A Match Made in Heaven

Vegan Chocolate Cupcakes with Peanut Butter "Cream Cheese" Frosting
A brief warning now . . . don't judge this recipe by the photo. I don't have my camera at home and had to make due with a dimly-lit shot with my phone. Anyway . . . "Vegan Cupcakes!?! Liz, why on Earth would you do that to a perfectly good cupcake?" Tomorrow is the first read-through for our summer Shakespeare production of Julius Caesar and I wanted to treat the cast to some . . . well . . . treats! Knowing that one member of the cast is a confirmed vegan, I wanted to come up with a tasty option for her to enjoy. As it so happens, a vegan chocolate cake recipe is not hard to come up with. This is springy, chocolatey, and not too sweet. Frosting, in the traditional sense, is a bit more of a challenge. Peanut Butter and Chocolate are a natural pairing (and one of my personal favorites) so here we go. The frosting isn't exactly a "buttercream" but it is good. Unrefrigerated I would suggest using any leftovers for a nice gluten-free fruit dip . . . just in case there are any gluten-free vegans you are looking to treat to a nice dessert.

Ingredients
- 1 1/2 c. flour
- 1 c. granulated sugar
- 1 tsp. baking powder
- 1/2 c. baking cocoa (make sure to find a vegan brand, not all are)
- 1/3 c. vegetable oil
- 1 c. water
- 1 tsp. salt
- 2 tsp. vanilla
- 1 tsp. apple cider vinegar
- 3 c. powdered sugar
- 8 oz. vegan cream-cheese alternative
- 1 tsp. vanilla
- 1/2 c. creamy peanut butter
- 1/2 c. corn starch

CUPCAKES
Preheat the oven to 350˚F. Line standard-sized cupcake tin with liners and spritz lightly with vegetable oil spray. (The recipe makes about 18 cupcakes.) In a medium bowl, whisk together flour, sugar, baking powder, cocoa, and salt so that the ingredients are well combined. Stir in water, oil, vanilla, and vinegar and then whisk until the batter is creamy and smooth. Divide batter amongst prepared cupcake liners. Fill to about 2/3 and then bake in oven about 20 minutes until the cupcakes are cooked through and a toothpick inserted in the center comes out clean. Turn out onto a wire rack for cooling. Allow cupcakes to cool completely before frosting.

PEANUT BUTTER "CREAM CHEESE" FROSTING
One of the tricks I ran into with this frosting was that as the "cream cheese" warms to room temperature, it very quickly becomes loose. This may not be all brands, but it was with the one I used. The flavor, however, was quite good. With an electric mixer, beat together peanut butter and "cream cheese" until well combined and smooth. Add vanilla. Slowly beat in powdered sugar one cup at a time until the mixture is thoroughly mixed. Beat in cornstarch and blend until smooth. (The cornstarch helps the frosting from being too runny without adding more sweetness.) Frost cupcakes with a generous dollop of frosting and spread with an off-set spatula. Store in refrigerator until ready to eat so that the frosting holds its form. Yummy for vegans and non-vegans alike.

Go Ahead . . . Mocha My Day

 Caramelizer Cupcakes with Espresso Buttercream Frosting
My love of the Oregon-based coffee chain Dutch Bros. is no secret. It is probably my biggest vice . . . at LEAST a 3 times weekly at $4 for each 20 oz. drink vice. In the summer, when I'm on campus on a daily basis, I sometimes hit up the Bros. twice a day. I drink coffee at home, sure. I LOVE coffee. It's not even just the coffee itself, but the morning ritual around the coffee. Sitting quietly in my kitchen or office when no one else is awake, and having the time to sip at my highly caffeinated beverage while I prep for class, check e-mail, and go over what I need to accomplish for the day. The Dutch Bros. have contributed to my success. I swing by the shop on the corner on my way to the office. I go EARLY - sometimes before 7:00 am. And there they are - smiling, perky, and they always know my drink. The employees are mostly college students . . . good-looking and friendly college students. It's all part of the brand . . . the ladies are (for the most part) tall, curvy, brunettes and the dudes are athletic and charming. ALL of the employees flirt a little with the customers - I'm sure this, too, is part of the brand. While the "interest" they take in my life is likely only part of the job, I don't mind. The friendliness, the drink I crave, a little good-natured flirtation, and all for only $4 - sure, I'll play along. A few minutes here and a few minutes there over several years, I do get to know these kids like a get to know my students . . . some of them actually are my students. Around the holidays I like to bring the Dutch crew some baked treats (they are college kids after all) and this year, at the end of Week 10, I put together some special Dutch-themed cupcakes for my favorite Dutch Bros. and Dutch Lady-Bros. The Caramelizer is my favorite drink (a chocolate and caramel mocha) . . . and now it has been immortalized in cupcake form.

