There’s something incredibly comforting about the aroma of freshly baked cupcakes wafting through the kitchen. Today, I’m sharing my favorite cupcake recipe featuring the rich and aromatic Mi Huerta vanilla. These cupcakes are moist, fluffy, and have the perfect hint of sweetness, making them a hit at any gathering.
Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp Mi Huerta vanilla extract
½ cup whole milk
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the Mi Huerta vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting Suggestions:
Top these delightful cupcakes with your favorite frosting. A classic buttercream or cream cheese frosting pairs beautifully with the Mi Huerta vanilla flavor.
Conclusion:
These Mi Huerta vanilla cupcakes are the perfect treat for any occasion. The rich vanilla flavor shines through in every bite, making them a favorite among kids and adults alike. Whether you’re baking for a party or just indulging in a sweet treat at home, this recipe is sure to become a staple in your kitchen.
At Mi Huerta, Christmas is our favorite time of year. It’s a time for family. A time for giving. A time for celebrating. A time for reflection. A time for thanks. It’s also a time to make delicious food – which is something we love to do all year long!
From our family to yours, we hope you have a great Christmas season. If you’re looking for a great dessert for Christmas dinner we have this delicious roll cake for you to try.
Enjoy!
Ingredients:
Vanilla Roll Cake
2 eggs
3 egg yolks
½ cup sugar
1 teaspoon Mi Huerta Vanilla
1/3 cup sifted cake flour
3 tablespoons cornstarch
¼ cup red and green Wilton batter bits or
edible confetti
2 egg whites
1 tablespoon sugar
Vanilla Buttercream
1 cup butter, room temperature
3 cups powdered sugar
3-4 tbsp red and green sprinkles
1 teaspoon Mi Huerta vanilla extract
1-3 teaspoons heavy cream
Decorations
4oz white chocolate
Red and green sprinkles
Instructions:
Heat the oven to 450F.
Line a 17×12 jelly/sheet pan with parchment paper. Set aside.
In a mixing bowl add the 2 eggs, 3 egg yolks and ½ cup sugar. With the paddle attachment on, beat on mediumto high speed around 5 minutes until pale in color and thickened. Add the Mi Huerta vanilla and beat a fewmore seconds.
Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gentlyfold it in.
Fold in the batter bits as well.
In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
With the spatula, fold the whipped egg whites into the egg yolks mixture.
Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes untilgolden brown and, when touched, it springs back.
As soon as you remove the cake from the oven sprinkle with powdered sugar and then invertthen cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powdered sugar, and rollup the cake with the towel. Place on awire rack to cool.
Vanilla Buttercream
In a clean bowl add the butter. With the whisk attached on to the mixer, whip the butter for 2-3 minutes on medium to highspeed.
Lower the speed and slowly add the sugar, ½ cup at a time.
When all the sugar is incorporated, increase the speed and whip for 2 more minutes.
Add the Mi Huerta Vanilla.
Add a few drops of heavy cream until it reaches the consistency you desire.
With a spatula, fold in the sprinkles
Gently unroll the cake and spread the buttercream evenly all over it.
Roll it again and place in the fridge for a couple of hours.
To decorate, melt the while chocolate in double boiler or microwave and pour it over the cake. Add more sprinkles (optional)
Let the chocolate settle for a few minutes and slice the cake.
Notes:
If you can’t find the batter bits, you can use Christmas edible confetti instead. Theywill not bleed while baking the cake.
This time of year always inspires us to make changes. We will try eating healthier, get outside more, and get excited for new beginnings. This recipe we are going to share is a great dessert to make when Spring is in the air! Everyone loves cookies but usually we only bake one kind, and that is the classic “chocolate chip”. Not trying to sound ironic, but I think it is time for a change! With that said, this recipe includes your favorite ingredients for the yummiest cookies in town but there’s a slight twist of flavor added that awakens the senses! The recipe we are sharing teaches you how to make cookies that take you outside of your cookie comfort zone and expand your horizon on just how creative you can get with baking. They are refreshing thanks to a dash of orange zest and mouth watering cranberry. Of course you are still mixing in the best vanilla extract in the world which obviously helps and will most likely cause you to be the talk of the party. I will admit that you will most likely want to pair these with something other than milk or coffee. With such powerful flavors, we feel it is best to eat these cookies with some wine and cheese. Sounds like a perfect evening dessert or appetizer to me! Salty, sweet and incredible!
