Monthly Archives: May 2014

Cupcake Bouquet with Strawberry Basil Cupcakes

Cupcake Bouquet

Cupcake Bouquet with Strawberry Basil Cupcakes

I have developed a bit of a love/hate relationship with Pinterest. It is a great resource for ideas and inspiration, but sometimes I become a little too inspired and ambitious. I love the way this “project” turned out, but I am going to be perfectly honest – it was a ton of work! The recipients were well worth the effort (I made these for a couple of special Moms on Mother’s Day), but I caution you to enter into this project naively. It can be challenging to find the supplies; I got very lucky to not only find the perfect parts, but to get a super great deal on the pots (Michael’s marked down to $2.99 plus I had a 25% off coupon). I found the water tubes at a local garden center/florist (English Gardens for those of you who are local to metro Detroit), but I had to ask the florist if they had them and if I could buy them (.25 each – a bargain). You can buy the tubes on-line, but you need to order a box of 100 – I will not be making 100 of these gifts! You can use any type of cupcake for this, but I went with my strawberry basil cupcakes because I wanted to use fresh basil as part of the bouquet. Some great alternatives would be lemon leaves (available at most florists), mint leaves, or any other herb or green (edible) leaf. I would recommend using a fairly sturdy stemmed green. The original project on Pinterest did not use any fresh greens (just tissue paper), but why settle for that when I could further enhance it?

When it comes to frosting cupcakes, my skills are lacking (or non-existent). There are a lot of resources on-line that show cool frosting techniques. You can choose any style that mimics a flower for these. I was going to try to do the rose pattern as shown on the original Pinterest post, but that was above my pay grade. I just kind of experimented (on a paper towel) first and ended up with a design that looked a bit like a chrysanthemum or a dahlia (notice I said “bit”). I used my the frosting recipe that for my strawberry basil cupcakes which is a variation of a buttercream/cream cheese frosting, but it contains strawberry puree (great color) and some basil infused milk). The problem was that the frosting was not stiff enough to achieve the petal design and because the cupcakes are kind of tipped when placed in the flower pot, you really need a stiff frosting that won’t drip. The solution for me was to just keep adding powdered sugar, but this took away from the strawberry flavor, so there was no point. I am including a recipe for a traditional stiff buttercream frosting which will pipe well and hold up. You can use a bit of food coloring if you want to achieve a particular color (the gel food coloring – available at specialty food stores like Sur le Table or Williams Sonoma- are great because they don’t dilute the frosting).

Recipe for Strawberry Basil Cupcakes

Basil Buttercream Frosting:

  • 1 Cup Unsalted Butter -softened (but not melted)
  • 3-4 Cups Confectioners (powdered) Sugar- sifted
  • ¼ tsp. Salt
  • 1 TBS. Vanilla Extract (or any other flavored extract you want)
  • 1/4 Cup Milk
  • 4 Large Basil Leaves
Add milk and bail to a small saucepan and heat over medium to just below boiling. Cook for 20-30 minutes. Through October 9 004Allow to cool to room temperature (put in the refrigerator to speed up process) Transfer milk and basil to a food processor and puree. Add the butter to a large bowl (or the bowl of a mixer) and, using an electric miser, beat until smooth. Add about 3 cups of sugar and beat on low. Add salt, vanilla extract and a few tablespoons of the basil infused milk and mix until well combined. Check consistency and add more powdered sugar or milk to achieve desired consistency – should be stiff if you want to pipe flowers. Add food coloring (if using) and mix thoroughly.
Strawberry Basil Cupcakes:
  • 1 1/2 Cups Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 10-12 Medium Fresh Strawberries (should measure 2/3 cup after pureed)
  • 8 -10 Large Basil Leaves
  • 1/4 Cup Milk (room temperature)
  • 1 tsp. Vanilla Extracr
  • 1/2 Cup Unsalted Butter (softened)
  • 1 Cup Sugar
  • 1 Egg (room temperature)
  • 2 Egg whites (room temperature)

INSTRUCTIONS: Preheat oven to 350 Degrees. Line a muffin tin with cupcake liners (double up on liners to maintain the cute color or decoration of liners). In a medium sized bowl, mix together flour, baking powder and salt. In a blender or food processor, puree strawberries and basil leaves.Through October 9 005 Add milk and vanilla extract to blender or food processor bowl and set aside. In a large bowl, (or bowl of a mixer) cream together butter and sugar. Beat in egg and egg whites. Add half of the flour mixture and mix until blended. Add the strawberry, basil, milk mixture and mix again.Through October 9 009 Add remaining flour mixture and mix until well blended, scraping down sides as you go. Pour batter (evenly divided) into cupcake liners. Through October 9 010Bake 20-25 minutes until a toothpick inserted into center comes out clean. Allow to cool for 5 minutes and then remove cupcakes from pan and transfer to cooling rack. Cool completely before frosting. Frost with desired flowered pattern.cupcake bouquet4

To make the cupcake bouquet:


  • 1 Cute Flower Pot
  • 1 Styrofoam Ball (should fit inside flower pot – diameter of ball should be about the same as diameter of top of pot)
  • Tin Foil or Newspaper (may not be necessary)
  • Toothpicks
  • 3-6 Water Tubes with Pointed Tips and Rubber Tops
  • Fresh Leaves (edible or food safe – basil, mint, lemon)
  • Tissue Paper (coordinating color)

Prepare pot by placing the foam ball in the pot. Use crumpled tin foil or newspaper in the bottom if you need to raise up the ball to desired height (roughly 1/2 of the ball should be above the top of the pot. Fill water tubes with water, place plastic top on each one and set aside. Plan out how many cupcakes will comfortably fit, and determine where the cupcakes will go. Insert toothpicks (two per cupcake) where you will place cupcakes. The toothpicks are easily moved, so you can adjust later if necessary. Insert the water tubes where you want to place leaves (you may want to temporarily place the cupcakes where they will go to determine the best placement and angles). If it is particularly difficult to insert the water tubes, use the tip of a knife or scissors to sort of pre-drill your slot. Add the cupcakes and adjust accordingly. cupcake bouquet5Add the leaves to the water tubes. Finally, fill blank areas with crumpled tissue paper.

