Carrot Orange Cupcakes with Cream Cheese Frosting and Candied Orange Peel Nest24

Posted by chockylit in Carrots, Cheese, Citrus, Nuts, Spices, Step-by-Step Photos (Sunday April 16, 2006 at 3:55 pm)

I normally don’t feel very inspired to make themed cupcakes for holidays. I consider it dangerous territory into which I don’t dare tread. I never say never, though, that’s for sure. And this past week I was indeed inspired by the colorful caramel robin’s eggs that were for sale at Peet’s Coffee. The vibrant blue of the egg was screaming for something orange…

These cupcakes ended up quite delicious – very moist cake with a touch of spice, creamy frosting, and candied orange peel that provides a nice burst of orange flavor and a chewy, crunchy texture. The egg is yummy on it’s own.

Cupcakes
makes 30 cupcakes / 350 degree oven

1 cup pecans
2-3 medium oranges
1 pound carrots
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
pinch of allspice
pinch of ground nutmeg

1. Toast pecans in a 350 degree oven for 5 minutes.
2. Remove from the oven, let them cool, then chop coarsely.
3. Peel oranges and puree in a blender or food processor. Measure out 1/2 cup of the liquidy pulp.
4. Peel, rinse, then grate carrots coarsely.
5. In a large bowl, combine orange pulp, carrots, eggs, buttermilk, vanilla, sugar, and vegetable oil.
6. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
7. Fold flour mixture into the carrot mixture.
8. Fold in pecans.
9. Scoop out into cupcake papers.
10. Bake at 350 degree oven for ~20 minutes or until toothpick comes out clean.

Cream Cheese Frosting with a Hint of Orange

16 ounces or 2 packages of Philly cream cheese
3/4 stick butter
5-7 cups sifted powdered sugar
2 tablespoons fresh squeezed orange juice

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cheese at medium speed until creamy.
4. Add half of the sugar and the orange juice. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Candied Orange Peel Nests

Why reinvent the wheel? Nic over at the Baking Sheet has already gone and posted a recipe for candied orange peel. I researched a handful of methods and I liked the sound of this one over the others.

I cut the recipe in half. The only other change I made was to cut peel of the orange with a vegetable peeler then cut it into strips before soaking over night. Other then that change, I basically followed the recipe in her post.


cutting the orange peel


orange peel strips


candied orange peel

Assembly
1. Pipe some frosting onto the cooled cupcakes.
2. Top off each frosted cupcake with some candied orange strips and a caramel egg.


caramel eggs

Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting43

Posted by chockylit in Cheese, Citrus, Coconut, Tropical Fruits (Saturday March 25, 2006 at 5:12 pm)

I made these cupcakes for a dinner party I will be going to tonight. I wanted to make something to compliment the Asian-inspired menu. It was also a good time to try out some vintage molds I bought at a flea market last weekend. I figured something dense and moist, like this recipe, would be easiest to unmold.

The texture of this cupcake is interesting, not quite a cupcake or a muffin… almost like a fruit cake, but nicer. The cake is moist, chunky, and fruity. After having tasted it, I felt that vanilla pastry cream would have been a nice compliment. Unfortunately, with limited time to shop for more eggs, I stuck with the plan of ginger-lime cream cheese frosting. The end product is still delicious and I will happy to bring them to the party.

On a side note, yesterday was the official one year anniversary of the blog. This will be the 30th cupcake recipe that I have posted and to celebrate, oh how exciting, I will be posting the 31st tomorrow. And lastly, for those of you in the bay area, I am told there may be an article about cupcakes in this Wednesday’s San Francisco Chronicle, in the food & wine section. Check it out if you get a chance.

