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Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting

Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting
I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Well, I had my own counterarguments, and I won after all. Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar For the frosting: 1 lb cream cheese, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature½ cup sour cream, cold, right from the fridge2 cups icing sugar, sifted Zest of 1 large lemon 1 tsp pure vanilla extract1 tsp pure lemon extract Make the cupcakes: Make the frosting: Related:  Tested & Loved

Triple Banana Double Caramel Mini Cupcakes This is my basic and the most often used banana-bread formula. I do vary flavors, play with different flours, but I usually keep the proportions of the main ingredients the same. The bread is moist but not wet or sticky, just as good as any banana bread should be. I bake this batter as a loaf, cake layers or cupcakes, according to my mood or need. Let me explain the cupcakes’ weird name. They are indeed banana cupcakes (banana number 1), filled with banana caramel (banana number 2, caramel number 1) and frosted with caramel cream cheese frosting (caramel number 2), and garnished with banana chips (banana number 3). Makes 3 dozen mini cupcakes For the cupcakes: 2 cups all-purpose flour ¾ tsp baking soda ¼ tsp baking powder ½ tsp salt1 ½ cups banana puree (about 3 large bananas) ½ cup sour cream 2 tbsp dark rum 1 ½ tsp pure vanilla extract1 stick (4 oz; 113g) unsalted butter, at room temperature ½ cup granulated sugar ½ cup packed light brown sugar 2 large eggs For the caramel frosting:

Lemon & olive oil cupcakes with raspberry cream cheese frosting v2.0 I reckon if you could taste sunshine it would taste like tangy citrusy lemon and the grassy fruity and pepperiness you get in really good olive oil. So a wee while ago when I saw a recipe for lemon & olive oil cake I remember thinking: that sounds like sunshine in a cake. But when I went to find the recipe again, I couldn't for the life of me find THE one I was looking for. I was positive it was an Ottolenghi recipe but I think I got mixed up with their lemon polenta cake. Then I was convinced that I'd seen a recipe on smitten kitchen's blog, or maybe orangette's blog. But alas, no luck. Without a proper recipe, I thought why the heck not adapt my go to cupcake recipe and see if that doesn't work. These cupcakes were for my lovely friend Pav's Alice in Wonderland bridal shower in the weekend. I'd made a raspberry cream cheese frosting before but that time the frosting was a bit too oozy even though it tasted phenomenal. Did the olive oil come through? Lemon & Olive Oil Cupcakes 1. 2. 3.

cheesecake-marbled brownies Rumor has it that pregnancy doesn’t just lead to swollen ankles, an insatiable need for peanut butter and a belly that causes what I will have to assume are otherwise polite people to ask if you’re having twins. Rumor has it that pregnancy quite often leads to teacup humans, and those teacup human need to be “delivered” from one world to another. Oh my god, I am going to have to birth a baby, aren’t I?! Fortunately for all of us, this is not the kind of blog where I would subject you to the details of delivery, in part because I plug my ears and say “la la I can’t hear you” when anyone brings them to my attention and in part because I’m in the practice of encouraging appetites and well… you know. I am also, or at least currently, in the practice of bribery; shameless, unapologetic, unequivocal bribery. One year ago: Braised Romano BeansTwo years ago: Apple-Yogurt CakeThree years ago: Giardiniera Cheesecake-Swirled Brownies Adapted from Gourmet, June 2007

Chocolate Coconut Cupcakes with Caramel Buttercream Frosting I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment. Instead, I quickly fixed caramel crème anglaise and then turned it into the buttercream. I liked the outcome. The caramel flavor was there, and the texture was perfect for piping – soft, but also very stable. Makes 12 regular-sized cupcakes or 24 mini ones For the cupcakes: 1 ¼ cups all-purpose flour ¾ cup Dutch-processed unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup sour cream, at room temperature 160 ml (small can) unsweetened coconut milk (light is ok) 1 tsp pure vanilla extract 1 tsp natural coconut extract (optional) 1 stick (4 oz) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg, at room temperature ½ cup unsweetened coconut, lightly toasted For the caramel buttercream: Make the cupcakes: Make the caramel buttercream:

Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather and sunshine. I had a miserable week. And I haven’t baked anything since. Makes 12 Ingredients: 1 ½ cups all-purpose flour ½ cup fine stone-ground cornmeal 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt1 cup granulated sugar Zest of 2 medium lemons 8 oz (1 cup) whole fat ricotta, at room temperature (if it’s made according to this recipe, the ricotta will be smooth enough to proceed right away; store-bought ricotta will need a whirl in a food processor) 1/3 cup extra-virgin olive oil 2 large eggs 2 tbsp lemon juice 1 tsp pure vanilla extract ½ tsp pure lemon extract (optional) 2 tsp finely chopped fresh rosemaryAbout ¼ to 1/3 cup of tomato black pepper jam (apricot jam would be also terrific here) Preparation:

Carrot Cake Recipe Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book. The carrot cake recipe I photocopied and sent to my parents, with the note, “Make this cake, it’s great!”. Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? 25 years ago, no one I knew, but the combination was fantastic. Over the years my father has made this cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Ingredients Cake: Frosting: 8 oz cream cheese, at room temperature6 Tbsp unsalted butter, room temp2 1/2 cups of confectioners' sugar1 teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350°F. 2 Sift dry ingredients into a bowl. 3 Pour batter into pans.

peach cupcakes with brown sugar frosting My friend Molly — she of the dry-rubbed ribs and apple tarte tatin fame — is leaving us for the kind of love that requires one to take up residence in another state. We’re all mighty bummed out about this and not making it easy on her, not only pouting over her imminent departure at every turn but insisting that she perform her half-day rib magic one last time at her going-away party this weekend. Because it was Molly who introduced me to the unparalleled awesomeness that is South Carolina peaches (albeit from the mountains of North Carolina) [and how they're even better when they're sliced and dolloped with whole milk yogurt, or about the only breakfast (with less-exciting and much-fuzzier local peaches) I can fathom on these steaming August days], I wanted to bake something with peaches for the party, but not peach hand pies or peach crème fraîche pie. I wanted to make peach cupcakes. One year ago: Kefta and Zucchini KebabsTwo years ago: Plum-Almond Tart Makes 24 to 28 cupcakes

When brûlée goes bad: Lemon Coconut Cheesecake Bars Amélie Poulain cultive un goût particulier pour les tous petits plaisirs. Elle aime plonger sa main au plus profond d’un sac de grain... briser la croûte des crèmes brûlées avec la pointe de la petite cuillère... et faire des ricochets sur le Canal Saint-Martin. ~ Le fabuleux destin d'Amélie Poulain. Amelie cultivates a taste for small pleasures. She likes dipping her hand into sacks of grain, cracking crème brûlée with a teaspoon and skipping stones at St. Martin's Canal ~ Amelie These were meant to be brûlée bars. But despite what people tell you, you just can't brûlée properly in the oven. So I just topped the rest of the Lemon Cheesecake Slices I made for our Baking for Hospice Fifty Shades of Yellow round with crunchy toasted coconut making them Lemon Coconut Cheesecake Slices. Whining about my lack of flame throwing equipment aside, the toasted coconut was a great substitute. These cheesecake slices are criminally easy both to make and to eat. Lemon Coconut Cheesecake Bars 1. 2. 3.

Red Berries Tray Bake with Cheesecake Ripple - Berry Week #2 I am a girl and I love pink. Well, maybe a woman now, hehe. Well, girls seem to be born with this liking for pink. My girls love pink. I never teach them to like pink. I am not pink crazy that I love my car or room to be pink, dressed in pink from top to toe, pink lipstick and eyeshadow, but when cakes or desserts come in pink, I am totally swooned. Not that I don’t love plums that I don’t want to use them like Patricia did. At first I wanted to use some blueberries too, but then I don’t want to spoil the “pinkness” in this cake. Red Berries Tray Bake with Cheesecake RippleSources: Cream cheese mixture 125gm cream cheese 2 Tbsp sugar 1 tsp vanilla extract Cake batter 120gm butter 120gm soft brown sugar 2 eggs ½ tsp vanilla extract 140gm all purpose flour 1/ 2 tsp baking powder 200gm raspberries and strawberries 1. 2. 3. 4. 5. 6. Verdict: Very soft and moist!!! Do not keep it at room temperature for more than 24 hours.

Banana Chocolate Cupcakes Recipe Banana Chocolate Cupcakes:Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Remove from oven and let cool on a wire rack. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Makes 12 regular-sized cupcakes. View comments on this recipe on YouTube

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