Susi's Kochen und Backen 1st Blogoversary!

Wow, I can't believe it's been one whole year already since I started this "blog thing". One year ago, my very smart 17 year old daughter told me I should start a blog. Little did she, or I know what a fun and at times exhausting ride this would be. The year has certainly been filled with a few trials, a few extra gray hairs, but mostly great memories. If it wouldn't have been for my little "hiatus" named Valley Fever, I would have finished as strongly as I started, but sometimes life does not work out the way you intend it to. However, through all of this I could not be prouder of this blog and how far I have come. I have challenged myself with recipes, photography and writing. I'd like to think that I've improved in all areas. The cooking and baking part comes easily to me, the other two don't come as naturally, but it has been a great experience and learning curve. None of this would have been possible without all the support you guys have given me. Some of you have been around since the very beginning and I can't begin to express how much your kind comments have meant to me. Some of you are newer to my blog, nonetheless your friendship and equally encouraging comments have been what keeps me coming back. All of your great blogs are what drives me to push and improve myself everyday. The last year would have not been as possible or successful without all of you and for that I thank you from the bottom of my heart. I could not be prouder to have "met" every single one of you!

So what is in store for year 2 on Susi's Kochen und Backen Adventures? At this point, I'm just happy that I'm feeling well enough to blog again, however, I do have a few "monsters" I would like to tackle this year. Baking more of my own bread is on the top of my list, along with trying my hand at macarons which I have only admired on other blogs thus far. I would also like to challenge myself into creating more "original" recipes and keep working on my photography skills, which is still my greatest struggle (even though I think I've improved from my early months). I will also continue to feature more German recipes since I enjoy sharing my heritage with you. Lastly, but not least, some popular features will make a return along with a few more recipes that focus on healthy eating in general. I'm certainly looking forward to a great year and can't wait to share all of this with you!

To celebrate this momentum occasion I struggled with the decision of what recipe to feature today. I finally decided to go with this cupcake recipe and in true Susi's Kochen und Backen fashion, this recipe ended up turning out a bit different then intended.  Chocolate cupcakes, with a cream cheese center who were "supposed" to be topped with a chocolate glaze and chocolate curls. Unfortunately, once baked, the cupcakes decided to have a mind of their own and the cheesecake center decided to sink on me, leaving them looking more like craters then photographic gems I had envisioned. That's when I decided to macerate some of my bounty of frozen fruit from last summer and top the cupcakes with that. Everyone agreed that they looked prettier than the original in the book and while I can't compare taste, I'd like to think that the fruit gave them this little extra special something. These cupcakes were a hit and I will definitely be baking them again, "Susi's Kochen und Backen Style".

Black & White Cupcakes

 ~makes 12 cupcakes~

(Printable Recipe)

Ingredients:

8 ounce cream cheese, at room temperature

1 tablespoon sour cream

1 1/4 cups sugar

1 cup cake flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, at room temperature

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup milk

1 cup berries, frozen or fresh, tossed with 2 tablespoons sugar

Preparation:

Toss berries with 2 tablespoons sugar and set aside.

Position a rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12-cup muffin pan with paper liners.

To make the cream cheese filling, in a bowl, using an electric mixer on high speed, beat the cream cheese until fluffy, about 2 minutes. Add the sour cream and 1/2 cup of the sugar and beat until combined.

To make the cupcake batter, sift together the cake flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, using an electric mixer on medium-high speed, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Spoon the cream cheese filling onto the center of each, dividing it evenly (the filling will sink into the cupcakes as they bake). Bake until the cupcakes are set in the center, about 15-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Right before serving top each cupcake with the berry mixture.

Adapted from: Cupcakes 

Banana-Caramel Decadence Cupcakes

Sometimes the best laid plans simply don't work out. Today's post was supposed to be this well planned out apple dessert, but the dessert gods weren't in agreement and I decided to switch gears yesterday. Looking for inspiration in my kitchen my eyes caught four very ugly looking bananas sitting on the counter. Now you all know the story, sometimes you can't buy them fast enough and then there are times when no one touches them at all. I actually think there is some kind of conspiracy going on in my house. I wouldn't be surprised if my family made a pact to let bananas go bad every once in a while just so I can come up with a dessert.

