Sour Cream Lemon Cupcakes
Sour Cream Lemon Cupcake
There really isn’t a cupcake I don’t like but I have to say that these are one of my favorites. They are rich and moist with a lovely lemon flavor. Perfect for any occasion they are sure to be a hit when you make them.
Sour Cream Lemon Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon each baking powder and salt
2 cups sour cream
Frosting:
9 tablespoons butter, softened
6 ¾ cups confectioners’ sugar
6 tablespoons lemon juice
1T. vanilla extract
¾ teaspoon grated lemon peel
3 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Makes 30.
Black Forest Cupcakes
Black Forest Cupcake
We made these in class the other night. It’s really a simple cupcake but it looks downright elegant. You start with a chocolate cupcake, but only fill the cups half full. That way the baked cupcake just comes up to the top of the paper liner. Pipe sweetened whipped cream around the edges- or you could used frozen whipped topping and add cherry pie filling in the middle. Keep in the fridge until ready to serve.
Black Forest Cupcakes
1 (18.5 ounce) package chocolate cake mix, I like Duncan Hines
2 containers whipped topping, thawed, or 2 c. whipping cream
1 (21 ounce) can cherry pie filling
Preheat oven according to box directions for cupcakes. Line 36 cupcake pans with cupcake liners. Mix cake according to package directions. Fill cupcake liners slightly less than half full. (You want the cupcake to bake up close to level with the top of the liner. Bake according to package directions. Cool completely.
After cupcakes are cooled completely, frost with a level layer of whipped topping. Spoon remaining topping into pastry bag fitted with a star decorating tip. Pipe around the edges of the cupcakes. Spoon a small amount of cherry pie filling in the center of each. Refrigerate and enjoy! Makes 36.
Note: you can use real whipping cream, if you prefer, slightly sweetened or use the whipped cream in the aerosol cans-very easy that way.
Coconut Orange Cupcakes
Coconut Orange Cupcake
A cupcake without frosting? Well, if it is this Coconut Orange Cupcake you will never miss it. The cupcake batter is made with orange juice and enriched with vanilla chips and mandarin oranges. Before baking a slightly sweet coconut and butter mixture is sprinkled on the top. The end result is a cupcake with a toasted coconut topping and enough flavor and moisture to carry the day without frosting. They are also very simple to make. You can have the batter mixed and ready in the time it takes to preheat the oven.
Coconut Orange Cupcakes
1 cup sugar
2/3 cup vegetable oil
2 eggs
1 cup orange juice
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 (11 ounce) can mandarin oranges, drained-you can also use 1 cup diced fresh oranges
1 cup vanilla or white baking chips
TOPPING:
1 cup flaked coconut
1/3 cup sugar
2 tablespoons butter, melted
In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill 24 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown. Makes 24.
Strawberry Cupcakes
Strawberry Cupcake
We had a lot of fun in the cupcake class in Concord last night . I thought I’d share a couple of the recipes with you. Here is the strawberry cupcake with strawberry butter cream frosting. Perfect for any party. A very special cupcake with the addition of color and flavor from the berries.
Strawberry Cupcakes
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
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 milk, vanilla, 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.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk 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. Makes 12.
Strawberry Frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Makes enough for 1 dozen cupcakes.
Alfajores
Alfajores
If you are looking for a new cookie you might want to try these. Made with cornstarch as a primary ingredient they are very crispy and light. Sandwiched together with dulce de leche they make a wonderful dessert. These cookies are popular in a number of South American countries and in Spain although the origin is probably from the Middle East.
Alfajores
1/2 cup butter
1 cup sugar
1 egg
2 egg yolks
1 tsp. vanilla
2 tsp. lemon rind, grated
1 1/2 cup cornstarch
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
Cream butter; add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small spoonfuls onto well-buttered baking sheet. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert. Makes 40 cookies.
Dulce de Leche (Milk Jam)
This is the easiest way to make Dulce de Leche…the taste is pretty authentic and the work is almost completely eliminated!
1 can sweetened condensed milk
Place the can inside the pot on top of a wire rack. I use a round rack used for cooling cakes. If you don’t have a rack place a towel on the bottom of the pot. Add water to completely cover can, plus 1-2 more inches. Simmer for 4 hours, making sure the can is always completely covered with water…if not…there is an explosion!! Leave the can to cool several hours and only then open it and serve. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast.
