My diet’s getting to me…got cupcakes on the mind. We were talking about this on another post but it was too good not to start a new one:
Knitted Cupcake Recipes: Yum!
Cupcake #1
Cupcake #2: Pincushion
Cupcakes #3 (Aug 21, 2006 post)
Cupcake#4: Hat & again
Those are cute!
One of my LYSs sells the cuuuutest cupcake kits:
Awww… it’s so CUTE!!! 
There are also some cupcake patterns in the book, “One Skein.” I’ve never made them, but they’re pretty cute.
Julie, that looks good enough to eat…considering my diet, I probably WOULD take a bite…BUT I’m doing Atkins, shouldn’t be too long! Down 7 lbs. the first week!
:cheering:
These are my 2 favorite recipes ever, although they are not knitted. I use the baking and cooling times to knit. The cupcakes are wonderful with home-made buttercream frosting or if you make a cake the carmel sauce frosting is to die for!
Carmel Sauce Frosting
1 stick butter (do not substitute)
1 cup packed light brown sugar
1/4 cup whole milk (I’ve used 2% before and it works out fine, skim stinks!)
21/2 - 3 cups powdered sugar
1 tablespoon vanilla (make your own tastes better or use real vanilla - no imitation vanilla flavoring here!)
Melt butter on a heavy saucepan over medium heat. Add brown sugar and stir. Keep stirring frequently and cook until it gets bubbly, the brown sugar will be well incorporated into the butter. Remove from heat and add milk, stir well and return to heat. Let mixture come to a gentle boil and stir well. Remove from heat again and add powdered sugar a cup at a time beating well with electric mixer. Carmel will be slightly runny but you don’t want it to be too liquidy or it will run right off the cake and onto the cake plate. Add more/less powdered sugar to get the consistency you like. Enjoy!
Basic cake
1 box butter recipe cake mix
1 package reduced fat cream cheese (room temp)
1/2 cup sugar
1/2 water
1/2 vegetable oil
4 eggs
2 tbs vanilla (again,homemade is best and do not use imitation vanilla flavoring - gotta go for the real stuff!)
Heat oven to 325. Spray bundt pan with oil/flour spray mixture. Mix all ingredients with electric mixer until combined. Scrape down sides of bowl as needed. Pour mixture into bundt pan and bake for 50 minutes. Check for doneness with toothpick.
Cool in pan for 15 minutes then transfer to cooling rack. While still warm place cake on serving plate and poke holes in cake with skewer. Slowly pour about half of the warm carmel sauce frosting over cake. Wait a few minutes for the cake and frosting to cool. Re-heat carmel in pan and pour remaining sauce over cake.
This cake recipe also makes great cupcakes. Just change oven temp to 350 and cooking time to 27 minutes. It makes 2 dozen cupcakes.
Yummy and delicious! Enjoy.
<drooooooooooling>!
I was just thinking about the one skein book!!! They were very cute!!! :teehee:
Renee’s cupcake patterns are more better cause you can eat the FO. 
At this point in my diet (just started on a trek once again to lose about 30 lbs.)…I would eat even the knitted ones!!!
:roflhard:
<threadjack> I read an article recently about different ways to top cupcakes for something “special” - you can put marshmellow whip on top and broil them (s’mores!). </threadjack>
Smores cupcakes!!! I gotta try that next time!
Dieting is no fun…I’ve been trying to diet for over a month and did lose 10 lbs but no more progress. :pout: So I think I’ll make a batch of cupcakes and just be happy! 
You guys keep talking about REAL cupcakes and I’m liable to eat the monitor! :teehee: Or I may have to stop watching my own thread. :teehee:
JK, talk away…my grumbling stomach is drowning y’all out anyway! :happydance: