Tag Archives: Frosting

Eggnog Cupcakes with Eggnog Buttercream

4 Dec

Happy Holidays!

Right now I’m looking forward to nothing more than tuning in to watch the Victoria’s Secret Fashion Show!  I am not ashamed to admit I look forward to it every single year.  You also better believe I’m the girl who dreams about walking down that runway.  With those gorgeous angel wings.  And of course abs of steel!  One day, one day 😉  Expect a full recap from me after the show!

Ok, ok, off the fantasy for now, and on to my day.  It was a busy one, and I’m glad to be home.  I work as an NMD Assistant at a small clinic for the two most amazing Doctors anyone could ever hope to meet.  They just got back from a vacation/honeymoon in Hawaii after tying the knot there over Thanksgiving.  Congrats to them both!  I have no idea how that transitions in to talking about cupcakes, but I feel like cupcakes really need no segue anyway…they pretty much fit in with anything and everything.

These eggnog cupcakes with eggnog buttercream were a HUGE hit around here, and by that I mean, comments like “Those are my favorite so far.  Of anything you’ve made… recently” were made. (He knows who he is, so I don’t feel the need to name names!)  Nevermind the fact that I have no idea what the timescale was on “recently,” and how it could just as easily have meant within the last 2 days as within the last 2 years.  Details.    What I’m trying to say is this:  Either I haven’t made anything good lately, or these really are awesome.  At the risk of opening myself up to comments from certain people, I think I can honestly say it’s the latter.  Or at least hope.  Actually, you should make them and then let me know, just to be sure!

Eggnog Cupcakes

Ingredients:

1 1/3 cups flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1 1/8 cups eggnog

1/4 cup canola oil

1 Tbsp apple cider vinegar

1 tsp vanilla

1 cup sugar

Directions:

Preheat your oven to 350*F and line a 12 well cupcake pan with paper liners.

Add canola oil, and sugar to the bowl of a stand mixer and mix until combined.  Add in the eggnog, egg, vanilla extract, and apple cider vinegar, and mix again until well combined.

In a separate bowl, sift together the flour, baking soda, baking powder, nutmeg and salt.

Add dry flour mixture to the wet mixture, turning mixer on low between additions.  Mix until batter forms.

Add 1/4 cup-fulls of batter to each well of the pan.  Bake about 20 minutes, rotating the pan in the oven half-way through.  Allow to cool in the pan for about 15 minutes before removing cupcakes and setting on a cooling rack.  Do not frost until completely cool!

Eggnog Buttercream Frosting

Ingredients:

3 1/2 cups powdered sugar

1 stick margarine

3 Tbsp eggnog

1 tsp vanilla extract

1/4 tsp nutmeg

Pinch of salt

Directions:

Cream the margarine in the bowl of a stand mixer.  Add in 2 cups of powdered sugar and mix until crumbles form.  Add in salt and eggnog, and mix again.  Add in remaining 1 1/2 cups of powdered sugar, and then the vanilla extract.  Whip on high until smooth.  If buttercream seems too thin, add a bit more powdered sugar – if the opposite is true, add a little more eggnog.  Add in the nutmeg and whip again.  Store in refrigerator until ready to use!

Banana Bread Cake with Coconut Frosting

1 Sep

Oh, August, please don’t go so soon!

You’re a month to be reckoned with – a whirlwind of summer, and back to school time, and all the fuzzy, anxious times in between.  You took me all the way from Sacramento to Los Angeles,  down to Orange County and San Diego, and now you’re about to bring me home again with your wily ways.  I know it may not be something you set out to do, but you’ve been one of the greatest months so far this year, 2nd only to July.

I hope you forgive my resistance to fulfill all your plans for me at this time, but I think you can understand given my penchant for the ocean, Cafe Gratitude, and the freedoms that don’t often accompany a typical school or work schedule.  Just this once, I wish you’d bend the rules a little and bump any of my immediately upcoming obligations out to September instead.  No?  Fine.

So, school and work, it is, I guess.  I think I can forgive you, August, I know it’s not your fault.  Cake!  Coconut!  Coconut always makes things better!

I know coconut is pretty summery and tropical, but the banana is full-on fall, right?  I’ll work on it.  I’m still getting the hang of this September thing!

(more…)

Valentine’s Day Red Velvet Brownie Bites with White Chocolate Chip Buttercream

13 Feb

Valentine’s Day can be a complicated little bugger, can’t it?

Ask any guy, and chances are good the mere thought of Valentine’s Day somehow warrants a defensive front of epic proportions akin only to that of a man staring down the barrel of a gun ready to strip him of his manhood.  All of a sudden a cute, simple, holiday becomes a bank-breaker, a platform for anti-Hallmark rants, candy and Tiffany’s protests, and a potential one-way ticket to the couch for the night.

 

Dramatic.

