Recipes

This unique treat wins first place in our hearts. They are easy as pie!

Vanilla Cupcakes

1¼ cups all-purpose flour

¾ cup butter, softened

¾ cup granulated sugar

1½ teaspoons baking powder

¼ teaspoon salt

¼ cup milk, room temperature

¼ cup buttermilk, room temperature

1 teaspoon vanilla extract

1 large egg, plus 1 egg white, room temperature

Blueberry Pie Filling

4 cups fresh or frozen blueberries

1 cup granulated sugar

3 tablespoons cornstarch or flour

½ teaspoon lemon peel, zested

½ teaspoon cinnamon

½ teaspoon fresh nutmeg, grated

1 cup water

2 tablespoons lemon juice

Lemon Pie Filling

1½ cups granulated sugar

3 tablespoons cornstarch

3 tablespoons flour

Pinch of salt

1½ cups hot water

3 egg yolks, slightly beaten

2 tablespoons butter

½ teaspoon lemon peel, zested

⅓ cup lemon juice

Cherry Pie Filling

1 pound frozen pitted cherries

¾ cup granulated sugar

⅓ cup cornstarch

2 tablespoons lemon juice

Vanilla Cupcakes

Preheat oven to 350° and place rack in the center of the oven. Line a standard muffin pan with cupcake liners. In a medium bowl, sift together flour, baking powder, and salt. In a large bowl, whisk together milk, buttermilk, and extract. Using an electric mixer, cream butter and sugar on high speed until combined, about 2 or 3 minutes. Scrape down sides of the bowl with a spatula. On low speed, add whole egg, scrape down sides, then repeat with the leftover white. On medium-low speed, alternate adding dry and wet ingredients in batches and beat until everything is combined—batter will not look completely smooth. Spoon batter into each cup, filling about ¾ full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before topping or frosting.

Blueberry Pie Filling

In a small saucepan, mix dry ingredients with a splash of water on high heat. Continue adding the water until mixture comes to a boil. Lower heat to medium-high and cook for 3 to 4 minutes or until liquid is clear and thick. Remove from heat. Add lemon juice. Allow to cool before topping cupcakes.

Lemon Pie Filling

In a saucepan, mix first 4 ingredients. On high heat, slowly add hot water. When mixture comes to a boil, reduce heat to medium-low and cook for 2 minutes, stirring constantly. Remove from heat. One spoonful at a time, incorporate hot liquid into egg yolks making sure to thoroughly combine before adding more. Pour mixture back into saucepan. Add butter, lemon peel, and lemon juice. Mix well and allow to cool completely before topping cupcakes.

Cherry Pie Filling

Place frozen cherries, sugar, cornstarch, and lemon juice in a medium-sized sauce pan over medium heat and cook until cherries release liquid, stirring occasionally. When mixture reaches a boil, reduce to low heat and simmer until mixture has thickened. Remove from heat and allow to cool completely before topping cupcakes.

Sara used fondant to create a perfect lattice crust for our Blue Ribbon Cakes, but store-bought pie crust is another easy solution. Use a biscuit cutter to achieve perfectly round tops, and form the lattice on a parchment-covered baking sheet. Blind bake the tops according to package directions, then allow to cool completely before placing on top of your Blue Ribbon Cakes.