30-Day Paleo Challenge: Day 5

I'll start this post by saying that yes, I did stick to my Paleo challenge today, but once again I'm going to post something that is not a part of the diet. 

Exactly one year ago today, I lost a very dear friend, almost like a sister, to lung cancer.  Erinn was only 35 years old when she passed away and never smoked a single cigarette in her whole life.  She ended up fighting a long and difficult battle, and was the type of person that remained strong and positive until the very end.  I miss her tons!

Our friendship started to blossom when we moved in next door to Erinn and her family.  Even though she was not very much older than my two sisters and I, she eventually started to babysit us almost every weekend.  Erinn also started taking family trips with us to Cedar Point, would go to movies with us, take us to political events (I met president Bush because of her), go out to eat with us, etc.  Over time, Erinn really became more than just a friend, she became more like a member of the family and someone I always made sure to visit whenever I traveled back to Michigan.  She even came down to visit me, and had another trip planned but unfortunately that was the beginning of her sickness and she was never able to make it. 

One thing that I loved most is that Erinn, other than her comic and caring personality, was her passion for baking.  It's something we had in common.  Unfortunately with her living in Michigan though, whenever I went back to visit, we always just talked about one day baking together; but sadly never got around to it. 

Therefore, today's cupcake recipe is in memory of my friend Erinn, mostly because I know it's something she would have enjoyed!

Menu for Day 5:

Breakfast: 2 eggs, 2 egg whites (scrambled), and 4 slices Canadian bacon
Lunch: Turkey Burger Salad - 1 1/2 cups - 2 cups spinach, 1 turkey burger patty cut in pieces, 1/2 avocado, 1/4 cup green pepper, a dash of balsamic vinegar
Snack: 7 slices, deli ham (Oscar Meyer), 6 macademia nuts
Dinner: 4 oz. chicken pieces, 2 eggs, 2 egg whites (scrambled), a handful of spinach (I mixed everything together)

Strawberry Margarita Cupcakes with a Strawberry Butter Cream Frosting
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Ingredients:

Cupcakes: (makes around 24)
2 sticks butter, softened
1 ½ cups all-purpose flour
1 ½ cups cake flour
1 TBSP. baking powder
½ tsp salt
1 ¾ cups sugar
4 eggs

1 tsp. vanilla
1 cup milk
¼ cup strawberry margarita mix

Frosting: (I needed a double batch, so just double the ingredients.  We like frosting)

1 cup (two sticks) butter, softened
4 cups confectioner’s sugar
1 tsp. vanilla
2-3 TBSP. strawberry margarita mix

Directions:

For the cupcakes:

Line a cupcake/muffin pan with cupcake liners and set aside.  Preheat oven to 350 degrees.

In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, on a medium-high speed, beat together the butter and sugar, until light in color and fluffy.  Stop to scrape the sides of the bowl as needed.  Beat in the eggs, one at a time, until well combined.  Slowly blend in the vanilla and the tequila.  Set the mixer to a low speed, and slowly add in the flour mixture, in 3 separate increments, alternating with the milk and margarita mix.  Beat each addition, until just blended.  Do not over mix.  (It may appear thick in texture)

Scoop the cupcake mixture into the prepared pan, filling about ¾ the way full.  Place the pan in the oven and bake for 18-20 minutes, or until you are able to insert a toothpick and it comes out clean.  Remove the cupcakes from the oven and place the pan on a wire rack to cool for about 5 minutes.  Remove the cupcakes from the pan, and allow to cool completely.  Repeat the process with the remaining batter.

For the Frosting:
In the bowl of a stand mixer, beat the butter on a medium-high speed, until light and creamy.  Add in the vanilla and combine with the butter.  Slowly beat in the confectioner’s sugar, one cup at a time, until well combined with the butter and scraping down the sides of the bowl, as needed.  Once the confectioner’s is blended together, add in the 2-3 TBSP. of margarita mix and beat on medium-high, until light and fluffy.

Frost the cupcakes as desired!

 

 

Source: Bowl of Creativity Original

Pumpkin Spice Latte Cupcakes

Fall is definitely my favorite season!  I absolutely love everything about it!

The other morning, when I woke up, I noticed that the leaves in our backyard have finally started turning their beautiful, vibrant colors, the mornings have begun to cool off, allowing me to get out my sweaters, jeans, and jackets, and I noticed that Starbucks has begun selling their pumpkin spice lattes again.  Added up, these things can only mean one thing......October is officially here!  And what better way to welcome it back, than with delicious, pumpkin inspired food! 

