[Recipe] "Kid At Heart" Ice Cream Cone Cupcakes

I was recently asked to make cupcakes for a child's birthday.  The problem?  I haven't made anything for children in forever, and let's just say that their preferences are a little different from ours.  (For example, I'm not convinced all children love apple pie cupcakes or Aztec Mexican ones, and so of course these recipes must be reserved for another day and entry.)  Sure enough, the little boy's mother had just one piece of advice for me: "He loves frosting!"

This piece of information, however, didn't really narrow things down for me, either-- I don't think children like the same kind(s) of frosting adults do.  For example, they don't necessarily love cream cheese-based frostings.  (His mother actually ruled out red velvet immediately after suggesting it as a possibility.)  And they don't love fruit in their dessert the way I do.  (Goodbye, berry- or lemon-based whipped and buttercream frostings.)  And, worse, perhaps through a deficiency of my own, I *small voice* actually don't love frosting all that much, anyway... in fact, I've always been willing to scrape off a little bit of the [excess!] frosting from a cake or cupcake in the name of friendship.  (You're welcome.)

So I did what I always do in times of recipe crisis: I turned to the Internet.  I Googled, perhaps rather n00bishly, "Cupcakes for Children" and found the following:

Ice Cream Cone Cupcakes

YES.  #Winning.  And not just in a Charlie Sheen way, though I would be surprised if he disapproved of this very fun dessert.  (That means what you think it means.)

It's simple, really.  Simple in its genius.  Essentially, ice cream cones take on the role of edible cupcake wrappers.  You can use any cupcake base you want (well, at least any without fancy fillings like cheesecake or cookie dough) and any frosting as well.  I went with a lovely classic homemade yellow cake base (recipe here, courtesy of Smitten Kitchen) and a chocolate buttercream frosting, but the idea really works for any combination of cake and frosting your little heart (or little one) desires.

The amount of cake batter that fits into each individual ice cream cone is roughly equal to 2/3 of a normal cupcake wrapper or tin, so adjust baking times ever-so-slightly to account for this (if necessary-- some cupcakes rise a lot, anyway).  Also, posts online suggested that the bottoms of the ice cream cones became slightly soggy and leaky from the batter, so I lined mine with a few chocolate chips and marshmallows.  They doubled, I think, as a nice surprise for the birthday boy, kind of like a Drumstick.

And, of course, I piled the icing high to resemble ice cream (it might not look like much, but the cakes didn't rise a ton) and decorated with a generous splattering of fun sprinkles. The sky's really the limit at this stage, though-- basically whatever you'd find on an actual ice cream cone or sundae-- is fair game.  Have fun and run with it.  Be a kid again.  After all,

"Love is an ice cream sundae, with all the marvelous coverings."
Jimmy Dean

[Recipe] "Good Morning, Sunshine" Lemon Vanilla Cupcakes

This post will begin with a cliche: "If life gives you lemons... "

... you obviously make lemon vanilla cupcakes for your co-workers to brighten up their Monday morning.

"Good Morning, Sunshine" Lemon Vanilla Cupcakes
a recipe inspired by Sally's Baking Addiction
Makes 12 cupcakes

I have resting happy face.  I promise, this is a thing.  It means that people perpetually stop me on the street to ask me for directions (honestly, this is a terrible mistake; I have zero sense of direction).  It means that my boss has stopped me in the hallway before and asked me what had happened today to make me so happy (in truth, nothing had happened and I wasn't particularly happy).  One of my co-workers has actually accidentally dialed the wrong number, thinking it was me, then paused a few minutes in to the conversation to ask the other girl, "You seem rather down today."

Yes, I am that cheerful.

And sometimes I share that cheer with my co-workers in the form of baked goods.

After all, if life gives you lemons, . . . etc.

Lemon Cupcake Base - Ingredients
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
zest and fresh juice of two medium lemons
* 1 medium-sized lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

Lemon Cupcake Base - Directions
1.  Preheat the oven to 350 degrees Fahrenheit.  Line 12-count muffin pan with paper liners.  Set aside.

2.  Using a handheld or stand mix fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2-3 minutes.  Scrape down the sides and bottom of the bowl as needed.  Add the eggs and vanilla and lemon extracts.  Beat on medium-high speed until everything is combined, about 2 minutes.  Scrape down the sides and bottom of the bowl as needed.  Set aside.

3.  In a medium bowl, toss together the flour, baking powder, and salt.  Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition.  Batter will be thick.  Beat in the milk, lemon zest, and lemon juice on low speed until just combined.  Do not overmix this batter at any point.

4.  Spoon batter evenly into 12 cupcake liners.  Bake for about 18-20 minutes.  A toothpick inserted in the middle will come out clean when done.  Remove from the oven and allow to cool completely before frosting.

