Brownies:
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 lg. eggs plus 1 egg yolk
1 1/8 c. sugar
1 tsp. vanilla extract
Ice Cream:
1 batch strawberry ice cream, slightly softened
Ganache:
3/4 c. mini semisweet chocolate chips
1/4 c. heavy cream
Garnish:
Fresh strawberry slices
To make brownie bottoms, preheat oven to 350°F. Line two cupcake pans with foil liners. Combine flour, baking powder, and salt in a small bowl; stir together and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine eggs, egg yolk, sugar, and vanilla extract. Whisk to blend. Stir in warm chocolate mixture, and then dry ingredients, mixing just until incorporated.
Scoop 1 tbsp. batter into each cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6 to 8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until cupcake liner is full. (If ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return cupcake pans to freezer for 45 minutes to 1 hour.
To make ganache, place chocolate chips in a small bowl. Bring cream to a simmer in a small saucepan. Pour cream evenly over chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.
Remove cupcakes from the freezer 5 to 10 minutes before serving. Enjoy!
Showing posts with label Cupcakes. Show all posts
Showing posts with label Cupcakes. Show all posts
Tuesday, July 14, 2009
Monday, February 23, 2009
Apple Pie Cupcakes
Cupcakes:
3 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter, at room temperature
2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. milk
Apple Filling:
2 tbsp. butter
2 tsp. cinnamon
2 to 3 tbsp. sugar
3 lg. Granny Smith apples, peeled, cored, and diced
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together cake flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down sides of bowl after each addition. Add vanilla extract and mix well to combine. Add in dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined. Divide batter evenly among cupcke liners, filling them about 2/3 to 3/4 full. Bake until golden and a toothpick inserted in center comes out clean, about 18 to 22 minutes. Remove from oven and allow to cool for 5 minutes in pans. Transfer to wire racks to cool completely.
To make filling, heat butter in medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute until the mixture begins to bubble. Lower heat to medium and stir in apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While apple mixture is cooling, use cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill holes with cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream (recipe below).
Vanilla Buttercream Frosting:
20 tbsp. (2 1/2 sticks) unsalted butter, softened
2 1/2 c. confectioners' sugar, sifted
1/8 tsp. salt
2 tbsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
3 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter, at room temperature
2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. milk
Apple Filling:
2 tbsp. butter
2 tsp. cinnamon
2 to 3 tbsp. sugar
3 lg. Granny Smith apples, peeled, cored, and diced
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together cake flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down sides of bowl after each addition. Add vanilla extract and mix well to combine. Add in dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined. Divide batter evenly among cupcke liners, filling them about 2/3 to 3/4 full. Bake until golden and a toothpick inserted in center comes out clean, about 18 to 22 minutes. Remove from oven and allow to cool for 5 minutes in pans. Transfer to wire racks to cool completely.
To make filling, heat butter in medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute until the mixture begins to bubble. Lower heat to medium and stir in apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While apple mixture is cooling, use cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill holes with cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream (recipe below).
Vanilla Buttercream Frosting:
20 tbsp. (2 1/2 sticks) unsalted butter, softened
2 1/2 c. confectioners' sugar, sifted
1/8 tsp. salt
2 tbsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Thursday, January 22, 2009
Oreo Cupcakes
Cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 c. buttermilk, at room temperature
Frosting:
1 3/4 c. plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
Garnish:
24 Oreo cookie halves
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat butter on medium speed until smooth. Gradually add brown sugar and continue beating until fluffy, scraping down sides of bowl as needed. Beat in vanilla. Add eggs one at a time, beating well after each addition.
With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until all dry ingredients have been incorporated, being careful not to overmix.
Divide batter between prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and let cool to room temperature.
To prepare frosting, in the bowl of an electric mixer fitted with whisk attachment, combine whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until whipped cream holds stiff peaks. Gently fold in cookie crumbs with a spatula.
Scoop mixture into a pastry bag and pipe frosting decoratively on top of cupcakes. Garnish with Oreo cookie halves. Makes 24 cupcakes.
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 c. buttermilk, at room temperature
Frosting:
1 3/4 c. plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
Garnish:
24 Oreo cookie halves
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat butter on medium speed until smooth. Gradually add brown sugar and continue beating until fluffy, scraping down sides of bowl as needed. Beat in vanilla. Add eggs one at a time, beating well after each addition.
With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until all dry ingredients have been incorporated, being careful not to overmix.
Divide batter between prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and let cool to room temperature.
To prepare frosting, in the bowl of an electric mixer fitted with whisk attachment, combine whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until whipped cream holds stiff peaks. Gently fold in cookie crumbs with a spatula.
Scoop mixture into a pastry bag and pipe frosting decoratively on top of cupcakes. Garnish with Oreo cookie halves. Makes 24 cupcakes.
