Pineapple upside down cupcakes<3 (I made these special for my fiance’s birthday)

What you need:

• 14 oz crushed pineapple,save 1/3 cup of juice
• 1 cup milk
• 2 1/3 cup baking flour
• 3 1/2 tsp baking powder
•  1 tsp salt
• 2/3 unsalted margarine
• 1 2/3 granulated sugar
• 3 eggs
• 1-2 tsp vanilla

What to do! Preheat your oven to 350

1. Sift together flour,baking powder and salt in to a medium bowl and set aside.
2. add remaining juice with  1 cup of milk or enough to give 1 1/4 cup of liquid.
3. cream together butter and beat in sugar gradually.
4. Beat in one egg at a time in to the butter mixture
5. begin to to add the butter mixture to the flour mixture gradually and add vanilla.completely mix.
6. pour in to cupcake cups and bake for 25-30 mintes. cupcakes willnot rise very much so you can fill the cups higher than normal.

The Icing:

• In saucepan combine 1/3 cup unsalted butter and 1/3 cup pineapple juice, 2/3 cup granulated sugar. Heat until sugar is dissolved.so not boil.remove from heat and gradually beat in 3-6 cups confectioners sugar.

topping: Cherry and salted nuts :)

I wish I had a better photo but i had guest so i didn’t really have time to get a good one in.plus my fiance went nuts with the sprinkles lol

The Classic Vanilla

1 1/2 cups all purpose four
1/2 teaspoon baking powder
1/4 fine sea salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature

Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.

Sift together flour, baking powder, and salt; set aside.

In the bowl of a stand mixer beat butter and sugars until light and fluffy. Add the eggs one at a time, mixing just until blended. Beat in vanilla. Add the flour mixture and milk.; mix thoroughly.

Fill each cup 2/3 full and bake for 18-24 minutes or until cake tester comes out clean. Cool completely and frost as desired. Makes 12 cupcakes.

Tips for Baking Cupcakes 

• Fill cups 1/2 to 2/3 full. Anymore and you end up with goo in the center. Any less and you end up with wimpy cupcakes
.

• Make sure you have the right pan. Cupcake pans are heavy and shiny with 6 to 12 cups. It saves time when baking if you have 2 pans on hand.


• Be sure to grease each cup well or line with cupcake wrappers.


• All ingredients should be at room temperature before making cupcakes. Cold ingredients make lumpy batter, which usually leads to over mixing and tough cupcakes.


• Preheat your oven before baking. Oven temperatures can vary so use an oven gauge to make sure yours is at the right temperature.


• Test for doneness at the minimum baking time. Cupcakes are done when a cake tester inserted in the center comes out clean
.

• Cupcakes are best eaten the same day they are made, but can be kept in the freezer for up to 3 months as long as they are not decorated

Vanilla Bean Buttercream

1/2 cup (1 stick) butter, softened
3 1/2 cups powdered sugar, sifted
1/4 cup whole milk
2 teaspoons vanilla bean paste

Put butter in a large bowl and beat with an electric mixer until creamy. At low speed mix add powdered sugar. Gradually add milk until desired consistency is reached. Add vanilla bean paste.

kimmcpeters:

tonight was a semi-success. got to use my mini cupcake maker which was actually kind of confusing. made some yummy German chocolate cupcakes. i already downed six.

Makes 24

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
• 2 cups cake flour (not self-rising), sifted, plus more for tins
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/3 cups sugar
• 3 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 5 ounces semisweet chocolate, melted and cooled
• Coconut-Pecan Frosting

Directions

1. Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
4. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.

(via creeeeepy-kim-deactivated201205)

kimmcpeters:

What a lovely surprise!

It’s a  apron my fiance ordered me off etsy. i looooooove it!

(via creeeeepy-kim-deactivated201205)