Archive for January, 2013

King Cake Cupcakes, yes please!

January 26, 2013

cupcake

My Mardi Gras King Cake Cupcakes recipe was one of my favorites that I discovered last year. So I was not disappointed when I got my King Arthur Flour e-newsletter with a tribute to the King Cake. Imagine my surprise when I scrolled down and found a king cake cupcake recipe! It is like the perfect little version to curb that craving without having to make that gigantic king cake. I assumed it would be a bread dough like the big cake, but this truly is a cupcake recipe, so that was a unique twist. So if you tried my king cake post or you wanted an easier version with the same flavors, make this mini version for a sweet treat. Oh and I have to note, I used the lemon extract (don’t have oil) in the cake part but not the frosting part, since my family is not into super lemony stuff. Also mine were done baking at 18 minutes, so always set your oven for a few minutes earlier than the recipe calls for, just in case.

King Cake Cupcakes

cupcakes

  • 1 cup granulated sugar
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 6 tablespoons soft butter
  • 2/3 cup milk, at room temperature
  • 1/4 teaspoon Fiori di Sicilia; OR 1 teaspoon vanilla + 1/8 teaspoon lemon oil
  • 2 large eggs

icing

  • 3 tablespoons butter, at room temperature
  • 1/2 cup (half of an 8-ounce package) cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon lemon oil
  • 2 cups confectioners’ sugar
  • 1 to 2 tablespoons milk, enough to make a spreadable icing
  • colored sugars, preferably purple, yellow, and green

directions

1) Preheat the oven to 350°F. Lightly grease and flour a muffin tin. You can also line the muffin tins with papers, and spray the insides of the papers.

2) To make the cupcakes: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt.

3) Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

4) Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.

5) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds.

6) Scrape the bottom and sides of the bowl, and beat briefly, just till smooth.

7) Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin. A muffin scoop works well here.

8) Bake the cupcakes for 23 to 25 minutes, until they’ve domed, and are a light golden brown around the edges. They’ll spring back when pressed gently on top, and a toothpick inserted in the center will come out clean.

9) Remove the cupcakes from the oven, and place on a rack to cool completely before icing.

10) To make the icing: Combine the butter, cream cheese, vanilla, and lemon oil in a medium-sized bowl, and beat them together until light and fluffy.

11) Add the sugar gradually, beating well.

12) Beat in the milk a little at a time, until the frosting is a spreadable consistency.

13) Spread each cake with icing, and immediately dip in gold, purple, and green sparkling sugars, covering about 1/3 of the cupcake with each color sugar.

14) Store at room temperature for several days. For longer storage, wrap well and freeze.

Yield: 12 cupcakes.

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Perfect Pancakes

January 5, 2013

pancakes

I have been searching for the perfect pancake recipe for so long. For years I have made my tattered recipe I saved from Home Ec class as a good standby. But they were missing something. Campy even googled many different versions that we have experimented with over the years. Each time we had a tasty breakfast but something was still missing. Then I found this recipe. OMG! The pancakes were just like you get at a diner, thick, fluffy and delicious! I am not sure what the difference was in the steps or the ingredients but I can finally cross “find a perfect pancake recipe” off my bucket list (it was right under win powerball on my list, hoping that will come next). Maybe it was that the buttermilk was doubled compared to most recipes. Please use real buttermilk, making it at home with vinegar just doesn’t compare for this recipe. Maybe it was the exact combination of baking soda and baking powder, as each recipe I have has these combined in different amounts.

The biggest change I saw was when I put the batter in the pan it kept it’s shape and stayed nice and thick and fluffy, as opposed to my usual recipe where they were very flat. My family asked for seconds and we still had pancakes to spare to nuke for some nice hot school breakfasts. The weekend is the perfect time for a big breakfast for the price of free ninety nine – save the $ and the trip out and make these for you family to turn your kitchen into a truck stop IHOP.

Perfect Pancakes

2 C flour

1/4 C sugar

2 1/4 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp salt

2 eggs

2 C of buttermilk

1/4 C of melted butter

Sift dry ingredients together, whisk wet ingredients together, then combine. Heat griddle to 350 or use stove on med heat, use butter to keep cakes from sticking, Flip once they start to bubble, second side doesn’t take as long to cook. Please serve only with real maple syrup 🙂 aka liquid gold

 

My buns still look great!

January 1, 2013

buns buns2

A couple of years ago I posted a homemade pecan cinnamon roll recipe, titled my “buns are looking good”, today I decided to whip some up for a special New Years breakfast. They still came out amazing and were so easy to make. So if you want a warm breakfast treat to celebrate the new year, check these out:

Pecan Cinnamon Buns

Ingredients:

Mix filling:

¾ c dark brown sugar packed

½ c pecans, toasted and chopped

¼ c sugar

2 tsp cinnamon

1/8 tsp salt

2 Tb melted butter

Dough:

2 ½ c flour

2 Tb sugar

1 ¼ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ c buttermilk

9 Tb butter melted, divided (6Tb in dough, 1Tb on rolled dough, 2Tb on tops of cut rolls before baking)

Preheat oven to 425F degrees, spray 10” cake pan with 2” high sides with pam

Combine dry ingredients in large bowl. Stir in buttermilk and 6Tb butter into dry ingredients. Blend and transfer to a floured surface and knead, add more flour if too sticky. Knead 8 turns.

Roll dough onto floured surface into 12”x10” rectangle. Brush with 1Tb of butter and sprinkle filling over dough, leaving 1” plain border on long side. Press filling gently into dough. Beginning at long end opposite plain border, roll up dough jelly roll style. Pinch border to seal. Cut crosswise into 8 slices.

Place 1 bun in center of pan, surround with the rest, spacing apart, allowing for expansion. Brush tops with remaining 2Tb of melted butter, bake till golden brown, about 22 mins. Cool 5 mins and drizzle with icing of: 1 c confectioners sugar, 2 Tb mascarpone cheese or cream cheese, 2Tb of cream or buttermilk, blend well.