TMTT ~ Did I really sign up to make 200 Cupcakes???

The church carnival is over and I'm pooped and let's just say a whole post will be dedicated to what we call organized chaos. So one of the games I came up with (ok borrowed off a website) was a cake walk called "Walk In Jesus Footsteps". I thought hey I'll whip up some cupcakes no big deal .. lol! So I was told last year there was about 150 kids, ok well 200 cupcakes should be enough right? Well weather was horrible almost rained on us and the game was put in front instead of with the rest so the game was a bust. But don't worry I became a cupcake pusher :), and all were gone NONE came home with me!!! And to the snotty BB (busy body) #1 and #2 or as I call them now Think #1 and #2 how made comments first off why is "she" making that many cupcakes. To the next comment that came when I had a helper help me frost 200 cupcakes that why are you helping Alexis was suppose to make those!!! Yup real winners :).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My first cupcake recipe was for a yummy vanilla I found on the food networks website.

Magnolia's Vanilla Cupcake by Sara's Secrets Show

Ingredients

Cupcakes:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Icing:

• Vanilla Buttercream,

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

ALEXIS NOTES: My helper decided that buying the powder sugar and butter I needed for the buttercream she would buy the can frosting. I'm not a big fan but hey it's a team thing, next time it will be the good stuff. I would usually swap out the whole wheat flour for at least half.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Second on the list was Chocolate Cupcakes

Best Chocolate Cupcakes

1 1/4 Cups Butter - softened

1 1/4 Cups superfine (castor) sugar

1 1/2 Cups self-raising flour

3 eggs

2 tbls cocoa powder

1 tsp vanilla extract

Method

1. Pre-heat the oven to 350oF (180oC).

2. Line a 12 cup cake pan, with cup cake papers.

3. Crack the eggs into a cup and beat lightly with a fork.

4. Place all the ingredients in a large bowl.

5. Beat with an electric mixer for 2 minutes, until light and creamy.

6. Divide the mixture evenly between the cake cases.

7. Bake for 18-20 minutes until risen and firm to touch.

8. Allow to cool for a few minutes and then transfer to a wire rack.

9. Allow to cool fully before icing.

ALEXIS NOTES: I doubled the recipe and added a bit more flour it was a little soupy. I also used regular sugar due to that is what I had on hand. No liners since I was doing the mini cupcakes. I again if this was for home would have done at least half whole wheat flour

I'm so sorry I was absent again, it was super busy at work and then I had to go visit a new school for Cole. I think I found a new one close to home that is like a $100 less a month so it really would help. I promise (really) I'll be by today!!!

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.