Tag Archives: Cupcake

Fresh Strawberry Cupcakes Just In Time For My 3rd Blogoversary!

Fresh Strawberry Cupcakes 2
Today is the 3rd anniversary of my first blog post. At first I thought about saying something like, “it seems like only yesterday” that I started writing and sharing with the world via the internet.  But that isn’t true. It seems like I have written this blog for a long time. When I push the Publish button today it will be my 513th blog post.

I have learned so much along the way. This includes a lot of technical blogging detail and how I can find wi-fi just about any place we travel! But most importantly I have learned that words matter.  That words I write (and speak) carry weight and there are implications and consequences when I share those words.

I’ve come to realize that sharing scripture is more than just re-printing words written from a particular version of the Bible.  That the scripture I share and the comments I make touch people’s lives.  From your comments, emails, and support I’ve come to think of you more than friends and much like traveling companions that I care deeply about.


I thank you for taking time to travel this road with me. Today this blog averages between 150 and 200 views per day.  I am humbled when I think about those of you who stop by for a quick read, search for a tried-and-true recipe, or read a scripture that has guided me and is guiding me daily.

“When we consider the blessings of God—the gifts that add beauty and joy to our lives, that enable us to keep going through stretches of boredom and even suffering – friendship is very near the top.”

—Donald W. McCullough, Mastering Personal Growth

Deuteronomy 5:32-33

You shall be careful therefore to do as the Lord your God has commanded you. You shall not turn aside to the right hand or to the left. You shall walk in all the way that the Lord your God has commanded you, that you may live, and that it may go well with you, and that you may live long in the land that you shall possess.

strawberry cake single
I like strawberries.  A lot. I particularly like them in the spring and early summer when they come fresh from Florida, California, or my brother-in-law’s garden (hint-hint). Last Easter I made a fresh strawberry cake that is packed with flavor, incredibly moist and embarrassingly sweet!

Remember when I told you I planned to take fresh strawberry cupcakes to my friend Gaye, but she beat me to the punch bringing me Whole Wheat Almond Butter Sandwich cookies first?  Well, these were the cupcakes I was baking to take to her!

fresh strawberry cupcake cooling
I was concerned that the Fresh Strawberry Cake recipe would be too dense in cupcake form.  So I used this basic recipe, cutting out some of the oil and adding a little more fresh strawberries.

single strawberry cupcake
They turned out just perfect!  Really moist but not too much so!

Strawberry cupcake bite
I intended to give this one to my sweet Chief Culinary Consultant.  But after one bite (for the picture) I couldn’t stop myself.  It was gone before I knew what I had done. 🙁

strawberry cupcake mom
As I was dividing them up to go to the neighbors I asked my sous-chef dish-washing mom if she would like one for a snack that afternoon.  She said, “Well, it would be better to have one available and not want it, than to want one and not have it.”  Huh?  Okay, this one I made for her and set it aside if she wanted it.   She did.

strawberry cupcakes 3
If you and your family like strawberries, do yourself (and them) a favor and make these wonderful cupcakes!  You will be glad you did.

Thank you from the bottom of my heart for reading this blog, sharing with family and friends, and sharing your comments and recipes with me!

Happy Baking,
Catherine

Fresh Strawberry Cupcakes Just In Time For My 3rd Blogoversary!
 
These cupcakes will turn any ordinary day into a party!
Serves: 24 cupcakes
Ingredients
Cake batter
  • 2 cups self-rising flour
  • 2 cups sugar
  • 3 eggs
  • ½ cup canola oil
  • 1 cup milk
  • 1 cup fresh strawberries, mashed
  • 1 small box dry strawberry jello
Strawberry Icing
  • ½ stick butter, softened
  • 4 to 6 cups powdered sugar (depending on preference of frosting stiffness)
  • ¼ cup strawberries, mashed
Instructions
  1. Mix all cake batter ingredients and pour into 24 muffin tins lined with cupcake liners.
  2. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean.
  3. While the cake is baking, make the icing.
  4. Mix together all icing ingredients until smooth. Add powdered sugar and strawberry mash to your desired consistency. Mix well before adding more sugar or strawberries.
  5. Once cake is cooled, spread the icing on the cupcakes.
  6. Store the cake in the refrigerator. The cupcakes are best when chilled for at least 2 hours before serving. Remove from refrigerator 15 minutes before serving.
Notes
Any buttercream or cream cheese frosting can be used.