Ingredients
- 2 c. flour
- 2 tsp. baking soda
- 2 c. sugar
- 1/2 c. cocoa powder
- 1/2 tsp. salt
- 1 c. sour cream
- 2 eggs 
- 2 Tbsp. instant espresso powder, divided
- 2 sticks butter, room temperature
- 1 c. hot water
- 4 c. powdered sugar
- 1 tsp. vanilla
- 2-4 Tbsp. cream
- 24 individual caramel candies (unwrapped)

 

MOCHA CARAMEL CUPCAKES
Preheat the oven to 350˚ and line a standard-size muffin tin with liners. In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder. Set aside. Dissolve one Tbsp. of the espresso in the hot water. In a large mixing bowl blend together sugar, eggs, and sour cream. Add the dry ingredients and mix together until the batter is light and fluffy. Add the hot espresso and mix to combine. The batter will be fairly thin.

Fill each cupcake liner 2/3 with batter then bake in batches for 15-18 minutes, until the cupcakes are cooked through and springy. Turn out onto a wire rack to cool. While the cupcakes are still warm, gently press an unwrapped caramel candy into the center of the cupcake. The caramel will melt slightly.

ESPRESSO BUTTERCREAM
In a large bowl, beat together butter, vanilla, and remaining Tbsp. of espresso powder with an electric mixer. When the all the ingredients are combined, slowly add the powdered sugar - about 1/2 a cup at a time until you get the the consistency you want. The frosting will be a little dry. Slowly add cream, about 1 Tbsp. at a time until the frosting loosens up and becomes thick, creamy, and spreadable. Frost the cupcakes when they have cooled completely. Eat. Enjoy!

Vanilla is Nice Nice, Baby

Vanilla Bean Buttermilk Cupcakes with Brown Butter Vanilla Bean Frosting
For the past three years I have had this really cool directing gig. I get to fly out to St. Louis and direct a play with an awesome theatre company, the St. Louis Actors' Studio. It's a great opportunity. And while I miss my home and sweetie very much, I enjoy my time in the city immensely. I get to see the sights, work with talented professionals, and show off my baking skills to a new audience. Cupcakes seem to be a universal morale-booster. This year's work on Suzan-Lori Parks' profoundly moving Pulitzer Prize-winning play, Topdog/Underdog, has been an incredible experience for me. Because of the nature of the material, however, it is very emotionally-demanding of the actors. What better way to keep people engaged and positive than a tasty sugar rush? My only real responsibility when I'm here in St. Louis is directing the play, leaving hours of free time during the day to explore, go on runs, visit museums, and bake treats. I've whipped up banana bread, brownies, and the ever-popular Red Velvet Cupcakes (stage manager Amy's choice). When I asked Chauncy, who is playing Booth, what his favorite cupcake flavor was, he said "Just vanilla." Well, there's no such thing as "just" vanilla. I happen to adore vanilla and so put together this recipe with the remaining buttermilk from the Red Velvet Cupcakes. Plain old "boring" vanilla gets a tasty twist with the rich flavor of vanilla bean paste and a brown butter frosting. Enjoy!

Ingredients
- 2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 c. sugar
- 1 stick butter, room temperature
- 1 1/4 c. buttermilk
- paste from 2 vanilla beans, divided
- 3 eggs
- 3 c. (or more) powdered sugar
- 2 Tbsp. good quality vanilla extract, divided
- 2 sticks butter

CUPCAKES
Preheat oven to 350˚ F. Line standard-sized muffin tin with 24 paper liners and spritz lightly with cooking spray. Set aside. In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl blend together room temperature butter, half the vanilla paste, 1 Tbsp. vanilla extract, and sugar with an electric mixer until well combined. Slowly pour in buttermilk and blend together (mixture may be slightly curdled looking). Alternating between portions of the flour mixture and eggs, add remaining ingredients to buttermilk mixture and blend together. The batter will be smooth and fairly thick.

Fill prepared cupcake liners with portions of batter to 2/3 of the way full. Bake in heated oven for 12-15 minutes until the cupcakes are cooked through and slightly springy. Turn out on a wire rack and allow to cool completely before frosting.

