Orange Dream Cupcakes!

Orange Dream Cupcakes!

These cupcakes were absolutely delicious! The curd adds a nice tangy contrast to the sweetness of the vanilla buttercream frosting! 

This is after I hollowed out the middle.

I kept all of the hollowed out cake middles! :)

The cupcakes filled with orange curd!

My vanilla buttercream after it had been whipped the proper amount of minutes.

Me frosting the cupcakes using a Ziplock bag. :)

Intense Frosting. 

Orange Dream Cupcakes up close!

Me holding my creation!

The deliciousness is radiating off the cupcakes as a glow. :)

So, I haven't been posting on my blog as faithfully as I should! Last week was hectic because I was at camp, so I didn't have the chance to post! But, I'm back, and ready to resume my excessive baking of creative desserts! The other day I stopped by a gas station and immediately headed to the section devoted to their assortments of gum. I'm an avid gum chewer, and must be stocked with packs of gum at all times! As I was skimming over the different flavors of gum, I noticed a new Trident flavor labeled,  Orange Swirl. The title was accompanied with an image of an orange Dreamsicle! I absolutely adore the frozen treats, and purchased the gum immediately. As I was chewing the new gum, a new idea developed in my head. What about an Orange Dream Cupcake?! I immediately set off to work and delved into my plethora of cookbooks. I decided on making Orange Crush cupcakes, filled with a fruity orange curd, then topped off with a fluffy vanilla buttercream frosting. The final product is finished with a  candy mandarin orange slice for presentation and embellishment. ENJOY :)

Orange Dream Cupcakes

Orange Crush Cupcake:

-3 sticks of butter

-2 and 3/4 Cups of Sugar

-3 Cups of All-Purpose Flour

-1 Cup of Orange Crush Drink

-5 Eggs

-1 tsp. of Orange Flavoring

Orange Curd:

from Nick Malgieri's How to Bake

-1/2 cup of freshly squeezed juice from an orange, strained

-1/4 cup of freshly squeezed juice from a lemon, strained

-1 stick of unsalted butter

-3/4 cup of Sugar

-6 egg yolks

Vanilla Buttercream Frosting:

from Shelly Kaldunski's Cupcakes

- 3 egg whites

-3/4 cup of Sugar

- a dash of salt

- 1 tsp. of vanilla

- 2 sticks of unsalted butter at room temperature, cut into quarters.

***Candy Mandarin Orange Slices for garnish!!! :)***

To make the Orange Crush Cupcake...

*preheat oven to 325 degrees.

1) Cream the butter and sugar.

2) Add the eggs one at a time.

3) Add the flour and flavoring.

4) Add the Orange Crush drink.

5) Fill cupcake lined pan.

To make the Orange Curd...

1) Combine the butter, lemon juice, orange juice, and sugar in a sauce pan over low heat, bringing to a simmer. Stir occasionally. Be careful to make sure that your mixture does NOT come to a boil.

2) Whisk the egg yolks in a separate bowl.

3) Add about half of the simmering mixture into the egg yolks, and whisk together.

4) Return the egg yolk mixture to the hot saucepan, and continue to whisk.

5) Once the mixture is thickened, and you can leave a trail with your finger across the top, transfer mixture to a bowl.

6) Cover bowl with plastic wrap and allow to refrigerate for at least 3 hours. I made my curd in the morning and allowed it to refrigerate until around six o'clock, just to make sure it had a thick consistency! :)

To make the Vanilla Buttercream Frosting...

1) Whisk egg whites, salt, and sugar in a heatproof metal bowl over simmering water.

2) When the sugar has dissolved completely and the mixture is warm to the touch, remove from heat.

3) Beat on high on an electric mixture for ten minutes.

4) Add butter in portion, beating on high until very fluffy, shown in the picture above. 

5) Add vanilla.

6) Continue beating until very fluffy. 

(Making buttercream was very hard for me to master at first! I made it 13 times until it came out right, but it was worth it! Buttercream can be tricky to make, so I suggest using a stand mixer for the best results!)

To assemble your Orange Dream Cupcake....

1) Once cupcake has completely cooled, cut out center as shown above.

2) Spoon preferred amount of orange curd into the hole.

3) Scrape of any excess curd off the surface of the cupcake with a knife.

4) Ice your cupcake with frosting.

5) Top with your candy mandarin orange slice and ENJOY! :)

S'mores Cake!

I was attending a family barbecue when an idea for a recipe hit me like a ton of bricks. What's an American dessert that practically everyone adores at summer cook outs? S'mores! Everyone loves s'mores, especially during the summer at campfires. As I was preparing a s'more for myself, the idea for a s'mores cake overwhelmed me. I immediately filed through all of my cookbooks to find the basics for the developing dessert. It consists of a graham cracker crust, chocolate cake, and marshmallow frosting. All of the components that make up a good ole' fashioned s'more. The crumbly, moist graham cracker crust blends well with the lightly sweetened chocolate cake. The fluffy, rich marshmallow frosting finishes this delectably appetizing cake, adding the final touches of a s'more. This cake was absolutely delicious, whether you have made s'mores or not. Enjoy!

