Thursday, May 26, 2011

Elegant Memorial Day Cupcake

Posted by Dee Stewart at 12:20 PM 4 comments Links to this post

This weekend I’m still undecided on what kind of cupcake to make for Memorial Day. I’m leaning toward a vanilla cupcake with blue butter cream icing and a strawberry wedge. While I decide I wanted to share some beautiful cupcakes you can try for Memorial Day.

Above are Flag Cupcakes courtesy of BakedBree.com.

My daughter wants a BlueBerry Cupcake so bad. This one from Steph  Chows looks right up her alley.  Here’s the recipe.

 

Betty’s Cozy Corner used a Paula Deen cake mix to make these beauties. The recipe is here.

Share your Memorial Day Cupcake ideas here. I may change my mind.

Saturday, May 14, 2011

Sneak Peak and Excerpt of A Good Excuse to Be Bad Cupcake

Posted by Dee Stewart at 1:24 PM 1 comments Links to this post

A Good Excuse To Be BadThursday I finally turned in Someone Bad and Something Blue to my editor. I took Friday off to relax my brain and read. I hope you all will help me write Book 3 (will begin plotting next week.) However, this morning I learned that you could read a sneak peak of A Good Excuse to Be Bad. It releases next month, so I’m pinching myself every day. Would love for you to check out and tell me how you feel. Here’s the link: http://www.amazon.com/Good-Excuse-Be-Bad/dp/0758259506

Also, mirandaparker.com is a community site. I built it so that you could register share your stories, books, book clubs, whatever with me and others who like the stories I write and the things I like. So register, tell yourself something about me and let’s have a good excuse to get to know each other!!

Still waiting on some cupcake ideas for my A Good Excuse to Be Bad Cupcake. My book release party is in July, so put your thinking caps on.

 

Miranda P

Thursday, May 5, 2011

Mother’s Day Key Lime Pie Cupcakes

Posted by Dee Stewart at 11:52 AM 0 comments Links to this post
IMAG0495

Key Lime Pie Cupcakes by Dee Stewart

My recipe is a modification of Paula Deen’s Key Lime Cupcakes with Coconut Frosting.  I ditched the frosting for my own key lime cream cheese frosting and graham cracker crust lining the cupcake liner and on top of the cake before iced. My modifications are in blue. Also note I’m on a low sodium diet so if salt is your thing, add it. So here goes…

From Paula Deen:

Cake Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 heaping teaspoon grated key lime zest
  • 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
  • 1 1/2 cups all-purpose flour (Swan Cake Flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk (I substituted 1/2 cup plain greek yogurt)
  • 1/4 olive oil
  • 3 limes

Graham Cracker Crust Ingredients (Not Paula Deen/Basic)

  • 12 graham crackers, finely ground (1 1/2 cups)
  • 5 tablespoons, unsalted butter, melted
  • 1/4 cup sugar

Dee’s Key Lime Butter Cream Ingredients:

  • 1/2 cup unsalted butter

  • 1 (8 ounce) package Philadelphia reduced fat cream cheese

  • 2 tablespoons lime juice

  • 1 tablespoon lime zest (from the limes we used in batter)

  • 4 -5 cups powdered sugar Dixie Crystal

Directions

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner with 1/2 of the pie crust then fill almost to the top with batter. Use an ice cream scoop to load the batter into the muffin pans. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting

Frosting Directions (Dee’s):

  • Beat butter and cream cheese until fluffy with hand mixer

  • Add in lime juice and zest.

  • Mix in powdered sugar, 1 cup at a time.

Before you add the frosting add the rest of the graham cracker crust to the muffin tops then pipe the frosting on top.  I use the Wilton icing piper kit.  You can slice the remaining two lines and wedge them on top of the key lime icing.

For those of you boozy cupcakes I’ll share that recipe later. There’s a trick to getting them drunk.

Dee

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Monday, May 2, 2011

Mother’s Day Brunch: Crab & Asparagus Cupcake

Posted by Dee Stewart at 7:37 AM 1 comments Links to this post

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This Crab & Asparagus Cupcake recipe came from Cupcake Project. I made them last week and we enjoyed them all week. I thought it would be great, if you’re hosting a Mother’s Day Brunch at your home.

The Recipe is on Paula Deen’s site here.

