Cupcake Lovers's topics - tribe.net

Peanut Butter-Chocolate Chip Cupcakes

2008-08-20T20:47:49Z

Peanut Butter-Chocolate Chip Cupcakes

1 cup white flour
3/4 cup whole-wheat flour
2 tsp baking powder
1/2 tsp salt
1 large egg
1/3 cup brown sugar
1/2 cup creamy peanut butter
1/4 cup applesauce
2 Tbsp canola oil (or olive oil)
3/4 cup milk
1-2 tsp vanilla
chocolate chips
chocolate frosting

1. Preheat the oven to 400F and either spray a medium muffin tin with spray oil or line it with paper muffin wrappers.

2. Stir flours, brown sugar, and peanut butter until smooth.

3. Stir in applesauce and oil.

4. Stir in milk and vanilla.

4. Stir in chocolate chips, a little at a time.

5. Fill muffin cups about 3/4 full.

6. Bake until puffed and brown, approximately 17 minutes.

7. Cool in muffin tin for about 5-10 minutes. Then transfer to a wire rack to cool the rest of the way.

8. Frost cupcakes with chocolate frosting.

(Note: This recipe was originally a muffin recipe. I added the part about chocolate frosting, to turn it into a cupcake recipe.)

posted in Cupcake Lovers - 0 replies

the Non-cupcake, Cupcake thread

2008-08-05T22:53:13Z

Tiny little bast****'s!
My last batch triumphant
plump, pink strawberry blend
Tempted me to a horrific finale...
Of the approximately 2 dozen
born,
18 made their way to my
ever growing belly.
Since that time,
sworn off I've been,
and unable to concoct
more tempters such as them.

posted in Cupcake Lovers - 4 replies

New cupcake shop in town!

2008-07-26T00:29:10Z

I've just discovered another reason to love my new hometown! A cupcake shop has opened downtown. Yea!! I think I need to *support* this local small business.

: )

posted in Cupcake Lovers - 0 replies

Recipes needed please!

2008-07-21T15:40:42Z

Hi y'all!
I am planning a cupcake buffet for my adopted daughter's birthday in September. So, I am looking for some tested, mouth watering, wonderful cupcake recipes for:
banana
pumpkin-spice
chocolate chip-mint icing
Please share!
I am planning 6 varieties, at least I am now...
Thanks and happy recipe hunting!

posted in Cupcake Lovers - 0 replies

Gourmet mixes?

2008-07-21T07:13:48Z

Has anyone tried the "Barefoot Contessa" or other gourmet cupcake mixes? What are the best vanilla mixes?

posted in Cupcake Lovers - 0 replies

THE STORY OF SAINT CUPCAKE

2008-07-15T01:50:06Z

The Story of Saint Cupcake
Story is Property of Saint Cupcake © 2008, Portland, Oregon

The story of Saint Cupcake is not widely known. But those who remember it savor the tale like the aroma of warm cinnamon rolls on a crisp Fall day.

She was known as “the Baker’s Daughter” in the quiet Northern town where she lived. Not a morning passed without the sight of the young woman, standing outside her shop in a cloud of flour, passing out freshly baked cookies to children on their way to school. Her Holiday Pie Parade had local families dancing in the streets. Her monthly Muffin Brigade delivered sweet comfort to the less fortunate.

Over the years, the generosity of the Baker’s Daughter grew, as did her connection to the townspeople she served. Heartbroken souls found closure after tasting her bittersweet chocolate cookies. Anxious folk were soothed by her calming fruit cobbler. Listless laborers gathered strength from her eye-opening coffeecakes.

But the icing on the cake occurred when a young girl, long considered the town mute, was offered a pumpkin-spice cupcake by the Baker’s Daughter. The entire town gasped as she took several bites, grinned widely and uttered her very first word: “Sweet!”

It is said that this single event transformed a humble baker’s daughter into Saint Cupcake, the Patron Saint of Sweet. Today, devoted followers claim that she continues to work miracles in this very bakery. Here you will find that there still is plenty of goodness to go around.

Just take a bite and believe.

posted in Cupcake Lovers - 1 reply

New cupcake pics!

2008-07-11T23:21:00Z

I found some wonderful new cupcakes photos for the gallery.

Go see!! : )

posted in Cupcake Lovers - 0 replies

Peach Cupcakes with Martha Stewart's Mascarpone Frosting

2008-07-11T23:01:10Z

Peach Cupcakes with Martha Stewart's Mascarpone Frosting

Makes about 12 cupcakes

Ingredients:

For cupcakes:

1-1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, at room temperature
3 eggs
1 tsp (5 mL) vanilla
2 tsp (10 mL) grated orange zest
3/4 cup (175 mL) milk
2 peaches or nectarines, peeled, pitted, thinly sliced or cut into chunks

For frosting:

1 pound mascarpone cheese
1/2 cup confectioners sugar
1-1/4 cups heavy cream

Directions:

Preheat oven to 350 degrees F (180 degrees C)

In a small bowl, mix together flour, baking powder, nutmeg and salt. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffy. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone cheese, heavy cream, and confectioners' sugar until medium-soft peaks form, 1 to 2 minutes. Be careful not to over-beat. Use immediately.

posted in Cupcake Lovers - 0 replies

Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

2008-07-11T22:57:22Z

Mini Vanilla-Almond Peach Cupcakes with Fresh Peach Frosting

INGREDIENTS:

Cupcakes:
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup sugar plus
2 tablespoons sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat milk
1 fresh California peach, peeled, pitted, and diced

Frosting:
1 fresh California peach, peeled and pitted
1 1/2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar, divided
1/2 teaspoon vanilla extract
Tiny mint leaves for garnish (optional)

DIRECTIONS:

1. To prepare cupcakes, preheat oven to 300 degrees F and line 36 mini muffin tins with paper wrappers; set aside. Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy. Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced peaches and spoon batter into prepared muffin tins (they will be very full). Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.

