Strawberries And Cream Cupcakes

Posted on January 15, 2012 by Sherrismiles

I’m “Crushin’ ” on these Strawberries and Cream Cupcakes big time. Last weekend I wanted to create my own strawberries and cream cupcake from my base scratch cupcake recipe. Needless to say I ended up throwing that batch out. Today I went back to the test kitchen and did a few things differently.

Here in South Florida it’s Strawberry Season for us until the end of February. What better time for strawberry season than right before Valentines Day. Perfect reason to try these.

When I tried these last weekend I baked the strawberries inside. I pureed them in a blender with some heavy whipping cream and it made the cupcakes too sweet.

Looks pretty but didn’t taste so great. The strawberries disintergrated inside the cupcake when baked and they came out purple! How I wish I’d taken a photograph of that, but I was embarrassed to show anyone.

This time I decided to just add the strawberries so as not to change the properties too much and keep a moisture in the cupcake.

I initially didn’t want to look at other recipes online, but I needed something besides strawberry extract to kick it up a notch and give it a more natural taste. I ran across a video on Youtube on Betty Crocker that used strawberry soda. I thought that was genius and would lighten up some of the sweetness in my cupcake. I may try it again with Nestle Quick strawberry milk next time just to see if it changes much. You could probably also use a strawberry gelatin. Sure, now as I’m writing this I come up with all the others.

Cue your ingredients…

Strawberries And Cream Cupcakes

4.0 from 1 reviews

Recipe type: Dessert

Author: Sherri @ The Kitchen Prescription (dot) com

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 12

Strawberries and cream cupcakes. Dreamy

Ingredients

CUPCAKE INGREDIENTS:
5 tablespoons salted butter at room temperature
1 cup sugar
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon light sour cream
2 teaspoons strawberry extract (mine was alcohol free)
1 egg room temperature
1 cup strawberry soda
12-16 large strawberries washed dried and hulled and sliced in small bowl
FROSTING INGREDIENTS:
6 tablespoons crisco shortening
3 tablespoons salted butter room temperature
3-4 cups confectioners sugar
4 tablespoons strawberry ice cream syrup
2 tablespoons strawberry soda
1 1/2 tablespoon strawberry ice cream syrup

Instructions

CUPCAKE INSTRUCTIONS:
Preheat oven to 350 degrees
line 12 cupcake liners in muffin/cupcake pan
cream butter and sugar on medium speed with stand mixer or hand mixer
add dry ingredients to butter and sugar mixture
add wet ingredients to mixture
mix until all lumps are out
use ice cream scoop and fill liner 2/3 full
place in oven and bake until toothpick come out clean or they spring back to touch
cool
CUPCAKE FILLING:
while cupcakes are cooling cut strawberries into small pieces and add strawberry ice cream syrup. Mix well with spoon set aside
when cupcakes have cooled core them out and add a teaspoon of strawberry filling
replace top of cupcake (don’t worry if not neat, it gets covered with frosting)
FROSTING:
cream together shortening, butter, and syrup
add confectioners sugar
add strawberry soda
mix well on low speed and gradually increase speed until all lumps are out

The real test was giving them to my boyfriend to try. I asked him to honestly rate them on a scale of 1 to 10, obviously 10 being AWESOME! He gave them an honest (hopefully) 7/10. I’ll take it! I’m constantly trying to make my cupcakes taste better that is the fun of baking right? So I’m sure I’ll be trying to improve upon that number.

But for today. I’m satisfied. Happy Sunday everyone.

Strawberry Cinnamon Muffins

Posted on December 14, 2011 by Sherrismiles

Sunday I looked in my fridge and saw some strawberries begging to be used before they went bad. I’m guilty of always buying fruit and never using it before it loses its luster. I thought, strawberry pancakes. Bad idea, I was out of syrup. Bummer. Activate Plan B.

