A few weeks back I wrote a post about The Importance of Giving where President Clinton discusses ways we can contribute our time and skills to help others. Since then, my mind hasn’t stopped thinking about ways I can help and the differences I am able to make with the resources that are readily available to me.
My friend Andrew Lee has been busily working on a short film titled “The Man Who Never Cried” and together with his team, they’ve been hard to raise money for the project. Thus far he has raised a whopping $12,000 for the film but still has another $9,000 to go before reaching the budget needed. Unfortunately I’m not a millionaire, or I’d throw a fat check his way BUT I do like to bake and photograph the things I make so I came up with a fun idea — organizing a fundraiser by selling cupcakes to my friends and family!
This week I’ve written an article at Appetite for Good, a website geared towards promoting philanthropic organizations and events through food. Be sure to read more about my first fundraising event and most importantly, don’t forget to support!
- 3 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks/8 oz/226g) butter, softened
- 1 1/2 cups granulated sugar
- 2 tsp. vanilla extract
- 3 eggs
- 2 (8-ounce) cartons dairy sour cream
- 2 teaspoon finely shredded lemon peel
Recipe from Diana’s Desserts.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel.
Spoon about 1/4 cup of the batter into each prepared muffin cup *(See Tip Below). Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack before frsoting and topping cupcakes with lemon or orange zest (optional).
- 1 1/2 c all-purpose flour
- 1 t baking powder
- 1/2 t salt
- 12 T unsalted butter, room temperature
- 1 c + 2 T sugar
- 1 t vanilla
- 1/2 c sour cream or plain yogurt
- 4 large egg whites
- 1/2 cup fresh strawberries, hulled & coarsely chopped
- 1 package of graham crackers, smashed into crumbs
In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed. Then add half the flour mixture until incorporated then mix in the sour cream or yogurt. Add remaining flour & mix until just blended.
Ingredients for Carrot cupcakes (Makes 1 dozen):
- 8 carrots (1 1/4 pounds), peeled and coarsely shredded (4 cups)
- 1 cup golden raisins
- 1 cup pecans, coarsely chopped
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups canola oil
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 3/4 cup All-Purpose flour
- 2 cup sugar
- 1/2 c cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 1 cup coffee