Hunka Burnin Love

My dear friend, Hilary, is moving to California this week.  I am sad that my friend is leaving but so happy that she is on to her next big adventure.  I told her I would send her off with cupcakes and this recipe has been in the back of my brain for a few months.  It's serendipitous that I send her off with baking since that's how I was introduced to her.  I made pumpkin bread more than a year ago for a movie night and she fell in love with it.  And these cupcakes were no exception...she LOVES them!

My Hunk O Burnin Love

I used the cake recipe from Never Home Maker but the frosting from Brown Eyed Baker.  Oh, and it was Sunday and I didn't have creamy peanut butter so I used the crunchy.  The reviews came back to keep the crunchy.  The cake is dense and smooth and the crunchy frosting gives it some depth and character.

Tomorrow is the last day of clinicals for this semester so I baked these cupcakes again and am totally in love with them.  I still have to work on portion control so there is no spill over but it'll work out.  I also love this chocolate cake recipe.  It's perfect and my new go to!

Happy Baking!

Cherry Vanilla Cupcakes

No real adventures here.  Besides not finding Marachino cherries in the canned fruit/veggie aisle.  You guessed it, in the alcohol section of our local grocery store is where you can find the cherries.  Happy Baking!

Cherry-Almond Vanilla Cupcakes

Makes: 24 servings
Serving size: 1 cupcake Yield: 24 cupcakes

Prep: 45 mins Stand: 30 mins Bake: 350°F 15 mins to 18 mins Cool: 45 mins

Ingredients 

1/2 cup butter

4 egg whites

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup buttermilk or sour milk*

1/3 cup maraschino cherry juice

1 1/2 cups sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

12 maraschino cherries, halved

1 recipe Cherry-Almond Butter Frosting

Maraschino cherries with stems (optional)

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

From the Test Kitchen

• Tip *Test Kitchen Tip:To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Cherry-Almond Butter Frosting

Ingredients 

1/2 cup butter, softened

• 4 cups powdered sugar
• 3 tablespoons maraschino cherry juice or milk
• 1/2 teaspoon almond extract
• Milk

Directions

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

Nutrition Facts (Cherry-Almond Vanilla Cupcakes)

• Servings Per Recipe 24,
• Calories 262,
• Protein (gm) 2,
• Carbohydrate (gm) 47,
• Fat, total (gm) 8,
• Cholesterol (mg) 21,
• Saturated fat (gm) 5,
• Monosaturated fat (gm) 2,
• Sugar, total (gm) 37,
• Vitamin A (IU) 243,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 1,
• Folate (µg) 20,
• Cobalamin (Vit. B12) (µg) 0,
• Sodium (mg) 151,
• Potassium (mg) 38,
• Calcium (DV %) 30,
• Iron (DV %) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Oatmeal Raisin Cookie Cupcakes

At the beginning of the semester one of my classmates helped me learn how to use my Mac.  She is my hero!  She asked for Oatmeal Raisin cookies and I kinda balked.  I'm not so hot with cookies.  I told her I would find a recipe for cupcakes that tasted like those cookies.  And I DID!!!

No huge adventures, no exploding icing, just a lot of work!  And then I FINALLY saw this:

No, not the dirty part...look closely at the rack.  That's right!  It's in there backward.  I kept wondering why I was having such a hard time getting dishes (not just cupcakes) out of the oven.  DUH!!!!!!!  But I didn't figure this out until after the cupcakes were done. 

My classmate sent me a text "These are the best cupcakes I've ever had.  You're awesome!"  Makes my heart smile!

And the recipe comes from Cupcake Wars!!!

Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

Recipe courtesy Ron Bzdewka, Cupcake Wars 2010

Serves: 36 cupcakes

Ingredients

• 3 3/4 cups old-fashioned rolled oats, divided
• 2 1/2 cups all-purpose flour
• 2/3 cup oat bran
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cup raisins
• 1 cup sweetened flaked coconut
• Orange Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.

Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.

To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.

• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Orange Cream Cheese Icing:

• 4 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• Pinch salt
• 2 1/2 cups confectioners' sugar, sifted
• 2 teaspoons grated orange zest
• 2 teaspoons orange flavored liqueur or extract

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm. 

