Tag Archives: summer

Shirley Temple Cupcakes

17 Jun

School’s out! I’m free! And it’s on to a summer of great western adventures…stay tuned!

Anyway, our last faculty meeting was Wednesday, and in the hopes of making it cute and party-like, I brought cupcakes. As it turns out, my cupcakes lent a definite cuteness but, unfortunately, a party-like atmosphere was not to be attained. In fact, we’re having a follow-up meeting later this week–I won’t ask you to stay tuned for that.

I thought what we really needed was a stiff drink, but as that is generally (always) frowned upon on campus, a Shirley Temple was the next best thing.

Shirley Temple Cupcakes

Adapted from The Curvy Carrot

Printable Recipe

1 1/2 cups plus 1 tablespoon flour, divided

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1/2 cup Cherry 7-Up

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon Maraschino cherry juice

7 drops red food coloring

Preheat oven to 350°. Prepare a muffin tin with paper liners. In a large bowl, whisk together 1 1/2 cup flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add in vanilla and almond extracts and mix to combine. With the mixer running on low, alternate adding the dry ingredients with the 7-Up.

Transfer about 3/4 cup of batter to a small bowl. Using a spoon, mix in the Maraschino cherry juice and additional tablespoon of flour. Stir in the red food coloring. Distribute the pink mixture evenly among the prepared muffin tins, about 1 1/2 teaspoon per tin. Using the back of a spoon that’s been dipped in water, spread the pink batter so that it lays flat on the bottom of each tin. Then, using am ice cream scoop, divide the uncolored batter amongst the tins. Bake about 17-20 minutes, until a toothpick inserted comes out clean.

Cherry Buttercream Frosting

1 cup unsalted butter, softened

pinch of salt

5 cups powdered sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 teaspoons lemon juice

2 tablespoons Maraschino cherry juice

In a stand mixer, beat butter until light and fluffy. Slowly mix in powdered sugar and increase speed to beat on medium for about 2 minutes. Add the remaining ingredients and continue to beat on medium high until frosting reaches the right consistency. Pipe on frosting and garnish with a stemmed Maraschino cherry.


Strawberry Cheesecake Ice Cream

25 May


I find myself embroiled in the almost-end-of-the-school-year battle. Fourteen days left, which means the end is in sight and makes everyone (teachers and students alike) anxious to be out, out, out of school, but at the same time there are final exams to write and review lessons to prepare and, truth be told, I’m mostly interested in finding a hammock to read in.

For those of you preparing for a long weekend (yay!), here’s an easy recipe to share with your picnic pals, who will probably be more than happy to help you figure out where to put your hammock. Plus it doesn’t take too much time, so there’s plenty left for all the grading.

Strawberry Cheesecake Ice Cream

Printable Recipe

12 ounces cream cheese, softened

1 cup sugar

1/2 teaspoon salt

1/4 cup mascarpone, softened

1 cup whole milk

2 teaspoons vanilla

1/4 cup sour cream

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Add sugar and salt and continue mixing, until very well combined. Add the mascarpone and continue beating. With the mixer running, slowly add the milk and vanilla. Allow the mixture to become smooth, and then add the sour cream. Cover and refrigerate at least one hour (ideally two, or overnight if you can stand it).

Once the mixture has chilled, turn on the ice cream maker and slowly pour in the ice cream base. Allow the machine to churn for 15-20 minutes, until the mixture is visibly thickened. Transfer to a bowl, cover, and allow to set in the freezer for about 30 minutes (or you will end up with cold, tasty soup).

In the meantime, make the garnishes.


1 pound stawberries

1/4 cup sugar

Wash, hull, and slice the strawberries. In a large bowl, stir together the fruit and the sugar. Allow to sit at least 30 minute. Use as a topping on the ice cream. Store the leftovers in the fridge.

Graham Cracker Crumble

6 graham crackers, crushed

1/4 cup sugar

4 tablespoons butter, melted

Preheat oven to 350°. In a small bowl, combine all three ingredients. Mix together until crumbs are just moistened. Press out onto a parchment-lined cookie sheet. Bake about 10 minutes, or until the edges are just turning brown. Let cool. Break apart and sprinkle on top of the ice cream.