I’ve been wanting to try this cupcake recipe for a while now because it removes the issue of having dessert enough for a party when it’s just you wanting something sweet and cakey. I dont’ have any “progress” photos because these are just that easy to make! The cake is moist and very vanilla flavored. I think the simplicity makes them all the better. It’s a step above doing a mug cake in the microwave and pulling out something that’s worthy of Cupcake Wars. Okay, it’s closer to the mug cake.
Note: I didn’t make the cupcakes in the ramekins, but that could be a fun way to serve them, if you have tiny ramekins of course.
So it’s been a while. I changed schools this past semester and my new dorm’s kitchen was on the basement level with my room on the third floor. My tendency to forget things while running back and forth to the kitchen highly hindered my ability to bake. As in, I didn’t bake for the entire semester. I made fudge once. But that just required the stove top that was in the lounge and the fridge in my room.
Now I’m back at home! This means i have access to the Kitchen Aid and a large stove and wide spice collection and lots of space and everything at my fingertips. Oh how I love being home. I’ve already made my chocolate cupcakes and was just itching to make something else. My mom is having a friend over for wine later so something not quite so bready sounded like a good idea. I looked through my recipes (I think I have 500 something bookmarked) and was between two Smitten Kitchen citrus choices; Deb’s keylime meltaways and her lemon bars. Obviously, if you’ve read the title, I chose the lemon bars.
I don’t know what was up with the lemons today but I could not get any juice out of them. I went through 5 lemons and still only had about 2/3 cup of juice. I tried microwaving them and everything. I have no idea what happened. Oh well the bars are delicious.
My “Recipes” bookmark folder overflow-eth with desserts and entrees so I’m constantly throwing out ideas to the people around me of what I should bake. I’ve recently had my sights set on almost anything with “cookie dough” in the title. So I was suggesting desserts to my boyfriend one night when I stopped and thought to ask, “Well, what would you like me to make.” He requested cheesecake.
I set out to find a good, mildly basic recipe for said cheesecake. I ran into a small problem judging these recipes – I am not the greatest fan of cheesecake. I can appreciate and enjoy a well made one, but when given the choice between cheesecake and chocolate cake, I will always go chocolate. The first thing I learned about cheesecake is that it literally is just CHEESE. Five 8-ounce packets of cream cheese types of lots of cheese. But it was delicious, rich, cheesy and totally diet-undoing.
In a little city called Ithaca in upstate New York, there is the most fantastic ice cream shop named “Purity.” Every time I go there, I am sure to get the ‘Chocolate Raspberry Truffle’ ice cream. It’s a creamy chocolate ice cream with a raspberry cream swirl and small dark chocolate truffles. It is phenomenal.
So naturally, when I came across a cupcake by the same name, I had to try it.
As I was eating my awesome lunch of toasted bread with honey and peanut butter, I was rummaging though the fridge for something more substantial (such as the crab cakes from last night). I happened upon left over apple pie. I remembered a post on How Sweet Eats of how to make an Apple Pie Smoothie so I thought it would taste good to make it from just ordinary apple pie with ice cream. Ala mode, if you will.
Oh how I love anything baked in the cupcake/muffin tin. It is honestly almost a past-time of mine (a recent one, but eating muffins and cupcakes will always be on the favorite activities list).
These recipes come from two different, but both very good, blogs: Love & Olive Oil and How Sweet It Is. Read the rest of this entry »