Monday, January 19, 2009
Spiced Pumpkin Cupcakes
Cupcakes:
2 2/3 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can (15 oz.) solid-packed pumpkin (about 1 3/4 c.)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 c. canola oil
4 eggs
Frosting:
14 oz. pure white chocolate, finely chopped
12 oz. cream cheese, at room temperature, cut into tbsp.-sized pieces
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature, cut into tbsp.-sized pieces
Food coloring and other decorations (optional)
Preheat oven to 350°F. Line muffin tins with paper liners.
To make cupcakes, in a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, whisk together pumpkin, granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking after each addition. Add flour mixture in three additions, stirring with a large wooden spoon until just combined. Fill muffin tins about 3/4 full. Bake until cupcakes are golden and a toothpick inserted into center comes out clean, 20 to 25 minutes. Transfer tins to wire rack and let cool for 10 minutes, then remove cupcakes from tins and let cool completely.
To make frosting, in a double boiler, melt white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat cream cheese and butter on medium-high speed until smooth and blended. Add melted chocolate and beat again until smooth. Use frosting immediately, coloring it if desired. Spread 1 to 2 tbsp. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 20 cupcakes.
2 2/3 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can (15 oz.) solid-packed pumpkin (about 1 3/4 c.)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 c. canola oil
4 eggs
Frosting:
14 oz. pure white chocolate, finely chopped
12 oz. cream cheese, at room temperature, cut into tbsp.-sized pieces
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature, cut into tbsp.-sized pieces
Food coloring and other decorations (optional)
Preheat oven to 350°F. Line muffin tins with paper liners.
To make cupcakes, in a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, whisk together pumpkin, granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking after each addition. Add flour mixture in three additions, stirring with a large wooden spoon until just combined. Fill muffin tins about 3/4 full. Bake until cupcakes are golden and a toothpick inserted into center comes out clean, 20 to 25 minutes. Transfer tins to wire rack and let cool for 10 minutes, then remove cupcakes from tins and let cool completely.
To make frosting, in a double boiler, melt white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat cream cheese and butter on medium-high speed until smooth and blended. Add melted chocolate and beat again until smooth. Use frosting immediately, coloring it if desired. Spread 1 to 2 tbsp. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 20 cupcakes.
Margarita Cupcakes
9 oz. margarita mix
3 oz. tequila
3/4 oz. Grand Marnier or other orange liqueur
White cake mix
3 egg whites
2 tbsp. vegetable oil
1 tbsp. lime zest
1 recipe lime buttercream frosting (recipe below)
Mix together margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. Reserve 1 1/4 c. of this for cupcake batter and drink the rest as a treat while you are baking =)
In a stand mixer, add 1 1/4 c. margarita mixture, cake mix, egg whites, vegetable oil, and lime zest. Mix on low for about 30 seconds and then increase to medium speed for 2 minutes (batter will still be a bit lumpy). Spoon batter into prepared muffin pan and fill cups 2/3 to 3/4 full. Bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean. Remove pan from oven and let cool for 5 minutes. Place cupcakes on a cooling rack and allow to cool completely. Once cupcakes have cooled, make frosting.
Lime Buttercream Frosting:
4 c. confectioners' sugar
1 stick unsalted butter, at room temperature
1/8 tsp. salt
3 tbsp. lime juice
Green food coloring (optional)
Add all ingredients to stand mixer fitted with paddle attachment and mix on low until combined. Turn speed to medium-high until icing is light and fluffy. Use water to thin frosting if necessary. Add icing to a pastry bag or use a spatula/knife to frost cupcakes.
3 oz. tequila
3/4 oz. Grand Marnier or other orange liqueur
White cake mix
3 egg whites
2 tbsp. vegetable oil
1 tbsp. lime zest
1 recipe lime buttercream frosting (recipe below)
Mix together margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. Reserve 1 1/4 c. of this for cupcake batter and drink the rest as a treat while you are baking =)
In a stand mixer, add 1 1/4 c. margarita mixture, cake mix, egg whites, vegetable oil, and lime zest. Mix on low for about 30 seconds and then increase to medium speed for 2 minutes (batter will still be a bit lumpy). Spoon batter into prepared muffin pan and fill cups 2/3 to 3/4 full. Bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean. Remove pan from oven and let cool for 5 minutes. Place cupcakes on a cooling rack and allow to cool completely. Once cupcakes have cooled, make frosting.
Lime Buttercream Frosting:
4 c. confectioners' sugar
1 stick unsalted butter, at room temperature
1/8 tsp. salt
3 tbsp. lime juice
Green food coloring (optional)
Add all ingredients to stand mixer fitted with paddle attachment and mix on low until combined. Turn speed to medium-high until icing is light and fluffy. Use water to thin frosting if necessary. Add icing to a pastry bag or use a spatula/knife to frost cupcakes.
