Gluten-Free Blood Orange Meyer Lemon Meringue Cupcakes

Lemon Meringue pie! The craving hit like a bolt of tart, sweet, luscious lightening! Right then and there, it was decided what the weekend's dessert would be.

As days counted down to Saturday (and the available time to make the pie), I realized a gluten-free pastry crust just didn't measure up to the good old Crisco gluten-FULL crust of my memory. Hmmmm. Okay, instead of a disappointing GF crust, how about a cupcake to cradle the citrusy, lemony curd? Done.

That lemon curd I'd been craving all week? Blood oranges and Meyer lemons seemingly beckoned from the fridge. Suddenly the lemon meringue craving turned into something just a little more exotic, more exciting.

Saturday came...finally. While the cupcakes baked, the curd came together in a jiffy and when the adorable cakes emerged from the oven, the curd was already quick-chilling.  

Once all the parts were ready to roll, the little cakes were hollowed out and filled with the orange-y, lemon-y custard. Meringue was whipped into sweet, white clouds while filled cupcakes chilled in the fridge. Last of all, the meringue fluff was piled on top and popped into the oven to brown. Gorgeous!

I'm not gonna lie...it was a lot of effort, but SO worth it! Hmmmm....I'm just thinking about maybe a coconut cupcake filled with key lime curd, crowned with a browned, coconut kissed meringue. I'm also thinking that might possibly be this year's Parrothead cupcake for the Buffet concert...WITH a Margarita, of course!

 Gluten-Free Blood Orange Meyer Lemon Meringue Cupcakes

Makes 12

 

• 1 package yellow cake mix, Hodgson Mill Gluten-Free
• 1/2 package instant vanilla pudding mix
• 3/4 cup buttermilk
• 1/4 cup Meyer lemon juice (or 2 T. lemon juice AND 2 T. orange juice)
• 1/4 cup canola oil
• 3 eggs

• 1 1/2 cups sugar
• pinch of salt
• 1/3 cup fresh blood orange juice (or regular fresh o.j.)
• 1/3 cup fresh Meyer lemon juice (or regular lemon juice)
• 6 eggs
• 2 egg yolks
• 1 T. grated orange zest
• 1 stick butter, room temp

• 4 egg whites
• 3 T. sugar

     
Cupcakes: Preheat oven to 350 degrees. Place cupcake liners into 12 cupcake pan holes.
   
In the large bowl of an electric mixer, mix the cake mix, dry instant pudding, buttermilk, juices, oil and eggs until everything is mixed, scrape down sides of bowl and mix on medium another minute until well incorporated.

Using an ice cream scoop, fill cupcake liners 2/3 full.

Bake approximately 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Don't overbake. Cool completely on racks. Once they are completely cool, hollow out the centers with about a 1" hole - do NOT go all the way to the bottom. Set aside.

Curd: In the top of a double boiler (or a heat-proof bowl over simmering water in a pot), mix sugar, juices, eggs and yolks, zest and salt. Whisk the mixtures constantly until it becomes very thick and silky. Do NOT let it come to a boil. Remove from heat and cool. (I quick cooled the curd in the freezer, stirring often so it didn't freeze. Once the mixture is chilled completely, move to the fridge until you're ready to fill the cupcakes.)

Assembly: Fill the hollows of the cupcakes with the curd. Chill again while making the meringue.

Using an electric mixer, whip the egg whites to a froth. Add the sugar gradually, continuing to whip until they come to a stiff peak. Top each filled cupcake with meringue. Bake in a pre-heated 400 degree oven until the peaks of the meringue are beautifully browned. Remove from oven. Refrigerate for several hours before serving.

 

 

A St. Patrick's Day Toast With A Cocktail AND A Cupcake!

Back in our halcyon co-op studio days in historic Ellicott City, MD, artist friends and I spent long, productive hours working and collaborating over our various media. Creativity in that space abounded! 
 
Sometimes artistically gratifying days were followed by equally enjoyable late afternoon cocktails at the old Phoenix Emporium on Main Street. It was the Eighties and the cocktails were sweet, creamy and POTENT!
 
