I love cupcakes. Lately I have gotten hooked on watching Cupcake Wars with Imogen, and it has inspired me to start baking. I am going to post the recipes to taste tested cupcakes that maybe you would enjoy too. I have a few pictures, and I will add more as I go. Hope you find something to fit your taste buds.
Strawberry Short Cake
Cake:
Ingredients
Cake Batter:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising), sifted
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups whole milk
For the cupcakes: Preheat the oven to 350
degrees F. Line two 12-cup muffin pans with cupcake liners.
In a medium bowl, sift together the flours,
baking powder and salt, and set aside. In a mixing bowl, cream the butter and
sugar on medium-high speed until light and fluffy using an electric hand mixer.
Add the eggs, one at a time, beating until just incorporated. Beat in the
vanilla. Reduce the mixing speed to low. Add the flour mixture in three
batches, alternating with the milk. Beat until combined.
Divide the batter evenly among the lined cups,
filling each three-quarters full. Bake until a toothpick comes out clean, 18 to
20 minutes. Transfer to a wire rack and cool completely.
Filling:
1 packet unflavored gelatin
2 cups whole strawberries
1/2 cup sugar
2 tablespoons lemon juice
1 cup sliced strawberries
For the filling: In a medium bowl, combine 1/4
cup water and the gelatin, then set aside. Cut up the whole strawberries into
small pieces, and set aside in a small bowl. Using a food processor, puree the
strawberries and pour into a medium saucepan. Add the sugar and lemon juice to
the sauce pan. Cook over medium-high heat until it begins to bubble, stirring
constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the
bowl with the water and unflavored gelatin. Stir together until incorporated.
Add in the cut strawberries. Put in the refrigerator until the mixture has
thickened, 2 hours.
FROSTING AND TOPPING
.
¼
cup unsalted butter, softened
.
3-4
cups confectioners' sugar, sifted
.
1/2
teaspoon pure vanilla extract
.
Pinch
of salt
.
2
tablespoons milk or heavy cream ?
.
1
(8oz) cream cheese
Strawberry jam
Cream butter and cream cheese.
Mix in the strawberries.
Add the powdered sugar to the taste and consistency you
prefer.
Mix the frosting with strawberry jam to taste. Spread the frosting on
the cooled cupcakes and serve.
Nutella Cupcakes
Ingredients:
For the Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup Milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
1/2 cup nutella
2 tsp hazelnut extract
Filling:
cut a ferro rocer in half and insert into cooked cupcake
Frosting:
2 sticks butter, softened
1 jar of nutella (13 oz)
pinch of salt
1 tbsp vanilla
1.5 lb confectioners sugar
6-8 tbsp heavy cream
Cupcakes:
Mix all together, bake 350 for 22 minutes
Frosting:
mix
Wedding Cake
1 3/4 cups spur cream (divided)
1/2 lb butter
1/2 cup walnut oil
3 1/2 cup flour
1tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups sugar
2/3 cup almonds (ground and toasted)
4 large eggs
2 tsp almond extract
1 tsp vanilla
Either a jar cherry preserves or cherry pie filling
1/2 cup butter, softened
1/2 cup heavy cream
1 1/2 tsp almond extract
4 cups powdered sugar
1) cream 1 cup spur cream, butter, oil
2) mix four, baking powder and soda, and salt (in a separate bowl)
3) stir sugar and almonds into wet ingredients
4) add dry ingredients
5) mix eggs and extra sour cream and extracts (in a separate bowl)
6) add eggs to batter
7) bake at 350 for 22 minutes
Mix butter, extract, and sugar
Add needed cream to get the consistency you want
Lemon Blueberry
Ingredients
2 cups plus 6 tablespoons all-purpose flour
Lemon pudding mix
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups white sugar
4 large eggs
Method
Preheat oven to 350°F. Prepare muffin tin with cupcake papers. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake cups.
Bake cakes until toothpick inserted into center of a couple cupcakes comes out clean, about 20 minutes. Cool in pans on racks for about 10 minutes, then put onto racks until completely cool. Makes 24-26 cupcakes.
Lemon Curd
1/2 cup unsalted butter
1/2 cup lemon juice
zest of one large lemon ( I used 2)
3/4 cup granulated sugar
1 teaspoon cornstarch
pinch of salt
6 large egg yolks
Melt the butter in a medium sauce pan over medium-low heat. Remove from heat and add the lemon juice and zest.
Mix together the sugar, salt and cornstarch and add it to the pan. Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil.
Once thickened, strain the mixture though a fine mesh strainer into a large bowl. Allow to chill in the refrigerator completely before using.
For the Lemon Cream Cheese Frosting
16 oz cream cheese, softened
4 oz unsalted butter, room temperature
2 lbs confectioners sugar
1 teaspoon vanilla extract
1 lemon, zest and juice
Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
Add vanilla, lemon zest and juice and mix until combined.
Gradually add confectioners sugar until completely combined. Scrape down the sides of the bowl. Mix again.
Cookie Butter Cupcakes
3/4 cup oil
3/4 cup buttermilk
3/4 cup cookie butter
3 egg
3 teaspoon vanilla
1 1/2 cup flour
1 1/2 cup sugar
3/4 teaspoon salt
3/4 teaspoon baking soda
Vanilla pudding
Preheat the oven to 325 F.
Beat together the oil, milk, cookie butter, egg, and vanilla in the bowl a stand mixer with a paddle attachment. Mix until well combined.
Sift together the flour, sugar, salt, and baking soda onto wax paper.
Slowy add the dry ingredients into the wet and mix on low until just combined.
Use a 2 tablespoon cookie scoop (not filled all the way) to pour into lined mini cupcakes pans.
Bake 12-15 minutes until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Add cookie butter spread and beat until smooth.
Next, add flour and a pinch of salt. Beat for 30 seconds, dough will start to thicken.
Lastly, add milk and vanilla and beat until well combined.
Roll 2 tsp of dough together into little balls and place into cupcake liners.