I had a long day ahead of me of Holiday decorating and needed a sugar boost. Strawberry muffins popped into my mind next. But what could I pair it with. I didn’t just want strawberry. I was out of bananas. That would have worked beautifully. So I did what any normal person searching out a unique recipe would do (I don’t always just use my recipes believe it or not.) I googled “strawberry muffins recipe blog” and came upon this wonderful recipe. Strawberry Cinnamon Muffins from The Cottage Home.

The combination of strawberries and cinnamon sounded delicious and looking at her baked muffins my mouth began to water. I could almost smell them baking. I hurriedly whipped up a batch and popped them in the oven.

Yup, just as I had imagined they would smell.The aroma filled the whole house and made it feel Christmas-ey. I paired my muffins with a mimosa. Alright, maybe I paired my mimosas with a muffin. I needed an extra cheery kick to get to the Holiday decorating. Can you blame me? Everyone knows that this time of year is extra stressful.

I also couldn’t help but think these would be amazing with apples in place of the strawberry. Definitely going to try the apples next time.So even though I didn’t get my pancakes, I ended up with something much better and discovered a new blog to check out. I wish you all a Merry Christmas and Happy Holidays! Be blessed and be well and eat lots of muffins!

Thanksgiving Cut Out Cookies

Posted on November 21, 2011 by Sherrismiles

Phew. I’m exhausted. So I’m keeping this post extremely short. I’ve had a lot of cookie, cake, and cupcake orders to fill this week and I’m not done yet. The new week is upon us along with more orders and Thanksgiving dinner. I want to wish you all a blessed Happy Thanksgiving and hope you all enjoy it with people you love most.

If you want the cookie and buttercream frosting recipe for these cookies you can visit my Valentine Cut Out Cookies. (Where you see banana or strawberry extract, just use vanilla extract in place.) However, for the chocolate buttercream I tried out a new recipe and will probably never buy chocolate frosting from a can again. It’s the first time I’ve tried it and it came out delicious.

Thanksgiving Cut Out Cookies

Recipe type: Chocolate Frosting

Author: Sherri @ The Kitchen Prescription dot com

Prep time: 5 mins

Total time: 5 mins

You may never use chocolate frosting from a can again.

Ingredients

CHOCOLATE BUTTERCREAM:
6 tablespoons room temperature butter
1 teaspoon vanilla
1/3 cup unsweetened cocoa
3- 3 1/2 cups confectioners sugar
2 tablespoons milk
2 tablespoons heavy whipping cream

Instructions

Cream butter with mixer until smooth
Add in unsweetened cocoa
Add Vanilla
Add 2 cups confectioners sugar
add 1 tablespoon each of heavy whipping cream and milk
Mix on slow and continue to add confectioners sugar and whipping cream and milk until you get a smooth stiff consistency that will hold up to the warmth of your hands for piping.
If need be add more confectioners sugar or milk.
Trick is to taste and go.

After your cookies are cooled and you have all your buttercream colors and piping bags ready you can begin by piping the chocolate buttercream on with a #18 Wilton tip.

Use a #5 Wilton tip to pipe the eyes, feet, and wattle.

Use a #67 Wilton leaf tip to pipe the feathers.

Happy Thanksgiving! Gobble gobble. I’m planning on putting on my elastic pants and eating my way through the day. I won’t be partaking in any Black Friday festivities I assure you. My turkey blood level will have me comatose for two days.

Best Ever Individual Apple Crisp Recipe

Posted on October 10, 2011 by Sherrismiles

Two of my favorite Fall flavors…apples and caramel. This rustic Fall dessert is both delicious and comforting. Is there anything that smells better baking in the oven than a fresh homemade apple crisp? It’s like bringing the aromas of Fall right indoors. Mmmmmm cinnamon, apples, and caramel. No need for a scented candle here.

This recipe is so easy to make. Just the right recipe for all those apples you harvested and don’t know what to do with. This dessert bakes while you are eating dinner and while you are digesting, cools to a warm flavorful temperature.

