Ryn's Recipes

It's all in the Pizza Dough!

2011-10-02T09:18:00.000-07:00

Finally a dough that turned out. No more box mixes for us, this is a great start to making the perfect Italian pizza or in my case New York style, it reminded me of home.

Italian pizza dough, 2 pizzas*

2-3 cups flour (start with 2 add more if dough is sticky)

2 tsp salt

1 packet of dried yeast

1 1/3 cups lukewarm water

spices (optional)

1 tablespoon olive oil (optional)

Mix flour and salt in a mixing bowl. Then add the yeast to the water stirring until it's dissolved. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 60-90 minutes.

it makes a great base dough for pizza and I would recommend adding your own spices to taste, it will be rather bland other wise.

makes 2 medium round or one large rectangle. The thinner the better with this dough.

Shape the dough into round pizzas. Add the toppings you like and bake in 420-450 degree oven, for 10-15 minutes.

~Enjoy!

*recipe adapted from here.

Caramel toffee chip cookies & mint ice cream

2011-09-15T07:26:00.000-07:00

These have to be the most beautiful and delicious cookies I have ever baked! Why else would I have ban all eating, smelling or drooling until the photographs were taken. There has to be documentation for such perfection. I think I can even smell them through the computer. Seriously!

Want the recipe? I must share it's to good to keep a secret.

Caramel toffee chip cookie Recipe:

1 3/4 sticks softened butter

1 cup brown sugar

1/2 cup granulated white sugar

2 1/4 cups flour

1 whole large egg

1 egg yolk

1 Tablespoon baking soda

1 teaspoon table salt

1 1/2 Tablespoons whole milk

1 teaspoon vanilla/bourbon extract

1 cup dark chocolate chips

1/4 Heath Bar toffee chips

5 caramel filled dark chocolates cut in half (Nestle Treasures will work)

Mix the first 3 ingredients in your stand mixer until well blended, then add flour, salt, baking soda, vanilla and blend (I always add the eggs second to last right before the chocolate chips). Add eggs and the remaining ingredients until well incorporated.

Pre-heat oven to 365 degrees

Spoon onto a baking sheet

bake in oven for 8-9 minutes or until golden brown

then EAT!

Peppermint Ice Cream Recipe:

4 cups whole milk

1 cup granulated white sugar

1 teaspoon peppermint extract

1/4 cup York peppermint patty mini bites (they look like M&Ms)

7 peppermint patties broken into pieces and frozen

mix milk, sugar and peppermint extract for 20 minutes in your ice cream maker then add remaining ingredients mixing until the ice cream is well set and ready to eat.

**For Sandwiches freeze ice cream overnight.**

Ryn's Back!

2011-09-10T08:39:00.000-07:00

I 'll be adding new recipes weekly and sharing links to my fun food finds you can find me most of the time over here blogging over my morning cup of joe at
The Hippy Chick's Nest.

Food Fridays: French Toast Bread Pudding

2011-03-11T07:00:00.000-08:00

Click on over to the Happy Life for this awesome recipe.

French toast Bread Pudding

Want more recipes???

2011-03-10T06:50:00.000-08:00

Jump over to my other blog every Friday for fun and healthy recipes with a twist the kiddos will love!

The secret to making yummy cheese sauce

2010-11-15T22:37:00.000-08:00

I love my grandmother's cheese sauce it has to be the simplest yet yummiest recipe there is. Now I'm a cheeseoholic, if that's even a word. I have a deep love for cheese so much so that I hope to one day live on a cheese farm making my very own.

So here's the scoop on the secret recipe… ketchup and mustard and boy does it make it taste GOOOOOD!

Ingredients:

2 tablespoons butter
1/2 flour
2-4 cups milk
1 cup cheese (cheddar and or velveeta)
1 tablespoon ketchup
1 tablespoon mustard (I prefer yellow but spicy will work if you want to kick it up a notch)

salt to taste

pepper to taste (optional)

Directions:
melt 2 tablespoons of butter in a sauce pan then add the 1/2 cup of flour over high heat mix then and slowly stir in milk. I never measure the milk so first add 2 cups stir constantly keeping it over high heat until it bubbles then reduce to a medium temp stirring constantly until it thickens if it's to thick add more milk then add chunks of cheese let melt as you keep stirring if you stop stirring the sauce will burn. Then add the salt, pepper, ketchup and mustard keep stir until the sauce is fully incorporated reduce heat to simmer and stir occasionally until you are ready to serve.
My favorite is poured over broccoli and cauliflower. The Ketchup and mustard give it a nice orange color since we use white cheddar cheese my grandmother always used velveeta and chunk cheddar.

Enjoy!

New recipes coming soon…

2010-10-18T16:46:00.000-07:00

Starting in November I'll be blogging again but this time it will be everything from homemade crackers to my secret cookie recipe and a few cupcakes mix in. See you soon!

Cupcake Odyssey: Wk ?????

2010-09-02T12:38:00.000-07:00

If you've noticed my absence I've been over at my photography blog posting all about my 2011 Special Delivery Calendar and the adorable babies that grace the pages inside. The Calendar is on sale now! Though it might not be a cupcake recipe it's chock-full of sweetness.

Cupcake stools, how cool!

2010-07-31T12:58:00.000-07:00

If I ever own a cupcake shoppe these are a must for the kiddies to sit on!! Even at a whopping $900 each.

Above images:Robin Hood flour in Canada came to Jellio to create baking-inspired furnishings for their pop-up bake shop in a mall in Toronto. As you can see, our cupcake seats were a hit with some of the younger bakers.

Most gorgeous cake stands ever!

2010-07-23T18:03:00.000-07:00

I am in love with these Art Nouveau inspired cake stands by Clara French Ceramique, maybe one day if I find a pot of gold or a treasure chest I'll be able to treat myself to one of these deliciously beautiful stands.

DC Cupcakes Premiere!

2010-07-17T17:36:00.000-07:00

It was great my kids and I loved it! and they couldn't stop talking about Mommy! Afterwards we talked about what it would be like if we opened a cupcakes shop, months ago I turn down an opportunity to open a Cupcakes shop and the show solidified my decision it would have taken to much time away from them and there's nothing wrong with letting others do all the hard work so we can enjoy some yummy cupcakes now and then.

sisters, Sophie LaMontagne and Katherine Kallinis, of Georgetown Cupcake

D.C. Cupcakes, the six-part TLC series about the sisters and the thrills and chills of running their cupcakery, debuts next Friday, July 16, with back-to-back episodes. I’m not sure what TLC is trying to communicate by programming two episodes in a row, but I fear it’s this: We better air these suckers while people still care.

If you missed it click here to watch a few video clips.

