Lemon Blueberry Cupcakes

Right now in the Bean, it is pouring rain. I might even venture to say it is chilly outside. And on television, I just saw a back-to-school commercial. I mean it is July, and at my new job, we are planning our holiday menu! Is it just me, or is this summer flying by? I haven't even been to the beach and suddenly I find my mind wandering to cozy sweaters and warm coffee drinks.

But before I get carried away with my lusty thoughts for autumn, I want to hold on to the summer just a little longer. Lazy days, hazy afternoons and long evenings. Roof tops, grill food and late night walks.

Dripping ice cream cones, sangria and the best fruit the year will offer. So before you get carried away thinking about the rest of the year to come, hold on to your summer for just a few weeks longer. Found this gem on Annie's Eats and would highly recommend the combination between sweet blueberries, smooth cream cheese frosting and zesty bright lemon.

Lemon Blueberry Cupcakes

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting: 
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

1. Preheat your oven to 350. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
2. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Red Velvet Cupcakes and Creative Writing for Mike's Pastry

Part of an application I filled out yesterday asked me to describe my favorite Boston restaurant in 600 words or less. I had a lot of fun writing it, so you get to read it, and then about a fantastic red velvet recipe from Warren Brown's United Cakes of America. 

I kind of felt like I was being herded like cattle. Except there was no burly cowboy riding bareback in the distance. Instead, a woman who I had pinned for a saintly grandmotherly type was elbowing her way through the crowd shouting almost-profanities. A baby was crying. A husband was barking orders from his wife on his cell phone. It was complete chaos. And no, I wasn’t at a crime scene, an Eagles game or a riot. I was fighting my way to the countertops of Mike’s Pastry in Boston’s North End, in hopes of a famous pastry taunting me from inside the glass. 

As a native Virginian, I guess one might call me a Southern Belle, but I was biting and scratching like the rest of the crowd. Before my first Mike’s experience, I wondered if it was worth it to brave the crowd. A cookie is a cookie right? But let me tell you what is in the little white boxes that makes people go bananas. Pride. Pride and pastry.

One foot in the door and I was sucked in by the undertow of the crowd. Fighting my way to the surface I bumped into many a stranger, none thrilled by my incoordination. After weaving in and out of the people, I managed to finally see my destination. I was at a counter! Success!

“What would you like?” she asked, chewing lime green gum on the side of her mouth. I stared blankly.

Nothing came to my mind. Wait, no. Everything came to my mind. I wanted a cupcake, a cookie, a piece of pie. My mouth gaped open and I could feel the eyes of other customers burning holes through my head. Make a decision I thought to myself. Anything.

After what felt like an eternity I managed to squeak out an answer. Oreo cheesecake was the verdict. But why order just one thing? I quickly added a peanut butter cookie and a red velvet cupcake. After all, when in Boston…

As if she knew what I was ordering beforehand, she wrapped all three desserts into one of those symbolic Mike’s boxes. The thread she tied it with literally draped from the sky. In under a minute, I was shuffled out the door and back on to the busy streets of the North End.

Though there were a few tables inside, they were eyeballed by the nearby hawk-like Bostonians looking to take out the legs of some poor tourist to get a seat. Not exactly where I wanted to indulge.

I walked all the way to the Boston Harbor to get a seat away from the crowd and noise. Overlooking the water, I unwrapped my little white box and realized for the first time that I definitely did not need all three desserts. Peer pressure will always get you.

With the sun setting, I removed each from the box and laid them on the table. Desserts had never been so desired. I never fought for a pastry, but that night was a night that would go down in history. Nearby teens gossiped about summer plans but quickly their voices were drowned out by my sighs of relief. I had survived my first Mike’s experience. Alone, but feeling accomplished, I overlooked the Boston Harbor, and gave in to the best desserts on this side of the Mississippi. Mike’s Pastry is where it’s at, so next time you are wandering Hanover Street, check it out. It will be the one that looks like a mob scene, but believe me, it is worth your time.