Monday, January 12, 2009
Black Bottom Cupcakes
Filling:
8 oz. cream cheese, at room temperature
1/3 c. granulated sugar
1 lg. egg, at room temperature
2 oz. bittersweet chocolate, coarsely chopped
Cupcakes:
1 1/2 c. all-purpose flour
1 c. firmly packed light brown sugar
5 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tbsp. white or cider vinegar
1 tsp. vanilla extract
To make filling, beat together cream cheese, granulated sugar, and egg until smooth. Stir in chopped chocolate pieces. Set aside.
To make cupcakes, adjust a rack to center of oven and preheat to 350°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl mix together water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in wet ingredients, stirring just until smooth. Stir any longer and you will over-mix the batter, and end up with less-than-tender cupcakes.
Divide batter among muffin cups. Spoon a few tbsp. filling into center of each cupcake, dividing filling evenly. This will fill cups almost completely, which is fine. Bake for 25 minutes, or until tops are slightly golden brown and cupcakes feel springy when gently pressed. These will keep unrefrigerated for 2 to 3 days in an airtight container.
8 oz. cream cheese, at room temperature
1/3 c. granulated sugar
1 lg. egg, at room temperature
2 oz. bittersweet chocolate, coarsely chopped
Cupcakes:
1 1/2 c. all-purpose flour
1 c. firmly packed light brown sugar
5 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tbsp. white or cider vinegar
1 tsp. vanilla extract
To make filling, beat together cream cheese, granulated sugar, and egg until smooth. Stir in chopped chocolate pieces. Set aside.
To make cupcakes, adjust a rack to center of oven and preheat to 350°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl mix together water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in wet ingredients, stirring just until smooth. Stir any longer and you will over-mix the batter, and end up with less-than-tender cupcakes.
Divide batter among muffin cups. Spoon a few tbsp. filling into center of each cupcake, dividing filling evenly. This will fill cups almost completely, which is fine. Bake for 25 minutes, or until tops are slightly golden brown and cupcakes feel springy when gently pressed. These will keep unrefrigerated for 2 to 3 days in an airtight container.
Tuesday, January 6, 2009
Eggnog Cupcakes
Cupcakes:
1/4 c. dark rum or bourbon
1 c. low-fat eggnog
1/4 c. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Frosting:
1/4 c. butter, softened
3 tbsp. low-fat eggnog
1 tbsp. rum
Generous pinch of nutmeg
2 (or more) c. confectioners’ sugar
Ground cinnamon
Cinnamon sticks
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together nutmeg, sugar, flour, baking soda, baking powder, and salt. Pour liquid ingredients into dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
To make frosting, cream together butter, eggnog, rum, nutmeg, and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.
1/4 c. dark rum or bourbon
1 c. low-fat eggnog
1/4 c. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Frosting:
1/4 c. butter, softened
3 tbsp. low-fat eggnog
1 tbsp. rum
Generous pinch of nutmeg
2 (or more) c. confectioners’ sugar
Ground cinnamon
Cinnamon sticks
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together nutmeg, sugar, flour, baking soda, baking powder, and salt. Pour liquid ingredients into dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
To make frosting, cream together butter, eggnog, rum, nutmeg, and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.
Tuesday, November 25, 2008
Cinnamon Cupcakes
Cake:
1 c. all-purpose flour
3/4 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 c. whole milk
4 tbsp. unsalted butter, at room temperature
2 lg. eggs
3/4 c. plus 2 tbsp. sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
Frosting:
1/2 c. unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 to 3 c. powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon
Preheat the oven to 350°F. Line a cupcake pan with paper liners. Sift flour, baking powder, cinnamon, and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.
In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16 to 18 minutes. Allow to cool in pan for 5 to 10 minutes, then transfer to a wire rack and allow to cool completely.
To make the frosting, cream butter and cream cheese in the bowl of a stand mixer until very smooth. Scrape down sides and bottom of bowl to ensure even mixing. Add vanilla extract and cinnamon and mix until incorporated. Slowly add powdered sugar, and keep adding until you reach desired consistency and sweetness. Frost cooled cupcakes.
1 c. all-purpose flour
3/4 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 c. whole milk
4 tbsp. unsalted butter, at room temperature
2 lg. eggs
3/4 c. plus 2 tbsp. sugar
1 tsp. grated orange zest
1/2 tsp. vanilla extract
Frosting:
1/2 c. unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 to 3 c. powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon
Preheat the oven to 350°F. Line a cupcake pan with paper liners. Sift flour, baking powder, cinnamon, and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.
In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16 to 18 minutes. Allow to cool in pan for 5 to 10 minutes, then transfer to a wire rack and allow to cool completely.
