Chocolate-chocolate Cupcakes
(from Dorie Greenspan’s Baking: From My Home to Yours)
Source: http://onlycupcakes.tumblr.com/page/108
For the cupcakes
1 cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter at room temperature
¾ cup sugar
1 large egg
1 large egg yolk
½ teaspoon pure vanilla extract
½ cup buttermilk
2 ounces bittersweet chocolate, melted and cooled
For the glaze
3 ounces bittersweet chocolate, coarsely chopped
1 tablespoon confectioner’s sugar, sifted
2 tablespoons cold, unsalted butter, cut into 6 pieces
Method:
Center the rack in the over and preheat the oven to 350 degrees F. fill each cup in a 12-cup, regular-size muffin tin with paper muffin cups.
Make the cupcakes
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Working with a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until it is soft and creamy.
Add the sugar and beat for about 2 minutes, until it is blended into the butter.
Add the egg, then the yolk, beating for about 1 minute after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.
Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients.
Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula.
Divide the batter evenly among the muffin cups.
Bake for 22 to 26 minutes or until the tops of the cupcakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding them. Cool to room temperature on the rack before glazing.
Make the Glaze
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Transfer the bowl to the counter and let stand for 5 minutes.
Using a small whisk or rubber spatula, stir the confectioners sugar into the chocolate, followed by the pieces of butter. If the glaze is too thin, stir it over ice water for a few seconds – less than a minute.
Dip the cooled cupcakes into the glaze, giving them a little twirl as you pull them out for nice squiggle of glaze in the center.
VANILLA CUPCAKES
http://bestcupcakerecipes.blogspot.com/2009_06_01_archive.html
Ingredients:
1 3/4 cups of cake flour
1 1/4 cups of all purpose flour
1 cup (2 sticks) of salted butter
2 cups of sugar
1 heaping TBSP baking powder
4 large eggs
1/2 cup whole milk
1/2 cup of plain yogurt
2 tsp. vanilla extract
Directions:
The recipes is so easy to follow and will yield between 2 dozen and 30 vanilla cupcakes.
Preheat your oven to 350 and line your cupcake pan with cupcake liners.
In a bowl mix together cake flour, flour, sugar, and baking powder. Make sure these are combined well. With an electric mixer on medium speed, add butter. It will be easier to cut the butter into small squares at room temperature. Don't just add the whole stick.
In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla cupcake ingredients and beat until combined but don't over beat!
With the vanilla cupcakes batter, fill lined cupcake tins until about 2/3 full. Bake for about 15-20 minutes (give or take a few). You will know your vanilla cupcakes are done when you pat on the tops and they spring back up at you. If they sink then the vanilla cupcakes need more time. If this is too confusing, you can always use the old toothpick in the center trick and that should do it.
As far as frosting the vanilla cupcakes goes, I would suggest using the buttercream frosting recipe. Decorate your vanilla cupcakes with colored sprinkles, sugar candies or fruit.
Vanilla Buttercream Frosting
Makes enough frosting for about 2 dozen cupcakes
1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract
Method:
1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.
Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.
DEATH BY CHOCOLATE CUPCAKE
http://culinariablog.com/index.php/2010/04/29/let-them-eat-cake/
Ingredients for Cupcakes:
• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
Ingredients for Ganache Frosting:
• 1 pound good-quality bittersweet chocolate, finely chopped
• 2 1/3 cups heavy cream
• 1/4 cup corn syrup
(Makes 4 cups)
Directions for Cupcakes
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers.
Directions for Frosting
1. Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
Quick Notes
For the frosting it can be tricky achieving the perfect consistency. If the frosting becomes too firm to spread, reheat in a bowl over a pan of simmering water until it begins to melt around the edges, then remove from heat and stir until smooth.
http://www.flickr.com/photos/pillsburyrecipes/3312642300/in/set-72157613284778151/
DESCRIPTION
Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.
Ingredients:
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup Hershey®'s premier white baking chips (6 oz)
1 1/2 cups JIF® Creamy Peanut Butter
1 cup Hershey®'s semi-sweet baking chips (6 oz)
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
DIRECTIONS:
1.Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2.Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3.In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.
 http://eggsonsunday.wordpress.com/2008/05/03/hello-cupcake/ Adapted from Ina Garten Ingredients For the cupcakes: 12 tablespoons (1 1/2 sticks) unsalted butter, softened 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 large eggs 2 teaspoons pure vanilla extract 1 cup buttermilk 1/2 cup sour cream 2 tablespoons strongly brewed coffee 1 3/4 cups all-purpose flour [note: I used whole-grain pastry flour with good results] 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt Peanut Butter Icing, recipe follows Chopped salted peanuts or mini chocolate chips for decoration (optional) Directions Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Now add the vanilla, and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, whisk together the flour, cocoa, baking soda and salt. Now, with the mixer on low speed, alternate adding the buttermilk mixture with the flour mixture (add the buttermilk mixture in 2 additions and the flour mixture in 3.) Mix only until blended. Give the batter a few gentle stirs with a rubber spatula just to make sure all the dry ingredients are incorporated. Use a standard ice cream scoop (or two spoons) to fill the muffin tins; they should be about 3/4 full. Bake for about 20 minutes, until the tops spring back when gently pressed or a toothpick inserted into the center comes out clean. Don’t overbake — better to err on the side of caution and check them a little early. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts or mini chocolate chips, if desired. Peanut Butter Icing: Ingredients: 1 cup confectioners’ sugar 1 cup creamy peanut butter [I used creamy all-natural peanut butter] 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Directions: In the bowl of a mixer, mix together the confectioner’s sugar, peanut butter, butter, vanilla, and salt on medium-low speed with the paddle attachment. When well blended, add the heavy cream and continue mixing on high speed until the mixture is light and smooth. |
PEANUT BUTTER CUP CAKES
http://www.jif.com/recipe_pop.asp?recipe=pbdesserts17
Ingredients:
• 1 cup packed brown sugar
• 1/2 cup Jif Peanut Butter
• 1/4 cup butter or margarine, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 16-ounce package (1 cup) semisweet chocolate pieces or 3/4 cup jelly
Directions:
• Preheat oven to 350ºF.
