Chocolate Fudge with Vanilla ,

Mint Chocolate with Chocolate Frosting,

Red Velvet with Cream Cheese Frosting,

Vanilla Bean Ice-cream with Whipped Strawberry Frosting.

They all turned out great, which was a miracle...yes I did a lot of praying while baking and frosting.

My favorite was the applesauce spice with cinnamon cream cheese frosting, so I'm going to share the recipes with you!

Applesauce Spice Cake (or cupcakes)

Recipe from the Cake Mix Doctor http://www.cakemixdoctor.com/

1 package (18.25 ounces) plain spice cake mix (not pudding-in-the-mix)

1 cup sweetened applesauce

1/2 cup buttermilk

1/3 cup butter, at room temperature

1/3 cup vegetable shortening

1 tsp pure vanilla extract

1 tsp finely grated lemon zest

2 large eggs

1 cu chopped, peeled apple

1/2 cup chopped pecans (I omitted this for allergy concerns)

Prepare cake pans (spray and flour a cake pan or put liners in muffin tins). Preheat oven to 350 degrees.

Place the cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest and eggs in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes, scraping down the sides as needed. (It is important to do this two-part mixing!)

Fold in the apples and pecans. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. If you are making cupcakes, drop the pans onto the counter from about 2-3 inches a couple of times. This will help get the air bubbles out of the batter which will result in a flatter cupcake.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger. Use the box's recommended cooking time as a guide. Cool the cake for about 20 minutes in the pan before removing.

Cinnamon Cream Cheese Frosting

from the Cupcake Project http://www.cupcakeproject.com/

8 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp vanilla extract

1 1/2 tsp cinnamon (or more to taste)

2-3 cups powdered sugar (more or less for the required stiffness you need)

Mix cream cheese and better well.

Add vanilla and cinnamon. Then add powdered sugar.

SO easy and SO yummy!!!

Enjoy!