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Posts Tagged ‘fresh fruit’

026Last year I offered my baking services to the Sacramento Children’s Chorus and pledged to bake a dessert each month for the highest bidder in a silent auction.  I’ve actually loved fulfilling my commitment because the winner has requested some desserts that are not in my regular arsenal.  This month, he requested a key lime pie.  As I set out to baking said pie today, I looked around my kitchen.  I had lime juice, zest, and enough whipped cream topping to act as frosting!

And the Key Lime Cupcake was born.

I wanted this cupcake to be super light, so I decided on a white cake as the base.  This also work well since I only used egg yolks for the key lime pie.  Yay to me for being efficient with my ingredients!  The white cake, kicked up a notch with lime juice and zest, turned out fluffy and cloud-like.    Because of this, I’m really glad I decided to use a whipped cream topping.  Anything else, like a butter cream or cream cheese frosting, would be so heavy I swear these little cakes would collapse.

With the frosting, I’m trying something new: stabilized whipped cream.  I found instructions for it here and it claims that the addition of the gelatin adds a bit more body and prevents the melting of the whipped cream as the cakes sit and wait to be eaten.  Because I’ll be taking these to share with co-workers and fellow volunteers tomorrow, I think that this whipped cream was the perfect choice.

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Rafting 012

Saddened by the cupcake not looking that pretty…but they tasted wonderful!

I’ve been dreaming about that Swiss meringue buttercream since I made the Andes Mint Cupcakes!  The texture was so silky and light, like a cloud.  I knew I had to do another cupcake with it, so I did.

In my CSA produce delivery box I received both strawberries and lemons this week.  So, that became the theme for today.  I usually use all of my CSA delivery to inspire my dinners, and I rarely use it in baking.  But this just made sense.  I mean, spring is starting, today was Easter Sunday, and a strawberry and lemon cupcake will be absolutely perfect.

Also, my parents recently purchased a stand mixer.  Having never even played with one before, and as I was making cupcakes at their house today, I thought this would be the perfect opportunity to try out a Swiss meringue buttercream the “easy” way. (more…)

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048There’s not much of a back story to these cupcakes.  Blackberries were on sale at my local market, and I wanted to use them to top a cupcake.  I utilized an almond cupcake recipe I’ve used before, and tried out a new way to do buttercream (inspired by my foray into vegan baking) that uses shortening as well as butter.  I’m really pleased with it and I think I’ll be using that combo for all of my buttercreams from now on!  I did a simple 1-1 ratio, and it turned out well.  I will say that with just using cocoa powder, the frosting tasted very much like milk chocolate.  Next time, I’ll try using some melted bitter-sweet chocolate to give it more depth of flavor.  All in all, a very good cupcake!

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These cupcakes were made for a friend’s wedding shower.  I do have to admit that I’m still having problems with the density of my cupcakes when I put alcohol in them.  These were delicious and fresh, but were a little dense and muffin-like.  The lime really shone through, and you can taste the rum in the frosting.  If you prefer a stronger rum flavor, add more rum in the frosting, but be sure to counteract it with powdered sugar so your proportions don’t get off!
These are pretty and perfect for summer! (more…)

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Continuing with the fall themed cupcakes, I bring you….Orange-Cranberry!  The result of these was wonderful; they were tart and sweet at the same time.  Next time, I would experiment with using fresh, seasonal cranberries instead of dried ones.

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These were actually baked at the first sign of cool weather (and I’ll ignore the fact that a mere 3 days later our fair city was hitting 95 degrees once again).  With the blend of sweet pear, the spices cut through nicely to give you an autumnal feel.  Bake these on a nice rainy day!

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Happy 4th of July!  These cupcakes were inspired by the simple Red, White, and Blue that we will see everywhere today!  I’ve always enjoyed angel food cake with fresh blueberries, so I decided to put them in the cupcake this time.  The frosting combined the raspberry puree I used for the Raspberry Lemonade Cupcakes and the fluffiness of the whipped cream frosting from my Mexican Hot Chocolate Cupcakes.  This time, however, I was sure to make a reduction of the raspberry puree over the stove so that it was thick enough not to mess with the texture of the frosting!

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