Orange and Cranberry Shortbread Cookies Ingredients: 1 cup (2 sticks) unsalted butter 1 cup granulated white sugar 1 large egg 1/2 teaspoon Mi Huerta Vanilla extract** 3 or 3 1/2 cups all-purpose flour 1/3 cup cornstarch 3/4 teaspoon kosher salt 2/3 cup dried sweetened cranberries, very finely chopped zest of one medium orange
Directions: 1. Preheat the oven to 375 degrees F, and line baking sheets with parchment paper. 2. Place the butter and sugar in the bowl of an electric stand mixer, and beat on medium-low speed until smooth. 3. Add the egg and our authentic Mi Huerta Vanilla, and continue to beat until incorporated. 4. Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed. If the dough still feels sticky, add more flour (1/4 cup at a time) until it pulls away cleanly from the sides of the bowl. 5. Stir in the dried cranberries and orange zest. 6. Between 2 sheets of parchment paper, roll the dough to a thickness of 1/8-inch. 7. Use a 2 1/2-inch fluted round cookie cutter to cut shapes. 8. Place the unbaked cookies on the prepared baking sheets, and bake for 10 to 14 minutes, or until just beginning to turn golden around the edges.
A traditional recipe that is very popular in Brazil, Mexico, Columbia and Peru is also a dessert favorite here because of its fun size and addictive flavors. These fun sized desserts are known as “Cocadas” or in other words coconut candies. They are normally soft with exciting textures because almond shavings or nuts are added on top. Today people jazz this recipe up by using fun food coloring, other toppings and even cooking them at different temperatures to change the firmness; almost turning them into cookies. However, the recipe we wanted to share is the traditional one that started it all. This recipe was first created in the 1800s! Pretty remarkable it has continued to keep its popularity and attract new audiences all over the world. I highly recommend this recipe for gatherings and events, a great example is making these yummy little numbers for a celebration. They are fun to grab while on-the-go at a party and won’t overstuff you like a lot of cakes or pies can do. Another great idea with this recipe is to use it when you have a dinner party and want to serve some coffee afterwards. They go great with coffee and are a lighter treat after a good meal. Families across the globe love this recipe because it uses coconut and vanilla. Two extremely dominant flavors that run our taste buds today. This recipe is also easy. It doesn’t take as much effort as some of our recipes which can be perfect for beginner cooks or a couple that wants to turn date night into creating something sweet together. Who doesn’t love something like that?! Enjoy our recipe below and make sure you use our all natural and pure vanilla extra in order to capture the best flavor. It really does make all the difference! Cocadas Ingredients 3 1/2 cups shredded sweetened coconut 3/4 cup sweetened condensed milk 2 1/2 tablespoons cornstarch 1/2 teaspoon almond extract 1 teaspoon Mi Huerta Vanilla extract 1/4 cup confectioners’ sugar optional Directions 1. Preheat oven to 400 degrees F. 2. In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and Mi Huerta Vanilla extract. Let mixture sit for 3 to 5 minutes. 3. Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack. 4. Using fine meshed sieve or sifter, dust with confectioners’ sugar. Store loosely covered until ready to serve. Enjoy and make sure to put them in the fridge or closed container so you can continue to eat them the next day!
If there is one thing I know about people it’s that they love tacos. There is something about the taco shell, fresh ingredients and spicy kick that keeps people happy and hungry. Tacos are easily one of the most craved foods in the world. There is even a day designated to eating tacos called, “Taco Tuesday”. It’s a real thing that people have become obsessed with. Restaurants and cantinas all over have made this a staple on their menu. They swear by their tacos and recipes to stay on top of the competition. They also try and price these bad boys low so that more people come and buy more than one. If you only eat one taco then you hopefully have a side of guacamole, chips and a Michelada because no one eats just one taco. Today’s recipe is includes tacos and all their glory with an additional ingredient that will move you up to the top of everyone’s list when its ‘Taco Tuesday’. We make authentic, seriously delicious mole sauce and we wanted to include that with this popular dish. Some flavorful tacos with our mole sauce really sounds like perfect harmony to my ears. We can’t promise that you will share once you make these addictive finger foods so make sure you have enough to go around. Did we mention how easy this recipe is to make? For all of those “on the go” or busy families, this recipe will seem too easy and satisfying. The flavors and smells will awaken your senses. Shredded chicken, tortillas, lime, cilantro and mole sauce, are ingredients that already have my stomach rumbling just seeing them together. One bite and you’ll be proud of the masterpiece you just created. You will tell your family or friends or even your cat if you live alone just how amazing these tacos are and why they haven’t been a weekly dish since the beginning of time. You can always make this recipe your own as well and add additional spices or ingredients to really jazz it up. Have fun with this dish and remember to cook using our mole sauce- it is made with the best ingredients and no added flavors to be as authentic as it should be! Grab some napkins and margaritas and let’s get this taco fiesta started.