That red velvet cupcake was divine, but I think I've one upped it. You can find my (new favorite) recipe below. It is perfect for a casual fete, but can be fancied up as red velvet often is. I really like the frosting recipe I used, and it isn't a traditional one. Definitely try this one out! Well, I'm off to my graduation... ta ta!


Red Velvet Cupcakes
Sweet Milk Cream Cheese Frosting (recipe follows)
10 oz Cake Flour
2 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1 tsp apple cider vinegar
8 oz unsalted butter (room temperature)
12 oz superfine granulated sugar
2 eggs
1 oz red food coloring (or try food gel, much less used)
Canned Milk Cream Cheese Frosting (recipe follows)


1. Preheat oven to 335 and place the rack in the middle position. Spray a cupcake pan with non-stick oil and line with paper liners.
2. Measure dry ingredients (flour, cocoa, salt, baking soda) and wet ingredients (buttermilk, vanilla, vinegar) into two separate bowls and whisk each to combine.
3. Measure butter and sugar into the bowl of a standing mixture and cream together for about 5 minutes (don't rush this process).
4. Add eggs one at a time until combined. Alternately add the dry and wet ingredients about a quarter at a time. Beat in the dye.
5. Pour batter into cupcake tins and bake for 20-24 minutes or until a wooden skewer comes out clean. Cool for about 5 minutes and allow them to cool to room temperature before frosting them.


Sweet Milk Cream Cheese Frosting
8 oz cream cheese (room temperature)
3 oz unsalted butter (room temperature)
1/2 cup packed brown sugar
12 oz powedered sugar, sifted
1/4 cup evaporated milk
Pinch of Salt
1 tbsp orange juice


1. Whip cream cheese until fluffy. Add butter and brown sugar and mix until smooth. Add powdered sugar and beat at high speed for three minutes.
2. Add milk, salt and orange juice. Beat thoroughly for 2-3 minutes. Frost or pipe onto cupcakes.

Manly Cupcakes: Beer, Bacon and Babes.

Oh my gosh, is he really going to wear flannel on our date night? Do you think he will shave his beard when he meets my parents? Can we please turn off Sports Center and watch The Real Housewives?

Ladies, is this hitting home for you? I thought so.
Ahh... the "manly" man. Rough and tumble. Worn in jeans and a five o' clock shadow. Messy hair and a tough exterior. If you're not dating him, married to him, or interested in him, you at least know the type I'm talking about.

We all do. I happen to be with one of them, but that's another story.

Earlier this week, my friend Lizzy sent me a recipe for a "manly" cupcake. Is that an oxymoron? I don't think so. Real men like cupcakes.

Well, what the heck is a manly cupcake?

Beer. Bacon. Chicks. Oh wait, no chicks. But beer and bacon, okay! I'm skeptical. This seems weird. I'm not a guy. Is this going to taste good? Should we just make brownies and call it a night? No. Bring on the testosterone.


So, Lizzy, Amie and I made our first ever batch of manly cupcakes. Moist cake, awesome. Sweet and salty topping, perfect. What is going on!?

You can make these completely from scratch or used a boxed mix. We used a box mix but your favorite chocolate cupcake recipe will do. For the frosting, I recommend a special dark chocolate frosting jazzed up with a few tablespoons of Guinness.


What ya need:
Your favorite chocolate cupcake recipe or a boxed mix.
Guinness Beer


For the frosting:
1 cup butter, softened
4.5 cups confectioner's sugar
1.25 Dark Cocoa Powder
1/2 tsp Vanilla Extract
3 tbsp Guinness
2 tbsp (or less) of milk
1/4 cup Crumbled Bacon
1/4 cup Heath Bar toffee bits


What ya do:
1. Prepare cupcakes as directed. When they are cooled, use a toothpick to poke several holes in each cupcake. Spoon Guinness over every cupcake (a tsp or 2). Let set and prepare frosting.
2. For the frosting: In a large bowl, cream the butter until light and fluffy. Gradually beat in confectioners sugar, cocoa powder and Guinness. To achieve your desired consistency, you can use a little milk, or more Guinness if you want to put a little hair on your chest!
3. Spread cupcakes with frosting and sprinkle with crumbled bacon and toffee bits.


