Lemon Filled Cupcakes

 

I knew I just had to do some kind of Lemon cupcake for June, since June is when Father's Day is and my dad loved anything lemon. I considered several options then I remembered a cake that I used to make that he loved so I went about converting it to cupcake form. I know he would approve of these.

The cake came about by chance one day when I was still in high school. We were going to have company later that day and my mom had some errands to run. She asked me to bake a cake for dessert. I started out by making the same basic cake that both my mom and I made all the time but I wanted to dress it up a bit. As I looked through the very old cookbook that I still love I found a recipe for a lemon filling. It just happened that we had all the ingredients to I decided to give it a try. Now my mom was not especially happy that I decided to experiment on a dessert that was being served to company but by the time she got home it was too late to change it. As it happened the cake was a great success and everyone loved it.

My dad really loved the cake so I made it many times for him over the years. So when I was planning for the June cupcake I knew I had to play around with that recipe.

For the cupcake base I am using a portion of a yellow cake mix since the cake I used to make dad was just a basic yellow cake. If you haven't checked out my blog post on dividing a box of cake mix you can find it here. It is super simple and allows us to make a small batch of cupcakes instead of the huge batch.

I am using my adaptation of my favorite buttercream frosting. I have used it before on this blog and it always turns out wonderfully.

Then I needed to scale down the filling and incorporate it into the cupcake. This is a very basic filling and I scaled down beautifully. I got just a bit more than fit into the 6 cupcakes I baked. To make a spot to put the filling I simply used a sharp paring knife to cut out a small “plug” of cake from the top of each cupcake. Make an area just big enough to fill but not so big your cupcake leaks. Hopefully the photo will give you an idea of the correct amount.

Then it was just a matter of putting the filling into a disposable decorating bag (like the ones you use to pipe frosting) cut off the tip of the bag and fill the cupcakes. 

Carefully spread the frosting over the top of the cupcake covering the top of the filling.

I sprinkled mine with some yellow decorators sugar but that is totally optional.

Now if you have any filling leftover and you happen to have some Vanilla Wafer cookies on hand this is a combination that is so good. Just use the filling as a dip for the Vanilla Wafers, so good and so easy.

Click here for a downloadable/printable copy of the recipe.

Lemon Filled Cupcakes

Cupcake layer-

⅓ of a box of yellow cake mix

⅓ cup water

1 egg

3 ½ Tablespoons vegetable oil

¼ teaspoon vanilla extract

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Combine the water, egg, oil and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Portion into cupcake pan and bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Use a sharp paring knife to cut a hole in the top of each cupcake and remove enough of the cake to make a small pocket for the filling. Make sure the cupcakes are completely cooled before you start this step.

Lemon Filling

6 Tablespoons sugar

1 ½ Tablespoons Cornstarch

6 Tablespoons water

3 Tablespoons lemon juice (bottled is fine)

1 Tablespoon butter

-optional yellow food coloring

Put all ingredients (except the food coloring) into a small saucepan. Heat over medium to medium high heat to a rolling boil, stirring constantly. Boil 1 minute remove from heat. 

 

 

 

 

Stir in just a touch of yellow food coloring if desired. 

 

 

 

 

Place in a small dish and cover with a plastic wrap covering surface (the plastic wrap pushed against the surface prevents a skin from forming). Chill completely before using to fill cupcakes.

Frosting

1 ½ cups powdered (confectioners) sugar

2 ½ Tablespoons shortening or butter

2 Tablespoons half and half

¾ teaspoon vanilla extract

Using a mixer blend together the powdered sugar and shortening until well combined. Add the half and half along with the vanilla extract and mix until smooth.

 

Spread or pipe frosting on cupcakes.

Pina Colada Cupcakes

 

For our cupcake for the month of August I thought it would be fun to base it off a summery drink. I chose the Pina Colada because it just screams summer with the flavors of pineapple and coconut. So as you are enjoying your cupcake you can imagine yourself laying on a tropical beach someplace wonderful. Once again this is a small batch like all the baking on this blog, this time I got 6 cupcakes. I am using a boxed cake mix that I got at the regular grocery store. I did a post a little over a year ago to show you how to divide that box of cake mix to make small batches. Here is a link to that post if you need a refresher. I love to have a few boxes of mix in my cabinet divided and ready to bake a small batch of cupcakes.

