Cup Cakes

Those are little bites of coconut and lemon. Little Bites!! They are an invention of Nick Malgieri and found on page 134/135 of his newest collection of goodies – Bake!

A mixture of eggwhites, very little flour, sugar and both sweetened and unsweetened coconut. Don’t they look delightful?

Hubs liked. I am still thinking about it. I love coconut. I love lemon. But I’m not sure if I liked them both together in this little cuppy.

Phyl and Kayte and I made them Sunday afternoon. Check out there little cuppys!!!!


I haven’t made cup cakes for MSC for a couple of months. But when I saw the selection for January I knew I couldn’t skip them.

Black Forest Cupcakes

A deep chocolate cupcake filled with cherries and custard and topped with chocolate ganache. There was no way I was skipping these.

I only made 1/3 of the recipe which gave me 6 Texas sized cupcakes {baked for 30 minues}. Perfect size for this rich and delicious treat. I had some dark chocolate ganache on hand so that is what I used instead of Martha’s ganache.

It just added to the richness of this treat.

Janine of Janines Crazy World chose this month’s selection. Great Pick Janine. It got me back into MSC.

Please visit the other MSC bakers and see how they liked this cupcake. You can find the recipe on Janine’s site or on Martha’s site.

…are. Especially if it is her Cardamom Crumb Cake.

If you like Cardamom you will love this cake. If you don’t like it make this cake with cinnamon and nutmeg instead because the Cardamom flavor is VERY strong. I decreased the amount to 1 Tbl from 1 1/2 and it was still a lot of flavor. I enjoy the flavor of cardamom which is why Chai masala is my favorite tea. In fact I used tea in this cake instead of the coffee Dorie recommends. Unfortunately the tea was not noticeable in the flavor. Ah, well!!

The only change I made (you knew THAT was coming!!) was to make these as small individual cakes instead of the 8″ x 8″ baking pan. The recipe gave me 12 2″ cakes and 3 small cuppys.

This wasy I can include the cakes on my Christmas platters.

These were really tasty. The crumb topping included more Cardomom along with orange zest {I used satsumas ’cause that is what I had} and chopped walnuts. Since I made little cakes they only took 20 minutes to bake. Quick and easy!!

Thanks to Jill of Jill’s Blog. This was her pick today for Tuesdays with Dorie!! Nice one, Jill. You can find the recipe on her blog or in Dorie’s Baking From My Home to Yours.

Just found out it was supposed to be 1 1/2 TEASPOONS not TABLESPOONS. No wonder the cardamom was so strong. Read, Margaret, READ!!!

This month’s MSC pick was a take on the ever popular Snickerdoodle cookie. I made 1/4 recipe and ended up with 7 nice sized cuppies.
And they were very snickerdoodley (is that a word?). Instead of the 7 minute icing I used a simple buttercream. I just wasn’t feeling the love the the 7 minute this time. And to make a small amount it was an awful lot of work since you cannot store it well.

Anyway. It was just fine sprinkled with the cinnamon.

This is the first time a scratch cuppy has really worked out. It is because I finally figured out just how ‘off’ my oven was. Now I will have fewer fails – I hope!!

I kept the cinnamon at 1/2 the amount and I think that is what kept it snickerdoodley. But then I also like lots of cinnamon or other spices in my fallish cuppys.

Thanks to Katie of Katie’s Kitchen for this Fall pick. Tasty.

Visit the other members of this once monthly Cuppy group {MSC} and drool over their Snickerdoodle cuppys.

One of my favorite desserts is Cheesecake. I make them often. Probably more often than I should, but…

So when Nina of Nina’s Cupcakes chose these Cookies and Cream Cheesecake Cupcakes I didn’t hesitate. In fact I made them back in June when the monthly cupcakes were posted. That’s how excited I was to see this pick.

