CUPKAKINO: A SHOP ABOUT CUP-CAKE SHOPS . . .

Coming Back - 2011 We have a Surprise for everyone

2011-07-29T02:21:00.000-07:00

2010 Happy Tiger Year

2010-01-08T22:05:00.000-08:00

New Surprises Coming your way for 2010, a brand new way of being just a simple cup

The Chef

We Have A New Name

2009-11-26T08:21:00.000-08:00

2009 Christmas Promotion Weekend Orders

2009-11-13T21:23:00.000-08:00

*Place An Order

2009-10-31T06:30:00.000-07:00

Place An Order:
Terms and Conditions (Singapore Order Only):

1. Orders should be place 2 weeks in advance during non-holiday periods. For holidays and larger orders (>12 cupcakes) please provide as much notice as possible (2weeks minimum).

2. Orders will be confirm once you receive a confirmation email/sms from me. Sms is the 2nd degree of confirmation, please via sms to me once you receive the confirmation email.

3. Payment for cupcakes order can be made through bank transfer or cash on delivery. please justify so when making the order.

4. Once you have confirm the order place. A 20% deposit have to be made via bank transfer. If order is to be cancel during the process, the 20% will be charge on you.

5. A confirmation email will be send within 48 hours via your order.

6. Any disagreement or dispute will not be allowed once confirmation have been made.

7. When you place an order, please include the following details:

a. Name/Phone (hp)/email
b. Pick-up-date
c. Pick-up-time
d. Flavour and Quantities
e. Other request on the design
f. Price (Range from S$2.00 - S$3.50)
g. Location for delivery

8. Any en-quire, you can via email cupkakino@gmail.com or leave a message on my blog. Thank you.

How to Make a Swiss Meringue Buttercream

2009-06-04T22:29:00.001-07:00

Take a look. And you can try it at home, If you have any problem doing so. Let me know. by leaving comments or tags. Enjoy =)

How to Make a Swiss Meringue Buttercream

How To Make Chocolate Cupcakes With Frosting

2009-06-04T22:25:00.000-07:00

Take a look. And you can try it at home, If you have any problem doing so. Let me know. by leaving comments or tags. Enjoy

Chocolate Cupcakes with buttercream frosting

A Healthy Choice of Eating Cupcakes

2009-06-04T22:19:00.000-07:00

A cupcakes Video to share with all of you. Spend 3 mins on it. =)

Healthy Cupcakes Recipe

Cupcakes Owner is Back

2009-06-02T04:11:00.000-07:00

I am back with more exciting and delicious cupcakes from all over the world. Be patient and i will be uploading all this within the next 2 mths.

SUPER MARIO CUPCAKES DESIGN

2009-02-08T02:49:00.000-08:00

Dear folks,

have been away for awhile. and i am back with more design. so lets enjoy all and create more interesting and amazing design.

will be loaded soon

GingerBread Cupcake 94

2008-12-07T19:08:00.000-08:00

Yield: 12 Cupcakes

Duration: 15 Minutes (Baking)

INGREDIENTS

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tablespoons cooking oil
Sifted powdered sugar (optional)

INSTRUCTIONS

1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.

2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.

NUTRITION FACTS

Calories 137,
Total Fat (g) 5,
Cholesterol (mg) 0,
Sodium (mg) 82,
Carbohydrate (g) 20,
Fiber (g) 1,
Protein (g) 2,
Percent Daily Values are based on a 2,000 calorie diet

Lemon & White Tea Cupcakes 93

2008-12-07T10:10:00.000-08:00

Yield: Approx 18 cupcakes
Prep time: 10 mins
Bake time: 17-20 mins

INGREDIENTS

1 Betty Crocker or similar super moist lemon box cake mix
1/3 cup vegetable oil
1 1/4 cups milk
3 Large Eggs
4 White Tea Bags or loose leaf equivalent.

INSTRUCTIONS

1. Preheat oven to 350F. Either spray a cupcake pan or line with cupcake papers.

2. Heat milk to around 130F and steep tea bags or leaf for five minutes. Strain milk through fine sieve or strainer to remove any tea leaves. Allow milk to cool before adding to mixture so as not to cook the eggs.

3. In a mixing bowl, add cake mix, tea infused milk, oil and eggs. Beat on medium speed for two minutes. Scrape side and bottom of bowl to ensure no dry mix left.

4. Fill cupcake pan to three quarters full and bake for around 17-20 mins. Cupcakes should be golden and spring back on top when depressed slightly.

5. Cool completely before frosting with your favourite lemon buttercream. Finish off by zesting some fresh lemon rind across the top.

These are more lemon flavoured with just a hint of the tea. I will be trying out different tea types in future batches. Enjoy!

Copyright from http://www.foodbuzz.com/recipes/611530-lemon-white-tea-cupcakes

Chocolate Malted Cupcakes 92

2008-12-07T09:50:00.000-08:00

INGREDIENTS

2 eggs, at room temperature
1 ⅔ cup flour
2/3 cup malted milk powder*
1/2 cup sugar
1/2 cup milk, at room temperature
1/4 cup light brown sugar
1/4 cup dutch process cocoa
4 tablespoons butter, melted and cooled
2 teaspoons baking powder
1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 375. Line or grease and flour 12 wells in a cupcake pan.

2. Whisk together the flour, malted milk powder, both sugars, cocoa and baking powder. Stir in the milk, eggs, butter, and vanilla. Beat until smooth and fluffy.

3. Divide evenly among cupcake wells and bake 15 minutes or until a toothpick inserted in the center of the center cupcake comes out clean.

4. Cool briefly than remove to a wire rack to cool completely before icing.

5. Good with chocolate malt frosting.

INGREDIENTS

1 1/2 cups confectioner’s sugar
1/2 cup dutch process cocoa
1/4 cup malted milk powder*
1/2 cup butter, at room tempertaure
3 tablespoons milk

INSTRUCTIONS:

In a large bowl, whisk together the milk and the malted milk powder. Add the remaining ingredients and beat until smooth.

**Make sure you use actual malted milk powder and not malt flavored drink mix. Most stores carry it near breakfast beverages.

*Make sure you use actual malted milk powder and not malt flavored drink mix. Most stores carry it near breakfast beverages.

Copyright from http://coconutlime.blogspot.com/2007/08/chocolate-malted-cupcakes.html

Chocolate-Peanut Butter Cupcakes 92

2008-12-07T09:24:00.001-08:00

Mocha Cupcakes 91

2008-11-01T23:19:00.000-07:00

INGREDIENTS

Yield 12 Cupcakes

1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
INSTRUCTIONS

1. Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In a measuring cup, combine the milk and brewed coffee. In a medium bowl, using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2-3 minutes.

3. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

4. Divide the batter evenly among the prepared muffin cups, filling each about ½ to ¾ full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16-20 minutes (book says 22-24 minutes, mine were done at 16). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Coffee Swiss Meringue Buttercream INGREDIENTS

3/4 cup granulated sugar
3 egg whites
1/8 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tbsp hot water
1 1/2 tsp instant coffee'

INSTRUCTIONS

1. Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks.

2. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.

3. Meanwhile, stir 1 1/2 tsp instant coffee into 1 tbsp hot water until dissolved, then put it in the refrigerator or freezer until it comes down to room temperature. Reduce mixer speed to low and add coffee mixture. Continue beating 1 minute to reduce air bubbles.

Copyright from http://howtoeatacupcake.net/2008/03/mocha-cupcakes.html

Chocolate-Filled Cupcakes 90

2008-11-01T23:06:00.000-07:00

INGREDIENTS

Yield: 1 dozen/12 Cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
6 large egg whites
3/4 cup whole milk
2 teaspoons pure vanilla extract
2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon coarse salt
4 ounces bittersweet chocolate, cut into 12 2-inch chunks
1 tablespoon confectioners' sugar, for dusting

INSTRUCTIONS

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Copyright from http://www.marthastewart.com/recipe/chocolate-filled-cupcakes?lnc=6edddfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery3_baking-recipes_food_baking-recipes

Chocolate Cupcakes 89

2008-11-01T22:28:00.000-07:00

INGREDIENTS

Yield 12 Cupcakes

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

INSTRUCTIONS

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Copyright from http://www.marthastewart.com/recipe/chocolate-cupcakes?lnc=6edddfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery3_baking-recipes_food_baking-recipes

Strawberry Cupcakes 88

2008-11-01T22:25:00.000-07:00

INGREDIENTS

Yield 2 dozen

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish

INSTRUCTIONS

Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.

Copyright from http://www.marthastewart.com/recipe/strawberry-cupcakes?lnc=6edddfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery3_baking-recipes_food_baking-recipes

Swirly Cupcakes 87

2008-11-01T22:22:00.000-07:00

INGREDIENTS

Yield 30 Cupcakes

Dark Chocolate Cake
3 pints ice cream, any flavor
5 1/2 cups heavy cream
1/4 cup confectioners' sugar
Sprinkles, for decorating

INSTRUCTIONS

Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.

Copyright from http://www.marthastewart.com/recipe/swirly-cupcakes?lnc=6edddfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery3_baking-recipes_food_baking-recipes

Toadstool Cupcakes 86

2008-11-01T22:19:00.000-07:00

INGREDIENTS Yield 12 cupcakes

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly, plus more for muffin tins
2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup plus 2 tablespoons milk
Butter Glaze
Cinnamon candies, for decorating
Green food coloring

INSTRUCTIONS

Preheat oven to 300 degrees. Generously butter 6 cups (every other cup) plus the top of a 12-cup standard muffin tin and 4 cups plus the top of another 12-cup muffin tin. Dust with flour, and tap out excess.
Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put melted butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs; mix 2 minutes more. Mix in vanilla.
Mix in flour mixture in 3 batches, alternating with milk in 2 batches. Divide batter among the 10 prepared cups in the muffin tins, filling to the top edge. Add more batter to the center of each so that it mounds 1/2 inch above rim.
Bake, removing halfway through, gently tapping on counter, and switching positions of tins, until cupcakes are slightly golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let cool completely in tins on wire racks. Cupcakes can be stored in an airtight container for up to 1 day before decorating.
Slide a serrated knife, lying flat against the top of the muffin tin, under the overflowed cap of each cupcake, and slice it off level with the tin; set tops aside. Run a butter knife around edges of cupcake bases to loosen. Invert, and unmold onto a wire rack set in a rimmed baking sheet, leaving the bases inverted.
Spoon glaze over cupcake bases. Place caps on inverted bases. Spoon glaze over tops (reserve remaining glaze). Let stand 1 minute. Smooth any drips with a toothpick or knife. Decorate with cinnamon candies. Let stand at room temperature until glaze is firm, about 1 hour.
Transfer cupcakes to a serving platter using an offset spatula. Tint leftover glaze with green food coloring. Transfer to a pastry bag fitted with a small plain round tip (such as Ateco #2). Pipe blades of grass around the bases of the cupcakes. Cupcakes can be loosely covered and stored at room temperature up to 2 hours. Place fondant decorations on top of glazed cupcakes just before serving.

Copyright from http://www.marthastewart.com/recipe/toadstool-cupcakes?lnc=6edddfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery3_baking-recipes_food_baking-recipes

Apple Cupcakes 85

2008-11-01T22:09:00.000-07:00

INGREDIENTS

Yield: 2 Dozen/ 24 cupcakes

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

INSTRUCTIONS

Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.
For fondant leaves: To tint the fondant the desired color, use a toothpick to dab on food coloring, and then knead it in with your hands. Roll out the fondant to 1/4 inch thick, and dust with confectioners' sugar to prevent sticking.Cut out shapes with a 2-inch leaf-shaped cutter. Gently press the backside of a knife down the center of each leaf to create a vein. Bend leaves slightly and place in an empty egg carton to shape. Let the leaves dry overnight. For 24 cupcakes, you will need 1 pound of fondant.

Copyright from http://www.marthastewart.com/recipe/apple-cupcakes?lnc=6edddfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery3_baking-recipes_food_baking-recipes

Halloween Cupcakes 84

2008-11-01T22:06:00.000-07:00

INGREDIENTS

Yield 12 Cupcakes

1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup reduced-fat sour cream
Vanilla Frosting

INSTRUCTIONS

Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.

Hints

Reduced-fat sour cream works as well as the regular version in giving these cupcakes a moist crumb and slightly tangy taste.