 

Kitchen Disasters and Funfetti Ice Cream Cone Cupcakes

I am reading through the book of Psalm and I hope you are reading along with me. If you are not, Psalm is the perfect place to start your walk through the Bible. At the beginning of each week I post the schedule for a daily reading. It takes no more than about 15 minutes to read. I would love to have you join me! This program is outlined by World Outreach Church. On their website each week Pastor Allen Jackson gives a brief summary about the current reading. I listen every week and realized this may also be a blessing to you.  Here is the current video.  For more information about the reading program please check out THIS link. It will bless you!


Walk Through The Bible In One Year

Week 24 reading plan Psalm 81 through 118    Click on the colored link to read each day’s scripture.    Monday Psalm 81-87, Tuesday Psalm 88-91, Wednesday Psalm 92-100, Thursday Psalm 101-104, Friday Psalm 105-106, Saturday Psalm 107-110, Sunday Psalm 111-118

When our family gets together for our bi-annual play date, we all take turns cooking the lunch meal and the night meal.  This year the Chief and I served Chicken Enchilada Casserole,  Mexican Stuffed Pasta Shells, tossed salad and chips & salsa.  For dessert I opted for a family favorite, Tommy Cake.

 


We had 10 kids under the age of 12 and I wanted to give them something special for dessert that they could eat on-the-go since they were mostly in constant motion! I was thinking about something they could easily hold in their hands without a plate and fork.  I am not sure when I stumbled upon the memory of making ice cream cone cupcakes when my boys were little, but I did.  You will have to excuse me for the lack of pictures. Continue reading and you will understand…

A quick internet search refreshed my memory on how easy these are to make.  I needed some cones (which I found several sizes and COLORS at Walmart), a cake mix (I chose the Funfetti because my grown-up niece, Cathy, loves Funfetti) and icing.  Eggs, water and oil I would already have on hand.  Simple. Done.

First hurdle — can’t make them ahead of time.  The cake moisture soaks into the cone and the whole thing gets soggy.  They will store uncovered for a day, but that is about it.  No problem for me … I will just whip them up in the afternoon on the day I am serving them. Sounds simple enough.  Everyone else will be together on the beach, sunning, boating, building sand castles, but hey – I wanted to make something special for the precious little ones 🙂

I decided I would be smarter than the average dummy and use little cones and place them in little muffin tins.  That way they will stand up easily to fill and bake.  So far so good.  Then I planned 12 larger cones for the bigger kids! So far so good.

Made the cake. Filled the cupcakes. Carefully placed each muffin tin in the oven.  5 minutes, 10 minutes, 15 minutes … I wonder if the little ones are done?  I had better check.  Carefully I opened the oven door, carefully tapped the top of the cake in one little cone, oops, oh no — it’s tipping, oops, hot! careful, grab the cone, hot! hot! the next one tipped, then the next one tipped, a dominoes effect and now they are spilling over into the oven.  Quick! what should I do?  Frankly, I was so stunned I stepped back, looked into the oven and just stood there.  At this point 6 little cupcakes and at least 4 of the bigger cupcakes were laying on their sides spilling their not-so-funfetti cake batter all over the oven.  I really should have just turned off the oven, taken a picture, cleaned up the mess and served the little brats Tommy Cake.  Oops, I mean little darlings 🙂

Just then I snapped into action, grabbing hot pads and paper towels and a BIG spatula.  I removed the tipsy cakes trying not to even remotely come close to the ones still standing.  I used the BIG spatula to scoop up the quickly burning goo from the bottom of the oven in hopes of keeping the now smokey kitchen from setting off the fire alarm.  Some of the cones were beyond repair, others went back into the oven.  My creative genius decided the cake spilling down the sides of the cones would actually look like ice cream melting.  Any chance?

While the cakes cooled – I cleaned the oven.

I had such cute icing for them … pink for the girls, blue for the boys.  Colored cones of pink, blue, and purple.  Oh, they could have been so cute.  But by the time I frosted them I just wanted to get it over with.  I didn’t “pipe” on the icing in any kind of decorative way.  I got a knife, slathered it on, threw on some sprinkles and headed for the beach, where I should have been all along.