BROWN BUTTER FROSTING
Place remaining sticks of butter in a small sauce pan and melt over medium-high heat. Stir occasionally with a wooden spoon until the butter has completely melted. It will begin to foam and bubble, stir gently to keep from burning. After about 5 minutes the foam will subside and small brown bits will form at the bottom of the pan. Remove immediately from heat and pour melted browned butter into a medium bowl to cool. Allow the butter to cool and return to a semi-solid state. You can place it in the refrigerator to help it cool more quickly.

After butter has cooled add remaining vanilla and vanilla paste to bowl with about 2 cups of powdered sugar. Blend together on high speed with a hand mixer. The frosting may be too thick or thin, continue to add powdered sugar by the 1/4 cupful until it reaches the desired consistency. It it becomes too dry and flaky, try lightening it up with a splash of milk.

Once the frosting is spreadable and the cupcakes are cooled, frost and serve. Store in the refrigerator in an air-tight container for up to 3 days before serving.

Stout Out Loud!

Chocolate Stout Cupcakes with Chocolate Espresso Buttercream Frosting
 It was my beloved's birthday last week and it was time to celebrate! When I asked Matt what he wanted to do for his birthday, he responded without hesitation: "Power Hour." Power Hour, if you are not familiar, is an exercise power drinking - taking a shot of beer every minute for 60 minutes. It's become a bit of a birthday tradition for Matt - much like my own birthday marathon (involving running rather than drinking). To go along with the evening's centerpiece activity, I decided to develop a couple of beer-themed recipes including sweet and smoky beans slow-cooked in beer and, of course, a beer-themed dessert. The result was a moist, chocolatey, and subtly sweet cupcake with a fluffy buttercream topping. These were definitely a hit for chocolate and beer-lovers alike.

Ingredients
CHOCOLATE STOUT CUPCAKES
- 4 oz. unsweetened chocolate, melted and cooled
- 2 c. sugar
- 12 oz. dark chocolate stout (such as Guinness)
- 1 tsp. salt
- 1 tsp. baking soda
- 4 eggs
- 1 stick butter, melted
- 2 tsp. vanilla
- 2 c. flour
- 1 c. sour cream

CHOCOLATE ESPRESSO BUTTERCREAM FROSTING
- 1 c. sugar
- 3 large egg whites
- 1/4 tsp. salt
- 1 Tbsp. pure vanilla extract or vanilla paste
- 2 sticks plus 2 Tbsp. unsalted butter, at room temperature, cut into tablespoons
- 4 oz. extra-bittersweet chocolate, melted and cooled
- 2 Tbsp. espresso powder

CHOCOLATE STOUT CUPCAKES
Preheat over to 350F˚ and line a cupcake tin with paper liners. Spray very lightly with vegetable spray, set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl blend together melted butter, sugar, vanilla, and melted chocolate with an electric mixer until well blended. Scrape down the sides of the bowl with a spatula and add stout. Mix thoroughly on medium-high.

Scrape down the sides of the bowl again and add eggs, one at a time, alternating with portions of flour mixture with the machine running on medium. When the mixture is well combined, add sour cream until just mixed. Spoon batter into prepared cupcake liners until they are 2/3 of the way full. Bake in batches in oven for 12-15 minutes until the cupcakes are cooked through and springy.

Allow to cool completely on a rack before frosting.

CHOCOLATE ESPRESSO BUTTERCREAM FROSTING
Whisk together eggs whites and sugar in a medium-sized double-boiler. Place the double-boiler over medium-high heat and whisk together over heat until the sugar is dissolved, about 5 minutes.

Transfer the warmed egg and sugar mixture to the bowl of a stand mixer with a whisk attachment. Add vanilla and whisk together at medium-high heat until the mixture is glossy and stiff, about 8 minutes. Scrape down the sides of the bowl and turn mixer back on to medium heat. Add butter, a couple pieces at a time making sure the mixture becomes fully incorporated before adding more. Once all the butter is incorporated and mixture is light and fluffy, add melted chocolate and espresso powder and mix until fully blended. 

Frost cooled cupcakes with an offset spatula. Buttercreams can be delicate, store frosted cupcakes in the refrigerator if making ahead of time. Allow to sit at room temperature for about 20 minutes before serving.

Happiest Birthday Cake to You!

