Maple syrup, for those of you who aren't aware, is the food of the Gods. Recipe courtesy of Cupcaaktastic.
Cupcake Ingredients
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 eggs
1 cup maple syrup
1/2 cup milk
1/2 cup chopped walnuts
Cupcake Instructions
Mix together flour, baking powder, and salt. Set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Add dry ingredients alternately with syrup and milk. Fold in walnuts. Spoon batter into lined muffin tins, filling about 2/3 full. Bake at 350 degrees for 25-30 minutes. Cool completely before icing.
Meringue Icing Ingredients
2 egg whites
Pinch of salt
1 cup maple syrup
1 teaspoon vanilla
Brown sugar for garnish
Meringue Icing Instructions
Beat together egg whites and salt until peaks start to form. Set aside. Boil maple syrup until it forms a soft ball when dropped in cold water, or 234 degrees on a candy thermometer. Remove from heat and pour slowly into egg whites, beating constantly. Add vanilla and continue beating until soft peaks form. Pipe meringue onto cooled cupcakes. Sprinkle with brown sugar.
Friday, May 25, 2007
Monday, May 21, 2007
Lamingtons
Ok, so these are not technically a cupcake... you make them in an 8-inch square pan. But the final presentation is more cupcake-like than anything else, so that's why I'm posting the recipe here.
Cake Ingredients
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
Cake Instructions
In a large bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat butter until soft. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until smooth. Add flour mixture and milk alternately, in three additions, starting and ending with flour. Spread the batter in a greased 8-inch pan. Bake at 350 degrees for 25-30 minutes. Cool the cake in pan for 10 minutes before removing. Cool completely. Once cooled, cut into 16 2-inch squares, wrap in plastic, and refrigerate at least 2 hours or overnight.
Frosting Ingredients
4 cups icing sugar, sifted
1/3 cup cocoa
3 tablespoons unsalted butter
1/2 cup milk
2 cups unsweetened dessicated coconut
Frosting Instructions
Place all ingredients in top of a Dutch oven over medium heat and simmer, stirring, until it reaches a smooth consistency. Place the cake squares on a wire rack over a cookie sheet. Pour the chocolate over each square, coating all sides well. Using a spatula slid underneath the squares, transfer each square to a plate containing coconut. Coat each square with coconut. Transfer to a clean wire rack to set.
Cake Ingredients
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
Cake Instructions
In a large bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat butter until soft. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until smooth. Add flour mixture and milk alternately, in three additions, starting and ending with flour. Spread the batter in a greased 8-inch pan. Bake at 350 degrees for 25-30 minutes. Cool the cake in pan for 10 minutes before removing. Cool completely. Once cooled, cut into 16 2-inch squares, wrap in plastic, and refrigerate at least 2 hours or overnight.
Frosting Ingredients
4 cups icing sugar, sifted
1/3 cup cocoa
3 tablespoons unsalted butter
1/2 cup milk
2 cups unsweetened dessicated coconut
Frosting Instructions
Place all ingredients in top of a Dutch oven over medium heat and simmer, stirring, until it reaches a smooth consistency. Place the cake squares on a wire rack over a cookie sheet. Pour the chocolate over each square, coating all sides well. Using a spatula slid underneath the squares, transfer each square to a plate containing coconut. Coat each square with coconut. Transfer to a clean wire rack to set.
Saturday, May 19, 2007
Pistachio Cupcakes With Vanilla Frosting
This delectable little gem is courtesy of 52 Cupcakes. Delicious.
Cupcake Ingredients
1 3/4 cups flour
1 3.5-ounce package pistachio pudding mix
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mini chocolate chips
2 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup chopped pistachios
Cupcake Instructions
In a mixing bowl, combine flour, pudding mix, sugar, baking powder, and salt. Add mini chocolate chips and stir to combine. In another bowl, combine the eggs, milk, oil, vanilla, and pistachios. Pour the liquid into the flour mixture, and stir to combine. Fill paper lined muffin tins about 2/3 full. Bake at 375 degrees for about 18-22 minutes. Cool in pans for 10 minutes, remove and cool completely before frosting.
Frosting Ingredients
1 cup unsalted butter, softened
1/2 cup milk
2 teaspoons vanilla
6-8 cups icing sugar
Frosting Instructions
Beat together butter, milk, and vanilla until smooth. Add icing sugar and beat until a smooth spreadable consistency is reached. Spread over cooled cupcakes.
