Sunset Dream Cupcakes

Had a craving for cupcakes and fruit (must be spring, eh?), so I decided to whip up a batch inspired by the pretty sunset...

I used a simple yellow cake mix (due to lack of time) and put a marachino cherry in the middle of each cupcake. I was hoping it would stay in the middle of the cupcake as it cooked, but sadly gravity made it sink to the bottom. Has anyone done something like this? What is the key to keeping it in the middle of the cupcake? Perhaps by putting it in when the cupcakes are partly cooked?

Anyway, I made a frosting similar to the pineapple one I made previously, but I added some of the juice from the marashino cherries and dyed it orange.

Pina-Colada Cupcakes (Gluten free)

I have a slight obsession with anything pineapple. My latest love affair, and afternoon snack, is Yoplait's "Pineapple Upside Down Cake" Light yogurt. It really makes my days bright and my sweet tooth dwindle.

I have some leftover ingredients I'd been meaning to use (coconut from my dad's German Chocolate Cake and Cream Cheese Frosting from Brad's Red Velvet cupcakes), so the creative juices were flowing. The other day I saw a recipe for a coconut cupcake on Sunset's website and thought it sounded delicious. However, I am not a huge coconut fan plain, so what better to add then some pineapple and rum to make it that much better? I have also been told the gluten-free flour works better on baked good such as breads, so I figured it would be a great opportunity to try again with the flour.

My changes from the recipe:

• Used Jules' Nearly Normal Flour to make it gluten-free (plus I added an extra 1/2 cup)
  
• Only 1/2 cup of coconut milk (I used light)
• Add 1/2 cup of pineapple juice
• No almond extract - substituted rum (It wasn't nearly enough though, next time I'd probably add about 1/2 cup instead)
• Added the pineapple chunks (1 small can) to the frosting, and topped the cupcakes with maraschino cherries.

The outcome:

• The frosting was absolutely sinful! It was a bit too runny, but it was sure tasty. (I have extra so I may have to make something else with what's leftover. Perhaps something with real wheat flour next time.)
• The cupcakes were good, but they were a bit too cake-y (vs. light and fluffy)/ If I try it again I will definitely add more liquid and probably leave out the extra flour.
  

* I must complain minorly for a moment as the house I am staying in does not have a stand mixer. I have become spoiled by mine, I had forgotten how much work it is to do by hand! Yikes! I may have to go rescue mine from storage...

Valentine's Day Cupcakes

Since Brad is such a sugar lover it was only fitting that I make him something sweet for Valentine's Day. I debated what I should make him and finally settled on Red Velvet Cupcakes. In the search for the right recipe, I found this one from Paula Deen of The Food Network. I was a bit nervous as I have watched her show and her food tends to be full of butter and fat, but I followed the modifications that reviewers had suggested, and I was really happy!

The recipe called for 2 Tablespoons of red food coloring -- That's a ton!!! Boy were they red though...


I finally made my own frosting (I usually just buy some) and I'm so glad I did! It tastes heavenly and was really easy! Now I have a ton left over - guess I'll have to make something else for it to go on!



Brad seemed genuinely touched (esp. when he found out I accidentally burned my arm on the stove in the process) and my co-workers loved all the extras!

My frosting / decorating skills still need some work, but it's the taste anyhow, right?

"Frankenstein Brain" Cupcakes

In the spirit of Halloween and my love of baking, I decided to enter the "Booo-tiful Halloween Cupcake Contest" hosted by a blog I like howtoeatacupcake.net. My friend Angie was hosting a Halloween party, to which she suggested we bring goodies, so I figured it was a good excuse! I wanted to create something unique with fall flavorings, so I started pondering all my favorite fall foods and I came up with the following:

"Frankenstein Brain" Cupcakes
(AKA Zucchini Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting)



Cupcakes:
1/2 c. butter
1 3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1 tsp. vanilla extract
1/2 c. sour milk or buttermilk
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 1/2 c. all-purpose flour
1/4 c. cocoa
1 tsp. baking powder
1 tsp. baking soda
2 c. finely grated zucchini
1 (6 oz.) pkg. chocolate chips
1 c. chopped walnuts or pecans

• Preheat oven to 325 degrees F.
  
• In mixing bowl, cream butter and sugar. Add oil, eggs, vanilla and sour milk; beat well.
  
• In another bowl combine cinnamon, cloves, flour, cocoa, baking powder and baking soda.
  
• Slowly add dry mix to liquid mixture.
  
• Add zucchini and chocolate chips. Mix well.
  
• Pour into muffin tins.
  
• Bake for 10-15 minutes.
  

* NOTE:Since the recipe was for a cake, I added an extra 1/4 cup of milk to make the batter a little less thick.

Frosting:
8 ounces cream cheese, softened
1 teaspoon ground cinnamon
5 3/4-6 1/4 cups powdered sugar
sifted 1/2 cup butter, softened, not margarine
1 teaspoon vanilla

• Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
  
• Add about half the powdered sugar and beat until mixed well.
  
• Gradually add the remaining powdered sugar until you reach a spreading consistency.
  

* NOTE: I added extra cinnamon and a dash of nutmeg because I like the flavors. I also dyed the frosting green for fun!

The final product:

I am very happy about the way they turned out! A few people (AKA Brad) were a little afraid of zucchini, but for the most part I got really great reactions! Even if I don't win the contest it was really fun to be creative! Not to mention enjoy a sweet treat!