Papaya-Coconut Cupcakes
12 regular cupcakes / 350 degree oven

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups sugar
2 large eggs
1/2 cup oil
1/4 cup coconut milk
1 teaspoon vanilla
6 ounces papaya, chopped
1/2 cup coconut, sweetened

1. mix flour, baking soda, salt, and sugar in a medium sized bowl
2. in a separate small bowl, beat eggs to break up
3. add oil and coconut milk to the eggs and mix to combine
4. add eggs/oil/coconut milk mixture to the dry ingredients, mix to combine
5. add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine
6. scoop into cupcake papers with an ice cream scooper
7. bake at 350 degree oven 20-22 minutes or until a toothpick comes out clean


cooling cupcakes

Ginger-Lime Cream Cheese Frosting

8 ounces or 1 package of Philly cream cheese
1/2 stick butter
3 cups sifted powdered sugar
1 tablespoon fresh ginger, grated or chopped fine
1 teaspoon ground ginger
1 tablespoon lime juice

1. bring the butter to room temperature by letting it sit out for 1 or 2 hours
2. sift powdered sugar into a bowl or onto parchment
3. beat butter and cheese at medium speed until creamy
4. add the sugar and beat until combined
5. add gingers and lime juice, beat until combined
NOTE: If you are not sure how much ginger taste you might like, start by adding half the amount and taste/adjust until you get the ginger flavor you like.
6. you can add more sugar until you get to the consistency and sweetness you like


empty molds

Assemble
1. frost cooled cupcakes.
2. top with lime zest.

Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit26

Posted by chockylit in Cheese, Citrus, Coconut, Tropical Fruits (Sunday February 12, 2006 at 10:40 am)

It’s been downright balmy in San Francisco this week, sunny and in the seventies. It got me thinking about beaches, coconuts, papayas, and other things tropical. I had been planning on making Vietnamese coffee cupcakes and stumbled upon a recipe for baked coconut rice pudding. I settled quickly on using the rice pudding as a stuffing for a cupcake and went from there.

The end result was quite delicious. I found though that the cupcakes tasty significantly better the second day after all the flavors had time to meld together. The rice pudding is fantastic on its own and the recipe provides for plenty of left overs. In fact each individual component – the pudding, the simple cake, the frosting, the fruit – is great. And even if one thing didn’t quite come out, you’d still have a tasty treat on your hands.

Cupcakes from The Magnolia Bakery Cookbook
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
2 teaspoons fresh lime juice
1 teaspoon chopped lime zest

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and lime juice/zest together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/lime juice mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: It is important that the butter is at room temperature and beat well. Otherwise you might get butter chunks which sort of melt into little pools and make the cupcakes come out funny-looking. Not a huge deal, but I thought I’d mention it.


lime zest

Vietnamese Baked Coconut Rice Pudding

1/2 cup rice, short grain
2-1/2 cups coconut milk
1-1/3 cups whole milk
1/3 cup sugar
1 tablespoon butter, cut into chunks
1 cup loosely packed sweetened, flaked coconut – toasted

1. Toast coconut if you haven’t already. Spread on a cookie sheet and place in 350 degree oven for a five or so minutes shaking occasionally until golden brown.
2. Mix the rice with the coconut milk, the milk and the sugar.
3. Grease an oven proof dish. Transfer mixture into the dish, top with chunks of butter, and place in the oven. Be careful, as this is a liquidy mixture and tends to spill.
4. After 30 minutes stir in the coconut and return to the oven.
5. Cook for another 1-1/2 hours, or until almost all the milk is absorbed and a golden skin has formed on top of the pudding.
6. Remove and let cool.


toasted coconut

Ginger Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon chopped fresh ginger

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cheese at medium speed until creamy.
4. Add half of the sugar and the ginger. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Tip: For this recipe, where fresh fruit is set on top of the cupcake, it is best to use a cup or so more sugar to get a stiffer consistency. I didn’t do that and the fruit slid off somewhat in transit.


fruit garnish

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the base of the cone.
2. Fill the cavity with a teaspoon or so of rice pudding.
3. Replace top.
4. Frost with the frosting.
5. Arrange slices of thinly sliced tropical fruit, like papaya, mango, and banana.

Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting48

Posted by chockylit in Cheese, Citrus (Monday January 9, 2006 at 9:14 pm)

I don’t know about you, but I ate lots of chocolate over the holidays. I felt like a break and decided to make a trio of citrus curds to stuff into some basic vanilla cupcakes. I topped them with a simple cream cheese frosting and a little zest for decoration. Simple, fresh, and delicious.