Copyright from http://www.marthastewart.com/recipe/frosted-vanilla-cupcakes?lnc=6edddfc3832ee010VgnVCM1000003d370a0aRCRD&rsc=photogallery3_baking-recipes_food_baking-recipes

Hummingbird bakery - Best in America

2008-10-25T00:02:00.000-07:00

http://www.hummingbirdbakery.com/flash.html

Remember to go to the above link. Its amazing.

CupCakes - The Captain of Them All

2008-10-24T23:56:00.000-07:00

CupCakes - The Captain of Them All

Call it a cupcake caper: mystery surrounds who "invented" the original Hostess Cup Cake in 1919, although it was baking executive D.R. "Doc" Rice, who, in 1950 added the signature seven squiggles and vanilla-crème filling - a move that created the best selling snack cake in history.

As the vintage slogan said, "You get a big delight in every bite." Florida resident Suzanne Rutland clearly agrees. She's reportedly eaten more than 50,000 Hostess Cup Cakes, as many as four per day since her early childhood when she founded a Hostess Cup Cake Club. "Creamy" was the secret password.

"We all have things that we love and can't live without," she said. "Some people need their coffee each morning. I need my Hostess Cup Cakes!"

While it's hard to improve on perfection, consumers have been able to sink their teeth into a few twists on the original over the years, including the popular Golden Cup Cakes, which debuted in 1999.

Paisley & Cream Life with Passion

2008-10-24T23:48:00.000-07:00

http://www.palatesensations.com/puja.html

Paisley & Cream
6 Eu Tong Sen Street
#01-09/10 The Central @ Clarke Quay
Tel: 6534 7962
Operating Hours:
Sun-Thu: 10am - 9pm
Fri & Sat: 10am – midnight

Homemake Snow-Ball Cupcakes 83

2008-10-24T23:11:00.000-07:00

INGREDIENTS
Yield: Makes 2-dozen.

Chocolate Cupcakes
1/2 cup butter, room temperature
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa powder
1 1/2 cups milk (low fat is fine)

INSTRUCTIONS

1. Preheat the oven to 350F and lightly grease two 12-cup muffin tins (don’t bother using wrappers, as you’d just have to remove them to work with the cakes).

2. In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract.

3. In a small bowl, sift together flour, baking soda, salt and cocoa powder. Add half of flour mixture to the butter mixture, followed by the milk, then finished with the addition of the rest of the flour mix. Stir well between each addition and mix only until no streaks of flour remain.

4. Evenly distribute batter into prepared baking cups. Bake for about 15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan).

5. Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

6. Prepare cooled cupcakes for filling by using a small pairing knife, to cut a cone of cake (1-inch across by 1-inch deep) out of the bottom of each cupcake. Trim off the pointy end of the cone, leaving a thin and flat circle of cake. Set aside and repeat this process for all the cupcakes. Centers can be discarded, but save the discs of cake to seal the filled cakes later.

Snowball Frosting

INGREDIENTS
6 large egg whites, room temperature
1 1/2 cups sugar
1 tsp cream of tartar
1/3 cup water
2 tsp vanilla extract
1 tsp coconut extract (optional)
3 cups sweetened or unsweetened shredded coconut

INSTRUCTIONS

1. Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.

2. Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242F (use a candy thermometer).

3. As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla and coconut extracts. Beat for about 10 minutes after everything has been incorporated, or until frosting reaches room temperature.

4. Meanwhile, process coconut in a food processor until very fine. Add a drop of two of red food coloring if you wish to make some pink. Pour into a shallow bowl and set aside.

Assembly

1. Place about 1 cup of frosting into a piping bag and pipe the filling into each hollowed out cupcake. Top off with a flat circle of cake to plug the hole and keep the filling in place.

2. Using a butter knife or a small offset spatula, frost the sides and top of each cupcake (the side with the hole cut out) with a thick layer of the frosting. Holding the cupcake carefully, gently roll it in shredded coconut and set, unfrosted-side down, on a serving platter. Repeat for each cupcake.

Bailey's Mint Chocolate Chip Cupcakes 82

2008-10-24T23:04:00.000-07:00

INGREDIENTS

Yield: 48 mini cupcakes/16 regular cupcakes.

1 1/3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup Chocolate Mint Bailey’s Irish Cream
(or regular Bailey’s + 1/2 tsp peppermint extract)
1/4 cup milk
2/3 cup mini chocolate chips

INSTRUCTIONS

1. Preheat oven to 350F. Line baking tin of your choice - mini muffin pan or regular cupcake pan - with paper liners.

2. In a small bowl, whisk together flour, baking powder, baking soda and salt.

3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the irish cream and milk, then mix in the remaining flour mixture. Stir in chocolate chips.

4. Distribute batter evenly into prepared muffn cups (each will be roughly 2/3 or 3/4 full).

5. Bake regular-sized cupcakes for 18-21 minutes.

6.Bake mini cupcakes for 10-12 minutes.

7. A tester inserted into the center will come out clean when the cupcakes are done. Tops should be domed and very lightly browned.

8. Cool on a wire rack before frosting.

Mint Icing

INGREDIENTS
4 tbsp butter, softened
2 cups confectioners’ sugar
2 tbsp milk or cream
1 tsp peppermint extract

Mix all ingredients in a small bowl until smooth. Spread a medium thin layer on top of each cooled cupcake.

Bitter Chocolate Glaze

INGREDIENTS
2-oz unsweetened chocolate
2 tbsp butter

INSTRUCTIONS

Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Let cool for a few minutes, then transfer to a small ziploc bag. Cut a small hole in one corner and drizzle an even coating of chocolate onto mint-frosted cupcakes. There will probably be some glaze leftover. Let set before eating or storing.

Neapolitan Cupcakes 81

2008-10-19T09:39:00.000-07:00

Black-and-White Cupcakes
Prepare both vanilla and chocolate batters (directions below); fill muffin cups with 3 tablespoons of each, side by side. Makes 24.

INGREDIENTS
Makes 12 Cupcakes

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk

For Chocolate Cupcakes
Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Whisk into dry ingredients.

INSTRUCTIONS

1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

3. Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Strawberry Swiss Meringue Buttercream

INGREDIENTS
Makes about 4 cups

4 large egg whites
1 1/4 cups sugar
1 cup unsalted butter, (2 sticks), softened, cut into tablespoons
1/3 cup strawberry jam

INSTRUCTIONS

1. Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).

2. Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
3. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.
4. Reduce speed to low; add strawberry jam and continue beating 2 minutes to eliminate air bubbles.

PICTURES Copyright from http://howtoeatacupcake.net/2008/01/neapolitan-cupcakes.html

Double-Chocolate Cupcakes 80

2008-10-19T09:33:00.000-07:00

Yield: 12 servings (serving size: 1 cupcake)

INGREDIENTS

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tablespoons powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes).

4. Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture.

5. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean.

6. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Nutritional Information

Calories:150 (31% from fat)
Fat:5.2g (sat 3.2g,mono 1.2g,poly 0.2g)
Protein:3.1g
Carbohydrate:24g
Fiber:1.1g
Cholesterol:11mg
Iron:1mg
Sodium:125mg
Calcium:42mg

almond cupcakes with dark chocolate frosting and toasted coconut 79

2008-10-18T23:27:00.000-07:00

INGREDIENTS

makes 24 cupcakes

3/4 cup butter
1 1/2 cups sugar
2 eggs
3 tsp almond extract
1/2 tsp vanilla extract
2 1/2 tsp baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

dark chocolate frosting
2 2/3 cups confectioner’s sugar
6 Tbsp butter
1 1/2 cups shaved ghirardelli baking chocolate (unsweetened 100% cacao)
1 cup cream
1 tsp vanilla

1 cup shredded coconut for toasting and topping

INSTRUCTIONS

1. make the cupcakes: cream the butter and sugar until smooth. add the eggs, almond and vanilla extract and milk. in a separate bowl, combine the flour, baking powder and salt, then mix into the wet ingredients.

2. fill cupcake liners 2/3 full with batter and bake for about 20 minutes at 375F. remove from the cupcake tray and let cool on a rack completely before frosting.

3. make the frosting: soften the butter in the microwave for about 40 seconds and mix in the confectioner’s sugar. add the vanilla and cream. shave the chocolate directly into the butter mixture, stirring to combine. you can test as you go and add more chocolate if you’d like.

4. move the frosting to a heatproof bowl and place over a saucepan with about 2 inches of water in it on medium heat. you want to really get the frosting smooth and creamy without direct heat from the flame, but it should not take long (maybe 5 minutes). you can continue tasting and adding chocolate or a bit more cream. let it cool at room temperature before frosting the cupcakes.

5. in a non-stick frying pan, heat up shredded coconut on low-medium heat, stirring constantly, until the coconut begins to brown. immediately take it off the heat and continue stirring. top the frosted cupcakes with the toasted coconut.

Copyright from http://www.peterandrewryan.com/baking/2008/10/almond-cupcakes-with-dark-chocolate-frosting-and-toasted-coconut/

Pumpkin Raisin Party Cupcakes 78

2008-10-18T23:16:00.000-07:00

INGREDIENTS Makes 18 cupcakes.

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
3/4 cup canola oil
4 eggs
1 can (15-ounces) pumpkin
1-1/4 cups Sun-Maid Natural Raisins
Decorating sprinkles

INSTRUCTIONS

1. Preheat oven to 350º F. Line 18 muffin cups with paper cupcake liners.

2. Combine all ingredients except raisins in a large bowl.

3. Beat on medium speed until well blended, 1 to 2 minutes.

4. Stir in raisins. Spoon batter into muffin cups.

5. Bake25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.

6. Remove cupcakes to wire rack to cool completely. Spread frosting on cupcakes and decorate with sprinkles.

7. Frosting: Beat until smooth 2 cups powdered sugar, 1/3 cup softened butter, 3 ounces softened cream cheese, 2 to 3 teaspoons milk and 1 teaspoon vanilla extract. Add orange food coloring, if desired.
Shortcut recipe: Add 1-1/4 cups Sun-Maid Natural Raisins to a spice cake mix. Bake as package directs. Frost cupcakes with prepared vanilla frosting adding orange food coloring, if desired.

Copyright from http://www.sunmaid.com/en/recipes/recipe/pumpkin_raisin_party_cupcakes.html

Halloween 311008. Halloween Recipes - Making Spooky Cupcakes

2008-10-18T23:06:00.000-07:00

How to Make Spooky Cupcakes

Making Spooky Cupcakes

Decorating Spooky Spider Cupcakes

Decorating Spooky Ghost Cupcakes

Copyright from http://www.monkeysee.com/play/2342-halloween-recipes-how-to-make-spooky-cupcakes

GINGERSNAP MINI CUPCAKES 77

2008-10-18T23:00:00.000-07:00

INGREDIENTS

Preparation time: 25 min Baking time: 10 min

Yield: 4 dozen mini cupcakes

2/3		cup light molasses
1/2		cup LAND O LAKES® Butter, softened
1/4		cup sugar
1/4		cup firmly packed brown sugar
1		egg
1 1/2		teaspoons baking soda
1		teaspoon ground cinnamon
1		teaspoon ground ginger
1/2		teaspoon ground cloves
2		teaspoons freshly grated lemon peel
2 1/2		cups all-purpose flour
1		cup LAND O LAKES® Sour Cream
		Powdered sugar, if desired

INSTRUCTIONS

1. Heat oven to 375°F. Combine all ingredients except flour, sour cream and powdered sugar in large bowl.

2. Beat at medium speed, scraping bowl often, until well mixed. Add flour and sour cream; continue beating until well mixed.

3. Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired.

Recipe Tip
For standard size cupcakes, use 12-cup muffin pans. Bake for 14 to 18 minutes. Makes 2 1/2 dozen.

Recipe Tip:
Mini baked cupcakes can also be dipped in sugar, while warm, or drizzled with melted white baking chips.

Nutrition Facts (3 mini cupcakes): Calories: 220, Fat: 9g, Cholesterol: 35mg, Sodium: 180mg, Carbohydrates: 32g, Dietary Fiber: <1g,>

Copyright from http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=11960

Apple Custard Cupcakes 76

2008-10-18T22:55:00.000-07:00

INGREDIENTS

Makes 12 Cupcakes

3/4 cup self-rising flour
1/2 tsp vanilla extract
1/4 cup instant vanilla pudding mix
1/2 cup sugar
6 tbsp butter
3 tbsps milk
2 large eggs
1 large apple, cored, unpeeled and sliced thinly
extra 2 tbsps melted butter
extra 1 1/2 tbsp sugar
1/2 tsp ground cinnamon

Custard
1 1/2 tbsp instant vanilla pudding mix
1/2 cup milk
1 1/2 tbsp sugar
1/4 tsp vanilla extract

INSTRUCTIONS

1. Make custard by combining ingredients in a small pot, and stirring over medium heat until mixture boils and thickens. Remove from heat, cover with film and cool.