Ingredients for S'mores Cake!

Combine sugar, graham cracker, and butter to form a crumbly mixture.

Press graham cracker mixture into a sheet cake pan, until surface is completely covered.

                              

                              Butter and vegetable shortening melting in sauce pan.






                        S'mores Cakes

Graham Cracker Crust:

-3 cups of smashed graham crackers

-1/2 cup of sugar

-12 tbsp. of melted butter

Chocolate Cake:

-2 cups of all-purpose flour

-2 cups of sugar

-8 tbsp. of butter

-1/2 cup of vegetable shortening

-1 tsp. vanilla extract

-1 tsp. baking soda

-1/2 tsp. salt

-1 cup of water

- 3 1/2 tbsp. cocoa

-1/2 cup of buttermilk

-2 eggs

Marshmallow Frosting:

-2 large egg whites

-1 cup of sugar

-6 tbsp. water

-1 tbsp. light corn syrup

-1/2 tsp. cream of tartar

-pinch of salt

-1 cup of mini marshmallows

-1 tsp. of vanilla extract

To make the graham cracker crust...

1) Smash graham crackers until fine crumbs are formed. You can use a food processor, blender, or potato masher. ( I personally used a potato masher.)

2) Combine sugar, graham cracker crumbs, and melted butter on a bowl, stirring with a fork until mixed.

3) Press graham cracker mixture into the bottom of a cake sheet pan until bottom is covered.

4) Bake for 8 minutes in a 350 degree Fahrenheit oven.

To make the chocolate cake...

1) Combine flour and sugar in a large bowl. Set aside.

2) Combine butter, vegetable shortening, water, and cocoa in a saucepan over medium heat, stirring continuously. Bring to a boil. Pour hot mixture over flour and sugar.

3) Mix well.

4) Add remaining ingredients and mix until well blended.

5) Pour over graham cracker crust and bake in a 400 degree Fahrenheit oven for twenty minutes.

To make the marshmallow frosting...

1) Combine egg whites, sugar, cream of tartar, salt, corn syrup, and water in a large heatproof bowl.

2) Set over simmering water, whisking until sugar is dissolved completely. 

3) Beat the mixture on high until fluffy. ( Works best when using a  stand mixer fitted with the whisk attachment.)

4)Immediately add the marshmallows and vanilla, continuing to beat on high until the mixture is fluffy and smooth.

5) Spread generously over cooled cake.

ENJOY! :D

Summer Strawberry Delight!

Today, I was stranded at home with both of my parents at work, and I am too young to drive,so I was unable to make my daily trip to the grocery store. :( Therefore, I had to work with what was available in the kitchen. After some rummaging through the refrigerator, and discarding food items with a bad expiration date, I came to the conclusion we had butter, milk, eggs, cream cheese, and strawberries. I then, scurried up to my room and hastily flipped through all of my cookbooks and devised a concoction of my own, *dramatic pause*,the summer strawberry delight!!!!! I felt the vanilla cupcake went well with the tangy sweetness of cream cheese frosting, and the gelatin consistency that went along with the strawberry topping made it an ideal summer recipe! I gathered my building blocks for this recipe from Shelly Kaldunski's, Cupcakes and the Taste of Home's Grand Prize Winners food magazine. I hope you enjoy the sweet and succulent strawberry dessert!

 Vanilla Cupcakes, Cream Cheese Frosting, and Strawberry topping, before assembling dessert.

I used fresh strawberries, making these delicious cupcakes perfect for a sweltering summer day!

Adding the strawberry topping! 

The strawberry summer delights: FINAL PRODUCT!!! :)

                                           

Summer Strawberry Delight

Vanilla Cupcake:

(from the cookbook, Cupcakes)

- 1 and 1/4 cups All-Purpose Flour

- 1 and 1/2 tsp. baking powder

- 1/4 tsp. salt

- 3/4 cup of sugar

- 6 tbsp. of butter

- 1 large egg and 1 large egg white

- 1 tsp. vanilla extract

- 1/2 cup of whole milk

 Cream Cheese Frosting:

(from the cookbook, Cupcakes)

- 12 oz. of cream cheese 

- 6 tbsp. of unsalted butter

- 1/2 tsp. of vanilla extract

- 1 cup of confectioner's sugar

Strawberry Topping:

(from the Taste of Home's Grand Prize Winners food magazine)

- 1/2 cup of sugar

- 2 tbsp. of cornstarch

- 3/4 cup of water

- 1 tsp. of strawberry extract

-  Red Food Coloring

-  1 tbsp. of lemon juice (I freshly squeezed a lemon)

-  16 oz. of sliced fresh strawberries

To make the Cupcake...
1) Combine flour, baking powder, and salt in a bowl. These are your dry ingredients.
2) Mix together the butter and sugar until light and fluffy(make sure the butter is room temperature!)
3) Add eggs and vanilla extract. Mix well.
4) Now, add your dry ingredients in three additions, alternating with the milk.
5) Fill a muffin pan with twelve cupcake holders, and batter.
6) Bake in the oven at 350 degrees Farenheight until lightly browned.


