Cupcakes Week 41

And of course to ring in the New Year we would need some blubby!

May you all have an amazing and safe evening, and here's to a great 2012!

Champagne Cupcakes with Champagne Buttercream
Servings: About 20-22 cupcakes
Ingredients
For the cupcakes

2 and 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup unsalted butter, at room temperature
1 and 1/2 cups white sugar
3/4 cup champagne
6 egg whites

For the buttercream frosting

3 and 1/4 cups powdered sugar
1 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
For the spun sugar
2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Instructions
1. For the cupcakes: Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. In a large bowl, cream together butter and sugar until very light and fluffy.
4. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
5. In another large clean bowl, beat egg whites until stiff peaks form.
6. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.
7. Fill the cupcake liners about 2/3 full.
8. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.
9. For the frosting: With an electric mixer, beat together sugar and butter.
10. Mix on low until well blended, and then on medium for another two minutes.
11. Add vanilla and champagne, beating on medium for another minute.
12. Pipe onto cooled cupcakes.
13. For the spun sugar: Secure a long-handled wooden spoon under a heavy cutting board on the edge of the counter, with the handle facing out and extending over the edge.
14. Place newspapers on the floor, directly under the cutting board. (Believe me, you will need them as this can get messy….)
15. Prepare an ice-water bath.
16. Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until the sugar has dissolved.
17. Stop stirring.
18. Clip a candy thermometer to the side of the pan.
19. Cook until the mixture turns pale amber and registers 300 degrees (hard-crack stage) on the candy thermometer.
20. Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250 degrees. ***Be careful. The pan is hot and will steam very strongly when you cool it so rapidly.
21. Dip the tines of a fork into the caramel.
22. Holding the fork about 2 feet above the spoon handle, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles. **You will most likely lose a lot to the floor below; hence, the newspapers.
23. Let stand until ready to use, then gently gather some of the strands and shaped as desired. You can break them for shorter pieces
24. Garnish the cupcakes with the spun sugar.

Cupcakes Week 40

Since the season is almost over, and starbucks is almost done with their holiday flavors, I needed a way to capture them before it was gone. so here you go!


Gingerbread Latte Cupcake

Ingredients:
Gingerbread Cupcake:

1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1/2 cup strong, very hot coffee
1 teaspoon baking soda
Lemon Cream Cheese Frosting:

8 ounce cream cheese, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon thinly sliced crystallized ginger
Instructions:

To make the cupcakes:

Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sift.
Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.
Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.
To make the Lemon Cream Cheese Frosting:

Add cream cheese, the remaining 2 tablespoons butter, confectioners’ sugar and vanilla into a bowl and beat until fluffy and smooth. Add in the zest and lemon juice and beat to combine. Chill frosting for 30 minutes before using.

Cupcakes Week 31

The best part of a cinnamon roll is the center, right? I mean everyone knows that!

You can achieve that with these little gems :)

Cinnamon Roll Cupcakes
Makes 12 cupcakes

Ingredients

FOR THE SWIRL
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Coffee Icing

Ingredients

2 tablespoons (28 grams) unsalted butter, softened
1 cup (125 grams) confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons (15 to 30 ml) brewed coffee

1/2 recipe of Cream Cheese Frosting

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.

To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place one tablespoon of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.

Add another tablespoon of batter to each cup and repeat the filling/swirling process.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Cupcakes week 27

How about a little breakfast?


Blueberry Pancake Cupcakes with Maple Buttercream

Cupcakes
1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon teaspoon vanilla
1 ½ cups fresh or frozen blueberries

 Maple Buttercream: 
½ cup butter, softened
8 ounces cream cheese
2 teaspoons Mapleine (maple flavoring)
4 cups powdered sugar
Milk, as needed
Cinnamon sugar and fresh blueberries to decorate

 Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely to die for!

 Directions:
1. Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)
2. Beat butter and sugar until light and fluffy.
3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.
 4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix. 
6. Fold in blueberries.
7. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean.
8. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.
9. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Cupcakes week 26

The halfway point!!!  Wahoo!!!

how about something fun and a little different?

