Cupcake Tuesday-Orange Burst Cupcakes

Tuesday.  It’s such an interesting day isn’t it.  It’s kind of a boring day really.

Tuesday isn’t Monday so we don’t dislike it, it isn’t Wednesday so we aren’t working our way over the last of the “hump” and it’s not Friday so we don’t love it.  Tuesday and Thursday are just days in the midst of a week in which nothing much seems to happen.

Unless you live my life, and attend church every Tuesday night and often bring cupcakes.  There is a reason that I picked Tuesday as cupcake day here on Hairbows and Butter.  It’s because in real life Tuesday usually is cupcake day.

On Monday nights I almost always make a batch of cupcakes to share with my church folk the next day.  It’s become some what of a tradition, it’s pretty great!

These particular cupcakes were not however made on a Monday night, nor were they distributed on a Tuesday night.  They were in fact made on a Sunday morning while I was getting ready to leave for camp.  They were out for all to eat throughout the week of camp and were gone on Friday.

They’re pretty yummy, if I do say so myself!

Orange Cupcakes

makes 24 cupcakes

2 sticks room temperature butter

1 cup sugar

2 eggs

zest of one orange

vanilla

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

2 1/2 cups flour

1 cup sour cream

cubed orange if you so desire

Preheat oven to 350 and line two cupcake pans.

In a large bowl combine the butter and the sugar.  Using a mixer whip until fluffy, about 2 minutes.  When the mixture is light, add in the eggs, one at a time beating well after each addition.

Add the orange zest, vanilla, baking soda, baking powder and salt.  Mix briefly.

Measure out the flour and the sour cream.  While the mixer is on low add in 1/3 of the flour and mix until incorporated.  Next, add 1/2 of the sour cream and mix, repeat the process with another 1/3 of the flour and then 1/2 of the sour cream ending with the last 1/3 of the flour.

Scrape the sides, add the fresh orange if desired and mix one last time.

Scoop into cupcake liners, about 2/3 of the way full (I used a 2 oz. scoop to measure).

Bake for 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Allow to cool.

Orange Cream Cheese Frosting

2 8 ounce blocks cream cheese

1 stick room temperature butter

zest of one orange

3-4 cups powdered sugar

1 tablespoon fresh orange juice if needed

In a medium bowl add the in the cream cheese and the butter.  Mix until well incorporated and fluffy, this will take 2-3 minutes.

Add the orange zest and mix well.

Turn the mixer to low and slowly add in the powdered sugar until your desired consistency is reached.  I find that it’s best to do this 1/2 cup at a time.

If you desire more orange flavor or need to thin out the frosting a bit go ahead and add the orange juice and mix until combined.

Pipe or frost onto the cooled cupcakes and enjoy!

Love,

Keely

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Sunday School-Banana Nut Brunch Bundt

Banana nut brunch bundt, trying saying that three times fast!

The great news about this cake is that it’s practically dessert but the bananas make it totally ok for brunch, which means you’re a winner!

The cake is dense, flavorful and moist.  It’s so yummy with some scrambled eggs, some fruit salad, and it’s pretty easy!  You could definitely make it the night before and take it to brunch, super fancy style!

Love brunch, wish I could have it ever Sunday 🙂

Banana Nut Bundt

adapted from Taste of Home

1/3 cup butter

1 1/4 cups sugar

2 eggs

vanilla

2 large mashed bananas

2 cups flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

salt

1 cup sour cream

chopped walnuts

powdered sugar

Preheat oven to 350.  Grease a bundt pan, extra well!  I always freak out about it, so I use a lot of spray.

In a large bowl add the butter and sugar.  Cream with a mixer together until lighter in color and slightly fluffy.  Mix in the mashed bananas.

Add the eggs and vanilla to the butter mixture and mix well.

In a medium bowl mix together the flour, baking powder, baking soda and salt

Add 1/3 of the flour to the butter mixture and mix until incorporated.  Add 1/2 of the sour cream.  Add another 1/3 of the flour, then the last half of the sour cream and finally, the last 1/3 of the flour.

Scrape the sides of the bowl and then mix in the chopped walnuts.

Pour the batter into the greased pan.

Bake for 45-50 minutes or until a toothpick comes out clean.

Remove the cake from the oven and turn upside down on a cooling rack.  Allow to cool for 10 minutes.

