Contraction Cupcakes

Contraction Cupcakes

This is a short post for everyone, I am writing in between contractions.  I started these contraction cupcakes earlier today, not realizing it really might actually do the trick.  These are Red Raspberry Leaf Tea Cupcakes with a pineapple on the bottom and Lemon Drop Icing.

Here is how to make the cupcakes:

First brew a cup (9 oz) of 2x strength red raspberry leaf tea. Let sit for about an hour or more to really brew together.

Take a pineapple, and cut the top and bottom off.

Cut off the outer skin.

Cut the pineapple into thin-ish slices, about the thickness of a two quarters.

I used my canning funnel, but cut circles out of edges of the pineapple, don't worry if you get some of the core in there, it will not matter.

Place the precut circles into a lined cupcake pan.

 Using Dark Brown Sugar sprinkle a bit on the pineapples in the cupcake pan.

Mix together the batter for the cupcakes now...
Set 1 stick butter in saucepan on low heat on stove to melt.

Using a funnel, and a coffee filter, drain out the tea leaves from the tea.

Put the entire bag of white cake mix.

Add 4 eggs.

Once butter is done melting down SLOWLY add it to the batch.

Once the butter and everything is very mixed together, add it to the cupcake liners.

Bake in a preheated oven of 350 degrees for 20 minutes for standard cupcake size.

 Once they are cool enough to handle place in fridge to get colder.

Let us make the frosting now...
Using 8 Tablespoons of Butter and 6-8 Tablespoons of Vegetable Shortening, blend together.

Add the juice of one lemon.  Also the zest of the same one lemon.

Using the mixer put in about 1 lb of confectioner's sugar, mixing until very smooth looking.

 Place into gallon bag.

Cut off a corner and move icing to that side for instant icing bag.  Ice the cupcakes away!

I know this was a terrible blog post, but seriously I am in some serious contractions right now.... hopefully we will have baby news soon.

Recipe:

Contraction or Labor Cupcakes
Cupcakes
1 fresh pineapple
4 tablespoons or so of dark brown sugar
1 box white cake mix
4 eggs
1 stick butter, melted
4 tablespoons of red raspberry leaf loose tea, or two tea bags of it
9 oz of boiling water

1.  Brew tea with boiling water, let sit one hour.
2.  Cut the pineapple into thin slices and cut small circles that fit into the bottom of lined cupcake pans.
3.  Sprinkle on brown sugar to pineapples in lined cupcake pans.
4.  In a mixing bowl, mix together eggs, cake mix and 1 stick melted butter, and filtered tea, mix together.
5.  Put batter on top of pineapple slices in lined cupcake pans.
6.  Bake at 350 degrees for 20 minutes
7.  Once cool, take out of cupcake pans and place in fridge to cool more.

Icing
1 stick butter, room temperature
6-8 tablespoons of vegetable shortening
1 lemon
1 lb of confectioner's sugar.

1.  In a mixing bowl blend together butter and vegetable shortening.
2.  Cut lemon in half and squeeze juice into icing mixture.
3.  Using a small grater, zest the outside of the lemon into the mixture.
4.  Blend together again and then slowly add confectioners sugar, mix until smooth.

To Ice the cupcakes place icing in gallon bag.  Cut a bottom corner off and push the icing to that corner.  Do a fun swirl or design on it.  Enjoy!