Vanilla Cupcakes

Vanilla Cupcakes

1/2 cup butter/margarine
2/3 cup sugar
3 eggs
2 tsp vanilla
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

18 minutes @ 350

Fluffy Vanilla Icing
1 cup sugar
1/4 tsp cream of tartar
1/3 cup water
2 egg whites
1 tsp vanilla

1. Cream the butter and sugar together.

2. Mix in the eggs and vanilla.

3. Mix together the flour, baking powder and salt. Alternate adding this dry mix and the milk to the butter mixture.

4. Fill a muffin tin evenly with the batter and bake for 18 minutes at 350.

5. Heat the water, sugar and cream of tartar in a pan at med-high heat until the sugar has dissolved and the liquid is bubbling.

6. Whip the egg whites and vanilla until you have soft peaks and gradually add the sugar liquid until you get stiff peaks. (this takes a while and if I didn't have an electric mixer I think my arm would have died)

7. Top the cupcakes with the icing once they have cooled and add sprinkles (because they're awesome)

Brownies

Brownies

1 1/3 cup butter/margarine
2 cup sugar
4 eggs
1/4 cup corn syrup
2 tsp vanilla
1 1/2 cup flour
3/4 cup + 2 tbsp cocoa
1 1/4 tsp salt
1 tsp baking powder
1 1/2 cup chopped walnuts

35-40 minutes @ 350

Chocolate Frosting
2 tbsp butter
1/4 cup semisweet chocolate
2 tbsp warm water
2 tsp vanilla
2 cup icing sugar

1. Mix together the butter and the sugar.

2. Mix in the eggs, corn syrup and vanilla.

3. Sift together the flour, cocoa, salt and baking powder. Gradually add the dry ingredients to the wet ingredients.

4. Stir in the walnuts.

5. Spread in a pan and bake for 35-40 minutes at 350.

6. For frosting, melt the butter and the chocolate in double broiler. Once melted add in water and vanilla.

7. Take off the heat and whisk in the icing sugar.

8. Once the brownie has cooled, top it with the frosting.

-thank you Julie for the recipe-

Raspberry Cupcakes

Raspberry Cupcakes

1/2 cup butter/margarine
1 cup sugar
2 eggs
1 3/4 cup flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup milk
2 tsp vanilla

20 minutes @ 350

Raspberry Whipping Cream:
1 cup whipping cream
5 tbsp pureed raspberries
1/4 cup sugar

1. Blend together butter, eggs and sugar.

2. Add in flour, baking soda and salt.

3. Mix in vanilla and milk.

4. Evenly spoon into muffin tin. (Should fill 12)

5. Bake in oven at 350 for 20 minutes.
6. While cupcakes at baking, puree raspberries until you have enough for 5 tbsp.

7. Whip raspberries, sugar and whipping cream until you get stiff peaks.

8. Cut center out of cupcakes, making sure not to cut through to the bottom. Fill the hole and cover the top with the whipping cream.