Red Velvet Cupcakes

Last week I made Red Velvet Cupcakes. They were some of the best cupcakes I have made. You can link to the recipe by clicking here

Lemon Filled Cupcakes with Cream Cheese Frosting

I have tried several lemon cupcake recipes and have never really liked any of them. After the recent success with Red Velvet Cupcakes I decided to attempt a revision of that recipe to create a perfect Lemon Cupcake. I tried it out today. They turned out really well.

Cupcakes
1 1/2 cups sugar
1/2 cup butter
2 eggs, room temperature
2 1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk with 1 1/2 tablespoons lemon juice stirred in
2 tablespoons fresh lemon zest

Preheat the oven to 350°F.

Combine the milk and lemon juice and set aside.

Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs one at a time and beat until each is completely mixed in.

Sift the flour, baking powder, baking soda and salt together in a bowl.

Alternate adding the dry and wet ingredients to the butter, sugar and egg mixture. Scrape down the sides of the bowl often. Scoop into a cupcake paper lined muffin pan about 1/2 to 3/4 full.

Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for one minute and then remove for pan and finish cooling on a cooling rack.

Filling
1 jar lemon curd

When the cupcakes have cooled completely fill a ketchup style squeeze bottle with lemon curd. Insert the tip into the center of the cupcake and squeeze slowly until the lemon curd comes just to the surface.

Frosting
1/2 cup butter
1-8 ounce package cream cheese
2-3 cups powdered sugar
1 teaspoon lemon juice

Combine the ingredients together and pipe on cupcakes using a pastry bag and large star tip.

Salmon Tacos

I really like fish tacos and because salmon is my favorite fish to eat, these should be especially good.

Makes 8 tacos

1 1/4 pounds salmon
Course salt and freshly ground pepper
2 tablespoons fresh lime juice
4 green onions thinly sliced
1 cup packed fresh cilantro
1/2 cup reduced fat sour cream
Eight whole wheat tortillas
2 cups shredded lettuce
2 medium carrots peeled into strips

Place the salmon in a microwave safe bowl and season with salt and pepper and drizzled with one tablespoon of lime juice.

Sprinkle the fish with the green onions and 1/2 cup of the cilantro.

Cover and microwave on high for 7 minute, or until the fish is cooked. Pour off any liquid and flake with a fork.

Meanwhile, combine the sour cream, remaining lime juice and cilantro in a small bowl. Season with salt and peper and set aside. Warm the tortillas and then arrange lettuce and carrots down the center of each tortilla, then top with salmon and drizzle lightly with sauce. Fold in half and serve.

Yummy Salad Combination

Caramelized Walnuts
Dried Cranberries
Crumbled Blue Cheese
Lettuce
Spinach leaves
Sliced strawberries

Strawberry vinaigrette dressing