Peach Stawberry Coffee-Cupcakes at Can it Cupcake?

Dear readers,

I have started a new blog! It's called Can it Cupcake? and it will answer just that! I'll be taking non-traditional cupcake recipes and turning them into cupcakes and baking up cupcakes inspired by treats that are not cupcakes at all! Sangria and angel food cupcakes are in the near future, so please go ahead and follow!

I have plenty of baking adventures in mind to go around though, so I will continue to post here as well!

To kick it off I just posted a recipe for Peach Strawberry Coffee-Cupcakes where I thought I'd try out how coffee cake handled being in a cupcake wrapper. Please check it out!



Hope you drop by!

Best,

Kim

Peach and Raspberry Buttermilk Muffins

I don't know why buttermilk never comes in any size less than a 1/2 gallon. At least I've never seen it if it does... Who needs that much buttermilk?

Anyway, that's the reason I made these muffins, I needed to use up some buttermilk. Plus I'm still trying to bake some healthier treats for grab and go breakfast in the morning.



These muffins came out moist and tasty. I used frozen raspberries and peaches, but you can substitute any fruit you like really, frozen or fresh. You may just need to bake them a little longer if you use frozen like I did!

Peach and Raspberry Buttermilk Muffins
Adapted from Joy of Baking

2 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
2/3 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup frozen raspberries
1/2 cup coarsely chopped frozen peaches

1. Preheat oven to 375 degrees F and line muffin pan with liners.
2. In a mixer, whisk together the egg, buttermilk, oil, and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda and salt.
4. Gently stir in dry ingredients into wet ingredients. Careful not to over mix.
5. Gently fold in the raspberries and peaches
6. Fill each muffin cup almost full
   
7. Bake in oven about 20 minutes or until toothpick inserted in center comes out clean.
8. Transfer to a wire rack and let cool.
   

Jumping on the Ebelskiver bandwagon

Like my last post, I'm making use of another Christmas gift.

I got an Ebelskiver pan! :o) Also got some mix and recipe book to go with it.

I was a little disheartened by the recipes in the book since it advises they should all be served immediately, and I really wanted to be able to take some of these to parties and whatnot. But after making them a few times I believe they'll also travel well, as long as it's the same day or very next day. :o)

I started with the basic recipe then slightly branched out, there will be much more Ebelskiving to come! Here are a few so far!

1) Original Ebelskivers with strawberry jam filling - the first try


2) Original Ebelskivers with peach filling - practicing my Ebelskiver flipping skills


See peachy filling?



3) French toast Ebelskivers with peach jam filling - getting fancy, my own creation
Use the Ebelskiver mix and tossed in some vanilla extract and a bunch of cinnamon. Instantly tastier, then dusted with powdered sugar



See peachy filling? And cinnamon? mmmmm....



They do take a little longer to make and make more dishes to clean since you have to make the batter separately then whip the egg whites, but they're great for weekend breakfast. When you're making them, they cook fast! Be careful not to let them burn! Flipping with the skewers is easier than I thought, I can only get seem to get them flipped 3/4 of the way but I just stuff it back in the little Ebelskiver well and they come out pretty good, and the filling stays enclosed. Good stuff!