Cupcake Ingredients
1 3/4 cups flour
1 3.5-ounce package pistachio pudding mix
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mini chocolate chips
2 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup chopped pistachios
Cupcake Instructions
In a mixing bowl, combine flour, pudding mix, sugar, baking powder, and salt. Add mini chocolate chips and stir to combine. In another bowl, combine the eggs, milk, oil, vanilla, and pistachios. Pour the liquid into the flour mixture, and stir to combine. Fill paper lined muffin tins about 2/3 full. Bake at 375 degrees for about 18-22 minutes. Cool in pans for 10 minutes, remove and cool completely before frosting.
Frosting Ingredients
1 cup unsalted butter, softened
1/2 cup milk
2 teaspoons vanilla
6-8 cups icing sugar
Frosting Instructions
Beat together butter, milk, and vanilla until smooth. Add icing sugar and beat until a smooth spreadable consistency is reached. Spread over cooled cupcakes.
Wednesday, May 16, 2007
Walnut Banana Cupcakes
I love anything made with bananas. Including these cupcakes.
Cupcake Ingredients
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup mashed ripe bananas
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sour cream
Cupcake Instructions
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add banana and vanilla. Mix well. In another bowl, combine flour, baking soda, nutmeg, and salt. Add to creamed mixture alternately with sour cream. Fill paper lined muffin cups about half full. Bake at 350 degrees for 18-22 minutes. Cool completely before frosting.
Frosting Ingredients
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 3/4 cups icing sugar
3 tablespoons chopped walnuts
Frosting Instructions
Combine cream cheese and vanilla, beating until fluffy. Add icing sugar gradually until frosting reaches a spreadable consistency. Spread over cooled cupcakes. Garnish with chopped walnuts.
Cupcake Ingredients
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup mashed ripe bananas
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sour cream
Cupcake Instructions
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add banana and vanilla. Mix well. In another bowl, combine flour, baking soda, nutmeg, and salt. Add to creamed mixture alternately with sour cream. Fill paper lined muffin cups about half full. Bake at 350 degrees for 18-22 minutes. Cool completely before frosting.
Frosting Ingredients
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 3/4 cups icing sugar
3 tablespoons chopped walnuts
Frosting Instructions
Combine cream cheese and vanilla, beating until fluffy. Add icing sugar gradually until frosting reaches a spreadable consistency. Spread over cooled cupcakes. Garnish with chopped walnuts.
Monday, May 14, 2007
Black Bottom Cupcakes
I have no idea where this recipe originated. It was scrawled on a piece of paper and tucked in a pocket in one of my mom's huge recipe books. I don't think she ever made them, but I have. And they're good.
Ingredients
1 8-ounce package cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla
Instructions
In a bowl, beat together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until light and fluffy. Stir in chocolate chips and set aside. In a large bowl, mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt. Make a well in the center and add water, oil, vinegar, and vanilla. Stir together until well blended. Fill lined muffin tins about 1/3 full with batter and top with a dollop of the cream cheese mixture. Bake at 350 degrees for 25-30 minutes.
Ingredients
1 8-ounce package cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla
Instructions
In a bowl, beat together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until light and fluffy. Stir in chocolate chips and set aside. In a large bowl, mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt. Make a well in the center and add water, oil, vinegar, and vanilla. Stir together until well blended. Fill lined muffin tins about 1/3 full with batter and top with a dollop of the cream cheese mixture. Bake at 350 degrees for 25-30 minutes.
Sunday, May 13, 2007
B-52 Cupcakes
I found this little gem of a recipe courtesy of 52 Cupcakes... delicious. Almost makes me forget I'm pregnant!
Cupcake Ingredients
2 cups flour
1 cup sugar
1/4 cup cocoa
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup mayonnaise
1/2 cup strong coffee, cooled
1/4 cup Kahlúa
Cupcake Instructions
Mix flour, sugar, cocoa, baking soda and baking powder in large bowl and form a well in the center. Add mayonnaise, 1/2 cup water, coffee and 2 teaspoons Kahlúa and mix with wooden spoon until smooth. Pour batter into line muffin tins and bake at 350 degrees for 20-25 minutes. Allow to stand 5 minutes in muffin tin before removing. Remove from muffin tins, brush with Kahlúa, and allow to cool completely.
