Angel Food Cupcakes with Black Raspberry Curd and 7 Minute Frosting

     Anytime I eat a fresh-picked black raspberry I am immediately taken back to my childhood. My grandparents who, for the younger part of my life lived just down the lane; had a raspberry patch that we would love to go and pick from. One evening myself and a few of my brothers, (I don't remember who anymore) decided to camp-out in our backyard. The next morning for our 'breakfast in a tent' we ate Cheerios with black raspberries. So that is what I think of the second a raspberry is popped into my mouth. Sweet memories!
   Now my in-law's who live just down the road, have a large patch that we are lucky enough to get to pick from whenever we want/need. Last evening we had stopped by for awhile and I decided while I was there to pick a few to bring home with me. While they are delicious just by themselves I also wanted to make something fun with some of them. Hubby is on shift at the firehouse today, so I thought I'd bake something to take in for him and his co-firemen. I had an idea of what I wanted to do and after combining and adapting a few different recipes this was the end result. Just like I had imagined....which was great, because unfortunately, it doesn't always happen that way.

Angel Food Cupcakes with Black Raspberry Curd and 7 Minute Frosting

yield:18-20 cupcakes

Cupcakes:

6 egg whites, room temperature  

12 tbsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1 tsp almond extract

1/2 cup + 2 tbsp cake flour, sifted

Sift together sifted cake flour and 6 tbsp of sugar.  Set aside. In the bowl of mixer with whisk attachment beat egg whites until foamy. Add cream of tatar, salt and almond extract and continue to beat until soft peaks form. Gradually add in remaining 6 tbsp of sugar and beat until stiff  peaks form. Sift the flour mixture over the egg whites (about half at a time) and with a spatula gently fold in. Divide batter into muffin tins lined with paper liners. Run a knife through the batter to remove any air pockets and smooth out the top. Bake at 350° for  15-17 minute or until a toothpick inserted in the middle comes out clean. Do not over-bake! Let cool for 10 minutes in the pan before removing onto wire racks. 

Black Raspberry Curd:

1 1/4 cups of fresh black raspberries

3/4 cup sugar

3 eggs

2 tbsp water 

pinch of salt

7 tbsp butter, room temperature

Heat a medium saucepan over low heat. Add raspberries, sugar, eggs, water and salt. Stir with a wooden spoon. Dice butter into small pieces. When raspberries begin to break down and the mixture starts to bubble, add the butter and stir until it is melted. Increase heat and keep stirring until mixture is thickened. (It should coat the wooded spoon) Remove from heat and immediately rub through a sieve into a bowl. Cool thoroughly. This can be kept in an airtight container in the fridge for several weeks.

7 Minute Frosting:

2 egg whites

1 1/2 cups sugar

1 1/2 tsp light corn syrup

1/3 cup cold water

pinch of salt

1 tsp vanilla

Place all ingredients except vanilla in a double boiler, mix well. Cook, beating constantly with electric beater until mixture forms peaks, about 7 minutes. Remove from heat and mix in vanilla.

To assemble the cupcakes I used a wooden chopstick and poked a hole in each cupcake. Then pipe the black raspberry curd into the hole and partway over the top. Pipe the frosting over all and garnish with fresh berries and a mint leaf if you wish.

     

   Just a quick note; if you haven't already read or heard Google reader will be going away forever tomorrow (July 1). So if you use it you may want to consider switching to something else before it disappears. I switched to  Bloglovin and so far I 'love' it! It was extremely easy to switch over and you can also easily switch all the blogs you follow over at one time. I'd love if you'd follow my blog over there as well! =) You can do that by clicking  here or you can also just click on the 'follow with bloglovin' link in the side bar on my blog page. Thanks for your interest in my little teeny tiny part of the blogging world! I truly appreciate each and every one of you! =)

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Because of the Lord's great love

we are not consumed,

for His compassion's never fail.

They are new every morning;

great is your faithfulness.

I say to myself, "the Lord is my

portion; therefore I will wait for Him."

~Lamentations 3:22-24 

 

  

 

 

 

Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

    As the weather turns cooler I start to think of Christmas music, fresh baked gingerbread and cozy-ing up in front of a warm crackling fire with a steaming mug of mulled cider. Although I'm not quite ready for this yet, I must admit that I did have Pandora's Christmas radio playing at a rather loud volume while baking these cupcakes...
    The Mr and I recently joined a local relay for life team. They were having a fundraiser this past Friday night so I baked some cupcakes and sugar cookie bars to help out with the refreshments.

Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

yield: 40 mini cupcakes

Cupcakes:

1/2 cup sugar

1/2 cup unsalted butter, softened

1/2 cup molasses

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp allspice

3/4 cup water

In a large bowl cream sugar and butter. Mix in molasses; beat in eggs one at a time. 

