Chocolate Applesauce Oatmeal Muffins

Nana has suffered with psoriasis since she was a little girl.  She has learned to deal with it over the years, but recently it has become more troublesome.  I told her about our friend Amanda and how she has suffered with it and linked it to a gluten allergy.  So Nana went gluten free for 3 days and then tried to eat a bagel and almost scratched her head off.  So she is now eating a diet free of gluten.  Oatmeal doesn't seem to bother her, so I made these muffins for her.  They were super yummy!

Chocolate Applesauce Oatmeal Muffins
3 cups oat flour (I just use quick cooking oatmeal and give it a whirl in my magic bullet)
2-1/2 cups cornstarch (or if you have gluten free all purpose baking mix, you can use that too)
1/2 cup cocoa powder
3 teaspoons baking soda
1 teaspoon salt
3 cups buttermilk (or soured milk - 2-1/2 cup milk with 1/2 cup apple cider vinegar)
1 cup honey
1-1/2 cup unsweetened applesauce
3 eggs
*optional, 1 cup dark chocolate chips (I used Hershey's Special Dark)

Sift together oat flour, cornstarch, cocoa powder, baking soda and salt in large bowl.  Add buttermilk, honey, applesauce and eggs.  Stir until combined.  Add chocolate chips to batter and stir.  They do not sink while baking.  I'm guessing it's the thickness of the oat flour.

Divide among muffin pan and bake at 375 for 13-17 minutes.  Baking times vary due to ovens, so just keep an eye on them.  Use a toothpick to see if they are done.

This is a huge batch and it made 43 muffins.  I freeze some and give some to Nana.  It's a great treat and delicious breakfast muffin.  I smear a bit of peanut butter on top, but Nutella or almond butter would be delicious too!

Spiced Apple Cupcakes

I love apple butter.  It reminds me of my Great Grandaddy.  He lived to be 99 years old.  Every day, he ate apple butter, applesauce and took geritol.  He also ate from his own garden into his 80s when he was moved to a senior citizens assisted living complex.  He hated it at first, because he said he "didn't want to be with all them old people"...I know right? He was 80 something and didn't even think he was old.  When I graduated high school in 1992, he came down to stay the week.  He made one last trip down to Georgia from Virginia shortly before he died.  He told Nana that he felt trapped in his old body.  In his mind he felt like he was in his 30s or 40s.  But his body wouldn't and couldn't keep up.  Old age is sad, thankfully we have the hope of paradise on earth when we will see Grandaddy again.

So back to the apple butter.  I wanted to make a yummy spicy apple cupcake for the fall and found a good recipe, made some necessary changes because I was determined to use apple butter.  And this is what was born:

Spiced Apple Cupcakes
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup softened butter
1 cup sugar
1/2 cup light brown sugar
4 eggs
1-1/2 cup apple butter
2 apples, peeled, shredded and squeezed of their juice (we used Granny Smith)

Preheat oven to 350 degrees F.  Sift flour, baking soda, cloves, nutmeg, allspice, cinnamon in a bowl.  In a separate bowl, beat butter, sugar and brown sugar until fluffy.  Add one egg at a time and beat well after each.  Stir in the shredded apples.  Alternately add flour mixture and apple butter to the bowl and mix on low speed.  Divide batter evenly among liners and bake for 18-20 minutes.

We frosted these with Dulce de Leche Swiss Meringue Buttercream.  Drizzled them with thinned dulce de leche and sprinkled with pecans.  We called them Caramel Apple Cupcakes.

So good!

Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes
3/4 cup gluten free flour mix*
1/2 cup plus 2 Tbsp cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
4 eggs
2/3 cup vegetable oil (I use canola for most everything)
1 cup sugar
2 tablespoons milk (may substitute coconut milk for allergies)
2 teaspoons vanilla extract


Preheat oven to 350 degrees F.  In a mixing bowl sift together gluten free flour mix, cocoa powder, baking soda, xanthan gum and salt.  Set aside.  In a separate bowl, whisk the eggs until foamy (about 5 minutes).  Add oil and whisk until combined.  Add sugar and mix thoroughly.  Gently add the cocoa mixture and stir by hand until mixed.  Add the milk and extract and mix until combined.