The sweet and salty combo on the frosting is divine, and the cupcake was so moist from the Guinness. It doesn't taste like a beer... but it has this dynamic rich flavor that you will love, trust me. I'm not even a dark beer fan, and this was good.


These cupcakes were so manly that in order to restore our feminism we uncorked a bottle of Pinot, popped some kettle corn and watched Love Actually. God I love my girlfriends.


I have tons leftover, so if you need something to give to your man or want to eat it yourself, let me know. Have an awesome weekend. Happy December!

Black Bottom Cheese(cup)Cakes

I like surprises. A lot. But I'm not very spontaneous. I used to think I was (wrong). 

 Even though I won't randomly take a road trip across the country with 20 bucks in my pocket doesn't mean I don't like a little mystery.

 

A little pizazz?

I like things that are stuffed. I like to stuff my already busy days with time with friends. I like to stuff my belly with awesome food. I like to stuff my feet into cute high heels.

Everything is better stuffed.

I like to stuff Oreo in the bottom of my cupcake. Oh. I mean... I like to stuff Double Stuf Oreo in the bottom of my cupcake.

Robin Hood.

A Nerdy Tourist.

Read on and change your life. Amie found this recipe from Handle the Heat. Oh, and Happy late Halloweenie!

Happy 2 Holidays Before Christmas!!!

What ya need (for about 24 cuppies):

A package of Oreos, 22-24 left whole, and 12 coarsely chopped

1 pound cream cheese (8 oz regular and 8 oz lower fat is what we did), room temperature

1/2 cup sugar

1/2 tsp vanilla extract

2 large eggs, room temperature, lightly beaten

1/2 cup sour cream

Pinch of salt

What ya do:

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Top with any leftover crumbs if desired. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Yum!!!

Pumpkin Pie Stuffed Cupcakes with Butterscotch Buttercream Icing

Everywhere around me it seems like people I care about are suffering through something. Even in the blogosphere I’ve been reading about tough situations, sad days and bad news. It’s heartbreaking.

Though my thoughts and prayers go out to all of the people in my life, sometimes there is nothing better than a big plate of something to make it all better, if only for a few minutes.

 For me, comfort food doesn’t have one identity; rather, it represents anything that makes the blues go away. Today, I invite you to serve up one of these adorable cupcakes to your friends and family.

The smiles will begin and just one smile is representative that yes, the pain will be gone soon.

Be advised, this isn't a quick recipe, but it will truly brighten your day, promise!

What ya need:

1 batch of pie crust (2 pieces, can be your recipe, but I used store-bought)

1 15 oz. can pumpkin pie filling

1 1/2 sticks unsalted butter, room temperature

8 oz. cream cheese, room temperature

1 1/2 c. granulated sugar

3 eggs

2 tsp vanilla

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/3 cup whole milk

2 1/2 cups flour

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature

8 oz cream cheese, room temperature

2 cups powdered sugar

1 cup butterscotch chips

splash of whole milk

What ya do:

1. Preheat the oven to 425 degrees and prepare the mini pumpkin pies: Mix up the pumpkin pie mix according to the can’s directions. Roll out the pie crust and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (about 2-inch diameter)

2. Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix about 2/3 of the way to the top. Bake the pies for about 7 minutes at 425 degrees and then turn the oven down to 350 degrees and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.

3. Cool on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter.

4. For the cupcake batter, combine the butter and the cream cheese and whip until creamy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.

5. Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Gently put a mini pie on top of each bit of batter and top with another heaping tablespoon so mini pie is completely covered.

6. Bake at 350 degrees for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.

7. Allow them to cool in the cupcake tray for at least 10 minutes before moving to a wire rack. Once they are cool frost them with the buttercream.

1. To make the buttercream, melt down the butterscotch chips with a tablespoon of whole milk in the microwave, and allow to cool a little bit while you cream the butter and cream cheese. When the butter and cream cheese are well mixed, add in powedered sugar about a ½ cup at a time until creamy.

2. Turn the mixer to low and slowly drizzle the cooled butterscotch into the frosting to your taste. I used about all of it.

3. Feel free to top with little cookies or extra pie crust!

Cheers! And if you're having one of those days, please make these!

Sweetbites Desserts-- Cupcakes Galore!

Does this not make you smile? Look at this! Four cupcakes!

You're all aware of the cupcake craze going on these days, and I am certainly on that bandwagon. To me, there is nothing better than bite size cakes, and with all the varieties, I could be satisfied for days. 

I am proud to admit that my Amie-boo is one of three bakers of these cups! It's true. All these months of cake baking have come to good use, and now she is an important employee of Sweetbites, a mobile cafe based in Washington, DC.

 

Of course, major pub has been given to Georgetown Cupcake and surely Warren Brown's CakeLove is ever expanding, but now I've had all three, and I must say, Sweetbites is giving these bigger companies a run for their money.

 

In addition to the fact that every morning Sweetbites bakes muffins, cookies, cheesecakes and of course these adorable cupcakes with the best of ingredients and no preservatives, but this on-the-move-truck was rated Best Food Truck in the 2010 issue of DC Magazine. My little Amie-- the best food truck!

 

Oh and the menu just seems incredible. After my first sample of these cups, I can tell that quality matters and I can't wait to munch my way through the entire list.

Sweetbites offers all nine of their cupcake flavors everyday.Want to know what they are? Prepare to drool a little. Triple European Chocolate, Cookies n' Cream, Chocolate Coconut, Red Velvet, Double Madagascar Vanilla, Madagascar Vanilla with Chocolate Buttercream, Pina Colada, Chocolate Peanut Butter and finally, Bittersweet Chocolate Ganache.

Pictured here are four of the nine.

Madagascar Vanilla with Chocolate Buttercream

I didn't have the chance to try the Madagascar Vanilla with Chocolate Buttercream but I can imagine it's a delight. If the frosting is anything like the French Chocolate, then this cup is a ten. How cute is that?!

Peanut Butter Chocolate

  Who can resist that combination? Since I already had a chocolate cup, I only tried the frosting on this one. Like a light and airy peanut butter, the frosting was a wonderful complement to the dark chocolate cake. It's certainly a rich treat, and very sweet, but if you are a peanut butter fan, go here and order this immediately!

Red Velvet with Vanilla Buttercream

 So, I must be honest here. I'm a huge red velvet fan, but I'm so used to a cream cheese frosting. Sweetbites uses the vanilla buttercream frosting, and surprisingly, it was just fabulous. I'd love to see this cup with the cream cheese frosting, but it's a nice change up. You can easily go wrong with red velvet, and this little guy is oh so right.

Triple European Chocolate

Oh baby. You know I love me some chocolate, and this rich cake did not disappoint--not a bit. The cake was cocoa-y and light but the frosting... ohhh the French Chocolate frosting. It was rich. It was creamy. It had a smooth and silky texture and it complemented the cake beautifully. In my opinion, if you can make a perfect chocolate on chocolate, then you're in business. This classic is just totally over the top.

Wouldn't you like to have a cake walk like this?!

These cups were truly fabulous, and I'm sure I'm not the first to toot their horn. I'm so excited to have a friend working there, because she gets free samples up the wahzoo. If you're in the DC/metropolitan area, go ahead and try Sweetbites Desserts. You will not be disappointed, I promise.

