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Entries in cupcakes (63)

Monday
Sep202010

Stuff It: Cupcake-Stuffed Cupcakes for Serious Eats

I hold this truth to be self-evident: Cupcakes are better when filled. This, of course, is a lesson learned from Bake It In A Cake, which proves that there's no lack of material with which to fill them, ranging from cookie dough to dollhouse-sized pies to baklava.

But the ultimate cupcake-stuffer? Cupcakes themselves. By embedding miniature cupcakes—frosting and all—inside batter-filled standard-sized cups, you get a surprisingly delightful treat: The baby-cakes, sealed by the moisture of the cake batter, don't dry out, whereas the baked bit of frosting lightly spreads, browns, and adds a rich crunch, making for an overall taste and visual contrast which can't be beat.

Note: If you don't cover the mini cupcakes batter, the frosting will spread a bit and you might want to keep a cookie sheet under the muffin tin in case of drippage. Alternately, save a little batter and cover them completely before baking.

For the full entry and recipe, visit Serious Eats!

Friday
Aug132010

Everyone's Irish, Even in August: Whisky Maple Cupcakes Recipe

Thing I'm saddest about at this minute: I do not have a Whisky Maple cupcake from Cupcake Royale in my mouth. This is a fact that became all the more evident when I read the Seattle Weekly writeup on the delicious seasonal morsel, which is sadly available only during March. 

Happily, I uncovered the recipe in an issue of Edible Seattle, and you know what that means: you can be Irish any time you want now. And oh, how sweet to be Irish with a rich sour cream vanilla cupcakes with whisky maple buttercream. They're just as good made at home (although your frosting swirls might not be as perfect as the one shown above, which was made by Cupcake Royale!).

Here's the recipe.

Sour Cream Vanilla Cupcakes with Whisky Maple Buttercream

Adapted from Cupcake Royale

Cupcake ingredients 

  • 3/4 cup whole milk (I used half and half! heavy, but tasty)
  • 1/2 cup full fat sour cream
  • 2 teaspoons vanilla
  • 2 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs, room temperature 

Frosting ingredients

  • 1 cup unsalted butter, at room temperature
  • 1/4 cup whisky (CCR uses Jameson, I used some cheap brand, I'll be honest about it)
  • 5 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 4 cups confectioners' sugar

Procedure

  1. Preheat oven to 350 F.
  2. Line a standard muffin tin with cupcake liners (this recipe yields 18-24 cupcakes, depending on size). 
  3. In a small mixing bowl, mix together the milk, sour cream, and vanilla. In a separate small bowl, whisk together the flour, baking powder, and salt. 
  4. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium spead until the mixture is light and fluffy, about one minute. Add the eggs one at a time, beating at medium speed for a full 30 seconds after each addition. Scrape down the sides of the bowl with a rubber spatula. Add half the dry mixture, and beat until incorporated. Repeat the process again, mixing until the liquid and dry ingredients are combined, the batter thick and smooth.
  5. For traditional cupcakes, fill each lined cup 2/3 of the way full with batter. For fat crowns on your cakes, fill each cupcake liner close to the top (this will make fewer cupcakes, but bigger and awesomer ones).
  6. Bake for 22-27 minutes, or until a cake tester comes out clean.
  7. Make the frosting. Using an electric mixer, beat butter, whiskey, syrup, salt, and one cup of the confectioners' sugar together until smooth. Add the rest of the sugar bit by bit until it has reached your desired consistency (you might not use all of it). Spread generously on cooled cupcakes.

 

Thursday
Jul082010

So Bad, But So Good: Chocolate Chip Cookie Dough Filled Funfetti Cupcakes

Nobody's going to challenge the idea that cupcakes are delicious. It's like, fact.

But you know what? They're even better when stuffed with cookie dough.

I learned this, of course, when I found myself with a boatload of extra Funfetti cake mix and cookie dough from making a Cookie Cake Pie, and decided to make a batch of cupcakes with a dollop of dough dropped in each cup of batter before baking.

Now, if you've never done it yourself, here's what you can expect.

First: A heads up: the cookie dough will sink--the cake will bake around and over the dough. But this is OK, because each one has an unexpected, gooey little sugar bomb inside.

Note: It will be gooey, by the way, so if you are worried about things like, oh, salmonella, use an egg-free cookie dough.

Second, and perhaps more importantly: It will delight you and your friends to eat them.