Scoop evenly among 15 cupcake liners.  And bake for 18 minutes.  Toothpick will insert and come out clean.  The cupcakes will not "feel" done to the touch so make sure you use a toothpick.  Do not overbake them, they will taste like a dried sponge.

These are delicious and if you didn't know they weren't gluten free, you wouldn't know.

*gluten free flour mix = 3 pounds Asian white rice flour and 2 pounds cornstarch sifted together.  Keep in large bin with tightly fitted lid.  You may store in the fridge, but make sure to bring to room temperature before baking. 

YUM!


(This recipe contains affiliate links to amazon.com. Thank you for your support!)

Buffalo Chicken Shepherd's Pie

This is a yummy recipe.  It was a little spicy for you and Hunter but Daddy and Austin ate every bit of it.  No leftovers!  You know it's good when that happens!

Buffalo Chicken Shepherd's Pie (thanks to Debbi)
1 tablespoon canola oil
1 onion (about 1 cup finely diced)
3 celery stalks (about 1 cup finely diced)
2 carrots (about 1/2 cup sliced)
4 garlic cloves, minced
2 pounds ground turkey
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
14 oz can diced tomatoes
1/4 cup Buffalo wing sauce (I use whatever I have in the pantry)
10 potatoes
1 packet dry Ranch powder
1/4-1/2 cup buttermilk (depends on how wet your potatoes are)
1/2 cup shredded Monterrey Jack cheese

In large skillet, heat oil and add onions.  Saute until slightly caramelized, about 15 minutes.  (Meanwhile, peel and cube potatoes and start boiling for mashed potatoes).  Add celery, carrots and garlic another 10 minutes, stirring frequently.  Add ground turkey and cook through.  Season with paprika, salt and pepper.  Add diced tomatoes and wing sauce (adjust wing sauce depending on how hot you like it), stir to combine and simmer for 15 minutes.  

Drain potatoes, mash and add Ranch powder and desired amount of buttermilk.  Stir in the cheese and set aside.

In large 13x9 casserole dish (or 2 8x8 pans), pour the buffalo mixture into the bottom of the casserole dish.  Layer the mashed potatoes on top.  I used an ice cream scooper to put the mashed potatoes over the top.  Bake at 350 degrees F for 30 minutes.  Broil for 3 minutes for crispy tops.

To freeze:  cool completely, flash freeze in the freezer, uncovered.  once frozen wrap in plastic wrap and tin foil.

To heat:  thaw in fridge over night and bake at 350 degrees F for 45 minutes.  Broil for 3 minutes to get the potatoes crispy.

Gingerbread Cupcakes

These cupcakes remind me of Granny's applesauce cake.  The molasses and ginger takes me back to Granny's kitchen and watching her hands mix the batter and pat the cakes out into rounds in the bottom of a cast iron skillet.  Such nostalgia. 

After making the gingerbread cookies, I thought they would look adorable on top of some cupcakes.  So I found a yummy cupcake recipe and made some cute little gingerbread men. 

Here's how we do it:

Gingerbread Cupcakes (adapted from this recipe)

½ cup sugar
½ cup butter, softened
½ cup molasses
2 eggs
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt

2 tsp ground ginger
½ tsp ground cinnamon
½ tsp ground cloves
¾ cup water

Place standard baking cup in each of 18 regular size muffin pan cups.
In large bowl, cream sugar and butter.
Mix in molasses; beat in eggs, one at a time.
In medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves.
Alternately add flour mixture with water to the wet ingredients.
Scoop evenly among prepared muffin cups.
Bake in preheated oven (350 degrees F) for 18-20 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pan.
Remove cupcakes from pans to cooling rack, and cool completely, about 30 minutes.

Ginger Molasses Cream Cheese Frosting

8 oz cream cheese, softened

1/4 cup butter, softened

1/4 teaspoon salt

2 teaspoon ground ginger

2 tablespoon molasses

2 pounds powdered sugar, sifted

Mix cream cheese and butter together until light and creamy.  Add salt, ginger and molasses, mix well. Add powdered sugar and beat until whipped and creamy.

Frost the cupcakes and top each cupcake with a little gingerbread man.  

YUM!