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/4 cup cookie butter
3 cups powdered sugar
1-2 tablespoons whole milk
Beat the butter and cookie butter together in the bowl of a stand mixer on high speed until light and fluffy.
Add in the powdered sugar 1 cup at a time on low speed and then gradually increase the speed.
Add milk until the frosting becomes a desired consistency.
Use a large round tip to pipe a large dot on top of each cupcake.
2-3 tablespoons cookie butter
Place the cookie butter in a small Ziploc bag and microwave for 10 seconds.
Check the consistency, squeeze the bag to mix, and microwave for another 10 seconds.
Squeeze the cookie butter to one corner and snip the edge. Decorate the top of the cupcakes.
3/4 cup oil
3/4 cup buttermilk
3/4 cup cookie butter
3 egg
3 teaspoon vanilla
1 1/2 cup flour
1 1/2 cup sugar
3/4 teaspoon salt
3/4 teaspoon baking soda
Vanilla pudding
Preheat the oven to 325 F.
Beat together the oil, milk, cookie butter, egg, and vanilla in the bowl a stand mixer with a paddle attachment. Mix until well combined.
Sift together the flour, sugar, salt, and baking soda onto wax paper.
Slowy add the dry ingredients into the wet and mix on low until just combined.
Use a 2 tablespoon cookie scoop (not filled all the way) to pour into lined mini cupcakes pans.
Bake 12-15 minutes until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Add cookie butter spread and beat until smooth.
Next, add flour and a pinch of salt. Beat for 30 seconds, dough will start to thicken.
Lastly, add milk and vanilla and beat until well combined.
Roll 2 tsp of dough together into little balls and place into cupcake liners.
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/4 cup cookie butter
3 cups powdered sugar
1-2 tablespoons whole milk
Beat the butter and cookie butter together in the bowl of a stand mixer on high speed until light and fluffy.
Add in the powdered sugar 1 cup at a time on low speed and then gradually increase the speed.
Add milk until the frosting becomes a desired consistency.
Use a large round tip to pipe a large dot on top of each cupcake.
2-3 tablespoons cookie butter
Place the cookie butter in a small Ziploc bag and microwave for 10 seconds.
Check the consistency, squeeze the bag to mix, and microwave for another 10 seconds.
Squeeze the cookie butter to one corner and snip the edge. Decorate the top of the cupcakes.
Root Beer Float Cupcakes
Orange Creamsicle Cupcakes
Caramel Apple Cupcakes with Caramel Apple Filling and Caramel Buttercream
Ingredients:
For Glaze:
2 cups confectioners' sugar
For Frosting/Filling:
1 1/2 sticks butter, softened
Directions:
For Glaze:
Combine all ingredients in a small bowl; mix until smooth. Spoon onto the top of your cupcakes after you have added the filling but before the frosting. You can drizzle the leftovers on top of the frosting if you want.
For Frosting/Filling:
In the bowl of an electric mixer, cream butter until smooth. On low-speed, add powdered sugar one tablespoon at a time. I know, I know, this is tedious but will result in a frosty that is smooth and creamy, not grainy and you will likely not need all 4 cups of the powdered sugar to reach appropriate frosting consistency, if you add the sugar in slowly like this. Increase speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Set vanilla frosting aside. Add root beer extract to remaining frosting in the bowl and beat until it comes together.
Ingredients:
Cake:
3 eggs
1-1/2
cups sugar
1
cup canola oil
1/2
cup buttermilk
1/3
cup orange juice
2
teaspoons grated orange peel
1
teaspoon orange extract
1
teaspoon vanilla extract
3
cups all-purpose flour
2
teaspoons baking powder
1
teaspoon baking soda
3/4
teaspoon salt
orange gelatin
Whip Cream Filling
1 pt heavy cream
1 ½ tsp sugar
1 tbsp cold water
1 tsp gelatin
FROSTING:
3/4
cup butter, softened
1
cup confectioners' sugar
1/4
teaspoon vanilla extract
1/4
teaspoon orange extract
1
jar (7 ounces) marshmallow creme
Orange
peel strips
Directions
In
a large bowl, beat the first eight ingredients until well blended.
Combine
the flour, baking powder, baking soda and salt; gradually
beat
into egg mixture until blended.
Fresh
Apple Cake:
1/2
cup butter, melted
1
cup granulated sugar
1
cup firmly packed dark brown sugar
2
large eggs
1
teaspoon vanilla extract
2
cups all-purpose soft-wheat flour
1
teaspoon baking soda
1
teaspoon salt
2
teaspoon ground cinnamon
4
large Granny Smith apples, peeled and chopped
Paper
baking cups
Vegetable
cooking spray
Filling:
Apple Pie Filling (only at Walmart)
Old-Fashioned
Caramel Frosting:
1 cup butter
1 (16-oz.) package dark brown sugar
1/2 cup evaporated milk
1/4 teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
Toppings:
Toasted pecans
Preparation
Preheat oven to 350 degrees. Stir together first 5 ingredients in a
large bowl until blended. Combine flour and next 3 ingredients; add to butter
mixture, stirring until blended. Stir in apple. Place paper baking cups in 2
(12-cup) muffin pans, and coat with cooking spray; spoon batter into cups,
filling two-thirds full. Bake for 12 to 15 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on wire racks 10 minutes;
remove from pans to wire racks, and cool completely.
To prepare frosting, melt butter in a 3-qt. heavy saucepan over medium
heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated
milk, baking soda, and corn syrup; bring to a boil. Remove from heat, and let
cool completely (about 1 hour). Transfer to a bowl. Remove 1 cup of carmel. Gradually add powdered
sugar to caramel mixture, beating at medium speed with an electric mixer until
blended. Beat at high speed 2 minutes or until creamy. Use immediately.
First spread a layer of carmel over cupcakes. Then frost using a piping bag. Last drizzle carmel over the top.
Frost the cupcakes, and then drizzle the remaining caramel over the top.
