Vanilla Cupcakes with Lemon Buttercream

Happy Easter! I decided to create a cute Easter cupcake today to share with you all.

Recipe – 

1 stick of real butter at room temperature

1 cup plus 2 tblsp. sugar

2 large eggs at room temperature

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

dash of salt

3/4 cup buttermilk

 

Directions – 

Mix butter and sugar together until light and fluffy. Add one egg at a time until incorporated, add vanilla. Scrape down bowl.

Preheat oven to 325 degrees

In a separate bowl, sift or mix with a fork – flour, baking soda, baking powder, salt.

If you do not have buttermilk, make your own by mixing 1 cup of milk and 2 tblsp. of white vinegar, let sit for a minute.

Alternate buttermilk and flour mixture, do not overmix.

Fill paper cups 3/4 full and bake for 16-18 minutes depending on how full your cups are and the altitude.

Buttercream Frosting – https://rawbasil.wordpress.com/2013/11/25/buttercream-frosting/

For lemon frosting, add 1/4 tsp. lemon extract, add more if you want a stronger lemon taste.

I used the cadbury eggs and sifted cocoa on top.

Let cool, frost & ENJOY! I hope you all have a blessed Easter!

 

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Thank you for stopping!

– Jessica

Chocolate Organic & Vegan Cake

I wasn’t necessarily looking for a vegan cake but came across this recipe and fell in love. It’s so moist and even better a day or two after I bake it.

Organic baker Sarah Magid has a lovely book that I adapted this recipe from, Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look.

Recipe: 

2 1/4 cups organic all-purpose flour

2 1/4 cups organic cane sugar

1 cup unsweetened quality, fair trade cocoa

2 tsp baking soda

1/4 tsp salt

1 tblsp organic vanilla extract

2/3 cup organic canola oil

2 tsp organic white distilled vinegar

2 cups cold filtered water

Directions:

In a large bowl add dry ingredients and mix together until combined. Make a well in the middle.

In a medium bowl add wet ingredients, mix well.

Slowly add wet ingredients to dry using a whisk or whisk attachment. Batter will be pretty liquidy.

Preheat oven to 350 degrees – make sure oven is completely heated before putting in cupcakes

Using a cupcake scoop, fill liners about 1/2 full to 3/4 full.

Bake for 15-17 minutes depending on altitude. Use a toothpick to check. Let cool in pan for 10 minutes before removing.

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Thanks for stopping!

– Jessica

Facebook – https://www.facebook.com/pages/Living-Green/225911607575346?ref=hl

Purchase Sarah’s book on Amazon – http://www.amazon.com/Organic-Chic-Cakes-Cookies-Sweets/dp/0061673587/ref=sr_1_1?ie=UTF8&qid=1393682295&sr=8-1&keywords=sarah+magid+organic

 

Homemade Caramel

This caramel is so good, I could just eat it all right out of the jar and it’s super easy to make!

 

1 stick of butter – real butter

1/2 cup of brown sugar

1/2 cup sweetened condensed milk

1 tablespoon honey

 

Mix all ingredients in a heavy saucepan over a medium-high heat for 5 minutes, bring to a boil then remove from the heat and stir a few more times.

This past Thanksgiving weekend I made this to go with our cheesecake and to dip pretzels in =)

 

– Jessica

Facebook – Living Green

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