2. Prepare 12-hole standard muffin pan with paper baking cups. Preheat oven to 350 F.

3. In a bowl, beat butter, vanilla, flour, eggs, butter, sugar and pudding mix with an electric mixer on low speed until just combined. Increase speed to medium and continue to beat until mixture is changed to a pale color.

4. Using a teaspoon or small scoop, divide half of mixture among baking cups. Top with custard, then remaining cake mixture. Spread batter to cover custard. Arrange apple slices on top, pressing slightly into cake batter.

5. Bake in preheated oven until top browns, around 30 minutes.

6. While still hot, brush top with melted butter. Combine ground cinnamon and the extra sugar. Sprinkle over cupcakes. Turn onto racks to cool.

Strawberry & polenta cupcakes 75

2008-10-16T07:28:00.000-07:00

INGREDIENTS

140g unsalted butter , softened
140g golden caster sugar
grated zest ½ lemon
85g polenta
3 eggs , beaten
140g plain flour
1 tsp baking powder
1 tbsp milk

FROSTING

140g icing sugar
3 strawberries , hulled and roughly chopped, plus 6 halved, for decoration
lemon juice

INSTRUCTIONS

1. Line a 12-hole muffin tin with paper cases and heat oven to 180C/fan 160C/gas 4. In a large bowl, cream together the butter, sugar and lemon zest until pale and fluffy.

2. Add the polenta and continue to whisk until combined.

3. Beat in the eggs, a little at a time.

4. Sift in flour and baking powder, then fold in quickly with a large spoon or spatula until you have a thick batter (the mixture may look lumpy because of the polenta).

5. Stir in the milk to loosen, then gently fold in the chopped strawberries.

6. Divide the mixture between the paper cases, then bake for 20 mins or until golden, risen and springy to touch.

7. Cool for a few mins, then place the cakes on a wire rack to cool completely. The cakes can now be stored in an airtight container for up to two days.

8. Carefully peel the cases off the cakes. Sift the icing sugar into a large bowl. Place the chopped strawberries in a bowl with 1 tsp lemon juice and mash with a fork until pulpy.

9. Push through a sieve over the icing sugar (you only need a few drops of juice to colour the icing a rosy pink).

10. Stir in more lemon juice, a dribble at a time, until you have a thick yet fluid paste. Dip the top of each cake into the icing, then top immediately with a strawberry half. Leave to set, then serve.

Mini Chocolate Cupcakes 74

2008-10-16T07:18:00.000-07:00

Gourmet, August 2003

Makes 12 mini cupcakes

(double recipe to make 24)

INGREDIENTS

1/3 cup water1/3 cup pitted dates,

coarsely chopped1/4 cup unsweetened Dutch-process cocoa powder

1 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped

3 tablespoons packed light brown sugar

1 large egg

1/4 teaspoon vanilla

1/4 teaspoon baking soda

2 tablespoons all-purpose flour

1 teaspoon confectioners sugar for dusting

INSTRUCTIONS

1. Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick

2. Preheat oven to 325°F.

3. Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine.

4. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth. Add flour and pulse just until incorporated.

5. Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.)

6. Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes.

7. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.

Serving size: 3 cupcakes 177 calories and 4 grams fat.

Mint-Chocolate Bailey's Cupcakes 73

2008-10-14T06:15:00.001-07:00

INGREDIENTS

115g egg yolks
50g sugar
20g corn syrup
55g cake flour
35g butter or margarine
6 drops mint oil flavoring
10 drops green food coloring
95g egg whites
30g sugar
pinch of cream of tartar
pinch of salt

INSTRUCTIONS

1. In a stand-mixer, put the yolks, 50g sugar, and corn syrup. Whip on med-high until the yolks become pale in color.

2. Transfer the whipped yolks to a separate bowl and fold in the cake flour with a spatula.

3. After cleaning your stand-mixer's bowl, put egg whites, cream of tartar, and salt in and start whipping at a medium speed. Once it starts to get frothy, slowly sprinkle in the 30g of sugar. Turn speed on your mixer medium-high until you get soft peaks.

4. Fold whites into your egg yolk mixture.

5. Melt your butter/ margarine (make sure you use full-fat margarine as the lower fat/ fat-free will not work) then mix in some of the batter. Mix in mint flavoring and coloring.

6. Add butter mixture to batter and fold in until the green color is evenly distributed.

7. Put batter into cupcake liners and bake for 20-22minutes or until a knife comes of cleanly.

8. Allow to cool for 10-15minutes before piping frosting on top.

Mint-Chocolate Bailey's "Buttercream"

INGREDIENTS

1c cocoa powder
1/2c powdered sugar
1/2c margarine
1/4c reduced-fat margarine
1&1/2 small bottles of mint-chocolate Bailey's Irish Cream

INSTRUCTIONS

1. Cream the margarines.

2. Add the powdered sugar and mix until smooth.

3. Slowly add cocoa powder, alternating with Bailey's.

Copyright from http://practicalprincessabigail.blogspot.com/2008/01/recipe-mint-chocolate-baileys-cupcakes.html

Vanilla Cupcakes with Oreo 72

2008-10-13T08:26:00.000-07:00

Vanilla Cupcakes Makes 24 cupcakes

INGREDIENTS

1 stick unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla extract
Oreos, crushed into chunks

INSTRUCTIONS

1. In a large bowl cream together the butter and sugar with an electric mixer until fluffy, about 3-5 minutes.

2. Add the egg whites and beat until incorporated.

3. In a separate bowl mix together the flour, baking powder, and salt. In a small bowl, add vanilla extract to milk.

4. Add 1/3 of the flour mixture to butter mixture and beat until incorporated. Add 1/2 of the milk mixture and beat again until incoporated. Keep adding flour mixture and milk mixture alternately, being sure that you end with the flour.

5. At this point you can add crushed Oreos, gently stirring them into the batter.

6. Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.

1. Oreo Vanilla Cupcakes

2. Oreo Chocolate Cupcakes

Copyright from http://jamiescupcakes.blogspot.com/search/label/cupcakes

STRAWBERRY CUPCAKES 71

2008-10-13T05:43:00.000-07:00

STRAWBERRY CUPCAKES

INGREDIENTS

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

BASIL WHIPPED CREAM

INGREDIENTS

1/4 cup sugar

1/4 cup water

5 ounces basil or mint

1 cup heavy whipping cream

INSTRUCTIONS

1. Bring sugar and water to a boil, stir until sugar dissolves. Chop basil or mint and add to the mixture. Boil for 3 minutes. Cool to room temperature.

2. Beat whipping cream on high until stiff peaks form add the five to six tablespoons of syrup to taste and beat until combined.

STRAWBERRY MOUSSE FROSTING
INGREDIENTS

2 cups fresh strawberries, rinsed

1/3 cup sugar

1 tablespoon unflavored gelatin

2 cups heavy cream

3 tablespoons sugar

INSTRUCTIONS

1. Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture until it is basically a liquid. Stir in gelatin, continue to cook until dissolved. Remove from heat and transfer to a medium sized bowl. Refrigerate overnight.

2. Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.

3. Mix about a third of the whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.

Copyright from http://jamiescupcakes.blogspot.com/2008_09_01_archive.html

Chocolate Cupcakes 70

2008-10-13T05:40:00.000-07:00

CHOCOLATE CUPCAKES

YIELD: 12-14 cupcakes

INGREDIENTS

· 1 stick unsalted butter, room temperature
· 1 1/4 cups sugar
· 2 eggs, room temperature
· 3/4 cup flour
· 1 teaspoon baking powder
· 1/4 teaspoon salt
· 1/2 cup unsweetened cocoa powder
· 1/2 cup milk, room temperature
· 1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 375, then turn it down to 350 just prior to baking

2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.

3. Add the eggs, one at a time beating until they are well combined.

4. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.

5. 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.

6. Fill cupcake liners 2/3's of the way. Break the frozen cookie dough at the pre-cut marks, then cut the squares in half. Place one half on top of the batter of each cupcake. Yes, you'll have plenty of leftover cookie dough!

7. Bake for about 20-22 minutes. Cupcakes may sink in the middle because of the cookie dough. Do not overbake! Allow to cool, then frost.

Copyright from http://jamiescupcakes.blogspot.com/2008/08/iron-cupcake-earth-chili.html

Dark Chocolate & Bacon Cupcake 69

2008-10-13T05:35:00.000-07:00

Dark Chocolate & Bacon Cupcake

Makes 24 cupcakes.

INGREDIENTS

8 slices good thick-cut bacon
1 c unsalted butter
1/2 c Hershey's Special Dark Cocoa
3/4 c water
2 c granulated sugar
2 large eggs
1/2 c well-shaken buttermilk
2 T vanilla
2 c all-purpose flour
1/2 t baking soda
1 t baking powder
1/4 t salt

INSTRUCTIONS

1. Preheat oven to 350 F. Prepare 24 muffin tins.

2. Chop bacon into about 1/2-inch pieces. Cook over med-high heat in a skillet until bacon is brown & crisp. Remove bacon with a slotted spoon to a paper towel to drain. Pat any remaining oil off the bacon. Set aside.

3. Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

4. Sift flour, baking soda, baking powder, and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy). Stir in bacon.

5. Fill muffin tins to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester.

6. Allow cupcakes to cool.

Dark Chocolate Frosting

INGREDIENTS

1/2 c unsalted butter
2/3 c Hershey's Special Dark
3 c powdered sugar
1/3 c milk
1 t vanilla extract INSTRUCTIONS
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

2. About 2 cups frosting.

3. This is Hershey's Frosting recipe & still the best one I've tried.

4. Frost the cupcakes & sprinkle with a little Fleur de Sel right before serving.

Copyright from http://agoodappetite.blogspot.com/2008/04/dark-chocolate-bacon-cupcakes.html

Banana Cupcake Batter 68

2008-10-13T05:31:00.000-07:00

Banana Cupcake Batter

INGREDIENTS

2 cups unbleached all-purpose flour
1 1/2 tsp baking soad
1/2 tsp salt
1 cup sucanat (or sugar)
1/3 cup oil
5 ripe bananas
2 Tbsp water
1 tsp vanilla extract
1 tsp cinnamon
pinch of nutmeg
pinch of cloves
1 cup chopped walnuts
INSTRUCTIONS

Preheat oven to 350 degrees. Prepare cupcake pan.
Mix flour, baking soda, and salt in a med size bowl.
In a large bowl, mix sugar and oil together, then add the banans and mash them. Stir in remaining ingredients. Add the flour mixture to the wet mixture.
Spoon batter into cupcake pan, filling cups to about 1/2 inch from the top.
Bake for 20-25 minutes (mine took about 23 min), or until a toothpick inserted into the center comes out clean.

While these are baking, make:
INGREDIENTS

Peanut Butter Frosting

1/4 cup of natural, creamy peanut butter
3/4 cup powdered sugar
1/2 tsp vanilla
2-4 Tbsp soymilk (this amount will vary depending on the consistency of your peanut butter and how firmly packed the sugar was when measuring).

INSTRUCTIONS

Beat peanut butter with sugar.

Add in vanilla and soymilk, one Tbsp at a time until you've reached your desired consistency.

After you've frosted all of the cupcakes, make:

Chocolate Glaze

INGREDIENTS

1/4 cup or so of semi-sweet vegan chocolate chips
soymilk
INSTRUCTIONS

Melt chocolate chips in a double boiler or in a metal bowl over a pan of boiling water.
Using a small spatula, mix in soymilk, 1 Tbsp at a time until you have a thin, drizzly consistency.
Quickly drizzle over cupcakes. If you wait too long, it will start to harden. Put it back over the boiling water to re-heat and thin (you may have to add some extra soymilk).

Cool cupcakes in refrigerator for 1/2 hour to harden frosting and chocolate glaze.

