Family · New Favorite

Raspberry Lemon Cupcakes

Two of my favorite flavors…raspberry and lemon…together they are heaven. When we were planning older daughter Megan’s baby shower we made these cupcakes.  The cupcakes (which you cannot see) were divine and the icing tasted wonderful, although it didn’t look as wonderful as I would have liked. The icing had a lumpy look to it but not in taste or texture.

The theme of the shower surrounded children’s books so we purchased edible children’s book toppers on Etsy. Adorable!

I’ll make the cupcakes again but I’ll play with the icing to get it just right!

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RASPBERRY LEMON CUPCAKES

Yield: 24 regular cupcakes

For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two large lemons
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1/2 teaspoon lemon extract

For the Frosting:
1/2 to 2/3 cup fresh raspberries (or frozen, thawed) (use 2 cups for 1.5x recipe of frosting)
1/2 cup salted butter, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup shortening
1 tablespoon vanilla
3 cups powdered sugar
1-3 tablespoons milk, if needed

To Make the Cake:

  • Preheat the oven to 350˚F.  Position the rack to the center of the oven.  Line cupcake pans with paper liners.
  • In a medium bowl, sift together the flour, baking powder and salt; set aside.  In another medium bowl, whisk together the milk and egg whites until well blended.
  • Place the sugar and lemon zest in a large mixer bowl and rub together with your fingers until the zest has moistened all the sugar.  Use the paddle attachment to beat the butter in at medium speed for 3 minutes, until very light.
  • Add in the extracts and then one third of the flour mixture, while continuing to beat on medium speed.
  • Mix in half of the milk-egg mixture, then half of the remaining dry ingredients.  Beat in the rest of the milk and eggs until fully incorporated, then mix in the remaining of the dry ingredients.  Beat at medium speed for a full 2 minutes to aerate.  Evenly distribute the batter into the cupcake pans.
  • Bake for 18-22 minutes (for regular cupcakes) or 10-12 minutes (for miniature cupcakes).  The cupcakes are done when they pass the toothpick test and are springy to the touch.   Cool completely on a wire rack.

To Make the frosting:

  • Puree the raspberries in a blender and then push through a fine mesh strainer to discard the seeds; set aside. Cream together the butter and shortening in a large mixing bowl, with the paddle attachment.
  • Beat in the vanilla and most of the raspberry puree, until fully combined.
  • Stir in the sugar 1/2 cup at a time, mixing thoroughly after each addition, until reaching desired consistency.  Use more or less sugar as needed, and add more raspberry puree to taste.  If the frosting is too thick, beat in milk one tablespoon at a time.

Source:  My Baking Addiction, originally from Dorie Greenspan and Seeded at the Table 

New Favorite

Mini Snickerdoodle Cupcakes

Our baby shower treats of last Saturday focused on baby-sized treats, including Mini Snickerdoodle Cupcakes.  Who doesn’t love a Snickerdoodle cookie…so why not a cupcake?  They could easily be adapted to a full-size cupcake without a problem.  They are yummy, yummy in the tummy as I will soon say to my first Grandbaby.

Mini Snickerdoodle Muffins

MINI SNICKERDOODLE CUPCAKES

1 1/2 cups flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

Cinnamon Frosting

6 cups powdered sugar
2 teaspoons ground cinnamon
2/3 cup butter or margarine, softened
1 tablespoon vanilla
2 to 4 tablespoons milk (or more to achieve desired consistency)

Garnish

2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

Makes 98+ mini muffins.

  • Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  • Divide butter evenly among lined cups, filling each three-quarters full.
  • Bake rotating tins halfway through, until a cake tester inserted in centers comes out clean, about (10-15 minutes). (Cathy’s Note: Each oven varies greatly with mini cupcakes, so do a test run.)
  • Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in airtight containers.
  • Frost mini cupcakes and sprinkle with cinnamon sugar.
  • Cupcakes are best eaten the day they are frosted.  Keep at room temperature until ready to serve.

Cupcake recipe adapted from:  Martha Stewart
Icing recipe from:  Betty Crocker

New Favorite

Mini Corn Dog Muffins…addictive finger food

This past weekend my older daughter, Megan, and I hosted a baby shower for younger daughter, Sarah, due April 27.  Megan did all of the planning and the food was to be ‘baby size’.  One of the recipes that we chose was Mini Corn Dog Muffins.   Served with mustard and ketchup they were a big hit for the little ones and grown-ups alike.  Let me warn you…they are addictive!

MINI CORN DOG MUFFINS

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (yellow)
1 cup flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1/2 inch pieces

  • Preheat oven to 375 degrees.  
  • Combine butter and sugar in a bowl and whisk to combine.  Add eggs and whisk to incorporate.  Add buttermilk and whisk again.
  • In a separate bowl, combine baking soda, cornmeal, flour and salt.  Stir to combine. Whisk into wet ingredients.
  • Spray mini muffin tins with non-stick spray.  Spoon 1 tablespoon of batter into each mini muffin cup.  Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures may vary) or until cornbread is golden brown.  Cool in mini muffin tin for 5 minutes before removing and serving. I found using a small bamboo skewer was the perfect way to loosen the edges of the muffins to remove from the muffin tin.
  • Serve with sides of mustard and ketchup.
  • Store leftovers in the refrigerator and re-heat for 20-30 seconds in the microwave before serving.

Adapted recipe from Iowagirleats.com

For Snickerdoodle mini-cupcakes, see post Friday, March 22.

Family Favorites · Uncategorized

Food Themed Bridal Shower … Cheesy Apple Spread is recipe number 1!

It seems my world truly revolves around food, as it does for my daughters!  Our oldest daughter, Megan, was married last year; we asked bridal shower guests to share a favorite recipe to insert in a cookbook.  This year daughter, Sarah, is also engaged and we did the same for her shower.  I  photocopied hand-written recipes of Grandmothers, Great-Grandmothers, and other family members no longer with us.  We also asked each guest to write a note the bride inside the cookbook.

As favors, we gave each guest a copy of three of Megan’s favorite dip/spread recipes which we also served at her shower.

Megan’s recipe favors at bridal shower

The dips shared were Cheesy Apple Spread (today’s post), Hot Wing Dip, and Peach Salsa.   They are all family favorites.  The Cheesy Apple Spread recipe has been in my recipe box for at least 30 years.  Younger daughter, Sarah, loves this dip as well and prepared the dip for the shower.  Cheesy Apple Spread is truly an oldie but still a goodie!

Apple Dip

CHEESY APPLE SPREAD

8 ounces low-fat cream cheese, softened
1/2 cup low-fat mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup chopped apple

Ingredients for Apple Dip
  • Blend together the cream cheese and mayonnaise.  Add shredded cheese and chopped apple.  Chill until ready to serve with Ritz or other favorite crackers.