Passover Muffins - Recipe

1 cup confectioners/icing sugar
1/2 cup vegetable oil
3 eggs
1/2 cup matzoh meal
2 tbsp. potato starch
1 3/4 cups blueberries
1 tsp. cinnamon

Preheat the oven to 350F. In a medium bowl, beat the sugar, oil and eggs with an electric mixer on low-medium speed for 2-3 minutes. In a small bowl, sift together the matzoh meal, potato starch and cinnamon. Add the bowl of dry ingredients into the bowl of wet ingredients. Stir with a whisk until almost combined. Add in the blueberries and gently stir until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

>>>While matzoh is not gluten free, you can purchase gluten free matzoh (like a flat bread), pop it in a food processor and make it into your own gluten free matzoh meal!<<<

Ginger Peach Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
2 ripe medium peaches, sliced
3 tbsp. chopped candied ginger

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the peaches and ginger until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins


PS Peaches are a great source of fiber and are mostly water by weight which makes them great for weight control/loss. Adding the tummy healing properties of ginger makes these muffins truly delicious and nutritious!


>>>If you can find them, white peaches taste wonderful with ginger. Try a mix in these muffins, 1 white peach and 1 standard peach for a different more delicate flavor.<<<

Tomato Basil Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
1 cup grape/cherry tomatoes, chopped3 tbsp. chopped sun-dried tomatoes
2 tbsp. freshly chopped basil
1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the basil and tomatoes until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle the top of each muffin with some parmesan, if desired.  Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins



Savory muffins make a great side dish to lunch or dinner plates, similar to corn bread or an herbed bread. 

Peach & Tomato Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
2 ripe medium peaches, sliced
3 tbsp. chopped sun-dried tomatoes

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the peaches and tomatoes until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Although peach and tomato seem like an unusual combination, they taste wonderful together in these muffins! Give them a try, and tell me what you think.

Peanut Butter & Banana Cupcakes with Maple Syrup & Ginger Frosting - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup superfine sugar
1 cup self-rising flour
1 cup self-rising whole wheat flour
1 tsp. baking powder
4 eggs
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
1 cup mashed bananas (about 2 bananas)

1. Preheat the oven to 350F. Combine butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the peanut butter chips and mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from the tin and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 cup confectioners/icing sugar
4 tbsp. maple syrup1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana
3 tbsp. chopped candied ginger


2. Beat the cream cheese, icing sugar and maple syrup in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla, chopped ginger and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a sprinkling of additional chopped candied ginger, if desired.

Makes approximately 24 cupcakes

Banana, Peanut Butter & Chocolate Chip Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup superfine sugar
1 cup self-rising flour
1 cup self-rising whole wheat flour
1 tsp. baking powder
4 eggs
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
4 tbsp. mini chocolate chips1 cup mashed bananas (about 2 bananas)

1. Preheat the oven to 350F. Combine butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the peanut butter chips, chocolate chips and mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from the tin and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana

2. Beat the cream cheese and icing sugar in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a banana chip and/or chocolate chips, if desired.

Makes approximately 24 cupcakes

A Stand for Every Occasion

Hello there my cupcake loving comrades
Ok, that came out a little too animal farm for me...
let's just pretend that I didn't just sound like an evil dictator...
who will take over the world...
with sweet sweet cupcakes, MUAHAHAHA...

Ok, I'm back.

Every day I bring you a new and delicious cupcake recipe for you to try at home, which of course is wonderful. But maybe you're like me, and you don't just make cupcakes now and then as a treat for your family...maybe you're the baker in your family... maybe like me, you're the auntie that ensures every birthday, Christmas, Easter and everything in between guarantees some fabulous cuppies. In which case, you probably also feel like your tiny creations deserve more than just a plate to sit out on. If you want your cupcakes display to make just as much of an impact as the cupcakes themselves, look no further.

Check out the marvelous solutions Wilton has got for you! Cupcake stands for every theme party and special occasion. There are some perennial favorites like:

Elmo

 Disney Princesses

 and Mickey Mouse

Already, I can see the wheel's turning in every mom's brain. I totally understand not wanting to spend the money on something that your child likes today and will have completely forgotten about tomorrow, but some things just seem to last for years, and are also a hit generation after generation, from your first to your eighth child (hey, I don't know that 'Kate plus 8' isn't reading this right now).
Wilton also has some stands that are great for holidays like:

Easter

 and Christmas

I love this bunny stand. I just bought it myself and I can't get over how darn cute it is. The bunny is a mini stand that holds 24 mini cupcakes, or 12 standard cupcakes, or painted easter eggs, or cake balls...oh the possibilities!

These are just a few of the 'disposable' stands Wilton makes. They've also got Dora the Explorer, Sponge Bob, Toy Story, Spiderman, and pink princess themed stands, as well as some wonderful stands for life's special occasions, like graduation, baby showers, the big game and 'over the hill' birthdays. These stands pop together in a few minutes, and store back in their boxes just as easily. If you take care of them, these stands will last you for years to come...and for such a minimal investment. The average stand retails for under $20! What can you get anymore for under 20 bucks that you'll pull out holiday after holiday? That's right, just about nothin'!

If you want to go for something a little sturdier, a little more fancy, something that will last forever, they also make metal stands. The Cupcakes N More 13 Count Small Dessert Stand is great for everyday use. It holds a dozen cupcakes and leaves a space on top for your own decoration.

And, in true Wilton tradition, its not just a cupcake stand. How beautiful is this stand as a votive holder. This would make a lovely centerpiece for any occasion, to decorate your table or your backyard. Dontcha just love when something looks like one thing, but can be used as something totally different as well?! Wilton is amazing for that!

Even if you're not interested in purchasing these stands for your own home, you know I've got you covered. If you want to have an Elmo party, or a Dora party...or even just jazz up your Easter egg hunt, you can rent these amazing stands from me, with your cupcake order! Just one more way I want to help you to make your birthdays, holidays and every-days extra special!

Well, I'm sure that's about all the time you can stand for today...get it, stand. Ok, not really that funny. I'll just stick with baking cupcakes.

Until next time.
Happy baking, caking, and tasting!
Love and sprinkles, xoxo

>>>Do you want to have a theme party, but can't decide what to do? Let me help you! From cake, to decorations to invitations, I'm full of ideas for themed events! Would you like to place a cupcake order and rent one of these great stands to show off the cupcakes? Contact me at carina@heartofthebatter.com<<<