Last week we recieved our first bag of fresh herbs of the year. We are very lucky to get weekly bags filled with rosemary, mint, parsley, basil and more from Randal's coworker. We made good use of the mint and parsley by making Armenian kebabs and fatoosh salad, but to use some of the rosemary I went with a rosemary cornbread. I am not a huge fan of cornbread but I do love rosemary which made this cornbread one of the best I have had!
1 cup cornmeal
1 cup flour
1/3 cup sugar
1/4 cup olive oil
1 cup milk
2 tsp baking soda
1/2 tsp salt
1 tbsp chopped fresh rosemary
Preheat oven to 400.
In a large bowl, mix together the cornmeal, flour, sugar, salt and
baking powder. Add in the egg, milk, oil and rosemary and stir
Monday was Miss Sophie Bears 4th birthday. Sophie has been in my daycare for 2 years now and is such a smart, sweet little girl that when she asked me to make her minion cupcakes I just couldn't refuse. I don't know why but my daycare kids are just loving the minion movie these days, but it has to be the one with the bad bunny!
I found the inspiration for the look of these cupcakes on the Betty Crocker site, but Sorry Betty, I had to make my own vanilla cakes and swiss meringue frosting!
Preheat oven to 350. Line a cupcake pan with paper liner.
In a small bowl mix together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the eggs for 5 minutes, until
thick and lemon coloured. Add the sugar and continue beating until the
mixture has thickened. Add in the vanilla extract and the flour and mix
just to combine.
In a small pan heat the milk with the vanilla bean and butter until
simmering. Remove the vanilla bean and gradually add the hot milk to
Fill each liner 2/3 full and bake for 18 minutes, or until cooked through.
Swiss meringue buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt
yellow food colouring
To make the frosting, put a few inches of water in a large saucepan and
bring to the boil. Put the egg whites, sugar and salt into a bowl that
will fit over the pan of water and whisk until it reaches 150 degrees
and the sugar has all melted. Transfer mixture to the bowl of your stand
mixer and whisk on medium speed until the bowl feels cold (this can
take up to 10 minutes) add the butter 2 tablespoons at a time, finally
beat in the vanilla and food colour.
For the Minions
Black icing pen
To make the minion cupcakes, spread a layer of frosting on each cupcake. Lay a strip of black liquorice just above the center of each cupcake. Cut the top and bottom off each marshmallow and give some cupcakes one eye and other cupcakes 2 marshmallow eyes. Use a little of the frosting to glue the candy onto the marshmallows and use the icing pen to draw on the mouth.
Time for anotherSecret Recipe Clubreveal, this month I was assigned the blog Pale Yellow. April is my birthday month and with the reveal just a few days before my birthday and once I read that Tracy calls herself a baking blogger I wentright to the cupcake recipes to find something sweet to make for my birthday dessert. Tracy has a lot of delicious looking cupcake recipes, I was torn between the Sangria Cupcakes and these Tiramisu Cupcakes. In the end I went with the tiramisu as a good tiramisu is probably one of my favourite desserts, so those flavours in cupcake form sounded amazing to me.
I have made many different kinds of cupcakes over the years, but there is just something about espresso soaked cake topped with mascarpone frosting and a dusting of cocoa that made these one of my very favourite.
Cupcakes: 3/4 cup and 3 tbsp cake flour 3/4 tsp baking powder 3 tbsp milk 1 vanilla bean 3 tbsp unsalted butter 1/2 tsp salt 3/4 cup sugar 2 eggs and 3 egg yolks
Syrup: 1/4 cup hot coffee 1 1/2 tbsp kahlua 3 tbsp sugar
Frosting: 1 cup heavy cream 8 oz mascarpone 1/2 cup icing sugar 1 tap vanilla extract cocoa powder for dusting chocolate shavings
Preheat oven to 325, line a cupcake pan with liners.
To make the cupcakes, place the milk in a saucepan, split the vanilla bean and scrape out the seeds, place the seeds and the pod into the pan. Heat until simmering.
Add the buttter, turn off the heat, stir until the butter has melted and set aside.
Sift the flour, baking powder and salt into a bowl.
In the bowl of an electric mixer, add the eggs and sugar. Mix until combined. Place the bowl over a pan of simmering water. Whisk until the sugar has dissolved. Put the bowl back on the mixer and whisk until the egg mixture is pale and fluffy. Add in the dry ingredients. Remove the vanilla pod from the milk and add to the cake batter.
Divide batter between cupcake liners and bake for 18 minutes.
While the cupcakes are baking, make the syrup bystirring the kahlua and sugar into the hot coffee.
Once the cupcakes are baked, poke holes in each cake and brush on the soaking syrup. Leave cakes to cool completely.
To make the frosting, whisk the cream to stiff peaks.
Beat together the mascarpone, sugar and vanilla until light and fluffy. Fold in the whipped cream and pipe onto cupckes, dust with cocoa powder and top with chocolate shavings.
I am just loving grilled asparagus these days, is there any better vegetable for throwing in the grill? it is done in 10 minutes or less, takes hardly any prep time and I always make a lot as the next day I take the leftovers, throw it in a pan to warm it through and top it with a fried egg.
I'm an English girl from Kent who has been living in the States (Houston) since 2002 and became an American citizen in september 2010.
I am very happily married to my wonderful husband Randal, and have been for 10 years now.
I love all things crafty, I love to shop, especially with coupons, and I love to cook and bake.