Strawberry Lemonade Cupcakes

One of my favorite cake and cupcake blogs is Half Baked. They have such delicious looking posts.  I always get a craving when I read their blog.  Yum!  When I saw their post on Strawberry Lemonade Cupcakes I practically dropped everything and ran to the kitchen.  They turned out fantastic.  Everyone at work thought so too. I would highly recommend these for any summer party or BBQ. Here's a link to their recipe and pictures.  Beware: they may create the desire to bite the screen!

Strawberry Lemonade Cupcakes

{makes 24 cupcakes}

Recipe from Half Baked

For the cake:

2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup lemonade powder mix (I used Country Time)
1 cup milk
3 Tbsp lemon juice (juice of 1 lemon)
1 Tbsp lemon zest (zest of 1 lemon)
1 tsp vanilla
lemonheads (optional)

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a lemonhead on top.

For the frosting:

2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 Tbsp strawberry puree (from about 3-4 strawberries)
1 tsp lemon zest

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.

Roasted Banana Cupcakes with Honey-Cinnamon Frosting

I love bananas.  I don't eat them on a regular basis, but I just LOVE to bake with them.  The other day at the grocery store I scored a huge bag of about 12 "ripe" bananas for a whopping $0.99!!!  SCORE!!!


I had plans of making some delicious banana nut muffins just like OtisSpukmeyer's. 


Fast foward a few days to yesterday.  I got home from work, opened the door and the banana smell hit me in the face.  Oops, looks like they've sat a bit too long.  My first thought was to make the muffins or some bread loaves (my second banana baking favorite).  I totally changed my mind when I opened my cabinet full of cookbooks and saw Martha's Cupcake book and knew there just had to be something Banana in there.

As soon as I read through the recipe I thought to myself "Oh Martha, you've really done it this time!"

Martha Stewart’s Roasted Banana Cupcakes

yield: ~16 cupcakes

Ingredients:

Batter

• 3 ripe bananas, plus 1 to 2 more for garnish
• 3/4 cup sugar
• 2 cups cake flour (not self-rising), sifted
• 3 large eggs, separated
• 1/2 teaspoon baking soda
• 1/2 cup sour cream1/2 teaspoon
• baking powder
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature

Honey-Cinnamon Frosting

• 2 1/2 cups confectioners’ sugar, sifted
• 1/4 teaspoon ground cinnamon (I used more like 1/2 teaspoon)
• 2 tablespoons honey
• 1 cup (2 sticks) unsalted butter, room temperature

Process:

1. Preheat oven to 400 degrees F. Line standard muffin tins with paper liners.
2. Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken).
3. While bananas are roasting, sift together together cake flour, baking soda, baking powder and salt.
4. Remove bananas from oven and let cool. Peel carefully into a medium-size bowl and mash.
5. Reduce oven temperature to 350 degrees F.
6. With an electric mixer on medium–high speed, cream butter and sugar until pale and fluffy (~5 minutes). Add egg yolks slowly, beating until each is incorporated and scraping down sides of bowl as needed.
7. Add roasted bananas, beat to combine.
8. Add flour mixture in three batches, alternating with two additions of sour cream, beating until just combined after each. Beat in vanilla.
9. In another bowl, whisk egg whites to soft peaks.
10. Fold 1/3 of whites into batter to lighten. Gently fold in remaining whites in two batches.
11. Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
12. Cool cupcakes completely on wire racks before frosting.

Frosting:

1. Using an electric mixer, beat all ingredients until smooth. Feel free to add some extra honey or cinnamon to taste.
2. Garnish with slices of banana (roasted or raw)

Yeah, I know what you're thinking, they are a lot of work.  Its true, they take quite a while.  But the roasted banana flavor makes them totally worth it!  One great thing about this recipe is that they can be frozen (unfrosted) up to 2 months or stored up to 3 days at room temperature. That is only if they last that long.  I know mine didn't!

Summer Citrus Sparkles

I saw this recipe from Bakingdom a few weeks back and knew I just HAD to make them.  I'm a huge fan of citrus foods and drinks.  I just LOVE the way lemon and lime smell up the kitchen and the whole house! These citrus sparkles were a huge hit at a family gathering over the weekend.  I just know I'll be making them again before summer ends. This time we didn't use the glaze, but I know that next time it'll be a must. Enjoy!