To make the frosting, cream butter and cream cheese in the bowl of a stand mixer until very smooth. Scrape down sides and bottom of bowl to ensure even mixing. Add vanilla extract and cinnamon and mix until incorporated. Slowly add powdered sugar, and keep adding until you reach desired consistency and sweetness. Frost cooled cupcakes.
Thursday, November 13, 2008
Strawberry Cupcakes
Cupcakes:
2 1/2 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter
1 1/2 c. sugar
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp. vanilla extract
2 c. chopped strawberries
Frosting:
1/2 c. strawberries
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted
1/2 tsp. lemon juice
1 tbsp. vanilla
Preheat oven to 350°F. Line cupcake pans with paper liners.
Sift flour, salt, and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil, and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells 3/4 full with batter. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
To make the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds; set aside. Beat cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla, and strawberry puree. Adjust amount of puree to achieve desired consistency. Frost cupcakes when completely cool.
Makes about 18 cupcakes.
2 1/2 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter
1 1/2 c. sugar
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp. vanilla extract
2 c. chopped strawberries
Frosting:
1/2 c. strawberries
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted
1/2 tsp. lemon juice
1 tbsp. vanilla
Preheat oven to 350°F. Line cupcake pans with paper liners.
Sift flour, salt, and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil, and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells 3/4 full with batter. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
To make the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds; set aside. Beat cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla, and strawberry puree. Adjust amount of puree to achieve desired consistency. Frost cupcakes when completely cool.
Makes about 18 cupcakes.
Pina Colada Cupcakes
Cupcakes:
2 c. cake flour, sifted
2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 3/4 c. sugar
1/2 c. milk, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
4 egg whites
1/2 to 2/3 c. shredded coconut
Frosting:
2/3 c. fresh pineapple chunks
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted
Garnish:
Shredded coconut
Pineapple wedges
Preheat oven to 350°F. Line muffin tin with paper liners.
In medium bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with flat beater, beat butter on high speed until creamy, about 30 seconds. Gradually add granulated sugar and continue beating, occasionally scraping down sides of bowl, until light and fluffy, 4 to 5 minutes. Reduce speed to low and fold in flour mixture in three additions, alternating with milk and beginning and ending with flour, until just blended. Stir in vanilla and coconut extracts, then shredded coconut. Transfer batter to large mixing bowl and set aside. Wash and thoroughly dry mixer bowl.
In mixer bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 c. egg whites into batter until smooth. Carefully fold in remaining egg whites until smooth and blended. Divide batter among prepared wells.
Bake until cupackes are golden and toothpick inserted in center comes out clean, about 15 minutes. Transfer pan to wire rack and let cool 10 minutes. remove cupcakes from pan and let cool on rack to room temperature.
To make frosting, puree pineapple chunks in food processor or blender until smooth. In the bowl of an electric mixer, beat cream cheese and butter on high speed until light and fluffy, about 4 minutes. Mix in powdered sugar until well-combined. Add pineapple puree to achieve desired pineapple flavor (approx. 1/2 c.). If frosting is too runny, refrigerate for 30 minutes to allow to set a bit. Frost cupcakes with pineapple frosting, sprinkle with shredded coconut, and garnish with fresh pineapple wedges.
2 c. cake flour, sifted
2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 3/4 c. sugar
1/2 c. milk, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
4 egg whites
1/2 to 2/3 c. shredded coconut
Frosting:
2/3 c. fresh pineapple chunks
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted
Garnish:
Shredded coconut
Pineapple wedges
Preheat oven to 350°F. Line muffin tin with paper liners.
In medium bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with flat beater, beat butter on high speed until creamy, about 30 seconds. Gradually add granulated sugar and continue beating, occasionally scraping down sides of bowl, until light and fluffy, 4 to 5 minutes. Reduce speed to low and fold in flour mixture in three additions, alternating with milk and beginning and ending with flour, until just blended. Stir in vanilla and coconut extracts, then shredded coconut. Transfer batter to large mixing bowl and set aside. Wash and thoroughly dry mixer bowl.
In mixer bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 c. egg whites into batter until smooth. Carefully fold in remaining egg whites until smooth and blended. Divide batter among prepared wells.
Bake until cupackes are golden and toothpick inserted in center comes out clean, about 15 minutes. Transfer pan to wire rack and let cool 10 minutes. remove cupcakes from pan and let cool on rack to room temperature.
To make frosting, puree pineapple chunks in food processor or blender until smooth. In the bowl of an electric mixer, beat cream cheese and butter on high speed until light and fluffy, about 4 minutes. Mix in powdered sugar until well-combined. Add pineapple puree to achieve desired pineapple flavor (approx. 1/2 c.). If frosting is too runny, refrigerate for 30 minutes to allow to set a bit. Frost cupcakes with pineapple frosting, sprinkle with shredded coconut, and garnish with fresh pineapple wedges.
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