Brown Butter Sour Cream Cupcakes with Chocolate Buttercream Frosting
For all my sweetie's sweetness, he does not have the biggest sweet-tooth. For his birthday, however, exceptions are made in the name of celebrations and cake. His birthday cake of choice? Yellow cake with chocolate frosting. I came up with this very rich, moist cake recipe playing off that classic "box cake" combo. As it so happened, our generally unlucky softball team had a game that night, so I made these "birthday cupcakes" to share. Perhaps cake and birthdays are great morale boosters . . . we won the game and got to celebrate two great things in one day with beer, pizza, and more cupcakes!

Ingredients
BROWN BUTTER SOUR CREAM CAKE
- 3 sticks butter
- 2 1/4 c. flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 2/3 c. sugar
- 1 Tbsp. vanilla paste
- 4 egg yolks
- 2 eggs
- 1 1/4 c. sour cream
- 1/4 c. whole milk

CHOCOLATE BUTTERCREAM FROSTING
- 1 c. sugar
- 3 large egg whites
- 1/4 tsp. salt
- 1 tsp. pure vanilla extract or vanilla paste
- 2 sticks plus 2 Tbsp. unsalted butter, at room temperature, cut into tablespoons
- 4 oz. extra-bittersweet chocolate, melted and cooled

BROWN BUTTER SOUR CREAM CAKE
Preheat oven to 325˚F. Lightly spritz 24 cupcake liners with cooking spray and line a standard-sized muffin tin. Set aside.

In a small, heavy-bottomed sauce pan, melt 3 sticks of butter over medium-low heat. Stir occasionally for about five minutes. The butter will get foamy. Continue to cook and stir about four minutes longer until little brown bits begin to appear and it smells fragrantly nutty. Remove from heat and allow to cool slightly before using. While the butter cools, whisk together flour, salt, and baking powder in a medium bowl and set aside.

Combine brown butter and sugar in the bowl of a stand sized mixer using the paddle attachment. Beat butter and sugar together on high speed until it is creamy and well incorporated. Add vanilla and stir to combine. Turn mixer to slow speed and add egg yolks and eggs, one at a time, alternating with portions of flour mixture until everything is well combined and smooth. Scrape down the sides of the mixer occasionally. Add sour cream and milk and beat until just combined.

Using a tablespoon, fill each cupcake liner about 2/3 full with batter. Bake cupcakes in batches for about 12 minutes until cooked through and a toothpick inserted in the center comes out clean. Turn cupcakes out on a wire rack and allow to cool completely before frosting

CHOCOLATE BUTTERCREAM FROSTING
Whisk together eggs whites and sugar in a medium-sized double-boiler. Place the double-boiler over medium-high heat and whisk together over heat until the sugar is dissolved, about 5 minutes.

Transfer the warmed egg and sugar mixture to the bowl of a stand mixer with a whisk attachment. Add vanilla and whisk together at medium-high heat until the mixture is glossy and stiff, about 8 minutes. Scrape down the sides of the bowl and turn mixer back on to medium heat. Add butter, a couple pieces at a time making sure the mixture becomes fully incorporated before adding more. Once all the butter is incorporated and mixture is light and fluffy, add melted chocolate and mix until fully blended. 

Frost cooled cupcakes with an offset spatula. Buttercreams can be delicate, store frosted cupcakes in the refrigerator if making ahead of time. Allow to sit at room temperature for about 20 minutes before serving.

 Happy birthday to you!

 

Seeing Red

Moist and Delicious Red Velvet Cupcakes for Emily's Birthday

I am far, far away from my home and in St. Louis directing a charming holiday comedy called My Three Angels. It's been a fast and furious rehearsal process full of wonderful discoveries and challenges. I am extremely lucky to have this opportunity to work in such a great city with such talented people. Among them is a lovely actor named Emily. She is portraying the role of the ingenue, Marie-Louise, a stubborn and romantically-minded young woman in love with a good-looking douche bag. On one of the first nights of rehearsal, Emily told us that her birthday was today. When I asked her favorite variety of cupcake, she replied without missing a beat: "Red velvet." My mom had been raving about some Red Velvet Cupcakes she had whipped up a few months ago, so I took this as the perfect opportunity to get myself back into the kitchen and try out the recipe. I made a couple of changes to my mom's recipe based on what was on hand in Dan's kitchen. They came out great. Fingers crossed that Emily will like eating this birthday surprise as much as we liked baking them!

