Once you warm up to me, baby, I can make you feel hot

Wow! Its been a while since I've been here!

But have no fear- I'm back. I won't waste time on excuses for why I stopped posting- it's irrelevant and won't change that I did stop. Just know that I'll give any warning if there will be a break from now on, and I probably won't post as frequently as I did. Closer to once every week. Still, it feels good to be back.

So! Lets kick it off with a new recipe for me, shall we?

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I should say I feel ashamed of what I did to make this recipe. Except... I'm really not. Let me start from the beginning:

I honestly haven't baked anything for about a month. I've been trying to save money, busy, and whatever other reason. Except suddenly today I have this fire in me- the fire I had all through school. I just wanted to bake. I think my inspiration came from a trip to WalMart earlier today, actually. Rebekah and I sat in the car while my Aunt and Uncle ran in. I noticed while parking-lot-people-watching that everyone was dressed like it was summer- I suppose because of the 70 degree weather we've had the past few days. 'It's winter!' I steamed, irritated that people would wear shorts and flip flops in mid February. But I found myself wishing for summer as the day went on. And then that little nagging voice in the back of my head, urging me to bake. Peaches. Thats what I wanted to use. However, we dont have any fresh peaches (and who would at this time??). So I did the unthinkable. I used canned. Yes. I used canned peaches to make Peach Cupcakes. It's absurd, if not a little gross. But we had them (quite a few cans, actually, as we use them to top pancakes thanks to a tradition started by my DD). So I grabbed a can of peaches and went on a search for a recipe. I found what I was looking for on the Smitten Kitchen blog. So, take that Winter! I can still use a summer fruit, and make a light, warm weather dessert and enjoy it on Valentines Day.

Before I put the recipe in, I also decided to try a new way to line the muffin tin. Parchment paper. I had seen several photos of cupcakes with strips of parchment as the cupcake tin. I looked up how to do it (finding out Martha Stewart was the one who taught everyone online how to do it- surprise surprise). So let me pass the knowledge on to you. Cut parchment into 5 in x 5 in squares. Spray your muffin pans. Squish the parchment paper into said pans. You may have you use something to get them to stick. As you will see from my photos, they don't lay exactly flat on the sides, which is irritating to me. Alas, they aren't supposed to be perfect.



Still, a cute idea. So here are the pictures and recipe for these yummy, summery cakes.







Recipe: Peach Cupcakes

Makes: ~ 24 cupcakes

Recipe originated from: Smitten Kitchen Blog (http://smittenkitchen.com/2009/08/peach-cupcakes-with-brown-sugar-frosting/)

Compliments: A hot summer day, Vanilla ice cream

Ingredients:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- Pinch of nutmeg
- 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark or light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt [I used Sour Cream]
- 3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)

Directions:
1. Preheat the oven to 350°F. Line 28 muffin cups with paper liners.
2. Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.
3. Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.

Since I didn't have fresh peaches, I used just one can. Then I stuck the leftover "juice" on the stove, and let it quietly stew on 'low' while putting the cupcake batter together. After I pulled them out of the oven, I took the juice, which was now a glaze, and brushed it on top of the cupcakes. And THAT is why I'm not ashamed to say I used a can. That glaze is going to make sure the cupcakes are moist, and it adds that extra little peach flavor. And let me just say, these cupcakes are so yummy. They're light, and gooey, and exactly what I needed to bring a little sunshine into my life today. Not to mention, they're easy!

Abby xx

P.S. I realize they're bald- working on that as we speak!

Pep Pep Cheerio!

Since the last post was so American, I think this will be a nice change of pace. I made tea flavored cupcakes to honor those sexy Brits... which are delightful. I made these today for a Mystery Basket in class (which also included Chayote squash, Lychee fruit, tarragon, and chili pepper), so the photo isn't of the cupcakes, but rather the table at school. You can see the cupcakes that I just pulled out of the oven, as well as the Chayote and blueberry bread I made. (In case anyone else is interested, I also made dried cherry and tarragon scones, topped with honey and chili whip cream and then a roasted Lychee and Melba dessert soup). On to the recipe!

Recipe: Earl Grey Cupcakes

Makes: ~ 12 cupcakes

Recipe originated from: Bon Appetit website ( http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/05/the-winner-earl-grey-cupcakes.html )

Compliments: These are so light, so maybe a heavier black tea, or lemonade.

Ingredients:
for the cupcakes:
- 1/2 cup 2% reduced-fat milk, at room temperature
- 4 Earl Grey teabags
- 8 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon almond extract (optional)
- 2 large eggs, free-range or organic
- 3/4 cup plus 2 tablespoons self-rising flour
- 3/4 cup plus 1 tablespoon all-purpose flour

for the frosting:
- 8 tablespoons unsalted butter, at room temperature
- 1/4 cup 2% reduced-fat milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 1/4 cups confectioners' sugar, sifted
- Few drops of food coloring (optional)


Directions:
to make the cupcakes:
1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. Heat the milk in a saucepan over medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover and leave to infuse for about 30 minutes, then discard the teabags.
3. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.
4. Sift the two flours together into a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.
5. Carefully spoon the mixture into the cups, filling them about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes - it should come out clean.
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool.
to make frosting:
1. In a large mixing bowl beat the butter, milk, vanilla extract, and half the confectioners' sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remainder of the confectioners' sugar and beat again until the buttercream is smooth and creamy.

