My Iron Cupcake Earth Recipe for Cran-Vanilla {Crantini} Cupcakes with and Lime-Vodka Frosting. 

Cran-Vanilla Cupcakes

{makes 3 dozen small/regular size)

Cupcakes:

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cup all-purpose flour
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1/2 cup superfine {berry} sugar
• 4 Large eggs
• 1 cup Vanilla Yogurt
• 2 tsp. Vanilla extract
• 1 1/2 cups fresh cranberries
• Zest of 1 large lime

Directions:
Preheat oven to 350 F. Line muffin tins with cupcake papers.

In a small bowl, combine the flours and set aside.

In a large mixing bowl ( with a stand mixer preferably) cream the butter until smooth. Add the sugar gradually and beat until fluffy for 3 minutes (I would suggest timing this as it does make a difference, you want the butter to be light and airy). Then add the eggs, one at a time, beating well after each addition.

Add the dry ingredients alternating with the yogurt and vanilla. With each addition, beat until the ingredients are incorporated but make sure to not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Using a spatula or wooden spoon, fold in the cranberries and lime zest until just mixed.

Spoon the batter into the cupcake liners, about 1/4 cup, filling them about 3/4 fu

ll. I had to use my large wilton muffin pan, and two smaller ones to make all the cupcakes!

Bake about 20-25 minutes, or until a toothpick inserted into the center comes out clean. You should always start with the lesser time, and then add more if need be.

Once they are baked, let them cool in the muffin tins for about 10 minutes, and then lift them to cool completely onto cooling racks. You can frost them with the vodka buttercream, or if you want to use regular icing you can also brush the tops of the cupcakes once cooled with vodka to soak in!

Frost with Vodka-Lime Buttercream (See Below)

It came in handy that I had to make cupcakes because I was actually going to a 50th birthday party the night I made these! Which was good because there was about 3 dozen!

Needless to say the kitchen was a huge mess afterward, but I sweetened the deal with a cupcake!

I thought I’d share some pictures of the photo shoot. Thanks to Jordan for setting it all up for me. Helps that he is a graphic designer/photographer and has all the proper supplies, ie: light box, digital SLR, Tripod etc etc. That’s what Bf’s are for! =)

Jordan working away! I let him eat a few as we we went!

Here’s the recipe for the frosting I used on my IC: Earth Crantini Cupcakes

Vodka-Lime Frosting

Ingredients:

3/4 Cup Butter

1/4 Cup Shortening

1 tsp. Vanilla

4-5 cups Powdered {icing} Sugar, Sifted ( The amount will vary on what type of consistency you want )

1-2 tsp. Milk

2 Limes (1 for zesting and Juice, and 1 for garnish)

1 Tbsp. Vodka

*Splash of Cranberry juice

Directions:

Before you begin, zest one lime and squeeze out its juices into a cup. Set aside the lime zest and juice to add later. Sift icing sugar into a large bowl so you can easily measure it out once you start.

Using a stand mixer, cream softened butter and shortening, add vanilla and mix until smooth.

Add sugar gradually, 1/2 cup at a time. Once you’ve added 1 cup, mix in milk. Once you’ve gotten the milk mixed in, gradually add sugar and lime juice alternating.

Once you have mixed all the lime juice in, add the vodka {this can be omitted if you don’t want to add alcohol.} Once you have mixed in all the juices, add the rest of the sugar slowly until you achieve the desired consistency. You will want it to be stiff enough to pipe, so you want to be sure that it is not too watered down with the lime juice and vodka. You may add more/less lime juice depending on how much flavor you want.

If you want to, you may add some coloring to the frosting. Add this last, or separate the icing into different mixing bowls to use different colors. Preferably use gel food coloring, so it does not add more liquid.

*For the pink icing I also added a splash of cranberry juice for Cranberry Lime Frosting.

Garnish:

For the Crantini cupcakes, I decided to give them a sugared rim (using Bar Sugar) and top them off with sugared cranberries and lime wedges.

I used  this recipe for the Sugared Cranberries, if you don’t want to go to all the hassle you can just use raw cranberries washed, and tossed in superfine sugar. Place in fridge for a few minutes to harden.

In keeping with the festive spirit I thought I’d bake some Halloween Cupcakes!..more specifically Devil’s Food Cupcakes. I thought it was fitting with the occasion of goblins, and witches and devils. Oh my! These little cakes were quite delicious.. some didn’t live to see another day.  Such a shame. MmMm. Thanks Jordan for the great photo’s once again =)

It’s funny I searched and searched for these cupcake cups, or snack cups, because I thought they looked so cute and would be great for cupcakes. Now that i’ve used them I think i’ll stick to regular cupcake liners. These were too small, even thought I bought the large. And the batter just doesn’t rise enough for me. I like the tops to be a little more round. But either way, they were fun to decorate.

Ingredients:

1 box Devils Food Cake mix ( Ok, i was a little lazy and I was at school all day. PLuS! I’m going to see Madonna Tonight!! So the mix had to do )

Wilton Icing:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine softened
• 1 tsp. vanilla
• 4 cups confectioner’s sugar (approximately 1 lb.) sifted
• 2 Tablespoons milk

Instructions
(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer.Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using

Decorate as desired!

Happy Halloween!

For my 20th Birthday I decided to throw myself a party! I wanted to make a cupcake tower after seeing so many beautiful stands. I chose a color scheme and decided to make a cupcake stand myself! I found this great tutorial on Cake Journal .

My finished cupcake stand! i think it turned out ok!

I made my first even fondant flowers! With Vanilla cupcakes with Vanilla Icing.

I made a cake for my birthday dinner with the fam using the same concept and flowers, except tried a Bikini Clad cake!