Save the Tatas!

Unless you live under a rock, you are probably aware that October is Breast Cancer Awareness month. I've been lucky enough in my life to have never been directly affected by breast cancer but the importance of awareness has never been more evident. In 2008 alone, it's estimated that 182,000 women will be diagnosed with breast cancer. For more information or to donate to breast cancer research, visit Susan G. Komen for the Cure.

I thought it would be nice to make something for all the women in my life for Breast Cancer Awareness month. So I made pink lemonade cupcakes. They are super easy (they use a box cake!) and they turned out really good. The buttercream lacked a bit of flavor after I mixed it so I added a few ingredients to give it some more umph. Also, one batch of the buttercream wasn't enough for me so I had to make an emergency additional half-batch of it. I ended up having some leftover so I froze it for another time.

Pink Lemonade Cupcakes

Source: Confections of a Foodie Bride

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Ingredients:

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*

White cake mix

3 egg whites

2 Tbsp vegetable oil

Non-stick spray

1 recipe Lemon Buttercream Icing (recipe follows)

* For a less tart cupcake,try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

Directions:

1. In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

2. Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes.

3.Remove the cupcakes and cool completely on a baking rack. Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lemon Buttercream Icing (this is the original serving size)

3 cups + 3 Tbsp confectioner’s sugar

1 stick unsalted butter at room temperature

1/8 tsp salt

2 Tbsp lemon juice

Red food color

my additions:

1 T vanilla extract

1 T lemon extract

1. Add the butter, confectioner’s sugar, salt, lemon juice, vanilla extract, lemon extract, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink.

2. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

*Icing can be frozen for 3-6 months. To reuse: thaw and remix to fluff.

Frozen Lemon Cupcakes

These are a great refreshing treat for summer!

Frozen Lemon Cupcakes
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*Makes around 12 cupcakes

Ingredients:
Lemon Cream
1 cup sugar
Juice and finely grated rind of one lemon
2 cups whipping cream

"Crust"

1/2 stick unsalted butter
1/2 cup crushed graham crackers
1/2 cup crushed corn flakes
2 tablespoons sugar

Directions:

1. Making lemon cream: combine sugar and lemon juice and rind in a large bowl. Gradually beat in cream.

2. To make the bottom crust: melt butter in a pan over low heat and stir in crushed graham crackers, corn flakes, and sugar. Remove from heat.

3. Press down crust mixture into the bottom of a silicon cupcake holder or cupcake liner. Freeze for at least 3 hours. Unmold and top with a jellied lemon slice or a small berry of some kind.

Black-Bottom Cupcakes

I suddenly had a craving for these cupcakes out of the blue one day. We used to sell them at our high school bake sales and they were always a hit. ahhh...the good ole days...when I could eat three and not gain a pound. Anyhow, its a great classic recipe! If you haven't ever had a black-bottom cupcake, you are missing out! I made these with my niece for Easter and they were mixed, prepared, in the oven, and cleaned up in less than 15 minutes.

Black Bottom Cupcakes

Source: http://www.allrecipes.com/

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Ingredients:

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

4. Bake in preheated oven for 25 to 30 minutes.