Elijah's Cookies and Cream Cupcakes

My son Elijah has never liked chocolate.  Ever.  I've always found this to be disappointing - it's as if he's missing out on one of life's most enjoyable, rich flavors. Now, I suppose you can't miss something that you don't like - at the same time I secretly wish that he will one day wake up and scream, "I LOVE CHOCOLATE!"  This way I won't feel that little tinge of guilt when I see the look of utter disappointment on his face after he walks into the kitchen to find that I've baked something chocolaty.  

Well, all is not completely lost - he does like Oreo cookies, and anything else cookies and cream.  

The frosting is a wonderful gooey, sweet, marshmallow cookies and cream concoction. It goes nicely with vanilla cake.  I also make dark chocolate cake batter along with the vanilla and a double batch of the frosting.  This way everyone is happy!

For the cake (500 Cupcakes)

Ingredients

2 sticks unsalted butter, softened

1 cup superfine sugar

2 cups self-rising flour

1 teaspoon baking soda

4 eggs

1 teaspoon vanilla

Directions

Preparation:  Preheat oven to 350 degrees F.  Line standard muffin tin with paper liners.

1. Beat all ingredients in medium bowl until smooth and pale, about 2 - 3 minutes.

2. Spoon mixture into the cups.

3. Bake for 20 minutes.

4. Remove pans from oven and cool for 5 minutes.  

5. Remove cupcakes from tin and cool on a rack.

For the frosting

Ingredients

1 stick unsalted butter, softened

1 1/2 - 2 cups confectioner's sugar

1/8 teaspoon salt

1 jar marshmallow creme (about 7 ounces)

1/2 large Hershey's Cookies and Cream Bar, melted

1/2 large Hershey's Cookies and Cream Bar, crumbled - for decoration

Directions

1. In a large bowl, beat butter until creamy.

2. Add confectioner's sugar and salt, mix well.

3. Add marshmallow creme, vanilla, and melted candy bar, blend well.

4. If frosting is too thick, add milk and if too thin, add more confectioner's sugar.

5. Frost cooled cupcakes.

Notes:

~ baked cupcakes may be refrigerated in air-tight container for 3 days or freeze up to 3 months

~ frosting may be refrigerated in air-tight container up to 1 week

~ if using refrigerated frosting, fluff with mixer before topping cupcakes

Fresh Strawberries with Vanilla-orange Pound Cake

It's Strawberry Season, right here, in the lovely and warm Sunshine State.  I stopped by a local roadside fruit and vegetable stand to purchase an entire flat.  The strawberries are bright, sweet, extra plump and super, super juicy.  I think we ate about half the flat before we even got them home!


I wanted to make a nice classic pound cake that would compliment the sweet and juicy strawberries.  I decided on a buttery, vanilla and orange pound cake.  Topped it off with some fresh, cold whipped cream - and it's heaven in our mouths!  


For the pound cake (adapted Martha Stewart recipe):
Ingredients
2 sticks unsalted butter, room temperature and more for pan
2 cups all-purpose flour, and more for pan
1 1/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure orange extract
1/2 teaspoon salt


Directions
Preparation:  Preheat oven 350 degrees F.  Butter and flour one 8 1/2" x 4 1/2" loaf pan
1. Cream butter and sugar on high speed until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Add extracts and salt.
4. Gradually add flour and mix on low until just combined (do not over-mix).
5. Bake approximately 1 hour, or until done.
6. Let cool in pan for approximately 15 minutes, then transfer to cooling rack.


For the whipped cream and strawberries
Ingredients
1 cup heavy whipping cream
2 tablespoons confectioner's sugar
1 teaspoon pure vanilla extract
1 pound fresh strawberries, sliced


Directions
Preparation:  Place mixing bowl in refrigerator or freezer until cold
1. Combine whipping cream, confectioner's sugar, and vanilla.
2. Whip until soft peaks form.
3. Slice pound cake, add fresh strawberries, and a dollop of fresh whipped cream.


Note:
~ This dessert goes fast, so you won't have any leftovers.  Wink, wink!  Enjoy!

Blackberry Frosting with Vanilla Almond Cake

Although it is months away from being blackberry season - these cupcakes just scream SPRING!  The bright purplish-pink color of the frosting has a wonderful sweet-tart flavor, sure to awaken your taste buds and make you smile!  There is a hint of almond in the cake which helps highlight the tangy fruitiness in the light frosting.  

When blackberry season arrives, later this summer, be sure to puree those fresh berries and store them in the freezer.  You won't be disappointed!  

For the cake (adapted from a Martha Stewart recipe)

Ingredients

1 stick unsalted butter, room temperature

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract

1/2 cup light cream

Directions

Preparation:  Preheat oven to 350 degrees F.  Line standard muffin tin with paper liners.