• Cream brown sugar, Jif and butter.
• Beat in eggs and vanilla.
• Mix flour, baking powder and 1/2 teaspoon salt.
• Add to creamed mixture alternately with milk, mixing till blended.
• Spoon a rounded tablespoonful of batter into greased muffin pans or paper bake cups in muffin pans.
• Place 10 to 12 chocolate pieces or 2 teaspoons jelly in center of each spoonful of batter.
• Top with a second tablespoonful of batter.
• Bake in 350ºF oven about 25 minutes or till done.
• Makes 18 cupcakes
CARROT CAKE CUPCAKES
(carrot cupcakes with a cream cheese frosting)
http://www.flickr.com/photos/santos/501789057/
Ingredients:
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)
• 1 cup raisins
• 1 cup chopped walnuts
For the frosting:
• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar
Directions:
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.
http://www.buttermilkpress.com/blog/spring-recipe-carrot-cupcakes-with-sour-cream-frosting/
This recipe makes 24 cupcakes!
Ingredients:
2 -1/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2 cup HP Hood Sour Cream
1-1/2 cups grated carrots
1 8 oz can crushed pineapple, undrained
1 tsp vanilla extract
Method:
Preheat oven to 375˚F. Line 24 muffin cups with cupcake liners and set aside. In a large bowl, combine dry ingredients, spices and sugar, mixing well. In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple and vanilla extract, mixing well. Add wet mixture to dry mixture, stir just enough to combine ingredients. Fill muffin cups 3/4 full of batter. Bake in the center of the oven until light and golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan for 10 minutes. Remove from muffin cups to wire rack to cool completely.
Sour Cream Frosting
4 Tbsp butter, softened
1/2 cup HP Hood Sour Cream
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/4 tsp salt
2-3/4 cups confectioners’ sugar
In a medium bowl, mix together all ingredients, except powered sugar, until well combined. With an electric mixer on slow, add confectioners’ sugar, beating until smooth. Decorate as desired.
I get unbelievably excited this time of year. Even recipes seem to get excited. We’re all thawing out and ready for bright colors, flowers, birds, and fun, lighthearted recipes. This amazing Carrot Cupckaes with Sour Cream Frosting features Hood Sour Cream, pineapple, butter, and confectioner’s sugar – when that team takes the field, you know a HUGE victory is about to happen!
Eggless Carrot Cupcakes
http://chefinyou.com/2008/11/eggless-carrot-cupcake-recipe/
Ingredients:
• 3/4 cups whole wheat pastry flour
• 1/2 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp all spice
• 1 tsp Baking soda
• 1/2 tsp cinnamon
• 1/2 cup Carrot juice
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1/2 cup demerara sugar ( use brown sugar instead in case of non availability )
• 1/2 cup applesauce
• 1/2 tsp vanilla
• 1-1/2 cup grated carrots
• 1/3 cups finely chopped walnuts
• 1/4 cup dry coconut
For the Mascarpone Frosting
• 1/4 cup unsalted butter at room temperature
• 1/2 cup mascarpone
• 1/2 cup confectioner sugar
• 1/2 tsp vanilla
• 1/2 tsp lemon zest
Method:
1. Sift together all the dry ingredients.
2. Mix applesauce,vanilla,oil,coconut,applesauce,carrot juice along with carrots and mix well.
3. Now add both wet and dry ingredients together and stir in walnuts.
4. In a lined muffin pan, divide the dough into the cups. This recipe makes approx 10-12 cupcakes.
5. Bake for 20-25min in a 350F oven, until a skewer comes out clean when inserted in the middle. Cool it in a rack.
6. To make Frosting : Add the butter and cheese together and whisk it until it is smooth. Add the sugar,vanilla and zest and whisk somemore. Now top it on the cupcakes and serve.
Notes:
I just replaced 2-4 eggs usually accompanying this recipe by using 2-3 ingredients including pureed fruit (applesauce).
The use of Mascarpone cheese is myriad. You dont have to worry about the amount remaining in your fridge after having used up for this recipe. I am updating the other uses of Mascarpone upon request of a dear reader Purnima
Uses of Mascarpone:
1.For your evening snack – when you want something special, take out your special-occasion bowl, fill it up with yummy berries – like strawberries,blueberries – put a spoonful of Mascarpone cheese on top and lose yourself to its sensations on your tongue.
2. Next time you reach out for your butter to spread on your toast – stop. Use Mascarpone instead. Not only does it enhance the taste of your toast making it special, but its also lower in fat content compared to butter or margarine.
3.For that secret richness and taste in your soups, use Mascarpone as a thickener.
4.It tastes absolutely delicious with dishes like Risotto.
5.You can use it for stuffing for your pasta shells. Or else if you like me are particular about making home made pasta sauce, then next time add a little mascarpone to the sauce. The richness is mind boggling.
6.Needless to say, you can use Mascarpone for many desserts -cheesecakes,tarts,cupcakes and for famous Tiramisu.
7. They can be added to dips or used as a topping to any dessert instead of using whipping cream.
http://www.cupcakerecipes.com/carrotrecipe.htm
Ingredients
• 2 cups all purpose flour
• 2 cups sugar
• 3 cups finely shredded carrots (a food processor is great for this)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 4 large eggs
Directions:
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
These Carrot Cake Cupcakes are especially good with a cream cheese frosting, but my kids prefer them with no frosting at all.