Parfait Cupcakes
makes 6

Cupcakes
¾ cup flour
1 ½ teaspoon baking powder
Pinch of salt
 ½ cup butter
½ cup sugar
2 eggs
Zest of one lemon
A few drops of lemon oil

Cream
1 cup cream (or half and half will work)
3 tablespoons sugar
1 teaspoon vanilla
½ cup raspberries (fresh or frozen thawed, drained)
½ cup lemon curd
6 wine glasses
6 teaspoons limoncello (lemon liqueur or other)
Flakes of colored sugar, candies, etc.. (For decoration)

For the cupcakes
In a bowl, beat the flour, baking powder and salt and set aside.
In a bowl, using an electric mixer, beat butter and sugar until frothy and airy, about 5 minutes.
Add the lemon zest, lemon essence and eggs one at a time, beating one minute after each addition.
Add dry ingredients to liquid ingredients and beat just until everything is well blended ( do not over beat!).
pour into muffin pan previously buttered and lined with boxes of paper.
Bake on center rack at 375 degrees for 15 to 20 minutes.
Cool completely at room temperature before you handle.
For Cream
In a bowl using an electric mixer, whip cream , sugar and vanilla until firm. Transfer half of the whipped cream in a second bowl and fold in raspberries. Add the lemon curd to the half the remaining cream and whisk a few minutes more times, until well incorporated and set aside.
For mounting 
Turn the cupcakes, make sure they fit well in the cups, cut the excess if necessary. Cut cupcakes in half horizontally, put a teaspoon of limoncello at the end of each cup and place the bottom half of each cupcake to the limoncello. Spoon about 2 tablespoons of raspberry mousse on top of each cupcake half, spread evenly with the back of a spoon. Place half on top of each cupcake with raspberry mousse and garnish each cup of lemon curd mousse (with a spoon or pastry bag, to taste). Decorate with colored sugar, candy or other, to taste.

Cupcakes Week 25

Samoas

For the Cupcakes

• 2 cups  sugar
• 1-3/4 cup flour
• 3/4 cup Cocoa (I used Hershey’s special dark)
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 2 teaspoons coconut flavoring
• 1 cup coconut, packed
• 1 (scant) cup boiling water

1. Preheat oven to 350° and line 24 muffin tins with cupcake liners.

2. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt.

3. Add in eggs, milk, oil, vanilla, and coconut flavoring.  Mix well.

4. Fold in coconut, then add boiling water.  (Batter will be very thin)

5. Pour batter into muffin tins, filling each cup no more than 3/4 full.  Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool for several minutes, but then remove cupcakes from tins on cool on a wire rack.

For the Salted Caramel Buttercream

• 2 sticks butter, softened
• 2 teaspoons vanilla extract
• 1/2 cup caramel topping, plus more for drizzling (I used butterscotch caramel)
• 1 pound powdered sugar (about 4 cups)
• 1 teaspoon salt

1. Cream butter until fluffy.

2. Add in vanilla extract and caramel topping.  Add powdered sugar and salt and mix until smooth.  If icing is still too thin add a bit more powdered sugar (the consistency differs based on the type of caramel topping you use)

3. Wait until cupcakes are completely cool, and use a pastry bag with a 1M tip to ice the cupcakes.

For the Homemade Chocolate Syrup

• 1/4 cup cocoa powder (I used Hershey’s special dark)
• 1/4 cup granulated sugar
• 1/4 cup cold water
• pinch of salt
• 1/2 teaspoon vanilla extract

1. Combine all ingredients except vanilla extract in a small saucepan over medium-heat, and whisk until smooth.

2. Bring sauce to a boil and continue to whisk until sauce becomes thick.  Remove from heat, let cool slightly and drizzle over cupcakes or store in an airtight container in the fridge until needed.

To Finish:  Top cupcakes with toasted coconut and using small squeeze bottles (or simply a spoon) drizzle with chocolate sauce and remaining caramel sauce.

Cupcakes Week 24

Mudslide Cupcakes

Servings: approximately 20 cupcakes

Ingredients

For the cupcakes:

3 eggs, separated and at room temperature

3/4 cup granulated sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, packed

2 and 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

3/4 cup strong cold coffee

3/4 cup Kahlua

For the Kahlua buttercream:

6 tablespoons unsalted butter, room temperature

3 cups (or more, if needed) powdered sugar

3 tablespoons unsweetened cocoa powder

4 tablespoons Kahlua

3 tablespoons hot coffee

For the Bailey’s buttercream:

4 ounces bittersweet chocolate, shaved in curls

16 tablespoons (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

2 teaspoons vanilla extract

4 tablespoons Bailey’s Irish Cream

Instructions

1. For the cupcakes:  Preheat the oven to 350 degrees, and prepare your cupcake pan with your desired liners.

2. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites until foamy.

3.  Add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy.  Transfer the egg white mixture to another bowl, and clean out your standing mixer bowl thoroughly.

