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.)