Many a Toasted Almond, White or Black Russian or Nutty Irishman were enjoyed together while sketches, doodles and plans were penciled on napkins at the bar. Those ideas that didn't fall victim to melting ice and errant liquids sometimes came to to fruition in the form of stained glass or acrylic and canvas. Those were the days.
 
Flash forward thirty years and here I am still coming up with ideas over a cocktail, except the medium now is food and drink.


With St. Patrick's Day just around the corner, I started thinking about a Nutty Irishman again. I'd just bought bottles of peanut butter vodka and Bailey's Caramel Irish Creme when I was in Michigan last time. Why not use those together in a twist of the classic cocktail and make it a Peanutty Irishman? So I did. And it was good!
 
Next, I thought, why not make a cupcake out of those same flavors? So I did. And it was GOOD!!! Damn good. Creamy peanut butter and butterscotch in the cupcake part served as a base for richly smooth and decadent Bailey's and Peanut Butter Vodka Buttercream. Crowned with chopped and sugared peanuts, the cupcake became a dessert reflection of the new cocktail.
 
Funny enough, all these years later, the Phoenix is still right there on Main Street. Older, maybe wiser, certainly a little yellowed around the edges and, perhaps, beginning to show its age...or maybe that's just me....

Peanutty Irishman Cupcakes - Gluten-Free

• 1 package yellow cake mix, Hodgson Mill Gluten-Free
• 1/2 package butterscotch pudding mix, instant
• 1/2 cup peanut butter
• 1/2 cup Bailey's Irish Cream, Caramel
• 1/4 cup canola oil
• 3 eggs

• 3 cups powdered sugar, sifted
• 6 tablespoons butter, softened
• 2 tablespoons shortening
• 4 tablespoons Bailey's Irish Cream, Caramel
• 1 tablespoon vodka, Nutliquor brand peanut butter vodka - or other nut flavored vodka or liqueur

• 1/4 cup salted peanuts
• 2 tablespoons sugar

Preheat oven to 350 degrees. If using regular paper cupcake liners, place the liners into 18 cupcake pan holes; if using tulip cupcake liners (like I did) just use 9...these are double size cupcakes!
 
In the large bowl of an electric mixer, mix the cake mix, dry instant pudding, peanut butter, Bailey's oil and eggs until everything is mixed, scrape down sides of bowl and mix on medium another minute until well incorporated.
 
Using an ice cream scoop, fill cupcake liners 2/3 full.
 
Bake approximately 20 minutes for the smaller cupcakes - use a toothpick to test doneness. For the larger tulip liners, bake 35-40 minutes. Again, use a toothpick to test doneness. Don't overbake. Cool completely on racks.
 
Frosting: In the medium bowl of an electric mixer, combine sifted powdered sugar, butter, shortening, 4 T. Bailey's and 1 T. peanut butter vodka. Beat slowly until the powdered sugar is completely incorporated, increase speed to high and beat until light and fluffy. If the consistency is too stiff, add a little Bailey's or vodka.
 
Peanut topping: In a food processor or blender, pulse the peanuts and sugar until finely chopped. Don't overprocess or you'll have peanut butter instead!
 
Assembly: Frost each cupcake using the method you prefer - pipe it on or spread it with a knife. Sprinkle with the peanut sugar mixture and serve. Happy St. Patrick's Day!


Regular (Gluten FULL) version: Use a regular boxed yellow cake mix and prepare according to package directions using a WHOLE box (1/2 cup) of butterscotch pudding mix. 


You'll get about 24 or so cupcakes from a regular cake mix. Bake at the recommended temperature on the box for the recommended number of minutes. Test for doneness with a toothpick.

Also make double the amount of frosting and sugared chopped peanuts. Did you figure out that gluten-free mixes are only half the size of a regular cake mix?  

AND...the cocktail!

Peanutty Irishman Cocktail

• 2 oz. Bailey's Irish Cream - Caramel
• 1 oz. Nutliquor Peanut Butter Vodka - or another nut liquor or nut liqueur
• 1 oz. heavy cream

 

• 1/4 cup salted peanuts
• 2 tablespoons sugar

First, make the sugared chopped peanuts as in the cupcake recipe above. Dip the rim of a martini glass or coupe in Bailey's and then in the chopped sugared peanuts. Set aside.

In a cocktail shaker 3/4 filled with ice, add the Bailey's, vodka and heavy cream. Cap securely and shake vigorously until the outside of the tin is frosted. Strain into the prepared glass and serve.
   

Black Bottom Macaroon Cupcakes

Looking for a casual, showstopping dessert for a special occasion? Isn't everyone? Look no further, friends. These fancy cupcakes are so easy you won't have to save them for a celebration. No kidding!

The brownie bottom is a mix and the macaroon topping is a from-scratch recipe that's a snap to make.  Two simple parts that together make a really special dessert.  Let's get to it...here's the recipe!

Black Bottom Macaroon Cupcakes

• 1 brownie mix, prepared as directed - For gluten-free prep, I like Gluten-Free Pantry brand the best or use your favorite regular brand if you don't have to worry about gluten

• 14 ounce bag of coconut flakes
• 14 ounce can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• 2 egg whites
• 1/4 teaspoon salt

Preheat oven to 350 degrees.
 

Place cupcake liners in cupcake tins - I usually get about 14 or so out of a batch.  Be flexible...it depends on how high you fill the cups.
 

Divide the brownie batter evenly among the liners.
 

Prepare the macaroon batter:  In a mixing bowl and using an electric mixer, beat the eggs and salt on high until they come to a medium peak. Set aside. 

In a separate large bowl, mix coconut, condensed milk and vanilla until well combined.  Fold the egg white mixture into the coconut mixture combining lightly, but completely.
 

Spoon the macaroon batter evenly on top of the brownie batter in the cupcake liners.
 

Bake 25 - 30 minutes until the macaroon topping is browned and gorgeous!  Cool completely on a racks.
 

NOTE:  These can be done in small tassie-size liners in a tassie pan to make little bites for cookie trays.  Very nice for a wedding or party. YES!  You CAN make these for a special occasion, too!

Dinner Plan-it 1st Birthday Capuccino Buttercream

 




Wow...it's been a whole year since the very first post of Dinner Plan-it appeared out there in the wild world of the blogosphere...happy birthday, Dinner Plan-it!


Even at a mere 1 year old, a birthday can be a time for reflection, for studying where you've been (literally and figuratively) in the last year and where you'd like to go in the next.  We've come a long way in one year.  We've grown, we've changed...and over the year, we've learned a lot.

Kimber and I started together with an idea for a mom and daughter cooking blog...and that's one of the things that changed in the first year.  The time commitment to put out a food and dining (and drink!) blog is enormous and it's hard to find the massive amounts of time needed every week. Kimber's job AND social life, at this point in her life, are too full for this amount of time commitment.  

I say, good for her!  Kimber has her priorities straight!  Don't worry, though, she'll still pop in occasionally with new ideas...and a new boozy cupcake or two.  And you can be sure we'll still be collaborating on "researching" some fun, new brunch spots, lunch spots and nightspots!

Time commitment?  You mean what appears on Dinner Plan-it takes time?!  What shows up on each page is the result of many, many hours of work.  From meal planning, to recipe research, to testing, to cooking, baking, grilling or smoking the subject dish, to the photos, choosing just the right sexy food pic, uploading and editing it, to the hours of writing and editing each post, then uploading the post and...well, you get the idea.  It's a LOT of work, work that you have to be passionate about, work you have to love.  And I do.

Even with all that food-blogging love, sometimes there's some major headbanging involved, folks…it isn’t all smooth and simple all the time.  Those technical issues can be frustrating as hell!  AARRRRRRRGGGGGHHHHHH!  

Did you know food bloggers rarely have a hot meal?!  By the time I'm happy with the photo, the food is stone cold.  Thank God for the microwave...and a patient family.  If it sounds like I'm whining, I'm not - I wouldn't have it any other way. 

And then there's the weight gain.  Ugh.  Nothing further need be said on that subject.  Really.  

The best thing of all is being able to share the places and events that mean the most to me - Baltimore and Bad Decisions (that's the bar in Fells Point, not my life choices) and our lovely stay at The Admiral Fell Inn, family visits to Michigan and Ohio and West Virginia to visit and cook with all three daughters and sharing our stories.