Sift together flour, baking soda, salt, ginger, cinnamon and allspice. Beat into sugar mixture adding alternately with water. Mix well.

Pour into cupcake tins that have been lined with cupcake papers. Fill about 2/3 full. Bake @ 350* for 10 15 minutes or until toothpick inserted into center comes out clean. Let cool in pan for 5 minutes. Remove and let cool completely on wire racks.

Frosting:

4 oz cream cheese, softened

2 tbsp butter, softened

1 tsp grated lemon peel

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp lemon flavoring

2 cups powdered sugar

2-3 tsp milk

Beat together cream cheese and butter. Add lemon peel, cinnamon, nutmeg, lemon flavoring and sugar. Mix and then add milk a little at a time beating until smooth and spreadable. Frost cooled cupcakes. Refrigerate leftover cupcakes.

    

   ...................................................................................

"You will seek me and find me

when you seek me with all your heart.

I will be found by you," declares the Lord.  

~Jeremiah 29:13&14

♥ Sheila   

   

Key Lime Cupcakes

   One of my favorite summer desserts is Key Lime Pie. Every time I eat a slice I can almost believe that I'm sitting on a sandy Florida beach soaking up the warm sunshine with the sound of waves crashing along the shore. {ahhh now I really am wishing I was there!} 

   I've never made one though, had actually never even bought key limes until the other day... Saw them while I was grocery shopping and decided to buy them and try my hand at making something key lime, whether a pie or something else. 

   Since I'm crazy about cupcakes at the moment I went that route but was a little disappointed how they turned out. They taste great, the cake part was just dense and heavy instead of airy and light like cupcakes normally are. Not sure what went wrong, I did everything like the recipe said {except adding extra lime and using part cake flour} but I'm pretty sure that wasn't the problem. So maybe that was just how they were supposed to be??

    Anyway here is the recipe if you would like to give it a whirl..... 

Key Lime Cupcakes

yield: 26 cupcakes

   Cupcakes:

  1/2 cup butter, softened

1 cup sugar

3 eggs

1 cup milk

1/2 cup cake flour

1/2 cup all purpose flour

1 (14oz) can sweetened condensed milk

10 graham crackers squares, crumbled

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt

5 egg yolks

1/2 cup fresh squeezed key lime juice {about 8 key limes}

2 tsp key lime zest

toasted coconut {garnish}

Cream together butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Sift together flour, baking soda, baking powder and salt. Mix in graham cracker crumbs.Slowly add dry ingredients and milk to the butter mixture, alternating between each one. In a  separate bowl mix egg yolks, sweetened condensed milk and lime juice. Pour into the batter and stir slightly. Fill cupcakes tins 3/4 full. Bake @ 350* for 15-20 minutes. Remove from tins and place on wire racks to cool. Frost with Key Lime Cream Cheese Frosting.

Key Lime Cream Cheese Frosting:

1 {8oz}pkg cream cheese, softened

1/4 cup butter, softened

fresh squeezed juice of 2 key limes

1 tsp key lime zest

3 cups powdered sugar

Mix cream cheese and butter until combined. Add lime juice, zest and sugar. Beat until light and fluffy. Frost the cupcakes and garnish with toasted coconut, lime zest and key lime slices if desired.

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Great is His faithfulness;

His mercies begin afresh

every morning.

~Lamentations 3:23

May your day be blessed!

♥Sheila 

   

Hot Chocolate Cupcakes

  Yes, I just love cupcakes...and when I saw these I knew that I had to make them! They were so cute! =)  I needed a snack to take to an apple butter boiling at my parents on Saturday and thought these would be perfect. I had to make a quick trip to the store that morning to get candy canes and then I got busy baking.

Hot Chocolate Cupcakes

yield: 12 cupcakes

 1 cup flour

1/4 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp butter, softened

1/2 cup sugar

2 eggs

1 tsp vanilla

1/2 cup milk

Beat the butter and sugar in a bowl until smooth & creamy. Add eggs and vanilla beating until fluffy. Sift together flour, cocoa, baking soda and salt. Mix in on low speed alternately with the milk; beginning and ending with the flour. Fill paper lined tins and bake @ 350* for 25 minutes. Cool on wire racks.
Topping:
2 cups 10x sugar
1/4 cup shortening
2 tbsp+2 tsp milk 
1 1/4 cup mini marshmallows
3 peppermint candy canes*
Beat sugar, shortening and milk until smooth. Spread on the cupcakes. Top with 8-9 marshmallows. With a serrated knife cut the unwrapped candy canes into 2" pieces. Unwrap and tuck a piece into each cupcake.

* I couldn't find regular size  candy canes so I just used mini ones. I cut off the curved part and crushed it up and sprinkled it over the icing before topping with the marshmallows. Gave them a bit of a mint flavor that was quite yummy =)

**I also made a recipe and a half because I wanted some to take to our church fellowship meal on Sunday. Hence the more that 12 cupcakes that you can see...

