Friday’s quick ideas for the week end #4

A friend of mine recently had a baby girl and a group of friends got together to bring the new mom meals and treats in these first few weeks. Of course I volunteered to bring something good! My first idea was bake a fruit and custard tart or a cheese roll. At the same moment that I started to catch some pans and ingredients, I heard my Skype ringing. Would be my mom and I worried to attend. In fact was she. She usually said that the worst punishment for her would be dumbfounded. So, you can imagine. When she speaks, she really speaks Almost an hour later she said bye and I definitely late to start to bake something more complicated with several steps. Maybe I will not bring to my friend a custard tart or roll, but I had enough time to bake some cupcakes. Cupcakes was a wonderful idea to offer, lovely to see and delicious to eat. The best part of it is that I had fun decorating. Lemons scented, chocolate chips Strawberry jam filling cupcakes Ingredients: 8 ounces butter (1 stick), cut into small pieces 2 cup granulated sugar 4 large eggs 1 teaspoons vanilla extract 1 teaspoon lime and lemon zest 3 cups all purpose flour, stir before measuring 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugarless yogurt Strawberry jam 100g chocolate chips Method: Pre heat oven to 350°. Grease and flour 24 muffin cups, line with muffin papers, In a large mixing bowl, beat butter on low speed to soften. Increase speed to medium and beat until smooth. Add sugar, about 1 tablespoon at a time. Beat until light and fluffy. Beat in eggs; scrape bowl then beat until smooth. Measure the flour, baking powder, and salt into a bowl; sift once. Add the dry ingredients to the first mixture a little at a time, alternating with the yogurt. Continue beating on medium speed until smooth and well blended, scraping the sides of the bowl once or twice. Add, lemon and lime zest and chocolate chips Fill muffin cups about 2/3 full. With a small spoon fill the center with strawberry jam and bake for about 20 to 25 minutes, until a wooden pick or cake tester comes out clean when inserted of one. Vanilla Buttercream Ingredients 1 3/4 cups confectioners’ sugar, plus 1 tea spoon Vanilla Sugar 1/2 cup unsalted butter, chilled 1/8 teaspoon salt 2 teaspoon milk Method In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners’ sugar, unsalted butter, salt, and sugar vanilla, scraping down the sides of the bowl with a spatula as necessary. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioner’s sugar, mix until well combined. Use the frosting in room temperature I tinted the frosting pink and yellow and sprinkle a little golden tint powered. Do not mix just sprinkle over the frosting. It’s a really nice effect!