2. To prepare frosting, peel and mash or puree half the peach. Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1 1/2 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired. Spread equal amounts over each cupcake. Garnish with mint leaves, if desired.

posted in Cupcake Lovers - 0 replies

Raspberry Peach Cupcakes

2008-07-11T22:52:01Z

Raspberry Peach Cupcakes

Ingredients:

* 3 eggs
* 1 c white chocolate chips
* 1 c fresh raspberries
* 1 (18 1/4 oz) package white cake mix
* 1 c milk
* 1 tsp vanilla extract
* 1/2 c peeled peaches, sliced (or 1/2 c unsweetened frozen peach slices, thawed & sliced )
* 1/2 c butter, softened

* fresh raspberries (optional garnish)

For lemon frosting:
* 3 c confectioner's sugar
* 6 tbsp butter, cubed
* 2 tbsp lemon juice

Directions:

* 1 - In a microwave-safe bowl, mix the chips & butter.
* 2 - Microwave at 70% power until melted; stir until smooth.
* 3 - In a large mixing bowl, eggs, mix the cake mix, milk, vanilla & melted white chocolate chips; beat on lowish speed for 30 seconds.
* 4 - Beat on medium for 2 min.
* 5 - Fold in the raspberries & peaches.
* 6 - Fill paper lined muffin cups 3/4 full.
* 7 - Bake at 350 degrees F for 15-20 min. or until a toothpick comes out clean.
* 8 - Cool for 10 min. before removing from pans to wire racks to cool completely.
* 9 - For frosting: in a small mixing bowl, beat the butter, confectioner's sugar & lemon juice until smooth.
* 10 - Frost cupcakes.
* 11 - Top with fruit, if desired.

posted in Cupcake Lovers - 0 replies

Vanilla Cupcakes

2008-06-28T18:53:58Z

Vanilla Cupcakes

(makes 2 dozen cupcakes)

Ingredients:
1 1/2 c. self-rising flour
1 1/4 c. all-purpose flour
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temperature
1 c. yogurt or sour cream
2 tsp. vanilla extract

Preheat oven to 350 F. Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

(from Cast Sugar blog)

posted in Cupcake Lovers - 10 replies

Magnolia's Vanilla Cupcake

2008-06-28T16:49:27Z

Magnolia's Vanilla Cupcake

Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004
Show: Sara's Secrets
Episode: Cupcakes
Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Icing:
Vanilla Buttercream, recipe follows

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

(from the Food Network)

posted in Cupcake Lovers - 0 replies

Dark Chocolate Cupcakes

2008-06-19T23:00:01Z

Dark Chocolate Cupcakes

Ingredients:

3 to 4 oz. Valrhona 85% cacao (or any bittersweet chocolate)
12 Tbsp. (1 1/2 sticks) butter
1 1/8 c. sugar
4 eggs
5/8 c. flour
1/8 cup cocoa powder, unsweetened
3/4 tsp. baking powder
Pinch salt

Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Preheat oven to 350 F.

Chop chocolate and transfer into the bowl of a standing mixer. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Beat in an electric mixer for 3 minutes. Add eggs, one at a time, mixing for 10 seconds between each.

Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.

Scoop batter into cupcake cups and bake for 25 minutes or until a toothpick comes out clean.

(from Cast Sugar blog)

posted in Cupcake Lovers - 0 replies

Mint Chocolate Chip Cupcakes

2008-06-19T22:54:30Z

Mint Chocolate Chip Cupcakes

Ingredients:

1/4 c. (1/2 stick) unsalted butter, at room temperature
3/4 c. granulated sugar
1/3 c. (2 oz.) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 tsp. peppermint extract
1/2 c. chocolate milk
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 c. (6 oz.) mini semi-sweet chocolate chips

Preheat the oven to 350 F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.

In a separate medium-sized bowl combine the flour and baking soda.

Add the dry ingredients to the chocolate mixture and beat until well blended (careful not to over-beat the batter). With a spatula, stir in the chocolate chips.

Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Buttercream Frosting:

3 c. confectioner's sugar + 3 Tbsp.
1 c. unsalted butter
1 Tbsp. milk
Pinch salt
1 tsp. mint extract
Green food coloring

In a small bowl using an electric mixer on low, beat together sugar, butter, milk, and salt until creamy. Increase speed to high and beat until light and fluffy. Add mint extract and a few drops of green food coloring, beating until frosting is smooth.

Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe over cupcakes.

(from Cast Sugar blog)

posted in Cupcake Lovers - 0 replies

Lavender Fairy Cakes

2008-06-19T22:53:28Z

Lavender Fairy Cakes

Ingredients:
1/4 c. granulated sugar
1/4 c. honey
1/2 c. unsalted butter, at room temperature
2 eggs, beaten
1 Tbsp. milk
1 tsp. finely chopped lavender flowers
1/2 tsp. vanilla extract
1 1/4 c. self-rising flour, sifted
1 1/2 c. powdered sugar, sifted
lavender flowers, for decorating

Preheat your oven to 375 F. Place 12 paper cupcake liners in a muffin pan. Place the sugar, honey, and butter in a bowl and cream together until fluffy. Gradually beat in the eggs. Stir in the milk, lavender, and vanilla extract. Carefully fold in the flour.

Divide the mixture between the cupcake liners and bake in the oven for 12-15 minutes, or until well risen and golden. The sponge should bounce back when pressed. A few minutes before the cakes are ready, sift the powdered sugar into a bowl and stir in enough water or milk to make a very thick frosting.

When the cakes are baked, transfer to a wire rack and place a blob of frosting in the center of each one, allowing it to run across the cake. Decorate with lavender flowers. Serve cakes as soon as they are cool.

(from Cast Sugar blog)

posted in Cupcake Lovers - 0 replies

Pink Lemonade Cupcakes

2008-06-16T23:14:27Z

Pink Lemonade Cupcakes

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring

Preheat oven to 350 F. Line muffin pan with liners.

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream Frosting:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring

Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

(from Cast Sugar blog)

posted in Cupcake Lovers - 0 replies

Cupcake Camp!

2008-06-04T20:33:16Z

for those of you in San Francisco 6/1/08 you might be interested in cupcake camp!
http://cupcakecamp.pbwiki.com/

posted in Cupcake Lovers - 4 replies

For Mamalove…

2008-05-18T22:38:25Z

Chocolate Fudge Cupcakes

(From Allrecipes)

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
SERVINGS Original recipe yield: 24 cupcakes

INGREDIENTS

* 4 (1 ounce) squares semisweet chocolate, chopped
* 1 cup butter
* 1 cup all-purpose flour, sifted
* 1 3/4 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla.
3. Fill muffin cups 2/3 full.
4. Bake in the preheated oven for 25 minutes. Do not over-bake. Tops should be shiny but give slightly when touched.

posted in Cupcake Lovers - 0 replies

Mexican Hot Chocolate Cupcakes

2008-05-14T19:30:04Z

Mexican Hot Chocolate Cupcakes

Ingredients:

Cupcakes:

1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups

Frosting:

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted

Prep:

1. Preheat the oven to 350 degrees F.

2. Line a standard cupcake pan with liners.

For the cupcakes:

1. In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. Use a microwave, if preferred.

2. Remove chocolate from heat and stir in the vanilla.

3. Add the sugar.

4. Beat with a hand-held electric mixture until smooth and combined, about 3 minutes.

5. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.

6. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

7. Mix until well blended.

8. Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full.

9. Place a peanut butter cup in the center of each cup and press down slightly.

10. Bake until the cupcakes are firm to the touch about 20 minutes.

To prepare the frosting:

1. Using a hand-held electric mixer, cream the cream cheese and butter together thoroughly.

2. Add the chili power and cinnamon, mixing to incorporate.

3. Add the salt, vanilla, and confectioners' sugar.

4. Mix in the melted chocolate and blend thoroughly until smooth.

5. Frost cupcakes after they have cooled completely

((( Thanks to Arcangel! I swiped this from the Ultimate Foodies tribe. )))

posted in Cupcake Lovers - 2 replies

Where do you get them?

2008-05-14T19:28:02Z

Where do you guys get your cupcake fixes?

I can cook but I am not a baker so I have to go outside the home for my cupcakes.

I know LA has a great place called SPrinkles (which are thinking of opening a store here in Chicago and I think in Las Vegas too, legs are crossed for that one)

I have been getting mine at a newish little bakery called The Sweet Honeybee Bakery. Its about a mile from me.

90% of there items are cupcakes. Flavors include

Red Velvet
Lemon
Tiramisu
Banana Chocolate Chip
Strawberry Chocolate Chip
your standard Yellow cake cupcake
your standard Chocolate cake cupcake
Fudge Cupcake
Rocky Road Cupcake
Green Tea
Champagne
German Chocolate and a few others I cant recall

BEST THING IS all the frosting is either Butter Cream or Cream Cheese, none of that whipped air frosting. This is good stick to your hips frosting. The kind that is just perfect for the diabetic comas of our dreams.

(also have the best eclairs ever. i didnt even like eclairs till i had theirs)

posted in Cupcake Lovers - 1 reply

yum!!!

2008-05-14T01:03:14Z

i found this at coconutlime.blogspot.com

Strawberry-Thyme Cupcakes

Ingredients:
3/4 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/3 cup milk
3 large strawberries, mashed (with juices)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, at room temperature
3 sprigs thyme leaves, lightly crushed
zest of 1 small lemon

lemon thyme frosting

Directions:
Allow the thyme to seep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and zest then mix thoroughly. Add flour, baking powder and salt to the butter mixture. Strain the milk into a small bowl and mix it into the strawberries. Add the mixture the rest of the batter and mix until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with lemon thyme frosting.

posted in Cupcake Lovers - 2 replies

Frosted Chocolate-Buttermilk Cupcakes

2008-05-12T01:10:10Z

Recipe:

http://www.pbs.org/everydayfood/recipes/chocolate_buttermilk_cupcakes.html

posted in Cupcake Lovers - 3 replies

Vanilla Bean Cupcakes

2008-05-11T18:06:35Z

Vanilla Bean Cupcakes

Ingredients:

2 cups flour
1 cup sugar
3/4 cup milk
1/2 cup butter, at room temperature
1 egg, at room temperature
1 vanilla bean, cut length-wise
2 teaspoons baking powder
1 teaspoon salt

Directions:

In a small saucepan, heat the milk and vanilla bean together until the milk just boils. Remove from heat and let cool for about 1 hour. Then remove the vanilla bean. Scrape out the seeds from the vanilla bean and add them to the milk. Discard the remaining bean pod. Meanwhile, preheat the oven to 350. In a medium bowl, whisk together the salt, flour and baking powder. In a large bowl, cream together butter and sugar until light and fluffy. Add egg and beat well. Alternately add the flour and milk mixture until well combined. Divide batter into about 20 lined or greased cupcake wells. Bake 15-20 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean. Cool on a wire rack and then ice.

(from Coconut & Lime blog)

posted in Cupcake Lovers - 0 replies

What are you in the mood for?

2008-05-11T18:01:21Z

Flavors? Aromas? Seasonal ingredients?

I'm in the mood for spring flavors, light sweets, fruity flavors…and chocolate, as always!

posted in Cupcake Lovers - 0 replies

Invite your friends!

2008-05-11T17:59:24Z

The more the merrier! Let's grow this tribe. I mean, who doesn't like cupcakes, right? : )

posted in Cupcake Lovers - 0 replies

Pina Colada Cupcakes

2008-05-11T17:55:48Z

Pina Colada Cupcakes

Cupcakes:

1 1/2 cups cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3/4 cup coconut milk, light
plus 2 tablespoons coconut milk, light
1/2 cup well drained, canned crushed pineapple
1/4 cup canola oil
1 1/2 teaspoons coconut extract

Frosting:

1 block Philadelphia cream cheese
1-2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1-2 teaspoons coconut extract
sweetened coconut flakes (optional)

1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.

2. Sift the flour, baking soda and salt in a bowl. Add the sugar, coconut milk, pineapple, oil and coconut extract and stir to combine (do not overmix).

3. Fill each baking cup 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool before removing them from the pan.

4. Stir frosting ingredients together. Allow cupcakes to cool completely before frosting. Sprinkle each top with a pinch of coconut flakes, if using.

posted in Cupcake Lovers - 4 replies

Easy Cherry Cupcakes

2008-05-06T18:45:34Z

Easy Cherry Cupcakes

Ingredients:

3/4 cup butter, softened
1 cup sugar
6 eggs
3/4 teaspoon almond extract
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 can (21-oz.) cherry pie filling

Directions:

Cream butter and sugar until light and fluffy. Beat in eggs and extract. Sift together flour, baking powder, cinnamon and salt. Blend into egg mixture. Spoon 2 tablespoons batter into each of 24 foil-lined 2 1/2" muffin pan cups. Top each with 1 tablespoon fruit filling. Bake in a 375 oven for 20 minutes.

