Coconut Bird Nest Cupcakes

 

This past weekend I had a totally adorable Easter/Spring party complete with an Easter Egg Hunt! I'm sure it was almost as much fun for my neighbors to watch a bunch of grown ass adults run around the yard looking for eggs as it was for us to find them. More fun than it was being a kid though because I get to swear at my friends and eat as much candy as I want - and no one can stop me!

  

Look how CUTE!!!

After not baking for over a month I was pretty eager to flex my culinary muscle. There was quiche, deviled eggs, rainbow fruit on a stick, biscuits, cream cheese strawberry rhubarb danish, and of course these sweet little coconut bird nest cupcakes! 

Earlier in the day, before I had tasted one, I was lamenting to my friend that I have yet to find a vanilla cake recipe I really like, and that they all tend to have a heavy, cornbready flavor and texture to me. Despite the fact that these are coconut cupcakes, I think this will be my go-to vanilla cake recipe as well! The coconut flavor is mild enough that you might miss it if not for the addition of some shredded coconut (if you want it to be more prominent, I suggest adding a touch of coconut extract to the cake, frosting, or both). The texture, though, is perfect - light, but not too delicate, and moist without being greasy. I only wish my carb-deprived belly could have fit more!

Coconut Bird Nest Cupcakes

Makes 18-20 cupcakes

For the reduced coconut milk:

2 13-14oz cans unsweetened coconut milk

For the cake:

2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, room temp

1 1/3 cup sugar

3 large eggs, room temp

1 cup reduced coconut milk, room temp

seeds scraped from 1 vanilla bean

(coconut extract to taste, optional)

For the frosting:

1 cup unsalted butter, room temp

2 1/2 cups confectioner's sugar

1/3 cup reduced coconut milk, room temp
2 Tbsp coconut rum

seeds scraped from 1 vanilla bean

1/8 tsp salt

(coconut extract to taste, optional)

1 1/2 cups sweetened coconut, lightly toasted

1 8 oz bag Cadbury mini eggs

1. For the reduced coconut milk: Pour coconut milk into a deep, medium sized saucepan and bring to a boil over medium high heat. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, stirring occasionally, about 30-45 minutes. Remove from heat and cool completely. 

2. For the cupcakes: Position rack in center of oven and preheat to 350F. Line a muffin tin with paper liners. Whisk the flour, baking powder and salt in a medium bowl.

3. In the bowl of a stand mixer, beat the butter with the paddle attachment until smooth, then add the sugar and beat on medium high speed, scraping the sides of the bowl occasionally, until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, then beat in the vanilla bean seeds and remaining egg. Add half of the flour mixture and mix on low just until lightly blended. Add the 1 cup reduced coconut milk and mix just until blended. Finally, add the remaining flour mixture and mix until blended. 

4. Divide the batter among the prepare muffin tins and bake until cupcake tops spring back when gently touched and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes in tins to rack and cool for 10 minutes before removing from tins to the rack to cool completely. 

5. For the frosting: In the bowl of a stand mixer using the paddle attachment, beat the butter until smooth. Add the confectioner's sugar, reduced coconut milk, rum, vanilla bean seeds and salt and beat on medium low until blended, occasionally scraping down the sides of the bowl. Increase speed to medium high for a minute until light and fluffy. 

6. To decorate, top each cupcake with 2 tablespoons or so of frosting, and spread the frosting around so there is a small indent in the frosting in the center of the cupcake, almost exposing the cake. Gently press the toasted coconut around the frosting, then arrange your eggs in their "nest." Enjoy!

S'mores Cupcakes

So my last post over a year ago was about cupcakes, and my triumphant return is about cupcakes too. I'm ok with this. I swear I'm not a one trick pony.

I recently got a new camera! Well, sort of. It's more of a shared custody situation. Pretty soon there will be arguments over who gets it for the weekend, or Christmas Eve or Day, and it needs to be home by 6 O'CLOCK!! And by God, it better have had a good dinner...

In any case, it's a total game changer for my food photography, mostly because of it's low-light performance. A tripod isn't always practical in my set up so capturing usable handheld images in dim lighting is awesome since I'm not home in the middle of the afternoon. My D80 is great, but the D7100 is baller!