Old Fashioned Caramel Cake

Nana says Grandmother Bell made the best caramel cakes when she was a little girl.  Unfortunately, she doesn't have a recipe.  So I came up with an easy substitute that is still pretty tasty!

Old Fashioned Caramel Cake
for the cake
1 yellow boxed cake*
1/2 cup brown sugar
2 eggs
1/4 cup oil
1-1/4 cup water

for the caramel icing
1/2 cup butter
4 cups light brown sugar
2 cups milk
1 tsp salt
2 tsp vanilla extract
6 cups powdered sugar, sifted

For the cake:
Mix together in large bowl, cake mix, brown sugar, eggs, oil and water.  Divide evenly among two 8" cake pans.  Bake at 350 degrees for 25-35 minutes or until toothpick tests done.  Cool for 5 minutes in pans and then flip out and cool completely.  Set aside.

For the caramel icing:
In large sauce pot, stir together butter, brown sugar, milk and salt.  Bring to a boil and allow to boil for 5 minutes, stirring occasionally.  Remove from heat and whisk in powdered sugar and vanilla extract. Icing will begin to cool, so you have to work quickly.

To assemble the cake:
Cut the cake layers in half (I usually remove the rounded part of the cake and let Daddy eat that).  Place a layer on an 8" cardboard cake round (or cut a circle out of a cereal box).  Place a cooling rack over a large bowl (large enough for the icing to run off the cake and into the bowl).  Pour the icing over the cake layer, probably only about 1/3 cup or so.  Just enough to cover the layer.  Repeat with the other 3 layers.  Pour the icing over the entire cake allow to drip down the sides and into the bowl beneath.  Scrape the leftover icing back into the sauce pot and reheat until just loose enough to repour over the entire cake.  I usually do this 2 or 3 times. 

Save any leftover icing and mix them with chopped pecans to make a simple pecan prailine.  Drop them onto waxed paper or parchment paper.  Cool completely, pluck off the paper and wrap in plastic wrap. 

Cool completely and enjoy!

YUM!

*I usually bake 2 cake mixes so we can have 6 or 8 layers on the cake.  If you choose to bake 2, make sure you double the rest of the ingredients for the cake, but not the caramel icing...it should be plenty.

Banana Oat Muffins

We normally eat this muffin with our breakfast or for an evening snack.  I hope you enjoy it!  I really love to spread a little peanut butter on it...it's just so good.  A match made in heaven...peanut butter and bananas!  

Next time I'm going to try making this with dark chocolate to see how the calories work out, if it's good, I'll share it too.

Banana Oat Muffins

1/2 cup all purpose flour

1/2 cup oat flour (grind your own oatmeal)

1 Tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup mashed bananas (overripe, about 3)

1/4 cup sugar

1/4 cup nonfat plain yogurt

1 egg

1 tsp vanilla extract

1/2 tsp ground cinnamon

In large bowl whisk flour, oat flour, baking powder, baking soda and salt.  In separate bowl, mix bananas, sugar, yogurt, egg and vanilla extract together.  Pour into the dry ingredients and add cinnamon.  Scoop into a muffin tin sprayed with nonstick cooking spray.  Bake at 400 degrees F for 12 minutes or until toothpick tests done.

Makes 12 muffins.

YUM!

each muffin = 84 calories, 0.7 grams fat, 17.5 grams carbs, 2.3 gram protein

German Chocolate Cake

I love coconut, but Daddy doesn't care for it.  I use the chocolate cake recipe from the Old Fashioned Fudge Cake and then make this coconut frosting.  It's so yummy!

German Chocolate Cake
chocolate cake layers
1-1/2 cup sugar
12 oz can evaporated milk
3/4 cup butter
4 egg yolks, beaten
2 cup shredded sweetened coconut
1-1/2 cup chopped pecans
1 teaspoon vanilla extract

In 350 degree oven, toast coconut and pecans for 5-10 mins or until toasty; set aside.

In a saucepan, combine sugar, milk, butter and egg yolks.   Cook over low heat, stirring constantly until thickened.  Remove from heat,  stir in coconut, pecans and vanilla.  Cool frosting until it's thick enough to layer between the cake layers.

I don't frost the sides.  The frosting is super sweet and you're liable to go into a sugar coma!

YUM!

