When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.
This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.
Yield: 16 muffins
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat or white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup granulated sugar
- 2 tsp lemon juice or 1 tsp lemon zest
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 2/3 cup whole milk
- 1/4 cup vegetable oil
- 2 tsp vanilla
- 1 1/4 cups diced fresh strawberries
- turbinado sugar, for topping
- Preheat the oven to 350 degrees, preferably on convection.
- Spray 16 regular muffin wells with cooking spray or use liners.
- Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
- In a medium bowl whisk the ricotta cheese until smooth.
- Add the eggs, milk and lemon zest or juice; whisk until smooth.
- Add the oil and vanilla and stir until combined.
- Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
- Divide the batter among the 16 prepared wells, filling about three-fourths full.
- Sprinkle the top of the batter in each well with turbinado sugar.
- Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
- Cool in the pans for 5 minutes; remove. Finish cooling on the racks.
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: berry, breakfast, cupcakes, dessert, lemon, lemon zest, muffins, ricotta, strawberry, turbinado sugar, whole wheat
Yes… I have a couple more strawberry recipes to share. This is what happens when your family picks over 12 pounds of fresh berries! 😉
Every year, I make strawberry-vanilla bean jam, strawberry shortcake cookies, fresh strawberry gelato, and pancakes with strawberries (both sourdough & simple but perfect)- at the very least. After adding a new strawberry cocktail and spoon cake to the list this year, we still had plenty of berries to enjoy.
This recipe was adapted from Gourmet, via Smitten Kitchen.com. I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.
I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.
Yield: 6 muffin-sized desserts
- 3/4 stick salted or unsalted butter
- 1 tsp granulated sugar
- 6 slices potato sandwich bread or white sandwich bread, crusts removed
- 1/4 cup packed dark brown sugar
- 1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
- 1/8 tsp coarse salt (omit if using salted butter)
- 1/2 cup panko
- 2 (generous) cups strawberries, hulled and sliced
- vanilla ice cream or softly whipped cream, for serving
- Preheat oven to 350°F, preferably on convection, with rack in middle.
- Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
- Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
- Roll bread slices with a rolling pin to flatten.
- Brush both sides with additional brown butter, then gently fit into muffin cups.
- Stir together brown sugar, zest or juice, salt, and panko.
- Add strawberries to the sugar mixture and toss to coat.
- Stir in remaining brown butter.
- Heap strawberry mixture into the prepared bread cups, pressing gently.
- Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
- Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
- Let stand 5 minutes before removing from pan. Serve warm or at room temperature.
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: berry, bread, Brown Betty, brown sugar, browned butter, dessert, easy, fruit, individual, lemon, mini, panko, pie, potato bread, sandwich bread, Smitten Kitchen, strawberry, tart
Happy Halloween! Halloween is my daughter’s favorite holiday. It’s just fun to dress up… and candy is involved. 🙂
She had two friends over for a Halloween themed “dinner party” a couple of weeks ago. I made these moist and delicious cupcakes for dessert. I was very pleased when she announced that they were the best cupcakes she’s ever had! ❤
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. It is part of a list named BA’s Best, a collection of essential recipes. I halved the cupcake recipe and doubled the frosting ratio.
We decorated them with candy eyes and sprinkles to make them festive for the occasion. They decorated caramel apples in the same fashion. Fun and tasty.
Yield: 12 frosted cupcakes
For the Cupcakes:
1 1/2 cups plus 2 1/2 T cake flour, sifted
1 cup granulated sugar
1/2 T baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2 T pieces
1/2 cup buttermilk, at room temperature
1 T vegetable oil
3 large egg yolks
1 large egg
1/2 T vanilla extract
- Arrange rack in the center of the oven; preheat to 400°, preferably on convection. (If doubling the recipe, arrange the racks in the upper and lower third of the oven.)
- Line a standard 12-cup muffin tin with cupcake liners.
- Whisk flour, sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment.
- Add butter, buttermilk, and oil and beat on medium speed, scraping down sides of bowl, until smooth.
- Whisk egg yolks, egg, and vanilla in a medium bowl until smooth.
- Add egg mixture to flour mixture in 2 additions, beating well between additions.
- Continue to beat on medium speed until mixture is homogenous and very thick, about 2 minutes.
- Using a scoop, divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake).
- Bake 5 minutes in the preheated 400° oven, then reduce oven temperature to 350°.
