Not much crafty going on for this holiday but I did do some baking.
Cupcakes for school parties
I love the red of these cupcakes.
For the cupcake is used a white cake mix and instead of following the instructions on the back I added 1 cup milk, 2 T oil and 2 eggs. I learned this trick (well not the milk part) from my Aunt Lisa. It makes the cake, while still moist and wonderful, a bit denser and less crumbly. I also added an entire 1oz bottle of red food coloring to the mix to get it this red color.
For the frosting I halved this recipe. It still made enough to frost 24 cupcakes. This recipe is still my favorite.
Then I made up a batch of my favorite sugar cookies.
These cookies are oh so yummy and soft and flavorful and pretty much perfect in my book.
I did add about 1/4-1/2 oz red food coloring and decreased the milk a bit. This didn’t change the cookie at all. Also I got a little lazy and added lemon extract instead of the lemon zest and lemon juice. Still perfect.
This is my adjustments to Aunt Lisa’s sugar cookies. (I tell you, this lady knows what happening in the baking department.)
***Update – I left out an ingredient in the original post. All fixed. ***
1/3 cup shortening (I have added only butter with great results as well)
1/2 cup Butter
1 1/3 cup Sugar
1/2 t Vanilla
1 squeeze of a lemon + the zest from half a lemon
1-2 T milk
1 Cream of Tartar
1/2 t Salt
2-3 cups flour
Mix ingredients in order. Separate into two discs and wrap in plastic wrap. Refrigerate for about an hour. Roll out dough no less than 1/4 inch think. I like mine about 3/8 inch or so. Place on cookie sheet and bake.
350 for about 8-10 minutes.
For the glaze I followed this recipe adding lemon as my flavoring. (also subtracting all the fancy decorating. I just dipped mine in the glaze and put them on the rack to set up.)
All I can say is Yum. If you don’t already have a favorite sugar cookie recipe or if your willing to try a new one, this one is sure to please.
What I love about making both of these is that I was able to do so without any of the last minute cooking (and stress) you deal with when you want something fresh.
I make the cookies and the cupcakes a few days before and just placed them in the freezer. Then on Sunday I frosted the cupcakes and put them right back in the freezer. On Monday I glazed the cookies and let them set up and then put them back in the freezer.
I have found that it is much easier for (my) kids to transport treats to school if they are frozen. I don’t worry so much about them being dropped or shaken this way. Then by afternoon they are all thawed and ready to go at the school party. Still fresh and soft and yummy without any of the stress.
Happy Valentine’s Day!