Snickerdoodle Cupcakes
Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar.
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Seven-Minute Frosting
This recipe is from "Martha Stewart's Cupcakes."
Ingredients
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
* COCONUT VARIATION
* Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
* COFFEE VARIATION
* Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
Directions
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Sunday, August 8, 2010
Brownie Heart Cupcakes
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Luscious Lemon Bars
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Skinny Carrot Cupcakes with Cream Cheese Frosting
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
White Chocolate Macadamia Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
Tropical Luau Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
2 cans (8 ounces each) crushed pineapple in juice
1 package (18-1/4 ounces) yellow cake mix without pudding in the mix1 package 1(4-serving size) banana cream instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1/4 teaspoon ground nutmeg
1 container (12 ounces) whipped vanilla frosting
3/4 cup flaked coconut, toasted*
3 to 4 medium kiwi
30 (2-1/2-inch) pretzel sticks
*To toast coconut, spread evenly on ungreased baking sheet; bake in preheated 350°F oven 4 to 6 minutes or until light golden brown, stirring frequently.
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil and nutmeg in large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups two-thirds full.
3.Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire rack 5 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with frosting; sprinkle with coconut. For palm trees,* peel kiwi and cut into 1/8-inch-thick slices. Create palm fronds by cutting each slice at 3/8-inch intervals, cutting from outside edge toward center. (Leave about 3/4- to 1-inch circle uncut in center of each slice). For palm tree trunk, push pretzel stick into, but not through, center of each kiwi slice. Push other end of pretzel into top of each cupcake.
*Palm tree decorations can be made up to 1 hour before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
2 cans (8 ounces each) crushed pineapple in juice
1 package (18-1/4 ounces) yellow cake mix without pudding in the mix1 package 1(4-serving size) banana cream instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1/4 teaspoon ground nutmeg
1 container (12 ounces) whipped vanilla frosting
3/4 cup flaked coconut, toasted*
3 to 4 medium kiwi
30 (2-1/2-inch) pretzel sticks
*To toast coconut, spread evenly on ungreased baking sheet; bake in preheated 350°F oven 4 to 6 minutes or until light golden brown, stirring frequently.
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil and nutmeg in large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups two-thirds full.
3.Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire rack 5 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with frosting; sprinkle with coconut. For palm trees,* peel kiwi and cut into 1/8-inch-thick slices. Create palm fronds by cutting each slice at 3/8-inch intervals, cutting from outside edge toward center. (Leave about 3/4- to 1-inch circle uncut in center of each slice). For palm tree trunk, push pretzel stick into, but not through, center of each kiwi slice. Push other end of pretzel into top of each cupcake.
*Palm tree decorations can be made up to 1 hour before serving.
Cookies Cream Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-2/3 cups sugar
1 cup milk
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
3 egg whites
1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1 container (16 ounces) vanilla frosting
Preparation:
1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-2/3 cups sugar
1 cup milk
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
3 egg whites
1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1 container (16 ounces) vanilla frosting
Preparation:
1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.
Chocolate-Frosted Peanut Butter Cupcakes
by the Editors of Publications International, Ltd.
powered by
Chocolate Frosted Peanut Butter Cupcakes
DC Cupcakes
Yield: Makes 18 cupcakes
The combination of peanut butter and chocolate is pretty hard to beat!
Ingredients:
1/3 cup butter, softened
1/3 cup creamy or chunky reduced-fat peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups milk
Peanut Butter Chocolate Frosting (recipe)
Preparation:
1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Beat butter and peanut butter in large bowl with electric mixer at medium speed until smooth; beat in sugars until well mixed. Beat in eggs and vanilla.
3. Combine flour, baking powder and salt in medium bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 23 to 25 minutes or until cupcakes spring back when touched and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
5. Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with about 1-1/2 tablespoons frosting. Garnish as desired.
Tip If you don't have muffin pans, don't worry. Foil baking cups are sturdy enough to be used without muffin pans; simply place the baking cups on a baking sheet and fill.
Peanut Butter Chocolate Frosting
Yield: Makes about 2-1/2 cups frosting
Ingredients:
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
4 to 5 tablespoons milk, divided
3 tablespoons creamy peanut butter
Preparation:
1. Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl. Beat with electric mixer at low speed until smooth, scraping bowl frequently. Beat in additional 1 tablespoon milk until of desired spreading consistency.
by the Editors of Publications International, Ltd.
powered by
Chocolate Frosted Peanut Butter Cupcakes
DC Cupcakes
Yield: Makes 18 cupcakes
The combination of peanut butter and chocolate is pretty hard to beat!