I knew I didn't want to make a cake or banana bread, so I went to one of my most used cookbooks, Martha Stewart's Cupcakes for inspiration. While a couple of them sounded pretty good, none of them struck a chord, so I just took one of Martha's recipes and fiddled with it until I had what I thought was a pretty darn good cupcake. I used her Banana Pecan cupcake recipe as my starting point, but not being in a nut kind of mood I started thinking of things I could replace them with. Looking through my pantry it struck me, butterscotch chips and bananas = match made in heaven. For the frosting, I stuck with the suggested caramel buttercream, I mean why mess with a good thing, right?

Before I started baking, I scaled the recipe down to half. With so many treats being baked lately I knew I didn't need 30 cupcakes hanging around. The original cupcake batter called for light brown sugar, which I realized I was out of after I had started putting things together. Well, dark brown sugar it was  and that turned out to be a great decision. The batter is made quickly and goes into the oven in no time, where it will make your house smell out of this world while baking. After cooling the cupcakes, they are frosted with the most delicious buttercream known to man (fair warning here, for all of you spoon frosting eaters). And finally (since we didn't have enough decadence yet) I drizzled the finished frosted cupcakes with even more caramel.

Good lord, I might have had to take a cold shower after eating one of them. I usually prefer chocolate over all things caramel, but these cupcakes gave chocolate a run for their money. Pure bliss! These will be made again without a doubt. I'm glad I had to change dessert directions at the last minute, but this ended being one of my favorite cupcakes this year!

Banana-Caramel Decadence Cupcakes 

~makes about 15 cupcakes~

(Print this Recipe)

Ingredients:

For the cupcakes:

1 1/2 cups cake flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

2 bananas, mashed (about 1 cup)

1/3 cup buttermilk

1/2 teaspoon vanilla extract

6 tablespoons unsalted butter, at room temperature

3/4 cup packed dark brown sugar

2 large eggs, at room temperature

1/2 cup butterscotch chips

For the caramel:

1 cup plus 4 tablespoons sugar

1/2 cup water

1/2 cup heavy cream

For the caramel buttercream:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1/4 cup sugar

2 large egg whites

1/2 teaspoon vanilla extract

1/3 cup of the prepared caramel

Directions:

For the cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Whisk together cake flour, baking soda, baking powder, slat, and cinnamon.

In another bowl, whisk together mashed bananas, buttermilk, and vanilla.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one  at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in butterscotch chips.

Divide batter 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 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

For the caramel: Combine sugar and water in a heavy saucepan. Heat over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil. Continue to boil, gently swirling pan occasionally to color evenly, until mixture is very dark amber. Remove from heat; add cream in a steady stream (the mixture will spatter), stirring with a wooden spoon until smooth and combined. Let cool.

For the caramel buttercream: With an electric mixer on medium-high speed, cream butter until pale and fluffy. In the heatproof bowl of a standing electric mixer, combine 1/4 cup sugar and the egg whites. Set bowl over a pan of simmering water; whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue whisking until egg mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 5-10 minutes. Reduce speed to medium-low. Add beaten butter, a couple of tablespoons at a time, mixing well after each addition. Mix in vanilla.

Switch to the paddle attachment. With mixer on medium-low speed, very slowly pour in caramel; beat a couple of minutes. Scrape down sides of bowl, and continue to beat until caramel is fully incorporated.

Putting it all together: Frost cupcakes by using a small offset spatula to spread the buttercream or fill a pastry bag (fitted with the tip of your choice) with the cream and pipe on. Drizzle with additional caramel (you should have some leftover). Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Slightly adapted from: Martha Stewart's Cupcakes 

Applesauce-Spice Cupcakes

Our visitors left a couple of days ago and we are trying to get back into a routine. It is a weird time for me since I loved having my German family around and the first couple of weeks after they leave I always feel a little lost. We had a wonderful time and I'm already counting the months until I'm able to see everyone again. I'd also like to thank all of you for your nice comments and well wishes regarding my sisters wedding and my new profile picture, you guys are too kind and know how to make a woman feel good. So, the first order of business in trying to get some normality back into my life is to start posting and cooking again. I did cook most of our meals during the visit since I was able to control the ingredients for my sister who has celiac disease, but there just never seemed to be enough time to take pictures or write up posts.

