Spring Time Cupcakes- Bird Nest Cupackes

You may know that anytime there's some kind of celebration, I always offer to make cupcakes...

Well, when my mother invited us over for Easter Dinner, I knew I had to try making these delightful Bird Next cupcakes.

 Start with some pretty cupcake papers and decorations.

 Mix all the ingredients look at those gorgeous yellow and white colours, looks like an Easter cream egg! See the recipe below for the directions.
  

Bird’s Nest Cupcakes

(adapted from  http://www.cookingclassy.com/2012/03/birds-nest-cupcakes/)

 

•1 1/2 cups all-purpose flour

•1 cup granulated sugar
•1 1/2 tsp baking powder
•1/4 tsp salt
•1/2 cup salted butter, softened and diced into pieces*
•1 large egg, at room temperature
•2 large egg yolks, at room temperature
•1 1/2 tsp vanilla extract
•1/2 cup sour cream
 
 
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder and salt. Add in butter, egg, egg yolks, vanilla and sour cream then beat ingredients together with an electric mixer on medium speed for 30 seconds until mixture is smooth (don't over-mix, if necessary, using a rubber spatula stir the batter until the flour is fully incorporated after the allotted 30 seconds). Divide mixture evenly between 12 paper lined muffin cups (they should each be about 2/3 full). Bake cupcakes for 20 minutes, until lightly golden and a toothpick inserted into center of cupcake comes out clean. Allow to cool completely before frosting.

 Nice and golden...

  Toast up some coconut on a baking sheet, try not to eat it all!
 

  Prepare your favourite vanilla frosting and get ready for some fun.

 Invite your delightful children to help sprinkle coconut on the cupcakes and place the Eggies in the middle. They stick to the frosting and look so pretty.

Here you have it! Some delicious Spring/Easter time party treats!

Amazing Adventure- Milton Farmer's Market- Sweet Treats and excursions!

Now, here's part 2 of our awesome trip to the Milton Farmer's Market. This blog post is brought to you by my sweet tooth!

As mentioned previously, I love to buy locally produced products. So I was just thrilled to stumble upon this lovely little piece of heaven. Moose River Preserves, check them out on Facebook ...

https://www.facebook.com/mooseriver.preserves

They make wonderful jams in the most unique flavours. Like Gingered Pear Jam.

Blueberry Mango...

Tipsy Strawberry...

and Raspberry Jalapeno. They had samples and let me tell you they were delicious (ok, my sweet, sensitive taste buds didn't have the guts to try this one)! Wait 'til you see what we did them!

You know how I love cupcakes... well look who we found at the market.... Hillary (well I think it was her husband, she was at the Ribfest selling her mini treasures) selling these beautiful cupcakes!

All kept safely under cover from those pesky wasps and bees. Which one should I try???? For a list of all the flavours, check out her website, another locally owned operation of sweet proportions! (http://www.hillaryscupcakes.com/)

Melanie chose a vanilla of course, my little vanilla girl!

But you know, I had to get my chocolate on, with a minty frosting too! Yum, Yum, Yummy!

Okay, here's my sister eating a salty treat, back bacon on a bun! I just had to include her in these food indulgence pictures!

After those lovely snacks we had to 'walk it off' a bit. So we went up the street to a little park right on the water. Just look at those sweet cousins enjoying the view.

We saw Canada goose and these mallard mommies.

It was so sweet seeing Stephanie observing those duckies and making the 'coin, coin' sound... because, you know, that's the sound ducks make in French.

Lovely bird watchers!

Ok, time to go, Stephanie could had to get a ride back, all that Farmer's Market, Duck Pond love was just too much fun for a sweet little girl to handle!

Strawberry Cupcakes- celebrating Canada Day with a double dose of Strawberries

I love cupcakes, hey did you know that??? Of course, right? So let me wish you a Happy Canada day with a 'red' inspired cupcake recipe!

Here is my little attempt at a little piece of heaven, spruced up with some fancy cupcake papers.

The Best Strawberry Cupcakes

http://pleaseyourmaninthekitchen.blogspot.ca/2013/04/the-best-strawberry-cupcakes.html

This recipe makes 18 cupcakes,

Preheat the oven to 350.

Prepare your muffin/cupcake tins by filling with paper liners.

In mixing bowl combine:

2 Cup Flour

1.5 Cups Sugar

1/2 Tbsp Baking Powder

1/2 tsp Salt

Mix on low speed for 30 seconds then add:

¾ cup Softened Butter

2/3 Cup Strawberry Puree

Mix to blend then beat to light and fluffy for about 3 minutes.