Cupcake bouquet2




Popovers are the new favorite roll in our host. They are featured at every Sunday Family Dinner. I usually serve two varieties of rolls, biscuits or bread – the popovers always go first! I’ve also been making some flavored butters to accompany the popovers. Both are super easy and the great thing about popovers, as opposed to most other rolls, is that you don’t need to wait for dough to rise. I’m not exactly sure of the science of the popover, but I do know that the pan has to be preheated, and you should not open the oven during the cooking process. I have a popover pan, but I also use my regular muffin tin and, quite frankly, the muffin pan works just as well if not better. I never have enough leftover to serve for breakfast, but these would be great for breakfast, brunch or lunch as well as for a dinner roll.  Makes 12 popovers.


3 TBS. Unsalted Butter- melted
2 Eggs – room temperature
1 Cup Lukewarm Milk (heat for 30-40 seconds in the microwave)
1 Cup Flour
1.5 tsp.  Kosher Salt (substitute 1 tsp. regular salt)

Preheat the oven to 400 degrees.
Place a muffin pan or popover pan in the preheated oven and heat for at least 5 minutes. Meanwhile, break the  eggs into a large mixing bowl and whisk vigorously . Add the warmed milk and whisk again. Add the flour, salt and 2 TBS. of melted butter, and whisk until smooth. Remove the muffin or popover pan from the oven and brush each compartment with remaining melted butter. Pour the batter into the warmed muffin tin (fill each compartment 1/2 – 3/4) and return it to the oven to bake until golden, about 35 minutes- avoid opening the oven during the cooking process. Remove the muffin/popover pan from the oven and remove popovers from the pan immediately. If possible, serve warm.
* The popover batter can be made in a blender – follow the instructions above, but blend in blender instead of whisking.
Light and Airy Popovers

Light and Airy Popovers

Honey Almond Butter:

1/2 Cup (1 Stick) Unsalted Butter – softened
1 TBS. Honey
1/2 tsp. Almond Extract
Combine all ingredients in a bowl and mix until all ingredients are well incorporated. Taste and add more honey or almond extract if desired. Transfer butter to a small bowl or ramekin and refrigerate until butter reaches desired firmness (I usually serve it a little soft).

Savory Cheddar, Scallion, and Chive Scones

Cheddar Scallion Chive Scones

Cheddar Scallion Chive Scones

Scones are one of my baking “go to” options. I have recipes which include seasonal fresh fruit (berries) as well as recipes which don’t rely on fresh or seasonal ingredients. I love scones for breakfast or dessert, and they’re so easy to make. For Easter this year I wanted to make a variety of of homemade breads/biscuits. I have a great cheddar biscuit recipe which is hearty and rustic, but I wanted something a little more “elegant” than a biscuit for Easter dinner. I decided to incorporate the ingredients (with some additions) for my cheddar biscuits into one of my basic scone recipes. I will say that I was a little bit unsure as to how much butter to use (I decided on none at all) because I would be adding cheese. So I subbed out the cheese for butter, but increased the cream (to get a wet enough dough). The result was great – in fact, better than expected. The scones weren’t as flaky as my typical scones, but that was just fine since they were serving more as a dinner roll. You can alter the ingredient flavors by using a different type of cheese (stick with a cheese of similar consistency) or different herbs or substitute leeks, jalapenos, or roasted red peppers for the scallions. Really, the possibilities are nearly endless.


  • 3 Cups Flour
  • 1 TBS.  Baking Powder
  • 1 TBS. Sugar
  • 2 tsp. Salt
  • 1/4 Cup Scallions (green parts only)- chopped
  • 1/4 Cup  Fresh Chives- finely chopped
  • 1.5 Cups Cheddar Cheese (sharp, extra sharp, or medium – or your choice of cheese)- grated
  • 2 Cups Heavy Cream (plus a few extra TBS. for brushing tops)
  • Coarse Sea Salt (optional for sprinkling on top)


Preheat oven to 400°F.  In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add scallions, chives and grated cheese, and mix until well incorporated. Add Cheese and ScallionsUsing a fork, stir in most of the cream until a sticky dough forms. If dough is too dry, add more cream.

Turn dough out onto a lightly floured surface and gently knead with floured hands (don’t overwork) until dough forms a cohesive ball. Divide dough into two equal balls and flatten each ball to form about 3/4 – 1″   high round disc. shape the doughCut each round into 8 wedges. Brush tops of rounds with additional cream and sprinkle each with a little sea salt.brush scones with cream and sprinkle with salt

Arrange wedges about 1/2 inch apart on a parchment lined  baking sheet and bake in middle of oven until golden brown, about 18- 20 minutes.scones out of the oven Cool on a rack or serve warm.chedar scallion chive scones center