However, I hate making decisions when there are so many good options out there, and what recipe I should start this October with is always the question I ask myself year after year?  Well, after much internal debating, and seeing that I'm such a big fan of coffee, I decided that this year I would pay tribute to Starbucks and their pumpkin spice lattes by creating my own version.  The main difference being that mine would be made in cupcake form!  However, I'm not saying that it couldn't be enjoyed with a nice latte!

Pumpkin Spice Latte Cupcakes
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Servings: 24 cupcakes

Ingredients:

For cupcakes:

2 2/3 cups all-purpose flour
3 Tbsp. espresso powder
2 tsp. baking powder
2 tsp. baking soda
1 ½ tsp. ground cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 can (15 oz.) pumpkin puree
1 cup sugar
1 cup light brown sugar
¼ cup vegetable or canola oil
¾ cup unsweetened applesauce
4 eggs
½ cup coffee or espresso, for brushing

For the frosting:

2 ¼ cups heavy cream, chilled
¼ cup confectioner’s sugar

Garnish:

Cinnamon
Caramel sauce

Directions:

For the Cupcakes:
Preheat oven to 350 degrees and pre-line a cupcake pan with liners. 

In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.  Set aside.  Next, in the bowl of an electric mixer, set to a medium speed, beat together the pumpkin puree, sugar, brown sugar, oil, and applesauce until well blended.  Add in the eggs, one at a time, making sure to beat well after each addition and scraping the sides of the bowl as needed.  Set the mixer on a low speed and slowly add in the flour mixture in two additions, mixing until it is just incorporated.  Make sure not to over mix.

Scoop the batter into the cupcake liners, filling about three-quarters full.  Bake for about 18-20 minutes, or until a toothpick inserted in the middle comes out clean.  Place the pans on a wire rack and allow to cool for 10 minutes.  Next, remove the cupcakes from the pan and while the cupcakes are still warm, brush them over with the coffee or the espresso, repeating the step again after the first layer has absorbed into the cupcake. After that, allow them to cool completely.  

For the Frosting:

Place the heavy cream in the bowl of an electric mixer, fitted with the whisk attachment.  At first, beat the cream at a medium to low speed, gradually increasing it to high.  While beating the cream, slowly add in the confectioner’s sugar, a little bit at a time.  Beat until stiff peaks form, being very careful not to overbeat.  Once the frosting is ready, use a pastry bag, fitted with a decorative tip to frost the cupcakes.  Garnish with a little cinnamon or drizzle lightly with caramel sauce (or both).

Soure: Slightly adapted from Annies Eats

Mudslide Cupcakes (Kahlua and Bailey's Irish Cream)

I know that it's been quite awhile since my last post, but things have been very hectic around here, both good and bad, and time has just slipped away.  The good news though, is that Jeff and I sold our home and we're currently living in a rental house.  This is only temporary though, because we're currently in the process of building a brand new home!  I'm very excited about it too, mostly because "our" new kitchen will be amazing!  We'll also have a really nice outdoor living area where we'll be able to entertain family and friends!

Now that the transition into the rental house is complete, I'm happy to announce that I finally have time to start posting again!!!  I've really missed being able to post recipes over the last couple of weeks, mostly because I've made many delicious meals and tasty treats I want to share!  I have just the one to start with too!  Mudslide cupcakes!!!  I love a good mudslide and these cupcakes are truly FANTASTIC!  In fact, my husband informed me that they might just be his new favorite.

The main reason I made the cupcakes was because a coworker of mine asked if I'd be willing to make something for a bachelorette party she'd be throwing.  Of course I said yes, as I LOVE to bake, and we decided on something that I could incoporate some liquor in.  Originally I was going to make margarita cupcakes, and still plan too at some point, but with the move and all, I was unable to locate the box I packed the tequila in.  Therefore, I had to improvise and started to dig through boxes.  It just so happened that I had some Bailey's Irish Cream and Kahlua on hand, two of my personal favorites.  I thought for a bit about what I could make with one, or both of them, and here's the result.........

P.S. - These would make a great addition for a St. Paddy's Day Party!

