Your search for the best vanilla cupcake recipe is over! This recipe is just amazing! Enjoy!
Ingredients:
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon lemon juice- add acid to the milk then set aside for 5 minutes before using)
Instructions:
Preheat oven to 350 degrees F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined.
The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes for 12-14 minutes.
Cool in pan, then remove cupcakes from pan and cool on a wire rack.
Ice with your favorite icing and enjoy! :)
Friday, April 6, 2012
Tomato And Basil Soup
This soup is very good but takes a very long time to make. It is the only tomato soup that my sister and I like! I made it for her birthday party and everybody loved it! You can make this chunky or smoothe like I did. (I put mine through the blender to make it very smoothe.) This is a soup that even people who hate tomato soup will love!
Ingredients:
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup + 2 Tbsp Olive Oil
1 Tbsp kosher salt
1 1/2 tsp ground black pepper
2 cups chopped yellow onions (approx. 2 onions)
6 garlic cloves, minced
2 Tbsp butter
1/4 tsp crushed red pepper flakes
28 oz. canned plum tomatoes with their juices – I used died tomatoes
4 cups of fresh basil leaves, packed
1 tsp thyme leaves
1 quart (4 cups) chicken stock (or water)
Instructions:
Preheat oven to 400 degree F.
In a large bowl, toss the tomatoes, 1/4 cup of olive oil, salt +pepper.
Spread the tomatoes in a single layer on the baking sheet. Roast for 45 minutes.
In a large stockpot on medium heat, saute the onions and garlic with 2 Tbsp of olive oil, butter (optional), and red pepper flakes for 10 minutes or until the onions begin to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Then add the oven roasted tomatoes and include any of the liquid on the baking sheet. Bring to a boil and then simmer (uncovered) for 40 minutes. Use a blender to make it how chunky or smoothe you would like it.
Serve hot or cold. Enjoy!
Ingredients:
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup + 2 Tbsp Olive Oil
1 Tbsp kosher salt
1 1/2 tsp ground black pepper
2 cups chopped yellow onions (approx. 2 onions)
6 garlic cloves, minced
2 Tbsp butter
1/4 tsp crushed red pepper flakes
28 oz. canned plum tomatoes with their juices – I used died tomatoes
4 cups of fresh basil leaves, packed
1 tsp thyme leaves
1 quart (4 cups) chicken stock (or water)
Instructions:
Preheat oven to 400 degree F.
In a large bowl, toss the tomatoes, 1/4 cup of olive oil, salt +pepper.
Spread the tomatoes in a single layer on the baking sheet. Roast for 45 minutes.
In a large stockpot on medium heat, saute the onions and garlic with 2 Tbsp of olive oil, butter (optional), and red pepper flakes for 10 minutes or until the onions begin to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Then add the oven roasted tomatoes and include any of the liquid on the baking sheet. Bring to a boil and then simmer (uncovered) for 40 minutes. Use a blender to make it how chunky or smoothe you would like it.
Serve hot or cold. Enjoy!
Cupcakes With A Chocolate Chip Cookie Dough Filling
Ingredients:
For the cookie dough:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
For the cupcakes:
1 (18.25 ounce) box yellow cake mix (or any other flavor you want)
1 1/3 cups water
1/3 cup canola oil
3 eggs
Instructions:
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. (YOU CANNOT SKIP THE FREEZING OF THE DOUGH OR ELSE THE CENTER WILL BAKE AND BE VERY DRY)
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Ice with your favorite flavor of icing and enjoy! :)
S'mores Cupcakes
I made these for my friend's birthday. They turned out absolutely perfect. The cake was very fluffy and the graham cracker crust did not stick to the cupcake liner, so it wasn't very messy. These are also very easy to make. Great for any occasion!
Ingredients:
FOR THE GRAHAM CRACKER CUPS
9 sheets graham crackers
2 tablespoons (25 grams) sugar
1/4 cup (1/2 stick or 56 grams) unsalted butter, melted
FOR THE CUPCAKES
1 cup (127 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, softened
1/2 cup (100 grams) sugar
2 eggs
1/2 teaspoon vanilla
2/3 cup (153 grams) sour cream
Toasted Marshmallow Frosting:
3 egg whites, room temperature
1/2 cup (100 grams) sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract (do NOT add any more)
Instructions:
To make the crust: Preheat the oven to 325 degrees (165 C). Lightly spray a muffin pan with nonstick cooking spray; set aside.