 

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I delight greatly in the Lord;
my soul rejoices in my God.
For He has clothed me with garments
of salvation
and arrayed me in a robe 
of righteousness....
~ Isaiah 61:10a


Much love =)
♥ Sheila 

Apple Pie Cupcakes

  Since going to the orchard on Friday and getting apples I have been trying to use them as much as possible when cooking and baking {as well as just eating them as a snack}. I wanted to try a new recipe at some point and when I saw these cute little guys I knew I had to make them. =)
  With hubby off at work, and the day starting off cloudy and cool again I decided it would be a wonderful morning to do some baking......Of course when I went to make the frosting I didn't have all my ingredients so had to make a quick grocery run while they were cooling.

Apple Pie Cupcakes 

Adapted from

annies-eats.com  

 Cupcakes:
yields- 24 cupcakes

• 3 cups cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 1/2 tsp vanilla
• 1 cup milk

Cream butter and sugar together until fluffy. Beat in eggs one at a time; add vanilla. Mix well. Sift together flour, baking powder and salt. Add alternately with milk, beginning and ending with dry ingredients. Stir just until combined. Pour into paper lined muffin tin and bake @ 350* for 18-22 minutes. Let cool in pan for 2 minutes then remove to wire racks to finish cooling.

Apple Filling : 

• 2 tbsp butter
• 2 tsp cinnamon
• 2 tbsp brown sugar
• 3 large apples; peeled, cored and diced

In a skillet melt butter then add sugar and cinnamon and cook until bubbly. Add apples and reduce heat. Cook until tender, about 10 minutes. Cool completely. After the cupcakes are cool cut a cone out of the center and spoon in the apple filling. Top with Vanilla Butter Cream Frosting.

Vanilla Butter Cream Frosting:

• 1/2 cup butter
• 2 scant cups 10x sugar
• 1/8 tsp salt
• 2 tbsp milk

Beat butter a few minutes add sugar and mix together.  Then add vanilla, salt and milk. Beat for about 3 minutes until nice and fluffy.

  I had to try one {of course} and see how they were and oh my goodness!.....sooo yummy and the perfect-sized apple pie. =) I think I may take some into the guys tonight and see what they think of them, but I think they're just great!

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How great is the love the Father has

lavished on us, that we should

be called children of God!

And that is what we are!

~1 John 3:1

Happy Fall!!! =)

♥ Sheila 

Chocolate & Caramel...Need I say more?

  Happy Tuesday, everyone!
  May I just start by saying; "I'm soo in love with cupcakes!" I mean how can you not love them? They're easy to make, the perfect size for eating & the flavor combinations are endless! Not to mention they are absolutely delicious! (well most of them that is=))
  My one zucchini plant is out doing itself & doesn't seem like it has plans to slow down production anytime soon, so needless to say we're well blessed with them! If any show up on your doorstep I may or may not be guilty ;)
  Anyway I've been trying to use as many of them as possible & I wanted to make cupcakes with zucchini as an ingredient so I found some recipes that I thought sounded like winners & then combined them to come up with this one.

Chocolate Zucchini Cupcakes with

Salted Caramel Frosting

 

2 (1 oz) squares unsweetened chocolate, melted

3 eggs

1 3/4 cups brown sugar

1 cup oil

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cloves

1-1 1/2 tsp cinnamon

1/2 cup chocolate chips

3/4 cup chopped walnuts or pecans (optional)

In a large bowl, beat eggs & sugar 6-8 minutes until pale & thick. Blend oil, vanilla & cooled chocolate into egg mixture.

In a small bowl sift together flour,baking powder, soda, salt, cloves & cinnamon. Stir into egg mixture just until blended. Stir in zucchini, chocolate chips & nuts. Fill lined muffin tins 2/3 full. Bake at 350* for 20 minutes or until toothpick comes out clean. Let cool in pans for 10 minutes; Remove from pans & let cool completely.

Caramel frosting:

1 cup brown sugar

1/2 cup butter

1/4 cup milk

1 tsp vanilla

1 1/2-2 cups confectioners' sugar

Combine brown sugar, butter & milk in a saucepan; bring to a boil over med heat. Cook & stir for 2 minutes. Remove from heat & stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until reaches spreading consistency. Frost cupcakes.

* You may also drizzle with caramel syrup (I didn't have the right kind) & sprinkle with a small amount of course salt.

  I got my idea for these when Daren & I went to Charleston, SC at the end of June for our five year anniversary. We stopped at a cute little cupcake bakery there one afternoon & shared a chocolate & salted caramel cupcake that was amazing! So thought it would be fun to try & duplicate it somewhat, but add zucchini as well. I'm really happy with how these little guys turned out! =)



Enjoy!!! =)

~Sheila