4. In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.

5. Add the egg yolks, one at a time, mixing well after each addition.

6. In a separate bowl, combine the flour, cocoa, and baking soda.

7. With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately, ending with the flour mixture.

8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.

9. Fill each prepared cupcake liner about two-thirds full.

10.  Bake the cupcakes for about 20-25 minutes, depending on your oven, or until a cake tester inserted into the center comes out clean. Let cool completely.

11. For the Kahlua buttercream:  In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.

12. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.  Set aside.

13. For the Bailey’s buttercream: In the bowl of your standing mixer fitted with the paddle attachment (or another bowl if you are getting tired of cleaning your mixer bowl out….), combine the butter and powdered sugar until smooth.

14. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined.

15. Pipe the buttercream (description of how-to above) onto the cupcakes and garnish with chocolate curls.

Cupcakes Week 23

I have never worked with lychees, so this was totally new to me.


Lychee Rose Cupcakes

Ingredients 
(makes 24)
 1.5 cups self raising flour
1 cup plain flour
1/4 cup ground almonds
250g butter, softened
2 cups sugar (i only used 1.5 cups)
4 eggs
1/2 cup milk
60ml rose syrup water (2 parts water to 1 part syrup)
1 tsp rosewater essence
24 pcs canned lychees

 Directions : 
1. combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and fluffy, then add in eggs one at a time and whisk until combined.
2. add in flours in 3 additions, alternating between milk and rose syrup water. do not overmix. fold in batter until just combined.
3. spoon 1/2 mixture into cupcake liners, top with a lychee and pour in another 1/2 batter (total height should come up to 3/4 of liner).
4. bake in preheated oven of 170C for 20 mins or until skewer inserted comes out clean. * for the **raspberry cream cheese frosting, i combined cream cheese, butter, raspberry puree & sifted icing sugar according to taste.

Cupcakes Week 22

Good morning! If you can't have a mimosa in the morning, you can always have a Bellini :)

Bellini Cupcakes

Makes 12 cupcakes

Cake Ingredients:
3 large egg whites, room temperature
1 cup champagne
1 ½ cups cake flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature

Cake Directions:
Preheat oven to 350 F.
In small bowl, mix egg whites and champagne. Set aside.
In a medium-sized bowl, whisk together cake flour, sugar, baking powder, and salt.
Mix butter into dry ingredients until it resembles moist crumbs.
Mix wet ingredients into dry ingredients until fully combined.
Divide evenly between twelve cupcake liners. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Filling and Frosting Ingredients:
15 oz can sliced peaches
½ cup + 2 tablespoons unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon salt
White sanding sugar for topping

Filling and Frosting Directions:
Melt two tablespoons of butter in a medium-sized skillet on medium heat.
Drain and discard liquid from peach can.
Use a towel to pat dry the peach slices, removing excess moisture.
Place the peaches in a single layer in the hot skillet.
Cook for about three minutes or until the bottom side is browned, then flip.
Repeat until all sides of the peaches are browned.
Remove peaches from skillet and cool.
Use a food processor or immersion blender to puree the peaches.
Use a small paring knife or cupcake corer to remove a piece of cake from the center of each cooled cupcake.
Fill each hole with approximately two teaspoons of the peach puree.
In the bowl of an electric mixer, beat butter on high speed for five minutes.
Slowly mix in the powdered sugar and beat for another five minutes.
Mix in vanilla extract, salt, and ¼ cup of peach puree and beat for two minutes.
Pipe onto cupcakes using Wilton tip 4B.
Sprinkle cupcakes with white sanding sugar.

Cupcakes Week 21

A little slice of summer before it ends...

Key Lime Cupcakes

Cupcakes

3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
3 large eggs
1/4 fresh Key lime juice
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk

Key Lime Filling

14 oz can sweetened condensed milk
1/2 cup key lime juice
3/4 cup whipping cream

Key Lime Whipped Cream

2 cups whipping cream
3/4 cup powdered sugar
1 Tbsp. key lime juice
1/2 Tbsp. key lime zest
1 Tbsp. key lime filling
*Adjust amounts to taste

Key Lime Cupcakes
Preheat oven to 350 degrees. Place 24 cupcake liners in muffin tins.
In a large bowl beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
In a medium bowl, combine cake flour and baking soda; sift.

Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour evenly into prepared cupcake tins.

Bake for 18-20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes and then transfer to wire racks to cool completely.

Key Lime Filling
Mix together the sweetened condensed milk, whipping cream, and lime juice.