Ingredients:
1/3 cup butter, softened
1/3 cup creamy or chunky reduced-fat peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups milk
Peanut Butter Chocolate Frosting (recipe)
Preparation:
1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Beat butter and peanut butter in large bowl with electric mixer at medium speed until smooth; beat in sugars until well mixed. Beat in eggs and vanilla.
3. Combine flour, baking powder and salt in medium bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 23 to 25 minutes or until cupcakes spring back when touched and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
5. Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with about 1-1/2 tablespoons frosting. Garnish as desired.
Tip If you don't have muffin pans, don't worry. Foil baking cups are sturdy enough to be used without muffin pans; simply place the baking cups on a baking sheet and fill.
Peanut Butter Chocolate Frosting
Yield: Makes about 2-1/2 cups frosting
Ingredients:
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
4 to 5 tablespoons milk, divided
3 tablespoons creamy peanut butter
Preparation:
1. Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl. Beat with electric mixer at low speed until smooth, scraping bowl frequently. Beat in additional 1 tablespoon milk until of desired spreading consistency.
Caramel Apple Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
1 package (18-1/4 ounces) butter or yellow cake mix, plus ingredients to prepare mix
1 cup chopped dried apples
Caramel Frosting (recipe)
Chopped nuts (optional)
Preparation:
1. Preheat oven to 375°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Prepare cake mix according to package directions. Stir in apples. Spoon batter into prepared muffin cups, filling 2/3 full.
3. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Prepare Caramel Frosting. Frost cupcakes. Sprinkle cupcakes with nuts, if desired.
Caramel Frosting
Ingredients:
3 tablespoons butter
1 cup packed light brown sugar
1/2 cup evaporated milk
1/8 teaspoon salt
3-3/4 cups powdered sugar
3/4 teaspoon vanilla
Preparation:
1. Melt butter in 2-quart saucepan. Stir in brown sugar, evaporated milk and salt. Bring to a boil, stirring constantly. Remove from heat; cool to lukewarm.
2. Add powdered sugar; beat until frosting is of spreading consistency. Add vanilla; beat until smooth.
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
1 package (18-1/4 ounces) butter or yellow cake mix, plus ingredients to prepare mix
1 cup chopped dried apples
Caramel Frosting (recipe)
Chopped nuts (optional)
Preparation:
1. Preheat oven to 375°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Prepare cake mix according to package directions. Stir in apples. Spoon batter into prepared muffin cups, filling 2/3 full.
3. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Prepare Caramel Frosting. Frost cupcakes. Sprinkle cupcakes with nuts, if desired.
Caramel Frosting
Ingredients:
3 tablespoons butter
1 cup packed light brown sugar
1/2 cup evaporated milk
1/8 teaspoon salt
3-3/4 cups powdered sugar
3/4 teaspoon vanilla
Preparation:
1. Melt butter in 2-quart saucepan. Stir in brown sugar, evaporated milk and salt. Bring to a boil, stirring constantly. Remove from heat; cool to lukewarm.
2. Add powdered sugar; beat until frosting is of spreading consistency. Add vanilla; beat until smooth.
Cappuccino Cupcakes
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) dark chocolate cake mix
1-1/3 cups strong brewed or instant coffee, at room temperature
3 eggs
1/3 cup vegetable oil or melted butter
1 container (16 ounces) vanilla frosting
2 tablespoons coffee liqueur
Additional coffee liqueur (optional)
Grated chocolate*
Chocolate-covered coffee beans (optional)
*Grate half of a 3- or 4-ounce milk, dark or espresso chocolate candy bar on the large holes of a grater.
Preparation:
1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with foil or paper baking cups.
2. Beat cake mix, coffee, eggs and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost and sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans, if desired.
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) dark chocolate cake mix
1-1/3 cups strong brewed or instant coffee, at room temperature
3 eggs
1/3 cup vegetable oil or melted butter
1 container (16 ounces) vanilla frosting
2 tablespoons coffee liqueur
Additional coffee liqueur (optional)
Grated chocolate*
Chocolate-covered coffee beans (optional)
*Grate half of a 3- or 4-ounce milk, dark or espresso chocolate candy bar on the large holes of a grater.
Preparation:
1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with foil or paper baking cups.
2. Beat cake mix, coffee, eggs and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost and sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans, if desired.