Now, I'm going to confess: my favorite delivery method is with either Funfetti or Rainbow Chip cake (a mix. Yup, I said it). But please, please, please: Make your own frosting. It's so easy, and it adds an extra dimension of delicious to this ever-so-slightly trashy (but delightfully so) treat.

Here's the recipe I used.

Chocolate Chip Cookie Dough-filled Cupcakes

 Components

  • 1 box Funfetti or Rainbow chip cupcake mix
  • 1/2 batch of chocolate chip cookie dough (um, bake the rest as cookies)
  • 1 batch fudge buttercream (recipe below, as found on AllRecipes)

Procedure

  1. Prepare cupcake batter per box instructions--but before baking, fill the cups about 2/3 full, then give each one an added dose of awesome by adding a generous spoonful of cookie dough.
  2. Bake as directed on box instructions.
  3. Remove from oven and let cool. 
  4. Meanwhile, make the frosting (recipe below). When the cupcakes are room temperature, frost liberally, and enjoy.

Chocolate Fudge Buttercream

  • 1/2 cup butter
  • 1/4 cup shortening
  • 1/3 cup unsweetened cocoa powder
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 cup hot fudge topping
  • 1 teaspoon vanilla extract

Procedure

  1. Cream together the butter or margarine with the shortening.
  2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
  3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

P.S. In case you were wondering how the Cookie Cake Pie came out? Delicious.

Wednesday
Jun232010

America the Sweet: United Cakes of America, and Hartford Election Cupcakes

Let's talk for a minute about the new book United Cakes of America: Recipes Celebrating Every State by Warren Brown, owner of the CakeLove empire in the DC area.

I love the idea of this book: a sweet show of patriotism, dedicated to celebrating the cakes unique to each region of the USA, including recipes and stories.

And for the most part, I love the result: it's beautifully designed, well written, and so far, the recipes are tasting most excellent. 

My only reservation about the book isn't so much a complaint about the content as a wish that even more had been done to delve into the history--including the hows and whys--of each region's cake. Several of the entries--Hartford Election Day Cake, Hummingbird Cake, and Red Velvet Cake, for instance--come with insightful histories and thoughts on why the cakes might have come into their own in a certain region, and I found these to be the most fascinating parts of the book. However, other entries are more loosely tied to a region, simply inspired by other flavors popular in the area rather than truly zeroing in on the region's cake specialty. For instance, the Washington entries are for Apple Cake and Coffee Buttercream, respectively. While both apples and coffee definitely have a strong presence in Washington, and I have no doubt that the recipes are delicious, I wouldn't consider these cakes that really represent the area.

But you know what? If the only reservation about this book is that I wanted more, that's really not such a bad thing. 

Here's one of my favorite entries so far, the Connecticut cake: an updated version of Hartford Election Day Cake, which was probably an American adaptation of English fruitcakes, which has since evolved into the below delicious spice cake. Spicy and flavorful, these cupcakes are quite light, but don't worry--a healthy dollop of the old-fashioned milk buttercream (which, by the way, smells and tastes so good that you might just want to lick the bowl) anchors them down quite deliciously. And it's a perfect recipe to dress up in red, white, and blue for the 4th of July!

Hartford Election Day Cupcakes

Makes about 11 cupcakes

Dry ingredients:

  • 8 ounces (1 cup) superfine granulated sugar
  • 5 ounces (1 cup) all-purpose flour
  • 1 tablespoon potato starch
  • 1⁄8 teaspoon kosher salt
  • ½ teaspoon  nutmeg, freshly grated
  • Pinch of allspice
  • Pinch of salt
  • 1⁄8 teaspoon baking soda

 Wet ingredients:

  • 3 ounces (6 tablespoons) butter, melted
  • ¼ cup half-and-half
  • 1 tablespoon rum
  • ½ teaspoon vanilla extract
  • 2 whole eggs
  • 1 egg yolk

Procedure 

  1.  Preheat the oven to 325°F and place the rack in the middle position. Lightly coat a cupcake tray with nonstick oil-and-starch spray and line 10 of the cups with paper liners.
  2. Measure and combine all the dry ingredients in a deep bowl. Whisk lightly for about 15 seconds to blend.
  3. Combine all the wet ingredients in a container with a tight-fitting lid and shake well for 15 seconds.
  4. Lightly whisk the wet ingredients into the dry ingredients. This should take about 15 seconds.
  5. Scoop or pour 2 ounces of batter into the paper-lined cups. (Using a food scooper or ladle works best.)
  6. Bake for 20 to 25 minutes, or until the tops of the cupcakes are golden brown and a wooden skewer inserted in the center of one comes out clean or with just a few crumbs.
  7. Cool the cupcakes for five minutes before removing them from the tray. When they are room temperature, frost or decorate them with Old-Fashioned Milk Buttercream (recipe below).

