Showing posts with label Cupcake. Show all posts
Showing posts with label Cupcake. Show all posts

Thursday, November 1, 2012

Happy birthday Mom! with a Blueberry Cupcake recipe!

 

 

MaggieLamarre-Blueberrymuffins

hi everyone,

I’m always so grateful when October rolls around not because it’s my mom’s birthday, or Halloween. It’s due to her triumphant battle over Cancer.

You see there were times we thought we were going to lose her after several surgeries, chemotherapy,and  radiation. She is here with us celebrating another birthday with us.

Happy Birthday to all the Cancer survivor and please don’t forget to donate to the Cancer Society.

 

Ingredients:

1 1/4 cups cake flour, sifted

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup soymilk unsweetened

1 teaspoon vanilla

4 tablespoons unsalted butter, at room temperature, cut into pieces

3 large whole eggs , at room temperature

1 cup splenda

 

Directions:

 

MaggieLamarre-Blueberrymuffin

 

Preheat oven to 350 degrees.  Line muffin pan with paper liners. 

  • Sift together the cake flour, baking powder, and salt in a bowl.

Whisk together eggs, butter,vanilla, and sugar until fluffy.

Gently  fold flour mixture into the egg mixture a little at a time.

Fold batter onto the muffin tin, add blueberries on top of the batter.

bake for 20 minutes.

Drizzle  a little of melted butter over  the top of the cupcake.

 

 

My mom’s favorite Blueberry cupcake!

 

Have a fabulous week,
Maggie


Follow me on PINTEREST :)


Share/Bookmark

Tuesday, October 16, 2012

Pumpkin Cupcake with Mascarpone bourbon frosting!

MaggieLamarre-pumpkinspice-cupcake
 
Hi Everyone,
Today is my friend’s Daphne Birthday and my ex-husband. Daphne will be celebrating at Epcot Food and Wine Festival all week long, I made their favorite scrumptious Pumpkin Cupcake for their birthday.
As y’all know I’m not fond of frosting, so I use my favorite cheese (mascarpone) to frost the cupcakes.
 
MaggieLamarre-pumpkinspice-cupcakes
 

Pumpkin cupcake with Mascarpone bourbon frosting!

Ingredients:

1 box of Pillsbury Sugar free moist yellow cake
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 extra-large eggs, at room temperature
1 teaspoon Splenda
1/2 cup canned pumpkin purée not the pie filling kind (stay away from those)
6 ounces mascarpone cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon bourbon
1/2 teaspoon pure vanilla extract
Directions
1. Preheat the oven to 350 degrees. line  muffin tins with paper liners
2. In a bowl whisk together the eggs, pumpkin purée, cinnamon, ginger, and nutmeg. Add the cake mixture and stir until combined
3. Add batter to prepared tins bake for 20 minutes or until a toothpick comes out clean when tested
4. Let cool for 10 minutes before frosting
 
Mascarpone bourbon frosting
1. In a bowl cream the mascarpone cheese and butter until smooth. Slowly add in the bourbon,vanilla extract, and splenda mix until smooth
2. Spread the frosting on the cupcake using a frosting bag or a Ziploc bag, sprinkle cinnamon over the frosting
 
MaggieLamarre-pumpkinspices-cupcake

Happy Birthday my friends :)
Have a great week,
Maggie
Share/Bookmark

Sunday, October 14, 2012

Happy Birthday to me with a savory cupcake!

MaggieLamarre-Eggsmuffins

Hi everyone,
I woke up today one year older, and with more grey hair and aches and pains. As you know a year ago I told you about the back pains I was going through. However what you didn’t know was 2 months ago I was diagnose if the medications didn’t work I might become paraplegic.
I’m happy to tell y’all the inflammation is almost gone and the meds work. I’m happy to be able to cook and celebrate with all of you.


Savory eggs bacon cupcake


Ingredients:
Eggs
Smoke bacon dice
Roma tomatoes dice
Red onions dice
Springs of cilantro
Tbsp. jalapeno, seeded and diced
William Sonoma smoke salt
Madagascar pepper
Salsa
Muffin tin
Olive oil

Instructions:

Preheat oven to 350F
  • Coat muffin tin with olive oil,
  • Add tomatoes, onions, jalapeno, bacon onto muffin tin
  • Crack an egg into each tin.  Season with pepper
  • Bake on the middle rack in the oven  for 10 minutes


MaggieLamarre-Eggmuffins



  • Remove from muffin tin
  • Plate, add a tsp. salsa and cilantro on top before serving


MaggieLamarre-Eggsmuffin

Savory muffin/cupcake serve with latte.

Enjoy,
Have a great week!
Don’t forget to follow my boards on Pinterest :)
Share/Bookmark

Tuesday, September 25, 2012

Blueberry Banana Cupcake/muffin

MaggieLamarre-Banana-blueberry-cupcake

 

 

Hi Everyone,

As we say goodbye to Blueberry season, I want to savor these fresh blueberries one last time before moving on to Pears, Plums and Pumpkins.

As you know I’m not a fan of frosting, however you can create a flavorful maple syrup mascarpone frosting to add more flavour and textures.

 

Banana Blueberry cupcake

 

1 box of banana bread

2 eggs

1 pint of Blueberry

1/4 cup extra virgin Olive Oil

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

 

MaggieLamarre-Banana-blueberry

 

Directions

  • Separate the eggs and in a clean bowl, beat the eggs, add the oil until well mix
  • Add the vanilla and cinnamon
  • Pre-heat the oven to 350 F
  • Add the banana mix a little at a time to avoid lumps,mix well
  • Coat a muffin tin with oil
  • Add the batter
  • Sprinkle the blueberries evenly over the top of the batter
  • Bake at 350F for 25 minutes

MaggieLamarre-Banana-blueberry-cupcakes

 

 

MaggieLamarre-Banana-blueberrycupcakes

 

Serve with a touch of butter with espresso!

 

 

MaggieLamarre-Banana-blueberry-cupcake

 

Enjoy,

Have a great week!

Maggie


Share/Bookmark