strawberry-banana cupcakes with strawberry buttercream frosting inspired by sprinkles cupcakes

happy last day of february!

to close out the month, here are some (mini) strawberry-banana cupcakes with strawberry frosting. sometime last week we had a lone banana going brown. instead of making some banana muffins again or something else with banana i decided to do a take on a strawberry cupcake. i mean, add banana to it. a quick google search later, i landed on good old martha stewart's website. sprinkles strawberry cupcakes recipe, to be exact.

so here you have it. a take on their recipe, but with the pureed strawberries out for strawberry jam and some mashed bananas in, all topped off with a super simple strawberry buttercream frosting. you can't get any easier than this. no fancy blender required! this is my kind of recipe when it comes to using very minimal equipments. ;)

below's the recipe should you want to make some. it's quite good, i should say. you get both the strawberry and banana flavor in the cake. and the added strawberry buttercream frosting on top? that just makes it even better. i know the photos don't show much since you lose out the color once you mix the frosting together, etc... but the flavor is definitely there. i guess you can top it off with some strawberry and/or banana slices if you like. i personally couldn't be bothered to. so go ahead and make yourself some. enjoy and happy baking! :)


strawberry and banana are two fruits that pair well together. the strawberry frosting really balances out the strong banana flavor in the cake and makes for one sweet bite.


i love making one-bite cupcakes. these mini versions of a full-size cupcake gives you the same yummy taste and satisfaction of a standard size one, but for way less the calories.

strawberry banana cupcakes with strawberry buttercream frosting
inspired by sprinkles' strawberry cupcakes

ingredients

cupcake batter:

• 1 medium banana, mashed
• 2 tablespoons strawberry jam or preserves
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 2 large egg whites

strawberry frosting:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 cups powdered sugar
• 2 tablespoons strawberry jam or preserves
• milk or cream as needed

directions

for the cupcake batter:

1. preheat oven to 350 degrees. line a 12-cup muffin tin with cupcake liners; set aside.
2. in a medium bowl, whisk together flour, baking powder, and salt; set aside. in a small bowl, mix together milk, vanilla, mashed bananas and strawberry jam; set aside.
3. in the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. gradually add sugar and continue to beat until well combined and fluffy. reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4. with the mixer on low, slowly add half the flour mixture; mix until just blended. add the milk mixture; mix until just blended. slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5. divide batter evenly among prepared muffin cups. transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes (or 15-16 minutes if making mini cupcakes). transfer muffin tin to a wire rack and let cupcakes cool completely in tin before frosting.

for the strawberry buttercream frosting:

1. in a good size bowl, cream together the butter and powdered sugar until somewhat combined.
2. then add in the strawberry jam and mix until fully incorporated and resemble the right buttercream consistency. if it's too thick, add a tablespoon of milk to the mixture at a time and blend it some more until you've reach the right consistency. if it's too thin, add in more powdered sugar.
3. frost the cupcakes and enjoy! :)

makes 12 regular size cupcakes or about 45 mini cupcakes.

mini apple crumbles

i was going through my stacks and stacks of magazines sometime last week and ran across a recipe for mini apple crumbles. yes, i've got piles of shape, marie claire, better homes & gardens, 7x7 and ca home & design magazines just to name some that i've left it piled on (and some i have yet to go through them). i guess i'm still one of the few left who appreciates actual printed materials over those ebooks or e-zines. okay, going off topic here. yes, as i was going through one of my shape magazines from a few months back, i noticed a recipe for mini apple crumbles. i think it must have been shape's november 2013 issue. leafing through the pages and seeing that, a lightbulb went in my head. well, hello… we've got a bunch of oatmeal lying around, i could actually put some to use with this recipe! so off i went with it.

okay, i've actually adapted the recipe a bit because i didn't have any maple syrup on hand or couldn't be bothered with the spices that were in it. but overall, the recipe was pretty straight forward. so go ahead and bake some. these make for perfect little one-bite treats and are great for parties or any occasions. :)


these one-bite mini apple crumbles make for the perfect little party treats and has only 95 calories.


this recipe is super simple to make. i love how you get many different kinds of texture, crunch and flavors from just one tiny bite.

