Sunday Sweets: Cupcakes

Coconut Cream Cupcakes ( retrieved from How Sweet Is It)

makes about 16 cupcakes

1 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking powder

1/4 cup coconut milk

1/4 cup heavy cream

3/4 cup shredded coconut

Preheat oven to 350.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and mix.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the coconut milk and heavy cream. Once mixed, add remaining dry ingredients. Fold in shredded coconut.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

Coconut Cream Frosting

1 stick butter, softened

2-8 oz blocks of cream cheese, softened

1.5 – 2 lbs powdered sugar

1 teaspoon vanilla

4 oz package Jello instead coconut cream pudding

toasted coconut for garnish

Cream butter and cream cheese. Add powdered sugar gradually and mix. Add in instant pudding mix. Mix until desired consistency. Frost cupcake and top with toasted coconut.

Snickerdoodle Cupcakes( retrieved from Your Cup of Cake)

1 ½ cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

½ cup melted butter, cooled

1 ¼ cup sugar

2 eggs

1 teaspoon vanilla

¼ teaspoon almond extract

¾ cup whole milk*

¼ cup cinnamon sugar

Cinnamon Vanilla Buttercream:

1 stick butter softened

3 cups powdered sugar

½ teaspoon vanilla

1 teaspoon cinnamon

3 Tablespoons milk

Directions:

1.     Preheat oven to 350 degrees.

2.    Sift together flour, baking powder, salt and cinnamon.

3.    In a separate bowl, beat sugar and cooled butter until light and fluffy.  Then add eggs, vanilla, almond extract and milk. Mix until well blended. 

4.    Combine dry and wet ingredients and mix until smooth. 

5.    Spoon into cupcake liners and bake for 18-25 minutes, or until a toothpick comes out clean. 

6.   When the cupcakes come out of the oven, brush the tops with butter and then roll them in cinnamon sugar. 

7.    Buttercream:  Beat butter until light and fluffy.  Add 2-3 cups powdered sugar (taste along the way) and beat for 4-5 minutes.  Add vanilla and cinnamon.  Add milk to loosen.

8.   Top cupcakes with buttercream when cooled.  

Lemon Blueberry Cupcakes ( retrieved from Annie's Eats)

 ¾ cup plus 2 tbsp. all-purpose flour, divided

¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice

Zest of 1 large lemon

Additional fresh blueberries, for garnish

Directions:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about ¾ full.  Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the lemon juice and lemon zest.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Red Velvet Cupcakes( retrieved from Brown Eyed Baker)

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Raspberry Muffins

I got this great muffin recipe from my mom. They have the perfect fresh fruit flavor. I made these one night so that my husband could have some muffins along with his breakfast. They are better fresh out of the oven, but taste great either way. Enjoy!

4 3/4 cups flour

1 3/4 T. baking powder

1 1/2 t. salt

1 cup + 1 T. oil

2 cups sugar

3 eggs

1 3/4 cups milk

1 t. vanilla

1 t. almond extract

2 cups fresh or frozen raspberries

Topping:

1/2 cup flour

1/2 cup brown sugar

1/2 cup butter

Cut-butter into the flour and sugar, then add 1/2 cup silvered almonds

Cream sugar, eggs, and oil. Add vanilla and almond extract; mix. Combine flour, baking powder and salt in separate bowl and blend. Add dry ingredients to egg mixture alternately with milk. Fold in berries and pour into large size, greased muffin tins. Sprinkle with topping mixtures. Bake at 350 degrees for 30 minutes, 18 minutes for regular size. Makes 18 large or 36 regular size muffins. 

Chili Egg Puff

This recipe is perfect for a brunch. Its so good that people will want more. My mom always makes this when we have a breakfast/brunch gathering. Enjoy!

10 eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1 lb Lowfat cottage cheese

1 lb Monterey Jack Cheese, Shredded

1/2 cup margarine, melted

1 or 2 (4 oz) cans diced green chilies

Salsa

Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese and margarine. Mix well and stir in chilies. Pour into well buttered 9 x 13 inch pan or spray well with cooking spray. Bake, uncovered, at 350 for 25 minutes until top is brown and center is firm. Serve with salsa.

Yummy Pancakes

Who doesn't love pancakes? Here are a couple of different amazing pancake recipes. They all look so delicious! All these recipes are from How Sweet It Is. 

White Chocolate Coconut Pancakes

 Click here to check this recipe out!