In another bowl whisk together:

4 Egg Whites

1/4 Cup Milk

In 2 separate additions add to cake batter. Blend after each addition until incorporated and wipe down sides of bowl. Split batter into prepared cupcake tins. Bake for about 30 minutes. Set aside to cool.

Strawberry Cream Cheese Frosting

With an electric mixer beat together equal parts:

8 oz Cream Cheese

1/4 cup strawberry puree

1/4 cup Sugar

1 tsp Vanilla

Beat until light and fluffy.

Top with Strawberry Cream Cheese Frosting

Here's  how they look coming out of the oven.

And look at them all iced up looking fancy with their red hats. Just like little Canada Day Celebrants. Proud to be celebrating Canada Day with the red Ontario strawberries!

Carrot Cupcakes- a Healthier kinda cupcake

Recently, I needed to come up with a special desert that my Dad would enjoy. He loves carrot cake, so I thought I would find a healthy recipe for carrot cupcakes, something I LOVE TO BAKE!

 They turned out delicious and moist because of the yogurt and apple sauce and the pecan... that's my idea!

Light Carrot Cake Cupcakes with Light Cream Cheese Frosting

adapted from : http://tastykitchen.com/recipes/desserts/light-carrot-cake-cupcakes-with-cream-cheese-frosting/?print=1&system=us&servings=12

Ingredients

    FOR THE CUPCAKES:

    ¾ cups Grated Carrots

    ½ cups Whole Wheat Flour

    ¾ cups All-purpose Flour

    ⅛ cups Dark Brown Sugar

    ⅔ cups Sugar (Or Substitute 1/2 Cup Sugar Substitute And 1/2 Cup Sugar For The 1 1/3 Cups Sugar)

    ½ teaspoons Baking Powder

    ½ teaspoons Baking Soda

    ⅛ teaspoons Ground Allspice

    ⅛ teaspoons Ground Nutmeg

    ⅛ teaspoons Cinnamon

    ¼ teaspoons Salt

    1-½  Eggs

    ½ cups Non-fat Plain Yogurt

    ⅛ cups Unsweetened Applesauce

    ⅛ cups Canola Oil

    FOR THE FROSTING:

    ¼ pounds 1/3 Of The Fat Cream Cheese, Softened

    1 tablespoon Butter, Room Temperature

    ¾ teaspoons Vanilla Extract

    Salt

    1 cup Confectioners Sugar (sifted)

Preparation Instructions

For the cupcakes:

1. Preheat oven to 350 F. Place cupcake liners into two 12-count muffins tins.

2. Place grated carrots into a large mixing bowl and set aside.

3. Put flours, sugars, baking powder, baking soda, allspice, nutmeg, cinnamon and salt into the bowl of a food processor or stand mixer. Pulse or mix for about for about 10 seconds. Add the flour mixture to the grated carrots and toss to coat.

4. Next add the eggs, yogurt and applesauce to the bowl of the food processor/stand mixer and pulse/beat until creamy. Add in the oil and mix until well-combined.

5. Pour the sugar mixture into the carrot mixture and stir until just moistened.

6. Fill cupcake liners about 2/3 full and bake for 20-30 minutes or until toothpick inserted into the center comes out clean.

7. Remove cupcakes from the pan to a wire rack and allow to cool completely.

For the frosting:

8. Using a stand mixer, beat cream cheese and butter together until blended. Add in the vanilla and salt and beat until smooth. Add in the confectioners’ sugar a 1/2 cup at a time and beat until smooth and creamy.

9. Refrigerate for at least 10 minutes before frosting the cooled cupcakes.

10. Store leftover cupcakes in refrigerator

Enjoy!

Decadent but Healthy Chocolate Cupcake

Here's the recipe as promised folks. Here's my motto- there will always be a reason to celebrate, so why not make it a 'healthier' celebration. These healthier chocolate cupcakes were so delicious and most. The ingredients were, organic, clean (except for the sprinkles) and lower fat and they were moist and decadent.

Decadent but Healthy Chocolate Cupcake Recipe

 adapted from http://suite101.com/article/decadent-but-healthy-chocolate-cupcake-recipe-a196173

Directions:

To start, preheat oven to 375.