Makes 24

posted in Cupcake Lovers - 2 replies

Chocolate Ginger Cupcakes

2008-04-29T01:31:53Z

CHOCOLATE GINGER CUPCAKES

INGREDIENTS:
3/4 cup--6oz--175gm butter or margarine
3/4 cup--6oz--175gm caster sugar
1 cup--4oz--115gm self-raising flour
1/2 cup--2oz--60gm cocoa
1/2 cup--2oz--60gm chopped crystalized ginger for the cake mixture and more ginger chopped to decorate the top of the cakes.
1/2 teaspoon of vanilla extract
3 eggs
1 tablespoon of warm water

METHOD:
Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract. Beat in the eggs one at a time. Add the chopped ginger. Sift in the flour and the cocoa. Fold in. Add the water. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5--190C--375F for 12 t0 15 minutes.

CHOCOLATE ICING:

3/4 cup--4oz--110gm dark cooking chocolate, the type you like
1/2 cup--4oz--110gm butter
2 1/2 cups--10oz--290gm icing sugar
warm water or strong black coffee(choose which you like)

METHOD:
Put a pan on the stove with a small amount of boiling water. Place a bowl over the top. Put the chocolate in here to melt. In another bowl cream the butter. Add the melted chocolate to the butter, mix. Gradually add the icing sugar and mix well, add the water or coffee in teaspoons to keep the mixture runny and creamy enough to use as icing. When the cupcakes have cooled frost each one.

Tip: keep a mug of hot water at the side to moisten the frosting knife.

posted in Cupcake Lovers - 0 replies

Ginger Cupcakes with Ginger Cream Cheese Frosting

2008-04-29T01:27:35Z

Ginger Cupcakes

1 1/2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking powder
1/4 tsp salt
3/4 cup finely chopped candied ginger
1 1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs
3/4 cup milk

- Preheat oven to 350 degrees F (180 degrees C).
- Prepare a muffin pan with paper liners.

1. In a small bowl, mix together flour, ginger, baking powder and salt. Stir in candied ginger.

2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

3. Scoop batter into prepared pan. Bake in preheated oven for 23 to 28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Ginger Cream Cheese Frosting

(Double this recipe if you like mounds of frosting on your cupcakes.)

4 oz cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
2 1/4 cups confectioner's (icing) sugar, sifted
1/4 cup finely chopped crystaIized ginger
1 tsp ground ginger
Pinch salt

1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese and butter until creamy. With mixer on low speed, beat in confectioner's sugar, 1/2 cup (125 mL) at a time so that the sugar doesn't fly allover the place. Increase speed to medium-high, beating until light and fluffy. Add crystallized ginger, ground ginger and salt, beating until well mixed.

2. Spread frosting over cupcakes and refrigerate until ready to serve or for up to 8 hours.

Makes 12 cupcakes.

(( From "125 Best Cupcake Recipes" by Julie Hasson ))

posted in Cupcake Lovers - 0 replies

White Nectarine And Rhubarb Cupcakes

2008-04-22T22:26:56Z

White Nectarine And Rhubarb Cupcakes

Makes 12 cupcakes / 350 degree oven

What You'll Need...

1/2 cup of chopped rhubarb (2-3 stalks)
3 white nectarines
1 stick of butter, room temperature
1 cup of sugar
1 egg
1 egg yolk
1 cup of milk
1 1/3 cup of flour
1 teaspoon of baking powder
good pinch of salt

What You'll Do...

1) Preheat the over to 350 degrees. Cut the nectarines in half and remove the stone. Place cut side down into a baking dish and bake for 30 minutes, setting the oven to Roast for the last 5 minutes (this will loosen the flesh from the skin). The fruit should have a dark brown color to it. Let cool then scoop the flesh out of the skin, and discard the skins. Mash with a back of a fork.
2) Beat the butter for about 2 minutes until well creamed. Add the sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
3) Add the egg and egg yolk and beat for 45 seconds. Scrape down the sides and bottom of the bowl.
4) Combine flour, salt, and baking powder and sift together. Add some of the flour mixture, then some of the milk, alternating between dry-wet-dry and ending with the dry ingredients. Mix together until just combined.
5) Chop up the rhubarb and mix with 1 tablespoon of flour and coat well.
6) Fold the mashed cooked nectarines and the rhubarb into the batter. Scoop into cupcake papers.
7) Bake for about 15-18 minutes. Cupcakes will be dense, heavy, and moist. A toothpick should still come out clean (unless it hits nectarine). Let cool on a wire rack.

Cream Cheese Frosting:

What You'll Need...

1/4 cup of butter (1/2 a stick), room temperature
4 oz of Philly cream cheese (1/2 package), room temperature
2 cups of powdered sugar
1/2 - 1 teaspoon vanilla extract (taste as you go)

What You'll Do...

1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2) Slowly add the powdered sugar. Add the vanilla to taste. Spread on cooled cupcakes.

posted in Cupcake Lovers - 0 replies

Raspberry-Peach Cupcakes with Lemon Buttercream Frosting

2008-04-22T22:23:52Z

Raspberry-Peach Cupcakes with Lemon Buttercream Frosting

INGREDIENTS:

* 1 cup vanilla or white chocolate chips
* 6 tablespoons butter, cubed
* 1 package (18-1/4 ounces) white cake mix
* 1 cup milk
* 3 eggs
* 1 teaspoon vanilla extract
* 1 cup fresh raspberries
* 1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped

LEMON FROSTING:
* 1/2 cup butter, softened
* 3 cups confectioners' sugar
* 2 tablespoons lemon juice
* Fresh raspberries and peach pieces, optional

DIRECTIONS:

In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired.

Yield: 2 dozen.

Editor's Note: This recipe was tested with Betty Crocker cake mix.

posted in Cupcake Lovers - 0 replies

Peach Cupcakes with Mascarpone Frosting

2008-04-22T22:18:06Z

Peach Cupcakes with Mascarpone Frosting

Makes 12 cupcakes

Preheat oven to 350 degrees F (180 degrees C)

1-1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, at room temperature
3 eggs
1 tsp (5 mL) vanilla
2 tsp (10 mL) grated orange zest
3/4 cup (175 mL) milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds

1. In a small bowl, mix together flour, baking powder, nutmeg and salt.

2. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffy. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.

3. Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched.

Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Mascarpone Frosting

1 pound mascarpone cheese
1/2 cup confectioners sugar
1-1/4 cups heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners sugar until medium-soft peaks form, 1 to 2 minutes. It has to be beaten high speed to get thicker. Be careful not to over-beat. Use immediately.

posted in Cupcake Lovers - 0 replies

Cherry Cheesecake Cupcakes

2008-04-15T19:50:53Z

Cherry Cheesecake Cupcakes

Ingredients:

- 28 cupcake liners

Filling

* 1 (8 ounce) package cream cheese, at room temperature
* 1/3 cup sugar
* 1 large egg
* 1/2 teaspoon vanilla

Cupcakes

* 1 (18 1/4 ounce) package yellow cake mix
* 1 (3 1/2 ounce) package vanilla instant pudding mix
* 1 cup whole milk
* 2/3 cup vegetable oil
* 3 large egg
* 1 teaspoon almond extract
* 28 vanilla wafer

Topping

* 1 (21 ounce) can cherry pie filling
* 1/4 cup powdered sugar

Directions:

1. Preheat oven to 350.
2. Line 28 cupcake cups with paper liners.
3. Prepare the filling: Place cream cheese in small mixing bowl and blend with an electric mixer. Add the sugar, egg and vanilla and continue to beat for 1 minute.
4. Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mix on low for 30 seconds. Scrape down sides, increase speed to medium and beat for 2 more minutes.
5. Place one vanilla wafer in the bottom of each cupcake liner. Spoon 1/4 cup batter on top of each wafer. Gently dollop 1 heaping tablespoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans.
6. Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes.
7. Remove from pans and cool on wire rack for 15 minutes before topping.
8. Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake. Dust with powdered sugar.
9. Store in the refrigerator.

posted in Cupcake Lovers - 0 replies

Orange Cupcakes with Orange Cream Cheese Frosting

2008-04-08T00:46:40Z

Orange Cupcakes with Orange Cream Cheese Frosting

Makes 24 cupcakes

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:

for the 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

For the 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

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.)

posted in Cupcake Lovers - 1 reply

Chocolate Orange Cupcakes

2008-04-08T00:32:53Z

Chocolate Orange Cupcakes

1 ½ cups all-purpose flour
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)

Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy, then beat in the eggs one at a time. Add vanilla and orange zest.
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Makes 24.

Chocolate Orange Cream Cheese Frosting
8-oz. cream cheese, softened
¼ cup butter, softened
¼ cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
3-4 cups powdered sugar (may need extra)

In a large bowl, beat together cream cheese and butter until well combined, then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth. With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread.
Apply to cooled cupcakes.

posted in Cupcake Lovers - 0 replies

Pumpkin Curry Cupcakes with Chocolate Ganache & Coconut

2008-04-06T22:03:20Z

Pumpkin Curry Cupcakes with Chocolate Ganache & Coconut

Cupcakes:
(Heavily adapted from Martha Stewart.com)

Makes about 24 cupcakes / 350 Degree Cupcakes

What You'll Need...

2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 1/2 teaspoons of curry powder
pinch of cayanne
1/2 cup of packed borwn sugar
1 1/2 cups of granulated sugar
1 cup unsalted butter, melted and cool
4 large eggs, lightly beaten
15 ounces pumpkin puree

What You'll Do...

1) Preheat over to 350 degrees F.

2) Whisk together the flour, baking powder, soda, salt, and spices. Set aside.

3) Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them in. Whish in pumpkin puree. Taste and adjust spices.

4) Put into cupcakes papers about halfway. Bake until they spring back to touch and a cake tester comes out clean. About 18-22 minutes. Rotate pan after 15 minutes if your oven is sketchy for even baking. Transfer to a wire rack and let cool.

NOTE: Curry powder consists of nutmeg, coriander, cayenne, black pepper, tumeric, cloves, and ginger So you can make your own. The spice in this cake is all really to taste; I added a bit more nutmeg, tumeric, black pepper, and cayenne to fit my particular taste since I really wanted a more pronounced spice and heat.

Chocolate Ganache
Adapted from Cupcake Bakeshop

What You'll Need...
14 ounces of chocolate (use your discretion and taste as to what kind)
1 1/4 cup whipping cream
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1 teaspoon of vanilla
unsweetend coconut

What You'll Do...
1) Chop chocolates and transfer into a heat proof bowl.

2) Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3) Let sit for 1 minute then stir until combined.

4) Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.

5) Whisk together sugar, salt, milk, and vanilla in another bowl until combined.

6) Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.

7) Let sit at room temperature until thickened. (I popped it in the freezer with a towel over it since it was late. Don't worry if it looks too runny.)

8) Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes and sprinkle coconut on top.

NOTE: This makes a LOT of ganache. If you have any fresh fruit of waffles around, then you know what to do with the rest.

(from Vanilla Garlic blog)

posted in Cupcake Lovers - 0 replies

Chinese Five Spice Chocolate Cupcakes

2008-04-06T21:42:44Z

Chinese Five Spice Chocolate Cupcakes

24 regular cupcakes / 350 degree oven

Ingredients:

200 grams of bar chocolate 62-70% cacao (Scharffen Berger is wonderful)
3 sticks butter
2 cups sugar
8 eggs
1-1/2 cup flour
1/4 cup cocoa powder 70% cacao
1-1/2 teaspoons baking powder
pinch of salt
2 teaspoons of Chinese Five Spice powder

Directions:

1) Chop chocolate and transfer into the bowl of a standing mixer, add the butter to the chocolate and place the bowl over a pan of simmering water (a double boiler works great too). Stir until chocolate melts and combined with the butter.

2) Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes to thicken.

3) Place the bowl back into the mixer and beat at medium speed for 3 minutes.

4) Add the eggs, one at a time, mixing for 30 seconds before adding the next.

5) Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until just blended.

6) Scoop into cupcake papers and bake at 350F for 22-25 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes to ensure even baking.

5 Spice Cream Cheese Frosting

Ingredients:

1 8oz. package of cream cheese
1/4 cup of butter
3-4 cups of powdered sugar
1/2 teaspoon of Chinese Five Spice
1/2 teaspoon of ground ginger

Directions:

1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.

2) Slowly add the powdered sugar. Add the ginger and five spice. Spread on cooled cupcakes. Decorated with chopped candied ginger.