Onto the food! These cupcakes may have been the best cupcakes I've ever made. If you're a fan of s'mores then you'd probably agree. Graham cracker crust, moist chocolate cake filled with soft chocolate ganache, dipped in more graham crackers and topped with an oh-so-sticky and fluffy toasted marshmallowy meringue frosting. 

This recipe has a lot of components, but I swear they are all very simple and undemanding. You could even break this recipe down and complete it over the course of 2 days as the baked, unfrosted cupcakes would keep just beautifully in an airtight container overnight.

S'mores Cupcakes

(Makes 24-30 cupcakes)

For the cake:

2 cups graham cracker crumbs, divided

1/3 cup butter, melted

2 cups plus 2 Tbsp sugar

1 3/4 cup all purpose flour

3/4 cup plus 1 Tbsp all natural cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup VERY hot coffee

For the ganache:

8 oz semisweet chocolate, chopped

1 cup heavy cream

For the meringue frosting:

6 large egg whites

1 1/2 cups sugar

1/2 tsp cream of tartar

seeds from 1 vanilla bean, or 1 Tbsp vanilla extract

1. Preheat oven to 350 and line 2 muffin pans with cupcake liners. To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with the melted butter in a small bowl until well combined. Evenly pack 1 Tablespoon of graham mixture into each cupcake liner (a shot glass works well for this.) Bake in the preheated oven for about 5 minutes, or just until lightly browned, and set aside to cool.

2. To make the cupcakes, Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of a stand mixer and mix with the paddle attachment just for a moment until well combined. In another large bowl mix together the eggs, milk, oil  and vanilla, then add to the flour mixture and beat on medium speed for about 30 seconds. Scrape down the bowl and continue mixing for another 2 minutes. Add the hot coffee and mix to combine. The batter will be very runny, this is fine!! 

3. Carefully fill each cupcake liner about 3/4 full with cupcake batter. Bake for 15-20 minutes, rotating halfway through, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and set on cooling racks and let the cakes cool in the tins for about 5 minutes. Remove from the tins and cool completely. At this point you can place the cupcakes in an airtight container if you'd like to decorate them the following day.

4. To make the ganache, place the chopped chocolate into a large bowl. In a heavy bottomed saucepan, bring the heavy cream to a bare simmer, then pour the hot cream over the chocolate. Let stand for about a minute, then whisk together the chocolate and cream until uniform and shiny. Set aside at room temperature to cool and set.

5. To make the meringue frosting, mix the egg whites, sugar and cream of tartar in the bowl of a stand mixer and place over a saucepan of simmering water. Whisk constantly until the sugar is fully dissolved (you will feel no granules of sugar when you rub it between your fingers) and is warm to the touch, about 3-5 minutes. Transfer to the stand mixer and bean with the whisk attachment, gradually increasing the speed from low to high, until stiff, glossy peaks form. Add the vanilla bean scrapings or vanilla extract and bean until combined. Transfer to a piping bag fitted with your favorite decorating tip.

6. To assemble, Cut a small hole into the top of each cupcake and fill with a heaping teaspoon of cool ganache. Cover the hole back up with the bit of removed cake and spread a small amount of ganache to cover the top of the cupcake. Dip into the remaining 1/2 cup of graham cracker crumbs to cover the ganache. Pipe a generous portion of meringue frosting on the center of the graham-cracker-dipped cupcakes. Using a small kitchen torch, carefully "toast" the meringue frosting. Decorate with a small piece of chocolate or piece of graham cracker if desired. Enjoy!

(Cake recipe adapted from Trophy Cupcakes)

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercram

I've been meaning to post this for a while now. Strawberry season has come and gone here in CT - we're moving onto blueberries, raspberries and peaches, oh my! I certainly had my fun with strawberries though. Strawberry-rhubarb pie, strawberry-rhubarb vanilla bean jam, strawberry balsamic black pepper jam, strawberry lemonade, and of course, these sweet little strawberry cupcakes!

Pink isn't normally my thing, but these cupcakes were just so damn cute with their pretty pink frosting and little strawberries on top. The cupcake itself is a light, not too sweet vanilla based cupcake scented with strawberry. The buttercream is what packs the punch of strawberry flavor. Luckily, swiss meringue buttercream is light, airy and not sickeningly sweet, so don't be timid about piping on a generous portion atop each cupcake!

