Lemon-Buttermilk Cinnamon Rolls

It's been awhile since I've been on a cinnamon roll binge. There was a time when I was cranking out Pumpkin Cinnamon Rolls, Banana Bread Cinnamon Rolls, Sweet Potato Cinnamon Rolls, Cranberry and Eggnog Cinnamon Rolls, Gingerbread Cinnamon Rolls, Hot Chocolate Cinnamon Rolls, Cinnamon Roll Bread Pudding....I even posted regular, plain ol' Cinnamon Rolls. Then came a vacation from cinnamon rolls. Oh, there were other binges in the meantime...muffins, all things sweet potato, waffles....but nothing quite as satisfying or as fun as cinnamon rolls. Now, just when you thought you'd never see another cinnamon roll out of me, I've become obsessed once again.

It all started a couple of weeks ago when I made a batch of cinnamon rolls for work. They were such a success that I decided on another batch, this time swapping out the milk for buttermilk and the orange frosting for lemon. To. Die. For. Who knew that buttermilk could make such a difference?!

The beginning of a beautiful thing.....

Of course I didn't stop at Lemon-Buttermilk Cinnamon Rolls. No, I went one further. Blueberries. I added blueberries and created the best cinnamon rolls ever. At least until I come up with another combination....

Lemon-Buttermilk Cinnamon Rolls

Butter, sugar, cinnamon, more butter, more sugar...these cinnamon rolls may the the best ever!

Ingredients

• 1 cup buttermilk
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 1 (.25 ounce) package instant yeast (2 1/4 teaspoons)
• 1 egg, room temperature, slightly beaten
• 3 1/4 cups to 3 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 cup brown sugar, packed
• 1 tablespoon cinnamon
• 1/2 cup unsalted butter, softened
• 2 cups fresh blueberries, optional
• Frosting:
• 2 oz. cream cheese, softened
• 1 tablespoon butter, softened
• 2 teaspoons freshly grated lemon peel
• 1 cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

1. Heat the buttermilk, 1/4 cup butter, and 1/4 cup sugar in a small saucepan until the butter is melted and the sugar is dissolved. Remove from heat and let cool until the temperature is between 110 and 120 degrees F. (bathwater warm).
2. In a large mixing bowl, combine the milk mixture with the yeast, egg, 2 cups of the flour, and the salt. Beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 7 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about 5 minutes).
3. Place the dough in a lightly greased bowl, turning it once. Cover the bowl with a clean damp towel and allow the dough to rise in a draft-free area until it is doubled in size, about 1 hour. In the meantime, mix together the brown sugar, cinnamon, and softened butter in a small bowl.
4. Gently deflate the dough and let it rest for 5 minutes. Roll out the dough into a 12x9-inch rectangle. Spread the dough with the cinnamon/sugar mixture. Sprinkle the blueberries over the top, if desired.
5. Starting from the long end, roll up the dough and pinch the seam closed. Cut into 12 equal sized pieces and place into a greased 9x13-inch pan. Cover and let rise until doubled, about 30 minutes. While the rolls are rising, preheat oven to 375 degrees F.
6. Bake for 25 to 30 minutes, or until golden brown. Remove from oven and frost while still warm.
7. For the frosting, beat the cream cheese and the butter in a medium bowl. Add the lemon peel and the lemon juice, blending until smooth. Slowly add the powdered sugar and beat to desired consistency, adding additional lemon juice if needed.

Blueberries are an easy addition.

Go ahead and double the frosting recipe if you like lots.

Perfection.....

What should my next flavor be?

Cream-Filled Cupcake Cake

Yum

So today was my husband's birthday. What to make? Well, he loves layer cake. And he loves my cream-filled cupcakes. I think it calls for a mash-up, don't you?

