Scrambled eggs with snow peas and sauteed onionsHeart healthy Quaker oatmeal
Fruit salad w/strawberries, apples, and blueberries
Skim milk
Followed by...cupcake time!
Vanilla cupcakes...
...with chocolate ganache and sugar frosted fruit
yummy :D
We don't have a muffin pan in our condo kitchen, so I used foil baking cups instead. They didn't hold their shape perfectly after I filled them with batter, but it was good enough. We also ran out of granulated sugar, which was a bigger problem, so I had to grind up a bunch of sugar cubes to substitute. Again, not a perfect solution, but it worked out well in the end, especially for sugar frosting the fruit. And it saved me another trip to Giant!
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Vanilla Cupcakes with Chocolate Ganache and Fruit
(from Joyofbaking.com and Cupcakes)
12 cupcakes
Vanilla cupcakes:
1/2 c. unsalted butter, soften
2/3 c. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
Zest of 1 lemon (optional)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
Chocolate ganache:
8 oz. semisweet chocolate chips
1 c. heavy cream
Sugar-frosted fruit:
1 c. fruit (I used blueberries and raspberries, feel free to use whatever you prefer and as much or as little fruit as you like)
1/2 c. granulated sugar
1 egg white
Preheat oven to 350 degrees F. Lightly butter 12-cup muffin pan or line with paper liners (you can also use self-standing foil cups or paper baking cups on a baking sheet).
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Beat in vanilla extract and optional lemon zest.
In another bowl whisk together flour, baking powder, and salt.
Mix half of this flour mixture into butter and sugar mixture, then mix in milk, and finally mix in the rest of the flour mixture.
Evenly fill muffin cups with batter and bake for 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and cool for 10 minutes.
To prepare ganache, bring a cup of water to a boil in a saucepan. In a mixing bowl that can rest on top of the saucepan, add the chocolate chips and cream. Stir constantly until chocolate is melted completely and the ganache is smooth and consistent. Remove from saucepan and cool for 5 minutes. Carefully spoon ganache on top of cupcakes.
To sugar-frost fruit, lightly brush fruit with egg white, then roll in sugar. Let dry on parchment paper, then use to decorate cupcakes.
Serve while cupcakes are still warm or after refrigerating.