Chinese Five Spice Chocolate Cupcakes (Box Mix Version)

one 18.25 oz package of devil's food or dark chocolate cake mix
1 1/3 cups of water
1/2 cup of oil
3 large eggs
2 1/2 teaspoons of Chinese Five Spice powder

Combine all ingredients together and mix for about two minutes at medium speed. Place in cupcake papers and bake at 350F for 19-22 minutes or until a toothpick comes out clean.

posted in Cupcake Lovers - 1 reply

Cupcake vs. Muffin?

2008-04-05T00:15:12Z

Here's a cute quote from a baking blog, musing on the difference…

"Really now, is there a difference between a cupcake and a muffin? Isn't a muffin just a naked cupcake?!"

; )

posted in Cupcake Lovers - 0 replies

Lemon Meringue Cupcakes

2008-04-05T00:10:45Z

Lemon Meringue Cupcakes

Ingredients:

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 tablespoon lemon juice
2 sticks (8 ounces) unsalted butter, softened
1 2/3 cups sugar, plus more for decorating
2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
2 large eggs plus 4 egg whites, at room temperature
One 10- to 12-ounce jar lemon curd

1. Position a rack in the center of the oven and preheat to 350°. Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.
2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
4. In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form.
5. Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top. Toss the lemon peel strips in sugar to coat, and place one on each cupcake.

(from Every Day with Rachel Rae)

posted in Cupcake Lovers - 1 reply

Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

2008-04-05T00:10:06Z

Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

Cupcakes
makes 30 cupcakes / 350 degree oven

1 cup pecans
1 pound carrots
3 large eggs
1/2 cup 1% fat buttermilk
1 teaspoon vanilla
2 cups sugar
1 cup vegetable oil
1 tablespoon finely chopped fresh ginger
1/4 cup candied ginger (purchased at Trader Joe’s)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon

Directions:

1. toast pecans in a 350 degree oven for 5 minutes
2. remove from the oven, let them cool, then chop coursely
3. peel, rinse, then grate carrots coursely
4. in a large bowl, combine carrots, eggs, buttermilk, vanilla, sugar, vegetable oil,
fresh ginger, and candied ginger
5. in another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon
6. fold flour mixture into the carrot mixture
7. fold in pecans
8. scoop out into cupcake pans
9. bake at 350 degree oven for ~20 minutes or until cake tester comes out clean
10. cool in pan for 15 minutes, cool on wire rack completely

Candied Carrot Sprinkles:

2 peeled carrots
1/2 cup sugar
1/4 cup water

1. using a zester, create carrot strips
2. in a small saucepan, combine sugar and water and bring to a boil
(brush down the sides of the saucepan with cold water)
3. add carrot curls, reduce the heat, cook curls for about 10 minutes.
4. take off the heat and let sit for about 5 minutes
5. remove carrot in clumps onto a wire grate
6. let clumps cool
7. chop and break up carrot into sprinkles

Cupcake Assembly:

1. transfer a tablespoon of cream cheese frosting onto each cooled cupcake
2. smooth out with a small pallet knife
3. top off each frosted cupcake with some candied carrot sprinkles

posted in Cupcake Lovers - 1 reply

Inside-out Mini Carrot Cupcakes Filled with Cream Cheese

2008-04-05T00:09:45Z

Inside-out Mini Carrot Cupcakes Filled with Cream Cheese

Preheat oven to 350.

Sift together 1½ c. all-purpose flour, 1½ tsp. baking soda, 1 tsp.baking powder, ½ tsp. salt, 1 tsp cinnamon, ½ tsp. nutmeg, and 1 c. sugar.

In a separate bowl, beat 3 eggs and 2/3 cup vegetable oil. Stir in 1½ shredded carrots, ½ c. chopped walnuts, and ½ c. raisins that have been soaked for 10 minutes in hot water (or warmed rum, if you'd like).

In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.

Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill mini-muffin cups about ¾ full. Plop a teaspoon of the cream cheese filling on top of the batter in each muffin cup.

Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.

posted in Cupcake Lovers - 1 reply

Carrot Cupcakes with White Chocolate Cream Cheese Icing

2008-04-04T23:55:24Z

Carrot Cupcakes with White Chocolate Cream Cheese Icing

"This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off."

INGREDIENTS

* 2 ounces white chocolate
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup unsalted butter, softened
* 1 teaspoon vanilla extract
* 1/2 teaspoon orange extract
* 4 cups confectioners' sugar
* 2 tablespoons heavy cream
*
* 2 eggs, lightly beaten
* 1 1/8 cups white sugar
* 1/3 cup brown sugar
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
* 2 cups shredded carrots
* 1/2 cup crushed pineapple
* 1 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Makes 12 cupcakes

posted in Cupcake Lovers - 0 replies

Lemon cupcakes with lemon cream frosting

2008-04-04T23:47:32Z

Lemon cupcakes with lemon cream frosting

Can be prepared in 45 minutes or less.

Servings: Makes 4.

Ingredients:

3/4 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoons freshly grated lemon zest
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
2 large eggs
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened

Preparation:

Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.

Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.

In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.

Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.

(from epicurious)

posted in Cupcake Lovers - 4 replies

Lemon Buttermilk Cupcakes

2008-04-01T22:57:29Z

Lemon Buttermilk Cupcakes

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter (1/2 stick), soft
1 cup sugar
1 egg
1 cup buttermilk
1/2 tsp vanilla extract
1/2 tsp lemon extract

- Preheat the oven to 350F. Place 12 egg-shaped cups on a baking sheet (or line a muffin tin with cupcake liners).
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer. Beat in egg. Add vanilla and lemon extracts into the buttermilk and pour half into the sugar mixture. Mix in half of the flour mixture, followed by the remaining buttermilk and the rest of the flour. Stir only until just combined.
- Divide evenly into the prepared cups.
- Bake at 350F for 18-23 minutes, or until a toothpick tester comes out clean.
- Cool completely on a wire rack before frosting.

Makes 12 cupcakes.

posted in Cupcake Lovers - 0 replies

Devil's Food Cupcake with Chocolate Buttercream

2008-03-27T17:51:59Z

Devil's Food Cupcake with Chocolate Buttercream

Devil's Food Chocolate Cake
makes 24 cupcakes / 350 degree oven

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2" ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Chocolate Buttercream
enough to lightly frost 24 cupcakes

1 stick butter
1/2 cup cocoa
4 cups confectioner's sugar
~1/4 cup milk

1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.