 

Now, ask any girl, and chances are good Valentine’s Day probably ranks 1st, followed only by New Year’s Eve (that’s a different story), in terms of expectations for romantic gestures from the fella in their life.  We want flowers, flowers are good.  Candy is doable.  Jewelry will get you everywhere, guys.  Lingerie is a sensitive subject.  We want seductive and lovey, but not tacky.  There’s a fine line…a verrrrrrry fine line between a blissful day and a day spent pasting a guy’s face on a dart board.  Just saying.

And what do girls get their guys on this particular hive-inducing, red alert prompting holiday that won’t be seen as girly or cutesy or a passive aggressive stab to his ego?

 

Dramatic.

 

So what’s a guy to do?  What’s a girl to do?  Can’t we all just love and be cute and wrap things in pretty bows and pink paper and be thankful for one another and cuddle up and watch movies or stare at each other and go back and forth all night about who’s prettier, and then eat these brownies?

 

Sigh.  I sure hope so! 😉

Red Velvet Brownie Bites

Adapted from How Sweet It Is red velvet brownies

Ingredients:

* 1 ¼ cups all purpose flour

* ¼ tsp salt

* ½ cup butter, room temperature (or non-dairy Earth Balance)

* 1 ½ cups sugar

* 4 Tbsp cocoa powder

* 1 ½ Tbsp red food coloring

* 2 tsp vanilla extract

* 1 cup semi-sweet chocolate chips (or non-dairy chocolate chips like Enjoy Life)

*****

Directions:

Preheat oven to 350*F.  Line or grease standard muffin tins or heart-shaped muffin molds.

Combine cocoa powder, food coloring, and 2 tsp vanilla extract to create a gravely mixture.

In the bowl of a stand mixer, cream together butter or non-dairy spread and sugar until fluffy.  Add in eggs one at a time, mixing between additions.

Add cocoa powder mixture slowly to the butter and sugar and mix until combined.

Sift the flour and salt in a separate bowl.  Add slowly and mix until just combined.  Don’t over mix!  Stir in the chocolate chips by hand.

Evenly distribute into prepared muffin tins or heart-shaped muffin molds until each well is about full.

Bake about 22-25 minutes depending on your oven.  Don’t overbake!

 

White Chocolate Chip Buttercream Frosting

Ingredients:

* ½ cup (1 stick) butter or non-dairy Earth Balance

* 2 ½ cups confectioner’s sugar

* 2 tsp vanilla extract

* Dash of salt, to taste

* ½ cup white chocolate chips, melted (I used Ghirardelli) – omit if you’d like dairy-free, or use non-dairy chocolate chips!

* 1 ½ tbsp milk, or non-dairy milk like soy or rice

*****

Directions:

Cream butter or non-dairy spread in the bowl of a stand mixer.  Add in one cup of confectioner’s sugar and mix.  Add the vanilla extract and dash of salt, mixing to combine.

Melt the white chocolate chips or non-dairy chips in a microwave safe bowl.  Set aside to cool slightly before adding.

Add another cup of the confectioner’s sugar, and then the milk.  Beat.  Add the remaining ½ cup of confectioner’s sugar and mix well.  Add in the melted chocolate.

Add a splash more milk if frosting is too thick, and a bit more confectioner’s sugar if it’s too thin.  Beat until fluffy.

Happy Valentine’s Day!

A note, a hug, a kiss, a call, a text?  Scratch that last one.  A brownie!  Now that’s more like it….share the love!

PS:  No, YOU’Reeee prettier…. 😉

XOXO

Martha Stewart’s Coconut Cupcakes and the Frosting that Changed my Life

4 Feb

Over the past few years especially, coconut, and namely the type of fat it contains, has become overwhelmingly controversial in terms of health and nutritional value.  There is no disputing the impressive vitamin (most notably folate), and even more so, mineral (very high in manganese, with a good amount of copper and selenium) and amino acid profile of these fruits, known as “drupes,” hailing from the palm family, but the fact that they are comprised of a generous ratio of saturated fat to carbohydrate and protein is what concerns some health conscious individuals and experts.

True, saturated fat has been touted as the “evil” fat said to raise levels of “bad” cholesterol in the body known as LDL cholesterol, and contribute to obesity, and for the most part, that is accurate.  However, what is rarely mentioned is the presence of different types of saturated fats, which vary greatly based upon their size.  Saturated fatty acids, or triglycerides, appear in foods as short chain, medium chain, or long chain fatty acid chains.  The problem with the typical American diet is that it contains way too many long chain saturated fatty acids, found in meats, dairy, and even some plant sources of fat, which are tough for the body to break down and convert to energy.  Coconut, on the other hand, as well as palm kernel oil, contains medium chain saturated fatty acids, which are thought to be used by the body much differently.  According to some research, medium chain fatty acids are more easily oxidized by the liver to produce energy, causing less of the fat to be stored long term in the body.