Cover cans of sweetened condensed milk with water
Dulce De Leche- this is what it looks like when you open the can
Orange Glazed Pork Roast
Orange Glazed Pork Roast
We made this is class last night. It’s a wonderful and easy way to make your next pork roast special. The secret is a pretty simple glaze of orange juice, brown sugar and spices. The result is a roast with a slightly sweet flavor and lovely aroma. While the recipe calls for a pork loin I used a sirloin pork roast and it was really good.
Orange Glazed Roasted Pork Loin
4½ to 5 lb. loin of pork (10 chops)
2 teaspoons salt
freshly ground pepper
1-cup orange juice
1/2 cup light brown sugar
1 tablespoon ginger
1/4 teaspoon cloves
Preheat oven to 325 degrees. Place pork, fat side up, in a roasting pan. Insert thermometer; do not let it touch bone. Rub in the salt and pepper Roast for 35 minutes to the pound, or until it reaches 145 degrees. In a small saucepan, mix the orange juice, sugar, ginger & cloves. Simmer for 30 minutes. Brush this glaze at least twice over the pork while it is roasting.
Spicy Bean “Burgers”
Spicy Bean “Burger”
While I like veggie burgers- well, some of them- I am not crazy about the name. For me burgers are made from meat. Still, I guess if I say veggie burger at least people know what I am talking about. I prefer to call them veggie patties. I like to eat veggie patties that are not too processed and are made with ingredients I can find in my own kitchen. These bean “burgers” are actually pretty good. They are easy to make, taste good and provide a nutritious meal at a reasonable cost.
Spicy Bean “Burgers”
1 (14-15ounce) can black beans, drained and rinsed
1/2 sweet pepper, chunked
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce, or more to taste
1/2 cup bread crumbs
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and hot sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is not sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. Makes 4.
Spelt Biscotti
Spelt Biscotti
If you haven’t cooked with spelt flour before you might want to give it a try. Spelt gives you the fiber and nutrition of the whole grain that it is but with a texture like white flour. You can use it in cookies, muffins, waffles and more and get the softness you desire with the extra benefit of cooking with whole grain. Spelt also works great in yeast breads with little kneading. It might be tricky to find in your area, but it is turning up in more stores as demand increases.
Spelt Biscotti
1 ¼ c. spelt flour
⅓ c. sugar
1 t. baking powder
¼ t. salt
½ c. walnuts
¼ c. golden raisins
2 eggs
1 t. vanilla
Combine dry ingredients with nuts and raisins in medium mixing bowl. In small bowl combine eggs and vanilla and add to dry ingredients. Stir together to make a slightly sticky dough. With oiled hands shape into loaf (2”x11”) on oiled sheet. Bake at 350-degrees for 20 minutes. Remove from oven. Slice the loaf thin using a serrated knife and place slices on a rack on a baking sheet then return to oven, reduce heat to 300-degrees bake 25 minutes. Remove from oven and allow to cool. Store in an airtight container to retain crunch. Makes about 16.
Honey Bunnies
Honey Bunny
I make these sweet rolls every year for Easter but they are so good you can enjoy them any time. Sweet and so cute they are sure to be a hit when you make them. The dough is chilled before rolling so you can mix up a batch in the evening- put in the fridge- then roll them out the next day.
Honey Bunnies
4-5 c. flour
2 packages yeast
1 t. salt
2/3 c. evaporated milk
½ c. each water, honey and butter
2 eggs
Raisins, optional
Honey glaze
1/2 c. honey and 1/4 c. butter or margarine heated together until warm.
In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, covered with plastic wrap for 2-24 hours.
Place dough on lightly floured surface and divide into 15 equal pieces. Roll each into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12 inch piece to form body, five inch piece to form head and inch pieces to form ears and tail. Place on greased cookie sheet and let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes. Brush with additional glaze before serving, if desired. Makes 15 bunnies.
Roll dough out into a rope
Cut dough into pieces for the bunny
Assemble into bunny shapes
Let bunnies rise before baking
Brush baked bunnies with warm honey glaze
Chocolate Waffles
Chocolate Waffles
These are fun because they can be for breakfast, brunch or even dessert. I like to make a batch and keep them in the freezer. That way I can pop them in the toaster when I need dessert in a pinch. Topped with a scoop of ice cream and fresh strawberries they make a great dessert for a last minute dinner with friends.
Chocolate Waffles
2 eggs, room temperature
1/2 stick butter, melted and cooled
1 t. vanilla
1 c. buttermilk
1 c. flour
3/4 c. sugar
1/2 c. cocoa
1 t. cinnamon
1/2 each baking powder and baking soda
1/4 t. salt
1/4 t. nutmeg
Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.