The cupcakes this time contain some pineapple as well as a bit of Rum extract along with the vanilla extract. For the pineapple I am using one of those little tubs of pineapple tidbits that are sold in the fruit aisle of the grocery store. I have found so many uses for those tubs of fruit and you will find a lot of them used in future recipes. For the small household they are wonderful because you get just the right amount of fruit for a recipe and you don't end up with a bunch of leftover canned fruit to use up.

Once again I am using a vegetable shortening in my frosting instead of butter, this is because it is a more neutral flavor and doesn't compete with the other flavors (coconut) that I want to feature. For the coconut flavor we are using a bit of coconut flavoring and a coating of coconut.

I did garnish my cupcakes with maraschino cherries to make them look more like the drink they are based on. If you set the cherries on a couple of layers of paper towels to soak up the extra liquid they won't make too much of a mess on the top of your cupcakes.

Pina Colada Cupcakes

⅓ of a box of yellow cake mix

4 oz tub of pineapple tidbits (drained- reserve the juice)

1 egg

3 ½ Tablespoons vegetable oil

¼ teaspoon vanilla extract

¼ teaspoon rum extract

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Drain the pineapple reserving the juice, add water to the pineapple juice to equal ⅓ cup.

Combine the juice/water mixture, egg, vegetable oil, vanilla extract and rum extract in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds. Then add the drained pineapple and stir just until combined.

Portion into cupcake pan and bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Frosting

1 ½ cups powdered (confectioners) sugar

2 ½ Tablespoons shortening or butter

2 Tablespoons half and half

¾ teaspoon vanilla extract

¾ teaspoon coconut flavoring

coconut flakes

6 maraschino cherries (if desired)

If you want to use the cherries on top of your cupcakes place them onto several layers of paper towels to allow the juice to be pulled away from them.

Using a mixer blend together the powdered sugar and shortening until well combined. Add the half and half along with the vanilla extract and coconut flavoring and mix until smooth.

Put some of the coconut flakes into a small bowl to dip the tops of the frosted cupcakes into. I put just a few tablespoons at a time into a small bowl and just added more as needed.

Spread frosting on cupcakes then dip the tops into the coconut. Add the drained cherries if desired.

Strawberry-Lemonade Cupcakes

This week I thought I would show you how to make some fun and yummy summer cupcakes. This is a small batch like all the baking on this blog, this time I got 6 cupcakes. I am using a boxed cake mix that I got at the regular grocery store. I did a post a little over a year ago to show you how to divide that box of cake mix to make small batches. Here is a link to that post if you need a refresher. I love to have a few boxes of mix in my cabinet divided and ready to bake a small batch of cupcakes. 

 

If you do remember that post it was my intention at the time I wrote it to give you a monthly cupcake recipe. Life kind of got in the way of my blogging around that time but now that I am back I am hoping to get you those monthly cupcakes.

Since the strawberries are so wonderful right now I decided to start off with something with strawberries in it. And I am currently loving pretty much anything with lemons in it so the Strawberry-Lemonade was the perfect choice.

We are starting with a plain yellow cake mix (well ⅓ of a box of cake mix) and we are making the cake part of the cupcake lemon flavor. I used the zest and the juice of a lemon to do this. I also added some vanilla extract (if you read that post about dividing the box of mix you know why) This gave a fairly mild lemon flavor. If you want a really strong lemon flavor you could also add some lemon extract to the batter in addition to the vanilla. We also need the ingredients that the cake mix calls for (scaled down to the ⅓ portion, again see the post on dividing for the cake mix)

I like to use my ice cream scoop to portion out my batter, that way all the cupcakes end up the same size. Then bake using the time and temperature given on your cake mix box (mine was 20 minutes at 350°F)

Allow the cupcakes to cool in the pan for 10 minutes then move to a cooling rack to finish cooling.

The frosting is where the strawberry is coming into play. I like to use an all vegetable shortening in my frosting, I like the neutral flavor it has. I find that butter can over power the flavor of frosting many times. You can use either one, it is up to you.

This frosting has very few ingredients: powdered sugar, shortening (or butter), strawberry jam and a tiny bit of red gel food coloring. That's it, just 4 ingredients and it is so yummy.

