Cheddar & Scallion Scones

Ingredients
2 Cups Flour

2 T baking powder
1/2 tsp baking soda
1 tsp salt
1/2 stick butter, melted
1 cup shredded cheddar
1 cup sour cream
1/2 cup chopped scallions

Directions
Mix flour, baking powder, baking soda, and salt together. Add eggs, melted butter adn cheddar. beat until combined. Add sour cream and scallions and mix until combined. Mixture will be light and fluffy. Drop by spoonful into greased small muffin pan. Bake at 400 for 15 minutes or until golden brown.

Cheddar & Chive Cupcakes

Cupcakes
2 Cups Flour
1 T baking powder
1/2 Tsp baking soda
1 Tsp salt
2 Eggs
1/2 Stick butter, melted
1 Cup shredded cheddar
1 Cup sour cream
1/2 Cup chopped Chives
Pepper to taste
Parsley to taste

Directions

Mix together flour, baking powder, baking soda, and salt.  Add eggs, melted butter, and cheddar, and beat until combined.  It'll look like a crumbly, flakey mess. Add sour cream and chives and mix until combined.   Mixture will be light and fluffy.  Drop by spoonful into greased small muffin pan.  I used a regular sized muffin tin and got 12 decent sized cupcakes.  I added some parsley and pepper to the top of each once they were in the pan.  Bake at 400 degrees for 15 minutes or until golden brown.  Best served warm or reheated in the oven.

Once cooled, I put a little bit of whipped cream cheese and some fresh chives.  They were delicious.  For those who didn't eat them with cream cheese, they were just as delicious with butter.

Creamsicle Cupcakes

½ cup unsalted butter, softened


2/3 cup sugar

3 large eggs

1 tsp. vanilla extract (I always put more)

1 tsp. orange extract  (again, I always put more)

1 ½ cups all purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

¼ cup milk

Directions:



Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and orange extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost.
 
MARSHMALLOW FROSTING

¼ cup unsalted butter, softened

1 (7½ ounce) jar Fluff, or similar marshmallow cream

2 cups confectioners’ sugar

½ teaspoon vanilla extract
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow cream. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.

Frost cooled cupcakes
(I also used some neon food coloring to fancy it up haha)
 

I don't cook them on a cookie sheet, I just put them on it to cool

 Bright green!

Purple & Green!