First up are these wonderful Applesauce-Spice Cupcakes that are out of my favorite cupcake book; Martha Stewart's Cupcakes. I actually did make those the very first week I had visitors (but never got around to writing a post) and they were a huge hit with everyone. Wonderfully moist, with just the right amount of spice and with a great frosting, they are a fantastic fall treat. They come together pretty fast and make for a great presentation. The cupcakes, while very tasty on their own, would not be as good without the amazing frosting that tops these little treats. It is good enough to eat by the spoonful. In fact, I made double the amount of frosting and used it to frost some gluten free chocolate cupcakes as well and my sister loved the combination.

To make the cupcakes, you start by measuring flour, baking soda, salt, cinnamon, nutmeg and cloves into a bowl. Butter, sugar and brown sugar are beaten until pale and fluffy before adding eggs and applesauce. The flour/spice mixture is then incorporated and finally, toasted chopped pecans are folded in before filling the batter into lined muffin tins. After the cupcakes are baked, they are frosted with the most divine brown-sugar cream-cheese frosting which isn't too sweet, and has more flavor depth than an ordinary cream cheese frosting that calls for confectioner's sugar.

Definite bulls eye with these delectable fall inspired cupcakes. They would be perfect for any bake sale or a casual get together with friends and family. I thought they were especially tasty when enjoyed with a cup of coffee or tea and so did my visitors. These did not last long in our house and were gone within the day and I already had give out the recipe to several people. I hope you'll give them a try during this fall season and love them as much as we did!

Applesauce-Spice Cupcakes

(adapted from Martha Stewart's Cupcakes)

(makes about 18 cupcakes)

(Printable Recipe)

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup packed light-brown sugar

4 large eggs, at room temperature

1 1/2 cups unsweetened applesauce

1 cup pecans (about 4 ounces), toasted and chopped

Brown-Sugar Cream-Cheese Frosting (Recipe to follow)

Preparation:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting or for a fancier look pipe on frosting with a pastry bag fitted with a big tip. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.

Brown-Sugar Cream-Cheese Frosting

(makes 2 1/2 cups)

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 cup packed light-brown sugar

Preparation:

With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth.

(My sister and her husband)

German Chocolate Cupcakes

Even after being married for over 18 years my husband still takes me by surprise. He's been telling me for years how much he dislikes chocolate desserts and quite frankly he never craves anything chocolate besides the very occasional Resse's Peanut Butter cup. So, imagine my confusion and surprise when I asked a couple of days ago what sweet treat I should blog about next and he answered very quickly: "German chocolate cake, I love that!" Huh,  did he just say chocolate cake? He swiftly let me know that this cake is not really a chocolate cake because of the frosting. Really, who am I to argue this logic? Since I had just made a big triple layer cake I was looking for something more portable and portion controlled (meaning something that I could easily distribute to friends and neighbors) and with that in mind, I found these cupcakes in my Martha Stewart's: Cupcakes book.

For the record, German Chocolate cake has nothing to do with Germany. It is one of my pet peeves when people assume that just because I was born and raised there I should be an expert on this cake. I'm sorry to disappoint, but I didn't even know such cake existed till a few years ago when I ate it at a party. In case you wonder how the name came about, it traces back to Bakers sweet German chocolate which was invented by Samuel German for the Bakers brand in 1852. Traditional German chocolate cake is a layered chocolate cake filled and topped with a coconut-pecan frosting.

Today's recipe is pretty close to some of the traditional ones out there, but veers slightly by using melted semi-sweet chocolate instead of the German chocolate baking bars which makes it a little less sweet. Cake flour and buttermilk ensure that the cake part of this cupcake is wonderfully moist and light. The frosting is cooked on top of the stove out of egg yolks, butter, brown sugar and condensed milk. Once the mixture is thick, it is removed from the heat and strained into a bowl where vanilla, salt, sweetened coconut, and toasted pecans finish it off. When the frosting is cooled and firmed up, you are ready to frost your cupcakes. I decided to go against Martha's instructions and only top the cupcakes with the frosting (she had you cut them apart and add filling in the middle as well). I decided to add a little classic touch by drizzling the finished dessert with a quick chocolate ganache.

