Update

I'm not dead.

I have made cupcakes, though I don't think I will make it to 52 this year. Maybe I can make it 52 over two years! yeah.

I've not been in much of a baking mood these days. The last batch I made flopped (rosemary, lavendar, and savoury - should be good yes? No. Flavourless. Bland. Not good.), and the ones before that, were beautiful and perfect and delicious - but my fancy silicon cupcake liners had 50% go missing. If they were something I just bought on a whim (like I normally do!) that would be ok, but they were a present! I don't like to lose presents!

So, I'm a bit miffed at my cupcake-eaters. Don't tell them, Internet. I know I can trust you with my secret.

I would like to do a few (candy cane, gingerbread) for christmas, and I still have that back log to post, so hopefully I will be more updatey in the coming weeks!

#27 Lemon Meringue

These came before coconut, but are being posted after. So technically they're #26 chronologically.

These might be the best cupcakes I've ever made.

Cake
1 c. milk (soy, almond, cow)
4 tsp. lemon juice
zest of 2 lemons
1 1/4 c. flour (baking or all purpose)
3/4 t. baking powder
1/2 t. salt
1/3 c. oil
3/4 c. sugar


Preheat the oven to 350F.
Mix together the milk and the vinegar and let it sit for a minute, to curdle.
Dump everything else into the bowl, mix.
Pour into cupcake pan or cupcake liners or whatever.

Bake 20 - 22 minutes.


Filling: Lemon Curd
Recipe

Icing
Lemon juice ~2 tbsp
Lemon Zest
Shortening ~ 1/4c.
Icing sugar ~ 2c.

Meringues
120g sugar for every 2 egg whites

Beat together until super fluffy and can hold over your head upside down.
Bake at 200F for 60 odd minutes, allow to cool in the oven.

Fill cupcakes with curd, top with icing and a meringue cookie on top.

#24 / 25 Summer Fruit and White Chocolate, carrot and brown butter

This is another juicer cast-off recipe, that I think went very well. It was summery and fruity and delicious.

The fruits were kiwis and apples and berries and melons.

Cupcake Recipe - where it says 'vegetable pulp' use fruits.

Icing was white chocolate, cream, and some brown sugar.

Carrot cake with brown butter were delicious (minis, above). Brown butter & brown sugar made up the frosting, and the cake was the same as above, but with carrot pulp only.

#26: Coconut

Right. I have three pending which I didn't post yet (actually maybe 4.. I'm a bad updater). They're coming, I promise.

Coconut Cupcakes were a specific request from MzSavage, since she's LEAVING US FOREVER for a new province.

Cupcakes:
Recipe Here

Icing:

I forgot to get cream cheese, but I did have coconut milk, margerine, and icing sugar, so:

Coconut Milk (1tb)
Margerine (1/4 c.)
Icing Sugar (+/- 2 c.)

Roll the tops in shreddy coconut so that you don't have to worry about your poor, poor icing skills.

No photos this time.

#23 Lavendar and White Chocolate

Far right.

Busy-ness does not lend well to cupcaking or blogging about cupcakes, apparently. Back-entries!

Lavendar was on my to-do list. I was worried these would taste like soap, but they don't. They're very good.

Cupcake
1 c. milk (soy, almond, cow)
3 tbsp. lavendar flowers
1 tsp. vinegar (apple cider, white, other mild)
1 1/4 c. flour (baking or all purpose)
3/4 t. baking powder
1/2 t. salt
1/3 c. oil (whatever, I use ... Read Moreolive)
3/4 c. sugar
2 t. vanilla

Preheat the oven to 350F.
Mix together the milk and the vinegar and flowers and let it sit for a minute, to curdle.
Dump everything else into the bowl, mix.
Pour into cupcake pan or cupcake liners or whatever.

Bake 20 - 22 minutes.

Frosting
White chocolate
Cream

Melt together, whip. Apply to cupcakes.

#22 Mixed Vegetable with Goat Cheese and Honey

Oh yeah. Vegetable cupcakes.

I bought a juicer (get a juicer, you will love it). The only problem with a juicer is all the castoff material. Whatever was I to do with all the pulp. Answer? Cupcakes.

The pulp was made mostly of carrots (which, as it turns out, even in juice form, I don't like). Also: celery, yellow pepper, peach, apple, and cucumber. The cupcakes were 'different', and people seemed to really enjoy them - some having 2 or even 3 minis!

I made these for a group of folks I know are open to trying new things. The child of the group spit it out immediately - so these aren't for everyone, certainly. :)

The icing was wonderful, IMO. I adored it. Not too sweet, just right. And it complemented the odd vegetable cake nicely.

Cupcakes (24 minis)
1 c. flour
1/2 c. sugar
1 c. vegetable pulp, some juice
1 t. baking soda
1 t. baking powder
3/4 c. oil

Mix mix mix, bake at 350 for 22 minutes.

Icing
Goat cheese (soft), some
Honey, about 2 tbsp

Mix mix, pipe.

Mmm, goat cheese icing.

Images are trapped on my camera, which atm has no batteries. I'll add them soon!

#21 Canteloupe

I made these for the Cupcake Hero Challenge - only I didn't check the end date, and am too late :((

Oh well, they were enjoyed by all, and that's what matters!

Comments:
"Two thumbs up. Not enthusiastically up, but up"

(11:54:31 AM) MzSavage: moist and good! moist and good!
(11:54:46 AM) MzSavage: it was moist and goooooooddddd!


Cupcakes (10)
1 c flour
1 t. baking powder
pinch salt
1 t. each: ginger, cinnamon, allspice
1 c. canteloupe, cut up
1/4 c. oil
1/2 c. sugar
1 t. vanilla

Sift flour, bp, salt, ginger, cinnamon, allspice into bowl.
Add canteloupe, oil, sugar, vanilla to that
Get out handy dandy hand-blender and blend until not chunky.
Bake 15-20 minutes at 350

Jammy Topping
Rest o' canteloupe
sugar
coconut powder for thickening

Mascerate canteloupe & sugar overnight in fridge
Bring everything to a quick boil, heat to 220F, and wait until thickeny.

Spoon over cakes and cool.