When the cake is removed from the pan dust with powdered sugar and sprinkle some more chopped nuts on top.

Enjoy, my loves!

Love,

Keely

 

Weekly Wrap Up

Ah Friday, you have finally made it.

Isn’t strange how your first week back from vacation is either insanely fast or incredibly slow.  This week has been the latter for me. Monday felt like Wednesday, and that’s never a good sign.

Sorry I missed last week, but as mentioned I was away working at a camp, there wasn’t a lot of Instagraming happening.

However, this week I’m taking you all the way back to two weekends ago, to get all caught up!

My first ever Smash pages!  I love Smashing so much (have you picked up a Smashbook yet?)

I thought these cupcakes looked so pretty in the morning sunshine, Strawberry Lime, not my best work but reasonably good.

Cinnamon pancakes!  I shared the recipe here.

My roommate and I went out to a tea shoppe that makes food that is all made with tea.  I got pulled pork sliders, yummy!

I tried to “competition” at a Food Truck party, not to have an ego or anything, but I win.

Camp cupcakes!  Malted Chocolate, Spicy Mango, and Orange.  They were all gone on Friday afternoon 🙂

After I got back donuts sounded amazing.  So that’s what the roomie and I did, they were delicious!

We had an insane downpour here in Denver on Saturday.  I just waited it out in my car while waiting for my friend to show.  We got new ear piercings :))

Banana nut bundt anyone?

It’s pretty much a miracle that my full sized cake came out, but it did, and it was gorgeous!

This picture is not as exciting as it looks.  Hooray Casa Bonita!

A lovely day in the park listening to some free music.  I love trumpet players (there was one that was potentially attractive).

My lovely hair pins from Petunia Blooms.  I love them!  (You can also see the new piercing :))

And last but not least, I died a piece of my hair blue.  Finished pictures when I have a finished hair do!

Have a lovely weekend!

Love,

Keely

Cupcake Tuesday-Malted Chocolate

Have you ever had a whooper (the candy, not the burger)?  I really like whoppers, in moderation.

I also really like really enjoy a chocolate malt, oh my goodness yum.

Basically the theme here is that I really like malted chocolate flavor.  Malt is a flavor that is so easily added and it makes things taste so delicious!

These just plain chocolate cupcakes are spruced up a bit with the addition of a small amount of malt.

Malt is also added to the cream cheese frosting, it makes them smell like a milkshake.  Yum, just rethinking these cupcakes makes me so hungry!

Are you ready to get started?  This is going to be a painless experience, I promise!

Malted Chocolate Cupcakes

makes 24 cupcakes

2 sticks butter

1 cup sugar

2 eggs

1/2 cup cocoa powder

2 tablespoons malted milk powder

vanilla

salt

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 1/2 cups flour

1 cup sour cream

Preheat oven to 350 and line two cupcake pans.

In a large bowl, use an electric mixer to whip together the butter and sugar, this will take about two minutes.  Add the eggs one at a time, beating until well incorporated.

Add in the cocoa powder and the malted milk powder and mix until smooth.

Now add vanilla, salt, baking soda and baking powder.

Measure out your flour and your sour cream.  Add 1/3 of the flour and mix until just incorporated.  Add 1/2 of the sour cream and mix.  Once the sour cream is mixed in, add another 1/3 of the flour followed by the last of the sour cream and finally the last of the flour.

Scrape the sides of the bowls and give the batter one last mix.

Fill each cupcake liner about 2/3 of the way full and bake for 18 minutes or until a toothpick inserted into the middle comes out clean.

Remove from pan and allow to cool.

Malted Cream Cheese Frosting

2 blocks cream cheese

1 stick butter

1 tablespoon malted milk

3-4 cups powdered sugar

In a medium bowl add in the cream cheese and butter.  Whip using a mixer for about 2 minutes.

Add in the malted milk and continue to mix.  While the mixer is on slow start adding the powdered sugar about 1/2 cup at a time.

Continue to add the powdered sugar until the frosting has reach your desired texture, I prefer for mine to be just thick enough to pipe.

Once the cupcakes are cooled, pipe or spread the frosting on to the cupcakes.

Top with crushed whoppers if desired.

Enjoy!

Love,

Keely

 

Cupcake Tuesday-Molasses Cupcakes

These cupcakes may seem strikingly similar to my post about Oatmeal Cream Pie Cupcakes, but they are not the same, just slightly similar.