There's my gal looking sweet! Follow Sweetbites on Twitter to see where they'll be next!

Vanilla "Funfetti" Cupcakes

Smiling with the speckled frosting all over her face, a younger Jessie prances around the living room with her bouncy-blonde pig tails in her favorite white dress with  rainbow polka dots and tennis shoes with cherries on them. 

 A fashionista with a sugar high, there was nothing quite like birthdays to make this feisty six year old tick. Now I know I’m a major chocoholic now, but as a child my absolute favorite cake was mirrored by the polka dots on my dress—Funfetti.

 Back then were the days of boxed cakes. Funfetti was Pilsbury’s business and I never had intention to change it. It tasted like a sugar cookie and boy oh boy did I love it. 

 Ever since I got food-snobby I hardly ever touch a cake mix, so when my friend Dabba requested one for her birthday, I knew I had to come up with my own. 

The Birthday Girl with her Jersey Poof!

 Vanilla “Funfetti” with a vanilla buttercream icing. Blue buttercream, of course.Don't these little cuties just scream birthday? Check it out!

Vanilla Funfetti Cupcakes

What ya need (makes 16)

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

3 tbsp sprinkles

What ya do:

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.

2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth, adding a little more if necessary. Fold in sprinkles. Pour or spoon batter into the prepared pan (I used a coffee scoop for uniform).

3. Bake 20 to 25 minutes. Cake is done when it springs back to the touch. 

Vanilla Buttercream Icing

What ya need:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

What ya do:
1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Happy Birthday Dabba!

Boston Day Two: Cambridge, Cafe Crema, Sweet and Jose's

I'm full. This city is killing me... in the best way possible, of course.

Luckily, I fit in a five mile run this morning, which made the indulgence oh-so-much better. From then on, though, it was all downhill.

Anyway, what you've all been waiting for. Today I did Cambridge, which is the charming setting of this little school you may have heard of. Harvard? Yeah I had to google it.

Hahvahd Square is such a cute little area. I'm talking great coffee shops, bakeries, eateries, whatever. It's all there. I was planning on making lunch at my sister's apartment, but I couldn't resist the temptation of some quaint little cafe calling my name. I set off in search of the perfect sandwich...and found it!

Cafe Crema has soups, salads, sandwiches, baked goodies and a ton of caffeinated beverages. What more could a girl ask for? Nada. I ordered the Veggies and Ricotta sandwich: Whipped ricotta-roasted red pepper spread with grilled portobello, roasted fennel, spinach, tomato & red onion on a toasted homemade baguette. Yum. I love love love it when a sandwich has a crusty bread. This one was fantastic. And I've never had a ricotta spread. It's a yes.

I heard all these bakery orders that sounded so tasty, and it was really hard to resist the muffins and the cookies but I did.

Only to wander across the street to Sweet, the local cupcakery. Sweet was really cute. They had mini cupcakes and an all white interior. I got two minis and literally had just a bite of each because I was stuffed from my sandwich.

It might have been a waste of money, but it was a sweet waste of money. Pictured is the cappuccino: moist espresso flavored cake baked with Callebaut chocolate crowned with signature Sweet frosting and a dusting of cinnamon and dark chocolate: rich chocolate cake baked with Dutch cocoa. Ahh. I liked the cappuccino but I loved the chocolate on chocolate. Just a bite never satisfies me but it did this time.

When the sister was off work, I got coffee (and Vanessa got bubble tea) and we set off for the Science Museum. Yeah, it was so cool. Nerdy stuff, folks. Nerdy but fun.

I must have walked like 10 miles today because  I was on my feet for at least six hours. And all that walking gave me quite the appetite. We headed out of town to Jose's, a festive Mexican restaurant in Arlington, just a couple blocks off of Mass Ave.