Angelic Cupcakes
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 36 servings
Ingredients:
1 box (16 ounces) angel food cake mix
1-1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4-1/2 cups light whipped topping
Green food coloring (optional)
Preparation:
1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute.
3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.
4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 36 servings
Ingredients:
1 box (16 ounces) angel food cake mix
1-1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4-1/2 cups light whipped topping
Green food coloring (optional)
Preparation:
1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute.
3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.
4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.
Banana Split Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) yellow cake mix, divided
1 cup water
1 cup mashed ripe bananas
3 eggs
1 cup chopped drained maraschino cherries
1-1/2 cups miniature semisweet chocolate chips, divided
1-1/2 cups prepared vanilla frosting
1 cup marshmallow creme
1 teaspoon shortening
30 whole maraschino cherries, drained and patted dry
Preparation:
1.Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2.Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
3.Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4.Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes.
5.Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.
Note If desired, omit chocolate drizzle and top cupcakes with colored sprinkles.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) yellow cake mix, divided
1 cup water
1 cup mashed ripe bananas
3 eggs
1 cup chopped drained maraschino cherries
1-1/2 cups miniature semisweet chocolate chips, divided
1-1/2 cups prepared vanilla frosting
1 cup marshmallow creme
1 teaspoon shortening
30 whole maraschino cherries, drained and patted dry
Preparation:
1.Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2.Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
3.Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4.Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes.
5.Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.
Note If desired, omit chocolate drizzle and top cupcakes with colored sprinkles.
Saturday, August 7, 2010
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Brownie Pillow Cookies
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8).
For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chips. Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8).
For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chips. Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes
Classic Chocolate Whoopie
from Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
from Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
Beat peanut butter and butter on low until creamy using a mixer. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy. Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
Store whoopie pies in an airtight container.
from Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
from Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
Beat peanut butter and butter on low until creamy using a mixer. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy. Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
Store whoopie pies in an airtight container.
Pineapple Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*
Preheat oven to 350 degrees and line cupcake tray with 24 paper liners. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined. Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition. Add the pineapple and mix until combined. Fill cups about 2/3 full and bake for about 15 minutes. I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.
Mango Frosting
1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla
Cut mangoes. Instructions here. Place mango pieces in food processor and puree enough so you have about 1/3 cup. Beat butter and vanilla until creamy. Add confectioner’s sugar in several additions. beating until well combined with each addition. Add 1/2 cup of mango puree and beat until completely combined. Spread frosting on cooled cupcakes.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*
Preheat oven to 350 degrees and line cupcake tray with 24 paper liners. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined. Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition. Add the pineapple and mix until combined. Fill cups about 2/3 full and bake for about 15 minutes. I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.
Mango Frosting
1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla
Cut mangoes. Instructions here. Place mango pieces in food processor and puree enough so you have about 1/3 cup. Beat butter and vanilla until creamy. Add confectioner’s sugar in several additions. beating until well combined with each addition. Add 1/2 cup of mango puree and beat until completely combined. Spread frosting on cooled cupcakes.
Sunday, August 1, 2010
LEMON GARLIC SHRIMP
2 Tbsps kosher salt
2 Tbsps sugar
2 to 2 1/2 lbs peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 Tbsps grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp fresh-ground pepper
Lemon wedges
In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 mins to 1 hr. Rinse shrimp well and drain, also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 mins total. Serve with lemon wedges to squeeze over shrimp.
2 Tbsps kosher salt
2 Tbsps sugar
2 to 2 1/2 lbs peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 Tbsps grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp fresh-ground pepper
Lemon wedges
In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 mins to 1 hr. Rinse shrimp well and drain, also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 mins total. Serve with lemon wedges to squeeze over shrimp.
Cheesy Vegetable Polenta in crock pot
2 cans 14.5oz. cannellini beans
1/4 cup pesto
1 med onion chopped
1 med red or green pepper seeded and chopped ( i used red)
1 tsp. italian seasoning
1 tube 18 oz. prepared polenta cut into 1/2 in. thick rounds
3/4 cups low sodium less fat chicken broth
1 and a half cups italian blend cheese
4 cups chopped radicchio (i used a few handfuls arugula)
2 plum tomatoes thinly sliced
In a large bowl stir together the beans and 2 tablespoons of pesto, onion, pepper, italian seasoning, Place half the bean mixture on bottom of crock pot, layer half of the polenta slices on top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook on low 4 and a half hours or on high 2 hours. Then stir remaining 2 tablespoons pesto and the rest of chicken broth, pour this into crock pot and add radicchio or arugula (spinach?) gently stir to combine. Place tomato slices on top and cook for 30 min to an hour until greens are cooked and hot. Serve immediately.
