A new company, Bella Cupcake Couture understands the true passion and love for the cupcake. So they have created a unique, new decoration to make the cupcake even more adored and fashionable.

They offer posh and chic textile-inspired cupcake wrappers. Each boutique-style design is exquisite and offers a sophisticated elegance to any special occasion; weddings, baby and bridal showers, birthdays, celebrations, holidays and just because.

The chic textile-inspired patterns like damask, floral and swirls; mix elegant hues like chartreuse, chocolate brown, citrus or soft pinks, making every cupcake look stunning. Each design was created to encourage you to enjoy simple pleasures and savor the sweet life.

Today, our guest blogger is Carrie Middlemiss, owner and the creator of Bella Cupcake Couture wrappers. She is here to talk about cupcakes; Traditional to Modern. She also has shared a recipe for Peanut Butter Cupcakes at the bottom and says they are also delicious if you inject the cupcake with your favorite jelly too. 

Cupcakes: From Tradition to Modern

How many people can remember the moment you saw your first cupcake? A small cake with a mound of sugary, fluffy frosting, candied sprinkles and if you were lucky a big maraschino cherry on top. It seemed to be the most adorable thing on earth; almost to perfect to eat.

Back in the day these cupcakes were the sweet little treat mom had made for a rainy day or for a big family picnic. At our picnics, it always sat on a plate at the end of the table next to the chips and potato salad; somewhat as an after thought or a better convenience to having to slice and serve cake.

And when you made cupcakes, it was very limited on what flavors you would make; vanilla, chocolate and if you were lucky carrot cake. There also wasn’t a huge variety of decorations. Typically there were the standard white baking cup, some chocolate sprinkles or pink sugar to put on top. 

To this day, grown-ups still get transported back in time at the sight of this small-coveted treat. However now, they are the main event, set center stage and the pièce de résistance.

There are now over hundreds of bakeries devoted entirely to cupcakes and they are continuing to pop up everyday. There are special cookbooks, blogs, magazine features specifically dedicated to cupcakes.

You will also now find a variety of different flavors like red velvet, vanilla latte, pink grapefruit, salted caramel, raspberry lemonade, and my favorite P.B. & J.

These little darlings continue to evolve with new designs, flavors, and even décor.

Carrie Middlemiss of Bella Cupcake Couture
Have your cupcake and adore it too.™
 

Peanut Butter Cupcakes

6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk

1. Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan.
2. In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.
3. In a separate bowl combine the flour, baking powder, and salt.
4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.
5. Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan.

Peanut Butter Frosting

3/4 cup smooth or crunchy peanut butter
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined.

Acknowledgements:
Cupcake recipe from Crazy About Cupcakes by Krystina Castella.
Frosting recipe from 500 Cupcakes by Fergal Connolly.

By Chef on Board – Kathy Casey

I smelled ‘em in the yard the other day—burgers on the barbie. YUM! There is nothing like a homemade grilled burger. Of course we all love the tasty, traditional, juicy ground beef burgers, but burgers can be just about anything these days!

Nearly every city has a hip and cool gourmet burger place serving everything from bison to organic turkey to fois gras-topped Kobe beef. And all are smothered with the hippest in toppings: brie cheese, local vine-ripe heirloom tomatoes in a rainbow of colors, homemade jalapeño-spiked pickle relish, crisp pancetta … the list goes on. Varieties of patties, buns, toppers and spreads abound, so don’t be afraid to get out there and try new things to expand your burger repertoire.

If ground beef burgers are your norm, then why not twist them up: stuff burger centers with a chunk of blue cheese, or mix in chopped fresh garlic, sautéed mushrooms, or zippy salsa. Try adding flavorings such as soy sauce, Worcestershire, Tabasco, barbecue sauce or fresh chopped herbs.

How about making a lamb burger? Mix the ground lamb with some whole-grain mustard, an egg, fresh herbs, garlic and a tiny splash of balsamic for a flavor pop. Top the burgers with roasted red pepper mayo, nutty-tasting arugula, and crisp slices of sweet onion. Or how about mixing things up with my recipe for Grilled Salmon Burgers piled high with Summer Slaw!

One of the other major components to a great burger is its bun. I adore any burger served up on a homemade bun! Yes, okay, it is a bit of work. But so worth it! My D’Lish Basic Buns are “rustic” so don’t worry about making them perfectly round. Once you make these buns you won’t want to go back to store bought.

Try making a double batch of buns and freezing the extras. Just individually wrap each bun in plastic wrap then pop into a freezer bag. When you’re ready to grill up these fluffy babies, pull out as many as you need and let them defrost at room temperature for 30 minutes to an hour or so.

