Something Quick in the Oven

I can't stand this heat anymore and it is not even close to going away yet. Saturday was unbearable. With the air conditioner down to 66, the coolest the house could get was 80. With weather like this I can't even think of turning on the oven, so my baking took another day off.

Sunday was warm in the morning but not as bad. So as fast as I could get home from the grocery store I quickly turned on the oven to make something sweet. I just had to. My baking muscles are getting flabby.

I needed something that would cook fast, so I could shut of that oven before the midday heat set in. My fellow employees at work were crying for more cupcakes. So I thought I would hit them with a little light Caribbean flavor. Some lemon coconut cupcakes.

The lemon cake was very good, but I was just bored with their yellow presentation. So in went my favorite caramel recipe in the middle before frosting. It was just the surprise it needed. And they are currently being devoured by a group of dreary Monday morning office employees.

Tomorrow it is going up to 99 degrees. I think even I melt in that temperature.

Lemon-Coconut Cupcakes with Caramel Filling

Adapted from a recipe from Ina Garden

½ pound unsalted butter
2 ½ cups granulated sugar
4 extra-large eggs (at room temperature)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice
¾ cup buttermilk at room temperature
1 teaspoon pure coconut extract

Preheat the oven to 350ºF.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk and coconut extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour into cupcake tins
Bake for 15-18 minutes.

Caramel filling

1 cup (2 sticks) butter

2 cups packed light brown sugar

1/4 cup milk

1 teaspoon pure vanilla extract

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

(I forgot to include the frosting, shame on me).

Basic Vanilla Frosting

3 cups powdered sugar
1/3 cup butter, softened
1/4 teaspoon Vanilla
2 tablespoon milk

Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until smooth and of spreading consistency.