I have a confession to make: I'm kind of terrible at cake decorating. When my husband tells me he wants a layer cake, I cringe. So, I had to think of something easy. Easy and chocolate-y, of course. Since I had some buttercream in the freezer, left from making cupcakes last week, it was a no-brainer to thaw it out. Then I took my favorite chocolate cake recipe, baked it into three layers, spread the buttercream in between the layers, and topped it off with some chocolate ganache. So easy it's ridiculous.

It's crazy, but the easy thing about this is the frosting. It's a chocolate ganache, made with dark chocolate chips and heavy cream and when it's first mixed together it's pourable. Seriously. Pourable. You can just let it drip down the sides.

Let's start with the cake, though. The beautiful cake. Dare I say the best cake ever? Okay...the best cake ever. Made with dark cocoa, buttermilk, and a hint of coffee to bring out even more chocolate-y flavor. 

Cream-Filled Cupcake Cake

Printable Recipe

Cake:

1 egg

1 cup buttermilk

2/3 cup vegetable oil

2 cups all purpose flour

1 3/4 cups granulated sugar

1/2 cup dark cocoa

1 tablespoon baking soda

1 teaspoon salt

1 cup hot coffee

Preheat oven to 350 degrees F; grease and flour 3 (8 or 9-inch) cake pans.

Combine egg, oil and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Divide the batter into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans. 

Buttercream:

4 tablespoons all-purpose flour

1 cup milk

1 cup butter, softened

1 cup granulated sugar (not powdered sugar)

1 teaspoon vanilla extract

In small saucepan, whisk the flour and the milk until smooth. Place over medium heat and cook until thick and bubbly, whisking the entire time. Place thickened mixture in a small bowl and cover with plastic wrap. Cool completely. 

Combine the butter and the sugar in the bowl of a stand mixer. Beat for several minutes, until light and fluffy. Add the cooled flour mixture and beat for an additional 5 minutes, or until the frosting is smooth with no gritty sugar. Stir in the vanilla.

Ganache:

1 1/2 cups dark chocolate chips

3/4 cup heavy cream

Place the chocolate chips in a medium bowl. Heat the cream in a small saucepan over medium-low heat until it just comes to a boil. Pour the hot cream over the chocolate and let sit for one minute. Use a spatula or a wooden spoon to stir the chocolate and the cream until smooth and shiny.

Assemble:

First, set aside about 1/4 cup of the buttercream for the squiggle on the top of the cake. Place one cooled cake layer, top-side down, on cake plate. Spread with half of the remaining buttercream. Add the next layer, again top-side down, and spread with the remaining buttercream. Add the final layer top-side up. Spoon the ganache over the top of the cake. Use an offset spatula to spread the chocolate over the cake, allowing it to spill down the sides. Chill the cake for a few minutes to set the chocolate. In the meantime, spoon the reserved buttercream into a pastry bag fitted with a small round tip. Pipe a squiggle over the top of the cake. Keep the cake refrigerated until ready to serve.

It's not a cream-filled cupcake without the squiggle.....

Sweet Pea Cupcakes with Carrot Cream Cheese Frosting

It's hard to believe that today was the first day of Spring....we actually had a below zero windchill going on in my neck of the woods. Luckily, it doesn't have to be dreary in the kitchen. How about some brightly colored cupcakes to lighten things up?

The third Thursday of each month happens to be an Improv reveal day. Improv is a blogger challenge hosted by Kristen of Frugal Antics of a Harried Homemaker. This month the flavors to work with are Peas and Carrots. Very Springlike, no?

I have to admit to being a little preoccupied with things other than cooking or baking this month, so when Kristen offered up the idea to use baby food--jars of pureed peas and carrots--I latched on to the idea. This has to be one of the quickest ideas I've come up with yet for our Improv challenge...and I feel a bit lazy with my ingredients. Honestly, though, once in a while there comes a need to use convenience foods...as long as they are doctored up a little.

Oh my gosh..it's been way too long since I bought these little jars...