I’m thinking of doing a Cupcake Fest for Mother’s Day. My own Keylime Pie Cupcakes, these cupcakes, and something with sugar flowers, or pearls….what would you add?

Thursday, May 26, 2011

Elegant Memorial Day Cupcake

This weekend I’m still undecided on what kind of cupcake to make for Memorial Day. I’m leaning toward a vanilla cupcake with blue butter cream icing and a strawberry wedge. While I decide I wanted to share some beautiful cupcakes you can try for Memorial Day.

Above are Flag Cupcakes courtesy of BakedBree.com.

My daughter wants a BlueBerry Cupcake so bad. This one from Steph  Chows looks right up her alley.  Here’s the recipe.

 

Betty’s Cozy Corner used a Paula Deen cake mix to make these beauties. The recipe is here.

Share your Memorial Day Cupcake ideas here. I may change my mind.

Saturday, May 14, 2011

Sneak Peak and Excerpt of A Good Excuse to Be Bad Cupcake

A Good Excuse To Be BadThursday I finally turned in Someone Bad and Something Blue to my editor. I took Friday off to relax my brain and read. I hope you all will help me write Book 3 (will begin plotting next week.) However, this morning I learned that you could read a sneak peak of A Good Excuse to Be Bad. It releases next month, so I’m pinching myself every day. Would love for you to check out and tell me how you feel. Here’s the link: http://www.amazon.com/Good-Excuse-Be-Bad/dp/0758259506

Also, mirandaparker.com is a community site. I built it so that you could register share your stories, books, book clubs, whatever with me and others who like the stories I write and the things I like. So register, tell yourself something about me and let’s have a good excuse to get to know each other!!

Still waiting on some cupcake ideas for my A Good Excuse to Be Bad Cupcake. My book release party is in July, so put your thinking caps on.

 

Miranda P

Thursday, May 5, 2011

Mother’s Day Key Lime Pie Cupcakes

IMAG0495

Key Lime Pie Cupcakes by Dee Stewart

My recipe is a modification of Paula Deen’s Key Lime Cupcakes with Coconut Frosting.  I ditched the frosting for my own key lime cream cheese frosting and graham cracker crust lining the cupcake liner and on top of the cake before iced. My modifications are in blue. Also note I’m on a low sodium diet so if salt is your thing, add it. So here goes…

From Paula Deen:

Cake Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 heaping teaspoon grated key lime zest
  • 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
  • 1 1/2 cups all-purpose flour (Swan Cake Flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk (I substituted 1/2 cup plain greek yogurt)
  • 1/4 olive oil
  • 3 limes

Graham Cracker Crust Ingredients (Not Paula Deen/Basic)

  • 12 graham crackers, finely ground (1 1/2 cups)
  • 5 tablespoons, unsalted butter, melted
  • 1/4 cup sugar

Dee’s Key Lime Butter Cream Ingredients:

  • 1/2 cup unsalted butter

  • 1 (8 ounce) package Philadelphia reduced fat cream cheese

  • 2 tablespoons lime juice

  • 1 tablespoon lime zest (from the limes we used in batter)

  • 4 -5 cups powdered sugar Dixie Crystal

Directions

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner with 1/2 of the pie crust then fill almost to the top with batter. Use an ice cream scoop to load the batter into the muffin pans. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting

Frosting Directions (Dee’s):

  • Beat butter and cream cheese until fluffy with hand mixer

  • Add in lime juice and zest.

  • Mix in powdered sugar, 1 cup at a time.

Before you add the frosting add the rest of the graham cracker crust to the muffin tops then pipe the frosting on top.  I use the Wilton icing piper kit.  You can slice the remaining two lines and wedge them on top of the key lime icing.

For those of you boozy cupcakes I’ll share that recipe later. There’s a trick to getting them drunk.

Dee

Enhanced by Zemanta

Monday, May 2, 2011

Mother’s Day Brunch: Crab & Asparagus Cupcake

219533_10150171147136902_520726901_7040764_8240712_o

This Crab & Asparagus Cupcake recipe came from Cupcake Project. I made them last week and we enjoyed them all week. I thought it would be great, if you’re hosting a Mother’s Day Brunch at your home.

The Recipe is on Paula Deen’s site here.

I’m thinking of doing a Cupcake Fest for Mother’s Day. My own Keylime Pie Cupcakes, these cupcakes, and something with sugar flowers, or pearls….what would you add?

 

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