40 Awesome Recipes to Summon the Sunshine

40 Awesome Recipes to Summon the Sunshine

 

40 Awesome Recipes to Summon the Sunshine We’ve been having one of those days where it’s cold and rainy but also sunny at the same time. It’s a horrible trick. Rude almost. I’m done with the wind and the rain. I’m ready to hold onto that sunshine. I don’t know whether or not Scotland will deliver, so I’m going to turn to my kitchen . If we can’t have real sun, at least maybe we can put some sunshine on a plate. Or in a glass, as the case may be. 

Here’s 40 awesome recipes to bring some sunshine into your life, whether or not you’re getting any out your window.

Lemon Poppyseed Pancakes | How to be Awesome on $20 a Day

Breakfast

Feta & Strawberry Salad from Awesome on 20

Sides, Snacks, & Appetizers

Jalapeno Cream Cheese Stuffed Burgers | How to be Awesome on $20 a Day

Lunch & Dinner

Raspberry Lemonade | How to be Awesome on $20 a Day

Drinks

Citrus Bundt Cake from Awesome on 20

Desserts

I hope you have lots of sunny days full of al fresco dining. If not, at least you can eat and drink some sunshine.

Buttermilk Pound Cake | How to be Awesome on $20 a Day
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Barbecue Chicken Dip | How to be Awesome on $20 a Day
Snickerdoodle Cupcakes | How to be Awesome on $20 a Day

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes | How to be Awesome on $20 a Day

Snickerdoodles remind me of my mom. I’ve previously mentioned her epic holiday baking. Every surface of our house would be covered in cooling cookies. There would be boxes upon boxes of fudge stored away in the spare bedroom. It’s impossible to pick a favorite, but buttery, cinnamon-covered snickerdoodles were definitely high on the list. It’s the perfect Fall treat.

Snickerdoodle Cupcakes | How to be Awesome on $20 a Day

I made these Snickerdoodle Cupcakes for my sister-in-law right after we arrived here. Cupcakes aren’t nearly as ubiquitous in the UK as they are in the US, at least not the king with piles of buttercream. Frankly, I think the piles of buttercream are the whole point.

These cupcakes start out with a tender cinnamon cake and are topped off with completely appropriate piles of cinnamon cream cheese frosting. They also get sprinkled with cinnamon sugar for a bit of sparkle and a subtle crunch. Are they as good as my mom’s cookies? Is anything ever as good as mom’s cookies? I don’t know. These cupcakes are, without a doubt, awesome.

Snickerdoodle Cupcakes | How to be Awesome on $20 a Day

Certain scents and flavors can connect you with some of the most wonderful moments in your life. Snickerdoodles take me to my happy place. Snickerdoodle cupcakes are every kind of awesome!

Snickerdoodle Cupcakes
Yields 12
Snickerdoodle Cupcakes are loaded with cinnamon awesomeness and piled high with cinnamon cream cheese frosting.
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
For the cupcakes
  1. 1-1/2 cups all-purpose flour
  2. 1-1/2 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1-1/2 teaspoons ground cinnamon
  5. 4 ounces unsalted butter, room temperature
  6. 3/4 cup plus two tablespoons sugar
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 5 ounces milk
For the frosting
  1. 4 ounces butter, room temperature
  2. 4 ounces cream cheese, room temperature
  3. 2-1/2 cups powdered sugar
  4. 1/2 teaspoon vanilla extract
  5. 1/4 teaspoon ground cinnamon
  6. 1 tablespoon cinnamon sugar for garnish
For the cupcakes
  1. Preheat your oven to 350F (175C) and line your cupcake pan with 12 papers.
  2. Sift flours, baking powder, salt, and ground cinnamon into a small bowl. Set aside.
  3. In a large mixing bowl beat together butter and sugar with an electric mixer until light and fluffy, about five minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down your bowl and beat until everything is well combined.
  5. With your mixer on its lowest setting, mix in the flour in three batches with half the milk in between each batch. It's gonna go flour, milk, flour, milk, flour. Mix until just combined.
  6. Divide your batter among your 12 waiting cupcake papers. Bake for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely before frosting.
For the frosting
  1. In a large mixing bowl, beat together the butter and cream cheese until blended. Beat in the powdered sugar. Add it about a half cup at a time if you don't want to clean powdered sugar off every surface of your kitchen. Mix in the vanilla and cinnamon and beat until it's light and fluffy.
  2. Spread or pipe your frosting onto your cupcakes. Sprinkle with cinnamon sugar.
Adapted from Martha Stewart
Adapted from Martha Stewart
http://awesomeon20.com/
Citrus Cocktail Cupcakes | How to be Awesome on $20 a Day

Citrus Cocktail Cupcakes

Citrus Cocktail Cupcakes | How to be Awesome on $20 a Day

I’ve been holding back on these cupcakes for a while now. I thought they were too bright and cheery to share in the middle of winter, and I didn’t want to rub it in that it’s been warm and sunny here the whole time. 

