31 December 2009

Happy New Year's Eve!

I've got a special present for the few of you that don't have a party to go to either. I made Earl Grey Cupcakes with Lemon Buttercream Frosting...YUMMY!!!

For Christmas this past year, my wonderful godmother got me the most awesome present ever: a cookbook from TasteBook. The site offers pre-made books that can be added to or completely personalized. Imagine my surprise when my book included 53 recipes and had the option of adding an additional 47 reccipes that I could get off of the site (sweet Erin, the fairy godmother, paid a bit extra just so I could add to the amazing recipes she already picked out for me).

It took me a couple of nights to pick out the recipes I wanted to add on to my existing book, but when I came across this cupcake recipe, I knew it was love at first sight. I wasn't wrong either. Two picky teenagers and two grown men devoured them and begged for more. The lemon buttercream frosting could have been a bit better if I had had fresh lemons to use the zest and juice. Next time I'll use the fresh lemons and loose-leaf tea leaves. Enjoy my lovely readers!

Earl Grey Cupcakes w/ Lemon Buttercream Frosting
Recipe from TasteBook

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup milk
2 bags or 2 tablespoons earl grey tea

Lemon Buttercream
1 cup unsalted butter
4 cups powdered sugar
zest of 1 lemon
3 tablespoons lemon juice
For the Cupcakes:
  1. Preheat oven to 350, fill 2 cupcake pans with paper liners or grease well. In a bowl , beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy.
  2. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next. Add the flour and milk in three parts, alternating between the two. Cut open the tea bags and stir in until just combined.
  3. Fill the cupcake pans ⅔ full. Bake 20-25 minutes, rotating the plans halfway through to ensure even baking. Cool thoroughly before frosting

For the Frosting:
  1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fuluffy. Zest the lemon over the bowl into the fronsting, add the lemoln juice, stir until smooth. Spread or pipe the frosting on cooled cupcakes.

30 December 2009

Prepare to be...Amazed!

I'm baaaaccckkk! Ok, not really since I don't have a recipe for you today. As I told one lovely reader who took the time to email me, I've been spending the last few months trying to gather some new and tasty recipes to start posting in the new year (can you guess what one of my resolutions for 2010 is going to be?). I really want to thank those of you that have stuck around patiently waiting for me to come back (Bill, Sabine, Anne...I'm looking at you!). I'm also really sorry for disappointing you. No more excuses from me though.

On 1 January, expect to see a brand spanking new recipe right here! Hopefully it will live up the standards that you all have come to expect from me (as humble as those might be). I've missed you all and am so glad to be back. I'm excited for the new year and what that will mean for my eating adventures. If anyone has any special requests that they'd like to see me tackle, shoot me an email or leave me a comment. I'll do my best to try the recipe out.

I love you guys (and gals)!!!