Rich's Coconut Cake

Rich's Coconut Cake (adapted from this recipe)
Cake
1 box yellow cake mix

Frosting
1 cup vegetable shortening (Crisco)
1 teaspoon vanilla extract
1 teaspoon salt
2 pounds powdered sugar (about 8 cups)
1/2-1 cup milk

Coconut Filling
4 cups Shredded sweetened coconut
2 Tablespoons water

Bake cake according to box directions and cool completely.

Prepare frosting:
Beat shortening, vanilla extract and salt until creamy.  Add powdered sugar and continue to beat until combined.  Beat in 1/2 cup milk.  Continue to add milk 1 tablespoon at a time until frosting reaches desired spreading consistency. 

Prepare filling:
Place 1-1/2 cups coconut into food processor, pulse until finely chopped.  Pour into small bowl and add water.  Use the back of a fork and press and combine until the water looks milky.  Set aside.

Assemble the cake:
Place one layer onto the cake platter, frost with a little frosting.  Place half of the coconut/water mixture (draining out most of the water) over the frosting and top with another cake layer, repeat with another layer, frost and place rest of the coconut/water mixture over the frosting.  Top with last layer and frost entire cake.  Gently press the remaining shredded coconut to the sides and top of the cake.

Yum!

Spice Cake

This is an easy spice cake recipe.

Spice Cake
1 box yellow cake mix
(ingredients to make the cake)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger

Vanilla Buttercream Frosting
Chopped Pecans

Mix cake and add spices.  Pour into prepared cake pans.  Bake per box instructions.  Cool completely (refrigerating if possible).  Frost with buttercream and press chopped pecans into the side. 

Yum!

Pumpkin Chocolate Caramel Pecan Cake

This is something I sort of came up with while at work.  We had some pumpkin leftover from making some brownies and I decided to pour it into a cake pan and bake it.  I ended up with two pumpkin layers and one chocolate layer in the freezer.  I decided to stack them with a faux whipped cream in between the layers, sprinkled with pecans and drizzled with homemade caramel sauce.  It was a huge hit and they sold them for $38 a piece. 

Here's the easy version:

Pumpkin Chocolate Caramel Pecan Cake
1 box yellow cake mix
15 oz can pumpkin puree
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 box chocolate cake mix
2-8 oz tubs of Cool Whip, thawed
caramel ice cream syrup
chopped pecans

Prepare pumpkin cake first:  mix yellow cake mix, pumpkin, milk, oil, eggs and spices together in a bowl.  Pour into two prepared cake pans.  Bake at 350 degrees F for 30 minutes or until toothpicks tests done.  Cool enough to handle and remove from pans.  Wrap cakes in plastic wrap and get them into the refrigerator.

Prepare chocolate cake according to box directions.  Pour into prepared cake pans and bake according to box directions.  Cool enough to handle and remove from pans.  Wrap in plastic wrap and get them into the refrigerator.  You'll only be using one layer.  Keep the other layer for another dessert.

When cakes are completely cold (you can even pop them into the freezer once they've chilled), you can start assembling them.

Place a pumpkin layer onto our serving plate or cake pedestal.  Spread Cool Whip over the layer, drizzle with caramel and sprinkle with pecans.  Stack chocolate layer next.  Repeat with Cool Whip, caramel and pecans.  Top with last pumpkin layer, spread with more Cool Whip, drizzle more caramel and sprinkle with pecans.  Keep chilled in the fridge until ready to serve.

It's a very pretty cake.

YUM!

TIP:  You can use a boxed cookie dough if you want.  Make sure you add 1-1/2 teaspoon baking powder.  I actually used the Krusteaz Snickerdoodle one for this picture.  I did not use the cinnamon and sugar pouch, just the powdered cookie mix. (I have a bunch of boxes I got for free at Kroger so I need to be creative in finding new ways to use them.)

Chocolate Buttercream

Chocolate Buttercream
1-1/2 cup butter, softened
8 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted
1/4-1/2 cup heavy whipping cream
2 teaspoons vanilla extract

Cream the butter in mixer.  Add sifted powdered sugar and cocoa.  Add heavy whipping cream and vanilla.  Beat until well mixed and fluffy. 

YUM!