Journal entry: week 36

2010-07-14T20:57:00.000-07:00

I can't believe it's been so long since my last post, I feel like I've abandoned an old friend, is my life really that busy? Even in my absence I've been baking up a storm you name it birthday cakes, pancakes, fried dough, eggless cookie recipes but my poor cupcakes I poured the last cupcake recipe into a cake after realizing I didn't have enough batter to fill the pan and never mind the endless battle with pantry,two weeks ago no eggs , last week no baking soda and now this week no butter... oh yeah I just ran out of brown sugar after making the kiddos eggless chocolate chip cookies tonight, I'm still out of my super duper hard to find no hormone/antibiotic free eggs so we're still eating like a bunch of vegans, the problem would be solved if I could go out and buy a few chickens but the city won't let me. Looks like a busy week ahead with cupcakes I might have to throw a party or crash one to unload the 4 dozen it will take to catch up on this blog.

Cupcake Odyssey: Wk 34

2010-06-26T10:54:00.000-07:00

LIME Cupcakes

INGREDIENTS:

1 2/3 cup all purpose flour
1/2 cup butter, room temperature
1 1/4 cup white sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
3/4 cup sour cream

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/4 cup butter, room temperature
1 tablespoon finely grated lime peel

PREPARATION
CUPCAKES
Preheat oven to 350°F. Fill muffin pan with 12 paper liners.

mix flour and butter in large bowl until smooth. Add sugar; beat to blend. add eggs 1 at a time, then next remaining ingredients. Fill each liner 2/3 full.

Bake 18-22 minutes at 350 degrees.

Cupcake Odyssey: Wk 33

2010-06-19T19:54:00.000-07:00

Sesame Honey cupcakes

2 1/2 cups flour
3 tsp baking powder
1/2 t salt
1/2 stick butter, softened
1/2 cup granulated sugar
1/2 cup honey
1 egg
1/2 milk
1/2 cup vanilla yogurt
3 tablespoon sesame paste(or sesame butter)

Sift together flour, baking powder and salt in a bowl.
In another bowl, cream together butter, sugar, honey, and salt,then add milk and yogurt. Add the egg to the butter-sugar mixture, until well-blended then adding the sesame butter then combine flour mixer.

-Fill cupcake liners 3/4 full

-Bake at 350 degrees for about 18-22 minutes, or until the top of the cakes are lightly golden.

Treat Yourself!

2010-06-18T17:05:00.000-07:00

Every girl deserves a treat and served in one of these handmade cupcake pedestals in the most delicious of colors by potter Whitney Smith

Journal entry: week 33

2010-06-15T15:17:00.000-07:00

Have you ever just been out of everything all at one eggs, butter , sugar and energy to bake? We'll it's been one of those weeks and the smell of oil from the Gulf oil spill doesn't make it any easier, nothings worse than trying to bake a batch of cookie when it smells like the inside of a mechanic shop but don't worry I'll be whipping up a whole lot of cupcakes here soon!

cupcake Odyssey: Wk 32

2010-06-12T15:51:00.000-07:00

Blackberry Cupcakes

Ingredients:

2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temp
1 1/2 cup sugar
2 eggs
1/2 rice milk
1/4 cup canola oil
1 Tbsp blackberry juice (or syrup if unavailable)
2 cups chopped blackberries

makes 24 cupcakes

Directions:
-Preheat oven to 350 degrees and line two cupcake pans with cupcake liners.

In a bowl combine sifted flour, salt, and baking soda.
then add butter and sugar and beat mix well. Add eggs one at a time, beating to combine thoroughly combined. Add milk, oil, blackberry juice until combined.

slowly and add flour mixture, stirring until just combined. Then carefully fold berries into batter.

*Fill cupcake pans 3/4 of the way with batter.

Place tins in oven and bake for 18-22 minutes, or until toothpick inserted into center of cupcake comes out clean.

Cupcake Odyssey: Wk 31

2010-06-05T21:23:00.000-07:00

Raspberry Cupcakes

INGREDIENTS:

1 1/4 sticks butter

1 cup packed light brown sugar

2 large eggs

1/2 cup rice milk

1/2 teaspoon salt

2 teaspoons baking powder
1 tablespoon baking soda

1 1/2 cups sifted flour

1/2 cup raspberry syrup

1 cup fresh or frozen raspberries pureed

Preheat oven to 350 degrees
In bowl, combine butter,sugar ,milk and eggs until combined . Mix in the flour and remaining dry ingredients until incorporated then add raspberries and puree.
pour evenly into lined muffin tins.
Bake in preheated oven for 18-22 minutes.

Cupcake Odyssey: Wk 30

2010-05-29T07:32:00.000-07:00

(Eggless) Chocolate Milk Cupcakes

Ingredients:

3/4 cup white sugar
1 tsp baking soda
1 tsp of salt
1/3 cup chocolate syrup
1 cup rice
1/4 cup melted butter or canola oil
2 tsps instant coffee pwd mixed in a tbsp of hot water
1-2 tbsps toasted chopped nuts (optional)

makes 12 cupcakes Preheat oven to 350 degrees
In bowl, combine melted butter,sugar ,milk and coffee mixture. . Mix in the chocolate syrup using a wooden spoon then. Spread batter into prepared pan.Bake in preheated oven for 18-22 minutes.
Cool on a wire rack. Dust with powdered sugar (optional) or top with cream cheese frosting.

Cupcake Aprons

2010-05-25T06:39:00.000-07:00

I've been on an apron kick and here's some cute as a cupcake aprons I've found along the way.

Boojiboo

from here

go here

Jessie Steele Apron

it comes in a half apron too!

and for the kiddies.....

Williams-Sonoma

JcP Home

by Traci with Ani

Pumpkin Cupcake apron by Jessie Steele

I want them all!

