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.

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.

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.

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.

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

Frosting Instructions

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.

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.

Hot Fudge Pudding Cake

This is one of those rare treats that I don't often make because when I do, we always seem to eat it in one sitting. Recipe courtesy of The Canadian Baker.

Ingredients

1 cup flour
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
3/4 cup brown sugar
1/2 cup walnuts, chopped
1 1/2 cups hot water

Instructions

Combine the flour, sugar, 1/4 cup of the cocoa, baking powder and salt in medium bowl. Mix thoroughly with a wooden spoon. Add the milk, melted butter and vanilla and stir well. Pour the batter into a greased 9-inch round pan. Mix together the brown sugar, walnuts and remaining 1/4 cup cocoa. Sprinkle over the batter. Carefully pour hot water over top. Do not stir. Bake for 30 to 45 minutes. Serve warm.

Glazed Lemon Cake

This is a nice light cake. It goes very well with tea in the afternoon. Also, you can serve the cake with blueberries, raspberries, or strawberries.

Cake Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 eggs, separated
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup flour
2 teaspoon baking powder

Cake Instructions

Beat butter and sugar until creamy and blended. Add egg yolks, one at a time , beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel. In medium bowl whisk together flour and baking powder. Fold into butter mixture. In clean medium bowl, beat egg whites until firm but before peaks form. Stir one-fourth of egg whites into butter miture to lighten batter, then gently fold in remaining egg whites. Spread batter in a greased fluted 4 1/2 or 5 cup pan. Bake at 375 degrees for 20-25 minutes. Cool on a wire rack 5 minutes before removing from pan. Glaze while still warm.

Glaze Ingredients

1/2 cup icing sugar
2 tablespoons lemon juice

Glaze Instructions

Whisk together icing sugar and lemon juice until smooth. Pour over warm cake before serving.

Devil's Food Cake With Chocolate Frosting

This is another recipe from marthastewart.com. I had an old family recipe, but I have to say, Martha did it better.

Cake Ingredients

1 1/2 cups unsalted butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 eggs, lightly beaten
1 tablespoon vanilla
1 cup whole milk

Cake Instructions

Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool. Sift together flour, baking soda, and salt into a large bowl; set aside. Beat butter until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, one at a time, mixing well between each addition; mix until well blended. Mix in vanilla. Whisk milk into reserved cocoa mixture. Add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture. Butter and dust 3 8-inch round pans with cocoa. Divide batter evenly among prepared pans. Bake at 350 degrees 35 to 45 minutes. Allow cakes to cool in pans for 15 minutes before removing. Using a serrated knife, trim tops of cakes to make level. Place the first layer on the cake plate. Spread the top of the first layer frosting. Place the second layer on top and repeat process with more frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining frosting.

Frosting Ingredients

24 ounces semisweet chocolate
4 cups heavy cream
1 teaspoon light corn syrup

Frosting Instructions

Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.

Brown Sugar Angel Food Cake With Hot Fudge Sauce

This is a marthastewart.com recipe. It can be a little fussy, but is well worth the effort. The cake can be served with ice cream, and with or without the fudge sauce.

Cake Ingredients

14 egg whites
1 1/2 cups light brown sugar
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)

Cake Instructions

Beat egg whites and sugar until foamy. Add cream of tartar. Beat at high speed until the egg white mixture is stiff and glossy. Fold in flour in three additions. Spoon batter into an ungreased10-inch angel food pan with a removable bottom. Run a knife through the batter to remove air pockets. Bake at 350 degrees for about 45 minutes. Invert cake pan onto a cooling rack and allow to stand 1 hour before removing. To remove, gently run a knife around the edges of the pan.

Hot Fudge Sauce Ingredients

2 cups heavy cream
12 ounces semi-sweet chocolate, finely chopped
1/2 cup light corn syrup

Hot Fudge Sauce Instructions

In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.