mini apple crumbles
recipe from shape magazine's november 2013 issue

crumble topping:
cooking spray
1/2 cup rolled oats
1/2 cup whole-wheat flour
1 teaspoon ground cinnamon
pinch kosher salt
1/3 c maple syrup
2 tablespoons cold, unsalted butter, cut into small pieces

apple filling:
2 firm apples, peeled, cored and diced
2 tablespoons maple syrup

directions:
preheat over to 350°F. lightly coat a 12-cup mini muffing pan with cooking spray and set aside.

to make the crumble topping, combine oats, flour, cinnamon, and salt in medium bowl. stir in maple syrup until well coated. use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside.

to make the apple filling, add apples, maple syrup, and 1/2 cup water to a small saucepan. cook over medium heat, stirring occasionally, for 5 minutes. remove from heat and let cool slightly.

meanwhile, place 1 teaspoon of the oat mixture into the bottom of each muffin cup. see your fingers to gently press down to form  a solid crust. Place 1 tablespoon of the apple  mixture over each and top with remaining crumble distributing evenly among all muffin cups.

bake for 10 to 15 minutes or until golden brown. remove from oven, let cool to room temperature, then use an offset spatula or a butter knife to gently remove from pan. serve at room temperature.

makes 12 mini apple crumbles. enjoy!

nutrition facts: 95 calories; 3 g fat; 18 g carbs; 1 g protein; 1 g fiber; 22 mg sodium; 20 mg calcium

blood orange cranberry scones

i was in trader joe's the other day and noticed they had bags and bags of blood oranges. well, duh me! it is the season. i've just never bothered to look around for them or noticed them in the past. this time, it was so obvious, i couldn't have missed it if i wanted to. i decided to pick up some up thinking i could bake with it, or at least eat them. we don't typically eat blood oranges in our household, but who's to say why not this time?

knowing i'd bake something with these blood oranges, i decided i'd make some scones. lately i've been treating myself to that morning cup of coffee at starbucks and noticed the cranberry orange scones that they have on displayed. i've yet to try one of theirs, but i figure i know how to bake so i may as well make my own. not having oranges on hand, what better alternative than blood oranges?!

below's the recipe for these blood orange cranberry scones inspired by starbucks cranberry orange scones. how were they? pretty good. i accidentally added too much sugar to the scones but i think the mistake was actually a perfect one. i really think you get the right amount of sweetness with the orange flavor. and the dried cranberries give you something chewy and a tiny bit of tartness when you bite into it. overall a great treat with that morning coffee or afternoon tea. now of course, you can drizzle some glaze on top (i was too lazy and couldn't be bothered) or spread it with jam and butter (or clotted cream) and it would just elevate this scone to the next level. very. good.


these blood orange cranberry scones inspired by starbucks are the perfect little treat with any morning coffee or afternoon tea.


a little blood orange glaze would go so well with these scones.

blood orange cranberry scones
inspired by starbucks' cranberry orange scones with recipe adapted from here.

scones:
2 cups all-purpose flour
10 teaspoons granulated sugar
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup buttermilk
1 egg
1 tablespoon milk
1 tablespoon raw sugar (or regular sugar works fine too), for sprinkling

glaze: (optional)
1/2 cup confectioners' sugar
1 tablespoon blood orange juice

directions:
in a large bowl, combine the flour, sugar, orange peel, baking powder, salt and baking soda. cut in butter until the mixture resembles coarse crumbs; set aside. in a small bowl, combine the cranberries, orange juice, buttermilk and egg. add to flour mixture and stir until a soft dough forms.

on a floured surface, gently knead 6-8 times. pat dough into an 8-in circle. cut into 12 wedges. separate wedges and place on an ungreased baking sheet. note: this is the part where i like to stick the wedges in the freezer for a good 15 minutes or so before i bake it. i've read that by doing this it gives the butter time to harden so when you bake it, it makes the scones a bit more flaky and delicious. and is that true? i guess so. i do this almost every time when i have time to spare, otherwise i just skip this part.

brush with milk; sprinkle with raw sugar. bake at 400 degrees F for 12-15 minutes or until lightly browned. remove to a wire rack to cool.

for the glaze (optional): combine glaze ingredients; drizzle over scones.