How did this mini-cake measure up to the traditional? Everyone loved this portion controlled version of the original. One is plenty rich and leaves you perfectly satisfied without being overly full. My daughter, the chocoholic thought the ganache drizzle is what made this cupcake. My boys didn't talk, they just inhaled, and my husband, well, he gave me a big sticky sweet kiss right after he finished his. I take that as a compliment!

German Chocolate Cupcakes

~makes 24 cupcakes~

(Print this Recipe)

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins

2 cups cake flour (not self-rising), sifted, plus more for tins

1 teaspoon baking soda

3/4 teaspoon salt

1 1/3 cups sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 cup buttermilk

5 ounces semisweet chocolate, melted and cooled

Coconut-Pecan Frosting (recipe to follow)

Chocolate Ganache, optional (recipe to follow)

Directions:

Preheat oven to 350 degrees F. Brush stand muffin tins with butter; dust with cake flour, tapping out excess. whisk together cake flour, baking soda, and salt.

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 buttermilk, and beating until combined after each. Beat in chocolate until combined.

Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes Run a small offset spatula of knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can stored up to 3 days at room temperature in airtight containers.

To finish, spread frosting on top of each cupcake. Drizzle with ganache (if desired).

Adapted from: Martha Stewart's: Cupcakes 

Coconut-Pecan Frosting

~makes about 4 cups~

Ingredients:

3 large egg yolks

1 can (12 ounces) evaporated milk

1 1/4 cups packed light-brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 package (7 ounces) sweetened flaked coconut

1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions:

Heat egg yolks, evaporated milk, brown sugar, and butter in a saucepan over medium heat, stirring constantly, until thick, about 10 minutes (it should reach the consistency of sour cream). Strain through a fine sieve into a bowl.

Stir vanilla, salt, coconut, and pecans into frosting. Let cool completely, stirring occasionally, Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir with a flexible spatula until smooth.

Chocolate Ganache

3 ounces semi-sweet chocolate, melted

3-5 tablespoons heavy cream

Stir heavy cream by the tablespoon into the melted chocolate until combined and it reaches desired "drizzle" consistency. Use immediately.

Cookies and Cream Cheesecake Cupcakes

My oldest turned 17 last week and celebrated her birthday with her family and friends this past weekend. It was up to me to provide the menu. We had the standard fare of hamburgers and hot dogs, along with a few salads, fresh vegetables and a HUGE bowl of fruit salad that was pretty much gone before anything else (don't you just love it when teenagers prefer the good, healthy stuff over junk food)?

For dessert my daughter decided to go a little different route and forgo the typical birthday cake in favor of cupcakes. She was looking through a few of my books and decided to go with Cookies and Cream Cheesecake Cupcakes which can be found in the book: Martha Stewart's Cupcakes.

I've made quite a few recipes out of this book so far and every single one has turned out great. This one was no exception either. In fact, the recipe is so easy that even a baking novice could make this one. The "crust" is an Oreo cookie, that gets dropped in the bottom of a cupcake paper liner. A simple cheesecake mixture with additional chopped Oreos gets poured on top and then baked. You do have to thoroughly chill the cupcakes after baking them in the muffin tins before removing the cakes but all in all, it is a quick recipe.

This dessert was incredibly well received by all the teenagers and adults alike. I've had several of them already ask me for the recipe, which in my eyes is always a sign it was tasty! Give this one a try for your next party, I'm sure it will be a hit as well.

Cookies and Cream Cheesecake Cupcakes

~makes about 30~

(Print this Recipe)

Ingredients:

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped

2 pounds (4 packs) cream cheese, at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

Directions:

Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly  among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire rack to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.

Adapted from: Martha Stewart's Cupcakes

Lollipop Garden Cupcakes

When I heard that my friend's daughters' 7th birthday was coming up, I offered to make the cupcakes for her party. Looking through a few different books and online I had decided (and after approval of the birthday girl of course) she was going to get lollipop garden cupcakes out of my trusty Martha Stewart Cupcakes book. 

