Strawberries & Cream Cupcakes

Cupcakes:
2 cups cake flour*
1 cup sugar
2 tsp baking powder
1 tsp salt
2 cups heavy cream
1 tbsp canola oil
1 tbsp vanilla
1 egg, room temperature

Preheat the oven to 350F degrees. Place 20 cupcake liners in muffin tins. In a large bowl, whisk together by hand the flour, sugar, baking powder, and salt until thoroughly combined. Whisk in the heavy cream, canola oil and vanilla until just combined. Whisk in the egg until just combined.

Scoop the batter into the muffin tins so that they are 2/3 full. Bake for 18-20 minutes until an inserted toothpick comes out with a few crumbs (not wet batter) attached to it.  Cool the cupcakes.
Source: http://tastypursuits.com/2012/03/18/strawberries-cream-cupcakes/

Filling:
3/8 cup sugar
1/8 cup cold water
1 tbsp corn starch
Pinch salt
1 cup fresh strawberries, finely chopped, divided
1 tsp butter

In a small sauce pan, combine the sugar, cold water, corn starch, salt, and 1/2 cup finely chopped, fresh strawberries.

Turn heat to medium-high and bring to a boil. Reduce heat and simmer for 8-10 minutes, until filling thickens. Remove from heat and stir in butter. Cool filling completely and then add remaining 1/2 cup finely chopped, fresh strawberries.
Source: http://www.duncanhines.com/recipes/cupcakes/klclark4444/strawberries-and-cream-cupcakes

Core the cupcakes and spoon filling into the cupcakes.

Frosting:
1/2 cup butter, softened
8oz cream cheese
1 tsp vanilla
3 – 3 1/2 cup powdered sugar
1/3 cup strawberries, diced

Frosting: In a small mixing bowl cream butter, add cream cheese, beat until smooth.

Add vanilla. Add 1 cup powdered sugar at a time, beat well. (reserve 1/2 C to thicken, if needed, after the strawberries are added) Add strawberries, if too soft to pipe, add another 1/2 C powdered sugar.
Source: http://www.whatscookingwithruthie.com/2012/02/12/strawberries-and-cream-cupcakes/

Pipe frosting onto cupcakes and garnish with strawberries.

*To make your own cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Bananas Foster Cupcakes

I made these a few weeks ago, but I was slacking in posting about them.  I LOVE bananas, so I am a BIG fan of bananas foster and love finding new ways to incorporate it into desserts (my bananas foster cheesecake is pretty good).  Once again, I took pieces from a few different recipes I found online and combined them to come up with this wonderful creation.

Bananas Foster Sauce
1/4 cup (1/2 stick) unsalted butter
1 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
4 bananas, sliced in rounds
1/4 cup dark rum

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. 

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot (don't stir the rum into the sauce!), then using a long match, light the alcohol by holding the flame just in the outer edge of the pan. (Stand far back and the flame should extingish in a few seconds.) Gently shake the pan from side to side to coat the bananas with the sauce. 

(Source: http://www.brennansneworleans.com/r_bananasfoster.html)

Half the sauce and bananas; place one half into a bowl and the other half into a food processor. Mash the mixture in the bowl slightly with a wooden spoon and set aside. 

Puree the other half until smooth. 

Place the puree into the refrigerator until cooled and slightly more thickened.

Cupcakes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon dark rum
Banana fosters mash
3/4 cup sour cream

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. In a medium bowl, sift the flour, baking soda, and salt. Add eggs, vanilla, rum and bananas foster mixture.

Mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared cupcake pans about 2/3's full. Bake 20 - 25 minutes or until toothpick inserted comes out clean.

Cool for 1 minute in pan on rack. Remove and cool completely. Once cupcakes have cooled, core them and pipe the bananas foster puree into the centers. 

Frosting
8 ounces cream cheese, softened
1 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon dark rum

Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy. Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.  Add frosting to a piping bag and decorate as desired.

(Source for cupcakes and frosting:  http://www.erinsfoodfiles.com/2009/02/bananas-foster-cupcakes.html)

S'mores Cupcakes

This recipe made 34 cupcakes so it could EASILY be cut in half and you'll have plenty of cupcakes.

Crust:

1 1/2 cups graham crackers (approx. 1 pkg)

1/4 cup sugar

5 tbsp unsalted butter, melted

3 oz semisweet mini chocolate chips

Mini marshmallows

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object to press the crumb mixture evenly into the bottom of each liner. 

Bake for 5 minutes and remove from the oven. Divide the chocolate chips evenly among the cupcakes. Add approximately 4 marshmallows to each tin.

Cake:

2 cups plus 2 tbsp sugar

1 3/4 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

1/2 cup canola oil

2 tsp vanilla extract

1 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.  Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that's okay. 

Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Frosting:

8 egg whites, room temperature

2 cups sugar

1/2 tsp cream of tartar

2 tsp vanilla extract

In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees. 

Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. 

Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.

Using a kitchen torch held about 6 inches away from the cupcakes on a non-flammable surface, brown the cupcakes lightly as desired. 

Garnish:

2 oz semisweet chocolate

1/2 tsp shortening

Graham crackers (broken in half)

Melt the semi-sweet chocolate in the microwave in a microwave-safe bowl covered with parchment paper. Dip the pretzels into the chocolate. Shake off the excess chocolate and place on wax paper. Refrigerate for 10-20 minutes.  

Press into the center of the marshmallow frosting.

Source: http://homeiswheretheholmansare.blogspot.com/2010/03/smores-cupcakes.html

Root Beer Float Cupcakes

Months ago I bought a bottle of root beer concentrate when I was looking for caramel extract...I thought it would make for something yummy, only I didn't have a recipe to use it with.  Then I came across this recipe last week while perusing different cupcake blogs.  These were incredibly yummy and very light...would be a great summer recipe.

Cupcake Ingredients

1 1/4 cups cake flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup brown sugar

1/2 cup oil

2 eggs

1/2 cup buttermilk

1 tsp vanilla

4 tsp root beer concentrate

Root Beer Whipped Cream Ingredients

1/2 cup whipping cream

1/8 cup sugar

1/2 tsp root beer concentrate

Vanilla Root Beer Swirled Buttercream Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

2 1/2 cups confectioners sugar

(Yield: 15 cupcakes)

Directions

Preheat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line cupcake pans with papers.  Sift the flour, baking powder, baking soda and salt together. Set aside.  Whisk the egg for 20 seconds, then add the sugar and whisk an additional 30 seconds until thick and frothy.  Add the oil, vanilla and root beer concentrate and beat until combined. 

Alternate the flour mixture and buttermilk and beat until combined.  

Divide the batter between 15 wrappers in cupcake tins and bake for 20 minutes. Cool on a wire rack completely before coring and frosting.

For the whipped cream, thoroughly clean and chill your mixing bowl for 10-15 minutes first. Add the whipping cream to the bowl and, using the whisk attachment, whip until peaks form. 

Add the sugar and root beer concentrate and whip to combine. Chill until you're ready to fill the cupcakes.

For the frosting, beat the butter until light and fluffy. Add 1 cup of sugar, beating until combined. Add the vanilla. Finally, add the remaining sugar gradually and whip until light and fluffy.

To assemble the cupcakes, core them and pipe the root beer whipped cream into the centers. 

Add the vanilla frosting and pipe onto the cupcakes.  (I used the large star tip from the Wilton Cupcake Kit and it gave me perfect frosting.)

 *Note: The original recipe called for double the ingredients listed above, but I found that I had WAY too much whipped cream left over.  Half should be plenty, especially if you use a melon baller to core your cupcakes as I did.  Also, chill your cupcakes after adding the whipped cream or it will start to melt.

Source:  http://www.cupcakefridayproject.com/2012/03/root-beer-float-cupcakes/

Cannoli Cheesecake

For crust:
2 cups of flour
6 tbsp Crisco
1/4 cup sugar
2 tbsp beaten egg
10 tbsp of water
1/4 tsp cinnamon

Cut the Crisco into the dry ingredients until the mixture is no bigger than pea sized, then add the egg and slowly stir in the water until it forms a ball.  Roll it thin using flour so it doesn't stick. 

Cut the dough into even pieces. Fill a pan with a vegetable oil and heat on high. Gently place several of the cannoli pieces in the oil and fry until deep golden brown.

Allow the shells to cool and then crush them into fine pieces in a food processor until you have 2 cups of crumbs. Mix in 3 tbsp granulated sugar and press into the bottom of a 9" springform pan.

Bake at 375°F until the crust is fragrant and slightly darkened, about 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

For cheesecake:
3 8-oz packages cream cheese, at room temperature
1 cup ricotta
2 tbsp all-purpose flour
Pinch salt
1-1/4 cups granulated sugar
2/3 cup mini chocolate chips
1 tbsp pure vanilla extract
4 large eggs, at room temperature

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.

For chocolate garnish:
1/4 cup mini chocolate chips
2 tbsp heavy cream

Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.  Pour into a piping bag with your favorite tip and decorate to your liking.

Apple-Stuffed Pork Loin with Cider Sauce

Ingredients:

2 Tbs. olive oil

2 cups chopped apples

1 cup chopped yellow onion

1 garlic clove, finely chopped

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/2 cup apple cider

1 boneless pork loin, 2 1/2 lb.

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1 cup apple cider, plus more as needed

2 tsp. cornstarch

Directions:

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. 

Stir in the garlic and cook for 1 minute. Add the thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly. 

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. 

Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.

*Note: you can do with a LOT less onions than this recipe actually calls for.*

Source: http://www.williams-sonoma.com/recipe/apple-stuffed-pork-loin-with-cider-sauce.html