Strawberry shortcake cupcakes

To celebrate the season opening of our favorite Strawberry patch I had to make some kind of cupcake involving Strawberries. I hit the jack pot when I found this one in the cupcake deck.

I read through the recipe (as always) prior to making these and thought that it looked pretty straight-forward, and couldn't understand what all the fuss was about over making sponge cake. Well let me tell you, it's kind of a bitch. Maybe it was my circumstances: trying to make them mini, and not having the proper tools for the job (specifically jumbo cupcake liners) but these were by far my most interesting project. Even when I've gotten the recipe wrong, or over baked, cupcakes before they have never come out so.... Disappointing. Sponge cake is Mr. T's favorite and I think that fact is the only thing that kept him from realizing that my sponge cake was sub par. Or maybe it was the heaping spoon fulls of strawberries and whipped cream... Don't tell him okay?

Even if they did turn out less than fabulous in my opinion, the flavor was good. Mr. T will be taking the remaining cupcakes that he doesn't eat to work tomorrow to get a real reading, I'll update this post after I get some feedback. In the mean time, see for yourself:

Strawberry Short Cake Cupcakes from the Cupcake Deck

you'll need 8 cups of strawberries, cleaned, de-stemmed and sliced

start by beating the eggs and sugar

and then adding the dry ingredients, followed by the warmed milk

I couldn't find extra large muffin tin liners in my town, so instead I improvised by cutting squares of parchment paper. It worked out pretty well.

this recipe was supposed to yield 12 extra large cupcakes.

the actual yield was 10 and I probably could have used a regular sized muffin tin.

Here's where it got a little worrisome:

notice the color and consistency as compared to the next shot

this is from the same bowl as above.

The ingredients had settled while I prepped the cups, I ended up with my vanilla and almond oil sitting in the bottom of my bowl. Luckily, the taste turned out the same in each batch. *phew!* The batter is very thin, definitely be sure to mix well and often!

Now for the fun part, the whipped cream.

Mix until firm peaks form.

I was pretty happy with how the cream turned out at least!

Et Voila- not exactly picture perfect but not the worst I've done right?

We took Bretta to the "dog beach" for the first time. I don't know who had more fun, her or us.

Patriotic Cupcakes with blueberries, raspberries and fresh whipped cream!

Since we are swiftly approaching the celebration of our nation's independence I thought I would take advantage of the Cupcake Deck's red, white, and blueberry cupcakes. (You'll remember my most recent endeavor from the cupcake deck: White Mountain Chocolate Cupcakes)
A direct quote from one of my tasters: "This could be your best cupcake yet Mrs. T"
I could stand to hear that a few more times and if you would like to, you should make this for your 4th of July BBQ!

What I really loved about these is that they were quick and simple to make, so if you do make these for a party you'll still have plenty of time to prep your other food. Because the frosting is whipped cream I gave the cupcakes extra time to cool, bringing my time from start to finish to about two and a half hours.


Red, White, and Blueberry Cupcakes
Makes 12 Cupcakes (seriously this time!)
Oven @ 350F
For the cupcakes:
1/3 cup fresh blueberries
1 1/4 cups unbleached all purpose flour
1 tsp baking powder (not soda)
1/4 tsp salt
1/2 cup (or 1 stick) of unsalted butter, at room temperature
1 cup sugar
4 large egg whites, at room temperature also *side note- what do you do with the extra yolks?*
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup whole milk
1/4 cup fresh raspberries

For the topping:
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup fresh raspberries
1/3 cup fresh blueberries

Put the blueberries (washed, of course) in a small bowl and stir them gently with 1 tbsp of the flour; set aside. Sift the remaining 1 cup plus 3 tbsp of flour, the baking soda, and salt into a medium bowl; set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Beat in the egg whites in two additions, mixing until smoothly blended. Add the vanilla and almond extracts and beat for 2 minutes. The batter should look smooth but foamy. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Use a rubber spatula to gently fold the blueberries and raspberries into the batter.

