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6.29.2010

Coconut meat and yummy eats


How about that title? I saw some coconuts on sale at the store and decided I needed to try my hand at cracking a coconut, drinking the water, and eating the meat. Verdict? So much fun and very tasty indeed.


First, I poked a hole a the top and drained the coconut water. I gave Ryan a sip before I chugged it down. It was SO sweet! The store has labeled the coconut as "EZ-Crack Coconut" but I had a hard time just cracking it open so I asked Ryan to do the honors. He went outside to the crub and cracked it open on the cement.  He came back with this:

Does this not look delicious or what? The next step was taking out the coconut meat from the shell. I tried a flat ice scream scooper, a small knife and much more, but I think the small knife did the job. I cut the meat inside the shell and removed it with the flat ice cream scooper.

I proceeded to peel the back portion of the coconut with a peeler and added some to my morning smoothie. So delicious and tasty. I can't wait to use this fresh nut!

How do you use FRESH coconut??

This morning I washed some golden raspberries and blackberries and added it to my morning granola with dried raspberries.




So delicious. I then added some almond milk for a complete breakfast!


Can you tell I am liking the berries?


Lunch then consisted of leftovers. We had friends over and I made chicken fajitas for everyone and veggie fajitas for myself. I added some fresh guacamole, pico de gallo, spanish rice, and refried beans. What more could you ask for when it comes to Mexican food?


What is your favorite Mexican food? What kind of Mexican food would you like to see be veganized?

6.28.2010

Earth Cafe Review Raw, Vegan & Gluten-free Cheesecake

I came upon this company's name while entering a giveaway on a fellow blogger's website. After 3 days, I received my own care package of cheesecake to try from Earth Cafe. After talking to Craig, the sales and marketing director, I knew I was going to enjoy tasting this product.


There is so much information on how this company got started and it is always an encouragement to see how people went from one end of the spectrum to another so successfully. 3 lovely people have come together to form this great company and add an option for healthy living.


I mentioned this company to a fellow blogger and she immediately posted some info and focused on a healthier way of making a dessert. Check it out HERE.

From An Opera Singer in the Kitchen

These cheesecakes are raw, vegan, and gluten-free and OUT of THIS world! I got my goodies out of the dry ice container and began reading the ingredients and taking a bite from each container.

From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

Rockin' Raspberry--Fruity raspberry flavors with each bite along with a creamy filling a nutty crust. Half of this slice is a portion and definitely satisfying for the sweet tooth.


From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

Find your thrill on Bluerberry Hill Cheesecake--If you love blueberries, this dessert does not lack any flavor. A delicious blend of flavors with a crumbly nutty topping and pieces of blueberry in the filling. SO yummy!
From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

Cali-Style Lemon Cheesecake---Lemon lovers, this is for you. Not to sweet and not to tart but a perfect lemony taste with each bite. I can't emphasize HOW creamy this cheesecake is.
From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

Who's Your Daddy?--MY FAVORITE cheesecake. It uses carob to make this a very decadent-tasting chocolatey flavor dessert. Let me tell you the truth. I never have liked carob, but this has converted me. It has a velvety tasty with each bite and it took me 10 minutes to eat half a slice since it was THAT good!
From An Opera Singer in the Kitchen

From An Opera Singer in the Kitchen

Strawberry Fields Forever Cheesecake--Yet again, the berries are evident in this dessert. It tastes like strawberry which a crumble mixture on top of the slice and a nutty crust. Light pink and smooth with eat bite.


Please take time to visit Earth Cafe's website and read more about their company. Be even TEMPTED to ORDER vegan, raw, gluten-free CHEESECAKE from them.

Here is their online store: Earth Cafe Online Store or check out their Store LocatorBUY TODAY!  :)

6.26.2010

Raw Berry Cobbler with Walnut / Coconut Crumble

From An Opera Singer in the Kitchen

It has been nice to have a weekend that is quiet and relaxing. We slept in for the first time this morning, which we hardly EVER do. I kind of regret it because I was in a groggy slow pace the rest of the day until Ryan and I played racquetball. I began by making a nice fresh fruit salad since I scored a bunch of berries and fruit on sale at the store the night before.


