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Party Cupcakes

Homemade cupcakes made in large muffin pan with 1/2 pound of frosting on each one! A sweetaholic's dream come true!

Homemade cupcakes made in large muffin pan with 1/2 pound of frosting on each one! A sweetaholic’s dream come true!

2 3/4 cups self-rising flour (I use Gluten free flour)

1 cup unsalted butter, softened

2 cups sugar (organic if possible)

4 large eggs, beaten

1 cup plain yogurt (I use raw goat yogurt-most dairy sensitive people can tolerate it)

1 tsp vanilla extract (organic if possible)

In large bowl, beat butter and sugar for 2 minutes. Add the eggs and beat for 1 minute. Add all other ingredients and mix well. Spoon batter into greased and floured muffin pan 3/4 full. I only have one large muffin pan, so you have to wait until one is done and clean and put the next in. Bake in 350 degree oven for 20 minutes or until done. Watch it! Let cakes cool for 5 minutes before inverting onto a plate.

I doubled the cake recipe and used large muffin pans (6 muffins per pan). It made 28 large cupcakes. I use this recipe for 4 layer cake as well.

Icing

1 cup unsalted butter, softened

7-8 cups powdered sugar (Organic if possible)

1/2 cup milk (I use raw goat milk-most tolerated by dairy intolerant)

2 tsps vanilla

In large bowl mix butter and sugar, add milk and vanilla. Mix with mixer for 3 minutes. If it is too thick add more  milk.

Set aside while your cup cakes bakes.

Spread thin layer of frosting over cupcakes and put in freezer for 30 min. Fill  pastry bags, pick your decorating tip and pipe frosting on cakes. Let them harder a bit before you put a cover on them–you don’t want to mess up the decoration.

I  separated the frosting into two batches–the cream-colored didn’t have any coloring added, the other batch had red added. I used all natural dyes.

Link to see muffin size here.

Thin layer of frosting and put in freezer to harder for a little while

Thin layer of frosting and put in freezer to harder for a little while

I frosted with Wilton 108 on the top and 352 on sides- leave out to harder before putting away

I frosted with Wilton 108 on the top and 352 on sides- leave out to harder before putting away

Rachael-Glasgow-3

This is the decorator bag I used to frost all the cupcakes and the tips

This is the decorator bag I used to frost all the cupcakes and the tips

This is another tool you can use to decorate with frosting-I don't care for this one much

This is another tool you can use to decorate with frosting-I don’t care for this one much

This is another decorator set I use. I like this one second to the old fashioned bag and Wilton tips. It is very easy to use, just doesn't hold much frosting.

This is another decorator set I use. I like this one second to the old fashioned bag and Wilton tips. It is very easy to use, just doesn’t hold much frosting.

 

Comments

  1. Hayley Price Ziegenhorn says:

    Hello Sharon!

    A couple of years ago I came over to your house for about 20 minutes, and in that 20 minutes, you and Dale shared so much health wealth with me! We talked about being gluten free, eating yogurt or pineapple before a meal to help with digestion, and other things that I still practice today. Thank you for that 20 minutes!
    Regarding the cupcake recipe. Do you use cow or goat butter and milk?

    • Hi Hayley!! It is so good to hear from you!! I’m glad you’ve used the wisdom! I usually use cow butter and almost always use goat milk because that’s what we have plenty of here on the farm! Lactose intolerant people are usually able to have the goat milk so that’s why we use it.
      Hugs,
      Sharon

  2. I am definitely going to host a vintage ladies luncheon as one of our outreach lunches to reach out to those in our community. Thank you so very much for these great ideas!
    Blessings to you!
    Deb

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