Red, White And Blueberry Cupcakes

Red, White And Blueberry Cupcakes
Everyone in the pool!
Baking to perfection.


1 1/4 cups a flour

1 cup sugar

11/2 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

1/4 cup vegetable oil

2 teaspoons vanilla extract

1 egg

3/4 cup fresh blueberries

2-3 Tablespoons cornstarch to toss blueberries in

Maraschino cherries for garnish

Blueberries for garnish

Willow’s best friend Maggie. ❤️❤️❤️
My babygirl Willow ❤️

Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.

Add dry ingredients to your mixing bowl and whisk. Set aside.

Add milk, oil, vanilla and egg in a medium size bowl. Blend together. Add wet ingredients to the dry ingredients and mix until combined.

Toss blueberries with cornstarch. Stir blueberries into cupcake batter. Fill cupcake liners 1/2 full. Bake 15-17 minutes or until done. Remove cupcakes from oven. Cool in pan for 5 minutes. Remove from cupcake pan and cool completely before frosting.

Vanilla Buttercream Frosting

1 stick of butter, softened*

1/2 cup of Crisco shortening

4 cups of powdered sugar

2 teaspoons of vanilla

2-3 teaspoons milk

Blend butter and shortening together. *If you are using salted butter, you do not need to add anymore salt. If you are using unsalted butter, add up to a teaspoon to the butter shortening mixture. Slowly add powdered sugar to the butter/shortening mixture. Blend to combine. Add vanilla and milk according to the desired consistency for piping on cupcakes. As always, I used a Wilton 1M tip to decorate my cupcakes. Garnish with a stemmed maraschino cherry and blueberry. Enjoy!

Sign of a delicious cupcake. That’s a wrap!

Shirley Temple Cake

I grew up watching Shirley Temple movies with my Mom. When my parents and I went out for dinner, I always enjoyed a Shirley Temple kiddie cocktail. I took elements from her kiddie cocktail.  For that reason, I pay homage to a wonderful child movie star that grew up to be a wonderful woman. 

Cake Ingredients:

1 2/3 cup sugar 

1 3/4 Tablespoon Baking Powder 

2 3/4 cup cake flour 

1 teaspoon salt 

 1 1/2 sticks soft butter, room temperature 

4 egg whites 

 1 whole egg 

2 teaspoons vanilla 

1 1/2 teaspoon almond extract 

1 cup buttermilk 

Preheat oven to 350 degrees. Prepare 2 8 or 9 inch cake pans with grease and flour and parchment paper. In a mixing bowl, whisk together all dry ingredients.  Add butter and blend until mixed.  Add egg whites, one at a time and blend. Add whole egg and combine.  Add extracts and  buttermilk, mix well.   Divide equally between cake pans and bake for 23 -26 minutes or until done. Cool cake completely before frosting. 

 2 8 ounce blocks of cream cheese

1 jar of maraschino cherry juice 

1 quart of heavy whipping cream 

2 pounds of powdered sugar 

6 or more drops of red food coloring, optional 

Maraschino cherries with stems for garnish

Chill mixing bowl and attachment for a minimum of 30 minutes in refrigerator.  Beat cream cheese and cherry juice together. Slowly add whipping cream and beat until firm peaks form. Add powdered sugar and food coloring. Frost cake and garnish with cherries if desired.  Cake must be stored in refrigerator.