Fill each paper liner with 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack, then remove the cupcakes from the pan and set them on the rack to cool completely.

For the topping:
In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form. (Queen Helen was at home so I had to rep the $7 Long's Proctor Silex hand mixer. What up!)

Use a small spatula (or whatever you have) to spread a generous 3 generous tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon (or hand place, I found that easier) several raspberries and blueberries over the whipped cream. Refrigerate and serve cold. <-- Very important!

We took B over to my in-laws' last night. They have a cat, named cat, that Bretta has seen several times through the glass door but never in a face to face situation.
As you can see, she doesn't quite understand why she can bark at the cat through the glass door.

You can also see that the cat could care less about her at this point, he's just bitter that she's in his house and he's forced to eat outside.

Happy fourth of July everyone! Don't forget to thank a soldier!

Things that make me want to burn someone's house down:

I like to keep it pretty light and fluffy here on the blog but when I stumble across things like this I feel the need to speak up. Thank you www.feministing.com for bringing it to the public eye.
And if you live in Nevada, please don't vote for this moron:
Sharron Angle: You Can't Have An Abortion Because It's God's Plan You Were Raped
(link to article from www.feministing.com)

Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting

Hello cupcake lovers! I know that the deliciousness has been MIA the last week, but I do have an excuse, I got a wicked cold on top of my normal seasonal allergies that had me laying on the couch for a couple of days. I would have made cupcakes but I was afraid of:
a- passing out from standing for longer than 5 minutes
b- sneezing all over the cupcakes

Anywho, I got right back to it this weekend when I found the following tasty recipe from a cupcake blogger http://cupcakeblog.com the cupcake link here

I made a few adjustments. I used half the instant espresso powder and used unsweetened shredded coconut instead of flaked sweetened coconut. And, as *almost* always, I came out ahead by 3 cupcakes.

These cupcakes took approximately 2.5 hours from start to finish, cooling time included- not bad!
They were a big hit at work, everyone thought they tasted like a Mounds bar. Yum! The following is how I made them, use the link to see the original recipe.

350F oven, makes *27 cupcakes, or 24 that are slightly big

Old-Fashioned Chocolate Cupcakes

3/4 cup (1-1/2 sticks) unsalted butter
2 cups sugar
3 eggs
2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
1 tablespoon instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating 30 seconds after each addition.
Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
Measure the milk and vanilla into a measuring cup (or anything else that will make it easy to pour in together.) Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Coconut Buttercream Frosting
1-1/2 sticks butter, room temperature
1/4 cup whole milk
1 teaspoon vanilla
2 cups powdered sugar
1-1/2 cups coconut, shredded and unsweetened

Beat butter briefly, scrape bowl. Add the sifted powdered sugar and milk. Beat until smooth. Add coconut and mix until combined.

Top cooled cupcakes with coconut-buttercream frosting. Top with more cocoa powder (or forget to if you're like me...)

Once finished, go cuddle with darling puppy and make a mental note to sketch her silhouette some day to hang over your future mantle.

Did I mention that I recommend milk with the cupcakes?
Well I do.
Thanks to this weeks tester, you'll see her review below. I'll let her introduce herself.

Home, home on the range

My Grandmother has informed me that I am not supposed to call home "home" anymore since I am now married. She says it's an insult to my husband.
But what if my husband likes it *almost* as much as I do?

Yesterday we went home. For a day. For my Dad and older, temporarily crippled brother David (seen above, I'll let you guess which one) to look at my car and tell me that I need a new alternator. And for Mr. T to fix Mom's computer. 
You may think that is a very illogical way of getting things taken care of but hundreds of dollars were saved by Mr. T and I and my Mom, by us driving home for the day. Even if it did mean that Mr. T and I slept until 11 today after getting home at 3ish this morning.  It also meant swimming in my Dad's pool (not in that gorgeous lake you see above) and eating the best broccoli I have ever tasted in my life. And I love broccoli.
It also meant Bretta got to spend the day with her BFF Jasper, you remember him from my last one day trip home. I didn't take any pictures, but here's one of B meeting her long lost twin for the first time. She seemed a little confused.

