Perfect Vanilla Cupcakes

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Perfect Vanilla Cupcakes

My oldest boy turns 5 today. I really am not sure where the time is flying off to! It seems like just yesterday I was a mom-to-be. Having emotional breakdowns because I didn’t know what a crib bumper was on the registry checklist, and trembling at the thought of still baking from a boxed cake mix. Ahh, where 5 years can take you!

This has been my go-to cake for birthday parties for quite some time. It really is the perfect vanilla cake. It comes together quickly, creates a gorgeous thick batter, and bakes up beautifully. With not that much more effort than a box of Betty Crocker – I promise! I think the buttermilk is key. I’ve found it adds so much moistness to baked goods. Always on my grocery list these days!

If you’ve never baked a cake from scratch, or are simply on the lookout for the perfect vanilla cake recipe – give this recipe a try. You won’t be disappointed. I like to top them with a simple vanilla buttercream – but they’re a great base for anything, really.

Happy 5th Birthday, Andrew! Every moment (heh, well – most of them anyways) of these 5 years have been such a blessing. We love you so much!

100 Days Project

Perfect Vanilla Cupcakes

3 cups cake flour (or 2 3/4 cup all-purpose flour)
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (2 sticks)
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract

Preheat the oven to 350 F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color.  Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Yield: approximately 30 cupcakes

Source: adapted from Confections of a Foodie Bride, via Annie’s Eats

DIY Strawberry Daiquiri Mix

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Strawberry Daiquiri MixStrawberries. Ice. Rum. What’s not to love in a strawberry daiquiri? Pre-bottled mixes, that’s what. As with the margarita, and every other libation known to man – I’ve found that drinks are always better when made from fresh ingredients right in your own home!

My girlfriend is getting married in June, and requested strawberry daiquiri cupcakes for her beach wedding (recipe is coming Friday!). I found a couple of recipes that looked promising, but they all used fresh strawberries in addition to a store-bought mixer. I decided to take matters into my own hands, strike two birds with one stone, actually have fresh pureed strawberries IN the mix. It’s pretty much a glorified strawberry simple syrup – but it’s wonderful! Great when blended with ice for a strawberry daiquiri, on top of ice cream, or a little bit in your glass of lemonade will turn it a gorgeous hue of pink.

DIY Strawberry Daiquiri Mix

2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1/2 cup water
1/4 cup fresh squeezed lime juice

For a cocktail:
ice
fresh strawberries
rum (white or brown)

In a small saucepan combine the water and the sugar over medium heat. Stir until sugar dissolves.

Combine lime jucie, strawberries, and sugar syrup in a blender and puree until smooth.

To make a cocktail; combine 1.5 cups ice, 1/4 cup daiquiri mix, 2 sliced strawberries, and 3 Tbsp rum in a blender. Blend until smooth. Pour into a tall glass with a straw, and garnish with a strawberry.

Strawberry Wine Coolers

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Strawberry Wine Coolers

Well, it’s a beautiful Friday morning here in Charleston. To celebrate the first day of the Charleston Wine & Food Festival, I wanted to share something with you guys from 2 of my favorite chefs and cookbook authors, The Lee Brothers, who just so happen to be from Charleston. Their new cookbook is actually being released this weekend at the festival, and I can’t wait to get my hands on a copy – I treasure their other two so much. They are some of my most used cookbooks in my kitchen!

These strawberry wine coolers are from their second cookbook. I remember the days of “scoring” some wine coolers when I was about 15. And, ugh – they were so horrible. These are nothing like them! Fresh fruit, crisp white wine – how could you not win? I used my strawberry vodka that I infused at home, and I loved the additional punch of strawberry that it brought with it. These are perfect for a party, or just to make a carafe of on a weekend and enjoy by yourself! Love them, and I’m looking forward to trying it with other fruits as they come into season as well!

Strawberry Wine Coolers

1 pound fresh strawberries, rinsed and hulled
2 ounces vodka
generous pinch of kosher salt
2 750-mL bottles off-dry white wine, such as a Reisling, chilled

Reserve 6 strawberries for garnish, and combine the rest in a blender with the vodka, salt, and 2 scant cups of the wine.

Puree on the highest setting for about 1 minute, or until the mixture is frothy and smooth.

Strain the puree through a fine-mesh seive  into a pitcher (and eat the pulp!), pressing the solids to extract as much liquid as possible.

Cover with plastic wrap and refrigerate at least 1-2 hours.

To serve, fill wine glasses with ice, and divide the mixture among them, filling each glass about half-full.  Top with remaining white wine, and stir.  Garnish with the reserved strawberries, and serve.

Source: Simple, Fresh, Southern by Matt and Tedd Lee

Chocolate Covered Strawberries

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Chocolate Covered Strawberries

Happy Valentine’s Day, lovelies! Yesterday at my local grocery store I happened upon some gorgeous long stemmed strawberries. I couldn’t resist picking a pound up to enrobe in chocolate and then cram into my mouth. This is a dessert that is elegant, eye-catching, and easy as pie to make! Folks are always really impressed with them too. For so many people they’re something they buy on the boardwalk, or the county fair – not something you make yourself at home. And, those people are missing out!

I did some fancy tuxedo strawberries – although leave it to me to forget about the bow-tie, we’ll call it a “casual tux”. I also did some that were the traditional dark chocolate dip, with white chocolate drizzle. I had some leftover red melting chips too, from my Kaepcakes, that I melted down and drizzled as well for a pop of color. They came out gorgeous, and tasted as good as they looked. The strawberries were from California, and had wonderful flavor. We all enjoyed them for dessert last night, I took a few over to a girlfriend (my cupcake taste-tester, Jamie) to share, and have exactly 3 left – which I plan to enjoy for breakfast this morning!

If you need a last minute gift idea or dessert for your special someone – chocolate covered strawberries are the ticket. Can be made in under an hour, and they’re so special. I hope everyone has a wonderful Valentine’s Day – full of love!

Chocolate Covered “Tuxedo” Strawberries

12 medium fresh strawberries with stems
1 cup vanilla or white chips
3-1/2 teaspoons shortening, divided
1-1/3 cups semisweet chocolate chips

Line a tray or baking sheet with waxed paper; set aside. Wash strawberries and pat until completely dry.

In a microwave-safe bowl, melt vanilla chips and 1-1/2 teaspoons shortening at 70% power; stir until smooth. Dip each strawberry until two-thirds is coated, forming the tuxedo shirt, allowing excess to drip off. Place on prepared tray; chill for 30 minutes or until set.

Melt chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of berry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V-shape in the center. Set remaining chocolate aside. Chill berries for 30 minutes or until set.

Remelt reserved chocolate if necessary. Using melted chocolate and a round pastry tip #2, pipe a bow tie at the top of the white V and three buttons down front of shirt (I actually just use a toothpick). Chill for 30 minutes or until set. Store in the refrigerator in a covered plastic container for up to 1 day.

Strawberries can also be dipped in the semi-sweet chocolate, let to set for 30 minutes, then drizzle with white chocolate (or any color melting chips) using a spoon. Let sit another 30 minutes before serving.

Source: Country Woman, July 1996