I love Mexican food but it's inevitable that I eat too many chips. The guacamole didn't help my cause, but it was certainly delicious. I was being indecisive, as usual, so I ordered the Fiesta Grande, a combination of a taco, enchilada and flauta. Delish. And pretty too! Sometimes Mexican food isn't photogenic but I think we can agree this looks pretty darn good.

And here we are, watching reruns of trashy reality tv and vegging out hard. Tomorrow I meet my friend Alyssa for breakfast and then the fam is heading up to Booth Bay, Maine! Ahhh, what a week!

Avocado Cupcakes

Yes, yes you read the title correctly. Avocado cupcakes. The idea from Warren Brown's United Cakes of America, this little treat represents California. Finally, two of my favorite foods combined into one thing? I can dig it. And you should too!

This cupcake tastes a bit like a spice cake. It's got a nice texture that's somewhere between cupcakes and cornbread. Depending on your taste, you can omit or include walnuts in the batter, too. I personally prefer a smooth consistency, but my mom, on the other hand, said "don't you tell those readers to omit the walnuts." So that's up to you.

The avocado just adds a hint of flavor but it's so mild that the sweet and spicy of the nutmeg and allspice come out. It goes great with the cream cheese frosting, too, but what doesn't get a million times better with cream cheese frosting?

In the scheme of cakes, this  one was fairly easy. It was a quick in the oven and ready to be munched on. Though it's a different cupcake experience, I think it'd be a nice change from chocolate with vanilla icing (though I love it so!). 

So give this one a try. You can almost feel good about it because we used a split of regular and lower fat cream cheese, and of course you know avocado is a healthy fat! Right? This cupcake is almost the equivalent of a protein bar! Well, a girl can dream. Anyway, here's the recipe!

Avocado Cupcakes
What ya need:
7 oz AP Flour (1.5 cups)
3 tbsp Cornmeal
1/4 tsp Allspice
3/4 tsp Nutmeg
1/2 cup Walnuts (Optional. Next time I make these, I will omit the nuts)

1 tsp Baking Soda
1/2 cup Buttermilk (We only had low fat)
4 oz Avocado ripe and cut into small chunks (About a cup)

4 oz Unsalted Butter
8 oz Sugar (1 cup)
2 eggs

Cream Cheese Frosting, Recipe Follows

What ya do:

1. Preheat oven to 350. Spray a cupcake pan with non stick spray and line with paper cupcake liners

2. Combine flour, cornmeal, allspice and nutmeg. Whisk for 10 seconds to blend. (IF using nuts, reserve about 2 tbsp dry mixture to coat nuts in)

3. Stir baking soda into the buttermilk. Add pieces of avocado
4. Cream together butter and sugar on medium speed for 1-2 minutes. Turn the mixer to the lowest speed and add eggs one at a time, letting the first one fully incorporate before the second.
5. Alternately add the dry and wet mixtures in about 4 additions each.
6. Stop mixer and scrape down the sides of the bowl. Make sure there are no clumps at the bottom of the bowl. Mix on medium speed for 15 seconds. (IF using nuts, fold them in now)
7. Using an ice cream scoop, deposit batter into each tray. Bake 18-24 minutes, or until tops are golden-green and a toothpick inserted comes out clean.
8. Cool and frost with cream cheese frosting.

Cream Cheese FrostingWhat ya need:
16 oz Cream Cheese (8 oz lower fat, 8 oz full fat)
3 oz Unsalted Butter
2 tsp Vanilla Extract
16 oz Confectioners Sugar

What ya do:

1. Place creamcheese in bowl of a standing mixer and beat on medium speed until smooth. Add butter and continue beating until fully combined and smooth. Add vanilla.
2. Turn mixer to lowest speed and add sugar by the spoonful. After the last addition, return mixer to medium speed and allow frosting to fully combine. Scrape sides of bowl to assure no clumps. Use this frosting immediately or store in an airtight container in the fridge. There will be extra.
**You can add extra confectioners sugar if you need a stiffer frosting!

That's all!