Nom Nom Nom: White Cupcakes with Buttercream Icing

Prior to starting my Drop 10 Diet for Self Magazine (Oh yeah, I started blogging for them Monday. You can catch up when the next issue arrives!), I knew I needed one last big indulgence, and what better time to indulge then Super Bowl weekend?

I picked up the original recipe from Recipe Girl, and let me tell you – it’s DELICIOUS!

Cake Ingredients: 

White Cupcakes with Buttercream Icing from Glatz & Glamour

  • 1 box white cake mix (the recipe called for an 18.25 oz box, but mine was less)
  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 Tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large egg whites
  • Cupcake liners

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans.

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 19 minutes, or until toothpick inserted in center comes out clean.

White Cupcakes with Buttercream Icing from Glatz & Glamour

Here’s my little secret – I waited 5 days to ice them!

Icing Ingredients:

White Cupcakes with Buttercream Icing from Glatz & Glamour

  • 3 cups powdered sugar (that’s a box and a half!)
  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 Tablespoons whipping cream
  • Pink gel coloring
  • Valentine’s Sprinkles

1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes. You will be beating forever – seriously. It took SO long for me! 

2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency. I added another tablespoon or so.

3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

The original recipe says this will ice about 12 cupcakes, but mine stretched to 24. It was my first time using a piping bag, and good lord did I over fill it!

White Cupcakes with Buttercream Icing from Glatz & Glamour

They went over incredibly well at our trivia night (WHICH WE WON) and Super Bowl Sunday!


Nom Nom Nom: M&M Bars

For someone with 647 food-related Pinterest pins, you would think I cook more often. Unfortunately, I do not have the time or resources to become a master chef/baker just yet, but I’m still going to try. I made these M&M bars last weekend for my boyfriend’s family Thanksgiving/game night, and let’s just say they we’re half way gone before the rest of the family arrived.

M&M Bars (adapted from Fantastic Family Favorites)


2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 & 1/2 stick butter, melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg white (the original said one egg yolk – i can’t read, and it tasted great)
2 tsps vanilla extract
1 12oz bag M&M’s, divided in half

1. Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray. FYI – foil lining is gods gift to baking, because clean up was a BREEZE!

2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg white and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until you can’t find any more dry ingredients. Fold in 1 cup of M&M’s and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M’s on top and press in slightly.

3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, (mine took 26 minutes, but check after 24). Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang, cut into squares and serve.

And magic – super soft, chewy M&M bars! They reminded me of Schnucks’ sugar M&M cookies (which are delicious!)

You could definitely use Reese’s Pieces instead of M&Ms. I would even be interested to try it with the Pretzel M&Ms!


Nom Nom Nom: Funfetti Cake Batter Cookies

OK – I have an unhealthy addiction to baking. Cookies, cupcakes, brownies – you name it, I’ll pop it in the oven. But since starting Weight Watchers at the start of the year (down 6 lbs., might I add!), I’ve had to replace the Gooey Butter and Chocolate Chips for carrots and strawberries. So you can imagine my excitement when I found a recipe for Funfetti Cake Batter cookies that we’re a mere 1 point each! Plus, they’re absolutely delicious, and didn’t take a thousand expensive ingredients. Thanks to Cookin’ Cowgirl for the original recipe!

Funfetti Cake Batter Cookies:

  • 1 Box Golden Yellow Cake Mix
  • 1 tsp Baking Powder
  • 1/2 Cup Canola Oil
  • 2 Eggs
  • 1/2 tsp Vanilla
  • 1 cup Sprinkles (NOTE: That is TWO containers of sprinkles! I messed up and only got one)

Preheat oven to 350 degrees.

Mix cake mix and baking powder in large bowl.

Mix oil, eggs and vanilla in another bowl.

Combine egg mixture with cake mix and stir.

Stir in sprinkles.

Spoon teaspoon-sized balls onto your baking sheet (ungreased).

Bake for 10 minutes. Let cool for 5.

And poof – delicious cookies! How easy is that? I made them before dinner last night! And like I said – 1 Point Plus EACH!