After talking to the birthday girl to find out her favorite colors I went with a yellow/red theme. The cake part of the cupcakes is my go-to recipe for Yellow Buttermilk Cupcakes. The frosting is a simple, but tasty, Fluffy Vanilla Frosting that I tinted orange with food coloring. However, if you are looking for a shortcut, feel free to use a boxed cake mix and canned frosting.

The cupcakes were baked in golden yellow paper cups, and after cooling I frosted them before rolling them carefully in red sprinkles. The leaves were cut out of airheads candy, but I'm sure you could use pretty much any kind of green taffy or fruit leather. The final touch after the leaves get inserted was to stick in a lollipop as the flower.

I thought they turned out really cute and the birthday girl was excited about them as well.

Happy Birthday Janessa!

Lollipop Garden Cupcakes

(Print this Recipe)

Ingredients:

1 recipe of your favorite cupcake, baked

1 recipe of your favorite vanilla frosting (tinted to desired color to work with sprinkles)

Sprinkles (any color will work)

Lollipops

Green Taffy or Green Fruit Leather

Directions:

Using an offset spatula, spread buttercream or frosting on cupcakes, smoothing into dome shapes. Place sprinkles in a small bowl. Gently press each frosted cupcake into sprinkles, rolling it around so entire surface is coated. Insert a lollipop into the center of each cupcake. Then, using a paring knife or kitchen shears, cut leaf shapes out of green taffy strips. Press one leaf into each cupcake next to the lollipop. Refrigerate 30 minutes to allow frosting to set.

Lemon Meringue Cupcakes

If there was a perfect combination of lemon and more lemon than these cupcakes would be it. As a proclaimed citrus and especially lemon and lime fanatic, these little clouds of heaven were a dream come true for me. I loved everything about these little cakes and would not change a thing. Modeled after traditional Lemon Meringue Pie it has everything and more packaged in a compact size.

The cake part was light and fluffy with the faint scent and taste of lemons. The lemon curd on top is the little component that will smack you with intense lemon flavor through and through. It is smooth, creamy and oh so lemony. And to top it all off, you have "marshmallow fluff" in the form of a 7-Minute frosting which represents the meringue of a regular pie.

I started the process by making the lemon curd which needs to chill for a while in the fridge. I was hesitant as I had read a few reviews for this particular recipe and people had problems getting the curd to get thick. This was not the case here. I just kept stirring the lemon, sugar and egg mixture over a double boiler until it got thick enough to coat the back of a spoon which took almost 20 minutes.

The cake is just a plain vanilla batter with the addition of lemon zest, lemon juice, and buttermilk. This  transformed it into a light cake with the subtle taste of lemon.

The frosting of this cupcake is a 7-Minute frosting which I have used on my Coconut Cupcakes, S'mores Cupcakes, and Snickerdoodle Cupcakes before. The only difference was that I got to use my kitchen blow torch to lightly toast the meringue.

This cupcake will be made for many more occasions to come. In fact I will be trying out different combinations, as you can make any kind of citrus curd along with adding the zest and juice from different fruits to the batter to change things up. I'm looking forward to trying this with limes, grapefruits and even oranges.

Martha Stewart and her fabulous cookbook Martha Stewart's cupcakes has not had one disappointing recipe so far.  Her instructions are precise and easy to follow. Yes, many of her cupcakes are more time consuming than opening a boxed mix, but if you are willing to invest just a little bit more, you will get results that blow you and everyone else lucky enough to try the goodies, away.

So if lemon meringue pie, cupcakes, or anything else lemon makes you as happy as me, then go ahead and buy her book or check out the RECIPE on her website.

Fun Easter Cupcakes

 With Easter only a few days away I thought it would be fun to make some cupcakes that appeal especially to all the little guys. I saw the Easter chick cupcakes online made with boxed cake mix and canned frosting and thought that it wouldn't be that much more time consuming and most definitely better if I made it all from scratch. If you do want to save some time, then go ahead and by all means use a boxed cake mix along with a store bought container of frosting.

