Friday, August 27, 2010

Chocolate Cupcakes with Strawberry Buttercream


3oz cream cheese, softened
1 cup butter, softened

2 (16-ounce) packages powdered sugar, sifted

1 cup finely chopped fresh strawberries


Beat butter and cream cheese at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)


1 3/4 cups flour

1/4 cup unsweetened cocoa powder

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1 1/2 sticks unsalted butter, softened

3/4 cup lightly packed brown sugar

2 large eggs

2 oz unsweetened chocolate melted

1 cup buttermilk

1. Preheat the oven to 350F Line the muffin cups with paper liners,

2. Stir together flour, cocoa powder, baking soda, baking powder, and salt. In anothr bowl with an electric mixer on high, beat the butter and sugar until light and fluffy.

3. Add the eggs one at a time beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flou mixture alternately with the buttermilk in batches, beinning and ending with the flour mixture and beating just until blended.

4. Fill cupcake liner two--thirds way up with batter. Bake for 15-20 minutes.

Thursday, August 26, 2010

Coconut Macaroons

Coconut macaroons


2 2/3 cups flakes coconut (7oz)

2/3 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

3 egg whites

1. Preheat oven to 325F. Lightly grease a large cookie sheet or line it with parchment paper; set aside. In a medium bowl combine coconut, sugar, flour, and salt. Stir in egg whites.

2. Drop mixture by rounded tablespoons 2 inches apart onto prepared baking sheets. Bake 20 to 25 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool.