High Altitude Orange Cupcakes with Orange Butter Cream Frosting

These are very tasty cupcakes and very pretty with the specks of orange peel in the frosting.  I sprinkled white sparkling sugar sprinkles on top which kicks them up a notch in the decorating department. 

I got this recipe from http://www.cupcakerecipes.com/ and adjusted it for high altitude.  I live at 7600 feet and they came out great.

Sift together the following:

1 3/4 cup + 2 TBS cake flour (place in a large sifter, see picture) over a medium mixing bowl.

1/2 tsp salt

2 tsp baking powder

Sift into bowl and set aside.

Cream together in a large mixing bow and set aside:

3/4 cup + 2 TBS sugar

1 stick butter soften

1 tsp vanilla

2 large egg yolks

Measure out:

1/2 Cup orange juice

Beat egg whites in clean mixing bowl until stiff.

Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.  Fold in beaten egg whites being careful not to deflate egg whites.  Spoon batter into cupcake liners until 1/2 full.

Bake in a 375 degree oven for 15 minutes.  Cool cupcakes completely before frosting with Orange Icing.

Orange Icing:

3 to 4 cups powdered sugar

2 tsp vanilla

1/4 tsp salt

4-6 TBS orange juice

2 TBS fresh grated orange peel

6 TBS softened butter

(I doubled the frosting recipe because I used a piping bag and tip to apply the frosting.  If you are just using a knife to frost it won't take two recipes unless you want thicker icing on your cupcakes. )Start with 3 cups of powdered sugar in large mixing bowl.  Add butter, vanilla, 4 TBS fresh orange juice, and orange peel.  Mix until blended.  If you want stiffer icing for applying with a pastry bag and tip add more sugar.  If you want thinner frosting add more juice.  Which ever you choose it is a tasty frosting.  Top with decorating sugar crystals. Makes 22.

Gooey Sweet Pastry Rolls

Gooey Sweet Pastry Rolls are a fast way to have a gooey stickey bun.  They are rummy.  I saw Ina Garten on the Food Network do a similar one.  You have to be careful that you don't get too much filling in the roll or it won't puff well.  Otherwise, these are easy and very yummy!

In a sprayed muffin tin with 3 1/2 " in diameter cups place a teaspoon of butter, a teaspoon of corn syrup, and a teaspoon of brown sugar.  Drop a few nuts in after that.  I used almonds, but I love walnuts or pecans.

Lay out a sheet of puff pastry that has been thawed in the refrigerator.  It needs to be cold.  Place in on a lightly flowered clean counter top or pastry cloth and roll it just a little bit.  The sprinkle brown sugar to cover the pastry dough.  It should be a think layer.  Getting it to thick will make it hard to puff when baking.  Sprinkle about a quarter cup of chopped nuts, and a quarter cup of raisins or crasins.  Melt a half of stick of butter and gently pour over the top.  You don't have to use all the butter of you pour it carefully.

Gently roll the pastry dough, not to tightly, into a log.  Cut the log into six pieces and place each piece in the muffin tin.  Bake in a 375 degree oven for 25-30. As soon as the Pastry Rolls are done turn them out onto a cookie sheet immediately while they are hot otherwise they will stick in the muffin tin. Let them cool a bit before eating as you could burn your mouth and then the whole experience of eating these tasty treats will be ruined. 

Savory Egg Pastry Roll-ups

Savory Egg Pastry Roll-Ups are wonderful light puff pastries that are sure to make a hit at breakfast, brunch, or whenever you get the craving.  My daughter posted the recipe on her blog at http://callieandyadams.blogspot.com/2010/06/savory-egg-roll-ups.html.  I took pictures of each step and my grandson, Sebby, was helping.  You will see his little hand in the cilantro picture.  He likes to "cook" with grandma and I like having him as my little chef.  My sister-in-law is making him a little "chef" apron so he can look the part.  Try these delectable delights and let me know what you think.               

Apple Fritters

Callie made "Apple Fritters" for breakfast.  They are really good.  I think she got the recipe from the "PioneerWoman" cookbook.(go to  http://thepioneerwoman.com/cooking/2010/03/apple-fritters/ )  These are light and flavorful.  We had them with coffee on the deck.  I finished planting the flowers in the pots on the deck and it is fun sitting on the deck for breakfast when the weather is cool and the wind is calm. 

Callie loves to cook and its great having her here. I am getting new recipes and she is putting together the menus.  Sunday morning is a great time for fritters, homemade donuts, and eggs bakes or fritatas.  Very civilized indeed. 

Instead of apples I used fresh peaches.  It was awesome. When you make the icing drizzle try adding two tablespoons of peach syrup.  It is yummy!