Buttercream

 Buttercream
1 cup butter
4 cups powdered sugar, sifted
2 Tbsp heavy whipping cream
1/2 tsp vanilla extract or almond extract (optional)

Cream butter and gradually powdered sugar until it gets combined and thick.  Add cream and vanilla and beat well.

Yum!

Fresh Strawberry Cake with Strawberry Buttercream

This is a summer delight to be sure!  When we pick strawberries, we freeze them for future use.  This is a perfect way to use some frozen strawberries.

Fresh Strawberry Cake
2 cups sugar
1 (3 oz) package strawberry flavored gelatin (you can substitute small box of sugar free)
1 cup butter, room temperature
5 egg whites
2-3/4 cup all purpose flour, sifted
2-1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla extract
1/2 cup strawberry puree (I soften the frozen strawberries in the microwave and then mash with a fork)

Preheat oven to 350 degrees F.  Grease and flour three 8" cake pans.  Set aside.  Cream sugar, gelatin and butter until light and fluffy.  Add egg whites and beat until light and fluffy.  Sift flour and baking powder together a second time and add half the flour mixture to the wet mixture, mixing well.  Add milk and vanilla extract, mix again.  Add remaining flour and mix well.  Add strawberry puree and blend well.  Divide the batter evenly among the three pans.  Bake for 20-25 minutes or until a toothpick inserted comes out clean.  Cool cakes in pans for a few minutes, then remove to cool completely on wire racks.  Refrigerate cakes before frosting them.

Fresh Strawberry Buttercream
1/2 cup butter, softened
1/2 cup Crisco shortening
4 cups powdered sugar
1/2 cup pureed strawberries

Cream butter and Crisco in large bowl, add powdered sugar.  Add pureed strawberries and blend well, if the mixture is too thin, add more powdered sugar.

To assemble the strawberry cake, layer a refrigerated cake round onto a platter, spread 1/2 cup strawberry preserves on top, layer the second cake round, spread 1/2 cup strawberry preserves on top, layer the last cake round on top.  Spread the strawberry buttercream over the top and sides of cake.  You may garnish with fresh strawberries if you have them, but it's not necessary.

This cake it so delicious and I'm not fond of "strawberry" anything except the real thing!

YUM!

Tara's Chess Cake

Another one of my favorite things Tara used to make was her chess cake.  It's really easy since she utilizes a boxed cake mix.

Chess Cake
layer 1:
butter flavored cake mix
1 egg
1 stick butter
1 cup pecan chips (small chopped pecans)

layer 2:
1 box powdered sugar (about 4 cups)
3 eggs
8 oz block softened cream cheese

Combine everything for layer 1.  It will be a stiff dough.  Press into a 9x13 glass baking pan.

Mix cream cheese and powdered sugar until smooth.  Add eggs one at a time beating after each.  Pour over layer 1 and bake at 350 degrees for 45-50 minutes.

Yum!

Tara's Chewy Cake

Tara and I go way back.  She and her Momma are fantastic cooks and can whip up great meals!  Here's one of my favorites she used to make when we were younger:

Chewy Cake
2 cup flour
3 eggs
1 box brown sugar
1 stick butter
1 tablespoon vanilla
1 cup pecans

Beat butter and brown sugar together.  Add eggs and vanilla, beat well.  Add sifted flour, mix well.  Add pecans, mix well and pour into a 9x13 pan.  Bake at 300 degrees F until done.

Yum!

Creamy Coffee Cake

This is delicious for brunch or gatherings.  Add your favorite preserves to make it uniquely yours.

Creamy Coffee Cake
2-1/4 cup all purpose flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon extract (use vanilla or something complementary to your preserves)
1 egg
8 oz block softened cream cheese
1/4 cup sugar
1 egg
1/2 cup preserves
1/2 cup sliced almonds

Preheat oven 350 degrees F.  Grease and flour bottom and sides of 9 or 10" springform pan.  In large bowl, combine flour and 3/4 cup sugar.  Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Reserve 1 cup of crumb mixture.  To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, extract and egg.  Beat with mixer until combined.  Spread into prepared pan and up the sides about 1" higher than the bottom creating about 1/4" thickness. 

