Best Cupcakes Ever!

I made these cupcakes for Memorial Day a couple years ago and they were absolutely delicious. So below I’m posting the recipe I put together verbatim:

Peach Amaretto Cupcakes (makes 24)

Roasted Peach Mush:

• Halve and pit four medium peaches
• Preheat oven at 350
• Let cool then scoop out and mush

Cupcake Batter:

• · Preheat oven at 350
• 3 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 2 ½ cups sugar
• 1cup unsalted butter (Oberweis sweet cream butter)
• 6 eggs
• 2 tsp vanilla
• 1 ½ cup milk, amaretto, and orange juice (proportioned to taste)
• Roasted peach mush

Filling:

• Marzipan
• Peach Butter

Using electric an mixer, beat together sugar and butter until well combined. Add eggs one at a time until light and fluffy. Prepare rest of wet and dry ingredients separately and alternately add slowly to mixture. Beat until smooth. Fold in peaches. Pour batter into cupcake tins halfway. Roll marzipan balls and dip in peach butter then drop into cupcake tins and let settle. Cover marzipan balls with batter until full. Bake for 28-34 minutes or until golden brown and tops of cupcakes spring back lightly when touched.

Goji Berry Brownie-cakes!

So a while ago I played around with making some goji berry brownies and made a high-fat batch and a low-fat batch.  Neither turned out very well so tonight, due to a major PMS inspired chocolate craving, I decided to give it another go.  This is mainly because, while not quite successful, the goji berries in the fatty-batch (aka: buttery brownie crumble) tasted amazing! Again, I have to preface this by saying that my cupboards are lacking and I put off doing my grocery shopping today *shameface* so I made these with egg beaters and crisco instead of butter. Ew.  You definitely need the added taste that only butter or margarine can bring to the table.

Prepping the goji berries:

You can easily find goji berries in your local whole foods.  They’re a pinkish color and come dehydrated.  Their taste is subtle, sweet, but also salty.  I don’t really like chewy things in my brownies so I rehydrate them.  However, you can also just add them into the batter as is for a little chew-factor!  They would complement walnuts really well… if you like walnuts in brownies… which I really don’t or if you like the combination of orange and chocolate you could rehydrate the berries in orange juice and then add some orange zest to the batter!

Dried Goji Berries

In a small bowl add a handfull of berries, agave nectar, honey, a touch of vanilla, and soy milk.  Stir and let sit for a little while.  I did this while I was defrosting my egg beaters.  Pop them in the microwave for 30 seconds, stir and let sit until room temperature again. .. then pop them back in for another 30 and stir and let sit.  They should be nice, plump, and tender now.  Put this aside as you work on the rest of your batter.  They are the last thing to be added!

See them getting plumper?!

Brownie Batter:

• 1 cup butter/margarine/crisco
• 3 cups sugar
• 2 tsp vanilla
• 4 eggs
• 1 cup flour
• 2/3 cup cocoa
• 1/2 tsp baking powder
• 1/2 tsp salt
• goji berries (prepped)

You know the drill!  Cream together the butter/margarine/crisco (ew) and sugar.  Add wet ingredients then dry.  At the tail end scoop the goji berries into the mixture.  While you certainly don’t want to get all of the milk mixture in there, make sure to spill at least a little bit in   I decided to make my brownies in my muffin tin so that I could freeze the extra ones.  Bake at 350 degrees for about half an hour or until they’ve risen and you can stick a toothpick in and it comes out clean.

Brownie-cakes in the oven!

... aaand out of the oven!

My only complaint is that they aren’t really as fudgy as I wanted

-Kate