Cupcakes for a cause!

Valentine's Cookies!

Cranberry white chocolate chip cookies!! Eat one and you'll be hooked for life! The best part is they're gluten free! So for those of you that can't eat most desserts these are for you! They are a soft cookie filled with lots of cranberries and all the white chocolate chips a person could desire! I hope you enjoy these delicious cookies as much as my family and I do...... Have a great Valentine's day!

White chocolate and cranberry cookies:
2 sticks softened butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 1/4 cups corn starch (be sure to be very particular while measuring the corn starch)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1 cup white chocolate chips
a pinch of xanthum gum

Preheat oven to 350 degrees. Spray cookie sheets with cooking spray. In a large bowl combine the butter,brown sugar, sugar,egg, and vanilla. With a mixer beat on low moving up to high speed. Beat until smooth and light in color.

In a different bowl combine the flour, baking soda, salt, and xanthum gum. Add mixture little by little to the butter mixture. Be sure not to add it to quickly or it will go everywhere (and yes i know this by experience:)
Stir in the cranberries and chocolate chips.

Form the dough into 1 tablespoon balls or hearts. Bake 12 to 15 minutes until lightly browned. Don't over bake or they will be dry. Take the cookies out and let cool. Enjoy!

Christmas Cupcakes!

 For a Christmas party this year I made these chocolate mint cupcakes. They are a moist chocolate cake with a mint butter-cream frosting and topped with a crushed candy cane ! I hope you enjoy these cupcakes as much as I did ! Merry Christmas! Layel

Chocolate Cupcakes: Thanks Pioneer Woman!

2 cups flour
2 cups
1/4 cup salt
1/2 cup buttermilk( if you don't have any you can substitute 1/2 cup milk with 1/2 tablespoon vinegar)
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 sticks butter
4 heaping ( or overflowing) tablespoons coco powder

In  a large bowl mix the four,sugar,and salt.
In another bowl mix the buttermilk, eggs, vanilla, and baking soda.
In a sauce pan melt butter, add coco. while the butter melts heat 1 cup water to a boil. When your butter and coco is mixed add the boiling water and take off heat.pour the chocolate mixture into the flour mix. Stir with whisk till cooled slightly ( I like to sing happy birthday through once in my head ). Add the egg mixture and mix well. Place in your cupcake tin and bake on 350 degrees for 20 minutes or until toothpick inserted comes out clean. Let cool completely.

Mint Butter-cream Icing:

3 cups powdered sugar
1 cup butter
1 teaspoon mint extract (you can add more or less depending on how minty you want it)
1 1/2 tablespoons whipping cream

In a mixer using the whisk, mix the powdered sugar and butter. Mix on low until well blended. Increase to medium speed and beat for 3 minutes, it should be smooth. Add your flavoring and cream and continue to beat for 1 more minute. Add more cream if it is too thick.

Pipe or spread your frosting on your cooled cupcakes and sprinkle with crushed candy canes and enjoy!