A cupcake for every day of the month. The struggle. SCORE 119 The cone of happiness SCORE 114 I'll have a German Shepherd, shaken, not stirred. SCORE 114 Seriously, you won't regret it. SCORE 123 My 2 cats are quite special. Pegman vs. Lemon Cupcakes Recipe. Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream | Imperial Sugar Recipe. Raspberry Frappuccino Cupcakes. Today I will show you how to make a super yummy treat : Raspberry Frappuccino Cupcakes, as well as a really fun frosting marbeling technique tutorial at the end of this post. I created this cupcake recipe for my contributor's post over at Bird's Party. I make this yellow sponge cake quite frequently, it has a velvety texture and pairs well with any frosting I used. It is an egg whites free cake so it is perfect for people with egg white allergy, also I love having extra egg whites on hand to make pretty meringue cookies or a healthy breakfast omelette.
Egg White Free Sponge Cake Recipe (recipe adapted from The Cake Bible ) (9-10 cupcakes) 6 large egg yolks 1/4cup +4tbl sugar 1/2cup sifted cake flour 2tbl unsifted cornstarch 3tbl warm water 1tsp vanilla extract Clarified butter, made from 5tbl butter, see instruction below Oven 350F Line the muffin pan with cupcake liners Prepare Clarified Butter Make Clarified Butter from 5tbl of butter Flour Mixture Raspberry Filling Recipe 1/2cup water. Double Peach Cupcakes. Ever since I made Caramel apple cupcakes I've been wanting to try a similar recipe using fresh fruit puree, and so when I stumbled upon Cathlin Cooks but mostly Bakes peach cupcakes I knew I had to make them. Since I've already purchased peaches before from a local farm nothing was standing between me and Peach Cupcakes and so I got baking! I have to tell I was absolutely amazed by the texture of these cupcakes alone but together with the creamy frosting they offered a refreshing, delicious Summer dessert. Storing them in the airtight container in the fridge I was able to enjoy them for several days, and I suggest you let the frosted cupcakes rest for several hours; actually I found the cupcakes to be even more delicious next day.These are also egg free,if you are looking for an egg free dessert these would fit the bill.
I hope you like them too. Double Peach Cupcakes (12cupcakes) 1 1/4 cup cake flour 1/2tsp baking soda 1/2 tsp baking powder pinch of salt 1/3 cup brown sugar 1/4cup oil. Almond Mascarpone Cupcakes with Raspberries. It's been nearly 2 years since I saw this recipe at My Sweet and Saucy, and every time I came across it while flipping through my "recipes to try" binder I told myself :" You need to make this"!
Well, don't we all do that! So as it happens I was cleaning out my night stand, it's been covered with recipe pages and cook books for some time now and since I could no longer ignore the mess, at the very bottom I found this recipe again. Just to clarify, I guess I can come out of closet..I like to read recipes just before I fall asleep. I have lots of almond flour that I made and it seems like every time I have a chance I make macarons instead of anything else with almond flour. Today though I decided to finally give it a shot. I also doubled the amount of almond extract. Almond Cupcakes(makes 12 standard cupcakes) 1stick butter/113grams 1cup blanched and ground almonds/almond flour 1/2 cup all purpose flour 1cup sugar 1/2tsp baking powder 1/4tsp salt 1tsp vanilla extract 1tsp almond extract Meringue.
Caramelized Banana Blueberry Cupcakes. One word that would describe these would probably be....cupcakelicious...everything about these is delicious. Banana cupcake is decadently moist and you can really taste the banana! I was torn when it came to deciding on the frosting flavor; I went with my instincts : banana and blueberry make a perfect marriage in the yogurts, parfaits, and other frozen or baked goods so I decided on blueberry mousse.Can I just tell you that this combo really blew me away, it's like they both have been secretly in love and finally they said " I DO". You don't need much to enjoy these as they are good just like that , but I thought they needed a little garnish and since on my FB page many of you suggested caramel I added a slice of cooled caramelized banana with a piece of caramel candy I made. You could easily make this into a 9 inch cake if you'd like. Caramelized Banana Cupcakes (about 16-18 standard size cupcakes) 125 grams/4oz/ room temperature butter 175/6oz/ granulated sugar 2eggs 2tbl boiling milk.
