This post has been featured on a 1000notes.com blog.
(via superandytc)
Apr 04 200,857 notes
Rainbow cake!
This is a really simple process—all you need is a white cake recipe and red, orange, yellow, green, blue, and purple food dye. My little siblings loved it, and it was definitely delicious.
Martha Stewart’s Devil’s Food Cupcakes with Vanilla Icing.
Simple and super tasty. Check out the recipe here.
May 27 2 notes
Applesauce-spice cupcakes with Brown-sugar cream-cheese icing—Martha Stewart’s Recipe.
(my only recommendation is adding 1 teaspoon of vanilla extract to the frosting)
Enjoy!
Martha Stewart’s Applesauce Spice Cupcakes
Makes 18 cupcakes
Ingredients
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce
Preheat oven to 350ºF. Line muffin tins with paper liners.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.
Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).
Frosting
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar
In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.