Copyright from http://vivaciousvegansrecipes.blogspot.com/2006/09/banana-pb-cupcake.html

Fudgy Chocolate Cupcakes 67

2008-10-12T08:34:00.000-07:00

INGREDIENTS

CUPCAKES

3/4 cup unsalted butter
6 ounces semisweet chocolate, chopped
3/4 cup sugar
4 eggs, separated
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon cream of tartar

FROSTING AND GARNISH

12 ounces semisweet chocolate, coarsely chopped, divided
3 tablespoons whipping cream

INSTRUCTIONS

Heat oven to 325°F Grease 12-cup muffin pan or line with baking cups. Place butter and 6 oz. chocolate in metal bowl; place over medium saucepan of barely simmering water (bowl should not touch water). Let stand until melted; stir until smooth. Cool to room temperature. Whisk in sugar and egg yolks. Stir in flour and baking powder.
In large bowl, beat egg whites. Add cream of tartar; beat at medium-high speed. Fold one-fourth of the whites into chocolate mixture. Gently fold in remaining whites until mixed.
Filling two-thirds full in muffin cups. Bake 25 to 30 minutes. Cool on wire rack 10 minutes. remove from pan; cool completely.

Patriotic Cocoa Cupcakes 66

2008-10-11T10:37:00.000-07:00

INGREDIENTS

Yield: 12 CUPCAKES

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
VANILLA FROSTING(recipe follows)
Cake stars OR blue and red decorating icing (in tube)

INSTRUCTIONS

1. Heat oven to 350°F. Grease and flour muffin cups (2-1/2 inches in diameter) or line with paper bake cups.

2. Combine dry ingredients in large bowl. Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. To make chocolate stars for garnish, if desired, cut several cupcakes into 1/2- inch slices; cut out star shapes from cake slices. Frost remaining cupcakes. Garnish with chocolate stars or with red and blue decorating icing. About 30 cupcakes.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.

S'mores Cupcakes 65

2008-10-10T22:35:00.000-07:00

INGREDIENTS

Yield: Makes 2 dozen

CUPCAKES

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

FORSTING

1/2-3/4 lb. (2 or 3 sticks) butter, room temperature
1 lb. (2 cups) confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream

INSTRUCTIONS

CUPCAKES

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

FROSTING

1. Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time.

2. Beat in the vanilla until incorporated. Then dump in the Fluff and mix it up 'til it's all creamy. Transfer to pastry bag and pipe onto cupcakes!

3. The tops are dusted with graham cracker crumbs, and each cupcake is topped with a square of Hershey's chocolate.

4. Yes, there are fancier chocolate bars out there—but for that authentic retro campfire taste, I say you oughta stick with the classic.

Devil’s Food Cupcakes with Espresso Meringue 64

2008-10-07T09:34:00.000-07:00

ACTIVE TIME: 30 MIN TOTAL TIME: 1 HR

MAKES 2 DOZEN CUPCAKES

EASY WAY Instead of making bite-size cupcake snacks, bake full-size cupcakes in standard muffin pans. Sprinkle the frosted cupcakes with a bit of cocoa powder mixed with instant espresso.

INGREDIENTS CUPCAKES

Vegetable oil spray
4 ounces unsweetened chocolate, finely chopped
1/4 cup Dutch-process cocoa powder, plus more for sprinkling
1 1/4 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter ( 1/2 pound), softened
1 1/2 cups packed dark brown sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract

ESPRESSO MERINGUE

3 large egg white
1 1/2 cups confectioners’ sugar
1 teaspoon instant espresso, plus more for sprinkling

INSTRUCTIONS

MAKE THE CUPCAKES: Preheat the oven to 325°. Line 24 muffin cups with paper liners. Lightly spray the paper liners with vegetable oil spray. In a small bowl, mix the chocolate and 1/4 cup of cocoa. Add the boiling water and let melt, then whisk until smooth. In a medium bowl, whisk the flour with the baking soda and salt.
In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs, buttermilk and vanilla, then slowly beat in the dry ingredients and the chocolate mixture in 3 alternating batches.
Fill the muffin cups three-fourths full with the batter. Bake for 22 to 25 minutes, shifting the pans halfway through, until the cupcakes are springy and a toothpick inserted in the center comes out with a few moist crumbs attached.
Let the cupcakes cool in the pans for 15 minutes, then unmold them and transfer to a rack to cool completely.
MEANWHILE, MAKE THE ESPRESSO MERINGUE: Mix the egg whites, confectioners’ sugar and 1 teaspoon of espresso in a medium stainless steel bowl. Set the bowl over a saucepan of simmering water and heat the whites, whisking constantly, until hot to the touch (165°).
Transfer the mixture to the bowl of a standing electric mixer fitted with a whisk and beat at high speed until the meringue is stiff and glossy, about 5 minutes; if using a handheld mixer, beat for about 8 minutes.
Scoop half of the espresso meringue into a pastry bag fitted with a large ( 3/4-inch) plain tip and pipe the meringue onto half of the cupcakes. Repeat with the remaining espresso meringue and cupcakes. Lightly sprinkle the meringue with cocoa and espresso powder and serve.

Angel Food Cupcakes with Raspberry Swirl 63

2008-10-07T09:26:00.000-07:00

ACTIVE TIME: 30 MIN TOTAL TIME: 1 HR 30 MIN

MAKES 18 CUPCAKES

These sweet little cupcakes have a delicious jam filling made with fresh raspberries, which are high in antioxidants and rich in vitamin C, folate, iron and potassium.

INGREDIENTS

FILLING

3 cups raspberries (3/4 pound)
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons of water

CUPCAKES

1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar

GLAZE

1 1/2 cups confectioners' sugar
1 1/2 tablespoons butter, melted
1 1/2 tablespoons water
Pinch of salt

INSTRUCTIONS

MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes.
Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes.
Let cool, then refrigerate until firm, about 1 hour.
MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form.
Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.

Interesting "ICE-CREAM' Cupcakes.

2008-10-05T09:49:00.000-07:00

Dear All,

Oh my god.. This is one of the most wonderful cupcakes i ever see.. You all can't miss this.

1. Of Monkeys and Cupcakes: Caramel Apple Pie a La Mode

2. Confessions of a City Eater: Chocolate Strawberry Bliss Cupcakes

3. Flour Arrangements: Dairy Free Sticky Toffee Pudding Cupcakes

4. Little Ivy Cakes: Miss Scarlett

5. Cooking in Cleveland: Strawberry-Rhubarb Ice Cream Cupcakes

6. Simple Food: Cherry Vanilla Ice Cream Cupcakes

7. My Own Sweet Thyme: Chocolate Fire Ice Cream Cupcakes

8. Tempered Woman: Chocolate Cherry Amaretto Ice Cream Cupcakes

9. Lick the Spatula: Kahlua Chocolate Crunch Ice Cream Cupcakes

10. Big Black Dogs: Burnt Sugar Lilac Cupcakes

Mini Brownie Cupcakes 62

2008-10-05T09:43:00.000-07:00

Makesabout 72 mini-cupcakes

Active time:25 min
Start to finish:1 1/2 hr

INGREDIENTS

Vegetable-oil cooking spray
4 sticks unsalted butter, cut into pieces
8 oz unsweetened chocolate, chopped
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon salt
3 3/4 cups granulated sugar
8 large eggs
Confectioners sugar (optional)

INSTRUCTIONS

mini-muffin tins and about 72 (1- by 1-inch) waxed paper liners

Preheat oven to 350ºF and line mini-muffin tins with liners. Spray liners with cooking spray.
Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
Dust with confectioners sugar if desired.

For All Viewers

2008-10-05T09:38:00.000-07:00

Dear Friends,

Lets' try to know about yourself a little deeper. Oprah have a wonderful tools for you all. And also dun forget about the recipe of cupcakes at Recipe 61.

http://www.oprah.com/index

Thank you

Caramel Cupcakes Recipe 61

2008-10-05T09:34:00.000-07:00

Yield 8 Cupcakes
INGREDIENTS

Cupcakes

2 1/2 cups sifted all-purpose bleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter , softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

Icing

2 cups firmly packed brown sugar
1/4 teaspoon salt
1 cup whole milk
2 tablespoons unsalted butter

INSTRUCTIONS

1. To make cupcakes, preheat oven to 350°. Line muffin pans with 16 to 18 baking cups. Sift flour, baking powder, baking soda, and salt together in a large bowl.

2. In a separate bowl, beat butter with electric mixer until creamy, about 30 seconds. Add sugar, 1/2 cup at a time, and beat until mixture is fluffy and has lightened in color, about 2 minutes. Add eggs, 1 at a time, and vanilla, beating for 15 seconds after each addition.

3. Add flour mixture to butter mixture in thirds, alternating with 2 additions of buttermilk (1/4 cup each). Beat batter with a rubber spatula just 2 to 3 strokes after each addition. Fill cups to 3/4 of an inch from top. Bake until a toothpick comes out clean, 20 to 24 minutes. Cool before icing.

4. To make icing, combine sugar, salt, and milk in a saucepan and bring to a boil over medium-high heat, stirring occasionally.

5. Continue to boil until 1/4 teaspoon of syrup forms a soft ball when dropped into a bowl of ice water, or until a candy thermometer reaches 232°. Remove pan from heat and stir in butter until melted.

6. Allow caramel to cool until lukewarm. With electric mixer on high speed, beat until smooth and lighter in color, about 4 minutes. Spread on cupcakes.

Copyright from http://www.oprah.com/recipe/food/recipesdesserts/food_200803_caramel

Candy Bar Cupcakes 60

2008-09-30T05:44:00.000-07:00

INGREDIENTS

(YIELD: 12)

Caramel sauce

1/4 cup water

1/8 teaspoon cream of tartar or fresh lemon juice

1 cup (7 ounces) granulated sugar

2 tablespoons light corn syrup

1 tablespoon unsalted butter

1 cup heavy cream

1/2 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

Brown sugar cupcakes

1 1/2 cups plus 2 tablespoons (8 ounces) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

8 tablespoons (4 ounces) unsalted butter, softened but still cool

3/4 cup (6 1/4 ounces) firmly packed dark brown sugar

1/4 cup plus 1 tablespoon (2 1/4 ounces) granulated sugar

2 large eggs, room temperature

1/2 teaspoon pure vanilla extract

3/4 cup whole milk

Frosting

2 tablespoons (1 ounce) unsalted butter, softened but still cool

5/8 cup (2 1/2 ounces) powdered sugar, sifted

1/8 teaspoon kosher salt

1 teaspoon whole milk

1/4 teaspoon vanilla extract

1/4 teaspoon fresh lemon juice

4 ounces milk chocolate, coarsely chopped

3 ounces 70 percent cacao bittersweet chocolate, coarsely chopped

1/2 heavy cream

3 tablespoons peanut butter

Garnish

1/2 cup salted, roasted peanuts

Fleur de sel for sprinkling

INSTRUCTIONS

Caramel sauce

1. In a medium saucepan with high sides, mix together the water, cream of tartar and sugar. Add the corn syrup and stir until just combined. Place the pan over high heat and cover. Cook for 2-3 minutes or until the mixture comes to full rolling boil.

2. Remove the lid, and cook until the syrup is a dark amber, 5-7 minutes. Remove the pan and add the butter. Carefully add the cream, standing back because it will sizzle and pop. It may form clumps, but that's fine. The lumps will melt when the caramel is put back over the heat.

3. Place the pan over medium-low heat and stir gently with a whisk. Bring the mixture back to a boil and as soon as you see bubbles around the edge, remove it from the heat and strain the mixture into a heatproof container. Stir in the salt and vanilla and set aside to cool. Use immediately or refrigerate up to 2 weeks.

Brown sugar cupcakes

4. Position a rack in the center of the oven and preheat the oven to 325 degrees. Line a 12 cup standard muffin pan with paper liners

5. In a medium bowl, sift together the flour and baking powder. Add the salt and set aside. In a large bowl, using a stand mixer fitted with the paddle attachment, or a handheld mixer, cream together the butter and sugars on medium speed for 3-4 minutes or until light and fluffy, stopping to scrape down the sides as needed.

6. Add the eggs one at a time, beating well after each addition until incorporated. Beat in the vanilla.

7. On low speed, add the flour mixture in three additions and the milk in two additions, beginning and ending with the dry ingredients and beating after each addition for about 15 seconds or until combined. Divide the batter evenly among the cups.

8. Bake the cupcakes, rotating the pan after 10 minutes, for 20-25 minutes or until a skewer inserted in the center comes out clean. Cook in the pan on a rack for 10 minutes, loosen the cupcakes from the pan, then let them cool completely in the pan before removing them.

9. Fill the cupcakes with the caramel sauce by putting the sauce in a 8-ounce squirt bottle with the tip cut to about 1/4-inch wide, plunging the tip into the center of the cupcake, and squeezing.

