Banana Cream Pie Cupcakes. An easy cupcake recipe for a tender vanilla cupcake filled with a luscious banana cream custard and topped with a banana buttercream…..reminiscent of banana cream pie.
Hence the name, Banana Cream Pie Cupcakes. I hope all you Mom’s had a beautiful Mother’s Day! I had a wonderful weekend that started with a relaxing massage on Saturday. I’m thoroughly convinced that every one should have a therapeutic massage at least once in their life! Or better yet, at least a few times a year. You know what else relives tension?
Strawberry Cupcakes with Mascarpone Frosting. Strawberry Cupcakes. Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream. We’ve had the best weekend!
I really wanted to tell you about it today but I had too many photos to upload and edit so I’m going to push it off until tomorrow. (Hint: it involves a party, a visit to a terrific bakery, and consumption of insane amounts of sugar) Instead, today I thought I’d share these fresh strawberry cupcakes. I am still yearning for spring, and just as March is about to roll in and I think we *just* might be heading in that direction, we wake up to 2+ inches of snow today. I think it’s Mother Nature’s way of reminding me to be patient for a few more weeks The cupcakes were a treat for my mom, the ultimate strawberry cupcake fan. If you’ve never made Swiss meringue buttercream (SMBC), it’s basically a really buttery, smooth (but not too sweet) frosting that pipes beautifully on cupcakes. Cupcake25recipesmall.jpg (800×400) Makes » how to make strawberry heart shortcake cupcakes. So I know diet diner food isn’t a great sell for everybody, and frankly, I think baking takes far prettier pictures.
That said, I have, for Valentine’s Day, a visual gift for all y’all. Strawberry shortcake is a beautiful thing all on its own, but for dessert for two, it can be improved upon. Generally, in place of shortcake, I make some sweet biscuits, slice ‘em open and throw some sugary strawberries and whipped topping on there. However, I’ve been reading aaalllll about different flours and decided to try out the theory that the low protein levels in cake flour makes for a more perfect crumb. OH MY GOD, I will never go back to all-purpose flour. Enter strawberries. They’re out of season, but available in most stores.
Here’s how to measure your flour perfectly. Funnel the flour into the measuring cup. Overfill the cup with flour, and DO NOT shake to level it off–this repacks the flour and undoes all your fancy sifting. And hey, back to the strawberries! Then bake to perfection. Sallys Baking Addiction Strawberry Shortcake Cupcakes. 100% homemade Strawberry Shortcake.
In cupcake form. I recently partnered with The Bozzuto Group, a real estate company that develops and manages fabulous homes and apartment buildings in the Mid-Atlantic, to create the perfect cupcake recipe in celebration of their 25th anniversary. The recipe was inspired by their office favorite, strawberry shortcake, to go along with their 25 for 25! Sweepstakes. Raspberry Cheesecake Cupcakes. If you enjoy cheesecake, then you will love these cupcakes.
They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum? Ingredients: Cheesecake (3) 8 Ounce Packages Cream Cheese 4 Eggs 1 Cup Sugar 1/3 Cup Heavy Whipping Cream 1 Tablespoon and 1 Teaspoon Flour 1 Teaspoon Lemon Juice 1 Teaspoon Vanilla Extract Fresh Raspberries for Garnish Cream Cheese Whipped Cream 2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped 3 Tablespoons Cream Cheese, softened.
Cupcakes raspberry raspberry cream. Raspberry cupcakes with raspberry swiss meringue buttercream Ingredients for about 15 cupcakes: 220 g butter 160 g caster sugar 220 g plain flour 2 tsp baking powder 4 eggs 2 tsp vanilla extract 200 g raspberries, fresh or frozen Bring all ingredients to room temperature.
Sift the flour with the baking powder, set aside. Beat together the butter and sugar in a separate bowl until pale and creamy. Line a muffin tray with paper cupcake cases. Bake at 180ºC for 20 - 25 minutes or until risen and golden. Raspberry swiss meringue buttercream: 250 g raspberries, fresh or frozen 1/4 cup water 2 Tbs lemon juice 345 g butter, at room temperature, cut into cubes 4 egg whites 1¼ cup sugar a pinch of salt To make the puree, place raspberries, lemon juice and water in a small saucepan over medium heat. Caramel Apple Pie Cupcakes « The Craving Chronicles. It seems like once the weather cools down everyone wants to jump right into pumpkin season.
Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. Maybe…”, I said. “They asked us to bring some kind of food to share”, he said.