I used some existing recipes this time around… Magnolia’s Traditional Vanilla Birthday Cake recipe (adjusted to use all-purpose flour only) and Martha Stewart’s lemon curd recipe. I have used both of these, on numerous occasions, with great results. I have reprinted them as I have altered them slightly and I provide some tips along the way.

Cupcakes from The Magnolia Bakery Cookbook
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: It is important that the butter is at room temperature and beat well. Otherwise you might get butter chunks which sort of melt into little pools and make the cupcakes come out funny-looking. Not a huge deal, but I thought I’d mention it.


cupcakes ready for baking

Citrus Curd from MarthaStewart.com

4 large egg yolks
2/3 cup sugar
5 tablespoons freshly squeezed citrus juice, strained
5 tablespoons unsalted butter, cut into small pieces
7 tablespoons heavy cream
2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.
2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.
3. Whip together cream and powdered sugar until stiff peaks form.
4. Fold cream into the chilled curd.

Tip: The above recipe makes enough curd for over a teaspoon of filling for 24 cupcakes. I made 6 egg yolks worth so that I could get three batches for the three flavors. I ended up with extra, but those who wandered into the kitchen didn’t mind having something to dip the cupcake guts into.

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar and the vanilla. Beat until combined
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like


cupcakes ready for filling

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of curd.
3. Replace top.
4. Frost with frosting.
5. Decorate as you wish. I topped the cupcakes with zest.

[Cup]Cake Break: Birthday Cake with Champagne and Fall Fruits6

Posted by chockylit in Cheese, Citrus (Thursday September 22, 2005 at 5:00 pm)

I took a break from cupcakes with this special cake that is marking both a happy and sad occasion…

After four and half years working with the same group of people, I am moving on. Well in actuality many of us have moved on already – voluntary and not. So, much of my sadness is for something that was lost months ago. Regardless, I will miss my coworkers that have become like daytime brothers and sisters.

The occasion of my send-off party also happens to coincide with the time of year when we would celebrate the birthdays of three coworkers. For the past two years I have been baking cakes for this occasion – three very different cakes – one for each of them. I would spend all week baking the three different cake recipes, whipping up three different frostings, preparing a variety of fillings and decorations. Laborious by some standards, but mostly fun for me. Ok, I will be honest; normally by the end of it I am thinking “Why in the hell do I do this to myself!”

I am sort of off the hook this year. There is only one birthday boy left to celebrate and only one cake to make.

About the cake… I felt that grapefruit as a main ingredient might be a risk, that people might simply not like it. Overall, though, the cake was well received and people seemed to enjoy the grapefruit and orange center. The cake was moist, the tartness of the grapefruit balanced very well with the frosting and other sweet components of the cake, all in all the result was quite delicious. Oh, and if you like champagne, you will want to eat the custard with a spoon!

Champagne Filling
1 cup dry champagne or other sparkling wine
3/4 cup powdered sugar
2 tablespoons cornstarch
5 large egg yolks
2 tablespoons light corn syrup
6 tablespoons chilled whipping cream

1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend
2. set bowl over a bain marie
3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 15 minutes
4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes
5. in a clean bowl, beat cream to soft peaks
6. fold cream into cooled custard
7. cover and store in fridge until ready to use (can be prepared 1 day ahead)

Fall Fruit Filling
1 grapefruit
1 navel orange
1 blood orange

1. using a zester, remove zest from navel orange and set aside (the zest will be candied for decoration)
2. cut the fruits in half crosswise
3. working over a strainer fitted over a bowl and using a small pairing knife, cut out the segments being sure to leave behind the membrane
4. cover and store in fridge until ready to use (can be prepared 1 day ahead)

Candied Citrus Peel

1 orange
1/2 cup Sugar
1/4 cup Water
1/4 cup sugar for dusting

1. with a zester, make strips of oranges zest (if you haven’t already done this)
2. in a small pan, dissolve the 1/2 cup of sugar in the water over low heat
3. add the orange zest and simmer for 15 minutes, then cool
4. place the 1/4 cup sugar on a small plate
5. remove each strand of zest, use your thumb and first finger to remove excess sugar
6. layer on parchment paper and wrap in plastic, store in fridge until ready to use (can be prepared 1 day ahead)

