*Note the recipe on my original blog post did not include champagne. But adding a small amount of champagne to the cupcake batter (1 cup or less) and to the icing (1/4 cup) adds just a touch of bubbly lightness. I used Korbel's Sweet Rose champagne.
Culinary adventures of the local and organic!
Showing posts with label valentines. Show all posts
Showing posts with label valentines. Show all posts
Tuesday, February 14, 2012
Happy Love Day!!
Hope you all are having a wonderful Valentine's Day with friends and family you love! Enjoy these sweet strawberry champagne cupcakes with your flowers and box of chocolates from your sweetie!!
*Note the recipe on my original blog post did not include champagne. But adding a small amount of champagne to the cupcake batter (1 cup or less) and to the icing (1/4 cup) adds just a touch of bubbly lightness. I used Korbel's Sweet Rose champagne.
*Note the recipe on my original blog post did not include champagne. But adding a small amount of champagne to the cupcake batter (1 cup or less) and to the icing (1/4 cup) adds just a touch of bubbly lightness. I used Korbel's Sweet Rose champagne.
Monday, February 14, 2011
Happy Valentines Day!
Express your love to family and friends with some delicious Strawberry Cupcakes with Strawberry Cream Cheese Frosting!! These are super YummaYumma when made with fresh strawberries! Everyone will love you for them!
I made these over the weekend for a church potluck meeting and everyone raved about them! It is a Paula Deen recipe (sorry for all you Paula fans out there, but I really don't care much for her (thats for another blog post) but I have to admit she does have some pretty awesome dessert recipes). I saw this one in a magazine that my sister-in-law, Heather had (who is a huge Paula fan) and knew I had to make these!
And I was excited to be able to use my new food processor (finally)! My mom had gotten me this really nice food processor for my birthday back in October. Yes, October, and I'm just now using it for the first time! So sad, I know :( But I was a little nervous and hesitant to use it. I had never used one before and wasn't really sure how to use it or what I needed to use it for! So here was my perfect opportunity. And I'm so glad I finally took the leap!
It made this beautiful strawberry puree needed for the cupcake batter and frosting. And these cupcakes are enough to make anyone's heart go pitter-pat! The frosting, all you need is a spoon really! But it is nice on the cupcakes too! :)
Strawberry Cupcakes with Strawberry Cream Cheese Frosting
(From Paula Deen)
Side Note: This is the original recipe from Paula Deen. It it supposed to make 12 JUMBO cupcakes, which I didn't notice until after I bought the ingredients and starting making them. I made MINI cupcakes and there were almost 100 of them! So be aware of your measurments!
Ingredients:
1 cup butter softened
1 3/4 cups sugar
3 large eggs
2 cups pureed fresh or frozen strawberries (I used fresh ones, it took about 1 1/2 pounds of strawberries for batter and frosting)
3/4 cups sour cream
2 teaspoons strawberry extract
3 cups AP flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Extra strawberries for garnish
Frosting:
1/2 cup butter softened
1 (8oz) package cream cheese softened
1/4 cup pureed fresh strawberries
1/2 teaspoon strawberry extract
6 cups confectioners sugar
Directions:
(Donna note: To make the strawberry puree, simply slice tops off strawberries, cut strawberries into chunks if you like, and put in food processor. Chop or pulse until liquidy. Set aside.)
Preheat oven to 350. Line cupcake pans with paper liners In large bowl, beat butter and suagr and medium speed in mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in strawberry puree, sour cream, and strawberry extract.
In medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture beating just until combined. Spoon batter evenly into prepared cupcake pans. Bake for 18-22 minutes or until wooden pick inserted in center comes out clean. (Donna Note: For the mini cupcakes, it only needed about 14-15 minutes in the oven) Let cool in pans for about 10 minutes. Remove from pans and cool completely on wire racks.
For frosting: In a large bowl, beat butter and cream cheese at medium speed with mixer until creamy. Add strawberry puree and extract, beating until combined. Gradually add confectioners sugar, beating until smooth. (Another Donna Note: My frosting came out fairly liquidy. I added a little extra confectioners sugar and put it in the fridge for a few minutes to let it thicken a little but it was never as stiff as most other frosting. Probably due to the high water content in strawberries.)
I made these over the weekend for a church potluck meeting and everyone raved about them! It is a Paula Deen recipe (sorry for all you Paula fans out there, but I really don't care much for her (thats for another blog post) but I have to admit she does have some pretty awesome dessert recipes). I saw this one in a magazine that my sister-in-law, Heather had (who is a huge Paula fan) and knew I had to make these!
