Whipped cream cheese icing recipe!

whipped cream cheese icing

whipped cream cheese icing

I have been searching for a nice cream cheese icing recipe for ages now. After many trial and era baking bouts, I’ve finally come across a great combo. This will ice a dozen cupcakes and can be doubled for 2 dozen.

INGREDIENTS:
4 ounces of reduced-fat cream
cheese, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
DIRECTIONS:

1.Combine the cream cheese, sugar, vanilla extract in mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom and sides of the bowl a couple of times while you continue whipping until stiff peaks form.

Ice cakes and then enjoy!

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Blueberry muffins with cinnamon crunchies!

Yes, I said cinnamon “crunchies”, which is probably not a word but it’s the best description for them! It’s cold in NY, like cold – cold and no, I don’t always feel like bundling up myself and my ever demanding 2 year old to go to the grocery store. This was an easy fix for a morning without oatmeal or cheerios. I even made the buttermilk myself by just adding a tablespoon of lemon juice to a cup of milk and letting it stand about 5-10 mins. See, who needs to go outside?!   
 
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Ingredients 
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup buttermilk
  • 1 cup blueberries (fresh)

Cinnamon topping ingredients

  • ½ cup white sugar or brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup cold butter, cut into small cubes
  • 1½ teaspoons ground cinnamon
 
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease muffin cups or line with muffin liners.
  3. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  4. Next add the vegetable oil, egg and buttermilk.
  5. Fold in blueberries.
  6. Fill muffin cups ¾ of the way, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Hand mixing worked the best for me. I just dove in and crumbled it up with my fingers. Next sprinkle over muffins before baking.

  1. Bake for 20 to 25 minutes
  2. Makes 12 crunch-a-licious muffins                                                                                                                                                                              (Re-worked recipe from All recipes.com)

Cherry almond cupcakes

Chocolate Almond Cherry Cupcakes!

Delicious little devils, with vanilla cherry icing. The vanilla icing recipe is super easy. I was searching for a recipe that did not use as much butter as all of my other ones. This one fit the bill perfectly and it was really yummy.

Easy Vanilla Icing

2 Tbs of unsalted butter (softened)

2 cups of powdered sugar

2 Tbs of milk

1 teaspoon vanilla extract

Cream the butter with mixer until fluffy about 30 seconds. Add powdered sugar, then milk and vanilla. Mix until well blended about 1 to 2 mins. Cut a maraschino cherry in half to top the cupcakes. I even spooned a little of the cherry juice on top. Just a few drops!

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Peanut butter cup trials part 2

I’m on a peanut butter cup mission. I’m in search of the best PB cup recipe on the planet. I have a lot of work ahead of me.

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I found this one on Pinterest and It came out pretty darn good. I had to tweak it a little by omitting/adding some of the ingredients to get it closer to my liking. Next time I think I will probably make a little extra chocolate and layer the chocolate on the bottom and top of the cup with PB in the center. These are very nutty and delicious. Give it a go!

Crunchy Peanut Butter Cups
Makes 8

1/4 cup butter
3/4 cup peanut butter
1/4 cup sugar
1 cup milk or dark chocolate chips
1/4 cup milk
Sea salt

Line a muffin tin with papers, I used a mini muffin tin which will yield more PB cups.

In a microwave safe bowl, melt the butter & peanut butter together for 35/40 seconds.  Stir until smooth.  Add sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups.  Refrigerate for 15 minutes to set peanut butter layer.

Once your PB layer has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25/30 second intervals, stirring until smooth.  Pour chocolate evenly over the top of the peanut butter layer.  Sprinkle sea salt on tops and chill until firm, about 30 minutes.  Store left overs covered in the fridge…. although you probably won’t have any. We ate them all in one day! Savages, I know.