So what are you waiting for? Bake one in the oven with tonight’s dinner.

Best Ever Individual Apple Crisp Recipe

5.0 from 4 reviews

Recipe type: Dessert

Author: Sherri @ The Kitchen Prescriiption (dot) com

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 4

This rustic Fall classic is both delicious and comforting

Ingredients

APPLE CRISP MIXTURE INGREDIENTS:
2 Granny Smith apples peeled, cored, and sliced
2 Fugi apples peeled, cored, and sliced
10-12 Caramel squares sliced into pieces
3 Tablespoons All Purpose flour
1/2 cup dark brown sugar
3 Tablespoons Heavy Whipping Cream
2 Tablespoons lemon juice
1/2 teaspoon ground cinnamon
TOPPING INGREDIENTS:
3/4 cup All Purpose Flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup cinnamon pecan granola
Pinch of salt
6 Tablespoons Salted cold butter sliced

Instructions

Preheat oven to 350 degrees
Place tin foil on baking sheet
mix apple crisp ingredients in large separate bowl
Spoon apple crisp mixture into individual Ramekins (no need for non stick spray)
Mix TOPPING INGREDIENTS in separate large bowl
Mix together with hands until mixture is moist and softened
Spoon mixture onto apples
Bake for 35-40 minutes

See I told you it was simple. Best of all delicious.

Fall Fan Blog Give-Away

Posted on October 8, 2011 by Sherrismiles

The Kitchen Prescription has reached over 500 likes. To celebrate this great milestone and to show my appreciation I have decided to hold a Fall Fan give away. When I started out on my blogging journey almost 5 years ago, I had no idea I would end up here, of all things, an avid Foodie and Food Blogger.

When I created The Kitchen Prescription Fan page this past Spring, I had no idea it would take off the way it did. It’s only because of all of you, my readers and Facebook fans, that I’m able to enjoy blogging and posting on Facebook (and let’s not forget about Twitter) as much as I do.

Recently, I started bringing in a little income through Social Spark blogging about Food Sponsored Blog Topics that I feel relate to my blog content. Not that I’ll be quitting my day job any time soon. Hehe. I thought long and hard what I wanted to do with the money that I’m bringing in. The only answer that came to mind (okay, it wasn’t the ONLY answer but it was the best answer) was to reinvest that money back into by blog by periodically hosting my own unsponsored give-aways.

Welcome to my first Fall Fan Blog Give-Away. The give-away will include a set of Wilton Halloween cookie cutters, a set of Wilton Fall cookie cutters, 3 Wilton decorating tips, and a bag of Tootise Caramel Apple Pops with assorted Apple Orchard flavors

Rules and details of Fall Fan Blog Give-Away (PLEASE READ CAREFULLY):

This give-away is open to U.S. and Canada Residents only. The winner will be randomly drawn and announced October 16th 2011 around 12:00 p. m E.S.T. The winner will be posted here on the blog and announced on Facebook and Twitter throughout the day. Winner will email me their address and prizes will be mailed out. In the event the winner doesn’t respond in a reasonable amount of time, I will then randomly choose another winner, and so on and so forth.

All entries must be comments LEFT HERE ON THE BLOG for them to count. If entering more than once, each entry must be in a SEPARATE COMMENT for it to count.

For 1 Entry: Like me on Facebook if you haven’t already and come back and leave a comment and tell me why you want to win this give-away.

For 1+ Entry: Friend me on Twitter if you already haven’t and come back and leave a separate comment with your Twitter handle.

For 1+ Entry: Tweet this give-away and leave a separate comment with your Tweeted link.

For 1+ Entry: Share this blog give away on Facebook and leave a separate comment stating you did so. If you are sharing on FB through my posted link you must come back and leave the comment here.

