Cranberry Orange Cupcakes

May 30, 2016 by Housewife's Whimsy in Cupcakes, Recipes

IMG_20160403_183734334_HDR I don’t know about you, but I’m so excited for summer to finally be here! I decided that in order to celebrate the official beginning of summer I needed to have a fresh, citrusy cupcake to post. These are an excellent way to celebrate summer and the beginning of warmth.I had found these Trader Joe’s Orange Flavored Cranberries a while back on one of my trips and decided it was finally time to use them in something. I wanted a little more than just an orange cupcake so these were the perfect companion to use in them. They provide a little bit of a texture contrast while maintaining overall flavor integrity. The orange-cream cheese frosting provides the perfect bit of light orange flavor to really compliment the cake. I’ve used the cranberries again on top as a garnish, but this isn’t necessary it just makes them look pretty.These cupcakes were a huge hit! Everyone loved the flavor combination really surprised some people but they absolutely loved it. If you’re looking for a great summer celebration treat to bring to a potluck or Memorial Day party these are definitely what you’ve been looking for. Everyone will be super impressed when these walk through the door![amd-yrecipe-recipe:204]Source: cake adapted from Kiss my Bundt

Summer Break!

June 21, 2015 by Housewife's Whimsy in Special Occasion

Housewife's Whimsy will be on Summer break this next week! If you know me or my family offline you will know that last week my 19 year old sister suffered a fall while doing a summer long missions internship in the Dominican Republic. She broke her back in two different places (L2 and T9 for those of you who are interested) and had to have emergency surgery while still in the DR. She is doing MUCH better, she has some feeling back in her legs, and is now being transferred from the DR to a hospital very close to my parent's house to continue healing. I am heading back there to provide support and see my sister. If you are interested you can follow her story on Caring Bridge. Someone from my family will be posting regular updates on her progress as we begin to deal with this Spinal Cord Injury.You can follow me on Facebook, Instagram or Twitter to keep up to date on my vacation! I am sure there will be tons of cute photos of Isannah. There are links at the top right side and bottom of your page that will take you straight to my pages.Here are a few things you might have missed to read while I'm on break:Things I'm Loving: June Edition Easy Pretzel Bites Gluten Free Chocolate Cupcakes with Salted Caramel Buttercream Flourless Chocolate Cookies Raspberry Ginger Cupcakes

Raspberry Lemonade Cupcakes

February 23, 2015 by Housewife's Whimsy in Cupcakes, Filled Cupcakes, Recipes

These cupcakes have a light summery taste to them. You start with an airy lemon cupcake, fill it with raspberry jam and finish it off with a complimentary almond cream cheese frosting. This is definitely a cupcake to remind you of warmer days!These are filled cupcakes. In order to fill them I cut a small cone from the center with a pairing knife. I cut the bottom off the cone (leaving a small portion of the top) and discarded the excess. I then used a spoon to scoop the jam into the cupcake and then replaced the top. I then iced as usual. The technique I use to fill these comes from Annie-Eats. Check out Annie’s blog to get some fantastic ideas on how to fill cupcakes.

Lemon Cupcakes:1 ¼ Cup Flour1 ¼ Teaspoon Baking Powder¼ Teaspoon Salt6 Tablespoons Butter¾ Cup + 2 Tablespoons Sugar2 Eggs¼ Teaspoon Vanilla1 Teaspoon Lemon Extract½ Cup + 2 Tablespoons MilkLemon Zest (Optional)Yellow Food Coloring (Optional)Almond Cream Cheese Frosting:4oz Cream Cheese (Softened)2oz Unsalted Butter (Softened)1 Cup Powdered Sugar¼ Teaspoon Almond ExtractRaspberry Jam (for filling)Raspberries (for garnish)Preheat the oven to 350 and put paper cupcake liners into 1 (12 cavity) cupcake pan.

Cream together the butter and sugar. Once combined add the eggs, vanilla, lemon extract and milk.

Add the flour, baking powder, salt and lemon zest and yellow food coloring if using. Mix until well combined.

Separate into the prepared cupcake pan.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.Allow to cool completely.

Once completely cooled fill the center of the cupcakes with jam.

To do this: cut a small cone from the center of the cupcake. Remove most of the cone leaving only a small lid. Scoop the jam into the center of the cupcake and replace the top.

To make the frosting:Cream together the butter and cream cheese until light and fluffy.Add the extract and combine thoroughly.Add the powdered sugar and combine until fluffy.

Put into a piping bag and ice the cupcakes.

Source:Cake: Adapted from Kiss my Bundt by Chrysta Wilson