Project: Calling all Cupcakes! How many recipes can we list?

M

mariadnoca

Moderator
People at work are all about the cupcakes. They seem to be all the rage and for a while now too. Folks order them from fancy expensive cupcake only bakeries. An A-list celebrity that visited our company a few years back sent them as a thank you. Martha Stewart's new book is about them. Different bakery versions are debated about like wine. What's up with cupcakes? I remember when they were only something kids got because of the lack of mess – "here take this and go play." Not now, nosiree Bob. Now cupcakes are chic.

So I did a search here to find cupcake recipe postings and found only a smattering (you don't get to use that word everyday). And I thought geez; we don’t have a string of cupcake recipes all in one place? We've done this with muffins but not the cupcake? This must be rectified!

So I thought it might be fun to see how many we can list. Cake recipes with cupcake instructions welcome. smileys/smile.gif

I'll kick it off with this link to Cinnamon-Scented Devil's Food Cupcakes over at Epi. I brought these lil' darlings to an adult party at a restaurant and the owner asked me to leave him all the extras (that recipe makes a lot). So clearly a huge hit. Made them in a cupcake/muffin pan with the linked to Vanilla-Almond icing.

http://www.epicurious.com/recipes/food/views/Cinnamon-Scented-Devils-Food-Cupcakes-109594

 
Flo Braker's Bite-Size Cocoa Cabana Cupcakes

Flo Braker's Bite-Size Cocoa Cabana Cupcakes

Makes 30 cupcakes

1/2 cup unsifted all-purpose flour
1/2 cup plus 1 tablespoon Scharffen Berger
Cocoa Powder
1/4 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
2 large eggs
2 ounces walnuts or pecans, toasted and
finely chopped to yield 1/2 cup (optional)
1 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 cup powdered sugar

Adjust rack to lower third of oven and preheat oven to 350 F. Line 30 miniature muffin cups that measure approximately 1-1/2x 3/4 inch with miniature cupcake liners.

Sift the flour, cocoa powder, baking soda, and salt on a sheet of waxed paper, set aside. In a small saucepan, melt the butter over low heat. Remove from heat; stir in the sugar. Pour into a 3-quart mixing bowl; set aside to cool slightly, about 30 minutes. Add the eggs and vanilla, stirring until just blended. Stir in the flour mixture, then the nuts.

Fill each paper-lined muffin cup 2/3 full. Bake in preheated oven 13 minutes only. Don't over-bake. Remove pans to wire racks to cool 5 minutes, allowing cakes to firm a bit. Carefully remove cakes to other racks to cool. Lightly sprinkle with powdered sugar before serving.

These are best eaten the same day they are baked. Or freeze in airtight containers for up to 1 month.

(Flo thinks these are prettier served without the muffin papers. If the mini-cakes are not already frozen, freeze them for 30 minutes. The papers can then be lifted quickly and easily from the rich, sticky surfaces without altering the shape of the cakes.)

 
Boston Cream Cupcakes

BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING

INGREDIENTS:

CUSTARD
1 cup whole milk, divided
2 tablespoons cornstarch
3 large egg yolks
1/3 cup granulated sugar
1 tablespoon butter
1 teaspoon vanilla extract
1/8 teaspoon salt

CUPCAKES
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 vanilla bean
10 tablespoons butter, softened
6 large egg yolks, at room temperature
3/4 cup whole milk, plus
2 tablespoons whole milk

GANACHE
2/3 cup heavy cream
8 ounces semisweet chocolate, finely chopped

DIRECTIONS:

MAKE THE CUSTARD:
1. In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
2. Add the egg yolks and whisk until blended.
3. Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
4. Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
5. Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
6. Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool. (It's probably easier to make this one day ahead.)

MAKE THE CUPCAKES:
1.Preheat oven to 350*F.
2. Line 12 jumbo muffin cups with paper liners.
3. Whisk together the flour, baking powder, and salt; set aside.
4. Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
5. Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
6. Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
7. Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
8. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
9. Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
10. Center about 2 Tbsp. custard filling over the batter in each cup; completely cover with reserved batter.
11. Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
12. Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.

