Butterbeer Cupcakes

Butterbeer Cupcakes

For the batter
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 stick unsalted butter
½ cup granulated sugar
½ cup dark brown sugar
3 eggs
1 ½ tsp vanilla
1 tsp butter flavoring
½ cup buttermilk
½ cup cream soda

For the icing
1 stick unsalted butter
1/3 cup butterscotch syrup
1 tsp vanilla
1 tsp butter flavoring
1 16 oz package powdered sugar
Extra butterscotch syrup and butterscotch morsels for decoration!

Directions
For the cupcakes, preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring. Alternate adding your buttermilk, cream soda, and dry ingredients. Fill each cupcake 3/4 full, then bake for 20 minutes until a tester inserted into the center comes out clean.

For the icing, cream butter in a large bowl until fluffy. Add in butterscotch syrup, vanilla, butter flavoring, and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency.

rose's butterfly ice cream sandwiches

I created these for my Rose...She seems to love them!

Ingredients:

• 1 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon non coloured almond extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Edible Color Markers
• Sprinkles
• Vanilla or other favorite flavor ice cream softened

You will need:

*butterfly shaped cookie cutter

Preheat oven to 400°F.

In large bowl, cream butter and sugar with electric mixer until light and fluffy.

Beat in egg and extracts; mix well. Combine flour, baking powder and salt; add to butter mixture 1 cup at a time; mix well after each addition. Do not chill dough.

Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.

Dip cookie cutter in flour before each use. Cut into butterfly shape.

Bake on ungreased cookie sheet 7-8 minutes or until cookies are lightly browned. Remove to cooling rack; cool completely.

While cookies are cooling, spoon softened ice cream (about 1/2-inch thick) onto small cookie sheet; freeze until firm.

Decorate cooled cookies with edible food markers as desired. Cut butterfly shapes from ice cream using cookie cutter

Place between cooled cookies; dip edges of ice cream sandwich into sprinkles. Serve immediately or freeze until ready to enjoy.

Banana Cupcakes...created for Kitiyari by Disco

I created this recipe for my best friend, Kitiyari, because she loves bananas!

What You'll Need:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 ripe bananas mashed
• 3/4 cup sour cream

Prep and Baking

Preheat oven 350°F. 

In large bowl, cream butter and sugar with electric mixer until light and fluffy. 

In medium bowl, combine flour, baking soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. 

Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. 

Cool 10 minutes in pan on rack; remove and cool completely before decorating.

I recommend a chocolate buttercream, or a white chocolate buttercream,  frosting for these cupcakes

Disco's Peanut Butter & Chocolate Cookies

1 3/4 cup flour
3/4 teaspoon each salt and baking soda
3/4 cup creamy peanut butter
1/2 cup r shortening
1 1/4 cup packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz.) semi-sweet chocolate chunks
1/3 cup each chopped peanuts and quick cooking oats

Preheat oven to 375°F. Line 2 cookie sheets with parchment paper; set aside. 

On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

Beat peanut butter, shortening, and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.
Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. 
Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.
Bake 9 to 11 minutes or until cookies are set and edges start to brown. 
Slide parchment with cookies onto a wire rack to cool.
Makes 36 cookies.