Apple Caramel Cupcakes. Couple of weeks ago I won a contest at Foodie Blogroll, and my delicious prize? 2 jars of Fat Toad Farm Caramel. I made a choice of Cinnamon and Vanilla Bean flavors. My caramels arrived in the cutest box with jars nested inside. I've been thinking of a dessert to make with it and few days ago I came across Apple Caramel Cupcakes and so here we are. My favorite part about these cupcakes is that they are not so sweet, I also altered the cream cheese filling recipe and used honey to sweeten it slightly. Apple Cupcake Recipe 2-3 apples, granny smith or other kind you have or is in the season right now 1 cups all-purpose flour 1 cup cake flour 1/2 cup sugar 1 teaspoon ginger 1 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 tsp cardamom 1 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/2 cup oil 1/4 cup water flavored with freshly squeezed lemon juice or you can use apple juice 1 teaspoon vanilla Rinse and core and quater the apples.
Line your muffin pan with cupcake liners Cream Cheese Filling Caramel. Chocolate Caramel Coffee Cupcakes. I don't drink coffee but I love coffee flavored desserts, imagine adding chocolate, caramel and a little cinnamon. I'm madly in love with cinnamon, everything tastes better with it, don't you think? :-)) I made these cupcakes for a friend and for our mailman; we started to shop for my SIL and her baby to come.Yes!!! I'll be a triple auntie( got her a T-shirt "My Auntie is Awesome", I thought that was just appropriate, don't you think? I went to pick up the mail, they don't deliver here where we live, but believe me I don't live in the desert, understanding as of why they don't deliver mail here escapes me, as they deliver one street down, but nevertheless I had to pick up the mail and what do you know 2 packages were waiting for me there, I gave Kenny his little cupcake treat, he couldn't wait, opened it and said..
" Cupcakes 1 1/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup unsweetened cocoa powder 1 cup light brown sugar(packed) 2 eggs Filling. Lemon Yogurt Cupcakes. Today the gracious Sun came out and it felt like Spring is just around the corner. Well let's hope, keeping my fingers crossed. With all this extra energy I decided to test a new recipe for Lemon Cupcakes. Freshly grated lemon zest Freshly squeezed lemon juice I used Fat free yogurt that has been left to drain overnight in the fridge, you can also use greek yogurt if like.
Lemon Yogurt Cupcakes(about 16 cupcakes) nocoupons1 1/2 cups cake flour2 teaspoons baking powder1/2 teaspoon kosher salt1 cup plain yogurt / I used fat free yogurt, drained overnight/1 cup sugar 3 extra-large eggs2 teaspoons grated lemon zest 1/2 teaspoon pure vanilla extract1/2 cup vegetable oil5 tbl of lemon juice Glaze: nocoupons1 1/2 to 2 cups cup powdered sugar1/3 cup of freshly squeezed lemon juice1/2 stick of butter Preheat the oven to 350 degrees F. One-Bowl Chocolate Cupcakes. Ever since I bought the Martha Stewart Cupcakes book; I've been dreaming of making these little ladybug cupcakes.
For the cupcakes, I decided to go with chocolate instead of vanilla, though, thinking it looked more like dirt. Don't we all want our cupcakes to look like dirt? ;) The recipe for the chocolate cupcakes (below) is so good...the cupcake are moist and light...perfect! In Martha's book, the ladybugs are made from marzipan. These I made from fondant that I had on hand. Super Red and Super Black food colorings to tint them. One-Bowl Chocolate Cupcakes {adapted from Martha Stewart Cupcakes 3/4 c. dutch-process cocoa powder, such as Hershey's Special Dark 1 & 1/2 c. all-purpose flour 1 & 1/2 c. sugar 1 & 1/2 tsp. baking soda 3/4 tsp. baking powder 3/4 tsp. coarse salt 2 eggs 3/4 c. warm water 3/4 c. buttermilk 3 TBSP vegetable oil 1 tsp. pure vanilla extract Preheat oven to 350 degrees.
