baking

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Diablo 3 Cupcakes (aka Strawberry Surprise Cupcakes w/ Chocolate Cream Cheese Icing)

Published May 17, 2012 by cookinggamer

Sorry I haven’t written in a while… the game I have waited for YEARS finally came out. If PC gaming is your thing at all and you haven’t been living under a rock then you would know that the most highly anticipated game, another installment in one of the popular action online rpg ever came out on Tuesday. Diablo 3 is a game that has been at least a decade in the making. It boasts upgrade graphics and a storyline that picks up 20 years after the events that occurred in its predecessor. Now they are saying there is no cow level… oh we will see, Blizzard, we will see!

I won’t lie, the gamer in me, wanted to play all the time. I may have even contemplated playing hooky on Wednesday to stay home and play in my jammies along with my fellow hooky players. But I forged on, I went to work. Another chore I really would love to neglect, is cooking supper. I’m usually super diligent about cooking supper but Tuesday after work, servers were finally up, so I will admit… pizza it was. Yesterday, it was heating up pasta sauce I froze for such an occasion as this along with angel hair pasta. Tonight, bbq burgers with grilled veggies.

But in honour of this glorious game, I named a cupcake I made recently at work after this awesome game. The word Diablo always evoke the colours red and black to me and the diabolically delicious blend of chocolate and strawberries. So this is perfectly fitting in my little world! Hope you guys enjoy it!

Cupcake base:

2 cup sifted flour

1 cup sugar

2 tsp baking powder

1/2 cup salted butter softened

1/2 cup milk (try to use whole milk, skim milk doesn’t do this recipe justice!)

2 eggs

1 tsp vanilla

12 frozen whole strawberries

Preheat oven to 375F. Line a muffin pan with 12 cupcake liners. Make sure to grease top and sides of pan well so the cupcakes come out easily. Add in flour half at a time. Add milk and beat until smooth.

Using a hand blender, cream sugar and butter until pale yellow and fluffy. Add in eggs and vanilla. mix well. Batter may look curdled but it’s not.

Divide the batter evenly between the 12 cupcake liners. Drop in the strawberries into the middle of the batter and let the batter cover the strawberries.

Bake in oven for 18 minutes or when toothpick comes out clean from the batter.

Let cool completely before icing.

 

Chocolate Cream Cheese Icing

1/4 cup butter room temperature

8 oz (1pkg) cream cheese

2 1/2 cup icing sugar

1 tsp vanilla extract

1 pkg hot chocolate powder (secret weapon)

3 tbsp -1/8 cup cocoa powder (depends how dark you want the icing)

With hand mixer, beat butter and cream cheese until smooth. Add vanilla extract until smooth.

Slowly add icing sugar and hot chocolate powder mixing as you go.

Add cocoa powder 1 tbsp at a time until right chocolately depth.

Let chill in fridge for 1 hour before using.

I topped mine with a dollop of whipped cream and a fresh strawberry slice.

What is your favourite type of cupcake? What filling would most appeal to you in a cupcake?

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Nectarine Apple Crumble Pies

Published May 1, 2012 by cookinggamer

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Yesterday at work, I did a double shift…yuck 😦 But because I was training, it freed me up some time to do some baking which I never really get to do on my regular shift. I was rummaging through the fridge and freezer when I found some extra fruit that was ordered for an event that has already finished. So, I decided to make these yummy looking pies for the people that come through for lunch/dinner. Did they ever turn out awesome 😀 Here’s my recipe!

1 large pie shell, preferably the deep dish ones because it can hold more filling!

Bake the pie shell as directed on the box for an empty shell, set aside

Filling:

5 small nectarines

3 medium sized baking apple

1 tbsp cinnamon

1/4 tsp nutmeg

1 tsp ground ginger (optional)

4 tbsp brown sugar

1 tbsp honey

Start a pot of boiling water. Score an “x” into the bottom of each of the nectarines. Once the water is boiling, drop the nectarines into the water. Start a bowl of ice water. Boil the nectarines for 5-7 minutes then take out and place into ice water. This makes it much easier to peel the nectarines.

Cut the fruit into good size wedges so they will hold up during the cooking process. Mix with spices, honey and brown sugar. Set aside.

Crumble  Topping:

1 cup melted butter

1/2 tbsp cinnamon

1/4 tsp nutmeg

1 cup flour

1 cup rolled oats

1/4 cup brown sugar

1 tbsp honey

Mix the honey in with the butter. Put all the dry ingredients and spices into the bowl. Drizzle the melted butter into the dry mixture. Be careful, the butter is hot. Gingerly, mix the butter into the dry mixture until pieces are pea-sized.

Put the filling into the baked pie shell and top with crumble mixture. Bake at 375F for 15 minutes or until the crumble is brown.

Tips:

This recipe works great with the splenda brown sugar blend. I use that a lot at Christmas for my diabetic friends and family. Just note that you will need less than what it calls for by almost half. So please adjust accordingly.

You can also add some frozen blueberries to the mix as well. Any fruit that holds up well in bake would do for this recipe.

Hope you guys enjoy it!