Cupcake Odyssey: Wk 29

2010-05-22T21:21:00.000-07:00

Pink Lemonade cupcakes

1 box Organic white cake mix
1 cup frozen pink lemonade mix thawed (undiluted)
1/2 cup water
1/3 cup canola oil
3 egg whites

or from scratch

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
3/4 cup granulated sugar
1/2 cup canola oil
2 egg whites
1 cup thawed frozen Pink Lemonade Concentrate
1/2 cup sour cream or milk

- Preheat oven to 350 degrees makes 24 muffins
- Combine all of the ingredients in an electric mixer and begin by mixing low for 2 minutes
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 20-25 minutes or when cake tester comes out clean
- Allow cupcakes to cool before frosting

For Two-Tone Pink Lemonade Buttercream:

3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
to make 2 colors of frosting add vegetable food coloring

Combine all ingredients in an electric mixer on low until combined , increase speed to medium-high and beat until frosting is light and fluffy
Separate frosting in 2 bowls and add color
go here to Grin and Bake it to learn about two-tone frosting techniques

Journal entry: week 29

2010-05-18T19:15:00.001-07:00

It seems between cooking meals and baking cupcakes I spend most of the day wearing an apron and I just love my apron and telling the story about how I spent months trying on aprons every time I spotted on in a store and when I saw this adorable floral print linen apron in Williams-Sonoma I tried not to get excited since all the aprons before had been to big for my petite 5'2" frame and I was so pleasantly surprised when it was a perfect fit the search was over and as I stood there waiting to pay and began telling the lady at the counter how long I'd been looking and couldn't believe I'd found such a beautiful one and here's where my bubble burst in to a fit of laughter she said oh, that's a children's apron my dear. I was in disbelief that that would create something so pretty for a child and if she didn't tell I wouldn't but it's to funny to keep inside that well, I'm that short I sometime need to shop in the kids section of the store.

Cupcake Odyssey; Wk 28

2010-05-15T14:09:00.000-07:00

Ganache Cupcakes

1/4 pound butter(1 stick), at room temperature
1 cup sugar
4 large eggs, at room temperature
1/2 chocolate syrup
1 tablespoon cinnamon
1 1/4 cups flour
1/4 cup sour cream
1 teaspoon instant coffee granules
1/4 cup rice milk

For the Ganache

1/4 cup heavy cream
4 ounces good semisweet chocolate chips
1/4 teaspoon instant coffee granules

Preheat the oven to 350 degrees
Cream the butter and sugar in the bowl until light and fluffy. Add the eggs, mix in the chocolate syrup and cinnamon. Add the flour , sour cream and dissolve coffee granules in 1 tablespoon water then add to batter . Don't over beat.

Pour batter into muffin cups and bake for 22-25 minutes. Be sure not to overbake. Let cool thoroughly in the muffin pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the tops of the cupcakes into the ganache.

Do not refrigerate.

Cupcake Odyssey:wk 27

2010-05-08T20:32:00.000-07:00

Cinnamon-Hot chocolate cupcake

Ingredients:

1 stick unsalted butter
1 1/4 cups white sugar
2 large eggs
1 1/2 cups sifted all-purpose flour
1 teaspoons baking powder
4 teaspoons ground cinnamon
½ teaspoon salt
1/2 cup rice milk (soy or cow milk can be substituted)
1/4 cup sour cream

Directions:

Makes 12 cupcakes

Cream the butter until smooth and light. Add sugar, eggs and sour cream . Then add sifted flour, baking powder, cinnamon, and salt.
Preheat oven to 350° degrees F.
Pour evenly into cupcake pans lined with paper liners, ¾ full.
Bake for 22-28 minutes or until cupcakes spring back to the touch.

HOT CHOCOLATE Frosting

Ingredients:

1 cup (2 sticks) unsalted butter
4 -5 cups confectioner’s sugar
¼ cup milk
½ cup cocoa powder
2 teaspoons ground cinnamon
cinnamon extract
2 tablespoons coffee (2 tablespoons , if using instant dissolve 2 tbsp coffee granules then add to recipe)
SPICE OPTIONAL (1 teaspoon chili powder and 1 teaspoon cayenne pepper)

Directions:

Cream butter in the bowl , add 1 cup sugar, cocoa powder, coffee and ¼ cup milk. Mix until thoroughly combined then add remaining 2 cups sugar. Mix. Add the rest of the sugar, 1 cup at a time, and mix. If needed, add 1/8 cup more of milk as needed,
Frost completely cooled cupcakes.

We enjoyed the cupcakes for breakfast some coconut gelato, super yum!

5 out of 5

Journal entry: week 27

2010-05-02T21:01:00.000-07:00

Ugh! I can't seem to find the new photos I took of the ever so delicious sweet potato cupcakes, they were such a hit with the kids even the ones who swear they don't like a sweet potato. My oldest cupcake test and first born said it reminded her of a carrot cake but better and lets not to forget the yummy marshmallow inside.

Monday- update... still looking for the photos and I can't re-shoot since we ate them all.

Thursday -FOUND!

Cupcake Odyssey:wk 26

2010-04-26T03:19:00.000-07:00

Sweet Potato and marshmallow Cupcakes

1/2 stick butter, softened

1/4 cup apple sauce

1 cup sugar

1 1/4 cups mashed, cooked sweet potatoes

2 eggs

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

Marshmallow Filling

4 ounces cream cheese, softened

1 cups powdered sugar

2 ounces marshmallow cream(fluff)

Preheat oven to 350 degrees.

In a mixing bowl cream butter then add sugar, salt, baking powder, baking soda, cinnamon.

mix in sweet potatoes and applesauce beat until light and fluffy.
Add eggs, gradually add flour to the mixture and mix well.

Scoop batter into prepared cupcake pan.
Bake 19 - 23 minutes or until a tester inserted in center comes out clean.

Cool on a wire rack.

Once cupcakes have cooled, inject cupcake with marshmallow filling.The cupcake papers can be left on just poke a little hole through the bottom before injecting the filling.

makes 12 cupcakes

4.5 out of 5

Dressing up a cupcake

2010-04-21T21:32:00.000-07:00

I'm just loving the gorgeous cupcakes wrappers from

Bella Couture

and these from Brown Button Trading Co.

and even more from wonderful wrappers from Paper Orchid

Journal entry: week 26

2010-04-20T21:56:00.000-07:00

I wondering where I'm going to find the time week for cupcakes and even though I'm bubbling over with excitement to introduce the newest member of my cake pedestal collection it will have to wait a few more days until we finish planting our organic garden and I have suddenly become acutely aware of prepackaged foods and have since been in the kitchen hours a day making our meals from scratch, not that I've never done that before , all my cupcakes are that way, but I've been hard at work making homemade crackers and hummus, falafel, bread and noodles to name a few and by the time dinner's over dessert is just not going to happen so I guess cupcakes for breakfast are on order for this week.

Cupcake Odyssey; Wk 25

2010-04-17T22:03:00.000-07:00

Candied Ginger Cupcakes

2 tablespoons instant coffee
1/4 cup dark molasses
3/4 teaspoon baking soda
1 cup packed dark brown sugar
1/8 cup rice milk(cow or soy can be substituted)
1/4 cup butter
1/2 cup finely chopped candied or crystallized ginger
1 large egg
1 1/2 cups purpose flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream

Preheat 350 degrees
Beat the butter,in a separate bowl mix brown sugar, milk and molasses with an electric mixer until until fully incorporated.Pour in with butter then add the room-temperature egg and butter . Beat in the vcoffee and sour cream . Stir in the flour,salt and baking powder mixture, mixing until just incorporated add chopped ginger. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18-22 minutes. Cool in the pans for 5-10 minutes before removing to cool completely on a wire rack.
Makes 12 cupcakes

Cupcake Odyssey:wk 24

2010-04-09T19:24:00.000-07:00

Orange Spice Cupcakes

6 tablespoons butter, softened
1 cup packed brown sugar
1 egg
1/3 cup unsweetened applesauce
2 teaspoon cinnamon
2 tablespoons grated orange peel
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup freshly squeezed orange juice

Makes 12 cupcakes
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons grated orange peel
2 to 4 teaspoons orange juice

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg. Beat in applesauce, juice and orange peel. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.

Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add orange peel and enough orange juice to achieve spreading consistency. Frost cupcakes. Yield: 1 dozen.

Journal entry: week 23

2010-04-08T15:03:00.000-07:00

I'll confess I have not made the Pineapple Cream cupcakes yet and it's not that I haven't had the time or desire but more of a mental block, see when I came up with the recipe I had 2 cans of pineapple in the pantry and later that night we decide to have homemade pizza ,our favorite topping is green olive, we ate them as a snack so I suggested pineapple pizza , yes the same pineapple I reserved for the cupcakes which are now gone. So a week later my (cup)cake pedestal sits empty after we finished of this amazing new oatmeal raisin cookie recipe I whipped up.

New Oatmeal Raisin Cookie recipe:

2 packages of maple brown sugar instant oatmeal

1 cup (no sugar added) applesauce

2 cups flour

1/2 cup white sugar

2 tablespoons cinnamon

1 tsp salt

2 sticks butter

1 tsp baking soda

2 cups raisins

1 whole egg

1 egg yolk

bake at 370 degrees.

Cupcake Odyssey; Wk 23

2010-04-01T14:13:00.000-07:00

Pineapple Cream Cupcakes

Ingredients:

20 oz (canned) crushed pineapple in juice (drain juice and set aside)
2 cups flour
1 1/2 cups sugar
1/4 cup butter
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup pineapple juice

Directions:

Makes 24 cupcakes

Preheat oven to 350. Line cupcake pan. In a large bowl or mixer cream butter mix in baking soda, flour, sugar and salt then add the eggs and juice. Fold in the crushed pineapple. Pour about 3/4 cup of batter in each well. Bake 15-18 minutes or until toothpick comes out clean. Cool on a wire rack.

pineapple cream cheese icing:

with a hand mixer combined the following ingredients

3 cups powdered sugar
2 tbsp pineapple juice (slowly add more juice if needed)
3 tbsp butter
1 8oz. package of cream cheese softened

Simple and Fun Easter cupcakes

2010-03-25T15:03:00.000-07:00

This is a great Easter cupcake decoration idea that is quick and easy and loads of fun for the kids. All you need is:

cake mix
frosting
fruit flavored color marshmallows
make the cupcakes according to the recipe or if using a box mix directions on the box.
Bake and let cool completely
lightly frost cupcakes make sure you cover enough so the marshmallow stick but not to much or they will become messy.
pour marshmallows in a bowl set in easy reach for the kids and place marshmallows until the frosting is covered.
eat or store in the refrigerator covered, the marshmallows will get hard if they're not completely covered.

Journal entry: week 22

2010-03-24T11:48:00.000-07:00

Yesterday we ate cupcakes for dinner..... I had no idea it would take me over an hour to finished baking the Lemon Cream cupcakes they came out of the oven at 6:38pm and straight to the photo shoot, the frosting was dripping off since I had no time to wait for the cupcakes to cool before the sun went down at 7:15pm it was then I realized there was not enough time to whip dinner before the kiddos 8:00pm bedtime so I thought well cupcakes have the same basic ingredients as pancakes and I'd feel a lot worse if I fed them fast food, the cupcakes were at least organic so cupcakes it is..... dinner time!

Cupcake Odyssey: week 22

2010-03-23T20:42:00.000-07:00

Lemon Cream Cupcakes

ingredients:

2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 1/2 teaspoons *plus 3 tsp freshly grated lemon zest
1 1/2 stick (3/4 cup) butter, softened
1 1/2 cup plus *4 tablespoon sugar
7 tablespoon plus *3 teaspoons fresh lemon juice
5 large eggs
3/4 cup plus *3 tablespoon cream cheese (about 6 ounces), softened

* set aside ingredients for cream center

Directions:

preheat oven to 350° F. and line 12 cupcake tins with paper liners.

Into a bowl sift together flour, baking powder, and salt and whisk in 4 1/2 teaspoons zest. In another bowl with a fork blend butter, sugar, and juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.

In a small bowl with a fork stir together cream cheese and remaining 3 teaspoon zest, 4 tablespoon sugar, and 3 teaspoon juice until lemon cream is smooth.

Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 12 cupcakes.

(adapted from Epicurious.com) it just looked to good so I did some minor changes and multiplied the recipe)

PB & me

2010-03-22T20:38:00.000-07:00

May 3rd I'll be at the local PB to pick up one of these beauties...$14

Cupcake Pedestals

2010-03-17T20:15:00.000-07:00

I been running out of ideas to photography the 175 cupcakes and I just might have to start a mini pedestal collection in the name of art of course.

available at Modern Home

Rosanna Inc cupcake pedestals

love the whimsical designs and color here Slice of Style

glass pedestal with dome at Country Door

the high end pedestal for a whopping $100 at FCL style

and the bird lover pedestal

Cupcake Odyssey: week 21

2010-03-16T13:43:00.000-07:00

Eggless Carrot Cupcakes

Ingredients:

1 1/4 cup all purpose flour
1/4 tsp salt
1 tsp Baking soda
1/2 tsp cinnamon
1/2 cup Carrot juice
1/4 cup vegetable oil (canola)
3/4 cup brown sugar
1/2 cup applesauce
1/2 tsp vanilla
1-1/2 cup grated carrots
1/4 cup shredded coconut

Directions:

Mix wet ingredients together; applesauce,vanilla,oil,coconut,applesauce,carrot juice along with carrots. Add remaining dry ingredients until well blended.

Bake at 350 degreed for 18-23min until a toothpick comes out clean when inserted in the middle.

Cool on rack.

Cupcake Odyssey: week 20

2010-03-09T18:24:00.000-08:00

Brown Sugar cupcakes with chocolate caramel centers

ingredients:

3 cups flour
1 tsp salt
1 1/2 tsp baking powder
2 cups brown sugar
1 1/2 sticks butter, room temperature
1/2 cup sour cream
1/2 rice milk (cow or soy can be used)
4 eggs
1 package Palmer caramel filled chocolate eggs

Directions:

Preheat oven to 350F. In mixing bowl sift in flour, salt, baking powder, and brown sugar . Add in butter and sour cream combined well. In a seperate bowl whisk together milk, eggs, add it to the flour mixture . Line cupcake pans with paper liners and fill 2/3 way full. Place one unwrapped chocolate egg into the center of each cupcake.

