Thursday, September 8, 2016

Strawberry Daiquiri Cupcakes

Randal loves those frozen daiquiri mixes, you know the ones you just  throw in a blender with ice and water (we don't drink, but I am sure you could add alcohol!).  So I shouldn't be surprised that he wanted me to turn one of those mixes into a cupcake!

This really was just an experiment of a cupcake, and those mixes really are strong so if you want a more subtle flavoured cupcake I would use less than the 1 cup I used in the batter.  I had some really positive reviews of these cupcakes, although at the last minute I did add some grated lime zest to the top as we both felt it needed more lime to cut the strong strawberry flavour.

4 eggs
2 cups sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 cup frozen strawberry daiquiri mix, defrosted
10 tablespoons butter, softened

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.
Gradually beat in the butter and daiquiri mix.
Fill each liner 2/3 full and bake for 18 minutes, or until cooked through.

Lime Syrup:
2 tbsp lime juice
2 tbsp sugar
In a small bowl, stir together the lime juice and sugar until sugar dissolves. 

Strawberry Daiquiri Frosting:
1 stick unsalted butter
1 8oz. package cream cheese
2 cups icing sugar
1/4 cup frozen strawberry daiquiri mix, melted

In the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla and icing sugar and beat for 3 minutes, until thick and fluffy, add in the daiquiri mix and beat until combined.

To assemble the cupcakes, brush the top of each cake with the lime syrup while still warm, then leave cakes until completely cooled.  Top with the daiquiri frosting, a lime wedge and grated lime zest.
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Wednesday, August 24, 2016

Chocolate Bourbon Pecan Pie Cupcakes

I can't believe it is almost September, and I also can't believe how badly I have neglected my blog.  The only excuse I have is just how busy I have been with the daycare this year.  The girls are all getting older and therefore not taking naps, and keep me extremely busy.  However, the oldest has started school and the middle girls are in pre-k for part of the day now and it just leaves me with the baby full time, so I can finally get back to baking and blogging.  Although, at 2 years old she's not really a baby anymore!

I have already started testing out recipes for this year’s bake sale at my husband’s office… how is it time for that already?  This year is just flying by.  I am not sure how it happened but I seem to have a drink theme going on this year.  I have more mini bottles of alcohol in my house than an airline and we are still coming up with more drink inspired cupcakes.  Last night Randal suggested strawberry daiquiri cupcakes, so that's on the list for next week.

One of this week’s trials was this chocolate bourbon pecan pie cupcake.   I got the inspiration from  Half Baked Harvest but I used my favourite ‘go-to’ chocolate cake recipe with bourbon added.  These cupcakes have a bourbon chocolate cake filled with a pecan pie filling and a butter pecan frosting.  These were not the prettiest cupcakes I have ever made as the frosting was quite soft, but Randal took these to his office today and I have heard they were a big hit.

Chocolate Bourbon Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup bourbon
½ cup buttermilk
1½ tsp. vanilla extract

To make the cupcakes, in a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the bourbon, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Pecan Pie Filling
2 tbsp cornstarch
1/4 cup water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 tsp salt
1 cup chopped pecans
2 tbsp bourbon
1 tsp vanilla extract

To make the filling, mix the water and cornstarch together.  In a sauce pan, add the brown sugar, corn syrup, eggs and cornstarch mixture.  Whisk constantly, bring to a boil, reduce heat and simmer for 5 minutes, whisking constantly.  Remove from heat, stir in the pecans, vanilla and bourbon. Refrigerate for at least an hour.

Butter Pecan Frosting
1/2 stick butter
2/3 cup heavy cream
1 cup + 2 tbsp brown sugar
1 stick butter, softened
3 cups icing sugar
1 tbsp + 1 tsp vanilla extract, divided
2 tbsp bourbon
1/4 tsp cinnamon
1 cup chopped pecans

Preheat oven to 350.  Line a baking sheet with parchment paper.
In a sauce pan, melt together the 1/2 stick of butter, heavy cream and brown sugar.  Remove from heat, place in the bowl of a stand mixer and refrigerate until cold.

