Foodie Fridays: Guava and Cream Cheese Cupcakes

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I used this recipe but amended it like so:

Guava and Cream Cheese Cupcakes

Adapted from Cook’s Illustrated

Makes 12 cupcakes

Ingredients

For Yellow Cupcakes

1 cup wheat flour

1/2 cup all purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter (1 stick), room temperature

1/2 cup milk

1 large egg , room temperature

2 large egg yolks , room temperature

1 1/2 teaspoons vanilla extract

1 cup guava

For Guava and Cream Cheese Frosting

8 ounces cream cheese, softened

4 oz butter, softened

1 cup powdered sugar

1/2 cup guava

Directions

Make Cupcakes

Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, milk, egg and egg yolks, vanilla, and guava; beat at medium speed until smooth, about 30 seconds. Scrape down sides of bowl with a rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Cool cupcakes to room temperature, about 45 minutes.

Make Frosting and Assemble Cupcakes

With an electric mixer, mix the cream cheese and butter until smooth. Add the powdered sugar, a little bit at a time, until combined. Add the guava. Spread frosting on top of cupcakes.

 

Foodie Fridays: Rhubarb time of year again!

Remember last year how wonderful our rhubarb was growing? 

This year the rhubarb is coming in strong and delicious. We’ve even made a $16 profit selling it to the local fruit/veggie stand (I love those guys).

Rhubarb is a resilient plant that grows without any help therefore it’s a gardener’s dream, unless you don’t want it then I guess it would be a nightmare plant.

This year I’ve gotten into making cake breads with the rhubarb and even muffins!

20140502_081114I’ve got the fancy muffins. The recipe I used was based loosely on the recipe for bread cake (upper left corner) from my Zojirushi bread maker. The mash in the tupperware is my attempt at ‘frosting’ where I combined the leftover mashed strawberries/rhubarb with powdered sugar and some coconut flour for thickening.

Loose rhubarb muffin recipe:

– 1 stick of butter (1/2 cup)

– 2 large eggs

– 1.5 cups of rhubarb (mashed in my Vitamix)

– 3 tsp of baking powder

–  1 tsp of vanilla

– 2 cups of flour (I used wheat flower)

– 1 cup of sweetener such as sugar/honey (I didn’t put any in these cupcakes this time)