Assemble
Pipe the frosting onto the cupcakes with a large star tip.

posted in Cupcake Lovers - 0 replies

Rhubarb & white chocolate buttermilk cupcakes

2008-03-25T03:18:37Z

Rhubarb & white chocolate buttermilk cupcakes

(makes 10 large cupcakes)

150 g caster sugar
80 g butter (softened)
2 large eggs
225 self-raising flour (or plain flour plus 1 tsp baking powder)
150 g butter milk
400 g rhubarb
150 g white chocolate (roughly chopped)

Pre-heat oven to 225 C.
Beat the butter and the sugar until creamy. Add the eggs and beat to a homogenous mass. Add the flour, then the butter milk.
Clean the rhubarb by generously cutting off the ends of the stalks, then peeling off the fibrous skin. Don't worry about any thin parts remaining on the stalk, the tougher fibres will usually come off readily, what remains should soften while cooking.
Cut the rhubarb stalks into small bits (slices, halfed if your stalks are very thick), then fold into the batter. Add the white chocolate and work into the dough gently and quickly.

Line a muffin tray with paper cups, fill with the cupcake mixture up to the edge. The rhubarb will take a lot of space initially, then shrink as it cooks, while the dough will rise a little - leaving the cupcakes level with the edge of the paper, or protruding only slightly from it.
Bake for 20 - 25 minutes - insert a metal skewer to test for doneness, although this is a bit tricky to tell, as the rhubarb is very moist... if you get lots of dough on your stick, continue to cook, if there's only a thin film, you can remove them.

If you can resist eating them immediately, serve them when cooled - they're even better the next day. Return them to the cool oven to store them overnight, as their crust will go soft/soggy in an airtight container/fridge.

posted in Cupcake Lovers - 1 reply

Easter Peeps Cupcakes

2008-03-23T19:15:55Z

Easter Peeps Cupcakes

cake mix or scratch cake ingredients (your choice)
white frosting
grated coconut
green food coloring
Marshmallow Peeps® (yellow, pink, white, blue or lavender)
jelly beans

Bake cupcakes. Mix frosting with green food coloring (a little dye at a time). When cupcakes are cool, frost them. Stir green food coloring in with coconut. Sprinkle colored coconut on top of frosted cupcakes and place a Peep in the center. Add a few jelly beans around the Peeps, so they look like eggs.

posted in Cupcake Lovers - 6 replies

Green Tea Cupcakes

2008-03-17T23:35:19Z

Green Tea Cupcakes

Ingredients

100g Butter/Reduced-fat Dairy Spread
1/2 cup caster sugar
2 eggs
1 teaspoon vanilla essence
1 cup self-raising flour
1/2 teaspoon baking powder
1 cup icing sugar
1-2 tablespoons warm water
2 teaspoons matcha (powdered) green tea

1.Preheat the oven to 200 degrees C.

2.Place 12 (4 1/2 cm base)paper cupcake cases on a baking tray. Combine the spread, sugar, eggs, vanilla, self-raising flour and baking powder in a mixing bowl. Beat with a wooden spoon until smooth.

3.Divide the mixture among the paper cases. The mixture should fill half of each case. Bake for 15-20 minutes or until risen and golden. The top of the cupcake should be level with the top of the case. Cool on a wire rack.

4.To make the icing: Sift the icing sugar into a bowl. Slowly add just enough water to make a spreadable consistency. Spoon a teaspoonful onto each cupcake and spread with the back of the spoon.

(NOTE: In case you haven't noticed, the measurements are metric. So, all of us Americans will have to convert them.)

posted in Cupcake Lovers - 5 replies

Cupcake Pics

2008-03-17T21:32:13Z

Those pics that you posted are fantastic! I want to make so many of them. My top three choices to make, in that order are:
1) Chocolate-Blueberry Cupcakes (if you haven't seen the pic in this tribe's album, brace yourselves
2 Orange Cupcakes
3) Dark Chocolate Cupcakes (and any variation of a dark choc. cc!)

Thanks for this tribe. Cupcakes make me happy. Whenever I've made them for others, they have been so appreciative and impressed.
Peace through Cupcakes!! ; )

posted in Cupcake Lovers - 1 reply

Making cupcakes for a birthday!

2008-03-16T00:04:26Z

My little girl is turning 3!

I think she needs cupcakes!

What flavor(s) should I do for the party? How should I decorate them?

I need cute ideas that children will find palatable

posted in Cupcake Lovers - 2 replies

Gluten-Free Cupcakes

2008-03-15T23:55:41Z

This thread is for Petite Flower, who requested gluten-free recipes.

Gluten-Free Yellow Cupcakes

Yields: 24 servings

"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."

INGREDIENTS:

1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla
extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

posted in Cupcake Lovers - 7 replies

Savory cupcakes/ muffins?

2008-03-12T17:21:07Z

Since we've started discussing this topic in another thread, why not go on with a new thread? Maybe sweet/ savory combos? Or anything else the mind can conjure.

Any ideas?

How about…

- basil-infused yellow cake (cut back on the sugar) with an asiago cheese and cream cheese filling, topped with a cherry tomato

- rosemary-tinged devil's food cake with a drizzle of red wine and raspberry sauce

- corn bread muffin with sage or basil and creamy goat cheese filling

posted in Cupcake Lovers - 7 replies

Mocha Cupcakes

2008-03-11T20:24:06Z

MOCHA CUPCAKES

1/2 c. shortening (Crisco)
1 c. granulated sugar
1 egg
1 1/3 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. cocoa
1/2 c. milk
1/2 c. hot coffee
1 tsp. vanilla

Heat oven to 375 degrees. Thoroughly cream shortening and sugar. Add egg and beat well. Add flour sifted with salt, baking powder, soda and cocoa alternately with milk and vanilla. Add coffee. Bake 18 to 20 minutes.

