Friday, May 31, 2013

Neapolitan Cupcakes

Pretty and Delicious






































I dreamt up these cupcakes ages ago and it is about time that I finally made them.  It should be pretty obvious that these are inspired by Neapolitan Ice Cream.  You could easily make a vanilla cupcake with chocolate and strawberry frosting or even a strawberry cupcake with chocolate and vanilla frosting.   I made these for our neighborhood block party and they were a hit.  As expected, the kids loved the colors and sprinkles, but they were just as popular with the adults.  

Neapolitan Cupcake 
created by Baked Perfection (cupcake recipe from adapted from allrecipes.com)
Makes 24 cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1 tablespoon instant espresso dissolved in 1/2 cup warm water 
2 cups chocolate chips (dark chocolate or semi-sweet), dusted in 1 tablespoon flour

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.  Gently stir in the chocolate chips

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.


Very Vanilla Frosting
recipe by Baked Perfection

1 1/2 sticks of butter, softened
4 cups powdered sugar
pinch of salt
1 1/2 tablespoons vanilla extract
2 - 3 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency


Strawberry Buttercream
recipe from Baked Perfection

1 1/2 sticks butter, softened
1 tsp vanilla extract
1/4 cup strawberry jam
pinch of salt
4 cups powdered sugar
2 -3 tablespoons milk

Beat butter and vanilla until creamy. Mix in strawberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

To pipe as pictured, place vanilla frosting and strawbr frosting in separate piping bags.  Place the two piping bags filled with frosting into a larger piping bag.  Squeeze gently until both frostings are piping at once.


Friday, May 24, 2013

Strawberry Muffins

Pretty and delicious.






































Typically Zack and I eat cereal every day of the which can get redundant and quite boring. To change things up every now and then we will have pancakes or French Toast, but what I really love is a goof muffin.  They are portable, delicious, and fast!  They also freeze really well and can be popped in the microwave directly from the freezer for a warm treat.   I decided to make strawberry muffins because the strawberries have been fantastic lately.  I must say, the fruit in general has bene much tastier here in Georgia than it was back in Virginia.  The last time I made strawberry muffins was in high school home economics.  I must have really enjoyed them to still remember them after all these years.  These muffins turned out great.  I brought them to work and people devoured them!

Strawberry Muffins
recipe from Baked Perfection

recipe makes 12 muffins

2 eggs
2/3 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups Greek yogurt
1 1/2 cups diced strawberries
sugar for dusting
Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.


In a medium bowl mix together flour, salt, and baking soda. In a large bowl beat together eggs and sugar. Mix in oil, vanilla, and Greek yogurt. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in strawberries
. Scoop batter into prepared muffin cups so they are 2/3 of the way full.  Dust each muffin with sugar

Bake in preheated oven for 20 minutes. 



Friday, May 17, 2013

Lemon Meringue Pie

Getting ready for summer.

As I mentioned in my last post, I have been very much in the mood to bake with citrus lately.  In fact, I have been baking with more fruit in general.  Expect a post to come shortly for some Strawberry Muffins.  Now, when I say shortly you may be doubting me because my posting has seriously dropped off since having Noble.  Well, Noble is nine months old now so I figured it is high time I get back to this little blog of mine.  I really hope to not disappoint you. For those bloggers who have full-time jobs outside the house and a little one running around, I really commend you for being on top of everything!

Now, back to this pie.  Believe it or not, but I had never made a lemon meringue pie prior to this one.  I went to my go-to source for new recipes, Allrecipes.com and came back with this recipe.  Overall the pie was really delicious, but a little too sweet.  In the future I will cut down the amount of sugar.  I have modified the recipe below to adapt for my suggested changes.


Lemon Meringue Pie
recipe from Allrecipes.com

1 (9 inch) graham cracker pie crust, prepared
2/3 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/4 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
6 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a medium saucepan, whisk together 2/3 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Friday, May 10, 2013

Clementine Cupcakes

Cuties are not just for kids.

Now that the weather has warmed up, I have been in the mood to bake with citrus.  This is evidenced by my last post for Key Lime Pie and my next post which will be a Lemon Meringue Pie.  There is also an Organe Pound Cake coming in the near future.   Zack and I love clementines and have them in the house whenever they are in season.  They are perfectly sweet, easy to peel, and seedless.  You really can't beat them.  The clementines made the perfect addition to these cupcakes and are a welcome treat after a rainy spring day.

Clementine Cupcakes from Baked Perfection
recipe from Baked Perfection

makes 12-15 cupcakes


1/2 cup butter, softened
3/4 cups sugar
1 egg
1 egg white
zest of 3 clementines
juice from 2 clementines
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cups sour cream


In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the clementine zest, clementine juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Very Vanilla Frosting
recipe by Baked Perfection

1 sticks of butter, softened
3 cups powdered sugar
pinch of salt
1 1/2 tablespoons vanilla extract
1 - 2 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.