Pumpkin Scones with Maple Whipped Cream

Happy First Day of December!

I hope that everyone had a wonderful Thanksgiving; hopefully, you're still able to move from all of the food that has been eaten. Seriously, I think I gained weight within two days of my vacation! Time to fast, at least until Christmas!

Yum!

Since I was home for the break, I had some time to bake. Again, I decided to make something with pumpkin- for some reason, I've been obsessed with it recently. I happened to have found this awesome pumpkin scone recipe by Bobby Flay online, and decided to try it out! I made two versions, adding dried cranberries in one and dried apricots in the other. The scones came out well, a tad too gingery (potent from both the ground and candied ginger), but otherwise moist and not overly sweet. Plus, the maple whipped cream paired perfectly! Without further ado, here is the recipe:

Pumpkin Scones with Maple Whipped Cream (adapted from Bobby Flay)

(yields 16 scones)

For one batch of scones (yields 8):

2 cups flour

1/3 cup brown sugar

1 tsp baking powder

3/4 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground ginger

1/4 tsp sea salt

1/2 tblsp turbinado sugar

1 stick cold unsalted butter

1/2 cup soy milk, plus extra for brushing the tops

1/2 can pumpkin (from a 15-oz. can)

1 tsp vanilla extract

1/2 cup dried cranberries/apricots

1/4 cup candied ginger, diced

1. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ground ginger, and sea salt. Cut butter into tiny pieces and rub into the flour mixture, until it looks like coarse sand.

2. In a separate bowl, whisk together the soy milk, pumpkin, and vanilla. Add the wet mixture with the dry ingredients along with the cranberries and chopped ginger. Stir until just combined.

3. Flour the surface of the work station. Transfer the dough onto the surface and knead it a few times. Form into a circle about 8 to 10 inches across and 1/2 inch thick. Cut into 8 triangles and place on a baking sheet lined with parchment paper.

4. Brush the tops with extra soy milk and sprinkle on top the turbinado sugar.

5. Bake in a preheated 375°F oven for 19-21 minutes. Take out, and let it cool for at least 15 minutes.

6. Repeat with another batch, this time substituting the cranberries with apricots.

Maple Whipped Cream

1 cup whipping cream

1/4 cup maple syrup

pinch sea salt

1. Place all of the ingredients in a chilled metal bowl. Using beaters that have also been chilled, whip the ingredients on low speed. Increase to high speed once it begins to thicken and continue until it is light and fluffy.

(Note: Prior to making the scones, place the bowl and beaters in the refrigerator to chill).

Serve the maple whipped cream on top of the scones, or as a dip. Regardless, it is delicious!

Have a Happy Holiday, everyone! More baking recipes will come very soon!

Pumpkin Pie Cupcakes

It's that time of the year, y'all. Time for cold, wintry days and the opportunity to snuggle in at home with a cup of hot chocolate and the fireplace hearth.

Okay, that's a myth. At least, here in Southern California. 

But one can dream, right? The holidays are coming up, and what better way to celebrate the season with seasonal food items? 

This is my first time ever working with pumpkin, and I was pleasantly surprised to find out that it turned out well in the cupcake. Granted, it took longer to bake than I thought, but the end result was this rich, moist, earthy cake that I wanted to smush my face into. 'Cause it was that good. Here is a twist on the classic pumpkin pie, baked into a cupcake!

Pumpkin Pie Cupcakes with Cream Cheese Frosting

(adapted from Kim M. on "Key Ingredient")

makes around two dozen cupcakes

Crust:

1-1/2 sleeves of graham crackers, crushed (around 20 crackers)

1-1/2 sticks of unsalted butter, melted

Cupcake:

one 15 oz. can pumpkin puree

3/4 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

3/4 cup evaporated milk

2/3 cup flour

1 tsp each of ground cinnamon and ginger

1/2 tsp allspice

1/4 tsp each of salt, baking soda, and baking powder

Cream Cheese Frosting

1 packet of cream cheese (around 8 oz.)

1 tsp vanilla extract

3-4 tablespoons unsalted butter, softened

1/2-3/4 cup confectioner's sugar

1. Mix graham cracker crumbs and melted butter together until the mixture resembles wet sand. 

2. Line cupcake pan with liners sprayed with cooking spray. This helps prevent the cupcake from sticking to the liners later on.

3. Press two teaspoons of the graham cracker mixture into the bottom of each cupcake liner. Set aside.

4. For the cupcake, combine the pumpkin puree, both sugars, eggs, vanilla extract, and evaporated milk.

5. Add in the flour, spices, salt, baking powder, and baking soda. Mix until all is combined.

6. Fill each liner three-quarters of the way up with the pumpkin batter. Bake at 350­­°F for about 35 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.

