Tag Archives: Cupcakes/Cakes

Meyer Lemon Cupcakes

8 Feb

I promised you a yummy dessert recipe yesterday. So, here it is!

I love lemon, anything that has REAL lemon in it (not that fake stuff) is the bomb.com in my opinion. I love lemon desserts in the spring and summer especially, when you’d rather have something fresh and bright tasting rather than something super decadent and rich. Even though it is not quite springtime, I have been craving something like this for the past few weeks. It made me feel like it was summer time, until 4 seconds later when I remembered that is rained here non stop from September up until like 2 days ago.

I’ve already showed you that I love playing around with cupcake flavors and what better way to showcase delicious and sweet Meyer lemons!

If you’ve never tried a Meyer lemon, you must try one ASAP. It’s very important that you do because if you don’t, well then you’re just missing out on something delicious. They are much sweeter than a regular lemon and are delicious if you substitute them for regular lemons in your favorite lemon dessert. Just make sure that you use a little less sugar as they are fairly sweet on their own.

These cupcakes are a little more involved than a regular cupcake just because of the lemon curd filling, but trust me, they’re worth the extra time and effort.

Ignore my freaky hand. Why do hands look so weird in food photos?

Yum.

Modified from my Fluffy Vanilla Cupcake recipe.

Meyer Lemon Cupcakes:
Makes 12 cupcakes

for the cupcakes:
1/2 cup room temperature Butter
2/3 cup Sugar
3 Eggs
1 tsp Vanilla Extract
Zest of one Meyer lemon
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Milk
2 tbsp Meyer lemon juice

for the Lemon Curd:

Zest and Juice of 3 Meyer lemons
1/2 cup sugar
2 large eggs
1/2 cup unsalted butter

for the frosting:
1 cup (two sticks) butter at room temperature
2 tbsp Meyer lemon juice
2 cups powdered sugar
1 tsp Vanilla
1/4 cup milk

for the cupcakes:

Preheat the oven to 350 degrees and line a muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light, gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then the vanilla and lemon zest. Beat until combined.

In a separate bowl, sift together the flour, baking powder and salt.

In a measuring cup, mix together the milk and lemon juice, set aside for 3-5 minutes.

With the mixture on low, alternate adding the flour mixture and the milk/lemon mixture. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-18 minutes until a toothpick inserted comes out clean. Remove to cool on a wire rack to cool completely.

for the Lemon Curd:

In a double boiler or metal bowl over a pot of simmering water, whisk together the lemon zest, juice, sugar and eggs. Add the butter and heat until melted, whisking constantly.  Cook until thickened and thermometer reads 160 degrees. Remove and cover with plastic wrap and refrigerate until completely cooled.

for the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. Add the lemon juice and mix until combined. On medium speed using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy.

to assemble the cupcakes:

Make sure the cupcakes are completely cooled. Using a small serrated knife cut out about 3/4 inch round piece of cake from the center of the cupcake. Using the knife, dig out the cake from the hole that you cut, making sure to leave about an inch of cake at the bottom (aka don’t dig all the way through.)

With a small spoon, scoop about a teaspoon of the lemon curd at a time, into the holes in the cupcakes until filled. Repeat with all the cupcakes. Once filled, frost the cupcakes using a knife or piping bag.
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Fluffy Vanilla Cupcakes with Buttercream Frosting

18 Aug

Are you guys sick of cupcakes yet? I kind of am. In the past 3 weeks, I have pumped out more than 8 dozen cupcakes. That’s 8 batches of butter cream frosting. Please, no one do the math on how many pounds of butter that is.

Did you know that I have at least 3 pounds of butter in my fridge at any given time?  I think I actually have some kind of disorder or syndrome that causes me to become extremely anxious when I have less than 3 pounds of butter on hand. I freak out and think ‘what if I need to make 4 dozen cupcakes and 3 batches of cookies and a chicken coated in herb butter? WHAT WILL HAPPEN THEN?’  What happens then is I hop in the car and speed to the nearest grocery store to buy out their butter stock.

Anyways back to cupcakes! Vanilla cupcakes may seem like the boring same old, but keep in mind that you can start off with a plain old vanilla cupcake with vanilla butter cream frosting, and you can add flavors until your little heart is content!

Look at these cute liners I found! There is a cake decorating store that is dangerously close to my house and I discovered that they stock about 100 different cupcake liners. They aren’t even ridiculously priced either!

