Citrus and Blueberry Cupcakes, Creation #4

I previously posted about my happy dance in Sunflower Market over produce sales. The only problem with sales is I tend to over buy! What does one do with 4 tangerines nearing the end of their lives? No, not tangerade, but more cupcakes! These are one of my favorite cupcakes so far, and I am a chocolate girl, so I usually shy away from fruit based desserts, but I love the flavor combination of these cupcakes.

Citrus and Blueberry Cupcake:

The cupcake batter is a basic chiffon cake, and I just added the citrus and blueberry. Recipe adapted from


  • 5 eggs, separated
  • 3 ounces unsalted butter, melted and cooled
  • 6 ounces cup milk
  • 1-1/2 tsp vanilla extract
  • 2-1/4 cups all purpose flour
  • 1-1/4 cups sugar
  • 2-1/2 tsp baking powder
  • 1/4 tsp salt
  • Zest of 1 lemon
  • Zest of 1 tangerine
  • 1 lemon, juiced
  • 2 tangerines, juiced
  • 1 cup blueberries, frozen


  1. Preheat oven to 350º. Line muffin tins with 18 liners.
  2. In a small bowl, combine the egg yolks, butter, milk, lemon and tangerine juice, and vanilla.  Set aside.
  3. In a large bowl, whisk together the flour, 1 cup of sugar, baking powder and salt to blend.  Add the lemon and tangerine zest and blend with your fingers to separate clumps. Add the egg yolk mixture and stir until well combined, then add frozen blueberries, folding gently, and set aside.
  4. In a mixing fitted with whisk attachment, beat the egg whites on high-speed until they hold soft peaks.  Lower the mixer speed to medium, gradually add the remaining 1/4 cup sugar, beat the whites until they hold stiff peaks.  Stir about one-third of the egg whites into the batter.  Fold  remaining whites into the batter, gently, in two batches, to blend thoroughly.
  5. Scope the batter into muffin tins, fill each muffin cup 3/4 of the way full.  Bake for 15 to 20 minutes, or insert toothpick in the center of a cupcake and it should come out clean.
  6. Let cupcakes cool for 10 minutes in pan.  Remove the cupcakes from the pans and allow them to cool completely on wire racks.

Orange Italian Buttercream:


  • 4 oz egg whites
  • 8 oz sugar
  • 1 oz Grand Mariner
  • 1 oz water
  • 8 oz butter
  • 1 teaspoon vanilla
  • 1 Tablespoons orange zest
  • 3 Tablespoons orange juice
  • 1 Tablespoon of Grand Mariner


  1. Before starting, you will need a thermometer and a small bowl of water and lemon juice and a pastry. This is for the syrup to dissolve crystallized sugar.
  2. In a stand mixer fitted with whisk attachment, place egg whites and whip until soft peaks, then gradually add 1 ounce of sugar.
  3. While egg whites are whipping, combine remaining sugar, water and Grand Marnier in clean pot over medium heat. Stir gently until sugar dissolves and cover pot. The syrup must be cooked to soft ball stage (220 degrees at high altitude, 230 degrees sea level), or just let boil for about 10 seconds.
  4. With the mixer still going on high-speed slowly pour the hot syrup down the side of the mixing bowl, keep whisking until egg whites are cooled.
  5. With the butter at room temperature and the mixer on high, slowly add to egg whites one tablespoon at time. Note: once the butter is all add the mixture will look very soupy, but just keep mixing on high for several minutes until mixture becomes thick.
  6. Once mixture is thick add vanilla, zest, juice and Grand Marnier.
  7. Fill pastry bag with desired tip and pipe on cupcake.

Blueberry Compote


  • 1 cup blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 lemon, zested and juiced


  1. Combine all ingredients in pot, bring to boil, cover and let simmer for about 20 minutes.
  2. Once cooled, spoon gently over cupcakes.

Enjoy the cupcakes!


White Chocolate-Macadamia Nut Truffles, Creation #3

When I was kid, I was not a fan of white chocolate or garlic, but the older I got the more I started loving the both of them, not together of course! I have not made truffles since pastry school, so I decided to give tempering chocolate and truffles another try. I wanted these truffles to have a little kick to them, so added some Grand Marnier!