Good Luck to you all and thank you for making my blogging, Facebook, and Twitter experience more fun. It wouldn’t be the same without any of you. Sure, I’d still blog, but it’s more fun when you have readers who interact and comment. For that, I’m dearly indebted to you all.

October 16, 2011: The winner has been randomly chosen using the WordPress plug in “And The Winner Is” ….and the winner is Julie Grimberg! CONGRATULATIONS you have won the first TKP fan give-away. Happy Baking. Please contact me at sherrismiles1225@gmail.com and leave your address so I can mail out your prizes. Happy Baking and Decorating! In the event, Julie doesn’t get back to me in a reasonable amount of time based on my discretion, I will randomly choose another winner. Thank you all for entering and participating. I appreciate you all. Stay tuned for more give-aways.

Fall Cut Out Cookies

Posted on September 30, 2011 by Sherrismiles

Fall. One of my favorite times of the year. The change of colors, the cool crispness in the air, the smell of pumpkins, apples, and cinnamon. I absolutely can’t get enough of it.

This post is best described with few words. Fall should be enjoyed for it’s scenery and beauty. (Plus I’m just too lazy to post all the pictures individually tonight…hehe.) You can find the recipe for my cutouts and buttercream frosting here

Happy Fall Everyone!

Peanut Butter Chocolate Chip Caramel Pretzel Cookie

Posted on September 20, 2011 by Sherrismiles

This cookie was born because although I love a good peanut butter cookie , I find it well… a little boring. What’s better than peanut butter in a cookie? How about chocolate chips, caramel, and some pretzels? That’s. what’s. up!

A few months ago my boyfriend requested some peanut butter cookies. I hadn’t made them in years. In fact, I didn’t even have a recipe for them. He reminded me that when he bought me my Kitchen Aid Stand Mixer last Christmas that he had found a Peanut Butter cookie recipe in the user’s guide and suggested I try it.

So I did. Guess what? It was one of the worst…if not THE worst cookie I had ever baked. It was dry and tasted like a mouthful of sand. I felt really bad and embarrassed to call myself a baker.

I promised I’d make it up to him and find the most awesome peanut butter cookie recipe there was (and add my own flair to it.) I did a lot of online blog and recipe researching and came across this peanut butter cookie recipe over at smitten kitchen

I could tell from the 300 and some comments that I had read, that it was a winner. So I set my sights on that recipe and set out to make it my own by using the base ingredients.

I adjusted the recipe to my liking by using Peter Pan Honey Roasted peanut butter, added about 1/4 to 1/3 more cup flour for a soft and chewy cookie, and cut out the sugar coating. I also substituted dark brown sugar instead of light brown sugar. Makes recipes richer and more flavorful. Then I added some chocolate chips. Cut up some Kraft caramels, and broke some thin pretzel sticks in the dough.

Can you say peanut butter cookie AWESOMENESS? Check out the insides…

Soft and chewy. Salty, sweet, and gooey! Just the way I like it.

Chocolate Strawberry Cake Done Two Ways

Posted on August 27, 2011 by Sherrismiles

I recently made both of these chocolate strawberry cakes. One for my daughter’s 18th birthday. The other for my friend who was ready to give birth to her second child and needed one last girls night out before she exploded. Or maybe that was me who felt that way. Either way, this one cake was a hit done two ways.

Chocolate Strawberry Cake Done Two Ways

5.0 from 1 reviews

Recipe type: Dessert

Author: Sherri at The Kitchen Prescription (dot) com

Prep time: 1 hour

Cook time: 50 mins

Total time: 1 hour 50 mins

Serves: 6-10

This is one great cake done two ways.

