Triple Citrus Cupcakes [msc]

I made these cupcakes at the beginning of the month for a friend, Mimi, who had a great birthday party. I decided to make these because she said she like light flavors and something just overall light. I thought these would have been perfect.

First I made 2/3 of the recipe. 9 eggs was just way too many. I just made it with 6 eggs - which I thought was still a lot. I used grapefruit instead of orange...well because that's what I had in the house. In addition, I decided to add a bit of citrus alcohol in it since the batter was not cupcake consistency.

After baking it, it had a muffin-like consistency therefore I just decided to add a center of lemon yogurt to it. This way, it is less muffin like, but more moist as well. I also topped it with a lime buttercream. Since I didn't have time to place it into the fridge to set up more, I just kinda scooped it on and topped it with sprinkles.

Everyone loved them which is great. Happy [way] Belated Birthday, Mimi.

The recipe for this month's Cupcake Club is found on page 64 of Martha Stewart's Cupcake book or here.Thanks to Marthe from Culinairy Delights for choosing this.

ps. I apologize to everyone for commenting on their blogs a bit later. I will be in New York this week. If you have any suggestions on what to do or where to eat, please email me! I would love to have a great supply of places to eat.

Kiwi Cupcakes with Cream Cheese Frosting

This was a week-late birthday present for my friend Phuoc. He's turned...30-something, I forgot. He's our Golden Gate Regional Advisor, but he's a great Kiwanian and person. He used to be in Circle K as well so he's got stories for us about when the club started once again and became what it is now - a powerhouse!

Anyways, back to the cupcakes, I made these late Monday night. I got them out of the oven and my roommate, Kimberly, and I each tried one that night and the chunks of kiwi were the only parts that had lots of kiwi flavor, the rest of the cupcake was pretty lemon-y. The next day, although, after the cupcake was allowed to rest, the kiwi flavor was apparent in the cupcake as well. As a suggestion though, I would puree the kiwi and put it into the cupcake instead of chopping it up. It seems like this way, the kiwi flavor will be there more.

I topped these cupcakes off with some cream cheese frosting. I used ones out of the can, but that is only because I still had lots of it left and I was being lazy. In addition, I don't have cream cheese around typically so it was just a lot easier. I topped them off with a bit of sprinkles because everything is better with sprinkles!

Kiwi Cupcakes

[adapted from couture cupcakes]
1/2 cup butter
3/4 cup caster sugar
3 eggs
1 ¼ cup SR flour
1 tbs lemon juice
1/2 cup sour cream
2 kiwi fruit finely diced

1. Preheat oven to 180 (350).
2. Line a muffin tray with cupcake liners.
3. Cream butter, lemon zest and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Beat in the flour until just combined, add the sour cream and lemon juice and beat until well incorporated.
6. Fold in the finely diced kiwi fruit.
7. Evenly divide the batter into cupcake liners and bake for 20 - 22 minutes or until a toothpick comes out clean.
8. Allow to cool completely before frosting.

Lemon Meringue Cupcakes [msc]

These lemon meringue cupcakes were so adorable! Everything was pretty easy to make on a busy schedule, and these were just heavenly. Everyone at the Murder Mystery Dinner seemed to really enjoy them.

I had trouble getting the 7 Minute frosting to set, but I added a little bit of powdered sugar and it set up quite nicely. In addition, I tried to use the broiler. It scares me quite a bit. I've had a few bad experiences with them. As you can see, I didn't have any better ones this time either. I burned a couple of the cupcakes, but other than that, the rest of them were perfect!

Thank you Megan for this fun and wonderful choice!

The recipe for this month's Cupcake Club is found on pages 142 of Martha Stewart's Cupcake book or here. Thanks to Megan from My Baking Adventures for choosing this.

Strawberry Lemonade (bars) [sms]

This week's Sweet Melissa Sundays pick, Strawberry Lemonade, was chosen by Jessica of My Baking Heart. Since I had no real use for Strawberry Lemonade, I decided to use this recipe that I had saved that was similar.

I really would have made the lemonade, but I came down some random sickness this past week. I've been sitting at home just sick. Also, next week is my first final, therefore, I should be studying and not blogging. Anyways, back to these bars. They were sweet and tart, but not as pink as the picture from the blog I found it at. Sorry for the lack of pictures, I was in a hurry and only took 3 and that was the only good one.

I brought these bars to an event called Ace of Cakes, which was an event put on by Circle K, here in Berkeley. It's a place where organizations make cakes and try to get as many tickets as possible. I took pictures of almost every one of them. I'll try to link the club website as much as I can!

CalPirg

Political Science Club?


Relay for Life


Cal Habitat for Humanity


International Justice Mission


Do Something


Dance Marathon 2010


Feel Good


RCSA - Regents and Chancellor's Scholars Association


Team HBV

When we cut open the world....

It's made of cake!

Last picture of the post.
My Cupcake Decorating Contest Entry!

Make sure to check out the rest of the SMS bakers on the blogroll.

ps. if you were expecting the photoshoot pictures, STILL I haven't seen them so when I finally do, I'll get them up!

