My Favorite Cupcake

My favorite recipe for cupcakes is the vanilla cupcakes from The Magnolia Bakery.
3/4 c. self-rising flour
1/2 c. + 2 T. flour
1/2 c. butter
1 c. sugar
2 eggs
1/2 c. milk
1 t. vanilla extract

Combine the flours and set aside. Cream the butter. Add the sugar and beat until fluffy(3 minutes). Add the eggs one at a time. Alternate adding the four with the milk and vanilla. Fill cupcake liners 3/4 full. Bake at 350 degrees for 20-25 minutes.

My New Favorite Frosting

Vanilla Roux Frosting

3 Tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
2 teaspoons vanilla extract

In a small sauce pan whisk flour into milk. cook over medium heat, stirring constantly, until thick and bubbley. Cover with wax paper and set asside to cool.
Cream butter. Add sugar and beat until fluffy (3 min). Add vanilla. Beat in flout roux until light in colour (5 min).

Makes enough to generously frost a layer cake or 24 cupcakes

PEANUT BUTTER BROWNIES

1/3 cup butter
1/2 cup peanut butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
1 tsp vanilla

Mix well and bake in well-greased 9" square pan at 350' for 30-35 minutes.

Orange Cookies

1 cup crisco shortening
1 1/2 cup sugar
2 eggs
1/3 cup orange juice
2 Tablespoons grated rind of the orange peel
4 cups flour(shifted 3 times)
1/8 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 cup buttermilk

Cream shortening and sugar well. Add eggs and mix into shortening and sugar.
Add orange juice, grated orange peel, flour, salt, soda, baking powder and buttermilk and mix into batter.
Bake 375 degrees for 12 minutes.

Icing: add orange juice to 1 package powered sugar(4 cups), and 1 grated orange rind for spreading consistency.
Spread on cookies while warm.

Peanut Butter Pie

2 Graham cracker crusts
1 1/2 cups confectioners sugar
1/2 peanut butter
2 boxes instant vanilla pudding
Whole milk
whipped topping

Mix confectioners sugar and peanut butter together.
Divide half of mixture between the 2 crusts.
Next pour vanilla pudding in each crust.
Top with whipped topping.
Sprinkle with remaining peanut butter mixture.

Ginger Cookies

1 cup margarine softened
1 1/2 cups sugar
1 egg
1 1/2 Tbsp orange zest
2 Tbsp dark corn syrup
1 Tbsp water
3 1/4 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves

Mix all ingredients together.
Roll out, cut and sprinkle with sugar.
Bake at 375 for 8 - 10 minutes.

Minute Fudge

3 cups chocolate chips
1 can condensed milk
1/8 tsp salt
1 tsp vanilla

Place the chocolate chips in a 2-quart bowl and microwave for 1 minute, then stir. Microwave them again for 30 seconds, then stir until they're smooth.
Stir in the condensed milk, salt, and vanilla extract.
Spread into a 9-inch square pan lined with aluminum foil, and sprayed with non-stick cooking spray.
Chill until firm, about 30 minutes in the freezer or 1 hour in the refrigerator.
Remove from pan cut with knife or cookie cutters.
Makes 50 servings.