Golden raspberries, blackberries, strawberries, coconuts, peaches and some cantaloupe. I know! So much fruit, but I plan to freeze some for smoothies too! Ryan and I ate 2 bowls of fruit with some Ezekiel toast and Earth Balance and continued to enjoy our morning / early afternoon. ;) You know what it was? It was the 1.5 hours of Zumba that allowed me to rest so long and nice. Here is a picture of the festivities last night:

It was a nice group of women. I was able to meet 2 more instructors, but the 3 of them rotated and taught the class. I finally found out how old my instructor is. She actually had turned 59 last night! She is so energetic and loves to inspire through her music. I like instructors like that. I am excited I found this place, I just hope I am able to coerce more friends to come with me! :)


This past week we had a couple we had not seen in over 2 years.We found out that they were moving up for the summer for the summer graduate degree program that can be completed over 3 years. It wasnice to visit with friends from Texas because it reminded me of Southern hospitality. Not only that but it is always nice to be with friendly faces too!


While I made a non-vegan meal for our friends, I made a raw and vegan dessert that would be light and perfect for the hot weather. We had an hour break where we gave them a tour of on the town and then came back for coffee and dessert. DO you know that the men devoured the dessert in 5 minutes? Well more like 7 minutes but it was super quick! I was happy they liked it.


I had read about the recipe on a blog that lead me to the original recipe on Kristen's Raw website. I read the entire recipe and decided I had to make it. It was very easy to make, but a little labor intensive since you need a food processor AND a blender. NO worries, though! It was totally worth it. I plan on making it again varying the fruits. I hope you do too!

From An Opera Singer in the Kitchen

You choose your berries and you divide then, blending 2/3 of the berries in the blender with the other ingredients.

From An Opera Singer in the Kitchen

Then you pour your blended berries over the unblended berries.

From An Opera Singer in the Kitchen

Mix well, and you have the berry portion of your cobbler.

From An Opera Singer in the Kitchen

You then continue on to the crumble, which is a mixture of walnuts, coconut, raisins, orange zest, cinnamon, and figs. So delicious! I hope you give this SUPER healthy dessert a try!

From An Opera Singer in the Kitchen

Raw Berry Cobbler with Walnut / Coconut Crumble


4 servings


The Crumble
1 1/2 cups walnuts
3/4 cup dried coconut, shredded & unsweetened
1 teaspoon fresh orange zest
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2/3 cup raisins
1/3 cup figs, chopped


Berry Filling
16 oz fresh strawberries, destemmed
1 pint blackberries
1/3 cup POM pmegranate juice
11 soft dates, pitted
2 tablespoons raw agave nectar


Preparing the crumble
Place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the raisins and figs, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside.


Preparing the filling
Take about 15-16 ounces (approximately two-thirds) of the berries, chop them and set aside in a large bowl. Then, place the rest of the berries along with the POM juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped berries and stir.


The Assembly
Pour half of the crumble in the bottom of the glass. Spread the berry filling on top. Alternate several times, ending with fruit. Eat as is! So yum!

6.25.2010

Blackberry-Mint Shortcakes with Almond Cream

From An Opera Singer in the Kitchen

Yesterday was GORGEOUS day. The storm the night before cooled down the day instead of making it hot and humid, which was a nice change. Despite that fact, Ryan went out and bought a box fan because, since we do not have A/C in our house, the outside somehow does not ciculate inside our house that often. We have friends that lent us their window unit which cools our bedroom but our little fan does not help circulate that cool air around the house. Ryan set up the box fan and our house started cooling down faster! The things we do for comfort, eh?


My herbs looked happy though after a crazy thunderstorm so I was happy for that!


See how my herbs looked like a month ago?? They have grown SUPER fast and I am having fun using them.


I looked over at my pineapple mint and decided I needed to do something with it beside make a mojito. :) Since I did not have any pineapple to combine the pineapple mint I decided to use a berry and make a fresh dessert. Did you know that the raspberries and blackberries have been a $1 a pint at the store? A cobbler was calling out to me but I felt inspired to do something different.


I combined mashed blackberries with the pineapple mint and agave for a fresh fruit filling.