Summer Citrus Sparkles 
Makes 2 dozen
Ingredients

FOR THE CITRUS SUGAR (excellent in tea!)
1/4 cup sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest

FOR THE COOKIES
1 1/2 to 2 cups all-purpose flour
1/2 teaspoon baking soda (for vegan/dairy free, replace with 1 tablespoon corn starch)
1/4 teaspoon baking powder (for vegan/dairy free version, increase to 1/2 teaspoon)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature (margarine for vegan/dairy free)
3/4 cup sugar
1 egg (for vegan/dairy free, replace with 3 tablespoons almond or soy milk)
1 1/2 teaspoons finely grated lemon zest
1 1/2 teaspoons finely grated lime zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons fresh lime juice
1/2 teaspoon vanilla

To make the sugar: Combine the sugar and both zest in a small bowl until the zest is evenly distributed; set aside.

To make the cookies: In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and mix until combined, then stir in both zests and juices, as well as the vanilla. Once everything is combined, sprinkle half of the flour mixture over the top and gently mix in. Add the remaining flour mixture, mixing until no streaks of flour remain. If the dough is very sticky, add more flour, as needed, until the dough is barely tacky. Cover and refrigerate for at least 30 minutes.

Line baking sheet(s) with parchment paper or Silpat mats. Once the dough is chilled, preheat oven to 350 degrees. Roll one tablespoon portions of dough into balls. Roll each dough ball in the citrus sugar to coat it completely, then evenly space the cookies on the prepared baking sheet(s). Bake for 12 to 15 minutes, until the edges turn light golden brown. Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire cooling rack. Cool completely before serving.

Glaze Variation (I prefer them this way, but there is more work involved)

FOR THE GLAZE
1/4 cup sugar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice

Make the citrus sugar and the cookie dough the same way. **Do not roll the cookies in the sugar before baking.**

While the cookies are baking, combine the sugar and the juices in a small saucepan set over medium heat, bring to a simmer. Stir occasionally to dissolve the sugar and continue simmering until the mixture becomes syrupy.

Once the cookies have cooled for at least 5 minutes, generously brush the tops of the muffins with the citrus glaze. Once all of the cookies are glazed, dip each one into the citrus sugar, being sure to get them covered well.

Recipe by Darla

Chocolate-Covered Cherry Delights

One of my favorite things of all times is chocolate covered cherries. My mom always used to get them for Valentine's Day from my Dad.  I love them at Christmas time and I usually stock up on them to eat year-round.  They are so delish!

Cordial Cherries

I was so excited when I found them in cookie form.  Thanks to the Hannah Swensen Mystery series, I found this recipe in Joanne Fluke's 1st book: Chocolate Chip Cookie Murder.

Chocolate-Covered Cherry Delights
Joanne Fluke, Chocolate Chip Cookie Murder


Preheat oven to 350 degrees F., rack in the middle position.


1 cup melted butter (2 sticks)
2 cups white sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 cup cocoa powder
3 cups flour (not sifted)
2 small, 10-oz. jars of maraschino cherries***
1 pkg. chocolate chips (6 oz. pkg. - 2 cups)
1/2 cup condensed sweetened milk


Melt butter and mix in sugar. Let mixture cool and add eggs. Mix it thoroughly and then add baking powder, baking soda, salt, vanilla, and cocoa, stirring after each addition. Add flour and mix well.  (Dough will be stiff and a bit crumbly.)


Drain cherries and remove stems, reserve juice.


Pat dough into walnut-sized balls with your fingers. Place on greased cookie sheet, 12 to a standard sheet. Press down in center with thumb to make a deep indentation. (if the health board's around, use the bowl of a small spoon!) Place one cherry in each indentation.


In a saucepan over simmering water (double boiler) combine the chocolate chips and the condensed milk. Heat on low until the chips are melted. (You can also do this in the microwave, but you'll have to keep zapping it to keep it from hardening.)


Add approx.1/8 cup of the reserved cherry juice and stir to a thick sauce. If sauce is too thick, add more juice in small increments. (Test it with a teaspoon. If it doesn't glob of, it's too thick.)


Spoon the sauce over the center of each cookie just enough to cover each cherry. Make sure it doesn't drip down the sides.


Bake at 350 degrees F. for 10 to 12 minutes. Let cool on cookie sheet for 2 minutes, then remove to rack to finish cooling.


***For those who don't like cherries, substitute well-drained pineapple tidbits, using the juice to thin the frosting. You can also use pecan halves or macadamia nuts and thin the frosting with cold coffee or water. If you don't have anything to go on top, just glob the chocolate mixture into the indentations. That's good too.


Yield: 7 to 8 dozen, depending on cookie size.

National Vanilla Cupcake Day

Happy National Vanilla Cupcake Day!!!

Today's cupcakes were vanilla with lemon icing.  Everyone at work loved them!!!

