A New Years Resolution!

I have been reading many of my friends' blog posts lately and getting very jealous. I am always impressed with the creativity and passion they have for displaying their loves. So, for 2012 I am resolving to write more on this blog so our friends and family can get to know us more. Don't expect daily blogs just because I am not a writer (I'm an engineer). I hope to focus on major events and happy occasions that happen in our lives.

To start, I think I should tell you a little about me that is beyond the obvious (aka two kids, husband, Navy wife, etc.) I love to bake - not cook, there's a difference. I love to sew/knit/craft/cross-stitch. I love to take pictures. But, most importantly I love my family.

I "own" a cupcake business called Baby Cakes. This helps curtail my addiction to baking. Bake for others so that the goods don't go straight to my thighs or rear-end. I want to start using my crafting addiction to make a little moo-lah, too. Not sure how to go about this, but I have some thoughts. Lastly, photography.... a new hobby that started when we got a really nice camera because mine broke the day before Gwyn's birthday. And Santa brought me a new lens for it this year. I hope to take some classes while Wes is on shore duty.

It's going to be an exciting year. So much to look forward to with the girls growing, Wes transferring, and me.... Well, I have no idea what's in store for me. Just watch the blog and see!!

Have a great last few days of 2011 and welcome to 2012!

Banana Cream Pie Cupcakes

So, I should start off by saying that I have used my friends again. I posted on FB asking my friends "What was your favorite childhood dessert?" After looking at all the responses, I decided to choose one and make it into a cupcake - to the best of my ability. Here goes round 1!! (I should also mentiont that Carol's answer was Banana Pudding. The title could be either one, maybe.)

Banana Cream Pie Cupcakes

Cupcake:

1 1/4 cup flour

1/2 T baking soda

1/2 t cinnamon

1 t salt

1/4 c butter, softened

1/2 c sugar

1/3 c light brown sugar

1 egg

1/2 t vanilla extract

2 ripe bananas, mashed

1/3 c sour cream (or plain yogurt)

In a bowl, combine flour, baking soda, cinnamon and salt. Whisk to blend. In a mixing bowl, cream butter and sugars until light and fluffy. Add egg and vanilla until completely combined. Add flour mixture alternately with the banana-sour cream mixture, ending with flour mixture. Do not overmix. Batter may be a little lumpy.

Fill cupcake liners 3/4 full and bake at 375 degrees for 21 to 24 minutes.

Filling:

1/3 c sugar

2/3 T cornstarch

1 c milk

dash of salt

2 egg yolks, slightly beaten

1/2 t vanilla extract

Combine sigar, cornstarch, milk and salt in saucepan. Cook over medium-high heat until thicken and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from heat. To the egg yolks, add a small portion of the milk to temper the yolks. Then, add yolks to remaining milk in saucepan. while stirring constantly. Return to heat; bring to a boil. Cook and stir for 2 minutes. Remove from heat; gently add vanilla. Cool for at least 1 hour before using.

Whipped topping:

heavy cream

confectioners' sugar

Place metal bowl and wire whisk in freezer for 5 minutes. Remove and add heavy cream to bowl. Whisk at high speed until stiff peaks form. Add sugar to sweeten.

Building the Cupcake:

Use a paring knife to cut a slit in the top of each cupcake. Fill a pastry bag with filling and squeeze into each cupcake up to the top of the cake crown. Top each cupcake with whipped cream and sprinkle with vanilla wafers crumbs or graham cracker crumbs (optional). You could even add a slice of banana, too!!

Spiced Chai Latte Cupcakes with a Simple Cream Cheese Frosting

I found this little recipe, so I don't know who the author is. I want to thank the person for this delicious tribute to cupcakes. These are absolutely de-lish!!

Here is the recipe and how I made them:

1 cup soy milk (you could use whole milk, I think), plus 1/4 cup (?)

4 tea bags (I used black tea)

1 t apple cider vinegar

1 1/4 cup AP flour

2 T cornstarch

1 t baking powder

1/2 t baking soda

1/2 t salt

2 t cinnamon

1/2 t ground ginger

1/4 t clove

1/4 t nutmeg

1/3 cup oil

1/2 cup brown sugar

1/4 cup granulated sugar

2 t vanilla extract

Heat 1 cup of milk to just boiling. Add tea bags and steep for at least 8 minutes. Squeeze the tea bags to remove as much milk as possible. Remeasure and add additional milk to 1 cup. Add vinegar to milk solution. Rest for at least one minute to allow the milk to curdle.

In separate bowl, combine flour, baking soda, baking powder, salt and all the spices. In mixer, combine oil, sugars, and vanilla. Add flour mixture and milk solution alternating - end with flour mixture. Continue to mix until no large lumps remain.

Fill cupcake liners to 2/3 full. Bake at 350 deg F for 21-23 minutes or until toothpick comes out clean. Allow to cool on baker's rack until completely cool.

Frosting:

4 oz cream cheese

4 T butter

2 t cornstarch

powdered sugar

In mixing bowl, add cream cheese and butter. Blend until creamy. Add cornstarch. With mixer on low speed (to prevent a cloud of sugar), add powdered sugar until desired consistency is reached.

Frost cupcakes ans sprinkle with cinnamon and sugar mixture.

Enjoy!!

Moist (Vegan) Pumpkin Cupcakes

I have been looking into Vegan cupcakes and other recipes for a friend of mine. Her son, who is the sweetest little boy I know, is unfortunately allergic to many things. So, the vegan lifestyle seems to work best for him. I don't know why I decided on pumpkin, but these are SOOOO good.

Pumpkin Cupcakes

First bowl:

1 cup pureed pumpkin

1/3 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup soy milk

1 tsp vanilla extract

Second bowl:

1 1/4 cup flour

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp pumpkin pie spice

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

Preheat oven to 350 deg. Line 12 cupcake holders.

Combine the ingredients in the first bowl. Add second bowl mixture lightly using a fork, not a mixer. Spoon mixture into holders, filling about 2/3 full. Bake for 23 - 25 minutes.

Allow cupcakes to rest in the cupcake for 10 minutes before placing them on a cooling rack.

(Use whatever icing you like. I used a vegan buttercream with cinnamon and brown sugar.)