Yellow cupcakes with raspberry buttercream and cream cheese icing

I made cupcakes for my daughter's first birthday. It was important to me for her first bite of dessert to be not only homemade, but from scratch. I used Martha Stewart's, "Yellow Butter Cupcakes" recipe with a modification. I couldn't find cake flour so I used all all-purpose flour. The cupcakes, while being very good, weren't what I had in mind. They were somewhat dense and didn't resemble yellow cake. They were closer to white cake. Oh and I should have trusted my intuition when I read in her recipe to fill muffin cups. I know better then to go over 2/3 full...I ended up with less then 36 but that's okay.

I made two icings for these cupcakes and the combination of the two was DIVINE. First I made a raspberry buttercream and a basic cream cheese icing. The cupcakes were a hit and I had lots of fun decorating them. I did have to refrigerate them both to harden slightly before piping them. It was a little warm in the kitchen. I also had quite a bit of the raspberry buttercream leftover. After taking "frosting shots", I ended up throwing out about 1.5 cups. This cupcake was devoured by the birthday girl. Well worth the effort :)

Apple Puree

Apple Puree
Makes 16 1 ounce servings

Ingredients:
5 ripe apples
water

Directions:
Peel apples, core and cut into cubes. Steam until tender (about 5 minutes). Reserve cooking water.

Place apples into your preferred pureeing mechanism. I used a mini-processor. Puree until smooth, slowly adding cooking water until you achieve your desired consistency. Serve immediately once cooled or pour into ice trays, cover and freeze. Once frozen, dump into freezer storage bags. Serve within 4 weeks. To thaw, place one or 2 cubes in covered container in fridge overnight or microwave until thawed (be sure to allow to cool before serving).

Pear Puree

Pear Puree
Makes 10 1 ounce servings

Ingredients:
3 ripe pears
water

Directions:
Peel pears, core and cut into cubes. Steam until tender. Reserve cooking water.

Place pears into your preferred pureeing mechanism. I used a mini-processor. Puree until smooth, slowly adding water until you achieve your desired consistency. Serve immediately once cooled or pour into ice trays, cover and freeze. Once frozen, dump into freezer storage bags. Serve within 4 weeks. To thaw, place one or 2 cubes in covered container in fridge overnight or microwave until thawed (be sure to allow to cool before serving).

Blueberry buckle and a quest for the past

When I was growing up, we lived in what used to be known as the country. Of course that's not the case now. The only thing that was even remotely close by was a small health food/general store called Sunrise Farmer's Market. Odd combination, I know. At any rate, when I earned money (which I did in any number of ways, I was very entrepenuerial), I chose to ride my bike down to the market and spend it on a treat for myself. I was brought up in a healthy house where sugar was only around in very limited quantities. Even our cereal was unsweetened.

I always bought one of three items at the store to reward myself for my hard-earned money. It was either a Dove ice cream bar, a Ben & Jerry's brownie bar (good luck finding one of those now) or a piece of blueberry cake. When I say cake, I mean it more in a sheet cake fashion with no icing. This was made by Ninth Street Bakery. I've never been a fan of blueberries, but wow was this cake good.

Like anyone else, I occasionally crave food from my childhood, probably because I know I can't have it. Ninth Street Bakery is still very much in business, but they mostly make bread and my guess is that this cake/bar concoction is long gone.

Skip to Sunday, I was at the grocery store and spied blueberries on sale. I decided I was going to attempt to find a recipe similar to the cake. I found a recipe here for blueberry buckle and it seemed to be close to what I remembered and relatively healthy and easy to make.

The only modification I made was that I used salted butter instead of unsalted and I baked it in a 9x9 square pan instead of a spring form pan. I don't keep unsalted butter in my house. Whoever dreamt up such a thing!?

The cake was delicious, but sadly, wasn't quite what I was remembering. It tasted a bit more like coffee cake because of the cinnamon streusel topping, but it was still excellent. If anyone knows a good recipe for something that sounds like what I'm describing, or where to get a Ben & Jerry's brownie bar, please let me know.