7. Prepare the frosting. Combine the cream cheese, butter, and vanilla extract. Slowly add in the confectioner's sugar and mix until smooth.

8. Pipe the frosting onto the cooled cupcakes. Dust with some additional spices and serve.

Have a Wonderful Holiday Season!

"Bake-lava!" (aka Baklava)

I love Middle Eastern/Mediterranean food: gyros, falafel, hummus, you name it.

But currently, I have been obsessed with baklava. For those who do not know what it is, it is a pastry dish filled with grounded nut mixture and some spices, interspaced between layers upon layers of heavily-buttered phyllo dough. It is topped off with a honey syrup that gets soaked up into the pastry for an uber sweet treat. I love it.

It is a time-consuming process, especially with the layers, but the end product is worth it. Enjoy!

Baklava heaven!

(adapted from "Titli's Busy Kitchen")

makes 32 squares

1 packet phyllo pastry (or 20 sheets)

1-1/2 to 2 sticks melted butter

1 cup pistachios

1 cup almonds

1 cup walnuts or pecans

1/4 cup sugar

1 tsp cinnamon

1/4 tsp allspice

1 cup honey

1/3 cup sugar

3/4 cup water 

juice of 1 lemon

1. Process about 1/4 cup of the pistachios in a food processor until finely grounded. Reserve; this will serve as the garnish.

2. Prepare the filling: combine the rest of the nuts, the sugar, and spices and process until coarsely grounded.

3. Prepare the syrup: add the honey, sugar, water, and lemon juice to a saucepan. Bring to a boil, then simmer for 15 to 20 minutes. Turn off the heat, and let it cool. (the syrup can be made a day in advance. Just store at room temperature.)

4. Prepare the pastry: coat a baking pan with non-stick cooking spray. Layer on the first phyllo dough and brush liberally with the melted butter. Layer another phyllo on top and repeat the process until there is a total of 8 layers.

5. Take half of the nut mixture and spread over the top. Use the back of a spoon to press it into the phyllo.

6. Layer on another 8 layers of phyllo dough, remembering to brush each layer with butter.

7. Add the remaining nut mixture to the top.

8. Top the nut mixture with the remaining 4 sheets of phyllo dough. Give the top an extra coat of butter.

9. With a sharp knife, score the top of the baklava. You do not need to cut all of the way through; this is just to make sure that the servings are divided evenly.

10. At this point, you can either bake it in the oven, or, if not planning to serve immediately, stick it in the freezer until ready to bake.

11. Bake at 360ºF for 30 minutes. (if it's coming out straight from the freezer, put the baklava in the oven as it is preheating to let it thaw)

12. Cover the baklava with aluminum foil, then bake for an additional 20 minutes.

13. Take it out of the oven, and immediately pour the honey syrup on top.

14. Let the honey syrup soak into the baklava for at least 4 hours. Sprinkle the top with the remaining pistachios before serving.

Because I am oh-so-"clever," I am terming this dish my "bake-lava." Ah, puns...

Happy Eating!

AT&C: Avocado, Toffee, and Chocolate Chip Cookies

I have a problem: I love avocados. Well, that's not the main issue, but the fact that I buy more than is necessary (4 for $5! Curse you, Ralph's) leaves me scrambling to use them up before they go bad. And they go bad fast.

I've used avocados in as many recipes as I can: guacamole, sandwiches, quesadillas, pasta, and...

CHOCOLATE CHIP COOKIES?!!

Yes, it works! Because of their neutral flavor and natural fats, avocados are a wonderful substitute for butter in baked goods. Although I did use some butter in this recipe, the addition of the avocado reduced my need for the ingredient by 50 percent. No funky tastes- just pure and wholesome cookies.

AT&C all the way, baby!

(adapted from "The Kitchen Enthusiast")

makes about 40 cookies

8 tablespoons unsalted butter, room temperature

1 ripe avocado

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

2-1/2 teaspoons vanilla extract

2-1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup toffee, chopped

1/2 cup chocolate chips

1. Using an electric mixer, cream the butter, avocado, brown and granulated sugar until smooth.

2. Add the eggs and vanilla extract, and mix well.

3. Mix in the flour, salt, baking soda, and baking powder.

4. Use a spatula to mix in the toffee and chocolate chips.

5. Cover the dough and refrigerate for at least 1 hour.

6. Preheat the oven to 325ºF. Use two spoons to scoop out and place the cookie dough on a parchment-lined baking tray. Use your fingertips to flatten the cookie dough slightly. (If the dough still feels sticky, roll the dough in some flour)

7. Bake for 14 minutes. Remove and let cool before serving.

So don't be a testicle: get baking! :D

Blueberry Cobbler, Y'all

Today,

I'm goin' Southern, y'all.