Ingredients

CHOCOLATE CAKE:
1 cup flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 package Chocolate Jell-O Pudding
1/2 teaspoon salt
1/2 cup unsweetened cocoa (Hershey’s )
1 stick salted butter room temperature
1 cup warm milk (microwave for 40 seconds)
1 egg room temp (soak in warm water for a minute or two)
1 teaspoon vanilla extract
STRAWBERRY FILLING:
1 container ripe fresh strawberries
Baker’s Milk Chocolate Discs if you are making the chocolate covered strawberry cake
1 jar strawberry preserves
FROSTING:
2 Cans Duncan Hines Milk Chocolate canned frosting
Wilton pink sugar pearls
BUTTER CREAM FROSTING
3 tablespoons room temperature butter
2 teaspoons soft cream cheese
2-3 cups confectioner’s sugar
1/2 teaspoon strawberry extract
4-6 tablespoons heavy whipping cream (always use least amount of cream and add more if you feel frosting is too dry or stiff this requires practice to get it to your liking, consistency, and taste)
Wilton Rose Food Coloring gel/paste (I use toothpick to apply to frosting)
OTHER TOOLS NEEDED
Wilton 2D Large Drop Flower Tip
Wilton #5 Writing Tip
Wilton #22 Open Star Tip
Disposable piping bags
Small metal spatula
9″ round cake pan
Large serrated knife
Patience (haha. A little TKP humor there)

Instructions

Preheat oven to 350 Degrees
Spray one 9″ round cake pan with non stick spray and lightly dust with flour
Mix butter in stand mixer or with hand mixer on med speed until it has a frosting like consistency
Add dry ingredients
Add wet ingredient and mix well until all lumps are out.
Pour batter into cake pan. Should be 2/3 full
Bake at 350 for about 40-50 minutes (the pudding mix will take this batter longer to bake so keep a close eye on it. Don’t over bake and do your toothpick test)
Cool cake (I put mine in freezer for about 20 minutes)
While cake is cooling make BUTTER CREAM FROSTING
Whip butter and cream cheese in stand mixer (or with hand mixer in bow)
Add a cup of confectioners sugar one at a time
Add strawberry extract and a couple of tablespoons of whipping cream
Mix
You may not need all of the confectioners sugar or whipping cream. Just try to get a stiff but creamy consistency. Don’t be afraid to get those fingers in there and taste.
Add a little rose gel to frosting and mix on low until mixed well and you have the color you desire
Cover with plastic wrap so it doesn’t dry out.
Slice cake in half with serrated knife
Carefully lift off with the knife and spatula. Place aside for later use.
Take enough Duncan Hines mild chocolate frosting out of the container to pipe a circle damn around the top edge of cake. Put in small bowl and add a few tables spoons confectioners sugars to stiffen up frosting.
Mix with small flat metal spatula
Put in piping bag with 2D tip and pipe a circle damn around outer edges of top (this will help hold in your filling so it doesn’t leak out of the sides)
Spoon on jar of preserves in middle and spread
Place a layer of sliced strawberries on top of preserves.
Place cake top carefully back on top.
Do a crumb icing and smooth as flat as possible with spatula
Now you are ready for to decorate. (this is the fun part!)

Chocolate Covered Strawberry S and Circle pattern Cake Topped with chocolate covered strawberries. (A quick tip: don’t wash your strawberries. Use a wet paper towel to wipe them off. Washing them makes them break down quicker.)

I used the #22 Open Star tip and just piped a drop star pattern around the bottom of the cake. Next I went around the top of the cake with the same tip and make the zig zag pattern. Who knew one little tip could produce so many cool patterns? Next, switch out tips (you can do this if you have a couple attachment and your tips are not too big. It won’t work for the Large 2D tip but you’re not using that one for this cake anyway.)

I also gave you the quick tip in the recipe box for holding in your filling so it doesn’t leak out the side of the cake. The last thing you want is a beautiful cake that is leaking it’s contents down the sides.

Once you are switched over to #5 writing tip, simply make an S pattern and then alternated with the circular pattern. Lastly, I topped off with the chocolate covered strawberries.

It was a hit with my daughter. She loved it.

Next we move to the Hydrangea rosette cake. One of my absolute favorite patterns to make. It brings so much class to any social event. People will think you spent hours creating this, but it’s the Wilton 2D tip that does all the work for you.

