Posts tagged ‘cupcakes’
From the left: coconut macaroons, pecan blondies (you can see some on the edge, also there’s a peak of rainbow cookies next to the papaya), balsamic portabello mushroom and onion sandwiches, tomato basil mozzarella sandwiches with a little caramelized onion, and papaya dressed with honey and lemon.
Cupcakes from http://www.dessertclubchikalicious.com/ , black and white (taste like a really upscale devil dog or ho-ho), caramel with caramel frosting and filling, and s’mores with the browned marshmallow top and chocolate filling.
Seafood salad, and pita chips. The hummus, carrots, and olives were out of frame.
- 1 lb squid bodies/rings (or scallops)
- 1 lb shrimp (the smaller kind)
- 1 large english cucumber
- 2 lbs tomatoes
- 1 small onion
- 1 jalapeño pepper
- 1 bunch of basil
- 4 or 5 lemons juiced
- zest of 1 lemon
- 5 cloves of garlic
- olive oil
- salt and pepper
Cut up shrimp and squid to bite size. Remove the seeds of the cucumber and cut into a large dice, roughly the same size as the seafood. Dice the tomatoes and slice the onion thinly. Half then seed the jalapeño, thinly slice or dice finely. Tear up the basil and put everything in a large bowl (except the seafood). Peel and mince the garlic. Heat a large pan/pot with enough olive oil to coat pan, add half the garlic in then all the seafood (throw in a dash of salt). Cook till shrimp changes color and the squid is just done (there will probably be a lot liquid left in the pan which I keep). Pour the seafood (and liquid) into the bowl with everything else. Add in the rest of the garlic, the lemon zest and juice, toss together, then salt and pepper to taste. Cover and refrigerate for a few hours (I made it the night before). Mix it a bit before serving.
Thanks to everyone for coming and making it really fun.
I love mango pulp; it’s available from the internet, Indian specialty stores, and even in Whole Foods. In the summer I blend it with yogurt and ice to make mango lassi. The mango pulp gives these cupcakes a pretty color and great mango flavor.
Mango Almond Cakes
- 3/4 cup organic shortening or butter
- 1/2 cup sugar
- 2 eggs
- 1 cup mango pulp
- 1 1/4 cup almond flour/meal
- 1 1/2 cup flour
- 2 tsp baking powder
- 1 1/2 tsp almond extract
- pinch of salt
- sliced almonds to top (optional)
Preheat oven to 350°. Cream together sugar and shortening till smoothed. Then incorporate eggs one at a time, then almond flour, almond extract and then the mango pulp, mix well. Add flour, baking powder and pinch of salt, and quickly mix till incorporated. Line or grease muffin tin, fill equally and top with a few almond pieces. Bake for about 25min, it should just start browning.
I was in a cupcake mood this weekend. I wasn’t in the mood to eat them, just make them. As you can see, I did take a bite out of that one above. I looked on foodtv.com and found Paula Deen’s red velvet cupcake recipe.
For the cupcakes
- 2 1/2 c. all purpose flour
- 1 1/2 c. sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 3 tsp. cocoa powder (the recipe called for 1 tsp., but I remember someone saying that there was no distinct taste to red velvet cakes and so I added more cocoa powder for flavor and it helped)
- 2 large eggs, room temperature
- 1 1/2 c. vegetable oil
- 1 c. buttermilk, room temperature
- 1.5 tubes of red gel food coloring (apparently, I can only find the gel food coloring at the grocery now and for the redness, I needed 1.5 tubes. use 2 tbsp. if you can find the liquid food coloring still)
- 1 tsp. white distilled vinegar
- 1 tsp. vanilla extract
For the cream cheese icing
- 16 oz. cream cheese, softened
- 2 sticks butter, softened (it wouldn’t be a Paula Deen recipe without the butter)
- 1 tsp. vanilla extract
- 4 c. confectioners sugar, sifted
- sprinkles, pecans, choco chips, strawberries or whatever else you’d like to garnish the cupcakes with
*Note: If you’re not a fan of tons of icing, you might want to cut this recipe in half. I had a little leftover, but the kids wanted tons of icing. Someone commented and said it was much more than what they needed, so I figure I’d put that info. here.*
- Prehead oven to 350 degrees farenheit
- In one bowl, sift the flour, sugar, baking soda, cocoa powder, and salt together
- In another bowl, mix the oil, buttermilk, eggs, food coloring, vinegar & vanilla on med to low speed
- Add the dry ingredients to the wet ingredients and mix until smooth & well combined
- Pour batter into cupcake paper/pan and fill each about 2/3
- Bake in oven for 20-22 min. turning the pans once at the halfway mark. Test cupcakes with toothpick to see if done.
- Remove from oven and completely cool before frosting
Cream Cheese Icing
- In a large bowl, mix the cream cheese, butter and vanilla until smooth. It helps if you’ve got an electric mixer. Add the confectioners sugar and continue to mix on low speed. When the sugar is incorporated, change the mixer speed to high and mix until light & fluffy
Add your toppings and then it’s all ready to eat. ^__^ It was fun making them, but it took a long time. My first 12 cupcakes were more like pink velvet rather than red because I didn’t use enough food coloring. If you’re pressed for time, I’d say stick with the Duncan Hines red velvet cake mix and then make your own icing. heh.
There’s a place down S. Shepherd you’ve probably driven by a dozen times, but may not have realized it was there. Sure, you’ve seen the pink & black decor through their windows, but just thought “Oh. That place looks cute,” and then just kept on driving by. What you didn’t know is that inside, sweetness awaits you.
Sugarbabys (www.ilovesugarbabys.com) is a cupcake boutique off S. Shepherd near W. Alabama (3310 S. Shepherd, Houston, TX 77098). I only heard of it from my sister who said, “Everyone says it’s really good.” So, I did what most people would do. I googled the shop and found their website. They specialize in cupcakes, and offer a fairly wide variety from red velvet cupcakes topped with a cream cheese icing to their dippity doo-dahs, which are chocolate cupcakes filled and topped with vanilla buttercream and then dipped in dark chocolate. Their menu changes monthly, and different specialty flavors are offered on different days. I love how their website states they’re open from 9am-7pm or until they run out. They even have a private party room which can be used for birthday parties or any other small event.
After thinking about this place for the past 24 hours, I decided to swing by there tonight and try it out. By the time I got there, say 530pm, there were very few cupcakes left to choose from. So I purchased 2 white chocolate macadamia nut, a charming chocolate with vanilla icing and another with chocolate icing, and then a va-va-vanilla with chocolate icing. Can you tell I love chocolate? I spoke with one of the workers there and asked when do the specialty ones run out, because I was really looking forward to trying the toffee crunch cupcake. She said if I wanted the other types, I should try to make it in before 2pm. I was 3 hours late. Sadness.
So, I brought the cupcakes to a friends place for after dinner dessert. I only had the white chocolate macadamia nut and it was DELICIOUS. The white chocolate cream cheese icing was so perfect and even the moistness of the cupcake was just right. Plus, I really enjoyed the white chocolate pieces actually IN the cupcake and not just in the icing.
I will surely be making my way there again, and hopefully next time I’ll get a taste of that toffee crunch or that red velvet one.