Sweet Pea Cupcakes with Carrot-Cream Cheese Frosting

Ingredients:

1 box lemon flavored cake mix
1 jar (1/2 cup) pureed peas (baby food)
3 eggs
1 cup buttermilk
1 tablespoon grated orange or lemon peel

Frosting:

4 oz cream cheese, softened
2 tablespoons butter, softened
3 tablespoons pureed carrots (baby food)
1 tablespoon grated orange or lemon peel
1 teaspoon vanilla
2 2 1/2 cups powdered sugar

Preheat oven to 350 degrees F.; line a 24 cup muffin tin with liners.

In a large bowl, blend the cake mix, peas, eggs, buttermilk, and orange peel together until smooth, about 2 minutes. Divide the batter among the 24 cupcake liners and bake for 15-18 minutes, or until the tops spring back when lightly touched.

For the frosting, beat the cream cheese, butter, carrots, vanilla, and orange peel together until smooth. Add enough of the powdered sugar to reach the consistency you like. Frost the cooled cupcakes. Sprinkle with cute stuff, if desired.

Don't do what I did and dump the entire jar of carrots in the bowl...duh! I ended up with way too much frosting, and it was so thin I ended up dipping the cupcakes in the bowl to frost them!

My thoughts? This was a lemon cupcake...no indication of peas, which is probably a good thing. I like to think that I made a box mix a little healthier by replacing the peas for the oil. The frosting was good, but there wasn't a huge amount of carrot flavor. I don't think 3 tablespoons of pureed carrot negated the fat and calories in the cream cheese, butter, and sugar, however. The consistency of the cupcake was that of a sponge cake and, all in all, I feel it was a success. Of course, I had to test it all out by eating 3 cupcakes in rapid succession.

Please do yourself a favor and check out what everyone else is making with Peas and Carrots!

Eggnog and Cranberry Christmas Braid

Welcome to day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

For the grand finale of our Christmas week, I thought it was fitting that I make a braid for you. Not just any kind of braid---a Christmas Braid! This one is made out of Eggnog and Cranberries. It's a theme with me, I know, yet so perfect for Christmas, methinks. But wait!! There is more! We have a giveaway for you, too! I will explain more about that after I post the recipe. You are going to be so excited (I think I've used more exclamation points in this paragraph than in all of my posts combined...)!!  Let's get on with it, shall we?

Eggnog and Cranberry Christmas Braid
Printable Recipe

Sponge

3/4 eggnog, warmed to 110-115 degrees (bathwater warm)

1 tablespoon instant yeast

1/2 cup all purpose flour

Dough

all of the sponge

3/4 cup sour cream

1/2 cup ( 1 stick) unsalted butter, softened

2 large eggs, slightly beaten

1/4 cup sugar

2 teaspoons salt

2 teaspoons vanilla

4 1/2 – 5 cups Flour

egg wash for brushing braid*

Cream cheese filling

2/3 cup cream cheese, softened

2 tablespoons sugar

1/4 cup eggnog

1/4 cup all purpose flour

1 cup prepared cranberry relish

For such a rich dough we need lots of yeast power...that's why we use a tablespoon (or 2 packets).

For the sponge, combine the eggnog and yeast in a medium bowl. Stir in the flour. Cover the bowl loosely with plastic wrap and let it sit for about 10 minutes.

In a large mixing bowl of a stand mixer, combine the sponge, sour cream, butter, eggs, sugar, salt, vanilla, and 4 1/2 cups of the flour. Fit the mixer with the paddle attachment and beat the mixture until the dough is rough and shaggy. Switch the paddle for the dough hook and knead the dough at medium speed for about 6 minutes, or until smooth, adding additional flour if needed.

Place the dough in a greased bowl, turning once, and cover loosely with plastic wrap. Allow to rise in a warm, draft-free area for 60 to 90 minutes or until about double in size.

While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat together the cream cheese, sugar, eggnog, and flour. Set aside.

Gently deflate the dough and divide in two. Cover one of the halves with plastic wrap and set aside. Roll the remaining dough into a 10"X15" rectangle (do this over parchment paper or a silpat for easy transfer on to the baking sheet).

