Monthly Archives: June 2011

by sugarbaker | June 1, 2011

Chocolate Cupcakes with a Caramel filling

The frosting is glossy but I did not use a flash.

Chocolate cupcakes with caramel center filling. This cupcake is sinfully gushing with caramel. You will need a napkin to eat this cupcake!

Powder sugar topping

Ingredients: For chocolate cupcakes

3 1/2 cups flour
1 1/3 cups cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
12 oz butter
1 cup buttermilk, if no buttermilk add 1 tablespoon vinegar or lemon juice to milk mix to equal one cup and let it sit for 5 minutes than add to the cake mixture.

1 teaspoon vanilla
5 eggs

Chocolate Glaze (make the glaze while the cupcakes are baking)
1 cups heavy cream
4 oz Baker’s Semi-sweet chocolate
1 tablespoons corn syrup (makes the chocolate glossy)
1/2 cup powder sugar (add more if needed). Mix all ingredients well in a sauce pan at low heat. Do not over heat it. Keep string until all is melted. Add a dab of butter If the topping gets cold and hard while frosting the cupcakes, return to a low heat to soften it.

Directions. for cupcakes Prepare oven at 350 degrees bake 18-20 minutes

Mix eggs, sugar and butter until creamy. Add flour, baking soda, cocoa powder. water, vanilla, salt, Mix well pour into cupcake pan lined with paper cupcake paper holders.
Bake and cool before cutting a center hole in the cupcake. When punching in a hole lift it with the tip of a butter knife.

Center Filling options
Raspberries
chocolate
marshmallow fluff
caramel
peanut butter
fresh whip cream

Cut into the center of the cupcake and fill it with your favorite filling

I used a large icing cake accent tip (bottom part)

Close the cupcake

add frosting or icing and creamy filling will be intact.

a little surprise of delicious caramel with every bite

Caramel with every bite!

Enjoy <3

Egg Pappardelle Pasta with Roma Tomatoes, fresh Basil and Spinach

Egg noodles pasta

I like to use “Gia Russa” brand only because I know the texture and this is a great tasting pasta. It is made with eggs and durum wheat semolina. Four egg nest in a package (individual servings 4).

Empty package but this is what the pasta looks like “Gia Russa”

This is a simple and quick pasta to cook. Pasta takes only 9 minutes, another 5 minutes to chop and mince all other ingredients.

Ingredients. (recipe for one person)
1 individual egg nest (pasta in package is already divided)
1 1/2 tablespoons extra virgin olive oil
2 Roma tomatoes per person chopped
3 cloves garlic minced
1/2 cup fresh leaves spinach
fresh basil leaves (to your liking) I use 6 per serving
red chili flakes (to your liking)
salt & fresh ground pepper
fresh grated reggiano-parmesano cheese

Directions
In a medium pot prepare the pasta “ al dente * ” according to package directions (9 minutes cooking for best results)
While pasta is cooking, start chopping tomatoes and mince garlic cloves.

In a skillet add olive oil at a medium heat. Add chopped tomatoes and cook for about 3 minutes. Adding garlic, stir a minute.

Do not burn the garlic. Add spinach and mix lightly. When pasta is done, drain. Place pasta on your dish. Add fresh basil and chili flakes. into the tomato mixture. Spoon topping on pasta. This pasta preparation should take about 12 minutes. Top it off with grated reggiano parmesano cheese

Place pasta on the dish than spoon the tomato mixture on top.

Serve and sprinkle cheese on the pasta (optional)

Egg pasta dishes are traditionally served as a first course in bowls or on plates.

* Al dente = refers to the desired texture of cooked pasta in Italian cooking. It literally means “to the tooth”. Tender but still with a firm bite. Not mushy, soft with texture.

Honey Bran Muffins using Post Raisin Bran cereal

These Post Raisin Bran muffins are moist and very flavorful.

Ingredients:
4 cups Post raisins Bran cereal
1 cup apple juice
1 cup soy milk
1 cup dark brown sugar
1 cup golden raisins
1 cup black raisins
1/2 cup carrot shredded
1/2 cup canola oil
5 eggs beaten
1/2 cup dark honey
2 cups all purpose flour
2 1/4 teaspoons baking soda
1 cup walnuts chopped
1/2 teaspoon salt

Optional ingredients:
cranberries
zest of an orange
chopped dates

very moist and fruity

Directions Preheat oven at 375 degrees F Makes 24 Bran Muffins
Prepare greased muffin cup or use foil cupcake cups. The Muffin comes out easy using disposable foil cups.

In a large bowl combine 4 cups post raisins bran, apple juice, soy milk, oil, honey and carrots, mix and set aside
Mix the dry ingredients in a medium bowl, brown sugar, flour, baking soda, salt.
Stir and mix well
Beat the eggs and pour into the raisin bran mixture, Mix well than mix in the dry ingredients into the bran mixture.
Mix the raisins, and walnuts in the bran mixture.
Spoon the mixture into the muffin cups 2/3 full.
Drizzle a little honey on top of the batter mixture . Bake for 20-25 minutes.

drizzle honey on top before baking to give the muffin a nice glaze

When the muffins are done, cool for about 6 minutes and transfer to a wire rack.

Serve warm with a dab of butter and wild honey

Monthly Archives: June 2011

Chocolate Cupcakes with a Caramel filling

Egg Pappardelle Pasta with Roma Tomatoes, fresh Basil and Spinach

Honey Bran Muffins using Post Raisin Bran cereal

Come Get Sweet