The kids? How did they like them, you may be wondering?    The absolute moment I took them outside to the picnic tables the children were gathering around, jumping up and down, and calling out their favorite colors.  At that moment it was all worth it.  They didn’t care how lopsided they were, that the frosting wasn’t applied perfectly, or that 6 of the cupcakes were back in the trash can in the kitchen!  You just gotta love that about kids!

Here is what I have learned about Ice Cream Cone Cupcakes

1.  Using regular size cones and regular size muffin tins, place cupcake liner in muffin tin, fill 2/3 full of cake batter. Place cone upside down on the batter and BAKE!  When the cake is done, remove from pan, take off the paper and the cupcake will be sitting pretty on the top of the cone with some of the cake baked down into the cone.  This is also possible with the small cones or with sugar cones since they are baking upside down.

2.  After baking, place a little spot of frosting on the bottom of the cone and it will stand up nice and pretty on a plate or back in the muffin tin for serving.

3.  Kids love ’em and they are totally worth the effort!

~ Blessings, Catherine

Sour Cream Coconut Cupcakes

A Walk Through The Bible In One Year
Week 11 reading plan per day
Click on the colored link to read each day’s scripture.
Monday Joshua 1-4. Tues Joshua 5-8, Wed Joshua 9-12,
Thursday Joshua 13-16, Friday Joshua 17-20,
Saturday Joshua 21-22
, Sunday Joshua 23-24

Are you walking through the Bible with me this year? If so, I am quite certain you are finding this weeks reading intriguing. What a woman of faith Rahab must of been! As we discovered this week Joshua spared Rahab the prostitute, with her family and all who belonged to her, because she hid the men Joshua had sent as spies to Jericho–and she and her family then lived among the Israelites. I am regularly encouraged by the men and women of faith who have gone before me and I hope you are too!

Do you just love coconut?  I have found that coconut is one of those foods that you either really, really like or you don’t want it to touch anything you plan on eating!   As it turns out my family loves coconut and my sister-in-law, Liz, is known for her delicious Sour Cream Coconut Cake.  It is a family holiday tradition for her to make this cake.  This Easter she was out-of-town and when discussing Easter dinner, my chief culinary consultant (and SCC Cake fan) said, “what about the sour cream coconut cake?”  Knowing that Liz was going to be gone I was way ahead of the Chief and besides — I have a new cupcake corer …. Did I mention this very cool new addition to my kitchen?  Okay, maybe I have mentioned it recently, but I really love biting into a luscious cupcake only to be speechlessly surprised when a fabulous chocolate mousse or a creamy sour cream and frozen coconut filling oozes out!
One of the best parts of this cake recipe is that it can be made up to 7 days in advance, wrapped in plastic or Tupperware and for every day it spends in the refrigerator the flavor just gets better and better.  Technically the sour cream filling goes between the layers of the cake.  But these days, in my kitchen, the sour cream filling goes into the middle of the cupcakes!
I made the cupcakes on Wednesday before Easter and quite honestly I couldn’t wait to taste them and see how the “filling” turned out in the middle of the cupcakes.  As it was – the cupcakes are so adorable and definitely live up to their sister cakes reputation!  Cupcakes are so easy to transport and don’t necessarily need the plate and fork like cake does.  A good napkin and you are ready to serve.   If you are looking for just the right combination in a coconut cake recipe, this one won’t disappoint.


Need a cupcake corer?  Click on the Amazon link just to the right of this blog post!

