Well, it’s a new year and I’ve rethought my approach to this blog since clearly my attempts at it last year majorly, majorly failed. So here is how I hope for it to work this year…
If you are anything like me you have hundreds of recipes you’ve been meaning to try, but always find some excuse not too and if you are like me you end up falling back on your dozen tried and true recipes. So this year is a year to trying new recipes! I’ve set a goal for myself to try at least 3 new recipes a week. I’m dedicating Sundays to sweets because I like baking and I think there should be something sweet in my life at least once a week. So to kick us off I present you with a recipe of my own making. It takes a lot of work but if you skip the filling part it’s not that bad. Without further ado…
CAPE COD CUPCAKES
3/4 cup sugar
1/2 cup milk
juice of one navel orange, or 1/2 cup orange juice
2 tablespoon orange zest
1 1/2 cup flour
1 package instant vanilla pudding
1 teaspoon baking soda
1 teaspoon baking powder
Cranberry Jelly Filling
2 tablespoon vodka
1/3 cup lime
enough water to make liquid 3/4 cup
3/4 cup sugar
1 bag 8 oz cranberry
Lime Buttercream Frosting
1 lb confectioner’s sugar ( about 3 1/2 cups if using 2lb bag)
1/3 cup butter, room temperature
1/3 cup shortening, room temperature
2 teaspoon rose’s sweetened lime juice
zest of one lime
1/4 teaspoon just white egg powder
2 tablespoon heavy cream
pinch of salt
water for adjusting consistency
Preheat oven to 350 degrees farenheit. Put cupcake papers in the cupcake tin should make a dozen.
In a medium bowl combine flour, pudding mix, baking soda, and baking powder. Set aside.
In mixing bowl mix sugar, milk, orange juice, egg, and orange zest until well mixed and sunny yellow. Add the dry ingredients. Mix until all is combined and the batter looks thick and creamy. Pour into prepared cupcake papers. Cook for 20 minutes. Let cupcakes cool before filling with cranberry.
CRANBERRY JELLY FILLING
Combine liquids and sugar in a sauce pan and bring to a boil. Stir to dissolve the sugar. Once boiling add the cranberries. Stir occasionally boil until it becomes jelly like about 20 minutes. Let cool before filling pastry bag which should be fitted with a large star tip.
LIME BUTTERCREAM FROSTING
Beat butter and shortening until smooth. Scrap down sides of bowl. Add heavy cream, lime juice, zest, salt, egg white powder, and confectioners sugar. Beat on medium high speed. The correct consistency for the frosting should have it filling up the bowl (covering the sides of your mixing bowl). If it seems too thick add a little water at a time and if it is too liquidy add more confectioners sugar. BE CAREFUL! Frosting is very sensitive to the addition of liquid only add tablespoons at a time.
You may refrigerate the frosting for 1 week. Bring to room temperature before using. Or you can freeze the frosting for up to a month; again, bring to room temperature for use.
PUTTING TOGETHER THE CUPCAKES
To fill with the cranberry jelly pierce the center of the cupcake with the tip of the pastry bag filled with cranberry. Pump it full with the yummy stuff! It’s okay if it squirts out the top since you will be covering it with frosting.
For the frosting you can put it on with a spatula or you can pull out another pastry bag and tip and make it look decorative with a swirl of frosting.
The work is done!!! It’s time to kick up your feet and enjoy your hard work.