Ingredients

- 2 1/2 c. flour

- 1 1/2 c. sugar
- 1 1/2 c. vegetable oil
- 1 Tbsp. unsweetened cocoa powder
- 2 Tbsp. red food coloring
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. apple cider vinegar
- 1 c. room temperature buttermilk
- 2 eggs, room temperature
- 2 Tsp. vanilla, divided
- 1 stick unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 4 c. or so of powdered sugar

Preheat oven to 350˚ F. Line muffin tins with 24 paper liners and set aside. In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Set aside.

In another bowl combine vegetable oil, buttermilk, eggs, 1 Tbsp. vanilla, food coloring, and vinegar. Blend until thoroughly combined with a hand mixer. Batter should be smooth, thick, and bright red. In two of three batches, add the dry ingredients to the buttermilk mixture. Blend thoroughly after each addition. Using a tablespoon, fill each cupcake liner with batter to 2/3 of the way full.

Bake cupcakes in oven for about 20-30 minutes until they are cooked through and slightly raised. Remove from oven and cool in pan for about 5 minutes before turning out onto a rack. Allow cupcakes to cool completely before frosting.

In the meantime, go ahead . . . taste the batter. You know you want to.

When the cupcakes have cooled completely prepare the cream cheese frosting. Blend together room temperature butter and cream cheese with a hand mixer. Add remaining Tbsp. of vanilla. Slowly add powdered sugar to the mixture about a cup at a time and blend after each addition until the frosting has reached the desired consistency. Carefully frost each cupcake with a butter knife or off-set spatula. Yum. Enjoy eating and sharing these tasty little treats!

You Put Peanut Butter In My Chocolate!!!!

Chocolate Peanut Buttercup Cakes With Peanut Butter Cream Cheese Frosting

Surely I have sung the praises of the glorious combination of chocolate and peanut butter before . . . but, if not, here I go again. Seriously . . . are there two flavors better suited for each other? Rich creamy peanut butter with just a hint of salt offsetting the silky bittersweetness of chocolate. Yum. Although the amount of baking I do might suggest otherwise, I'm really not all that crazy about sweets. Give me salty, crunchy snacks any day. For dessert? I love fresh berries. Although heavy, decadent desserts are beautiful to behold and fun to make . . . I just don't crave them. The exception might be some combination of peanut butter and chocolate. Lately, I've been experimenting with cupcakes, the perfect sweet treat for people that don't like to overdo it on sweets.

Ingredients
- 2 sticks butter, room temperature
- 1 1/2 c. sugar
- 1/2 c. Greek-style yogurt
- 3 eggs
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 c. flour
- 1 Tbsp. vanilla
- 1 c. cocoa powder
- 2 c. powdered sugar (or more)
- 1 c. creamy peanut butter
- 8 oz. cream cheese, room temperature
- 18 miniature peanut butter cups, unwrapped

CHOCOLATE PEANUT BUTTERCUP CAKES
Prepare muffin tins by lining with cupcake liners or lightly greasing and then flouring. Set aside and preheat oven to 325˚F. In a medium bowl, whisk together flour, cocoa powder, baking powder, and baking soda. Set aside. In a large bowl cream together butter and sugar with an electric or stand mixer until smooth. Add eggs, one at a time, then vanilla. With the mixer running, add half of the flour mixture then the yogurt, then the other half of the flour mixture. Blend until smooth, but don't over mix.

Spoon batter into prepared tins, filling each cup to about two-thirds full. Bake about twenty minutes. Remove from oven and carefully press an unwrapped peanut butter cup candy into the center of each cupcake. Continue baking for 5-10 minutes until cupcakes are springy around the melty peanut butter cup. Let cool in cups for about five minutes before carefully removing from tins. Cool completely on rack before frosting.

PEANUT BUTTER CREAM CHEESE FROSTING
In a medium bowl blend together cream cheese and peanut butter with a stand or hand mixer. Slowly add powdered sugar a cup at a time until the frosting is at the right consistency. It will be thick and sticky, a bit candy-like. Frost cupcakes when cooled completely. Store in a airtight container. Yum!

Super Spooky Halloween Fun

Pumpkin Spice Sour Cream Cupcakes with Cinnamon Cream Cheese Frosting
Trick or treat! My announcement to my students that Friday's class would require wearing Halloween costumes to engage in a Fall-term Acting I tradition I have deemed "Super Spooky Halloween Fun" was met with a variety of responses. While several students were less than thrilled at the prospect of donning Halloween-themed attire two days before the actual holiday, their attitudes shifted when I promised a baked "treat" as part of the festivities. Pumpkin-themed baked good abound this time of year . . . and with good reason! The familiar orange gourd-like squash yields a flavorful and moist texture to cakes and cookies. I hope you enjoy this spicy, rum-spiked treat throughout the autumn season.