The U.S. South is notorious for its decadent and buttery desserts: red velvet cake, pecan pie, Mississippi mud anything. It's so good, it's naughty.

So I decided to pay homage to the wonderful South with my take on the classic cobbler. You can make it with any fruit- fresh or frozen- but I chose to use blueberries. So whip out that apron, take that butter out, and flex your baking biceps. 'Cause we're makin' some blueberry cobbler, y'all.

(adapted from AllRecipes.com)

Serves: 6

1 box fresh or frozen blueberries (I frozen fresh blueberries, then let them thaw in the refrigerator overnight)

1 teaspoon vanilla extract

juice of 1 small lemon

3/4 cup granulated sugar

1/2 teaspoon flour

1 tablespoon butter, melted

1-3/4 cups flour

4 teaspoons baking powder

3 tablespoons granulated sugar

pinch of salt

5 tablespoons butter, cold

1 cup milk

2 teaspoons turbinado sugar

pinch of ground cinnamon

1. Grease a baking dish with cooking spray, then place blueberries inside. Add vanilla and lemon juice, and mix together. Add in the 3/4 cup of sugar, 1/2 teaspoon of flour, and melted butter.

2. In a separate bowl, stir the 1-3/4 cups of flour, baking powder, and the 3 tablespoons of granulated sugar. Use your hands to rub in the cold butter into the flour, until the mixture forms a crumbly dough. 

3. Make a well in the center of the flour mixture (basically, make a hole in the center of the bowl) and add in the milk. Use a spatula to stir until moistened, the batter resembling that of pancake mix. Cover with plastic wrap, and allow for it to rest for 10 minutes to thicken.

4. Preheat the oven to 375ºF. Spoon the batter over the blueberries, allowing the blueberries to peek out. Mix together cinnamon and turbinado sugar, then sprinkle on top.

5. Bake for 30-35 minutes, or until a knife inserted into the dough comes out clean. Serve warm or cold.

Happy Baking! :)

A Quartet of Desserts #allout!

It's been a while since I have last posted. Lately, I have been experimenting with cooking, and, with a job and school, I haven't had as much time to bake. That, and the fact that I didn't want to overload on sugar foods.

BUT TOO LATE FOR THAT.

Another day in the kitchen: the smell of butter, nuts, vanilla, and Nutella permeating and intermingling with one another. Making four very different pastries reminded me both of how tiring baking is and how much I have missed it.

From left: butterscotch cupcake with maple syrup frosting, Nutella cookies, Linzer cookies, Finska kakor

1. Butterscotch Cupcakes with Maple Syrup Frosting (adapted from "Bake Me Blush")

(yields half a dozen cupcakes)

1 1/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

4 tablespoons unsalted butter, softened

1 egg

1/2 cup brown sugar

1/2 tsp vanilla extract

1/2 cup butterscotch chips

1. Whisk flour, baking powder, and salt together.

2. In a separate bowl, use an electric mixer to cream butter and brown sugar until light and fluffy. Add egg and vanilla extract. 

3. Add in the flour and mix until just incorporated. Use a spatula to fold in the butterscotch chips.

4. Preheat oven to 350°F. Line cupcake pans with liners, and fill each about three-quarters full. Bake 18-20 minutes, or until center comes out cleanly. Cool completely before frosting (which I did not, resulting in melting frosting and a mess!)

For the maple syrup frosting:

about 2 tablespoons maple syrup (I just eyeballed it in)

1 cup powdered sugar

1 tablespoon butter

Cream butter and maple syrup together. Slowly add in the powdered sugar, and mix until the frosting holds stiff peaks (not broken or too liquid-like).

2. Nutella White Chocolate Chip Craisin Cookies

(yields about 20 cookies)

1 1/4 cups flour

1/2 teaspoon baking soda

1/2 tsp salt

6 tablespoons butter or margarine, softened

1 egg

1 tsp vanilla extract

2 heaping tablespoons Nutella

1/2 cup white chocolate chips

1/2 cup Craisins

1. Combine flour, baking soda, and salt together. 

2. In a separate bowl, beat butter and Nutella. Add in the egg and vanilla.

3. Slowly add in the flour mixture and beat until just incorporated.

4. Stir in the white chocolate chips and Craisins by using a spatula.

5. Preheat the oven to 375°F. Line a baking tray with parchment paper. Roll tablespoon amounts of the dough between the palms of your hand and place them at least an inch apart from each other.