NUTELLA CUPCAKES
http://www.sweetestkitchen.com/2008/06/nutella-cupcakes/Nutella Cupcakes
Makes 12
Ingredients:
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted ap flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Method:
Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.
Hostess Inspired Cupcakes
[Hershey’s Chocolate Cake]Adapted from Beantown Baker
http://www.mybakingaddiction.com/hostess-inspired/
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Filling (Seven Minute Frosting):
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
Ganache (I doubled the recipe below)
1/4 cup cream
4 ounces bittersweet chocolate, finely chopped (I used semi-sweet)
1 tablespoon unsalted butter, softened
Directions:
1. Heat oven to 350°F. Line cupcake tins with paper baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake pans; 2/3 full
3. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. (I got 26 cupcakes)
4. While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.
5.Once cupcakes are completely cooled, use the cone method (click here for Beantown’s post on this technique) to fill with filling.
6. Once all cupcakes are filled, make the ganache. In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.
S’mores Cupcakes
http://www.howtoeatacupcake.net/2008/07/smores-cupcakes-just-in-time-for-4th-of.html
Makes 16-18 regular cupcakes
INGREDIENTS:
Graham Cracker & Milk Chocolate Cupcakes
1/2 cup all-purpose flour
1 1/2 cups finely crushed graham crackers (about 20 grahams)
2 teaspoons baking powder
1 teaspoon salt (I reduced this to 1/2 tsp)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1 cup milk chocolate (I pulsed mine in the food processor to make them a lot smaller)
Swiss Meringue Marshmallow Frosting (NOT BUTTERCREAM)
1 1/4 cups granulated sugar (I used 3/4 cup regular sugar and 1/2 cup vanilla sugar)
4 egg whites
1-2 teaspoons vanilla extract (optional)
Method:
1. Preheat oven to 350°F.
2. Mix flour, crushed graham crackers, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean (Mine were done at 16 minutes). Remove from oven and cool.
5. To make the frosting: Combine egg whites and sugar in the top of a double boiler (or a glass bowl over but not touching a pan of simmering water). Whisk constantly over medium-high heat until mixtures reaches 160°F, about 5 minutes. Pour egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high for 6 minutes or until room temperature. Add optional vanilla extract 1 teaspoon at a time until desired flavor.
6. Frost cooled cupcakes and sprinkle with grated milk chocolate or graham cracker crumbs.
Peanut Butter w/ Chocolate Glaze Cupcakes
Makes 12 cupcakes
http://iheartcuppycakes.com/2008/01/24/peanut-butter-cupcakeschocolate-glaze/
http://www.sweetestkitchen.com/2009/07/peanut-butter-cupcakes-and-nutella-cupcakes/
(Recipe from ::cupcakes!:: by Elinor Klivans | photos from me!)
INGREDIENTS:
For cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup smooth peanut butter, room temp
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup milk
For chocolate glaze
1/4 cup heavy whipping cream
1 tbsp unsalted butter
1 cup milk chocolate chips
1/2 tsp vanilla extract
INSTRUCTIONS:
To make cupcakes
Preheat oven to 350F. Line muffin tin cupcs with paper cupcake liners
Sift flour, baking powder and salt into a medium bowl and set aside
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpic inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.
To make chocolate glaze
In a medium saucepan, heat the cream and butter over low heat until the cream is hot adn the butter has melted. The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.
Remove the pan from the heat, add the milk chocolate and let it sit in the hot cream for 30 secs to soften. Add the vanilla and whisk the glaze until it is smooth and all the chocolate has melted. (Return the glaze to low heat if necessary to melt the chocolate completely, whisking constantly.) The glaze should be thick enough to hold its shape when spread over the cupcakes. If it is too liquid to spread, let it sit at room temp for 5-15 minutes, depending on the temp of your kitchen.
Using a small spatula, spread 1 tbsp of glaze over the top of each cupcake. (Garnish with a pink fondant heart)
The cupcakes can be covered and stored at room temp for up to 3 days.
http://havecakewilltravel.com/2008/08/29/pb-cups/
http://www.sweetestkitchen.com/2009/04/homemade-peanut-butter-cups/
Ingredients:
12 mini cupcake liners
3/4 cup semisweet chocolate chips update: better to chop your own bittersweet or dark vegan chocolate, the PB cups will keep better at room temp
1/2 cup creamy natural peanut butter + 2 generous T to add to the melted chocolate
1/4 cup powdered sugar
1/2 t pure vanilla extract
pinch fine sea salt [if your PB is already salted, it's optional to add more]
melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don’t burn. it should take between 1-2 minutes. add the 2 generous T and stir to incorporate.
give it about 5 minutes to cool down a bit, it’s easier to spread around when not lava-hot.
place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners.
place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.
meanwhile, stir together peanut butter, vanilla, salt, and sugar. if your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.
the chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.
top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.
chill in fridge for at least one hour, until ready to devour.
yield: 12 “small” cups
Adapted from Ina Garten, http://www.sweetestkitchen.com/2010/01/lemon-myrtle-and-coconut-cupcakes/
Makes approximately 14 cupcakes
Ingredients:
170g unsalted butter, room temperature
1 cup sugar
3 extra-large eggs, room temperature
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1 1/2 cups flour
2 teaspoons ground lemon myrtle
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
100g sweetened, shredded coconut
Method:
Preheat the oven to 325F (160C).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, lemon myrtle, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Line a muffin pan with paper liners. Fill each liner evenly with batter. Bake for 20-25, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Lemon Myrtle Sugar Syrup
Adapted from Lemon Myrtle Australia
Makes approximately 2/3 cup
Ingredients
1/2 cup sugar
1/4 cup water
1/2-3/4 teaspoons ground lemon myrtle
juice from half of a lemon
Method
Bring all ingredients to the boil stirring until sugar is dissolved. Strain lemon myrtle from syrup. Poke holes into the cupcakes with a fork, then either dip cupcakes into syrup or spoon the syrup over the cupcakes. This is best done when the cupcakes and syrup are still warm.