Telling you about the always fun and food-filled adventures at the Food With Friends events in Annapolis - especially the Bounty of the Chesapeake and those gorgeous crabs (and some pretty gorgeous foodie friends, too!) is always a kick.  Coincidentally, Food With Friends is celebrating it's very own 1st anniversary in three weeks.  Stay tuned for that report!

Other highlights of the year included judging both the Culinary Competition and THE Great Happy Hour Competition at Savor Pittsburgh.  What an opportunity to meet and work with local chefs, restaurant owners, mixologists, fellow bloggers and food writers.  We all had (and have) our love of good food and fine spirits in common.   Such a fun and very down-to-earth group!

Judging the mixology competition of Shakin' It Up to Stop Lung Cancer for the LUNGevity Foundation just 2 weeks later was another incredible experience.  Sitting alongside Bill Toland of the Pittsburgh Post-Gazette and Michael Green of Gourmet Magazine was an honor.

Those were milestones in the life of Dinner Plan-it and my own.  I can hardly wait to see what new adventures and challenges are waiting to fill these pages next year.

Speaking of next year, where does Dinner Plan-it go from here? Again, I'm speaking both literally and figuratively.  There are lots of new restaurants just waiting to be discovered in Pittsburgh and beyond, lots of new dishes and drinks waiting to be recreated and shared.  There are so many chefs, bartenders and business owners that have great stories to tell.  I can't wait for you to hear them!

What else is new out there?  Bar programs in this city have exploded with amazing new mixologists, quality ingredients, housemade infusions, syrups and shrubs…there’s a story!  Pittsburgh definitely plays with the big boys in the bar program department now.

Bar Marco even has an ICE PROGRAM to produce and prepare just the right type of ice to highlight the top-shelf liquors behind their bar...and in your drink.  Wigle Whiskey is now making Ginever - and, rumor has it (reliably), they'll be producing their very own bitters!  New breweries are opening, including Aurochs Brewing Company, which produces Pittsburgh's first gluten-free beer, and The Brew Gentlemen  in Braddock!

There are new restaurants opening…Tender in Lawrenceville, Notions in East Liberty, an as yet unnamed replacement in the Strip District where the short-lived, yet lamented, Emilia Romagno used to be.  There are thriving restaurants I need to get to yet…Yinz-burgh BBQ, Spoon, Avenue B, Point Park AND Point Brugges, Echo, Bella Notte, The Savoy…I couldn’t begin to name them all. 

Okay, that’s Pittsburgh, but how about the “beyond” part?  The south is beckoning…explorations of Memphis or Nashville or New Orleans are definitely overdue.  Time will tell.  Stay tuned for that developing story.   

I’d like to improve the technical side of Dinner Plan-it, too.  Again, stay tuned….I foresee future, further forehead slapping when old and new technical issues and I once again collide.  Fist shaking at the computer does not help.  I know.  I’ve tried.  Please be patient as I work out the kinks?  

So there we are.  DPI's first year is under our belt and new adventures await.  There are new recipes to create and test and photograph and share.  With you.  That’s the entire reason Dinner Plan-it exists.  So Happy birthday, Dinner Plan-it!  Happy birthday and here’s to many more!  Let's toast with a cupcake!

Dinner Plan-it 1st Birthday Capuccino Buttercream

• 6 cups powdered sugar, sifted and divided
• 1 1/2 cups butter, softened
• 1 teaspoon vanilla extract
•  4 tablespoons milk+ extra in case you need it
• 3 teaspoons espresso coffee, instant variety
• 6 teaspoons unsweetened cocoa powder
• 2 teaspoons cinnamon

Combine 3 cups sifted powdered sugar, butter, 4 T. milk and vanilla in large bowl.  Beat with electric mixer until smooth.  

Add espresso powder, cocoa powder and cinnamon; mix until thoroughly combined.  Add remaining powdered sugar; beat until light and fluffy, adding more milk 1 T. at a time as needed until it's a good spreading consistency.

Fit a pastry bag with a good wide tip.  Fill it 2/3 of the way up the bag with frosting and twist the top shut.  Squeeze dollops onto the top of the cooled cupcakes.  Make it pretty!  

