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

Rich chocolate cupcakes - sorry don't know where this one came from...

RICH CHOCOLATE CUPCAKES

Filling (recipe follows)
1 1/4 c. unsifted all-purpose flour
1 c. sugar
1/3 c. unsweetened cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour milk
1/3 c. vegetable oil
1 egg
1 tsp. vanilla

NOTE: To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.
Prepare filling; set aside.

Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl. Add
buttermilk or sour milk, oil, egg and vanilla; blend well. Fill paper-lined
muffin cups (2 1/2 inches in diameter) half full with batter. Spoon about 1
tablespoon filling onto each cupcake.

Bake at 350 degrees for 20 to 25 minutes or until cake tester inserted in
cake portion comes out clean. Cool completely. Makes about 2 dozen cupcakes.

FILLING:

8 oz. pkg. cream cheese, softened
1/3 c. sugar
2 tsp. grated orange peel
1/8 tsp. salt
2 drops red food color
2 drops yellow food color
1 egg
3/4 c. semi-sweet chocolate miniature chips

Blend cream cheese, sugar, orange peel, salt and food colors in small mixer
bowl. Add eggs; beat until smooth. Stir in miniature chips.

 
REC: Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Cake

2 c. flour
1 c. sugar
1 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
dash nutmeg
4 eggs
1 c. oil
2 c. pumpkin

Mix dry ingred. Add wet ingred. Grease and flour a 9x13” pan. (or line muffin cups with cupcake papers). bake at 350 for 40 min. (about 15 min. for cupcakes). After they cool, frost with cream cheese frosting and sprinkle with a little cinnamon sugar - it really makes a difference somehow!.


Cream Cheese Frosting

8 oz. cream cheese
1 stick butter
3 c. powdered sugar
1 tsp. vanilla

Blend together until smooth and creamy.

http://eat.at/swap/forum28/60_REC_Pumpkin_Cupcakes_with_Cream_Cheese_Frosting

 
REC: Blackberry Wine Cake (makes great cupcakes - pretty pink) from GayleMO

You can also use your own basic white cake recipe and add the extras. Have done it both ways with no noticable difference. I do not use nuts and do not use tube pan. I bake this in layers and frost with a white frosting in which I add 1 pkg of raspberry Jello that I've softened in a small amount of heated wine. (1/4 - 1/3 c approx) You might need to add extra powdered sugar to thicken it up, or not. Would depend on your recipe, I think. There is never any left!
Gayle_MO


Blackberry Wine Cake

1 box white cake mix
1 box raspberry jello (I used 4 Tbl.)
1 cup blackberry wine - Manischewitz or Mogan David work well
4 eggs
3/4 cup vegetable oil

Glaze
1 cup granulated sugar
1/2 stick butter
1 cup chopped nuts
Steps:

CAKE - Grease and flour a tube pan. Place nuts in bottom of pan. Mix 1/2 cup wine with cake mix, Jello, eggs, and oil. Pour this mixture over the nuts. Bake at 325 F for 50 minutes or until done.

GLAZE - Add 1/2 cup wine to sugar and butter. Bring to a boil. Pierce several deep holes in top of warm cake and pour on glaze. Turn cake out after slightly cooled.

NOTE The taste of this cake improves after a day or two when stored at room temperature. It also freezes well.


my notes (cheezz):
Left out the nuts - It just wasn't needed.
I found the glaze waaayyy too sweet (although it didn't keep me from going back for "one more bite"). I did as suggested and made a frosting (cream cheese/butter/powdered sugar) with 2 tbl. raspberry jello dissolved in about 3 Tbl. heated wine. Then I sprinkled a little wine on the layers before frosting them - yum!http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=41658

 
REC: Tres Leches Cupcakes (I've been dying to try this one...)

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
Recipe courtesy Lorie Roach, Buckatunna, MS (Ultimate Recipe Showdown)

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk

1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)

Dulce de Leche Buttercream:
1 (14-ounce) can sweetened condensed milk (Eagle brand) 1/4 cup water
2 egg yolks 1 teaspoon vanilla extract
3/4 cup sugar 14 tablespoons unsalted butter, softened to room temp
3 tablespoons cornstarch 1/4 teaspoon salt
1 cup powdered sugar

Preheat oven to 350 degrees F.

In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.

Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.

While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.

For the Buttercream:

Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.

Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.

Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable. Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

Yield: 14 to 16 cupcakes

 
Rec: Choc Cupcakes w/Choc Buttercream Icing from Billy's Bakery NYC

October 18 marks National Chocolate Cupcake Day. To celebrate, Billy Reece, owner of Billy’s Bakery in New York City, was invited on the “Today” show to share his renowned recipes.