My D’Lish Basic Buns recipe is very versatile, too! You can add extra garlic, chopped fresh rosemary, or minced jalapeños if you like a little spice. Get creative!

Once you decide what type of burger you’re going to make then you’ll want to be sure to prepare the grill . Here are a few of my burger-grilling tips:

• Be sure to season patties well!
• When forming the patties, remember, if you’re using beef, that they will shrink up, so make them flat and large.
• First be sure your grill is scraped clean. I use a “grill brush” to do this. Always remember to scrape away from yourself!
• I like to roll up an old dish towel, dip it in oil and then rub the grill before starting to heat it. This helps “season” the grill.
• Whatever type of grill you use, heat till grill is very hot before placing any product on it.
• Set the burger over the hottest part of the grill and flip only once.
• The spatula is for flipping patties, not for pressing them. Pressing squishes out those nice juices!
• Patties can be fragile, so handle carefully. Set patties a few inches apart from each other.
• Cook Gardenburgers or other vegetarian burgers over medium coals or flame and be careful not to char them—they dry out fast.
• If burgers are cooking too fast or you prefer a well-done burger, move the patty to a cooler part of the grill after the first flip.
• If you get a flare-up and have a lid for your grill, just pop the lid on. The reduction in oxygen should kill the flames. Some folks have a squirt gun filled with clean water handy to give excess flames a little blast.

Grilled Salmon Burgers with Summer Slaw
Makes 4 servings

Burger Mixture
1 1/2 pounds boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
2 tablespoons minced onion
1 tablespoon minced fresh dill
1 teaspoon minced fresh garlic
1 tablespoon fresh lemon juice
2 tablespoons dried bread crumbs
3/4 teaspoon kosher salt
---------------------------------------------------
D’Lish Basic Buns (recipe follows) or high-quality store-bought buns
Mayonnaise, tartar sauce or lemon aioli
Summer Slaw (recipe follows), optional
Any combination of burger goodies that you like, such as tomato, lettuce, onion, or thinly sliced cucumbers for garnishing

To make the burgers, chop the salmon well. (You can also cube it then pulse a few times in a food processor to coarsely chop—do not over process!) In a medium bowl, mix salmon thoroughly with the remaining burger ingredients. Divide the mixture into 4 portions and shape into 4 1/2- to 5-inch-diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Prepare a very hot fire in a charcoal grill, or preheat a gas grill to high. The patties are somewhat fragile, so handle carefully. Oil the grill, and set the patties apart on the grill. Cook for about 2 minutes per side, or until nicely marked and just done. Split the buns and toast lightly.

Spread the buns with mayonnaise or tartar sauce, add the burgers, and pile high with Summer Slaw and/or garnishes of your choice.
Recipe copyright © 2009 by Kathy Casey Food Studios® www.kathycasey.com

Summer Slaw
Makes about 2 cups

1 1/2 tablespoons mayonnaise
1 1/2 teaspoons sugar
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
2 tablespoons coarsely grated carrots
1/4 cup coarsely grated, seeded cucumber, all liquid squeezed out well
2 tablespoons finely minced red bell pepper, optional

In large bowl blend together mayonnaise, sugar, vinegar, salt and pepper. Just before serving, add remaining ingredients and toss well.
Recipe copyright © 2009 by Kathy Casey Food Studios®

D’Lish Basic Buns
Makes 8 buns

1/2 cup milk
1 tablespoon butter
2 tablespoons sugar
1/3 cup warm water (105° to 115°F)
1 package active dry yeast
2 eggs
1/2 teaspoon salt
2 – 3 teaspoons minced fresh herb, such as dill, basil, rosemary or thyme, optional
1 tablespoon minced fresh garlic
2 1/2 cups flour
1 tablespoon water

In a small saucepan, bring the milk just to a simmer, remove from the heat, and stir in the butter and sugar. Cool, stirring until lukewarm. Add the warm water and yeast, stirring to dissolve the yeast. Let sit for 5 minutes, or until foamy. Pour the mixture into a large bowl.

Whisk in 1 egg along with the salt, fresh herbs (if adding), and garlic. Then mix in as much of the flour as needed to make a smooth, moist dough.

Turn out onto a floured surface and knead until smooth, about 6 minutes. Put the dough into a greased large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat an oven to 350°F. Punch down the dough and divide into 8 pieces. Form the pieces into balls and let rest for 10 minutes, covered with a towel. Then press out the balls, flattening into 4-inch-diameter rounds. Place on a greased baking sheet, spaced apart, cover lightly with a towel, and let rise until almost doubled.