Frosting Ingredients
1 1/2 cups heavy cream
1/4 cup Bailey’s Irish Cream
1/4 cup icing sugar
1 tsp. unflavored gelatin
Frosting Instructions
Combine heavy cream, Bailey’s and sugar in medium bowl and beat with mixer until stiff peaks form. Sprinkle gelatin over 2 tablespoons of water in small saucepan and place over low heat and let cool slightly. Drizzle gelatin into cream mixture and beat on low speed until combined. Fit pastry bag with round tip and fill with whipped cream. Pipe swirls of cream onto each cupcake and garnish with candied orange zest or pieces of grated fruit zest.
Garnish Ingredients
1 medium orange
1/2 cup sugar
2 Tablespoons Grand Marnier
Garnish Instructions
To make the zest, peel orange very thinly with vegetable peeler, making sure to get only zest and no bitter pith. Slice into thin strips. Place zest in small saucepan and cover with cold water. Place over medium-high heat and boil until zest is slightly translucent, about 15 minutes. Add sugar, Grand Marnier and 1/2 cup water. Bring to a boil, lower heat and simmer until zest becomes completely translucent, about 1 hour. Remove zest from syrup, separate strands and place on wax paper to cool.
Cupcake Ingredients
2 cups flour
1 cup sugar
1/4 cup cocoa
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup mayonnaise
1/2 cup strong coffee, cooled
1/4 cup Kahlúa
Cupcake Instructions
Mix flour, sugar, cocoa, baking soda and baking powder in large bowl and form a well in the center. Add mayonnaise, 1/2 cup water, coffee and 2 teaspoons Kahlúa and mix with wooden spoon until smooth. Pour batter into line muffin tins and bake at 350 degrees for 20-25 minutes. Allow to stand 5 minutes in muffin tin before removing. Remove from muffin tins, brush with Kahlúa, and allow to cool completely.
Frosting Ingredients
1 1/2 cups heavy cream
1/4 cup Bailey’s Irish Cream
1/4 cup icing sugar
1 tsp. unflavored gelatin
Frosting Instructions
Combine heavy cream, Bailey’s and sugar in medium bowl and beat with mixer until stiff peaks form. Sprinkle gelatin over 2 tablespoons of water in small saucepan and place over low heat and let cool slightly. Drizzle gelatin into cream mixture and beat on low speed until combined. Fit pastry bag with round tip and fill with whipped cream. Pipe swirls of cream onto each cupcake and garnish with candied orange zest or pieces of grated fruit zest.
Garnish Ingredients
1 medium orange
1/2 cup sugar
2 Tablespoons Grand Marnier
Garnish Instructions
To make the zest, peel orange very thinly with vegetable peeler, making sure to get only zest and no bitter pith. Slice into thin strips. Place zest in small saucepan and cover with cold water. Place over medium-high heat and boil until zest is slightly translucent, about 15 minutes. Add sugar, Grand Marnier and 1/2 cup water. Bring to a boil, lower heat and simmer until zest becomes completely translucent, about 1 hour. Remove zest from syrup, separate strands and place on wax paper to cool.
Friday, May 11, 2007
Coconut Pecan Cupcakes With Cream Cheese Frosting
From Taste of Home's April/May 2007 edition. I had to try these the second I saw the recipe.
Cupcake Ingredients
5 eggs, separated
1/2 cup butter, softened
2 cups sugar
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans
Cupcake Instructions
In a large bowl, cream together shortening, butter, and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla and almond extract. Combine the flour, cornstarch, baking soda, and salt. Add to creamed mixture alternately with buttermilk. Beat until just combined. Set aside. In a small bowl, beat egg yolks until stiff peaks form. Fold into batter. Stir in coconut and pecans. Pour batter into paper lined cups. Bake at 350 degrees for 20-25 minutes. Allow to cool 10 minutes in pan before removing.
Frosting Ingredients
1 8-ounce package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups icing sugar
3/4 cup chopped pecans
Frosting Instructions
Beat together cream cheese and butter until fluffy. Add vanilla and almond extract. Add icing sugar until the frosting reached a smooth, spreadable consistency. Stir in chopped pecans, if desired, or frost cupcakes first and top with chopped pecans.
Cupcake Ingredients
5 eggs, separated
1/2 cup butter, softened
2 cups sugar
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans
Cupcake Instructions
In a large bowl, cream together shortening, butter, and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla and almond extract. Combine the flour, cornstarch, baking soda, and salt. Add to creamed mixture alternately with buttermilk. Beat until just combined. Set aside. In a small bowl, beat egg yolks until stiff peaks form. Fold into batter. Stir in coconut and pecans. Pour batter into paper lined cups. Bake at 350 degrees for 20-25 minutes. Allow to cool 10 minutes in pan before removing.