From An Opera Singer in the Kitchen

I then proceeded making vegan shortcakes, which yet again I have never made before. I found a great recipe that was crunchy and flavorful and smelled fantastic as it cooked. Ryan came out of his office wondering what SMELLED so good.

From An Opera Singer in the Kitchen
Yep. They came out golden,  sugar-crusted and ready to eat! Now, what to do about the Whipped Cream?


Since I was out of cashews, I decided to make a cream out of almonds, I soaked them 6 hours, but folks, if you can, soak them 24 hours in the fridge. I get these ideas for recipes at the last minute and I usually do not get time to soak the almonds.


I process the almonds in the processor and added vanilla and agave. Please feel free to substitute with a cashew cream and refrigerate before serving. SO delicious.

From An Opera Singer in the Kitchen

Blackberry-Mint Shortcakes with Almond Cream


serves 6


3 pints blackberries, washed
6 tablespoons fresh pineapple mint, chopped (use reg. mint)
2 Tbsp agave nectar
1 1/2 tsp cinnamon


In a large bowl, add berries and mash with a potato masher. Do not liquefy but keep some fruit semi-whole. Add chopped mint and agave and mix well.


Refrigerate while making the almond cream and shortcakes.


                               ______________________________________________


Almond Cream


3 cups raw almonds (if using cashews, soak 6-8 hours), almonds require more than 8 hours.
3 Tbsp almond water (water used to soak nuts)
2 tsp vanilla extract
4 Tbsp agave nectar


After the nuts have been soaked, blend the nuts and water in a food processor until creamy. Add the vanilla and agave and blend well. Refrigerate while making shortcakes.
                               _________________________________________


Vegan Shortcakes


adapted from Vegan Cooking


1/3 cup + 3 Tbsp almond milk
1 tsp apple cider vinegar
1 1/2 cups cup whole wheat-white flour
3 Tbsp vegan sugar, plus 1 teaspoon to sprinkle on dough
1 1/2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/3 cup Earth Balance non-dairy butter
1 tsp vanilla extract


Set rack in middle of oven and preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.


Combine milk and lemon juice or vinegar in measuring cup. Set aside for at least 5 minutes to curdle.


Combine flour, 3 Tablespoons sugar, baking powder, baking soda, salt, and nutmeg in large bowl. Stir well with wire whisk to aerate and combine.


Use small spoon to drop tiny bits of butter evenly over flour mixture. With pastry blender or fork, work in butter until mixture resembles coarse crumbs.


Add vanilla to milk mixture and drizzle over dry ingredients. Stir with fork just until mixture forms soft dough. (Do not overwork dough.)


Divide dough into 6 equal portions and place on prepared baking sheet. Shape into round blobs approximately 1" thick. Sprinkle the tops with 1 teaspoon sugar.


Bake until tops have hint of color and bottoms are lightly browned, 10-12 minutes. Transfer shortcakes to wire rack to cool.
                                   __________________________________________
 Assemble


Cut each shortcake in half and place bottom half of shortcake on a plate. Add a 1/2 cup of berry mixture and cover with top half of shortcake.


Top with cold almond or cashew cream and drizzle with berry juice. Enjoy!!


From An Opera Singer in the Kitchen

6.24.2010

Summer Garlic Mushrooms and Mostaccioli

From An Opera Singer in the Kitchen

We have been getting storms lately and I have to say that it is very nice indeed! Tonight I saw lightening shoot across the sky as we left a friend's house and thought how fantastic God's creation can be all the time. This really makes up for the week so far. Somehow my days feel so long and laking energy as I get back to my routine of eating how I normally eat at home and exercising like I had been. Vacation sure does take a toll since vacation tends to sound numerous activities and not my usual.


I was glad when the Zumba instructor realized I had not been coming to class. I like when people notice when you are gone because it makes me feel good. I also had a friend come join in the class which personally made for a much more entertaining time! Must get back into my exercise routine... At least racquetball has been happening with my husband the last two days, so I am happy.