Coconut Cream Cheese Frosting
Adapted from Good Eats ‘n Sweet Treats
Makes enough to frost 14-16 cupcakes
Ingredients
340g cream cheese, room temperature
3/4 cup confectioners’ sugar
2 tablespoons heavy whipping cream
2 tablespoons coconut cream
1/4 teaspoon salt
Method
Using a mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, coconut cream, and salt; beat until combined. Frost cupcakes when they are completely cool.
http://www.cookiemadness.net/2010/04/funfetti-cupcake-clones-and-tie-dye-cupcakes/
Ingredients:
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Mini Halloween Oreo Cheesecakes
http://www.cookiemadness.net/2009/09/mini-halloween-oreo-cheesecakes/
Ingredients:
12 Oreos plus more for crumbling
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
Chocolate Drizzle
1/2 cup semisweet chocolate pieces
2 teaspoons shortening
M&Ms
Method:
Preheat oven to 325 degrees F. Line muffin pans with paper liners or foil cups.
Split the cookies, keeping filling on one cookie. Place filling covered cookie in bake cups, filling side up. Set aside.
Beat cream cheese, sugar and vanilla till smooth and fluffy. Beat in eggs just till well mixed. Spoon the cream cheese mixture into bake cups. At this point you can crush the remaining Oreos and sprinkle the fine crumbs over the cheesecake mixture, or you can break up the Oreo halves and stir them into the batter. I like Oreos, so I stirred mine into the batter, then broke up more Oreos and arranged them on top.
Bake, uncovered, in 325 degree F oven for about 25 minutes or till set. Cool in pan set on a rack.
In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently or melt the chocolate using a low heat setting on microwave. Drizzle the melted chocolate over the tops of the cupcakes or if you’d like, stack more broken Oreos over the top of the cupcakes and drizzle the chocolate over them. If you’ve going to do that, then you might as well add the M&Ms.
Cover and chill.
Makes 12.
The Ultimate Black Bottom Cupcake
http://www.cookiemadness.net/2010/03/the-ultimate-black-bottom-cupcake/
Ingredients:
Filling:
16-oz cream cheese, cool room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature or regular size chocolate chips – or however many you want
Cake:
1 3/4 cups all-purpose flour (7.9 oz)
3/4 cup unsweetened Dutch process cocoa powder – Hershey’s Dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
Method:
Preheat oven to 350 degrees F. and line 18 muffin cups with paper liners.
Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.
Mix the flour, cocoa powder, baking soda and salt together in a small bowl.
In the actual mixing bowl, beat together the oil and sugar. You can do this with a whisk, spoon or hand-held mixer.
Mix together the buttermilk and vanilla. Add the buttermilk/vanilla mixture and the flour alternately to the sugar/oil mixture. Stir until smooth – be careful not to overbeat.
Divide the chocolate batter evenly among the muffin tins. Spoon large tablespoonfuls of cream cheese batter over the chocolate batter. You should have some cream cheese batter leftover.
Bake on center rack for about 25 minutes. Let cool in cupcake pan for 30 minutes and then transfer to the refrigerator to chill. Makes 18
Makes 34 cupcakes.
cupcake recipe adapted from Edmonds Cookery Book "Fail-safe Cupcake" recipe
frosting recipe adapted from Cupcake Project
http://lucyzhang.vox.com/library/posts/tags/dessert/
Ingredients:
Cupcakes:
2 stick + 2 tbsp unsalted butter, at room temperature
2 tsp vanilla extract
1 cup granulated sugar
4 eggs
2 cups all-purpose flour
4 tsp baking powder
1/2 cup milk
1 package Oreo cookies, crushed (divided amongst cupcake and frosting)
Buttercream Frosting:
1 stick + 6 tbsp unsalted butter, at room temperature
3 cups confectioner's sugar
2 1/2 tsp vanilla extract
2 tbsp milk
crushed Oreo cookies
Directions:
1. Preheat oven to 375 degrees F. Line cupcake pans with cupcake liners.
2. Cream butter, vanilla, and sugar together until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Don't worry if the eggs start to separate out from the butter after it sits for a few minutes, just stir it back together.
4. Sift flour and baking powder together, and fold into creamed mixture.
5. Stir in milk, then add crushed oreos. Choose the bigger oreo chunks for the cupcakes and leave the smaller chunks as well as the cookie dust for the frosting. I used maybe 4/5 of the crushed oreos from 1 package for the cupcakes, and the remaining for the frosting. Adjust as you see fit.
6. Spoon batter into cupcake liners until about 2/3 full. Bake for 15 minutes or until cakes spring back when lightly touched (they will be a bit browned on top). Transfer to wire rack to cool.
7. Meanwhile, prepare the frosting. Beat together the butter and powdered sugar until smooth.
8. Add the vanilla and milk, and beat for 1 minute more. Finally, fold in the oreo crumbs left over from the cupcakes, saving a handful to sprinkle on top of the cupcakes. The more you stir the oreo crumbs into the frosting, the darker it will get, so don't stir too much if you'd like your frosting to be more white (mine came out quite gray).
9. When cupcakes are completely cooled, frost them with the buttercream frosting, and sprinkle the tops with any leftover oreo crumbs. Serve the same day, or refrigerate to store (don't want to leave them out because of the butter in the frosting, but you can warm them to room temperature anytime and they will still be just as good) Enjoy!
Cinnamon Sugar mini Doughnut cupcake Bite's
http://www.flickr.com/photos/steamboatwillie33/4456669741/Ingredients:
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 package (about 18 ounces) yellow or white cake mix plus ingredients to make
1 tablespoon ground nutmeg
Method:
1. Preheat oven to 350 degrees, line( I spray) 48 mini muffin cups, combine cinnamon and sugar in bowl, set aside.
2. Prepare cake mix according to package directions, stir in nutmeg. Spoon batter into prepared cups, filling 2/3rds full.
