Lemonade Cupcakes

Summer is here and the drink that seems the most refreshing during this season is lemonade. For a dear friend's birthday, I offered to bring the cake. Since it was going to be an outdoor picnic-style dinner, I figured that cupcakes would be easier to eat than a normal cake. And what could possibly be a better way to welcome summer and celebrate a birthday than with lemonade cupcakes?!

I was originally planning on doing a simple, lemon cream cheese frosting...


But after talking to a few people, I decided to do a strawberry frosting as well. And after talking to one more person, I decided to try a raspberry frosting too! Was I crazy? Definitely.


So here's the recipe for the lemon cupcakes AND all 3 frostings:

Lemon Cupcakes
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/4 pound unsalted butter, at room temperature
1 cup sugar
zest of 2 lemons
2 large eggs
1/2 cup buttermilk
2 teaspoons lemon extract


Lemon Cream Cheese Frosting adapted from My Baking Addiction: (I cut everything in half because I didn't need that much frosting)
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon (I used 1 teaspoon of lemon extract)

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.

Raspberry/Strawberry Cream Frosting adapted from Squidoo: (Also cut in half)
1 pint raspberries or strawberries
2 pints heavy whipping cream + 4 tablespoons
1/4 cup powdered sugar

In a blender, blend berries and 4 tbls heavy cream. Set aside. Whip the rest of the heavy cream in a stand mixer until thick. Slowly add the berry mixture and the sugar until it becomes smooth.

Final product before heading out!

Chocolate Covered Strawberry....CHEESECAKE!

There was a small meltdown in my kitchen for the past 2 weeks. I thought my baking skills were starting to fail me! 3 times, yes 3, have I tried to make a SIMPLE banana bread, only to see it deflate after coming out of the oven. It was just plain weird! Then I read a comment by someone saying that their oven temperature was wayyyy off from the actual temp. *light bulb* That's it! So I went to the market, purchased an oven thermometer and realized that MY oven was 25 degrees off! 12 bananas and countless amounts of flour and sugar later, I finally created a wonderful, FULLY-COOKED banana bread. Phew~ meltdown over.

Anyways...on to my cheesecake!
I wanted to make this cheesecake the moment I laid eyes on it. This is the reason why I believe in love at first sight. (just kidding) All the things I love are jam-packed into this little baby - strawberries, chocolate, and cheesecake. After making a gigantic mess and doing two loads(?) of dishes, this cheesecake is now baked and chillin' in the fridge.

It all started with some eggs...


Chopped chocolate. 60% bittersweet chocolate to be exact.


Some strawberries for decoration.




And blueberries. How can you say no to these little guys?? You just can't.


I was a little worried because my cheesecake started cracking, but then realized that it was okay because I had chocolate ganache on top to cover all ugly-ness.


Here's the final product. I wish I could take credit for my design, but I literally copied it exactly from the person whose recipe I used. And when you try this recipe, I give you free reign to copy this decoration exactly the way I did it. :) Happy baking!


The recipe from Annie's Eats: (Gotta love a person who shares the same name!)

Ingredients:
For the strawberry puree:
10 oz. frozen organic strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the crust:
1½ cups crushed graham crackers
¼ cup sugar
5 tbsp. unsalted butter, melted

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:
To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth. *(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

Mix together all the ingredients for the crust and press it down and 1" up the sides of the cheesecake pan. Bake in the oven at 350˚ F for 6-8 minutes until it is a nice golden brown. Take it out and let it cool on a wire rack until you're ready to fill it with the filling.

Reduce the oven temperature to 350˚ F. To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust. Place the springform in a larger pan with a water bath. Bake for 55 minutes.

Remove the cheesecake from the oven but maintain the oven temperature. To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap). Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.

Strawberry season is here!

I get so excited when my local strawberry farms start selling big, juicy, SWEET strawberries. A good strawberry can make any day brighter. Strawberries aren't as versatile as many other fruits, but it seems there is one perfect reason why the strawberry exists in my book...fresh strawberry pie. Add some bananas and banana cream to it and you've got yourself a perfect wedding of flavors.

I wanted to make a pie, but for some reason, I couldn't find my pie pan. Maybe I don't have one in my house. Who knows with all the pans I have purchased over the past few years. Anyways, I decided to make a strawberry banana cream TART to welcome spring.



I used Ellie Kreiger's recipe for Banana Cream Pie, then added strawberries with glaze on top. I didn't use the graham cracker crust, but used a pie crust instead.

Ingredients

• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.