Monthly Archives: October 2012

Eats // Peanut Butter Oreo Cupcakes

10/25/12

peanut butter oreo cupcake recipe

If yesterday’s DIY didn’t float your boat, then this recipe for the cupcakes you saw definitely will. If not, then you’re either really hard to please or you’re just a skinny runner who fakes hating cake. I’m just sayin’..

Peanut Butter Oreo Cupcakes

Ingredients- yields: 20 cupcakes

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 ounce bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 20 oreo cookies

Directions

  1. Preheat the oven to 350 degrees.  Line 20 muffin cups with paper liners.
  2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.  Stir in the chopped chocolate.
  3. In a large bowl, beat the butter and sugar on high until fluffy, about 2-3 minutes.  Beat in the eggs one at a time.  With the mixer on low, slowly pour in the buttermilk and vanilla and allow to incorporate for 30 seconds.
  4. Pour in the flour mixture and beat on medium until fully incorporated.
  5. Fill liners and bake for 18 minutes and allow to cool for 5 minutes, then remove cupcakes from the muffin tin to cool completely on a wire rack.

peanut butter oreo cupcake recipe

 

For the frosting:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/4 cup vegetable shortening
  • 1/4 cup peanut butter
  • 2-3 cups confectioner’s sugar
  • 2-3 tablespoons milk
  • pinch of salt
  • 3 tablespoons oreo cookie crumbs

Directions

  1. Separate 10 oreo cookies and discard the cream filling.  In a food processor or plastic bag, crush the cookies into fine crumbs.
  2. In a large bowl, beat butter and shortening on high until fully combined, and then add the peanut butter.
  3. Once combined, add the confectioner’s sugar, milk, and salt and stir for 2 minutes.  If you want thicker buttercream, add more confectioner’s sugar.
  4. Finally, toss in the cookie crumbs and beat on high for 2 minutes.

peanut butter oreo cupcake recipe

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DIY // Vintage Spool Cake Stand

10/24/12

DIY vintage spool cake stand

I have a tendency to want to hoard vintage spools. I don’t know if this is a feeling anyone shares with me, but I just can’t help it, something about them is just awesome. I’ve had a few sitting around as simple decor for a while now, but I wanted a way to make them functional (aside from successfully collecting dust). Eventually I decided to try my hand at making them into cake stands and this is how they turned out.

Materials:

DIY cake stand from vintage spools Basically all you have to do is stain the wooden oval to match your spool, and then glue the spool, oval, and plate together and you’re finished!

To match my spool, I used dark walnut fast-dry stain, let it dry, and then used water based black craft paint over top and wiped off the excess.

DIY vintage spool cake stand

DIY cake stand from a vintage spool

I just used a cake dome from an old cake stand to cover the cupcakes. Wouldn’t this be adorable for a wedding? It’s definitely MUCH cheaper!

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Behind the Scenes (and a bit of stage fright)

10/23/12

whimseybox behind the scenes

I’m not sure if it’s possible or not, but I swear I lost a fraction (give or take), of my outgoing personality over the last few years. Has this happened to anyone else, or am I just really out of practice? Maybe I’ve just gotten a little too comfortable with being behind the camera, but either way, I got a crash course in overcoming my new found stage fright shooting videos with the Whimseybox crew yesterday. Here are few pictures I snapped behind the scenes.–

whimseybox behind the scenes

whimseybox behind the scenes

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