"Home is the nicest word there is." ~ Laura Ingalls Wilder
In love with Jesus. Wife to my best friend & man I love more than life. Mama to 4 amazing God given blessings. Proud Homemaker & Homeschooler. Living life with it's ups and downs and blogging about it!

Friday, August 10, 2007

And Now...Two Cupcake Recipes, because you know when I'm in doubt, I always bake!

I am sharing two cupcake recipes for you because well, some people (right Paul?) do not like coconut but the same person loves Lemon Meringue Pie (right again?) So, here's two: Basically, one for Crystal and one for Paul since they are being so nice to me but hey, feel free to make them yourself!

Coconut Pecan Cupcakes (Italian Cream Cake Cupcakes)

5 eggs, seperated

1/2 cup shortening

1/2 cup butter

2 cups sugar

3/4 tsp vanilla

1/4 tsp almond or you can skip this if you don't have it and add a full tsp. vanilla

1 & `1/2 c. ap flour

1/4 cup cornstarch

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

2 cups flaked coconut

1 cup finely chopped pecans

Frosting:

1 pkg (8 oz) cream cheese, softened

1/4 cup butter, softened

1/2 tsp vanilla

1/4 tsp almond (again, you don't have to use this if you don't have it)

1 & 1/2 cups confectioner's sugar

3/4 c. chopped pecans

Let eggs stand at room temp. for 30 minutes. In a large mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in extracts. Combine the flour, cornstarch, baking soda, and salt; add to creamed mixture alternately with buttermilk. Beat until combined.

In a small mixing bowl, beat the egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.

Fill paper lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes of until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in the refrigerator. Makes 2 dozen.


Lemon Curd Cupcakes

3 tbsp. plus 1 & 1/2 tsps. sugar

3 tbsps. lemon juice

4 & 1/2 tsps. butter

1 egg, lightly beaten

1 tsp. grated lemon peel

Batter:

3/4 c. butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. grated lemon peel (Crystal, if you don't want to use peel, email me & I will tell you another way)
1 & 1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk

Frosting:

2 tbsp. butter, softened
1/2 tsp. vanilla
pinch salt
2 cups confectioner's sugar
2 to 4 tbsp. milk
Yellow food coloring, optional

For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice, and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 & 1/2 hours or until thickened.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking pwder and salt; add to creamed mixture alternately with buttermilk.

Fill paper lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan to wire rack.
Cool completely.

Cut a small hole in the corner of a plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.

Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator. Makes 1 dozen cupcakes.

1 comment:

crystal said...

I will Have to try these...lol..
Thank You... And why wouldnt we be nice to you...we love you
Sis

If we don't find Him in the small things, how will we ever find Him in the big ones? ~Elisabeth Elliot