When Life Gives You Lemons...

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Honey Lemon Loaf Cake

with lemon glaze

Hello hello! How did everyone enjoy their Memorial Day weekend?! Hopefully it was filled with good company, good weather, and of course good food! I made this cake this week and though it was just the perfect summer cake and would have been perfect for a Memorial Day BBQ.

I  don't know about you but I am a HUGE fan of anything lemon. It surprises me how many people do not like lemon. I could eat gallons of lemon water ice, a ton of lemon bars, lemon cookies, lemon chicken, and slurp glass after glass of lemonade. So for me this cake is absolutely perfect! And for those of you who aren't too thrilled about anything lemon I recommend trying this cake. It's not a super strong lemon flavor. 

This cake is super light with a sweet yet slightly tart flavor.

  

Honey Lemon Cake

Ingredients

• 1 1/2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1/2 cup milk
• Zest of 1 full lemon

For the Glaze

• Juice of 1 full lemon
• 1 tbsp honey
• 1/4 cup powdered sugar

Directions

1. Preheat the oven to 350 degrees.
2. Spray a 9in loaf pan and line it with parchment paper, letting it hang over the edges. This will make it easier to remove from the pan. 
3. In a small bowl combine the flour, baking powder and salt.
4. In a large bowl with an electric mixer beat together the honey, sugar, butter and eggs.
5. Add the milk and lemon zest then mix further.
6. Add the flour mixture and blend it until it's just combined.
7. Pour it into the prepared loaf pan and smooth the top with a spatula.
8. Bake it for 30 – 40 minutes or until a toothpick inserted into the middle comes out clean and the top is a golden brown. It will bake much quicker on the top and edges and look finished but check the middle with a toothpick to be sure. 

To Make the Glaze

1. In a small bowl whisk together the reserved lemon juice, honey and powdered sugar.
2. With a spoon drizzle the glaze over top of the warm cake and let it soak in for 10 – 15 minutes.

Using the parchment paper overhang lift the cake out of the pan and let it cool completely on a cooling rack before slicing it. Enjoy!

A Tropical Twist on Cupcakes

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Coconut Mango Cupcakes

coconut cupcake with a mango filling and mango frosting

Hello Hello! So, I'm pretty sure I made the WORLD'S BEST  CUPCAKE......EVER!

Haha, most likely not. But for the time being I am pretty much crazy about this cupcake. I had a request for a mango cupcake. They didn't care what else as long as there was mango in it. I got to pondering and it took me a few days and some research but I came up with this recipe the day these cupcakes were needed.

I didn't want to do just a white or vanilla cake with a mango frosting, I  wanted something more complex. I also knew I didn't want the cupcake itself to be mango.  So I did some research on mango cupcake recipes and found quite a bit of coconut and mango in many varieties and was instantly sold. Mango and coconut, the perfect tropical combination.

I decided on a coconut base with a mango curd fillings and fresh mango frosting. That way the coconut was not over powering the mango flavor, instead just blended sweetly.

I kept debating on how to  make the cupcake. Do I use shredded coconut? Coconut milk? Both? Well I went with the shredded coconut, which was folded into the batter at the end. The cake it self had a great flavor however I am not a huge fan of all the shredded coconut and want to experiment using coconut milk to see what kind of flavor and texture I get with that. Regardless these came out phenomenal!

I highly recommend making these. Not only are they crazy delicious, but everyone will be so impressed by your cupcaking skills!  Just a warning, these do take some time. You need to puree the mango for both the filling and frosting. The filling also needs to be cooked and chilled for at least 2 hours, so be prepared for some extra steps.

If you feel like tackling these babies they will make perfect Easter treats this weekend :)!

Cupcakes

Makes 12-15

• 3/4 cups (1.5 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 3.5 ounces sweetened, shredded coconut

Mango Curd (this makes A LOT, I used the left over to make ice cream)

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 cup fresh mango puree
• 4 egg yolks
• 1 stick unsalted butter, cut into tablespoons

Frosting:

• 1 (8 oz.) pkg. cream cheese, room temperature
• 1 1/2 sticks butter, room temperature
• 1/4 c. mango puree
• 1 tsp. vanilla extract
• 3-4 c. powdered sugar

To make the filling

1. In a large saucepan, whisk together the cornstarch and sugar.
2. Add the mango puree, followed by the egg yolks.
3. Continure to cook over medium heat until the mixture thickens (6-7 minutes), stirring constantly.
4. Remove from heat and whisk in the butter one tablespoon at a time.
5. Pour the mixture into a bowl and top with plastic wrap, pressing the plastic wrap into the top of the filling.
6. Chill in the fridge for 2 hours.

To make the cupcakes

1. Prehead the oven to 325 degrees and line muffin tin with cupcake liners.
2. In a large bowl cream together the butter and sugar until light and fluffy, about 5 minutes.
3. Add the eggs, one at a time, scrapping down the sides of the bowl as you go.
4. Add the vanilla and mix until combined. 
5. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt.
6. In three parts, alternately add the dry ingredients and the buttermilk, begining and ending with the dry ingedients.
7. Mix just until combined, and fold in the coconut.
8. Fill each liner 2/3 full and bake 25-30 minutes, until the tops a re lightly browned and toothpick comes out clean.
9. Cool in pans for 10-15 minutes then remove to cool completely on a cooling rack.

To Make The Frosting

1. In a large bowl combin cream cheese and butter until combined.
2. Add in the mango puree and vanilla extract and beat until fully incorporated.
3. Add powdered sugar gradually until it is as sweet and thick as you prefer.

 To Assemble the Cupcakes:

1. When cupcakes have cooled, cut a cone out of the top using a paring knife. 
2. Spoon the mango filling into the cupcake until just reaching the top.
3. Remove the bottom of the cone you cut out of the cupcake, placing just the top back on the cupcake where you filled with the mango filling.
4. Frost cupcakes how prefer.
5. If wanted toast the left over coconut and sprinkle on top. 

Enjoy! 

And try to save some to share before you eat them all :) 

pop art cupcakes :)



Mango Tango

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Tropical Daiquiri

AHHHHHHH.....so refreshing! You can't help but say that after having your first sip, or gulp of this wonderful summer alcoholic concoction. Again this is another super simple recipe. You just need some frozen fruit, juice, rum, and a good blender. A little umbrella, and handsome pool boy/Waiter are optional

lol :).

So I went up to Long Island to visit my sister and her boyfriend for his 30th birthday and we made these drinks while we were all lounging in the backyard soaking up the sun. It went perfect with the relaxing day and some chips and salsa. This is a super short post because I have lots of new recipes to start posting.

 Hope everyone is enjoying the end of their summer. I must say the end of my summer has been quite swell! :)

Tropical Daiquiri

1 bag frozen mixed tropical fruit (pineapple, mango, and strawberries are best)

1 pint of Mango nectar

1/4 cup pineapple juice ( just a splash to help thin out mix)

4-5 shots of coconut rum ( or more if you are ready to party)

Extra ice (optional for thicker texture)

Put all items in blender and blend until smooth, adding extra pineapple juice if needed.

*note* it may take a few minutes for it to all come together n get blended.

Pour into class and enjoy!!!