The batter is very wet. Fill baking cups 2/3rd full of batter. Homemade Hostess Cupcakes. The cake texture was a lot like the original, but the filling and top...so much better! Scroll down for the recipe....but I thought you might like to see the Valentine's Day menu that greeted me when I woke up yesterday! :) Homemade Hostess Cupcakes (adapted from Food Network magazine, modified by Lovestoeat & then me) For the Cupcakes 1 & 1/4 cups unbleached, all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon coarse salt 1 & 1/4 cups granulated sugar 4 ounces unsweetened chocolate, chopped 1 stick unsalted butter, cut into pieces 2 teaspoons pure vanilla extract 2 large eggs, lightly beaten For the Filling 4 tablespoons unsalted butter, at room temperature 1 cup powdered sugar 2 teaspoons pure vanilla exrtact 3 tablespoons heavy cream 1 cup marshmallow creme For the Ganache 6 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon unsalted butter 2 teaspoons pure vanilla extract For the Icing 1/4 tsp vanilla Store in the refrigerator.
Cupcakes-on-Tap...yep, beer cupakes. For the last Desserts for Dudes post this year, I'm rolling out the cupcakes. Cupcakes are not traditionally considered "dude food" around here. Too dainty, too swirly, too sprinkle-y. These, though, these are BEER cupcakes. Beer is in the cake and the frosting. And we don't pipe on the frosting, either....it's plopped. To top them off: chocolate-covered pretzels. For the beer, I used Breckenridge Brewery's Vanilla Porter. I'll admit...it was 10:00am, and I had a few sips before using it in the recipe. The recipe is adapted from The Butch Bakery Cookbook. After trying it, I'm buying the book. Cupcakes-on-Tap {adapted from The Butch Bakery Cookbook} for the cupcakes: 12 tablespoons (1 & 1/2 sticks) unsalted butter 1/2 cup dutch-process cocoa powder 3/4 cup porter or stout beer, poured and settled before you measure 2 large eggs 1/2 cup full-fat sour cream 1 & 1/4 cups unbleached all-purpose flour 1 & 1/4 cups sugar 1 teaspoon baking soda 1/4 teaspoon kosher salt {Chocolate + Butter + Beer.
Banana Cream Cupcakes. All you banana cream pie lovers out there, this cupcake is for you! Being a light fluffy banana cupcake topped with simple vanilla pastry cream and a fresh banana slice, this delightful cupcake mimics all the flavors of a slice of silky banana cream pie. This cupcake is so easy to make! Normally I don’t believe in using many packaged ingredients, such as a boxed pudding mix… but this is the exception. I have made this cupcake using a homemade pastry cream and using this version of pastry cream. Ingredients 1 1/2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cups mashed very ripe bananas (about 2 large bananas) 1 tsp lemon juice 6 Tbsp unsalted butter, softened 1 cup granulated sugar 1 large egg 1 tsp vanilla extract 1/2 cup low-fat buttermilk 1 recipe easy vanilla pastry cream, recipe follows 2 bananas, sliced Easy Vanilla Pastry Cream 2 (3.5 oz) boxes instant vanilla pudding mix 2 cup heavy whipping cream 1 cup whole milk 1 tsp vanilla extract.
Coconut Cupcakes with Coconut Frosting. These are one of my new favorite cupcakes! I love how they don’t have pieces of the chewy coconut in them because you grind the shredded coconut in a food processor before adding it. These cupcakes are pure bliss. Everyone loved them! The frosting melts in your mouth. The cupcake recipe is one I found in the Martha Stewart Cupcakes book, but I decided to add my own frosting recipe. They are perfect together!