For cupcakes, have ready:

 •1and 3/4 cups sifted all-purpose white or whole wheat pastry flour

•1 and 1/4 cups sugar; organic, raw, or "turbinado" for a healthier choice

•2 and 1/2 teaspoons baking powder (aluminum free)

•1 teaspoon salt, preferably sea salt. Use only 1/2 tsp. if you're using salted butter

•2/3 cup (organic) 1% or skim milk

•2 (free range and/or organic) eggs

•2 squares unsweetened baker's chocolate (find an organic brand if possible)

•1/3 cup (organic) butter

•1 Tablespoon agave nectar or honey

Ingredients for frosting (using natural options as above when possible):

•2 squares unsweetened chocolate

•1 Tbsp butter

•1/4 cup milk

•1/4 cup sugar

•pinch of salt

•1/2 cup cream cheese (organic)

Directions for Cupcakes:

 1.Sift dry ingredients into an electric mixing bowl, add milk and eggs, and mix for about 2 minutes at medium speed or mix for two minutes by hand.

2.If you are using an organic, raw or turbinado sugar, don't sift these in with the other dry ingredients, just add after the others are sifted into the bowl.

3.Melt the unsweetened chocolate squares and butter over med./low heat in a double boiler, or in a saucepan nested into a slightly bigger one that contains about a cup of water. Add one Tablespoon agave nectar or honey to the chocolate/butter once it's melted.

4.After the melted chocolate/butter mixture has cooled for about 5 minutes, add to the other ingredients and mix for another 2 minutes (add a little more milk if the batter seems too stiff).

5.Divide the mixture into 12 cupcake liners placed into a muffin/cupcake baking tin.

6.Bake for 25 minutes

Directions for Frosting:

 1.Melt 2 squares unsweetened chocolate and 1 Tbsp. butter using the same method as above. Remove from heat and let cool slightly.

2.Add the milk, sugar and pinch of salt. When cool, stir in the cream cheese. Test the sweetness and add a little agave nectar or honey if needed.

When cupcakes have cooled, frost them and add any decorations you desire, but remember, standard cake decorations usually contain refined sugar - these cupcakes are perfect without!.

Lemon Cupcakes- Sweet and Tart

Here's the Lemon Cupcake I promised you. So delicious and I omitted the blueberries for the little Australians... just in case they don't like them inside their sweet treets- I just put one on top for a bit of fruity contribution!

Lemon-Scented Blueberry Cupcakes (cookinglight.com)

YIELD: 1 dozen (serving size: 1 cupcake)

Ingredients:

Cupcakes:

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided

10 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/4 cup butter, melted

1 large egg

1/2 cup low-fat buttermilk

1/2 cup 2% reduced-fat milk

1 teaspoon grated lemon rind

3/4 cup fresh or frozen blueberries, thawed

Frosting:

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons butter, softened

1 teaspoon grated lemon rind

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups powdered sugar, sifted

2 teaspoons fresh lemon juice

Fresh blueberries (optional)

Preparation

Preheat oven to 350°.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

Nutritional Information (for one cupcake):

Calories: 236, Fat: 7.7g, Protein: 3.7g, Carbohydrate: 38.7g, Fiber: 0.7g

Australian love continues in Levi Creek

My sweet sister hosted a wonderful dinner party in honour of the Australians. What fun we had playing up in Levi Creek with Stephanie and her parents! Thanks Julie and Barrie- the food was awesome and the party, spectacular!

 3 cousins showing smiles and love!

 OMG, is that not the cutest round face cousin picture you have ever seen?

Lola, not sure of it all, hanging on to Melanie.

 Rebecca takes awesome close up photos- check this awesome Hebert kid shot!

 Uncle Brent reads a little Monkey book with some help...

Rebecca, check out her tattoos, Lola on her wrist and Estelle on her inner arm- Brave and Bold!

 This has got to be my favourite photo of my brother and I. It's my 'look I'm as skinny as my borther' photo. Rebecca really captured the pride in this photo. I felt fantastic on this day!

Julie makes this most delicious Kalamata Olive Walnut spread - it's awesome! (recipe to come).

 My sister made some delicious chicken drumsticks- honey/garlic.

 Barrie grilled some delicious THICK steak- like premium quality!

 I made my Greek Orzo Spinach Salad (recipe to come).

 My sister made her 'world famous' Bok Choy Salad (recipe to come).

 Delicious Bread, white and whole wheat for the picky eaters!

 Stephanie was eating her high chair while her Grandmaman was stunned by the beautiful presentation of the L.O.V.E. picture frame.

 Barrie thought his daughter should start enjoying wine at a young age- just like the Europeans.

 Here's my plate... look, half is veggies! Good job... ok well, I did have a bit more steak...

I made some delicious Bye-Bye Birdie Lemon cupcakes (recipe to come). Amazing what decorations you can find at Dollarama - yes those cupcake papers and birdies are from there.