Stay at home mom spilling the beans on everyday life!

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Apple Cupcakes

I found and tested a recipe for Apple Cupcakes. I tweaked it little to suit my tastes, and let me tell you, I think I have new favorite! I found the original recipe here. I didn’t use the caramel buttercream though… I was crunched for time. But I made my own Cinnamon Buttercream, recipe to follow.

I’m a real stickler about my flavors. I don’t eat lemon bars in the winter, and I don’t eat pumpkin pie in the summer. I cant help it. It just feels weird and doesn’t taste the same. But ever since I found this recipe on Pinterest, I haven’t been able to get them off my mind. I had to make them. I needed them.


I’ll post the way that I made these cakes. And if you want to try the original recipe, follow the link above.


3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup sugar
1 cup brown sugar
1/4 cup orange juice
2 teaspoons vanilla extract
1 cup vegetable oil
2 Large Granny Smith apple. (I’m not sure how many cups this equates to, I just used what I had.)


I shredded my apples with the skin on for texture. I used my Kitchen Aid stand mixer attachment. It made it almost mushy, but wonderfully juicy.
Add sugars, vanilla, orange juice, veg oil and eggs to the apple mush. Blend together in your mixer.
In a separate bowl, mix together flour, baking powder, cinnamon and salt.
Combine the two mixtures.
Pour into lined cupcake tin.
Bake at 350 degrees for 20 minutes. Test with tooth pick.
Allow to cool before frosting!


3c. powdered sugar
1c. butter, room temp.
1 tsp vanilla extract (I always use pure. Its just tastes better)
2-3 Tbsp heavy whipping cream

For the purpose of this recipe I added 1/4 tsp. cinnamon and a dash of clove


Blend all ingredients in your stand mixer (much easier than by hand)
Depending on your desired consistency you can add more or less heavy cream.
I don’t particularly like mine stiff.. So I use the full 3 Tbsp.

I am not a fan of piping bags. My buttercream is stiff enough that I can use a spoon and just dollop a little on top of the cakes!


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Best Vanilla cake and Buttercream Frosting

I have hunted and hunted for the best vanilla cake recipe that didnt taste like box cake, and that didnt call for expensive cake flour…
Vanilla is my 3 year old’s favorite cake. Thats what she wanted for her birthday. I dont do box cakes. Well box anything really, I am always trying to find recipes that I can make myself.

After *many* failed attempts, I finally have the perfect vanilla cake recipe!

This cake is moist without sticking to your pallet, with a nice crust on top. I know, I know that sounds weird right? WRONG! Its amazing!
Not too sweet, not too bland. OMG, I think I have to have a piece RIGHT NOW.



1/2 stick of butter (I use salted) Room Temp.
2c granulated sugar
1c milk (WHOLE, it has more flavor)
2tsp. Vanilla extract *
4 lg. eggs
3/4c veg. oil
2 1/2c AP flour
2 1/4 tsp baking powder
*Use PURE vanilla extract, otherwise you’ll get that yucky after taste. It can be pretty expensive. I buy the bulk size at Wal-Mart of the McCormick brand. I think its $9. But it lasts forever. And trust me, I bake A LOT.


Cream butter, sugar. Add eggs one and a time.
Add milk, vanilla and oil.
Then add your baking powder.
Slowly add in your flour.

Splash guard doesnt really help me… =[ Ha!


Grease your pan with Crisco! It works the best! And then I dust it with flour and the cake just POPS right out!!


Bake at 350 degrees…
If you want to make cupcakes the baking time is right around 20 minutes.
I use two 9″ cake pans and bake for 40 minutes

Okay so I have issues with buttercream. I LOVE it, except when I go to a bakery or restaurant.. It always is either WAAAAY too sweet or tastes like butter… Gross. But here is a buttercream that is sure to knock your socks off. It really is the bees knees! Ha!


3c. Conf. sugar
1c. Butter (again I use salted)
1tsp. Vanilla (again PURE vanilla extract)
1-2 Tbsp Heavy whipping cream (more or less depending on desired consistency)

You can also add 1/2tsp-1tsp of other flavored extracts! For this cake in particular I used raspberry! Pairs very well with vanilla..

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Soft Pretzels

These soft pretzels are quick, easy and a crowd pleaser! I even had everything already in my pantry.

1 1/2 c. warm water
2 1/2 tsp. active dry yeast
1 tsp salt
3 3/4 c. – 4 1/4 c. AP flour
1 large egg, beaten
1 Tbs sugar
course sea salt for sprinkling


1. preheat oven to 425 degrees.
2. Dissolve yeast in warm water, add salt and sugar.
3. Slowly add flour one cup at a time. Mix with a wooden spoon until dough is thick, add 3/4c more until dough is no longer sticky. Knead dough for 3 minutes.
4. In a small bowl beat egg and add 1Tbs water, making an egg wash.
5. cut dough into strips. I prefer to make pretzel sticks, but you can make whatever shape you please. Lay pretzels on a foil lined baking sheet that has been sprayed with Pam. Brush with egg wash.
6. Bake for 10 minutes, turning half way through. then turn your oven up to Broil for 3 minutes, watch so it doesn’t burn.
*optional* at the end of baking I like to brush my pretzels with melted butter and top with coarse sea salt!

Dough bounces back when no longer sticky!
Ready to bake!
Delicious served with brown mustard!!