Just popping in to say hello.  I've had a few busy days of  baking and a few more coming up.  Will post about those as soon as I can.  Chocolate cupcakes with raspberry frosting and lemon cupcakes with raspberry frosting were on the menu this week and will be made again for a party this weekend and Valentine's Day.  I'm in absolute love with the raspberry frosting!

Today is the 1st Birthday a good friend's son, so of course cupcakes were in order.  Here's a sneak peek.

More to come on these fun circus cupcakes. 

I'm also very excited to have found The Tattered Tag.  They have a awesome link party hosting new bloggers.  Can't wait to check out the other new blogs out there.  Thank you The Tattered Tag!

I'm A Winner!

Check out the loot heading my way from author Donna Kauffman!  Over on her blog, she was
giving away copies of Sugar Rush and Sweet Stuff, the first two books in her Cupcake Club romance series.  The grand prize winner (that's me!) also receives this fabulous cupcake apron.  I can't wait to rock that apron and settle in with a new book (yes, I may wear this apron all the time, not just when baking).





**UPDATE** 02/17
Apron and books came in the mail yesterday.  The apron is even more cute in person, I love it (and Izzy does too!).

Cherry Chocolate Chip Cupcake

I got to make a batch of Cherry Chocolate Chip Cupcakes the other day. That batch was for a birthday but these pink cuties would be perfect for Valentine's Day also. They are one of my favorites, hope you enjoy them too!

Cherry Chocolate Chip Cupcakes

½ cup butter

4 egg whites

2 cups all purpose flour

1 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

¾ cup buttermilk

1/3 cup maraschino cherry juice*

1 ½ cups sugar

1 tsp. vanilla

½ tsp. almond extract

½ cup mini chocolate chips

Allow butter and egg whites to stand at room temperature for 30 minutes.  In a medium bowl stir together flour, baking powder, salt and baking soda.  Combine buttermilk and cherry juice; set aside.  Preheat oven to 350.  In large mixing bowl beat butter on medium to high speed.  Add sugar, vanilla and almond extract; beat until combined.  Add egg whites, one at a time, beating well after each addition.  Alternately add flour mixture and buttermilk mixture beating on low after each just until combined.  Stir in chocolate chips.  Spoon batter into 24 paper lined muffin cups.  Bake for 15 to 18 minutes.  Cool completely before frosting.

Cherry Frosting

Allow ½ cup butter to stand at room temperature for 30 minutes.  Beat butter with electric mixer until smooth.  Gradually add 1 cup powdered sugar, beating well.  Beat in 3 tbs. maraschino cherry juice* and ½ tsp. almond extract.  Gradually beat in 3 cups additional powdered sugar.  Beat in additional cherry juice or milk 1 tsp. at a time to reach piping consistency. 

Pipe frosting onto cupcakes using decorator tip of your choice.   I've used both Wilton 1M and 2D  for mine.  Top cupcakes with extra mini chocolate chips.

*You don’t have to buy a jar of maraschino cherries just to use the juice.  I’ve found maraschino cherry syrup by the ice cream toppings in the grocery store. 

This recipe was adapted from one I found in a special cupcake edition of Better Homes and Gardens.

See? Perfect for Valentine's Day!

I also made some toppers by punching out some fun paper and button stickers.

Please check my "linking up" page to see where this and other posts are shared!