Yeah It’s Friday Blessings and Happy Cooking!
Sour Cream Coconut Cupcakes
 
Prep time
Cook time
Total time
 
This sour cream coconut mixture adds a layer of moisture to the cake making a lusciously light and flavorful dessert. Simple yet elegant.
Serves: 18-24
Ingredients
  • 1 Ducan Hines Yellow Butter Cake Mix
  • 16 oz Sour Cream
  • 2 cup Granulated Sugar
  • 2 Packages Frozen Coconut
  • 8 ounces Cool Whip
  • ½ cup Flaked Coconut
Instructions
  1. Mix cake mix according to directions on the package. Pour into 18 to 24 cupcake holders (depending on size). Fill ⅔ fill. Bake according to package directions.
  2. Cool cupcakes on wire rack.
    In a medium size bowl, mix together sour cream, sugar and thawed coconut.
  3. Core cooled cupcakes by taking small plug out of the center from the top.
  4. Fill cupcake with sourcream mixture. This may take as little as 1 teaspoon or as much as a tablespoon depending on the size of the core you removed.
  5. When all cupcakes are filled in the middle, mix remaining sour cream mixture with cool whip. Frost cupcakes with this mixture. Sprinkle with flake coconut and seal up in an airtight container. i.e. Tupperware, or plastic wrap. Can store up to 7 days in the refrigerator.
    Serve and enjoy!
Notes
These are "make ahead" cupcakes.  I believe the ideal time for moistness and flavor is 5 to 6 days in advance, although it will keep up to 7 or 8 days in the refrigerator.


Spicey Cupcakes with Banana Buttercream Frosting

Psalm 19:7-9

 7 The law of the LORD is perfect,
refreshing the soul.
The statutes of the LORD are trustworthy,
making wise the simple.
8 The precepts of the LORD are right,
giving joy to the heart.
The commands of the LORD are radiant,
giving light to the eyes.
9 The fear of the LORD is pure,
enduring forever.
The decrees of the LORD are firm,
and all of them are righteous.


As I was cruising through a few favorite food blogs  I came across Baking With Basil for the first time.  I was caught by a picture of some delightful cupcakes that looked so fresh and cute I just wanted to eat one right there and then!  My first thought was “I want to make those!”  I got so excited until I read the recipe and realized these were SPICE cupcakes.  I don’t care for spice cake.  Just don’t.  I don’t know why, I don’t recall some awful spice experience of the past, I just don’t like them.  But, oh these looked so nice and I’ll bet my neighbors would like some!  So I sent Brooke a note at Baking With Basil and let her know I was going to give them a try.  I planned to make them, not EAT them.  I had a great time making them and decorating. The house was filled with the spicey sent of autumn and it was perfect.  Once that was done and a few were delivered to the neighbors, the rest sat on the counter staring me down.  Okay, okay …. just one bite.   WOW!  These are good!  Not too much spice, the cake is light, not heavy, and the Banana Buttercream Frosting  — butter and cream — what’s not to like?  I hope you will like them too!  Thank you Brooke for sharing this recipe and the lemon juice in the mashed bananas to keep them from turning brown is a great idea I never thought of before 🙂  I will use that trick again!

Spice Cupcakes with Banana Buttercream Frosting

Spice Cupcake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 cup butter, room temperature
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups applesauce
  • 2 eggs, room temperature

1.  Preheat oven to 350 degrees.  Spray muffin pan with non-stick cooking spray or place cupcake liners in pan.

2.  In a large mixing bowl, combine flour, sugar, soda, salt, baking powder, and spices.  Whisk until combined.  Add butter, buttermilk, and applesauce to dry ingredients.  Beat for 2 minutes on medium speed, until well combined.  Beat in eggs, one at a time.

3.  Fill cupcake liners about 3/4 of the way full.  Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean.

4.  Allow cupcakes to cool in pan for 5-10 minutes.  Remove from pan and transfer to a cooling rack to cool completely.

Banana Buttercream Frosting


Ingredients

  • 1/2 cup butter, room temperature
  • 1/2 cup mashed banana, about 1 large banana
  • 1/2 tsp lemon juice
  • dash of salt
  • 3 cups powdered sugar

1. In a large mixing bowl, cream butter until light and fluffy.  Add salt and beat until combined  Meanwhile, in a small bowl, combine mashed banana and lemon juice.

2.  Slowly add powdered sugar to butter alternating with banana mixture.  Beating until combined after each addition.

3.  Beat until light and fluffy.  Place into piping bag and pipe frosting onto cooled cupcakes. *Make your own piping bag, use a small plastic bag, fill with frosting, cut corner tip with scissors and use as a piping bag.

Noteworthy

  • Make sure to add the lemon juice to the mashed banana to keep it from browning.
  • Store cupcakes in an airtight container for up to 3 days.
Sweets and Pumpkins
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