Lemon Walnut-Sour Cream Pound (cup)Cake [sms]

This week's Sweet Melissa Sundays pick, Lemon Walnut-Sour Cream Pound Cake, was chosen by Raeann of Basically, Baby Boots.

The group has opened itself up to more members for those who want to join. Email the people in charge and you'll be in! It's a super small group of us so we try to comment on everyone's blogs.

Back to this though, these cupcakes were very good, but not particularly lemonly without the sauce on top. The lemon sauce which was equal parts lemon juice and sugar was a concentrated lemon taste that was really good. I had brought a couple along with me to a dinner with friends that I rarely see, but then two of the girls had decided to cancel. Instead, I brought it with me to the dinner still that I had planned but it was just a dinner between one high school friend and I. Also, I brought these with me on my flight back up north. School's finally starting and I'll be busy busy busy again. Hopefully I will be able to bake as much as I do now, but that is probably unlikely.

Look out for the next couple of weeks - I plan on making 21 different chocolate things in honor of my boyfriend's birthday who is turning 21 and for the Kiwanis Takeover [themed Mardi Gras]. I will try to start posting these Monday, in hopes that since he doesn't read my blog consistently, he won't read it now before he gets the package!

Make sure to check out the rest of the SMS bakers on the blogroll.

Poppy Seeds Galore [sms]

So I started to make this week's recipe chosen by Melissa from Lulu the Baker. I thought I would have a great adventure story about finding the poppy seeds, but I found them at a local grocery store before leaving for Berkeley. At home [Brea], my parents have a lemon tree that grows HUGE lemons so I had brought a couple of those because they dont use them and I might as well use them. So I decided to make both variations of the poppy seed cake - in cupcake form. In addition, I didnt get to use a blender/food processor, I have neither here so I just zested the orange and lemon and squeezed as much juice as I could out of them.

So I knew that I had some strawberries that I didn't feel like eating, but wanted to bake with. I found this really nice recipe that uses strawberries and poppy seeds. LOW FAT TOO! Anyways, so I made all three of these. In one night. Ambitious I know. It wasnt that hard actually. I enjoyed it enough.

President's retreat was crazy fun and amazing. I was sweaty from being in the heat in Fresno, but then again, I was able to go into a river and meet some amazing people. It was really fun and I'm really glad that I went. I am all sore all over, but I'm glad that I went. =]

Orange

Lemon

Strawberry!

I had not put on the glaze since I was roadtripping with these poppy seed cupcakes, but I know that I wish that I did!

Recipe here for the whole lemon/orange poppy seed cake!

Mini Lemon Blueberry Cheesecakes [sms]

This week's Sweet Melissa's Sunday's recipe was the Lemon Blueberry Cheesecake with a Crumble Cornmeal Crust chosen by Eliana of a Chica Bakes.

I decided to make these into mini versions of it because I like mini versions of cake and cheesecake. My friend Andrea is leaving for Spain, well she left. The dinner before her leaving was Friday night and I decided to make these cheesecakes.

I made these without mascarpone cheese either. I didn't have the time to go to either Whole Foods or Berkeley Bowl with all the summer school, so instead I decided to look for a mascarpone cheese substitute. I found a recipe of Allrecipes that was one. I'm sure it doesn't taste exactly the same, but it was a lot cheaper to do it this way especially time wise.

I also decided not to make it a Cornmeal crust since I don't have cornmeal, but I did have extra graham cracker crumbs from making my s'mores bars. I made a graham cracker crust for the bottom. I ended up make 50 (!) mini cheesecakes and brought almost all of them to the party. Everyone basically loved it. =]

Make sure to check out the other bakers at the Sweet Melissa Sunday's website.



Like the new signature and blog front? I decided to change it up a little bit!

Tropical Lemon Cupcakes

Oh this cupcake and cake were delicious. I was out with Alex and Macky that day. Eating at cheeseboard was awesomely amazing too. They have yummy pizza and all of its vegetarian.

Then we baked Virginia Carpenter's Tropical Lemon Cake. Virginia is one of the Berkeley Kiwanians that I had competed against. Her cake had won so I decided to make it for myself. She was so right. This cake was amazing. Nothing like it that I've tasted. Sweet and Sour.

Recipe for the cake/cupcakes:
Ingredients:
1 (18.25 oz) package of lemon cake mix
1 (3 oz) package of lemon flavored gelatin mix
5 eggs
1 cup of veg oil
3/4 cup of fresh orange juice

Directions:
Preheat oven at 350 degrees F. Grease and flour a 9 x 13 in pan or line a cupcake pan with liners.
In a large bowl stir together the cake mix and lemon jello.
Combine the eggs, oil, and orange juice in a blender and blend for 5 minutes (or since I didnt have a blender, in a bowl with a hand mixer.)
Gradually add the dry mixture into the wet mixture.
Beat for another 5 minutes. Pour into pan/cupcake liners.
Bake the cake for 40-45 mins or until toothpick inserted comes out clean. I had baked my cupcakes for like 15-20 minutes.