Preheat the oven to 375 degrees F.

Spread 1/2 of the cream cheese mixture down the center third of the dough. Top with 1/2 cup of the cranberry sauce.

Cut 1" crosswise strips down the sides of the rectangle. Starting from one end, bring one of the dough strips across the filling diagonally. Repeat on the other side, crisscrossing the dough strips. Continue down the rest of the braid, alternating strips to form the loaf. Repeat the rolling, filling and braiding with the second braid. Set both braids aside, cover lightly, and allow to rise for 45 to 60 minutes. Brush each loaf gently with an egg wash (one egg beaten with a pinch of salt). Bake for 25 to 30 minutes or until golden brown.  Cool on wire racks. Drizzle with Eggnog Cream Cheese Frosting, if desired.

For frosting, combine 2 tablespoons softened butter, 2 tablespoons softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons eggnog. Beat until smooth, adding additional eggnog if needed.

Simply Scrumptious.

And now for the giveaway news that I'm sure you have been anxiously awaiting!

Freund Container & Supply has generously donated $100 gift certificates for each #ChristmasWeek blogger to give away! Freund Container & Supply is the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

This giveaway is for one $100 gift certificate to Freund Container & Supply. Gift certificate will expire on March 31, 2013. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. The giveaway will run from today, December 7th, 2012, through Wednesday, December 12th, 2012.

Please visit Fruend Container & Supply for inspiration!  Then, click on the Rafflecopter login to add your information privately. :)

Facebook: http://www.facebook.com/FreundContainerSupply

Twitter: http://twitter.com/freundcontainer

Pinterest: http://pinterest.com/freundcontainer/

Freund Container & Supply is also offering all #ChristmasWeek blog readers 10% off purchases from now through March 31, 2013. Simply enter code JINGLEME10 to receive your discount!

***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not been compensated as part of this giveaway.***

If you'd like more chances to win a $100 gift certificate from Freund, please make sure you visit today's blog posts from each of the other #ChristmasWeek bloggers!

a Rafflecopter giveaway

Check 'em all out!

Christmas Apple Pie from Kim of Cravings of a Lunatic
Pumpkin Cheesecake Fried Pies from Jen of Juanita's Cocina
Chocolate Angel Pie from Liz of That Skinny Chick Can Bake
Nutella Swirled Pumpkin Pie from Anuradha of Baker Street
Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker
Bakewell Tarts from Isabelle of Crumb
Grasshopper Pie from Erin of Dinners, Dishes and Desserts
Cranberry Fritters from Erin of The Spiffy Cookie
Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort
Banketstaaf (Dutch Christmas Log) from Heather of Girlichef
Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker's Daughter
Raspberry Galette from Chung-Ah of Damn Delicious

Gingerbread Cinnamon Rolls

Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

This time I thought I was being really unique. Certainly, no one has done a Gingerbread Cinnamon Roll...right? Wrong. Better Homes and Gardens beat me to it....but they didn't put Eggnog Cream Cheese Frosting on theirs. So there.

The Eggnog Frosting sets these rolls apart, but I did use BHG's idea of garnishing with sugared cranberries...I can't get enough of those things.

Gingerbread Cinnamon Rolls with Eggnog Cream Cheese Frosting

Printable Recipe

Rolls:

1 cup milk

2 tablespoons unsalted butter

1/4 cup brown sugar

1/3 cup light molasses

2 tablespoons instant yeast

2 eggs, slightly beaten (room temperature)

3 ½ to 4 cups all purpose flour

1 teaspoon salt

½ teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

Filling:

6 tablespoons softened unsalted butter

½ cup brown sugar

1 teaspoon cinnamon

½ teaspoon ground ginger

Heat the milk, butter, sugar, and molasses over medium/low heat until the butter begins to melt and the temperature is about 115 degrees F. (bathwater warm). Transfer to the bowl of a stand mixer. Whisk the yeast into the milk mixture and let it stand for 5-10 minutes, or until it starts to foam.

