Tag Archives: cream cheese

Blue Moon Cupcakes

A good friend and I went for a hike today, even though the trail is completely covered with snow and we had to balance along the part that had already been packed down by previous hikers. We, the city of Anchorage, did break out record for snowfall in one season this year. Did I mention that? We broke the record by just over an inch, which our local paper headlined as “In By An Inch”. Hehe, dirty. Anyway, back to the hike.

View during our hike - taken via cellphone

I have been friends with this lovely lady since high school and after a few years spending time working towards an art degree (she’s an amazing drawer, absolutely fantastic) she has decided her heart lies is in writing. So, naturally, us two writers struck up a conversation along the trail about our craft. She’s been big into writing fan fiction of some of her favorite stories while working on her own plot lines and characters for school work, but she mentioned having a hard time recently with coming up with her own ideas. I knew exactly what she meant: drawing blanks on what to write about is an issue I often have as well.

One of the great things about the writing classes I took in college was the prompts I walked away with to write about after each class. Now that I don’t even have a small writing group to work with (planning on changing that in the future…) and share prompts with, coming up with my own stories has proven difficult. Luckily I stumbled upon a great tool the other day. The group behind NaNoWriMo has another writing challenge called Script Frenzy, where you are challenged to write a 100 script in the month of April. I decided not to participate this year, as scripts are not my thing yet, but maybe in the future I will take up the challenge. What I did find great, though, was a small thing on the homepage called the Plot Machine. It creates, wacky, fun, and all together silly yet inspiring plots to get you going with writing.

I mentioned this wonderful machine to a few writing friends of mine, including the one I went on a hike with today, and am eager to try my hand at a few of the random plots I find. Up first: After suffering a heart attack, the entire cast of Riverdance goes on to try out for the Dallas Cowboys Cheerleaders team.

Let the writing begin!

To keep me going along the process I find it important to have a few things, including baked goods and good drinks. Ever since seeing Blue Moon Cupcakes on Pinterest, I knew I had to try my hand at them. They are delicious, velvety cupcakes with a hint of orange and wheat. The original recipe calls for a light meringue frosting, which I would love to try, but since my batch of cupcakes wouldn’t have been eaten up entirely in a few hours, I opted for a longer lasting orange cream cheese frosting. So get on up and make yourself a batch, they are worth it. And you’ll even get a little bit of leftover beer to enjoy while the cupcakes are baking!

Blue Moon Cupcakes

3/4 cup (a stick and 1/2) unsalted butter, softened
1 3/4 cup sugar
2 1/2 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, room temperature
1 tsp. vanilla
2 drops red food coloring*
10 drops yellow food coloring*
1/2 tsp. orange zest
1 cup Blue Moon beer
1/4 cup milk

Directions:
Preheat oven to 375° F. Line 24 cupcake trays with liners. In a medium bowl, mix together flour, baking powder and salt.

In a stand mixer, beat butter on medium speed for 30 seconds. Add sugar a little bit at a time, beating well. Once it’s all added beat for 2 more minutes.

Add eggs, beating after each.

Add vanilla, food coloring and orange zest and beat.

Mix beer and milk in a measuring cup. Alternatively add beer / milk mixture and flour mixture to butter mixture in the large bowl, beating after each. End on the flour mixture.

Fill cupcake liners 2/3 full. Bake for 18 minutes until cupcakes are golden and a toothpick inserted in center comes out clean.

Once cool, frost each cupcake with a generous amount of frosting. Just before serving, garnish each with a small orange slice.
Frosting:
8 oz. cream cheese, softened
1/4 cup whipping cream
2 tsp. orange zest
juice of 1 orange
5 cups powdered sugar (plus more, if needed)

Beat the cream cheese in mixer until fluffy. Add in whipping cream and continue to beat on medium speed until cream in mixed in fully and has gotten slightly fluffed.

Add in orange zest and juice, continuing to beat on medium speed.

Slow mixer speed and add in powdered sugar a cup at a time, making sure sugar is incorporated fully before adding next cup. If you want your frosting stiffer add more powdered sugar, if you want your frosting thinner add more whipped cream.

Frost on top of cooled cupcakes.

*Instead of using liquid food coloring drops, I used a bit of orange gel food coloring.

Recipe adapted from: Miss Make

Advertisements

How is Snowcitygirl celebrating Food Day?

Carrot Cake. I don’t know what else to say about it but that. Oh, maybe also With Cream Cheese Frosting. Yeah.

I guess I can say that we have tons (erm, pounds) of carrots in the fridge thanks to the farm that we get fresh summer veggies from via CSA share. Hurray for locally grown!