Happy baking!

Hoppy Easter!!!

Finally, a break in the action of crazy nursing school!  I got the pleasure of making some Easter cupcakes.  Well, actually, the recipe is for Pina Colada cupcakes but I just changed the color of the frosting and added some jelly beans. 

This seemed a simple task but was it an adventure?  Of course it was!  My family recently moved (2.3 miles east) and I've had to adjust to a new oven.  To say it's awful isn't a strong enough description.  It has a hot spot and when you use the top rack as well as the bottom rack, nothing on the top cooks.  I finally figured out, today, how to stagger the pans so the heat moves a little better.  GRRRRR!!  Someday I'll have the oven of my dreams and I won't have to watch cupcakes like a hawk.  None the less, they turned out great!

The frosting started out looking like this and I wasn't thrilled.

Here's the final product...I liked the "grass" look better.  Same decorating tip but with some up and down motions.

Hoppy Easter!

Pineapple Cupcakes
(recipe by Glory Albin)

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-
1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting
(this is just a slight variation on my Cream Cheese Frosting recipe, but I'll add it to this page as well, so it's easy to find)

½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can't take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
-or-
1 Tablespoon Dark Rum

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas. 
Enjoy!


Happy baking!

German Chocolate by way of Italy

I signed up to feed the missionaries tonight and thought lasagna would be a great way to go.  Earlier in the week I had thought of what cupcakes to provide.  It's a staple dessert in our house.  My mom had asked for German Chocolate a few weeks ago and I thought, "why not?"  Italy and Germany could make a great meal!

And so the adventure begins.  I started with the cupcakes because I knew they would take more time.  It was similar to the Salted Caramel Mocha Coffee Frappuccino Cupcakes I did for my friend Hilary.  Multiple layers and lots of stuff to do.  Right up my alley! 

As I was gathering my supplies I decided it was too cold to let the butter soften on the counter (after it had been out for 45 minutes it was still hard) so I put it in the oven, were I had been toasting coconut and pecans.  Toasted coconut isn't as easy as it sounds.  I burned a few pieces.  A few different tries.  GRRRR.  I forgot that I put it in the oven.  And it was a bit beyond soft.  But I was out of unsalted butter so I put it in front of the draft of a window for a few minutes.  And continued.

Moving on.  As I was mixing the cake batter I thought, "Oh drat...I forgot to add the cocoa powder!"  So I dumped it in the batter.  AT THE WRONG TIME.  That cocoa powder was supposed to be sifted with the flour, etc.  Which hadn't been added yet.  And it doesn't stop there.  I finally get the rest of the ingredients in and mixed.  I pop the cupcakes in the oven to cook and start putting my supplies away.  When I get to the white sugar I think back...Oh, yeah, I didn't actually use that.  GRRRRRRR!!!

I get the chocolate glaze right and the topping done and when the cupcakes are cool enough I tried one. 

Tasted pretty dern good!

I ciontinued to clean up and put things away so I could work on the lasagna.  And then I saw it....

My first war wound!!!  I have no clue what happened or when but it didn't bleed and I didn't notice it until after I was cleaning.  I hate being clumsy!

Fast forward through a few more hours of no disasters and the result was the most fabulous cupcake since the Frappuccino experiment!

And the boys loved them.  "The angels in heaven are singing the praises of these cupcakes!"  Greatest review, ever!

Happy Baking!

German Chocolate Cupcakes (from food network)

Ingredients

• 1 Chocolate Cake recipe, recipe follows

Chocolate Glaze:

• 3/4 cup heavy cream
• 6 ounces bittersweet chocolate, chopped
• 2 tablespoons honey
• 1 tablespoon prepared coffee

Topping:

• 3 egg yolks
• 12 ounces evaporated milk
• 1 1/4 cups packed dark brown sugar
• 1 1/4 sticks unsalted butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 2 cups packed sweetened flaked coconut, toasted (if desired)
• 1 3/4 cups toasted pecans, chopped

Directions

Special equipment: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop

Cook's Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.

Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.

Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.

For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.

For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.

Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.

Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop

Chocolate Cake:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 sticks unsalted butter, softened
• 1 1/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 eggs, at room temperature for 30 minutes
• 1/3 cup semisweet chocolate, melted and cooled
• 2 teaspoons pure vanilla extract
• 1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice

Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.

Zucchini Flowers

One of my classmates doesn't do dairy.  I asked what her favorite kind of cake was and she said something with zucchini so off I went to search for a dairy free recipe.  Pinterest did NOT come to my rescue this time around.  So I did a search for zucchini cupcakes and came up with a great sounding recipe for zucchini muffins.  Which is just another name for CUPCAKE!  And they don't include dairy! 

I blew out my hand mixer with last week's brownies.  I sold some books on Ebay and was able to buy a new hand mixer.  I'm in love with an appliance.  I'm not afraid to admit it.  I think it's the cute, dark, silent type.  I might need an intervention.

They turned out so wonderful!  Light, fluffy, not a heavy zucchini flavor and some walnuts to boot!  I have commissioned myself to make some cupcakes for a birthday party on Friday and was asked if I could do vegan, gluten free.  I said sure!!!  I had no idea what that meant.  But, I decided I would try the vegan cream cheese frosting (with one eyebrow raised the whole time).  Then I tasted that frosting and oooohhhhhhh, YUMMY!

What's that frosting tip you used and the name of the design, you ask?!  I have no clue.  I picked a tip and started piping away.  I realized I had to turn the tip a little as I squeezed the bag, but I think they turned out like zucchini flowers!

Zucchini Muffins  (from serious eats)

Ingredients

• 1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2/3 cup coarsely chopped toasted walnuts
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/2 cup safflower or canola oil
• 2 cups (firmly packed) grated zucchini--use largest holes on box grater
• 1/2 cup raisins (optional)

Procedures

1. Preheat the oven to 350°.
   
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
   
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
   
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.

I made them in mini-muffin pans.  I baked for 4 minutes, roated the pans and baked for an additional 5 minutes at 325.  I also added 1Tbsp extra cake flour.

Lucy’s Gluten-Free Vegan “Cream Cheese” Icing (Lucy's Vegan Icing)
This easy to make icing spreads beautifully and tastes great.  The most important tricks for success are careful sifting of the powdered sugar, and adequate blending of ingredients with a heavy duty mixer and whisk attachment.

2 cups Organic Palm Oil Shortening
One 7 oz. container of Vegan Cream Cheese
2 teaspoons Vanilla Extract
1 ½  teaspoon Orange Extract
3/16 teaspoon Salt
About 7 cups Gluten Free Powdered Sugar (Sifted thoroughly!) (This is about one 2 lb bag!)
(You may want to add more or less powdered sugar, depending on the taste and texture you prefer for your frosting.  You can also adjust the flavorings and salt to suit your tastes.)

Combine the shortening, vegan cream cheese, salt, vanilla and orange flavoring together the mixer and whisk on high speed for about one minute until smooth.  Then gradually add the sifted powdered sugar on slow speed until blended, running mixer at about 20 to 30 second intervals.  Lastly, whisk the finished mix on high speed for added fluff. 

This makes a large amount of icing so you are sure to have a beautiful cake, no matter how thick you like the icing.  You may decide to reduce the recipe in the future if too much is left over.

Happy baking!!

Brownie Bites

I've never made brownies from scratch.  Until tonight.  And I wasn't sure how it was going to turn out.  As usual, there's a story.

One of my classmates was my hero last week for a couple of reasons.  She was given the option to choose what we would be enjoying this week.  Brownies...she's not a cake person.  And anything chocolate.  Off I went in search of the perfect brownie recipe.  And Pinterest came to my rescue again.

The recipe looked easy enough and it said prep time was 30 minutes.  IF YOU HAVE ALL INGREDIENTS NEEDED!!!  I thought I had dark chocolate baking squares.  They were semi-sweet.  And my eggs weren't room temperature.  Off to the store I went.  Mixing, melting, whisking, folding, and not over mixing were the things I had in store.  After melting the first few ingredients together, I stuck my finger in it to check the temperature.  Then put said finger in my mouth...EEEWWWWW!  Unsweetened chocolate and butter.  I had to wash that taste away and quick!