Frosting Ingredients
1 8-ounce package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups icing sugar
3/4 cup chopped pecans
Frosting Instructions
Beat together cream cheese and butter until fluffy. Add vanilla and almond extract. Add icing sugar until the frosting reached a smooth, spreadable consistency. Stir in chopped pecans, if desired, or frost cupcakes first and top with chopped pecans.
Wednesday, May 9, 2007
Lemon and White Chocolate Cupcakes
Although I'm not usually a great fan of white chocolate, I make an exception when it comes to these little goodies.
Cupcake Ingredients
1 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla
1 tablespoon grated lemon zest
1/2 cup buttermilk
Cupcake Instructions
Sift together flour, baking powder, baking soda and salt. Beat butter and sugar until light and creamy. Beat in eggs one at a time. Mix in lemon juice, vanilla and lemon zest. Mix in half of flour mixture, then buttermilk. Mix in remaining flour mixture. Line 12 muffin tins with paper liners. Fill each paper liner with a scant 1/4 cup of batter to about 1/2" below top of liner. Bake at 350 degrees for about 18 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Invert cupcakes onto wire rack to cool completely before frosting.
Melt the white chocolate in a saucepan. Set aside to cool. Meanwhile, beat together cream cheese and butter until fluffy. Add lemon zest and vanilla. Mix well. Add melted white chocolate and stir to blend. Add icing sugar until a good spreadable consistency is reached. Remove cupcakes from liners, invert, and frost upside down. Garnish with shaved white chocolate and sifted icing sugar.
Cupcake Ingredients
1 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla
1 tablespoon grated lemon zest
1/2 cup buttermilk
Cupcake Instructions
Sift together flour, baking powder, baking soda and salt. Beat butter and sugar until light and creamy. Beat in eggs one at a time. Mix in lemon juice, vanilla and lemon zest. Mix in half of flour mixture, then buttermilk. Mix in remaining flour mixture. Line 12 muffin tins with paper liners. Fill each paper liner with a scant 1/4 cup of batter to about 1/2" below top of liner. Bake at 350 degrees for about 18 minutes. Cool cupcakes for 10 minutes in pan on a wire rack. Invert cupcakes onto wire rack to cool completely before frosting.
Frosting Ingredients
6 ounces white chocolate, melted and cooled
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons grated lemon zest
1 teaspoon vanilla
3 cups icing sugar
Melt the white chocolate in a saucepan. Set aside to cool. Meanwhile, beat together cream cheese and butter until fluffy. Add lemon zest and vanilla. Mix well. Add melted white chocolate and stir to blend. Add icing sugar until a good spreadable consistency is reached. Remove cupcakes from liners, invert, and frost upside down. Garnish with shaved white chocolate and sifted icing sugar.
Labels:
Chocolate,
Citrusy,
Cupcakes,
Frosting,
Sure To Impress
Monday, May 7, 2007
Boston Creme Cupcakes
Like the cake, only better. Courtesy of foodnetwork.com.
Cupcake Ingredients
1/3 cup shortening
1 3/4 cups sifted cake flour
3/4 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 teaspoon vanilla
Cupcake Instructions
Place shortening in mixing bowl. Sift in dry ingredients. Add egg and 1/2 cup milk and mix until flour is moistened. Beat for about 2 minutes. Add 1/4 cup milk and vanilla. Beat 2 minutes longer. Fill paper lined muffin cups. Bake at 375 degrees for 20 to 25 minutes. Cool before proceeding with filling.
Filling Ingredients
1 1/4 cups cold milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon vanilla
Filling Instructions
Combine milk, instant pudding mix, and vanilla in a large bowl. Beat mixture until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Topping Ingredients
1 cup heavy cream
1 1/2 cups chocolate chips
1/4 cup icing sugar, sifted
Topping Instructions
Heat heavy cream in a saucepan until bubbles appear around edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Cool slightly before spooning over tops of cupcakes. Refrigerate until set before serving. Dust with icing sugar.
Cupcake Ingredients
1/3 cup shortening
1 3/4 cups sifted cake flour
3/4 cups sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 teaspoon vanilla
Cupcake Instructions
Place shortening in mixing bowl. Sift in dry ingredients. Add egg and 1/2 cup milk and mix until flour is moistened. Beat for about 2 minutes. Add 1/4 cup milk and vanilla. Beat 2 minutes longer. Fill paper lined muffin cups. Bake at 375 degrees for 20 to 25 minutes. Cool before proceeding with filling.
