Lemon Meringue Pie Cupcakes

If you really love cupcakes and like to browse sites (maybe, like mine?) for cupcake recipes you might have seen these before. I've made them, along with tons of other bloggers. They're originally from Martha Stewart's Cupcakes which is a great book for all sorts of cupcake ideas, if you ever get short on inspiration. The first time I made them they came out so pretty and so delicious. There was literally NOTHING lacking. I don't know why it took me so long to get around to making them again. They're perfect for spring/summer cookouts because of their bright flavor and the fact that the frosting contains no butter and so won't get gooey or melt in the sun's heat. Even though I've already posted them I felt like they deserved an updated post/picture. I know I'm not going to want to wait too much longer to make these again, diet or no diet!

Lemon Buttermilk Cupcakes  *Makes 24 regular sized cupcakes*

1 cup all-purpose flour
2 cups cake flour
1 tbl baking powder
1 cup (2 sticks) salted butter, at room temp
2 cups sugar
4 large eggs
zest of 3 lemons
juice of 1 lemon (about 2 tbl)
1 tsp pure vanilla extract
1 cup buttermilk

Preheat the oven to 325 degrees. Line 24 standard muffin tins with paper liners. Whisk together the flour and baking powder.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Divide the batter evenly among lined cups, filling each three-quarters full. Bake until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Lemon Curd

8 egg yolks (save the whites for the frosting)
1 cup sugar
zest of 3 lemons (about 3 tbl)
1/2 cup plus 2 tbl lemon juice
1/8 tsp salt
1/2 cup plus 2 tbl unsalted butter, softened and cut into pieces

Whisk together the egg yolks, sugar, lemon zest, and lemon juice in a medium saucepan over medium heat. Continue stirring the mixture until it comes to a boil and thickens (at least 160 degrees on a candy thermometer). A good way to test is to see if it coats the back of a wooden spoon, if it does then it's ready.

Remove from the heat and stir in the butter, one piece at a time, until all of it is melted in. Strain the mixture, press plastic wrap over the top to cover, and refrigerate until well chilled.

7-Minute Meringue Frosting

1 1/2 cups plus 2 tbl sugar
2/3 cup water
2 tbl light corn syrup
6 large egg whites

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.

Source: Slightly adapted from Martha Stewart's Cupcakes.

Maple Bacon Cupcakes

I knew that these cupcakes were going to be a smash the second I baked them up and frosted them. The bacon craze still seems like it's going strong, and I definitely like the idea of bacon in all baked goods. When I got a request for a cupcake containing bacon, I was thrilled to try out the idea. I couldn't find anything on the internet that was exactly what I was looking for, so I combined a few elements of other bacon cupcakes to make these. I chose a buttermilk cake with a hint of maple syrup for the base of the cupcake. I don't like using maple extract and I didn't want too much maple syrup in the cupcake, so it was a challenge to get the right ratio of maple syrup to sugar, but in the end I think I found the perfect formula.

The frosting is where things got a little tricky. I wanted a bacon buttercream with a hint of maple that didn't contain bacon chunks. That was where I had to get creative since I didn't see anything on the internet like that. I finally decided to cook up and crumble a few slices of bacon, and then steep that into milk to create a bacon milk (you can infuse flavors like vanilla bean into milk, so why not bacon?). I turned that into a sweet buttercream with a hint of maple syrup.

The groom (these cupcakes were for a Memorial Day post-wedding celebration) really loved chocolate covered bacon, but I opted in the end to make a candied bacon garnish to do something a little different. I found that having that little extra bite on top made all the difference in these. It's always little touches like that that can make food feel extra special. Don't leave it out! Seriously, altogether a stellar cupcake I would make again in a second!

Maple Buttermilk Cupcakes   *Makes 36 standard size cupcakes*

4 cups all-purpose flour
2 1/4 tsp baking powder

3/4 tsp baking soda
1/2 tsp kosher salt
1 cup plus 2 tbl (2 1/4 sticks) salted butter, at room temp
1 cup packed light brown sugar
5 large eggs plus 3 egg yolks

3/4 cup grade B maple syrup

2 tsp pure vanilla extract
2 cups buttermilk

Preheat the oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, baking soda, and salt.

With an electric mixer on medium-high speed, cream together the butter and brown sugar until pale and fluffy, about 8 minutes. Reduce the speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Add the maple syrup and vanilla and beat until the mixture is combined and homogeneous. 

