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.
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