I moved through the recipe and decided to do bite-sized brownies instead of the pan version.  Once they were out and cooled I tried one, of course.  Ummm, yeah.  I wasn't sure how it was all going to work out.  To complicate things, I tried a new chocolate frosting recipe.  Not too sure about that one.  Once it all came together, of so fabulous!!!!

The Baked Brownie (from Brown Eyed Baker)

Yield: 24 brownies
Prep Time: 30 minutes | Bake Time : 30 minutes
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Frosting recipe...I can't seem to find it again.  It contained cocoa powder, flour, sugar, milk, butter and semi-sweet chocolate chips.  It's pretty creamy and way buttery.  And there was some sifting that was supposed to happen, yeah right.  I over mixed it on the stove and it was super thick.  Then I didn't let it cool enough.  I always have fun in my kitchen!  If I find it, I'll post it.

My changes:
add 2 tsbp flour (for altitude)
add 1/3 chopped walnuts
no parchment paper
scoop into mini muffin pan
bake for 10-12 minutes
makes 58ish brownie bites

mmmmm, brownie bites

Ummmm...New Favorite Cupcake

Chocolate Cocount...HEAVEN!!!!! 

I decided to use my new nursing student friends as my new guinea pigs.  We have lunch with our instructors the first Thursday (and often every Thursday) of the month.  Perfect opportunity to try new recipes.  Not that my family doesn't mind, but every once in a while I hear a grumble about an expanding waist line. 

Off to school my cuppies go!

As I was talking with my lab partner, who told me he didn't like coconut, it occurred to me that not everyone does.  SO, I thought I would leave some without the coconut.  And then I was stumped.  Here's what they looked like.

Not too bad looking but I kept wondering how to make the frosting flatter.  But, I set that thought aside and started rolling the others in coconut.  Um, yeah, no choice, people.  Eat it or don't because they look so cool with the coconut!

They remind me of snowballs

I'll let you know what the reviews are!  In the mean time, happy baking!!

Coconut Cupcakes:

1 cup butter, softened

2 cups sugar

9 egg whites

4 cup flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup cornstarch

1 can coconut milk (13.5 oz)

½ cup buttermilk

1 ½ teaspoon vanilla

1 ½ teaspoon coconut extract

Coconut Buttercream:

¼ cup butter, softened

6 oz cream cheese, softened

1 ½ teaspoons coconut extract

3 cups powdered sugar

Chocolate Buttercream:

½ cup butter, softened

4 oz cream cheese, softened

1 teaspoon vanilla extract

½ cup unsweetened cocoa

3 cups powdered sugar

Shredded Coconut for decorating

Directions:

1.     Preheat oven to 370 degrees and line pans with cupcake liners. (Yields 30 cupcakes)

2.    Beat butter and sugar until light and fluffy, be sure to scrape bowl.

3.    Mix in egg whites one at a time on slow until fully incorporated.  Be sure to scrape bowl constantly.

4.    In a separate bowl, combine flour, baking powder, baking soda, salt and cornstarch. 

5.    Add half of the flour mixture to the butter mixture.  Mix only until combined. 

6.   Add coconut milk, buttermilk, coconut and vanilla extract. Mix.

7.    Add remaining flour mixture.

8.   Scrape bowl down, batter should be sort of fluffy. 

9.   Fill cupcake liners ¾ full and bake for 17-22 minutes, or until an inserted knife comes out clean. 

10.Coconut Buttercream:  Beat cream cheese and butter until light and fluffy.  Add coconut extract and powdered sugar.  If too thick, add milk.  If too thin, add powdered sugar. 

11.   Fill a piping bag with the coconut buttercream, then use the same mixing bowl for the chocolate buttercream, no need to clean it! 