York Peppermint Patty Cupcakes
Dark Chocolate Cake with Caramel Pretzel Filling, Peanut Butter Frosting, Topped with Caramel, Chocolate, Pretzel, and Peanut Bark
Key Lime Pie Cupcakes with Lime Filling and Lime Buttercream Icing
**Best cupcakes I have ever made.**
Almond Joy Cupcakes with Coconut Pastry Cream Filling, Coconut Buttercream Icing, Topped with Toasted Almonds, and Dipped in Chocolate
Chocolate Italian Cream Cupcake with Coconut Cream Filling and Chocolate Cream Cheese Icing
Cadbury Cream Egg Cupcakes
S'mores Cupcakes
Marshmallow Cream Centers: Beat cream cheese, marshmallow cream and powdered sugar. Add more powdered sugar to taste. (This mixture should not be thick like a buttercream, because it will be in the center of your cupcake.) When cupcakes are cooled, cut out a small area from the top of the cake and pipe marshmallow cream into each cupcake.
Cookies and Cream Cupcakes
Chocolate Covered Cherry Cupcakes
Ingredients:
For the Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup Milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
For Filling:
24 mini york peppermint patties
For Icing:
2 sticks of butter
1/4 tsp of peppermint extract
5 cups of powder sugar
4 tbsp of heavy whipping cream
For Glaze:
2 oz semi sweet chocolate, chopped finely
1/4 cup heavy cream
1 teaspoon vanilla
2 Tablespoons honey
12 mini peppermint patties
Directions:
For Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don't worry, this is right). Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes at 350 for approximately 5 minutes. Take cupcakes out, and put the mini peppermint patties in the center of the cupcakes. Then continue to bake the cupcakes for 20-22 minutes.
For Frosting:
Cream the butter, extract, and cream. Add the powder sugar slowly. Mix until blended well. Pipe onto the cupcakes. Put cupcakes into the refrigerator for 30 minutes before adding glaze.
For Glaze:
Put chocolate in a small bowl. Pour cream into a small saucepan and heat on the stove until it just starts to simmer and gets hot. Remove from heat and pour over chocolate. Stir until chocolate is melted. Add vanilla and honey and stir.
Let glaze cool just a bit until it is lukewarm and a bit thicker. Pour over frosting. Add a half of a peppermint patty to the top of each cupcake.
Dark Chocolate Cake with Caramel Pretzel Filling, Peanut Butter Frosting, Topped with Caramel, Chocolate, Pretzel, and Peanut Bark
Ingredients:
For the Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup Milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
For the Filling:
3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream
2 cups pretzels
For the Frosting:
2 cup confectioners’ sugar
2 cup creamy peanut butter
10 tablespoons unsalted butter, at room
temperature
2 teaspoon vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream
For the Bark:
2 sticks of unsalted butter
1 cup light brown sugar
1 pound bag of mini pretzels (you probably won’t
use the whole bag)
12 ounce bag of semi-sweet chocolate chips
2 cups honey roasted peanuts
sea salt, for sprinkling on top
Directions:
For the Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don't worry, this is right). Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes at 350 for approximately 20-22 minutes.
For the Filling:
In a medium saucepan combine sugars, syrup and
butter. Cook over medium heat, stirring occasionally, until mixture comes to a
full boil, about 5 – 6 minutes. Remove from heat and cool 5 minutes. Stir in
whipping cream. Pour into a jar and store in refrigerator. It will
thicken when cold.
Chop the pretzels, and add to the Carmel sauce.
Using a piping bag without a tip, pipe the filling into the cupcakes.
For the Frosting:
Place the confectioners’ sugar, peanut butter,
butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle
attachment. Mix on medium-low speed until creamy, scraping down the bowl with a
rubber spatula as you work. Add the cream and beat on high speed until the
mixture is light and smooth.
For the Bark:
Preheat the oven to 400 degrees F. Cover an 11×17
baking sheet with aluminum foil. Set aside.
Melt 2 sticks of butter in a small saucepan over
medium heat. While the butter is melting, place enough pretzels on the prepared
baking sheet to form a single, even layer. Repeat this step with the peanuts.
Once the butter has melted, add the brown sugar
and stir well to incorporate. Allow the brown sugar and butter to simmer and
bubble, but do not let it boil. You may need to adjust the temperature to low.
Stir the butter-sugar mixture occasionally. It should take about 3 minutes for
the butter and sugar to caramelize, but keep a close eye on it because it will
burn quickly.
When the sugar and butter have caramelized, pour
the mixture evenly over the pretzels, strafing it back and forth down the
length of the sheet. The caramel hardens quickly so it’s important to pour it
as evenly and quickly as possible. If there are any clumps, use an offset
spatula to spread the caramel as best you can. Bake for 5-7 minutes. Allow to
cool completely.
Use a microwave safe bowl to make the chocolate
layer. Microwave chocolate chips in intervals of 30 seconds, stirring after
each interval, until smooth. The chocolate should melt in only a couple of
minutes.
By this time the pretzel-caramel mixture should
be out of the oven. Pour the chocolate over the pretzel-caramel mixture,
strafing it down the length of the baking sheet just as you did for with the
caramel layer. Again, move evenly and quickly. Use an offset spatula to smooth
out any clumps or thick spots. Sprinkle sea salt evenly over chocolate before
it starts to harden. Allow the baking sheet to harden in the fridge for at
least 1 hour.
When the bark has cooled and hardened, remove
from the fridge and carefully pull the aluminum foil off the back. Break the
bark into pieces and serve. Best stored in the refrigerator.
Key Lime Pie Cupcakes with Lime Filling and Lime Buttercream Icing
**Best cupcakes I have ever made.**
Ingredients:
For Crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
For Cake:
3/4 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon key lime zest
3 large eggs
1 1/4 cups all-purpose flour
1/2 cup graham cracker crumbs
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup half-and-half
2 tablespoons fresh Key lime juice
For Filling:
1 (3-ounce) package cream cheese, softened
1/4 cup confectioners’ sugar
1 (10-ounce) jar lime curd
For Icing:
1/2 cup butter, softened
1 1/2 tsp. key lime zest
1 tsp. vanilla extract
4 cups powdered sugar
3 tbsp. key lime juice
1 tbsp. key lime zest (reserve for garnish)
1/4 cup of graham crackers crushed (reserve for garnish)
6 key limes, quartered
Directions:
For Crust:
Preheat the oven to 350° F. Line two
cupcake pans with paper liners. In a small mixing bowl, combine the
graham cracker crumbs, sugar and melted butter; mix well with a fork.
