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Home Garden Tasties! Raspberry Cupcake with Raspberry-Vanilla Frosting

June 11, 2012

Nothing says summer like raspberries picked straight from the plant.

Nothing says yummy like a moist, delicious cupcake.

Meet the marriage of Summer and Yummy: RASPBERRY CUPCAKES!

I adjusted a Red Raspberry Cake recipe from Cooks.com to create these delightful cupcakes.

Makes approx 18 full-sized cupcakes

CUPCAKES

Ingredients

2 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. sugar
1/3 c. shortening
1 c. milk
2 eggs
1 c. fresh red raspberries

Directions:

Preheat oven to 350 degrees.  Line cupcake pan with paper liners.

Combine dry ingredients in mixing bowl.  Add milk and shortening, then beat on med-high for 2 minutes.  Next, add eggs and beat again for 2 minutes.  Fold in raspberries and pour into cupcake pan.

Bake for 17-19 minutes or until cupcakes are “springy” to touch and a toothpick comes out clean in the center.

Cool in pan for about 5 minutes then transfer to wire rack to cool completely.

FROSTING

While cupcakes are baking, this frosting is easy to make.

Ingredients

1/2 cup butter at room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon raspberry extract

3 tablespoons milk

Directions

Cream butter in mixer for 1-2 minutes

Slowly add in powdered sugar until well mixed

Add vanilla and raspberry extracts and milk and whip in mixer until light and fluffy.

If frosting is too thin, you can add more sugar.  If too thick, add more milk in small increments.

Food coloring can be added after the milk if desired.

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Micro-Quiche with Whole Wheat Crust

April 12, 2012

This little quiche is delicious and easy- just takes a little time!

What you need:

Mini-cupcake pan: (with 24 wells)

Recipe:

Whole Wheat Crust

1 cup all purpose flour

3/4 cup whole wheat flour

¼ tsp salt
½ cup unsalted butter,  cubed
1 egg, lightly beaten

1 1/2 tsp lemon juice
¼ cup  ice water (more if needed)

Spinach Quiche Filling

1/2 cup chopped, fresh spinach

1 cup shredded cheddar cheese (or similar variety cheese)

4 eggs

2/3 cup heavy cream (or milk)

Dash Salt & Pepper

Directions:

Crust requires 30 minutes of setting time in the fridge, so make the crust first.

1. Combine flours and salt in large mixing bowl

2. Cut in cubed butter with a pastry cutter or fork until you form coarse crumbs.

3. Combine egg, lemon juice and 2 tbsp water in smaller bowl

4.  Add egg mixture to butter/flour mixture and incorporate until dough starts to come together- you may add 2tbsp water in small increments until dough forms nicely into a ball- there will be some cracks in dough- this is okay!

5.  Place dough is thick disc shape between two pieces of plastic wrap.  Refrigerate for at least 30 minutes.

6.  Remove dough from refrigerator and roll out to 1/8″ thick on a lightly floured surface (marble board works well)

7.Preheat oven to 400 degrees and  Spray mini-cupcake tin with cooking spray

8. Using a round object to cut (I used a 1/4 c metal measuring cup), make 24 circles and line the mini-cupcake tin with them, pressing into  place.

Filling Directions

1. In large mixing bowl, beat eggs lightly

2. Add cream, cheese, salt, pepper and spinach and stir well

3.  Using a tablespoon, fill each well of the cupcake tin with filling.

4. Bake for 15-17 minutes until quiche rises and crust is crisp

Let stand to cool in pan for 10 minutes then transfer to wire rack to cool completely (if serving later) or serve immediately.

 

These are great cold or warm!!  

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Micro-Quiche with Whole Wheat Crust

April 12, 2012

This little quiche is delicious and easy- just takes a little time!

What you need:

Mini-cupcake pan: (with 24 wells)

Recipe:

Whole Wheat Crust

1 cup all purpose flour

3/4 cup whole wheat flour

¼ tsp salt
½ cup unsalted butter,  cubed
1 egg, lightly beaten

1 1/2 tsp lemon juice
¼ cup  ice water (more if needed)

Spinach Quiche Filling

1/2 cup chopped, fresh spinach

1 cup shredded cheddar cheese (or similar variety cheese)

4 eggs

2/3 cup heavy cream (or milk)

Dash Salt & Pepper

Directions:

Crust requires 30 minutes of setting time in the fridge, so make the crust first.

1. Combine flours and salt in large mixing bowl

2. Cut in cubed butter with a pastry cutter or fork until you form coarse crumbs.

3. Combine egg, lemon juice and 2 tbsp water in smaller bowl

4.  Add egg mixture to butter/flour mixture and incorporate until dough starts to come together- you may add 2tbsp water in small increments until dough forms nicely into a ball- there will be some cracks in dough- this is okay!

5.  Place dough is thick disc shape between two pieces of plastic wrap.  Refrigerate for at least 30 minutes.

6.  Remove dough from refrigerator and roll out to 1/8″ thick on a lightly floured surface (marble board works well)

7.Preheat oven to 400 degrees and  Spray mini-cupcake tin with cooking spray

8. Using a round object to cut (I used a 1/4 c metal measuring cup), make 24 circles and line the mini-cupcake tin with them, pressing into  place.

Filling Directions

1. In large mixing bowl, beat eggs lightly

2. Add cream, cheese, salt, pepper and spinach and stir well

3.  Using a tablespoon, fill each well of the cupcake tin with filling.

4. Bake for 15-17 minutes until quiche rises and crust is crisp

Let stand to cool in pan for 10 minutes then transfer to wire rack to cool completely (if serving later) or serve immediately.

 

These are great cold or warm!!  

