Monthly Archives: October 2014

Lemon Blueberry Cupcakes



Makes 32 cupcakes


For the cupcakes:
1 1/2 cup plus 4 tbsp. all-purpose flour, divided
1 1/2 cup cake flour
3 tsp. baking powder
1/2 tsp. salt
  1 cup unsalted butter, at room temperature
  1 1/2 cup plus 4 tablespoons granulated sugar
Zest of  2 lemons
  4 large eggs, at room temperature
  2 tsp. vanilla extract
  4 tbsp. fresh lemon juice
  1 cup plus 4 tbsp. milk, at room temperature
  2 cup fresh blueberries

For the frosting: 
  16 oz. cream cheese
  10 tbsp. unsalted butter, at room temperature
  6 cups confectioners’ sugar, sifted
  2 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish




1.) Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk together and set aside.

2.) In the bowl of an electric mixer, combine butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes.

3.)Beat in the eggs one at a time, mixing well and scraping down sides of bowl after each addition. Beat in the vanilla and lemon juice.

4.) With the mixer on low speed, mix in half of the dry ingredients until just incorporated. Add the milk and beat well. Mix in the remaining dry ingredients, beating just until incorporated.

5.) In a small bowl, toss the blueberries with 4 tbsp. all-purpose flour. Add the blueberries to the sugar mixture and use a spatula to fold gently.

6.) Divide the batter equally between muffin liners (each should be about 3/4 full). Bake 20-22 minutes, rotating pans about halfway through. Let cupcakes cool for 5 minutes in pans, then transfer to wire racks to cool completely.

7.) To make the lemon cream cheese frosting, beat the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Slowly beat in the confectioners’ sugar until totally incorporated, increase the speed and scrape down the sides of the bowl and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries, sugar pearls, or however desired.

Recipe adapted from Annie’s eats



Nutella Brownies




1 cup unsalted butter
2 1/4 cups granulated sugar
1/2 cup plus 2 tablespoons Nutella
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup milk chocolate chips for sprinkling


1.) Preheat oven to 350 degrees F. Butter and 8″x8″ baking dish.
2.) In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 2 minutes, stirring constantly. Do not allow this mixture to boil.
3.) Remove the sugar mixture from heat and stir in the Nutella until well combined.
4.) Pour butter mixture into a stand mixer. Beat in cocoa powder, eggs, salt, baking powder, and vanilla. Mix until thoroughly combined. Lastly, stir in the flour and mix for 1-2 minutes, until combined.
5.) Spread into pan,sprinkle chips on top, and bake 30-35 minutes. The center should be slightly moist and the edges set, but not too browned. Let brownies set in the pan until completely cooled.

Recipe adapted from Buns In My Oven

Cake Batter Rice Crispy Treats




1 1/2 lb marshmallows

1/2 cup unsalted butter, room temperature

12 cups rice crispy cereal

1 cup vanilla cake mix

1/2 cup sprinkles plus 2 tablespoons for sprinkling


Note: When making rice crispy treats it is important to thoroughly spray every utensil/ bowl/ pan with non-stick spray or butter them. When in doubt, spray a little extra.

1. Spray non-stick 9″ x 13″ pan and set aside. Place butter and marshmallows into large bowl. Microwave in 1 minute intervals, stirring well after each minute.

2. After butter mixture is melted and thoroughly combined, add rice crispy cereal and stir until just combined. Pour in sprinkles and cake mix and fold mixture until all ingredients are well dispersed throughout the bowl.

3. Pour rice crispies into pan and flatten with spatula. Let cool completely before cutting.