MAKE THE GANACHE:
1. Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
2. Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
3. Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
4. Set aside to cool to room temperature.
5. Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
6. Serve at room temperature.

12 servings

posted by JamesDean'sGirl

http://www.recipezaar.com/72575

 
Individual Coconut rum chocolate cakes

INDIVIDUAL COCONUT RUM CHOCOLATE CAKES

"...They are great on their own, but BEG to be served with vanilla ice cream. (don't be afraid of the rum...you can hardly taste it)"

6 ounces fine-quality bittersweet chocolate, chopped (reviewer used unsweetened chocolate)
1/2 cup unsalted butter
1 cup sugar
4 eggs
4 tablespoons dark rum
1 teaspoon vanilla (reviewer used 2 tsp)
1 teaspoon salt
2/3 cup flour
1 cup sweetened flaked coconut, toasted and cooled

DIRECTIONS:

Preheat oven to 350 degrees F.

Butter and flour 12-1/2 cup muffin tins.

In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth.

Remove from heat and whisk in sugar. Whisk in eggs, one at a time.

Add remaining ingredients, whisking until smooth after each addition.

Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 mins.

Turn cakes out onto rack and serve warm or at room temp.

12 muffin sized cakes

posted by Lisa Pizza - Recipezaar

http://www.recipezaar.com/33997

 
Orange Cupcakes with orange cream cheese frosting

ORANGE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING

(My note: I like a stronger orange taste, so I would probably increase the zest to about 2 Tbsp and might replace 1/2 -3/4 cup of the milk with fresh orange juice).

Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.

INGREDIENTS:

Cupcakes
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1 1/2 cups whole milk

Frosting
One 8-ounce package cold cream cheese, cut into chunks
4 tablespoons unsalted butter, at room temperature
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar

DIRECTIONS:

Make the cupcakes:
1. Put a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 24 muffin cups with foil or paper cupcake liners.

2. Whisk together the flour, baking powder, and salt in a medium bowl.

3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.

4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)

Make the frosting:
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.

2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)

Makes 24 cupcakes

by Judith Sutton - from Sweet Gratitude: Delicious Ways to Bake a Thank-You
For the Really Important People in Your Life
(Artisan, 2005)

posted at Leite's Culinaria
http://www.leitesculinaria.com/recipes/cookbook/orange_cupcakes.html

http://leitesculinaria.com/3085/recipes-orange-cupcakes-cream-cheese-frosting.html

 
Lime tea cupcakes with citrus curd filling & lime cream cheese frosting

LIME TEA CUPCAKES WITH CITRUS CURD FILLING AND LIME CREAM CHEESE FROSTING

From the poster: "...Fresh out of the oven, the cupcake had a very subtle tea flavor. By day 2, the predominant flavor was lime. I decided to fill and frost the cupcakes. But they would be just as delicious baked in a decorative mini-bundt pan and topped with confectioner's sugar."

INGREDIENTS:

Cupcakes:
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp Earl Grey tea leaves
3/4 cup milk, hot
1/4 pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
grated zest of 2 limes

Citrus Curd Filling:
3 large eggs
1/3 cup granulated sugar
grated zest of 1 lime
grated zest of 1 lemon
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
6 tbsp unsalted butter, cut into small pieces
1/4 tsp vanilla

Lime Cream Cheese Frosting:
1 8-ounce package cream cheese, at room temp.
3 tbsp unsalted butter, at room temp.
grated zest of 1 lime
1 tsp fresh lime juice
2 1/2 cups confectioner’s sugar, divided

DIRECTIONS:

Cupcakes:

Preheat to 350F.

Add tea leaves to hot milk. Let steep for 10-15 minutes. Sift flour, baking powder, baking soda and salt; set aside. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from tea leaves; discard leaves.

In the bowl of an electric mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes; stop mixer and scrap bowl occasionally. Add vanilla and lime zest to eggs. Beat lightly to mix. Add egg mixture, a little at a time, beating well after each addition.