Store in a cool place or in the fridge until ready to serve.

The recipe makes enough to generously frost 14 cupcakes.  For a cake, double the recipe.

NOTE:  Cupcakes like these were part of the cupcake display I made for Mieke & Tall Matt's wedding a few years ago.  Matthew (my grandson) is highly allergic to peanuts and tree nuts, you know my gluten issues.  So instead of bought cupcakes and a wedding cake, I was happy to make the desserts peanut, tree nut and gluten-free.  Nobody knew they were anything but delicious!  Not only that, the chef of the restaurant asked for the recipe.  He didn't get it, but you just did!

Oh...the cupcake itself?  Betty Crocker Gluten-free chocolate cake mix.  It's BETTER than regular!  Moist and rich.  Of course, I do doctor it a little.  The recipe on the box calls for 1 c. water.  I use 1/4 c. Kahlua and 3/4 c. water.  And I add 1 T. or so of espresso powder.    

Maple Bacon Bourbon Cupcakes

One of my favorite things to make are boozy cupcakes on the theory that if cupcakes are good, booze makes them better! I often take baked goods in to work...needless to say my colleagues love when I do this. My latest experiment was Maple Bourbon Bacon Cupcakes (try to say that ten times fast). Since this was my very first experimental batch, my coworkers...and a band called the Devin Townsend Project, ended up being my guinea pigs! Some were a little apprehensive at first, because who would think bacon and cupcakes go together (come on, bacon is good with anything). In the end everyone loved them...including the Devin Townsend Project and their crew!

Maple Bourbon Bacon Cupcakes!

Cupcake Recipe:

2 ½ cups all-purpose floour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ teaspoons ground ginger

7 tablespoons unsalted butter, softened

1 tablespoon bacon drippings

½ cup light brown sugar

2 large eggs

1 ¼ cups real maple syrup

2 teaspoons vanilla extract

½ cup buttermilk

½ cup chopped walnuts

½ lbs crumbled cooked bacon (this is for the topping)

Cupcake directions:

Heat Oven to 350 degrees. Beat softened butter, bacon drippings, and brown sugar with mixer until fluffy. Beat in eggs, maple syrup, and vanilla. Set aside.

In another bowl sift flour, baking powder, baking soda, salt, and ginger. Stir flour mixture and buttermilk gradually into the butter/sugar mixture. Stir in nuts. Fill lined muffin cups and bake 20-24 minutes, until a tooth pick comes out clean. Cool cupcakes completely before icing.

*note – if you do not want to use bacon drippings in the cupcakes you can sub the 1 tablespoon of bacon drippings for 1 tablespoon of butter.

Maple- Bourbon icing ingredients :

1 cup unsalted butter, softened

3 oz cream cheese, softened

2/3 cups dark-brown sugar

¼ teaspoon salt

½ cup real maple syrup

¼ cup bourbon ( I use Jim Beam Black)

¾ teaspoon vanilla extract

1 ½ cups powdered sugar

Maple- Bourbon icing directions:

Using an electric mixer, beat together the softened butter, cream cheese, brown sugar, and salt until light and fluffy, this should take 3-5 minutes. Continue beating and add the maple syrup, bourbon, and vanilla. Slowly beat in the powdered sugar until fluffy. Chill icing 1 hour before using. If the mixture is a little runny add more powdered sugar until consistency is right.

Frost the cupcakes when they are fully cooled and top with crumbled bacon.

If you want to make these cupcakes for kids or for your straight-edge friends omit the bourbon and use ¾ cup maple syrup instead of ½ cup

Cooking bacon in the oven:

I cook my bacon in the oven using a cookie sheet covered in foil. Put the bacon strips on the covered cookie sheet and put in the oven. Turn the oven on to 350 (do not preheat to cook the bacon) and cook for 15-20. Make sure to keep an eye on the bacon while cooking so it does not burn. When crisp take out the bacon and put bacon on a plate lined with paper towels, blot excess grease from cooked bacon. Reserve 1 Tablespoon of bacon drippings and set aside, this should be easy to do if you line the cookie sheet with foil. Crumble bacon when cool.