Peach Buttercream Cookie Cups

Where do I start with these?  I haven’t made a fun dessert or baking in a week or so.  I was due to try my luck with something fun and easy.

I’ve done a cookie cup before and I do know that my cups don’t turn out as nice as I’d like them to be.  The top seems to crumble apart.  So this time I tried to bake them a bit longer to see if that would do the trick.  First batch they did fall apart a bit more than the second batch.  However, it doesn’t matter with these pretty little things.  They taste delicious and are so fun to make!

INGREDIENTS

Cups
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
Peach Buttercream
1 cup butter, softened
3 cups powdered sugar
1/4 cup sparkling peach juice (no alcohol for the kiddos)
1 to 2 drops red and yellow food color to get the peach color
Decorations
White candy sprinkles, if desired

DIRECTIONS

1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.5Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
For a more finished looking dessert, pipe frosting from a decorating bag into the cups.
Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.
I couldn’t find the grape juice so I got the sparkling peach juice and it was pretty good!!

Let me say this.  There is no way to eat just one of these.  In fact, I wanted to lick the bowl after making the buttercream but thought what a bad example I’d be setting for the kids.  One for not sharing and two for eating it all and then most likely getting a tummy ache from it.  Oh but it does taste so dang good!!!!!

Loved, loved, loved these.

Patricia – Two Girls Cooking 😉

Source:

Pillsbury

Vanilla Heath Cupcakes

It is Mother’s Day (this will past after it’s over though!!), I’m not feeling very well.  Brooklyn and I had to stay home from my brother’s house because we are sick, so we decided to give another try to increase our piping frosting on to cupcakes.

I watched so many videos on You Tube this past week and even today as I was frosting the cupcakes and yet I become so frustrated.  I blame it on the $5 piping set that I buy at Target.  The bags are too small.  I try to follow the directions and twist the bag, but it always flows out of the top of the bag.  Which I end up eating!

I will say that this round turned out much better than the last time I tried.  I just don’t understand the reason why I can’t do what I’m seeing on a video.  I just don’t.  It looks so easy to do.  Yet when the frosting comes out of MY bag, it sure doesn’t look how it supposed to!!

I found the Vanilla Cupcake recipe from “Brown Eyed Baker” and just added a half of bag Heath candies.  I used the Buttercream Frosting that I used on my “Lemon Cake”.  Both of them tasted wonderful.  It’s not the food itself, it’s my dang technique.  I am going to keep on trying until I get it.  I’ll make frosting and practice over and over until I get it the way I like!

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Buttercream Frosting

Basic Buttercream Frosting

Ingredients

  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 pound confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Directions

  • Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
  • Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

I’ve grown confidence in just baking alone, but this…..this still scares me!

Cupcakes = great!

Frosting = great!

Frosting skills = still not so great.

Don’t stop this from trying the recipe though!  That is worth the effort.

One day I’ll get it. One day..

Patricia – Two Girls Cooking  ; 0

Source

Brown Eye Baker

Lemon Cake

I’ve been waiting for several days to make this cake.  The past few have been a bit more than busy.  Sick kids, sports, and not enough time in one day.

But today I made a point to get this done.  And I am so glad that I did.  This cake is moist and delicious.  Beyond words, so you’ll just have to try it and see for yourself.  This is one of the best cakes that I’ve made.  Ok, that may not say a lot since I haven’t made many cakes.  But I did impress myself and it very good!!

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk
  • 1 lemon, thinly sliced and seeded

Directions

  • Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  • In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  • Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  • While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  • Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Basic Buttercream Frosting

Ingredients

  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 pound confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Directions

  • Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
  • Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

I was going to make the Whipped Frosting but then started to read some of the comments and read how it seemed complicated.  Since I try to stay away from “complicated” I found a recipe for the Basic Buttercream Frosting.  Oh. To. Die. For.  I used Lemon Extract in place of the Vanilla (I added a bit more so that I could get the taste).  Fantastic.

Pretty, impressive, awesome tasting!

Here’s my mess waiting to be cleaned.  Guess someone has to clean it up!

Have a great week.

Patricia – Two Girls Cooking

Source:

Martha Stewart