Gutie's Goodies

This October, my beautiful cousin Ashley is getting married! I'm so honored to not only be a bridesmaid, but also to make the cupcakes for her wedding. Last weekend we finally did a tasting so she could pick the flavors she'd like to feature for the big day. I'm pretty proud of the outcome, so I wanted to do a post to show you how they turned out. I made 8 flavors in 4 hours, using two batter bases and 4 frosting bases. I just made vanilla and chocolate cake batter, then  Even though I'm just showing off my work here and talking less about the recipe, I think it's important to point out how easy it is to make so many different flavors. If you're baking for a picky crowd, you can still please everyone with very little effort! Flavors marked with * signify that Ashley chose it! 1. Chocolate Peanut Butter * This one is simply the chocolate cake with my very popular peanut butter frosting. It's my buttercream base with just a spoonful or so of peanu...

For the first time in the history of Gutie's Goodies, Sarah has a guest writer! That would be me, Montana. I was honored when Sarah asked me to write a post for her lovely blog. Granted, it has taken me forever to actually write this, but with a newborn can you really blame me? My 20th birthday was late June, and I asked Sarah if she would make me Boston cream cupcakes. I found the recipe myself  here . It sounded pretty great to me. We made plans to make the cupcakes and go out to dinner to celebrate my first day of life. We baked together, which really means Sarah bakes, and I talk to her. I'm more of a taste tester. Why start breaking tradition now. If you've ever had any of Sarah's creations, you'd know that she never fails to make a delicious treat. So, of course they were fabulous. The dark chocolate contrasted nicely with the sweet vanilla pudding. And they were tiny, so I didn't feel like a complete fatty when I ate all of them. I'd defini...

I reverted back to my old ways again and made cupcakes. I really can't help myself. It's my culinary comfort zone. At least these were interesting enough to warrant my cheating. I had made them way back in tenth grade for a church breakfast and loved them. So the other night I was really craving some kind of breakfast item, and I immediately thought of these to try again. And a bonus, my beautiful friend Karianne who I love and adore was there to bake with me! Admittedly, I am a kitchen control freak, but I did let her help and it was wonderful to have the company. Pancake Cupcakes with Maple Frosting   from Brown Eyed Baker Ingredients Cake 2 cups of flour 1 tablespoon of sugar 2 teaspoons of baking powder 1 teaspoon of salt 1½ cups of whole milk 2 eggs 2 tablespoons of butter, melted and cooled Frosting 2 sticks of butter, room temperature 2½ cups of powdered sugar 3 tablespoons of maple syrup (I just used pancake syrup) 1 teaspoon of vanilla extract ...

Mmmmmmmmmm These goodies were a product of what I already had in the cabinets. I worked all day yesterday and didn't really feel like buying fancy ingredients and making something fussy. So I reverted to an old favorite. I promised myself I would branch out from cupcakes, and if I did relapse, it would at least be an interesting flavor or decoration...then I made vanilla cupcakes with vanilla buttercream. But I have no regrets! They're cute, they're easy, and they're always a crowd pleaser. You really can't go wrong with vanilla, especially this one. It's my old standard. The recipe comes from an awesome blog called the Cupcake Project. She makes some really insane flavors, like these absinthe cupcakes  and these salt and vinegar pork rind cupcakes with a beer glaze . While she's awesome at the crazy stuff, her recipe for the ULTIMATE vanilla cupcake  is actually perfect. You know how cake made from a boxed sometimes just tastes better than from scra...