Lemony cupcakes with buttercream frosting

INGREDIENTS (makes 15-20 medium sized cupcakes)

FOR THE CUPCAKES

1 stick butter at room temperature

1 cup sugar

2 eggs at room temperature

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 cup milk

1 tbsp lemon juice

1 tbsp lemon zest

1/2 tsp salt

1/2 tsp vanilla extract

FOR THE FROSTING

6 tbsp unsalted butter at room temperature

4 cups of powdered sugar

1/2 tsp lemon juice

1 tbsp of pink colored granulated sugar(1tbsp sugar mixed with a drop of pink color)

PROCEDURE

FOR THE CUPCAKES

1. Preheat oven at 180-190 degree Celsius and line the cupcake pan with paper liners.

2. Cream butter and sugar in a bowl until fluffy.

3. Add the eggs little by little and whisk until creamy.

4. Now add lemon juice,vanilla extract,lemon zest,milk and whisk until a uniform consistency is obtained.

5. In a separate bowl combine flour, baking powder and salt.

6. Incorporate the dry ingredients to the wet ingredients slowly and mix together until it forms a fairly thick batter.

7. Pour cupcake batter into paper liners until 1/2 full.

8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

9. Set them on a wire rack to cool completely before frosting.

FOR THE FROSTING

1. Beat butter in a bowl until fluffy using an electric mixer.

2. Incorporate all the other ingredients while beating at high speed until light and fluffy.

3. Refrigerate for about 20-30 minutes before frosting.

4. Load the frosting into a piping bag and get creative.

Frost your cupcakes and sprinkle granulated sugar.

Madeleins and an Award

INGREDIENTS

(Makes 20 madeleins about 2 1/2 inch in size)

1 cup Unbleached all purpose flour
2/3 rd cup sugar
2 eggs
1/2 tsp lemon rind
10 tbsp melted unsalted butter at room temperature (Approx 80 grams)
1 tsp Vanilla essence
A pinch of salt


PROCEDURE

1. In a large bowel beat in eggs and sugar to blend well using an electric mixer. Add in the vanilla essence, lemon rind and salt.

2. Add flour and beat until combined. Pour the melted butter slowly beating until well blended.

3. Butter and flour the madelein pan. Spoon enough batter into each depression. Bake until puffy and lightly brown at 140 degree C for about 15 minutes.

4. Allow the pan to cool then gently remove the madeleins from the pan.

Your fancy french cookies are ready to be savored.

AWARD

Thank you very much Flor for considering me as one of the hard working Food blogger I am honored.

Caramel cake glazed with chocolate

INGREDIENTS

FOR THE CAKE

1 Box Betty Crocker Super moist French Vanilla cake mix
3 Eggs
4 tbsp vegetable oil
4 tbsp Water
5-6 tbsp or more caramel syrup (I used Hershey's caramel syrup)

PROCEDURE

1. In a large mixing bowl add all the ingredients and mix well with an electric mixer.

2. Bake according to box instructions.

3. Bake two 2 1/2 or 3 inch cakes.


FOR THE CHOCOLATE GLAZE

3 tbsp sifted cocoa
15 gram Butter
200 gram Icing sugar
1 tbsp Maple syrup
125 ml Boiling water
1 Egg white


PROCEDURE

1. Sift cocoa into a heat proof bowl add butter (at room temperature) and maple syrup then stir in boiling water to make a thick, smooth paste.

2. Add the unbeaten egg white. Now gradually beat in the icing sugar with a wooden spoon or an electric mixer to make a thin smooth spreadable icing.

ASSEMBLING

1. Place one 3 inch cake on a plate, pour and spread the chocolate icing on it evenly.

2. Now place the second cake over it and cover the cake completely with the glaze.

Refrigerate the glazed cake for atleast 15 minutes before gobbling it.

Pineapple cake

INGREDIENTS

Black Forest Cake

INGREDIENTS

SERVES 4

150 grams All purpose flour
3 tbsp Cocoa powder
1 tsp Baking powder
150 grams White butter or Unsalted butter
150 grams Caster sugar
2 Eggs beaten well
8 tbsp Milk
1/2 tsp Vanilla essence
500 grams of Canned cherries in syrup
1 pinch of Salt

PROCEDURE

1. Sieve all purpose flour, cocoa powder and baking powder into a mixing bowl.

2. Add the butter,caster sugar,eggs,milk,salt and vanilla essence beat well.Using an electric whisk will make the process easier.

3. Tip into two well greased 4" round baking tins bake at 160 degree C for about 50 minutes.
If you wish to bake in a microwave grease two 4" round glass bowls pour the batter and bake for about 4-6 minutes.

4. To know if the cake is done stick a fork in the center if it comes out clean,the cake is done.

5. Allow to cool.

6. Set one of the cooled cake onto a pretty plate then sprinkle 4 tbsp of syrup from the canned cherries if you do not have syrup mix little bit of caster sugar in water and sprinkle it.

7. Now spread a layer of whipped cream over it, press some cherries on the cream.

8. Sprinkle the second cake with syrup and carefully set it on top of the first layer.

9. Cover the top, sides of the cake with cream. Decorate with cherries and grated chocolate.

Chill until ready to serve.