It's important not to overheat the milk mixture...if it gets too hot, let it cool to "bathwater" warm.

In the mean time, whisk together 3 ½ cups of the flour, salt, ginger, cinnamon, nutmeg and allspice in a large bowl.  Add the eggs and the flour mixture to the yeast mixture and, using the paddle attachment, beat for about 2 minutes, or until the mixture is shaggy. Switch the paddle out for the dough hook and continue to knead the dough, adding additional flour as needed, for about 5 minutes, or until the dough is smooth and elastic.

When the dough is a bit shaggy, it's time to switch to the dough hook.

Shape the dough into a ball and place it into a greased bowl, turning it over once. Cover the bowl loosely with plastic wrap and let the dough rise for about an hour or until double in size.

Yum...look at that molasses-y dough...

Gently deflate the dough and let it rest for 10 minutes. While the dough is resting, grease a 13X9 inch baking pan. In a small bowl, combine the softened butter with the brown sugar, cinnamon and ginger.

Roll the dough into a 12X8 inch rectangle. Spread the filling evenly over the dough to within an inch of the edges. From the long side, roll up the dough jelly roll style. Cut into 12 even slices and arrange into prepared pan. Allow the rolls to rise for about 30 minutes.

Bake in a preheated 350 degree oven for 25 to 30 minutes, or until golden brown. Cool slightly before frosting. Garnish with sugared cranberries, if desired.

Eggnog Cream Cheese Frosting

2 tablespoons unsalted butter, softened

2 tablespoons cream cheese, softened

1 cup powdered sugar

2-3 tablespoons eggnog

¼ teaspoon nutmeg

Beat the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add enough eggnog until the desired consistency is reached. Stir in the nutmeg.

I just knew I wasn't done with the sugared cranberries.....

Don't forget to check out all of the other awesome recipes and stay tuned for the grand finale---tomorrow we are having a giveaway!

Ginger Horse Cookies from Kim of Cravings of a Lunatic
Mini Gingerbread Donuts from Jen of Juanita's Cocina
Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
Mini Holiday Gingerbread Loaves from Isabelle of Crumb
Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
Gingerbread Dip from Erin of The Spiffy Cookie
Gingerbread Milkshake from Ramona of Curry and Comfort
Gingerbread Pumpkin Bars from Heather of Girlichef
Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker's Daughter
Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious

Valentine Cookies

The holidays seemed crazy busy this year. I'm not sure why. Perhaps it was because we had a software change at work...very intense stuff. At any rate, I didn't make near the amount of baked goods that I usually do. It was my family that suffered for it. They didn't get their cut-out cookies....

The good thing about cut-outs is that they can adapt to any time of the year. July? Make them red, white and blue. September? Some lovely autumn shaped cookies will do. Late-January? I think it's time for Valentine's Day cookies.

Awhile back, my good friend, Julie, asked me for a good oatmeal raisin cookie recipe. I happily obliged. She paid me back with her family recipe for Sour Cream Cookies with Cream Cheese Frosting. It was a good trade. :)

Sour Cream Cookies with Cream Cheese Frosting (Linsmeyer Family Recipe)

Printable Recipe

2c. Sugar
1c. Softened Butter
1c. Sour Cream
1tsp. Baking Soda
2 Eggs
4 1/2c. Flour
1/2tsp. Salt
2tsp. Baking Powder
1tsp. Vanilla

Dissolve baking soda in sour cream. Cream butter and sugar. Add eggs and vanilla; mix well. Add sour cream/soda mixture. Mix well. Sift together 2 1/2 cups flour and the remaining dry ingredients. Stir into batter. Stir in remaining 2c. flour. Chill, Roll, Cut. Bake at 400 degrees for 8-10 minutes on ungreased cookie sheets.