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Bacon Buttercream  *Makes enough to frost 36 cupcakes*

1 1/2 cups (3 sticks) salted butter, at room temp

2 cups powdered sugar
2 tbl pure maple syrup

1 1/2 cups bacon-infused milk (recipe below), divided
5 tbl all-purpose flour

In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and powdered sugar until light and fluffy, about 8 minutes. Add the maple syrup and beat to combine. Set aside. 

Add 1/2 cup bacon-milk to a saucepan over medium heat. Sprinkle in the flour and whisk to combine. The mixture should turn into a thick paste. Stream in another 1/2 cup of the bacon-milk and whisk to combine. The mixture should begin to thicken almost immediately. Slowly whisk in the remaining bacon-milk and cook until the mixture comes to a boil and thickens, another couple of minutes. Remove from the heat and let cool to room temperature. If there are any lumps at this point you can strain the mixture through a fine mesh sieve. 

Pour the cooled bacon-milk mixture into the stand mixer and beat on low speed to combine. Scrape down the sides of the bowl and crank the mixture to medium-high. Let whip away until light and fluffy, about 8 minutes.

*To make bacon-infused milk, cook off 6 slices of thick-cut bacon in a pan over medium-high heat until crispy. Remove the bacon and crumble/cut into small pieces. Add the bacon crumbles to a saucepan with 1 3/4 cups milk over medium heat. Cook just until the mixture comes to a simmer. Remove from the heat and let steep, covered, for 30 minutes. Strain out the bacon, discard, and refrigerate the bacon-milk until you're ready to use it.

Candied Bacon

12 slices thick-cut bacon
1 cup light brown sugar

Preheat the oven to 375 degrees. Lay a rack over a rimmed baking sheet covered in foil and lay out the bacon slices side by side. Sprinkle 1/2 cup of the brown sugar over the bacon slices and press it in. Bake the bacon until the brown sugar melts and bubbles, about 10 minutes.

Remove the bacon and let cool for 5 minutes. Flip the bacon slices over and sprinkle/press in the remaining sugar. Bake for another 10-15 minutes, or until the sugar is bubbling. Let cool completely before garnishing the cupcakes. 

Source: Cupcake recipe heavily adapted from Martha Stewart's Yellow Buttermilk Cupcakes. Buttercream recipe is a Sarah Cupcake original. Candied Bacon recipe inspired from Gourmet magazine's Candied Bacon. 

German Chocolate Cake

I made this cake for my 24th birthday last week. I don't think anyone in my family was surprised that I made my own birthday cake since it's pretty obvious how much I enjoy baking things. I chose this german chocolate cake recipe from Baked Explorations since I've had about half the recipes from the book dogeared for some time now. The chocolate cake layers came out absolutely perfect, almost like they came from a box mix (and I love the texture of box mix cake), only better. The sweet, sticky, caramely frosting was full of pecans and coconut, how can you go wrong with that? My only gripe was with how soupy the frosting ended up. The recipe instructed to bring the frosting to a boil and remove it from the heat, but my gut told me to boil it until it thickened. I should've listened to my instincts on that one! The overall cake also lacked a little moisture for me, so next time I would definitely add a milk chocolate frosting. Overall, though, I really can't complain about my first german chocolate cake!

German Chocolate Cake


For the chocolate cake layers:
2 1/4 cups cake flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup hot brewed coffee
1 cup buttermilk
1 1/4 cups (2 1/2 sticks) salted butter, at room temp
2 1/2 cups sugar
5 large eggs
1 1/2 tsp pure vanilla extract
4 ounces dark chocolate, melted and cooled

Preheat the oven to 350 degrees. Prepare 3 8" round cake pans: butter the bottom and sides, line the bottoms with parchment paper, butter the parchment, and dust the inside with flour, tapping out any excess. Set aside.

In a medium bowl whisk together the flour, cocoa, baking powder, and baking soda. Set aside. In a 2-cup measuring cup combine the coffee and buttermilk, stirring to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter until light and fluffy. Scrape down the bowl and add the sugar. Beat on low speed until combined, then crank the mixer to medium-high speed and beat for 5 minutes. Scrape down the sides of the bowl and beat for another 5 minutes or until light and fluffy. With the mixer on low speed begin adding the eggs one at a time, beating until each is completely incorporated before adding the next, and scraping down the sides of the bowl in between additions. Add the vanilla and beat to combine.