I used the strawberry-rhubarb jam I had canned a few days before, but you can use any high quality strawberry jam or preserve you have. Jam is a great way to flavor frosting so definitely play around with this recipe using different flavors throughout the year!   

  
Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream

(cupcake recipe adapted from Sprinkles' Cupcakes)

Strawberry Cupcakes
Makes 1 dozen

1 1/3 cup strawberries, pureed in a food processor or blender
1 1/2 cups flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup room temp whole milk
1 tsp vanilla extract
1/2 cup unsalted butter, room temp
1 cup sugar
1 large egg, room temp
2 large egg whites, room temp

1. Preheat oven to 350F. Line a 12 cup muffin tray with cupcake liners and set aside. Place strawberry puree in a medium heavy bottomed skillet and cook over medium heat until it has reduced by about half. Set aside and cool.

2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In another bowl mix together milk, vanilla and reduced strawberry puree. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium high speed until light and creamy. Add the sugar and continue to beat until very well combined and fluffy, scraping down the sides of the bowl as needed. Beat in the egg and egg white just until combined.

4. Set the mixer on low and slowly add half the flour mixture, mixing until just moistened. Add the milk mixture and mix until just blended. Add the remaining flour mixture and mix until homogenous, scraping the sides of the bowl as needed.

5. Divide batter evenly among the muffin tin. Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out with just a couple crumbs. Allow cupcakes to cool completely in the tin before frosting.

Strawberry Swiss Meringue Buttercream
Makes 3 1/2 cups (you will have extra)

5 large egg whites
1 1/2 cups sugar
4 stick (1 lb) unsalted butter, cut into tablespoon chunks and at room temp
seeds of 1 vanilla bean
1/2 cup strawberry jam or preserves
1/4 tsp salt

1. Combine the egg whites and sugar in the bowl of a stand mixture and set over simmering water. Heat mixture to 160F while whisking almost constantly.

2. Transfer hot mixture to the stand mixer fitted with the whisk attachment, add the vanilla bean seeds and salt, and beat on high speed until mixture doubles in volume, has stiff peaks and has cooled. This will take about 10-12 minutes.

3. Add the butter one piece at a time, mixing until completely incorporated after each addition. The mixture may begin to look lumpy, curdled, soupy or some other kind of awful, but don't worry! Just keep beating that sucker and it will come together into light, fluffy frosting. Once the buttercream is smooth and fluffy, add the  jam and mix until combined. Now you're ready to frost your cupcakes!

Walking Dead Cupcakes

 

Rrrrgghhrhhh....brrrrraaaaaiiinnnnssss......    Oh whoops, sorry, you'll have to excuse me.  The other day I got bitten by this really strange looking child who had half their face dissolved and ever since then I've had the most peculiar cravings.  Cravings for BRAINS!

However, when brains simply aren't available or a practical option, I also freakin' love me some cupcakes! They're sweet, chocolatey, slightly less messy to eat. In celebration of The Walking Dead Season 2 premiere tonight and all things Halloween, I made a graveyard of cupcakes like the good little baking zombie I am!

These chocolate cupcakes come complete with a gooey green coconut center, dirty caramel buttercream, and a most delicious gravestone. They're perfect for a party or just for fun to get you into the Halloween spirit!

 

Chocolate Cupcake

Makes 12-16 cupcakes

4 ounces unsweetened chocolate, melted

1 cup all-purpose flour

1/2 cup water

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1. Preheat oven to 350 degrees with rack in center. Whisk together flour, baking powser, baking soda and salt in a medium bowl. Set aside. 

2. In the bowl of an stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed mix in the melted chocolate. Increase speed to medium and add eggs, one at a time, mixing well after each addition. Add vanilla and beat until mixture is creamy and light in color, about 1 minute. Mix in sour cream.

3. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture and mix just until incorporated. 

4. Line a cupcake pan with paper liners. Fill each liner about 2/3 the way full. Bake, rotating pans halfway through, until tops are firm and a cake tester comes out clean, about 20 minutes. Cool for 10 minutes in the pan on wire racks, then carefully remove from the pan to finish cooling.

