Lemon Glazed Blueberry Doughnuts

Morning Loves!!
I should start this post by saying I love fried things; like all true southerners should.  That being said I HATE to fry things.  It is a big mess, you usually get burnt, and all that grease!  So, as much as I love doughnuts their appearance in my kitchen has been sadly absent...UNTIL I found this recipe making BAKED doughnuts...and in a truly adorable pan.   I set out to find the pan and got the LAST one on the shelf.  That was like a sign from God.

Baked Blueberry Donuts with a Lemon Glaze

From Mom Advice

Ingredients:

2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp salt
zest from 1 lemon
3/4 cup milk
2 eggs, lightly beaten
2 Tbsp butter
1 tsp vanilla extract
1/2 cup blueberries, halved
Lemon Glaze:
1 1/2 cups powdered sugar
1 Tbsp milk
1 Tbsp lemon juice (from the lemon you zested)
1/2 tsp vanilla extract
Directions:
Whisk together the cake flour, sugar, baking powder and salt into a large bowl.  Add in the lemon zest and whisk this into your dry ingredients. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.
For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
Once the doughnuts are done baking, let them cool in the doughnut pan for 4 minutes. Carefully remove the donuts from the pan.  Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately with big glasses of ice cold milk.
Prep Time: 5-7 minutes

Total Time: 20 minutes


I will warn you. Some people in our house found the lemon to be too strong so add with a light hand.

Cherry Pie Cupcakes and Vanilla Swiss Buttercream

Howdy Loves!!
I've been digging baking things in cakes for awhile, but everything changed when I found the bake it in a cake website.  Pies in cupcakes...what kind of magic is this, you may ask.  Easy magic!!  Possibilities are endless and oh so tastey!!

Cherry Pie Cupcakes
Adapted from Bake it in a Cake
Makes about 22-24 cupcakes.
For the blueberry pies you’ll need:
2 packages of refrigerated pie dough (enough for one two crust pie)
1 can cherry pie filling
For the cupcakes you’ll need:
1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
3 eggs
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. whole milk

Directions: 
Pre-heat the oven to 375 degrees (F).
Roll out the pie dough and use a round cookie cutter (or small juice glass) to cut out 20-22 pie crust rounds that are large enough to fit into your mini cupcake tin, so the bottom and sides of the tin are fully covered. Spoon a teaspoon or so of cherry filling into each pie shell. Cut out 20-22 more pie crust rounds and place them on top of each mini pie, pinching the edges of the bottom crust and the top crust together so they’re sealed. Use a sharp knife to cut a small X into the top of each pie, and bake for 12-15 minutes until the crusts are golden brown (the pie filling might escape a bit—that’s okay!).
Allow the pies to cool while you make the cupcake batter.
Turn down the oven to 350 degrees (F).
Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and stir until combined. Then add the baking soda, baking powder, vanilla, and salt. Mix for about a minute, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.
Scoop a heaping tablespoon of batter into your paper-lined cupcake tins. Place one cooled pie into the center of the cupcake tin and gently press it into the batter (but not all the way to the bottom). Top with another heaping tablespoon of batter, so that the pie is completely covered and the cupcake tins are about 3/4 of the way full.
Bake for about 22-25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake).
Allow the cupcakes to cool, while you make the buttercream.

Vanilla Swiss Meringue Buttercream
from Annies Eats

Ingredients:
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract
Directions:
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

I really liked these however next time I would leave the top crust off the pie and add more filling.  Also check the cupcakes after 10mins they bake quickly.

Strawberries & Cream

Afternoon lovlies!  Phew been awhile since I posted a recipe.  I'm going to try to post more all around things.  Recipes, Beauty/Product Reviews, and just general shenanigans I get myself into.  Also will try to blog a couple of times a week, just in case any of you were missing me :)

If you don't know, one of my favorite fruits is strawberries.  I can eat them by the box full and never tire of them.  Naked, sugared, whip cream, baked, dipped, or any other way you can think of I just LOVE them.  What better way to beat this crazy heat (seriously 109 is getting a bit crazy!) than to make a delectable strawberry cupcake with a cream cheese frosting?  A delectable strawberry cupcake with WHIPPED cream cheese frosting.  Oh yes I went there.  These are almost the perfect cupcake (I'm a chocoholic and the lack of chocolate stops it from being perfect).

Strawberries & Cream

Pink Lady Cake
Adapted from Smitten Kitchen

For the cake
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries
8 egg whites
2/3 cup milk
Pink Food Coloring Gel

Make the cake
1. Preheat the oven to 350^oF. Line 3 cupcake pans with liners.
2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point. (Deb note: I must warn you not to try the batter at this point. Not even a smear of it. How unbearably good it is will shock you, and lead to more dipping. Only you can stop this from coming to pass.)
3. In another large bowl, whisk together the egg whites, milk and pink food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter among the three prepared pans.
4. Bake the cupcakes 15-22 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes.  Let stand until completely cooled before icing the cake, at least an hour.
**Also makes a 3 layer cake.  Use 3 8in cake pans and bake 30-35 minutes**

Ms. Humble's Whipped Cream Cheese Frosting
16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)

Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl,
beat the heavy cream to nearly stiff peaks, then add the whipped cream into the
cheese mixture and quickly and briefly beat to combine. Do not over beat.

I also loved the hot pink color (ok I added a lot of pink food coloring) and it is what inspired me to make them at the time I did; because one of my favorite cosmetic companies celebrated their first birthday in June.  I'll be posting on them soon!! 

