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Archive for the ‘Sweet Fans’ Category

WHOLE WHEAT PEANUT BUTTER AND RAISIN CUPCAKES

Wednesday, August 21st, 2013

Protein-rich Cupcakes!

A dear friend of mine asked me to create a cupcake that would be healthy, full of protein from all natural peanut butter, low sugar, and raisins had to be a main component.

His nightly ritual since he was a small child is to have a tablespoon of peanut butter dipped in raisins, before bed time. His daughters helped me make them, and gave me their seal of approval.

This is such a wonderful alternative for a “healthy” thoughtfully created cupcake.   I find that making  it look like a cupcake is the key to making these disappear.  This is a far cry from a PBJ.

 

 

INGREDIENTS

1 -1/4 cup whole wheat pastry flour

1teaspoon baking powder

1teaspoon baking soda

1teaspoon pure vanilla extract

1 teaspoon ground cinnamon.

1/2 cup old fashioned oats

1/2 cup un salted butter

1 cup dark brown sugar

1/3 cup full fat Greek yogurt

1/2 cup all natural crunchy peanut butter (stir in oil that has separated)

2 eggs

1/2 cup soy milk

2 cups raisins

1 – 16oz jar all natural crunchy peanut butter with oil

1/2 cup confectioners sugar sifted

1/2 cup flax seeds

Preheat oven to 300 degrees.

Line the cupcake tins with cupcake papers, sprinkle each well with 1 teaspoon flax seeds, set aside

Sift together the flour, baking powder, soda,and cinnamon, set aside

In the bowl of a mixer fitted with a paddle attachment cream the butter, brown sugar and eggs until fluffy 3 minutes, vanilla, peanut butter, yogurt and soy milk until fully combined.  With the mixer on low slowly add the sifted dry ingredients just until mixed.  Take bowl off of mixer and fold in the oats.

Fill each cupcake paper 3/4 full of batter.  Bake for 12-15 minutes until toothpick inserted comes out clean, or tops spring back to the touch, do not let these brown.

RAISIN FILLING

In the bowl of a food processor fitted with a blade add 2 cups of raisins and 4 tablespoons water, blend until pureed 3 minutes.  Transfer contents to a piping bag fitted with a round tip, or just cut off the end of the bag, making a small incision.

ICING

In the bowl of a mixer fitted with a paddle add the jar of peanut butter and any oil in the jar, and blend until fully smooth, add the confectioners sugar until combined.  Adjust sweetness to your liking.  Transfer the icing to a piping bag fitted with a round tip, large enough so the nuts don’t get stuck.  I used a 1/4 inch round tip.

Let the cupcakes cool in the pan for 5 minutes prior to un-panning.

Ice the top of each cake with the raisin purée covering the entire surface.  Use an off set spatula to smooth the top.

Finish decorating the tops of each cake by making a zig zag pattern using the peanut butter icing.

These will stay fresh on the counter in a cake stand with dome lid for 3 days.  Freeze them for up to one month in a plastic container, or store them in the refrigerator for a week in an air tight container.

VARIATIONS

  • Use Cashew or Macadamia nut butters instead
  • Use dried Cherries, Apricots, Dates, Figs instead
  • Fill the cupcakes with the fruit filling and ice with the nut butter, then garnish with the dried fruit that you used to make the purée.

 

Photos: Sweet in the Winter Park Christmas Parade

Sunday, December 4th, 2011

Sweet By Holly Winter Park Christmas Parade

Miss Holly and her sweeties gave away over 2,000 cupcakes en route during the Winter Park Christmas Parade on Saturday December 2 on Park Avenue! The response was positively overwhelming, as everyone wanted to get their hands on a sweet treat!

More photos can be found on the Sweet facebook page.

Sweet By Holly Winter Park Christmas Parade

Sweet By Holly Winter Park Christmas Parade

Red Velvet Cupcake Lover

Tuesday, November 1st, 2011

This was such a sweet letter from one of our fans we had to share!

Hi Miss Holly:

My name is Bennie Cliatt. I just wanted to take a few minutes to share an unforgettable experience with you. Oct 22, 1964 was when I made my debut into this world. My wife, whom I love so dearly, was kind enough to stop by your store to bring me one of your cupcakes. Now my wife knows I’m a red velvet man. My family on my mother’s side is from Georgia and on my daddy’s side is from Alabama. Between these southern states my people can bake a mean red velvet cake. I’ve recently, over the years become so obsessed with red velvet cake to the point I would waste a full tank of gas driving around tasting red velvet cake from different restaurants. Stay with me, I’m almost finished :-) When my wife of 16 years of marriage, whom I love with all my heart placed that cupcake in my hand to eat after I’d just finished my 16oz prime rib steak at Logan’s Steakhouse, I knew something special was about to happen. So I asked the server to bring me some milk. Miss Wilder, I tell you no lie, when I sunk my teeth into your red velvet cupcake, it was as if the world stood still. At that moment the best way for me to describe it is, it was like I had lost my virginity for the first time. I mean OMG at that point I can honestly say I forgot that I was married. I mean that cupcake was better than sex! Miss Hollis, it took every thing in me to keep my composure. If I had cut lose everyone in the restaurant would have thought I’d escaped from the crazy house. I hope you’ve enjoyed my e-mail. I have attached photos of me eating your cupcake.

-Red Velvet Lover