Coconut Pastry Cream

Makes 2 cups

3 large egg yolks

1/3 cup sugar

3 Tbsp cornstarch

pinch salt

1 1/2 cups whole  milk

1 cup sweetened flaked coconut

3/4 tsp vanilla
1-2 drops green gel food coloring

1. Whisk egg yolks in a small bowl and set aside. Combine sugar, cornstarch and salt in a small saucepan. Whisk in milk gradually, and cook, stirring constantly, over medium heat until the mixture boils and thickens, about 10 minutes. Remove from heat.

2. Slowly whisk in about a 1/4 cup of the hot milk mixture into the reserved egg yolks to temper. Add the yolk mixture back to the pot with the milk and cook over medium-low heat whisking constantly, until the mixture bubbles and thickens. Remove from heat and stir in coconut, vanilla and food coloring.

3. Transfer the pastry cream to a small bowl and cover with a sheet of slightly greased plastic wrap, pressing it directly onto the cream and chill until cool, at least 1 hour.

Cookies and Caramel Buttercream

Makes 5 cups

1 1/4 cup sugar

1/3 cup heavy cream

6 large egg whites

pinch salt

1 lb butter, softened and cut into small cubes

1 tsp vanilla

1/2 cup chocolate cookie crumbs, homemade or store bought

1. Pour 1/4 cup water into a small saucepan and add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

2. Remove from the heat and carefully pour in the cream. Stir caramel until smooth then pour a small bowl to cool.

3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

5. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. Add the cookie crumbs and stir until they are thoroughly mixed in. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth. (you will have extra for these cupcakes - the excess can be frozen.)

For Decorating

~16 chocolate covered graham crackers (like Keebler) decorated with royal icing

3/4 cup sweetened flaked coconut
1-2 drops green gel food coloring

1/2 cup chocolate cookie crumbs, homemade or store bought

Zombie hand cupcake toppers are from Bake it Pretty


1. Place the buttercream in a piping bag fitted with a large round tip (or a ziploc bag with a corner cut off). Set aside. 

2. Place the flaked coconut into a large ziploc bag, add the food coloring and shake the back until the color is well dispersed.

3. Using and small serrated knife, carefully cut out a small cone from the top of the center of each cupcake, making enough room to fill with about 1-2 Tbsp of pastry cream.

4. Spoon in 1-2 Tbsp of the pastry cream into the center hollow of each cupcake. Pipe a generous amount of buttercream, swirling from the edges to the center. Press some of the colored coconut flakes just around the edges of the cupcake on the buttercream. Using a spoon, create a small dent in the buttercream in the center of the cupcake. Place a gravestone behind each well, then spoon a heaping teaspoon of the cookie crumb "dirt" over each well. Top with a zombie cupcake topper if desired.

5. Enjoy alongside a serving of brains with your favorite fellow ghouls and goblins!

Chocolate Stout Cupcakes with Whiskey Caramel Buttercream.... and a naughty dog

Oh, this one's a doozey.

I'm glad today is St. Patrick's Day, because I need a beer.

I made some delicious cupcakes yesterday, but that's not the whole story. These cupcakes have a saga.

It all started well enough. I came home in the afternoon ready for some holiday baking. I'd had it in my head to make these chocolate stout cupcakes for over a month as a festive treat for St. Paddy's day. I mixed up my ingredients, baked up the cakes and made my buttercream. My recipes were great and everything tasted delicious. This is not a story of an epic kitchen fail. No, this story begins with a little dog named Lupin.

He looks innocent enough with those big brown eyes, but don't let his charming disposition fool you. Beneath his fluffy exterior lurks a devious, calculating beast. Just look at that face... you can see the wheels turning in his head as he plots his next master plan.

You see, yesterday Lupin consumed almost a dozen chocolate cupcakes in about 5 minutes, wrappers and all.

I had just finished decorating my cupcakes not 10 minutes before, when I left the kitchen for a minute to go into the bathroom. I thought nothing of leaving the treats resting on their cooling racks on the kitchen table since he's never bothered anything there before and it would take some effort for him to reach that high. Well, that was a mistake! I returned to the kitchen a few minutes later to see that half of my cupcakes had vanished into thin air. There wasn't a crumb or wrapper to be found. Just one very satisfied looking dog. Never trust anything that cute. My first reaction was to freak out, but then panic set in when it occurred to me exactly how much toxic crap he could have just consumed.