3. Bake about 12 minutes or until lightly browned or until toothpick in center comes out clean.
4. Remove from pans, roll warm cupcakes in cinnamon sugar until completely covered.....
I always double coat in the cinnamon/sugar !
Make 48 mini cupcakes..
I always get close to 70 !
Will depend on the size of your pan!
Chocolate Frosted Cupcakes
Chocolate Cupcakes
Ingredients:
1 stick Butter, room temperature
1 1/4 C. Sugar
2 Eggs, room tempe...rature
3/4 C. Flour
1 t. Baking Powder
1/4 t. Salt
1/2 C. Unsweetened Cocoa Powder
1/2 C. Whole Milk or Heavy Whipping Cream
1 t. Vanilla
Yield: 12-14 cupcakes
Preheat oven to 375 degrees, then turn it down to 350 just prior to baking
1. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
2. Add the eggs, one at a time beating until they are well combined.
3. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
4. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY.
5. Fill muffin tins 2/3's of the way and bake for about 20-22 minutes. Allow to cool, then frost.
Chocolate Buttercream
(24 cupcakes if spread the frosting with a knife, about 14 if you pipe it on)
1 Stick Butter, softened
1/2 C. Unsweetened Cocoa Powder
4 C. Confectioner's Sugar
1/4 C. Milk (plus a few Tablespoons to adjust consistency)
1 t. Vanilla
Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.
Basic White Cupcakes
MyRecipes.com
Ingredients:
1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vegetable cooking spray
Preparation:
1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
White-on-White Wedding Cupcakes
http://www.bettycrocker.com/recipes/white-on-white-wedding-cupcakes/4520d556-fd43-4a92-954b-1ae3e597e01d
Ingredients:
1
|
box Betty Crocker® SuperMoist® natural vanilla or white
cake mix
|
|||||||||||||||||||||||||
Water, vegetable oil and eggs called for on cake mix box
|
||||||||||||||||||||||||||
1
|
package (4 oz) white chocolate baking bar
|
|||||||||||||||||||||||||
1
|
container Betty Crocker® Whipped fluffy white frosting
|
|||||||||||||||||||||||||
1
|
tablespoon powdered sugar
|
Method:
1.
|
Heat oven to 350°F (325°F for dark or nonstick pans). Make
and cool cake as directed on box for 24 cupcakes.
|
2.
|
To make chocolate curls, pull a swivel-bladed vegetable
peeler down the edge of white chocolate bar, using long, thin strokes. Frost
cupcakes with frosting. Sprinkle each with about 2 teaspoons white chocolate
curls, using toothpick to lift curls.
|
3.
|
Lightly sprinkle powdered sugar through small strainer
over cupcakes. Store loosely covered.
|
      Flower Cupcakes Adapted from Ina Garten http://smittenkitchen.com/2006/10/all-better-now/Ingredients: 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature 2 2/3 cups sugar 6 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda Icing 3/4 pound (3 sticks) unsalted butter, at room temperature 1 pound cream cheese, at room temperature 3/4 pound confectioners’ sugar, sifted 1 1/4 teaspoons pure vanilla extract Method: Heat the oven to 350 degrees F. Line muffin pans with paper liners. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, two at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake. | |||||
 Margarita Cupcakes
https://sites.google.com/site/bunnyswarmoven/maragrita-cupcakes
(Photo by Menchu of Bunny's Warm Oven)
RecipeGirl.com Ingredients: CAKE: 9 ounces liquid Margarita mix (a little over a cup) 3 ounces tequila (a little less than 1/3 cup) ¾ ounce Grand Marnier ( I used 1 1/2 oz about 45 millilitres) 1 box white cake mix 3 large egg whites 2 Tbs vegetable oil 1 Tbs lime zest (I used 2 tbs,chopped fine) LIME BUTTERCREAM ICING ~ ~ ~ 2 sticks unsalted butter, at room temperature 5 to 6 cups powdered sugar 2 Tbs fresh lime juice 1/8 tsp salt 1 tsp grated lime zest green food coloring, if desired ( I used gel color) small lime slices for garnish, if desired 1/2 jigger of Grand Marnier (my addition) Directions: 1. Preheat oven to 350° F. Line two dozen cupcake tins with paper liners. 2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes. 3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy. 4. Spoon the batter into cupcake liners (about ¾ full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely. 5. Prepare icing: Once cupcakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Ice cupcakes in whatever manner you prefer… spreading or piping the frosting. Use small lime slices as garnish.Yield: About 24 Cooking Tips* Don’t worry too much about exact measuring for the margarita mix/tequila/Grand Marnier. Just eyeball it and measure out the 1 1/4 cups that you’ll need for the recipe.**If you just spread frosting on the cupcakes (rather than piping), you’ll probably have a bit of frosting leftover.***If you prepare these a day before, it’s best to place them into a covered container and refrigerate them. Remove them to room temperature a couple of hours before serving. Of course, they’re best if eaten the day they’re made.   AnnCoo's Cheese Cupcakes http://anncoo.blogspot.com/ | |||||
| Ingredients:
Makes 10-12 cupcakes
180g Butter
130g
Sugar
3 Eggs
165 Self raising flour
80g
Grated Cheddar cheese (I used 90g)
1 1/2tbsp Full cream milk
Method:
Beat butter, sugar and eggs together.
Dump in flour, mix at low speed for a
minute.
Add in a grated cheddar
cheese and milk and mix for 30 second.
Use a rubber spatula mix well and scoop batter into cupcake
cases.
Bake at 170C for 25 mins.
Cool on wire rack.