To pipe the hydrangea and rosette pattern, please refer to this previous blog here. Also, that blog will instruct you on the crumb icing layer we talked about in the recipe box above.

Use the milk chocolate icing as is to do the crumb icing. You want it to be soft and smooth so it will spread easily over the cake. Try to get as smooth a surface as possible. It doesn’t have to be perfect on this one as the decorations will cover the crumb layer.

Another quick tip: Have two 2D tips on hand if possible that way you won’t have to wash the tip before using with the chocolate frosting.

Fill a piping bag with the butter cream and pipe your rosettes around the cake.

Take, the rest of the milk chocolate icing and add confectioners sugar until you get a stiff but creamy consistency. You don’t want the icing so soft that it begins to melt in the bag from the warmth of your hand. It need a stiff consistency to hold its shape.

Fill a piping bag with chocolate frosting and pipe hydrangea pattern on top of cake. Every so often stop and apply your pink sugar pearls to center of the flowers with a pair of tweezers. If the cake begins to stiffen the pearls won’t take as well.

Once top is done begin on bottom of cake sides and move with rows of the pattern. Don’t forget to stop and add your pearls. Or you can choose to leave them off.

Done. Now stand back and look at what you created! All by yourself!

Ready to box it up and take to that special event? This one’s headed to GNO (Girls Night Out.) What’s better than getting a homemade cake made with love? Eating it!

I invite you to come back and share a link or picture if you try one or both. I love seeing other readers’ creations.

Banana Bread

Posted on August 9, 2011 by Sherrismiles

When life hands you over ripened bananas, make banana bread. Can’t you just smell it? No? Come a little closer. Careful. It’s hot.

Okay, obviously you can’t actually smell it, but trust me, it smelled amazing. This was tonight’s product of over ripened bananas sitting on my counter. I picked them up to toss them out, and heard that old adage run through my head. “Waste not, want not.”

So out came the flour, eggs, and bread pan. This is such a simple delicious recipe and most often times, everyone has the ingredients on hand in the pantry or kitchen.

Here’s my quick and easy recipe for Banana Bread. I literally whipped this up after work this evening.

Banana Bread

Recipe type: Dessert Bread

Author: Sherri @ The Kitchen Prescription dot com

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 8-12

You can use nuts or berries. Whatever you have on hand. Tonight, I was without nuts and berries.

Ingredients

BANANA BREAD:
3 Over ripened bananas
1/4 cup butter ( I use salted butter)
2 Cups flours
1 Cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 egg
Pinch of salt
5 Tablespoons milk
Nuts and berries optional

Instructions

Preheat oven to 350 degrees
Spray non stick pan with Pam (or if you’re lazy like me and hate to wash pans, line with tinfoil and spray. No muss. No fuss.)
Peel and break up bananas into quarters in a mixing bowl
Mash up bananas with a fork
Stir in room temperature butter
Add rest of dry ingredients
Add rest of wet ingredients and mix well.
Add optional nuts or berries
If too dry add a little more milk but it should be a doughy/wet consistency
Spoon into bread pan
Bake for 45 to 50 minutes or when toothpick comes out clean

I just remembered I had some left over strawberries in the fridge which would have been amazing baked into this. I’ll have to try it next time. It will be a nice delicious breakfast because now I will slice the berries up over the bread in the morning.

Do you prefer your banana bread with or without out nuts? Berries or no berries? Do tell.

Orange Creamsicle Cupcakes

Posted on July 10, 2011 by Sherrismiles

These orange creme filled cupcakes brought back memories of me as a child chasing down the ice cream truck to get an Orange Creamsicle. Ohhhh, the nostalgia of ripping open the wrapper on a hot summer day and biting into the cool creamy vanilla ice cream center. It was a conflict between taking my time to savor the sweetness and beat the heat before it melted in my hands.

