June 3, 2011

Cake for Breakfast? You Bet!

Good Morning Ya'll! Come on in to Estelles's and join us for breakfast! The coffee is ready, the bacon is sizzling and we have dressed up the porch with our favorite vintage things to celebrate the arrival of summer. We have farm fresh fixings! Skillet scrambles and in addition, we thought we would prepare some of our best muffins (best southern cakes or cupcakes actually) that have a divine sweetness to them. I found a darling basket and liner that I am dying to use and this will make a perfect presentation to our farm table. I think we will place a white pitcher in the center of the table with some beautiful local yellow forsythia for our down-home brunch! It's a sunny day and we cannot wait to go out and play!!
A Maine House Mosaic

Best Carrot Cupcakes Ever!
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts

Line cupcake pans with cupcake liners. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cupcake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over cupcakes; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.

Southern Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Light Hummingbird Cupcakes
Vegetable cooking spray
3 cups plus 2 teaspoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 teaspoon ground cinnamon
2 large eggs
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 3/4 cups mashed banana (about 5 to 6)
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained

Line cupcake pan with liners, or coat each holder with vegetable spray.
Combine 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into each cupcake holder about 3/4 full.
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool  in pan on wire racks 10 minutes. Remove cupcakes from pan; cool completely on wire racks.

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