Sweet Potato Cupcakes with Toasted Marshmallow Fluff

Yummy cupcakes and a perfect way to use leftover sweet potatoes.

Preheat oven to 350F degrees (175C)

Baking time approx. 20 minutes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. cloves

1/2 tsp nutmeg

1 cup butter, softened

1 1/2 cups sugar

3 large eggs

17 oz.(467 grams) sweet potato puree

1/2 tsp. vanilla extract

Frosting:

8 large egg white

2 cups white sugar

1/2 tsp. cream of tartar

2 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners. In a medium blow combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

Combine the egg white, sugar and cream of tartar in the top of a double boiler. (I set my clean, dry mixer bowl over simmering water, to avoid using two bowls.) Heat the mixture, whisking frequently, until it reaches 160F degrees with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at a low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired. (This makes a very generous amount of frosting,.)

Spanish Flan

This flan has a wonderful consistency, not the fluffy, soft flan sold in stores. It's made with condensed and evaporated milk, baked in a pie dish.

Prep time:20 min. Total time: 1hr. 20 mins.

Cook time: 1 hour Serves: 8-10

Ingredients:

1 cup white sugar 1 (12 fluid oz) can

3 eggs evaporated milk

1 (14 oz) canned 1 tbs Vanilla extract

sweetened condensed

milk

Directions:

Preheat oven to 350 degrees (175 C)

In a medium saucepan over medium-low heat, melt the sugar until liquefied and golden in color. (Be careful not to over cook.) Carefully pour the hot syrup into a 9" round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat the eggs. Beat in the condensed milk, evaporated milk and vanilla until smooth. Pour the egg mixture into the baking dish. Cover with aluminum foil.

Bake in a preheated oven for 60 minutes. Let cool completely.

To serve, carefully invert on a serving plate with edges, refrigerate until ready to serve.

Christmas cupcakes 2010

These are carrot cake filled with Brandy Whipped Cream. Yummy stuff.

Brandy Whipped Cream

2 Cups whipping cream

1 Cup sifted powdered sugar

Brandy, to taste

Whip the cream until soft peaks form, gradually add the powdered sugar, being careful not to over whip the cream. Add the brandy.

Wonderful as a filling and equally as good as whipped cream on pie or?

Flowers for Ofelia

Chocolate cake with Peanut Butter Cream.

Peanut Butter Cream

1 jar marshmellow creme

1 cup smooth peanut butter

1/4 cup corn syrup (or more as needed for desired consistency)

Blend the marshmellow creme and the peanut butter together, then slowly add the corn syrup until you reach the consistency needed for spreading.

Tastes like Reese's Peanut Butter Cup filling. Yummy, smooth and doesn't require refrigeration.

Cranberry Banana Nut Bread

This is a quick bake bread that is moist and very tasty.

1/2 butter (softened)

1/2 sugar

2 eggs

1 3/4 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1 cup mashed ripe bananas (3 average sized bananas)

1/2 cup chopped walnuts

1/2 cup dried cranberries (craisins)

Oven at 325 degrees

Cream together butter and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with the bananas, blending well after each addition. Stir in cranberries and nuts. Pour into a well-greased 9 1/2 x 5 x 3-inch loaf pan. Bake for 50-60 minutes or till done. Remove from pan; cool on rack.

Completed cupcakes for Rehab

Pumpkin cupcakes for a nice group of people.

Pumpkin cupcakes with Cream Cheese filling

1 box spice cake mix

1 pkg. (3.4 oz) Jello Vanilla flavor Instant Pudding

1 cup canned pumpkin

1 pkg. (8 oz) Philadelphia Cream Cheese, softened

1/4 cup sugar

1 egg

Heat oven to 350 degrees

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

Beat cream cheese with mixer until creamy. blend in sugar and egg; make an indentation in the batter and spoon in the cream cheese mixture.

Bake 18-21 min. or until a toothpick inserted in the center comes out clean. Cool 5 min.; remove to wire racks. Cool completely. Top with Pastry Cream or Cool Whip. Keep refrigerated.