Drop about 1 tablespoon of the graham cracker mixture in the bottom of each
cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from
the oven, and maintain the oven temperature.
For Cake:
1. Preheat oven to 350°. Line a 12-cup muffin pan
with paper liners; set aside.
2. In a large bowl, combine butter, sugar, and
lime zest. Beat at high speed with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour,
cracker crumbs, baking powder, and salt.
4. In a small bowl, whisk together half-and-half
and lime juice. Gradually add flour mixture to butter mixture, alternately with
half-and-half mixture, beginning and ending with flour mixture.
Spoon batter into prepared muffin cups until each
cup is 2/3 full. Bake for 20 minutes, or until a wooden pick inserted in center
comes out clean. Let cool in pan for 5 minutes. Remove from pan, and cool
completely on a wire
rack.
For Filling:
In a medium bowl,
beat cream cheese at medium speed with an electric mixer until creamy. Add
sugar, beating until smooth. Add curd, beating until combined. Cover and
refrigerate for up to 3 days. Scoop out the middle of the cupcake. Using a piping bag, fill the center of the cupcake with filling.
For Icing:
Combine lime zest, lime juice, butter, and vanilla in the mixer. Mix until well blended. Gradually add the powder sugar. Mix well. Make sure to scrape the sides. Add more sugar if needed to get the desired consistency. This icing is a bit thin. Frost cupcakes using a piping bag. Garnish with extra graham crackers and lime zest. Top with the lime quarter.
Almond Joy Cupcakes with Coconut Pastry Cream Filling, Coconut Buttercream Icing, Topped with Toasted Almonds, and Dipped in Chocolate
Ingredients:
For Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup Unsweetened Coconut Milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
1 cup shredded coconut
For Filling:
1 can coconut milk
3/4 cups sugar
pinch of salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons butter
1/2 teaspoon vanilla extract
1 cup shredded coconut
For Icing:
1 cup butter
3/4 cup Crisco
8 cups powdered sugar
3/4 cup coconut milk
1/2 tsp almond extract
Topping:
1 cup toasted almonds
chocolate almond bark
Directions:
For Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt. Add eggs, milk, oil and vanilla. Add coconut and almonds. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don't worry, this is right). Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes at 350 for approximately 20-22 minutes.
For Filling:
Heat the coconut milk, sugar, and salt in a medium saucepan over medium heat. In a bowl, whisk together egg yolks and corn starch. Once the cream is hot, add 1/2 cup of the hot cream slowly to the yolks, whisking as you ass. Then pour the yolk mixture into the pot o hot cream and whisk. Continue to whisk with heat on medium high for 3 more minutes. After 3 minutes, whisk the butter and the vanilla. Pour into a shallow dish to cool. Cover with plastic wrap pressed right against the pastry cream. Refrigerate for at least an hour, I like to do it over night. Pipe the pastry cream into the center of the cupcakes.
For Icing:
In mixer, beat together butter and shortening until smooth.
On low mix in your powdered sugar. Pour in your coconut milk and almond extract and mix until combined. Turn up speed to medium and mix. Pip onto cupcakes. Put cupcakes into the refrigerator for 30 minutes to harden.
For Topping:
Toast almonds in the oven. Add to the top of the cupcakes. Melt the chocolate almond bark according to the directions. Remove cupcakes from the refrigerator, and dip in melted chocolate. Return to the refrigerator to set.
Ingredients:
For Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
1 cup shredded coconut
1 cup chopped almonds
For Filling:
- ½ whole Vanilla Bean
- 1-¼ cup Whole Milk
- 1 cup Sweetened Coconut, Toasted
- 3 whole Large Egg Yolks
- 1 pinch Salt
- ¼ cups Granulated Sugar
- 2 Tablespoons All-purpose Flour
- 2 Tablespoons Cornstarch
- 1 teaspoon Amaretto
For Icing:
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups confectioners sugar
1 cup chopped almonds, toasted
1 cup coconut, toasted
1 tsp vanilla
Directions:
For Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt. Add eggs, milk, oil and vanilla. Add coconut and almonds. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don't worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.) Bake cupcakes at 350 for approximately 20-22 minutes.
For Filling:
Split the vanilla bean lengthwise in half, scrape seeds out and add both seeds and bean paste to the milk in a medium saucepan over medium heat. Heat just until it starts to simmer (tiny bubbles begin to form around the edges). Remove the milk from the heat, cover and let steep for about 5 minutes.
Take the coconut for the filling, cupcakes, and garnish (2 1/2 cups total). Spread coconut out on a parchment-lined cookie sheet and toast very lightly in a 350ºF oven for about 5 minutes, stirring frequently, just until most of it is slightly golden. Remove from the oven and cool.
Whisk egg yolks, salt, and sugar together in a large bowl until well blended and smooth.
Sift together the flour and corn starch. Then whisk flour and cornstarch into the egg mixture until smooth.
Remove vanilla bean from the milk. While whisking constantly, slowly add a small amount (about 1/2 cup) of hot milk to the egg mixture until it is combined. Whisking constantly, add the egg mixture back into the pan of milk. Return the pan to medium heat and whisk constantly until the mixture starts to boil. Continue to whisk for another 30-60 seconds until it thickens. Remove pan from the heat, and immediately stir in amaretto and 1 cup toasted coconut. Pour mixture into a small bowl and press a piece of plastic wrap lightly onto the surface of the custard to prevent a skin from forming. Let cool to room temperature, then cover the bowl with another piece of plastic wrap and refrigerate until ready to use. This can be prepared 2 days ahead. You should prepare the filling one day ahead so it has time to completely chill before using.
For Icing:
Cream the cream cheese and butter together. Add sugar and cocoa, beating in a little at a time until well creamed. Add vanilla. Transfer icing to a piping bag. Frost cupcakes. Decorate with toasted coconut and almonds.