Filling Ingredients
1 1/4 cups cold milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon vanilla
Filling Instructions
Combine milk, instant pudding mix, and vanilla in a large bowl. Beat mixture until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Topping Ingredients
1 cup heavy cream
1 1/2 cups chocolate chips
1/4 cup icing sugar, sifted
Topping Instructions
Heat heavy cream in a saucepan until bubbles appear around edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Cool slightly before spooning over tops of cupcakes. Refrigerate until set before serving. Dust with icing sugar.
Saturday, May 5, 2007
Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting
Courtesy of Cupcake Bakeshop, this is a new spin on a classic chocolate cupcake.
Cupcake Ingredients
4 ounces unsweetend chocolate, chopped
1/4 cup cocoa
1 1/4 cup water
1 cup flour
1/2 cup cake flower
1 teaspoon baking soda
3 tablespoons ancho chili powder
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt
1 cup butter
1 1/2 cups dark brown sugar
3 eggs
1/2 cup sour cream
1 teaspoon vanilla
Cupcake Instructions
Boil 1 1/4 cups water. Combine chopped chocolate and cocoa powder in a medium sized bowl. Add boiling water, whisk until smooth. Set aside. Sift together flours, baking soda, chili powder, cayenne, and salt. Set aside. Beat butter until creamy. Add brown sugar and beat until fluffy. Add eggs one at a time, beat well between each addition. Add sour cream and vanilla and beat until combined. Add about a third of the flour mixture, beat briefly until combined. Add about half of the chocolate mixture, beat briefly until combined. Repeat, adding flour, chocolate, then flour, do not overbeat. Transfer batter into large pastry bag with a plain tip, pipe into mini-cupcake pans with mini-cupcake liners, about 3/4 full. Bake at 350 degrees for about 10 minutes.
Frosting Ingredients
1 1/2 cups heavy cream
1/4 cup butter
2 tablespoons ancho chili powder
1/8 teaspoon ground cayenne pepper
12 ounces semisweet chocolate, chopped
Frosting Instructions
Heat cream and butter in a saucepan over medium heat until butter is melted and cream bubbles around saucepan edge. Place peppers and chopped chocolate in a medium sized bowl, pour heated cream and butter over the chocolate. Let the mixture sit for about 30 seconds then start whisking it until smooth. Set aside mixture and stir occasionally with a wooden spoon, it should reach piping consistency within an hour or two. Place frosting in a pastry bag fitted with a star tip and pipe onto cupcakes.
Cupcake Ingredients
4 ounces unsweetend chocolate, chopped
1/4 cup cocoa
1 1/4 cup water
1 cup flour
1/2 cup cake flower
1 teaspoon baking soda
3 tablespoons ancho chili powder
1/8 teaspoon ground cayenne pepper
1/4 teaspoon salt
1 cup butter
1 1/2 cups dark brown sugar
3 eggs
1/2 cup sour cream
1 teaspoon vanilla
Cupcake Instructions
Boil 1 1/4 cups water. Combine chopped chocolate and cocoa powder in a medium sized bowl. Add boiling water, whisk until smooth. Set aside. Sift together flours, baking soda, chili powder, cayenne, and salt. Set aside. Beat butter until creamy. Add brown sugar and beat until fluffy. Add eggs one at a time, beat well between each addition. Add sour cream and vanilla and beat until combined. Add about a third of the flour mixture, beat briefly until combined. Add about half of the chocolate mixture, beat briefly until combined. Repeat, adding flour, chocolate, then flour, do not overbeat. Transfer batter into large pastry bag with a plain tip, pipe into mini-cupcake pans with mini-cupcake liners, about 3/4 full. Bake at 350 degrees for about 10 minutes.
Frosting Ingredients
1 1/2 cups heavy cream
1/4 cup butter
2 tablespoons ancho chili powder
1/8 teaspoon ground cayenne pepper
12 ounces semisweet chocolate, chopped
Frosting Instructions
Heat cream and butter in a saucepan over medium heat until butter is melted and cream bubbles around saucepan edge. Place peppers and chopped chocolate in a medium sized bowl, pour heated cream and butter over the chocolate. Let the mixture sit for about 30 seconds then start whisking it until smooth. Set aside mixture and stir occasionally with a wooden spoon, it should reach piping consistency within an hour or two. Place frosting in a pastry bag fitted with a star tip and pipe onto cupcakes.
