I’ve been craving some strong flavors recently.
First it was my salt & vinegar chip kick.
Now it’s buffalo chicken tacos that leave my mouth of fire, followed by sugary sweet cupcakes.
I don’t get it, but I’m not arguing.
Instead, I’m giving in and enjoying every bite!
I think I’ve said before that Jessica from How Sweet It Is has some of my favorite recipes ever.
Both my M&M cookie recipe …
and my puffy peanut butter cookie recipe …
… come from her. So I kind of love her.
This week, I made not one, but TWO of Jessica’s recipes!
The first was her buffalo chicken taco recipe.
I followed her recipe exactly, so just click on the link to get all of the delicious details!
My only change was using homemade guacamole as a topping, rather than just diced avocado.
These tacos were so good. They completely satisfied my need for something spicy!
My next Jessica recipe was homemade funfetti cupcakes.
If you’re in the mood for something sweet and festive, then these cupcakes are for you!
Homemade Funfetti Cupcakes
makes 12 cupcakes
- 1/2 cup unsalted butter, softened (it’s important that it’s room temperature)
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tablespoon quality vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup milk, at room temperature
- 1/3 cup sprinkles (plus more for topping the cupcakes with)
- 1 cup of unsalted butter, softened to room temperature
- 2 1/2 cups powdered sugar
- 1 tablespoon quality vanilla extract
- 1 tablespoon of milk, if needed (I didn’t need it.)
Directions for Cupcakes:
- Preheat oven to 350 degrees.
- Put butter and sugar into mixing bowl. Mix with electric mixer for about 3 minutes. Then add vanilla and eggs. Mix until everything is combined.
- In another bowl, combine flour and baking powder. Add half of the flour mixture to the wet ingredients. Mix just until everything is combined. Add milk and mix again until combined. Then add the rest of the flour mixture, and again, mix just until combined.
- Fold in sprinkles. Pour batter into cupcake liners and bake for 18-20 minutes, or until the tops of the cupcakes lightly spring back when touched.
- Let the cupcakes cool completely before frosting.
Directions for Frosting:
- Put butter in mixing bowl. Beat the butter until smooth and creamy. Don’t be scared to beat it for several minutes.
- Then on low speed, slowly add the powdered sugar.
- Then add the vanilla. Once it’s mixed up enough that the sugar won’t come flying out of the mixer, go ahead and increase the speed. Let the mixer do its thing for several minutes, stopping only to scrape down the sides with a spatula. It won’t hurt anything if you let the mixer keep going for a while. It will only result in fluffier, more delicious frosting!
(Note: If the frosting is too thick, add just a little milk until you reach the consistency you want. But mine was perfect without it!)
Now I do have to say that for whatever reason, the cupcakes were a little more dense than when I make cupcakes from a box mix. They were still incredibly delicious, but they just didn’t have that super-light quality. I tried doing some google searching on “how to make fluffy cupcakes,” and there are lots of opinions out there. I’ve heard to use oil instead of butter, to make sure all of your ingredients are at room temperature, to make sure that you don’t overmix your batter, and to use applesauce in place of some of the butter or oil.
I don’t know. I still think they were amazing. But if you have any tips that might help me out, I’m all ears!
Question for ya …
What did you do this weekend?
Brandon and I spent a glorious 2+ hours on Saturday morning at the Georgia DMV to get our drivers’ licenses, followed by another trip to the Tax Commissioner’s to get our registration. Oh, the fun we had!
Any cupcake making tips??
What is your favorite kind of cake/cupcake?
What foods have you been craving recently?