Blueberry lemonade cupcakes!

Hey guys! I am loving summer, what about you? I’m excited to be posting these Blueberry Lemonade cupcakes! That just sounds so summery, doesn’t it? I just love the way these cupcakes turned out! So, the cake part of these cupcakes is a yellow cake with blueberries folded into the batter, then we top it with delicious lemonade frosting!Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!

So, I was kind of scared to do this recipe because I had to make up the recipe. The batter was pretty easy to do, I just made a yellow cake and gently folded in a cup of blueberries at the end. to make the frosting lemonade, I added two tablespoons of lemon juice to it.Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!

I love this recipe, the juicy deliciousness of the blueberry cake, balanced with the sweet and tart taste of the lemonade frosting! It is so good!

Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!

This recipe is a perfect summer treat! And if don’t like blueberries you could even make it raspberry lemonade cupcakes by substituting raspberries for the blueberries!

Blueberry lemonade cupcakes!
Delicious yellow cake with folded in blueberries, topped with sweet lemonade frosting!
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Prep Time
20 min
Total Time
40 min
Prep Time
20 min
Total Time
40 min
For the cake
  1. 2 1/4 cups all purpose flour
  2. 1 1/2 cups sugar
  3. 3 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 cup butter, softened
  6. 1 1/4 cups milk
  7. 1 teaspoon vanilla
  8. 3 eggs
  9. 1 cup blueberries, fresh or frozen
For the frosting
  1. 3 cups powdered sugar
  2. 1/3 cup butter, softened
  3. 2-3 teaspoons lemon juice
  4. 1-2 tablespoons milk
For the cake
  1. Heat oven to 350 degrees.
  2. In a large bowl beat all ingredients except blueberries on low speed for 30 seconds constantly scraping bowl.
  3. Beat on high speed for 3 minutes, occasionally scraping bowl.
  4. Lightly fold in blueberries, I recommend taking the bowl off the mixer and using a spoon for this part so the blueberries don't get smashed.
  5. Line cupcake pans with cupcake liners, fill cupcakes to about 1/2 to 3/4 full.
  6. Bake at 350 for 20 to 25 minute or until toothpick comes out clean.
  7. Let cool completely before frosting.
For the frosting
  1. In a large bowl mix powdered sugar and butter together until blended.
  2. Stir in lemon juice and 1 tablespoon of the milk.
  3. Slowly beat in just enough of remaining milk to make the frosting smooth and spreadable.
  4. If frosting is too thin beat in more powdered sugar, if to thick, add more milk.
  5. Put in a frosting bag and frost cupcakes once they are cooled .
Notes
  1. If needed, beat in more lemon juice until it tastes right.
Craftily Baking http://craftilybaking.com/

Starlight peanut butter cake with vanilla buttercream frosting

Ok, I am SO sorry about lately! I have not posted in like two weeks! Luckily I had a guest post from gracefully baking, which really helped! But still… I really should be posting more! Some of the reasons I wasn’t posting was, first, we went on a trip, we left Thursday, June second, drove for six hours, stayed until that following Saturday, and drove another six hours on Sunday to get home. Then I had to unpack, wash everything, and repack for girls camp the next day! So, Monday I left for girls camp, and came home that Thursday! I know! Crazy! I wasn’t home for about 8 days straight, plus I hardly got any sleep the whole time! (at girls camp we never get to sleep on time, one night we stayed up till’ around 3:00 am! 🙂 ) But I have been dying to share this recipe with you!Delicious Starlight peanut butter cake with vanilla buttercream frosting!

So in the beginning I was planning on getting all the posts ready and setting them to automatically post on the right days, but… it was kinda crazy and I didn’t get time. I also had to bring all my own food (since I have to do the FODMAP diet 🙁 ), so Sunday we had to get all of that ready too! I made a lot of it, including a really yummy gluten free banana bread recipe I’ll share with you soon! Delicious Starlight peanut butter cake with vanilla buttercream frosting!

I found this recipe in a Betty Crocker cake book I bought and HAD to try it! So, I made this cake for my little newborn cousin marigold (well, more for her mom 🙂 ) My first attempt failed, so the next day I retried and it turned out perfect! So perfect that I decided to share it with you! 
Delicious Starlight peanut butter cake with vanilla buttercream frosting!

 

This is a DELICIOUS cake! And if you don’t like peanut butter, substitute butter for the peanut butter!