My thighs are still looking for that cupcake biter…kthx

Vanilla Cupcakes with Butter Cream Frosting:
makes 12 cupcakes

for the cupcakes:
1/2 cup room temperature Butter
2/3 cup Sugar
3 Eggs
1 tsp Vanilla Extract
Zest of one Lemon
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Milk

for the frosting:
1 cup (two sticks) butter
2 cups powdered sugar
2 tsp Vanilla
1/4 cup heavy cream

for the cupcakes:

Preheat the oven to 350 degrees and line a muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light, gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then the vanilla and lemon zest. Beat until combined.

In a seperate bowl, sift together the flour, baking powder and salt.

With the mixture on low, alternate adding the flour mixture and the milk. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-20 minutes. I find this varies greatly between different ovens so be careful to watch them after about 16 minutes. Remove to cool on a wire rack before frosting.

for the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. On medium speed using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy.

Use a piping bag to frost the cooled cupcakes. 

Cookies n’ Cream Cupcakes

15 Aug

It was my Dad’s Birthday yesterday, Happy Birthday Dad!!

Guess what? It was also Mr. Delish’s Mom’s Birthday yesterday, Happy Birthday Mr. Delish’s Mom!!

Wow, that was a mouthful.

Yesterday we all celebrated together, with lime margaritas (on the rocks of course,) ribs, cupcakes and good times! All of those things equal a perfect Birthday celebration, in my opinion.

If I offer or am asked to make a dessert for someones Birthday, Anniversary, Mother’s Day, Father’s Day, ect… I always ask the guest of honor what they like. I think its nice to make something for someone that they will really enjoy. I wouldn’t want to mess up and make them something that they wouldn’t like! That would be horrible.

Example: Don’t make Mr. Delish a Cherry Trifle. Why? Well, if you read about my Cherries n’ Cream Tart, you will find out that Mr. Delish is not a fan of cherries. You will also find out that he is a whipping cream hating martian. Therefore a Cherry trifle would be his worst nightmare, besides rinsing out the sink or hanging up his towel.

Anyways, back to my original point. I checked with Mr. Delish’s Mom and she said she would like some plain old vanilla cupcakes (recipe coming this week.) My Dad on the other hand, doesn’t like to make a decision on what he wants. He is nice and doesn’t want to make me go out of my way so usually I just think up some crazy idea in my head and throw it together. It gives me a good opportunity to play around with flavors. Since I have been craving something Cookies n’ Cream flavored, ever since my huge ice cream cone Dinner, I decided to roll with that.

I smushed up the last of my oreos ( sad face ) and violently threw them into fluffy butter cream frosting. Result? To quote my sister in law, Amazeballs! SO good. You should make these. right. now.

At least, make the frosting and eat it straight from the piping bag. Do it now.

Woah. Cupcake down.

I got some frosting on my nose for that bite. Which reminds me, I am still looking to hire a cupcake biter. No experience necessary however, applicants must be patient enough to put up with my psychopathic tendencies and be willing to watch at least 4 hours of the food network per day. Amen.

Cookies n’ Cream Cupcakes:
makes 12 cupcakes

for the cupcakes:
1/2 cup room temperature Butter
2/3 cup Sugar
3 Eggs
1 tsp Vanilla Extract
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Milk

for the frosting:
1 cup (two sticks) butter
2 cups powdered sugar
2 tsp Vanilla
1/4 cup heavy cream
10 regular sized oreo cookies, crushed finely.

for the cupcakes:

Preheat the oven to 350 degrees and line a muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light, gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then the vanilla and beat until combined.

In a seperate bowl, sift together the flour, baking powder and salt.

With the mixture on low, alternate adding the flour mixture and the milk. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-20 minutes. I find this varies greatly between different ovens so be careful to watch them after about 16 minutes. Remove to cool on a wire rack before frosting.


for the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. On medium speed using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy. Remove the bowl from the mixer and fold in the oreo cookie crumbs.

Use a piping bag to frost the cooled cupcakes.

Chocolate on Chocolate Cupcakes

30 Jun

As you have probably noticed, I’ve been on a major cupcake kick lately. All I think about is different cake and frosting combinations. Some of them are pretty basic and some are way out there. I want to try making Earl Grey Misto cupcakes which would be a recreation of the flavors in one of my favorite hot beverages. Maybe next week I will throw up a poll on Facebook so you can help me decide what flavor to make next!