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Early Easter Brunch

April 8, 2012

Hosting family for holidays is always a good excuse for me to make my favorite: breakfast food!
Here is our menu:
Ham and Egg Tarts
Potato Latkes
Mini French Toasts
Bacon
Sausage Links
Pineapple, Canteloupe, Strawberries
Coffee and Assorted juices
It was delicious!

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Cinderella Princess Cake

February 22, 2012

Our daughter recently turned two.  She is in love with Disney Princesses.  I remember my mom making doll cakes for me and my sister when we were younger, so I decided to give it a try.  Here’s how I did it!

The Cake:

I used a simple yellow cake recipe from the Better Homes and Gardens Bridal Edition Cookbook.

To create the dress shape, I used an 8 inch diameter mixing bowl as the pan I baked in.  This required an increase in baking time to 80 minutes. (Your individual oven time may vary)

The Icing:

I created a batch of Raspberry Buttercream using a Wilton Buttercream recipe, substituting Raspberry Extract for Vanilla Extract. The blue color is from about 1 drop of neon blue food coloring.

The Decorating

I “dirty iced” the cake after it cooled with a thin layer of my icing.

Next, I draped a think layer of blue fondant (wilton brand) over the cake, smoothing and cutting off the excess.  The shape of the cake requires some pleating to be done, these can be dressed up with the rest of the decorations.

Next, I used a ziploc piping bag to create the dress decorations.  I added my daughter’s initials to the front of the dress.  

Next, I sprinkled the cake with blue pearl sprinkles and shimmery sugar glitter

Next, I inserted the doll into the cake (I found the Doll stake at Michaels for about 5.00).  I then decorated her top with icing and pearl sprinkles.

Lastly, I used pre-made icing roses as accents on the dress itself.

Everyone loved the cake and decorations!!  This is a great idea for any girl birthday party- I chose to make a Cinderella style dress, but you could easily recreate another Disney princess just by changing color scheme (Belle= yellow, Tiana=green, Aurora = magenta, etc)

The crown is actually a piece from a snow princess Dora set that my daughter already had at home.

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Super Cute Snowman Cupcakes!

January 8, 2012

This cupucake idea was adapted with some modifications from a great cupcake decorating book:

What’s New, Cupcake?” by K. Tate and A. Richardson 

 

These little snowmen are a delightful addition to a dessert table at a holiday party of any kind!  I made them for my family Christmas party.  They are quite time consuming to assemble, so leave yourself plenty of time- but try to assemble them the day-of.  I assembled the night before and the chocolate wafers crumbled from moisture from being covered.

 

What you need:

1) 12 cupcakes- your choice of flavor- as long as it “blends” with coconut.  (I used vanilla cupcakes)

2) Buttercream frosting for 12 cupcakes (you can use store bought- again, whatever flavor “blends” with coconut.)  (I used a raspberry buttercream). Reserve some for tinting for hat trim

3) Famous Chocolate Wafers (1 pkg)- these are probably on the top shelf of the cookie section of your grocery store (out of eye sight for some reason! took us forever to find them)

4) Shredded Coconut- 1 package

5) Regular Sized Chocolate chips (24 pieces)

6) Mini Chocolate chips (50-60 pieces)

7) Red and Green Mini-M&Ms (50 pieces- about half and half)

8)Orange Slices Candies (approx 4 pieces)

9) Green Food Coloring

10) Food grade scissors

11) Piping or Ziploc Bag 

How to do it:

1) Let cupcakes cool completely before decorating

2) Cut each chocolate wafer by angling the scissors slightly inward to create hat shape. (Use caution as these wafers are fragile and hard to cut without breaking!)

3) Cut orange slices into wedges using imprinted lines and scissors. You may coat the pieces in granulated sugar to keep them from being too sticky after you cut them.

4) Create a “decorating station” with a flat plate filled with coconut and small bowls filled with other decorations.

5) Tint a small amount of frosting green in a ziploc or piping bag with a small opening cut in it.

6) Spread a small amount of frosting on a few cupcakes at a time (you don’t want frosting to dry out while you are waiting)

 7) Roll the top of the cupcake in shredded coconut to coat the top

8) Insert the “hat” into the top of the cupcake

9) Place two chocolate chips- point down- into cupcake for eyes

10) Affix orange slice “nose” with extra frosting if neccessary

11) Use mini-choc chips (point down) to make mouth- be creative with facial expressions!

12) Pipe a brim on your hat with green food color and affix green and red m&ms

13) ENJOY!!!

 

Note- original recipe called for cupcakes to be rolled in decorating sugar and not coconut, as well as using the remaining cookie pieces for a brim.  Those brims were decorated with piped holly berries and leaves.  This was too time-consuming for me and I couldn’t keep the smaller brim pieces intact because the cookies were fragile, so I improvised!

 

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Fun With Marshmallows: Frosting Recipe

September 23, 2011

This is one of the best frostings I think I’ve made to date.  It is light, fluffy and very tasty!  The original recipe I found called for vanilla extract, but I was feeling adventurous and used Raspberry extract instead.  That was an excellent idea!  I paired it with a chocolate layer cake recipe- the flavors really complement each other well!

 

RASPBERRY-MARSHMALLOW FROSTING

Ingredients

7 ounces of Marshmallow Cream

1/2 cup unsalted butter (softened)

1 tsp raspberry extract

3 1/2 cups confectioner’s sugar

2 tsp milk

 

Directions

In stand mixer with paddle blade, combine marshmallow and butter until blended.  Slowly add in sugar about 1/2 cup at a time until blended.  Add vanilla and milk.  Mix on med-high until fluffy.

 

This recipe makes enough to frost a 8×8 double layer cake.