Sugar Cooking Cherry Coke Float Cupcakes Wednesday, July 28, 2010 Cherry Coke Float Cupcakes* Why is there so much hate for the number 3? These cupcakes were fabulous! Cherry Coke Float Cupcakes Yield: 24 Cupcakes Ingredients:Cake: 3 cups all purpose flour 6 T cocoa powder 1 tsp baking soda 1/2 tsp salt 1 1/2 cups sugar 1 cup unsalted butter, room temperature 2 large eggs 1 cup buttermilk 1 1/2 cups Coke (don't use diet) 3 tsp vanilla extract 1 can cherry pie filling Glaze: 1 1/2 cups powdered sugar 3-4 T CokeIcing: 1 1/2 cups heavy cream 6 T powdered sugar Maraschino Cherries for garnishDirections:Cake: Preheat the oven to 350 degrees and line muffin pans with liners or spray with baking spray. Red Velvet Cupcakes Recipe | Hummingbird Bakery Red Velvet Cupcakes Really good red velvet cupcakes are elusive to many. Some are dry, some are TOO fake-red red. And what’s the story behind red velvet cake (and cupcakes) anyway? So now, on to my history with red velvet. The next step, of course, was to make a great one at home. Good any time of year, especially around Valentine’s Day. One year ago: Soft Cheese and Pepperoni Bread Yield: 12 cupcakesPrep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutes Ingredients:For the Cupcakes: 4 tablespoons unsalted butter, at room temperature ¾ cup granulated sugar 1 egg 2½ tablespoons unsweetened cocoa powder 3 tablespoons red food coloring ½ teaspoon vanilla extract ½ cup buttermilk 1 cup + 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 1½ teaspoons distilled white vinegarFor the Cream Cheese Frosting: 4 ounces butter, at room temperature 4 ounces cream cheese, at room temperature 2½ cups powdered sugar 1 tablespoon vanilla extractDirections:1.
Vanilla Cupcake with Vanilla Buttercream Frosting I can’t remember if I mentioned to you our little jaunt to Georgetown over the summer. I don’t think I did, did I? In any case, we descended on Georgetown with the sole purpose of taste testing cupcakes. Our first stop was naturally Georgetown Cupcake, which is featured on the TLC series “DC Cupcakes”. After struggling to find a parking spot and then standing in a 30-minute line on the hottest day of summer (I think the temp topped 110 that day), we finally got to place our order. This is a great combo of cupcake and frosting, and both are super duper easy. Love and Olive Oil Caramel Frappuccino Cupcakes Caramel Frappuccino cupcakes...doesn't that sound divine? At least it did to me when I stumbled upon this recipe. It quickly became one of those things that I had to make immediately! Overall, these tasted pretty close to the real deal. My daughter loves cupcakes...or "k-cups" as she calls them :) She was very appropriately wearing her cupcake shirt this day. Ingredients: Chocolate Butter Cupcakes(Makes about 18 regular cupcakes) 1/2 cup of hot coffee1/2 cup of cocoa powder1/2 cup of cold water1 1/2 cups of cake flour1 teaspoons of baking soda1/4 teaspoon of baking powder1/4 teaspoon of salt1 stick of unsalted butter1 1/4 cup of sugar2 large eggs3/4 teaspoon of pure vanilla extract Preheat the oven to 350°F and have all ingredients at room temperature. Marshmallow Frosting 4 large egg whites, at room temperature1 cups sugar1/4 tsp. cream of tartar1 tsp. vanilla extract To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Easy Caramel Sauce
Nutella Chip Cookies with Homemade Nutella Chips Last week, I innocently tweeted: Dear Nutella: I really think you should start selling Nutella baking chips. Seriously. I don’t know what made me say that. Either way, I thought it would be really cool to bake chocolate chip cookies with Nutella baking chips. For my first attempt, I simply spread the Nutella on a sheet of foil and stuck it in the freezer. Well, apparently it isn’t that simple. So I decided to throw in some chocolate chips and butter along with the Nutella and gently melt everything together. I just kept mixing it until it looked smooth and glossy. Note: In a third attempt, I tried just mixing Nutella and butter and then freezing it. My plan was to once again just spread the chocolate on a sheet and let it freeze, but something got into me and I decided to find some ambition in my life. I’m no artist, I’ll tell you that. The good news is that the spiral mounds even out as the chocolate settles, and they look much better when you take them out of the freezer. Update!