6. Bake for about 10 minutes. Let them cool completely before serving.

3. Linzer Cookies

 (see my "Going Nuts on Pecan Wednesday" for the cookie recipe. However, in this post, I used blueberry jam for the filling)

Blueberry jam (this is probably not the correct way to make jam, but it turned out all right, anyway)

about 1 cup fresh blueberries

about 1/2 cup sugar

pinch of salt

2 tablespoons corn starch

In a saucepan, stir together blueberries and sugar. Heat on medium to medium-high, and cook until the sugar dissolves and the blueberries begin to break down, about 15 to 20 minutes. Use a spatula to help break the berries. Add in salt and corn starch. Remove from heat, and strain into a small bowl. Cover with plastic wrap and overnight for several hours or overnight.

4. Finska Kakor (aka "Finnish Cakes")

(yields 20 two to three-inch bars)

1/2 cup almonds

5 tablespoons sugar

2 cups flour

1 1/2 sticks butter or margarine, softened

2 tsp vanilla extract (or 1 tsp almond extract)

1 egg white

1. Use a food processor to process almonds and one tablespoon of the sugar until finely chopped. Set aside.

2. In a bowl, combine flour, butter, vanilla extract, egg white, and the rest of the sugar. Mix until all ingredients are just incorporated. Wrap the dough with plastic wrap and refrigerate several hours or overnight.

3. Preheat oven to 350°F. Line a baking tray with parchment paper. Take out the dough and roll it out between two sheets of parchment paper, until about one-inch thick. Press almond mixture into the dough.

4. Cut dough into two to three-inch strips and place them about 1/2 inch apart on the baking tray.

5. Bake for 18-20 minutes. Cool completely before serving.

Salted Caramel Tart!

I try to avoid bragging, but I'll say this once:

I make a mean salted caramel.

Sugar, whipping cream, butter, and sea salt: just chuck 'em in, and you get heaven! Add an uber buttery crust to the mix, and it's out of this world.

♫♫ Stellar. ♫♫

Salted Caramel Tart (inspired by OnePotChef)

Ingredients

For crust:

1 cup flour

1 egg yolk

6-7 tablespoons chilled butter

1 tablespoon chilled water

1. In a food processor, process the flour and butter until incorporated. Add in the egg yolk and process again. If the dough still seems coarse and crumbly, add the chilled water. Process until the dough forms and is smooth.

2. On a lightly-floured surface, kneed the dough until elastic. Wrap it into plastic wrap and refrigerate for at least 30 minutes.

3. Preheat the oven to 375ºF. Roll the dough between two sheets of parchment paper, until at least 8 to 9 inches in diameter. Place a 7-inch tart tin, bottom facing up, on top of the dough, and cut the dough slightly over the edges of the tin.

4. Grease the tin and transfer the dough. Mold the dough into the shape of the tin. Place a sheet of parchment paper on top and weigh it down with pie weights or uncooked rice.

5. Bake for 12-15 minutes. Remove the parchment paper and rice and bake for an additional 5 minutes.

For the caramel filling:

3/4 cup sugar

1/2 cup whipping cream

4-5 tablespoons butter

a pinch of sea salt

1. Melt the sugar over medium-high heat. It will turn a deep, amber color.

2. Turn off the heat and add in the whipping cream. Do not worry if the sugar solidifies. Reheat the sugar mixture until it starts to bubble, or reach 226ºF on a candy thermometer. Add in the sea salt.

3. Take the caramel off the heat and add the butter. Stir to melt.

4. Pour the caramel onto the crust and refrigerator for about 3-4 hours. Let the tart come to room temperature before serving.

"Cair-ah-mel" or "cahr-mel:" 

how do YOU say your caramel?

New and Improved: Strawberry Cupcakes with Avocado Buttercream Frosting

New and improved version of strawberry cupcakes!

And yes, I got to try one!

The recipe can be found under the June 2013 tab.

Happy eating!

Spam Musubi

I know what you're thinking:

Isn't this a baking blog?!!

Well...yes.

But in honor of National Canned Luncheon Meat Day (which took place July 6th), I decided to try my hand at making spam musubi, because

I LOVE SPAM MUSUBI.

There's something about it: the savory flavors of canned meat and nori and the slight sweetness from the rice (once you add the sugar and rice vinegar and all) coming together to produce an orgasmic slice of heaven. I pay tribute to the Creator of spam and the Creator of spam musubi. Thank you.