Natalie's Bridal Shower Cake

I made this delicous 1/2 chocolate, 1/2 vanilla cake with buttercream icing for my good friend Natalie's Bridal Shower.  I serched the internet for outline pictures and ran across the one I ended up using shown already on a cake.  I loved the simplicity of it.  Natalie will love it!! 

Pumpkin Cake Pops

When I opened Bakerella's Cake Pop's Cookbook {blogged about here} and saw the cute little pumpkin cake pops, I knew immediately that they would the hit of whatever party I went to.  They were so fun to make and now that I'm getting a bit used to the technique I'm getting better at the crumbling, mixing, rolling, and dipping.  Hubby and I couldn't find green tic-tacs so we used a light green so I don't think they turned out that well.  Also, I tried to use the edible pens on the pop without luck.  It was carving the pop instead of drawing on it.  I might need some new edi-pens.  However, here's the result:

 

Football Cakepops

Hubby and I met up at a friends' house for a Nebraska Football watch party.  Lots of our friends are a fan of the big N.  I had to take these cake pops!  They turned out adorable and delicious.  Some of the little guys didn't make the 30 minute drive and, lesson learned, I shouldn't have placed the lollipop stick so far into the cake ball.  I'll have to remember for next time.  They were a HUGE hit!  Everyone loved them. I can't wait to make some cute pumpkins for Halloween!

IT'S FINALLY HERE!!!

Here it is....the book I've been waiting months for!  I wasn't feeling well today and stayed home sick and got a great surprise! I went out after lunch to get the mail and there it was on my front step!  I am so excited to get started in my kitchen!  I have the perfect event this weekend and I know our friends will LOVE these! Yay!

Kelly M's Bridal Shower Cake

Happy Bridal Shower Kelly!  I loved making this cake.  It was SO much fun!

Kelly M's Bridal Shower Cupcakes

My first try at Lemon Cupcakes.  I was not that impressed with the texture and moisture of the cake so next time I'll try a different recipe.  I topped the cupcakes with Rachel Ray's Cupcake Icing for a Crowd but added a bit of lemon extract to get just a hint of lemon flavor.  The icing ended up tasting like the filling of those lemon Girl Scout cookies.  Yum!  I rolled the edges of the cupcakes in sparkling sugar.

Kelly M's Bridal Shower Cookies

I slaved over the kitchen table for 2 days decorating these little puppies and I had SO MUCH FUN!  Is it strange that I love doing detail work like this?  I made about 60 of these bad boys.  They are sugar cookies cut out using Wilton Wedding Cookie Cutters decorated using Wilton Royal Icing.

Baking with Bananas....a whole box full of 'em

Joe's parents were here visiting this weekend.  We have been missing out all summer on the city market downtown KC.  I'd gone a couple of years ago when I was here on an internship and not only had so much fun but also got some great deals.  So we all piled into the car and drove dowtown.  We found an awesome parking spot right by the enterance.  *Thank you Parking Gods*  I just love the market atmosphere.  I wish I could get back more often but it is definaetly a once-in-a-while thing from now on.  I'm gonna be eating banana muffins all winter!  Yummy!

My Little Pony Cake

Happy Birthday Summer!

Vanilla Cake
Bavarian Cream Filling
Buttercream Icing

John's Going Away Party Cake

I was asked last minute to make a cake for John's Going Away party at work. It turned out really great!

Trisha's CPA Party!!!

Well, today was Trisha's CPA Party!  Her husband, Andy, promised to throw her a party when she passed all her test and was officially a CPA!  Needless to say, that was last May.  Trisha finally convinced him to throw her a party to kick off the summer and celebrate!  I made her a lovely cake that was so much fun.  I got the chance to decorate it in front of my mom and grandma.  They loved watching me.  The cake is 1/2 vanilla, 1/2 chocolate with bavarian cream filling and buttercream icing.  The bavarian cream was an experiment that turned out way better than I'd expected and oh so delicious.

Baby Shower Cookies

Welcome Baby Hazel and Baby Lillie!!!

Wilton Course 2 - Finale

This cake was SO much fun. We used the flowers made in previous sessions and leared basketweave in class. 

Thomas the Train Cake: Part 3

Here's the result of my first cake order.  Thomas turned out fantastic!  The family loved the cake and I'm sure the little boy was in awe even though he was only two.

Happy Birthday Chase

Thomas the Train Cake: Part 2

Today I carved the cake into the shape of Thomas the Train and iced the base layer on.  Tomorrow is when the decorating comes in.  I'm really looking forward to working on it.