Cupcakes for Everyone!
Hubby and I were visiting family while on our big Midwest road trip this summer and we spent a couple days with “the kids” (aka my younger siblings). My little sister loves to bake. She’s been baking for at least two years and she’s only 12. So when we hang out, we like to bake together. I had just gotten my new cupcake cookbook – Crazy About Cupcakes – and was eager to try another recipe. The first recipe I made from the book (Spiced cupcakes) only made 12 and we wanted about 3-4 dozen cupcakes.
We decided to pick 2 different recipes and double each one, thinking we’d end up with ~4 dozen cupcakes. Well, each of the 2 recipes we chose happened to make about 20 cupcakes so we ended up with around 80! Needless to say, we had cupcakes for everyone! We chose to make peanut butter cupcakes with chocolate frosting and cookies-n-cream cupcakes!
We cheated and used store bought chocolate whipped icing for the peanut butter cupcakes and used this recipe to make the frosting for the cookies-n-cream cupcakes. We crushed up some Oreos and mixed them in as well. 
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a fun contribution to a virtual bridal shower. What girl doesn’t like cupcakes? Love that they’re filled too. Fantastic!
What a fun contribution to a virtual bridal shower. What girl doesn’t like cupcakes? Love that they’re filled too. Fantastic!
I make a rhubarb syrup that is wonderful heated up and served on vanilla ice cream. Simmer rhubarb just covered in water for a couple hours to pull the flavor and color out. Strain and add sugar to desired sweetness and bring to a boil like you’re going to make jelly but omit the pectin. I water bath it like
Jelly as I usually end up with a lot of pints. From your description this would be good on your rolls