I continue to be inspired by all of the yummy recipes I see posted by fellow bloggers. I’ve had thoughts ranging from “Wow, you can do that?”, to “Oh my gosh, why didn’t I think of that?”. Some days, my dinner plans are abruptly changed when I gaze upon a delicious dish taunting me via the computer screen. We’ve eaten really well lately, as you’ll witness below. I also used pieces of one of my recent posts to create a munchkin treat. The carrot cake cheesecake I make has a frosted top of a light cream cheese buttercream spiked with a dab of pineapple juice. Glenn loves that frosting…so I made these mini cupcakes as one of two desserts at a recent dinner party. The recipe is at the bottom of the post.
Just last week, Judi from Cooking with Aunt Juju posted a recipe for the most delicious sounding smashed potatoes at Fiesta Friday. The recipe, Smashed Red Skin Potatoes with Bacon Salt, really intrigued me. Bacon Salt?? Hmm, that required more reading! I could make bacon salt? Didn’t know that! Let’s just say I will always have bacon salt in my frig now! The potatoes were perfect. Absolutely delicious… I will make these again and again! A huge thank you to Judi for sharing the recipe 🙂
Shari at Cook Az I Do, shared her recipe for Spicy Pork Carnitas at Fiesta Friday #9. I couldn’t resist…I had to make them. And I don’t think I was alone in the “need to try” category, as they were chosen as one of the featured posts of the week. They were a “hit” in our household to say the least. In the depths of the freezer I already had a pork shoulder begging to be prepared. Spices, tortillas, salsa and toppings made them complete. We used the carnitas to make fabulous Pork Carnitas Tacos, and it is such a simple dish to switch up according to your own likes or dislikes. In fact, everyone in the house had a slightly different taco. Major thanks to Shari!
And then there were Steak Sandwiches that Tracy from Scratch It tempted me with. These also were also a Fiesta Friday submission. I changed mine up based on what the refrigerator offered, and these too were a whooping success. Let’s just say it was a man pleasing meal all around! Mine used leftover rib-eye steak, caramelized onion, sauteed mushrooms and muenster cheese all sandwiched in a warm Portugese roll. YUM! Tracy has forever changed my view of leftover steak…thank you!
And now…back to those little cupcakes, or Fairy Cakes, as our friends in the UK refer to them. I may just adopt that name for these miniature cakes myself…I just love the name… Fairy Cakes… Yep – Fairy Cakes it is!
Vanilla Fairy Cakes & Pineapple Cream Cheese Buttercream
Note: I cut the recipe you see below in half to yield the 2 dozen mini fairy cakes. The full recipe will yield 48 mini cakes, or 2- 9″ rounds.
For the cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
For the frosting:
4 ounces cream cheese, room temperature
2 Tablespoons unsalted butter, room temperature
3½ cups powdered sugar
1 teaspoon vanilla
2 Tablespoons pineapple juice
dash of salt
Directions for Cake:
Preheat oven to 350°F. Line mini fairy cake tins with paper liners.
In bowl, combine flour, baking powder, and salt with a wire whisk.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then vanilla; mix until well combined. Add flour alternately with milk, in 3 additions each. At end of addition batter should be smooth. Fill fairy cake liners 2/3 of capacity.
Bake for 15-20 minutes, or until toothpick inserted is clean. Cool 5 minutes in pan on wire rack, then remove fairy cakes from pan and cool completely on a rack before frosting.
Directions for Frosting:
In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar, vanilla, pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. [If frosting is too thick, add more pineapple juice ½ teaspoon at a time. If too thin, add more powdered sugar ¼ cup at a time.]
Frost the fairy cakes, decorate as desired and enjoy!
Cake recipe from here.