Today, I received a fun package in the mail! I had forgotten what all I had left from the prizes I won from The Raw Cafe. Thanks Terilynn for hosting such a great day of giveaways! Here is what I got:


Yeah!! I am so excited. Even though alot of the food we eat is raw, I have been excited to see what more I can do with raw foods. The pictures are amazing and the recipes SO creative and even very time consuming, but I am not going to let that get in the way!


IF you have a dehydrator, what kind do you have? The Excaliber is just way too expensive, but if I want to buy a more economical one, which is the next brand I would buy? Please leave your comments. Thanks! :)


Yesterday I made a quick dinner consisting of baby portabellas, lots of garlic, olive oil, sun-dried tomatoes, red peppers, and LOTS of basil from my pot. HOw exciting it is to use one's own herbs! PUMPED!

From An Opera Singer in the Kitchen

Anyway, the key to this dish is the lemon zest, olive oil and the garlic. There can never be too much garlic, in fact, when I made it it still lacked garlic. Don't be afraid to used what the recipe states since the garlic is sauteed with mushrooms and olive oil and will not be strong the the taste. We again enjoyed our dish with a huge spinach salad.


Ryan picked out the Mostacholi pasta since this pasta used to be one he ate growing up when he was living in Palatine, Illinois. Mostaccioli is another type of penne pasta and resembles a mustache. How great! It was delicious with each bite and convinced me to use it more often. Thanks honey for your pick!

From An Opera Singer in the Kitchen

Summer Garlic Mushrooms and Mostaccioli

serve 4


2 1/2 cups dried Mostaccioli pasta
1/4 cup olive oil
3 cups of baby bella mushrooms, sliced
1/2 onion, sliced
10-12 garlic cloves, cut in half
1/2 red pepper, julienned
3/4 cup sun-dried tomatoes, rehydrated in water and chopped
1 cup fresh basil, loosely packed and coarsely chopped
1 tsp salt
1 Tbsp lemon zest
1/2 tsp ground white pepper
1 tsp Herbes de Provence


Bring 6 to 8 cups of water to boil in a large pot.


Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables. Heat 1/8 cup olive oil and saute' onions, garlic, mushrooms and pepper for 5-7 minutes.


Start cooking pasta at this point according to package directions.


Rehydrate sun-dried tomatoes by covering the tomatoes in water for 10 minutes prior to sauce preparation. Drain liquid, when ready, and chop and add to onion mixture. Cook for another 5 minutes.


Add the basil and the rest of the spices with the remaining olive oil. Cook for another 5-7 minutes.


After pasta has been cooked al dente, drain water and bring pasta back to large pot. Add the vegetables and toss the lemon zest.


Serve on each plate and drizzle with a little more olive oil and use Parma if you like. ENJOY!


Summer Garlic Mushrooms and Mostaccioli

6.22.2010

Creamy Peach Tart with Raw Pepita Crust

From An Opera Singer in the Kitchen

Ever since I posted that I made this I have had some ask for the recipe and here it is. It would mean alot to me if y'all had a second to take the poll on the right side of the website letting me know what type of recipes you would like to see. Since I have ONE person take the poll indicating raw desserts, I decided to create a new recipe.


This tart recipe made enough for 2 people but of course can be doubled to make four 4 individual tarts.This semi-raw dessert was ready within an hour and was ready for the Ryan approval. Well, not approval but taste testing. He ate it within 10 minutes and gave me the 2 thumbs up! I am glad to know that Ryan is enjoying semi-raw to raw desserts because at the end, I want to use natural sugar in the form of fruits in my household when children come along.


Here is what I started off with:


I decided to try a different nut than the normal almond or cashew base and went with pumpkin seeds otherwise known as pepitas. This was VERY simple to made and did not require soaking. It is SO much quicker so that you can focus on the filling. Can you see the color? Nice deep green with unsweetened shredded coconut, pepitas,cinnamon, and agave nectar. YUM!


Next came the filling which consisted of ripe peaches. Ryan had a plain peach for breakfast and exclaimed how delicious they were. Yay for peaches. I simmer 2 mashed peaches, coconut milk, cinnamon, unsweetened shredded coconut and added agar agar until it dissolved. I barely cooked it but allowed it to simmer on a low heat until the seaweed dissolved. I then divided the mixture between the tart dishes and refrigerated for an hour. So good. I hope you like it as much as we did.