Vanilla Birthday Cake
2 8″ cakes / 350 degree oven
2 sticks butter
2 cups sugar
4 large eggs
2-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
pinch salt
1 cup milk
1 teaspoon vanilla extract

1. butter the inside of the cake pans then line with a circle of parchment or foil, butter that
2. spoon a bit of flour in the pan and shake to coat the inside, tap out excess
3. cream butter in an electric mixer until smooth, about 1 minute
4. while beating, drizzle in sugar
5. continue to beat until fluffy, about 2 minutes
6. add one egg at a time, beating well after each, about 20 seconds
7. in a medium bowl whisk together flour, baking powder, and salt
8. combine milk and vanilla
9. add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition
10. pour batter into pans about 3/4 full
11. bake until golden and a cake tester comes out clean, about ~20 minutes

Grapefruit Cheese Frosting

2 packages of Philly cream cheese
1 stick butter
4 cups sifted powdered sugar
1 teaspoon grapefruit zest, chopped
1/2 teaspoon grapefruit juice

1. bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. sift powdered sugar into a bowl or onto parchment
3. beat butter and cheese at medium speed until creamy
4. add 4 cups of the sugar and beat until combined
5. add grapefruit juice and zest and beat until combined
6. if you want, add more sugar until you get to the consistency and sweetness you like

Assembly
With a wet filling like the ones in this recipe, I like to create a berm of frosting around the edge of each layer to hold the filling in while I am decorating. For that, you fill a pastry bag with a large, plain tip and pipe a simple berm around the edge. I wish I had pictures to show you! I did a simple two layer cake (I like to do 6 layer cakes, but they are a major pain and it was a weeknight). After making the berm, I added a layer of custard and a layer of fruit. Frosted the whole thing with grapefruit cream cheese frosting and voilà!

I totally planned on getting pictures of the cake decorating process, I swear! But somehow, I left my only CF card in my laptop at work. Duh. So, no pictures and the end product pictures were done at work and not as good as I had hoped!

Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting11

Posted by chockylit in Berries, Cheese, Citrus, Italian-Inspired, Nuts (Sunday September 11, 2005 at 10:10 am)

I made these ricotta raspberry almond cupcakes for “ladies night”. My aunt was having a bunch of overnight guests and I wanted to make an adult-tasting dessert that matched the Italianesque meal of roasted chicken. I also wanted the cupcakes to be fun, as I knew we wouldn’t be digging into them until after many martinis.

The cupcakes were what I hoped. Moist, sweet, and subtle almond flavor, balanced with the tartness of the raspberry. The ricotta gave it moistness and heartiness that I liked. The addition of the burnt butter almonds lended a crunchy texture, but I would say that they are definitely optional. The meringue frosting had a touch of citrus and was fairly sweet. At the end of it, many of us ended up with sticky pink frosting clinging to our faces.

Cupcakes
~18 cupcakes / 350 degree oven

7 ounces almond paste (not marzipan)
1 cup sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup raspberries

1. beat almond paste at low speed to loosen up, about 30 seconds
2. gradually add sugar while beating at low speed
3. continue to beat at low speed for 1 minute or so
4. add the ricotta and beat to combine
5. while beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat
6. stop the mixer, scrape the bowl, beat at medium for about 2 minutes until fluffy
7. crack eggs into a bowl and break up with a fork
8. at low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit
9. beat again at medium speed for about 2 minutes
10. measure out flour, salt, and baking powder into a bowl and whisk to combine
11. with a rubber spatula, fold flour mixture into the cake batter until combined
12. fold in raspberries
13. scoop batter into cupcake liners, fill about 1/2 inch from the top (3/4 full)
14. bake at 350 for about 20 minutes or until cake tester comes out clean

