Mator Cupcakes

So i found this on Pinterest and my boys love mator and asked me to make them for their birthday. I decided i was going to do a trial to see if they were even doable....needless to say. i'm not making them for their party. making 6 was a PAIN!!! but they loved them

Lime Cupcakes

Lime Cupcakes

1 C. all purpose flour

3/4 C. self rising flour

1 stick butter, softened

1 1/4 C. sugar

2 large eggs

juice from 3 limes

finely grated lime peel from 3 limes

green food coloring

3/4 C. buttermilk

Preheat oven to 350. Line muffin pans with liners. Mix both flours together in small bowl. Beat butter in large bowl until smooth. Add sugar and beat to blend. Beat in eggs then the next 3 ingredients. Beat in flour mixture with buttermilk alternately. Spoon batter into lines. Bake until done about 20-25 minutes. Cool then frost.

Frosting:

8oz cream cheese room temp
1 1/2 c. powdered sugar
1 stick softened butter
2 tsp lime peel grated
juice from 1-2 limes

 mix well. Add more sugar and lime juice to taste. I piped my frosting so I think I used around 4 C. sugar. I kept adding more lime juice until it was to my liking. These turned out so yummy!!!

Strawberry Cupcakes

These are soo yummy!!! I found the recipe the other day (cannot remember where) and couldnt wait to try them. They have the Perfect amount of strawberry flavor. I cant wait to try them with different berry purees.

2 3/4 c. all-purpose flour            1/2 c. cake flour

1 Tbsp. baking powder                1 tsp. salt

2 sticks butter, softened              2 1/4 c. sugar

3 large eggs                                   1 egg white

1 c. buttermilk                              1 1/2 tsp. vanilla extract

1 lb. strawberries, pureed            red food coloring

Preheat oven to 350. Line a muffin pan with paper liners. Whisk flour, cake flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy (about 3 minutes).

Add eggs and egg white, one at a time, beating after every addition.

Reduce speed to low. Combine buttermilk and vanilla together and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with the dry ingredients. Fold in strawberries. If desired, add a few drops of red food coloring until a pretty pink color is reached. Scrape the sides of the bowl to ensure everything has been mixed in. Divide batter among muffin cups (about 30), filling them almost all the way to the top.

Bake cupcakes until a knife inserted into the centers comes out clean, about 22-25 minutes. Allow to cool in muffin tins.

We iced them in piping bags with Buttercream frosting.

1/2 C. softened butter

1/2 C. crisco

4 c. powdered sugar

4 Tbsp milk

2 tsp vanilla

mix well until desired thickness if needed add more milk or sugar. color to your liking.

McCormick Red Velvet Cupcakes

McCormick Red Velvet Cupcakes

2 ½ C. flour

1 C. butter soft

½ C. milk

½ C. cocoa powder

2 C. sugar

1 bottle red color

1 tsp baking soda

4 eggs

2 tsp vanilla

½ tsp salt

1 C. sour cream vanilla cream cheese

frosting

Mix cocoa, flour, baking soda and salt. Beat butter and sugar in large bowl with mixer on med speed 5 min or until light and fluffy. Beat in eggs 1 at a time. Mix sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into muffin cups filling each 2/3 full. Bake in preheated 350 oven 20-25 minutes. Cool and frost.

Vanilla Cream cheese frosting

Beat 1 pkg softened cream cheese, 4 Tbsp softened butter, 2 Tbsp sour cram and 2 tsp vanilla in large bowl until light and fluffy. Gradually beat in 16 oz powdered sugar on med speed until smooth.

Cream Soda Toffee Cupcakes with Buttermilk Brown Butter Frosting

Cream Soda Toffee Cupcakes with Buttermilk Brown Butter Frosting

Cream Soda-Toffee Cupcakes:

2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

3/4 cup sugar

1/4 cup packed brown sugar

3 eggs

1 Tbsp. molasses

1 1/2 tsp. vanilla

1/2 cup buttermilk

1/2 cup cream soda (not diet)

3/4 cup toffee pieces

Preheat oven to 350 F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. Combine four, baking powder, baking soda, and salt; set aside. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, bating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee.

Buttermilk Brown Butter Frosting:

1/2 cup butter

2 cups powdered sugar

1/2 tsp. vanilla

1/8 tsp. ground nutmeg

dash of salt

1-2 Tbsp. buttermilk

In saucepan, heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and dash of salt. Beat in 1-2 Tbsp. buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.