On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour; blend each addition until just incorporated. Scrape sides of bowl occasionally.

Fill 18 standard muffin cups 1/2 to 3/4 full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.

Citrus Curd Filling:

In a medium stainless steel pan, whisk eggs, sugar and zests until light in color. Add juices and butter. Cook over medium heat, whisking gently, until the butter is melted. Continue whisking until the mixture is thickened and simmer gently for a few seconds. Strain and scrape the filling into a bowl and stir in vanilla. Let cool. Cover the surface of the filling with plastic wrap, pressing the wrap onto the surface to keep the top from forming a crust. Poke 5 small slits in the wrap with the tip of a knife to allow steam to escape. Refrigerate for at least 4 hours and up to 1 week.

Lime Cream Cheese Frosting:

Beat cream cheese and butter on medium speed until well combined and mostly lump free.

Add lime zest, lime juice, and 2 cups confectioner’s sugar and beat until well combined.

Add remaining 1/2 cup confectioner’s sugar for a stiffer frosting.

Assembly:

Using a pastry bag fitted with a medium round tip, dispense about 1 tbsp chilled lime curd filling into the middle of the baked cupcake. Frost cupcakes with icing spatula.

Makes 18 cupcakes

http://alpineberry.blogspot.com/2006/04/lime-tea-cupcakes-with-citrus-curd.html

 
Double dark chocolate cupcakes with peanut butter filling

DOUBLE DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING

INGREDIENTS:

3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks plus 3 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners' sugar
1 cup heavy cream
8 ounces semisweet chocolate, chopped

DIRECTIONS:

1. Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.

2. Put the cocoa powder in a medium 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 and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.

3. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. *(See note below). Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.

4. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

MAKE AHEAD The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.

*NOTE:
Cooking Club Tip: If you don’t have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole.

Makes 24 cupcakes

From Food & Wine

http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanut-butter-filling

 
Afternoon Tea Cakes

* Exported from MasterCook *

Afternoon Tea Cakes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Cupcakes

Amount Measure Ingredient -- Preparation Method

3 tablespoons cocoa
1/2 cup water -- hot
3 tablespoons unsalted butter -- melted
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon baking soda
1 cup flour
1 teaspoon vanilla
1/3 cup coconut
Chocolate Glaze:
2 tablespoons unsalted butter
1 ounce unsweetened baking chocolate
2 cups sifted confectioners' sugar
1/2 teaspoon cinnamon
2 teaspoons vanilla

Preheat oven to 375 degrees. Line 12 muffin cups with paper liners.

Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.

In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended. Add the egg and beat until light, 1 to 2 minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir together the sour cream and baking soda. Stir this mixture into the butter sugar mixture. Add the flour and vanilla; beat quickly, just until even blended. With a spoon stir in the coconut.

Spoon the batter into the muffin cups, dividing it equally among them; they will be about 3/4 full. Bake about 20 minutes until the tops spring back when lightly touched, and a toothpick inserted in the center comes out clean. Remove the tea cakes from the pan and cool slightly on a rack.

Prepare chocolate glaze: Combine butter, water, and chocolate and cook over low heat or microwave until chocolate melts and mixture thickens slightly. In a small bowl, combine the powdered sugar and cinnamon.
Stir in the chocolate mixture and vanilla to make a smooth glaze. Spread glaze on cooled cupcakes. If desired, when set, spread another coat on top of that.

Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.



Source:
"Old Fashioned Baking Book by Jim Fobel"
- - - - - - - - - - - - - - - - - - -

 
Brownie Cupcakes

* Exported from MasterCook *

Brownie Cupcakes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Chocolate Cupcakes

Amount Measure Ingredient -- Preparation Method

4 ounces semi-sweet chocolate
1 cup butter -- (1/2 lb.)
1 3/4 cups sugar
1 cup unsifted flour
4 large eggs -- lightly beaten
1 teaspoon vanilla
dash salt
1 cup chopped pecans

Melt chocolate and butter. Cool slightly. Combine sugar, flour, eggs, vanilla, and salt. Add nuts to chocolate mixture to coat nuts. Combine the 2 mixtures. Mix only until blended. Do not beat.