This recipe is a fairly basic one, but it is my all time favorite way to make chocolate cake. Adding the cocoa to boiling water helps to “bloom” the flavors of the chocolate and you wouldn’t believe what a difference it makes in the final result. Talk about moist and flavorful. Try it ASAP.

  
Ignore the fact that I didn’t do the GREATEST job stirring the cocoa mix into the rest of the batter, hence the small white spot in the cake. I contemplated grabbing a different cupcake but that means taking a bite out of another cupcake. Which means eating the rest of another cupcake. Which means bumping my jeans up a size…or two.
Did you know that I do all my own cupcake biting? I really should hire someone for else this job, my thighs would thank me.
Chocolate Cupcakes:
1/2 cup Cocoa Powder
1 cup boiling water
1 1/3 cups Flour
2 Tsp Baking Powder
1/4 tsp Salt
1/2 cup Butter at room temperature
1 cup Sugar
2 Eggs
1 Tsp Vanilla

Preheat oven to 375 degrees. Line muffin tins with 16 paper liners.

Boil the water in a small pot, once boiling add the cocoa powder and stir until smooth. Turn off the heat and let this cool completely.

In another bowl sift together the four, baking powder and salt.

In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs, one at a time, until smooth. Beat in Vanilla. Add the flour mixture and beat until just barely combined. Add the cooled cocoa mixture and hand mix untik smooth.

Fill each muffin tin with an equal amount of batter. Bake unti 16-20 minutes. They are done when a toothpick inserted into the center comes out clean. Cool on a wire rack.

Chocolate Butter Cream Frosting:

1 cup (two sticks) butter
2 cups powdered sugar
1/3 cup cocoa
1/4 cup milk

Cream butter in an electric mixer.

With the mixer on low add the cocoa and powdered sugar, alternating with milk.

You can control the consistency by adding more or less milk. If you are planning on piping the icing on the cupcakes you would want to keep it thicker but you can thin it if you are spreading it on the cakes.

Birthday Cake Cupakes

28 Jun

It has been a hungry week, let me tell you.

This past weekend I was busy making bread, drinking wine, and doing this with the Baguette I made.

Not to mention making two different kinds of cupcakes in one day. Actually, I had made two different kinds of cupcakes and two different kinds of frosting before Mr. Delish even woke up on Sunday morning. He likes his sleep. I, on the other hand, am 80 years old and can’t sleep past 7:30 most mornings, even when I don’t have to get up that early.

I like to have my quiet time in the morning, I told you I was 80! I make a pot of coffee and watch the food network. Especially on Sunday, food network has the best shows. Saturday, on the other hand, is a sad sad day on Food Network, it’s just a parade of silly competition shows. Cupcake wars? Really? Don’t get me wrong, I like me a cupcake, but I don’t care to watch people “battle it out for cupcake supremacy.”

Now that you know how I REALLY feel about Food Networks weekend programming, lets get to these cupcakes shall we?

We know its going to be a good recipe when these are included…

Sprinkles! These are really what makes these “Birthday Cake” cupcakes.

  
YUM!
You gotta make these babies, they will make you very, very, happy.
Birthday Cake Cupcakes:

1/2 cup Butter at room temperature
2/3 cup Sugar
3 Eggs
1 Tsp Vanilla
1 1/2 cup flour
1 1/2 Tsp Baking powder
1/4 Tsp Salt
1/4 cup Milk
1/3 cup Rainbow Sprinkles plus more for decorating.

Preheat oven to 350 degrees. Prepare a muffin tin with 12 paper liners.

In an electric mixer cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Mix in vanilla extract.

In a separate bowl sift together the flour, baking powder and salt.

With the mixer on low, alternate adding the flour mixture and the milk. Mix until combined. Remove the bowl from the mixer and gently stir in the sprinkles.

Fill the muffin cups with an equal amount of batter and bake 20-25 minutes until a toothpick inserted comes out clean. Cool while on a wire rack.

Vanilla Butter Cream Frosting:

1 cup (two sticks) butter
2 cups powdered sugar
2 tsp Vanilla
1/4 cup milk

Cream butter in an electric mixer.

With the mixer on low add the powdered sugar alternating with milk.

You can control the consistency by adding more or less milk. If you are planning on piping the icing on the cupcakes you would want to keep it thicker but you can thin it if you are spreading it on the cakes. Top with more sprinkles!

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