Sorry...

So sorry about the lack of posts. I ended up being in Michigan longer than planned, and now we are heading to Utah for a week. That simply means that my menu for the next 6 days will consist of Cafe Rio. So unfortunately, I don't have a weekly menu to share with you for next week (unless you live in Utah and want to join me at my favorite restaurant--or we could do a picnic!). But I will share with you a recipe I made a few weeks ago when I was asked to bring cupcakes to an event. I combined a couple of Martha's recipes, and came up with these. They were quite delicious. I promise, once I'm back, I will resume my posting (which may include these, this, these or this)...



CHOCOLATE CREAM FILLED CUPCAKES

-1 c. unsalted butter, room temperature, plus more for muffin tins (or you can use liners)
-3/4 c. unsweetened cocoa powder, plus more for muffin tins (unless you use liners)
-2 c. all-purpose flour (spooned and leveled)
-2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-2 c. sugar
-3 large eggs, room temperature
-1 c. sour cream, room temperature

-1 1/2 c. marshmallow creme
-1/2 c. unsalted butter, room temperature

Preheat oven to 350*. Butter/line muffin pans. In a medium bowl, whisk together cocoa, lour, baking powder, soda, and salt.

Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 mins. Cool in pans, 5 mins.; remove cupcakes and cool, right side up, on a wire rack.

Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15-30 mins. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8 in. opening.

Using a small melon baller, scoop out center of each cupcake from the bottom (or if cooked in liners, from the top), and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes (or frost on top)

EASY WHITE ICING

-1 1/2 sticks unsalted butter, softened
-1 pound (3 2/3 c.) confectioners' sugar
-1-2 TBLSP milk (optional)

In a mixing bowl, cream butter until smooth.

Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

**I also added about 1/2 jar of marshmallow creme to my frosting to make it more fluffy, and to compliment the creme filling of my cupcakes.