Starlight peanut butter cake with vanilla buttercream frosting
Delicious, moist starlight peanut butter cake, completed with sweet vanilla buttercream frosting.
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For the cake
  1. 2 1/4 cups all-purpose flour
  2. 1 1/2 cups sugar
  3. 3 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1/2 cup peanut butter
  6. 1 1/4 cups milk
  7. 1 teaspoon vanilla
  8. 3 eggs
For the frosting
  1. 3 cups powdered sugar
  2. 1/3 cup butter, softened
  3. 1 1/2 teaspoons vanilla
  4. 1 to 2 tablespoons milk
For the cake
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease bottoms and sides of two 9-inch round cake pans with butter, lightly flour.
  3. In a large bowl (or mixer) beat together all cake ingredients on low speed for 30 seconds, constantly scraping bowl. Beat on high speed for 3 minutes occasionally scraping bowl.
  4. Pour into pans.
  5. Bake for 25-30 minutes, or until toothpick comes out clean and cake springs back when touched lightly.
  6. Cool 10 minutes, then remove from pans and let cool completely (about 1 hour)
For the frosting
  1. In a large bowl or mixer, mix together butter and powdered sugar, until well blended.
  2. Stir in vanilla and one tablespoon of milk.
  3. Slowly beat in remaining milk, just long enough to make it smooth and spreadable.
To frost
  1. Place one of the layers round side down.
  2. Spread 1/3 to 1/2 cup frosting on the top staying about 1/4 inch away from edge.
  3. Place second cake layer on top of the first, round side up. Spread a thin layer around the edge of the cake.
  4. Frost the side of the cake in swirls, make a rim above the top, about 1/4 inch, spread that rim across the top.
  5. Using a frosting bag make rosettes along the edge. (optional)
Notes
  1. If the frosting is to thin add a little extra powdered sugar, if it is to thick add a couple drops of milk.
  2. If needed, double the frosting recipe.
Craftily Baking http://craftilybaking.com/
 Ok, really quick, let’s talk about the organization posts I’ve been telling you about for the last month and a half, I promise, their coming, it’s just taking a lot longer than I expected! I still need to find a few things, like a cute desk and bedside table that I can fix up and paint white (because I can’t spend a fortune on new ones 😉 ) and I need to buy a couple more little baskets/tubs and hang up the rest of the decor I have. 🙂 But still, I can’t wait to share them with you!!

Cinnamon Brown Sugar Blueberry Scones (Guest Post)

Moist and buttery, with a hint of cinnamon and brown sugar, these blueberry scones are hard to beat, especially when drizzled with a creamy vanilla cinnamon glaze.

Moist and buttery, with a hint of cinnamon and brown sugar, these blueberry scones are hard to beat, especially when drizzled with a creamy vanilla cinnamon glaze.

Hi! I’m Grace, food blogger on Gracefully Baking, and I’m excited to be with you today! I found Gracie’s site through Pinterest (it’s awesome, isn’t it!?) and I’ve been reading her blog ever since. So anyway, on to the food!

Moist and buttery, with a hint of cinnamon and brown sugar, these blueberry scones are hard to beat, especially when drizzled with a creamy vanilla cinnamon glaze.

Today I’m bringing you the best recipe for one of my favorite breakfast foods: scones. Scones are easier to make then you might think. The process is kind of like making pie crust, but it’s super easy, I promise.

The most important part is keeping your ingredients COLD, because the butter melts in the oven, and that’s what make these so nice and flaky. If the butter melts when you’re making them, they become tough and dense. Also, do not over-mix the dough. Fold it together only enough to distribute the berries and combine the liquid and dry ingredients. If you keep these things in mind, you can’t help but succeed!

Here’s how you make them:

Cut butter into the flour mixture until it resembles coarse crumbs. Then, you pour in the liquid mixture and fold it all together. After you turn it out onto a floured surface, shape it into an 8″ disc and cut into wedges. Then all that’s left is to bake and devour!

Moist and buttery, with a hint of cinnamon and brown sugar, these blueberry scones are hard to beat, especially when drizzled with a creamy vanilla cinnamon glaze.

Paired with a cup of coffee, these make the perfect breakfast.