What should one do when face to face with pounds of carrots? Probably run. Cause, you know, being face to face with carrots would be a bit freaky. Aside from that though, the answer is really only two words: Carrot Cake. Well, six words: Carrot Cake with Cream Cheese Frosting.

For those who want more in their carrot cakes than just carrots (things like pineapple, coconut, raisins, etc.) this may not be the recipe you want to use. It is only carrot. A carrot purist cake, if you will.

That does not, however, take away from its delicious factor. It is moist, has a beautiful orange color, and tastes positively sinful when topped with smooth cream cheese frosting. I just wish there was more. Frosting, that is. I didn’t have enough cream cheese so it is fairly thinly frosted. Well, I wish there was more cake too, but that’s another story for another time.

No it’s not, who am I kidding? Story is this: Carrot Cake. Carrot Cake with Cream Cheese Frosting. It is tasty. I want more. The End.

Carrot Cake with Cream Cheese Frosting
Recipe Originally from: Alton Brown
(recipe makes a single layer)

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting

8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

How are you celebrating Food Day?

When Life Hands You Lemons…

I don’t know about you, but usually the advice I get from the rest of that phrase varies between things like “make lemonade”, “throw them back”, or “find someone else who life handed vodka and have a party. Still, no matter what amount of seriousness or humor is thrown in, I still find I can’t stand that phrase.

So why have it as the title for this post? Because I have run out of ideas. Plus today’s recipe has lemons in it.

My best friend and I met up yesterday and over lunch we got to talking about our work. She is a writer/editor who was doing amazing work at the school where she too recently graduated from. We got to talking about writing groups, and how we need to form one along with how to actually go about it, what sort of people, what sort of writing, etc. I thought back to what had been going on in my work-shopping classes at school. We all tended to use the same technique in those classes, which I like to refer to as the ‘Compliment Sandwich’. This occurs when someone is giving their opinion on someone’s work and says “I liked this…..There were some issues in this part….But I really enjoyed this other part here”. Basically it goes Compliment – Constructive Criticism – Compliment. Although this may not get every issue with a piece out in the open right away, it does allow the writer to feel encouraged to continue working on the piece.

That brings us to today’s topic: Motivation and Encouragement.

We all need it in our lives, from friends, from family, from co-workers, from classmates, about our work, our relationships, our choices, our hair color. Outside encouragement helps spur our own motivation and it is something we should remember when people are asking for our advice, our help. If someone comes to you in a time of need, tell them the truth and give them what they need to hear, but don’t discourage them either. Instead, push them to keep going while giving them pointers along the way. It’s a difficult thing to do and I am in no way an example of how to do it but from three years of the ‘Compliment Sandwich’ and the lack of it, I have learned how it can affect people for the better.

For our last class of Poetry Workshop (I am not a poet by any means either, but it is good to expand your horizons. Plus they didn’t offer Advanced Fiction Workshop) we had a little celebration of what we had achieved over the past semester. We celebrated how far each of us had come, how those of us who didn’t write poetry gave it our best effort, how those of us who were seasoned poets learned new techniques, and how we had given each other the criticism that was necessary while also encouraging each other to keep working on every individual piece.

What would a celebration be without cupcakes?! Vanilla Lemon Curd filled cupcakes with Strawberry Whipped Cream Cheese Frosting, to be exact. That’s my ending to the key phrase, “When life hands you lemons….bake with them.”

Vanilla Cupcakes (These are the best ones I have ever made, recipe is certainly a keeper!):

3 eggs
1 cup white granulated sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter
1/2 cup milk

Preheat the oven to 350 degrees F and line a muffin tray with paper liners. Then, whisk together the flour, baking powder and salt in a bowl.
In another bowl, beat together the eggs and sugar until pale. Takes about 5 minutes.
Add in the flour mixture and mix well.
Place the butter and milk in a saucepan over medium heat and bring it to a boil.
Then pour the mixture into the batter and beat well. Add the vanilla extract and mix well.
Scoop the batter into the muffin cups. Bake for 15 minutes until an inserted toothpick comes out clean. Cool completely before filling and frosting.

For the Lemon Curd:

I had a lack of time and used store bought which was a huge mistake! Make your own! Use the recipe I used for lime curd here, but use lemon instead.

To fill: with a paring knife or apple corer, take out the middle section of each cupcake. If curd is a consistency that you can use it in a pastry bag, scoop it into a bag and fill the cupcakes that way. If not, just use a spoon to spoon the filling in. If able, replace the topping of the center of the cupcake. Frost when done.

For the Strawberry Frosting:

Typical cream cheese frosting with some fresh strawberries added in. To make the frosting lighter add some whipped cream to it and it will fluff up wonderfully.

Cupcake recipe adapted from: http://shewhobakes.blogspot.com/2010/02/boston-cream-pie-cupcakes.html