   1 3/4 cups all-purpose flour (or half all-purpose, half whole wheat) 1 cup packed brown sugar 3/4 cup cocoa 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup milk (or soy milk) 1/2 cup canola oil 2 large eggs 2 tsp. vanilla extract 1 cup coffee (I use instant decaf – it intensifies and deepens the chocolate flavor without adding fat or calories) Method: 1. oven to 350° F. Line 24 cupcake tins with paper liners (or, more realistically, 12 at a time). 2. a large bowl, stir together the flour, brown sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa. (I like using a whisk for this.) 3. Add the milk, oil, eggs and vanilla and whisk until well blended. Add the coffee and whisk again (or beat on low speed) just until blended. The batter will be thin. 4. Divide the batter among the tins, filling them about 3/4 full, and bake for 25 minutes, until the tops are springy to the touch. Tip them a bit in their pans to let the steam escape and help them cool. Cool completely before frosting them. Makes about 2 dozen cupcakes. Chocolate Frosting: Flavor your frosting with a few drops of peppermint or vanilla extract, or use strong coffee or orange juice. 1/4 cup butter, softened 1/2 cup cocoa 2 cups (ish) icing (confectioners’) sugar water, orange juice or milk – enough to make it spreadable In a medium bowl, beat the butter, cocoa, half the sugar and a couple spoonfuls of water; beat until smooth. Beat in the rest of the sugar and enough extra liquid to make a spreadable frosting  source: Martha Stewart, Cupcakes; via Annie's EatsIngredients: ¾ cup unsweetened Dutch-process cocoa powder ¾ cup hot water 3 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1¼ tsp. coarse salt 1½ cups (3 sticks) unsalted butter 2¼ cups sugar 4 large eggs, at room temperature 4 tsp. vanilla extract 1 cup sour cream, at room temperature Method: 1. Preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. 2. In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. 3. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined. 4. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. 5. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. Yields: about 32 cupcakes   
Cupcake on a Cupcake
Adapted from Confessions
of a Cookbook Queenhttp://kitchenkarate.blogspot.com/2010/05/cupcake-on-cupcake.html Ingredients: 1 1/2 cups all-purpose flour 3/4 cup unsweetened Dutch-process cocoa powder 1 1/2 cups sugar 1 1/2 tsp. baking soda 3/4 tsp. baking powder 3/4 tsp. salt 2 large eggs 3/4 cup buttermilk 3 tbsp. vegetable oil 1 tsp. pure vanilla extract Directions: (In Martha's own words) 1. Preheat oven to 350'F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping down sides of bowl as needed. 2. Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be store overnight at room temperature, or frozen up to 2 months, in airtight containers. 3. I won't add the next step because it only matters if you're following the complete recipe with the meringue buttercream and gumdrops. Martha's Fluffy Vanilla Frosting recipe. So good! Ingredients: 1 1/2 cups unsalted butter, room temperature 1 pound (4 cups) confectioners' sugar, sifted 1/2 tsp. pure vanilla extract Directions: 1. With an electric mixer, beat butter on medium-high until pale and creamy, about 2 minutes. 2. Reduce speed to medium. Add the confectioners' sugar 1/2 cup at a time, beating well after each addition and scraping down side of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy. 3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.   Recipe adapted from Martha Stewart’s Devil Food Cupcakes http://tiffintales.wordpress.com/2010/05/26/audrey-hepburn-cupcakes/ 1/2 cup unsweetened Dutch-process cocoa powder (I didn’t have Dutch-process, so I used regular) 1/2 cup hot water 2 cups all-purpose flour 2/3 teaspoon baking soda 2/3 teaspoon baking powder 1/2 teaspoon coarse salt 1 cup (2 sticks) unsalted butter 1 1/2 cups sugar 3 large eggs, room temperature 1 tablespoon pure vanilla extract 2/3 cup sour cream, room temperature Directions: Preheat the oven to 350⁰F (175⁰C). Line a standard muffin tin with paper liners. (I got 12 large cupcakes with this recipe.) Whisk together the cocoa and hot water in a bowl. In another bowl, sift together the flour, baking soda, baking powder and salt. Melt the butter and sugar in a saucepan over medium heat until combined. Remove from heat and whisk for 4-5 mins with an electric mixer on medium-low speed until cool to touch. Whisk in the eggs, one by one, beating until incorporated before adding another. Add vanilla, then cocoa mixture, beating only till combined. Switch the mixer to low speed and add half the flour followed by half the sour cream, beating only till combined. Fold in the remaining flour and sour cream. Divide batter evenly among the lined cups, and baked until a cake tester comes out clean, about 20 mins. Cool the cupcakes completely on a wire rack before frosting. Almond Cream Cheese Frosting Recipe adapted from Epicurious 2 cups confectioners sugar (add another 1/2 cup if you would like it sweeter) 4 oz (120 gm) cream cheese, softened and cut into cubes 1/4 teaspoon almond extract (optional; you can also use vanilla) 1 tablespoon whole milk Make sure the cream cheese is softened before starting. If like me, you have forgotten to take it out of the refrigerator until the very last minute, cut it into cubes and microwave it for 10 seconds.) Sift the sugar over the cream cheese in a large bowl. Beat with an electric mixer at medium speed until light and fluffy (about 2-3 mins). Beat in the almond extract and milk just until incorporated. Chocolate Ganache (Recipe in my head as equal parts chocolate and cream; corn/table syrup if frosting and if on hand) 5 oz (150 gm) dark (not unsweetened) chocolate 5 oz (150 ml) heavy cream 1 tablespoon corn syrup or table syrup (I skip this if I don’t have it) Chop and place chocolate in a bowl. Heat the cream with the syrup in a heavy-bottomed saucepan over medium heat until it just comes to a simmer. Pour the cream over the chocolate and let sit for