2 cans 14.5oz. cannellini beans
1/4 cup pesto
1 med onion chopped
1 med red or green pepper seeded and chopped ( i used red)
1 tsp. italian seasoning
1 tube 18 oz. prepared polenta cut into 1/2 in. thick rounds
3/4 cups low sodium less fat chicken broth
1 and a half cups italian blend cheese
4 cups chopped radicchio (i used a few handfuls arugula)
2 plum tomatoes thinly sliced
In a large bowl stir together the beans and 2 tablespoons of pesto, onion, pepper, italian seasoning, Place half the bean mixture on bottom of crock pot, layer half of the polenta slices on top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook on low 4 and a half hours or on high 2 hours. Then stir remaining 2 tablespoons pesto and the rest of chicken broth, pour this into crock pot and add radicchio or arugula (spinach?) gently stir to combine. Place tomato slices on top and cook for 30 min to an hour until greens are cooked and hot. Serve immediately.
Peach-Blueberry Dessert
Filling:
2 cups sliced fresh peaches..sprinkled with white sugar
1 cup fresh blueberries
1 tablespoon cornstarch
1/4 cup brown sugar
1/3 cup cold water
1 tablespoon margarine
2 tablespoons lemon juice
Topping
1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup margarine
Mix cornstarch, brown sugar and water together. Add fruits. Cook while stirring mixture over medium heat til thickened. Add margarine and lemon juice. Spray 9x9 inch pan with pam. add the mixture. Mix all topping ingredients together until smooth. Spread the rather thick batter over the fruit filling. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg.Bake ay 350* for 30 minutes. Great served warm with ice cream.
Filling:
2 cups sliced fresh peaches..sprinkled with white sugar
1 cup fresh blueberries
1 tablespoon cornstarch
1/4 cup brown sugar
1/3 cup cold water
1 tablespoon margarine
2 tablespoons lemon juice
Topping
1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup margarine
Mix cornstarch, brown sugar and water together. Add fruits. Cook while stirring mixture over medium heat til thickened. Add margarine and lemon juice. Spray 9x9 inch pan with pam. add the mixture. Mix all topping ingredients together until smooth. Spread the rather thick batter over the fruit filling. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg.Bake ay 350* for 30 minutes. Great served warm with ice cream.
Overnight Casserole
2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed
Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.
2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed
Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.
CRISPY MAC AND CHEESE CASSEROLE
1 can of cream of celery soup
1/2 cup of milk
dash of hot pepper
3 cups of cooked MACARONI
2 cups of grated cheese
1 cup of French Fried onions
1/2 tsp prepared mustard
In a 2 1/2 qrt dish blend milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Bake at 350 degs for 25 mins. Top w/onions and remaining cheese. Bake for 10 mins. more.
1 can of cream of celery soup
1/2 cup of milk
dash of hot pepper
3 cups of cooked MACARONI
2 cups of grated cheese
1 cup of French Fried onions
1/2 tsp prepared mustard
In a 2 1/2 qrt dish blend milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Bake at 350 degs for 25 mins. Top w/onions and remaining cheese. Bake for 10 mins. more.
Frosted 7 Up Salad
2 3 ounce packages lemon jello
2 cups boiling water
2 cups 7 up
1 20 ounce can crushed pineapple...drained...SAVE JUICE
1 cup miniature marshmallows
2 bananas...sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg...beaten
2 tablespoons butter
2 cups whipped cream
Dissolve jello in water. Add 7 up. Let partially set. Add drained pineapple, marshmallows and bananas. Chill til set. Cook sugar, flour, pineapple juice and egg in a saucepan til thick., Remove from heat. Add butter. Cool. Fold in whipped cream. Top the salad with the whipped cream mixture.
2 3 ounce packages lemon jello
2 cups boiling water
2 cups 7 up
1 20 ounce can crushed pineapple...drained...SAVE JUICE
1 cup miniature marshmallows
2 bananas...sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg...beaten
2 tablespoons butter
2 cups whipped cream
Dissolve jello in water. Add 7 up. Let partially set. Add drained pineapple, marshmallows and bananas. Chill til set. Cook sugar, flour, pineapple juice and egg in a saucepan til thick., Remove from heat. Add butter. Cool. Fold in whipped cream. Top the salad with the whipped cream mixture.
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