Thursday, June 30, 2011


These cupcakes are quite the treat. I mixed in some extra ingredients to the cake mix to give it more citrusy flavours. I also made the icing from scratch, used some food coloring to turn it green. You can mix dyes and make a rainbow of colors.

Key Lime Cupcakes

1 box lemon cake mix
1 cup all purpose flour
1 cup sugar
1/2 teaspoon salt
4 egg whites
1 1/3 cup water
2 tablespoons vegetable oil
1 cup sour cream
1 box lime jello

In a mixer combine cake mix, flour, sugar, and salt. blend. Add rest of the ingredients except lime jello. Blend on medium speed for 2-3 minutes until well blended. Once blended slowly add the box of jello .

Fill cupcake wrappers and bake at 325 for about 13 minutes or until down.

Cream Cheese Frosting:

8 oz cream cheese
1 stick butter
4 cups confectioners sugar
green food coloring
Blend softened butter and cream cheese. Once blending add confectioners sugar 1 cup at a time until well blended. (Reserve 1/2 cup of frosting without food color to put a dollap on top)Add 1 drop of green food coloring to get a light green color.

I recommend waiting at least 30 mins. before putting the frosting on...ENJOY

Vegetarian Thai Red Curry

I started making this recipe because of a tofu curry I tried at a place called OSHA in San Francisco. All you really need is coconut milk, any curry paste of your choice, vegetables, and tofu or any meat you like.


- Olive oil
- Firm Tofu
- Coconut milk
- Curry paste (I chose red, but you can also use green or yellow)
- One red pepper
- One green pepper
- Fresh basil
- Whole grain rice
(you can also add any veggie you want, I added mushrooms at the last minute)

Drain tofu and cut into large squares. Pour oil into pan and let tofu brown for a few minutes, then add chopped vegetables. While they cook, pour coconut milk and curry paste (I used half the jar) and a few basil leaves into a sauce pan, whisk and let cook for about 7 minutes. Pour sauce over vegetables and tofu, stir and let thicken for 10 minutes or so. Serve over rice and garnish with more basil.

Thats it! You have your own thai restaurant curry at home.