I still hear the ice cream truck going by our street sometimes, but I haven’t chased one down in years. Maybe I should add that to my bucket list It’s always good to have child like tendencies even as an adult. There is a little kid in us hiding somewhere, and I like to coax mine out every so often.

I think I accomplished that when I bit into one of these last night.

Orange Creamsicle Cupcakes

5.0 from 2 reviews

Recipe type: Dessert

Author: Sherri @ The Kitchen Prescription

Serves: 12

These will take you back to the days of chasing the ice cream truck down the street. Recipe Makes 12 cupcakes

Ingredients

Cake Ingredients:
1 stick unsalted butter (room temperature)
2/3 cup sugar
3 eggs (room temperature)
1 1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 small container orange creme yogurt (keeps cupcakes moist)
1/4 cup fresh squeezed orange juice (can use 100% store bought juice if desired)
1 whole orange zest
small amount of orange gel paste (can mix together red and yellow or use regular food coloring)
Whipped Creme Filling (so easy it’s scary)
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon sugar (or confectioners sugar)
Orange Butter Creme Frosting:
6 tablespoons butter (salted)
2 teaspoon light soft cream cheese (optional)
2 lbs confectioners sugar
1/2 orange zest
I whole squeezed fresh orange juice about 4-6 tablespoons (or 100% store bought orange juice)
red and yellow gel paste coloring

Instructions

Cake Directions:
Pre-heat oven to 350 degrees
In stand mixer with flat paddle cream together butter and sugar.
Replace flat paddle with whisk attachment
Add eggs one at a time and whisk well on med speed.
Add flour, baking power, salt, and orange juice
Add remaining ingredients (yogurt and orange zest)
Mix on high until all lumps are out and you have a pancake batter like consistency.
Fill a large gallon Zip-loc bag with batter.
Snip off small corner tip and fill 12 cupcake liners 2/3 full
Bake until toothpick comes out clean or cupcakes spring back to finger touch (be careful don’t burn those fingers!)
Cool completely (I like to put mine in the freezer. They will take about 10 minutes to cool.)
Whipped Creme Filling
Make sure your mixer and whisk are ice cold (Place them in freezer for about 5 minutes)
Use very cold whipping cream (this ensures the best results)
Mix whipping cream on slow speed and increase to medium, then high once it starts getting thick.
Just before it reaches peaks stop mixing
Add vanilla and sugar
Mix until peaks form on whisk. Careful not to over mix.
Now fill cupcake centers with whipped creme. (I used a disposable piping bag and a Wilton long tip but to get the most amount of creme filling in the center, I recommend cutting out center with a parring knife at a 45 degree angle. Fill and replace top of cupcake.)
Orange Cream Cheese Butter Cream Frosting:
Cream butter and cream cheese (cream cheese can be an optional ingredient.)
Add about 1 lb confectioner’s sugar
Zest about half the orange into mixing bowl
Cut orange in half and squeeze into bowl
Mix on slow, to medium, to hight speed until smooth.
Keep adding confectioner’s sugar until you get a smooth and stiff frosting.
Divide frostings equally in two mixing bowls or plastic containers.
To one bowl add some equal amounts (toothpicks work great for this) of red and yellow food coloring gel/paste (this will make a beautiful orange color.) Mix well.
Add to the other bowl of frosting a toothpick full of yellow coloring gel/paste. Mix well
If you need to add a little more sugar to stiffen up your frosting it’s okay to do. Just mix well with a knife or spatula.
Use a disposable piping bag and a Wilton 2D large drop flower tip.
Fill bag on one side with orange frosting and other half of bag with yellow frosting. Twist bag and if needed squeeze out some of the frosting until both yellow and orange come out of tip.
Start in middle of cupcake holding tip at a 90 degree angle (straight up.) Squeeze a little pressure and then go in a counter clockwise direction (inside to outside) until the entire cupcake is covered.

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