Anne's Cupcakery

08/14/2025

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11/03/2024

Cake Mix Christmas Cookies

Ingredients:

1 box white or vanilla cake mix
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract
Red and green sprinkles or colored sugar
Optional: White chocolate chips or festive M&M's
Instructions:

Preheat Oven: Preheat to 350°F (175°C). Line or grease a baking sheet.
Make Dough: Mix cake mix, eggs, oil, and vanilla in a bowl until soft dough forms.
Add Mix-Ins: Fold in half of the sprinkles, white chocolate chips, or M&M's.
Shape Cookies: Scoop tablespoon-sized dough balls, place 2 inches apart on the sheet.
Decorate: Flatten slightly and add more sprinkles on top.
Bake: Bake for 9-11 minutes until edges set, centers soft.
Cool: Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serve: Once cooled, enjoy or package as holiday gifts!
Total Time: 20 mins | Servings: ~24 cookies

09/22/2024

Irresistible Summer Peach Cake 😋🍑🍰

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup canned peaches, drained and chopped
1/2 cup powdered sugar
2-3 tablespoons peach juice (from canned peaches)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Fold in the chopped peaches.
Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and peach juice until smooth. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal per serving | Servings: 8 servings

07/18/2024

🥕🧁 Carrot Cake Zucchini Muffins 🥕🧁
A delightful blend of carrot cake and zucchini muffins, perfect for a healthy and tasty treat!

Ingredients:
1 1/2 cups grated zucchini 🥒
1 cup grated carrots 🥕
1/2 cup unsweetened applesauce 🍏
1/3 cup vegetable oil 🌻
2 large eggs 🥚
1 tsp vanilla extract 🍦
1 cup granulated sugar 🍚
1/2 cup brown sugar 🍚
2 cups all-purpose flour 🌾
1 tsp baking powder 🧁
1/2 tsp baking soda 🧁
1/2 tsp salt 🧂
1 tsp ground cinnamon 🌿
1/2 tsp ground nutmeg 🌿
1/4 tsp ground ginger 🌿
1/2 cup chopped walnuts (optional) 🌰
1/2 cup raisins (optional) 🍇
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray. 🔥
Mix Wet Ingredients: In a large bowl, combine the grated zucchini, grated carrots, applesauce, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix until well combined. 🥣
Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 🥄
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the chopped walnuts and raisins. 🥕🥒
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full. 🧁
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. ⏲️
Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. ❄️
Enjoy your Carrot Cake Zucchini Muffins!

Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 12 muffins
Kcal: 200 per muffin


Tips:
Use freshly grated zucchini and carrots for the best texture and flavor.
Do not overmix the batter to keep the muffins light and fluffy.
For an extra flavor boost, toast the walnuts before adding them to the batter.

07/15/2024

Doesn't this look Fabulous

🍓 Chocolate Strawberry Cheesecake 🍫

Ingredients:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam

Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the vanilla extract and mix well.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the sour cream and heavy cream until the mixture is smooth.
7. Stir in the melted chocolate until fully incorporated.
8. Pour the cheesecake batter over the crust in the springform pan.
9. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
10. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
11. Before serving, arrange the sliced strawberries on top of the cheesecake. Warm the strawberry jam in the microwave for a few seconds until it is easy to spread, then brush it over the strawberries.

Prep Time: 25 minutes | Cooking Time: 55-60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes | Servings: 10-12

Enjoy this rich and fruity delight! 🍰🍓

06/11/2024

Homemade Lemon Poppy Seed Pudding Cake 🍋🍰
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/4 cup poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup melted butter
1/4 cup lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
4 large eggs
For the Filling:
1 cup lemon pudding mix
2 cups milk
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
For the Frosting:
1 cup unsalted butter, softened
1/4 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
In another bowl, mix the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, prepare the lemon pudding by mixing the lemon pudding mix with 2 cups of milk. Chill until set.
In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice to make the glaze.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.
Once the cakes are completely cool, spread a layer of lemon pudding on top of one cake layer. Place the second cake layer on top.
Frost the top and sides of the layered cake with the lemon frosting.
Drizzle the glaze over the frosted cake for a final touch.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 12 servings

11/20/2023

(2) Zucchini Bread in the oven

Will be working on Pumpkin Bread & Banana Bread this week also.

10/31/2023

Happy Halloween 🎃 will be starting holiday baking, and taking orders. Will have the new menu coming out soon.