 Old-Fashioned Milk Buttercream

Yield: Enough for one 9-inch layer cake or 24 cupcakes (note: it is more than you'll need for the cupcakes, but it tastes good enough to eat by the spoonful)

  • 1 cup milk
  • 2 ounces (¼ cup) all-purpose flour
  • 8 ounces (2 sticks) unsalted butter
  • 8 ounces (1 cup) superfine granulated sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract

 Optional garnish: sprinkles, decorating gel, etc.

 Procedure

  1. Quickly whisk together 4 tablespoons of the milk with the flour. This slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.
  2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer for about 30 seconds over medium heat, whisking the whole time.
  3. Remove the pan from the stove and place plastic wrap directly against the milk’s surface. (This is the best method to prevent a skin from forming.) Cool to room temperature.
  4. Combine the butter, sugar, salt, and vanilla in the bowl of a standing mixer fitted with the paddle attachment and mix at medium to high speed for 5 minutes.
  5. Pour the cooled milk-and-flour mixture into the bowl and beat for another 5 minutes, or longer, as needed to achieve a spreadable consistency.
Saturday
Jun052010

Pucker Up: Delicious Lemon Meringue Cupcake Recipe from Cake Gumshoe Megan Seling

On the occasion of her recent birthday, Megan Seling provided a dessert spread of epic proportions at her party.

And while usually I would object that the birthday girl shouldn't have to lift a finger on her special day, opting to simply eat cakes that others have made, I have to admit that as a guest, I was kind of glad that she did. Because it was a most delicious spread.

And the highlight of the table? In my humble spy's opinion, the Lemon Meringue Cupcakes. Made of a light cake filled with lightly tart and very flavorful lemon curd, these cakes were capped with a punk rocker hairstyle of a meringue topping which tasted just as good as it looked.

And happily, she was willing to share the recipe, which she got here, which I am now passing on to you. You're welcome. It can also be found in the book Cake Art.

Lemon Chiffon Cupcakes

Makes 24 cupcakes

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 cup sugar, divided
  • 4 large egg yolks
  • 1 cup vegetable oil
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon
  • 4 large egg whites

Lemon Curd

  • 1 cup butter, cubed
  • 1 cup sugar
  • 1 cup lemon juice
  • Zest of 3 lemons
  • 10 large egg yolks

Swiss Meringue Buttercream

  • 4 large egg whites
  • 1 cup sugar

Procedure

Prepare the Lemon Chiffon Cupcakes. Preheat the oven to 375°F. Prepare pans with cupcake liners. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer and reserve. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form. Gently blend one-third of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites. Divide the batter evenly among the prepared pans. Bake at 375°F until the top of the cupcakes spring back to the touch, about 20 minutes. Let the cupcakes cool in the pans for a few minutes before turning out onto a wire rack to finish cooling before decorating.

Prepare Lemon Curd. Combine half of the butter, half of the sugar, the lemon juice, and zest and bring to a boil over medium heat, stirring gently to dissolve the sugar. Meanwhile, blend the egg yolks with the remaining sugar. Temper the mixture by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whip. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly, until the whisk leaves a trail in the curd. Remove from the heat. Stir in the remaining butter. Strain the curd into a shallow container or bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice bath. Store the curd, covered, in the refrigerator for up to 3 days.

Prepare Swiss Meringue Buttercream. Put the egg whites and sugar in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment and stir together until the sugar is blended into the egg whites. Place the bowl over a saucepan of simmering water and stir frequently until the sugar dissolves and the mixture reaches 140°F. Transfer the bowl to the mixer and beat on high speed until the meringue is thick and glossy and has a stiff peak.

Finish the cupcakes. Fill a piping bag fitted with a large plain tip two-thirds full with lemon curd. Insert the tip as far as it will go inside the center of the cupcake and apply gentle pressure. Try not to squeeze too hard or lemon curd will squirt out the top of the cupcake. Stop filling once you see any lemon curd around the base of the tip. Repeat with the remaining cupcakes. Clean the piping bag and tip and fill it two-thirds full with Swiss meringue. Pipe a large pearl of meringue on top of each cupcake. Use the back of a spoon to lift up areas of the meringue, creating spikes. Lightly toast the meringue with a kitchen torch or under the broiler until the tips of the meringue are golden brown.