Ingredients:
For Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
For Filling:
24 mini cadbury cream eggs (frozen)
For Icing:
The centers of 10 Cadbury creme eggs scooped out - save the chocolate shells for decoration
1 1/2 cup unsalted butter, at room temperature
8 cups powdered sugar
2 tsp vanilla extract
milk to thin icing
Directions:
For Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don't worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.) Bake cupcakes at 350 for approximately 20-22 minutes.
For Filling:
Put the mini eggs into the freezer the night before. Once batter is in the tins, put the mini egg into the center of each cupcake.
For Icing:
In the bowl of an electric mixer, beat butter 2-3 minutes until light and fluffy.
Slowly add half of the powdered sugar and beat until incorporated. Add the vanilla extract.
Add the rest of the powdered sugar and beat well for 2-5 minutes until frosting is smooth and creamy.
Add the creme centers and beat until combined. Add milk 1 tablespoon at a time until the frosting is of desired consistency.
Take your piping bag without a tip, run a stripe of yellow icing gel down the bag.
Add the icing to the bag.
Frost the cupcakes.
Add the empty shell to the top of the cupcake.
S'mores Cupcakes
Ingredients:
For Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
Marshmallow Cream Centers:
4 oz cream cheese
½ cup marshmallow cream
1 ½-2 cups powdered sugar
For Icing:
2 (16oz) containers marshmallow fluff
2 cups unsalted butter, softened
2 teaspoons vanilla
1/2 teaspoon salt
8 cups confectioners’ sugar
2-3 tablespoons milk
4 cups chopped chocolate (or chocolate chips or mini chocolate chips)
2 cups unsalted butter, softened
2 teaspoons vanilla
1/2 teaspoon salt
8 cups confectioners’ sugar
2-3 tablespoons milk
4 cups chopped chocolate (or chocolate chips or mini chocolate chips)
graham cracker crumbs
chocolate almond bark
Directions:
For Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don't worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for approximately 20-22 minutes.
For Icing:
Prepare frosting by beating together marshmallow fluff and 2 cups butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 2 teaspoons vanilla and 1/2 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time until frosting just comes together. Refrigerate frosting for about 30 minutes or until firmer.
Spoon or pipe frosting onto cupcakes without a tip. Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.)
When frosting on cupcakes is firm enough to turn upside down, melt chocolate according to the directions on the package. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish).
Spoon or pipe frosting onto cupcakes without a tip. Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.)
When frosting on cupcakes is firm enough to turn upside down, melt chocolate according to the directions on the package. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish).
Cookies and Cream Cupcakes
Ingredients:
For the Cake:
1 1/4 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/3 cups sugar
1 cup sour cream
1/2 cup buttermilk
4 large egg whites, room temperature
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/3 cups sugar
1 cup sour cream
1/2 cup buttermilk
4 large egg whites, room temperature
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract
24 crushed oreo cookies
12 whole oreo cookies
For the Icing:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 tbsp. heavy cream
Course crushed oreo cookies
24 Oreo cookie halves
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 tbsp. heavy cream
Course crushed oreo cookies
24 Oreo cookie halves
Directions:
For the Cake:
Preheat the oven to 350 F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.
In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.
In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.
Fit a stand mixer with a paddle attachment. Add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.
Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth. Add the crushed oreos to the batter. Mix until incorporated.
Unscrew the 12 oreos. Put half in each muffin tin, icing side up. Use a large scoop (about 3 tablespoons), evenly divide the batter between muffin tins filling each about 2/3 of the way full.
Bake 20-22 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
For the Icing:
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. Add the crushed cookies and mix until incorporated. Using the piping bag without the tip, frost. Add the oreo halves on top.
Chocolate Covered Cherry Cupcakes
Ingredients:
For the Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
24 chocolate covered cherries
For Frosting:
2 cups unsalted butter, softened but still cool
pinch of salt
10 TBS maraschino cherry juice
1 jar of maraschino cherries, coarsely chopped (there’s enough juice in there too)
9 cups powdered sugar
2 tsp vanilla extract
1 tsp almond extract (optional, I added it because I like almond and cherry together)
pinch of salt
10 TBS maraschino cherry juice
1 jar of maraschino cherries, coarsely chopped (there’s enough juice in there too)
9 cups powdered sugar
2 tsp vanilla extract
1 tsp almond extract (optional, I added it because I like almond and cherry together)
For Topping:
1 package of chocolate almond bark
24 chocolate covered cherries
Directions:
For the Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don't worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.) Add one chocolate covered cherry to the center of each cup.
Bake cupcakes for approximately 20-22 minutes.
For Frosting:
For Topping:
Melt the chocolate almond bark according to the directions on the package. Dip the cold cupcakes 3/4 of the way in the chocolate coating. Place a chocolate covered cherry on top. Refrigerate until ready to serve.
Cherry Limeade Cupcakes
Chocolate Cupcakes with Chocolate Mint Gauche and Peppermint Cream Icing
Ingredients:
Cake
5 1/4 cups flour
3/4 cup corn starch
1 tsp salt
2 tsps baking powder
1 tsp baking soda
2 cups (4 sticks) unsalted butter, room temperature
2 cups sugar
2 limes, zested and juiced
10 oz can of limeade concentrate or lime margarita concentrate, thawed and at room temperature
6 eggs
1 cup buttermilk
1/3 cup hot water
1 package vanilla pudding mix
Lime Syrup
1 10 oz can of lime juice concentrate or lime margarita concentrate, thawed
1 cup powdered sugar
Cherry Buttercream
Double this recipe to have enough to frost 4 dozen lime cupcakes
1 cup (2 sticks) unsalted butter, room temperature
1 lb powdered sugar, sifted
5-6 tbsp Maraschino cherry juice
3-4 tbsp heavy whipping cream
1/8 tsp Wilton Christmas Red food color gel
1 tbsp meringue powder
cherry extract to taste--make sure it isn't medicine tasting
Maraschino cherries, for garnish
Lime wedges, for garnish
Directions:
Cake
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium bowl, prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant. Set aside.
