Angel Food Cupcakes with Raspberry Buttercream Icing

I have apparently lived a very sheltered life. Most of the icings I've ever had were buttercream, chocolate, or cream cheese icing. Several months back I tried a recipe for lemon buttercream and was just amazed at how delicious it was. Then I saw this recipe on Pinterest for Angel Food Cupcakes with Raspberry Buttercream Icing... there are just no words acceptable to fully describe the decadence of this icing. I was so inspired by this icing, that I followed the general recipe when making a white cake with strawberry icing for my best friend in August. I've never been a huge angel food cake fan, but these cupcakes are so light, and the hint of lemon mixed with this raspberry icing is just a delicious combination. You really should give this a try. And if you have a stand mixer, it is a really easy recipe. It's doable and still fairly easy with a hand mixer, but really easy with a stand mixer.

5 egg whites (from medium eggs; at room temperature)

pinch salt (large pinch)
¾ tsps cream of tartar
⅓ cup granulated sugar (67g)
1 tsp vanilla extract
½ cup cake flour (56g, *fluffed, spooned & leveled*)
½ cup granulated sugar (100g)
1 Tbsp lemon zest (loosely packed)

In a small bowl, combine flour, ½ cup sugar and lemon zest. Set aside. 

In a stand mixer fitted with a whisk, beat egg whites on medium high for about 2 minutes, until they are frothy and have loose peaks (will stand for a second and then sink back into the eggs).

Add a pinch of salt and cream of tartar, continue to beat on medium-high for 3-5 more minutes until stiff peaks form (won't sink back into eggs). At this point, continue beating on medium speed and gradually add the ⅓ cup portion of granulated sugar *by the tablespoon* over a period of 3-5 more minutes. Stop and scrape the sugar/eggs down from the bowl every few minutes. 

Once sugar has dissolved completely (check by running meringue between your fingers, if no grains remain, you are done), fold in the vanilla extract followed by the flour/sugar/lemon zest mixture (best to do this in several batches, and *be gentle*). Spoon mixture into muffin pan lined with muffin papers. The batter will stick out of the top of the muffin papers but it won't overflow while baking.

 

Bake at 350 F for 15-18 minutes, until tops become golden brown. Set aside to cool.

Then you start on the very best part of this decadent treat...

1 cup unsalted butter (226g; at room temperature)
3 cups powdered sugar (360g)
1 tsp vanilla extract
1 cup raspberries (at room temperature)

While the cupcakes are cooking and cooling, soften the butter for the icing and start on the raspberry juice. Push the raspberries through a mesh strainer back and forth until all the juice is pushed out.

Cream butter with a whisk until creamy and lightened in color.

Add powdered sugar slowly and mix until combined and creamy.

Whisk in vanilla extract and raspberry juice on high speed until juice is incorporated and you achieve a spreadable consistency.

Frost these amazing treats once the cupcakes are cooled, and just to let you know, you may even want to lick the bowl on this one. This icing is really that amazing!

Salsa Verde

I love Mexican food, and I love spicy food. Eating out or purchasing large quantities of food just isn't a very viable option, so I figured out how to make salsa verde at home... and it is gooooooood. Nice touch of heat, but it won't make you cry. At least, it doesn't make me cry. Please use the ingredients as more of a guideline. I've made this three times now, with different amounts of ingredients each time. My latest batch made about three pint-size jars of salsa verde.

1-2.5 lbs tomatillos
1/2 to 2 large onion
3-8 peppers (I used 3 or 4 jalapeños and 1 serrano, just use what you have or like for the heat you want)
4-10 cloves of garlic, depending on how big they are and how much garlic you like
olive oil
bunch of cilantro
Splash of vinegar (I use white wine vinegar for a milder flavor)
salt
water

To roast in a pot:

Prep your items: remove the husks of the tomatillos, wash, and cut in half or quarters. Roughly dice the onion. Open, peel, and crush the garlic. Cut the tops off the peppers; remove the seeds of some of them to reduce the heat while maintaining the pepper flavors. Be careful not to touch the seeds too much and wash your hands promptly. Get all ingredients in a bowl.

In a large soup pot (if you are making a smaller amount then you can use a small pot or a large skillet), heat up a couple of tablespoons of olive oil. Add tomatillos, onions, peppers, and garlic and roast until everything is softened and just beginning to fall apart. Stir often so that nothing sticks, but you do want some heat scoring. This will provide tons of flavor. This picture below is partially cooked. It went a bit longer after this.