10. When you see the top of the cupcake rise just slightly, stop squeezing the bottle and slowly pull the tip out of the cupcake. Don't worry if some of the sauce comes out of the top; it'll be covered with frosting.

Frosting

11. In a large bowl, cream the butter with an electric mixer on medium speed for 30 seconds to 1 minute until light and creamy. Gradually add the sugar while continuing to beat, stopping to scrape down the sides of the bowl as necessary.

12. When all the sugar has been incorporated, add the salt, milk, vanilla and lemon juice, beating well after each addition. Then continue to beat on high speed for 5-6 minutes until fluffy. Set aside.

13. In a heatproof bowl, combine the chocolates. In a small saucepan, heat the cream over medium heat for 4-5 minutes or just until it comes to a boil. Pour the hot cream over the chocolate and stir until the mixture is smooth.

14. Stir in the peanut butter. Let mixture cool for 10-20 minutes, then whisk in the butter frosting. You should have about 1 1/4 cups.

15. Spread the frosting over the filled cupcakes with an offset icing spatula, or pipe it on with a pastry bag fitted with a medium star tip. Garnish with the peanuts and a few grains of fleur de sel.

Beautiful Pictures of Cupcakes

2008-09-30T05:33:00.000-07:00

Amazing pictures of Cupcakes - Specially for you all

Copyright from http://www.cupcakestakethecake.blogspot.com/

Basil, Green Tea cupcake, filled with lemon green tea buttercream and a chocolate covered raspberry, topped with dark chocolate ganache and lemon green tea buttercream garnished with cacao nibs a fresh raspberry and basil. By Fields of Cake

This is a simple white cake, topped with a strawberry/peach/basil buttercream. The filling is a strawberry/peach/basil sauce. By Take the Cannoli

A twist on the traditional mojito..and the traditional cupcake. An vegan orange cupcake sprinkled with basil (before baking), baked to perfection, and then topped with a rum-nectar orange glaze. From Innocent Primate Vegan Blog

L to R: Pumpkin, Cranberry Orange, S’mores and Caramel Apple.

Pumpkin: Fresh, old-fashioned pumpkin cake topped with Sweet’s own fabulous cream cheese frosting, finished with a roasted cinnamon sugar pumpkin seed.

Cranberry Orange: The Sweet cake, infused with fresh orange flavor, filled with cranberry preserves and topped with Sweet signature frosting with a hint of orange. Topped with a chocolate-dipped cranberry.

S’mores: Our own chocolate cake featuring Bensdorp cocoa with a delectable graham cracker crust, filled and topped with homemade marshmallow cream and dusted with graham cracker crumbs.

Caramel Apple: Seasonal apples and autumn spices flavor this fall favorite, dipped in caramel, complete with a stick.

Rocky road cupcake - Devil's food cupcake topped with choc chunks marshmallow

Coconut salutation cupcake - devil's food cupcake topped with caramelized coconuts

Caramel macchiato - Coffee cupcake topped with caramel, cream and chocolate

Moist Chocolate Cupcakes 59

2008-09-30T05:27:00.000-07:00

INGREDIENTS

1/2 cup Cocoa (I used NOMU cocoa)
1 cup flour
1 cup sugar
1tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup warm water
1/2 cup buttermilk
1/4 cup canola oil
1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 180° and line cupcake trays with cupcake liners.

2. Sift cocoa, flour, sugar, baking soda, baking powder and salt into a bowl.

3. Add the egg, water, buttermilk, oil and vanilla extract and mix with an electric beater for +- 3 minutes.

4. Using a 1/3 cup measure, scoop mixture into prepared cupcake trays.

BAKING TIME

180° for 18-20 minutes (to test if ready: prick cupcake with a toothpick and if it comes out clean with no mixture on, then take the cupcakes out the oven). Cool for at least 30 minutes before icing.

Copyright from http://www.southafricanfoodies.co.za/Recipes/moist-chocolate-cupcakes.shtml

Red Velvet Cupcakes 58

2008-09-30T05:20:00.000-07:00

INGREDIENTS

24 chocolate Hershey’s Kisses or Hugs candies
Batter
11⁄2 sticks (¾ cup) butter, softened
1½ cups granulated sugar
¼ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 Tbsp (1 oz) liquid red food color
2 tsp white vinegar
21⁄2 cups cake flour (not self-rising)
Frosting
2 bricks (8 oz each) cream cheese, softened
1 stick (½ cup) butter, softened
1½ cups confectioners’ sugar
1 tsp vanilla extract
Garnish: heart-shaped decors

INSTRUCTIONS

1. Heat oven to 350°F. You’ll need 24 regular-size (21⁄2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each.

2. Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center.

3. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.

4. Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners’ sugar and vanilla. Increase speed to high and beat until smooth and fluffy.

5. Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving.

Planning Tip: Store unfrosted cupcakes covered at room temperature up to 1 day or freeze airtight up to 1 month. Thaw before frosting. Frost up to 1 day ahead.

Orange and Cream Cupcakes 57

2008-09-30T05:18:00.000-07:00

INGREDIENTS

1 box (18.25 oz) yellow cake mix, prepared as box directs, substituting orange juice for the water
1 pkt Bird’s Imported English Dessert Mix for Custard Style Pudding (see Note 1)
1 Tbsp grated orange peel
12 orange sections, each cut in half

INSTRUCTIONS

1. Heat oven to 350°F. Line 24 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners (see Note 2).

2. Spoon cake batter into lined cups, filling each 2⁄3 full. Bake as box directs. Transfer to a wire rack to cool completely. Using tip of a paring knife, cut a small hole in top of each cupcake.

3. Prepare custard as box directs, stir in grated peel and cool until warm. Spoon into a sturdy ziptop food bag, cut tip off one corner and pipe into holes in cupcakes (you’ll have about 1⁄2 cup custard left.) Insert a half orange section into custard in each cupcake. Refrigerate until serving.

Note 1: Look for Bird’s Imported English Dessert Mix in the pudding-mix section of your supermarket.

Note 2: Since the recipe makes 24 cupcakes, if you have two 12-cup, regular-size muffin pans you can prepare them both as the recipe directs and bake them side by side on the middle rack of your oven.

Planning Tip: Can be prepared through Step 2 up to 2 days ahead. Complete up to 1 day ahead. Refrigerate covered.

Brownie Cupcakes 56

2008-09-30T05:15:00.000-07:00

INGREDIENTS

FROSTING
4 oz cream cheese, softened
1⁄2 stick (4 Tbsp) butter, softened
2 cups confectioners’ sugar
CUPCAKES
1 stick (1⁄2 cup) butter, softened
4 oz semisweet baking chocolate, chopped
1 cup sugar
2 tsp vanilla extract
3 large eggs
2⁄3 cup all-purpose flour
2 Tbsp unsweetened cocoa powder
1⁄2 tsp baking powder
Garnish: 12 fresh raspberries

INSTRUCTIONS

1. Heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.

2. Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.

3. Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa and baking powder just to blend. Pour into muffin cups.

4. Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).

5. Spoon frosting into a large ziptop bag, snip 1⁄2 in. off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.

Caramel Banana Cupcakes 55

2008-09-29T06:27:00.000-07:00

INGREDIENTS

3 sticks (12 ounces) unsalted butter, at room temperature

1 1/4 cups granulated sugar

1 cup mashed ripe bananas

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 3/4 cups flour

1/2 cup plus 2 tablespoons whole milk

3 large eggs, separated

One 5.5-ounce bag soft caramels, such as Werther's Original Chewy

1/4 cup confectioners' sugar

INSTRUCTIONS

1. Preheat the oven to 350°. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.

2. Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.

3. Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.

4. Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.

5. Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.

6. Using the electric mixer, beat the remaining 2 sticks butter at high speed until fluffy, about 5 minutes. With the mixer on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.

Copyright from http://www.rachaelraymag.com/recipes/dessert-recipes/caramel-banana-cupcakes/article.html

Vanilla Bean Cupcakes 54

2008-09-29T06:22:00.000-07:00

INGREDIENTS

2 cups cake flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups granulated sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon vanilla extract)
2 large egg whites, at room temperature
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
Salted Caramel Frosting

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.
Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.

Vanilla Cupcakes with Chocolate Frosting 53

2008-09-29T06:17:00.000-07:00

Vanilla Cupcakes with Chocolate Frosting

Makes 12 cupcakes

INGREDIENTS

½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract

INSTRUCTIONS

In a medium bowl, combine coconut flour, salt and baking soda
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
Pour batter into well oiled muffin tins
Bake at 350° for 20 minutes
Cool completely
Top with chocolate frosting

Copyright from http://www.elanaspantry.com/desserts/vanilla-cupcakes-with-chocolate-frosting/

White Chocolate Cupcakes with White Chocolate Frosting 52

2008-09-29T06:11:00.000-07:00

INGREDIENTS

	2	oz. white chocolate, finely chopped
	¼	cup heavy whipping cream
	5	Tbsp. unsalted butter, softened
	½	cup superfine sugar
	¼	cup light brown sugar, firmly packed
	1	extra-large egg yolk, at room temperature
	1	tsp. pure vanilla extract
	1	cup all-purpose flour
	¾	tsp. baking soda
	¼	tsp. salt
	¼	cup buttermilk
	2	extra-large egg whites, at room temperature
	¼	tsp. cream of tartar

Frosting

INGREDIENTS

	8	oz. white chocolate, finely chopped\
	8	oz. cream cheese, softened
	1	tsp. pure vanilla extract
	1½	cups confectioners’ sugar, sifted

INSTRUCTIONS

Place the chopped chocolate in a small bowl.
Place the cream in a small saucepan and bring to boil over medium heat. Pour the cream over the chocolate and let it stand for 1 minute. Stir the mixture together using a heat-resistant spatula, whisk, or immersion blender until very smooth.
Place the butter in the bowl of an electric stand mixer or in a bowl. Use the flat beater attachment or a hand-held mixer to beat the butter on medium speed until it’s fluffy, about 2 minutes.
Add the superfine sugar and brown sugar, and cream together well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
Use a fork to lightly beat together the egg yolk and vanilla in a small bowl. Add to the butter mixture and blend together well. The egg mixture will sit on top of the butter mixture, so scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly. The mixture will look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
Over a medium piece of waxed paper or parchment paper or a bowl, sift together the flour and baking soda. Add the salt and toss to mix.
Add the dry ingredients to the butter mixture alternately with the buttermilk in 3 stages. Mix completely after each addition. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
Add the melted white chocolate to the batter and blend together thoroughly.
Place the egg whites in the grease-free bowl of an electric stand mixer or in a grease-free medium bowl. Use the wire whip attachment or a hand-held mixer to whip the egg whites on medium speed until frothy. Add the cream of tartar and whip on medium-high speed until the egg whites hold glossy and firm, but not stiff, peaks.
Fold the whipped egg whites into the batter in 4 stages, blending thoroughly.
Use a spoon to divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
Bake the cupcakes 20 to 25 minutes, until they are light golden brown and a tester inserted in the center comes out clean. Remove the pan from the oven and cool completely on a rack. Lift the cupcakes from the muffin pan.
For the frosting: Place the chopped chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry. Or place the chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or hand-held mixer to beat the cream cheese on medium speed until it’s fluffy, about 2 minutes.
Add the vanilla to the cream cheese and mix together thoroughly.
Add the sugar to the cream cheese in 3 stages. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Beat together until thoroughly blended.
Add the melted white chocolate and blend together completely.
Use a flexible-blade spatula to spread the top of each cupcake with an equal amount of frosting in a small mound. Make swirls in the frosting with the spatula or the back of a spoon.
Chill the cupcakes for about 1 hour loosely covered with waxed paper, then tented with aluminum foil. Serve at room temperature.

Buttermilk Cupcakes with Chocolate Icing 51

2008-09-29T06:02:00.000-07:00

Yield 12 cupcakes

Duration 50 min (Prep 15min, inactive 15min, cook 20mins)

INGREDIENTS

1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 large yolks
1 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup buttermilk

Chocolate Cream Cheese Frosting:

INGREDIENTS

1 stick butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar, sifted
4 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
Special equipment: 12 muffin cups

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.

3. In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.

4. Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.

5. Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.

FROSTING:

6. Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

CUPKAKINO have HIT 50 RECIPE

2008-09-28T07:36:00.000-07:00

Dear friends,

We have come a long way to hit our 50 different types of cupcakes recipe. For all the recipe owners, thank you for your kindness. I will promote your recipe in my blog spot as much as possible. We hope to serve you all in the future with our updated blogspot. Thank you.