Meat Tacos with Mi Huerta Mole Ingredients •1/3 cup prepared Mi Huerta Mole (3 ounces) •2 cups low-sodium chicken broth •3 cups shredded roast pork or chicken (about 1 pound) •Twelve 8-inch corn tortillas •1 cup shredded Monterey Jack (4 ounces) •Chopped cilantro, sliced scallions and lime wedges, for serving How to Make It Step 1 In a medium saucepan, whisk the mole into the broth and bring to a boil. Add the pork and simmer over moderately low heat for 10 minutes. Keep warm. Step 2 Wrap tortillas in a clean kitchen towel. Warm them in a microwave at high power for 2 minutes, or until hot and pliable. Step 3 Lay 4 tortillas on a work surface; keep the rest covered with the towel. Fill each tortilla with a few tablespoons of the meat. Roll up the tortillas into tight cylinders and transfer to a platter. Repeat with the remaining tortillas and meat. Spoon about 3/4 cup of the mole sauce on top. Garnish with the cheese, cilantro, scallions and lime wedges, then serve with the remaining mole sauce. ENJOY!
Using our Mi Huerta Piloncillo, we are going to make a Mexican dessert that is very popular around Lent or closer to Easter. It is especially popular on Good Friday. However, it is also commonly made just because of the flavors and spices that create a delicious dish. It really is a good recipe to use since it’s already a type of bread pudding and who doesn’t love that? It’s made with Mi Huerta piloncillo (a non-processed brown sugar) orange zest, pecans, and so many more mouth-watering ingredients. Bread pudding is a much more filling dessert and also best served hot so if you aren’t crazy about it for warmer seasons don’t worry there’s a solution and it’s called ice cream. Adding a scoop or two on top of this dish makes you wonder how food could taste so good. It’s a dessert that creates memories for families and people because of the smell the second it’s taken out of the oven. The smell of warm bread, sweet spices, cheese, dried fruit and cinnamon are all ingredients that most people enjoy. It’s actually a genius idea and the sweet and salt compliment each other very well. Don’t be surprised if you end up wanting to make this dish instead of your standard cake or cookie tray. We only hope you use the best ingredients which is why we highly recommend our Mi Huerta piloncillo when creating this to bring out the most flavors and happy tummies! This rich version of Capirotada, with apples, pecans, raisins, and plenty of spices, is full of texture and flavor. Top it with whipped cream or a generous spoonful of Mexican crema, if you like, to add yet another flavor element.
What You’ll Need
•1/4 cup real butter •6 cups day-old Mexican bread (bolillos, pan dulce, or a combination of both) cut into cubes •1 and 1/4 cup water •(2) 8oz cones of our Mi Huerta Piloncillo •1 stick of cinnamon •1 teaspoon whole anise seeds •2 large or 3 small apples, peeled, cored and chopped •1 cup raisins (soaked in warm water to soften) •2/3 cup chopped pecans •1/2 cup crumbled queso fresco •1 tablespoon orange zest •1 teaspoon lemon or lime zest •1 teaspoon ground cinnamon •1/2 teaspoon ground cloves •4 egg yolks •4 cups milk •1/4 cup sherry •1 pinch salt
How to Make It
1.Melt the butter over medium heat in a large skillet or sautee pan. 2.Fry the bread cubes until golden. Set aside. 3.In a small saucepan over medium heat, combine water, Mi Huerta Piloncillo, anise seeds, and cinnamon stick. Heat, stirring often, until sugar has dissolved. (This will take some time so do not get discouraged.) Once sugar is dissolved completely, gently boil the mixture until the liquid becomes syrupy, about 6 minutes. Take syrup off of heat and set aside. 4.Turn your oven on to 350 Fahrenheit / 175 Celsius to pre-heat. 5.In a large bowl, combine apples, raisins, pecans, both kinds of zest, and cheese (queso fresco). 6.Sprinkle ground cinnamon and cloves over the top of the fruit mixture and toss to incorporate. 7.Add fried bread and carefully fold all ingredients together. 8.Place half of the bread mixture into a large, buttered baking dish; pour half of the syrup over it. 9.Add the remaining bread mixture and the remaining syrup. 10.Put baking dish in oven and bake for about 35 minutes. 11.Beat the egg yolks until foamy and smooth. Add the milk, sherry, and salt; stir until smooth. Pour this mixture over the partially cooked bread and bake for another 35 minutes or until top is golden. 12.Take your Capirotada out of the oven and allow it to cool before serving. It can be eaten either warm or lukewarm. Store at room-temperature for a day or so, or refrigerate and reheat in microwave before eating.