Two Filling Methods:
(1) Poke several holes into the cupcakes with the back of a mixing spoon. Use a pastry bag to pipe filling into each hole.

(2) Use a butter knife to cut a hole in the center of each cupcake. Fill with filling. Cover with cut out cupcake piece.

Refrigerate cupcakes for about an hour.

Key Lime Whipped Cream
Use a stand mixer to combine 2 cups heavy whipping cream and 3/4 cup powdered sugar. When stiff peaks form, add juice, zest, and filling to taste.

Pipe frosting onto cupcakes after they come out of refrigerator. Garnish with a slice of lime

Cupcakes Week 20

What's better than pink lemonade on a hot summer day? That-in cupcake form ;)

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:
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.

Cupcakes Week 19

Who likes Cosmos? I do! I do!

Who likes Cupcakes? Me! Me! Me!

Who likes the two combined? EVERYONE WILL!!

Cosmo Cupcakes

Cupcakes

You will need:
1 stick butter, room temperature
2 1/4 cups sugar
2 eggs, room temperature
1/2 tsp salt
2-1/2 tsp baking powder
3 cups all-purpose flour
1/4 cup buttermilk, room temperature
1 1/4 cup Cosmopolitan (recipe below), room temperature
zest of 1 lime
Red food coloring

Preheat the oven to 350F. Line muffin pans with cupcake papers.

With a mixer, beat together the butter and sugar until fluffy. Add the eggs 1 at a time and beat until
well combined. Add the lime zest. Combine salt, baking powder, and flour in a separate bowl and set aside.
Make the cosmopolitan and measure out 1 ½ cups in a separate bowl.

Add in 1 cup each of the dry ingredients and cosmo mixtures alternately, beating on low until the whole
mixture is well combined. Last, slowly add the red food coloring until you achieve the desired color. I choose
to keep my cupcakes on the lighter hot pink side, but do whatever color you would like!

Fill cups with batter two-thirds full. Bake at 350 F for 18-22 minutes or until cupcakes
spring back in the middle when touched lightly. Cool for 10 minutes in pan.

Glaze

You will need:
1/2 cup cosmopolitan

Heat the cosmopolitan in a sauce pan over med heat until thickened and slightly reduced. Allow to cool slightly
and then brush glaze on the tops of each cupcake while the cupcakes are still slightly warm.
Allow the cupcakes to completely cool before frosting with Cosmo Buttercream.


Cosmo Buttercream

You will need:
3 sticks butter, room temp
4 c confectioner’s sugar
1 tbsp meringue powder (optional)
a pinch of salt
3-4 tbsp of the Cosmopolitan (or more until you reach desired consistency)
red food coloring

Cream the butter until light and fluffy. Stopping to scrape down the sides of the bowl as necessary. Add the powdered
sugar one cup at a time beating well with each addition. Add the meringue powder and the salt. Add the Cosmopolitan
one tablespoon at a time until you reach desired consistency. And lastly add red food coloring, slowly, again until you
reach your desired color. Pipe onto cupcakes, and top with a straw or a drink umbrella!

Cosmos

You will need:
1 (1.5 fluid ounce) jigger cranberry flavored/infused vodka
1/2 fluid ounce cointreau
1 teaspoon fresh lime juice
1 1/2 fluid ounces cranberry juice
1 twist lime zest, garnish

Pour all the ingredients into a shaker with lots of ice.
Shake vigorously for several seconds and strain into a cocktail glass.
Garnish with a lime twist.

Cupcakes Week 18

My husband loves lemon lately. So I had to make him a lemon cupcake. I like lemon too, but I like it with other flavors. Problem solved with these little delicious gems :)

Strawberry Lemonade Cupcakes

For the lemon cupcakes:
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 Tbsp lemon zest (from 2 lemons)
2 Tbsp fresh lemon juice (from 1 lemon)
1 cup buttermilk

For the strawberry swiss meringue buttercream frosting:
1 1/4 cups sugar
4 egg whites
3 sticks butter, cubed and at room temperature
2 Tbsp lemon juice
1/2 cup strawberry puree (from about 6 medium, hulled strawberries)

Instructions

Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one. Add lemon zest and lemon juice. Turn mixer to the low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.
Place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes). Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back togethe. Add lemon juice, and strawberry puree. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy.

