Sunday, May 6, 2012
Sunday, September 11, 2011
It’s so great to be back in the kitchen! Thanks for inviting me, ladies, and thanks for all of the wonderful recipes you share every day. You’re keeping my family safe from dying of culinary boredom and a diet consisting solely of cupcakes.
My next cupcake caper, DEATH BY THE DOZEN, comes out in October, so when Ellery invited me to blog, I knew it had to be one of the recipes from that book. The trouble was – which one? You see, this story finds our intrepid, over-sugared heroines Mel and Angie entered in the challenge to the chefs, pastry division, at the Scottsdale Food Festival. Their bakery rival Olivia Puckett joins the fray and the tensions run high as they have to bake delicious desserts from mystery ingredients such as beets, beer and chili peppers. Mel and Angie are up to the task until Mel’s mentor, Vic Mazzotta, who is judging the competition, is found murdered. Now Mel and Angie have to whip up amazing desserts and solve a murder before the killer makes sure they are out of the competition – for good.
So, you can see, I had several unorthodox recipes to choose from. My personal favorite is the red velvet cupcake made with beets, so that is the one I’m going to share with you today. For you non beet lovers, take heart. My Hub hates beets and he loved these cupcakes. And moms, it’s one more sneaky way to get those veggies in!
Red Velvet Cupcakes (using beets): A red velvet cupcake made with beet puree and topped cream cheese frosting and an edible flower (optional).
1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup beet puree
1/3 cup canola oil
1 egg, room temperature
1/4 cup lemon juice
1 teaspoon vanilla extract
Preheat oven to 350° F. Put 12 cupcake liners in muffin tin. In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Set aside. In another bowl, add in the oil, lemon juice, vanilla and egg to the pureed beets. Pour the beet mixture into the bowl of dry ingredients and mix just enough to combine. Fill each muffin cup 2/3 full and bake for 18 – 22 minutes, until a knife inserted into the center comes out clean. Let cool completely.
Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick unsalted butter, softened
½ teaspoon vanilla extract
3 cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl until smooth. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Decorate with an edible flower, such as a nasturtium.
New York Times Bestselling Author of the Cupcake Bakery mysteries and the
Library Lover’s mysteries!
Saturday, November 20, 2010
in Dedham, MA. It was a great conference on
many levels. First, I got to have a long
chat with Charlaine Harris. I have to say, she is a
genuine soul. I learned so much just chatting with her.
Really, I can't say enough nice things about her.
Jenn and Charlaine Harris!
Second, I didn't faint when I met Dennis Lehane.
I call that a triumph!
And finally, I got to make a bunch of new friends
(Hi, Leigh Ann), talk shop with writers from
all over New England *AND* I got to visit my family;
Lunch with dad, crashing at my brother's for a few
nights and the banquet with Mom. Good times!
Now I am doubly fortunate because my sister-in-law,
Natalie, is one of those cooks who can have a potato
and two canned goods in her pantry and knock your
socks off with what she can create out of it.
Seriously, I live in awe of her culinary skills.
She's such a love, she prepared a seafood stew that
was to die for while I was there.
So, since I'm a little homesick, I thought I'd
share one of her other yummy seafood recipes.
Now, I've been to her parties. People throw elbows
and tripping has been known to happen when she
brings this baby out of the oven. So be warned!
HOT SEAFOOD DIP
12 oz cream cheese, softenend
1/3 cup minced green pepper
1/3 cup chopped green scallion
2 tblspns lemon juice
1/2 tsp WORCESTERSHIRE sauce
1/2 tsp salt
dash garlic powder
6 oz can crab, drained
4.5 oz can shrimp, drained
6.5 oz can minced clams, drained
1/4 cup slivered almonds
In medium bowl, blend cream cheese, green peppers, onion,
lemon juice, W. sauce, salt and garlic powder. Stir in
crab, shrimp and clams.
Turn mixture into a 1 qt ungreased casserole or oven
proof serving dish. Sprinkle with almonds.
Bake at 350 degrees for 30 min until bubbly around edges.
Serve with crackers and veggies. Makes 4 cups.
ENJOY and HAVE A VERY HAPPY THANKSGIVING!!!
BUTTERCREAM BUMP OFF -- Available January 2011
"A sublime mystery" -- Harriet Klausner
Wednesday, August 11, 2010
cover artists! I just got the cover art
for cupcake bakery mystery number
two and I love it!!! (Note the lovely
cover blurb by our own Krista --
Thanks, blog buddy)!
Although, it won't be released until January,
I wanted to celebrate and what better way
than to bake a batch of cupcakes. The recipe
I'm going share is one of the many to be
included in the upcoming book and
it's the one that inspired the cover
So without further ado, I give you...
Kiss Me Cupcakes!
A mint chocolate
chip cupcake with
red and white
and a big Hersey’s
Kiss planted in the
1 3/4 cups all purpose flour
2 1/4 tspns baking powder
1/8 tspn salt
1 tspn peppermint extract
1/2 cup milk
1 stick butter, softened
1 cupc sugar
2 eggs, room temperature
1 cup chocolate chips
1 bag Hersey's Kisses
Preheat oven to 350. Sift together the flour, baking powder, baking soda
and salt. Set aside. In a large bowl, cream together the butter and
sugar until light and fluffy. Add the eggs one at a time, beating well with
each addition, then stir in the peppermint extract. Add the flour mixture
alternately with the milk, beat well. Add the chocoalte chips after dusting
them with flour to keep them from sinking while baking. Bake for 15-17
minutes. Makes 16.
Peppermint Buttercream Frosting:
1 cup butter, softened
1 tspn peppermint extract
4 cups confectioner's sugar
2 tablespoons milk
In a large bowl, cream the butter and the extract. Gradually add the
sugar, beating well on medium speed. Add milk and continue mixing
until frosting is light and fluffy. Divide in half into separate bowls.
Use red food coloring to dye one half of the frosting red. To decorate
the top of the cupcake use a pastry bag with a star tip and working
from the center of the cupcake to the edge, pipe the frosting in
alternating colors so that it resembles a hard candy.
Top with a Hersey's Kiss.
Jenn McKinlay ~
Sprinkle With Murder ~ Buttercream Bump Off
also writing as:
Lucy Lawrence ~ Stuck on Murder ~ Cut to the Corpse
Congrats to my blog buddy Cleo Coyle for
the hard copy release of ROAST MORTEM!