- In another large bowl, sift together the flour, corn starch, salt, baking powder and soda three times. You really want to make sure the corn starch is very incorporated into the flour. Set aside.
- In the bowl of an electric mixer, cream the butter until smooth. Add the lime sugar and mix on high until light and fluffy.
- Add the entire can of limeade concentrate and lime juice. Mix until combined. Don’t worry if it appears curdled… it’s normal at this point!
- Add the eggs one at a time and mix until incorporated.
- In three parts, add the flour mixture. Between each addition of flour, add half the milk. Mix only until the flour is just combined.
- Add the hot water and mix by hand until incorporated. DO NOT OVER MIX!
- Fill liners 2/3 full, or use an ice cream scoop to distribute one full scoop into each liner.
- Bake for 17-19 minutes or until a toothpick comes out clean.
- Cool in pans for 5-10 minutes before removing to wire rack to cool completely.
- Once cool, poke 7-10 holes in each cupcake with a toothpick. Drizzle a tablespoon of syrup over each cupcake, allowing it to soak into the cake.
Lime Syrup
- Whisk together the powdered sugar and thawed concentrate until all the sugar has dissolved into the concentrate.
Cherry Buttercream
- In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth.
- Add the sifted powdered sugar, one cup at a time, to the butter. Cream after each addition.
- After half the sugar has been added, add the cherry juice and mix until combined.
- Add enough whipping cream until you get your desired consistency, you may not need all of it, or you might want to add more.
- Mix in the coloring.
- After everything has been combined, mix on high for 30 seconds.
- Pipe onto cupcakes and top with a cherry and lime for garnish.
Ingredients:
For Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
1 package of instant chocolate pudding mix
For Gauche:
4 ounces semisweet chocolate
1/2 cup heavy cream
1/4 cup + 1 teaspoon chopped mint leaves
1 tablespoon butter, room temperature
1 tsp peppermint extract
For Icing:
1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
4 cups powdered confectioners sugar
1 teaspoon pure peppermint extract
1/2 teaspoons pure vanilla extract
1 to 3 Tablespoons heavy cream, heavy whipping cream
Directions:
For Cake:
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, pudding mix, and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don't worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for approximately 20-22 minutes.
For Gauche:
1. Chop chocolate and transfer into a heat proof bowl.
Heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
Let sit for 1 minute then stir until combined.
Add butter and the remaining teaspoon of chopped mint and extract and stir until combined.
Let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.
For Icing:
Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Add vanilla and peppermint extracts
Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
Beat until fluffy, about 1 minute.
1. To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.
Gingerbread Cupcakes with Cinnamon Cream Filling and Spiced Molasses Icing
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter (3 sticks), room temperature
1 1/2 cups brown sugar
3 tablespoons molasses
4 large eggs, room temperature
1 teaspoon vanilla extract
22 3-inch gingerbread men
For Cinnamon Cream Filling:
8 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon
Spiced Molasses Frosting:
10 Ounces Cream Cheese, at room temperature
4 Tablespoons Unsalted Butter, at room temperature
¼ Cup Molasses
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cinnamon
3-4 Cups Confectioner Sugar, sifted
Directions:
For Cake:
In a large bowl, sift together flour and spices; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incorporated. Beat in eggs one at a time. Beat in vanilla. Add flour and mix on low speed until just combined.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.
For Filling:
To make the cinnamon cream frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
Icing:
In an electric mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Mix in molasses, cinnamon, and cloves. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. Fill a piping bag with the frosting and pipe large swirls on top of the cupcakes.
Pumpkin Cupcakes with Maple Frosting
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin pie filling (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/4 cup vegetable oil
Filling
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
Directions
Cupcakes
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin pie mix, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
Filling
Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Then add vanilla.
Maple Frosting
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Praline cupcakes with
Brown Sugar Buttercream Frosting
Ingredients:
Cupcakes
3 cups cake flour
1 tsp salt
1 1/2 tsp baking powder
1 1/2 cups brown sugar
1/2 cup dark brown sugar
6 oz. (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sour cream
1 cup milk
4 eggs, at room temperature
2 tsp pure vanilla extract
Praline Topping--
1/4 cup melted butter
3/4 cup brown sugar
18 pecan halves
Brown Sugar Praline Buttercream
4 large egg whites
1 cup packed light-brown sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 tsp vanilla
Directions
Preheat oven to 350F. In mixing bowl sift in cake flour, salt, baking powder, and brown sugars and mix for 30 seconds on low speed to combine. Add in butter and sour cream and mix for about 30 more seconds. In a separate bowl whisk together milk, eggs, and vanilla and add it to the flour mixture in 2 parts mixing thouroughly and scraping the sides after each addition. Line cupcake pans with paper liners and fill 2/3 way full. Bake for 18 minutes or until toothpick comes out clean. Cool on wire rack.
Praline Topping
Combine melted butter and brown sugar; spoon over hot cupcakes. Place a pecan half in the center of each.
In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
Transfer to the clean bowl of an electric mixer with whisk attatchment. Beat on medium speed until fluffy and cooled, about 15 minutes.
Raise speed to high; beat until stiff peaks form. Switch to paddle attatchment and reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Add in vanilla. Fold in praline pieces with spoon.
Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Filling and Brown Sugar Cookie Dough Frosting
Ingredients:
Cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup buttermilk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For Frosting:
3 sticks unsalted butter, room temp.
3/4 c. light brown sugar, packed
1 lb. box powdered sugar
2 tbsp flour
2 and &1/2 tsp vanilla
mini chocolate chips
3/4 c. light brown sugar, packed
1 lb. box powdered sugar
2 tbsp flour
2 and &1/2 tsp vanilla
mini chocolate chips
Directions:
For Cupcakes
- preheat the oven to 350° F.
- Line two cupcake pans with paper liners (24 total).
- Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
- Blend in the vanilla.
- Fold in the chocolate chips with a spatula.
- Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
For Filling:
- Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
- Add flour, sweetened condensed milk and vanilla and beat until smooth.