- Continue baking, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 14 (on convection for 12 cupcakes) or up to 20-25 minutes in a standard oven.
- Transfer to a wire rack and let cool.
Note: If doubling the cupcake recipe, use 7 egg yolks plus 1 large egg.
Do Ahead: Cupcakes can be made 1 day ahead. Store airtight at room temperature (unfrosted) or in the refrigerator (frosted).
For the Creamy Vanilla Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 pinch of kosher salt
2 cups powdered sugar
1 T vanilla extract
- Using an electric mixer on medium-low speed, beat cream cheese, butter, and salt in a large bowl until smooth.
- Add powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy, about 2 minutes.
- Scrape down sides of bowl, then beat in vanilla.
- Pipe the frosting on cupcakes.
Note: The frosting recipe can be halved if it’s going to be spread instead of piped onto the cupcakes.
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: birthday, buttermilk, cake flour, cream cheese, cream cheese frosting, cupcakes, dessert, halloween, vanilla, yellow cupcakes
To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.
This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.
Yield: one 9×13 cake, about 12 to 16 servings
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large or extra-large egg
- 1 tsp pure vanilla extract
- 1 cup mashed bananas (about 2 medium)
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1 1/2 tsp ground cinnamon
- 1/4 to 1/2 tsp freshly grated nutmeg
- 2 cups shredded zucchini (about 1 medium)
- Preheat oven to 350˚F, preferably on convection.
- Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
- In the bowl of a stand mixer or a large bowl, cream butter and sugar.
- Add in egg and vanilla, then stir in mashed bananas and blend everything well.
- In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Add flour mixture to butter-sugar-banana mixture. Blend until combined.
- Fold in zucchini and mix until incorporated.
- Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
- Let bars cool completely, then frost with cream cheese frosting (recipe below).
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
- 1/4 cup unsalted butter, softened at room temperature
- pinch coarse salt
- 1/2 tsp pure vanilla extract
- 4 cups powdered sugar
- In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
- Mix in salt and vanilla until well combined.
- Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
- Spread evenly over completely cooled bars, then cut and serve.
Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.
Posted in Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Recipes
Tags: banana, cake, cream cheese frosting, dessert, easy, nutmeg, sheet cake, snack, snack cake, summer, whole wheat, whole wheat pastry flour, zucchini
My daughter absolutely loves the “Line Friends” store in Times Square. The store features adorable plush versions of the characters from a Japanese and Korean messaging app called Line. Most center around a bear named “Brown.” As a pig enthusiast, my daughter owns two “Piggy Brown” plush in her personal collection. She requested a red velvet version of “Piggy Brown” to celebrate her 12th birthday! She also requested an Oreo-cream cheese frosting filling. The results were super cute and delicious.
Both of my kids have winter birthdays. Because my son decided to celebrate his with a gold standard household favorite, a Rainbow Sprinkle Cake, I am combining their “birthday posts” by sharing their number cookie photos at the same time. For those of you who don’t know, my kids always have birthday sugar cookies to celebrate their age. 🙂 This year, my son celebrated his 14th birthday and my daughter celebrated her 12th. ❤
I thought that it was the perfect time to share this cake because a red velvet layer cake would also be a fabulous Valentine’s Day dessert. ❤ The cake recipe was adapted from Martha Stewart Living, the cream cheese frosting adapted from various sources. I used a single vanilla cupcake for the pig snout and bear nose, recipe from Sally’s Baking Addiction. The pig ears were made with reserved number cookie dough.
To Make the Red Velvet Layers:
- unsalted butter, for cake pans
- 2 1/2 cups cake flour, not self-rising
- 1 teaspoon salt
- 1/4 cup cocoa powder, sifted
- 1 1/2 cups granulated sugar
- 1 1/2 cups canola oil
- 2 large eggs
- 3/4 tsp red gel food coloring plus 3 1/2 T water OR 1/4 cup red food coloring
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar
- Heat oven to 350 degrees, preferably on convection.
- Generously butter two 9-by-2-inch round cake pans. Line with parchment paper; butter the paper. Sprinkle with flour, and tap out the excess; set aside.
- In a medium bowl, whisk cake flour, salt, and sifted cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
- Add eggs, one at a time, beating well after each addition.
- Add food coloring and vanilla, and beat until well combined.
- Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds.
- Evenly divide batter between the prepared pans. (I use a kitchen scale to make sure that the batter is evenly distributed.)
- Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.
- Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely before frosting/decorating.
- 1 egg white
- 2 T granulated sugar
- 2 T unsalted butter, melted
- 1 teaspoon vanilla
- 1 1/2 T milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- Preheat oven to 350 degrees, preferably on convection.
- Coat 2 wells of a muffin pan with cooking spray or line with 2 liners.
- In a small mixing bowl, whisk together the egg white and sugar until combined.
- Stir in the vanilla, melted butter, and milk.
- Add flour and baking powder and mix everything together well.
- Divide the batter between two muffin pan wells and bake for 10-14 minutes.
- Let cool completely before frosting/decorating as desired.
For the Cream Cheese Frosting and to Decorate the Cake:
Yield: enough to generously frost one 9-inch layer cake (plus 1 cupcake)
- 16 ounces cream cheese, room temperature
- 1 cup (2 sticks) butter, room temperature
- 6 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- 5 Oreos, crushed in a food processor
- pink gel food coloring
- brown m&m’s and pink tic tac’s for eyes and noses
- 1-2 T semi-sweet chocolate chips, melted
- Place cream cheese and butter in the bowl of a stand mixer.
- Beat until light and fluffy, about 2 minutes.
- Add sugar and vanilla. Beat, on low-speed to combine.
- If too soft, chill until slightly stiff, about 10 minutes, before using.
- Remove and place in separate bowls: 3/4 to 1 cup of icing for the bear face, 2-3 T icing for the top of the pig snout, 2-3 T icing for the bear nose, and 1 1/4 cup of icing for the Oreo filling.
- Tint the remaining icing light pink with food coloring, mixing well.
- Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread on one of the layers.
- Place the second layer on top.
- Insert the cookie pig ears in between the cake layers until securely in place.
- Tint the 3/4 to 1 cup of reserved bear face icing with 1 T sifted cocoa, or until desired color is achieved.
- Tint the reserved 2-3 T of bear nose icing with pinches of sifted cocoa until desired color is achieved.
- Tint the reserved 2-3 T of pig snout icing with pink food coloring until desired color is achieved.
- Make a paper or parchment template to outline the edge of the bear face on top of the cake. Place on top of the second cake layer.
- Spread and swirl the light pink frosting around the sides and top of the cake, outside of the bear face template.
- Spread and swirl the reserved chocolate-brown frosting circle to form the bear face.
- Remove the domed top of the vanilla cupcake and trim to form the bear nose. Coat with reserved light brown icing and place on the bear face.
- Invert the cupcake bottom and coat the sides with light pink icing. Spread dark pink icing over the top. Place the snout in place on top of the cake.
- Use the m&m’s and tic tacs to form the noses and eyes.
- Place melted chocolate chips in a small ziplock bag. (I melted the chocolate in the microwave.) Cut the corner of the bag and pipe the bear’s mouth onto the cake.
- The cake can be stored in the refrigerator for up to 6 hours. (I stored it overnight.) Bring to room temperature before serving.
I’m bringing my red velvet Piggy Brown to share at Angie’s Fiesta Friday #262, co-hosted by Angie and Jhuls @The Not so Creative Cook. Enjoy! 🙂
Posted in Baking, Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: bear, birthday, brown, cream cheese frosting, dessert, individual cupcake, layer cake, Line, line friends, oreo, piggy brown, red velvet, teddy bear, valentine's day, vanilla cupcake
A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉
That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen. She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.
They were a very special breakfast. 🙂
Yield: 10 muffins
For the Crumb Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon grated lemon zest
- 1/8 tsp cinnamon
- 2 T unsalted butter, cubed
For the Muffin Batter:
- 4 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- a teaspoon grated lemon zest
- ½ cup all-purpose flour
- ½ cup white whole wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup sour cream
- 1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
- Crumb Topping (above)
- In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
- Preheat the oven to 350 F, preferably on convection.
- Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
- Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
- Add the egg and the lemon zest to the mixture and blend until combined.
- Whisk the flour, baking powder and baking soda in a separate bowl.
- Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
- Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
- Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
- Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
- Allow to cool, then serve.
One Year Ago: Crisp Toffee Bars
Three Years Ago: Tate’s Shortbread and Gooey Cinnamon Squares
Four Years Ago:
Five Years Ago:
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: blueberry, breakfast, Clinton Street, crumb, crumb cake, cupcakes, dessert, lemon zest, muffin, raspberry, whole wheat