I have a lot to catch up on! Last week, Thursday, we needed to get Jacob's Science Fair project to school. Not an easy feat when he grew soybeans and the temperature was -10 degrees! We managed to get all four heavy pots in and hauled to the farthest corner of the school (of course!)
Dad kept them alive getting them in! Mom didn't do so hot getting them back home :(
Jacob's project question was "Does the direction a soybean seed is planted affect plant growth?" If it is something this kid cares about - farming, trucking, construction... - he can study it for hours and talk your ear off about what he's learned!
This was my 3rd year judging (don't worry - I'm not allowed to judge Jake!) I love to see the creativity and diversity in the experiments and talking with the kids is my favorite part!
Like a good mom I had to at least check up on him! He was getting grilled!
After the judging the Science Fair, I ran home and changed and headed to the Eagles Club to work in the kitchen for the ECFE fish fry - at least the help was good looking! ;)
The kids were such excellent helpers clearing tables and serving desserts!
It was a packed house and an amazing fundraiser!
I also baked up some cupcakes - the easiest way to dress up a cupcake is with a cute wrapper - I MAY have just a few patterns on hand all the time!
I don't often make cakes from scratch, rather I start with a mix and tweak it.
First, mix JUST THE EGGS until they are foamy and frothy. Then use melted butter in place of the oil and buttermilk in place of the water (this can be made by putting a tablespoon of vinegar in a measuring cup and filling the remaining amount with milk. Let set about 5 minutes before adding to the eggs.) I also add a couple teaspoons of vanilla.
After you have all the liquid ingredients mixed together add in the cake mix and mix as directed.
It will be thick! I LOVE The Pampered Chef scoops and they are perfect for filling the wrappers cleanly and evenly.
Isn't that pretty and clean!
Bake as directed on the box and you get beautiful, rounded, light, & fluffy cupcakes!
Then my favorite part - the frosting!
Cream together 1//2 cup of butter and 1/2 cup of Crisco. Add a teaspoon or two of vanilla and beat again.
Mix in 4 cups (1 pound) of powdered sugar - it will look lumpy and dry.
Then mix in 2 tablespoons of milk and mix until it is light and fluffy.
This time I made caramel frosting so I added 3 teaspoons Watkins caramel extract - use any brand but taste the frosting as you add it. You can also replace the caramel flavor with a teaspoon of butter extract and a teaspoon of almond extract.
This is my sprinkle bag - I MAY also have a sprinkle problem, too!
I also LOVE The Pampered Chef Easy Accent Decorator. If I'm just putting swirls on cupcakes I always use this so I'm not messing with bags and tips.
For these I chose Wilton Turtle Crunch topping.
My dear husband insisted that I can't be a faceless blogger, so he graciously took a picture of me :)
Cute, easy swirls make it look pretty!
Top with some sprinkles - TA DA!!! The first time I made this flavor combo was for my sister-in-laws bridal shower - my friends lovingly refer to them as crack cakes ;)
Oh, and Jake came home Tuesday with Grand Champion!
Hopefully I don't have too many typos - I'll have to check later - I'm out the door to go judge the Saintettes Dance Team tryouts!
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