OMGCupcakes!

Fall 2013

Stick with the basics with

Grammy’s Classics!

100RECIPES

INSIDE

OVER

Holiday cupcakes to bake with your kids.

Contents

2 OMG Cupcakes! Fall 2013

Table of

8

7

14

Chocolate Cupcakes

Lemon Raspberry Cupcakes

“Grammy’s Classics”Feature:

6LemonCupcakes

15Chocolate Mint Cupcakes

4thof

3

Lemon Raspberry Cupcakes

Chocolate Mint Cupcakes

23 2420

1617

German Chocolate Cupcakes

Blueberry

Smores

4thof July

Cupcakes

Valentin’es CupcakesHalloween Cupcakes

25

Editor’s Letter

W elcome fellow cupcake lovers to the magazine filled with cupcakes that

am sure we have a recipe just for you! I try to make all my cupcakesas unique as possible. I like usingbold flavor combinations thatmake you come running back for more.

4 OMG Cupcakes! Fall 2013

Photography by Megan Perry

I consider baking a art. When I put everything into my baking, I expect it to come out looking like a beautiful creation with bold, beautiful flavor.

Love & Cupcakes,

will blow your mind. We have thetraditional as well as the crazy, so I

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6 OMG Cupcakes! Fall 2013

3 c. flour1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 c. butter, softened2 c. sugar4 eggs1 tsp. vanilla1/3 c. lemon juice2 Tbls. lemon zest1 c. buttermilkLemon Cream Icing:1 1/2 pkgs. (12 oz.) cream cheese, softened1 jar (10 oz.) lemon curd (I usually find this by the jam/jelly at the grocery store)

INGREDIENTS

INSTRUCTIONS

Serves: 24 cupcakes

Preheat oven to 375 degrees. Place about 30 paper cupcake liners into cupcake tins.Sift together dry ingredients (flour, baking powder, soda, and salt).In separate bowl, mix together sugar and butter until fluffy.Add eggs one at a time, beating each egg until incorporated before adding the next.Add vanilla, lemon juice, and lemon zest.Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined.Fill cupcake liners about 3/4 full.Bake at 375 degrees for about 17 minutes or until toothpick comes out clean.Cool on baking rack.**I like to freeze cupcakes overnight before frosting. Don’t know why, but they taste even better when I do!Frosting: Beat cream cheese with mixer until smooth. Slowly add lemon curd. Mix until well combined and fluffy. Spread over cooled cupcakes.***Regular cream cheese frosting is also really yummy on these cupcakes!***

ClassicLemon

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1 (15.25 oz) box dark chocolate cake mix (I used Pillsbury)1 (3.9 oz) box chocolate fudge flavored instant pudding (I used Jell-o brand)1 cup sour cream½ cup vegetable oil½ cup prepared, plain warm coffee4 eggs1 bag (11 oz) semi-sweet chocolate chunksMILK CHOCOLATE SOUR CREAM FROSTING11 oz premium milk chocolate bars (I used DOVE chocolate. So good!)1 cup sour creamGARNISH

INGREDIENTS

Serves: 24 cupcakes

Preheat oven to 350.In a large bowl, whisk together cake mix and pudding mix until combined.Make a well in the center of the bowl.Add in the sour cream, vegetable oil, eggs, and prepared coffee.Mix for 5 minutes or until completely combined. The batter will be thick! I finished off by stirring with a rubber spatula.Stir in semi-sweet chocolate chunksFill cupcake liners ⅓ full with batter.Bake for 16-18 minutes.Remove cupcakes from pan as soon as they come out of the oven.Let cool on a cooling rack while you make the frosting.In a large bowl melt the milk chocolate candy bars in the microwave, stirring every 30 minutes until completely melted. The dove chocolate squares took 1 minutes and 30 seconds.Let cool until slightly warm.Stir in sour cream.Refrigerate for 30 minutes or until it’s firm enough to hold peaks.When cupcakes are cooled, pipe on the frosting.Garnish with desired toppings.Enjoy!Store in the refrigerator.

INSTRUCTIONS

ChocolateClassic

8

Recipe on page 6

Red Velvet with Cream Cheese Frosting

Orange cupcakes with Vanilla Buttercream

Recipe on page 7

OMG Cupcakes! Fall 2013

with cream cheese frosting. My grammy put tons of love into her baking, which I considered her secret ingredient. This makes all of her cupcakes taste original and better than any other cupcakes I have tasted.

9

“I put my heart and soul into my baking” --Grammy

extra in the bowl for me. Everything I learned from baking, I learned watching her. The recipes I grew up making were none other than, what I like to call, Grammy’s Classics. Some of these recipes were chocolate, white, lemon, but my all time favorite was always the red velvet

Photos and article by Brittany Long

Grammy’s Classics

Betty Wheeler is my grammy. I’ve been watching her bake ever since I was little. I would always be the one to help mix the ingredients, and then get excited knowing I get to lick the spoon and bowl next. She would always leave

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