Cupcakes Week 17

I love coffee. I love coffee flavored items. I feel bad for those you don't live in the North East and can't get Coffee Ice Cream or Coffee Milk.
I also love everything Italian. Haven't met an Italian dish I don't like.
Here's something to try :)

Tiramisu Cupcakes

For the Cupcakes:
1¼ cups cake flour (not self-rising), sifted
¾ teaspoon baking powder
½ teaspoon coarse salt
¼ cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
1 cup granulated sugar

For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala
¼ cup granulated sugar

For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners’ sugar, sifted
Unsweetened cocoa powder, for dusting

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.

7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Cupcakes Week 16

Wanna spice up your life? Or maybe just your chocolate?

a growing trend in the chocolate world is spicing it up with chilis.

Here's a great recipe to try this out :) These are filled with a hot and sweet pudding. I know it sounds odd, but try them. You'll love them!

Cinnamon Chili Chocolate Cupcakes with Cinnamon Buttercream

Ingredients

Cupcakes
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla extract
1 cup boiling water

Pudding
1 tbsp. cornstarch
2 tbsp. sugar
Pinch salt
1/4 tsp. cinnamon
Pinch cayenne
3/4 cups whole milk
1/2 bar (2.75 oz.) Olive & Sinclair Mexican Style Cinn-Chili chocolate, coarsely chopped
1/4 tsp. pure vanilla extract

Buttercream
1 cup butter, softened
4 cups powdered sugar, sifted
3-4 tbsp. milk
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. cayenne (trust me on this or add gradually to your preferred heat level)
Olive & Sinclair chocolate, optional for garnish

directions:
1. For the cupcakes, heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking liners.

2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 22 to 25 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. For the pudding, combine the cornstarch, sugar, salt, cinnamon, and cayenne in the top of a double boiler or a heatproof bowl set over a larger pot filled with 1 inch of water. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.

5. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface before refrigerating (this will prevent a skin from forming). Refrigerate for at least 30 minutes and up to 3 days.

6. For the buttercream, beat butter until light and fluffy. Add sugar a 1/2 cup at a time until completely incorporated, adding up to 4 tablespoons of milk when the icing gets too thick. Add vanilla, cinnamon, and cayenne and beat until just combined.

7. Using a small pairing knife, cut out cones from the tops of cupcakes approximately 1 inch in diameter. Discard cut outs. (Or save for a late night snack!) Spoon approximately 1 tablespoon of pudding into each cupcake. Pipe buttercream on top, taking care to cover the pudding filling. Top each cupcake with half a square of O&S chocolate.

Cupcakes Week 15

If you like cupcakes, (and really you doesn't?) then I'm sure you've heard of the famous Magnolia's Cupcakes in NYC. The line is always out the door and around the corner, at all FOUR locations. They have gotten so much praise that they are now in LA with one location, and in freakin' DUBAI!! So that should be proof to you how amazing they are.
Well for Fourth of July I wanted something festive, but pretty basic since it was a) so insanely hot the thought of having some crazy concoction of a cupcake made my stomach turn and b) there were a billion other desserts so why mess with perfection? So I decided to make Magnolia's Vanilla Cupcakes and make them look puuuurty. So here is their vanilla cupcake recipe and their vanilla buttercream recipe. ENJOY! :)

Magnolia's Vanilla Cupcake

Ingredients
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

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


Directions

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.

Cupcakes Week 14

Wanna impress your guests?? Try these :)

Chocolate Strawberry Flame
Yield: About 20 cupcakes

PLEASE BE CAREFUL WHEN MAKING THESE!!!
Cupcakes:

3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup hot water
3/4 cup heavy cream
3 tbsp canola or other vegetable oil
2 tsp vanilla extract

Preheat oven to 350 degrees.

Line muffin tin with cupcake papers and set aside.

Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand held mixer until smooth.
Divide batter among muffin cups, filling each half full. Bake for 20 minutes. Let cool before frosting.

Frosting:

2 sticks softened butter
4 cups confectioners' sugar
4 tbsp unsweetened cocoa powder, sifted

In the bowl of a stand mixer fitted with whisk attachment, cream together sugar, cocoa and butter; beginning on low speed then increase to high. Beat until fluffy and lightened in color. Transfer mixture to a piping bag fitted with a decorative tip. Frost cupcakes.

Strawberries:

18-24 Strawberries - you'll need as many as you have cupcakes
Vodka, rum, or your choice of liquor 80 proof or higher (use Bacardi 151 for fail-proof results)

Hollow the strawberries carefully. If you pierce the side of the strawberry accidentally, start with a new one. Since you'll be setting the liquor aflame, it is important that your strawberry is leak-proof.