(adapted from The Starving Artist)

1 can Spam, sliced lengthwise

2 cups white rice, cooked and cooled

1/4 cup rice vinegar

1 tablespoon sugar

1/2 tablespoon salt

2-3 sheets nori

1. Stir the rice vinegar, sugar, and salt together. Add into the cooled rice and mix well.

2. Pan fry the sliced Spam in a skillet, cooking each side for about 5 minutes or until the Spam is slightly browned.

3. Use a rice mold to shape the spam musubi. (I didn't have one, so I made a crude version: take the emptied Spam can and cut out the bottom. I used a can opener to accomplish this. But it's still really difficult. I think I'll invest in a rice mold.)

4. Wet your hands and place some rice into the rice mold. Flatten it out into a 1/2 inch layer. Place a slice of Spam over it, and add another layer of rice on top. Carefully remove the rice mold. You will have a perfect rectangle-shaped piece of spam musubi.

5. Cut the nori sheet in half (or in thirds, depending on the length of your spam musubi. Place the spam musubi in the center of the nori and wrap around it. Use some water to seal it together.

Whether you eat it for snack or as part of a meal, spam musubi will satisfy your craving for all things umami-flavored.

Happy Eating!

Going Nuts on Pecan Wednesday

Question of the day: how do you say "pecan?" Is it like "PEE-can" or "pe-CON?"

Nevertheless, I love them. I love their versatility in dishes. Whether they're toasted and sprinkled on top of pasta, added into salads, or even just sprinkled with some sugar and cinnamon, pecans are just plain wonderful.

So without further ado, I give you two recipes that incorporate this wonderful, beautiful nut. Dig in!

1. Linzer cookies

(adapted from The Good Housekeeping Test Kitchen Cookie Lover's Cookbook)

makes about 16 sandwiched cookies

Ingredients

1 cup/4 ounces pecans

1/4 cup cornstarch

1/2 cup confectioner's sugar

1 stick unsalted butter, softened

1 tsp vanilla extract

1/2 tsp salt

1 egg

1 1/2 cups flour

1/2 cup seedless jam

Directions

1. Pulse the pecans and cornstarch in the food processor until the pecans are grounded well.

2. In a bowl, beat the butter and confectioner's sugar until incorporated. 

3. Add in the egg, vanilla extract, and salt and continue mixing. 

4. Beat in the flour and grounded pecan mixture until blended.

5. Divide the dough into four equal parts. Flatten into disk-shapes and wrap them up plastic wrap. Refrigerate for 2-3 hours or until firm.

6. On a floured surface, roll the chilled dough out until it is one-eighth inch thick. Cut out shapes using a cookie cutter (any shape is fine, but I used a flower-shaped one). 

7. Using a smaller cookie cutter of the same shape, cut out the center of an already cut-out cookie. Be careful with this step, for they are extremely fragile.

8. Re-roll any excess dough and continue cutting out shapes. Refrigerate the dough for another hour.

9. Preheat the oven to 325ºF. Line the cookies on two cookies sheets with parchment paper about one inch apart.

10. Bake cookies for about 18 minutes, or until lightly browned, swapping the cookies sheets between the upper and lower thirds of the oven rack midway through.

11. Let the cookies cool before sandwiching them with a teaspoons of jam. Personally, I made my own jam, but store-bought ones work wonderfully as well.

2. Pecan Tassies 

(Honestly, I have no clue what a tassie is. It appears to be really similar to a tart pastry, though.)

(adapted from The Good Housekeeping Test Kitchen Cookie Lover's Cookbook)

makes 6 tassies

Ingredients

3 tbls cream cheese, softened

4 tbls or 1/2 stick of butter or margarine, softened

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp vanilla extract

1/2 tsp salt

1 egg

1/3 cup chopped pecans

Directions

1. Using an electric mixer, beat cream cheese and 3 tbls of the butter until creamy. Add flour, and continue to beat until well-incorporated.

2. With floured fingers press the dough into the bottoms and sides of the cupcake tin cups. Set aside.

3. Preheat the oven to 350ºF. To making the filling, whisk together the brown sugar, vanilla extract, salt, egg, and the 1 tbl of butter.

4. Put half of the chopped pecans at the bottom of each dough-filled cups. Distribute the brown sugar mixture evenly into each cup and sprinkle the last of the pecans on top.

5. Bake for 30 minutes. Using the tip of a knife, gently cut around the tassies to loosen them from the cupcake tin cups. Take them out of the pan and let them cool.

Epic Thursday!!! One Morning, Four Flavors of Cupcakes

Hello, all! Today, I went to war. "Cupcake war," that is. In a span of four hours, I made four different flavors of cupcakes, one of which you have seen in my previous posts (banana chocolate chip with peanut butter frosting), and the ones that are completely new. It's been a grueling morning, but very rewarding. I would do it again. 