From

Zen
Zen_2808@hotmail.com

Mayan Chocolate Cupcakes 50

2008-09-28T07:32:00.000-07:00

Mayan Chocolate
Cupcakes

INGREDIENTS

2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ancho chile powder
2 cups sugar
2 eggs
1/2 cup heavy cream
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup canola or veggie oil
1 cup water, divided
2 tablespoons coffee granules
1 stick butter
1 Vosges Red Fire chocolate bar
3 tablespoons unsweetened cocoa powder
1/3 cup cinnamon chips
1/3 cup semisweet chocolate chips

INSTRUCTIONS

1. Dissolve or brew coffee granules in 1/2 cup of the water and let cool.

2. Chop chocolate bar into small pieces and heat with butter over double boiler or in microwave at 30-second-intervals just until melted and combined. Once melted, stir in cocoa powder, whisking out any lumps. Let cool.

3. Sift together flour, baking soda, cinnamon, and ancho powder in large bowl. In medium bowl, lightly whisk together sugar, eggs, heavy cream, vinegar, vanilla, oil, and remaining 1/2 cup water. Add wet mixture into dry mixture, and stir in melted chocolate mixture, just until combined. Fold in cinnamon chips and chocolate chips.

4. Fill cupcake or muffin tins no more than 2/3 of the way with batter. Bake at 350 degrees F for about 20 minutes or until toothpick inserted comes out clean. Batter will fall somewhat during baking, leaving a small concave area in the top of cupcakes for frosting or topping. Let cool completely before decorating.

Mayan Chocolate Frosting:

INGREDIENTS

1 pint heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ancho chile powder
1/2 cup semisweet chocolate, melted and cooled
3 tablespoons sugar

INSTRUCTIONS

1. Combine all ingredients and beat by hand or with a hand mixer on medium speed until light and fluffy and frosting will hold its shape once piped.

2. Keep frosted cupcakes in airtight container in refridgerator.

Copyright from http://www.flickr.com/photos/sugar-bliss/394300121/

Josh Short's Bumblebee Cupcakes 49

2008-09-28T07:19:00.000-07:00

This recipe is a bake-sale winner: a firm vanilla cupcake that's not too sweet, with a chocolate surprise inside.

The cupcakes can be covered and stored at room temperature for 3 days.

Makes 24 cupcakes

INGREDIENTS

For the cupcakes

3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
17 1/2 tablespoons (2 sticks plus 1 1/2 tablespoons) unsalted butter, at room temperature
2 1/2 cups sugar
5 large eggs
1 1/4 cups sour cream
2 teaspoons vanilla extract

For the frosting

16 tablespoons (2 sticks) unsalted butter, at room temperature
2 1/2 tablespoons vegetable shortening, at room temperature
1 pound confectioners' sugar, sifted
2 1/2 tablespoons whole or low-fat milk
1 teaspoon vanilla extract

For the chocolate sauce

2 cups sugar
1 cup water
1 cup plus 1 tablespoon heavy cream
1 1/3 cups unsweetened cocoa powder, sifted

INSTRUCTIONS

1. For the cupcakes: Preheat the oven to 350 degrees. Have ready two 12-well cupcake pans lined with paper muffin cups.

2. Sift together the flour, baking powder and salt on a sheet of wax paper and set aside.

3. In the bowl of a stand mixer on low speed, combine the butter and sugar; beat for about 15 minutes, until the mixture is softened and creamy. Add the eggs one at a time, then the sour cream and the vanilla extract, mixing well and scraping down the sides of the bowl as needed. Slowly add the sifted dry ingredients, mixing to combine. Divide the batter among the lined muffin cups. Bake for about 30 minutes or until a tester inserted into the center of a cupcake comes out clean. The tops should be lightly browned. Transfer to a wire rack to cool.

4. Meanwhile, make the frosting: In the bowl of a stand mixer, combine the butter, shortening and sifted confectioners' sugar in increments on low speed; increase the speed to high and beat for about 15 minutes, stopping several times to scrape down the sides of the bowl. Reduce the speed to low; slowly add the milk and vanilla extract, mixing until well incorporated. Set aside; if the kitchen is warm, cover and refrigerate until ready to use.

5. For the chocolate sauce: In a medium saucepan over medium-high heat, combine the sugar, water and cream. Bring to a boil, then turn off the heat and add the sifted cocoa powder. Let cool slightly, then strain through a fine-mesh strainer to remove any lumps. Transfer to a resealable plastic food storage bag (not sealed) and place inside a bowl for stability; refrigerate until ready to use.

6. To assemble: Use a paring knife to carve a small core out of each cooled cupcake, reserving the conical pieces. Use scissors to snip off 1 corner of the chocolate sauce bag and fill the center of each cupcake with the cooled sauce. Replace the cupcake cores. There may be some chocolate sauce left over.

7. Color small batches of the frosting as desired; transfer each to a resealable plastic food storage bag and snip off a corner to pipe frosting (or use a piping bag with a No. 8 large round tip). To form flower petals, squeeze a round ball and then pull away; repeat to complete a border. Then pipe a larger flat ball in the center. Garnish with a bumblebee decoration, if desired.

Mocha Cuppin' Cakes 48

2008-09-27T19:48:00.000-07:00

Mocha Cuppin' Cakes

Chocolate Buttermilk Cupcakes
*courtesy of Magnolia Bakery
350 degrees/Makes 24 cupcakes

INGREDIENTS

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

INSTRUCTIONS

1) Line two 12-cup muffin tins with cupcake papers. Set aside.
2) In a small bowl, sift together the flour, salt and baking soda. Set aside.
3) In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4) Add the sugars and beat until fluffy, about 3 minutes.
5) Add the eggs, one at a time, beating well after each addition.
6) Add the chocolate, mixing until well incorporated.
7) Add the dry ingredients in three parts, alternating with the buttermilk 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 and the batter is smooth.
8) 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 in the center of the cupcake comes out clean.
9) Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Mocha Meringue Buttercream

INGREDIENTS

4 large egg whites
3 sticks butter softened (1.5 cups)
1 cup sugar
1/4 teaspoon cream of tartar
8 oz bittersweet (or semisweet if you prefer) best-quality chocolate
1 tablespoon espresso powder

INSTRUCTIONS

1) Place chocolate in a double boiler over simmering water on low heat for approximately 5–10 minutes. When chocolate is nearly all melted, add espresso powder and stir until mixture is completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
2) Place egg whites and sugar in a bowl and blend. Put the bowl over a pan of simmering water and whisk constantly until the mixture is warm to touch. (A good test is to dab your fingertips into the mixture and rub them together. If you can't feel any sugar crystals, the mixture is ready.)
3) Beat on medium-high for about three or four minutes. When soft peaks form, add cream of tartar and increase speed to high. Whisk for about 8 minutes more until stiff peaks form. (You'll know the meringue is done when you place your hands on the sides of the bowl and it is no longer hot; it is room temperature or cool to touch.)
) Switch to paddle attachment and turn the mixer to low. Add butter, 3 tablespoons at a time until all combined. Scrape down sides. (Don't worry if your meringue is beginning to look soupy; just keep the faith!)
5) Add cooled chocolate to the mixer and combine on low, scraping down sides if necessary. (Now, it looks really soupy!)
6) Increase mixer to high speed and beat for one minute. You'll hear the meringue slap the sides of the bowl, which means it is ready!

Assembly

1) Frost cooled cupcakes with frosting either by piping or using an off-set spatula.
2) Garnish as desired.

Copyright from http://cuppincakesforyou.blogspot.com/

White Chocolate Raspberry Truffle Cupcake with White Chocolate Cream 47

2008-09-27T19:42:00.000-07:00

Here is the recipe for white cake - it is based on the white cake recipe in The Artful Cupcake.

White Cupcake

INGREDIENTS

1 3/4 cup sifted cake flour*
2 tsp baking powder
1/4 tsp of salt
3/4 cup extra creamy milk ^
1 vanilla bean #
1 1/4 up caster sugar
100g (3 oz) butter
3 eggs whites

INSTRUCTIONS

1. Preheat oven to 180C (350F) and line a muffin tray with 12 cupcake liners.
2. Resift cake flour with the baking powder and salt.
3. Combine the milk and the seeds from the vanilla bean.
4. Cream the sugar and butter until fluffy (30 - 45 seconds).
5. Alternating the flour mixture with the milk mixture, blend half one, then the other into the butter mixture. Mix well after each addition and repeat. Mix well until well blended.
6. In a separate bowl, beat the egg whites until stiff. Fold them into the cupcake batter.
7. Pour the batter into the cupcake liners, filling at least halfway. Bake for 15 to 20 minutes, or until a skewer comes out clean.
8. Remove from the pans and put on wire rack to cool before frosting.

TAKE NOTE:

* We don't have cake flour available widely in Australia. Although I have seen a self raising cake flour for sale in Coles.
Make Your Own Cake Flour Recipe
Add two level tablespoons of corn flour to a one cup measuring cup, then fill with plain or bread flour (bread flour is finely milled flour). Sift three times then use as needed.

^ I used a milk called gold, it is creamier than your normal full cream milk. Extra taste.

# Original recipe said to use 2 tsp of vanilla extract but I thought if I am going to make something decadent then better to use the real deal and give it that extra something.

Copyright from http://ecupcake.blogspot.com/2007/02/white-chocolate-raspberry-truffle.html

Baci Kiss Cupcake 45

2008-09-27T19:38:00.000-07:00

Baci Kiss Cupcake

Double Chocolate Cupcake

INGREDIENTS

125g / 1/2 cup butter
4 egg yolks
2/3 cup brown sugar
1 tsp vanilla extract
2/3 cup boiling water
60g / 2 oz dark chocolate
1/3 cup cocoa
1 2/3 cup self raising flour
1/4 cup milk

INSTRUCTIONS

1. Preheat oven to 180 (350). Line a 12 capacity muffin tray with cupcake liners.
2. Combine dark chocolate, cocoa and boiling water. Stir until chocolate has melted. Cool.
3. Cream butter and sugar for 2 -3 minutes until light and fluffy.
4. Combine cool chocolate and water mixture with milk.
5. Alternately beat in chocolate mixture and flour, starting and ending with flour mixture in 3 lots.
6. Divide cupcake batter evenly into cupcake liners.
7. Bake in oven for 18 minutes or until toothpick comes out clean.
8. Cool cupcakes completely.

Fill cupcakes with giandua using the cone method and then frost with espresso ganache.

Giandua filling

INGREDIENTS

2 tbs hazelnut spread
1 tbs cream
60g / 2 oz milk chocolate
100g / 3.5 oz hazelnuts

INSTRUCTIONS

1. Toast hazelnuts in oven for 10 minutes at 200 (375).
2. Crush hazelnuts when cool. (I wanted small chunks of hazelnut so I crushed using pestle and mortar).
3. Melt chocolate, cream and hazelnut spread.
4. Add crushed hazelnuts and cool before filling cupcakes.

Espresso Ganache

INGREDIENTS

500g / 1/2 lb dark chocolate (I used couverture chocolate)
1/2 cup cream
1/2 cup icing [powdered] sugar
a shot of espresso

INSTRUCTIONS

1. Boil cream and pour over chocolate. Stir until chocolate has melted. If chocolate has not completely melted put in microwave for 20 seconds. Allow to cool a little.
2. Add shot of espresso.
3. Beat on low speed until ganache starts to thicken up.
4. Add icing sugar and continue to beat until ganache has completely cooled and thick enough to either pipe or spread onto cupcakes.

Copy right from http://ecupcake.blogspot.com/2007/07/baci-kiss-cupcake.html

Pumpkin Cupcakes 44

2008-09-27T01:16:00.000-07:00

Pumpkin Cupcakes
Makes 12 cupcakes.

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
Cream Cheese Frosting:

INGREDIENTS

3 cups confectioners' sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)

INSTRUCTIONS

1. Heat the oven to 350º and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.

2. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.

3. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.

4. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.

5. Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.

6. For authentic-looking pumpkins, pipe on the frosting to resemble a pumpkin's ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves.

Copyright from http://www.thelilpeanutpatch.com/2008/09/recipe-review-pumpkin-cupcakes.html

Devil's Food Cupcakes with Marshmallow Filling 43

2008-09-27T01:10:00.000-07:00

Devil's Food Cupcakes with Marshmallow Filling

Makes 16 cupcakes

INGREDIENTS

3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting

INSTRUCTIONS

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.