Mudslide Cupcakes (Kahlua and Bailey’s Irish Cream)
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Servings: About 24 cupcakes

Ingredients:
For the cupcakes:
3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

For the Kahlua Buttercream:

16 Tbsp. butter, softened
3 cups (or more, if needed) powdered sugar
3 Tbsp. unsweetened cocoa powder
4 Tbsp. Kahlua
3 Tbsp. hot coffee

For the Bailey’s Irish Cream Buttercream:

16 Tbsp. butter, softened
3 cups powdered sugar
2 tsp. vanilla extract
4 Tbsp. Bailey’s Irish Cream

Directions:

For the cupcakes:
Preheat oven to 350 degrees and prepare your cupcake pan with liners.

Beat the egg whites until foamy, on a high speed, in the bowl of an electric mixer, fitted with the whisk attachment.  With the mixer still running, add the granulated sugar and continue to beat until the mixture is thick, stiff, and glossy in appearance.  Now, gently place the egg white mixture into another bowl and set aside.  Be sure to thoroughly clean out the bowl of the electric mixer and then reattach.

In the clean mixing bowl, add the butter and brown sugar and mix together on a medium speed until light and fluffy.  Next, add in the egg yolks, one at a time, making sure to mix well after each addition. 

In a separate bowl, whisk together the flour, cocoa powder, and baking soda.

With the mixer set to a low speed, slowly pour in the flour mixture, coffee, and Kahlua, while making sure to alternate between the three, ending with the flour mixture.  Once combined, stop the mixer and using a rubber spatula gently fold in the egg whites.  Once the batter is well mixed, fill the cupcakes liners about two-thirds full.

Bake the cupcakes for around 18-22 minutes, or until an inserted toothpick comes out clean.  Remove the pan(s) from the oven and allow them to cool completely on a wire rack.

Kahlua Buttercream:

Combine the butter and powdered sugar in the bowl of an electric mixer, fitted with the paddle attachment.  Then, beat on a low-medium speed until smooth and creamy in texture.  Now, add in the cocoa powder, Kahlua, and coffee and mix until well combined.  If needed, add in more powdered sugar.

Set aside and clean out the bowl of the mixer.

Bailey’s Irish Cream Buttercream:

Once again, beat together the butter and powdered sugar, on a low-medium speed, in the bowl of an electric mixer, fitted with a paddle attachment.  Once ready, the mixture should appear smooth and creamy in texture.  Now, add in the vanilla extract and Bailey’s Irish Cream, mixing well until combined. 

Frost the cupcakes however you would like, and garnish with some shaved chocolate!

Source: The Curvy Carrot

Snickers Cupcakes with a Caramel Buttercream Frosting

Recently at school I held a group competition, hoping that it would motivate my students to slow down and really focus on their reading and comprehension.  Each day the groups were assigned to read a short passage and then, working together, they'd have to answer a set of questions.  For the competition, each group would have to come to a consensus for every answer (which can be very difficult for sixth graders), and if one or two of the group members disagreed, they'd have to explain to their other group members why they thought it was something else, making sure to use support from the text.

During these types of activities, I find it very encouraging to walk around the room and listen to students' justify their answers to their peers.  Sometimes it'd be only one student in the group who had the correct answer and I loved it when they didn't give up just because everyone else in the group may have disagreed with them.  I knew from the start that this task would require some serious effort, therefore, I promised the group with the highest score, at the end of the competition, that I'd bring them in a "special" treat.  By this point in the school year, my students know how much I love to bake, and are always asking me to bring in things.  Due to this, I thought it might be good motivation for them to try hard. 

I decided right away that I'd make cupcakes for the winning groups!  I didn't want to make just any plain old cupcake though, it needed to be special for all their hard work.  Here's the result!!!  Be prepared for these to go quickly!

Snickers Cupcakes with a Caramel Buttercream Frosting
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Servings: About 20-24

For the cupcakes:
½ cup Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 Tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the caramel sauce:
8 Tbsp. butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt

For the filling:
18-22 fun-size Snickers bars, chopped

For the frosting:
16 Tbsp. butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/4 cup caramel sauce
Pinch of coarse salt

2 Tbsp. Sugar Free Smucker’s Caramel Syrup
2 Tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

Directions:

To make the cupcakes:
Preheat oven to 350 degrees and line standard cupcake pans with cupcake liners.  Set aside.