Believe it or not, there are some drawbacks to living in a place with near perfect weather. You can never wear boots, a scarf, and a hat all on the same day. You never ever ever get a snow day. And you feel terribly guilty every time you want to stay indoors and just veg out in front of the TV. There’s so much pressure to engage in outdoor adventures at all times. It’s like, “Shut up and leave me alone, sun. I don’t want to go to the beach. I just want to watch 8 straight hours of Downton Abbey.” Those dudes never get sun guilt.

Citrus Cocktail Cupcakes | How to be Awesome on $20 a Day

But no matter the weather on your part of the planet, now’s the time to make these slightly boozy, tangy, sweet Citrus Cocktail Cupcakes. There’s Triple Sec and coconut rum in the cake, and more Triple Sec in the custard filling and the frosting. There’s also plenty of fresh orange and lime zest. So sunny!

These cupcakes do have several “from scratch” elements. Each one is simple, but it can drag the process out, so make these when you’re not in a hurry. You deserve some time alone in your kitchen with some citrus. And if you want to make yourself an actual citrusy cocktail while this is all going on, you might be my new best friend.

Citrus Cocktail Cupcakes | How to be Awesome on $20 a Day

Rain or shine, it’s time for Citrus Cocktail Cupcakes. So awesome.

Citrus Cocktail Cupcakes
Serves 12
Citrus Cocktail Cupcakes are bright and sunny and slightly boozy and perfect for an endless summer.
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
For the cupcakes
  1. 1-1/2 cups all-purpose flour
  2. 1-1/4 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 7/8 cup sugar
  5. 1/3 cup unsalted butter, softened
  6. 1 egg
  7. 5/8 cup milk
  8. 1-1/2 tablespoons coconut rum
  9. 1 tablespoon Triple Sec
For the filling
  1. 1-1/2 tablespoons all-purpose flour
  2. Pinch of salt
  3. 3 tablespoons sugar
  4. 1/2 cup half and half
  5. 2 egg yolks
  6. Zest of half an orange
  7. 1-1/2 teaspoons Triple Sec
  8. 1-1/2 teaspoons almond extract
For the frosting
  1. 4 tablespoons butter, softened
  2. 4 ounces cream cheese, softened
  3. Zest of one lime
  4. Juice of one lime
  5. 1 tablespoon Triple Sec
  6. 3 cups powdered sugar
  7. Orange food coloring, optional
For the cupcakes
  1. Preheat oven to 350 and line your cupcake pan with 12 liners.
  2. Sift together flour, baking powder, and salt in a small bowl. Set aside.
  3. Cream together butter and sugar by mixing with an electric mixer on medium high speed for at least 3 minutes. Turn the mixer down to low and mix in the egg, milk, rum, and Triple Sec. Your mixture will look very curdled. Relax, it'll be fine.
  4. With your mixer on its lowest setting, slowly add in the dry ingredients and mix until just combined.
  5. Fill your cups about two thirds full with cake batter and bake 18-20 minutes or until a toothpick comes out clean.
  6. Remove the cupcakes to a wire rack after about 5 minutes. Allow the cupcakes to cool completely.
For the filling
  1. Combine all ingredients except for almond extract in a small saucepan. Cook over medium low heat, stirring frequently, until it becomes thick like custard.
  2. Remove from heat and stir in almond extract.
  3. Pour the filling into a small bowl and cover the surface with plastic wrap. Press it right down onto the top of the filling. Store this in the fridge until the filling and the cupcakes are cool.
  4. Make a big hole in the middle of your cupcake with chopstick or cut out the core if you like more filling. Transfer your cooled filling to a pastry bag fitted with a small round tip. Insert the tip right into the hole and squeeze in as much filling as you can.
For the frosting
  1. In a large mixing bowl, beat together butter and cream cheese with an electric mixer until smooth. Mix in the lime zest and juice and the Triple Sec.
  2. Slowly add in the powdered sugar a half cup at a time until smooth. Turn your mixer up to high for about a minute to make sure everything's light and fluffy. You can also mix in some orange food coloring if you like a bit of color.
  3. Frost your cupcakes in your favorite way. I used a Wilton 1M tip.
  4. Store your leftover cupcakes in the fridge, if you have such a thing.
Notes
  1. It's probably obvious that I halved this recipe, so if you want more cupcakes, this recipe can be easily doubled.
Adapted from Gourmet with Me
Adapted from Gourmet with Me
http://awesomeon20.com/
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