Blueberries-and-Cream Cupcakes

The weather has me feeling a little blue, like most of you I am sure.  I am day dreaming of a bikini, beach, a drink in my hand, and not to mention the oversized sunglasses (for my inner diva).  Ahh doesn't that sound refreshing and relaxing?  Sunshine!  It's  something that has been forgotten, almost a figure of one's imagination.  When was the last time that you felt the sun touch your skin?  That's what I thought, it has been way too long!  Although I am not a groundhog or a meteorologist, I have a feeling that we still have a while until you have to be bikini ready and tear apart your room searching for last summer's favorite go to sunglasses.  (Sigh of relief for most of us!)  With that said, eat a cupcake and skip the crunches for now and maybe order some new sunglasses online (that way you will have two pairs when you happen to find your lost pair).

I came to the conclusion that I was going to bring summer to me.  No, I did not turn the heater to 90, bust out a bikini, and blast "Pocket Full Of Sunshine".  I seriously contemplated on doing just that, the more you think about it...the better it sounds.  I opted for something else; a cupcake that has fresh blueberries in it because nothing says summer like fresh fruit!  They are currently sitting in the oven getting golden brown (too bad I am not the one getting the tan).

Blueberries-and-Cream Cupcakes

Makes 30 standard cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, at room temperature
2 cups fresh blueberries, plus more for garnish

Directions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.  Whisk together both flours, baking powder, and salt.
2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.  Beat in vanilla.
3. Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk has been added.  Fold in the blueberries by hand.
4. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 

 

The finished product

Then I just topped them with a simple whipped cream topping.  2 cups heavy cream and 1/4 cup confectioners' sugar.  Also, I decided that just fresh blueberries were not enough like summer.  I simply added some fresh strawberries, just sliced in half. 

 I just ate a cupcake to sample it and I must say that this is a hit.  It is light, fluffy, and tastes delectable.  It is almost like a blueberry muffin but better of corse.  Don't get me wrong, I like cool whip, but there is just something about homemade whipping cream that makes me melt.  Speaking of melting, hopefully, this snow melts away soon because I want a social life again.  I hate being stuck inside.  I feel like I am on lock down like Lindsay Lohan or something.

Amaretto Cupcakes

Yesterday afternoon before Oprah I cracked open a cookbook  and flipped right to the Special Occasion section.  There I found the White Amaretto Cupcakes.  I have never tried Amaretto until yesterday so I was not really sure what to think about it.  I know that it is used on occasions in baking.  It can sometimes be substituted for almond extract, so I kind of knew what to expect--a strong almond flavor.  In the cookbook, it is said that these would be a great cupcake for a wedding or another special occasion like that.  If you love Amaretto, you are going to be in heaven!

Amaretto Cupcakes

Makes 12 regular cupcakes

Ingredients:
8 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, free-range or organic
3/4 plus 2 tablespoons self-rising flour
3/4 plus 1 tablespoon all-purpose flour
1/2 cup 2% reduced-fat milk, at room temperature
1/2 teaspoon Amaretto liqueur or almond extract

For the syrup:
2/3 cup granulated sugar
1/2 cup water
1/2 teaspoon Amaretto liqueur or almond extract

 Directions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
3. Sift the two flours together into a separate bowl.  Mix the milk and the Amaretto together.  Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk has been added.
4. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 
5. Meanwhile, combine the ingredients for the syrup in a microwave-safe bowl and microwave on high until the sugar melts completely (about 1 1/2 minutes); stir to combine.  Or heat over low heat in a saucepan.
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before taking them out to cool.  Once they have cooled, dip the tops of the cupcakes into the syrup for a couple of seconds. Then return them to cool.

Ingredients:
8 tablespoons unsalted butter, at room temperature
1/4 cup 2% reduced-fat milk, at room temperature
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1/4 teaspoon Amaretto liqueur or almond extract (you can add more according to your taste preference)

Directions:

1. In a large mixing bowl beat the butter, milk, vanilla extract, and half of the confectioners' sugar until smooth--this with taking a few minutes.  Gradually add the remainder of the confectioners' sugar to produce a buttercream of a creamy and smooth consistency.
2. Add the Amaretto and beat well.  You should taste the frosting at this stage as you may wish to add another 1/4 teaspoon to make it a little stronger.
3. Then frost your cupcakes, after they have cooled of corse.

