Today I made Chocolate Cupcakes!
Cupcakes: 3/4C butter, 1 1/2C sugar, 2 eggs, 2C flour, 1 1/4C cocoa, 1t salt, 1/4t baking powder, 1/4t baking soda, 3/4C half and half, 1/2t vanilla
Frosting: 1/2C cocoa, 4C powdered sugar, 1/2C half and half
Make cupcakes: Preheat oven to 300F. Cream butter and sugar. Blend well.
Add eggs. Blend well.
Stir in vanilla.
Stir in dry ingredients alternately with half and half in three to four portions, beginning and ending with dry. Stir until just blended.
Turn into nonstick, greased or lined cupcake tin.
Bake 30-35 minutes or until toothpick inserted in center of cupcake in center of tin comes out nearly free of crumbs. Cool cupcakes.
Make frosting: Sift cocoa into bowl.
Sift 2C powdered sugar into bowl.
Stir in half and half. Blend well.
Stir in remaining powdered sugar. Blend well.
Add a few additional drops of half and half if frosting is too stiff. Pipe frosting through pastry bag with desired tip onto cupcakes. Work quickly.
Today I made Lemon Rum Cake With Lemon Frosting!
Cake: 2 1/2C flour, 2C sugar, 1/2t ground ginger, 1t salt, 1C butter, melted,
2t baking powder, 2 eggs, juice of 2 medium lemons, approx. 2/3C citrus rum or light rum
Frosting: 1/2C butter, 3C – 3 1/2C powdered sugar, juice of 1/2 a lemon
Preheat oven to 350F. Make cake: Melt butter. Cool. Meanwhile, sift together dry ingredients. Set aside. Beat eggs with sugar. Blend well.
Beat in butter. Blend well.
Add enough rum to make 1C. Stir into butter mixture. Blend well.
Add dry ingredients. Stir until just blended.
Turn into greased 9″ round cake pan.
Bake 45-50 minutes or until lightly browned on top and toothpick inserted in center of cake comes out clean. Cool one half hour.
Make frosting: Cream butter and 2C powdered sugar until smooth.
Add lemon juice. Stir until smooth.
Stir in remaining powdered sugar until of desired consistency.
Spread on cake.
Today I made Kiwi Muffins!
1/4C vegetable oil, 2C flour, 1 1/2t baking powder, 1/3C plus 1T sugar, 1 egg, 1C milk, 4 medium kiwis, chopped
Preheat oven to 350F. Beat egg.
Add sugar. Blend well.
Add milk. Blend well.
Add oil. Blend well.
In separate bowl, sift together dry ingredients. Make a “well” in the middle.
Mix in wet ingredients until just blended.
Fold in kiwis.
Turn into greased, nonstick or lined muffin tin.
Bake 35 to 40 minutes or until toothpick inserted into the center of a muffin in the middle of the tin comes out nearly free of crumbs.
Today I made Bluebery Frozen Yogurt!
2C fresh blueberries, 1 quart nonfat plain yogurt, 1/4C to 1/2C sugar (to taste), 1C light rum
Soak blueberries in rum overnight. Make yogurt cheese: place cheesecloth in large bowl. Place yogurt on cheesecloth. Cover bowl with plastic wrap. Chill overnight. Squeeze as much water as possible from yogurt.
Push half the blueberries through a sieve into yogurt cheese.
Add remaining blueberries. Blend well.
Mix in sugar to taste. Blend well.
Freeze until of desired consistency.
Today I made Mango Cheesecake!
8oz cream cheese, 1/2C sugar, 14oz fat-free sweetened condensed milk, 1 egg, 2 fresh mangoes, thinly sliced into sticks, 1T orange juice, 1 1/2C cake crumbs
Preheat oven to 350F. Spread cake crumbs evenly in bottom of greased 9″ round pan. In bowl, mix together cream cheese and sugar.
Mix in orange juice.
Mix in milk.
Pour on top of cake crumbs in pan.
Arrange mango slices on batter.
Bake 40 minutes or until lightly browned around edges and set in center.
Cool before cutting.