Don't you see the resemblance?

50/50 Cupcakes: AKA Orange Cupcakes with Vanilla Frosting

As it started heating up here in Sonoma I was reminded of the 50/50 bars my Mom used to buy in a gigantic bag that seemed to take up half of our freezer. They are a perfect summer treat, orange sherbert on the outside and sweet vanilla ice cream on the inside. Now obviously a cupcake isn't going to be as refreshing as a popsicle (or is it?) but once I settle on a flavor combination there's no turning back. So I scoured the internet and was surprised to find quite a few listings for the very combination I was looking for. Sidenote- a ton of listings for Orange Vanilla but barely any for the Lemon Raspberry cupcakes I made a few months back. Strange, no?
After reading through a few posts, and their comments I settled on this delicious sounding recipe from www.chow.com. It sounded like just the recipe to bring my 50/50 cupcake to life.

Orange Vanilla Cupcakes
Yield: 24 Cupcakes (really!)

Ingredients for both the cupcakes and the frosting:

• 1½ cups self-rising flour
• 1¼ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 1 tablespoon freshly grated orange zest
• 4 large eggs, at room temperature
• 1 cup orange juice (use a variety without pulp)
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract

Oven @ 350F
To make the cupcakes:
In a small bowl, combine the flours and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

 

To make the icing:

 In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes. Make sure that you stir constantly, otherwise you'll get a weird milky film in your pan. Yuck

Cover with waxed paper placed directly on the surface, and cool to room temperature, about 30 minutes.

 

At this point, this is the most high-maintenance frosting I've made yet and I'm hoping that it's going to be the best tasting.....

In a large bowl, on the medium-high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously, and mix until fluffy, for 3 minutes. Add the vanilla and beat well. Add the cooled milk mixture, and beat for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately to frost the cupcakes. The original recipe calls for shredded coconut as garnish at this point which I chose not to add.

The frosting did not mix together well, as you may be able to tell from the picture of the frosted cupcake above. After all the effort put into the frosting I was pretty disappointed with the results. The cupcake itself was fabulous but I will definitely be using a different frosting recipe if I make these in the future. All in all the usual taste testers (people at my day job) thought they tasted fine. 

Summer is coming!

And I am excited...

Date night and White Mountain Chocolate Cupcakes

Friday night Mr. T and I went out for an over due date night. We try to spend at least one night a week "on a date" but it has been a while since we've actually left the house for one. We had a great time.

Give us some credit, it was a self portrait...

This weeks cupcake inspiration came from me wanting to try and out-do the infamous "Car Bomb Cupcakes" because they have become the basis to every other cupcake I've made. It makes me a little sad since they were the first cupcakes I made in my little challenge, and the first cupcakes I had ever made from scratch. Enter this week's cupcakes: White Mountain Chocolate Cupcakes from The Cupcake Deck I received at Christmas time. I've also made the Kid Friendly Cupakes and Apple Cinnamon Cupcakes from the same deck.

They may not be the prettiest cupcakes on the block but they were a big hit. Something about that sloppy and sweet meringue frosting gets everyone excited. According to the recipe the yield is 12 cupcakes but I, of course, ended up with 16 which turned out perfect because I was able to use all of the frosting. These cupcakes took approximately 2 hours and 15 minutes to complete from the time I took the first ingredients out of the 'fridge to popping the lid on top of my new cupcake carrier.

Cupcake Ingredients:
3 ounces unsweetened chocolate, chopped
1 cup unbleached all purpose flour (side note- I always use unbleached flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature (1 stick)
1 1/4 cups sugar
2 large eggs (worm fed are the best. Thanks to my sis-in-law Jenni for the eggs)
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup water

Position rack in the middle of the oven. Preaheat the oven to 350F. Line 12 (or 16) muffin tin cups with paper cupcake liners.

