My New Best Friend

I got a Kitchen Aid for my birthday...awww, my birthday. I wish I was still celebrating. HA! I have been looking for an excuse to bake on a larger scale.

So, when Daddy said everyone at his Networking Group had to take turns bringing treats I raised our hands so that I could try my new friend out.

I wanted to make a Hummingbird Muffin/Cupcake (really it's a banana cake with cream cheese frosting but the cake is more a muffin texture).

Ingredients:
For the cupcakes:
2 cups all-purpose flour
½ tsp. baking soda
¾ tsp. salt
½ tsp. ground cinnamon
11 tbsp. unsalted butter, melted and cooled
1¼ tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted (optional)
2/3 cup unsweetened shredded coconut

For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed banana. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple, nuts (if using), and coconut with a spatula until evenly mixed.

Divide the batter between the prepared liners, filling each about ¾ full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used an Ateco #829 tip to frost these cupcakes.)

*If you are big on frosting as I am, you may want to increase the quantities by 50%. That is what I typically do for a batch of 24 cupcakes. I usually end up with some left over, but I would rather have too much frosting than not enough!

Source: cake from Martha Stewart’s Cupcakes, frosting adapted from Confections of a Foodie Bride: all via Annie's Eats.


I also wanted make Lemon Poppyseed Muffins.

Yield: about 12 muffins
Ingredients:
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350˚ F. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.

Source: adapted from Joy of Baking: all via Annie's Eats.

The batter for the hummingbird was mouthwatering...I couldn't believe the texture. It turned out really yummy.

Mmm...they all rose beautifully. I use unbleached paper cups for the muffins and I love them. They don't cling to the pastries and are biodegradable. :)



I did 8 of each muffins/cupcakes. And, kept the rest for us.

And, then I made my favorite recipe. Blueberry Scones. I've made this a few times. I swear by this recipe. I do tweak it a bit and add vanilla to the 1/2 cup of sourcream and milk mixture about a teaspoon and a 1/2.

YUM. Favorite. Recipe. Ever.