Friday, April 17, 2015

Bacon and Egg Pasta Salad - Weekend Potluck 166

Welcome to Weekend Potluck #166, 
we are so happy you could join us!

Let's get the party started...


Now, let's take a quick peek back at last week!



THE RECIPE WITH THE MOST CLICKS WAS...



Bacon and Egg Pasta Salad by With a Blast



RECIPES THAT CAUGHT OUR ATTENTION...


Pistachio Crusted Salmon by Running in a Skirt


Crock Pot Chicken Tacos by Kleinworth & Co


AND A PERSONAL FAVORITE...



Blastin Blueberry Crunch by The Better Baker

 

YOUR HOSTESSES
The Country Cook ~ Brandie
Sunflower Supper Club ~ Kim & Julie
The Better Baker ~ Marsha
Frugal Family Favorites ~ Tabitha
Sweet Little Bluebird ~ Mary
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Linky Guidelines:  If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

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Wednesday, April 15, 2015

Lemon Cupcakes with Lemon Curd Filling and Lemony Whipped Cream Frosting

Attention lemon lovers! Today I have another sweet treat from my sister's kitchen in Alaska...Lemon Cupcakes with Lemon Curd Filling and Lemony Whipped Cream Frosting.   


My sister has been making these delicious cupcakes for years - simply the best - family and friends rave when she whips up a batch. Lemony and light, the perfect spring cupcake.  


The cupcakes above were made for adults for a child's birthday party. Along with the lemon cupcakes, she whipped up a batch of Vanilla Crazy Cake Cupcakes (no eggs, milk or butter) for the kiddos. The cupcakes were perfect, every child was able to eat cake, including little ones with severe egg, dairy and peanut allergies. What my sister loves best about the Crazy Cake Cupcakes, not only are they delicious, but the cake is more firm/dense and doesn't crumble all over the place, so no big messes to clean up. Stay tuned, I will be sharing those cupcakes soon!

  

Lemon Cupcakes with Lemon Curd Filling and Lemony Whipped Cream Frosting

Lemon Cupcakes
  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • zest of one lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup sour cream
  • 3/4 cups milk
  • 1 1/2 C lemon curd (you can make or buy at the grocery store) 
  • lemony-cream frosting (recipe below)
1.  Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
2.  In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.
3.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth, about a minute on medium speed.  Add in sugar and beat until light and fluffy, 2-3 minutes more. With mixer on medium-low, add in eggs, one at a time, beating well after each addition.  Add in vanilla, lemon juice and lemon zest.
4.  With mixer on low, add in a third of the flour mixer, followed by half of the milk and the sour cream.  Add in the next third of flour, the remaining milk, and finally the remainder of the flour mixture.  Mix until just combined.  Use a rubber spatula to fully incorporate the mixture, being sure to scrape down the sides and bottom of the bowl.
5.  With an ice cream scooper, divide up the batter evenly among the paper liners.  (I use a scoop that holds 1/3 cup, which works perfectly.) Tap pans on the counter to remove any bubbles.
6.  Bake at 350, or until a toothpick inserted into the center ones comes out clean, about 20-25 minutes.  Let cool in pans for at least ten minutes before removing to a cooling rack.  Let cool completely before decorating.  
7.  Reserve 1/3 cup of the lemon curd and set aside for the frosting.  Use a melon baller to scoop out a small hole in the center of each cupcake.  Spoon out remaining lemon curd into the holes. 
8.  Put lemony-cream frosting into a large pastry bag fitted with a large round tip (I can never find the big round tips to go with the big pastry bag, so I actually just used the pastry bag without a tip).  Pipe frosting onto each cupcake, starting at the edges, and swirling around to the center.  Refrigerate until ready to serve.  
Lemony-Cream Frosting
  • 8-oz pkg cream cheese, room temperature
  • 1 C Sugar (I use Bakers sugar - ultra fine sugar)
  • 1/8 tsp salt
  • 1 tsp Vanilla
  • 1/2 - 3/4 C lemon curd (add 3/4 C for increased lemon flavor)
  • 1 1/2 heavy whipping cream
1. In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese, sugar, salt, and vanilla. 
2. Add the lemon curd and mix until fully incorporated. 
3. In a separate mixing bowl, beat the heavy cream until stiff peaks form. 
4. Fold the whipped cream into the cream cheese mixture. 


Thanks for stopping by!
Cheers!

Friday, April 10, 2015

King Ranch Chicken Mac and Cheese - Weekend Potluck 165

Welcome to Weekend Potluck #165, 
we are so happy you could join us!

Let's get started...


Now, let's take a quick peek back at last week!



THE RECIPE WITH THE MOST CLICKS WAS...



King Ranch Chicken Mac and Cheese by Spicy Southern Kitchen



RECIPES THAT CAUGHT OUR ATTENTION...


Banana Bread Bites by Syncopated Mama


Homemade Frozen Meatballs by Recipes that Crock



AND A PERSONAL FAVORITE...


Ham and Cheese Breakfast Casserole with Spinach by The Kitchen is My Playground

 

YOUR HOSTESSES
The Country Cook ~ Brandie
Sunflower Supper Club ~ Kim & Julie
The Better Baker ~ Marsha
Frugal Family Favorites ~ Tabitha
Sweet Little Bluebird ~ Mary
Remember that when you link up, it shows on all FIVE blogs. Plus…

WE TWEET. WE PIN. WE LIKE.

Linky Guidelines:  If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

Please link up to your exact post and not the main page to your blog.
LINK BACK HERE from your post so that others can find the fun. 
(Need help linking back? Read this or watch this great instructional video. 
Please use a direct link within your post.

When you are kind enough to follow our guidelines, 
we work hard to get you as much exposure as possible 
so that your time here is well invested. We want this to be a 
fun and rewarding experience for everyone!