Vanilla Buttercream Frosting

I am finally going to blog about this frosting. I found it on one of the food blogs I read and since it used whipping cream instead of milk, it had to be awesome. . . And awesome it was! It was also easy to make, which is always a good thing, right? I am so sad this picture came out so blurry. . . just squint your eyes and imagine creamy whiteness topping your cupcake.

Here's the recipe:

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise (I didn't use this, i just added extra vanilla)
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

:: In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

:: Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Monday and a yummy treat

It's Monday. Again. It always seems to come so quickly. This is Birthday week for my husband. . . who will be celebrating his 30th birthday on Friday. So, in honor of his special week, we are heading to San Francisco to check out the newly redone Science museum thingy. We are so excited. And then, we are having a bit party for him on Saturday night. So, this week, in between celebrating I am trying to get my house clean (including INTENSE cleaning of the kiddos room. . . we think he's allergic to it), and get my decorations finished. I am really excited about everything that I am doing. . . now if only I can tackle the laundry and the spilled bottle of baby shampoo in the bathroom.

So, since I am on the verge of insanity this week, I am going to leave you with (quite possibly) the BEST cupcakes you have ever eaten!

Devil's Food Deliciousness:

Cupcake - I cheated. . . it's from the box.

Filling - 1 container of marshmallow cream, 1/2 cup of softened butter, 1/3 cup powdered sugar, 1 tbsp of water, and a dash of salt. Beat these ingredients together until nice and fluffy. Use your decorating tip to inject into the middle of BAKED cupcakes. (Believe it or not, I have heard so many people recently who thought you baked it with the filling inside.)

Chocolate Ganache Frosting - 1 12 oz. bag of chocolate chips and 1 cup of whipping cream.

Place chips in a bowl and pour cream on top. Heat until soft. Allow to sit for a minute to continue melting. Stir well. Let it come to room temperature. Beat until fluffy. I used my star tip to do the frosting. It will get harder once you put it in the refrigerator.

TA da!!!!

Lemon Cream Cheese Cupcakes

I found this recipe and just happened to have an excuse to make a dessert. . . a new mom in need of a meal. It sounded so easy and just looked light and tasty.

which they were! The cake, a combination of white cake mix and lemon pudding, didn't seem all that lemony, but was moist and delicious. The frosting is where the lemon hits your mouth. It was just the perfect amount of lemon combined with the cream cheese sweetness that a cream cheese frosting brings. Mmmm. . . we just couldn't get enough! They were a nice treat for the week. I also love cupcakes, because if you can refrain from eating more that one they are probably a perfect way to get portion control for your sweet tooth.

I didn't zest all of them. . . but to do the zest, I have the citrus Microplane that has a tool that makes little zest strings or ribbons. Quite handy. . . but a lot of work for just eating them at home. So, I only zested the 6 that went to other people.

I will probably (most definitely) make these again. . . they were just so light (as in not to sweet that you get a tummy ache after taking the first bite, not as in healthy for you) and so easy to make. hmmm.. . I think they would make a great treat for Easter gatherings. . . hmmm. . . there's an idea. . . . I'll have to get back to you on that idea.

Here's how to make it:

1 pkg. (2-layer size) white cake mix

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup water

4 egg whites

2 Tbsp. oil

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter, softened

2 Tbsp. lemon juice

1 pkg. (16 oz.) powdered sugar

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

I found this recipe over at Kraft.

yummmmmmm!

Last year, for Jon's birthday he asked me to make him a chocolate cake. I found a recipe . . . it had rave reviews. . . turned out. . . it was lacking in taste. Then, a few weeks ago, Jon's parents came over to help with our sprinkler issue and to stay for dinner. Since this was a completely last minute thing, I need a quick and easy dessert. . . with things in my cupboard. I settled on the Hershey's recipe for their perfectly perfect chocolate cake. I figured that the Hershey people really know their chocolate and so the cake couldn't be that bad. Turned out absolutely delicious. I made my own frosting glaze to top it and I just couldn't stop eating it! I loved how dark the color turned out and how tasty the frosting was. mmmm. . . good!

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

The frosting I used was a combination of powdered sugar, cocoa, milk, and cream. It may or may not have had butter, because honestly. . . I think I may have been out of it. . . it was nearing the end of the month and my supplies were running low. So, I guess you can use your own favorite chocolate frosting or use Hershey's special one. . . the one I would have used had I had most of the ingredients.

Happy Baking!