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Sprinkle with Murder Quotes
Sprinkle with Murder
by
Jenn McKinlay11,610 ratings, 3.86 average rating, 1,193 reviews
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Sprinkle with Murder Quotes
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“And what was with Malibu Barbie?” Angie asked. “A girl could strain something looking that happy all the time.”
― Sprinkle with Murder
― Sprinkle with Murder
“Death by Chocolate Dark chocolate ganache on a chocolate with
chocolate chips cupcake. 1⅓ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1½ cups white sugar
2 eggs, at room temperature
¾ teaspoon vanilla extract
1 cup milk
1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips
2 cups heavy cream
2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.”
― Sprinkle with Murder
chocolate chips cupcake. 1⅓ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1½ cups white sugar
2 eggs, at room temperature
¾ teaspoon vanilla extract
1 cup milk
1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips
2 cups heavy cream
2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.”
― Sprinkle with Murder
“Mojito A dense, golden cupcake flavored with lime zest
and dried mint leaves, and topped with a
rum-flavored icing. ½ cup sugar
1½ cups flour
¼ teaspoon salt
2 teaspoons baking powder
¼ cup melted butter
1 beaten egg
1 cup milk
1 lime, juice and zest
2 teaspoons dried spearmint leaves Preheat the oven to 350 degrees. Sift the dry ingredients together in a big bowl. Melt the butter and add the beaten egg to it. Add that to the dry ingredients, then stir in the milk until smooth. Zest half of a lime, and add it to the bowl. Squeeze in the juice of half the lime as well. Add the dried spearmint leaves to the batter, mixing well. Bake for 16-20 minutes or until it springs back to the touch. Makes 12. Rum-Flavored Buttercream Frosting Use previous buttercream recipe but substitute rum extract for vanilla. Garnish with candied spearmint leaf, fresh mint leaf, or lime wedge.”
― Sprinkle with Murder
and dried mint leaves, and topped with a
rum-flavored icing. ½ cup sugar
1½ cups flour
¼ teaspoon salt
2 teaspoons baking powder
¼ cup melted butter
1 beaten egg
1 cup milk
1 lime, juice and zest
2 teaspoons dried spearmint leaves Preheat the oven to 350 degrees. Sift the dry ingredients together in a big bowl. Melt the butter and add the beaten egg to it. Add that to the dry ingredients, then stir in the milk until smooth. Zest half of a lime, and add it to the bowl. Squeeze in the juice of half the lime as well. Add the dried spearmint leaves to the batter, mixing well. Bake for 16-20 minutes or until it springs back to the touch. Makes 12. Rum-Flavored Buttercream Frosting Use previous buttercream recipe but substitute rum extract for vanilla. Garnish with candied spearmint leaf, fresh mint leaf, or lime wedge.”
― Sprinkle with Murder
“Tinkerbells Lemon cupcakes with raspberry buttercream
frosting rolled in pink sugar. 1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar, divided
4 extra large eggs, at room temperature
⅓ cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Buttercream Use previous buttercream recipe, but instead of milk and vanilla, use a half cup of fresh raspberries. Be sure to wash and dry raspberries thoroughly before mixing them in. Roll the cupcakes in pink decorating sugar before the buttercream has set.”
― Sprinkle with Murder
frosting rolled in pink sugar. 1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar, divided
4 extra large eggs, at room temperature
⅓ cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Buttercream Use previous buttercream recipe, but instead of milk and vanilla, use a half cup of fresh raspberries. Be sure to wash and dry raspberries thoroughly before mixing them in. Roll the cupcakes in pink decorating sugar before the buttercream has set.”
― Sprinkle with Murder
“Blonde Bombshell An almond-flavored cupcake topped with vanilla
buttercream and sprinkled with toasted almonds. ¾ cup unsalted butter, softened
1½ cups sugar
2 eggs, at room temperature
1½ teaspoons almond extract
½ teaspoon vanilla extract
2½ teaspoons baking powder
¼ teaspoon salt
2½ cups flour
1 ¼ cups milk Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar at medium speed, add eggs and milk, and beat until smooth. Beat in extracts. Add dry ingredients, beat until smooth. Fill cupcake liners ⅔ full. Bake until golden brown, about 20 minutes. Makes 24. Frost with vanilla buttercream and sprinkle with toasted almond slivers. Toasted almonds: Preheat oven to 350 degrees. Spread nuts in one layer on an ungreased, shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden. Buttercream Frosting ½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar
2 tablespoons milk In large bowl, cream shortening and butter. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes 3 cups of icing.”
― Sprinkle with Murder
buttercream and sprinkled with toasted almonds. ¾ cup unsalted butter, softened
1½ cups sugar
2 eggs, at room temperature
1½ teaspoons almond extract
½ teaspoon vanilla extract
2½ teaspoons baking powder
¼ teaspoon salt
2½ cups flour
1 ¼ cups milk Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar at medium speed, add eggs and milk, and beat until smooth. Beat in extracts. Add dry ingredients, beat until smooth. Fill cupcake liners ⅔ full. Bake until golden brown, about 20 minutes. Makes 24. Frost with vanilla buttercream and sprinkle with toasted almond slivers. Toasted almonds: Preheat oven to 350 degrees. Spread nuts in one layer on an ungreased, shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden. Buttercream Frosting ½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar
2 tablespoons milk In large bowl, cream shortening and butter. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes 3 cups of icing.”
― Sprinkle with Murder