Without further ado, I give you my recipes for: 1) lemon cupcakes with toasted coconut, 2) s'mores cupcakes, and 3) strawberry cupcakes with avocado buttercream frosting. Prepare your mixers for an all-out bake-out!

 1) Lemon cupcakes with toasted shredded coconut

(Makes six cupcakes)

Cupcake Ingredients:

3/4-1 cup flour

1/2 tsp baking powder

1/8 tsp salt

1/4 cup sugar

4 tbls unsalted butter, room temperature

1 egg

1 tsp lemon zest

1/2 tbl lemon juice

1/4 tsp vanilla extract

1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a medium-sized bowl, cream the butter and sugar together with an electric mixer. Add in the egg, lemon zest, lemon juice, and vanilla extract and continue to blend until incorporated.

3. Slowly whisk the flour mixture into the wet ingredients, stirring until just incorporated.

4. Preheat oven to 350ºF. Line cupcake tin with cupcake liners. Fill cupcake liners with batter three-fourths of the way up.

5. Bake for 20 minutes or until the toothpick inserted comes out clean. Let it cool before frosting.

Frosting Ingredients:

4 tbls cream cheese, room temperature

2 tbls unsalted butter, room temperature

1/2 tsp lemon zest

3/4 tsp lemon juice

1/4 tsp vanilla extract

1/2 cup powdered sugar

1/4 cup flour

1. Cream the butter and cream cheese together until light and fluffy.

2. Add in the lemon zest, lemon juice, and vanilla extract. Blend well.

3. Slowly add in the powdered sugar and flour, mixing until the frosting comes together and is smooth.

Toasted coconut:

about 1 cup of shredded coconut

1. Preheat the oven to 350ºF. Spread the shredded coconut in a small baking tray lined with parchment paper.

2. Toast the coconut for about 15 minutes, stirring it occasionally. Let cool before assembling.

3. Pipe the frosting onto the cupcakes, and press the cupcake, frosting side down, onto the toasted coconut.

2. S'mores cupcakes

(makes six cupcakes)

For the crust:

7 graham cracker squares, crushed

3 tbls melted butter

Add the melted butter to the crushed graham crackers, and mix until moist. Line cupcake tin with cupcake liners and press a tablespoon of the graham cracker mixture into each liner to create a crust.

Cupcake Ingredients:

1/4 cup flour

1 1/4 tsp baking powder

2 tbls cocoa powder

4 tbls unsalted butter, room temperature

3/8 cup sugar

1 egg

1/2 tsp vanilla extract

1/4 cup milk (I used soy milk)

1. Whisk flour, baking powder, and cocoa powder together.

2. Cream the butter and sugar together until light and fluffy. Add in the egg, vanilla extract, and milk.

3. Slowly mix in the flour mixture, stirring until just incorporated.

4. Preheat oven to 350ºF. Fill each cupcake liner three-fourths of the way up.

5. Bake for 20-22 minutes or until a toothpick inserted into the cupcake comes out clean. Set aside to cool.

For the chocolate ganache filling:

1/4 cup semi-sweet chocolate chips

1/4 cup heavy whipping cream or milk

Heat the whipping cream or milk on "High" in the microwave for one minute. Pour the hot cream into a bowl with the chocolate chips and let the mixture sit for 30 seconds to one minute. Then stir the mixture until smooth. Let it cool before assembling the cupcake.

Marshmallow Frosting:

1/2 cup marshmallow creme

1 tbl unsalted butter, room temperature

1/4 tsp vanilla extract

3/4 cup powdered sugar

1/4 cup flour

1. Cream the butter and marshmallow creme together. Add in the vanilla extract.

2. Slowly add the powdered sugar and flour, beating until smooth.

To assemble:

1. Cut out a hole in the center of the cupcake, making sure not to cut all of the way to the crust. Spoon a tablespoon of the chocolate ganache into the cupcake. Pipe the marshmallow frosting onto the cupcake and garnish with a piece of graham cracker.

3. Strawberry cupcakes with avocado buttercream frosting

(makes six cupcakes)

Ingredients:

about 5-7 small to medium-sized strawberries, chopped finely

3/4 cup flour

1/2 tsp baking powder

1/8 tsp salt

1/8 cup milk (I used soy milk)

1/2 tsp vanilla extract

4 tbls unsalted butter, room temperature

1/3 cup sugar

1 egg

1. In a small bowl, whisk together flour, baking powder, and salt. Set aside.

2. In a medium-sized bowl, cream the butter and sugar together until light and fluffy. Add in the egg, vanilla extract, milk, and strawberries.