Bake for 19-23 minutes or until toothpick comes out clean. Cool on wire rack.

Makes approx. 24 cupcakes

Cupcake Odyssey: week 19

2010-03-06T17:19:00.000-08:00

Chocolate Sour Cream Cupcakes
Ingredients:

1/2 stick butter room temperature
1 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
1 whole egg and one egg white
1/2 cup boiling water
1/2 cup sour cream

Directions:

In a mixing bowl, combine boiling water, butter, sugar, and cocoa. Add sifted dry ingredients then eggs and sour cream. Fill lined cupcake cups about half full. Bake at 350° for 18-23 minutes.

Makes about 12 cupcakes.

For the sour cream frosting:

3 cups powdered sugar
¼ cup dairy sour cream
¼ cup margarine or butter, softened
3 Tablespoons milk
1 teaspoon vanilla
3 oz. cocoa powder

The Cupcake Critic evaluates: wk18

2010-03-04T12:50:00.000-08:00

Sorry I've been crazy busy and even though we've eaten every last cupcake I haven't found the time to write about all of them.

Sweet Date Cupcakes

5 Cupcakes out of 5

Technique & Creativity:

I don't know how creative a date cupcake is exactly but it's a great way to disguise a rather unflattering looking food into a tasty treat the kids absolutely loved. Other than waiting for the dates to soak the recipe is quite easy to make.

Overall Taste:

The cake was very moist, light and completely delicious. We had to stop ourselves after #3. I think 4 cupcakes in one sitting would be a bit excessive don't you? and on the sweetness scale I give them a 9 out of 10 to leave room for the healthy stuff , remember the dates.

The downside was in the overall appearance on the cupcake. The center sank in a little bit and didn't give me that dome shape I love, but with a little frosting it's complete perfection.

Cupcake Odyssey: week 18

2010-02-26T17:34:00.000-08:00

Sweet Date Cupcakes

Ingredients:

3/4 stick of butter at room temperature
6 ounces of chopped dates soaked in 1/4 cup of boiling water
3/4 cup sugar
1/4 cup brown sugar, packed
1 large egg
1/4 tsp pure vanilla extract
1 1/4 cup flour
1/3 tsp baking powder
1/3 tsp baking soda
1/8 tsp sea salt
2 tablespoons of cinnamon
1 tablespoon maple syrup
1/3 cup milk

Directions:

-Preheat the oven to 350°F. Line cupcake pan with paper liners.

place chopped dates in a small bowl and pour 1/4 cup of boiling water over them. Let sit for a few minutes.

Then cream the butter, sugar and vanilla. then cream together with dates,will be lumpy. Add the egg and mix well.

Add in sifted flour, baking powder, baking soda, salt and cinnamon. Add the milk. Mix only until blended.

Fill cupcake cups 3/4 full.

makes 9-12 cupcakes

Bake 20 - 25 minutes, until a toothpick comes out clean.

Sweet tooth

2010-02-21T13:39:00.000-08:00

Oh, I might have a sweet tooth the size of Texas but this is 100% pure eye candy!

photos of Hope and Greenwood in the UK courtesy Shannon Fricke blog

Cupcake Odyssey: week 17

2010-02-19T20:00:00.000-08:00

Cookies and Cream Cupcakes

3 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 cup milk
1/2 water
½ cup sour cream
1 1/2 teaspoon vanilla
1 cup chocolate chips
½ cup canola or vegetable oil
4oz package vanilla pudding mix
18 oreos, crumbled

Directions:

Mix in dry ingredients flour ,sugar, dry pudding mix, and baking powder then add wet until well blended. Mix in cookie pieces.

Bake at 365 degrees for 18-22 minutes or until toothpick comes out clean, let cool then frost.

Frosting:

8 oz softened cream cheese
1/2 stick softened butter
3 1/2 cups powdered sugar
6 cookies cut in

Valentines Cupcake-pops

2010-02-13T21:01:00.000-08:00

What you'll need:

*1 box of cake mix

*cream cheese frosting

*1 pound bag of molding candy wafers (a bag of chocolate chip can be used)

*lollipop sticks

*sprinkles

Bake cake mix as directed on the box then but cooled cake or cupcakes into a blend or food processor until crumbed.

Mix in cream cheese frosting (I made the frosting from scratch).

Form cake and frosting mixture into balls on parchment paper. Place into fridge about an hour.

Melt candy chocolate as directed and cake balls fully with the chocolate.

Add Sprinkles.

Let the chocolate harden at room temperature , do not place in fridge to cool.

After the chocolate has hardened , place a dab of molding chocolate on the tip of the sticks and insert into cupcake pop.

I found this wonderful Valentines packaging at Hobby Lobby.

I can't wait to hand them out to all the kiddies!

Cupcake Odyssey: week 16

2010-02-12T15:38:00.000-08:00

Vanilla-Pecan Chip Cupcake

Ingredients:

1 1/4 cups all-purpose flour
1 1/2 teaspoons vanilla
1 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons baking powder
1/2 cup yogurt
1/4 vanilla rice milk (substitute cow milk or soy milk)
1/2 teaspoon salt
1/4 cup chopped pecans, optional
1 egg
1/2 cup mini semisweet chocolate chips

directions:

Preheat oven to 350°F. In an 8-inch square baking pan combine flour, sugar, baking powder and salt. In small bowl, whisk together egg and vanilla, stir until well mixed. Stir in pecans.

Bake at 350° for 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let stand until cool then top with vanilla cream cheese frosting.

Frosting Ingredients:

1 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

My little Helper

2010-02-06T16:41:00.001-08:00

Meet Emily my three year old and sous- chef who has made herself right at home in the kitchen with her collection of stools so she can reach everything in the pantry and assist at the counter. I've kept her in prep for the time being, no tiny fingers allowed once the oven turns on or the water starts boiling and she is one of the 5 critics on my cupcake taste panel.

Emily making cupcakes

She's getting the hang of things in the kitchen

Well... almost.