To roast in the oven:

Peel, wash and dry the tomatillos. Halve or quarter the onions. In a large bowl, put the tomatillos, peppers, garlic and onion pieces (I halve mine). Sprinkle some olive oil over the ingredients and toss to ensure even coverage. Line everything out on a foil-covered baking sheet. Lightly sprinkle with ingredients with kosher salt. Roast in a 400 degree oven until tomatillos and peppers begin to brown and break down. Tomatillos will look soupy, and peppers should be blistered and mostly blackened. Peel the skin off the peppers. This is easier to do if you put the peppers in a plastic bag as soon as you pull them from the oven for about 10 minutes. That steams them and allows the skin to loosen.

Once everything is softened, remove from heat. Allow to cool just a bit so that you don't burn yourself. Add most of the ingredients to blender, leaving enough space for rising during blending. I like to hold back on the peppers and garlic, and add more to taste. Tear off several handfuls of cilantro, to taste, and place in blender along with a heavy sprinkle of salt, also to taste, and a splash of vinegar (I probably don't use more than a 1/2 tsp or so for about 1.5 lbs of tomatillos). Remember, you can always add more, but you can't take salt or vinegar out. Pulse until desired consistency is achieved - I prefer mine smooth. Add water to thin salsa. I use about 1 cup for 1.5 lbs of tomatillos. Salsa will thicken in the fridge. Add additional salt, cilantro, peppers or garlic to taste and blend until you reach the consistency and flavor you prefer.

Pour in a jar(s) or plastic container. Allow to cool, and then store in the refrigerator. Use as a salsa or as a sauce over your favorite dishes.

Oreo Truffles

If you were able to bring heaven down to Earth and turn it into a food, then I swear it would be Oreo Truffles. These are divine, delicious little balls of yumminess. I like to use a smaller scoop so that there's more chocolate to truffle mixture ratio, but you can decide how you want it. When preparing to make these the first time I looked at several versions of the recipe. I'm not sure who first made these, but the recipe is so simply that's it's hard to jack it up too much.

1 regular size pack of regular stuffing Oreos
8 oz cream cheese
chocolate (white, semi, dark, or in my case, I use vanilla almond bark from Walmart, one batch of these uses about 8-9 cubes)
additional chocolate or other type of decoration

These are so much easier to make if you allow the cream cheese an appropriate amount of time to soften. Don't rush, and this will go so much more smoothly. While the cream cheese softens, get your Oreo mixture ready. If you have a food processor, then put all of the cookies into it and process until you have a fine crumb mixture. If you don't have a food processor, then you can use a rolling pin or a flat mallet and a freezer-thickness plastic bag to process the cookies. Beat, roll, and move around until your crumbs are fine and small. Clearly, a food processor makes these sooooo much easier. lol Once processed, add to the bowl with your cream cheese.

Carefully and meticulously mix until the cream cheese in completely incorporated with the crumbs. The better mixed the more consistent and the better your truffles will be.

Use a cookie scoop if you have one - it will make this process so much easier - to form the truffles into balls and place on a cookie tray (that will fit in your freezer) lined with parchment paper.

If you don't own a cookie scoop then you can use a spoon and roll the truffles into a ball - this is a very messy process, but will get the job done as well. Process all of the mixture, and then place the tray into the freezer for 30-45 minutes so that the truffles will harden. This will keep them from falling apart so much when you're dipping them into chocolate.

To melt the chocolate, please please please follow the directions on your package. To melt the vanilla almond bark, I broke up the cubes and put them in a microwave safe container with a small scoop (about a teaspoon or so) of coconut oil. You can also use crisco if you don't have coconut oil.

 Melt in 20 second increments, stirring after each round until chocolate is silky smooth.

Drop a ball into the chocolate.

Use a fork to scoop it out.

Use a spoon to scoop the chocolate over the ball.

Tap the fork to loosen any excess chocolate. Then use a knife to slide the ball off the fork back onto the parchment. If you use sprinkles like mine, then you must do it within three or four balls or the chocolate will get too hard. You can also use another type of melted chocolate to drizzle over top. I think the sprinkles make them look like pretty little snowballs, so I've stuck with it. It also adds a nice little sugar crunch to the balls.

Once the balls have hardened, package into a sealed container and store in the fridge. I know these will remain fresh for a week, but honestly, they've never lasted much longer than a few days. Enjoy your little bites of heaven!