Wednesday
May122010

Being Green: Vegan Green Granny Smith Cupcakes Recipe

Just take a look at this Vegan Green Granny Smith Cupcake. Doesn't it look just heavenly?

Unfortunately, an evil cupcake-poacher ate this before I could sample it, but I was assured it was an intensely delicious experience, and happily, the recipe was shared.

If you'd like to taste the magic for yourself, here's the recipe:

Vegan Green Granny Smith Cupcakes

Adapted from Sinfully Sweet Confections

Makes about 30 cupcakes

Ingredients for cakes

  • 2 cups cake flour
  • 2 cups coarsely chopped Granny Smith apples
  • 1/2 cup chopped pecans
  • 1/2 cup rolled oats
  • 1 cup apple juice
  • 2/3 cup canola oil
  • 2 cups sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 6 ounces plain soy yogurt
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon baking soda

Ingredients for Vegan Cream Cheese Frosting

  • 8 ounces vegan cream cheese, softened
  • 1 cup nonhydrogenated margarine, softened
  • 2 pounds powdered sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup chopped pecans

Ingredients for Brown Sugar Streusel Topping

  • 1/2 cup flour
  • 1/2 cup organic evaporated cane juice (sugar)
  • 1/4 cup pecan pieces
  • 1/4 cup non-hydrogenated margarine, softened

Procedure

 

  1. Preheat oven to 325ºF.
  2. Peel and chop apples coarsely.
  3. In a electric mixer bowl fitted with a paddle attachment mix together the canola oil, baking powder, baking soda, salt, cinnamon, soy yogurt, vanilla extract, baking soda.
  4. Add flour and sugar; and mix on slow.
  5. In a slow steady stream add apple juice and continue to mix on slow.
  6. Fold in apples, oats, and pecan pieces. Pour into cupcake cups and bake for approximately 15 minutes or until a skewer comes out clean.
  7. Make the frosting. In an electric mixing bowl fitted with a paddle cream together cream cheese and margarine until smooth and creamy. Slowly add the confectioners' sugar 2 cups at a time, mixing and scraping down the sides. Add vanilla, and mix on medium speed for about 2 minutes. Gently fold in chopped pecans.
  8. Make the streusel topping. Preheat oven to 450ºF. In a medium size bowl add flour, sugar, and margarine. Mix together with a fork to create crumbs. Add pecans and toss. Spread out evenly onto cookie sheet covered with aluminum foil. Bake until golden brown. Once cooled toss and break up crumbs, use as topping for cream cheese frosting.

 

Monday
Apr192010

Sweet Combination: Whoopie Pie Cupcakes, Inspired by Audrey

Whoopie pies are not the next cupcake...or are they?

At the recent CupcakeCamp Seattle event, one cupcake submission (by talented amateur baker Audrey M. of Seattle's Babeland) made my eyes go wider than any other: the whoopie pie cupcake. Here it was: cold, hard proof that both are improved when combined. Yes!

Needless to say it was love at first bite, and I rushed home to try and recreate the magic in my own kitchen. I whipped up a batch of whoopie pie batter (using butter instead of the traditional shortening) and baked about two-thirds of it in cupcake cups, and the rest as regular whoopie pie cookies, and then sandwiched it all together with a generous dab of fluffy frosting.

The conclusion? Whoopie pies and cupcakes are definitely better together.

For the full entry and recipe, visit Serious Eats!

Monday
Mar012010

Seeing Green: Irish Whiskey Maple Cupcakes all March Long at Cupcake Royale

March is in like a Lion at Cupcake Royale, where their flavor of the month is bound to make the masses roar with good cheer: Irish Whiskey Maple Cupcakes!

Here's the 411, direct from Cupcake Royale: 

It’s March 1...and you know what that means: Jameson Irish Whiskey Maple cupcakes are back at Cupcake Royale! In keeping with our mission to make Seattle’s most local cupcake, the March cupcake of the month is made from local ingredients like milk, eggs, and butter from Medowsweet Dairy and specially milled Shepherd’s Grain cake flour from Shepard’s Grain farmers in Eastern Washington.

