Cupcake Hero

One of the blogs I follow, I heart cuppycakes, holds a competition each month called Cupcake Hero. The competition is hosted each month by the person who won the previous month. Here's the link to this month's competition. The ingredient is raspberries, and since I just picked some really yummy ones up from a local farm (Wilson Farm) I thought it was time to get baking and enter the competition for once instead of just reading about it. I couldn't decide on one idea so I made two different kinds of cupcakes.

Chocolate Cupcakes with Raspberry Whipped Cream

For these cupcakes, I used this cupcake recipe, which I've used before.

For the raspberry whipped cream:

1c whipping cream

1T sugar

1T raspberry sauce

Whip the cream and sugar for about 2 minutes, until it begins to thicken. Add in raspberry sauce and continue to whip until soft peaks form.

For the raspberry sauce, I used some of the filling from my other recipe below. You can also mash the raspberries and use the juice and small raspberry pieces from that. More or less raspberry sauce can be added to taste.

Raspberry Lemon Cupcakes

Makes 6

For the cupcakes (adapted from Love and Olive Oil):

1/2 + 1/8c all-purpose flour

1/2 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/4c sugar

1/8c light brown sugar

1/8c olive oil

1/2c 2% milk

1tsp vanilla extract

1 tsp lemon juice

For the raspberry filling:

1/2 pint raspberries

1/3c sugar

3T lemon juice

1T cornstarch

For the butercream:

1/4c butter

1.5c confectioners' sugar

1.5T raspberry filling

1tsp lemon juice

1/2 T 2% milk

Preheat oven to 350. To make the cupcakes, mix together flour, baking powder, baking soda, salt, sugar, and brown sugar. In a separate bowl, whisk together oil, milk, lemon juice, and vanilla. Mix into the dry ingredients. Fill cupcake liners and bake about 20 mins.

To make the filling, mash berries and add to a saucepan along with sugar, lemon juice, and cornstarch. Stir constantly as mixture boils and thickens. Allow to sit at room temperature until cool and thick.

For the frosting, cream the butter until fluffy. Add confectioners' sugar 1/2c at a time. Add lemon juice, raspberry filling, and milk, and mix until light and fluffy. If too runny, add more sugar. If too thick, add milk.

Summery Drinks

I recently decided to try making Sangria. After trying multiple recipes and not being satisfied with any of them, I combined a few to make my own.

Red Sangria

1 bottle red wine, any variety depending on taste

3 shots brandy

1.5 shots Bacardi Dragonberry rum

1 shot cranberry liqueur

ginger ale

orange + other fruits

Mix red wine, brandy, rum, and cranberry liqueur in pitcher. (Any sweet flavored rum or vodka can be substituted for the dragonberry rum.) Cut 3/4 of orange into slices and add to mixture. Squeeze remaining 1/4 of orange into mixture. Add slices of apples, apricots, or any other fruit desired. Chill.

To serve, fill glass 3/4 with wine mixture and fruit. Fill remaining 1/4 of glass with ginger ale.

Chicken Tetrazzini

Growing up, I always loved when my mom made chicken tetrazzini - something about the crispy melted cheese on top... yum! I never realized how easy and quick it is to make, and it makes enough for dinner for multiple people (and lunch the next day too)!

Chicken Tetrazzini

1/4 c butter

1/4 c flour

1/2 tsp salt

1/4 t pepper

1 c chicken broth

1 c whipping cream

2 T sherry or wine

1 package spaghetti (or any long stringy pasta)

2 c chicken (or more, depending on taste)

bag of grated parmesan cheese

Heat oven to 350. Boil pot of water (for pasta). Begin cooking chicken, cut into cubed pieces. Cook pasta.

For sauce (takes approximately 10 mins), melt butter over low heat. Blend in flour and seasonings. Continue to cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat and stir in broth and cream. Return to heat and boil for 1 minute, stirring constantly.

Stir sauce, pasta, and chicken together. Pour into a greased casserole dish (13x9). Sprinkle top with cheese.

Bake uncovered, approximately 30 minutes, or until cheese is melted and top is golden.