Blueberry Muffins with Crumb Topping

I spent a rainy Sunday baking blueberry muffins and photographing the process.  I am still working on mastering artificial lighting and the dark day was a perfect backdrop.   It takes a lot longer to bake a single tray of muffins when every step is photographed from different angles and lighting set ups.   I also substitute the flour with a gluten free blend.  They came out looking beautiful, but I will tweak the recipe next time to make them an even better gluten free version.  For now I would recomend staying with the original recipe and I will let you know when I get the gluten free version perfected.  I like how the recipe noted that if you prefer a crusty exterior, which I do, to omit the paper liners.  I meant to do half with and half without but got distracted with everything I was doing and forgot.  I will try that next time to see the difference.

blueberry muffins with crumb topping
blueberry muffins with crumb topping
blueberry muffins with crumb topping

Recipe: Blueberry muffins with crumb topping

Applesauce Spice Cupcakes

This week I decided I should stay clear of chocolate recipes.  Truth be told, my father pointed out that I had been on a chocolate chip cookie run and my readers may want something in another flavor.  It is true and he is right (Thank you Dad!) I can not help it, I love chocolate and knowing my taste testers prefer chocolate, I gravitate to those recipes first.  So, I asked my son, one of my tasters, to pick a recipe that he thought looked good, anything but chocolate, and he chose Applesauce Spice Cupcakes.  I know, it is August and not the season for apples and spice, but my son picked the recipe and I was excited to try it.

For a family of chocolate lovers these cupcakes were snapped up! We loved the cake part so much, I left a few unfrosted so we could have them as breakfast muffins. They were perfect with my morning cup of coffee!  I had enough to bring some into the office to get some more reviews.  Everyone thought the frosting was delicious and all wanted me to make more immediately.  I know I will be making these year round and especially this Fall!
 
Applesauce Spice Cupcakes
 
Author:
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon grated fresh nutmeg
  • ⅛ teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter - room temperature
  • 1 cup sugar
  • ½ cup packed light brown sugar
  • 4 large eggs - room temperature
  • 1½ cups unsweetened applesauce
  • optional 1 cup pecans toasted and chopped
Instructions
  1. Preheat oven 350 degrees
  2. Line standard sized muffin tins with paper liners.
  3. Whisk together dry ingredients: Flour, baking soda, salt, cinnamon, nutmeg and cloves.
  4. In a large bowl cream butter and sugars with an electric hand mixer until light and fluffy.
  5. Add applesauce and dry ingredients until the mixture is combined thoroughly.
  6. If you are including the pecans, add them to the batter, stirring by hand.
  7. Using an ice cream scoop, fill the muffin tins evenly with the batter. Fill about ¾ full.
  8. Bake 35 minutes or until tester comes out clean. Cool on wire racks.
Notes
** Frosted cupcakes can be stored overnight or frozen up to two months in an airtight container.
 
Brown Sugar - Cream Cheese Frosting
 
Author:
Recipe type: Dessert
Ingredients
  • 1 stick (1/2 cup) unsalted butter - room temperature
  • 8 ounces cream cheese - room temperature
  • 1 cup packed light brown sugar
Instructions
  1. Using a electric hand mixer blend the ingredients until combined. Using a cake spatula frost the cupcakes.
Notes
** Frosting can be stored for 3 days in the refrigerator in an air tight container. Bring to room temperature when you plan to use it.

Smore’s Cupcakes

 Last weekend we were invited to a friends house for dinner. I was asked to bring dessert!  My son selected these cupcakes for us to make and bring. I really enjoy baking and this was a fun dessert to make.
The recipe called for graham flour, I had never heard of it and I don’t think many places carry it. Luckily, I found it on my third stop.  That is honey dripping down the side of the mixing bowl.
Once the dry and wet ingredients were mixed together I scooped them into the  muffin tin with an ice cream scooper. It makes the cupcakes evenly sized and less of a mess!
I am melted the chocolate with the heated heavy cream
I just love chocolate! Look how good that looks being folded together
Cooling on the rack
 
I iced the cupcakes with the chocolate ganache – adding a little extra for the chocolate lovers!
I used a candy thermometer to heat the sugar and water to the correct temperature
I whipped the sugar water with gelatin to make the marshmallow topping
My husband used this little torch to “roast” the marshmallow topping. I have to admit he ended up using his industrial torch to finish all of them
Looking good!
 
All done and ready to go out the door!