5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

Nutritional Information

Calories: 421 (47% from fat)
Protein: 5.1g
Fat: 22g (sat 13)
Carbohydrate: 55g
Fiber: 0.4g
Sodium: 378mg
Cholesterol: 83mg

Guinness Cupcake 42

2008-09-27T01:05:00.000-07:00

Despite the addition of Guinness, these cakes are not at all bitter; instead, the beer adds richness and moisture, and balances the sweetness of the sugar. Topped with a cream cheese glaze, these are a crowd-pleasing, not-too-sweet dessert. They’re also super-easy.

Guinness Cupcake

INGREDIENTS

1 cup Guinness
1 stick, plus 1 tb, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tb vanilla extract
2 cups flour
2 1/2 tsp baking soda

Glaze

8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk

INSTRUCTIONS

1. Preheat oven to 350; butter a muffin tin.

2. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

3. Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.

*To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.

Low-Fat Cupcake Recipes (Chocolate, Vanilla, Lemon, Red Velvet) 41

2008-09-27T00:58:00.000-07:00

Fat Free Chocolate Cupcakes

Makes 12 cupcakes.

INGREDIENTS

1 1/2 cups all purpose flour
3/4 cup white sugar or sugar substitute
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free plain yogurt
1/2 cup skim milk
4 egg whites
1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit. Mix dry and wet ingredients separately, then stir just until combined. Line a 12-cup muffin tin with cupcake papers or spray with nonstick zero-calorie spray, fill each cup 2/3 full with batter. Bake 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean.

Low Fat Vanilla Cupcakes

Makes 12 cupcakes.

INGREDIENTS

2 cups white flour
1 cup white sugar or sugar substitute
1 tsp baking powder
1/2 tsp baking soda
½ tsp salt
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 egg
2 egg whites
1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Mix dry and wet ingredients separately, then stir just until combined. Line 12-cup muffin tin with cupcake papers and divide batter evenly. Bake 25 minutes or until toothpick inserted in the center of one cupcake comes out clean.

Low Fat Lemon Cupcakes

Makes 12 cupcakes.

INGREDIENTS

1 3/4 cups white flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup unsweetened applesauce
½ cup white sugar or sugar substitute
1 Tbsp vegetable oil
1 egg
1 cup fat-free sour cream
1/2 lemon, juice and zest of

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Combine dry ingredients and set aside. Whisk together applesauce, oil, and sugar. Add egg and beat well, then stir in lemon zest and juice. Alternately stir in flour mixture and sour cream in stages, then divide among 12 paper-lined muffin cups. Bake 20-25 minutes or until toothpick inserted in the center of one cupcake comes out clean.

Low Fat Red Velvet Cupcakes

Makes 12 cupcakes.

INGREDIENTS

1 3/4 cups white flour
1/4 cup unsweetened cocoa powder
½ tsp salt
1 cup white sugar or sugar substitute
½ cup unsweetened applesauce
1/4 cup vegetable oil
3/4 cup fat-free egg substitute
2 Tbsp red food coloring
1 tsp vanilla extract
½ cup fat-free buttermilk
1 1/4 tsp white vinegar
1 tsp baking soda

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit and line 12-cup muffin tin with cupcake papers. Mix together flour, cocoa, and salt and set aside. Whisk together oil, applesauce and sugar until well combined, then add egg substitute gradually, mixing well. Stir in food coloring and vanilla, then add fat-free buttermilk (to make your own see Low-Fat Cooking Tips) and flour alternately, beginning and ending with flour. Separately, mix vinegar and baking soda and allow to fizz, then fold in, stirring just until combined. Pour into cupcake papers and bake 15-20 minutes or until toothpick inserted in the center of one cupcake comes out clean.

Marshmallow Fudge Sundae Cupcakes 40

2008-09-27T00:50:00.000-07:00

Marshmallow Fudge Sundae Cupcakes
Yield: Makes 20 cupcakes

INGREDIENTS

1 package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix

2 packages (4 ounces each) waffle bowls

40 marshmallows

1 jar (8 ounces) hot fudge topping

1-1/4 cups whipped topping

1/4 cup colored sprinkles

1jar (10 ounces) maraschino cherries

INSTRUCTIONS

1.Preheat oven to 350°F. Lightly spray 20 standard (2-1/2-inch) muffin pan cups with nonstick cooking spray.

2.Prepare cake mix according to package directions. Spoon batter into prepared cups, filling 2/3 full.

3.Bake about 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks about 10 minutes.

4.Remove cupcakes from pans and place one cupcake in each waffle bowl. Place waffle bowls on baking sheets. Top each cupcake with 2 marshmallows and return to oven for 2 minutes or until marshmallows are slightly softened.

5.Remove lid from fudge topping; heat in microwave on HIGH 10 seconds or until softened. Spoon 2 teaspoons fudge topping over each cupcake. Top with 1 tablespoon whipped topping, sprinkles and cherry.

Copyright from http://recipes.howstuffworks.com/marshmallow-fudge-sundae-cupcakes-recipe.htm

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow 39

2008-09-27T00:45:00.000-07:00

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

INGREDIENTS & INSTRUCTIONS

1. Preheat oven to 350 degrees.
Line 2 standard muffin tins with cupcake liners; set aside.

2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

7. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.

8. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

9. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809).

10. Pipe frosting in a spiral motion on each cupcake.

11. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Copyright from http://www.kaboodle.com/reviews/chocolate-graham-cracker-cupcakes-with-toasted-marshmallow

Peppermint Mocha Cupcakes 38

2008-09-27T00:38:00.000-07:00

INGREDIENTS
6 Cupcakes

1/2 cup flour
1/2 cup light brown sugar
3 tablespoons butter (room temperature)
1/2 cup milk
2 tablespoons dutch processed cocoa
1 tablespoon instant espresso powder*
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1 egg,
at room temperature
peppermint cream cheese frosting red sugar for sprinkling

INSTRUCTIONS

1.Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar.
2.Add the egg and vanilla, mix thoroughly. Meanwhile, mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
3.Add flour, baking powder and salt to the butter mixture.
4.Add the milk mixture to the rest of the batter and beat until well combined.
5.Fill each well 2/3 of the way full.
6.Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
7.Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting. Ice, then sprinkle.
8.I bought this at our local Italian grocery but I have seen it in most regular grocery stores in the coffee isle.

Yield: 6 cupcakes It's that time of the year again- everyone is rhapsodizing about peppermint mochas from Starbucks. I admit, I am not a coffee drinker by any stretch of the imagination, but even I make an annual trip to Starbucks to get one. This year I thought it would be fun to combine those flavors into a new portable form: cupcakes. This recipe makes 6 cupcakes, which is a perfect number for a snack with friends, but can be easily multiplied to make more. The cupcake strikes a perfect balance of chocolate and coffee and the icing just elevates it to a whole new level.

Copyright from http://coconutlime.blogspot.com/2007/11/peppermint-mocha-cupcakes.html

Double Kisses Chocolate Cupcakes 37

2008-09-26T22:27:00.000-07:00

2-1/2 dozen cupcakes

INGREDIENTS

About 60 Hershey's Kisses Brand Milk Chocolates
3/4 - cup (1-1/2 sticks) butter or margarine, softened
1-2/3 - cups sugar
3 - eggs
1 - teaspoon vanilla extract
2 - cups all-purpose flour
2/3 - cup Hershey's Cocoa
1-1/4 - teaspoons baking soda
1 - teaspoon salt
1/4 - teaspoon baking powder
1-1/3 - cups water

INSTRUCTIONS

Remove wrappers from chocolate pieces; set aside. Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.
Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
Fill prepared muffin cups about 1/2 full with batter.
Place chocolate piece in center of each.
Bake 20 minutes or until top springs back when touched lightly in center.
Remove from cups to wire rack. Cool completely.
Frost as desired.
Place another chocolate piece on top of each cupcake.

Hummingbird Cupcakes with Cream Cheese Frosting 36

2008-09-26T22:18:00.000-07:00

Hummingbird Cupcakes
makes 24 cupcakes

INGREDIENTS

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
1-1/2 tsp vanilla
1 8oz can crushed pineapple, with liquid
2 mashed bananas
1 cup coursely chopped pecans

INSTRUCTIONS

1. Mix flour, sugar, baking soda, cinnamon, salt with a whisk in a good sized bowl.
2. Beat eggs.
3. Add oil and vanilla to beaten eggs and mix until somewhat combined.
4. Add egg/oil/vanilla mixture to flour/sugar/baking soda/cinnamon/salt mixture.
5. Mix together pineapple, bananas, pecans until combined.
6. Add to the rest of ingredients and stir to combine.

Bake at 350 degrees for ~25 minutes until golden and a cake tester comes out clean. I top these off with the cream cheese frosting recipe from the Buttercup Bakeshop book.

Copyright from http://chockylit.blogspot.com/2005/03/baking-fun-hummingbird-cupcakes-with.html

Thai Ice Tea Cupcake 35

2008-09-26T22:14:00.000-07:00

Cupcakes
makes 24 cupcakes
350 degree oven

INGREDIENTS

1 stick butter
1-1/4 cups sugar
2 packets instant thai ice tea
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
4 large egg whites
INSTRUCTIONS

1. soften butter in the mixer on high speed
2. mix instant thai ice tea powder and sugar together
3. drizzle the sugar mixture in with the butter and beat until light and fluffy, about 2-3 minutes
4. sift flour, baking powder, and salt together
5. mix the milk and vanilla together
6. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
7. set aside incorporated mixture
8. in a clean mixer bowl, beat egg whites until soft peaks form
9. fold egg whites into cake batter until incorporated
10. scoop batter into the prepared cupcake pans
11. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean

Frosting

INGREDIENTS

1 stick butter
2 8oz packages of cream cheese
1 packet instant thai ice tea
2 tablespoons hot water
4 cups confectioner's sugar

INSTRUCTIONS

1. soften butter in the mixer on high speed
2. add cream cheese and beat until combined
3. sift confectioner's sugar
4. dissolve thai ice tea powder in 2 tablespoon of hot water
5. add about half of the confectioner's sugar and the thai ice tea to the butter/cream cheese mixture and beat on high speed to combine
6. add remaining confectioner's sugar in stages until desired consistency and sweetness is achieved

Assembly

1. transfer a tablespoon of frosting onto each cooled cupcake
2. smooth out with a small pallet knife
(optional) 3. drizzle sweetened condensed milk on top of each frosted cupcake

Copyright from http://chockylit.blogspot.com/2005/05/recipe-thai-ice-tea-cupcake-experiment.html

Magnolia’s Vanilla Cupcakes 34

2008-09-22T03:14:00.000-07:00

INGREDIENTS

CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe follows) or Chocolate Buttercream

INSTRUCTIONS

Preheat 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 in 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. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Copyright from http://www.kitchenlink.com/cookbooks/2005/0743246616_2.html

Apple Carrot Cupcake 33

2008-09-22T03:07:00.000-07:00

INGREDIENTS

2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons unsweetened cocoa powder
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
4 large eggs, lightly beaten
1 1/2 cups packed coarsely grated carrots (about 3 medium)
1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
1 cup coarsely chopped pecans (or walnuts)

5 ounce fresh, mild chèvre (goat cheese), at room temperature
4 ounces cream cheese, at room temperature
1 Tbsp unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cups powdered sugar

INSTRUCTIONS

1 Preheat oven to 350° and place rack in the center of the oven.

2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.

3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.

Makes 24 to 28 cupcakes.

Red Velvet Cupcakes with Cream Cheese Frosting 32

2008-09-22T03:02:00.000-07:00

INGREDIENTS

1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar

Frosting ingredients

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

INSTRUCTIONS

1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Vanilla Cupcakes with Vanilla Sea Salt 31

2008-09-22T02:54:00.000-07:00

Vanilla Cupcakes

INGREDIENTS

20 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 stick) unsalted butter, room temperature
1-2/3 cups vanilla sugar
2 large eggs, room temperature
2-2/3 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons milk
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped out

INSTRUCTIONS

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating until well combined.
3. Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

scraping the seeds

Vanilla Bean Frosting

INGREDIENTS

2 sticks (1 cup) unsalted butter, room temperature
1 package (8 ounces) philly cream cheese
2 teaspoons vanilla extract
1/4 vanilla bean, seeds scraped out
-4-5 cups powdered sugar

INSTRUCTIONS

1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add the cream cheese and beat until combined.
3. Add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

Assemble

1. Frost each cooled cupcake with a healthy mound of frosting.
2. Top with vanilla seat salt or whatever you so desire.

filling the bag

frosting the cupcakes

Copyright from http://cupcakeblog.com/index.php/2008/04/3-vanilla-cupcakes-with-vanilla-sea-salt/

Chocolate-almond cupcakes with fluffy coconut frosting 30

2008-09-19T22:12:00.000-07:00

Cupcakes

Prep: 30 minutes plus cooling
Baking: 25 minutes

Servings: Makes 12 cupcakes.