In a small bowl, mix together the 2 tablespoons of brown sugar, bourbon, cinnamon and tablespoon of vanilla.  Stir in pecans and place on baking sheet.  Bake for 15-20 minutes.

To the cold stand mixer bowl, add the stick of butter, icing sugar and vanilla.  Beat until combined, mix in the baked pecans.

To assemble, core the cupcakes, fill with a tablespoon of the pecan pie filling, top with frosting and a pecan.

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Monday, June 13, 2016

Menu Plan Monday


Monday: burrata spaghetti

Tuesday: Mango chicken stir fry

Wednesday: Steak fajitas

Thursday: Dirty rice stuffed peppers

Friday: Eating out
See other menu plans over at Organizing Junkie

Monday, June 6, 2016

Menu Plan Monday


Monday: Coronation chicken

Tuesday: Dublin coddle

Wednesday: Spiced lemon chicken, mashed potatoes and cauliflower

Thursday: Beef lombardi

Friday: Eating out
See other menu plans over at Organizing Junkie

Monday, May 16, 2016

Menu Plan Monday


Monday: Chicken cacciatore

Tuesday: Fish and chips

Wednesday: Bbq ribs, corn on the cob

Thursday: King ranch chicken

Friday: Eating out
See other menu plans over at Organizing Junkie

Wednesday, March 30, 2016

Lobster Devilled Eggs

For Randal's birthday dinner last week he chose to go to Pappas Brothers Steakhouse.  Neither of us had been before but on the recommendation of a co-worker we decided to go.  One of the first things we saw on the menu were these lobster devilled eggs with chili oil and topped with honey black pepper bacon.  They serve theirs with the yolk mixture in a little jar and you assemble the eggs yourself.  We both loved them so much that while still eating them we were talking about making them at home for Easter.  If you like devilled eggs then give this version a try, it is addicting!

4- oz Lobster tail, steamed
Salt and pepper
Chili oil

This is a simple recipe for such an impressive looking appetizer and obviously the ratio of ingredients will change depending on how many eggs you boil.  We made 6 eggs and had lobster and bacon leftover.

Place the eggs in a pan of cold water.  Bring to a boil, cover and remove from heat and leave for 10 minutes, then place eggs directly in a bowl filled with ice water, leave to cool.

While the eggs are cooling, preheat the oven to 400.   Place as much bacon as you need for the amount of eggs you boiled (I made 4 slices) on a baking tray.  Melt 1/4 cup of honey in a small pan and brush half of it over the bacon and season with back pepper.  Bake for 10 minutes, then flip over bacon brush on remaining honey and season with more black pepper. Bake for an additional 5-10 minutes.

To prepare the lobster, crack the shell of the lobster tail so that you can pull the meat out on top and rest it on the shell (still attached at the base of the tail).   Put about 1 cup of water in a small shallow pan and bring to a boil.   Add the lobster tail, about 2 tbs of butter, and pour about 1 ounce of lemon juice (fresh or bottled) over the tail.   Cover with a lid and let boil for about 3 or 4 minutes, until meat is a solid white.   Lobster cooks very, very quickly, especially a 4oz tail.    Remove from the pan and cover with a little more butter (some people also like a sprinkle of paprika or cayenne on top), let it cool.    Once it is cool enough to handle, pull the meat completely from the shell and cut into small pieces for topping the eggs.

Slice the eggs in half and remove the yolks.  Mash the yolks with mayo and mustard to taste and season with salt and pepper.  Drizzle the egg whites with chili oil and fill with the yolk mixture.  Top with the lobster and the honeyed bacon.

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Menu Plan Monday


Monday: Basil pesto pasta

Tuesday: Chicken tikka

Wednesday: Baked spaghetti squash

Thursday: Dirty rice stuffed bell peppers

Friday: Eating out
See other menu plans over at Organizing Junkie