Put the chocolate in a heatproof bowl over the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water or the bottom of a double boiler. Stir until the chocolate is melted and smoot. Remove from the water and set aside to cool slightly.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.

Fill each paper liner with a generous 1/3 cup of batter, to about 1/8 inch below the top of the liner. (please note that I followed this direction exactly and still ended up with 16 cupcakes.) Bake just until the top feels firm and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

Seven-Minute Frosting (or fifteen....)
1 1/4 cups sugar
1/3 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract

Put the sugar, water, egg whites, and cream of tartar in a heatproof bowl or the top of a double boiler with at least a 2 quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute.

Put the bowl over, but not touching, a saucepan of barely simmering water or the bottom of a double boiler. The top container should sit firmly over the pan of hot water; be sure to keep the cord of the electric mixer away from the burner. Beat on high speed until the frosting forms a soft peak that stands straight up if you stop the beaters and lift them up, about 7 minutes. This is the part that took me about 14 minutes. The frosting should register 160F on a thermometer (at 7 minutes mine was only at 120F and there were no peaks, so I kept going).

Remove the container of frosting from the water, add the vanilla and almond extracts, and continue beating for 2 minutes to further thicken the frosting. A word of device- don't drool into your meringue during this stage, because this is the part that starts getting really delicious. Don't worry, I didn't.
Use a small spatula to spread a thick layer of frosting, about 1/2 cup, over the top of each cupcake, dipping the spatula gently into the frosting to make swirls. Serve the cupcakes, or carefully cover them and refrigerate. Let sit at room temperature for about 20 minutes before serving.

Then give them to your friends (or co-workers as the case may be) and get a free drink at the bar.

Where's Emily?

And Bretta? She's healing up okay. Just a couple more days until those stitches come out and she'll be ready to chase the tennis ball again.

Anniversary cupcakes: Mocha Chip Cupcakes with Chocolate-Sour Cream Frosting

This past Monday (May 17) was Mr. T and I's second anniversary. This year we decided that we wanted to spend the night in and make dinner together. Mr. T decided on dinner (delicious Steak Pizzaola from Rachel Ray's 30 minute meals, mmmm) and I made dessert. In our house nothing says I love you like chocolate and I figured triple chocolate would really get my point across.

Mocha Chip Cupcakes with Chocolate-Sour Cream Frosting

This recipe is yet another from Fine Cooking's Sweet Cakes (you may remember them from here and here) the recipe for the cupcakes and frosting is available here.

This is the frosting, with the cupcakes still in the pan. Yum.

I followed the recipe exactly, with the exception of mistakenly using bittersweet chocolate instead of unsweetened chocolate for the sour cream frosting. Mr. T and I still thought they tasted amazing.

This recipe claims to yield 12 cupcakes, fortunately for us it was more like 16 :) I was not disappointed.

My friend Mrs. A, link to her blog here, has agreed to be a guest taste tester for this recipe so we shipped her 4 cupcakes and you will see her review in the comments below. Thanks Mrs. A!

On another note, our mascot has been out of commission for the last week. Mr. T and I made the very tough decision to have our first born spayed last week and she has spent all of the time since partially tranquilized and in a cone. We've had lots of quiet days and cuddles here at Chez Bretta.

You'll notice the pillow and tissues stationed next to Bretta's sick bed so that this puppy parent could lay next to her and be just as pitiful more pitiful than she was. Good thing Mr. T is very understanding.

xoxo Mrs. T

Paula Deen's Red Velvet Cupcakes with Cream Cheese Frosting

A co-worker brought in leftover cupcakes from her daughter's first birthday and I couldn't stop thinking about Red Velvet and Cream cheese frosting. I went internet searching and hit pay dirt when I found Paula Deen's recipe on the Food Network website, link here. I read through the comments and took note not to use as much vegetable oil and made a few other adjustments as I went along. The following is the recipe for the cupcakes that I used.