Strawberry-Lemonade Cupcakes

⅓ of a box of yellow cake mix

the zest of 1 lemon

⅓ cup of lemon juice plus water (see the recipe below)

1 egg

3 ½ Tablespoons vegetable oil

¼ teaspoon vanilla extract

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Zest and juice your lemon, measure the juice you get from your lemon and add water to make ⅓ cup.

Combine the lemon zest, lemon juice/water mixture, egg, oil and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Portion into cupcake pan and bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Frosting

1 ½ cups powdered (confectioners) sugar

2 ½ Tablespoons shortening or butter

3 Tablespoons strawberry Jam

red gel food coloring (if desired)

 

Using a mixer blend together the powdered sugar and shortening until well combined. Add the jam and mix until smooth. Add a few drops of red gel food coloring if desired to make a pretty deep pink color.

Spread frosting on cupcakes. 

 

As a side note I had just a bit of frosting left over and decided to use it as a dip for pretzels. It was so yummy and a great use for leftover frosting.

So any ideas on what cupcake I have planned for next month??

Lemony Cheese Tortellini

This dish could almost be described as summer in a bowl. It just tastes so fresh but is filling at the same time.

I was wanting something with lemon in it for dinner a while back and started searching my favorite sources for yummy recipes. I found this one and had to try it. I was so pleased with the result I knew I had to share it here with all of you as soon as possible. As a side note the first time I made this I had to work the next day so I took my leftovers with me to reheat for lunch. Everyone that walked through the break room commented on how good my lunch smelled. 

This dish is based on tortellini and you could use either fresh or frozen. I almost always have a bag of the frozen variety on hand so that was what I used. You only need half the bag so you can enjoy the rest another day.

The original recipe called for fresh peas but I couldn't get any at the grocery store so I subbed in frozen they work just as well.

Do be sure to watch the zucchini in the oven there is a really fine line between browned and burnt.

The sauce for the pasta contains Better than Bouillon, if you are not familiar with this product let me fill you in. it is sold where you find the bouillon cubes in the grocery store and at first glance, it looks expensive. The thing is this stuff in incredible when used in cooking and lasts a long time. I do highly recommend getting it to use.

The sauce also has sour cream and some of the pasta water. If you don't regularly use the water you cooked the pasta in for sauce this might seem strange. Trust me it works so well. Because we season the water to cook the pasta in that step is already done and the pasta releases starch into the water that helps to thicken the sauce without you having to add anything else. It makes for a silky sauce that tastes really rich. The sour cream just adds to the creaminess to the dish and makes it perfect.

So shall we get on to the recipe?

Lemony Cheese Tortellini

1 medium zucchini

olive oil

salt and pepper

4 slices bacon, diced

9 oz cheese tortellini (either frozen or fresh)

2 cloves of garlic (about 1 teaspoon minced- or more to taste)

1 lemon

2 cups peas

1 teaspoon Better than Bullion Chicken Base

¼ cup sour cream

1 Tablespoon butter

Adjust the top rack in your oven to the top position and preheat the oven to 500° F (if your oven doesn't go to 500° preheat the broiler to high instead)

Bring a large pot of water to a boil.

Halve the zucchini lengthwise and cut into half-moon shapes, about ¼” thick. Toss the zucchini with some olive oil (about a Tablespoon) and season with salt and pepper to taste.

Spread the zucchini on a lightly oiled rimmed sheet in a single layer and roast in the preheated oven for 8 to 10 minutes (or until nicely browned)

While the zucchini cooks cook the bacon in a hot skillet until crispy. Be sure to save at least 2 Tablespoons of the bacon fat.

When the water comes to a boil add some salt and the tortellini and cook according to the directions on the package. When the pasta is cooked reserve ¼ cup of the cooking liquid before draining the pasta.

Using the same pot you used for the pasta heat the reserved bacon fat and add the minced garlic and peas. Cook until the peas are warm and garlic is fragrant. This should take a couple of minutes.

Add the Better than Bouillon and 2 Tablespoons of the 

reserved pasta water to the pan with the peas and garlic. Cook and stir until combined and heated through.

Add the zucchini, tortellini, sour cream, half the cooked bacon, and the butter. Stir carefully to combine.

Turn off the heat and add a good squeeze of the lemon juice. 