[optional] Burnt Butter Almonds

3 tablespoons butter
3 tablespoons light brown sugar
1 cup almond slices

1. toast almond slices on a cookie sheet in a 350 degrees oven for about 10 minutes or until brown, stir almonds around occasionally, remove from oven and let cool
2. add butter to a skillet over medium heat
3. melt butter, let foam subside
4. add brown sugar and stir to combine
5. let mixture cook for about 3-5 minutes, it should be thick and sticky looking
6. add toasted almond slices and stir to coat

Citrus Meringue Frosting

1 cup egg whites (from approximately 7-8 eggs)
2 cups sugar
3 drops orange juice
1 teaspoon orange zest, finely chopped

1. combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees fahrenheit
3. transfer bowl to electric mixer, beat on medium speed for 10 minutes
4. add orange juice, zest, and a drop of red gel food coloring
5. beat on high speed until stiff glossy peaks form, about 2 to 5 minutes more

Assembly
1. spoon some almonds onto each cooled cupcake
2. dollop a heaping tablespoon of meringue on top of that
3. using your finger pull the meringue down to cover the top of the cupcake, the frosting is very sticky and you want it to basically attach itself to the cupcake liner
4. using your finger poke the top of frosting to make a nice shape and some interesting peaks
5. using a blow torch, brown the meringue.

If I was feeling especially ambitious, which I wasn’t because I was out all day and got home kind of late, I would have made homemade almond paste and homemade ricotta cheese. I would expect that substituting homemade ingredients would provide a more delicate outcome.

Recipe: Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting45

Posted by chockylit in Cheese, Citrus, Herbs & Flowers (Sunday July 17, 2005 at 12:50 pm)


I forget what got me thinking of lavender, but regardless I really liked the way these cupcakes turned out. They are perfect for any summertime party, like a wedding shower. I served these at a dinner party along side a serving of strawberries and blueberries that I macerated with a touch of apricot brandy and some chopped, fresh spearmint leaves and topped of with a dollop of the lavender cream.

The Result
The Good: Yum. Perfect moist little cakes, creamy frosting with a hint of tartness, and a subtle lavender flavor.

The Bad: Nothing. I loved the way everything came out.

1/2 Recipe of Cupcakes
makes 12 cupcakes / 350 degree oven

1/2 stick butter
3/4 cups sugar
1 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 teaspoon vanilla extract
2 large egg whites

1. soften butter in the mixer on high speed
2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, and salt together
4. measure out milk and vanilla
5. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
6. set aside incorporated mixture
7. in a clean mixer bowl, beat egg whites until soft peaks form
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans
10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean


mise en place

Lavender Cream

1 cup heavy cream
1/4 cup granulated sugar
1/2 cup water
1 tablespoon lavender flowers

1. add sugar and water to a small saucepan set over medium high heat
2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon
3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes
4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool
5. meanwhile add heavy cream to the bowl of an electric mixer and beat with the whip attachment until soft peaks form
6. once the sugar mixture is relatively cool to the touch (it can be slightly warm) drizzle into the cream while beating on medium high
7. continue to beat on high until firm peaks form

1/2 Recipe of Citrus Cream cheese Frosting

1/2 stick butter
1 8oz packages of cream cheese
1/2 teaspoon mixed citrus zest (from lemons, limes, oranges, whatever citrus you have)
1 teaspoon citrus juice (same as above)
2 cups confectioner’s sugar
3-4 drops of purple food coloring

1. soften butter in the mixer on high speed
2. add cream cheese and beat until combined
3. sift confectioner’s sugar
4. add about half of the confectioner’s sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine
5. add remaining confectioner’s sugar in stages until desired consistency and sweetness is achieved
6. add purple food coloring and mix until consistent color is achieved

Assembly
1. using a melon baller, scoop out a bit of the cooled cupcakes
2. using a small spoon, fill each cavity with lavender cream
3. trim off some of the meat of the scooped out cupcake and place back over the cavity
4. pipe cream cheese frosting over the top
5. sprinkle lightly with lavender leaves


filling the cupcakes


finished product

Printable, PDF-version of the recipe.

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