It’s National Ice Cream Day and since one of my favorite desserts is an Ice Cream Sandwich, I thought I would share some of the recipes that I concocted over the past year. Enjoy! Continue reading
This weekend my little sister graduated from high school. Since she is the last child (in my family), it was a big deal. My mother hosted a big party to celebrate the event. It was a beautiful party, and great seeing relatives from Hawaii. In a few months she will be off to San Francisco State, and we will miss her dearly.
I remember when I finished high school and how excited I was to think that I was no longer obligated to go to school. Little did I know, I would soon become a “career” student!
Anyway, my mother asked me to make the desserts. Specifically, s’mores cupcakes. Unfortunately, I started the cakes the day before the party and they took way longer than I had anticipated. I attempted to get up at 5am the day of the graduation to make them before having to leave (and have 3 children and a husband) ready by 8 am. Baking on less than 3 hours of sleep is not conducive to quality baking and the cupcakes reflected that! The spread all over my ungreased pan and sank in the middle. Although they were delicious, they looked like hell and by no means was I going to serve them. So, on the way to the party I made a quick stop at Sprinkles to rectify the situation.
Since this was a Hawaiian style party, this cake was guava flavored with a tropical glaze and a mango buttercream. I also made the inside “ombre” as well. The cake was delicious, and a huge hit! This frosting technique was very simple…just really time consuming. There is a wonderful (and hilarious) tutorial on The Hungry Housewife’s blog that shows exactly how to make it.
This cake came out wonderful as well. It was a 4 layers of coconut cake with a lime coconut cream cheese frosting, one of my favorites.
All in all it was a great, but exhausting weekend. Congratulations to my beautiful sister!
When Sprinkles Cupcakes opened in La Jolla (a mere 15 minute drive from my house) a year and a half ago, I was elated. I was one of the insane people who waited in line for 2 hours (with a toddler) and bought every flavor. I am still, to this day, trying to work of the pounds I gained from that glutinous indulgence.
Being the avid baker that I am, it is very hard for me to a bakery that I can thoroughly enjoy, which is probably a good thing for my hips and wallet! Sprinkles Cupcakes is one of very few places that I actually request for my birthday (I really don’t like making my own birthday cake). However, every time I go in there, I have a hard time walking out with just one. Therefore, in an effort to reduce my cupcake indulging budget I decided to replicate them at home.
One of my favorite flavors at Sprinkles is the strawberry flavor, which uses only fresh strawberries in the batter and frosting. I did not have to search very far, as the owner of the famous bakery published her recipe in the Oprah magazine.
The cupcakes were fabulous! A dense, yet moist cake full of strawberry flavor, and the frosting was not overly sweet and naturally pink. The recipe only made 12 cupcakes, but I will double them next time, because I barely had time to photographed them before the cupcake monster (my cousin) and children gobbled them up.
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.