Finally, Grape Cupcakes!

March 17, 2010

I have been dying to make these for months. I knew as soon as I got my bake it pretty gift card, I was buying grape flavoring, and a large round icing tip. To add to that, I bought purple cupcake liners to match.

Grape Cupcakes

I really do love these. They’re is something super good about these small things. And do you see how vibrant the liner still is? It stayed so bright after cooking! I’ll be returning to bake it pretty.

I made this from a vanilla bean recipe but left out the vanilla beans this time.


Yields about 50 mini cupcakes

1 stick of butter

1 cups sugar

2 large eggs, room temperature

1 3/8 cups flour (use a 1/8 cup)

3/4teaspoons baking powder

1/8 teaspoon salt

1/2 cup milk

1/2teaspoon vanilla extract

1/4 grape extract from Bake It Pretty


Preheat oven to 350

Beat butter until nice and fluffy.

Add sugar and beat until well combined. Do I ever have all the ingredients I need? Nope. So I used 1/2 C sugar and 1 C of powdered sugar.

Add eggs and of course, beat.

In a separate bowl, mix flour, baking powder and salt.

Add milk and vanilla.

Add the dry ingredients you mixed in a separate bowl slowly.

Lastly, add grape flavoring!

Well, I didn’t want my cake to be kind of purple, so I went ahead and added purple food coloring.

Scoop batter into cupcake liners. My mini muffin pan was missing temporarily, but these liners are so sturdy they stood up fine.

Cook for 15 minutes on 350.

Let cool on a wire rack. Let the power go out. Wait…what? Yeah, the power went out after I had already lined and filled the next set of cupcakes. I eventually went and hung out with Stephanie and we baked, and ate cupcakes, at her apartment.

Once they were all baked, I stored them in the freezer, sealed with saran wrap. and foil. Then I let them sit out to thaw before icing them.

Now,I’d be lying if I pretended everything turned out perfectly. I would tell you what I did to ice these cupcakes but I messed up badly. It was fine, but I got gutsy and tried to add more cream cheese after it was done. I really wanted to finish these, so I went and bought pre-made frosting. I like cream cheese store bought icing anyways. Just like I like my slice and bake cookies better than any homemade cookie.

See this icing? I even had to strain it to get the lumps out. I just wasn’t happy. To Kroger’s I went.

Now this icing tip is the one I was talking about. Its huge!

After icing them, I put lilac sugar peals (also from bake it pretty) on the tops and stored them in an airtight container for BCM.

Oh, and this tag…

It’s from Bake It Pretty too.


Octobeard,  No shave November, Facial hair February, Mustache March.

Oh the days contributed to facial hair of all sorts. For Valentine’s Day Jay got me a gift card to Bake It Pretty. This place is absolutely amazing. I just love it so much. They had this super nifty mustache cookie cutter! So I celebrated the holiday of mustaches.

This post is rather.. photoless. I forgot my camera but couldn’t help but make this a post. These cookies on a stick are great for parties. They double as a favor. Make them any color combo you want. I just wanted plain, aka blonde, in case someone didn’t like icing on their sugar cookies. Some were black, a pretty notorious color for mustaches all over the place!


4 Cups all-purpose flour +some

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup sour cream—–> this maybe the most important ingredient! The other is defiantly the nutmeg! Don’t skip these!

Most sugar cookie recipes make you refrigerate over night. I suppose you could, but I didn’t and everything turned out fine. I almost ruled out making sugar cookies. I really couldn’t find the ONE. However, this is it.

Softest Sugar Cookies

  1. Sift together the flour, baking powder, baking soda, salt and nutmeg.
  2. In another large bowl, cream together the butter and sugar until smooth. You may want to nuke the butter for a bit in the microwave. Beat in the egg, vanilla and sour cream until well blended. Ohhh baby. That sour cream HAS to be what keeps this so moist. Stir in the sifted ingredients. I tend to use my hand when making sugar cookies.  The dough is ready when it forms a soft ball and nothing sticks to your hands anymore. Just add more flour if it does.
  3. Preheat the oven to 325 degrees F (190 degrees C). Working in sections, place dough between two pieces of wax paper and roll out to about 1/4 inch thick. Cut with any cookie cutter you have. Place on an ungreased cookie sheet. If you want to add sticks, shove them into the middle of the dough about half way up. You can lay them on top of the cookie and press down, but I like the way they look after they are finished if they were pressed into the middle
  4. Bake for 15-20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring


  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy.  If you don’t like almond extract, skip it. I don’t really like it, but after i ate it, I found myself wanting more of it. Odd. If the  icing is too thick, add more corn syrup.
  2. Put into as many bowls as needed for coloring. This is great for outlining. For it to be more fluid for filling, I suggest adding more corn syrup.

Let these dry over night before wrapping.