Grandma Lola’s Cupcakes Recipes We Crave For

I am finally finding it in my heart to share some of the famous Grandma Lola's Cupcake Recipes tonight straight from the fresh cupcakes vineyards in L.A.! A Cupcake Addiction Frenzy has been on the rise the last couple of years with new cupcake flavors such as Peach Cobbler Delight, Raspberry Rainbow Dash, Gigi's Blueberries and Cream, and Creamy Coffee Craves. Just like ice cream, she began with the basic chocolate, vanilla, and strawberry...but since ice creams went from that basic flavors of only three to more richer blends like Chocolate Chip Cookie Dough, Wavy Gravy, Chocolate Cherry. Gigi's Sinful Macaroons, and Peanut Butter Fudge Brownie - then why not cupcake recipes too?! People find delight in discovering personal euphoria with enjoyable flavors. George S. Patton Jr. was so correct when he said, "If everybody is thinking alike, then somebody isn't thinking.” Don't settle for the same old cupcakes. Mix it up a little and really turn heads with  creative and cute cupcake ideas! In the 19th century, there were 2 uses for the name cup cake or cupcake, but the 1st mention of a cupcake can be traced as far back as the 1790s. Back then, they used to be made of only 4 ingredients: butter, sugar, flour, and eggs. These small cakes are solely designed to serve one person, which may be baked in small thin paper or aluminum cups. As with larger cakes, frosting and other cake decorations, such as sprinkles, may be applied...or could be served with nothing added to the cupcakes (kind of like muffins or patty cakes). People who were surveyed recently say they love cup cakes most of all because of their serving sizes. It's the convenience of "having your cake and eating it too" without the inconvenience of having to buy a large cake or a messy slice. A mini cupcake is kind of like reinventing your 'cake space', so to speak.  Here are how to make some of Lola's favorite recipes from scratch that everyone has been known to crave and are always made by using the finest ingredients!

Grandma Lola's Red Velvet Cupcakes

2 1/3 cups all-purpose flour, unsifted
2 tablespoons organic cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups caster sugar
1 cup buttermilk
3/4 cup olive oil
2 large eggs
3 teaspoons red food coloring
2 teaspoons white vinegar
Sprinkles to decorate frosting
8 ounces package cream cheese, room temperature
1/2 cup butter, at room temperature (NOT margarine)
1 1/4 cups pure icing sugar, sifted
1 teaspoon pure vanilla extract

Preheat oven to 375°F. Line an eighteen 1/3-cup capacity cupcake pan with cupcake liners. Sift the Flour, Cocoa Powder, Baking Soda and baking powder into a large bowl. Stir in the sugar. Whisk the buttermilk, oil, eggs, food coloring and white vinegar in a large mixing bowl until combined. Make a well in the center of the flour mixture. Add the buttermilk mixture and stir until just combined. Divide the mixture among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the centers of the cakes comes out clean. Transfer the cupcakes to a wire rack to cool completely. To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth. Pipe the cake frosting over the cupcakes and top with the red sprinkles. YUMMY!

GiGi's German Chocolate Cupcake Recipe

Ingredients for Chocolate Glaze:

2/3 cup heavy cream
1/2 pound bittersweet chocolate, chopped
2 tablespoons of honey
1 tablespoon prepared strong coffee

Ingredients for Cupcake Topping:

3 egg yolks
12 ounces evaporated milk
1 1/4 cups packed dark brown sugar
1 1/4 sticks unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
2 1/2 cups packed sweetened flaked coconut, toasted
1 3/4 cups toasted pecans, chopped

Ingredients for Chocolate Cup Cakes:

2 cups all-purpose flour, unsifted
3/4 cup unsweetened organic cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 sticks unsalted butter, softened (no margarine!)
1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
4 eggs, at room temperature for 1/2 hour
1/3 cup semisweet chocolate, melted and cooled
2 teaspoons vanilla extract
1 1/2 cups buttermilk, well-shaken

Preheat the oven to 350 degrees F. Line 24 regular muffin pans with foil-lined cupcake liners (2-oz). Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth Let it cool awhile. For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so. Take off the heat and stir in the vanilla extract, salt, coconut and pecans. Allow to cool.

For the Chocolate Cake: Sift the flour, organic cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium speed, cream the butter and sugars until light and fluffy, for about 5 minutes. Add the eggs, one at a time, mixing until completely combined, before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Mix well. Use a 2-oz ice cream scoop and portion out the Chocolate Cake batter into the cups. Bake in the oven for 25 to 30 minutes, turning the pans halfway through. Insert toothpick in the middle of the cupcakes, if it comes out clean, then cupcakes are done baking. Let them completely cool in the pan on a rack. Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-oz ice cream scoop. SO GOOD!

From Gigi's rustic peanut butter and caramel chocolate orange flavors to Gma's scrumptious cream cheese frosted carrot cakes, find your perfect treats! A heavenly diversity of over 1,000 different unique homemade desserts for any occasion — as well as delightful ideas for delightful decorating. SO, Batter up!