Raspberry Cupcakes with Lime Frosting
c/o I want to be a domestic goddess
For the Cupcakes
- 1 stick unsalted butter, softened
- 1 cups sugar
- 2 large eggs, at room temperature
- 1 1/8 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/8 cups all-purpose flour
- 1/3 cup milk
- 1/2 teaspoon vanilla
- 1/2 cup fresh raspberries, coarsely chopped
- 2 sticks unsalted butter, at room temperature
- 4 cups of powdered sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
For the Cupcakes
Preheat oven to 350°. Place cupcake liners in one 12-hole muffin tin.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the milk and the vanilla extract, beating well after each addition. Stir in the raspberries
Divide batter among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.
For the Frosting
Whip all ingredients together at medium high speed until smooth.
Baked Chicken Fingers
Ingredients
10 boneless, skinless chicken tenderloins, sliced into strips (I bought the individually packaged Purdue chicken tenderloins & each packet comes with 5 in each)
2 cups panko breadcrumbs
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 tsp. pepper
3 eggs
Directions
- Preheat oven to 450 degrees. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a shallow dish, combine panko, garlic powder, onion powder, salt, and pepper. Mix well to get it all incorporated.
- In another shallow dish, beat the 3 eggs together.
- Take the chicken strips and dip them in the egg mixture then cover the chicken strips with the panko mixture. Gently press the panko mixture on the chicken to make sure it’s well coated.
- Lay the strips next to each other on the baking sheets and repeat until all the chicken strips have been coated.
- Bake for 20 minutes then turn on the broiler and broil them for another 5 minutes to get the outside even more crispy & a light brown color.
- Serve immediately with honey mustard or BBQ sauce or ketchup!
Vacation Bisquick Peach Cobbler
Ingredients & Directions
Toss sliced ripe peaches with sugar and cinnamon. I used about 15 peaches, 1 cup sugar, 1 tablespoon cinnamon. Pour into a large baking dish.
In a large bowl combine Bisquick and milk. It’s roughly a 1:1 ratio, but I felt mine was a little too runny so I added more Bisquick. I used a little over 3 cups Bisquick. Pour this mixture over the peaches.
Bake for 60 minutes. Serve warm-ish and with fresh whipped cream.