Coconut Cupcakes with Coconut Frosting Ingredients ½ cup packed sweetened shredded coconut 1 ¾ cup all-purpose flour or cake flour (for a lighter cupcake) 2 tsp baking powder ½ tsp salt ¾ cup butter, softened (1 1/2 sticks) 1 1/3 cups granulated sugar 2 large whole eggs, at room temperature 2 large egg whites, at room temperature 1 ½ tsp vanilla extract ¾ cup unsweetened coconut milk 1 recipe Coconut Buttercream Frosting, recipe follows Sweetened shredded coconut, for garnish (optional) Coconut Buttercream Frosting Directions Preheat oven to 350 degrees. Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe. If you’ve ever tried a Sprinkles Red Velvet Cupcake then I have the feeling you are really going to love this post. My family is obsessed with Sprinkles Cupcakes. Their Red Velvet Cupcake is simply irresistible. It is one cupcake that is truly hard to compete with, but I was definitely up for the challenge.
On my recent vacation to Southern California I was sure to stop by Sprinkles in Newport Beach so I could refresh my memory on just exactly what that rich, sweet and even velvety cupcake tasted like so I could come home and create my own Sprinkles Red Velvet Cupcake Copycat recipe. Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe Ingredients 1 1/3 cups all-purpose flour 3 Tbsp cocoa powder 1/2 tsp baking soda 3/4 cup salted butter, firm but not cold* 1 cup + 2 Tbsp granulated sugar 2 large eggs 1 Tbsp red food coloring 2 tsp vanilla extract 1/2 cup whole milk 1 tsp distilled white vinegar 1 recipe Cream Cheese Frosting, recipe follows Cream Cheese Frosting.
Chocolate Cupcakes with Salted Caramel Frosting. Share on Pinterest Is it just me, or does butter seem to disappear almost as quickly as you get it home? I’m always opening my fridge to find that last stick of butter or sometimes worse, the last 2 Tbsp of butter – ahhh. That’s not going to get me far. I bought over six, one pound packages of butter last week. Already gone. I tried different piping and frosting methods on these cupcakes. Wanna bite?? Share on Pinterest Chocolate Cupcakes with Salted Caramel Frosting Ingredients 2/3 cup cocoa powder 1 tsp baking soda 1 cup boiling water 1/2 cup butter, melted 1/3 cup vegetable or canola oil 1 3/4 cup granulated sugar 1 1/2 tsp vanilla extract 3/4 tsp salt 2 large eggs 2 large egg yolks 1/2 cup heavy cream 1 3/4 cup all-purpose flour 1 recipe Caramel Frosting, recipe follows Salted Caramel Frosting 1 cup salted butter, at room temperature 4 cups powdered sugar 3/4 cup Caramel Sauce, recipe follows (cooled completely) 1 tsp vanilla extract 1 tsp coarse sea salt, for sprinkling Caramel Sauce.
Snickerdoodle Cupcakes. Chocolate Cannoli Cupcakes. Samoa Cupcakes. Banana Cupcakes with Nutella Buttercream Frosting. German Chocolate Cupcakes. Best Banana Cupcake Recipe. Lemon Vanilla Cupcakes. Hummingbird Cupcake Recipe. Salted Caramel Apple Cupcakes. Caramel Filled Cupcakes with Whipped Caramel Frosting. Salted Bourbon Butterscotch Cupcakes With Butterscotch Swiss Meringue Buttercream. One Bowl Red Velvet Cupcakes. Lemon Ginger Muffins. Coca-Cola Cupcakes. Vanilla Chai Cupcakes. Brown Sugar Caramel Creme Brulee Cupcakes. Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting. Chocolate Vodka Raspberry Rock Star Cupcake. Chai Cocoa Cupcakes. Funfetti Birthday Cake Cupcakes - Ditch that boxed mix! French toast and bacon cupcakes. Cinnamon Doughnut Muffins. Chocolate Chip and Mascarpone Cupcakes Recipe : Giada De Laurentiis. Thin Mint Cupcakes Recipe.