With the mixer off, add in 1/3 of the flour mixture. Turn the mixer to low speed and beat until the flour is just barely incorporated. Turn the mixer off, add 1/2 of the coffee mixture, and beat on low speed until barely incorporated. Continue this process, adding in another 1/3 of the flour mixture, remaining half of the coffee mixture, and finally the last 1/3 of flour mixture. Scrape down the bowl and make sure everything is combined, do not overmix.

Remove the bowl from the stand mixer and fold in the melted chocolate with a rubber spatula until combined. Divide the mixture evenly between the 3 caked pans and give each pan a rap on the counter to settle and even out the batter. Bake on the middle rack of the oven for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs. Cool in the pans set on a rack for 20 minutes before removing from the pans, peeling off the parchment, and cooling for another 30 minutes.


For the icing:
1 1/3 cups sweetened shredded coconut
1 cup sugar
1/2 cup (1 stick) salted butter, cut into 1" pieces
1 cup evaporated milk
3 egg yolks
1 1/3 cups pecans, coarsely chopped

Preheat the oven to 300 degrees. Spread half of the coconut on a baking sheet and bake until golden brown. Watch the coconut carefully, it doesn't take a long time to toast.

Add the sugar, butter, evaporated milk, and egg yolks to a medium pot. Bring to a boil over medium heat, stirring constantly. Once the mixture begins to thicken considerably remove it from the heat and stir in the coconut and pecans. Set over an ice bath and stir until cooled completely.

To assemble the cake: Layer 1/3 of the icing in between each layer of cake. Pipe chocolate frosting around the edges if desired, but it definitely doesn't need it.

Source: Baked Explorations

90-Second Nutella Chocolate Cake

One of the hardest part about counting calories is that it's really hard to get in a satisfying sweet tooth fix without completely getting off track. If I'm making a chocolate cake I'm usually consuming 200-500 calories in batter or frosting alone - all those little licks and tastes really add up! Then there's the fact that in my house there's just not enough people to eat an entire chocolate dessert in one sitting, so the leftovers tend to call me late at night. I wonder when I've only got about 1200 calories a day to use how I can possibly fit in a piece of cake or brownie without going over my calorie count for the day.

Luckily I was so desperately hungry the other day that when I came across a full jar of unopened Nutella in my cabinet I started looking for quick and healthy alternatives to a large dessert. I'm so happy I scored with this amazing recipe! It cooks up in the microwave in no time and makes just enough for 1 large or 2 average sized servings. Best of all it's totally gooey and satisfying! Next time you need a sweet tooth fix look no further.

90-Second Nutella Chocolate Cake  *Serves 1-2**About 140 calories per serving*

1 tbl nutella
1 large egg yolk
1 1/2 tbl all-purpose flour
1 tsp cocoa powder
1/2 tsp baking powder
1 tbl packed light brown sugar
1 tbl milk
pinch salt

Whisk all ingredients together in a small bowl. Divide the mixture evenly between two half cup ramekins or add the entire mixture to a large coffee mug. Microwave on 70% power for 90 seconds, checking the cake/s after each 30 seconds for doneness.

Source: Recipe adapted from Back to her Roots.

Cocoa Olive Oil Brownies with Dark Chocolate Chunks and Sea Salt

I happen to like a fad diet every now and again. It's like a food phase for me, I go through plenty of food phases where I'm obsessed with a certain food (hence my blog name, Sarah Cupcake) or diet. I've tried fasting, been vegetarian, tried low-carb, Weight Watchers, organic food, and the like. I've learned a lot from each "diet" and carried along many good food habits from each stage - from fasting I learned the importance of fiber and (sorry) pooping, I eat almost no red meat and only occassional white meat after learning the health risks and environmental hazards of the meat production industry, from low-carb diets I learned the importance of whole grains, from Weight Watchers I learned what an actual serving size is, and reading about about organic diets brought into my mind an overall awareness of the dangers of processed foods and commercial pesticides. I don't regret going on any of these "diets" for one minute! I may not have lost 50 pounds or gotten into a size 2 but I learned valuable things about how I like to eat and what is healthy.

I came up with this recipe as a more healthy alternative to the traditional brownies. I really think that the olive oil, dark bitter chocolate chunks, and coarse salt add a new dimension to the brownies. I'm really happy to be able to put my new knowledge of baking together with my old knowledge about healthy food. And, btw these are amazing!!

