Cooking for a Picky Eater's Blog

Posts Tagged ‘cupcakes

So I went to the local farmer’s market yesterday with my friend Anna. I’d never been before, but I’ve really been wanting to make pickles lately. I love dill pickles and I used to make them with my mom when I was little. I remember sitting outside and cleaning cucumbers to make a huge batch of pickles right around my 9th or 10th birthday and getting really sunburned. We used to have a contest with each jar of pickles, whoever got the smallest pickle in the jar won. I always thought it was a pretty good contest! But pickles really have very little to do with cupcakes… So we went to the farmer’s market to get pickling cucumbers and since Anna needed some things too, we walked around a bit. There were peaches everywhere, and at one of the stands, a cute little blond boy asked me (in one of the thickest accents I’ve ever heard) if I wanted to buy some peaches. I actually did want some sort of fruit, so why not peaches?

Well, it was eleven billion degrees outside yesterday and of course I got sunburned again, but the heat must have made the peaches ripen at the speed of light. I picked out ones that weren’t ripe yet on purpose because I wanted to make cupcakes in a few days. Well, but the time I got home later in the day, they were really, really ripe, and a bit smushier than I prefer them to be when eating them fresh. I remember thinking about peach cupcakes a few weeks back, and wondered if there were any recipes out there. I searched and found this recipe from Martha Stewart.

Peach Cupcakes

Makes 12 cupcakes

Preheat oven to 350 degrees F (180 degrees C)

1-1/2 cups  all purpose flour
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1-1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs
1 tsp vanilla
2 tsp grated orange zest (I used lemon zest because that’s what I had on hand)
3/4 cup milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds

1. In a small bowl, mix together flour, baking powder, nutmeg and salt.

2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffy. Add vanilla and orange(lemon) zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.

3. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched.

Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

The cupcakes are cooling on my counter right now, and they smell incredibly delicious! I haven’t made much with peaches before, so I didn’t know how well peaches and nutmeg went together, but I’m a believer now! I’ve made some brown sugar cream cheese frosting to put on them, but it’s firming up in the fridge right now, so I can’t quite frost them all yet. Once they’re completely ready to go, I’ll update the blog with some pictures!


So my love of cupcakes is probably going to get me in trouble with my diet! This week I found a recipe for chocolate cupcakes with white chocolate raspberry cream cheese frosting. I stared at it for a few days and decided on that on my day off (Wednesday) that I was just going to have to try this recipe out. Plus, I really wanted an excuse to go back to Michael’s and get the Wilton glitter gel icing that I’d seen a few days before, and some mini cupcake wrappers.

I decided to make both mini and regular size cupcakes. I took the minis to my internship at the hospital because I knew that just 12 cupcakes wasn’t going to do it, but 24 minis almost did (maybe I need a second cupcake carrier…), and I sent the regular sized ones to my husband’s work. I was very glad to hear from more than one person that these were some of the best cupcakes they’d ever had! I only wish that I’d come up with the recipe myself! Even my husband who had previously said that he didn’t even LIKE cupcakes (he thought they were always too dry) has changed his mind after the two batches that I’ve made recently.

This recipe was actually incredibly easy to make, and I’ll definitely be making these several more times. Just for fun, I added some of the glitter gel icing into the frosting, but the sparkles didn’t show up very well so I added a little bit of food coloring as well. I’ve had A LOT of frosting in my life since my mom started teaching cake decorating when I was a baby… none of that frosting prepared me for how incredibly delicious this would be! I don’t think that I’d ever had white chocolate and raspberry together before, but I’m certainly a fan now. I’ll probably have to make a white chocolate and raspberry cheesecake for the holidays this year… I now have a tub of left over strawberry cream cheese icing from the weekend, and a tub of this icing left in the fridge as well, so I keep sneaking one or two spoonfuls of it a day hehe! I’m going to have to find something to do with all of this frosting, that’s for sure!

Somehow, maybe by sheer luck, all of this cupcake baking hasn’t destroyed my diet like I thought that it would. I guess moderation really is the key!

So I’ve been obsessed with reading Annie’s Eats lately, and I’ve been wanting to try some of her recipes. This weekend, we’re doing a Summer Birthdays celebration for the whole family since several of us have birthdays in the summer, myself included! When I came across Annie’s recipe for Strawberry Lemonade Cupcakes, I knew that I’d have to make them. I actually was going to make a different type of cupcakes for the get together tomorrow, but when I stopped at the grocery store today and saw that strawberries were on sale, I decided to go ahead and try them tonight!

I’m definitely going to be making these again! I’ve been really liking the raspberry lemonade flavor combination lately, so I might do that some time as well. I’d like to try making cupcakes with peaches in them, or some kiwi cupcakes as well… I’m also wondering about rhubarb… Could I make strawberry rhubarb cupcakes?

I found a fun Wilton cupcake carrier at a craft store today, so now I have a much easier way to transport cakes and cupcakes so I’ll probably be making them a lot more frequently. I also bought a decorating bag and some tips. I found some glitter sparkle gel frosting that I’ve really got to find a way to use it. Glitter frosting! That is SO something that I should have invented because I love glitter!

Buying decorating stuff was really fun because my mom used to teach cake decorating with Wilton when I was a lot younger, and I’ve done some decorating, but I’ve certainly declined in my decorating abilities since I’ve not used them in a very long time! In 4th grade though, I won the cake decorating division for my age group at the county fair! I got $10, a ribbon, and a bag of flour. I decorated a popcorn cake (so that it would keep much longer than regular cake so that it could be kept at the fair) in the shape of a dog, and I made her look like our dog, Cassie 🙂 I’ll never be as good of a decorator as my mom is, but I intend on getting back into practice.

My awesome husband made me a birthday cake this week (my birthday was last Friday, but we went out of town so no time to make a cake that day) and it was really delicious. He made spice cake with homemade cream cheese icing. I’d never made cream cheese icing from scratch before, but wow, that was seriously sugary and very delicious!