Pour into paper lined cupcake pans. Bake at 325 degrees for 30 minutes. Do not frost.

Source:
"Colorado Cache Cookbook"
- - - - - - - - - - - - - - - - - - -

 
Chocolate Chip Cupcakes

* Exported from MasterCook *

Chocolate Chip Cupcakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate Cupcakes

Amount Measure Ingredient -- Preparation Method

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2/3 cup milk
1 cup chocolate chips
Chocolate Glaze:
2 tablespoons unsalted butter
1/4 cup water
1 ounce unsweetened baking chocolate
2 cups sifted powdered sugar
1/2 teaspoon cinnamon
2 teaspoons vanilla

Sift flour, baking powder, and salt. Cream shortening and sugar. Add eggs. Add vanilla. Add dry ingredients and milk. Stir in chocolate chips
.
Bake at 375 degrees for 20 minutes.



Chocolate Glaze: Combine butter, water, and chocolate and cook over low heat or microwave until chocolate melts and mixture thickens slightly. In a small bowl, combine the powdered sugar and cinnamon. Stir in the chocolate mixture and vanilla to make a smooth glaze. Spread glaze on cooled cupcakes. If desired, when set, spread another coat on top of that.


Note: The icing doesn't freeze well. Freeze without the glaze and apply before serving. (Or use the chocolate glaze from the cream filled chocolate
cupcakes. That glaze freezes very well.)



Yield:
"22 cupcakes"
.

NOTES : Very Good! Freeze without glaze and apply after cakes are thawed.

 
Cream Filled Chocolate Cupcakes

* Exported from MasterCook *

Cream Filled Chocolate Cupcakes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Cupcakes
Whipped Cream

Amount Measure Ingredient -- Preparation Method

For the Cupcakes:
1 1/3 cups all-purpose flour -- sifted
1/2 teaspoon baking soda
1 Pinch salt
1/4 cup unsweetened cocoa powder -- sifted
6 tablespoons unsalted butter -- (3/4 stick/) at room temperature
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Filling:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
For the Frosting:
4 ounces semi-sweet chocolate -- chopped
1/4 cup water
3 tablespoons granulated sugar
1 tablespoon cold unsalted butter

TO MAKE THE CUPCAKES:

Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. In a medium mixing bowl, resift the flour with the baking soda, salt, and cocoa powder and set aside.

In a large mixing bowl, cream the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Then, beat in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining flour mixture and beat until thoroughly mixed. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 20 to 25 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcake tins on a cake rack.

TO MAKE THE FILLING:

In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff. Use a thin decorating tip (about 1/8 in.) and pastry bag to press whipped crem filling into the cupcakes. You can do so by pushing the tip through the top of the cupcake to the center and squeezing filling in until cream reaches top of cupcake. Wipe off pastry tip each time before inserting in new cupcake. Place cupcakes on rack and refrigerate while preparing frosting.

TO FROST THE CUPCAKES:

In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly. Transfer the icing to a bowl, whisk in the butter, and cool until the icing has set up a bit. This takes about 20 minutes at room temperature. Remove the cupcakes from the fridge, then spoon the icing on each cupcake and spread the icing out to the edges. Refrigerate until ready to eat.

Note: The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks. Thaw in refrigerator and let sit at room temperature about 30 minutes before eating.

Note: Recipe indicated yield to be 12 cupcakes. My yield was 16 for one batch. A double batch yielded 36 cupcakes. There was more than enough of the whipped cream and chocolate frosting.

Source:
"Diana's desserts web site"

Yield:
"16 cupcakes"
- - - - - - - - - - - - - - - - - - -

NOTES : Excellent! Freeze well too.

 
Grandmother's Johnnycakes

* Exported from MasterCook *

Grandmother's Johnnycakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cupcakes

Amount Measure Ingredient -- Preparation Method

1 1/2 cups sifted all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/8 teaspoons baking powder
2 eggs
1 cup sugar
3 tablespoons soft butter
1 cup sour cream
1 teaspoon vanilla

Mix dry ingredients together.