a few minutes. Stir the chocolate into the cream until smooth and shiny (I can never resist licking off the spoon after this part). The ganache will thicken as it cools. Refrigerate it, stirring after every 10 mins until it has a soft spreading consistency. (If ganache is too thick, reheat over a double boiler. If too thin, cool further.) Assembly Adapted from Black and White Party Cupcakes in Hello, Cupcake! (Use your imagination and whatever you have on hand or whatever catches your fancy in the store) White and dark sprinkles White and dark chocolate buttons/candy/mini chocolate chips Marshmallows Chocolate-covered coffee beans Frost half the cupcakes with the chocolate ganache and the remaining with the cream cheese frosting. Use a small offset spatula, if you have one (I just used a spoon), to spread the frosting, starting from the middle and working your way towards the edges. Place the white and dark sprinkles in two separate bowls. Holding the cupcakes sideways by the paper-lined bottoms, roll the edges of some of the chocolate frosted cupcakes in the white sprinkles and those of the cream cheese cupcakes in the dark sprinkles. Heat (or microwave) the ganache till it melts a little. Using an icing bag (or Ziploc) with a small round tip, trace concentric circles on the cream cheese cupcakes. Use a toothpick (or one prong of a fork) to drag out lines like the spokes of a wheel in the icing. Decorate the cupcakes with the sprinkles or candy/buttons/choc chips with patterns of your choice. Use the marshmallows and chocolate-covered coffee beans to top the dark and white cupcakes respectively. P.S. These cupcakes are delicious even if you don’t want to go for the whole decorative icing effect. I wouldn’t say no to good ol’ cupcakes with plain ol’ frosting. Who am I kidding? I wouldn’t say no to cupcakes even without any frosting.    Green Tea Cupcakes Adapted from Cupcake Bakeshop http://thekitchenslave.com/?p=442Ingredients 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 2 large eggs 2 large egg yolks 3 cups all-purpose flour 2 teaspoons baking powder 1/8 teaspoon salt 1 cup milk 2-5 tablespoons matcha (depending on your preference) Directions 1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners. 2. Beat butter on high until soft, about 30 seconds. 3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 4. Add eggs and egg yolks one at a time, beating for 30 seconds after each addition. 5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. 6. Whisk 2 tablespoons matcha into the milk until completely dissolved. Add to the batter and mix until combined. Taste the batter and if you’d like a stronger matcha taste, add another tablespoon of matcha powder. Taste again and adjust if desired. 7. Fill cupcake liners 3/4 of the way full. 8. Bake for 22-25 minutes until a cake tester comes out clean. Cool completely before icing with green tea cream cheese frosting.
Green Tea Cream Cheese Frosting
Adapted from Cupcake Bakeshophttp://thekitchenslave.com/?p=442Ingredients 12 ounces or 1-1/2 packages of Philly cream cheese 1/2 stick butter 4 cups sifted powdered sugar 1-3 tablespoons matcha green tea powder (depending on your preference) 1 teaspoon vanilla extract Directions 1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours. 2. Beat butter and cheese at medium speed until creamy and smooth. 3. Add half of the powdered sugar, 1 tablespoon of green tea powder, and the vanilla. Beat until combined. 5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like. Add more green tea powder if you’d like a stronger matcha taste. Frost green tea cupcakes.   
Browned-Butter
Cupcakes
http://foundbaking.com/2010/05/23/browned-butter-cupcakes-with-mascarpone-cream-cheese-frosting/
Adapted from Nigella Lawson’s
Burnt-Butter Brown-Sugar Cupcakes on How To Be A Domestic Goddess. I
changed the method of making the cupcakes and I paired it with a light
Mascarpone-Cream Cheese Frosting instead of Nigella’s version of topping
the cupcakes with Browned Butter Frosting. Makes 12 cupcakes.
Ingredients:
1/2 cup + 2 tablespoons unsalted butter
3/4 cup self-rising cake flour
3 tablespoons granulated sugar
5 tablespoons light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 tablespoons milk
Directions:
1. Preheat the oven to 400°F. Prepare one
standard-sized muffin pan and line with cupcake liners. Heat the butter
in a medium saucepan and brown over medium heat until dark golden in
color. Stir often while browning.
2. Take the pan off the heat and strain the
browned butter into a small container to remove milk solids. Let the
butter solidify slightly. You want room-temperature or softened butter
consistency for creaming – not too firm, not too runny. Meanwhile, sift
the cake flour and baking powder into a medium bowl (or if you are like
me, I sift it over parchment paper).
3. When the butter is ready, cream it with
the two sugars in an electric mixer. Add the eggs one at a time, mixing
well before each addition. Scrape down bowl as necessary. Add the
vanilla extract and combine.
4. Alternately add the dry ingredients and
the milk into the creamed butter, making sure to start and end with the
flour. Do not overmix, just beat to combine or finish mixing by hand
with a spatula (I prefer to finish mixing by hand to make sure that the
batter is not overmixed).
5. Divide batter equally among the paper
cups. It may look like you don’t have enough batter, but just try to
properly divide and use up all the batter you have in the bowl. Bake the
cupcakes for 15 to 18 minutes until golden brown and a toothpick comes
out clean when inserted in the center of a cupcake. Check during the
twelfth minute or so of baking. Since the batter is very little, you
want to make sure you don’t overbake these cupcakes either. Let cool in
the pan for 5 minutes and then transfer to a wire rack to cool
completely.
Mascarpone-Cream
Cheese Frosting
Don’t expect this frosting to be
uber-sweet and rich. This is very light (like whipped cream) and not
overwhelmingly sweet. Makes enough to frost 12 cupcakes.
