Birthday Bash

We had a big birthday in these parts, so I kind of went a little nuts with the dessert making. I was so excited to order some specialty cupcakes, but then I started to wonder whether *I* could make some interesting variation on my own, so I gave it a shot. We haven't started Eddie on tree nuts, yet, so instead of doing a "peanut butter and jelly" cupcake I once saw somewhere in the web, I did my own twist on the jelly-filled cupcake. I wanted to call it The Jelly Donut, but then I figured I'd have to use powdered sugar instead of frosting, so I changed the name at the last minute. Also, the recipe for the frosting came from an OLD edition of the Farm Country Cookbook I found in a thrift store years ago.

I give you:

Vanilla Lemon SURPRISE! Cupcakes

I cheated a little on this one, and used a box mix but I *did* make the chocolate-raspberry-ganache cake completely from scratch, so I feel redeemed. :) (And I'll post that recipe/method next!)

Here goes:

1 Box vanilla cake mix, baked according to package directions. Makes 24 cupcakes.

When cupcakes are cool, use a sharp knife, held at an angle, to cut an inverted cone out of the top of the cupcake. Cut the point off the cone, so that there will be a cavity in the cake. Fill that cavity with a teaspoonful of berry jam (we used strawberry). I had to use the knife to enlarge the hole a couple of times...no big deal in the long run. The jam is the SURPRISE!

When all the cupcakes are filled and re-capped, blend together:

3/4 c. soft butter and
5 cups sifted confectioners sugar

Stir in:

1/4 c. light cream (I don't know what that is, so I used half and half) and
1 tsp lemon extract.

Spread a thin layer of frosting on each cupcake, just enough to "seal" the tops in place. Let harden, then frost more generously, as befits a festive cupcake.

Serve and enjoy!

(Pictures to come as soon as I can upload them from my camera!)

Cream Soda-Toffee Cupcakes

I haven't made cupcakes since I was a little kid. Boy, I was missing out! These are really good. I found this recipe was in this months Better Homes and Gardens magazine.

Ingredients
2 cups all-purpose flour

1½ tsp. baking powder

½ tsp. baking soda

½ cup butter, softened

¾ cup granulated sugar

¼ cup packed brown sugar

3 eggs

1 tbsp. molasses

1½ tsp. vanilla

½ cup buttermilk

½ cup cream soda (not diet)

¾ cup toffee pieces

1 recipe Brown Butter Frosting

Directions

1. Preheat oven to 350 °F. Line 18 2½-inch muffin cups with paper bake ups; set aside
2. Combine flour, baking powder, baking soda, and ¼ teaspoon salt; set aside.
3. In large bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugars; beat until well combine. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
4. Alternately add flour mixture, butter milk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in ½ cup of the toffee.
5. Fill cups ¾ full. Bake about 18 minutes or until tops spring back when lightly touched.
6. Cool in pans on racks 5 minutes, remove from pans; cool.
7. Frost; top with the remaining toffee.

Brown butter frosting
½ butter, divided
2 cups powdered sugar
½ tsp. vanilla
1/8 tsp. ground nutmeg
dash of salt
2 tbsp. buttermilk

In a sauce pan heat ¼ cup butter over medium-low heat until lightly brown, about 8 minutes; let cool. In a bowl, beat ¼ cup of softened butter on medium for 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg and salt. Beat in the buttermilk until spread able. Use immediately.

Mourning Mint Cookies n Creme Cupcakes

We had to put my very old and very dearest kitty to sleep on Friday. She was my baby for 20 years, but she was ill and had a seizure. I've been really good about this no processed sugar thing I am doing, but this weekend, i'm dropping it as a sign of mourning. Just for the weekend. Mom found this recipe in a Good Housekeeping magazine. The recipe is technically for mini cupcakes, but we made regular sized ones. We cut the recipe in half and made 8 regular sized. We also cut the sugar in half.

Enjoy. Love you Tara (my kitty).

Cookies n' Cream Minis
Makes 36 mini cupcakes

Cupcake
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream
2 tbsp milk
1/2 tsp vanilla extract
5 Oreos, crumbled (we used mint creme ones)

Frosting
2 cups confectioners sugar (we used 1)
1/4 cup butter, softened
1/4 cup sour cream
1/4 tsp vanilla*
Crushed cookies for on top
*I also added 1/4 tsp Creme de Menthe (alcoholic)

Heat oven to 350. Line 36 indents of mini muffin pans with paper liners or foil liners. In small bowl whisk flour, baking powder and salt. In large bowl beat butter till smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.

On low speed, alternately beat flour mixture and sour cream into the butter mixture. Beginning and ending with flour. Add milk and vanilla; fold in cookie pieces.

Bake at 350 for 15 minutes, until toothpick comes out clean.

Frost as desired, sprinkle with crushed cookies if desired.