Recipe for white chocolate-macadamia nut truffles:


  • 1 lb white chocolate
  • 4 ounces heavy cream
  • 1 1/2 ounces Grand Marnier
  • 1 cup toasted chopped macadamia nuts
  • 10 ounces white chocolate, for dipping


  1. Measure white chocolate in bowl, set aside.
  2. Boil heavy cream and pour over chocolate and let sit for 1-2 minutes.
  3. Stir heavy cream and chocolate until chocolate is melted and mixture is combined
  4. Refrigerate for at least 8 hours, preferably overnight.
  5. Pre-heat oven at 350 degrees.
  6. Place macadamia nuts on baking sheet and bake for 5 minutes.
  7. Let nuts cool and then chop.
  8. When white chocolate mixture is chilled, use a melon baller or measuring tablespoon to measure, roll chocolate into balls and place on sheet tray. Chill in freezer for 15 minutes.
  9. Roll chilled chocolate in chopped macadamia nuts and chill on last time for 15-30 minutes.
  10. While chocolate is chilling, melt/temper white chocolate. (See note)
  11. Dip chilled chocolate in melted white chocolate.
  12. Let cool and dry then enjoy!

********NOTE: You don’t have to temper white chocolate, but if want to know how to temper chocolate, you will need at least 1 lb of white chocolate and a candy thermometer. I use the seeding method. Melt chocolate to 100 degrees, no higher than 110 degrees, then add small amount chocolate until temper reaches 84-86 degrees.****************

Strawberry Cupcake, Creation #2

A sale on strawberries, I am so pumped! Just imagine me dancing in the produce section of Sunflower Market!

Since I have still have my obsession with cupcakes, strawberry cupcakes were the only way to go! I use this cake batter for more than just cupcakes; it is a keeper! These cupcakes have a graham cracker crust, it adds a nice crunch component to the cupcake, in my opinion! Hope you enjoy it!

Graham Cracker Crust


  • 3 cups crushed graham crackers
  • 3 tablespoons dark brown sugar
  • 2 ounces of melted butter


  1. Pre-heat oven to 350 Line cupcake pan with at least 16 cupcake liners.
  2. Mix graham cracker crumbs and brown sugar.
  3. Melt butter and combine the graham cracker mix.
  4. Place 1-1/2 tablespoons of crust in each cupcake liner, spread evenly.
  5. Bake for 5-8 minutes.
  6. While crust is cooling prepare cake batter.

The strawberry cupcake recipe adapted from:

Strawberry Cupcake


  • 6 ounces of purée strawberries (Note: to make purée just roughly chop strawberries and place in food processor until all chunks are gone.)
  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 8 ounces whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature


  1. Pre-heat 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 another bowl, mix together milk, vanilla, and strawberry purée; 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.
  6. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Buttercream


  • 1 lb unsalted butter, softened
  • Pinch of coarse salt
  • 12 ounces of strawberry purée
  • 6 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract


  1. In an electric mixer with a paddle attached, cream butter until soft, add salt.
  2. Combine butter and strawberry purée until combined.
  3. Add vanilla extract, mixed until combined.
  4. Add sifted confectioner’s sugar, mix until all ingredients are well combined.
  5. Place pastry tip in pastry bag, fill with buttercream and pipe on cupcakes.
  6. Add strawberry for garnish and enjoy!

A Childhood Cupcake-Creation #1

Someone once told that I live in my own world, so after graduating culinary school I figured I would just write about it! Hope you enjoy it!

When I was kid, I used to make a peanut butter sandwich with bananas and chocolate syrup. It was an afternoon snack, so lately my mind has been revolving around cupcakes. In honor of childhood favorite, here is the banana cupcake with peanut butter frosting, dipped in chocolate.


Banana Cake (Recipe: Martha Stewart)



  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

Peanut Butter Frosting:


  • 12 ounces butter, softened
  • 8 ounces creamy peanut butter
  • 1 1/2 teaspoons vanilla
  • 5 cups confectioner’s sugar


  1. Combine butter and peanut butter.
  2. Add vanilla, mixed until combined.
  3. Combine confectioner’s sugar one cup at a time, scrapping bowl down after each addition.

Assembling the cupcakes:

  1. Pipe frosting with circle pastry tip.
  2. Chill cupcakes  at least 30 minutes
  3. Melt/temper 1 pound of chocolate.
  4. Dip cupcakes in melted chocolate.