cupcakes!

Hi people!

Today I am posting a slightly harder recipe that I love! it makes incredible cupcakes I hope you like them!

LEMON CURD CUPCAKES

lemon curd ingredients:

3 Tbsp + 1 1/2 tsp sugar

3 Tbsp lemon juice

4-1/2 tsp butter

1 egg lightly beaten

1tsp grated lemon peel

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batter:

3/4C butter, softened

1 C sugar

2 eggs

1 tsp vanilla extract

1 tsp grated lemon peel

1-1/2 C cake flour

1/2 tsp baking Powder

1/4 tsp baking Soda

1/4 tsp salt

2/3 C buttermilk (which does not taste like it sounds)(I learned that the hard way)

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frosting:

2 Tbsp butter, softened

1/2 tsp vanilla extract

pinch of salt

2 C confectioners' sugar

2-4 Tbsp milk

edible flowers or additional grated lemon peel, optional

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preheat oven to 350 degrees Fahrenheit. for the lemon curd, in a heavy sauce pan, cook and stir the sugar, lemon juice and butter until smooth. stir in a small amount of the hot mixture into egg; return all to pan. bring to a gentle boil, stirring constantly; cook for 2 minutes longer or until thickened. stir in the lemon peel. cool for 10 minutes. cover and chill for 1-1/2 hours or untill thickened.

In a large bowl, cream butter and sugar until light and fluffy. add eggs, one at a time, beating well after each. add vanilla and lemon peel. combine the flour, baking Powder, baking Soda, and salt; add to creamed mixture alternately with butter milk.

Fill paper-lined muffin cups 3/4 full. bake 20-25 minutes or until a tooth pick comes out completely. cool for 10 minutes; remove from pan to a wire rack to cool completely.

cut a small hole in the corner of a pastry or plastic bag (like a certain company where you zip it to lock it); Fill the bag with lemon curd. Insert tip 1 inch into the center of each cupcake; fill with curd just until the tops of the cupcakes begin to crack.

In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost. Store in the refrigerator. Garnish with flowers or lemon peel if desired. yield: 1 dozen

these really are good cupcakes and they are one of those that taste just as good if not better the second day! my family always snatches them up!

have a happy spring,

the clueless cook

cookies!!!

hello everybody!
Since I am very forgetful this is going to be a super blog!
(insert fans screaming)
What that means is that you get two recipes for the price of one! Not that I actually make you people pay for them but... You get my point. So with out further ado here is recipe #1!
Citrus white chocolate macaroons
makes: 2 dozen(unless you pull a clueless cook and make giant cookies but whatever)

1 pkg. (7 oz.) shredded coconut
3 squares premium white baking chocolate, chopped
2/3 cups sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg WHITES!
2 tsp. grated lemon peel
1 tsp. almond extract
1 square semi-sweet baking chocolate, melted

preheated oven to 325 degrees F. mix coconut, white chocolate, sugar, flour, and salt in a large bowl.
stir in egg whites, lemon peel and almond extract until well blended.

drop by tablespoonfuls onto lightly greased and floured baking sheets or parchment paper to keep from sticking.

bake 20 minutes or until edges of cookies are golden brown. Immediately remove form baking sheets. Cool on wire racks. Drizzle with melted chocolate.

so that is my first recipe that next one is...

peanut butter-maple bacon fudge
12 strips of maple-smoked bacon reserving 2 strips for garnish
1-1/2 C semisweet chocolate chips
1/2 C peanut butter chips
14oz can sweetened condensed milk
4 Tbsp unsalted butter
1/2 tsp maple extract

coat an 8" square pan with cooking spray. cook bacon until crispy. drain. chop fine.
combine all ingredients EXCEPT bacon in a medium saucepan over medium-low heat. stir continuously until chips and butter are melted, and mixture is thick and smooth. remove form heat. stir in bacon. Pour into prepared pan. sprinkle the reserved chopped bacon on top and lightly press with your fingertips. cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight.

Okay, okay I know it sounds totally gross but it is really good! Remember read your recipes all the way though before you begin baking and that tsp. is teaspoons and Tbsp. is Tablespoons. Well that's all the recipes I have for today. see you people later.
yay bacon!
the clueless cook