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Posts Tagged ‘Limes’

081Happy spring!  It’s been quite a long time.  I feel as if I’ve exhausted a lot of cupcake flavor possibilities, and it is a rare occasion when a new idea pops into my head.  These cupcakes were baked for Easter last Sunday.  Our family has a new addition, my baby nephew Cyrus, and he was a week old on Easter!  Because things were crazy and his mommy and daddy were taking it easy, we had an Easter lunch of sandwiches and salad. Delicious sandwiches and salad.

Due to the lighter lunch, I wanted a nice, not to heavy cupcake to have for dessert.  This was the result!

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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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I seem to have a love for translating delicious alcoholic beverages into cupcakes.  For this cupcake/cocktail – the margarita – the work was already done for me!  Using Gibbs’ handy Vegan Cupcakes Take Over the World, I adapted a recipe to be non-vegan, and it was delightful!

Also, I apologize completely for the total lack of quality in the pictures!  I couldn’t find my camera and had to use my cell phone :-\

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Ignore the sloppily-applied shaved coconut decoration

I suspect that I’m feeling fanciful and antsy because…well, probably because I’m an energetic person who has a hard time focusing when I don’t get out DO incredibly active things every day.  I suspect this is why bicycle commuting works so well for me.

That’s really neither here nor there; what’s actually relevant is that I wanted to do something unexpected.  I had been planning to make Chili Chocolate, and then I realized that would be very similar to Mels’ Mexican Hot Chocolate Cupcakes, and somehow that ended with me telling everything within IMing distance that I was going to make Coconut Chili Lime Cupcakes. (more…)

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Le Cupcake

Stumptown is in the middle of an oddly beautiful spring; there hasn’t been enough rain (eep!) but there have been these incredible and transcendent days where it’s still cool enough out that going out frolicking feels invigorating, and you definitely need a sweater.

The weather a little inspired these cupcakes in the sense that I was aiming for light and fresh, and I think I succeeded. I also used agave nectar to sweeten them, and I think I really like it; it imparted a very light and buttery flavor to these cupcakes, which I really appreciated.

I have started experimenting with unrefined sugar options because I volunteered to make cupcakes for a friend’s wedding, and for a variety of reasons she’d really prefer to use unrefined sugar, and I am more than happy to play.

These are just a slight variation on the Simple Vanilla and Agave Nectar Cupcakes from VCTOTW, and I really look forward to experimenting more with the recipe. (more…)

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A Successful Experiment!

Here is yet another experiment, but one that required a little more thought than my last.  Research on hibiscus cupcakes has turned up one unhelpful recipe (I feel like adding a cup of tea and cutting the milk does a disservice to the chemistry of the cupcake), and numerous instructions on how to make buttercream hibiscus flowers, which I don’t really care about; I don’t really want to have my cupcakes look like a plastic lei at the neighborhood barbecue.

So, I adapted existing recipes to my needs.  I decided going the green tea/matcha route of grinding up the hibiscus flowers wouldn’t be particularly effective, nor would allow the cupcakes to get the rich and ridiculous color that hibiscus can impart.  Instead of using granulated sugar, we used a syrup to sweeten the cupcakes.  Making syrup sounds, I think, far more involved and fancy than it is.

Fanciness is to be had, after the jump:

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