if you like, you can even split it, spread some butter and jam and oh my, what a yummy-looking treat! enjoy. :)

makes about 12 wedges (more or less depending on how you cut it).

oatmeal-raisin cookies

what do you do when you have a bunch of rolled oats around? umm... like A LOT!?! well, you make oatmeal cookies, of course. what else? okay, maybe a lot more other stuff… but oatmeal cookies will do for now.

i'm actually not a fan of oatmeal cookies because traditionally it's got raisins and cinnamon in it. both things i don't always care for when combined together. but m loves the classic oatmeal cookie so i went ahead and made some anyway. actually, i divided the dough and threw in some butterscotch chips for half the lot and kept the other half classic.

the recipe is super simple to make and makes a ton if you drop them by the teaspoon or tablespoon size. so if you've got some rolled oats or even quick-cooking oatmeal around, why not bake some today?! :)


this recipe makes a lot and are perfect for gift-giving or sharing with others.


i'm not a big fan of raisins, but this recipe is a classic for any oatmeal-raisin cookie fan and super versatile with different stir-in options (i also used butterscotch chips). m loves the classic taste, but is also a big fan of the other butterscotch version.

oatmeal cookies
recipe from better homes & gardens

ingredients:
1 cup butter, softened
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3 cups regular or quick-cooking rolled oats
1 cup raisins*

directions:
Preheat oven to 350 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in oats and raisins.

Drop dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets. Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets.

Bake in the preheated oven about 8 minutes for spoon-size portions (bake about 12 minutes for cookie-scoop or 1/4-cup portions) or until edges are light brown and centers appear set. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.

to store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

*note: if you're not a big fan of raisins, you can certainly substitute a different stir-in option here. chocolate chips is one option, or butterscotch chips (like i did) or even nuts, dried fruits or coconut flakes. whatever your little heart desires. i'm thinking white chocolate chips with some coconut flakes would be perfect. i'll have to make this again with that variation. just keep in mind that whatever you do, you keep the substitute ingredient(s) to 1 cup.

the best banana bread muffins you'll ever eat

happy valentine's day! :)

and hehehehe... that's some title eh? yes, the BEST banana bread muffins you'll ever eat (and make... according to m and me). seriously. it's loaded with tons of bananas, chocolate chips, and hints of vanilla and cinnamon flavor. oh, and to top it off, you've got a crispy cinnamon-pecan-cookie-like topping. O. M. G. i know! these guys disappeared like that. it was that good.

last weekend we finally had some rain in like forever! as you all know, we northern california folks have been enjoying quite the unseasonably warm winter (with high 60's and low 70's and no rain in sight at all!) until this past weekend. yup, it sure rain. and what's the best way to stay cozy and warm when it's awful and wet outside? well, none other than baking to warm up the house. and the bonus is the delicious smell throughout and goodies that you can actually eat! i think i ate like 5,000 calories this weekend from all the baked goods. must be my body telling me to fatten up for this stormy cold weather.

okay, so let's cut to it. below's the recipe should you want to make some. seriously, so good. i literally inhaled one right after a minute or two of it coming out of the oven. i told m it would make for a yummy dessert with a little ice cream next to it. the cold/hot combo would be perfect. m had one soon after it cooled off and said i could sell these. that's quite the compliment being that he's such a tough critic when it comes to me and my baked goodies.

alright, go bake some for your lovebugs today (or this weekend or whenever) and let me know what you think! enjoy and happy eating. :)


these banana bread muffins are amazing. it's loaded with tons of banana, chocolate chips and a cooke topping... so good you cannot just eat one.


instead of your typical banana bread loaf, why not make muffins? this recipe is super versatile, quick and easy to make, you can leave out the chocolate chips or cookie topping if you like. or throw in some nuts and you've got a crunchy muffin. yum!

banana bread muffins with chocolate chips & cinnamon-pecan cookie topping

for the banana bread muffins:

• 4 brown medium-size bananas
• 2 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 cup vegetable oil
• 1-1/2 cup chocolate chips (any kind, i used dark and semi sweet)

for the cookie topping:

• 1/4 cup ground cinnamon
• 1/2 cup sugar
• 1/2 cup pecans, broken
• 1/4 cup (1/2 stick) butter, room temperature
• 1 cup all-purpose flour

directions:
preheat oven to 350°F. line cupcake muffin tins with paper cups.