 

 

Taste for seasoning. Add more lemon, salt and/or pepper as needed. If the sauce is too dry add a bit more of the pasta cooking liquid.

Divide the pasta mixture between 2 bowls. Top with the rest of the cooked bacon and the lemon zest. 

 

Serve lemon wedges on the side if desired.

Grilled Stir Fry

This is a recipe I am really excited to share for a couple of reasons. First it is super yummy and secondly it gives me an excuse to tell you about one of my very favorite grill accessories, my grill wok. I have also seen them referred to as a grill skillet. I purchased mine several years ago and I use it all summer long. I love grilled veggies and this is the perfect pan to use for them. I remember I debated for weeks as to whether or not to buy mine. I am so glad I did. Basically this is a skillet to be used on the grill but instead of being a solid pan it has holes all over it. The smoke and all the grilling goodness get into the food so well. You do have to be careful what size things you put in it, anything small or liquid will run right out.

The dish I made for you this week is basically a stir fry like combination that is cooked on the grill. I made mine vegetarian this time (possibly vegan, not sure if the sauce I used is vegan) but it is equally good with chicken. Of course you can change out the veggies I used for your favorites but I do love this combination.

To make this really easy I use a bottled stir-fry sauce, most grocery stores should have at least one brand on the aisle with the Asian foods.

Easy Vegetable Grill-fry

⅔ cup plain long grain rice

1 ⅓ cup water

7 oz Extra Firm Tofu (my store carries tofu in 14 oz packages)

¼ cup purchased stir-fry sauce (divided)

1 Tablespoon vegetable oil

2 cups fresh broccoli florets

2 green onions, cut in 2” pieces

1 cup baby carrots, quartered lengthwise

1 cup quartered mushrooms

½ cup snow peas (strings removed)

1 Tablespoon water

Cook the rice in the water using your favorite method (I usually use my rice cooker)

Drain the tofu, gently press between layers of paper towels to remove as much of the liquid as you can. Be careful so you don't break the tofu up but you do want to remove as much water as possible. Then cut the tofu into ¾” cubes.

Heat the grill.

In a large bowl combine 3 Tablespoons of the stir fry sauce with the oil and mix it really well. Add the tofu cubes and gently toss to coat. Add all the veggies and again gently toss to coat everything evenly.

Spray or lightly oil your grill wok.

Place the grill wok over medium high coals on the grill and carefully add the veggie/tofu mixture.

Cook for 10-15 minutes (or until veggies are all cooked, they should be crisp-tender)

Toss the mixture around in the pan occasionally so everything cooks evenly.

In a small bowl combine the remaining Tablespoon of stir fry sauce with the Tablespoon of water, mixing well. Add the cooked veggie mixture and toss to coat evenly.

Serve over rice and enjoy.

This makes 2 nice sized servings

Potato Salad for Two

I love potato salad and just being a single dinner isn't going to stop me from enjoying one of my summer favorites. I have been playing around with the potato salad recipe I have been making for years and I it scaled down to give just two servings. Perfect for a couple or for just me with leftovers to enjoy at lunch the next day.

I have to admit that although the basic recipe stays the same I do vary it from time to time depending both on mood and what is on hand. If I don't have celery I can leave it out, any onion will do (you'll want just tablespoon or 2). If I have radishes in the fridge I slice up one or two and throw those in too. Olives are another yummy addition too. So look in your fridge and see what you want to add.

If you don't have hard boiled eggs on hand you can just put the egg into the pan along with the potato cubes and cook it at the same time. This is what I do when I don't have any already boiled.

Potato Salad

½ pound of potatoes (russets are best) peeled and cubed (about 1 cup cubed

1 egg hard boiled, diced

6 Tablespoons mayonnaise

1 teaspoon Dijon mustard

½ teaspoon white wine vinegar

1/8 teaspoon salt

dash of pepper

¼ cup sliced celery

1 or 2 green onions

4 slices of dill pickle, diced

Cook the potato chunks until they are fork tender then drain and cool. Be careful not to over cook them, remember you want chunks of potato not mashed.

Combine mayonnaise, mustard, vinegar, salt and pepper and mix together well.

Add the celery, onion, and pickle and stir well.

Add the potatoes and egg and mix carefully.

Cover and chill until dinner time. 