Chocolate Coconut Bars

Another recipe courtesy of marthastewart.com.

Ingredients

3 cups graham cracker crumbs
1/4 cup sugar
3/4 cup unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Instructions

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of a 10 by 15-inch baking sheet lined with parchment paper. Bake until firm at 350 degrees for about 10 minutes. Transfer to a wire rack; cool about 20 minutes. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely. Do not let drip over edges. Sprinkle with coconut. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely before cutting into bars.

Tweed Squares

These are my all time favorite square. They are fussy, and my mom used to make them for me every year for my birthday.

Square Ingredients

1/2 cup margarine
2/3 cup sugar
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
3/4 cup milk
2 eggs, separated
2 tablespoons sugar
1 square semi-sweet chocolate

Square Instructions

In a large bowl, beat together margarine and sugar. Add flour, and baking powder. Mix well. Add vanilla. In another bowl, beat together egg whites and 2 tablespoons sugar until they form stiff peaks. Reserve egg yolks for frosting. Grate chocolate and fold into egg whites. Add to batter and fold in, combining well. Pour batter into a greased and floured 9-inch pan. Bake at 350 degrees for 30 minutes. Cool completely before frosting.

Frosting Ingredients

2 egg yolks
4 tablespoons margarine
1 1/2 cups icing sugar
1 square semi-sweet chocolate

Frosting Instructions

Combine egg yolks and margarine. Beat until smooth. Add icing sugar and beat in until icing is desired consistency. Spread over squares. Melt chocolate and drizzle over frosting.

Mississippi Mud Bars

This recipe is from an old book I found kicking around at my grandmother's house a few years ago called "Cookies By The Dozen." She never made them in my time, but the page looked well worn and had some notes scribbled the margins, so I presume these were a favorite at one time.

Ingredients

1/2 cup margarine, softened
1 cup sugar
3/4 teaspoon vanilla
2 eggs
3/4 cup flour
2 tablespoons cocoa
1/2 teaspoon salt
1/2 cup crunchy peanut butter
1 1/2 teaspoons vegetable oil
3/4 cup chocolate chips
2 cups mini marshmallows
1/2 cup chopped toasted pecan pieces

Instructions

Beat together butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, and salt; fold into batter. Line an 8-inch pan with foil and spay with no-stick spray. Pour batter into pan. Sprinkle top with chocolate chips. Bake at 350 degrees for 20-22 minutes. Meanwhile, combine peanut butter and oil in a saucepan over medium heat. Heat, stirring, just until softened. Pour peanut butter mixture over hot cake. Sprinkle peanut butter covered cake with marshmallows and return to oven to bake for 3 more minutes or until marshmallows puff. Sprinkle puffed marshmallows with toasted pecans.

Frosting Ingredients

2 cups icing sugar
Pinch salt
1/4 cup margarine
2 tablespoons cocoa
1/4 cup plus 2 tablespoons milk
1/4 teaspoon vanilla

Frosting Instructions

Place icing sugar in a medium sized bowl. Add salt and stir. In a small saucepan, melt margarine over medium heat. Stir in cocoa and 1/4 cup of the milk and heat just until mixture begins to boil. Pour hot mixture into sugar. Beat on high speed of electric mixer until smooth and glossy. If frosting is not pourable, add remaining milk. Beat in vanilla. Pour over puffed up marshmallows. Allow to cool completely before cutting.

Marshmallow Cakes

These are one of my very favorite desserts. Ever. My grandmother used to make them quite often when I was small, especially on my birthday.