for the cookie topping: in a medium-size bowl, mix together the cinnamon and sugar until fully incorporated. reserve a tablespoon or two and set them aside. then add in the pecans to the cinnamon sugar mixture and toss until they're coated. now add in the softened butter and mix until all the ingredients are blended together. lastly, add in the flour and mix until dough forms. set cookie dough aside (preferably in the fridge while you make the muffin batter).

for the muffins: in a good size bowl, mix everything but the chocolate chips together until combined. then throw in the chocolate chips and fold until fully incorporated. spoon out the mixture into the paper cups, about 2/3 full. top it off with the cookie batter and sprinkle some of the cinnamon sugar on top. note: you may want to use a fork and kind of break the chilled dough a little bit so that it resembles crumbs, etc. otherwise, just put in bits on top of the muffin and that will do just fine too. if you run out of the cinnamon sugar, you can always make more by combining 1 part cinnamon to 2 parts sugar (or equal parts if you like).

bake muffins for 15-18 minutes or until a toothpick comes out clean when you insert it into the muffin. let the muffins cool a little bit before taking them out of the tin and cooling on a wire rack. eat shortly after while still warm because they taste delicious or you can wait until they are completely cool. it'll still taste just as good. of course, i prefer it warm. ok, enjoy! :)

makes about 16-18 standard size muffins (you know, the regular cupcake kind).

chocolate-cinnamon cupcakes with mocha buttercream frosting

is it february already? and valentine's day is around the corner?!! alright, i haven't baked cupcakes in like forever. it's only fitting i make some (mini) chocolate cupcakes again, just in time for valentine's day. yes, i made some last year as well, in addition to the super popular (on pinterest) mini creme brulee cupcakes. those are pretty awesome as well.

to change it up a bit, i decided to add a little cinnamon to the usual (eggless) chocolate cupcake recipe. according to m, the cinnamon didn't come through a whole lot. i guess you could sort of tell it's there, but not really because once it's baked the chocolate and coffee flavors overpower the cinnamon? i don't know. so if you really like cinnamon, i say add in another teaspoon or so. otherwise, the recipe the way it is below will do just fine. and if you're a coffee fan, the mocha frosting is perfection. chocolate and coffee? done.

alright, below's the recipe if you'd like to bake some for this upcoming valentine's day or any day. i say it works for any occasion. so go ahead. they're super simple to make and the end results are always stunning... delish! enjoy and as always, happy baking!


who doesn't want to get some mini chocolate cupcakes this valentine's day? these are the perfect little gifts. we gave some away to c's teacher as an early valentine's day gift.


i love how festive and valentine-y the added heart sprinkles are in these mini cupcakes.

chocolate-cinnamon cupcakes with mocha buttercream frosting

chocolate cupcakes:
1-1/2 cups flour
1 cup granulated sugar
1 tsp baking soda
1 tsp salt
1/3 cup cocoa powder
1 tsp instant coffee
2 tsp ground cinnamon
1/2 cup oil
1 cup water
1 tsp vanilla extract
1 tbsp vinegar

mocha buttercream frosting:
1/2 cup (1 stick) butter, room temperature
3 cups powdered sugar
2 tbsp instant coffee
2 tbsp cocoa powder
1/4 cup milk

directions:
for the cake: mix all ingredients together until moist and well blended. put in mini cupcake cups (1/2 full) and bake for 17-18 minutes at 350 degrees F.

for the mocha buttercream frosting: using a handmixer or in a stand mixer, mix all ingredients together until you've reached the right consistency for buttercream. if it's too thick, add in a little bit more milk. if it's too thin, you can add more powdered sugar. once everything looks good, pipe/frost and enjoy!

chocolate cake recipe makes about 16 regular cupcakes (or 45-50 mini cupcakes). buttercream frosting should make enough to frost all cupcakes (well, at least when i did it).