Margarita Cupcakes Happy Cinco de Mayo! The one day a year when we can stuff ourselves full of chips, salsa, guacamole and margaritas. It’s a little bit of a foodie nirvana. Tequila and lime? They say you should only cook with wine that is good enough to drink, and I hold the same belief when it comes to liquor and baking, so I decided that these cupcakes called for Patrón Silver tequila. I did some web surfing to see what I could find in the way of margarita cupcakes, and unfortunately came across a ton of recipes that used a box cake mix. Except for two things: there wasn’t any tequila actually in the cupcakes, and the frosting was a Swiss meringue buttercream (I don’t like fussy, complicated frostings – butter, sugar and added flavors do me just fine). I adapted the cupcake recipe to amp up the liquor quotient by adding tequila into the cupcakes as well as brushing tequila onto the cupcakes after they were done baking. Yet they look so innocent, don’t they? They are definitely not innocent.
Easy Peasy Organic Cupcake month kick-off Several people I know are celebrating birthdays in May, and I have already been thinking about what I would be making for each of them. In a word, cupcakes...looks like I'll be cranking out several varieties this month. Tonight I'm headed to a party and was searching for the perfect dessert to bring along. One of my blog followers recently suggested that I make tiramisu and I was happy to oblige. I found this recipe for tiramisu cupcakes, which I thought was a nice take on the classic Italian cake. The cupcake version is ideal since it's individually portioned, and the presentation is more appealing than using a sheet or loaf pan. Tiramisu Cupcakes Adapted from Martha Stewart For the cupcakes: Make the cupcakes: Preheat oven to 325 degrees. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Divide batter evenly among lined cups, filling each three-quarters full.
Chocolate Chubbies [Photograph: Quentin Bacon] Not really a cookie or a brownie, these Chocolate Chubbies from Sarabeth Levine's Sarabeth's Bakery are somewhere in between. While mixing up the super chocolaty batter I was taken with how much it resembled a brownie or cake batter, and since it was so wet, a bit concerned about how these cookies would make out after a few minutes in a hot oven. I had imagined that they would spread into a thin, chocolaty disk, but instead they barely spread at all, the little mounds of dough drying on the outside and turning into freestanding chocolate-cookie-brownies. The baked cookies took on a shiny, almost meringue-like outer shell, and the inside was all gooey chocolate studded with chunks of walnuts and pecans. As always with our Cook the Book feature, we have five (5) copies of Sarabeth's Bakery to give away this week.
Banana Cupcakes with Peanut Butter-Chocolate Frosting Preheat the oven to 350ºF. Prepare a muffin tin with paper liners. For the cupcakes, in the bowl of a standing mixer, cream together the butter and brown sugar. Add the eggs and the vanilla and cream until combined. In a separate bowl, combine the dry ingredients. Scoop the batter into the prepared muffin tins. To make the frosting, combine the butter, sugar and milk in the bowl of a standing mixer. Frost the cupcakes and garnish with a banana chip. Enjoy!
Crepes of Wrath Pink Lemonade Cupcakes I’ve been dreaming up these cupcakes for awhile now, and although I didn’t have any specific occasion to bake, I decided to just go ahead and celebrate the warmer weather with cupcakes. Because when life hands you lemons… Bake pink lemonade cupcakes! The recipe is really easy — basically replacing the water called for in a white cake box mix with pink lemonade concentrate. They bake up pretty tart, so if you don’t totally love lemon, just dilute the concentrate a little more. This was also my first time trying out the two-tone frosting technique, and I love it! Pink Lemonade Cupcakes For Pink Lemonade Cake: 1 box white cake mix 3/4 cup frozen pink lemonade concentrate 1/2 cup water 1/3 cup vegetable oil 4 egg whites - Preheat oven to 350 degrees and line 24 muffins tins with liners - Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute. - Divide the batter evenly, filling the liners about 2/3 full