Strawberry Buttercream Frosting

Ingredients
Yield: enough for 1 dozen cupcakes

3/4 cup unsalted butter, at room temperature*
1 cup (15g) freeze dried strawberries
2 1/2 Tbsp heavy cream
2 cups (230g) powdered sugar

Directions

In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.
*or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened.
**if you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.
Recipe Source: Cooking Classy

Vanilla Buttercream Frosting

Ingredients

1 1/2 cups butter, at room temperature (3 sticks)*
4 1/2 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract (use clear if desired)

Directions

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
*I use half salted butter and half unsalted butter (3/4 cup of each)
Recipe Source: Cooking Classy

Chocolate Cherry Cupcakes with Almond Buttercream

For the Cupcakes:

3/4 cup  unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 large eggs
1 1/3 cups milk
1 can cherry pie filling

For the Almond Frosting:

1 cup butter, softened
2-3 teaspoons almond extract
1 teaspoon vanilla
2-3 cups powdered sugar
¼ cup sour cream (optional)

Directions:

Preheat oven to 350 degrees
 In a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. 
Stir in cherry pie filling.Spoon into cupcake liners and bake for 25 minutes or until a toothpick comes out clean.

Buttercream:

Beat butter for 5 minutes and then add powdered sugar, almond and vanilla extract.  Taste as you add ingredients to get the desired flavor and strength.  Add sour cream and beat again until smooth.

Mint Chocolate Cake pops

so so gooodddd.... :)

 

Mint Chocolate Cake pops...ready to go  :)

Cupcake Cookies

No-Bake Lemon Cheesecake

very light and refreshing cheesecake....

Ingredients

( recipe makes 1 - 8 inch round pan )

9oz (250gr) vanilla wafers or Graham crackers

7 tbsp unsalted butter

1 tbsp unflavored gelatin

finely grated zest and juice of 2 small lemons

12oz (350gr) cream cheese

3/4 cup sugar

1 1/4 cup heavy cream

Directions

1. Line the pan with parchment paper. Put the cookies into a bag and crush with a rolling pin.

2. Melt the butter and combine it with the crushed cookies, mixing together well.

3.Press the cookie base firmly into the base of the pan, until a flat surface is achieved. Chill.

4. In a small heatproof bowl, soak gelatin in the lemon juice for 5 minutes to soften.

5. Place the bowl over a pan of hot water and stir until the gelatin melts. Set aside to cool.

6. Beat the cream cheese , sugar, and lemon zest together until smooth.

7. In separate bowl, whisk the cream to soft peaks. Make sure it is not stiff.

8. Beat the gelatin mixture into the cream cheese mixture and mix well to combine.

9. Gently fold the whipped cream into the cheese mixture. Be careful not to lose volume.

10. Pour the cheesecake filling on top of the cookie base, scraping it with a spatula.

11. Smooth the top well a damp palette knife , or the back of a damp spoon.

12. Chill for at least 4 hours, or overnight. Run a sharp, thin knife around the inside of the pan.

13. Turn the cheesecake out gently onto a plate, making sure to remove the paper before cutting.

Happy New Year 2014 !