Monthly Archives: June 2014

Margarita Cupcakes

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Makes 12 cupcakes

Ingredients:

For the cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest of 3 limes and juice of 2 limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

For the tequila-lime frosting:

1 cup unsalted butter, at room temperature
2¾ cups powdered sugar, plus 1/2 cup extra
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

Directions:

1. Preheat oven to 325 degrees F. Line standard muffin tin and set aside.

2. In medium bowl, whisk together flour, baking powder, and salt then set aside.

3. With electric mixer on medium-high, beat together butter and sugar until light and fluffy (about 4-5 minutes).

4. Reduce speed to medium and add eggs one at a time, beating well after each is added.

5. Add the lime zest, juice, vanilla, and tequila. Scrape the sides of the bowl and mix until combined.

6. Reduce mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk. Scrape the sides of the bowl and mix until incorporated.

7. Divide batter evenly between 12 muffin cups. Bake 25 minutes, rotating the pan halfway through the bake time.

8. Let cupcakes cool in pans for 5 minutes. Then move them to cooling racks and let cool completely.

9. To make the tequila-lime frosting, whip the butter on medium high in an electric mixer with whisk attachment. Reduce the speed to low and slowly add the powdered sugar. Scrape sides of bowl with spatula and mix until incorporated. Add lime juice, tequila, and salt and mix until incorporated. Frosting will be soft, so add more powdered sugar by the spoonful until you reach a desired consistency. Frost cakes and decorate with lime zest or lime wedges!

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Recipe adapted from Brown Eyed Baker’s Margarita Cupcakes.

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Hummingbird Cupcakes

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I got the chance to visit my sister this weekend, so we decided to test out these delicious hummingbird cupcakes! I recommend using the recipe to make 12 cupcakes maximum; resist the urge to underfill the muffin tins!

Ingredients:

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs, room temperature

1 cup mashed ripe bananas (from about 3 large bananas)

1 tablespoon clover honey

1 cup chopped macademias

1/2 cup crushed pineapple, drained

1/4 cup hot water

Coconut Cream Cheese Frosting

1 (12-ounce) package white fondant

Gel paste food coloring

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Directions:

Makes 12 cupcakes

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

3. Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

4. Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup macademias; mix on low until well combined.

5. With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

6. Fill each muffin cup two-thirds full with batter. Bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

7. Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip. Pipe frosting onto cooled cupcakes and set aside.

8. Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out  hummingbirds, flowers, or any desired shape using a molds or cookie cutters.

9. Sprinkle cupcakes with coconut and top each with a fondant shape; serve.

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Recipe adapted from Martha Stewart’s Hummingbird Cupcakes and Ina Garten’s Coconut Cream Cheese Frosting

Classic Chocolate Chip Cookies

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Stressed is desserts backwards. This is the last week of the school year, so it has been rather busy. Baking with limited time is always easier when you keep things simple, so I chose a classic recipe that can be made in your sleep!

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs12 ounces semisweet baking chocolate, chopped

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Directions:

1. Preheat oven to 350 degrees F. In a small bowl, sift together flour and baking soda. In mixer, beat together butter and both sugars until light and fluffy. Add the salt, vanilla, and eggs; beat on low for 1 minute or until well combined. Slowly add the flour mixture, mix until combined. Fold in chopped chocolate.

2. Drop tablespoon sized scoops onto greased baking sheet. Bake until cookies are golden around the edges, 8-10 minutes. Let cookies cool on pan 1-2 minutes and then transfer to cooling racks to cool completely.

Makes 2 dozen cookies

Recipe adapted from Martha Stewart’s Soft and Chewy Chocolate Chip Cookies