Certain things happen when I decide to not go to grocery store to buy more ingredients.  Things get interesting when I make myself make-do with what I have.  I’ve recently moved and decided to do just this.  I had all the basics just nothing fancy.  I did have molasses, and I did have brown sugar so I went for it.

I took my base recipe and replaced some of the sugar with molasses and adding a touch more flour.  Easy as that.

Here we go.

Molasses Cupcakes

2 sticks butter

1/2 cup sugar

1/2 cup molasses

vanilla

2 eggs

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoons baking powder

1/2 teaspoon nutmeg

1 teaspoon cinnamon

salt

1 cup sour cream

Preheat the oven to 350.

Start with some room temperature butter and give it a nice beating with a mixer.  Add the sugar, molasses and vanilla and mix until fluffy.

Add the eggs, one at a time, and mix until well incorporated.

In a small bowl add the flour and the baking soda, baking powder, salt, cinnamon and nutmeg.

Start by adding 1/3 of the dry ingredients to the wet ingredients.  The add 1/2 cup of sour cream.  Add another third of the dry ingredients followed by the last half off the sour cream.  Finally, add in the last third of the dry ingredients  and mix until just incorporated.

Scrape down your sides to make sure everything is in there and give it all one last mix.

Using a 2 oz. ice cream scoop or spoons, scoop the cupcakes into two lined pans.

Bake for 18 minutes or until a toothpick comes out clean.

Let cool.

Brown Sugar Cream Cheese Frosting

adapted from Joy The Baker

2 8 oz blocks room temperature cream cheese

1 stick butter

1/2 cup brown sugar

3-4 cups powdered sugar

In a medium bowl add the cream cheese and the butter and mix until slightly fluffy.  Add the brown sugar in and continue to mix until smooth.

Once the mixture has smoothed out slowly add in powdered sugar until the frosting has a stiff consistency, you want the frosting to be able to stand up.

Scoop the frosting into a piping bag (mine was fitted with a large, round tip).

Pipe onto cooled cupcakes and do not hesitate to enjoy!

Weekly Wrap Up

Happy Friday!  The weekend is in sight lovelies!

How was your week?  What were you up to this week?

I sadly don’t have a lot to chat about this week, it was just an average week.  Nothing super amazing in anyway and nothing horrible, it was just, life.  It was nice.  It was a pretty relaxed week full of a LOT of baking, which is a lot of fun but a touch tiring when you’re always doing it around 11 at night.  You know how some bloggers are morning people?  That is so NOT me!

I am always up super late at night doing all sorts of things, mornings are just not for me, as much as I would love for them to be.  Such is life.

My friend has a bunch of Where’s Waldo books, and check it out, I found Waldo, woohoo!

Told you I did some baking.  Vanilla raspberry anyone?

Getting ready for camp this week, isn’t this sun great!

Ah, I love the park across the street from me, it’s so wonderful.  Too bad it was 100 degrees out that day.

Oh wow it has been SO hot!  There have been some thunderstorms recently, it’s been better!

Ah!  Getting ready for our first, in home Martini Monday, I have a slight obsession with that bar cart!

See that, that’s not a cloud, that’s some smoke from one of the fires.  It’s crazy.

It’s totally normal to take cupcakes on a .8 mile walk, right?  That’s what I thought.  Dulce de Leche cupcakes (recipe soon).

So there you have it.  Hope you had a wonderful week as well!  What was your favorite moment?

Love,

Keely

Thankful Thursday!

Good morning lovelies!

I hope you are all having lovely week so far.  It’s about that time again for us to be thankful.

I know this is only the second time I’ve done this post, but it’s so great for me to have to sit down and think about all of the blessings in my life, it’s a nice reset moment in the week!

Here’s this weeks list.

I am thankful to have the ability to share my baking with my friends and family.

I am thankful to have a home that I love.

I am thankful that I have been blessed with such a wonderful community.

I am thankful for the moments, even the small ones, that remind me how lovely life is.

I am thankful that my friends and family are safe and that the fires in Colorado appear to be more under control.

So there we have it, my brief list.

I hope that you compile your own list and that you think about all the blessings in your life!

Love,

Keely

P.S. don’t forget to check out A Complete Waste of Makeup for a link up!