Ingredients
- 2 c. sugar
- 2 1/2 c. butter, room temperature, divided
- 4 large eggs
- 1 15 oz. can pumpkin
- 2 c. flour
- 1/2 tsp. baking soda
- 2 Tbsp. vanilla, divided
- 2 Tbsp. dark rum
- 1/2 c. sour cream
- 2 Tbsp. cinnamon, divided
- 2 tsp. fresh nutmeg
- 1 tsp. cardamom
- 8 oz. cream cheese, room temperature
- 2 c. powdered sugar
- Halloween candies for decoration

PUMPKIN SPICE SOUR CREAM CUPCAKES
Preheat the oven to 325˚F. Line two muffin tins with paper-liners and set aside. In a large mixing bowl, cream 1 1/2 sticks of butter and sugar with an electric mixer. Blend in pumpkin. Scrape down the sides of the bowl and add baking soda, cardamom, 1 Tbsp. cinnamon, and nutmeg and blend until thoroughly mixed together. Add eggs, one at a time, alternating with 1/2 c. additions of flour. Blend thoroughly after each addition. Blend in sour cream, rum, and 1 Tbsp. vanilla until combined.

Spoon prepared batter into paper cupcake liners. Fill each cup to about two-thirds full. Bake in oven for 20-25 minutes. Test cupcakes for doneness and remove from oven. Let cool on a rack completely before frosting. Bake cupcakes in batches and continue process until all the batter has been baked into tasty treats!

CINNAMON CREAM CHEESE FROSTING
In a large bowl blend together cream cheese, 1 Tbsp. vanilla, 1 Tbsp, cinnamon, and 1 stick butter with an electric hand mixer. Blend until frosting is smooth and creamy. Add more cinnamon to taste, if desired. Frost each baked and cooled cupcake with a generous amount of frosting and decorate with Halloween candies. Enjoy this spooky and tasty seasonal treat!

Chee's Cakes

Sour Cream Vanilla Cupcakes with Strawberry Mascarpone Frosting

One of the greatest pleasures about cooking is sharing food with appreciative eaters and I can honestly say I have met the most appreciative eater on the planet. Chiaki (or Chee as she has been nicknamed) came to us from Japan to study in the theatre department for the 2009-2010 year. Back in November, I invited her to spend the Thanksgiving holiday weekend with me gorging herself on two very American hobbies: eating and shopping. Chee was definitely up to the task. Not only did we eat our way through a decadent traditional Thanksgiving feast (Chee met my Pumpkin Cheesecake with definite approval) but I enjoyed cooking her several other meals including flank steak stuffed breakfast burritos and french onion mac & cheese. But it didn't end there. I love bringing homemade snacks to work, rehearsals, and end-of-the-quarter class showcases. Without fail, Chee would meet these treats with a cry of glee: "Snacks for Chee!!!" So . . . here we are: spring quarter and the last of this year's acting showcases. Just for Chee (the World's Most Appreciative Eater) I put together this spring-themed cupcake recipe. I hope she enjoys them. And with this sweet, little, cupcake I will always remember the petite gal from Tokyo who ate her way into my heart.

Ingredients
- 2 sticks butter, room temperature
- 1 1/2 c. granulated sugar
- 1/2 c. sour cream
- 3 eggs
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 c. all purpose flour
- 3 tsp. vanilla, divided
- 1/4 c. strawberry jam
- 8 oz. mascarpone cheese
- 4 c. powdered sugar
- fresh strawberries, stems removed, and sliced lengthwise in half

Preheat oven to 325˚ F. Line a muffin tin with papers and set aside. In a large bowl or stand mixer, cream together 1 stick butter, granulated sugar, and sour cream. In a separate bowl, sift together flour, baking soda, and baking powder. With the machine running on low, add flour mixture to butter mixture in batches alternating with eggs, making sure ingredients are thoroughly incorporated after each addition. Add 2 tsp. vanilla.

Spoon batter into prepared muffin tin, filling each liner about halfway. Place in oven and bake about 20-25 minutes until cupcakes begin to turn light golden brown on top. Remove from oven and cool on rack. Recipe should yeild about 2 dozen cupcakes.

While cupcakes are baking cream together 1 stick butter, mascarpone, vanilla, powdered sugar, and strawberry jam to make frosting. Frost cupcakes when they have cooled completely and top each cupcake with a strawberry because it looks pretty!