3. Slowly whisk in the dry ingredients until just incorporated.

4. Preheat oven to 350ºF. Line a cupcake tin with cupcake liners. Fill each liner about three-fourths of the way up.

5. Bake for 20-22 minutes, or until a toothpick inserted into the cupcake's center comes out clean. Let them cool before frosting.

For avocado frosting:

1 ripe avocado, mashed

1 tbl unsalted butter, softened

1/2 tsp vanilla extract

pinch of salt

1/2 cup powdered sugar

1/2 cup flour

1. Cream the avocado and butter until smooth. Add in the vanilla extract and salt.

2. Slowly mix in the powdered sugar and flour until smooth.

3. Pipe the frosting onto the cupcakes. If not planning to eat right away, refrigerate the cupcakes. Let them come to room temperature before eating them.

Well, folks. That is the end of my cupcake rampage today. Stay awesome, and I shall see you later!

Lemon Cupcakes and Lemon Frosting with Plum Compote Filling

Summer's here, so why not utilize all of those plump, juicy-ripe lemons from your backyard?

The plum filling was a sporadic kind of thing that I decided later; I happened to have an excess of (also sour!) green plums, so I turned them into compote! It accentuated the cupcake with a tart sweetness that left my mouth tingling from its awesomeness. Yum!

So don't be a sour puss- pucker up for some delicious lemon cupcakes!

(inspired by Laura Vitale, "Laura in the Kitchen")

Makes one dozen cupcakes

For the cupcake

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup sugar

8 tbls unsalted butter, softened

2 eggs

1/2 milk (I used soy milk)

2 tsp freshly grated lemon zest

1 tbl fresh lemon juice

1/2 tsp vanilla extract

1. Cream the butter and eggs together. Add in the sugar, and beat until the mixture is lightly-colored. 

2. Add in the vanilla extract, lemon zest, lemon juice, and milk.

3. Add the flour, baking powder, and salt into the wet ingredients. Stir with a whisk until just combined.

4. Preheat oven to 350ºF. Line cupcake tin with cupcake liners. Spoon in batter into the liners.

5. Bake for 20-22 minutes. Take them out, and set aside to cool. Prepare the lemon buttercream frosting.

For the frosting:

4 tbls unsalted butter, softened

1 tsp lemon zest

1 1/2 tsp lemon juice

1/2 tsp vanilla extract

1 cup powdered sugar

1/2 cup flour

1. Cream butter until light and fluffy. Add in the lemon zest, lemon juice, and vanilla extract.

2. Slowly add in the powdered sugar and flour. Whip until smooth.

For the plum compote:

1/2-1 cup sugar

1/2 cup water

1 tsp vanilla extract

12 small green plums

1. In a small to medium-sized pot, add in the sugar, vanilla, and water. Bring to a boil.

2. Cut the plums into quarter-sized pieces, perhaps even smaller, if necessary. Remove the pits.

3. Add the plums into the pot, and cook over medium-low heat.

4. Stir occasionally, mashing the plums until they soften and break down, 20-30 minutes.

5. Remove from heat and cool.

6. Refrigerate for about 1-2 hours.

Assembling the cupcake:

1. Cut a hole in the middle of the cooled cupcake. 

2. Spoon in about 1/2 tbl of plum compote.

3. Frost the top with the lemon frosting.

4. Garnish with a lemon slice, if desired.

Happy Eating! 

Sweet Potato Pie Cupcakes with Brown Sugar Frosting

Interesting fact: I used to dislike sweet potatoes when I was little.

Weird, I know, right? Because now, they are one of my favorite foods. I have no idea what was going on in my child brain; how the hell could I have not picked up on this freakin' Godsend of a vegetable?! Perhaps it was just the picky eater in me...

Not only can sweet potatoes be baked into pies, casseroles, or cupcakes *ahem, but they also have a super-mega-awesome dose of Vitamin A (I heard that they can contain up to as much as 300% of your daily intake!). This is definitely a good way to eat your veggies, kids.

Without further ado, I give you the Super-Mega-Awesome Sweet Potato Pie Cupcake!

(adapted from how sweet it is):

Yields: 16-17 cupcakes

For the graham cracker crust:

2 cups graham cracker crumbs (I just take graham crackers and crush 'em up. Like a boss.)

4 tbl butter, melted

1/2 tsp cinnamon (optional)

For the cupcakes:

1 1/4 cups all-purpose flour

8 tbl unsalted butter, melted

3-4 medium to large sweet potatoes, baked and mashed (you could boil the potatoes, but personally I find that baking them for 50 minutes to an hour releases more of their flavor. It's up to you, though).