While these are cupcakes they are really mini cheesecakes made with Oreo cookies. The cookie serves as the base, pieces of cookie are mixed in with the cheesecake batter and they are all baked up in a muffin tin. Easy! Bitesize! Good!

I made 1/2 the recipe which gave me 12 cuppys (cause that is all the Oreos I had) and the rest of the batter made a small 4″ cheesecake.

I used only sweetener and no sugar because that is how I make all my cheesecakes now. It did not deter from the taste.

One hint, if you make these don’t use paper cupcake liners. Use the foil ones. These are really damp and the paper gets very soft.

    See if the other members of liked these.

If they like cheesecake, they will love these.

There are a couple of places you can find this recipe. It’s not on Martha’s site but it is on 52 Cupcakes and Layla or Stellaland.

Summer and Citrus. A marriage made in heaven. The heat of the long summer days cooked off by lemonade, limeade, lemon in tea, orange smoothies. Citrus is good. AND good for you.

Now add cupcakes to the citrus and you have a delicious summer treat.

means lots of lime, lemon, and orange zest.

A delighful mix of flavors. The zest of these three cooling fruits is added to the mix. But it just wasn’t enough to really add a distinctive citrus flavor to the cup cakes. If not for the citrusy glaze they would have been almost tasteless.

I made mine in my little mini bundt pan and used three different glazes with some zest on top.

The yellowy lemon glaze was the best (as far as looks) and I tried to mix/match the colors just for fun. Somehow the orange and lime glaze just don’t make the cut.

This was Marthe’s pick for August’s MSC. I like the citrus mix. Next time – more citrus in the cuppys themselves.

Visit the other members of

Bananas are the perfect food. They are full of vitamin B6, vitamin C, and potassium. A banana is a handy little snack in it’s own little case. You cannot improve on the banana. Unless, of course, you are Dorie Greenspan. Then you can make them better by baking them into cake. With rum. With coconut.

While VERY good warm from the oven and plain, they are also good with powdered sugar.


topped with a Banana Rum Sauce.

While Dorie recommends baking the cakes as layers and possibly frosting them I made only 1/2 the recipe and ended up with 12 little mini bundts (baked for 18/19 minutes). There are a couple of reasons I made only 1/2. First, there are usually only two of us at home now and the sweet things don’t disappear as quickly as they used to. Second, I only managed to save one egg when the other 2 DOZEN ended up on my kitchen floor. Now why those eggs chose that moment to simply JUMP out of the chill chest I will never know, but… Yes. It was a major mess!!

While Dorie gives us plenty of flexibility with this cake I chose to use the basic recipe with the Dark Rum and Toasted Coconut. While I used the brown sugar I used 1/2 granulated and 1/2 sweetener for the regular sugar called for. And since I didn’t want to open a can of coconut milk to use just 1/4 cup I used buttermilk.

After I had these in the oven I remembered I had some Creme de Banana in the cabinet. I wonder how that would work in these cakes? Guess I will just have to make them again – with Creme de Banana.

In case you are wondering why I made these – easy answer. The choice was Kimberly’s of Only Creative Opportunities for this week’s Tuesdays with Dorie. You can find the recipe on Kimberly’s blog or in Dorie’s Baking From My Home to Yours.

    Banana Rum Sauce

      2 tsp butter
      1 firm ripe banana cut in crosswise slices
      2 Tsp brown sugar
      2 Tbl Dark Rum
      2 tsp water
      1/2 tsp fresh grated Nutmeg 1/2 tsp cinnamon

Melt butter in small saucepan over moderately high heat until foam subsides.
Add banana and saute for about 1 minute. Shake saucepan occasionally.
Add brown sugar and saute additional minute. Shake saucepan occasionally
Remove from heat and add Rum. Continue to saute until flavors are blended.
Add water, nutmeg, and cinnamon. Shake saucepan occasionally
Sauce will begin to thicken. If you want a thinner sauce add additional water (Or a little rum!!) after the fact.

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