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons food coloring, one red and one pink (since I didn't have as much red as I thought)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

You'll notice that I tripled the cocoa powder that Paula calls for because I felt like I could taste the vinegar and wanted to make sure that no one else could. The reviews were all very positive and I like how they turned out. I followed the directions given on her site exactly with my modified portions.
The comments on her site advised to cut the frosting recipe in half, as did a fellow blogger LLL. So I did, and thank God because I still had extra frosting after being very generous with the cupcakes.
This recipe took about an hour and a half from start to finish because I only put one batch of cupcakes into the oven at a time and I cam out with an even 24 cupcakes (there's a first time for everything right?)
The result- even Mr. T enjoyed them (probably more than he enjoyed me photographing his consumption):

We also had a visitor over the weekend of May 8 and 9. Bretta's brother and litter mate, Slim, came to stay with us while his Mom and Dad went wine tasting for their anniversary. We had a lot of fun and considered telling his parents that he ran away so that we could keep him... But then we thought about how sad that would make us and didn't do it. It was so fun to see that they do everything identically. From the way they drink and sniff to the way they beg for attention.

Champagne Cupcakes with Strawberry Buttercream Icing

On May 1st my Hetero-Life-Mate (BFF for those of you that don't know Jay and Silent Bob) graduated from college. Since it was such a special occasion, and I needed to make something that was portable, I asked if I could make some fancy cupcakes. Now don't get too excited, fancy doesn't mean pretty, fancy just means fancier ingredients. So what did I make?
A combination I thought of myself. It seems like a really obvious one, but I googled and did not find many links.
I give you:
Champagne Cupcakes with Strawberry Buttercream Frosting
(why do I always want to say Champagne wishes and Caviar dreams instead?)
I found the the Champagne cupcake recipe at All Recipes link here
I read the comments and made a few adjustments, I think they turned out pretty well. This recipe makes 26 cupcakes. Two of them may be a little smaller than the others.

Ingredients:

• 2 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup butter
• 1 1/2 cups white sugar
• 1 1/2 cups champagne (I used pink but the cupcakes still came out a creamy color)
• 6 egg whites 

Directions  

1. Preheat oven to 350 degrees F (175 degrees C). Line each cup of a muffin tin with paper baking cups. Preferably cute ones ;)
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a cupcake comes out clean. 

Mid-baking realize that you haven't taken any photos yet and search for your camera. Once you find the camera, check the battery only to discover that you haven't charged it for a while and it is getting pretty low. Consider your options: lovely step by step amateur photos of your latest baking adventure or proof that you were present at a major life event of one of your closest friends. Choose the latter, plug the battery in to the charger and get back to those cupcakes you promised her. 


For the frosting I chose a basic buttercream because it's simple and delicious. The best part about buttercream is that it tastes amazing yet only requires about three ingredients, and that's only if you want it to be flavored.
To make the frosting I used 2 sticks of room temperature butter, creamed it until fluffy and added in 2.5 cups of powdered sugar slowly. I added 3 tablespoons of strawberry preserves and mixed until combined. I put all of the frosting into a 1/2 gallon ziploc, cut off the end and frosted the cupcakes.

I chose this picture so that you could see how well the frosting held up in 80 degree weather.

And because she makes such pretty faces.

Congratulations Hetero Life Mate, I'm very proud.

Because my HLM hails from my hometown I was able to stop by and see one extra special guy. He's really been working on improving his life lately and I'm really happy for him. He's dropped about 20 pounds since I saw him in November and you can see that it has changed him. He has more energy than he has in years and greeted me so enthusiastically I barely recognized him. He's a little camera shy but he did give me permission to post his picture if it didn't show his face.

Looking good Jasper!

And we all know a post wouldn't be complete without some of our regularly scheduled puppy love.

This is B "watching" a movie with me on the couch.

At least one of us was comfortable.