The bottom line here is not that the saturated fat in coconut would be recommended over unsaturated fatty acids like those found in foods like avocado, olive oil, fatty fish, and various seeds which raise levels of “good” HDL cholesterol in the body, but that it serves as a better replacement for other saturated fats that are already in the diet.  So, don’t feel like you have to steer clear of coconut because of the fat content in order to feel “healthy”!  Some fat in the diet is absolutely necessary for a healthfully functioning body, and the satiety factor we need to feel full and nourished.

Make some healthy substitutions every once in awhile, like for instance, drink coconut milk occasionally instead of your usual 2% dairy milk, or bake with coconut milk rather than butter, and you could be doing yourself a favor with a little health boost!  Go ahead and make a batch of these coconut cupcakes and enjoy (*cough* Super Bowl Party!! *cough*)…I’m not claiming these cupcakes are health food by any stretch, but let’s face it, coconut tastes awesome, too – just don’t go overboard!

Or, if you prefer freshy, citrusy lemon, you might enjoy Martha Stewart’s Lemon Cupcakes instead!

Martha Stewart’s Coconut Cupcakes with Coconut Buttercream Frosting

These are dense, hearty little cupcakes.  My favorite part of the recipe is that it includes ground coconut in the batter, and can easily be made dairy-free!  Ok, that’s one of my favorite parts, the other is the frosting.   The cupcake recipe is from Martha Stewart’s Cupcakes, but the frosting is all my own… it changed my life…it’s THAT good! 🙂  Sprinkle with sweetened shredded coconut, unsweetened shredded coconut, coconut flakes, or just leave them as is!  I used sweetened shredded coconut since that’s what I had on hand, but I gazed longingly at the photo of Martha’s version with its large, glorious, luxurious-looking flakes, and wished I could have used those instead!  I urge you to do so, if you get the chance…and then send me photos!

Ingredients:

Cupcakes:
* 1 3/4 cups all-purpose flour
* 2 tsp baking powder
* 1/2 cup packed sweetened shredded coconut
* 3/4 cup (1 1/2 sticks) unsalted butter, or dairy-free butter spread like Earth Balance
* 1 1/3 cups granulated sugar
* 2 large eggs + 2 egg whites
* 1 1/2 tsps vanilla extract
* 3/4 cup unsweetened coconut milk, from either a can or carton
* Coconut Buttercream Frosting (below)
* Sweetened or unsweetened shredded coconut or coconut flakes for topping

Frosting:
* 1/2 cup (1 stick) butter or dairy-free butter spread
* 1/4 cup Coconut butter (the thick portion at the top of the coconut milk can, or pre-made coconut butter in a jar)
* About 2-3 cups confectioner’s sugar
* Dash of salt
* 1 tsp vanilla extract
* 1/2 tsp coconut extract

Directions:

To make the cupcakes:
Preheat oven to 350*, and line standard muffin tins with paper liners.

Sift together the flour, baking powder and salt. Grind sweetened coconut shreds in a coffee grinder or food processor until finely ground, and stir into flour mixture.

In the bowl of a stand mixer, or by hand, cream butter or dairy-free butter spread and sugar until pale and fluffy. Gradually beat in the whole eggs, egg whites, and vanilla, scraping down the sides of the bowl with a spatula as needed. Reduce mixer speed to low and add flour mixture, alternating with additions of coconut milk until everything is combined. Don’t overmix!

Divide batter evenly among lined cups, filling each just about full. Bake for about 20 minutes, rotating the pan half-way through cooking time, until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and turn out onto a wire cooling rack to cool completely before frosting.

To make the frosting:
Cream together the butter or dairy-free butter spread and coconut butter in the bowl of a stand mixer. Slowly add in the dash of salt and confectioner’s sugar by the spoonful until course, crumbly mixture forms. Add in the vanilla extract and coconut extract. Beat frosting until smooth, adding more confectioner’s sugar if the frosting is too thin, and more vanilla extract, coconut extract, or splash of milk of choice if it’s too thick.

Slather with frosting, and top with coconut shreds or flakes at your own discretion….

…I’m still finding coconut shreds in places I didn’t know existed, so fair warning – Coconut bombs are a very real situation!

Disclaimer:

I am NOT a licensed or certified nutritionist or registered dietician.  I am NOT currently, but am on my way to becoming, a certified personal trainer.  I do, however, hold a bachelor’s degree in biological sciences with an emphasis in neurobiology, physiology, and behavior, as well as a strong interest in holistic and medical nutrition, especially as it applies to the prevention of disease, but PLEASE consult your doctor or a registered dietician for more comprehensive and tailored diet, fitness, and health information if you have health concerns or questions regarding any of the topics I discuss.  I am simply expressing my knowledge and opinions based upon my own research, reading, and education within the health, fitness, and science fields.