Rockeresque Beauty Company

Also I got those simply GORGEOUS cupcake liners and yummy sprinkles at a bakery supply site called Sweet Cuppin Cakes.  Cutest name right?  I was made aware of this site and won a $50 giftcard for their site on Cupcake Rehab.  I simply adore Cupcake Rehab.  Check it out!

We've All Gone Mad

Welcome to our Mad Tea Party.  We've all gone completely bonkers and gotten all dressed up for a spot of tea.  We've got two seats at the head of the table for our guests of honor.  Could that be YOU?
You'll need to dress your best. Colors, gems, feathers, flowers, and anything your heart desires.  Looks can be as dramatic or wearable as your mind inspires.  Just make sure its deliciously Mad.

• You may enter up to two looks. Looks MUST be new and created for this contest. They Must be ON you and done BY you.
• You must have "I've gone mad" written on you or a piece of paper with your look visible. No Photoshop for this.
• Must Specify if you are Newbie or Expert.  This is determined by a combination of contests entered and your personal feelings. *NOTE* Judges reserve the right to move Newbies to the Expert category if we feel their look is advance skill you will be notified of the change via email.
• Entrants must be 18 or older.  Any beauties 16-17 who are wanting to enter may do so with parents consent and contacting the hostess first.
• You Must Like AND Thank each Judge and Company personally.  Every single person involved in this contest is spending time to get prizes or pick winners not to mention the MONTHS of planning that went into this. Return the love they are sharing.  All links will be provided and the hostess WILL be checking each and every entry to make sure you have done this. If we find you have unliked the page before Guests of Honor are announced you will be disqualified and unable to participate in any future contests at the Attic.
• No negativity will be tolerated at all.  Every person works hard on their entries.  Any and all negative comments will be deleted and the participating parties disqualified.
• If you take inspiration from another artist that is fine; but PLEASE give inspirational credit to that artist. Beauty is to be celebrated not stolen.
• All Contest entries must be sent to LuckyxCupcakex@yahoo.com.  Entry must include name, age, category, and preferred contact email should you win.  Please write "Mad Tea Party" in the subject line.  If your photo doesn't make it up in the showcase on facebook within 48hrs of sending it.  Email it again because it may not have made it thru.
• Guests of Honor have 72 hours from announcement to send your mailing address.
• Looks must be full face and be sent in collage form of at least 3 different photos of your look.  I can collage the photos for you just send me all the photos.
• Guests of Honor will be based on a points system including, creativity, originality, and how well the theme was portrayed.
• If you chose to Photoshop please do not mess with the makeup.  Fixing a blemish or a pesky freckle is fine but if I can see edits on the makeup itself I'll give you a chance to send the unedited version before disqualifying that look.
• We will not accept any entries until Wednesday August 1st at 8:00am CST and will not accept any entries after Saturday September 1st at 9:00pm CST.
• The companies providing products have worked VERY hard on them, no product bashing whatsoever will be tolerated.  If you don't like a particular prize you can give it away or simple ask it go to another entry.
• In the event of a tie in scoring the judges will agree on a winner.
• We reserve the right to change, delete, or add a rule at anytime (I will try my hardest to make sure changes are shared on facebook).
• Please note this is NOT an Alice in Wonderland contest this is focusing on the Mad Tea Party and even The Hatter.  We will not stifle anyone's creativity but if you do Alice inspired looks please make them MAD.

Here are the links to the judges.

Dotty Ann's Page

Meeshabelle's Page

Beauty by Charlie's Page

Kiss & Makeup's Page

 

Here are the links to the companies

Rebel Downtown Handbags Page

 

 

Vintage Ooak Designs Page

Riveting Rosie's Page

 

Razor Heartz's Page

Makeup Your Face's Page

Dark Heart Design's Page

Prizes will be added soon!

Dark Heart Giveaway!

Want a chance to win some awesome Dark Heart Designs cosmetics?

Do I have the giveaway for you!!!

Enter Here

First Day of Summer Giveaway

a Rafflecopter giveaway


My giveaway is over.  Congrats Laura!!!!  Bummed because you didn't win?  Try this awesome nail polish giveaway!!! 

Red Velvet Love

HOWWWDDDDYYYY LOVES!!!
  Gosh I feel like I almost need to dust this blog off its been so long.  I hope y'all missed me as much as I missed posting to you.  So how about a big red cupcake to get us reacquainted?  I've made this recipe in cake form before but since it was for a customer I wasn't really able to blog about it.  These were all for family and boy were they AMAZING.  Seriously will never use another red velvet cake recipe again. This is THE red velvet recipe.  This is a recipe from the magnificent Bakerella.  Find her post here.  For those bums like myself I'll include the recipe here as well. Just because I love y'all!  Please note I used a whipped cream cheese frosting for my cupcakes and it beyond delicious.  *WARNING* Those on a diet should not try this frosting even a bit.  You will be addicted!

Red Velvet Cupcake with Whipped Cream Cheese Frosting

Red Velvet Cake from Bakerella


2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans. Line cupcake pans with liners (should get 22-24)
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes 18-22mins or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Note tops with be slightly hard have no fear the inside is fluffy and moist.  Several of these cupcakes were consumed before frosting could be added.  They are that good!
• Then make the frosting.

I can not for the life of me remember where I found this frosting recipe so anyone who knows the location of this pleaseeeee let me know so I can give credit

 Ms. Humble's Whipped Cream Cheese Frosting

16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra) I used regular heavy cream

Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl,
beat the heavy cream to nearly stiff peaks, then add the whipped cream into the
cheese mixture and quickly and briefly beat to combine. Do not over beat.

I created the flower on top out of white chocolate petals and mini chocolate chips.  I will be creating a tutorial on this soon.