Cupcake Odyssey: week 15

2010-02-05T16:27:00.000-08:00

CRANBERRY-APPLE Cupcakes

ingredients

1 1/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup white sugar
1 large eggs
1/2 teaspoon pure almond extract
1/4 cup sour cream
1 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
1/2 cranberries(use either dried and soaked in hot water or fresh cut in half)
1/4 cup plain yogurt (or applesauce can be used instead)
1/4 cup firmly packed brown sugar
*1/2 coarse raw sugar

Directions

Heat oven to 375°F. Spray bottoms and sides of 12 medium muffin pan cups with cooking spray or rub with oil or line with cupcake papers.
In large bowl, combine flour, baking powder,almond extract ; mix well.
In a bowl blend butter and sugar then add eggs and shredded apples and cranberries; mix well. Divide batter evenly between cups. *Sprinkle coarse raw sugar on top(optional)
Bake 18-22 minutes or until golden brown.
Serve warm. Makes 12 cupcakes.

Cupcake Odyssey: week 14

2010-01-26T16:54:00.000-08:00

Sticky Bun
Cupcakes

Ingredients:

- 1 1/4 cup light brown sugar
- 2 1/2 c flour
- 1 tsp baking powder
- 3 large eggs
- 1 cup canola oil
- 1/2 cup pecans, chopped in very large pieces
- 2 tsps vanilla
- 1/2 c white sugar
- 1/2 sour cream
- 8 tablespoons butter, room temperature
- 1/2 tsp baking soda
- 1/3 cup pure maple syrup
- 3 1/2 tablespoons cinnamon
* 1/3 cup raisins optional

Directions:

Preheat the oven to 385 degrees F. Place a 12-cup standard muffin tin insert cupcake liners and place on a sheet pan lined with parchment paper or silicone pad.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 6 tablespoons butter , eggs, flour , 1/2 cup white sugar and 1 cup brown sugar and oil and sour cream.

Mix 1/2 cup white sugar with 2 1/2 tablespoons of cinnamon and set aside.

Stir together 2 tbsp butter, maple syrup& remaining brown sugar over med-heat/flame in a saucepan for about 2 minutes or until smooth; remove this from heat & set aside. Distribute the pecans evenly among the 12 muffin cups on top of the Honey,butter and sugar mixture. Fill each of the 12 muffin cups 3/4 with batter. Sprinkle a 1 teaspoons of the cinnamon sugar mix over the top of each cup , *sprinkle raisins(optional) .

Bake: at 385 degrees for 18-22 minutes

Kitchen Love...

2010-01-26T12:49:00.000-08:00

courtesy of Decor de Provence

Cupcake Odyssey: week 13

2010-01-22T14:11:00.000-08:00

STRAWBERRY CUPCAKES & Coconut Frosting

INGREDIENTS:

Makes 1 dozen

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sour cream, room temperature
1/4 cup rice milk(can be substituted with soy or cow's milk)
1/2 tablespoon pure almond extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg white
*shaved or finely chopped almonds (optional)

DIRECTIONS:

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together , almond, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended then with the mixer on low, slowly add half the flour mixture; mix until just blended. Add the sour cream ; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. *Add optional almonds.
Divide batter evenly among prepared muffin cups. bake until tops are just dry to the touch 20- 22 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely before icing.

3 3/4 cupcakes

The Cupcake Critic evaluates: wk12

2010-01-19T09:20:00.000-08:00

Pumpkin Spice Cupcakes

4 1/2 Cupcakes out of 5

Technique & Creativity:Who knew a leftover can of Pumpkin from Thanksgiving would turn into such a sweet and wonderful dessert. Week 12 was a hit not the usual 3 out of 4 thumbs up, this time all four kids devoured them including the cat who snook one away when our backs were turned.

Overall Taste:The cake was very moist and not as dense as I was expecting, having adapted the cupcake from a pumpkin cookie recipe I was nervously watch in the oven hope for a good rise. The kids just hate flat cupcakes or pucks as we call them. No sad faces here when they came out and the color was a delightful shade of orange.

The downside of the cupcake was that the pumpkin dominated over the cinnamon , the spice was almost undetectable which is easily remedied with a tablespoon or two more and I thought about adding some nutmeg to the mix, easy solution to an otherwise fabulous cupcake.

Cupcake Odyssey: week 12

2010-01-16T19:58:00.000-08:00

The Great Pumpkin spice Cupcakes with Brown Butter Frosting

A great recipe for using that left over can of pumpkin after the holidays.

ingredients:

2 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 ¼ teaspoons salt

2 teaspoons ground cinnamon

1/2 cup unsalted butter, room temperature

2 cups packed light brown sugar

2 large eggs

1 ½ cups canned solid-pack pumpkin (14 ounces)

3/4 cup yogurt

1 teaspoon pure vanilla extract

1/8 cup canola oil

1. Preheat the oven to 350 degrees: Whisk together flour, baking powder, baking soda, salt, cinnamon, in a bowl.

2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin,yogurt, and vanilla; mix until well blended, about 2 minutes. Add flour to mixture; mix until combined.

3. Line cupcake pan and fill liners 3/4 full. Bake about 16-18 minutes. Cool on wire racks; let cool completely then frost.

Pumpkin Cupcake topped with Marshmallow Fluff

Brown Butter frosting:

4 cups confectioner’s sugar, sifted

10 tablespoons unsalted butter

1/4 cup plus 1 tablespoon milk (rice or soy can be substituted for cows milk)

2 teaspoons pure vanilla extract

Make frosting: Put confectioners’ sugar in bowl. Melt butter in a small saucepan over medium heat. Cook, swirling, until golden brown. Immediately add butter to confectioners’ sugar. Add evaporated milk and vanilla; stir until smooth.

Fun cupcake finds!

2010-01-15T17:10:00.000-08:00

Chooka Boot: Cupcake Land at Zappos

Listening to music gets a little sweeter with Cupcake Speakers by Semk

Adorable cupcake ring from Robins Jewelry Box

Mosaic Cupcakes

Cupcake-flavored dental floss from Archie McPhee.

Cupcake scarf from Shana

Sweet as sugar and fit for your little sugarplum... Newborn – 12 months for $32 Yummy! MORGAN CUPCAKES shoes by Pediped

Cupcake Pinata at Birthday Express

The Cupcake Critic evaluates: wk11

2010-01-09T20:53:00.000-08:00

Soy-Free Vegan Fudge Cupcake

4 1/4 cupcakes out of 5

The Presentation: The cupcake was the perfect shade of medium golden brown with a slight gloss while the frosting was smooth, coated well and with a shiny finish, looked and tasted great!

Technique & Creativity: Got a bit creative on this one going into uncharted waters never having done a Vegan cupcake before and it was near impossible to find a soy-free recipe that fit my needs, so starting with a basic vegan cupcake I was able to substitute margarine with canola oil and soy-yogurt with rice milk making sure I added enough fluids to allow the cupcake to rise and it did! The cupcakes had a nice rise in the oven and came out fluffy with the perfect amount of air bubbles.

