Hummingbird Cupcakes

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Hummingbird Cupcakes

Is it warm and sunny enough to be deemed Spring where you are yet? We’re still working on it here on the Eastern Shore – but I’m confident it will be in full bloom before too long. We’ve had daffodils coming up for a couple weeks now, which is always a sure sign. I’m glad I went and picked them all (at my house, as well as my Aunt’s beach home), because after we got snow on Monday – the ones I left behind outside were looking pretty frail and beaten-down come Tuesday.

I’ll also have to get my hummingbird feeder out soon, as the males like to come early to “check out the scene”. While they enjoy the food (simple syrup – they are easy to please!) in the feeder, they adore the Mimosa tree in our backyard even more. I love to sit out there in the warmer months with a glass of iced tea, and just watch them flitter and flutter around, doing their noble work, while the boys play outside.

So, about these cupcakes – so incredibly good. A boatload of tropical fruits are added to the batter, which adds an incredible level of moistness. Jon & I both agreed that they were reminiscent of carrot cake – but fruitier. I topped it off with a coconut cream cheese frosting, the slight tang from the frosting was just perfect against the sweet, fruity cake.

I hope everyone has a great Easter weekend. We’re going to be dying eggs, hunting eggs down, and eating alot of ham for days to come. These cupcakes would be just perfect on your Easter table, and the dried pineapple flowers – though a little time consuming, are super-easy and make such an impressive garnish. I don’t think a hummingbird himself could resist!

Hummingbird Cupcakes

2 cups all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
11 Tbsp. unsalted butter, melted and cooled
1 1/4 tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted
2/3 cup unsweetened shredded coconut

For the frosting:
8 ounces cream cheese
4 ounces butter (1 stick)
3 3/4 cups confectioner’s sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/8 tsp. salt
Dried Pineapple Flowers, for garnish

Preheat the oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed banana. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple, walnuts, and coconut with a spatula until evenly mixed.

Divide the batter between the prepared liners, filling each about ¾ full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting, cream the butter, cream cheese, extracts and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated and beat on medium-high until completely smooth.

Frost cupcakes as desired. Garnish with dried pineapple flowers, if desired.

Source: cupcakes from Martha Stewart Cupcakes via Annie’s Eats, frosting adapted from here.

“Skinny” Chocolate Cupcakes

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Skinny Chocolate CupcakesThose folks at America’s Test Kitchen – I just don’t know how they do it, or what I’d do without them! They’re working tirelessly, churning out great recipes for us, day in and day out. They’ve taught me probably 75% of what I’ve learned in the kitchen, the other 25% being owed to Alton Brown. Anywho, they’ve got a new cookbook on the shelves that gives our favorite comfort foods a revamp, making them a little bit more figure friendly. A few of my favorite bloggers have been sharing recipes, and when I saw this lightened-up chocolate cupcake – well, I just couldn’t resist giving it a try!

Now, if I hadn’t just told you they were low-fat – you’d honestly never know! Everyone that tried them enjoyed them, and there was nary a peep about them being low-fat. You honestly couldn’t tell! They were incredibly moist and chocolatey, and the frosting was delicious and rich – without being too sweet, like many frostings can. The secret to the cupcakes is the boiling water, which does a great job of “blooming” and releasing the flavors of the cocoa, but also adds moisture. And for the frosting, instead of copious amounts of butter being used – milk is the main component to bring everything together. Along with delicious bittersweet chocolate, and a small amount of butter to give a gorgeous sheen and richness to the frosting.

I’m definitely looking forward to trying more recipes out of this cookbook. I love to cut calories where I can, but refuse to sacrifice taste! I know I can always count on the good people at ATK to do just that for me! I hope everyone has a great weekend!

“Skinny” Chocolate Cupcakes

2 ounces bittersweet chocolate, chopped fine
1/3 cup cocoa
3/4 tsp instant espresso powder
3/4 cup boiling water
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons canola oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the frosting:
3 1/2 cups powdered sugar
1/2 cup cocoa
7 tablespoons one-percent milk
2 tablespoons unsalted butter, softened
1 ounce bittersweet chocolate, melted
1 teaspoon vanilla

Preheat the oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.

In a large bowl add the chocolate, cocoa, and espresso powder. Pour the boiling water over the top and allow the mixture to sit for a few minutes to give the chocolate time to melt. Whisk until smooth and then let the mixture cool, about 10 minutes.

In a small bowl combine the flour, sugar, salt, and baking soda. Whisk to combine.

Once the chocolate mixture has cooled add the eggs, vinegar, and oil to the bowl and whisk until smooth. Add the flour mixture and whisk everything together until well combined and a smooth batter is formed.

Measure out 1/4 cup of batter into each muffin tin. Bake the cupcakes for 17-19 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Pull the done cupcakes from the oven and place the pan on a wire rack. Let the cupcakes cool in the pan, on the rack, for 10 minutes. Remove the cupcakes from the pan once the 10 minutes are up and allow them to cool completely on the wire rack, about 1 hour.

For the frosting, combine the powdered sugar and cocoa together in the food processor and pulse a few times to combine. Add the milk, butter, melted chocolate, and vanilla, and process until smooth.

Frost cupcakes as desired. I used Wilton 2D.