12.  Chocolate Buttercream: Beat butter and cream cheese until light and fluffy.  Add vanilla extract, cocoa and powdered sugar.  If too thick, add milk. If too thin, add powdered sugar

13.  Assemble cupcake by piping onto cooled cupcakes.  First top with a layer of chocolate buttercream.  Then coconut buttercream.  Then roll it in shredded coconut!
(from your cup of cake)

Really Raspberry

If you haven't figured it out yet, I'm still learning a few things about baking.  And I'm not very graceful.  But, I'm a lot of fun to watch! 

Tonight was no exception.  I had decorating tips and bags flying while working on these beauties!

I've been swamped all week with school but am never too busy to whip up some birthday cupcakes!  My friend, Lauren, moved away from Santa Fe (to Jemez Springs) a few months back and I miss her.  She comes to visit periodically and we have been to see her once (she did our amazing pictures for last year's Christmas card).  Today, is her birthday and tomorrow I get to visit with her.  Her request was chocolate with raspberry. So, off I went to Annie's eats after scouring through Pinterest and finding nothing that sounded good enough.  Here's what I came up with:


Chocolate Raspberry Truffle Cupcakes
Ingredients:
For the cupcakes:
9 tbsp. unsweetened cocoa powder
1 1/2 cups cake flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water)
1/2 cup whole or low-fat milk

For the filling:
Seedless raspberry jam
For the raspberry truffles:
2 pints fresh raspberries
5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam
1/3 cup heavy cream

For the frosting:
16 tbsp. unsalted butter, at room temperature
6 cups powdered sugar
1/2 cup seedless raspberry jam
Pink icing color (optional)

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.  Mix in the eggs one at a time, scraping down the sides of the bowl between additions.

In a liquid measuring cup, combine the coffee and milk.  Add half of the dry ingredients to the mixer and mix on low speed just until incorporated.  Stir in the coffee-milk mixture and mix until combined.  Add in the remaining dry ingredients, again mixing just until incorporated.  Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool completely.
Once the cupcakes have cooled completely, heat some raspberry jam just enough to allow for easy stirring and smooth texture (I do about 20-30 seconds).  Transfer the jam to a pastry bag fitted with a large plain tip, poke into each cupcake and pipe a small amount inside.

To make the raspberry truffles, rinse fresh raspberries and transfer to a baking sheet lined with paper towels.  Gently shake the berries around to remove excess water.  Place the chocolate and jam in a small heatproof bowl.  Bring the cream to a boil in a small saucepan.  Remove from the heat and pour over the chocolate and jam.  Let stand for about 3 minutes.  Whisk together gently until smooth.  If any unmelted lumps remain, microwave a few seconds and whisk again.  Let the ganache cool a bit until it has thickened slightly (enough to be piped through a pastry bag).  Once it has reached the right consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries.  Refrigerate at least 15 minutes to set.

To make the frosting, place the butter and jam in the bowl of a stand mixer fitted with the paddle attachment.  Cream on medium-high speed until well incorporated, about 2 minutes.  Sift in the powdered sugar and mix until smooth.  Tint with icing color as desired.

To finish the cupcakes, frost with the raspberry jam buttercream and top with a few of the raspberry truffles.  

I don't know what went wrong, but i have this sneaking suspicion that I over mixed the batter.  The centers were a little limp and even though I didn't over fill the cups, the cake spilled over onto the pan.  None the less, I filled, frosted and ganashed those puppies.  Oh and don't substitute any shortening in this recipe.  I managed to make a STIFF frosting.  That all tastes AMAZING!  And I'm not really such a huge fan of raspberry but, boy, oh boy does this work!

Mmmmmm, Bread!

I was afraid to make bread bcause it takes a long time!  But, a few months ago some friends had a playdate where we learned how to make bread.  It's easy, does take some time, but tastes so fabulous.  It's totally worth the time.

I usually bake bread on the weekends.  This last weekend was no exception.  The results: a broken cutting board. 


