Tuesday, June 30, 2009
When I was looking for recipes, it only made sense to use a cream cheese cupcake recipe, so this is what I used (from the blog Schweet 'N Savory):
Vanilla Cream Cheese Cupcakes
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8oz package cream cheese, softened
1 stick unsalted butter
1 1/2 cups sugar
3 egg whites
1/4 cup milk
1/2 teaspoon vanilla extract
To make these deliciously scrumptious cupcakes, begin by preheating your oven to 350 degrees.
Grease and lightly flour 14 muffin cups.
Combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well.
Add the dry ingredients in two parts, alternating with the milk and vanilla.
The only thing I changed was adding about 1/2 c of peach puree. And they were awesome! I think this will become my go-to white cupcake recipe!
Monday, June 22, 2009
Another new recipe was the Key Lime Pie Cupcakes, which came from the blog Cupcake Project. I tried to make these early but left them in the oven just a bit too long so the bottoms got just a bit burnt. Since this just would not do for Steph's party, I gave them to the fam and some work friends who all agreed they were wonderful. I think, once they were frosted, they were probably my favorite because they were both incredibly cute and yummy. So here's that recipe too!
Key Lime Pie Cupcakes
I frosted the cupcakes with a cream cheese based Key Lime frosting (just like this cherry frosting recipe but replace the cherry syrup with Key Lime juice) which I tinted just the right shade of light green.
I also made German Chocolate Cupcakes, which I had made before but the recipe was posted on my old blog so here it is again.
And, last but not least, I made one other recipe from the old blog. It's actually the recipe that started my obsession with cupcakes. So, if you like PB&J, give this recipe a try.
Anyway, I got the cupcakes done just in the nick of time and was on the road (with quite a few left over cupcakes for the crew guys) with Jesco soon after!
Tuesday, June 16, 2009
Sunday, June 7, 2009
8 oz. unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2-1/3 cups flour
1 tsp baking soda
1 tsp salt
12 oz semisweet chocolate chips
1-1/4 cups milk
1. preheat the over to 375 degrees and prepare the muffin pans with nonstick spray or paper
2. In the bowl of an electric mixer, combine the butter, sugars, and eggs and mix on high speed
for 10 minutes. Add the vanilla.
3. Sift together the flour, baking soda, and salt and stir them into the butter mixture.
4. Stir in the chocolate chips.
5. Add the milk and stir just until combined.
6. Pour the batter into pans, filling at least halfway. Bake for 20 to 25 minutes, or until a toothpick
inserted comes out clean.
7. Turn out the cupcakes onto a wire rack to cool.
And for the frosting, I went back to my old fave from allrecipes.com:
1. In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
Thursday, June 4, 2009
2 cups white sugar
1 (3 ounce) package strawberry flavored
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen
|1.||Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.|
|2.||In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.|
|3.||Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.|
And here's the recipe for the frosting I used (modified from allrecipes.com):
Tuesday, June 2, 2009
To Die For Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
|1.||Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.|
|2.||Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.|
|3.||To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.|
|4.||Bake for 20 to 25 minutes in the preheated oven, or until done.|