Beat eggs until very light. Stir in sugar with soft butter.

Gradually stir flour into this mixture alternating with the sour cream and add vanilla.

Spoon into greased muffin pans or use paper cups in pans.

Bake at 375 degrees for 25 to 30 minutes.

Yield:
"18 cupcakes"
- - - - - - - - - - - - - - - - - - -

NOTES : Vey good flavor and nice and moist. Delicious with fresh strawberry icing.

 
Ultimate Flourless Chocolate cupcakes

* Exported from MasterCook *

Ultimate Flourless Chocolate Cupcakes (adapted from The Cupcake Calendar)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate Cupcakes
Gluten free

Amount Measure Ingredient -- Preparation Method

1 1/2 cups bittersweet chocolate chips -- (10 1/2 oz)
1 cup butter -- (2 sticks)
4 eggs
4 egg yolks
1/2 cup sugar
2 tbsp. Dutch-process cocoa powder -- sifted (I used a Dutch blend)
1 tsp vanilla extract

Preheat the oven to 375°F. Place 12 paper baking cups in a muffin pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool. In large bowl, cream the eggs and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients.

Spoon the batter into the cups about 3/4 full. (They don't rise very much). Bake for 15 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Note: If using the chocolate glaze from cream-filled chocolate cupcakes, increase the recipe by 1 1/2 in order to have enough for all 24 cupcakes.

Source:
"Food Gawker"
Yield:
"24 "
- - - - - - - - - - - - - - - - - - -

NOTES : Great gluten-free cupcakes!

 
Pink Lemonade Cupcakes with Lemon Buttercream Icing I'm saving this recipe to try

Pink Lemonade Cupcakes

“It’s the first thing that came to my mind when I took the inaugural bite of a Pink Lemonade cupcake I whipped up for last weekend’s bridal shower. Bright - and I ain’t talking about color. Imagine taking a perfect summer afternoon, piping pink icing on top, and sprinkling it with colored sugar. Absolutely awesome They were the perfect compliment to the margarita cupcakes and part-inspiration behind the bright pink & green colored theme of the tapas party and shower. Nice and bright.
I used a similar wet-to-dry ratio in the pink lemonade cupcake recipe that I used in the margarita cupcake recipe with a slight modification and a shortcut - I decreased the liquid to 9 oz and used frozen pink lemonade concentrate. I knew that the delicate flavor of the pink lemonade would probably get lost in the baking process and I wanted a flavor intensity similar to the margarita cupcakes. I thought the batter looked perfect after adding 9 oz of the concentrate - any more might have been too much more.
I will say, the recipe appears at least somewhat versatile and I plan on substituting the 9-10 oz of liquid for many other flavors in the coming months. The margarita and pink lemonade cupcakes might have been the first cupcakes I’ve ever made (since I was 8 years old) but they sure won’t be the last - I’m totally hooked!”
Pink Lemonade Cupcakes
1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix
3 egg whites
2 Tbsp vegetable oil
Non-stick spray
1 recipe Lemon Buttercream Icing (recipe follows)
* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.
In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).
Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350° for about 25 minutes or until a toothpick registers done in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.
Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lemon Buttercream Icing
3 cups + 3 Tbsp confectioners’ sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)
Add the butter, confectioners sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.
Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes.
Source: Adapted from Wilton

http://www.jasonandshawnda.com/foodiebride/?p=198

 
REC: Barefoot Contessa's Coconut Cupcakes...

Barefoot Contessa's Coconut Cupcakes

Recipe By :Ina Garten/The Barefoot Contessa

3/4 pound unsalted butter -- at room temperature
2 cups sugar
5 extra large eggs -- at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened coconut flakes

Cream Cheese Icing -- (See Recipe)

Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, for about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts, and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.


Cream Cheese Icing

1 pound cream cheese -- at room temperature
3/4 pound unsalted butter -- at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 pounds confectioner's sugar -- sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

 
You must log in or register to reply here.
Back
Top