Well, not exactly, but almost! Regina, at The Cutting Cafe is at it again. She gave us the challenge to use any set we wanted, create something with it and give the set we used to YOU. After looking through my Cutting Cafe files, I think this set, All About Cupcakes is one of my all time favorites. It's a HUGE set, full of cupcakes of all sizes, stands, circle sentiments, half circle sentiments, words. Your imagination will just fill with ideas when you begin using these awesome digital elements. This card is for our DIL's father so wanted the colors to be more masculine. The cupcakes are colored to match a picture below. (more temptation!) Each one is cut out and popped on dimensionals. The frosting is coated with Crystal Effects. Lots of sewing and some distressing on the image panels. The CE on the inside cupcake wasn't dry...so it dripped but I couldn't wait. :-) If you want to win this set, scroll down to find out how.
12 T.unsalted butter, at room temperature
2/3 c. granulated sugar
2/3 c. light brown sugar, packed
2 extra large eggs, at room temperature
2 t. pure vanilla extract
1 c. buttermilk, shaken, at room temperature
1/2 c. sour cream, at room temperature
2 T. brewed coffee
1-3/4 c. all purpose flour
1 c. good quality cocoa powder
1-1/2 t. baking soda
1/2 t. kosher salt
Peanut Butter Frosting
Chopped peanuts, to decorate (optional)
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. On low speed, add the buttermilk mixture and the flour mixture alternately in theirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is about right).
Bake in the middle of the oven for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove from the pans, cool completely and frost. Sprinkle with chopped, salted peanuts, if desired.
Peanut Butter Frosting
1 c. confectioner's sugar
1 c. creamy peanut butter (Skippy)
5 T. unsalted butter, at room temperature
3/4 c. pure vanilla extract
1/4 t. kosher salt
1/3 c. heavy cream
Place everything but the cream in bowl of mixer fitted with paddle attachment. Mix on Med.low speed until creamy, scraping down the bowl with rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Now, want to win the paper version from The Cutting Cafe? Just go to this post and follow the directions.