From An Opera Singer in the Kitchen

Creamy Peach Tart with Raw Pepita Crust


makes 2 individual tarts


Crust
1/2 cup raw pepitas (Pumpkin seeds)
2 Tbsp agave nectar
2 Tbsp unsweetened shredded coconut
1/2 tsp ground cinnamon


Place ingredients in a food processor and blend until smooth. Divide seed mixture between tart plates. Place in freezer while making the peach filling.


Filling
2 ripe peaches, seeded and peeled
1/4 cup coconut milk, canned (or So Delicious)
2 Tbsp agave nectar
2 Tbsp unsweetened shredded coconut
1 tsp ground cinnamon
2 Tbsp agar agar flakes


In a small bowl, mash peaches and place in a small pot.


PLace the rest of the ingredients except the agar agar flakes over medium low heat. When the mixture starts a low boil, add the agar agar flakes and mix and let dissolve.


Remove from heat and divide mixture over chilled crusts. Place the finished product in the fridge and chill for an hour or until ready to eat.


Puch bottom of tart to reveal set crust and plate. Decorate with peach wedges and drizzle with agave. ENJOY!

6.21.2010

Colorful Asian Wontons with San Juans

From An Opera Singer in the Kitchen

I know the title does not combine but the fact is it is what we enjoyed the other night. Can I tell you that it is really HARD to cook for one person? My husband was gone for 3 days and I pretty much feasted on hummus and pita and snacks while he was away. You know what made it harder for me as well? Hearing his voice on the other end telling me he can't wait to get home to see me and to enjoy my home cooking. What a compliment! It is not like this all the time, but somehow after returning from New Mexico and settling in after cooking a bit over there, I guess I did not FEEL like it. I was a poo-poo head, I know.


Now Ryan is back and I was back at making something super delicious! While in New Mexico, I made crab rangoons for a party my friends had. I really did not have too much time to make a vegan option even though I made 3 with a tofu combination. Well, yesterday I decided to try my hand at another variation I tested in my kitchen.


Match vegan chicken comes to the rescue! This stuff is so delicious it took on every spice and ingredient I added as a filling for the wontons.

From An Opera Singer in the Kitchen


Kind of looks like crab or something cheesy,eh? I used a mixture of Match vegan chicken with green onions, red pepper, ground ginger, white pepper, soy sauce and garlic powder. I added a tablespoon of filling to each wonton and wrapped them up according to packaged instructions. So cute!


I then fried in coconut oil for 5 minutes:


Until they looked like this:


Yum! Ryan thought they were SUPER delicious and claimed he was VERY happy to be eating good food and not just camp food! :) I like taking care of him can you tell?



Now, the filling is perfectly flavorful without having a dipping sauce since we made a huge green salad on the side. A good sweet and sour sauce would be good and would be a great option, but these wontons were so moist and full of flavor that they did not need a sauce.


While I prepared the wontons and salad, Ryan prepared a drink he had come across called the San Juan. Sounds more Cuban than Asian, but we decided they would be nice. It was definitely VERY delicious and a different flavor.


Update: This recipe and picture made it on Foodgawker!
From An Opera Singer in the Kitchen
Colorful Asian Wontons

makes 12 to 14 (serves 2 to 3)


1 cup Match vegan chicken
1/2 cup green onions,chopped
1/4 tsp white pepper
1 tsp garlic powder
1/2 cup red bell pepper, diced
1/2 tsp ground ginger powder
2 tsp soy sauce


Mix vegan chicken with all the vegetables and spice and blend well. Let mixture sit for 5 to 10 minutes.


Heat 1 cu to 1 1/2 cups coconut oil on medium heat in a small pot. Sprinkle a little water over the oil to see if the oil is hot enough. It should make a sizzle sound.


Assemble


12 to 14 wonton wrappers
water


Take each wrapper and lay on flat surface and add 1 Tbsp of filling to the middle of each wrapper. Moisten the edges with water and close one tip to its opposite end. Repeat witht he rest of the wrappers until all prepared.


