Delicious Desserts from a Moody Baker

"Every man has his secret sorrows which the world knows not; and often times we call a man cold when he is only sad."

Henry Longfellow really knew what he was talking about, didn't he?

Call me cold and complacent - I've just had a hard week. And sometimes, when someone else is sad, it's really easy to identify with them when you know exactly what they mean. The worst part, is sometimes a hug can just make it all better (at least temporarily) - but it'd have to come from the right person. And sometimes, they're just not willing to recognize someone outside of their own personal world may need their help every once in awhile. Or, they just don't take the time to realize it.



Anyway, I'm meloncholy and gloomy and ready to sleep (not drink, mind you) the night away, but I do have some pictures of baking escapades to show.

So, earlier this week, when I was a happier person, I decided to bake Cupcakes. Apple Pie Cupcakes, to be exact. This was in response to my getting the highest score in the class in my Manufacturing, Planning, and Control class. Thank goodness there's only 4 weeks left... Anyway, back to the recipe.

They were pretty good - Cinnamon cake, somewhat-glazed apples, and buttery-buttercream frosting. Next time, however, I'm going to use apple compote as a filling, with the apples still on top, replace the milk for yogurt (or buttermilk), and add a little nutmeg. But, as a first time, they were pretty good.

And, a view from the top:

So, when I made the buttercream, I was worried. The recipe calls for equal parts butter and powdered sugar (!!), and by the time I was done baking the cakes, this tasted really weird. But, I frosted them anyway (without modification), dusted with a little cinnamon, and took them to work on Friday.

The frosting was almost the best part.

It was fluffy, smooth, fluffy, delicious-goodness - so light, and did I mention fluffy? You definitely didn't taste the number of calories it had. (again, !!)

But, behold the recipe (Stolen from AlpineBerry - http://alpineberry.blogspot.com/ )

Apple Pie Cupcakes(adapted from Donna Hay Magazine 27)(makes 24 cupcakes)

Cupcakes2 1/4 all purpose flour

2 1/4 tsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp

1 1/2 cups granulated sugar

4 large eggs

1/2 tsp pure vanilla extract

1/2 tsp finely grated lemon or orange zest

1 cup (8 fluid ounces) whole milk

Apple Topping

3 tbsp (40 g) unsalted butter

1/3 cup granulated sugar

3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting

12 ounces (3 sticks / 340g) unsalted butter, softened at room temp

1 1/2 cups confectioner's sugar

1/2 tsp ground cinnamon

To cook the apples

Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes

Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes

In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

And, on Friday, I decided to make the White-Chocolate-Strawberry-Cheese Tart again. Although, this time I used the whole egg in the crust (Not the best move - wasn't as flaky), and actually used White-Chocolate Chips. And, lots more strawberries.

It was just as good as the first time. I took it to Archery, and barely had enough pieces for most of the people there. Come summer, I need to make Baklava again.... maybe for my birthday. But, a picture of the Strawberry-topped goodness:

I used alot of strawberries.

And still no recipe for this one - but it's just as easy as the last time I posted this, and you can use any recipe for the tart-crust (mainly just flour, butter or shortening, and milk/water).

Please comment... I do appreciate feedback. :)