Thursday, May 3, 2007
Espresso Cupcakes With Espresso Frosting
Heavenly. Delicious. Sinful. Coffee and chocolate, together... what more could a girl ask for? Courtesy of 52 Cupcakes.
Cupcake Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 eggs
3/4 cup self-rising cake flour
1 tablespoon cocoa
1 tablespoon espresso powder
2 ounces bittersweet chocolate, melted
1-2 tablespoons milk
Cupcake Instructions
Beat together butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add flour, cocoa, and coffee powder, mixing well until batter is smooth. Add the melted chocolate. Add milk to reach desired consistency. Pour batter into lined muffin tins and bake at 400 degrees about 20-25 minutes. Allow cupcakes to cool in tin for 10 minutes, then remove to rack and cool completely before frosting.
Frosting Ingredients
12 ounces bittersweet chocolate
1/4 cup unsalted butter
2 teaspoons instant espresso powder
Frosting Instructions
Place butter and chocolate in a medium saucepan over low heat. Stir constantly until completely melted and smooth. Add espresso powder. Mix thoroughly. Spread over tops of cooled cupcakes.
Cupcake Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 eggs
3/4 cup self-rising cake flour
1 tablespoon cocoa
1 tablespoon espresso powder
2 ounces bittersweet chocolate, melted
1-2 tablespoons milk
Cupcake Instructions
Beat together butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add flour, cocoa, and coffee powder, mixing well until batter is smooth. Add the melted chocolate. Add milk to reach desired consistency. Pour batter into lined muffin tins and bake at 400 degrees about 20-25 minutes. Allow cupcakes to cool in tin for 10 minutes, then remove to rack and cool completely before frosting.
Frosting Ingredients
12 ounces bittersweet chocolate
1/4 cup unsalted butter
2 teaspoons instant espresso powder
Frosting Instructions
Place butter and chocolate in a medium saucepan over low heat. Stir constantly until completely melted and smooth. Add espresso powder. Mix thoroughly. Spread over tops of cooled cupcakes.
Wednesday, May 2, 2007
Fairy Cakes With Lavender Frosting
I am not a huge fan of fussy work in the kitchen. At all. But I love to bake things that look complicated and impressive, but really aren't! This is an easy old recipe for a plain white cupcake and a recipe from marthastewart.com for lavender icing. Please, allow your friends to be impressed.
Fairy Cakes Ingredients
1/2 cup butter, softened
1/2 cup caster (superfine) sugar
2 eggs
1/2 cup self-rising flour
1/2 teaspoon vanilla
2-3 tablespoons milk
Fairy Cakes Instructions
Blend together butter and sugar. Add eggs, beating well after each addition. Add flour and mix well. Stir in vanilla. Stir in milk, slowly, until desired consistency is reached. Pour batter into 12 lined cupcake tins. Bake at 400 degrees for 15 to 20 minutes. Remove from cupcake tin as soon as possible. Allow to cool completely before icing.
Lavender Frosting Ingredients
1/3 cup whole milk
1/2 teaspoon dried lavender
3 cups icing sugar
Violet gel paste food color
Lavender Frosting Instructions
Bring milk and lavender just to a boil in a medium saucepan over medium heat. Remove from heat an allow to steep for 10 minutes. Strain and discard lavender. Beat in icing sugar. Add food coloring until desired color is reached. Spread immediately over cupcakes.
Fairy Cakes Ingredients
1/2 cup butter, softened
1/2 cup caster (superfine) sugar
2 eggs
1/2 cup self-rising flour
1/2 teaspoon vanilla
2-3 tablespoons milk
Fairy Cakes Instructions
Blend together butter and sugar. Add eggs, beating well after each addition. Add flour and mix well. Stir in vanilla. Stir in milk, slowly, until desired consistency is reached. Pour batter into 12 lined cupcake tins. Bake at 400 degrees for 15 to 20 minutes. Remove from cupcake tin as soon as possible. Allow to cool completely before icing.
Lavender Frosting Ingredients
1/3 cup whole milk
1/2 teaspoon dried lavender
3 cups icing sugar
Violet gel paste food color
Lavender Frosting Instructions
Bring milk and lavender just to a boil in a medium saucepan over medium heat. Remove from heat an allow to steep for 10 minutes. Strain and discard lavender. Beat in icing sugar. Add food coloring until desired color is reached. Spread immediately over cupcakes.
Tuesday, May 1, 2007
Cupcake Month
Cupcakes are my favorite of all the baked goods. In my opinion, cupcakes are the perfect baked good. So, with that in mind, here comes cupcake month!
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