Cupcake Heaven

I have know idea what has gotten into me, but I just went crazy with cupcakes today.  I blame it on the weather.  It's in the 90's with a high humidity, no AC and I'm sitting here making three different kinds of cupcakes.  I think that I need to be committed. Anyways, this all started with wanted to make something different for a BBQ I'm going to Saturday.  Then my husband tells me that a coworker of his was "wining" about not bring in any more treats.  So naturally I tell him that I will make extras for him to bring to work Friday. This also means I have to drop some off at his main office as well where my sister-in-law works, or I'll never here the end of it.  Needless to say if you work a 51 out at Amyway or the OST office, you will be getting cupcakes tomorrow.  What a bunch of spoiled people. Oh, and who can forget those who will be attended the BBQ I'm going to, for which this whole thing started.  Enjoy!

(Ninety Cupcakes later...)

Sangria Cupcakes w/ Orange Frosting

2 c. Sugar
2 1/2 c. flour
1 tsp baking soda
1 1/2 c. vegetable oil
4 eggs
1 c. Sangria
1/2 c. orange juice

1 c. butter, softened
4 1/2 c. powder sugar
2-3 Tbs. creme' brule' creamer
1 orange

Preheat oven to 350 degrees.  Line cupcake pans with cupcake liners, set aside.  In an electric mixer on medium speed combine sugar, flour, soda, and oil until well incorporated. Add eggs on at a time, until mixed.  On low setting add Sangria and orange juice.  Fill cupcake liners about half way with batter. Bake for 13-15 minutes or until completely cooked through.  Let cool before frosting.

For the frosting, in a electric mixer cream butter.  Add powder sugar one cup at a time until completely incorporated. Next add creamer one tablespoon at a time, until you get desired consistency.  Zest the orange into the frosting and then cut the orange in half, squeezing the juice into the frosting.  Beat until well mixed.

Ruby Red Grapefruit Cupcakes

2 c. Sugar
2 1/2 c. flour
1 tsp baking soda
1 1/2 c. vegetable oil
4 eggs
1 c. grapefruit juice
zest from one ruby red grapefruit

1 c. butter, softened
4 1/2 c. powder sugar
2-3 Tbs. creme' brule' creamer
1 ruby red grapefruit

Preheat oven to 350 degrees.  Line cupcake pans with cupcake liners, set aside.  In an electric mixer on medium speed combine sugar, flour, soda, and oil until well incorporated. Add eggs on at a time, until mixed.  On low setting add grapefruit juice and zest.  Fill cupcake liners about half way with batter. Bake for 13-15 minutes or until completely cooked through.  Let cool before frosting.

For the frosting, in a electric mixer cream butter.  Add powder sugar one cup at a time until completely incorporated. Next add creamer one tablespoon at a time, until you get desired consistency.  Zest the grapefruit into the frosting and then cut it in half, squeezing the juice into the frosting.  Beat until well mixed.

Cherry and Marshmallow Vodka Cupcakes

2 c. Sugar
2 1/2 c. flour
1 tsp baking soda
1 1/2 c. vegetable oil
4 eggs
1 c. cherry puree
1/2 c. Pinnacle Marshmallow Vodka

1 c. butter, softened
4 1/2 c. powder sugar
2-3 Tbs. creme' brule' creamer
1 c. dark chocolate chips, melted

Preheat oven to 350 degrees.  Line cupcake pans with cupcake liners, set aside.  In an electric mixer on medium speed combine sugar, flour, soda, and oil until well incorporated. Add eggs on at a time, until mixed.  On low setting add cherry puree and vodka.  Fill cupcake liners about half way with batter. Bake for 13-15 minutes or until completely cooked through.  Let cool before frosting.

For the frosting, in a electric mixer cream butter.  Add powder sugar one cup at a time until completely incorporated. Next add creamer one tablespoon at a time, until you get desired consistency. Add melted chocolate chips and beat until well mixed.