Sweets and such

6/9/12 - Hello Kitty Cake Pops

 I definitely had some issues with these, but all in all, they came out pretty good in the end.  I think they were too cold when I tried to dip them, so some of the coating clumped and some of it cracked.  I used a box mix and a can of icing (strawberry cake and buttercream icing).  For full directions, click here

6/9/12 - Strawberry Lemonade Cupcakes

 Strawberry Lemonade Cupcakes
(Cake and Buttercream adapted from Sweetapolita, Strawberry Lemonade Concentrate from Kitchen Simplicity)
Strawberry Lemonade Concentrate*
Puree the following in a blender:
2 cups strawberries, chopped (measured after the berries have been chopped)
2 tsp sugar
Put 3 Tablespoons of strawberry puree through a fine sieve to remove the seeds, and set aside for the Strawberry Buttercream Frosting.
To the rest of the strawberry puree, mix in:
Zest of two large lemons
3/4 cup sugar
1/2-1 cup lemon juice, depending on how lemony you want it

Cupcakes
2 cups plus 6 tablespoons flour
2 tsp baking powder
1 tsp salt
3 cups fresh strawberries, chopped (measured after they chopped)
1/2 cup sour cream
1/2 cup whole milk
1 1/2 tsp vanilla
 6 Tbsp Strawberry Lemonade Concentrate
Zest of 1 large lemon
2 sticks butter, unsalted and at room temperature
1 1/2 cups sugar
4 large eggs
Preheat oven to 350 F. Prepare 24 muffin cups with liners.  ***I ended up with 30 cupcakes***
In a medium bowl, toss 2 tablespoons of the flour with the strawberries and set aside. In another bowl, mix the dry ingredients and set aside.
In a small bowl, stir together milk, sour cream, vanilla, strawberry lemonade concentrate, and lemon zest; set aside.
In a large mixing bowl cream the butter and sugar till light and fluffy, about 5 minutes. Beat the eggs in one at a time, until combined. Alternating, mix in the flour and milk mixtures; beginning and ending with the flour. Once combined, fold in the strawberries. Using an ice-cream or cookie dough scoop, divide the batter amongst the cupcake tins, filling about 2/3rds full.
Bake for 20-25 minutes, or until toothpick comes out clean. Carefully (they’re hot!) remove the cupcakes immediately from the pan onto a wire cooling rack.

Whipped Strawberry Lemonade Buttercream
1 stick butter, unsalted and at room temperature
2-3 cups powdered sugar, depending on how sweet you want it
1 tsp vanilla paste (or extract)
3 Tbsp saved strawberry puree
2-3 tsp strawberry lemonade concentrate
In a large mixing bowl, cream butter for 5 minutes on medium speed until it turns very creamy. Add in the powdered sugar and vanilla paste, and mix on low for 1 minute, then on high for 6 minutes. Add in strawberry puree and lemonade concentrate; mix till incorporated. If needed, add more powdered sugar to thicken frosting or add more lemonade concentrate to thin out frosting.  ***I made a double recipe, and it was the perfect amount.***

 
6/9/12 - Wilton Hello Kitty Cake - Q's 1st birthday cake

Banana Raisin Cake
2/3 c. banana, mashed (my bananas weren't super ripe, so I added approx. 1/4 c. powdered sugar)1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins - I used all raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.


**It was pretty good - the kids and adults liked it!  The buttercream may have helped...***


Buttercream

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk (I used coconut/almond milk blend because of Q's dairy issues)

Makes: About 3 cups of icing.

Instructions:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

4/8/12 - Wonder Pets Flyboat Cake - Zoe and Zander's 1st birthday cake

And yes, I did buy two packs of whiteboard markers to get the tail lights!

3/30/12 - Fresh Fruit Tart

I used Paula Deen's crust recipe - 1 1/2 c. flour, 1/2 c. powdered sugar, 1 1/2 sticks of butter.
For the filling, I mixed 2 blocks of cream cheese with 1 jar of lemon curd.
Delish!