But don't hesitate--in this spy's experience, the flavor of the month is usually first to disappear from the bakery case on most days! To ensure availability, call ahead.

Available all March long at the four Cupcake Royale locations; for directions and contact info, visit www.cupcakeroyale.com. Of course, you can keep up to date with their goings-on at legalizefrostitution.blogspot.com and via Twitter.

Sunday
Feb142010

Sweet Cakes: Naomi Henderson's Vanilla Cupcake Recipe

Hello Naomi's Vanilla Cupcake Recipe 

Perfect for use with this tutorial for Valentine's Day Sweetheart Cupcakes!

Makes 12

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup castor sugar
  • 2 vanilla beans or 1/2 teaspoon vanilla extract
  • 2 free range eggs
  • 1/2 cup milk
  • 3/4 cup self-rising flour
  • 3/4 cup all-purpose flour

Procedure

  1. Preheat the oven to 170°C (350°F ) . Line a 12 hole cupcake trays with standard size papers.
  2. Sift the flours together and set aside.
  3. Soften butter in the microwave.
  4. Warm the milk in the microwave to luke warm.
  5. Place the softened butter in a mixing bowl and beat with an electric mixer (med-low speed) for 1 min until smooth.
  6. Beat on med and add the sugar 1/3 at a time beating for a minute between additions. (The fluffier the butter and sugar is, the fluffier and higher your cupcakes will rise)
  7. Add the vanilla seeds or extract and beat though
  8. Add the eggs one at a time mixing on med-low and for a minute in between additions.
  9. Once the eggs are mixed remove mixing bowl from stand and using a wooden spoon mix in 1/3 of the flour. Mix until there are no lumps.
  10. Add 1/2 of the milk and mix until well combined.
  11. Add another 1/3 of the flour, mix until no lumps. Mix through the rest of the milk until well combined and then mix through the rest of the flour until there are no lumps.
  12. Spoon mixture into cupcake papers about 2/3 full using an ice cream scoop. Bake on the middle rack for 18-20 minutes until golden (rotate tray after about 15 min).
  13. Remove from trays and cool on a wire rack for at least 45 minutes before decorating.
  14. Frost as desired, or according to this awesome tutorial!

Store in an airtight container for up to 4 days.

Thursday
Feb042010

Beet It: Beet Mash Chocolate Cupcakes with Beet Frosting Recipe

Photo credit: Bobby Marro Photography

Let's face it: beets are probably not going to be the first food you think of as an aphrodisiac. But maybe they should be--as the kind folks at Del Monte were more than happy to share with me, they are rich in boron, which is thought to "get the love juices flowing" (well, doesn't that beet all?)--and per Wikipedia,

Since Roman times, beetroot juice has been considered an aphrodisiac. The juice is a rich source of boron, which plays an important role in the production of human sex hormones. Field Marshal Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes.

Who knew, right?

But even sweeter than the love that these jewel-toned nuggets of natural goodness inspire are these delicious cupcakes--a recipe shared with me by Del Monte from Dave Lieberman:

Beet Mash Chocolate Cupcakes with Beet Frosting

Recipe care of Dave Lieberman, campaign spokesperson for the Del Monte “Value without Sacrifice,” Chef and Author of The 10 Things You Need To Eat

- Makes 12-15 cupcakes -

Ingredients For the cupcakes

  • One 14.5 oz. can sliced Beets, drained (Dave suggests Del Monte)
  • 2 sticks unsalted butter, melted
  • ½ cup vegetable oil
  • 2 ½ cups granulated sugar
  • 3 eggs
  • ½ cup warm water
  • 1 ½ cups all-purpose flour
  • ¾ cup sweetened cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Ingredients for the Frosting

  • 2 sticks unsalted butter
  • Approx. ½ a can of sliced beets, drained (once again, you guessed it, Del Monte is suggested)
  • 1 pound confectioners sugar

Procedure

  1. For Cupcakes: Preheat the oven to 350ºF.
  2. In a small bowl, mash the drained can of beets finely with a potato masher and set aside.
  3. In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.
  4. Pour the batter into greased cupcake tins. Bake about 15-20 minutes, until set but moist. (Or until toothpick inserted in the center comes out clean)
  5. Make the Icing: Mash the ½ can of beets finely with a potato masher. Melt 1 stick of butter in a saucepan and add mashed beets. Simmer on very low heat for 5 minutes. Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar.
  6. Frost the cooled cakes liberally with beet frosting.
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