Tasty Tuesday–My Little Pony Baking Book

Chickadee and I have been enjoying baking recipes from the My Little Pony Baking Book she received for Christmas. We’ve made at least one recipe from each chapter of the book at this point…here’s a look at everything we’ve tried so far:

  • Strawberry Cupcakes
  • Celebration Cinnamon Rolls
  • Piñata Cupcakes
  • Pony Poke Cake
  • Chocolate Dream Pie
  • Cupcake Cones
  • Peanut Butter Candy Cookies
  • Out-of-this-World Brownies
  • Chaos Cookies
  • Frosted Sugar Cookie Bars
  • Apple Fritter Bread
  • Purple Velvet Cake

The recipes in the book are delicious, but they’re also a lot of fun, and they all look amazing…we’re really looking forward to baking more of them!

Tasty Tuesday–Funfetti!

You know it’s a HOLIDAY at our house when Pillsbury Funfetti cupcakes arrive on the scene. Even though I do a lot of our baking from scratch, there’s something special about a Funfetti cake with brightly colored frosting and more Funfetti sprinkled on top! I think we’ve now tried all the seasonal varieties…Valentine’s, Spring, Halloween, Stars & Stripes, and the ubiquitous Holiday.

In addition to the seasonal varieties, I’ve made at least one of the other colorful varieties. What I’m really waiting for, though, is the day when they might make “Lucky” Funfetti with bright green frosting and shamrock sprinkles!

Tasty Tuesday–Pumpkin Cupcakes with Ginger Cream Cheese Frosting

This is a fun recipe for fall. If you really like ginger, you can add some more to the frosting…it’s fairly subtle at one teaspoon–a nice, light flavor, but not overpowering. If you’re feeling fancy, you could also add a little crystalized ginger on top!

Cupcakes

  • 4 eggs, slightly beaten
  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 1 (15 ounce) can pumpkin
  • 1 3/4 cups all-purpose flour
  • 1/4 cup corn starch
  • 4 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt

Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Pour into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degree oven for 20 minutes or until center springs back when touched. Cool completely before frosting. Makes 32 cupcakes.

Frosting

  • 1 8-ounce package cream cheese, softened
  • 3 Tbsp. butter, softened
  • 2 tsp. Vanilla Extract
  • 1 tsp. ground ginger
  • 4 cups powdered sugar

Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.