Overall Taste: Wonderfully sweet with a mild chocolate flavor and the dates were undetectable after baking , so nothing chewy to worry about. The texture medium to light and stayed moist even on day two after sitting overnight in a cover cake dish, actually they tasted a bit better the next day so making them in advance for a party would not be a problem. The frosting had a very good chocolate flavor and did not compete with the cupcake, they were a complete hit!

Cupcake Odyssey: week 11

2010-01-08T07:01:00.000-08:00

Soy-Free Vegan Fudge Cupcakes

Ingredients:

1 c boiling water
1 c dates (dried)

1/4 c pineapple (dried)

1 t baking soda

1 c organic unbleached sugar
1/3 c organic canola oil
1/3 c + 2 T organic rice milk
1 t vanilla *optional
2 c flour
2 1/2 T cocoa/chocolate powder
1/4 t salt
1/2 c nuts *optional

Directions:

Pour boiling water over 1 c cut dates , pineapple and the soda.
Add organic unbleached sugar, oil, rice milk and vanilla.
Mix flour, cocoa, salt, nuts *optonal , into mixture.

Line cupcake tins with papers , spraying liners with a light coating of cooking oil to avoid sticking fill about 2/3 full.
Bake at 350 degrees

for 16-20 minutes.
Makes 20 to 24 cupcakes.
Frost, if desired.

Vegan cocoa Frosting

ingredients:

Cocoa powder

Rice milk

Canola oil

Powder sugar

Salt

2010-01-06T06:55:00.000-08:00

The holiday season overload has put a kink in my craving for sweets, so I hope you enjoyed the video last week with Jennifer and Martha.

I'm going back in the kitchen to whip up a great vegan CC recipe, post and photos coming soon!

images courtesy of Ovando’s New York

Happy New Year!

2010-01-01T12:28:00.000-08:00

HOPE

PEACE

CUPCAKES

Cupcake Odyssey: week 10

2009-12-29T07:10:00.000-08:00

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
Ingredients

Makes 2 dozen

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes. Watch video here.

Cupcake Odyssey: week 9

2009-12-25T14:39:00.000-08:00

Black Bottom

(Chocolate Cream Cheese) cupcakes

Ingredients:

1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 egg
1 cup miniature chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water (rice or soy milk can be used for more flavor)
1/3 cup butter (melted)
1 teaspoon almond extract
hershey kisses(optional)

Directions

Preheat oven to 350 degrees
Line muffin tins with paper cups
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix remaining ingredients together until well blended.
Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.(Optional:add hershey kiss to the center of each cupcake)
Bake in preheated oven for 25 to 30 minutes.

Milk vs yogurt

2009-12-22T12:11:00.001-08:00

If you've ever had a cupcake recipe that calls for milk and turned out more like a pancake here's an easy solution I came up with after trying several recipes from some popular celebrity chefs asked for at least 1/2 cup milk to yield 12 cupcake and everyone turned out horrible like a dense hockey puck with bubbles on top and tasting just as bad, I decided to try replacing the milk with yogurt and the result was a fluffy tasty cupcake. I found sour cream works well too, the cupcake will have the consistency more like a pound cake but still taste good.

Solution:

substitute milk with yogurt or sour cream

example:

recipe calls for 1/2 milk substitution would be 1/2 plain yogurt*

* you can use vanilla yogurt and leave out the vanilla extract if the recipe calls it.

Cupcake Odyssey: week 8

2009-12-19T12:37:00.000-08:00

Vanilla-Peppermint Cupcakes

ingredients:

Makes 1 dozen cupcakes

1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. coarse salt
1 tsp.cinnamon
1/2 tsp. vanilla bean
1 tsp. peppermint extract
1 1/4 stick butter , softened
1 cup sugar
1/2 cup yogurt
2 large eggs
1 egg yolk

Peppermint Frosting:

1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes: Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

In the bowl of an electric mixer cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg yolk until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the yogurt mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

To make frosting: In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.

Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

5 out of 5 cupcakes

Cupcake Odyssey: week 7

2009-12-11T12:16:00.000-08:00

Cheesecake Brownie cupcake bites

This is a quick and easy one to make. Why brownie cheesecake you might ask? Well, half the kids wanted brownies and the other kids wanted me to make cheesecake, but all four wanted cupcakes, what's a Mommy to do but make everyone happy!

ingredients:

Brownie Mix (boxed or homemade)

2 packages philly cream cheese(softened)

1/2 cup sugar

1/2 light brown sugar

2 eggs

prepare: brownie mix

equally fill cupcake cups 1/3 full with mix

next prepare cheesecake:

cream sugar and cream cheese together until smooth then add the eggs until full incorporated(do not over beat)

pour cheesecake mixture even over brownie mix already in the cupcake cups

bake at 325 degrees in a preheated oven about 25-28 minutes, cheesecake mixture will be almost set, do not over bake or brownies will turn hard, let cool out of the pan on wire racks, then chill and eat!

Cupcake Odyssey: week 6

2009-12-04T11:54:00.000-08:00

Espresso streusel Cupcakes

What a great way to wake up in the morning with or with out a cup a joe on the side.

This is my take from the traditional coffee cake, why not just add the coffee to the cake, it taste so much better than I had even hoped and the kids loved every crumb.

Ingredients:

2 cups all-purpose flour (I use organic)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 coarse salt

1 cup sugar

3 eggs

1 1/2 sticks of room temperature butter

1 teaspoon cinnamon

12 oz sour cream (3/4 of the 16 oz container)

2 teaspoons instant coffee(I use folgers decaf crystals)

Streussel topping:

1 3/4 cup flour

1 1/4 sticks room temp. butter

2 teaspoons cinnamon

1teaspoon salt

sugar glaze:

1 1/2 cups powdered sugar and 3 tablespoons of milk whisked together

preheat oven to 350 degrees

1. make steusel topping then put aside

2. with an electric mixer combine butter and sugar until well blended than add eggs and sour cream until smooth.

3. add the remaining ingredients except the instant coffee until combined, then stir in coffee let sit 5 minutes and stir again until coffee is fully dissolved

4. fill lined cupcake cups 2/3 full with batter then adding the streusel topping even over the top of each cup

5. Bake 20 minutes on middle rack of the oven or until toothpick inserted in the middle of the cupcake comes out clean.

6. let cool on wire racks then drizzle with milk glaze.

Makes 24 cupcakes

The recipe can be made without the coffee added (like the photo above) , I made both but the espresso version was hands down the winner!!!!
I'm ready for work now..... maybe after another cupcake

Where's the cupcakes Mom????

