Lemon-Coconut Cupcakes
February 24, 2010
Delight your party guests with this grownup cupcake recipe,
compliments of Elizabeth W. Gift Baskets.
Happy entertaining!
LEMON-COCONUT CUPCAKES
I developed this recipe a few years back for a Chronicle book I coauthored called, Lemons – Growing, Cooking, Crafting. These beauties are rich and dense but not too sweet, making them the perfect cupcake for grownup parties.
INGREDIENTS
(Makes 12 cupcakes)
For the cupcakes:
1 ½ cups flour
½ teaspoon each baking soda and baking powder
pinch of salt
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
3 teaspoons freshly grated lemon zest
½ teaspoon pure vanilla extract
½ cup sour cream
½ cup sweetened, shredded coconut
For the frosting:
½ cup sweetened, shredded coconut, divided
8 ounces cream cheese, at room temperature
¼ cup (½ stick) unsalted butter, at room temperature
2 teaspoons freshly grated lemon zest
½ teaspoon each pure vanilla extract and freshly squeezed lemon juice
2 ¼ cups confectioners’ sugar
DIRECTIONS
Make the cupcakes:
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Sift together the flour, baking soda, baking powder and salt into a medium bowl.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating after each addition. Scrape down the bowl and mix in the lemon zest and vanilla.
- Alternately add the flour mixture and the sour cream to the batter, beginning and ending with the flour. Mix until just combined. Fold in the coconut.
- Spoon the batter into the cupcake liners. Bake for 20 minutes, or until the tops begin to brown slightly. Remove from the oven and transfer the individual cupcakes from the muffin tin to a rack to cool.
Make the frosting:
- Spread half of the coconut on a baking pan and bake at 350 degrees for 3 to 5 minutes, stirring occasionally, until lightly browned. Set aside to cool.
- In a large bowl, using an electric mixer, blend together the cream cheese, butter, lemon zest, vanilla, and lemon juice. Add the confectioners’ sugar and mix until smooth. Stir in the remaining (un-toasted) coconut. Spread a thick layer of the frosting on the cupcakes and sprinkle with the toasted coconut.
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Bacon, Fig Jam, & Gouda on Spicy Corn Muffins
February 18, 2010
Wow your guests with this sweet-salty hors d’oeuvre recipe,
compliments of Elizabeth W. Gift Baskets.
Happy Entertaining!
BACON, FIG JAM, & GOUDA ON SPICY CORN MUFFINS
My sister recently brought me a jar of fig & lime jam she bought at a farmer’s market in Charlottesville, Virginia. Jam According to Daniel is a Charlottesville based artisan producer whose motto is “one pound of local fruit in every jar – no pectin added!” All I know is, the guy makes superb jam. For a delightful one-bite appetizer make my spicy, corn-studded muffins in a mini muffin tin, slather with jam, and top with cheese and crumbled bacon. I used Gouda, but goat cheese or Brie would be equally delicious.
INGREDIENTS
(Makes 6 regular or 12 mini muffins)
1 (8.5 ounce) package corn muffin mix, such as “Jiffy”
1 egg
½ cup whole milk
½ cup frozen corn kernels, thawed and drained
2 tablespoons melted butter
1/8 teaspoon crushed red pepper
generous pinch of sugar (optional)
3 to 5 slices crisp bacon
sliced gouda cheese
fig jam
DIRECTIONS
- Preheat oven to 400 degrees. Spray nonstick muffin tin with baking spray. Stir together the muffin mix, egg, milk, corn, melted butter, crushed red pepper, and sugar. Batter will be slightly lumpy. Do not overmix.
- Fill muffin cups ¾ full. Bake for 15 to 20 minutes for regular muffins or 10 to 12 minutes for mini muffins. Let muffins cool in tin for about 5 minutes. Remove muffins from tin and let cool on a wire rack for about 10 minutes.
- Split muffins in half. Slather each half with fig jam. Top with a slice of Gouda cheese and a piece of crisp bacon. Arrange muffin halves on a platter and serve immediately.
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Preacher Cookies
February 8, 2010
Make a Valentine’s Day gift for someone you love with this simple recipe from
Happy Valentine’s Day!
PREACHER COOKIES
This teeth-chatteringly sweet, yet irresistible cross between a cookie and chocolate fudge goes by many names. My mom called her version “Preacher Cookies” because they could be whipped up quickly, and with common pantry staples, to serve when the preacher came a-calling unexpectedly. I don’t think preachers drop by unannounced anymore, but this simple recipe still provides almost instant gratification, making it the perfect recipe for cooking with kids. Let them line the cookie sheets with waxed paper, measure the ingredients, and put them in the pot. However, make sure an adult does the boiling and stirring part! Omit the coconut and just use 3 cups of oatmeal, if you prefer.
INGREDIENTS
(Makes about 2 dozen)
2 cups sugar
3 tablespoons unsweetened cocoa powder
½ cup milk
1 stick butter
1 teaspoon pure vanilla extract
2 cups uncooked old-fashioned oatmeal (not quick-cooking)
1 cup shredded sweetened coconut
DIRECTIONS
- Cover 2 large baking sheets with waxed paper. Combine the sugar, cocoa powder, milk, and butter in a medium sized heavy-bottomed saucepan. Cook over medium high heat, stirring occasionally, until the butter melts and the sugar dissolves. Bring to a full boil and boil for exactly 3 minutes.
- Remove from the heat and stir in the vanilla. Add the oatmeal and coconut and stir to combine.
- Working quickly, drop the mixture by tablespoonfuls onto the baking sheets. Let sit for about 10 minutes until the cookies become firm. (Cookies can be stored at a cool room temperature in a covered tin for up to 2 days.)
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