I started with an old favorite in our house, Yellow Buttermilk Cupcakes. It is an easy, very pleasing recipe for which I usually have all the ingredients on hand. They are light and fluffy and to me these cupcakes go with any kind of frosting such as chocolate, strawberry or cream cheese. This time though I went the simple route, just a good plain old (but nonetheless delicious) vanilla frosting since I wanted the decoration to be the star of this cupcake. I definitely had a lot of fun making these and the kids got very excited when they came home from school and saw all the little chicks lined up on the counter. While I was making them I ran out of yellow cupcake liners, so I figured why not make a few Easter grass cupcakes with little candy eggs as well. I thought they were just as adorable. These cupcakes are simple enough that even kids could help for a great Easter activity.

Maybe you have some kids in your family as well that would get a kick out these, or make them for a fun edible table decoration for your Easter meal or brunch. I'm sure everyone is going to love these little fun cupcakes, I know we did.

Fun Easter Cupcakes 

(Print this Recipe)

Ingredients:

1 Recipe of your favorite yellow cupcake or a boxed cake mix following directions on box

1 Recipe of your favorite white frosting or 1 container vanilla frosting

Shredded sweetened coconut (about 2-4 cups)

Yellow liquid food color (for the chick cupcakes)

Green liquid food color (for the Easter grass cupcakes)

Brown miniature candies (for the chick cupcakes)

Orange Gumdrops (for the chick cupcakes)

Jelly Beans or Candy Eggs (for the Easter grass cupcakes)

Directions:

Line muffin cups with paper baking cups.

Bake cupcakes according to directions of your recipe or follow the directions on the boxed cake mix. Cool cupcakes completely on a cooling rack before frosting them with your favorite vanilla frosting.

Place coconut in a resealable food-storage bag. Add about 8 drops yellow liquid food color (or green for the Easter grass cupcakes); seal bag and shake to mix. Top the frosted cupcakes with either yellow or green coconut. 

For the chick cupcakes: add eyes with brown miniature candies. Cut orange gumdrops to resemble beaks; place on cupcakes.

For the Easter grass cupcakes: Arrange Jelly Beans or candy eggs to look like an Easter Nest.

Devils Food Cupcakes with Swiss Meringue Buttercream

My oldest child wanted to take something for her AP Chemistry class on the last day of school before spring break. After several of her class mates asked her if she could bring mom's cupcakes I agreed to make a batch of Devils Food Cupcakes with Swiss Meringue Buttercream to send along.

According to the empty cupcake container I'm guessing the cupcakes were a hit. I had made a few extra to keep at home for my younger two and they really enjoyed them as well. The cupcake part is chocolaty without being too sweet. The cake is moist with a light crumb. This is definitely one of my very basic cupcake recipes that I keep using over and over as it is so accommodating especially once you add frosting.

You have so many options when it comes to a basic chocolate cupcake. Anything from chocolate ganache to a buttercream will work with this versatile cupcake. This time though I decided on a simple Swiss Meringue buttercream. I prefer this buttercream over traditional buttercream that is made with butter and powdered sugar. The Swiss Meringue is not nearly as sweet and because of the method used it tastes fluffier and smoother to me. Another plus of this buttercream is that it holds up very well to piping. If you've never had this kind you need to give it a try and I wouldn't be surprised if you never go back to plain old buttercream.

Devils Food Cupcakes with Swiss Meringue Buttercream

~makes approx. 24 cupcakes~

(Print this Recipe)

Ingredients:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup granulated sugar

1 cup firmly packed light brown sugar

12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup lukewarm water

1/2 cup buttermilk

Swiss Meringue Buttercream (Recipe follows)

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees F. Line two standard 12-cup muffin pans with paper or foil liners.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scraping down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not over-beat. 

Divide the batter evenly among the prepared muffin ups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely.  Spread or pipe on frosting.

Swiss Meringue Buttercream

~makes about 5 cups~

(Print this Recipe)

Ingredients:

5 large egg whites

1 cup plus 2 tablespoons granulated sugar

Pinch of salt

1 pound (4 sticks) unsalted butter, cut into tablespoons, at room temperature

1 1/2 teaspoons vanilla extract

Directions:

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Optional: 

To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at  a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment my mixing two or more. Blend after each addition with the mixer (use the paddle attachment), until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.