Tag Archives: dessert

The Cutest Cupcakes – Lemon Strawberry

9 Mar

Saturday was our friend’s birthday, and he his girlfriend were having some people over to celebrate – and to introduce their brand new baby girl! I decided to make some cupcakes to bring and decided to adapt/combine two recipes I found on Annie’s Eats. I used the cupcake recipe from her Strawberry Lemonade cupcakes, and adapted her recipe for the frosting on Cherry Limeade cupcakes. Both look delicious as they are, but mine were pretty good too! I think/hope they were a hit.


Lemon Strawberry  Cupcakes

adapted from here and here – click for original recipes – the below incorporates my changes

Yield: about 21 cupcakes


For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
4 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk

For the lemon syrup (I improvised greatly to get a thin syrup, you may have to adjust):
Juice of one lemon
1/2 cup confectioners’ sugar

For the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
1 tbsp. (or more) lemon juice
lemon zest (optional)
5 large strawberries, chopped

For decorating (optional):
fresh lemon slices
fresh strawberries, sliced


To make the cupcakes, preheat the oven to 325 degrees F.  Line muffin pans with paper liners.

In a bowl, combine the flour, baking powder, salt and lemon zest.  Stir together with a fork and set aside.

In a large bowl, beat the butter with mixer on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Add half of the flour mixture to the bowl and beat on low speed until just incorporated.  Add in the milk and mix until smooth.  Add in the remaining flour mixture and mix on low speed until just blended.

Divide the batter evenly between the paper liners, filling them about 3/4 full.  Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemon juice and confectioners’ sugar in a small bowl to make the lemon syrup.  Poke several holes in the top of each cupcake with a skewer (or toothpick) and pour the syrup over the cupcakes, allowing it to soak in.  (Wax paper or tin foil underneath will help avoid a mess.)

To make the frosting, combine the confectioners’ sugar, butter, chopped strawberries, and lemon juice in the bowl of a food processor (I used my mini).  Mix until  smooth.  Add more lemon juice as needed to achieve desired texture.

Frost cupcakes. I used a fake-out piping bag by putting the frosting in a big Ziploc bag and cutting the tip off. (The frosting was kind of runny and I had to refrigerate the frosted cupcakes until we were ready to leave.) Garnish with lemon and strawberry slices, if desired.



Cookies & Milk

12 Jan

Maybe it’s dumb to post such a commonly used and easily available recipe, but I’m going to anyway because they’re just plain great cookies. Despite our New Year’s resolution to eat healthier (and for me to get back to my pre-wedding workout routine), I made some cookies. I used the recipe on the back of the chocolate chips, and it was delicious. Since Filthy Fowl loves peanut butter cookies, and I love chocolate chip cookies, I used the mixed peanut butter chips and chocolate chips.

Because I know us, and knew we would eat the whole batch in one sitting, I froze some of the dough for future use. The way to do this is to drop the batter onto a cookie sheet as if baking, but stick the sheet in the freezer until they’re hard (took about 20 minutes, but longer is better). Then I just threw them in a big Ziploc bag and back into the freezer they went.

Certain people think they taste better this way anyway, after sitting overnight and letting the flavors develop. We thought we should try this out so took a few out of the freezer the next day and baked them. Yup, still good, maybe better!


Great with milk

Great with milk

Chocolate Chip/Peanut Butter Chip Cookies

recipe by Nestle Toll House

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels (I used the mixed PB/Choc chip)
1 cup chopped nuts (I omitted)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.