Sunday, May 15, 2011

Lemon-Honey Cupcakes

Rain, rain go away........I am just about sick of these cloudy,  gray, rainy, cold days!!! Yesterday, I had had enough and decided to create my own sunshine by doing some baking. My new baking cups were my inspiration....

and I found the perfect recipe to fill them!

Lemon-Honey Cupcakes

2¾ cups all-purpose flour
¾ tsp each baking powder and baking soda
½ tsp salt
½ cup reduced-fat sour cream
¼ cup milk
1½ Tbsp grated lemon zest
4 Tbsp lemon juice
¾ cup (1½ sticks) unsalted butter, softened
¾ cup honey
¼ cup sugar
3 large eggs

Lemon-Honey Frosting:
1 cup (2 sticks) unsalted butter, softened
¼ cup honey
1½ Tbsp grated lemon zest
4 cups confectioners' sugar
7 to 8 tsp lemon juice
Few drops yellow food color

1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.
2. Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed.
3. Beat butter, honey and sugar in large bowl with an electric mixer 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended.
4. With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined.
5. Spoon about ¼ cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
6. Frosting: Beat butter, honey and lemon zest in large bowl with electric mixer until creamed, about 2 minutes. On low speed, gradually beat in confectioners' sugar until blended. Beat in lemon juice and a few drops food color until mixture is fluffy and pale yellow.
7. Spoon into a large ziptop freezer bag, snip off one corner and pipe onto cupcakes, or just spread frosting onto cupcakes.

(Makes 24 Cupcakes.)

One of Michael's friends has been providing us with honey from their bee farm and I have been looking forward to baking with it. Needless to say...these babies were exactly what I needed to pick me up on such a dreary weekend! I will be sharing them with family as we celebrate Jordan and Jenna's Birthdays in the Springs today.

Tuesday, May 3, 2011

S'more "WHOOPS"ie Pies!

Well, I was soooo excited about my new whoopie pie pan that I got from Crate and Barrel on Saturday...that I came home and started baking right away. Only to sad for me.....disaster struck!!! Take a look at my first batch of delicious S'more "Whoops"ie pies......
The cake was very light and fluffy, the most delicious chocolate cake I think I've ever had...but it was not whoopie pie material. As soon as I tried to get them out of the pan they crumbled everywhere. So I tried again, using a baking cooking spray....and at least they came out of the pan. However, by the time I was done with the cake I decided I was going to use an easier filling recipe. They were very yummy and I will make them again with a different cake recipe!

S’mores Whoopie Pies
makes 18 Whoopie Pies
For the Cake
1 cup white sugar
3/4 cup and 2 tablespoons all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1. Heat oven to 320 F. Spray your whoopee pie pan with non-stick cooking spray.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
2. Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan.
3. Bake 8-10 minutes or until wooden pick inserted in the center comes out clean.
4. Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks.
5. Wash and dry the pan and re-spray with non-stick cooking spray and repeat with the remaining batter. You will end up with 36 whoopie cakes that once sandwiched will yield 18 whoopie pies.
6. Once your whoopies are cool, prepare the marshmallow frosting.
For the Marshmallow Frosting:
4 egg whites
1 cup of sugar
¼ teaspoon of cream of tartar
1 teaspoon vanilla extract
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
For the Topping:
5 ounces of semisweet chocolate
½ cup heavy cream
graham cracker crumbs for garnish
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and allow to sit for a few minutes. Whisk until smooth.
To assemble the S’mores Whoopie Pies:
1. Pipe filling on the flat sides of half the cakes (18 of them).
2. Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down.
3. Place a spoonful of ganache on top of each whoopee pie and spread in a circular pattern; garnish with graham cracker crumbs and allow the ganache to set up.

Revised Marshmallow Filling:

  • 3/4 cup margarine

  • 2 cups powdered sugar

  • 2 cups marshmallow cream

    1.  Mix together margarine and powdered sugar.
    2.  Stir in marshmallow cream until blended.