In a small bowl, whisk the remaining egg with the 1 tablespoon water. Brush the tops of the buns lightly with the egg wash. Bake for about 20 minutes, or until golden brown.

Chef’s Note: The bun recipe makes 8 buns, so you can easily double the burger mixture or freeze the extra buns for later use.
Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

My spring began with a rhubarb festival in my own home.  What started with the traditional rhubarb pie quickly grew into what other recipes should I make with this lovely versatile vegetable.  Yes, it is a vegetable, but since it is primarily used as fruit it is classified as a fruit.  Here are a few facts about my rhubarb pal:

-Ben Franklin is credited for bringing rhubarb seeds to the North American East Coast.
-Rhubarb has a nickname - "pieplant" do to its popularity in pies. 
-Generally the redder the stalk, the less sweetener is needed.
-Field grown will have a more predominant flavor than hothouse.
-Rhubarb is excellent as a sweet dish, but is also great as a savory dish as well.

Well onto sharing my adventures in the kitchen - as mentioned above it all started with the beloved traditional rhubarb pie.  My mother gave me this recipe (which I will be sharing) and our family would not think spring had sprung unless we enjoyed a couple rhubarb pies first.  After my first bite, I remember why I love rhubarb pie, the perfect balance between tart and sweet.  With tradition being taken care of and a couple pies eaten, it is time for me to move onto the crisp - not just one but two different crisp recipes.  Once again I'm happy with this delightful pretty red stalk.

Now I’m off into recipes for rhubarb muffins - again not one batch but two batches.  I started with a very traditional rhubarb muffin with streusel topping (lovely with my morning coffee), and the second batch was a recipe from a great chef and cookbook author Susan Bradley.  Her Rhubarb lime muffins – a must.  The marriage of lime, rhubarb, and cardamom were divine.  Her recipe will now be part of every rhubarb season.

I've had quite a bit of sweets, so I better think savory for awhile.  Made a fabulous rhubarb sauce with fresh ginger and served it over grilled halibut.  Because Seattle blessed us with all these 70-80 degree days one had to make a refreshing non-alcoholic drink for an afternoon delight.  So refreshing!  Mom is now laughing at all my rhubarb mania she jumps in and does a great rhubarb bread.  Delicious!  That took me to rhubarb vanilla bean compote over buttermilk ice cream.  Last but not least rhubarb mousse.  I have to tell you I've had so much fun this season with rhubarb.  I really appreciate my culinary adventures and the wide range of ways in which to use rhubarb.  But my story has not finished - one last adventure with our friend, the rhubarb, not the stalk this time, but its leaf!  Yes, rhubarb leaf stepping stones for your yard.  Our wonderful friend Ann (really more of a family member) did this. I loved this idea!  How creative.  The rhubarb leaf is beautiful, in color and shape.  It is heart-shaped so debuts itself quite showy.  Here is the link for instructions on how to do the stepping stones. They are incredible in Ann’s yard. http://www.comfycountrycreations.com/rhubarbstones.htm

I have had such a fun time with rhubarb for the past few weeks.  The many uses and great recipes have started my spring with a skip in my step!

Please enjoy mom’s recipe!

Rhubarb Custard Pie:

2 Large eggs – slightly beaten
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon salt
3-1/2 cups diced (1/2 inch slices) fresh rhubarb
2 teaspoons lemon juice
2 tablespoons unsalted butter, cut into thin slices – for dotting top of pie filling

Preheat oven to 450 degrees

In a large bowl combine slightly beaten eggs, sugar, flour, cinnamon, nutmeg, salt and lemon juice.  With flexible rubber spatula gently stir in the rhubarb.

(Everyone has their favorite pie crust – so I will leave this to you) – must be a regular double pie crust recipe.  Roll out double pie crust recipe per your instructions.

Pour rhubarb mixture into pie plate with bottom crust; dot the top of the pie filling with the butter slices.  Place top pie crust over filling and crimp the pie crust edges.  Brush crust with egg wash (2 egg yolks mixed with 1 tablespoon of milk).  This will give a nice golden color to the crust.  Sprinkle crust with sugar.

Bake 450 degrees for 10 minutes and decrease oven temperature to 350 degrees and bake another 35 to 40 minutes.
Serve with vanilla ice cream or just drizzle with cream.

Happy Rhubarb Season - Lori.

Please share any of your rhubarb stories or comments on our community page.