- Stir in the chocolate chips.
- Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).
After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
For Frosting:
Cream the butter and brown sugar with the paddle attachment until fluffy. Add in the powdered sugar and beat on low until incorporated, then increase the speed and beat until smooth and combined. Add the flour and vanilla; blend until smooth. Use a star tip to frost cupcakes. Sprinkle with chocolate chips.
Peanut Butter Chocolate Chip Cupcakes with Banana Cream Filling and Chocolate Peanut Butter Frosting
**These were turned into monkeys for Eleanor's birthday party. Make sure that you add both kinds of sugar. I left out one in the first batch I made. They taste fine, but then they are more like a muffin.**
Maple Buttermilk Pancake Cupcakes with Maple Butter Frosting
Snickerdoodle Cupcakes with Cinnamon Cream Cheese Filling and Cinnamon Penuche Frosting
Ingredients
For cupcakes:
1/3 cup butter, softened
1/3 cup creamy peanut butter
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup buttermilk
1-2 cups of mini chocolate chips
For filling:
3/4 cup sugar
1/4 cup flour
1/2 cup buttermilk
5 tbsp butter
2 ripe bananas, mashed
1 tsp vanilla
For frosting:
4 cups powder sugar
1/3 cups dark cocoa
4-5 tbsp buttermilk
3 tbsp peanut butter
Directions
For cupcakes:
Beat butter and peanut butter together. Beat in sugar. Add eggs and vanilla. Combine flour, baking powder, and salt. Add flour mixture to peanut butter mixture alternating with buttermilk. Add chocolate chips. Fill lined muffin tins. Cook at 350 for 22 minutes.
For filling:
Combine sugar, flour, and milk in a saucepan. Cook stirring until smooth. Continue cooking until it thickens. Transfer to mixing bowl. Chill 10 minutes. Add butter, bananas, and vanilla. If it is took runny, add cornstarch as needed until you get the consistency you want. Use a pastry bag to fill the cooled cupcakes.
For frosting:
Combine sugar, cocoa, milk, and peanut butter in bowl. Mix until smooth. Add more milk if needed until you get to the consistency you want. Frost filled cupcakes.
Ingredients
For cupcakes:
2 1/2 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp ginger
1 stick butter, softened
1/2 cup brown sugar
2 eggs
1 1/4 maple syrup
2 tsp vanilla
1/2 cup buttermilk
1/2 walnuts, chopped
For frosting:
1 cup butter, softened
3 oz cream cheese, softened
2/3 cup brown sugar
1/4 tsp salt
3/4 cup maple syrup
3/4 tsp vanilla
1 cup powder sugar
Directions
For cupcakes:
Combine flour, baking powder, baking soda, salt, and ginger. Beat butter and sugar until fluffy. Add in eggs, syrup, and vanilla. Mix until blended. Mix in the flour alternating with buttermilk. Add nuts. Fill lined muffin pans. Cook at 350 for 20 minutes.
For frosting:
Beat the butter, cream cheese, brown sugar, and salt until fluffy. Add syrup and vanilla. Slowly add powder sugar, and beat until fluffy.
Frost cooled cupcakes and top with crispy maple smoked bacon.
Snickerdoodle Cupcakes with Cinnamon Cream Cheese Filling and Cinnamon Penuche Frosting
**I had never used the penuche frosting recipe before.
It only made enough for 12 cupcakes, so I just used a simple cinnamon buttercream for the other 12.
I would just double the penuche recipe next time.**
Ingredients
For cupcakes:
3 cups flour
1 tbsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1 cup butter
1 3/4 cup sugar
4 eggs
2 tsp vanilla
1 1/4 cup milk
1/2 tsp vinegar
For filling:
4 oz cream cheese
4 oz butter
1 tbsp cinnamon
3 cups powder sugar
1 tsp vanilla
For frosting:
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 tbsp cinnamon
1 1/2 cup powder sugar
Directions
For cupcakes:
Mix dry ingredients together. Cream butter and sugar. Add eggs one at a time. Add vanilla and vinegar. Add the dry mixture alternating with the milk. Pour batter into lined muffin pans. Bake at 350 for 22 minutes.
For filling:
Mix ingredients in a mixer. Poke a hole in the center of each cupcake. Use a piping bag into the cooled cupcakes.
For Frosting:
In a pan, melt butter. Add the brown sugar. Bring to a boil and lower heat to medium and continue to boil for 2 minutes, stirring constantly. Add the milk and cinnamon and bring to a boil, stirring constantly. Cool to lukewarm. Add powder sugar. Beat until thick enough to spread. Use a piping bag to frost the cupcakes.
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
For cupcakes:
2 1/2 cups of flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
2 tbsp. red food coloring
1 tsp. white vinegar
1 tsp. vanilla extract
1 box of chocolate instant pudding
2 cups of mini chocolate chips
For the Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp. of vanilla extract
6-8 cups of powder sugar
chopped walnuts for garnish
Directions
Preheat the oven to 350 degrees. Sift together flour, sugar, baking soda, salt, pudding mix, and cocoa powder. In a separate bowl beat together oil, buttermilk, eggs, food coloring, vinegar, vanilla, and chocolate chips with a mixer. Add the dry ingredient to the wet and mix until smooth.
Pour batter into lined cupcake pan. Bake for 22 minutes.
For the Frosting:
Beat the cream cheese, butter, and vanilla together until smooth. Add the sugar. Mix until very light and fluffy.
Once cupcakes have cooled, use your finger to poke a hole in the center of each cupcake. Then use a piping bag with a large opening tip to fill each cupcake with frosting. Using a large star tip, pipe the remaining cream cheese frosting on each cupcake. Use the chopped walnuts to garnish the tops.