Of course these couldn't have been little strawberry vanilla cupcakes. I mean, all that sugar and fat and paper would have been bad enough, but these cupcakes were doubly so. Baker's chocolate, coffee, beer, whiskey. All of this stuff is terrible for dogs!! 10 minutes later I was on the phone with Animal Poison Control at the ASPCA getting ready to induce vomiting with hydrogen peroxide. Yeah folks, make sure you have that stuff on hand if you have a dumb and/or crafty dog.

Needless to say, he has one very upset digestive tract today, but he seems to be doing pretty well. I still need to monitor him for signs of pancreatitis, but hopefully he will be just fine in a day or so. He's lucky I love him so damn much!

As for the cupcakes - they were good. Really, really good. Seriously, you should make them. They're moist, complex and chocolatey. The buttercream is just plain heaven and the whiskey really adds a nice twist. Go forth and make delicious cupcakes for your friends and family. Just don't give them to your dog, ok?

Chocolate Stout Cupcakes

(adapted from Bon Appetit)

Makes 24 Cupcakes

3 oz unsweetened chocolate, chopped

2 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

14 Tbsp salted butter, room temperature

1 1/4 cups sugar, plus 3 Tbsp

3 large eggs, separated

3/4 cup stout or chocolate stout

2/3 cup freshly brewed coffee

1. Preheat oven to 350F. Line 2 regular cupcake trays with your cupcake papers. 

2. Place the chopped chocolate in a small heatproof bowl and set it over a small pot of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the heat and set aside to cool slightly.

3. Whisk the flour, baking powder and soda, and salt in a medium bowl until mixed. Next, beat the butter and 1 1/4 cups sugar in a large bowl until light and fluffy, about 2 minutes. Add the egg yolks one at a time making sure each yolk is well blended before adding the next. Beat in the melted chocolate, then the stout and coffee. (Your mixture may look curdled at this point, but don't worry.) Finally, beat in the flour mixture in 2 additions, mixing just until it is incorporated.

4. In another clean bowl, whip your egg whites and the 3 Tbsp of sugar until they are stiff but not dry. Mix in 1/3 of the egg whites into the cake batter to lighten it up, then gently fold in the remaining whites in 2 additions. Divide amongst the 24 cupcake tins. Bake for 15-20 minutes, or just until a toothpick inserted into the center comes out clean. Remove from the tins and let cool completely on wire racks. 

Whiskey Caramel Buttercream

1/2 cup granulated sugar

3 Tbsp water

2 Tbsp whiskey, divided

1/2 cup heavy cream

1 tsp vanilla extract

10 Tbsp unsalted butter, room temp

1 cup confectioner's sugar

1/2 tsp coarse salt

1. In a small saucepan, gently stir together the granulated sugar, water and 1 Tbsp whiskey. Bring to a boil over medium high heat without stirring and cook until the sugar turns a dark amber, 5-7 minutes. Remove from the heat and slowly add the cream, vanilla and remaining 1 Tbsp whiskey, stirring until smooth. If it's lumpy, return it to low heat briefly to melt the caramel until it smooths out. Set aside until it is cooled to room temperature, about 30 minutes.

2. In a stand mixer, beat the butter and salt with the paddle attachment on medium high speed until smooth and fluffy, 2-3 minutes. Bring the speed down to low and add the confectioner's sugar, mixing until smooth and incorporated. 

3. Scrape the butter mixture down the sides of your bowl and add the cooled caramel. Beat again on medium high speed until light and creamy, about 2 minutes. If it seems too soft to pipe at this point, chill it in the fridge for 25-40 minutes, or until it stiffens up a bit. Then eat it with a spoon. Trust me, you'll want to.

Sweetheart Cupcakes!

I don't know what to think of Valentine's Day. I know it's just a made up holiday that was created to get happy couples to spend money after Christmas, but I almost like it anyway.

I'd say that maybe it makes me long for those days in Elementary school where you'd exchange those silly little V-day cards and Sweetheart candies and you'd feel loved for a day. But no, that's not it. I mostly got the pity cards because you *had* to give cards to everyone in the class. Then again, I had to give cards to all the jerks in the class too, so I guess it goes both ways.

