Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe
These pretty pink cupcakes are flavored like strawberry margaritas (yum!) and yes, they do have Tequila in them (double YUM!).  That pretty sparkly stuff around the edge is the trademark sugared rim that every strawberry margarita must have (on regular margaritas its a salted rim).  These would be fabulous cupcakes for a bridal shower or wedding, or even an anniversary party. And with that soft pink frosting they’re a perfect Easter color, so why not serve them at your Easter celebration – you’ll have some very happy guests :)

Here’s the Recipe

  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 limes, zested and juiced
  • ½ tsp. vanilla extract
  • 1 cup buttermilk
  • Strawberry Tequila Puree:
  • 1- 8 oz container of strawberries
  • Juice and zest of 1 lime
  • 1/2 cup of tequila
  • 2 tablespoons of sugar
  • Frosting:
  • 1 cup organic non-hydrogenated shortening
  • 2 sticks un-salted butter slightly chilled
  • 4 cups powdered sugar
  • 1/3 cup strawberry tequila puree

Instructions

For the Cupcakes:
    1. Preheat the oven to 325? F. Line two cupcake pans with paper liners.
    2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
    3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
    4. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.
    5. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
    6. Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or 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
Meanwhile make the filling:
    1. In a bowl of a food processor, add the strawberries, lime juice, tequila and sugar. Puree the mixture until there are no chunks of strawberry. Set aside.
Filling the cupcakes:
    1. Using a small paring knife, cut a cone out of the top of each cupcake. Remove the cut-out cake and spoon a tablespoon of strawberry puree into each cupcake. Replace the top part of the cone, cutting the tip to leave room for the filling.
For the Frosting:
  1. In a large mixing bowl, cream together the shortening and butter on high until well mixed and fluffy. add the powdered sugar one cup at a time alternating with a tablespoon at a time of the Strawberry puree. Mix until the frosting is thick and creamy. Spread or pipe on cupcakes. Use a spoon to sprinkle some coarse sugar around the edge of the cupcake and top with a lime wedge. Enjoy!

Easter Bunny Dinner Rolls

easter-bunny-dinner-rolls

Easter Bunny dinner rolls

Okay, I don’t usually bother with baking things like bread or rolls… I’m all about visual bang for your buck, so I typically stick to baking all the pretty stuff.  But this inspires me want to want to bake rolls this Easter!  These aren’t just any dinner rolls, no sirreee, they’re Easter Bunny dinner rolls and they’re going on my Easter to-do list right now.   This recipe was originally published in 1999 in the March/ April issue of Country Woman Magazine.  Photo credit goes to  Taste of Home Magazine who re-published the recipe.

  • package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Directions

  1. In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
  2. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.
  3. Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks. Yield: 2 dozen.
Originally published in Country Woman March/April 1999, p.38

Easter Decor Idea – Bunny in Nest

Easter bunny in nest - deor idea

Easter bunny in nest - deor idea

I fell in love when I saw this photo. What a great idea for Easter decor – really different from anything I’ve done in the past.  A ceramic bunny is nestled amongst the grass  and hyancinth in his comfy little bed of twigs. This charming arrangement is all put together on a big old plate, and then displayed on a weathered old chair. A great way to attract the eye at Easter time.

Easter Eggs With Messages

easter-eggs-with-messages

Easter eggs with messages written on them

Love this idea for Easter.  I found these Easter eggs on Etsy, (the listing is no longer active) and it inspired me with an idea to incorporate into my Easter decor this year. Get yourself some plastic Easter eggs and write on them yourself. Then display them on a place or in a bowl on a bed of burlap string as shown (or Easter grass).  A truly lovely way to decorate your home for Easter while putting the focus on some wonderful messages.

How to Make Adorable Lamb Cakes

lamb-cakes-dr-oetker

Lamb Cakes, Dr Oetker

Are these not the cutest darn little lambs you ever did see?  And yes, they are individual little cakes – sort of like cupcakes… with legs on them. And a head. And a tail.

How about adding these to your Easter table, or any spring celebration? They’d also be very appropriate for a baby shower, since lambs and babies seem to go together. Why stop there, these little guys are just too cute not to be out there – they’d, be great for a kids birthday too. Heck, I want them at my birthday (I have a thing for lambs and sheep… they are just sooooo utterly adorable).  This super creative recipe is courtesy of Dr Oetker – as a way to say “thanks” to Dr Oetker for creating this awesome little baking project for us all to enjoy, look for quality products from Dr. Oetker when shopping for your baking supplies.

How to Make Dr Oetker Lamb Cakes

Pre-heat oven to 180°C/350°F/Gas Mark 4. Place 12-14 White Baking Cases in a bun tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and Natural Vanilla Extract, if the mixture starts to curdle, add a little flour.

Fold in the remaining flour with a metal spoon.

Place spoonfuls of the mixture in the baking cases and bake for 15 – 20 minutes until well risen and firm to the touch. Remove from oven and leave to cool on a cooling rack.

To decorate

Divide one pack of black Ready to Roll Coloured Icing in to 4. Take one of the four pieces and set the others aside. Use some of the icing to mould the lamb’s ‘head’, adding two small pieces of icing for ‘ears’ and push in Soft Silver Pearls for ‘eyes’. Using a small piece of icing, roll the lamb’s ‘tail’.

Roll the remainder of the icing into a roll of approx. 8cm long and cut in to 4 equal lengths to make the lamb’s ‘legs’. Repeat the process with the remaining pieces of Black Ready to Roll Colored Icing to make heads, legs and tails for three more lambs. Repeat with the other two packs of icing.

To make the butter cream, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Mix in the Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable.

Cover the base and sides of each cake with Butter Icing. Carefully push four ‘legs’ into the base of each cake and stand upright.

Use a small star nozzle to pipe rosettes of butter icing on the top of each cake and place a ‘head’ and ‘tail’ on each. Use Silver Balls for ‘eyes’.

Have fun!

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

Try serving this at your next party or celebration and watch how fast it disappears!  WARNING: Its addictive!  Just imagine… a dip that tastes like chocolate chip cookie dough served with apple slices or graham crackers.  Kids and adults alike can’t get enough of this stuff. Actually, it kind of brings out the kid in all of us.

This is something really fun to serve at a baby shower or… Who am I kidding?  This is really fun to serve at any gathering. (But I am specifically thinking how well it would work at a baby shower, bridal shower, birthday, or sweet sixteen party…).

As a variation, you can turn it into Chocolate Chip – Butterscotch cookie dough, simply by tossing in some butterscotch chips too. Yu-uuum! Served it with apple slices and graham crackers.

If you’re serving this with apple slices, soak them in ginger ale for about 10 minutes first – it’ll keep them from turning brown.

Here’s the Recipe:
(Adapted from Taste of Home)

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) miniature semisweet chocolate chips (or you can go with 3 ounces of chocolate chips and 3 ounces of butterscotch chips)