1. In a medium bowl, whisk together flour, baking powder, and salt.

2. In another bowl, beat together, butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.  

4. Add vanilla and almond extracts, combine well.

5. On low speed, beat in half the flour mixture, add cream, and then the remaining flour.

6. Mix until just incorporated, do not over-mix batter.

7. Divide batter between paper liners, and bake approximately 22 minutes, or until done.

8. Remove cupcakes from tin and allow to cool on wire rack before frosting.

For the frosting

Ingredients

1 1/2 sticks of butter, softened

4 ounces cream cheese, softened

3 1/2 -4 cups confectioner's sugar

1/4 cup blackberry puree

1/4 teaspoon vanilla extract

1 tablespoon cream

For the garnish

Fine quality white-chocolate shavings

Directions

1. In large bowl, sift confectioner's sugar over cream cheese, beat until light and fluffy.

2. Add vanilla extract and cream until just incorporated.

3. Once cupcakes are completely cooled, frost and garnish with white chocolate shavings

Notes:

~ over beating the frosting will cause frosting to become loose

~ may store cupcakes in refrigerator for 2 days

~ bring refrigerated cupcakes to room temperature before serving

Pig-tailed Coconut Cupcakes

Pig-tailed Macaque

In Southern Thailand and Malaysia there are schools that train the Pig-tailed Macaques to harvest coconuts. I was pretty surprised to learn that these medium-sized monkeys could be trained to do such a thing.  There are even yearly competitions held in Thailand and Malaysia in search of the fastest harvesting monkeys.  So, does the monkey get the reward or the trainer?  Hmm... I hope both!

I was tickled at the possibility of one of those little guys having picked the very coconuts I was using for my luscious coconut cupcakes.  This is one of my favorite cupcakes.  You'll notice that I've sprinkled toasted sesame seeds on the top of the cupcake. The sesame seeds add an extra layer of nutty, unique and exotic flavor to compliment the intense sweetness of the coconut butter cream frosting.  Delicious.

For the cake

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup granulated sugar

1/ cup vegetable oil

4 egg whites

1 1/4 cups coconut milk

Directions

Preparation:  Preheat oven 350 degrees F, line standard muffin tin with paper liners

1. In small bowl, combine flour, baking powder, baking soda, and salt, set aside.

2. In a large bowl, whisk together sugar, oil, and egg whites.

3. Divide flour into 3 additions; divide coconut milk into 2 additions.  

4. Beginning with flour, alternately whisk flour and milk into sugar mixture until smooth.

4. Divide batter into paper liners.

5. Bake 18-20 minutes, or until done

6. Remove cupcakes from pan and cool on wire rack

For the frosting

Ingredients

2 sticks unsalted butter, softened

2 1/2 cups confectioner's sugar

1/3 cup coconut milk

1 1/2 teaspoons pure vanilla extract

1/8 teaspoon salt

For garnish

2 cups sweetened, flaked coconut

4-5 tablespoons toasted sesame seeds

Directions

1. In large bowl, beat butter until smooth.

2. Add sugar, salt, coconut milk, and vanilla extract.  

3. Beat on medium-low speed until well blended.

4. Scrape sides of bowl and mix on medium-high speed until light and fluffy

5. Once cupcakes completely cooled, frost and generously top with flaked coconut.  

6. Sprinkle with sesame seeds.

Bollywood Starlets

I just learned that mangoes originated in India.  They produce approximately 13.5 million pounds of this sweet, succulent, and wonderfully juicy fruit each year.  Thank you India!

Mangoes.  I love mangoes.  I love the way mangoes smell.  I love the way mangoes look.  I love the way mangoes taste.  I especially love the way mangoes go so well in a nice, light, butter cream frosting.  That's right, mango butter cream frosting!  I can't decide if this stuff is heaven in a bowl, or just plain sinful!  The frosting pairs beautifully with banana cake.

For the Cake

Ingredients

3/4 cup butter, softened

1 1/2 cups granulated sugar

3 eggs, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons vinegar and enough milk to fill a 3/4 cup measuring cup

1 cup ripe, mashed bananas

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

Directions

Preparation:  Preheat oven to 350 degrees F and line mini-muffin tin with paper liners

1. In a large bowl, cream together butter, sugar, eggs, and vanilla.

2. In another bowl, sift together flour, salt, baking soda, and baking powder.

3. Gradually add the dried ingredients to the creamed mixture.

4. Add vinegar and milk mixture and mashed bananas, beat well.

5. Bake approximately 10-12 minutes, or until inserted toothpick comes out clean

For the frosting

Ingredients

2 sticks salted butter, softened

4 ounces cream cheese, softened

1/2 - 1/3 cup mango puree

20 ounces confectioner's sugar (add more or use less to reach desired consistency)

Directions

1. Mix butter, cream cheese and mango puree until well blended

2. Slowly add confectioner's sugar until desired consistency is reached

Notes:

~ completely cool cupcakes before frosting

~ may store cupcakes in refrigerator for two days

~ bring refrigerated cupcakes to room temperature before serving