2009-12-02T17:49:00.000-08:00

It's week 6 and well I've hit a bit of a baking wall, I usually bake on Mondays and the smiles soon faded as I told the kids and hubby no cupcakes today, then tomorrow came and went and it's Wednesday, no cupcakes again but I promises I'll make them, I really will. Check back tomorrow....

Cupcake Odyssey: week 5

2009-11-23T17:22:00.000-08:00

Apple Upside Down Show Cupcakes

These moist and airy cupcakes with a hint of spice were a hit! They tasted better than any apple pie I've ever had and the kids asked me to make another batch even before the cupcakes were gone, need I say more.

APPLE UPSIDE-DOWN CUPCAKES

ingredients

1 1/4 cups all-purpose flour
1 teaspoons baking soda
1 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1 cups sugar
1 large eggs
1/2 teaspoon pure vanilla extract
1 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
1/2 cup quick oats or old fashion(uncooked)
1/4 cup plain yogurt (or applesauce can be used instead)
1/4 cup firmly packed brown sugar, divided use
2 (4-ounce each) cans spiced diced apples in light syrup or (5 homemade apples in 3/4 cup sugar ,add 1 tbsp lemon juice ,leave to sit overnight in the fridge.)

Method

Heat oven to 400°F. Spray bottoms and sides of 12 medium muffin pan cups with cooking spray or rub with oil.
Drain apples reserving syrup.
Spoon 5 to 6 apple pieces in a single layer onto the bottom of each muffin pan cup. Top each with 1/2 teaspoon reserved apple syrup and 1 teaspoon brown sugar.
In large bowl, combine flour, oats, baking powder and cinnamon ; mix well.
In a bowl blend butter and sugar then add eggs and shredded apples; mix well. Add to oat mixture; mix just until dry ingredients are moistened. Divide batter evenly between muffin cups.
Bake 16 to 19 minutes or until golden brown.
Cool upside down on wire rack or baking sheet 5 minutes.
Serve warm. Makes 12 cupcakes.

The upside down show

Cupcake Odyssey: week 4

2009-11-16T12:21:00.000-08:00

What to make on Cupcake Monday when the cupboards are bare and no time to go grocery shopping????

I may not be Sandra Dee but I can sure whip up a tasty semi-homemade desert.

You will Need:

1 box of brownie mix (I used Betty Crocker Gluten Free chocolate brownie mix)

2 eggs (need for brownie mix )

1/4 stick butter melted(need for brownie mix )

1 teaspoon baking powder

1 tablespoon baking soda

1 bag frozen cherries (I used Cascadian Farms frozen organic whole sweet cherries)

5 ounces of semi-sweet chocolate chunks or chocolate bar

preheat oven at 350 degrees

makes 12 muffins

mix brownie according to package adding baking soda and baking powder to mixture

puree 3/4 of the frozen cherries in the blender then add to brownie mix

finely chop up a cup of chocolate chunks and add to brownie mix

blend well

fill cupcake liner 3/4 full and add on whole cherrie in the center of each batter filled cup

bake for 20-23 minutes

let cool on rack , eat plain or top with frosting

I topped them with leftover marshmallow fluff cream cheese frosting you can find the recipe at NieNieCuisine .

Y U M M Y ! ! ! !

Cupcake Odyssey: week 3

2009-11-09T12:17:00.000-08:00

~Angel Cakes~

*1 package Duncan Hines Angel Food cake mix

*1 jar of Marshmallow FLUFF(not jet puff)

mix cake batter according to package then pour evenly into 24 cupcakes

follow preheat instructions on package , then bake cupcakes for 18-22 minutes or until they have light golden color on top

cool cupcakes upside down on cool rack

using a large injector or pastry bag insert into the top of the cooled cupcakes , leaving about a quart size dowel of Fluff on top of the cupcake. The fluff will spread so do not over fill.

Now, it's to enjoy your fairy cakes as we call them!

The thought of all you can eat cupcakes for the kids birthday party was great but making them was a different story.

Cupcake Odyssey: week 2

2009-11-02T12:05:00.000-08:00

**Cookies and Cream Pumpkin Cheesecake Cupcakes**

I almost couldn't wait a whole week to make these delicious cupcakes and I have to bake with the oven lights on, so the kids can run into the kitchen every 2 minutes and yell DONE!! and then I say not yet five hundred times.

RECIPE:

Makes 24 cupcakes

prep time 30 minutes

one package of golden double stuff oreos

2 - 80z packages philly cream cheese at room temperature

2 eggs at room temperature

2/3 cup of granulated sugar

10-15 0z of canned 100% pumpkin filling

1 teaspoon of cinnamon

- Place cupcake liners into the tray adding one cookie into each cup , then crumble the remaining cookies in a bag , put aside.

-Beat cream cheese and sugar with hand mixer until smooth then mix in the eggs and pumpkin until well blended, folding in the crushed cookies with a spatula.

-Even distribute the cheesecake filling in the cups making sure the cookie is completely covered.

Place into 300 degree oven

Bake for 22 minutes or until set

-Let cool on cooling rack then place in fridge for 4 hours or until you can't take waiting any longer to taste your creamy, sugar delights!

YUM! YUM!

Cupcake Odyssey: week 1

2009-10-26T11:58:00.000-07:00

Carrot Pecan cupcakes with Caramel Cream Cheese frosting

Our house is on an old pecan orchard and we had so many this year, I just couldn't let them go to waste so I added them to the recipe!

Here is my semi-homemade organic CARROT CUPCAKE recipe:

1 box Dr. Oetker Organic carrot muffin mix

2 Tablespoons of canola oil

1 egg

1 cup rice milk (can be substituted with cow milk)

1 cup finely grated baby carrots

1/4 cup finely chopped pecans (optional)

**1 Tablespoon melted butter when using rice milk

mixed all ingredients with a spatula until well blended

using a 12 cup muffin pan fill each cup 3/4 full

BAKE: for 15-18 minutes at 425 degrees

COOL: 5 minutes in the pan then remove to cooling rack

I use all organic ingredients but you may use what your family prefers.

CARAMEL CREAM CHEESE frosting recipe:

prep:5 minutes

chill:35min

8 ounces cream cheese (I use philly 1/3 less fat)

2 Tablespoons butter

1 3/4 cups powdered sugar

3 Tablespoons of T. Marzetti fat free Caramel Apple-Dip (in the produce section)

2 Tablespoons of Rice milk (you can substitute rice milk with cow or soy milk)

using a hand mixer beat the cream cheese and butter until smooth then add remaining ingredients on low until blended then on medium speed 1 minute.

spread over cooled cupcakes

then lightly sprinkle cinnamon over the top(optional)

Yes, I do have more than one child, but Emily follows me everywhere and will be in most of my snapshots.

If you need a carrot cake recipe you can go to:

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