Quick & Easy Summer Pasta Salad

I love a good pasta salad especially on that has lots of veggies in it. If it is also incredibly easy that is even better.

This salad is great because you can change it up depending on what is in your fridge. This time I used the veggies I list in the ingredients list but feel free to change them up depending on what you like and what you have on hand. (more about that after the recipe)

Since the salad needs a few hours to set so the flavors can blend it is great for those days when the temperatures are soaring. Just put the salad together in the morning and let it hang out in your fridge until dinner time.

If you want to turn this salad into a meal instead of a side dish just add a cup or so of cooked meat.

Quick & Easy Summer Pasta Salad

¾ cup uncooked spiral shape pasta

¼ cup finely chopped onion*

¼ cup finely chopped celery*

¼ cup finely chopped green bell pepper*

¼ cup finely chopped red bell pepper*

1 hard cooked egg, diced

1 Tablespoon sliced ripe olives

2 Tablespoons prepared Ranch salad dressing

1 Tablespoon Italian salad dressing (I prefer a creamy style on in this)

1/8 teaspoon garlic powder

1/8 teaspoon dried basil

dash of salt and pepper

Cook the pasta according to the directions on the package. Drain and rinse in cold water.

Combine the veggies, diced egg, olives and the cooked pasta.

In a small dish combine the two salad dressings and the seasonings. Stir to combine well.

Add the dressing mixture to the pasta mixture and toss to coat.

Cover and chill in the fridge until serving time.

• You can use any combination of veggies that add up to 1 cup. I like to stick with around 4 because that number of flavors seems to combine well. In the past I have used corn, cucumber, radishes, tomato, peas, and a lot more that I can't think of at the moment. Also you can vary the type of onion to your preference. Red onion and green onion are my personal favorites but use what you have/love.

This is a recipe that you can definitely change up depending on what you have on hand and what you love to eat. The combinations are practically endless.  

BBQ Pork Sandwiches

On a hot day there is nothing like a dinner you can put on the table in just minutes. If you have some leftover cooked pork (leftover pork roast is perfect) this one is on the table in about 20 minutes.

The first step is to mix up the BBQ sauce. This one takes the short cut of your favorite bottled sauce then it gets a few additions (only 2 actually) and it becomes something that is just amazing. One of the ingredients might surprise you but this sauce has quickly become my favorite. I have made this with several different flavors and brands of bottled sauce and they all turn out great. Don't worry you won't actually taste the cola it just lightens up the bottled sauce and makes it taste a lot fresher.

While the sauce is simmering you can cut up that cooked pork. After that all you need to do is let the sauce and the pork get to know each other and you have a wonderful dinner. I serve this on purchased hamburger buns but I think it would also be really good over a bed of rice.

BBQ Pork Sandwiches

½ cup bottled BBQ sauce

½ cola (regular with sugar not the diet stuff)

1 Tablespoon dry minced onion

1 ½ diced cooked pork

2 split hamburger buns

Combine the BBQ sauce, cola and dry onion in a small saucepan and bring to a simmer. Allow to simmer about 10 to 15 minutes. This allows the flavors to mellow and the onion to soften.

Add the cut up pork and simmer for another 5 minutes or until hot.

Serve on buns.

Rainbow Pasta Veggie Salad

I do love a good salad especially as the weather gets warmer. This one is really yummy and makes 2 generous servings. If you add about a cup of your favorite cooked meat you could eat this as a main dish (especially on the hot days to come this summer)

Like with all salads of this type the veggies I am using are suggestions, feel free to use what you love (or heck just what you have in the fridge) Just try to keep to about the same total amount of veggies.

Dressing:

6 Tablespoons mayo

1 Tablespoon lemon juice

½ Tablespoon sugar

¼ teaspoon salt

dash of pepper

Salad

¾ cup Rainbow pasta

½ cup thinly sliced carrot (about 1 medium carrot)

2 thinly sliced radishes

2 sliced green onions

½ large cucumber cut in half lengthwise and thinly sliced

½ Tablespoon chopped fresh parsley

Cook the pasta as directed on the package and cool.

Combine all the dressing ingredients in a small bowl.

In a medium bowl combine the cooked pasta, all the veggies and the dressing. Toss to combine well.

Chill in the fridge for a couple of hours before serving.