In a small bowl combine the cocoa powder and the hot water then whisk together until smooth.  Set aside.  In a medium bowl combine the flour, baking soda, baking powder, and salt.  Whisk together and then set aside.

Combine the butter and sugar in a medium size sauce pan, over medium heat.  Make sure to occasionally stir the two ingredients together until the butter is melted.  Once ready, pour the mixture into the bowl of an electric mixer and beat on a medium-low speed until it begins to cool.  This could take 4-8 minutes.  Beat in the eggs and egg yolk, one at a time, making sure to beat well after each addition.  Next, add in the vanilla and the cocoa mixture and beat until well incorporated.  Working in two batches, and with the mixer set to a low speed, slowly add in the flour mixture making sure to alternate with the sour cream, until just combined.

Pour the batter evenly into the prepared cupcake liners, filling them about ¾ of the way full.  Bake for 18-20 minutes or until an inserted toothpick comes out clean.  Make sure to rotate the pans halfway through baking.  Cool the cupcakes on a wire rack and in the pan for 5 minutes, then remove the cupcakes from the pan and let cool completely.

To make the Caramel Sauce:

In a heavy bottom sauce pan, set on a low-medium heat, melt together the butter and sugar.  Do not stir around, but let the ingredients slowly melt together until they start to bubble.  The mixture should look a little greasy and separated and should be beginning to caramelize.  Let cook for another 5-9 minutes, or until the mixture begins to look even more like caramel.  Slowly add in the heavy cream, a little at a time, while whisking continuously.  Remove the pan from the heat, and stir in the vanilla and salt.  *Do not pour in the heavy cream all at once, because it will really begin to boil.* Making this sauce is a slow process, so be patient.  Let it cool.

To fill the cupcakes, cut a cone shape out of the top of the cupcakes, using a small knife and cutting at an angle.

To make the Filling and Fill the Cupcakes:

Place the chopped Snickers pieces in a small bowl with 1/3 cup of the caramel sauce, 1 Tbsp. Smucker’s caramel syrup and mix to combine.  Drop the coated Snickers pieces into the holes at the top of the cupcakes.

To make the Frosting:

In the bowl of an electric mixer, add the butter and beat on a medium speed for 1 minute, or until smooth.  Add in the powdered sugar and beat on a low speed until blended.  Mix in the vanilla, caramel sauce, Smucker’s caramel syrup, and salt until just combined.  (Make sure that the caramel sauce is not hot, so as not to melt the butter in the frosting)  Pour in the heavy cream and beat on a high speed until light and fluffy.  This might take a minute or two.

Place the frosting into a pastry bag that’s prepared with a decorative tip and pipe it on top the cupcakes.  Garnish with extra snickers pieces, and drizzle with the caramel sauce. 

Source: Slightly adapted from Annies Eats

Cinnamon-Sugar Streusel, French Toast Cupcakes with Maple Buttercream

Every so often a cupcake comes along that I absolutely need to try and this was definitely one of them!  I can't believe that I've never thought to make a cupcake like this before, especially seeing how much I love breakfast food!  And being honest for a moment, as unhealthy as it can be, French toast is pretty much one of my favorite breakfast foods.  Therefore, when I discovered this recipe online, I practically had to wipe the drool off my computer.  I immediately hit the "add to favorites" button, so that I wouldn't lose the recipe, and started thinking of a reason that I'd need to make them, which didn't take long.

Once I had the cupcakes frosted, I rolled the edges ever so gently in a bowl of cinnamon and sugar and then sprinkled with a little extra powdered sugar.  They turned out absolutely perfect and tasted just like a heavenly piece of French toast!

 

Cinnamon-Sugar Streusel, French Toast Cupcakes with Maple Buttercream
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Makes 24 cupcakes

Ingredients:
For the Streusel:
1/2 cup brown sugar, packed
1 Tbsp. sugar
1/2 cup all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
5 Tbsp. cold unsalted butter, cut into chunks

For the Cupcakes:
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup (2 sticks) butter, at room temperature
1 cup sour cream
4 eggs
1 Tbsp. vanilla extract

Directions:

To make the Streusel:
Whisk together the brown sugar, sugar, all-purpose flour, cinnamon, and salt, in a medium size bowl.  Cut in the cold butter, or use your hand to help squeeze the butter into the mixture.  You should have some pebble size or larger pieces.  Cover and freeze while you prepare the cupcake mixture.