Simple Chocolate Buttercream
Billy Reece
Yields 24 to 27 cupcakes

INGREDIENTS


• 4 sticks butter
• 12 ounces semi-sweet chocolate
• 2-3/4 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract


DIRECTIONS
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Melt (in microwave or double boiler):
12 ounces semi-sweet chocolate

Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …

Add:
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract

On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.

Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Chocolate Cupcakes
Billy Reece
Yields 24 to 27 cupcakes

INGREDIENTS


• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-3/4 ounces)
• 4 large eggs (one at a time)
• 6 ounces unsweetened chocolate
• 2 cups cake flour (9-1/4 ounces)
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract

DIRECTIONS
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.

Cream:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)

Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).

Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda

With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract

Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.

Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.

http://www.msnbc.msn.com/id/9123257/

 
REC: Sprinkles Strawberry Cupcakes w/Strawberry Frosting

Sprinkles Strawberry Cupcakes

Makes 1 dozen

1 1/2 cup all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
4 oz unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 cup whole milk, at room temperature
1/4 cup pureed strawberries (use all-natural frozen that have been thawed)
1 tsp pure vanilla extract
Preheat oven to 350 degrees

Fill a 12 cup cupcake pan with cupcake liners

Whisk together flour, baking powder, baking soda and salt. Set aside

Add vanilla and strawberry puree to milk and set aside

In standing mixer, cream butter and sugar on medium-high speed until light and
fluffy. Slowly add egg and egg whites and mix on medium speed until blended. With mixer on low speed, add half the flour mixture until just blended. Add milk mixture and mix just until blended.
Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.

Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.

Sprinkles Strawberry Frosting

Frosts 1 dozen

2 sticks (1/2 lb) unsalted butter, firm but not cold
1/8 tsp kosher salt
3 1/2 cups confectioners sugar, sifted
1/2 tsp pure vanilla extract
2 tbsp pureed strawberries (use all-natural frozen that have been thawed)

Beat butter and salt on medium speed until light and fluffy. Reduce speed and gradually add confectioner's sugar and beat until incorporated

Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and
creamy, like ice-cream.

 
Rec: Sprinkles Vanilla-Peppermint Cupcakes

Vanilla-Peppermint Cupcakes
Recipe created by Candace Nelson, owner of Sprinkles Cupcakes

Ingredients:Makes 1 dozen cupcakes

Vanilla-Peppermint Cupcake:

1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature


Vanilla-Peppermint Frosting:

1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk

To make cupcakes: Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside.

In a small bowl, mix together milk and extracts; set aside.

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

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

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

To make frosting: In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.

Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.

Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!

Top with crushed candy canes!

http://www.oprah.com/recipe/food/recipesdesserts/20081212_oaf_gking_vanillapeppermintcupcakes

 
Steve! No actual butterflies involved. smileys/wink.gif

These are from a cupcake book I edited, last year. smileys/smile.gif

Butterfly Cupcakes

3 eggs
1 cup butter, softened
1 cup superfine sugar
1/2 cup milk
1 1/2 cups self-rising flour
1 tsp. vanilla

Frosting
1 cup powdered sugar
1 tsp. vanilla
1 cup butter, room temp.

Preheat the oven to 325. Line a 12-cup muffin pan with cupcake liners. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, and mix until light and fluffy.

Add milk, flour, and vanilla, and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy.

Divide mixture evenly b/w cupcake liners. Bake for 18-20 minutes until risen and firm to the touch. Allow to cool for a few minutes, and then transfer to a wire rack. Let cool completely before icing.

Frosting
Combine all topping ingredients. Mix with a wooden spoon until well combined; beat until light and fluffy.

Place mixture into a piping bag (or ad hoc Ziploc version), and set aside. Using a sharp knife, cut out a 3- to 4-inch circle from the center of each cupcake (or however large you can make the circle and still have an edge/border on the cupcake). Cut the circles in half and set aside. Fill the center of each cupcake with icing/frosting, and stand the two pieces of cupcake top upright, to form wings. smileys/smile.gif

It's easier with a visual aid, but none of the images I Googled really matched.

 
The blackberry wine cake I posted below also starts with a cake mix....

but after the 'doctoring', it's reeeeeeally good

 
We learned to make these at school,

and for some reason they really impress people. If I was making them for school parties I used (Shhhhh) Funfetti cake mix because the colored patches look so pretty on the butterfly wings.

 
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