Marie's "Fancy Pants" Vanilla Cupcakes with White Chocolate Chips

Late last week...in our mailbox I found some very nice  presents from our lovely neighbor, Marie, who lives down the street. Twenty-four cupcakes liners...what I'm calling "fancy pants" cupcake liners (by Wilton)...pink, they are! And, very cute cupcake ribbons!

These cupcakes are vanilla with white chocolate chips topped with vanilla cream cheese frosting and/or dark chocolate frosting.

Layla was wishing that a few crumbs would fall on the floor!

The chocolate ones were especially good!

I will definitely use the "fancy pants" cupcake liners again...they are so much fun!

Layla and I hope that you all have a great week!

Next week, a review of a new baking food scale!

CQ and Layla

Marie's "Fancy Pants" Vanilla Cupcakes with White Chocolate Chips

Late last week...in our mailbox I found some very nice  presents from our lovely neighbor, Marie, who lives down the street. Twenty-four cupcakes liners...what I'm calling "fancy pants" cupcake liners (by Wilton)...pink, they are! And, very cute cupcake ribbons!

These cupcakes are vanilla with white chocolate chips topped with vanilla cream cheese frosting and/or dark chocolate frosting.

Layla was wishing that a few crumbs would fall on the floor!

The chocolate ones were especially good!

I will definitely use the "fancy pants" cupcake liners again...they are so much fun!

Layla and I hope that you all have a great week!

Next week, a review of a new baking food scale!

CQ and Layla

Merry Christmas Neighbors Vanilla Cupcakes with Peppermint Frosting

These cupcakes are from the "Cupcakes from the CakeDoctor" book...she calls the recipe "The Best Birthday Cupcakes" but I think they are the best Christmas vanilla cupcakes...Other than Billy's Vanilla Vanilla cupcakes...and Layla seems to think so too!

Found the cute cupcake liners at Pier One...who would have thought. And, I'd like to give a shout-out to our cupcake-loving neighbors Arthur and Linda and a little further down our street Marie and Teddy (her doggy who is so cute!).

Merry Christmas, Everyone!! See you in the New Year!

CQ and Layla

Merry Christmas Neighbors Vanilla Cupcakes with Peppermint Frosting

These cupcakes are from the "Cupcakes from the CakeDoctor" book...she calls the recipe "The Best Birthday Cupcakes" but I think they are the best Christmas vanilla cupcakes...Other than Billy's Vanilla Vanilla cupcakes...and Layla seems to think so too!

Found the cute cupcake liners at Pier One...who would have thought. And, I'd like to give a shout-out to our cupcake-loving neighbors Arthur and Linda and a little further down our street Marie and Teddy (her doggy who is so cute!).

Merry Christmas, Everyone!! See you in the New Year!

CQ and Layla

Martha Stewart's Pistachio-Raspberry Tea Cupcakes (#5)

This is my fifth Martha Stewart Cupcakes book cupcake in my challenge to make all 175 cupcakes in the book. These little beauties...cupcakes...or as Martha calls them...tea cakes...turned out awesome! We ate a couple right out of the oven and they were so yummy!


And, the best thing about them is that they are made completely in a food processor.


The recipe says that it makes 15 cupcakes...I only got a dozen out of it, but I tend to fill the cupcake liners a little fuller than I should!


Layla and the Pistachio-Raspberry Tea Cupcakes! The recipe is below...

Martha says: "These brightly colored cupcakes are very simple to make--a food processor handles all the mixing. You'll find the slivered pistachios at speciality stores or online retailers; you may substitute chopped pistachios instead."

Makes 15 standard or 36 mini cupcakes

Ingredients
Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Directions
Preheat oven to 375 degrees.

Line standard or mini muffin tins with paper liners; coat liners with cooking spray.

In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth.

Add flour; pulse until just moistened and combined; do not overmix.

Divide batter evenly among lined cups, filling each three-quarters full.

Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini).

Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis.

Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

First published: May 2009

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I think you'll really enjoy these "tea cakes."

Have a great week, CQ

Martha Stewart's Pistachio-Raspberry Tea Cupcakes (#5)

This is my fifth Martha Stewart Cupcakes book cupcake in my challenge to make all 175 cupcakes in the book. These little beauties...cupcakes...or as Martha calls them...tea cakes...turned out awesome! We ate a couple right out of the oven and they were so yummy!


And, the best thing about them is that they are made completely in a food processor.


The recipe says that it makes 15 cupcakes...I only got a dozen out of it, but I tend to fill the cupcake liners a little fuller than I should!


Layla and the Pistachio-Raspberry Tea Cupcakes! The recipe is below...

Martha says: "These brightly colored cupcakes are very simple to make--a food processor handles all the mixing. You'll find the slivered pistachios at speciality stores or online retailers; you may substitute chopped pistachios instead."

Makes 15 standard or 36 mini cupcakes

Ingredients
Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Directions
Preheat oven to 375 degrees.

Line standard or mini muffin tins with paper liners; coat liners with cooking spray.

In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth.

Add flour; pulse until just moistened and combined; do not overmix.

Divide batter evenly among lined cups, filling each three-quarters full.

Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini).

Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis.

Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

First published: May 2009

---

I think you'll really enjoy these "tea cakes."

Have a great week, CQ