Set one strawberry atop each frosted cupcake. Fill strawberries with liquor just before lighting (see tips). If you need to light them all at once, (say, for a party) use a turkey baster to quickly fill all the strawberries and a grill lighter in lieu of matches.

Cupcakes Week 13

Wanna a kick back to your college drinking days? Here's a good way to do it :) and it won't leave you asking "what happened last night?" or "what's your name?"

Irish Car Bomb Chocolate Cupcakes
makes 24 cupcakes

ingredients:
Guinness cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream

Whiskey (or Bailey's) ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
1-2 tsp. whiskey or Bailey's (optional)

Bailey's buttercream frosting:
2 sticks (1 cup) unsalted butter, at room temperature
3-4 cups confectioners' sugar, sifted
3-4 tbsp. Bailey's Irish Cream

*Note: The Guinness gets mostly baked out in the cupcakes, but if you're serving these for people who don't drink, you'll want to leave out the whiskey or Bailey's from the ganache and the Bailey's from the frosting. You can use milk for the frosting instead.

directions:
1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

3. To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey's (or whiskey) and stir until combined.

4. Set aside to let the ganache cool until it is thick enough to be piped (or you can spoon the mixture into the cupcakes). (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

5. To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey's until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Cupcakes Week 12

What's better than a pb&j sandwich? Oh, I know...PB&J CUPCAKES!

Peanut Butter And Jelly Cupcakes with Peanut Butter Buttercream

Peanut Butter Cupcakes:

1 C (2 sticks) butter, at room temperature
1 1/2 C sugar
4 eggs, room temperature
1 C peanut butter (I use all natural creamy peanut butter)
1 t vanilla
dash of salt
4 t baking powder
2 1/2 C flour
1 C milk
fruit jelly (I use a high fruit content jelly)

Preheat oven to 350.
Mix butter, peanut butter and sugar.
Add eggs one at a time and mix well.
Add vanilla.
Add 1 C flour sifted with salt and baking powder and mix.
Add milk and mix.
Add remaining flour and mix well.

Spoon into cupcake papers and make a well in each one.
Spoon a heaped teaspoon of jelly into each one.
Bake for about 20 minutes.

Peanut Butter Buttercream:

1/2 C (1 stick) butter, softened
1 C peanut butter (I used Trader Joe's All Natural)
1 t vanilla
3 C powdered sugar
1/2 C cream

Beat butter and peanut butter together well.
Add vanilla and mix.
Add powdered sugar mix.
Add cream and beat well.

You may use less or more powdered sugar or cream depending on the consistency you want. Peanut butter also varies a lot. So this may change the consistency of your frosting.

Frost cupcakes when completely cooled!

Cupcakes Week 11

My husband is a HUGE Jack Daniel's fan....so these are for him :)

Make sure you get a good amount of buttercream on them.

Jack Daniel's Vanilla Caramel
1 cup Sugar
1/2 cup Corn Syrup
5 Tbsp. Water
3/4 cup Salted Butter, in pieces
1/3 cup Whipping Cream
1/3 cup Sour Cream
1 Tbsp. Vanilla
2 Tbsps. Jack Daniels

Mix sugar, corn syrup and water until dissolved over low heat. Increase temperature to high, cover, and boil two minutes, to roughly 300 degrees, or until a warm amber color. Drop in butter pieces and whisk. Then add in cream, whisk again, and then sour cream, whisking to incorporate. Finally, add in vanilla and Jim Beam and whisk until combined. Allow to cool before using. Store leftovers in refrigerator until needed. Rewarm for 10 seconds in microwave if desired.

Jack Daniels Buttercream
makes enough for 24 cupcakes
2 sticks Unsalted Butter, Room Temp
1 Stick Salted Butter, Room Temp
1/2 box Instant Vanilla Pudding (or, cheesecake flavor is great, too)
1 Tbsp Jack Daniels
1/4 cup Heavy Whipping Cream
1 cup Confectioners Sugar

Place room temperature butter in bowl of stand mixer and beat it until smooth, then add half a box of instant Vanilla Pudding and Jim Beam. Beat again until smooth, then add 1/4 cup of heavy cream and beat it again, about 4 minutes or so. Now add in powdered sugar – 1 cup should do the trick. Beat it again for 5 minutes. If it isn’t sweet enough for you, just add a little more sugar and beat it again, but it should be good to go at that point! I pipe mine on using a giant star tip, which makes it a little dressier (and actually easier, in my opinion.)