INGREDIENTS

3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
1 1/2 cups sugar
6 cups sweetened shredded coconut (from two 14-ounce bags)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, room temperature
1 (13 1/2-ounce) can unsweetened coconut milk, stirred
2 teaspoons pure vanilla extract
Seven Minute Frosting
Jordan almonds (optional)

Special equipment: 2 nonstick muffin pans, each with 6 large (1-cup) cups

INSTRUCTIONS

Preheat oven to 350°F. Butter muffin cups.

In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.

In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.

Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.

Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.

Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.

Copyright from http://www.epicurious.com/recipes/food/views/CHOCOLATE-ALMOND-CUPCAKES-WITH-FLUFFY-COCONUT-FROSTING-238013

Zucchini ginger cupcakes 29

2008-09-19T22:08:00.000-07:00

INGREDIENTS

Active time: 15 min Start to finish: 1 hr

Servings: Makes 12 cupcakes.

For cupcakes

1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla

For frosting

8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest

Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

INSTRUCTIONS

Bake cupcakes:

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.

Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting:

Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.

Frost tops of cooled cupcakes.

Copyright from http://www.epicurious.com/recipes/food/views/ZUCCHINI-GINGER-CUPCAKES-1222207

Carrot cupcakes with orange icing 28

2008-09-19T22:05:00.000-07:00

INGREDIENTS

Servings: 12 cupcakes

For cupcakes

4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract

For icing

1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice

Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners
Garnish: candied carrot curls

INSTRUCTIONS

Make cupcakes:

Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.

Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.

Make icing:

Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.

Cooks' note: Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.

Copyright from http://www.epicurious.com/recipes/food/views/CARROT-CUPCAKES-WITH-ORANGE-ICING-240966

Blueberry hill cupcakes 27

2008-09-19T22:01:00.000-07:00

INGREDIENTS

Servings: 24

Cupcakes

3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting

2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk

1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

INSTRUCTIONS

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.

Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:

Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.

Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

Lemon-raspberry cupcakes 26

2008-09-19T21:57:00.000-07:00

INGREDIENTS

Cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries (for garnish)

INSTRUCTIONS

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.

Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

Brownie cupcakes with peanut butter frosting 25

2008-09-19T21:48:00.000-07:00

INGREDIENTS

Servings: Makes 10 cupcakes.

Cupcakes

6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 ounces)
3 ounces unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt

Frosting

1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)

Chocolate shavings or chocolate sprinkles

INSTRUCTIONS

For cupcakes:

Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.

For frosting:

Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.

Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

Double Kiss Cupcake 24

2008-09-17T00:23:00.000-07:00

Double Kiss Cupcakes

INGREDIENTS

60 Milk chocolate kisses
3/4 c Butter; softened
1 2/3 c Sugar
3 Eggs
1 ts Vanilla
2 c Flour
2/3 c Cocoa
1 1/4 ts Baking soda
1 ts Salt
1/4 ts Baking powder
1 1/3 c Water

INSTRUCTIONS

1. Remove wrappers from candies; set aside.
2. Heat oven to 350~.
3. Line muffin cups with 2-1/2" papers.
4. In large mixer bowl, combine butter, sugar, eggs and vanilla.
5. Beat on high speed of electric mixer for 3 mintues.
6. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to the butter mixture.
7. Beat just until combined.
8. Fill prepared muffin cups about 1/2 full with batter.
9. Place chocolate kiss in center of each.
10. Bake 20 minutes.
11. Remove to wire rack.
12. Cool.
13. Frost as desired.
14. Place another kiss on top of each cupcake.
Copyright from http://www.mycupcakerecipes.com/double-kiss-cupcake-recipe.php

Cappuccino Cupcake 23

2008-09-17T00:12:00.000-07:00

Cappuccino Cupcakes

INGREDIENTS

2 c flour, all-purpose
1 1/2 c sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1/2 c Baking Butter (or prune puree 1/4 c vegetable oil
2 ea eggs
1/4 c instant coffee granules -- (espresso powder)
1/2 c water -- warmed
2 tsp vanilla extract
1 1/2 c Lite whipped cream -- thawed

INSTRUCTIONS

1. Heat oven to 350 F.
2. Lightly coat 18 standard-size muffin cups with nonstick cooking spray.
3. Dissolive espresso powder in warm water and set aside.
4. Whisk together flour, sugar, cocoal powder, baking soda and salt in a small bowl.
5. Sitr together baking butter (or prune paste), oil, eggs, dissolved espresso and vanilla in a large bowl.
6. Stir in the flour mixture just until blended.
7. Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.
8. Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
9. Cool cupcakes in pan for 3 minutes.
10. Turn out onto wire rack to cool completely.
11. Just before serving, frost each cupcake with a tablespoonful of whipped topping.
12. Sprinkle with cocoa powder through a fine-mesh seive.

Copyright from http://www.mycupcakerecipes.com/cappuccino-cupcake-recipe.php

Nutella Swirl Cupcakes 22

2008-09-17T00:09:00.000-07:00

Nutella Swirl Cupcakes

INGREDIENTS

1 3/4 cup all-purpose flour, sifted
1/4 tsp salt
2 tsp baking powder
140g butter, softened
3/4 cup white sugar
3 egg, medium-sized
1/2 tsp vanilla extract
1 cup nutella, approx.

INSTRUCTIONS

Preheat oven to 160°C.
Line 12 muffin tins with cupcake or muffin liners.
Sift together the flour, salt and baking powder in a medium bowl. Leave aside.
Cream together the butter and sugar in a mixing bowl till texture is light.
Add in the eggs, one at a time till fully incorporated.
Add in the vanilla extract.
Gradually add in the dry ingredients into the wet mix till well-mixed.
Fill up each liner with batter till about 3/4 full.
Top up each cupcake with approx. 1 tbsp of nutella. Use a toothpick to swirl the nutella into the batter.
Bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
Remove individual cupcakes to cool completely on a wire rack before storing.

Yield : 10-12 regular cupcakes

Raspberry Swirl Cheese Cupcakes 21

2008-09-17T00:06:00.000-07:00

Raspberry Swirl Cheese Cupcakes

INGREDIENTS

10 whole Oreo cookies, crushed
40g unsalted butter, melted
360g cream cheese, room temperature
200g caster sugar
3 eggs
1 tsp vanilla
1/4 cup raspberry pureé

INSTRUCTIONS

Preheat oven to 170°C.
Prepare 8 cupcake cases (each of 1/2 cup size) and lay them on top of a small cookie tray.
Mix the melted butter and oreo cookies in a mixing bowl till bonded.
Divide the mixture evenly among the 8 cupcake cases (about 17g each). Wrap a glass into a plastic bag, and make use of the base to compact the crust.
Bake the crust for 5 minutes, then remove it to cool completely.
In one large mixing bowl, beat the cream cheese until light and fluffy.
Add in the sugar in a slow, steady stream and beat until just combined.
Add the eggs into the mixture one at a time, making sure that each addition is well-incorporated before adding another.
Add in the vanilla.
Pour the batter onto the baked crust till about 7/8 cup full.
Add 1 tsp of raspberry pureé on top of each cupcake and use a wooden skewer to swirl carefully through the cheese batter.
Bake for 10-15 minutes until just set.
Switch off the oven, leave the door slightly ajar, and let the cupcakes cool completely in the oven before removing.

Yield : 8 large cupcakes

Banana Boston Cream Pie Cupcakes 20

2008-09-15T22:14:00.000-07:00

Vanilla Cupcakes from Martha Stewart
12 regular cupcakes / 350 degree oven

INGREDIENTS

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ teaspoons pure vanilla extract
¾ cup milk

INSTRUCTIONS

1. Preheat the oven to 350°.
2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among cupcake liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Vanilla Cupcakes from Amy Sedaris
12 regular cupcakes / 350 degree oven

INGREDIENTS

1½ sticks unsalted butter
1¾ cups sugar
2 large eggs
2 teaspoons vanilla
½ teaspoon salt
2½ teaspoons baking powder
2½ cups flour
1¼ cups milk

INSTRUCTIONS

1. Preheat over to 350 degrees.
2. In large bowl, cream together butter and sugar.
3. Beat in eggs, vanilla, salt and baking powder.
4. Add flour in 3 batches, alternating with milk.
5. Beat at low speed for 30 seconds or until mixture is smooth and satiny.
6. Divide batter evenly among cups. Bake for 18 to 20 minutes or until tops are pale gold and toothpick or skewer inserted into center comes out clean.
7. Cool on wire rack for 45 minutes or until at room temperature.

Note: This recipe makes more than 12 cupcakes (maybe around 16). Be careful to fill only 2/3s to 3/4s full so they don’t overflow.

Banana Pastry Cream

INGREDIENTS

2 cups Whole milk
½ cup sugar
1 teaspoon vanilla
4 egg yolks
¼ cup cornstarch
2 tablespoons butter
2 bananas, medium sized

INSTRUCTIONS

1. Heat milk, ¼ cup of the sugar, the vanilla, and salt in a pan over medium until it reaches a simmer,
2. Whisk egg yolks, cornstarch, and remaining ¼ cup sugar in a medium sized bowl until combined.
3. Slowly add ½ cup of the hot milk mixture to the egg mixture, whisking continuously.
4. Add remaining milk mixture slowly while whisking.
5. Transfer back into the pan and heat over medium-high heat, whisking constantly until it thickens. It will thicken all of a sudden, give it a good whisk then take it off the heat.
6. Transfer to the bowl of an electric mixer, add the butter, and with a paddle attachment beat on medium speed for 3 minutes.
7. Transfer to a bowl, cover will plastic wrap touching the cream, and refrigerate until cool, hour or so. This can be made a day in advance.
8. Chop two fresh bananas into small chunks and fold into the pastry cream before using.

Chocolate Ganache

INGREDIENTS

10 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar

INSTRUCTIONS

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until all chocolate is melted and combined. If the chocolate won’t completely melt, place bowl over a water bath to finish the job.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy.
8. Transfer to a bowl and chill in the refrigerator for 1-2 hours.

Note: I had plenty of pastry cream and chocolate ganache for all the cupcakes with a little bit left over.

Assembly

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with the banana pastry cream.
3. Replace the top of the cone.
4. Scoop a tablespoon of ganache on top of each cupcake.
5. The ganache will be very thick. I dip a small palette knife in very hot water, dry with a cloth, and then smooth down ganache.
6. I topped these cupcakes with caramelized banana disks.

chocolate cupcakes stuffed with strawberry chocolate ganache and frosted with chocolate glaze and buttercream 19

2008-09-15T22:10:00.000-07:00

Old-Fashioned Chocolate Cupcakes
~8 regular cupcakes / 350 degree oven

INGREDIENTS

1/4 cup (1/2 stick) butter, room temp
1/2 cup + 2 tablespoons sugar
1 large egg, room temp
1/4 cup + 2 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup high quality unsweetened cocoa powder like Valrhona brand
1/4 cup milk
1/2 teaspoon vanilla

INSTRUCTIONS

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Strawberry Ganache Filling and Ganache Glaze

INGREDIENTS

4.5 ounces (128 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3/4 cup heavy cream
1/2 teaspoon vanilla
pinch salt
1/3 cup strawberries, diced

INSTRUCTIONS

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Divide the ganache in two approximate equal portions. In the first portion, mix in the chopped strawberries. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze. Once the filling is think, fill the cupcakes with it. Then glaze with the glaze. See assembly instructions below.

Vanilla Buttercream Frosting

INGREDIENTS

1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
2-3 cups powdered sugar

INSTRUCTIONS

1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add the milk, vanilla extract, and 2 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

Assemble
1. Fill the cupcakes with the strawberry ganache filling using the cone method.
2. Spoon a tablespoon of glaze on each filled cupcake and smooth.
3. Top with buttercream frosting and a strawberry.

Copyright from http://cupcakeblog.com/index.php/2008/04/chocolate-cupcakes-stuffed-with-strawberry-chocolate-ganache-and-frosted-with-chocolate-glaze-and-buttercream/

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