(from cooks.com)

posted in Cupcake Lovers - 11 replies

Lemon Raspberry Cupcakes

2008-03-10T23:58:15Z

Lemon Raspberry Cupcakes

Ingredients

* 3/4c(11/2 sticks) unsalted butter,room temperature
* 3c powdered sugar,divided
* 41/2tsp finely grated lemon peel,divided
* 2 large eggs
* 11/4c self rising flour
* 1/4c buttermilk
* 4Tbs fresh lemon juice,divided
* 12tsp. plus 1 Tbs. seedless raspberry jam
* Fresh raspberries for garnish

Directions

1. Preheat oven to 350. Line 12 muffin cups with paper liners. Using electric mixer,beat butter,11/2 cups powdered sugar and 3 tsp. lemon peel in a large bowl till blended;then beat until fluffy and pale yellow. Add eggs one at a time,beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 Tbs. lemon juice;beat to blend Beat in remaining flour.
2. Drop 1 rounded tbs. batter into each muffin liner. Spoon 1tsp raspberry jam over. Cover with remaining batter,dividing equally.
3. Bake cupcakes until tester inserted halfway into centers comes out clean,about 23 minutes. Cool cupcakes in pan on rack. Meanwhile,whisk remaining 11/2c powdered sugar,2Tbs. lemon juice,and 11/2tsp. lemon peel in small bowl Spoon 1/2of icing over 6 cupcakes. Whisk 1Tbs raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand till icing sets,about 30 minutes. Garnish with raspberries.

posted in Cupcake Lovers - 0 replies

Chocolate Raspberry-Filled Cupcakes

2008-03-10T23:55:03Z

Chocolate Raspberry-Filled Cupcakes

In these cupcakes, a rich devil's food cake contains a rosy heart of raspberry jam. Just place the jam on top of the batter. As it bakes, the batter will rise and the jam will sink until it comes to rest in the very center of the cupcake. Be sure to use seedless raspberry preserves; seeds will ruin the cupcakes' texture.

Makes 12 servings

* 1/4 pound (1 stick) unsalted butter
* 2 ounces unsweetened chocolate, broken in large pieces
* 1 cup firmly packed dark brown sugar
* 1 teaspoon instant coffee powder
* 1 teaspoon vanilla extract
* 2 eggs
* 1 teaspoon baking soda
* 1 1/2 cups flour
* 2/3 cup water
* 1/4 cup seedless raspberry preserves

1. Preheat the oven to 350 degrees F. Grease and flour the cups of a 12-cup muffin pan. Set aside.
2. In a large, heavy-bottomed saucepan over medium heat, begin melting the butter. When it is half melted, add the chocolate, remove from the heat when the chocolate is half melted, and stir until the butter and chocolate are completely melted. Mix in the brown sugar, coffee powder, and vanilla extract. Mix in the eggs.
3. Add the baking soda in pinches, breaking up any lumps with your fingers, and stir well. Stir in the flour and beat until it is well incorporated and the batter is thick. Stir in the water.
4. Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Lay 1 teaspoon of raspberry preserves on the surface of each cup. The jam will sink down slightly. Bake for 15 minutes, or until each cupcake is firm.
5. Cool on a rack for 10 minutes. Lift each cupcake from the pan and let cool to room temperature.

Recipe from: One-Pot Chocolate Desserts
by ANDREW SCHLOSS
Cookbook Heaven at Recipelink.com

posted in Cupcake Lovers - 1 reply

Molten Chocolate Raspberry Cupcakes

2008-03-10T23:45:41Z

Molten Chocolate Raspberry Cupcakes

Ingredients:

3/4 cup semisweet dark chocolate chips
1/4 cup white chocolate chips
1/2 cup butter
1/2 cup milk
1/2 cup brown sugar
2 tbsp oil
3 eggs
1 cup chocolate cake or brownie mix
8-10 tbsp raspberry sauce (or make sauce by simmering raspberry jam, water, and sugar)
Chocolate frosting

Method:

Preheat oven to 400 degrees. Grease 12 nonstick muffin cups and set aside. In a medium microwave-safe bowl, combine dark chocolate chips and half of the butter. Microwave on high power for 45 to 60 seconds, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes. Repeat the same with the white chocolate chips to melt it.

In a large bowl, combine eggs and beat with a mixer at high speed for 4 to 6 minutes until foamy and doubled in size. Gradually add cake mix to the beaten egg mixture, stirring until well blended. Fold in melted dark chocolate sauce. Carefully pour batter into prepared muffin cups, filling them up to half level in each cup. Then add 1 tbsp of raspberry sauce in each cup, and layer it with molten white chocolate. Use a cone made of plastic bag to form designs with the white chocolate, if you'd like to get artistic.

Bake at 400 degrees for 10 to 15 minutes or just until edges are set. The centers of the cakes will still be soft. Cool on wire rack. Then frost with chocolate frosting.

Serve these delicious molten chocolate and raspberry cupcakes while they are still warm or at room temperature.

posted in Cupcake Lovers - 0 replies

Raspberry Cream Cupcakes

2008-03-10T23:32:16Z

Raspberry Cream Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

(Recipe from the Food Network, courtesy of Giada De Laurentiis.)

posted in Cupcake Lovers - 0 replies

If you were…

2008-03-10T17:25:49Z

…a cupcake, which flavor would you be?

I think I'd be a chocolate cupcake with raspberry filling and dark chocolate frosting…darkly sweet with a tart interior.

posted in Cupcake Lovers - 10 replies

Best recipie for Devil's food cupcakes?

2008-03-09T03:58:52Z

Does anyone have a favorite ??

posted in Cupcake Lovers - 0 replies

My cupcake story

2008-03-06T19:59:41Z

For Christmas I baked red velvet cupcakes for my immediate family (two sets of parents and my brother's family). I did some with cream cheese frosting and some with chocolate frosting. They turned out very well. I even got a little kit to do professional frosting swirls. I boxed them up in white baker's boxes and put a big red bow on top. It made me want to get into making cupcakes.

I've been daydreaming about opening my own cupcake shop, even though I'm not much of a baker. It's such a wonderful trend. Being in Ohio, where trends take a while to mature, there is not yet a wealth of cupcake shops here. There is a shop about half an hour from where I live, and I'm guessing Cleveland has one by now. In the end, I think I'd rather eat cupcakes than sell them.

Baking them for my own enjoyment sounds more manageable. (Now if only I could find other people to eat them all, so I don't gain weight.)

posted in Cupcake Lovers - 8 replies

Brownie Cupcakes with Peanut Butter Frosting

2008-03-06T16:16:39Z

Brownie Cupcakes with Peanut Butter Frosting

Cupcakes:

6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 ounces)
3 ounces unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt

Frosting:

1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)

Garnish - Chocolate shavings or chocolate sprinkles

Preparation:

For cupcakes:

Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.

For frosting:

Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.

Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

(from epicurious.com)

posted in Cupcake Lovers - 1 reply