well just to get things started, my personal favorite is white on white. (i have a prediction for the next comment:it will be bev, saying there is nothing better than a M. cupcake ) (i'f i'm right do i win a prize? a block of yak cheese, some SWISS chocolate, or maybe a yo pie???)

so here is my story -- I bought some lovely cuppiecakes for my fellow volunteers at the Alzheimer's office-- I went to the bakery before work--- stopped in and shout proudly,"I want your best butter cream icing cupcakes," (i will finish the rest in bullet style)
- left them in the car
- hot day
- had a butter puddle waiting for me
- moral of the story? PUT YOUR DAMN CUPCAKES IN THE FRIDGE, DING DONG!

I meant shouted--
deb ever thought about a spelling/ grammer check on here?? ha

Where is Doreen? She is the expert on cupcakes...

Chocolate of course, think hostess cupcakes with that white cream in the center. I'm an addict. Bev

PS: My best mayonnaise cupcakes where the year I dyed the cream cheese icing green---not for St. Pat's. I guess green was the only dye in Mom's cupboards. Yum!

butter cream frosting. ahhh! heaven! I have a great cookbook, "The Cupcake Doctor". it rocks!

and, Marian, my little cupcake, Bev mentioned the M word so I think Deb should award a prize!

If I start awarding prizes everytime someone predicts Bev will mention m-cake, I'll go broke. But perhaps I'll make an exception in this case.

white on white, for sure.

Yummy - read on cupcake slaves::::::

Magnolia's Vanilla Cupcake Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla ? the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.


Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows


Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

I'm in internet heaven. I found a web site with recipes and beautiful pictures to match. Guess what I'm making this weekend?

Peanut butter filled chocolate cupcakes! YUM !

http://chocolatechipped.com/

When I wake up from my sugar coma, I'll let you know how they turned out!

Viv,

I think you have discovered food Nirvana. Peanut-butter filled chocolate cupcakes? Wow. Unfortunately, our friend Liza is enemy to this delicious combination. What has her mother been brainwashing her with?

Peanut-butter! Now you're talkin'!

ellen - even after your close call with the tainted peter pan peanut butter in my pantry during your last visit, you've still got a taste for it? i like a woman who lives on the edge.

A day without peanut butter is like a day without sunshine, I like to say.

Am I the only one who dislikes the taste of peanut butter and chocolate together?

Yes.

Liza, it appears that you are the only one who dislikes the taste of peanut butter and chocolate together. But I'm sure that while in college, your professors will help you to expand your horizons.

expand my horizons? certainly. mix the strange consistancy of peanut butter - which can only be tolerated alone or in the presence of jelly - with the smooth deliciousness of chocolate? never.

Hello?...nutella?!

Ooh...nutella on cupcakes. ****************************