Look at those little babies rising in the oven!

An example how to dunk them into the syrup.

The finished product topped with pearls!  How wonderful is that?

I hope you all enjoy those as much as I did!  I have the food network on day dreaming of my next creation.  I can smell the pork chops in the crock pot simmering with barbecue sauce and brown sugar.  Overall, it is a good day (minus the snowstorm that is upon us).  I hope you all stay warm and cozy.

Earl Grey Cupcakes

Nothing says snow day like an oversized frat tee and sweatpants.  Let's be honest, during the snow days I lived in sweat pants (maybe that's the sorority girl coming out in me).  However, there was something inside of me saying "Lindsey!  Do something fun, new, and interesting!"  I opened up a cupcake cookbook and stumbled upon an earl grey cupcake.  Something about that sounded so challenging and it really intrigued me, I had to try it!

Small disclaimer *This recipe is from London so this cupcake has a thicker consistency, almost a sponge cake feel to it.  It is still moist and delicious but it is something that you might not be used to.  This cupcake has a delicate citrus flavor from the Earl Grey tea and will be infused and intensified with every bite you take.  This would be a great idea for Mother's Day or an afternoon tea.  Tea lovers rejoice!

Earl Grey Cupcakes

Makes about 12 regular cupcakes

Ingredients:
1/2 cup 2% reduced-fat milk, at room temperature
4 Earl Grey tea bags
8 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon almond extract (optional)
2 large eggs, free-range or organic
3/4 cup plus 2 tablespoons self-rising flour
3.4 cup all-purpose flour

Directions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. Heat the milk in a saucepan over medium heat until it just begins to boil.  remove from the heat and add the teabags.  Cover and leave to infuse for about 30 minutes, then discard the tea bags.
3. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.  Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.
4. Sift the two flours together into a separate bowl.  Add one-third of the flour to the creamed mixture and beat well.  Pour in one-third of the infused milk and beat again.  Repeat these steps until all the flour and milk has been added.
5. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before taking them out to cool.

 

It looks picture perfect and tastes better than it looks!

Then, I just frosted them with a simple vanilla buttercream and added some food coloring to make it have the purple look.  Later this afternoon I am going to try a new recipe as well and I feel like this one is going to have a lot of people excited to try it, a White Amaretto Cupcakes!  Get excited, you read right, they are filled with Amaretto liqueur!  Feel free to leave me requests or ideas for new cupcake creations.

Enough For Me

The last month has been very interesting in my life.  A lot has changed but it feels like not much has happened.  I know that sounds impossible to understand, but that is exactly how I feel.   As a recent graduate, I am trying to find a job and that task is something that seems almost impossible.  Not only am I looking for a potential "big girl job", but even a part-time job just to make ends meet right now until I can have my "big girl" job.  Who would have thought I would be in this situation?  I have applied for numerous jobs: from being a barista, retail, shoe salesman, and full-time jobs with companies.  You name it, I have thought about it and probably twice for that matter.   Just to show you an example: Get this, I got an email from a shoe store saying that I am not qualified to work there.  Wait a second, let that one set in....yes I was not qualified.  The girl that has a college degree and 3+ years of retail under her belt.  That makes me wonder who they are hiring, what does it take?  A Masters to sell shoes?  Apparently it does...

I don't want you to read this and feel sorry for me, this is not what I am asking.  However, I would appreciate it if you would pray for me, I think I need all of the help I can get.  Do you ever get the feeling that God is sending you down this path that has all kinds of difficult twists and turns?  Something that keeps you on the edge of your seat because you fear if you let go of your seat you will fall off?  I am there and have been there since about September.  I have faith that things will get better, I know that there are greater and better days to come.  The times like this test your character and your strength.

There is one thing that I continue doing that makes all of the hurt, stress, and pain go away. That is baking and you guessed it right, baking cupcakes.  During that one hour, everything in the world goes away.  I am entranced by the fresh ingredients, measuring everything perfectly, following the directions exactly, and watching them rise in the over.  As I am whipping up the frosting it is like I am putting the finishing touches on something genuinely wonderful.  Something that I did all on my own, something that is truly delicious, magnificent, and can make me smile.  Everyone needs something.  Right now, I have cupcakes and honestly that is enough for me.