Cream Cheese Frosting
1 8oz. Softened Cream Cheese
1/2c. Softened Butter
1tsp. Vanilla
4c. Powdered Sugar

Combine cream cheese, butter and vanilla. Mix until well blended. Gradually add powdered sugar. Beat until fluffy. Frost cooled, cut-out cookies.

 

You've probably noticed that I didn't use the cream cheese frosting on these. I love cream cheese frosting, but I was in a hurry and needed something that would dry fast. Besides, I was out of cream cheese. So, I simply blended 1 cup of powdered sugar with a tablespoon of milk and a tablespoon of corn syrup and 1/2 teaspoon almond extract. Then I divided it into two bowls and dropped a little food coloring in one of them. Since, I'm no artist, I drizzled and dripped my way along the tops of the cookies. 

Great cookies! Now, I need to go buy some green food coloring and shamrock cutters. St. Paddy's day is right around the corner. :)

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Banana Cupcakes with Peanut Butter Frosting

"The Elvis"

It was a little frustrating for me getting pictures of these cupcakes. Anymore, it is dark when I leave for work, and it is dark when I come home. Of course, I made them after the sun had gone down, so I didn't even attempt a picture until I brought them to work. At work, we have cubicles. And fluorescent lighting. I thought maybe I could get at least one good shot in, so I stuffed my frosting splattered camera in my purse, and I threw a white plate in my lunch bag. Pretty sure my co-workers think I'm weird...but no one said anything. They ate cupcakes for breakfast....

The lighting was a better than at home, but the setting was iffy.

Check out the highlighter in the background.

Finally, I took a couple shots the next day, before I went to work. It was just starting to get light out. Oh well, the cupcakes themselves turned out pretty yummy, so I'll give you the recipe. Next time, I'll get some prettier liners and sprinkle some peanuts over the top. 

Banana Cupcakes with Peanut Butter Frosting

Printable Recipe

1 ½ very ripe bananas, mashed

½ cup sour cream

½ cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups cake flour

2 teaspoons baking soda

½ teaspoon salt

Frosting:

8 oz. cream cheese, softened

½ cup unsalted butter, softened

½ cup creamy peanut butter

2 cups powdered sugar

1-2 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.

Combine the mashed bananas and the sour cream in a small bowl; set aside.

In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Finally stir in the banana/sour cream mixture. Scoop the batter (I use a cookie scoop) into the prepared liners.

Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting

For frosting, beat the cream cheese, butter and peanut butter together in a large bowl. Slowly beat in the powdered sugar. Add milk and beat to desired consistency.

It only looks a little dry because I had them in the fridge.  The banana turned a little dark, too...looks like chocolate. They were still good...just let them sit out a little if you refrigerate them.

The cake flour makes these a little lighter, but they are still reminiscent of banana bread. If you like banana bread you will like these. If you like peanut butter, you will like these. If you like bananas with peanut butter, you will love these!

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Strawberry-Rhubarb Cupcakes

A few weeks ago, I was all about rhubarb. You may remember that I talked about how my co-worker's sister kept me well-supplied. In fact, I still have two freezer bags full of the stuff (it will be nice to make something nice and spring-like sometime this fall or winter). Well, one recipe that I didn't share was for a little invention of mine that I had entered into the Gold Medal® Flour Recipe Contest. Guess what? My recipe was a runner up! Now I get to share:

Strawberry-Rhubarb Cupcakes

1 cup sliced fresh strawberries
1 cup chopped fresh or frozen rhubarb
1/3 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon butter or margarine
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
2 teaspoons vanilla
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
2 oz cream cheese, softened
1 tablespoon butter or margarine, softened
2 cups powdered sugar
1 to 2 teaspoons milk


1. In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.

2. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.

3. In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.

I added a little bit of red food coloring...something about cooking strawberries and rhubarb makes the color a little dull.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

5. In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.

The last time I made the frosting, it didn't need the extra milk. I added a little red food coloring to this, as well.

Pink cupcakes are the cutest!