2014: make it count

just a little reminder to keep chugging at it. july isn't too far away. must. do. it. gotta do it. just do it!

coral french macarons with citrus buttercream filling

okay, i finally got around to posting the recipe for these coral shell french macarons with citrust buttercream. yeah, as mentioned before... i've just been busy with life in general. ;)

a few weeks ago i test baked some coral color macarons for a friend's baby shower (that's the link for the awesome photos she took of the baby shower) she was hosting. i haven't made any in that particular color before so i wanted to make sure i got the color right before doing the real thing. well… the test macarons turn out fantastic! the coral color was spot on and super vibrant. the shells were baked perfectly and the whole cookie flavor combination was pretty good (i only say pretty good because i'm not that fond of citrus buttercream or citrus baked goods too much). if only the ones i delivered was just like these test versions, i wouldn't have had to bake 3 consecutive nights just to get them to par. yeah, it sucked the first two nights getting hollow cookie shells after hollow cookie shells. on the surface they look perfect… yeah, until you break into them and all you see is an empty shell. boo. so yeah, i tried correcting them as much as i could and finally was able to get some decent ones. just sucked it took so long and so many batches. a lot of macaron shells ended up in the garbage. some, i did save and kept them as is (without filling) to have them available for a sweet treat.

alright, here's the recipe. now, just don't over whip the egg whites or fold too much okay? that way your shells will come out perfect and not crazy hollow or spread like crazy and have no feet. good luck and enjoy! :)


for any citrus flavor fan, these should hit the spot. try adding in some marmalade and it's even better. the ones i delivered for the baby shower had a little spread of kumquat marmalade on top of the buttercream.


here's a photo of the macarons (vanilla, mint-chocolate and citrus) i made for the baby shower. notice how the coral color isn't as vibrant as the test ones above? yeah, i did try! photo via sabrina ko.


here's a shot of the coffee nutella french macarons. these are always a hit. photo via sabrina ko.

coral macarons with citrus buttercream filling

ingredients:

macaron batter:
1 cup powdered sugar
3/4 cup almond meal
1/8 tsp pink and 1/4 tsp orange gel food coloring (or any food coloring of your choice)
1 tbsp citrus (orange, lime & lemon) zest
2 large egg whites, at room temperature
5 tablespoons granulated sugar

citrus buttercream:
1 tbsp citrus zest
2-4 tbsp citrus juice
1/2 stick of butter, room temperature
2 cups of powdered sugar

directions:

to make the macaron batter/shells:

1. line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
2. sift together the powdered sugar and almond meal so there are no lumps. add in the citrus zest and stir it to make sure it's fully incorporated with the sugar and almond meal mixture. set aside.
3. in the bowl of a standing electric mixer (or if you prefer, you can use a bowl and hand mixer), beat the egg whites until they begin to rise and hold their shape. while whipping, beat in the sugar until very stiff and firm, about 2 minutes.
4. add in the gel food coloring.
5. carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. when the mixture is just smooth and there are no streaks of egg white and the colors have combined, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
6. pipe the batter on the parchment-lined baking sheets in 1.35-inch circles evenly spaced one-inch apart.
7. rap the baking sheet a few times firmly on the counter top to flatten the macarons. then let it sit for at least 30-60 minutes depending on humidity before baking them in the oven. about 10-15 minutes before baking, preheat oven to 350 degrees F. bake for 15 minutes.
8. once macaron shells are out of the oven, let them sit for 30-60 seconds before removing the hot baking sheet underneath. let the macarons cool completely before removing them from the parchment paper.

for the citrus buttercream filling:

1. in a medium bowl combine the butter and sugar and mix until incorporated.
2. then add in the citrus juice (1 tablespoon at a time) and zest and mix until combine and you've reached the right consistency for buttercream. if it's too thick, thin it out with a little bit with more juice or milk or cream. if too thin, add in a little more powdered sugar.

to assemble the macaron cookies:

1. before assembling these cookies, make sure to pair up all the cookie shells so they are as close as possible in size.
2. using a knife, spread a good amount of the buttercream on the inside of the macarons then sandwich them together. note: you can certainly put the buttercream in a piping bag and pipe the buttercream onto the cookie. it's a lot easier i think and less mess. but i can't be bother to do this so i almost always just spread it with a knife.
3. let them stand at least one day (keep them refrigerated) before serving (serve at room temperature), to meld the flavors.

store in airtight container for up to 5 days. makes 20-24 macarons.