Ingredients:

6 + 1 cups flour (I suggested 4 whole wheat, 2 all purpose, though all whole wheat or all all-purpose would be fine. My flour was from Trader Joe's.)
1 cup rolled oats
2 Tbs. millet flour
2 Tbs. sesame seeds (mine were hulled, either hulled or unhulled is fine)
2 Tbs. sunflower seeds
2 Tbs. ground flax seeds (Store them in the freezer.)
1 Tbs. active dry yeast (buy in bulk if you can, and keep it in your freezer)
1- 1 1/2 Tbs. salt (we used a tiny bit more than 1 Tbs. of sea salt)

1/4 c. + 1 tsp. honey (we used the desert honey from Trader Joe's)
1/4 c. extra virgin olive oil (or coconut oil or butter)
3 + 1/2 c. warm water
3 1/2 Tbs. yogurt

Day 1:
In a large bowl, mix 6 c. four, oats, millet flour, salt, 1/4 c. honey, oil, 3 c. water and yogart.  Mix with hands until all flour is incorporated.  Cover bowl with plastic wrap so it is air tight.  I place a towel on top just to weigh it down.  You want to soak the flour 12-24 hours.  If you go over, it doesn't hurt.  Soaking the flour allows it to fully expand and leads to fluffier bread.

Day 2:
(Here's what I forgot to do today)
Proof your yeast: add yeast to 1/2 c. warm water (no warmer than 110 degrees...it will kill the yeast) and 1 tsp. honey.  Mix and let the yeast rise for 5-10 minutes.  It's gonna stink but that means the yeast is alive and well!

Add proofed yeast, sesame seeds, sunflower seeds, flax seeds, to soaked flour.  Mix by hand...it's gonna get messy and sticky.  At this point your dough will be really sticky and wet.  Add more all purpose flour 1/4 cup at a time until dough is not sticking to your hands as you kneed it.  Oh yeah, dump dough onto a floured counter and begin kneeding and adding flour as needed.  If it gets too dry (doesn't get moist again after a few turns of kneeding) add more warm water 1Tbs at a time.  Better to be a little sticky than too dry.  Kneed (fold and turn and push, fold and turn and push, and on and on) until sesame seeds start popping out or it gets kinda sweaty.  This takes some time, like 15-20 minutes.  BE PATIENT and enjoy the forearm work out!

Once kneeded, a lot, pour some oil in big bowl and coat sides.  Put dough in bowl and turn to coat.  Place towel over bowl and set aside (in a warm place) to rise.  This rise is complete when dough top is flat or it starts to fall.  It should have doubled in size.  1-2 hours is needed.

Punch the dough down.  Turn it over in the bowl.

Replace towel and set aside to rise, AGAIN.  Another 1-2 hours.  It's tempting to put dough in oven but that will kill the yeast before it's done its job completely.  Now, if your house is cold, you can place dough in a preheated oven (preheat to 170 degrees and then turn it OFF).  This still takes time.

When dough has doubled again, punch down and take out of bowl.  Divide into two even pieces.  Roll each piece out flat (work it with your hands) to a rectangle.  Start on one short edge and roll into a loaf.  Place in two greased loaf pans.  Let it rise, yet again.  This time only 35-45 minutes.  Again, covered with a towel. 

Once the third rise is complete, I spread some extra olive oil on tops since bread will continue to rise as it begins to bake.  Bake at 350 degrees until top browns and bread pulls away from sides of the pan, about 40 minutes.  You can smell when it's done.  Or you can insert a meat thermometer...you want the center to get to 200 degrees.

When it's done take them out of the oven and let them rest in pan for a short amount of time: 5-60 minutes.  Personally, I don't wait longer than 10 minutes.  Too much time in the pan and the bottom gets mushy.  EEEWWWWWW!  Spread butter over warm top and dump onto wire rack to cool.  When the bread is almost completely cooled, I put into a plastic bread bag to steam away.  It makes for more moist bread. 

Mmmmmm, fluffy, yummy bread

A big thanks to Sarah-Anne for her recipe and help!

Takes some time but it's so yummy, unless you don't add yeast or the seeds or anything else listed on day two.  Technically, I could have flattened the yeastless dough and made crackers.  I didn't really feel like it.  Instead, I placed my measuring cup (ok, placed with frustration or dropped with force) into a sink where my cutting mat was.  And broke the mat.  I'll try again next week.

Enjoy!

Pumpkin Muffins

I read somewhere about getting your picky eater to eat more veggies.  I have a picky, finicky eater.  Some days he wants chicken and rice, while other days I can barely get him to eat spagetti-o's.  I also like to bake with honey so I did a search for honey recipes and came across this jewel!  The first time I made it according to the recipe and O ate 4 mini-muffins!  Maybe that's because I forgot to grease the pans before putting his in and then I added chocolate chips to the adult sized muffins.  I like to think it was the pumpkin that he liked so much!  The next time I made them, I added cocoa powder and pecans to the grown up sized muffins while leaving his according to the recipe.  He still ate them, just not as quickly.  Every time I make this recipe I change something: add 1/4 tbs. flax seed meal, chocolate chips and pecans, just pecans and on and on.  Take it, tweak it, LOVE IT!!!

One Bowl Pumpkin Bread/Muffins
3/4 c. honey
2 eggs
1/4 t. baking powder
1 t. baking soda
3/4 t. salt
1/2 t. cloves
1/2 t. cinnamon
1/2 t. nutmeg
1 T. molasses (Optional)
1 2/3 c. whole wheat or sprouted flour
1/2 c. melted butter or coconut oil (I like the coconut oil to cook with and then butter to eat it with!)
1/4 c. cold water
1 c. pumpkin

Mix all ingredients together.  Put in greased loaf pan or muffin tin.  Bake at 325 degrees until a tooth pick comes out clean.
Bread = 65-80 minutes
12 muffins = 35-40 minutes (I've not found this to be the case.  At my house it's more like 25 minutes)
24 mini muffins = 25 minutes (again, at my house this is a lie...12ish minutes does the trick)

Also, I go check on my muffins when I start to smell them.  I'm excited that Owynn loves these muffins...I love EVERYTHING pumpkin!!!

Enjoy!

Softened butter means:

That your frosting won't slide off the cupcake, as mine did.

*If you are a professional/semi-professional baker/decorator and you know what I did wrong, keep it to yourself for the moment!  READ ON!!!

What decorating tip did I use?  Why the star of course, can't you tell?! 

These red velvet cupcakes are for my friend Hilary, whom I adore and in turn she adores me and my baking.  She also REALLY likes red velvet anything.  She is hosting a Pampered Chef party, which I am the consultant for.  My gift to her is a dozen cupcakes. 

So, I went to my favorite site, Annie's Eats to find her fabulous recipe.  Which I've made before and had no problems with.  I baked away and let the cupcakes cool while I prepared the frosting, which I've also made before.  I prepared my piping bag and started frosting away noticing that my icing was drooping.  I blame the butter.

I was also working on Salted Caramel Mocha Coffe Frappuccino cupcakes but decided to frost those in the morning.  I went to bed blaming the butter.

My son and I go up this morning and followed our usual routines: diaper, breakfast, sign language videos and some zombie-like time for mom.  I started thinking about the caramel cupcakes and pulled out the butter to warm, reminding myself not to let it get to room temperature.  We played for a while and then I figured the butter was warm enough. 

So I got on with completing the cupcakes and made my favorite vanilla buttercream recipe, substituting 1/4 cup of shortening for some of the butter (makes the frosting a but stiffer without having to add more sugar).  I had used my sifter the night before, washed it by hand and set it to dry.  Or so I thought.  When I started sifting the powdered sugar I noticed the top was going down but nothing was coming out of the bottom.  except some sugary paste.  GRRRRRR!  So I dumped the rest of the sugar into the bowl, mixed it up and finished the caramel cupcakes. 

And as I was spreading caramel and sprinkles on these fantastic looking cupcakes, it hit me.  LIKE A TON OF BRICKS!  It wasn't the butter's fault.  The cream cheese frosting didn't have enough powdered sugar! 

But they still taste amazing!

Droopy frosting and all!

In the Beginning...

Someone at church mentioned that I needed to start sharing my delicious recipes and I agree!  So this is my place to share the successes and failures that my baking entails! 

Stay tuned and you might be delighted!

XXOO
A