Cinnamon Brown Sugar Blueberry Scones
Serves 8
Moist and buttery, with a hint of cinnamon and brown sugar, these blueberry scones are hard to beat, especially when drizzled with a creamy vanilla cinnamon glaze.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
For the Scones
  1. 2 cups all-purpose flour
  2. 1/2 cup brown sugar sugar, packed
  3. 1 teaspoon baking soda
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/2 cup (1 stick) frozen butter
  7. 6 tablespoons heavy cream or whole milk
  8. 1 large egg
  9. 1 heaping cup blueberries, fresh or frozen
For the Glaze
  1. 1/2 cup confectioners sugar
  2. 1/4 teaspoon ground cinnamon
  3. 1 teaspoon vanilla extract
  4. 2 tablespoons heavy cream or whole milk
For the Scones
  1. Preheat oven to 400° F (204° C). Line two 9 x 13" baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
  3. In a small bowl, whisk together the heavy cream and egg until combined. Pour into the crumb mixture and gently mix using a rubber spatula until a sticky dough forms. Be very careful not to overmix, as that will make the scones tough.
  4. Gently fold in the blueberries until they are incorporated completely throughout the dough. Turn the dough out onto a lightly floured surface and form into a 8" disc. Cut into eight sections. Separate them and put 4 scones on each baking sheet, about an inch apart, to prevent excessive spreading.
  5. Bake for 13-18 minutes, until the tops are golden brown and the scones are cooked through. Let cool on baking sheets for 5 minutes, and then transfer to a cooling rack. While they are baking, make the glaze.
For the Glaze
  1. In a small bowl, whisk together the confectioners sugar, cinnamon, vanilla, and heavy cream until combined. Drizzle over the scones using a piping bag, a plastic bag with a corner snipped off, or the prongs of a fork.
Storing
  1. Scones keep well at room temperature for up to one day, in an airtight container for up to 1 week, and in the freezer for up to 2 months.
Craftily Baking http://craftilybaking.com/

 

Gluten free chocolate chip cookies

Aren’t I great at posting consistently?! 🙂 I’m so sorry I missed this last week, I’ve been sick, It was the last week of school, and I had a friend staying with me! I was going to post these cookies yesterday, but we were gone all day! At least I’m posting today! So, lately (like I mentioned in this post) I have been having to do the fodmap diet to heal up my stomach. On the fodmap diet there are practically no treats! The fodmap diet is no dairy, no wheat, defiantly no corn syrup and some fruits and vegetables (though there are a couple dairy’s I can eat) So, yesterday these gluten free chocolate chip cookies were born! 
Delicious gluten free chocolate chip cookies

These cookies are so good! And, I don’t have to feel guilty eating them! Delicious gluten free chocolate chip cookies

These did originally  have flour in them, so what I did was use a gluten free flour blend from Costco.Delicious gluten free chocolate chip cookies

Usually, these turn out kinda flat, but with the gluten free flour they turned out fluffy, which was fine with me!

Gluten free chocolate chip cookies
delicious gluten free chocolate chip cookies!
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 1 1/2 teaspoon vanilla
  4. 1 teaspoon baking soda
  5. 2 eggs
  6. 1 cup rolled oats
  7. 3 1/2 cups gluten free flour blend (I got mine from costco)
  8. 6 oz chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together butter, both sugars, vanilla, eggs, and baking soda.
  3. Add oats.
  4. Add gluten free flour blend.
  5. Add chocolate chips.
  6. Put 1-inch balls onto an un-greased cookie sheet.
  7. Bake 9-11 minutes.
Notes
  1. You will probably want to do this in a standing mixer.
Craftily Baking http://craftilybaking.com/

Amazing summer fruit salad

Have you noticed a theme in my recent posts? First clear back in  February, I did this kool-aid slushie, then yummy summer caviar, and now this! This is the easiest fruit salad imaginable! All you have to do is chop some food up and put it in a bowl! You can also add some orange juice to top it! Amazing summer fruit salad!

I made this clear back at mothers day for a get together at my cousins! It is SO simple! Amazing summer fruit salad!

Amazing summer fruit salad
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. Watermelon
  2. Strawberries
  3. Grapes
  4. Oranges
  5. Fruit juice (optional)
Instructions
  1. Cut the watermelon into cubes.
  2. Wash the strawberries, cut the stems off, cut strawberries in half.
  3. Cut the oranges into slices, taking the peels off.
  4. Wash the grapes.
  5. Place everything in a bowl. Mix.
  6. Top with fruit juice (optional)
Craftily Baking http://craftilybaking.com/