Glaze:
Ingredients:
1/2 cup of fresh lemon juice
2 cups of powdered sugar
Directions:
Combine the fresh lemon juice and powdered sugar.
Beat until smooth.

Put it all together!
When the cake/cupcakes come out of the oven, make sure to make holes with either a fork or tooth picks. Then pour the glaze of the cake/cupcakes.

Very moist and yummy cake!

All of them! So many!

Thanks for Alex and Macky for helping me!
<3 Nina

Kiwanis Cookoff: Strawberry Lemonade Cupcakes

Kiwanis Lemon Cookoff day. More like judging day.
I was going to bake lemon bars. First thought, but I decided to go with something that I know that might appeal to the senses. Strawberry Lemonade. of course, knowing me, in cupcake form. Found them online here, at Annie's Eats, so I claim no ownership to it. =)

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest (I just zested two lemons, I was too lazy to measure)
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk (I used soy milk)
2 cups fresh strawberries, chopped ( I probably chopped up a little more than 2 cups)

Directions:
Preheat the oven to 325 degrees F.
Line muffin pans with paper liners.
In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside.
In the bowl of a stand mixer (or with a hand mixer), beat the butter on medium speed until it is light and fluffy.
Add the sugar and beat until well combined.
Beat in the eggs one at a time, scraping down the bowl after each addition.
Add half of the flour mixture to the bowl and beat on low speed until just incorporated.
Add in the milk and mix until smooth.
Add in the remaining flour mixture and mix on low speed until just blended.
Fold in the fresh strawberries with a spatula.
Divide the batter evenly between the paper liners, filling them about 3/4 full. (I just put in about 2 tablespoons full)
Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. (Mine took 23 minutes, but read note below!)
Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

I made my own lemonade concentrate from this recipe but I cut it in half.
Directions:
Whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.
Poke several holes in the top of each cupcake with a skewer (or I used a toothpick) and pour the syrup over the cupcakes, allowing it to soak in. (I put like 1 teaspoon in, they just wouldnt seep in =( )

Last but not least, the FROSTING!
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature (I used 16)
18 tbsp. unsalted butter, at room temperature (I used 24)
2 2/3 cups confectioners’ sugar, sifted (I just kind of poured it until it looked about right)
3 tsp. lemon juice (I used about 5 tsp of my lemonade concentrate for this part)
1 tsp. vanilla extract (I used a little more than 1 tsp)
Directions:
To make the frosting, puree the strawberries in a food processor or blender.
Strain the puree through a mesh sieve to remove the seeds, and set aside.
Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes.
Add the powdered sugar and mix until smooth.
Add the lemon juice and vanilla extract and mix until incorporated.
Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added all of my puree, about 9-10 tablespoons).
Frost cupcakes as desired and garnish with fresh strawberries and lemon slices. (I only had strawberries, I just used those)

But they are really good. I think I liked the cupcake part the best, the frosting was a little to frustrating to me because I didn't feel like cutting my butter and cream cheese, so I kinda over estimated, and I'm never good with powdered sugar, so yes. That's what happened to that. The cupcake part, probably needed a little more time in the oven too. That's about it. Oh, the lemonade syrup thing. Good idea, but I think I either needed more lemon, or something. The cupcake itself was just not LEMONY enough. It was sure strawberryish though.

Using the extra lemons and strawberries, I had made strawberry lemonade to go with it. YUM!
PICTURES! they are my pictures so they arent as good and I forgot to take pictures of the cupcakes that actually WENT to the cookoff. OOPS! oh well, it's okay. You get the idea!


The strawberry lemonade was really heavenly today since it was super hot here in Berkeley. SINCE WHEN IS IT HOT IN NORCAL? I miss my socal weather, but I was not ready for it to be this hot today. I have none of my summer clothes, only all my sweaters. I guess that means shopping!

<3 Nina

Lemon Bars AGAIN?

Yes, I have decided to try and make lemon bars again. I have adjusted the recipe and feel like this one is even better than the other one I had.

Recipe here!
Ingredients:
1/4 pound unsalted butter, at room temperature
1/4 cup granulated sugar
1 cups flour
1/16 teaspoon kosher salt (I took a 1/8 of a teaspoon of kosher salt and then divided it in half)

Directions:
For the crust, cream the butter and sugar until light in the bowl of an electric mixer.
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball.
Flatten the dough with floured hands and press it into the greased baking sheet.
Chill.
Bake the crust for 10 minutes, until very lightly browned. Let cool on a wire rack.

I was hoping that my 5 lemons would get me 1 cup of lemon juice, but it didn't, but it was 3/4 of a cup. I just adjusted all the others to it.

Ingredients:
5 extra-large eggs at room temperature
1 3/4 cups + 2 tablespoons granulated sugar
grated lemon zest from my 5 lemons
3/4 cup freshly squeezed lemon juice
1/2 cup flour
Directions:
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 25 minutes, or until it sets.
Let cool to room temperature.

Dust with powdered sugar.


<3 Nina