We have here another favorite and crowd pleaser: Oatmeal cupcakes with cream cheese frosting. These cupcakes are great for fall because the cinnamon and nutmeg capture the warmth and essence of the season. These are a grown up cupcake that kids love too.
If you’d like to see me make them before your very eyes, check out this video: http://how2heroes.com/videos/dessert-and-baked-goods/oatmeal-cupcakes-w-cream-cheese-frosting
Filed under: cream cheese, cupcakes, Dessert, frosting | 1 Comment »
In addition to the red velvet cupcakes, I also made these chocolate cupcakes with chocolate frosting for the party.
I used this batter recipe. (It is a perfect chocolate cake recipe, as well.) The cupcakes are moist, rich, and a bit sticky on top. Know ahead of time that the batter is very thin, so don’t worry that you’ve done something wrong.
For the frosting I used this recipe:
To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Filed under: chocolate, cupcakes, Dessert, frosting | 2 Comments »
I made these red velvet cupcakes for a party last weekend. I have made them several times before, but for some reason I have only blogged about them once. I love this recipe because it offers a very unique cupcake. The texture is dense and crumbly and packed with a complex flavor resulting from the cinnamon and cocoa powder. I am definitely a fan of these. If you try making them, let me know what you think. And of course, as usual, I suggest pairing with cream cheese frosting. YUM.
Notes:
–make sure the butter is not too warm or they will not rise
–do not tap the pan on the counter prior to baking as you do with the Oatmeal Cupcake recipe
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I was a bit wary about the combination of strawberry and lime in a cupcake but I decided to give it a go anyway. What a fantastic surprise! The freshness of the two flavors is a winning combination! The lime flavor was not overpowering and really complemented the strawberries nicely. I kept these in the fridge just until serving time, which turned out to be a great move. I served them on one of these excruciatingly hot Boston days and the coolness of the cake and the frosting really enhanced the freshness of the flavors. The cream cheese frosting continues to speak for itself. If you haven’t tried it yet I have only two words: you must!
Here are some other recipes using cream cheese frosting. (I promise–your friends and family will thank you!)
Strawberry Lime Cupcakes with Cream Cheese Frosting:
Preheat the oven to 350 F. Fill one cupcake pan with liners.
In the bowl of a stand mixer cream together the butter and sugar with an electric mixer on medium speed until fluffy, about 5-7 minutes.
Add the eggs one at a time, beating well after each.
In a separate bowl whisk together the flour, baking powder, and salt.
Add the dry ingredients to the creamed mixture, alternating with the milk. Use a rubber spatula to fold in the vanilla, strawberries, lime juice, and lime zest into the mixture.
Fill the cupcake liners 1/2 – 3/4 full. Bake for 26-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cupcakes comes out clean. Cool cupcakes in pan for ten minutes and finish cooling on wire rack before frosting.
Adapted from recipe found in Crazy About Cupcakes by Krystina Castella.
Filed under: cream cheese, cupcakes, Dessert, frosting, icing, strawberry | 9 Comments »
As I mentioned, my husband ran the Boston Marathon on Monday and I am incredibly proud of him!
This was his first marathon and he ran with the Dana Farber team as part of the Dana Farber Marathon Challenge (DFMC). He raised more than $5,000 towards Claudia Adams Barr Program in Innovative Basic Cancer Research.
While I didn’t participate in the weekly Dana Farber team runs or the training sessions with 1976 Boston marathon winner (now coach) Jack Fultz, I did meet him and other team members here and there and I did attend the pasta party on Sunday evening prior to the race.
I cannot say enough about this organization. I am incredibly impressed and inspired by what a wonderful group of kind individuals that they are. The pasta party was perfectly touching and inspiring. It felt like we (well, really my husband) and all of the other runners really made an impact and contributed toward the group’s goal of a world without cancer. I left the evening feeling touched, emotional, uplifted, and inspired.
Race day was GORGEOUS! There was such a wonderful BUZZ in the city. My husband did incredibly well and cheering for him was so exhilarating. All of his hard work paid off. I am proud of his accomplishment and feel so lucky to live with someone who inspires me every day.
Now on to the cake!
As you know, I spend quite a bit of time researching new and creative cake recipes/flavors/frosting combinations, sometimes to the point where my head feels like it is going to explode! (Remember how hard it was for me to decide what I should make for my nephew’s birthday cake? And remember when I could not for the life of me settle on which fruit-flavored cupcakes I should make?) What’s funny is whenever I ask my husband what kind of cake he wants the answer is always the same: yellow cake with vanilla frosting. I always dismiss it thinking it is too plain and too simple.
This time, however, I didn’t even ask. This cake was in honor of his tremendous commitment to fundraising and training and if he likes plain on plain, that is what he should get!
Of course, I didn’t want it to be too plain. So, even though I usually try not to make a habit of eating or serving fluorescent-colored foods, I went out on a limb here and matched the frosting to the Dana Farber team shirts.
This isn't my husband--this photo is taken from the DF site.
Like the race, the cake was successful. It was moist and simple. The key to the frosting is the perfect balance of milk and sugar. (I think this batch of frosting actually turned out a tad dry–it needed a touch more milk.)
What a wonderful occasion it was for cake, celebration, and time with family!
Yellow Cake:
Rub shortening on the bottom of two 9-inch round cake pans. Sprinkle with flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add sugars and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs; beat 2 minutes or until well blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 27-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Quick Vanilla Frosting:
Whip the butter in a stand mixer using the paddle attachment. Slowly add confectioners’ sugar, one cup at a time, while the mixer is on low. Add milk a few splashes at time until desired consistency is achieved. Add vanilla and salt and mix until fully incorporated.
Filed under: cake, Dessert, frosting, icing, vanilla | 9 Comments »
Kitchenbelle 