To make Cupcakes:

Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners, and set aside.

In the bowl of an electric mixer combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt; lightly whisk until just blended.  With the mixer set to a medium speed, add in the butter, sour cream, eggs, and vanilla and then beat until smooth; this will take about 30 seconds.  If needed, scrap down the side of the bowl and stir together any remaining flour.

Place a little of the batter onto the bottoms of each cupcake liner and top with a little of the streusel.  Cover with more batter and then top the cupcakes with more streusel.  Yummy!

Bake for 18 minutes, or until an inserted toothpick comes out clean.  Completely cool on a wire rack and then store in an airtight container, until ready to be frosted, or frost right away.

Maple Buttercream

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Ingredients:

1 cup (2 sticks) butter, softened
1 lb. confectioners’ sugar
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1/3 cup maple syrup
2 Tbsp. heavy cream

Directions:

In the bowl of a stand mixer, beat the butter, on a high speed, until light and fluffy.  Slowly, beat in the powdered sugar until well combined, while scraping down the sides of the bowl as needed.  Stir in the vanilla, salt, and maple syrup.  Add in the heavy cream and whisk together on a high speed, for around 4 minutes.

Source: Bakingdom

Strawberry Daiquiri Cupcakes

FYI - For the past year or so I have been baking cakes like crazy, not only for myself, but also for others’ special occasions.  If you are interested in seeing what some of my finished cakes look like, please visit my facebook page, “Savory Sweets by Jamie”. 

This information is important because it leads me into today’s post.  This past spring, a co-worker approached me wondering if I would be willing to make a cake and cupcakes for a bachelorette party that she was going to be throwing.  Seeing that I absolutely love to bake, and enjoy getting to showcase my creative side, I jumped on the opportunity and said “Yes!”

Before I even made it home from work that day, I began to brainstorm ideas.  I knew that whatever I made needed to be something unique and tasty.   Later on it came to me.  Mixed drinks!  Immediately I needed to know what type of drinks the bride liked, but it was already the end of the work day and I was at home.  It was difficult to wait, but the next day I got together with my co-worker and asked her what she thought about alcohol flavored cupcakes?  She absolutely loved the idea and we decided on a strawberry daiquiri flavor, which just happens to be one of my favorite drinks.  So I gathered up all the ingredients that I would need and started baking.

In the end, it was worth all my time and effort!  Both the cake and the cupcakes turned out moist and delicious!  I received a lot of compliments and was even asked to make them again for someone else.  I believe that these cupcakes would make a great summer treat for anyone, which is why I have decided to share them with you today.  If needed, you could always substitute real rum for rum extract, although it does not taste the same.  Enjoy!

Strawberry Daiquiri Cupcakes

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Ingredients:

Cupcakes:

2 cups white sugar

1 (3 oz.) package strawberry flavored gelatin

1 cup butter, softened

4 eggs (room temperature), separated

2 3/4 cups cake flour, sifted

2 1/2 tsp. baking powder

1 cup milk, room temperature

1 Tbsp. vanilla extract

1/2 cup strawberry daiquiri mix

2 Tbsp. rum

Frosting:

1 cup butter (2 sticks), softened

1 tsp. vanilla extract

4 cups confectioner’s sugar, sifted

1 Tbsp. milk

2 Tbsp. strawberry daiquiri mix

Directions:

To Make Cupcakes - Preheat the oven to 350 degrees F. then line or grease cupcake pans.

In a small bowl whisk together the sifted cake flour and the baking powder.  Set aside for later use.

In the bowl of an electric mixer, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.  Slowly beat in the egg yolks, one at a time, mixing well after each addition.  With the mixer set on a low speed, add the flour mixture to the batter, alternating with the milk.  Blend in the vanilla, daiquiri mix and rum until just combined.

Fill the cupcake liners 3/4 full of batter and bake for around 18-22 minutes, or until toothpick is inserted and comes out clean.

To Make Frosting - In a large bowl cream the butter with an electric mixer.  Add the vanilla and mix until combined with butter.  Gradually add the sugar, one cup at a time, beating well after each addition and scraping down the sides and bottom of the bowl.  If the icing looks a little dry, that is ok.  Add in the milk and strawberry daiquiri mix and beat at medium speed until light and fluffy.  If the frosting still appears to be somewhat too thick for your taste, you can always add a little more milk or daiquiri mix to thin it out.