Cornbread Cupcakes #BreadBakers

These cupcakes contain cornmeal along with the flour.  They are not corn muffins as they are lighter and fluffier than a muffin would be.  They do contain leavening and if you put them into a loaf pan you could call it sweet bread.  

The Bread Bakers are sharing Cornbread recipes today.....

Angel Food Cupcakes #FoodieExtravaganza

These delicious Angel Food Cupcakes are wonderful for making individual little desserts topped with Whipped Cream and Fresh Berries.

It's time for Foodie Extravaganza......

Mini Pumpkin Bundts #BundtBakers

These adorable little mini pumpkin bundts start with a boxed cake mix and canned frosting for a fun Halloween treat for your little ghouls and boos. 

It's the October edition of Bundt Bakers...............

Kahlua Cupcakes #CakeSliceBakers

Chocolate cupcakes flavored with Kahlua and topped with a Kahlua Buttercream are a perfect little after dinner treat with your coffee.

It's time for the Cake Slice Bakers......

Mojito Bundtlets #BundtBakers

These cute little individual bundts are full of the flavor of a summertime classic drink, the Mojito.  Perfect for your next picnic, bbq or poolside gathering.

The #BundtBakers are baking up Boozy Bundts today.........

Coffee and Baileys Individual Bundts and the Weekly Menu #BundtBakers

These adorable little mini, cupcake size bundts, are flavored with instant coffee, brewed coffee and Bailey's Irish Cream and then glazed with more Baileys.  They are the perfect individually sized dessert.

It's time for the March edition of Bundt Bakers......

Cupcake Cones #OurFamilyTable

Delight your youngsters when they return home from the first day of school by surprising them with these fun and tasty cupcake cones.

Dark chocolate cupcakes baked in a wafer cone and topped with whipped cream and sprinkles.  What a great way to celebrate the first day of school.

Avocado Cupcakes with Lime Frosting #ImprovCookingChallenge #NationalCupcakeLoversDay

These amazing cupcakes get their tender crumb from the addition of avocado and their citrusy flavor from lime zest and juice.  Your family is going to love them and won't even realize you have sneaked veggies into their treat.

This amazing creation is what happens when National Cupcake Lover's Day collides with the Improv Cooking Challenge!

Carrot Cake Cupcakes #SpringSweetsWeek

Delicious, tender carrot and pineapple laced crumb spiced with cinnamon, ginger and nutmeg.  Baked to perfection and covered with a pineapple cream cheese frosting before getting a sprinkle of Spring Sunshine.....

It is time for Spring Sweets Week.....woooohoooooo!!!

Breakfast Cupcakes #BakingBloggers

Welcome back to Baking Bloggers the once a month group that bakes up something special as voted on by the members and shares it on the second Monday of each month.  This group is the brainchild of my friend, Sue of Palatable Pastime.

The theme chosen for this month is cupcakes.  Having just celebrated Easter, last months blog posts are chock full of desserts.  I really didn't want to make another dessert.  I was thinking about sitting this event out so imagine my delight when I was flipping through an old issue of Cuisine at Home and came across a recipe for Breakfast Cupcakes.

These cupcakes will be perfect for your Mother's Day Brunch.  Add some scrambled eggs and a fruit salad and it will be a feast fit for a Queen.  Your Mom deserves it.

They are relatively easy to make and they are totally delicious.  Be warned though that with the topping of apples and caramel that soaks into the cupcake, they are on the sweet side. When I make them for a Brunch I will make sure that the other dishes are savory to even out the flavors. You won't need to add any syrup to these cupcakes at all.

The cake is a combination of cornmeal and flour combined with sausage.  I used a mild pork sausage but I think perhaps a spicier sausage would have been better.  Frank, however, thought they were perfect with the sausage I used .  Personal preference is the key.

I adapted the recipe to use what I had on hand, substituting sour cream for the yogurt and light cream for the milk in the cake and heavy cream in the caramel.

Served with a dollop of whipped cream and a cup of hot coffee, it made a pleasurable breakfast for Frank and I.  The remaining cupcakes were refrigerated and warmed up nicely in the microwave for breakfast the following morning with our Little Miss.

Please stop by the links at the bottom of this post to see what cupcakes the others are sharing today.

Breakfast Cupcakes

adapted from Cuisine at Home, Issue #73

1 1/2 c. flour

1/2 c. cornmeal

1/3 c. packed brown sugar

1 T. baking powder

1 t. baking soda

dash of salt

1/3 c. sour cream

1/3 c. light cream

2 T. canola oil

3 eggs

1/2 lb bulk pork sausage, cooked, crumbled and drained

1 apple (I used honey crisp), cored and thinly sliced

1 c. packed brown sugar

1/3 c. light cream

1/4 c. maple syrup

2 pinches of salt

Combine the flour, cornmeal, 1/3 c. brown sugar, baking powder, baking soda, salt and sausage in a large bowl.  Whisk together the sour cream, 1/3 c. light cream, oil and eggs.  Add to the dry ingredients and combine just until moistened.   The batter will be stiff.  Set aside.

Whisk together the 1 c. brown sugar, 1/3 c. cream, maple syrup and salt in a skillet placed over med high heat.  Cook and stir until it comes to a boil. Reduce heat to med low and let simmer, stirring occasionally for 10 minutes.

Spray a jumbo muffin pan with baking spray.  Arrange the apple slices into the bottom of each cup and divide the caramel between the cups, pouring it over the apples.  Divide the batter between each cup and place on top of the apple/caramel mixture.  

Bake in a preheated 350* oven for 20-30 minutes, until a skewer inserted in the center removes cleanly.  Immediately turn out of the pan and serve while still hot.  Print Recipe

Baking Bloggers

Cupcakes

• Boston Cream Cupcakes by The Redhead Baker
• Breakfast Cupcakes by A Day in the Life on the Farm
• Dream Delight Cupcakes by Sneha's Recipe
• Red Wine Dark Chocolate Cupcakes by Karen's Kitchen Stories
• Tiramisu Cupcakes by Sid's Sea Palm Cooking

Countdown to 2017: Best Desserts

Today would have been my parent's 79th Wedding Anniversary.  I know that they are together celebrating this year after a 5 year hiatus.  Apropos then, that we are celebrating desserts for today's Countdown.  My folks loved desserts....Pop's without apology and Mom saying "oh this is much to sweet" as she finished her second serving.

Memories are sweet and so are these desserts that I am sharing with you today.  As I went through my dessert recipes to decide what to share with you today, each one brought back a delightful memory and made me smile.  I rarely make desserts, unless there is an occasion for it, except for bundt cakes which get made once a month around here for a little group to which I belong called #BundtBakers.  It was a difficult task just picking a few recipes to share.  Heck, besides the recipes for Bundt cakes and special occasions, I shared 13 different cookie recipes from around the world during this month alone!!  So many desserts.....so little time.....to make it easy on myself, I have chosen my favorite dessert recipe from each month.

• January-Spiced Peach Pie
• February-Monkey Bread
• March-Chocolate Covered Peanut Butter Eggs
• April-Ooey Gooey Quadruple Fudge Brownies
• May-Lemon Cupcakes with Lavender Frosting
• June-Sour Cherry Strudel
• July-Lemon Zucchini Bundt Cake with Sugared Pansies
• August-I Scream Cake
• September-Apple Pie in a Skillet
• October-Zagnut Coookies
• November-Nutty Caramel Corn
• December-Creme Brulee
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