Who doesn't love cupcakes?? They just make you happy, inside and out!
Cozy Mystery author Jenn McKinlay has a new series out, the Cupcake Bakery Mysteries, and her first book in this series, Sprinkle With Murder, is a charming, entertaining, yummy little slice of mystery and cupcakey-ness (yes, I made that word up, but it's a good one, don't ya think?)
Childhood friends Melanie Cooper and Angie DeLaura are the proud owners of the Fairy Tale Cupcake Bakery, thanks in part to a little help from their friend Tate Harper. So when their first big order comes from Tate’s fiancée, potential Bridezilla Christy Stevens, the girls are thrilled but apprehensive – they know about Christy’s pickiness and tantrums.
And when Christy is found dead with a chocolate cupcake from the bakery in her hand, suddenly all the attention is off their baking and on to Mel and Angie. And while the Scottsdale police are doing a fine job of investigating the murder, Mel and Angie decide to check on a few leads of their own, only to find the killer was the last person they would have suspected.
"Sprinkle With Murder" is a luscious treat of a cozy mystery that is filling with an exciting storyline, with a decadent cast of interesting characters, and is topped off with a healthy helping of some of the most delicious sounding cupcake recipes I’ve run across in a long while. I can wait to see what new treats Jenn McKinlay cooks up next!
Be sure to check out Jenn McKinlay's website (www.jennmckinlay.com)for more information about her charming mysteries and for a delicious, mouthwatering recipe for Tinkerbell Lemon Cupcakes with Raspberry Butter Cream Frosting!
For a fresh taste of springtime, here's a recipe, from the Better Homes and Garden website, for Tangerine Cupcakes with Coconut Frosting.
4 egg yolks
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup cooking oil
2-1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter, softened
2 cups granulated sugar
1 tablespoon finely shredded tangerine or orange peel
3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
1 8-ounce package cream cheese, softened
6 tablespoons butter, softened
1/2 teaspoon vanilla
3 cups powdered sugar
Line 30 muffin cups with paper bake cups.
In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.
In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.
Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.
For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.
Tip: If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.