Devils food cupcakes

As I am on a diet and loosing 2 1/2 to 3 lbs a week I have completely stopped baking. I know so so so sad,It's worth it temporarly long term NEVER! But I am making 2 different celebration cupcakes next week. So today I gave these a trial run. AMAZING so fun and delicious and totally unexpected. Hope all my girlfriends love them who wouldn't?


Ingredients
3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream

Chocolate Cream Cheese Frosting
Ingredients
8 ounces cream cheese, at room temperature
1/2 cup (1/4 lb.) butter, at room temperature
1 1/2 cups powdered sugar
6 tablespoons unsweetened cocoa
Preparation
In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. In another bowl, sift together powdered sugar and cocoa. Beat into cream cheese mixture until frosting is smooth.

Preparation
1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.

5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

Lemon Meringue Cupcakes {HEAVENLY}

I do not like pie all that much but... my mom makes one killer lemon meringue pie, seriously never had better. This is such a wonderful take on the dessert and I'd bet you have never had it before. Light refreshing and sure to impress. Also if you are looking to cut corners use a cake mix and don't tell. I usually buy lemon curd instead of making my own to SIMPLIFY. I just saved you lots of time and only you and your clean house will know.

Makes 24 cupcakes
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Directions
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Lemon Curd
(you can buy this you know and no one will know any different!)
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Seven-Minute Frosting
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Directions
Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

monkeys monkeys everywhere!

My friend Sharon sent me this photo! Her little Brig turned 1 and she made this adorable monkey cake.I also loved the fact that she simplified elaborate cake plans and choose to play with her baby boy instead! She is one amazing mom!



A few months ago I saw some cute monkey cupcakes and officially decided "MAMA'S LIL MONKEY" would be the theme for Myles first birthday! Ya not till December thank heavens cause I've got a few pounds to drop before the big celebration! Which is why the food bloggin is a little sparse (no one needs to hear about turkey, cottage cheese, tuna, chicken, and lots of fruits and veggies.)Thanks Martha for the cute idea and directions.

Step 1
For ears, make 2 small horizontal slits with a paring knife in opposite sides of 1 cupcake, just above paper liner, and then partially insert a wafer into each slit. Frost cupcake and wafers. Repeat, reserving remaining frosting.


Step 2
Roll fondant to a 1/8-inch thickness. For each cupcake, cut out 1 round at 2 inches and 2 rounds at 7/8 inch; cut a straight edge on each 7/8-inch round. Using flower-shaped cutter, cut out 1 flower from fondant; cut off 2 petals, creating straight edges. For eyes, press the 2 petal pieces at top of each cupcake. For mouth, overlap bottom of eyes with 2-inch round. Place the 7/8-inch rounds on ears, straight sides in. Pipe pupils, nose, and mouth with reserved frosting, above.


Finished product AMAZING BANANAS!

Individual Lemon Cakes

So here is how cute the Lemon cakes can look as lil individual cake MARVELOUS! I'm telling you I have never received so many compliments on one cake. Who knew LEMON POPPY SEED.............. not me! See recipe on next post! Sorry way to much to do to post it 2 times! That's just the way I roll!

Teriyaki Sauce

Teriyaki Sauce
great for beef or chicken fish you name it

1 cup soy sauce
1 cup sugar
1/2 cup water
1 tsp fresh grated ginger
2 cloves minced garlic
1 tbs sesame seeds

combine all ingredients and simmer for 10 minutes. this is great for stir fry or as a marinade/glaze for grilled meat. and delicious over rice.

Guitar cake (hannah montana)

So if you only care about the cake here it is. I also wanted to share some tips on the ROCK STAR birthday I just hosted, it was so much fun to plan and throw.

To the cake. I baked a 1/2 sheet cake. I decided to not fill the cake just to simplify. I carved out the silhouette of a guitar free hand. I must admit I had the Wilton pan in my hand and had second thoughts at the register. Somehow I decided I could ace of cake it and it was quite easy. I just pulled up some guitar pics on the internet and went to town. I then carefully iced the sides and top smooth. Make sure to wipe the bottom edge to try to keep your work as tidy as possible. Next I placed a cup upside down to create a circle to outline. I used a star tip #4 and piped stars in the circle in dark purple. I then made it up SERIOUSLY, I just wanted clean details. I did the same stars to the top of the guitar. And placed toothpicks to act as horizontal lines along the long handle. I added the strings which will be the hardest part. Make sure to use a thin icing to assure nice even unbroken lines. I then finished off with what details I felt would add some fun. My daughters name in a funky font. Polka dots. And feel free to be creative and make it your own. Have fun i sure did.

The Party
Our rock star party was so much fun. Colors green and purple and lots and lots of glitter and stars. We went to Hannah Montana the movie. On my front door I put a big sparkly star with my daughters pic on it. The favors were target dollar sun glasses which I put Hannah Montana stickers on the wrapping. Blow up guitars and microphones. I bought lots of silver stars from the party supply store. We had a blast. so many fun things could be done with this theme. Makeovers, dance party, home video party.........................................

Hope you are inspired to try this easy cake! CKL

Stars and Stripes (4th of July Cake)

For this oh so fun cake I used a star pan and simply tried to make it look like a us flag.

1 frost outside and top of cake white
2 now frost upper right corner in square shape blue for background of stars
3 begin frosting red stripes pipe star by star by star(using #12 star tip) across (you can trace lines with a toothpick to create a guide) then pipe a star border around the perimeter or the stripes (outlining all but the outer edge of blue section.)
4 add white stars (tip #12) to blue background. I think it is easiest to make them random.
5 now add blue star border to blue square outer edge
6 Last add blue star border to bottom edge cake
Yippee now you have the greatest red whit and blue cake ever!

Candyland cake

My daughter came up with the candy land theme all on her own. And of course a theme must be followed. So we got creative and made a taylorland cake (obviously her name). We had so much fun shopping for candy together and she was able to be hands on decorating her own bday cake. We both loved it to say the least.
be creative, have fun, and remember there are no mistakes just happy accidents.

Fish cupcakes

I must apologize that I do not have a better pic SORRY. I used a large star tip and piped a circle swirl to start. I then used round white mints (the only thing I could think of) for the eyes with a mini chocolate chip for the pupil. Then I made hearts out of melted white chocolate (you will need 4 hearts per cupcake.) Just melt slowly in microwave and then put chocolate in plastic ziplock bag and cut a super small hole in tip (remember you can always go bigger.) then pipe long hearts onto wax paper. Once hearts are set place in frosting point side in on top for top fin, 2 on opposite sides as side fins. And the last one on the back as the back fin. Last I used the pink RUNT hearts as lips. SOOOO cute.

Birthday Fish Cake

I am officially in birthday mood and have decided to share with you the easiest simplest funnest cake I ever did make. My daughters bday is in July so there have been way to many swim/water/fish/pirate parties to count. I love how simple this cake is to make.


1 One round cake
2 Frost with colored icing (any color that would make a good scale color) making C shapes to create fins (don't you just love it when it does not have to be smooth?)
3 Flatten gumdrops with rolling pin and place strategically
4 Flatten one large marshmallow and place as eye then add pupil. One chocolate chip.
5 Last step I promise use orange slice gummies and stack to make lips. Next stack to make top fin, side fin, and tail.

Seriously so easy that I made fish cupcakes! And I am no over achiever.