Cocoa and Olive Oil Brownies with Dark Chocolate Chunks and Sea Salt


1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup white sugar
1/3 cup olive oil
2 large eggs
3.5 ounces (1 bar) dark chocolate (60-72%), chopped into small pieces
coarse salt for sprinkling

Preheat the oven to 350 degrees. Grease an 8" square pan, line in either direction with aluminum foil, overlapping the sides by few inches, and grease the foil.

In a large bowl whisk together the cocoa, flour, 1/4 tsp salt, baking powder, and sugar. Add in the olive oil and eggs. Whisk just to combine, there should be no visible flour or large lumps, but you shouldn't be whisking after that point. Gently fold in the chopped chocolate. Pour into the prepared pan and sprinkle generously with coarse salt. Bake in preheated oven for 12-15 minutes. Do not overcook, you want the brownies to by fudgey! Let them cool for 30 minutes before lifting the brownies out of the pan with the foil. Slice into 16 pieces and enjoy!

Source: Sarah Cupcake original.

15-Minute Tropical Granola

I decided to make some tropical granola the other day. You wouldn't believe how easy it is to come up with something tropical. There's like fifty different kinds of dried fruit at the grocery store and there's at least three called just "tropical". Plus granola usually always has some kind of nuts and macadamia nuts are totally tropical, too. Then there's the issue of coconut in granola. All in all I'm pretty smitten. My special granola tastes just like tropical granola without tasting at all like artificial pina colada flavoring or some such. And it's definitely a welcome switch up on vanilla Chobani yogurt if that's what you normally eat. And summer's coming? Shut.Up. :)

Tropical Granola

2 cups old-fashioned oats
1/2 cup chopped macadamia nuts
2 tbl light brown sugar
1/4 tsp cinnamon
1/4 tsp kosher salt
1/4 cup honey
3 tbl canola oil
1 cup dried tropical fruit medley
1/3 cup shredded coconut

Preheat the oven to 350 degrees. In a large bowl mix together the oats, macadamias, brown sugar, cinnamon, salt, honey, and canola oil. Mix until thoroughly combined and the oats are completely coated. Spread in an even layer on a parchment lined baking sheet and bake for 15 minutes. Toss the granola, it will feel slightly wet when you take it out of the oven. It will harden as it cools. When the granola is cool enough to handle toss it with the dried fruit and coconut. Continue to cool to room temperature. Store in an airtight container.

Source: Sarah Cupcake original.

Greek Yogurt Dill Dip

Oh yeah baby. This dip is freaking amazing. I grew up on Hidden Valley Ranch dip, the kind that comes powdered in the packet that you mix with a tub of sour cream. You just can't reproduce that much flavor with homemade dip. Wait, I take that back. I've now learned that that's totally possible to do. You can actually make something that tastes better and maybe even different like this dill dip. I've had greek yogurt dill dip homemade before and to be honest, it just wasn't that good. It was bland no matter how much salt I shook on it because all it had in it was greek yogurt, lemon juice, and dill. It was just blahh, but I pretended to be like everyone else and act like it was the best dip since Hidden Valley Ranch, totally NOT. That old dill dip needed way more rounding out and enhancing of the dill flavor. I didn't know that then, but I do now. Now I know that you need things like crushed garlic, minced onion, worcestershire sauce, lemon juice, mustard powder, pepper, and mayonnaise to make mouthwatering dill flavor. And dill, too. I don't know if this dip is still constituted as "healthy" since I let the cat out of the bag on the mayonnaise thing, but I don't really care. I'll just call it flavor and pretend it's calorie-less like the mustard powder and pepper. Eeeeeven though it's not. Because, let's face it, I probably won't be making or eating this dip for another century. I'm exaggerating, but I'm actually "dieting", whatever that means, and I've been seeing how many extra calories I've been taking in through bites here and there or excessive portion sizes of things like brown rice or avocados that adding an extra element of "dip" into my life would cause sheer and utter breakdown of all weight loss producing habits. Sadface. I still love you, my dill dip. Please make this dill dip and honor its memory, for me. Thanks. Love :)

Greek Yogurt Dill Dip


16 ounce container plain greek yogurt (about 2 cups)
1/3 cup mayonnaise
1/4 cup minced fresh dill
3 tbl (or 1/2 small) onion, finely minced
1 garlic clove, finely minced
1 tsp dry mustard
1 tsp worcestershire sauce
1 tsp kosher salt

Mix all ingredients together in a bowl and chill until ready to serve. Eat with veggie sticks or bread cubes. A great vehicle for this dip is a sourdough or pumpernickel bread bowl with the middle used as cubes for dipping.

Source: Recipe adapted from Epicurious.