Monday, November 5, 2012


Peach Cobbler Cupcakes 
Cupcake Ingredients:
1 stick butter
3/8 cup light brown sugar
3/8 cup white sugar
2 large eggs, room temp
1/2 cup sour cream
1 teaspoon vanilla
¼ cup finely chopped peaches
1 1/2 cup King Arthur  Flour
1/2 teaspoon baking soda
1  teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Streusel Ingredients:
1/3 cup packed brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 cup butter (4 tablespoons)

Cobbler Filling Ingredients:
4 cups peeled and chopped  fresh peaches (blanch in boiling water for 30 seconds to remove the skins)

3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
Splash of peach syrup from canned peaches (if you used canned)
2 cups sifted confectioners’ sugar

Preparing the Cupcakes: Preheat oven to 350 degrees. Line 12 wells in a cupcake pan. In a small bowl, make streusel. Add all the ingredients and cut the mixture into crumbles with two knives until it’s about the consistency of coarse cornmeal. Set aside.
Mix all cobbler filling ingredients and cook in a microwave for 4 min. Set aside to cool
In a large bowl, cream together butter and sugars. Add the eggs one at a time and mix. Mix in the buttermilk, vanilla, and chopped peaches.
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add a little of the flour mixture at a time to the wet ingredients, mixing well after each addition. Beat the batter well until air is incorporated, about 2 more minutes.
Pour just enough batter into each of 12 cupcake wells to cover the bottom. Spoon a sprinkle of streusel over the top of the batter in each well. Bake 15 minutes or until a toothpick inserted into the cake comes out clean. Cool cupcakes in pan for a couple of minutes, and then on a cooling rack.
Using an apple corer or small paring knife cut a hole into each cupcake being careful not to cut through to the bottom.
Put the peach filling in a pastry bag and squeeze peach filling inside the hollowed out hole.
Frost them Butter Cream or Cream Cheese Frosting .

Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter vanilla, and splash of peach syrup (this might also be nice with a spoonful of peach jam or preserves) together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a 1A round decorating tip.

Gingerbread Cupcakes

Gingerbread Cupcakes 
with Cream Cheese Frosting
Next time your kids mention gingerbread, surprise them with these gingerbread cupcakes with a delightful  cream cheese frosting. Better yet, let them help you make them. Molasses and brown sugar form a rich flavor stage for some of our favorite spices to dance on. You’ll be tempted to eat these cupcakes right out of the oven, but take our word for it—the cream cheese frosting is worth the wait.

The frosting is simple to make and easy to love. It’s sensational on the gingerbread cupcakes, but you’ll find plenty of other ways to use this recipe. Feel free to adjust the spice to your own preference. Orange zest would be a nice substitute for the lemon.
For the gingerbread cupcakes
8 tablespoons unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dried lemon zest
1/4 teaspoon salt
Cream Cheese Frosting
For the cream cheese frosting
8 ounces cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
2 teaspoons dried lemon zest
Make the gingerbread cupcakes
1. Preheat the oven to 350°F and get a 12 standard-size muffin cups and line them with paper cups.
2. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and baking soda until dissolved. Stir the baking soda water into the molasses mixture.
3. Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
4. Spoon the gingerbread batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes. Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan.
5. Place the gingerbread cupcakes on a rack to cool for 30 minutes.
Make the cream cheese frosting
1. Cream together the cream cheese and sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.
2. Spread the cream cheese frosting generously over the cooled cupcakes.

Saturday, August 18, 2012

Tres Leches Cupcakes

Dear Josi Kilpack fans,

The time has come!  Josi S. Kilpack first introduced the world to her culinary mysteries and Sadie Hoffmiller, a cooking aficionado turned amateur detective, in Lemon Tart, and she has since captivated audiences and inspired edible masterpieces with recipes . . . er, novels, like Devil's Food Cake, Blackberry Crumble, and, most recently, Pumpkin Roll. Seven books into the series, Josi had mystery of her own – what should be the title recipe for her next book? She went to readers for help and, voila, Book 8 had a title. 

 Set amid the world-famous hot air balloon festival in Albuquerque, New Mexico, Tres Leches Cupcake is sure to have all the thrills, chills, and quirky grins of the other books in the series. After pouring over more than 100 entries, Josi is proud to announce her choice. 

Congratulations to Lois Blackburn of Bountiful, Utah for submitting the recipe for Tres Leches Cupcakes. Not only did she help title the book, but she’ll be written in as a character as well! 

Thanks to all who participated!

Dave Kimball 
Shadow Mountain  Publishing