And I was excited to be able to use my new food processor (finally)! My mom had gotten me this really nice food processor for my birthday back in October. Yes, October, and I'm just now using it for the first time! So sad, I know :( But I was a little nervous and hesitant to use it. I had never used one before and wasn't really sure how to use it or what I needed to use it for! So here was my perfect opportunity. And I'm so glad I finally took the leap!
It made this beautiful strawberry puree needed for the cupcake batter and frosting. And these cupcakes are enough to make anyone's heart go pitter-pat! The frosting, all you need is a spoon really! But it is nice on the cupcakes too! :)
Strawberry Cupcakes with Strawberry Cream Cheese Frosting
(From Paula Deen)
Side Note: This is the original recipe from Paula Deen. It it supposed to make 12 JUMBO cupcakes, which I didn't notice until after I bought the ingredients and starting making them. I made MINI cupcakes and there were almost 100 of them! So be aware of your measurments!
 |
| mni cuppycakes going in the oven! |
Ingredients:
1 cup butter softened
1 3/4 cups sugar
3 large eggs
2 cups pureed fresh or frozen strawberries (I used fresh ones, it took about 1 1/2 pounds of strawberries for batter and frosting)
3/4 cups sour cream
2 teaspoons strawberry extract
3 cups AP flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Extra strawberries for garnish
Frosting:
1/2 cup butter softened
1 (8oz) package cream cheese softened
1/4 cup pureed fresh strawberries
1/2 teaspoon strawberry extract
6 cups confectioners sugar
 |
| preparing the pan and liners |
Directions:
(Donna note: To make the strawberry puree, simply slice tops off strawberries, cut strawberries into chunks if you like, and put in food processor. Chop or pulse until liquidy. Set aside.)
Preheat oven to 350. Line cupcake pans with paper liners In large bowl, beat butter and suagr and medium speed in mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in strawberry puree, sour cream, and strawberry extract.
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| butter, sugar, eggs |
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| now add sour cream, strawberry puree and extract |
In medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture beating just until combined. Spoon batter evenly into prepared cupcake pans. Bake for 18-22 minutes or until wooden pick inserted in center comes out clean. (Donna Note: For the mini cupcakes, it only needed about 14-15 minutes in the oven) Let cool in pans for about 10 minutes. Remove from pans and cool completely on wire racks.
 |
| so many little cupcakes! |
For frosting: In a large bowl, beat butter and cream cheese at medium speed with mixer until creamy. Add strawberry puree and extract, beating until combined. Gradually add confectioners sugar, beating until smooth. (Another Donna Note: My frosting came out fairly liquidy. I added a little extra confectioners sugar and put it in the fridge for a few minutes to let it thicken a little but it was never as stiff as most other frosting. Probably due to the high water content in strawberries.)
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| Yummy |
 |
| Beautiful |
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| Perfection |
Friday, February 11, 2011
Chocolate Raspberry Bars for Valentines
I actually made these for my Christmas goodie bags this past holiday season but I thought they would be perfect for Valentines Day as well. What says LOVE better than chocolate and raspberries? This is a great easy recipe that is yummy enough on its own that even I didn't have to modify!
Red Raspberry Chocolate Bars (A Hershey Recipe)
Ingredients:
2 1/2 cups all purpose four
1 cup sugar
3/4 cup finely chopped pecans (or really any nut of your choice or you could probably even leave them out if there are nut allergies nearby)
1 egg beaten
1 cup (2 sticks) cold butter
1 jar (12oz) seedless red raspberry jam
1 2/3 cups chocolate chips (milk chocolate or semi-sweet)
Directions:
1. Heat oven to 350. Grease 13x9x2 inch baking pan.
2. Stir together flour, sugar, pecans, and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside 1 1/2 cups of crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften. Carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.
3. Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
As this bakes, the chocolate melts through the jam and the crumbly crust. These are light and not too sweet but chocked full of gooey chocolatey fruity goodness! Perfect to show how much you love that special someone!
 |
| Chocolate Raspberry Bars |
Red Raspberry Chocolate Bars (A Hershey Recipe)
Ingredients:
2 1/2 cups all purpose four
1 cup sugar
3/4 cup finely chopped pecans (or really any nut of your choice or you could probably even leave them out if there are nut allergies nearby)
1 egg beaten
1 cup (2 sticks) cold butter
1 jar (12oz) seedless red raspberry jam
1 2/3 cups chocolate chips (milk chocolate or semi-sweet)
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| chocolate chips and raspberry jam |
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| yummy |
Directions:
1. Heat oven to 350. Grease 13x9x2 inch baking pan.
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| crumbly bottom crust |
3. Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
As this bakes, the chocolate melts through the jam and the crumbly crust. These are light and not too sweet but chocked full of gooey chocolatey fruity goodness! Perfect to show how much you love that special someone!
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| ooey |
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| gooey |
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| deliciousness |
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