Banana Bread Pancakes

Click here to check out this recipe

Cake Batter Pancakes

Click here to check out this recipe

Slow-burn chipotle Chili

As I have mentioned we enjoy hot and spicy stuff in our house. This chili sounded so good so we decided to give it a try. It was so good! I gathered this recipe from the Keeping Up Cookbook. 

1 lb ground beef, browned and drained

1 lb ground sausage, browned and drained 

1 cup diced onion

1 cup diced green pepper

1 cup diced celery

1 can black beans drained

1 can kidney beans with liquid

1 can pinto beans drained

1 14.5 oz can diced tomatoes with juice

1 6 oz can tomato paste

1 cup tomato sauce

2 Tbsp chili powder

1 tsp chipotle chili powder

1 tsp chipotle flavored Tabasco sauce

salt, brown sugar and water as desired

Place all ingredients in a crockpot and cook on low for 8-12 hours.

Creamed Peas and Red Potatoes

I am so craving this right now! My mom always made this while growing up and it was one of my favorites. This is definitely comfort food for me. It is worth trying it out. Enjoy! 

2 cups frozen peas

8-10 red potatoes

Cook potatoes until soft, during the last five minutes add frozen peas.

6 Tbsp butter

6 Tbsp flour

3 cups milk

salt and pepper to taste

Blend butter and flour on low heat. Add milk and cook until thickened. Add salt and pepper. Stir in drained potatoes and peas and serve immediately. 

Artichoke Crusted Chicken

This was the perfect recipe for just my husband and I, because there were no leftovers. Don't get me wrong we love leftovers at our house. Most of the time our left overs usually go bad before we get to them though. I have always loved artichoke hearts, and couldn't wait to try this recipe. It was so delicious! I stumbled upon this recipe and can't remember directly where it came from. Enjoy! 

INGREDIENTS
2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped
1/3 cup grated white cheddar cheese
Salt
Pepper

DIRECTIONS

Salt and pepper the chicken and then saute each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, or until cooked. Set aside. 

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Watch carefully, broiling can burn things really fast. When the cheese is melted and bubbling and the tops are golden, remove and serve

Taco Enchilada Bake

I came across this recipe the other day when trying to find a recipe so I didn't have to go to the store to buy more food. It definitely did not disappoint. It was so good! I got this recipe from Tasty Kitchen. My husband liked it so much it had thirds. Enjoy! 

• 1 pound Ground Beef ( I used Ground Turkey instead)
• 1 whole Onion, Diced
• 1 envelope (about 1 Oz. Size) Taco Seasoning ( I used the Hot and Spicy Taco seasoning, we like hot in our house)
• ⅔ cups Water
• ⅔ cups Taco Sauce
• 2-½ cups Cheddar Cheese, divided
• ½ cups Sour Cream( I used Fat Free)
• 1 can 4 Oz Can Green Chilis
• 1 can Red Enchilada Sauce, 10 Ounce Can (El Paso Mild Preferred)
• 10 whole Small Soft Tortilla Shells

Preheat oven to 350ºF.

Cook ground beef with diced onion over medium heat until meat is browned. Add taco seasoning to the meat along with the water. Let simmer until it thickens. Add taco sauce, mix to combine. Then remove from heat and set aside.

Mix 2 cups of the cheese and the sour cream. Add green chilis. Set aside until you are ready to assemble.

Grease a baking pan. Add a small amount of enchilada sauce to the bottom of the pan to prevent sticking. Put a layer of the tortillas down in the pan. Add 1/3 of the meat mixture and some more of the enchilada sauce on top of the meat. Top with another layer of tortillas.

Add a half of the green chili and cheese mixture to the top of the tortillas. Add another layer of tortillas and repeat with a layer of the meat, enchilada sauce, tortillas, cheese mixture. The top layer should be just enchilada sauce and the remaining 1/2 cup of cheese.

Bake for 30 minutes

Oven Baked Sweet Potato Fries

I have always been a big fan of Sweet Potato Fries. These fries always make you feel like you are making a healthy choice, rather than eating normal fries. Yum!

Ingredients 
2 pounds sweet potatoes, about 3 large ones 
1/4 cup olive or other vegetable oil 
1-2 Tbsp sugar 
1 Tbsp salt 
1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

1Preheat oven to 450°F

2 Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges.

3 Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

4 Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet.

5 Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.