Ingredients:
8 ounces mascarpone cheese, room
temperature
1 cup heavy cream
4 ounces cream cheese, room temperature
(increase to 6 ounces if you want more cream cheese flavor)
1/2 cup confectioners’ sugar, sifted
Directions:
1. Beat room temperature mascarpone cheese
and cream cheese into the bowl of an electric mixer on medium speed. Add
in confectioners’ sugar gradually.
2. Add the heavy cream and beat until
combined and cream gets incorporated, no more than one minute. You are
beating the cream in for about 30 seconds to a minute to give it time to
form into soft peaks within the mixture.
3. Transfer the frosting into a piping bag
to pipe on top of cupcakes or use an offset spatula to spread frosting
on top of cupcakes.
  
One-Bowl Chocolate
Cupcakes
http://foundbaking.com/2010/05/18/chocolate-cupcake-favors/This recipe is from Martha Stewart. The version they have online uses buttermilk, this one uses whole milk. As
stated above, this can be made using a hand-held mixer. Makes 26 to 28
standard-sized cupcakes. Ingredients: 2 1/2 cups all-purpose flour 1 1/4 cups cocoa powder, Dutch-process 2 1/2 cups sugar 2 1/2 teaspoons baking soda 1 1/4 teaspoons baking powder 1 1/4 teaspoons kosher salt 2 large eggs + 1 large egg yolk 1 1/4 cups whole milk 1/2 cup + 2 tablespoons vegetable oil 1 1/4 teaspoons vanilla extract 1 1/4 cups warm water Directions: 1. Preheat the oven at 350°F. Prepare your standard-sized muffin pans by lining them with cupcake liners. Sift all the dry ingredients over a large bowl or directly over the bowl of an electric mixer (I always sift my dry ingredients over parchment – again, that’s just me). 2. Directly add the wet ingredients into the dry. Attach the bowl to the mixer and combine ingredients together on low-speed. Beat until smooth, about 2 to 3 minutes. Scrape the bowl down to make sure that the batter is properly mixed. 3. Divide batter evenly into the muffin tin, filling only about two-thirds full. Do not overfill. Bake them for about 20 to 22 minutes. Its done when a toothpick inserted in the center comes out clean-ish. A few crumbs stuck to the toothpick is okay, as long as it’s not wet, you don’t want to overbake the cupcakes or it will be dry. 4. Cool the cupcakes slightly in the muffin pan and then transfer them to a wire rack to cool. Once completely cooled, they can be frosted and decorated. Vanilla Bean Frosting Adapted from Nick Malgieri’s Fluffy White Icing on The Modern Baker. Ingredients: 4 large egg whites 1/4 teaspoon salt 1 cup sugar 1/2 cup light corn syrup 1 vanilla bean Directions: 1. Prepare a saucepan half-filled with water and place over medium heat to boil. Meanwhile, place egg whites, salt, sugar, and corn syrup in a bowl of an electric mixer and whisk to combine. 2. Once the water starts to boil, lower the heat to a simmer and place the bowl with egg whites on top of the saucepan. Whisk the egg-white mixture until the sugar is dissolved and the mixture is warm to the touch (I go between 130°F to 160°F). Attach the mixing bowl back to the mixer and continue mixing using the whisk attachment until the mixture starts to increase in volume. 3. Scrape off the seeds from one vanilla bean and add it to the egg white mixture. Continue mixing until it has cooled and it has turned glossy white and fluffy, but not dry.Use the frosting to top and decorate the chocolate cupcakes. Mocha Buttercream This uses the Swiss Meringue method. If you want a real intense chocolate flavor, Green & Black’s Organic Chocolate (72%) works well in this recipe. Makes about 3 cups. Ingredients: 1/4 cup instant espresso powder dissolved in 1/4 cup hot water 4 large egg whites 1 1/4 cups sugar 12 ounces of unsalted butter, room temperature and cut into small pieces 8 ounces of bittersweet chocolate, melted and cooled Directions: 1. Dissolve the espresso powder with the hot water in a small bowl and set aside. 2. Using the same method as the Vanilla Bean Frosting, prepare a saucepan half-filled with water and boil over medium heat. Turn the heat down to a simmer as soon as it boils. Meanwhile, combine the egg whites and sugar into a bowl of an electric mixer. Place it on top of the saucepan and whisk until the sugar dissolves and is warm to the touch. 3. Remove the bowl from the saucepan and attach to the mixer. Using the whisk attachment, whisk the egg-white mixture on high-speed until it has cooled slightly and is starting to form stiff and glossy peaks, about 4 to 5 minutes. 4. Add butter pieces one at a time on medium speed, beating well after each addition. Continue beating until all the butter has been added and it looks smooth and fluffy. Then on low-speed, add the melted chocolate and espresso then mix to combine. This frosting can be refrigerated until you are ready to use them to frost the cupcakes.   Magnolia Bakery Cupcakeshttp://today.msnbc.msn.com/id/27341860/#slice-3
http://londoneats.wordpress.com/2010/04/26/vanilla-and-chocolate-cupcakes/
Chef:
Magnolia Bakery
Ingredients
Baking DirectionsPreheat oven to 350 degrees.Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Serving SizeRecipe: Vanilla buttercream icingChef: Magnolia BakeryIngredients
Baking DirectionsPlace the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. Serving SizeRecipe: Chocolate buttercream icingChef: Magnolia BakeryIngredients
Baking DirectionsTo melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency. Serving SizeMakes enough for one 2-layer 9-inch cake or 2 dozen cupcakesPineapple Cupcakes with Pineapple Cream Cheese Frosting Pineapple Cupcakes with Pineapple Cream Cheese Frosting
23 of Best Cupcake recipes on the Internet http://panlasangpinoy.com/2010/06/29/23-of-the-best-cupcake-recipes-in-the-internet/ Photos by links as provided.) |
1 comment:
Chocolate or not. The elderly at http://assistedlivinglittlerockarkansas.com will surely like it.
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