First Kid Creations: White Cupcakes with Lemon Cream Cheese Frosting

This is the recipe I when I baked with my kids at work. It's simple yet yummy. 

White Cupcakes

Yields about 12 cupcakes 

Ingredients

• 1 cup of White Sugar
• 1/2 cup of Butter
• 2 Eggs 
• 2 teaspoons of Vanilla Extract
• 1 1/2 cups of all-purose Flour
• 1 3/4 teaspoons of Baking Powder
• 1/2 cup of Milk

Directions

1. Preheat the oven to 350 degrees. Place cupcake liners in cupcake tin.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs and vanilla. Combine flour and baking powder, and then add to the creamed mixture. Mix well. Lastly, stir in the milk until batter until smooth. Pour or spoon batter into cupcake liners.
3. Bake fore 20 to 25 minutes. 

Prep Time: 20 minutes

Cook TIme: 30 minutes

Total/ Ready In Time: 50 minutes

http://allrecipes.com/recipe/simple-white-cake/

Frosting

I kind of made up the frosting, but here is the recipe. 

1 (8 ounce) package of Cream Cheese

1/4 cup of Butter

Lemon Zest (about a teaspoon)

1 cup pf Powered Sugar 

Directions

1. Cream butter and cream cheese together

2. Add lemon zest and mix well

3. Get your arms of steal out ant mix in the powered sugar 1/4 cup at a time. 

(If you want it to be a stiffer consistency, add more sugar. Or heat up and create a glaze.)

Stay Sweet,
Kirsten

Tart Tatin

Last week I did attempt to make a Pear Tart Tatin. It tasted great, but looked liked a big blob. I know when I need to edit myself, and even though it tasted good, I did not want a blob of pastry dough in my portfolio. So don't give up one me. It's not that I forgot my goal, I just wished not to show you it. 

Stay Sweet,

Kirsten

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Stay Sweet,

Kirsten

Freezing Extras

 This may seem like a universal idea, but it come is handy at times. When someone unexpected comes over, or you have a sweet tooth and want to make something quick, having frozen cookie dough, cake mix, or frosting, is a major time saver. You can also make something new out of an already existing frozen item. For example, I made strawberry mousse out of frozen whipped frosting and strawberries. You can even freeze bread, pies, and cakes that you have made. In the freezer, dough, already baked bread, and baked cakes, can last up to three months. Cake actually loses freshness if put in the fridge. Have you ever baked a cake and then a day later it is drier on the sides? Put it in the freezer, and the moisture is contained. It's simple science; baking is science. That is why I enjoy it so much. I have a guess on how something will turn out. I go through a progression of steps to get to my goal. In the end, it either worked or not. Next week, I am going to share more ideas about baking and science.

Stay Sweet,

Kirsten

Pok-A-Dot Mixed Berry Pie

This week I made a mixed berry pie, homemade from crust to filling. 

My husband and I went to a local farm to pick the raspberries and blackberries that I used for this creation.

I decorated it using a small fondant cutter to make it have that pot-a-dot look. I saw this decoration online, and thought it would be an interesting design option for a pie. It had the ability to create air flow for the mixture to cook. while making the pie look more sophisticated then how pies are traditionally seen. 

The mixture did bubble over a little, because I wanted a soft brown color on the crust. Over all it look rustic and tasted great.

I made this pie for a dinner my husband and I had with our new friends, the Wastons. They said it was the best pie they have had, and I have to agree, even if is was my own pie. Freshly picked berries are the way to go. Needless to say, this Pok-A-Dot pie was gone within 24 hours of it being cut into. 

If you have any advice for me, or would like to comment please feel free to. 

Stay Sweet,

Kirsten