Either crush the graham crackers by hand, until they are like rough sand, or process in a food processor for several pulses. Add the sugar and mix, or pulse, to combine. Add the butter and mix until thoroughly combined and resembling wet sand. Press firmly into the cups of the muffin pan, being sure to push it up the sides of the cups. Bake until golden and fragrant, about 10 to 12 minutes. Allow to cool completely before filling.
To make the cupcakes: In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.
Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream in one more addition (ending on flour).
Place 2 scant tablespoons of batter into each prepared muffin cup. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched.
Transfer to a wire cooling rack and allow to cool completely before frosting.
For the frosting: Combine sugar, egg whites, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water. Whisk the mixture frequently to prevent the egg whites from cooking. Continue whisking until the mixture reaches 160 degrees. Remove the bowl from the heat and whisk the mixture on high until it is shiny and stiff peaks form, then stir in vanilla extract.
Ingredients:
FOR THE GRAHAM CRACKER CUPS
9 sheets graham crackers
2 tablespoons (25 grams) sugar
1/4 cup (1/2 stick or 56 grams) unsalted butter, melted
FOR THE CUPCAKES
1 cup (127 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, softened
1/2 cup (100 grams) sugar
2 eggs
1/2 teaspoon vanilla
2/3 cup (153 grams) sour cream
Toasted Marshmallow Frosting:
3 egg whites, room temperature
1/2 cup (100 grams) sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract (do NOT add any more)
Instructions:
To make the crust: Preheat the oven to 325 degrees (165 C). Lightly spray a muffin pan with nonstick cooking spray; set aside.
Either crush the graham crackers by hand, until they are like rough sand, or process in a food processor for several pulses. Add the sugar and mix, or pulse, to combine. Add the butter and mix until thoroughly combined and resembling wet sand. Press firmly into the cups of the muffin pan, being sure to push it up the sides of the cups. Bake until golden and fragrant, about 10 to 12 minutes. Allow to cool completely before filling.
To make the cupcakes: In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.
Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream in one more addition (ending on flour).
Place 2 scant tablespoons of batter into each prepared muffin cup. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched.
Transfer to a wire cooling rack and allow to cool completely before frosting.
For the frosting: Combine sugar, egg whites, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water. Whisk the mixture frequently to prevent the egg whites from cooking. Continue whisking until the mixture reaches 160 degrees. Remove the bowl from the heat and whisk the mixture on high until it is shiny and stiff peaks form, then stir in vanilla extract.
Chicken Pot Pie
Yes I know, it's not a dessert. But, this has to be one of the tastiest things I have ever had! It takes a long time to make and if the pie crust dough is too warm, too dry, or too wet, then it won't roll properly so it's a little tricky to make, but so worth the trouble! This recipes make individual pies and I make mine in souffle dishes (which are perfect for this.)
Chicken Pot Pie Ingredients:
Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
*optional: 1/2 tablespoon (2 teaspoons) garlic salt or garlic powder
Filling:
1 rotisserie chicken, boned
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 teaspoon garlic salt
1 3/4 cups chicken broth
1 cup milk
1 can cream of chicken soup
Assembling Instructions:
Crust:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Filling:
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, and peas. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, poultry seasoning, and pepper. Slowly stir in chicken broth, milk, and cream of chicken soup. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. I usually brush melted butter on top to make the color perfect and the crust flaky.
Bake in the preheated oven for about 13 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!
Chicken Pot Pie Ingredients:
Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
*optional: 1/2 tablespoon (2 teaspoons) garlic salt or garlic powder
Filling:
1 rotisserie chicken, boned
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 teaspoon garlic salt
1 3/4 cups chicken broth
1 cup milk
1 can cream of chicken soup
Assembling Instructions:
Crust:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Filling:
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, and peas. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, poultry seasoning, and pepper. Slowly stir in chicken broth, milk, and cream of chicken soup. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. I usually brush melted butter on top to make the color perfect and the crust flaky.
Bake in the preheated oven for about 13 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!
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