DISCLAIMER: I did NOT make this icing. I made an Italian Meringue buttercreme with lemon zest and lemon extract that I dyed yellow. Then I piped the icing on and used yellow dusting sugar to top it all off. I think next time I would make the icing lilac colored. But make sure whatever you do, add a little lemon zest to the icing. It makes it it seem that much more tea-like. I think next time I'll do a crème fraiche filling to imitate the milk the Brit's put in their tea. Not much, but just a little dollop in the middle, so when you bite into the cupcake it's nice and creamy. I'll figure out how to do that and post the updated recipe later. So now we have a good American and British recipe!

Abby xx

Nothin' More American...

... than pink lemonade in the summer. Well, actually, I can think of several things that are 'more American', but I think pink lemonade is pretty American. These cupcakes are sweet too, but not as sweet as the french toast cupcakes. No better timing for these than right before the hottest month of the year- August. And no bad mouthing August! It is my birth month, afterall. Oh, and same goes for this picture- taken before my cool new program on my phone.

Recipe: Pink Lemonade Cupcakes

Makes: ~ 8 cupcakes- DOUBLE THIS RECIPE!!

Recipe originated from: Cast Sugar Blog ( http://castsugar.blogspot.com/2007/10/pink-lemonade-cupcakes.html )

Compliments: Well... I think these are pretty good stand alone.

Ingredients:
for the cupcakes:
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- Pinch salt
- 1/2 c. granulated sugar
- 1/4 c. vegetable oil
- 2 egg whites
- 1/3 c. thawed frozen Pink Lemonade Concentrate
- 1/4 c. buttermilk
- 2 or more drops red food coloring
for the frosting:
- 3 c. + 3 Tbsp. confectioner’s sugar
- 1 stick unsalted butter at room temperature
- 1/8 tsp. salt
- 2 Tbsp. pink lemonade concentrate
- Red food coloring

Directions:
to make the cupcakes:
1. Preheat oven to 350 F. Line muffin pan with liners.
2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
to make the frosting:
1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Now, I'll admit- the icing is kind of a funny flavor on its own. But it's better when it is on the cupcakes! I piped mine on, and then added pink sanding sugar. I think they turned out quite cute! Plus they are very pink. How can you go wrong when pink is involved?

Abby xx

How to Toast a Frenchmen's Cup of Cake

That title comes from my very creative sister, who also happens to adore french toast. Also, the picture was taken before I started using my new program, so it looks a little different. Sorry!

So these cupcakes are SWEEEEEEET, but delicious. They actually taste like french toast. It's bananas. I'm not crazy about french toast myself, but people who like it tell me these are wonderful. There are 3 parts to the cupcake (the cupcake itself, the maple 'icing', and then the actual frosting). They seem intimidating, but try them! Once you get started you'll see they just look like so much to do, but it's just because there's more parts than normal.

Recipe: French Toast Cupcakes

Makes: ~ 16 cupcakes

Recipe originated from: cupcakerehab.com ( http://cupcakerehab.com/2010/06/thank-you-2/ )

Compliments: This is not necessarily a compliment, but an advisory. THESE ARE EXTREMELY SWEET! Plan on eating it over a period of time. Try and shove one of these babies down in 5 minutes may lead to diabetes.

Ingredients:
for the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup unsalted butter, melted and then cooled
- 2 eggs
- 1 tsp maple extract
- 1/2 cup milk

for the maple icing:
- 2 2/3 cups confectioners’ sugar
- 3 to 4 tablespoons milk
- ½ teaspoon maple extract

for the cream cheese frosting:
- 4 oz. cream cheese at room temperature
- 1/2 cup unsalted butter, at room temperature
- a pinch of salt
- 2 & 1/4 cups confectioners sugar, sifted

Directions:
to make cupcakes:
1. Preheat oven to 350 degrees and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
to make maple icing:
1. In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well.
2. Add additional milk to reach desired consistency. Stir in maple extract.
to make cream cheese frosting:
1. In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition.

So there you have it! So after the cupcakes cool, use a spoon and artfully (or in my case, goop-fully) place a glob of the maple icing- which should be runny!!- on the cupcake and let it slowly spread. I then piped my icing on, after dyeing it yellow. I thought it was a nice sunny touch. You can just spread it on if you can't/don't have the time to pipe.

I hope you guys enjoy this recipe! I was told I was a 'genius' and it was 'the best cupcake I've ever eaten' when I made these to take up to work. I'd say thats a job well done!

Abby xx