Beat cream cheese, sugar and egg until smooth.  Spread the cream cheese mixture into the well created in the batter.  Carefully spread the preserves over the cream cheese layer.  Sprinkle the top with the remaining flour and sugar mixture and top with almonds.

Bake at 350 degrees F for 40-50 minutes until golden brown.  You may need to cover with tin foil if the almonds are browning sooner than the cake is done.

The above cake was made using local strawberry and lavender preserves. 

YUM!

1-2-3-4 Cupcakes

I've been on the search for an easy, no fuss recipe for cupcakes and cakes.  This is pretty easy and really yummy!

1-2-3-4 Cupcakes
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 cup milk

In a mixing bowl, cream the softened butter and sugar until light and fluffy.  Sift the flour, baking powder and salt in a separate bowl.  Whisk the egg whites until frothy and add to the butter mixture, beat on high for 2 minutes.  Add half the flour mixture and beat lightly.  Pour in the milk and vanilla and beat lightly until incorporated.  Finish with the rest of the flour mixture and beat on low until mixed.

Scoop into muffin liners and bake at 325 for 18-22 minutes until toothpick test done.

Yum!

Chocolate Petit Fours

Making little tea party petit fours used to be intimidating until I figured out an easy way to make them.

Bake a chocolate cake in a jelly roll or 1/2 sheet pan lined with parchment paper.  Cool and then wrap in plastic wrap and freeze until hard. 

Once the cake is hard as a rock (or nearly so :) prepare the chocolate fudge frosting.  Keep it on the stove top on very low heat, just warm enough to keep the frosting runny. 

Cut the chocolate cake into 1-1/2" cubes, then place them on a wire cooling rack settled over a metal bowl.  Using a spoon, pour the warm chocolate frosting over the cold cake cubes allowing the excess to drip into the bowl below.  Continue frosting and glazing the cake cubes until you are done.  Set them aside until the frosting hardens a little.  Use a metal spatula to remove the cake cubes from the cooling racks and place them on a platter lined with parchment or wax paper. 

Melt white chocolate or white almond bark and drizzle over the chocolate frosted cubes. 

Cool completely and refrigerate to harden.  Store them in a covered plastic storage container.  Bring to room temperature before serving.

Yum!

Lemon Cupcakes with Buttercream

There's a couple of steps in this recipe, but it's totally worth it!

Lemon Curd
1 cup sugar
3 eggs*
1 cup lemon juice (about 7 lemons)
lemon zest from 3 lemons
1/2 cup melted butter

In microwaveable bowl, whisk sugar and eggs.  Whisk in the lemon juice and lemon zest.  Add the melted butter a little at a time and whisk constantly to avoid cooking the eggs.  Now place in the microwave and cook for 3-4 minutes, stopping after every minute to whisk.  It will begin to thicken and once you can coat the back of a spoon and draw your finger through it without the curd coming back together, it's ready to be cooled in the fridge.  It will keep for 3 weeks in the fridge.
*(to halve this recipe, use 1 egg and 1 egg yolk)


Lemon Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon lemon zest
1 teaspoon vanilla
3-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream or plain yogurt

Cream butter and sugar until light and fluffy (can take as much as 5 minutes) with an electric mixer.  Add eggs one at a time beating after each.  Add lemon zest and vanilla extract.  In a separate bowl, mix flour, soda, powder and salt until it's thoroughly combined.  Add flour mixture alternately with sour cream/yogurt, beginning with flour and ending with flour.  Mix well.  Scoop into cupcake liners and bake at 350 for 18-20 minutes or until a toothpick inserted comes out clean.  Set aside and cool.

Buttercream
1/2 cup butter, softened
1/2 cup shortening, room temperature*
4 cups powdered sugar
1/3 cup heavy whipping cream or half and half

Cream butter and shortening until fluffy.  Add powdered sugar and cream until well blended.  Add cream and beat at high speed until nice and fluffy.

*You can avoid shortening altogether and use all butter if you choose.  Or to make the buttercream taste like the frosting from the grocery store bakeries, only use shortening.  If you want to add any flavorings, make sure they are clear so they don't tint the frosting.

To assemble the cupcakes, use an apple corer and scoop out a little of the middle of each cupcake.  Spoon a little of the lemon curd into each whole.

Top with buttercream frosting and enjoy.

These are so good!

YUM!