Maybe I just like all that sparkly fluffy wuffy lovey crap? Bouquets of roses, bubble baths and diamonds. But that's definitely not it. I can't think of anything more gaudy  than a trail rose petals leading to a bubble bath, and don't even get me started on diamonds...

In the end, I don't think I really like Valentine's day. I just like to have an excuse to make silly, cutesie little baked goods and stuff my face with chocolate. Don't judge me.

My best friend and I saw this recipe on Allrecipes over a year ago and I've been wanting to make them ever since. They're just so damn adorable. I wanted to elevate mine a touch (read: make things more difficult for myself) so I used a white cake recipe and made my own buttercream. Go ahead and used a boxed cake mix and buy your favorite frosting to try this method though if you'd like.

Perfect Party Cake
(from Dorie Greenspan's Baking: From my Home to Yours)

Makes about 18-21 cupcakes
2¼ cups (9 ounces) cake flour
1 tablespoon baking powder
½ teaspoon salt
1¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1½ cups (10½ ounces) sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
Red food coloring

For the cake:
1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a muffin tin (and a half) with cupcake liners.

2. Sift together the flour, baking powder and salt.

3. Whisk together the milk and egg whites in a medium bowl.

4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and  beat at medium speed for 3 minutes, until the butter and sugar are very light.

5. Beat in the extract, then add one third of the flour mixture (lower the speed for a second so the flour doesn't fight back, will you?) Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Beat the batter for a good 2 minutes so everything is well incorporated and smooth.

6. Fill each cupcake liner to about 1/3 full with the white batter and set aside.

7. Stir a few drops of food coloring into the remaining batter until it is a light pink (add a little at a time - you can always add more, but you can't take it away!) Pour 1/3 of the pink batter into a pastry bag or ziploc bag and set aside.

8. Add several more drops of food coloring into the remaining batter until you have a nice red. Pour the red into another pastry bag or ziploc bag.

9. Cut the tip of the red batter bag off and stick the open tip into the middle of each cup of white batter and squeeze a couple tablespoons of red batter into each one. Be careful as it is quite runny!

10. Cut the corner off the bag with the pink batter and stick the open tip into the middle of the red batter and add about a tablespoon of the pink batter into each cup.

11. Bake cupcakes for about 20-25 minutes, or until tops are a touch golden and a toothpick inserted into the center comes out with a bare crumb.

12. Transfer the muffin tins to cooling racks and cool for about 5 minutes. Then remove cupcakes and allow to cool completely before frosting.




I had never made CI's Buttercream before, but it turned out lovely. I did end up adding a little extra powdered sugar after I had finished beating it. It tasted a little too buttery to me without the bit of additional sugar. I mean, I know I'm basically just eating butter with buttercream, but I like to imagine I'm not! This also makes quite a bit - you can freeze the extra [or make double the cupcakes! :) ]

Raspberry Buttercream Frosting

(adapted from Cook's Illustrated)

4 large eggs
1 cup granulated sugar
3 TBSP powdered sugar
1 1/2 TBSP Chambord (or just 2 teaspoons vanilla extract)
pinch of salt
1 pound unsalted butter, softened to room temperature, each stick cut into quarters

1. Combine eggs, sugar, Chambord and salt in heatproof bowl. Place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees F on a thermometer.

2. Place the egg mixture into the bowl of a stand mixer and beat on medium-high speed with the whisk attachment until light, fluffy and cooled to room temperature, about 5 minutes. (You can do this with a hand mixer as well, but you may have to beat it for a bit longer.) Reduce speed to medium and add the butter one piece at a time, waiting for it to be fully incorporated before adding the next piece. (The mixture may look curdled after adding half the butter, but it will smooth out with additional butter.) Once all butter is added, add the powdered sugar and beat for one minute until light, fluffy and smooth. Can be covered and refrigerated for up to 5 days.

For Decorating
1. You can keep the frosting white, or add a little food coloring to make it pink as I did.

2. To get the striping effect, fit a pastry bag with a star tip, and paint a couple stripes of red food coloring inside of the bag. Add the buttercream to the bag and pipe onto the cupcake, spiraling from the outside in until you have a pretty little swirl!

And a bonus shot of my cutie stalking my cupcakes!

Sweets for a Sunday!