Add 2 wontons at a time and cook for 3 to 5 minutes or until golden brown. Use a slotted spoon to dip out each wonton, placing on a paper towel to soak up excess oil. Repeat with rest of wontons.


Make salad before hand so wontons are fresh and hot.


San Juan


from the New York Bartender's Guide


makes 1 serving (double for 2 servings)


2 ounces light rum
1 Tbsp Brandy
1 1/2 ounce grapefruit juice
1 Tbsp coconut milk
1 Tbsp lime juice


Combine all ingredients, except brandy, with cracked ice in a blender. Blend until smooth and pour into chilled glass. Float brandy on top.

6.18.2010

Raspberry Cupcakes with Raspberry Icing

From An Opera Singer in the Kitchen

UPDATE: This recipe made it on Foodgawker and on Foodbuzz's Top 9 out of 2,790 posts.


Can you tell I have been on a berry kick? I made these for party while in New Mexico and had fun doing them, despite not cooking and baking in my own kitchen.


Have you ever opened up your kitchen and let someone else cook for you? How did it feel? Our friends were nice enough to let me use their kitchen to add to the yummy dessert and appetizer party they had for their music colleagues. It was fun!


This recipe is so much of a keeper and so easy to whip up. You know one thing I like abuot vegan cupcakes? They do not require a ton of butter or sugar but are light and fluffy and easy to enjoy. Do you agree?


Speaking of raspberries, a friend at the music camp told us that he was going to send us great jam made in New Mexico because he usually sends some to our other friends. Lo and behold, I opened the mail yesterday and there was a bottle of delicious raspberry jam. Can't wait to use it. Thanks Greg! I love getting food gifts in the mail.


On another note, I wanted to share another wonderful place we experienced in Santa Fe called Kakawa Chocolate House. Here is a little about them:

Picture courtesy of website.

Our passion is authentic and historic drinking chocolate elixirs. Historic drinking chocolate includes traditional Pre-Columbian Mesoamerican Mayan Aztec drinking chocolate; 1600's European drinking chocolate, Colonial American and Colonial Mexican drinking chocolates. Kakawa Chocolate House chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900's AD.


So delicious y'all. Remember when Starbucks introduced a thick hot chocolate that was not popular and was pulled from their menu after 6-8 months? I do. Well, this place is better.


After a nice light dinner, this place is the PERFECT place to enjoy different types of hot chocolate or handmade truffles. Everything is practically dairy-free. Their chocolate elixirs are made with either almond or rice milk. Fanastic for a vegan right? Agreed. If you ever find yourself in the area, rememeber this place. I had a French elixir called the Marie Antoinette, which had orange blossom aftertastes with almonds. So creamy. Thank goodness they serve it in a  3.5 ounce cup.

From An Opera Singer in the Kitchen

Raspberry Cupcakes with Raspberry Icing


makes 12


1 cup soy milk
1 tsp apple vinegar
1/2 cup sugar
1/3 cup oil
1 tsp vanilla extract
1/2 cup raspberry puree
1 1/4 cup Bob Mills Whole Wheat White Flour
3/4 tsp baking soda
1/2 + 1/8 tsp baking powder
1/4 tsp salt


Raspberry Puree
1 1/2 cups fresh or previously frozen raspberries


In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree.


From An Opera Singer in the Kitchen


Cupcake Mix


Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tone with a dozen spots plus a Pyrex muffin cup. In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.


Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.


In a small bowl, mix dry ingredients. Slowly add the dry ingredients to wet ingredients and mix well. Pour cupcake batter into muffin tins and place in oven.


Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing.


From An Opera Singer in the Kitchen


Raspberry Icing


3 cups powdered sugar
2 1/2 Tbsp non-hydrogenated vegetable shortening
3/4 cup raspberry puree


Blend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined.




Assembly


After cupcakes have cooled, cut the center of each baked cupcake. (Do not cut all the way down to the base of cupcake, just a little past the middle section) Add 1/2 tablespoon of icing in each center. Cover each cupcake with the cut out cupcake portion. There should not be too much a gap but should fit right into the cupcake.


Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake.


Best when consumed the first day, otherwise refrigerate in covered container.


Raspberry Cupcakes With Raspberry Icing
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