Prep time 10 min.

total time 31 min.

makes 24 servings

Coconut Mousse

The yellow layer is Vanilla cake filled with Coconut Mousse.

This is quick, easy and very tasty. The filling would go well with mango, lime, white and pineapple cakes.

1 1/2 cup unsweetened dried coconut

2 cups sour cream

2 cups whipped cream

1 cup caster sugar

1 tsp. coconut extract

Mix the sour cream, sugar and coconut by hand. leave for 30 minutes in the refrigerator to thicken. Fold in the whipped cream. That's it! It can be made more stable by adding more coconut.

Cupcakes for Compestre

Pineapple-Cream Cheese Filling

Ingredients:

20 ounces crushed pineapple in juice
1 1/4 cup sugar, divided
3 tablespoons cornstarch
8 ounces cream cheese
1 large egg yolk
1 tablespoon lemon juice

Preparation:

Bring pineapple and 1 cup sugar to boil. Meanwhile, mix cornstarch with a little water to make a medium thick mixture, pour into the boiling pineapple mixture. Cook
until thickened and clear; remove from the heat and cool.

Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice. Swirl cream cheese into cooled pineapple mixture.

Set aside until ready to use.

Keep refrigerated.

Baby shower cupcakes Sept. 2010

Vanilla cupcakes filled with "Twinkie" filling.

Cooked Fluff Filling

Enough to fill 24 cupcakes.

2 tbs. flour
1/2 c. milk
1/2 tsp. vanilla
4 tbs. butter
4 tbs. shortening
1/2 c. sugar


Cook flour, milk and vanilla until pasty. Be sure to stir constantly while cooking. Cool completely before continuing.

Beat butter, shortening and sugar until fluffy. Add pasty mixture and beat about 5 minugtes. Does not harden up. Stays cream.

Strudel for Ellis

Strudel

Makes 2 rolls

Oven at 350 degrees

1/2 c. butter, melted

4 cooking apples, thinly sliced

2 tbs. sugar

1 tsp. vanilla

1/2 c. nuts, finely chopped

3/4 c. sugar

1/2 c. bread crumbs

1 tsp. cinnamon

1/2 tsp. nutmeg
1/2 c. currants

frozen filo dough, thawed

Toss apples with 2 tablespoons of sugar and the vanilla; set aside. Mix 3/4 cup sugar, bread crumbs, cinnamon, nutmeg, and currants. Brush melted butter on one whole sheet of filo dough and sprinkle with the dry (sugar/spices/nuts)mixture. Repeat for 6-8 layers.

Put one more sheet of filo dough on top, brush with butter and put 1/2 the apple mixture on the half sheet closest to you (wide side). Roll from the filo dough around the apple filling. Place on a cookie sheet covered with parchment paper, brush with butter. Bake at 350 degrees for 45 minutes. Cool slightly and sift powdered sugar on top. Best served the same day, and wonderful served warm.

Chocolate Ganache

8 oz (240 ml) cream
1 tbs. butter (optional, but makes the Ganache stay shiny even after refrigerating)
1 oz sugar (2 tbs.+ 1 tsp.)
12 oz (340 g) simi-sweet chocolate

Note:
To use white chocolate...
240 ml cream
455 g. white chocolate

Directions
Break the chocolate into 1/2 oz pieces and place in a heat proof bowl.
Heat cream, butter and sugar to a boil. Pour over the chocolate and let stand for 5 minutes. Stir gently until smooth. After refrigerating for about 1 hour you can pipe with it, or allow it to come to room temperature then ice your cake by pouring it over the cake and spreading the Ganache with a spatula.

Chocolate Mud Pie

Recipe is for a 6" square pan

Butter 130 g. (4oz)
Dark Simi-sweet Chocolate 130 g. (40z)
Instant Coffee 3 Tbs.
Water 3 fl. oz. (1/3 cup + 1 Tbs.)
Flour 75 g. (2 1/2 0z.)
Cocoa powder 30 g. (1 oz)
Bicarb. of Soda 1/4 Tsp.
Sugar 300 g. (10 oz.)
Eggs 2
Veg. Oil 5 Tsp.
Buttermilk 2 1/2 fl. oz.

