This is from a long time back but I found it in my DRAFT list. So I guess I will be blogging about it today. We will see how it goes, or if I still remember what happened. Here it goes.
Forever ago, I was laying on the couch complaining that I didn't know what to do. I love to hang with my friends and watch TV sometimes but my dad would not let me do any of these things. He told me the usual, "You can go read a book or clean your room, that sounds fun!" I hate when he does that to me. And trust me I did not what to do the things she suggested so then my mom reminded me that I got a cookbook for Christmas and I had not done anything with it. So I looked through the cookbook and I saw lots of deserts that looks SO good and that I wanted to try but on everyone of them we didn't have at least 1 of the ingredients so I wasn't able to make them. So then I started looking for recipes that had ingredients we did have and I found the recipe that looked good but seemed like it had weird ingredients in so I said to myself, Lets try it. So I got out all the ingredients and started to make it.
This is the recipe for only the cupcake:
INGREDIENTS:
1 box of yellow cake mix
2 eggs
1 cup of sour cream
1 tsp. vanilla extract
powdered sugar to garnish
1 recipe whipped cream
1 cup fresh or frozen blueberries
MIX together cake mix, eggs, sour cream, and vanilla.
POUR into paper liners and fill 3/4 full.
BAKE at 350 degrees for 15-18 minutes. Cupcake tops will be rounded.
REMOVE from pan and allow to cool completely on a wire rack.
DUST top with powdered sugar and serve with a dollop of whipped cream and blueberries to garnish.
The recipe for the whipped cream:
INGREDIENTS:
2cups heavy whipping cream
1/4-1/2 cup powdered sugar (depending on preference)
POUR cream into large mixing bowl and start mixing at low speed. Gradually increases speed until cream thickens and soft peaks form.
TURN off mixer and add sugar. Start slowly again-no messes today! Beat until stiff peaks form.
THE stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.
These cupcakes are my favorite and I always make them if we have all the ingredients. I recommend them to everyone!! I would post pics but I don't know where they are. Hehehe. I post some pics later. :)
Credit for the recipe was out of the book, 101 Gourmet Cupcakes in 10 Minutes.
Forever ago, I was laying on the couch complaining that I didn't know what to do. I love to hang with my friends and watch TV sometimes but my dad would not let me do any of these things. He told me the usual, "You can go read a book or clean your room, that sounds fun!" I hate when he does that to me. And trust me I did not what to do the things she suggested so then my mom reminded me that I got a cookbook for Christmas and I had not done anything with it. So I looked through the cookbook and I saw lots of deserts that looks SO good and that I wanted to try but on everyone of them we didn't have at least 1 of the ingredients so I wasn't able to make them. So then I started looking for recipes that had ingredients we did have and I found the recipe that looked good but seemed like it had weird ingredients in so I said to myself, Lets try it. So I got out all the ingredients and started to make it.
This is the recipe for only the cupcake:
INGREDIENTS:
1 box of yellow cake mix
2 eggs
1 cup of sour cream
1 tsp. vanilla extract
powdered sugar to garnish
1 recipe whipped cream
1 cup fresh or frozen blueberries
MIX together cake mix, eggs, sour cream, and vanilla.
POUR into paper liners and fill 3/4 full.
BAKE at 350 degrees for 15-18 minutes. Cupcake tops will be rounded.
REMOVE from pan and allow to cool completely on a wire rack.
DUST top with powdered sugar and serve with a dollop of whipped cream and blueberries to garnish.
The recipe for the whipped cream:
INGREDIENTS:
2cups heavy whipping cream
1/4-1/2 cup powdered sugar (depending on preference)
POUR cream into large mixing bowl and start mixing at low speed. Gradually increases speed until cream thickens and soft peaks form.
TURN off mixer and add sugar. Start slowly again-no messes today! Beat until stiff peaks form.
THE stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.
These cupcakes are my favorite and I always make them if we have all the ingredients. I recommend them to everyone!! I would post pics but I don't know where they are. Hehehe. I post some pics later. :)
Credit for the recipe was out of the book, 101 Gourmet Cupcakes in 10 Minutes.