Source: Comfort Food Makeovers by America’s Test Kitchen via Bless This Mess

Crème de Menthe Brownies

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Creme De Menthe BrowniesTop o’ the mornin’ to you lads & lassies! We’re busy getting our green beer and carbomb cupcakes ready here on the Eastern Shore, but I wanted to share one more St. Patty’s Day related treat for you – and it’s Friday, so I thought something sweet was in order.

The first time I made these brownies was the 1st St. Pat’s Day that we were married, if my memory serves me correctly (which, it’s entirely possible that it doesn’t). My mother-in-law had gone to get Paula Deen’s new book signed for me when she was in Ft. Lauderdale, and it was the first recipe I’d made from it. This green-studded treat is a breeze to make – but it does take some time for cooling the layers, so keep that in mind before you start.

A moist chocolate brownie, topped with a gorgeous mint buttercream, then covered in a layer of chocolate. What’s not to love? Sure, they may not be the most authentic Irish treat – but, I can assure you it will be festive and delicious! And that’s what really matters, doesn’t it? Have a great, fun filled weekend everyone – and stay safe!

Crème de Menthe Brownies

4 ounces unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour

For the mint buttercream:
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
4 tablespoons Crème de Menthe
green food coloring
peppermint extract

For the chocolate topping:
6 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter

Preheat oven to 350 degrees. Spray 9×13 baking pan with non-stick cooking spray and set aside.

In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.

In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy. Add cooled chocolate mixture, salt, vanilla and flour. Keep whisking until thoroughly blended.Pour batter into prepared pan and bake 25 minutes. Remove from oven and leave brownies to cool in pan.

To make the buttercream, using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners’ sugar together until well blended. Stir in the creme de menthe and blend well. Add additional food coloring and peppermint extract if desired. Spread over cooled brownies. Refrigerate in original baking pan until filling is firm.

To make the topping, melt the chocolate chips and butter in the top of a double boiler, stirring until smooth.Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.

Refrigerate until chocolate sets, then cut into squares and serve. They’re rich, so I usually cut them fairly small.

Source: adapted from Paula Deen Celebrates!

Happy Pi Day!

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Happy National Pi (3.14) Day! I was in the kitchen yesterday, to share an awesome pie recipe – but, it didn’t quite pan out the way I’d like. So, here’s an awesome round-up of the pies I’ve made so far (and loved!) instead. The geek in me loves any holiday centered around numbers and decimals – but one that involves pie? You definitely don’t have to twist my arm to celebrate this food holiday!Fresh Strawberry PieFresh Strawberry Pie – this pie is ideal when strawberries are in season locally, which I believe they are for some of my friends down south already. But, I’ve made it with strawberries from a clam-shell container in my grocery store before and it’s still wonderful. I loved making a strawberry pie from scratch – that didn’t involve a tub of that horrid red gel.

Triple Berry PieTriple Berry Pie – this is another delicious berry pie, which just so happens to be over-the-top beautiful! Filled with plump blackberries, blueberries, and raspberries – it’s sure to please any pie lover!Tomato PieTomato Pie – Who said savory pies shouldn’t have any fun? Tomato pie is pretty much my lunch for at least half of the days in the summer. I like to eat it warm, or cold – and paired with a salad? It’s the perfect meal in my eyes. I actually made one this week with hothouse tomatoes from the grocery store, I just couldn’t wait for July!

Apple {oeClassic Apple Pie – this guy needs to introduction. It’s the pie to end all pies – apple. This is a great recipe too, no overly sweet with plenty of spice from the cinnamon and nutmeg. With a scoop of vanilla ice cream on the side? Perfection.

Chocolate Cream PieChocolate Cream Pie – I’d say this is my favorite of the lot. Although, I’ve always been more of a cream-based pie versus a fruit-based pie – but don’t hold it against me! An Oreo crust, a creamy and rich chocolate pudding, then topped off with fluffy whipped cream. Heaven in a pie plate!

Peach PiePeach Pie – I love any dessert involving peaches, but in a buttery flaky pie crust – topped with a gorgeous lattice topping? A true thing of beauty. Also, does peach pie remind anyone else of The Peach Pie and Beverly Hills, 90210? Nat would be proud of this pie!

Macadamia Key Lime PieMacadamia Key Lime Pie – the crust is composed of rich, buttery shortbread cookies and crushed up macadamia nuts. Then filled with a traditional key lime filling that’s made with lime juice, condensed milk, and cream cheese. One of my favorite pies, without a doubt!

Blueberry PieBlueberry Pie – an all American favorite. A buttery, flaky double-layer pie crust stuffed with a sweet filling that’s composed of lots of fresh blueberries. Topped with a scoop of vanilla ice cream, it doesn’t get any better than this!

Ricotta Pineapple PieRicotta Pineapple Pie – definitely not the most traditional version of a pie in this lot, it’s definitely not one to be overlooked. It’s light and refreshing, perfect for warmer weather. A rich and creamy filling, topped with sweet and refreshing pineapple. Definitely one to try!

Caprese PieCaprese Pie – similar to my tomato pie, but a little heartier since it’s layered with mozzarella cheese. Absolutely delicious, and the perfect meal in the warmer months!

Sweet Cherry PieSweet Cherry Pie – I always look forward to cherry season just so that I can make a pie with fresh cherries. This version uses sweet dark cherries, since that’s all I can ever get my hands on. It’s absolutely delicious – and worth all the work of pitting the cherries, I promise!