Oven temp: 160 degrees C. or 315 degrees F.
Baking time: 1 1/2 hours
Line the 6" tin with parchment paper and spray with Pam

Put the butter, chocolate squares and coffee in a small pan with the water and stir, over low heat, until melted. Remove from heat.

Sift flour, cocoa and bicarb into a large bowl. Stir in the sugar and mak a well in the center. Combine the eggs, oil and buttermilk with the chocolate mixture, pour into the well in the dry ingredients. Mix until completely combined.

Pour the mixture into the prepared tin and bake until done. Check by using a skewer inserted into the center. Set cake aside to cool.

Storage: Keep in an air tight container, in the refrigerator for up to 3 weeks or freeze for 2 months.

Cakes for friends and clients

48 Chocolate and Vanilla cupcakes for Los Ancianos. And, a Chocolate Mud Pie for Les, the Bread Guy. All are covered in Ganache.

Duncan Hines Lemon Cake

Lilac birthday cake by Joyce.

Duncan Hines Lemon Cake

A recipe from a good friend. We all love lemon, my husband and grandson "don't want any other cake."

Duncan Hines Lemon
l box Duncan Hines Lemon cake mix
4 eggs
1 lemon instant pudding mix
1/3 cup canola oil
2 large lemons...finely grated zest (use it all)
1/2 cup water
1/2 cup juice from the lemons (add either bottled lemon juice or water to make a half cup)

Add all the ingredients to a bowl, mix to combine, scrape sides of the bowl and mix on medium for 2 minutes.
Pour into greased/floured pan. For this I use an 8" x 3" round.
Bake at 315-325 degrees, until done.

If doing a larger cake double or triple the amounts.


Lemon Icing

2 pounds 10x sugar
1 cup butter or Crisco (or half and half)
1 teaspoon Vanilla
2 teaspoons Lemon extract
1/2 cup Lemon juice

Put butter/Crisco into a bowl, add the 10x sugar, salt, vanilla, lemon flavor, and lemon juice. Mix on low until blended. If more liquid is needed, add by the tablespoon, either water or lemon juice.

The icing my be doubled or tripled, as needed.

Pokemon for Alexis

Carrot cake with pineapple filling.

The Beginnings 2 The Filling

Pineapple Filling

Ingredients:
20 oz. crushed pineapple in juice
1 1/4 cups sugar, divided
3 tablespoons cornstarch
8 ounces cream cheese
1 large egg yolk
1 tablespoon lemon juice

Preparation:
Bring the pineapple and 1 cup sugar to a boil. In a small bowl mix the cornstarch with a little water to make a meduim thick mixture, pour into the boiling pineapple mixture. Cook until thickened and clear, remove from heat and cool.

Mix together 1/4 cup sugar and cream cheese. Stir until well blended. Add yolk, stir well, add lemon juice. Swirl cream cheese into cooled pineapple mixture.

Set aside until ready to use.

This filling is used in the Carrot Cake.

Original recipe is Southern U.S. Cuisine

Beginnings : The Carrot Cake

Carrot Cake

Serves: 12-16

Prep. Time: Approx. 10 minutes

Baking Time: 40-45 minutes

Difficulty: Easy

Pans: 9 x 13 or 2 8" rounds

A delicious, moist cake made from a boxed cake mix.

Ingredients:

1 pkg. white cake mix or carrot cake mix

1 pkg. vanilla instant pudding

4 eggs

2 cups grated peeled carrots

1/4 cup water

3/4 cup raisins (optional)

1/2 cup chopped pecans or walnuts (optional)

(If you're using a carrot cake mix omit the spices)

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

Directions:

In a large mixing bowl combine the cake mix, pudding mix, carrots, oil, water, raisins, cinnamon, and nutmeg. Beat on low speed for 1 minute to blend, then on medium for 2 minutes. Add nuts, if desired, mix gently to blend. Spread batter into prepared pan. Bake 40-45 minutes or until a tester comes out clean. Cool completely in the pan on a wire rack. Cover with foil and refrigerate for 2 hours or until completely chilled. Now it is ready to fill and ice and decorate.

Source: Cake Mix Magic