1 1/4 tsp baking soda

1/4 tsp salt

1 egg

1 cup brown sugar

2 tsp vanilla extract

1/2 tsp cinnamon

1/2 cup milk

Directions:

1. For graham cracker crust: Preheat oven to 350°F. Line cupcake tin with cupcake liners.

2. Mix graham cracker crumbs, melted butter, and cinnamon until moist. Take a tablespoon of the mixture and press it into a cupcake liner. Repeat with the remainder.

3. Bake for 5-7 minutes until the crust is set. Set aside to cool.

4. For cupcakes: Whisk together egg and sugar until there are no lumps. Add in butter and vanilla extract, then the sweet potatoes.

5. Add in flour, baking soda, salt, and cinnamon to the wet ingredients. Add in the milk and stir until smooth.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Set aside to cool.

For the brown sugar frosting:

8 tbl unsalted butter, softened

1 cup packed brown sugar

1 cup powdered sugar

1 cup flour

1. With an electric mixer, whip butter and brown sugar until creamy. Slowly add in the powdered sugar and flour.

2. Pipe onto the cooled cupcakes and serve!

Banana Chocolate Chip Cupcakes with Peanut Butter Frosting

Do you like chocolate chips?

Do you like peanut butter?

Do you go ape-shit for bananas?

Well, here's a recipe for your remedies. Whether you're five or ninety-five years old, I guarantee you that these bad boys will a-PEAL to anyone! Get it?

(adapted from Once Upon a Cutting Board):

Yields 15-16 cupcakes

Dry Ingredients:

1 1/2 cups all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Wet Ingredients:

6 tbl unsalted butter, melted

4 large, ripe bananas, mashed

2 eggs

1 tsp vanilla extract

1/2 cup chocolate chips

Directions:

1. Whisk dry and wet ingredients together.

2. Add in the chocolate chips and whisk until just combined.

3. Preheat oven to 350°F.

4. Line cupcake tin with cupcake liners. Fill liners with batter until three-fourths full.

5. Bake for 18 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.

6. Let the cupcakes cool before frosting them.

(for Peanut Butter Frosting)

Ingredients

2 tbl unsalted butter, softened

3/4- 1 cup powdered sugar

1/4 cup flour

1/4 tsp vanilla extract

1/4-1/3 cup smooth peanut butter

splash of milk (I used soy milk)

1. With an electric mixer, cream butter and peanut butter together. Add in vanilla extract.

2. Slowly add in powdered sugar and flour. If necessary, add in milk to thin out the frosting.

3. Pipe or spread the frosting onto the cooled cupcakes.

I love the love that these cupcakes bring to y'all's hearts. GO BANANAS!!!

Here's the proof:

Nutella Cupcakes with Nutella Frosting

Let me first start off by saying that:

NUTELLA IS GOLD.

It is audacious, it is sassy, and most of all, it is naughty.

I present to you:

Nutella Cupcakes with Nutella Frosting

(adapted from BiteDelite)

Yields 15-17 cupcakes

Dry ingredients:

1/2 cup granulated sugar

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

Wet ingredients:

1 cup milk (I used soy milk; it doesn't make any difference on the taste)

6 tbl unsalted butter, melted

1 egg

a LOT of Nutella (I just kind of eyeballed it in, until the batter turned a deep rich color)

Frosting:

3/4-1 cup powdered sugar

2 tbl unsalted butter, softened

2 tbl Nutella

1/4 cup flour (to cut down the sweetness)

1/4 tsp vanilla extract

splash of milk (to thin out the frosting in case it's too thick)

Shall we begin?

Directions:

1. Whisk dry ingredients together in a medium-sized bowl.

2. Whisk wet ingredients together in a larger bowl.

3. Slowly add in the dry ingredients into the wet ingredients, making sure to scrape down the sides of the bowl once in a while. Stir until just incorporated; you wouldn't want the cupcakes to turn out tough.

4. Preheat the oven to 350ºF.

5. Line a cupcake tin with cupcake liners. Fill them three-quarters of the way up with the batter.

6. Bake for 20 minutes, or until you insert a toothpick into the cupcake and it comes out clean.

7. Let the cupcakes cool before frosting.

(for the frosting)

1. With an electric mixer, cream the butter and Nutella together. Add in the vanilla extract.

2. Slowly mix in the powder sugar and flour, adding in the milk a little bit at a time if the frosting gets too thick.

3. Pipe or spread the frosting onto the cooled cupcakes. Enjoy!