Black Forest Cupcakes With Cherry Cream Cheese Filling and Whipped Cream Frosting
Ingredients:
For the cupcakes:
1 2/3 cups flour
2/3 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups buttermilk
1 package of chocolate instant pudding
For the filling:
(cherry filing)
1 package unsweetened frozen cherries (16 oz)
1 cup sugar
1/4 cup cornstarch
1 tsp lemon juice
1/2 tsp rum extract
(cream cheese mixture)
1 (8 oz) package of cream cheese, softened
1 egg
2 tbsp. of sugar
For the frosting:
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
1 tsp. of gelatin
2 tbsp. of water
For the garnish:
maraschino cherries
dark chocolate candy bar
Directions
For the cupcakes:
With a mixer, cream the butter and the sugar. Add the eggs one at a time making sure that each egg is well blended before adding the other.
In a large bowl, combine the flour, cocoa powder, baking soda, salt, and pudding mix. Add this mixture to the butter mixture. Then add the vanilla and buttermilk. Combine all the ingredients until you have a nice smooth dough.
Fill lined baking pans with 1 tbsp. batter. Top each with 1 tbsp. of the cream cheese mixture and 1 tbsp. of the cherry filling. Cover evenly with the remaining cake batter. Bake cupcakes at 350 for 25-30 minutes.
For the filling:
(cherry filling)
Place cherries in a saucepan over medium to high heat. Bring them to a boil. When it boils, add the suar and mix until melted. Add the cornstarch, the lemon juice, and the rum.
Mix with a whisk until the cherry mixture thickens. Remove from heat. Cool.
(cream cheese mixture)
Mix cream cheese, egg, and sugar until well blended.
For the frosting:
Put the heavy cream in a mixer and turn it on. In a small bowl, mix the gelatin and the water. Make sure that gelatin is dissolved completely. Add gelatin mixture to the cream. When the whipped cream starts forming add the sugar very slowly and then the vanilla extract.
Once cupcakes have cooled completely, put the whipped cream into a pastry bag and decorate the cupcakes. Grate the chocolate on top of the cream and then add the cherry.
Spicy Double Dark Chocolate Cupcakes with Peanut Butter Filling and Chocolate
Buttercream Frosting
Ingredients:
For Cupcakes:
3/4 cups cocoa powder
1/2 cup boiling water
1 cup buttermilk
1 3/4 cup flour
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 sticks plus 3 tbsp. butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
1 package of chocolate instant pudding mix
chipotle and cayenne spices to taste (about 1 tbsp of each)
For filling:
1 cup creamy peanut butter
2/3 cup powder sugar
For frosting:
1/2 cup crisco
1/2 cup butter, softened
3/4 cup cocoa
1 tsp vanilla
4 cups powder sugar
3-4 tbsp. milk
Toasted peanuts for garnish
Directions:
For batter:
Preheat the oven 350. Put the cocoa powder in a heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder, pudding, and salt. In a large bowl with a mixer, beat 1 1/2 sticks of the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Fill the lined cupcake pans. Cook for 22 minutes. Let the cupcakes cool completely.
For filling:
In a medium bowl, beat the peanut butter with the remaining 3 tbsp. of butter until creamy. Sift the powder sugar into the bowl and beat until light and fluffy. Using your finger, poke a small hole in each cooled cupcake. Put the filling into a pastry bag with a round tip, fill each cupcake.
For frosting:
Cream the crisco and butter with a mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time. Add milk and beat until light and fluffy. Using a pastry bag, frost your cupcakes. Use a little of the filling to dot the center of each cupcake, and garnish with the peanuts.
Lemon Meringue Cupcakes
Ingredients:
For cupcakes:
3 cups flour
1 tbsp baking powder
1/2 tsp. salt
1 cup butter
2 cups sugar
4 eggs
finely grated zest of 3 lemons, plus 2 tbsp fresh lemon juice (really done more on taste)
1 tsp. vanilla extract
1 cup buttermilk
For lemon curd filling:
8 egg yolks
finely grated zest of 2 lemons
1/2 cup plus 2 tbsp lemon juice
1 cup sugar
1/8 tsp. salt
10 tbsp. butter, cold, cut into pieces
For meringue:
1 1/4 cup sugar
5 large egg whites
pinch of cream of tatar
4 sticks butter, chilled
1 tsp. vanilla extract
Directions:
For cupcakes:
Preheat oven to 325. Whisk together flour, baking powder, and salt. In a mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Fill lined cupcake pans. Bake for 22-25 minutes. Cool completely. Using your finger, poke a hole in the center of each cupcake.
For filling:
Combine yolks, lemon zest, lemon juice, and sugar in a heavy saucepan; whisk to combine. Cook over medium heat, stirring constantly until the mixture is thick enough to coat the spoon, 8-10 minutes, and registers 160 degrees. Remove from heat, add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled, at least 1 hour. Using a pastry bag, pipe the filling into the cupcakes. Spread thin layer of remaining filling over the top of each cupcake.
For meringue:
In a small saucepan over medium heat, bring sugar an 2/3 cup water to a boil. Continue to boil until syrup reaches 238 degrees on a candy thermometer. Place egg whites in a bowl of a mixer, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes, beat in vanilla. If icing curdles, keep beating until smooth. Using a pastry bag, frost the cupcakes. Put frosted cupcakes under the broiler until light brown.
Hummingbird Cupcakes
Ingredients:
For batter:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
3 eggs, beaten
1 1/2 cups oil
1 1/s tsp. vanilla extract
1 tsp. almond extract
1/2 tsp. cherry extract
1 (8oz) can crushed pineapples, undrained
1 1/2 cups walnuts, chopped
2 cups bananas, mashed
For frosting:
2 (8oz) packages of cream cheese
1 cup butter, softened
2 (16 oz ) powder sugar
1 cup walnuts
2 tsp. vanilla
Directions:
For cupcakes:
Combine dry ingredients in large bowl. Mix eggs and oil, stir into the dry ingredients. Do not beat. Stir in remaining ingredients until well mixed. Pour batter into lined cupcake pans. Bake at 350 from 22-28 minutes. Cool completely.
For frosting:
Combine cream cheese and butter. Mix until smooth. Add powder sugar and beat until light and fluffy. Add vanilla and mix. Using your finger, poke a hole in the center of each cupcake. Using a piping bag, fill each cupcake with the frosting. Garnish the tops with the walnuts.