To make the Frosting...
1) Beat the cream cheese, butter, and vanilla until light and fluffy.
2) Sift the confectioner's sugar into the bowl, and beat in as well.


To make the Strawberry Topping...
1) Combine sugar and cornstarch in a saucepan.
2) Stir in water and lemon juice.
3) Bring the mixture to a boil over medium heat, or until it reaches a thick consistency. Cook for about 1 minute.
4) Stir in extract and food coloring.
5) Add strawberries.
6) Cool before spreading over cupcakes.


ENJOY!!! :)

Oh My Pie!

    Last weekend my family and I set off to Charleston, SC for the Spoleto Festival! Hundreds of undiscovered artists flock to Charleston for the annual festival, including musical groups, dance companies, etc.    So while we were there, I was able to enjoy an opera and hear the delightful selections of chamber music! I personally enjoyed the chamber music the most. It enabled me to  witness  the harmonious melodies of the flute, violins, piano, and violas up close.     Now, being in Charleston, you know I indulged in the delicious southern cuisine that Charleston boasts! I pushed my salad-eating ways aside and warmly embraced biscuits, cornbread, and macaroni and cheese. We dined at Jestine’s Kitchen, Hominy Grill, and Magnolia Grill. They all served dishes that were out of this world!     While I was window-shopping on a stroll down King Street, I  stopped inside of a gourmet peanut shop! I tasted samples of several different types of nuts when I noticed they had a bookshelf filled with cook books. Cook books are my weakness. They cast a magical spell over me, that lures me to them. Wherever I go, I never purchase a t-shirt, or a snow globe, I buy a cook book. So when I saw the bookcase stocked with cookbooks, I was filled with delight.    After careful inspection of each book, I settled on Mrs.’s Rowe’s Little Book of Southern Pies. I’d never made a pie before, and being born and raised in the south, I felt it’s a skill that I must learn! So, on the car ride back to North Carolina, I carefully studied the book from front to back.     I then decided to make *drumroll* the APPLE DAPPLE PIE! :D It was frustrating at first, because I struggled with the crust, and had to make a second batch, messing up the first try! But, it was definitely worth it! The apple dapple pie was delicious!!!!!! ENJOY!

This variation of apple pie was mouthwatering! The filling consisted of chopped walnuts, apples, and a hint of cinnamon, and was enclosed within a light, flaky, and buttery crust. This apple pie was an ambrosia when heated and topped with vanilla ice cream!

                                                          APPLE DAPPLE PIE

                            adapted from Mrs.’s Rowe’s Little Book of Southern Pies

Crust:

-2 cups of all-purpose flour

-1 teaspoon of salt

-1 cup of Crisco

-1 1/2 teaspoons of distilled white vinegar

-1 egg, beaten slightly

-6 tablespoons of ice water

Filling:

-3 eggs

-2 cups of sugar

-1 1/2 cups of vegetable oil

-1 teaspoon of vanilla

-3 cups of all-purpose flour

-1 teaspoon of baking soda

-1 teaspoon of ground cinnamon

-1 teaspoon of salt

-3 cups of apples, peeled and diced

-1/2 cup of walnuts (optional)

Topping:

-1/4 cup of butter melted

-1/2 cup of brown sugar

-about half of 1/4 cup of whole milk

To make the Crust...

1. Sift the flour and salt into a bowl.
2. Cut in the Crisco with a pastry blender until it resembles small peas.( I don’t own a pastry blender, so I used two knives to cut in the Crisco, which worked just fine.)
3. Add the vinegar and slightly beaten egg. Mix.
4. Add just enough of the ice water tablespoon by tablespoon just until the mixture is moistened.
5. Form 2 equal sized balls of dough with your hands.
6. On a floured surface flatten the balls into 2 disks, and roll out. (This is where I became extremely frustrated! The dough kept sticking to my rolling pin, so I advise either adding more flour, or spraying the rolling pin with non-stick cooking spray!)
7. Apply to pie pan, and form around the edges.( I put the pie pan over the dough, slid my hand carefully under the dough, and flipped it, then I fit the dough around the pan.)
8. Place in a 400 degrees Fahrenheit oven and bake until golden.

To make the filling...

1. In a mixer, beat the eggs, sugar, oil, and vanilla.
2. Then, add the flour, cinnamon, and salt, continue to beat.
3. Next, stir in the apples and walnuts.
4. Now, spoon the filling into the baked crust.
5. Now, take the second ball of dough you cut and form over the top, making sure you close the edges.
6. Bake for 45 minutes, or until the top is golden brown. ( I baked mine for about 30 minutes; it came out a bit runny, but was all the more delicious!)

To make the Topping...

1. Combine butter, brown sugar, and milk into a small bowl. Mix with a fork.
2. Once the pie has come out of the oven for approximately 10 minutes, pour topping over the top, and let soak into the pie.
3. Cut open, and enjoy! 

PS:) ESPECIALLY DELICIOUS WHEN WARM!!!!