Ingredients

1/2 cup margarine
1/2 cup brown sugar
1 cup flour
1/2 teaspoon baking powder
2 tablespoons plus 1/2 teaspoon gelatin
1/2 cup cold water
2 cups white sugar
3/4 cup boiling water
1 teaspoon vanilla
1/2 teaspoon vinegar
Food coloring
Fine coconut

Instructions

Mix together margarine, brown sugar, flour, and baking powder. Press into the bottom
of a 9-inch pan. Bake at 350 degrees for 8-10 minutes. Dissolve gelatin in cold water. Meanwhile, in a saucepan, boil together sugar and boiling water. Boil until it spins a thread, about 5 minutes. Add gelatin, vanilla, and vinegar. Beat together. Add a few drops of food coloring. When thick, spread over cooled base. Let set, cut, and roll squares in coconut.

Mint Chocolate Brownies

York peppermint patties are the secret ingredient here. From cooks.com.

Ingredients

1 1/2 cups butter, melted
3 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1 cup Hershey cocoa
1 teaspoon baking powder
1 teaspoon salt
24 small York peppermint patties

Instructions

In large bowl, stir together butter, sugar and vanilla. Add eggs, stir until blended well. Stir in flour, cocoa, baking powder, and salt. Blend well. Reserve 2 cups of batter; set aside. Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2 inch apart. Spread reserved 2 cups of batter over patties. Bake in a greased 9 by 13-inch pan at 350 degrees for 50-55 minutes.

Cholate Mint Wafers

I'm not going to lie, these cookies are a lot of work, and very time consuming. But my oh my, are they ever worth the effort! This is a great recipe, from marthastewart.com.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sugar
1 egg, room temperature
1 cup cocoa
1/2 cup plus 2 Tablespoons flour
Icing sugar, for dusting
1/4 cup heavy cream
12 ounces semisweet chocolate
1/2 teaspoon peppermint extract

Instructions

Cream together butter and sugar until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined. In a small bowl, whisk together cocoa powder and flour. Add dry ingredients to butter mixture, and continue mixing, until just combined. Divide the dough in half, and shape each half into a small disc; wrap in plastic wrap. Refrigerate until firm, at least 1 hour. *The dough can also be made a day ahead and refrigerated overnight. Place the chilled dough on a work surface lightly dusted with icing sugar. Roll out dough to 1/8 inch thick. Using a 2-inch cookie cutter, cut out the cookies, and place on cookie sheets lined with silicone mats or parchment paper. Bake at 350 degrees for about 12 minutes. Remove to a rack to cool. Meanwhile, make the ganache. In a small saucepan, bring cream to a boil over medium-high heat. Finely chop 6 ounces of chocolate, and add to hot cream. Stir with a rubber spatula until the chocolate is melted and smooth. Add peppermint extract. Let cool slightly, about 10 to 15 minutes. Transfer ganache to a pastry bag. Pipe out quarter–size amounts of chocolate, about 1 teaspoon each, onto the center of half the cooled wafers. Top with the remaining wafers. Chill in the refrigerator until firm, about 10 minutes. Melt remaining chocolate in the top of a double boiler over medium heat. Let cool slightly. Dip one side of the cookie sandwich to coat. Remove excess chocolate by scraping the cookie against the side of the bowl. Return to the refrigerator until chocolate is set, about 10 minutes.

Chocolate Candy Brownies

You can use just about any type of chocolate-covered candy bar for this recipe. Rollos are an excellent choice as well.

Brownie Ingredients

2/3 cup butter
7 ounces bittersweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
2 teaspoons vanilla
4 eggs
1 cup flour
1 teaspoon salt

Brownie Instructions

In a saucepan over medium-low heat, melt butter and chocolate. Set aside and allow to cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs one at a time. Stir in flour and salt. Scrape into a greased 9 by 13-inch pan. Bake at 350 degrees for 25 minutes. Allow to cool completely before topping.

Topping Ingredients

5 ounces bittersweet chocolate, chopped
2/3 cup whipping cream
1 cup chocolate covered candy bars, chopped

Topping Instructions

Place chocolate in a bowl. In a saucepan, heat cream to boiling. Pour over chocolate and whisk until smooth. Let cool 3 minutes. Spread over brownies. Sprinkle with candy bar pieces. Cut into bars.