That being said, I hope you enjoy what I write and maybe learn something interesting along the way.  Thank you!

Martha Stewart’s Lemon Cupcakes with Lemon Buttercream Frosting

14 Jan

2012 is shaping up to be a busy year.  So far in January:

San Francisco.

Roadtrip – Sacramento –> LA.   LA –> Sacramento.

Engagement photoshoot for my brother & his fiancee in Santa Monica, CA.

Began a fitness certification course (more on that later!)

Was reunited with the most awesome lab group of all time.

Back on board the half-marathon training plan + gym routine.

Jumped on the winter citrus train & made these cupcakes!

Lemon cupcakes, to be exact!  They come from Martha Stewart’s Cupcakes, a book that was gifted to me by a friend who truly understands just how much I love little cakes with pretty frosting ( a lot!).  The photos in this book are incredible – bright, vibrant, beautiful – everything I aspire to achieve when embarking on my own food photo endeavors.  Love you, Martha!

I’ll be the first to admit my cupcakes don’t look a thing like hers…mostly because she has awesome pro photographers – I mean, check out that photo!! – while I’m a photo rookie, but also because I topped mine with lemon pudding and lemon buttercream frosting rather than the lemon curd and meringue frosting in the recipe.

I know, I know.  Lemon meringue cupcakes without the meringue are like…..lemon cupcakes.  Mmhmm.  Profound!

I went for a more simple approach, but don’t hold that against these lemony little gems!  Lemons, limes, grapefruit & oranges are definitely in full-swing right now.  I love how bright and sunny these little cakes are, perfect for those of you who are talking about snow & freezing temps where you’re at!

PS: I feel for you, because even though it’s been uncharacteristically warm & sunny for January here in Nor Cal, I still find myself piling on the blankets, guzzling hot coffee, and dreaming of summer weather!

Martha Stewart’s Lemon Cupcakes (with Lemon pudding & Buttercream)

Slightly adapted from Martha Stewart’s Cupcakes

Ingredients:

Cupcakes:

* 3 Cups All-purpose flour
* 1 Tbsp Baking powder
* 1/2 tsp Salt
* 1 Cup (2 Sticks) unsalted butter, room temperature
* 2 Cups Sugar
* 4 Large eggs, room temperature
* Finely grated zest of 3 lemons (3 Tbsp)
* 2 Tbsp Fresh lemon juice
* 1 tsp Pure vanilla extract
* 1 Cup Buttermilk (I didn’t have buttermilk, so I used plain milk)

Pudding:

* 1 Small Box Lemon flavored Jell-o Pudding
* 2 Cups Cold milk

Lemon Buttercream Frosting:

(I don’t have a set recipe for this, I adjust as I go – so here’s my best account of what I used!)
* 1 Stick Butter
* 3 Cups Confectioner’s sugar
* 1 Tbsp Vanilla extract
* Dash of Salt
* 1-2 Tbsp Fresh Lemon Juice
* 1-2 Tbsp Milk

Topping: 1 Tbsp lemon zest + clear sugar sprinkles

Directions:

For the cupcakes:

Preheat oven to 325*F. Line standard muffin tins with paper liners.
Sift together flour, baking powder and salt.
In the bowl of a stand mixer, cream together the butter and the sugar until fluffy. Add eggs one at a time, mixing to incorporate between each. Beat in zest and vanilla. Scrape down the bowl as needed.
Add the flour mixture in 3 batches, alternating with 2 additions of milk and lemon juice, beating until just combined after each addition.
Just about fill each lined cup with batter. Bake until slightly golden brown on top, about 25 minutes. I slightly overbaked mine (not on purpose!) So don’t do that.
As soon as possible, remove cupcakes from tin and allow to cool on a cooling rack completely before frosting.

Once cool, core the cupcakes and fill with pudding if you wish.  I simple piled it on top and piped on the frosting.  Top with fresh lemon zest & sparkly sugar sprinkles.

For the Pudding:

Follow the directions on the box, stir pudding mix into cold milk, continuing to stir for about 5 minutes until set up.

For the Frosting:

Beat room temperature butter in the bowl of a stand mixer until fluffy. Add confectioner’s sugar a few Tbsp at a time to allow everything to combine. Add the dash of salt and vanilla extract. Continue adding confectioner’s sugar, alternating with additions of the milk and lemon juice until frosting comes together. Add more milk if you like thinner frosting, and less if you like thicker frosting. Simple!

Currently reading: The February 2012 issue of InStyle Magazine

Currently listening to: The Pretty Reckless – “Just Tonight”  Obsessed!  Anyone else??

Currently snacking on: Hazelnuts!

Currently cuddling with:  This little guy!

Eventually: A sunny jog =)

Happy Saturday!