Lemon-Vanilla Buttercream Frosting - Ingredients
1 cup unsalted butter, softened to room temperature
3-4 cups confectioners' sugar
1/4 cup heavy cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt, to taste
additional lemon zest or crushed lemon hard candies or sprinkles, for decoration

Lemon-Vanilla Buttercream Frosting - Directions
1.  Beat softened butter on medium speed with an electric or stand mixture.  Beat for about 3-4 minutes until smooth and creamy.
2.  Add confectioners' sugar, cream, vanilla and lemon extracts, and salt, with the mixer running.  Increase to high speed and beat for 3 minutes.  Add more confectioners' sugar if frosting is too thin or more cream if mixture is too thick.  Add more salt if frosting is too sweet.
3.  Frost cooled cupcakes.  If topping with lemon zest, do so right before serving.

[Recipe] [Blue Apron] Vadouvan-Spiced Lamb Burgers

I love burgers (medium-rare, of course).  In fact, I've had burgers four times this week alone.  It's a dirty, comfort food craving, and I'm not ashamed to scratch it, even often.

And scratch it I did today with homemade lamb and beef burgers with a slight Indian twist, courtesy of my weekly Blue Apron delivery.

Vadouvan-Spiced Lamb Burgers
A recipe by Blue Apron
Makes 2 burgers

I'm not afraid to try an unconventional (read: non-classic American) burger.  In fact, one of my favorite burger chains in the world is Japan's Mos Burger, not available in the Western hemisphere (although there are stores all throughout Asia, including Taiwan, and some in Australia).  I look forward to Red Robin's annual burger contest, the "Best of the Bash"-- not that I'm glamorous or important enough to attend, but the winner of the annual competition is typically featured on the Red Robin menu for the next year.  This year's winner was the "Madlove Champ burger," a combination of brisket, chuck, and sirloin, topped with three cheeses, apple-wood maple-glazed bacon, butter lettuce, plum tomatoes, avocado, and candied jalapenos.

Ingredients
8 ounces ground lamb and beef blend
2 hamburger buns
3/4 cup Panko breadcrumbs
1/2 cup low-fat, plain Greek yogurt
1 Romaine heart
1 lemon
1 red onion
1 zucchini
1 bunch mint
3 tablespoons all-purpose flour
1 tablespoon Vadouvan curry powder

1.  Prepare the produce.  Wash and dry the fresh produce.  Using a peeler, remove the lemon rind, avoiding the pitch; mince to get 2 teaspoons of zest (or use a zester).  Quarter and deseed the lemon.  Pick the mint off the stems; discard the stems.  Trim off and discard the root end of the lettuce.  Cut the zucchini into 1-inch-thick rounds on an angle.  Peel and halve the onion.  Thinly slice half of the onion; small dice the other.

2.  Bread the zucchini.  Place the zucchini in a bowl; season with salt, pepper, and half the Vadouvan curry powder.  Toss to coat.  Place the flour and breadcrumbs in 2 separate medium bowls.  To make the coating mixture, in a third medium bowl, combine 1/3 of the Greek yogurt and 3 tablespoons of water; season with salt and pepper.  Working one at a time, completely coat each seasoned zucchini round in the flour (tapping of any excess), then dip in the coating mixture (letting the excess drip off), then coat in the breadcrumbs (pressingly down firmly).  Transfer to a sheet pan or plate.

3.  Form and cook the burgers.  Place the ground lamb and beef blend, lemon zest, diced onion, and remaining Vadouvan curry powder in a large bowl; season with salt and pepper.  Gently mix to combine.  Using your hands, form into two 1/2-inch-thick burgers.  In a medium pan (non-stick, if you have one), heat 2 teaspoons of olive oil on medium until hot.  Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness.  Transfer to a plate; cover with foil and set aside in a warm place.  Wipe out the pan.

4.  Cook the zucchini.  In the pan used to cook the burgers, heat a thin layer of oil on medium-high until hot.  Add the breaded zucchini rounds in a single layer.  Cook 3 to 4 minutes per side, or until golden brown and crispy.  Transfer to a paper towel-lined plate; season immediately with salt and pepper.  Carefully wipe out the pan.

5.  Make the yogurt sauce.  In a small bowl, combine the remaining Greek yogurt, half the mint (roughly chopping before adding), and the juice of 2 lemon wedges; season with salt and pepper to taste.

6.  Toast the buns and plate your dish.  In the same pan, heat 2 teaspoons of olive oil on medium until hot.  Add the buns, cut sides down; toast 1 to 3 minutes, or until lightly browned.  Transfer to a clean, dry work surface.  Place as much of the lettuce and sliced onion as you'd like (you may have extra) onto the bun bottoms.  Top each with a cooked burger, a few spoonfuls of the yogurt sauce, some of the remaining mint, and a bun top.  Divide between two plates.  Serve with the cooked zucchini rounds and remaining yogurt sauce on the side.  Garnish with the remaining lemon wedges.