Second try at the berry cake, this time with blueberries (and some blackberries) and cooked at 325 instead of 400. This time it was perfect. Also...last time I forgot to put the sugar on top. The sugar adds a great crust on top!
Honey Wheat Bread (made with my cousin's Pennsylvania honey) 2 1/2 C Bread Flour 3/4 C Whole Wheat Flour 1 tsp salt 2 T butter 1 egg 1 cup + 1 T warm water 1 pkg yeast 2 T honey
Whisk dry ingredients together, add butter and the egg, combine the honey, yeast and water and then add. Combine and knead about 10 minutes. Let rise 1 hr. Form into two loaves, let rise again. Bake at 375 for 20 minutes or so.
240 grams buttermilk, at room temperature 1 tbsp. dark rum 1/2 tsp. vanilla extract 426 grams all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 227 grams/2 sticks butter, at room temperature 396 grams granulated sugar 4 large eggs, at room temperature
Preheat the oven to 350 degrees F. Place a rack in the center of the oven.
Combine the buttermilk, rum and vanilla extract. Set aside.
Combine the flour, baking powder, baking soda and salt. Sift and then set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed until light and fluffy (about 4 to 5 minutes).
Reduce the speed to low, and add the eggs one at a time. Scrape down the sides of the bowl after each addition.
With the mixer still on low speed, add 1/3 of the dry ingredients and mix well.
Add half of the buttermilk mixture and mix well, scraping down the sides of the bowl if necessary. Mix for a minute or two.
Add another third of the dry ingredients (on low speed) and mix well.
Add the remainder of the buttermilk mixture, once again scraping down the sides of the bowl if necessary. Mix for another minute or two.
Add the remainder of the dry ingredients (on low speed) and mix for a minute or two, until the batter is smooth. Scrape down the sides of the bowl to ensure that all of the flour has been incorporated.
Fill the cupcake liners 2/3 full and bake for about 15 minutes.
Remove the cupcakes from the oven and let cook for 5 minutes before poking holes in them with a skewer or toothpick. Immediately spoon the rum syrup over the warm cupcakes and let them soak it all up. Once they’ve cooled completely, you can ice them with the lime and rum frosting.
For the rum syrup:
198 grams granulated sugar 58.75 grams (1/4 cup) water 56.75 grams (1/2 stick) butter 1/4 cup dark rum zest of one lime a few sprigs of fresh mint (I crushed this a little with my fingers before adding, not sure if that actually helps or not)
In a small pot, combine the sugar, water and butter over medium-high heat.
Bring the mixture to a boil, stirring often.
Once the butter has completely melted and the sugar has dissolved, remove from the heat.
Carefully add the rum. The mixture will bubble and spurt so take care not to burn yourself.
Once you’ve mixed in all the rum, add the lime zest and mint and let the syrup infuse for 5 minutes before spooning over the cupcakes.
For the lime and rum frosting (this was more than enough for the batch of cupcakes
1 8-oz. package cream cheese, at room temperature 1 1/2 sticks butter, at room temperature 114 grams icing sugar (I always sift this) 2 tbsp. dark rum zest of 2 limes
In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese and butter at high speed for 5 minutes.
Reduce the speed to low and add the icing sugar. Mix for a minute to incorporate the sugar and then increase the speed to high again and mix for another minute or two. The frosting should be light and fluffy.
Turn off the mixer and scrape down the sides of the bowl. Add the rum and the lime zest and mix at medium speed until well incorporated.
1/2 cup butter, softened 1/2 cup shortening, butter flavored 1 1/3 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 3 cups rolled oats (old fashioned) 1 cup raisins 1 cup coconut 1/2 cup chocolate chips, minis
Preheat oven to 350°F
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins, coconut and chocolate chips.
Bake them for 12 minutes or so.
Adapted from some recipe I found somewhere on the internet.