Chocolate Cupcakes

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.

sugar

sugar

mixed butter

Add eggs. Blend well.

eggs

eggs

mixed wet

Stir in vanilla.

vanilla

vanilla

Stir in dry ingredients alternately with half and half in three to four portions, beginning and ending with dry. Stir until just blended.

dry

half

half

dry

Turn into nonstick, greased or lined cupcake tin.

liner

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.

cocoa

Sift 2C powdered sugar into bowl.

sugar

Stir.

mix

half

Stir in half and half. Blend well.

stir

stir

Stir in remaining powdered sugar. Blend well.

stir

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.

frost

frost

frosted

Eat.

eat

Lemon Rum Cake

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.

sugar

eggs

eggs

Beat in butter. Blend well.

butter

Juice lemons.

lemon

juice

Add enough rum to make 1C. Stir into butter mixture. Blend well.

juice

juice

mixed

Add dry ingredients. Stir until just blended.

dry

dry

dry

dry

dry

Turn into greased 9″ round cake pan.

pan

pan

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.

sugar

mixed

Add lemon juice. Stir until smooth.

lemon

juice

juice

Stir in remaining powdered sugar until of desired consistency.

sugar

sugar

Spread on cake.

piece

Kiwi Muffins

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.

egg

Add sugar. Blend well.

sugar

Add milk. Blend well.

milk

milk

milk

milk

Add oil. Blend well.

oil

oil

In separate bowl, sift together dry ingredients. Make a “well” in the middle.

dry

Mix in wet ingredients until just blended.

wet

Fold in kiwis.
kiwi

Turn into greased, nonstick or lined muffin tin.

tin

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.

done

Blueberry Frozen Yogurt

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.

cheesecloth

Push half the blueberries through a sieve into yogurt cheese.

blueberries

sieve

Add remaining blueberries. Blend well.

blueberries

blueberries

blueberries

Mix in sugar to taste. Blend well.

sugar

Freeze until of desired consistency.

scoop

Mango Cheesecake

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.

sugar

Add egg.

egg

Mix in orange juice.

juice

Mix in milk.

milk

milk

milk

Pour on top of cake crumbs in pan.

crumbs

crumbs

Arrange mango slices on batter.

mango

Bake 40 minutes or until lightly browned around edges and set in center.

baked

Cool before cutting.

slice