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.)

Cupcakes Week 10

What's better than cupcakes? Cupcakes with Andes Mints :)

Mint Chocolate Cupcakes
Servings: 18

Ingredients

For the cupcakes:
1 and 1/2 cups all-purpose flour
3/4 cups unsweetened Dutch-process cocoa powder
1 and 1/2 cups sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure peppermint extract
3/4 cup warm water

For the mint buttercream:
2 large eggs, separated
1/2 cup sugar
2/3 cup milk
1/3 teaspoon pure vanilla extract
2/3 cup coarsely chopped fresh mint leaves
1 pound (4 sticks, yes you read it correctly) unsalted butter, at room temperature
1/4 teaspoon pure peppermint extract
Andes Mints for garnish


Instructions:

1. For the cupcakes: Preheat the oven to 350 degrees.

2. Line standard muffin tins with paper liners.

3. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.

4. Add eggs, buttermilk, oil, extract, and the water; beat on low speed until smooth and combined, scraping down sides of bowl as needed.

5. Divide the batter evenly among the baking cups, filling each about 2/3 full.

6. Bake, rotating the tins halfway through, until a cake tester inserted in the centers comes out clean, about 20 minutes.

7. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks to cool completely.

8. For the mint buttercream: In the bowl of a standing electric mixer fitted with the whisk attachment, mix the egg yolks and 1/4 cup sugar on high speed until pale and thick, about 2 to 3 minutes.

9. Prepare an ice-water bath in a large bowl.

10. Bring the milk, vanilla, and mint leaves just to a boil in a medium saucepan. Remove from the heat.

11. Whisk about one third of the milk mixture into the yolk mixture.

12. Pour the yolk mixture into pan with remaining milk mixture and whisk to combine.

13. Clip a candy thermometer to the side of the saucepan.

14. Cook over medium heat, stirring constantly, until mixture registers 185 degrees.

15. Remove from the heat; strain through a fine sieve into a heatproof bowl (discard solids).

16. Set the bowl in the ice bath, stirring the mixture until cool.

17. In another bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed until pale and fluffy.

18. Beat in chilled egg-yolk mixture.

19. Heat egg whites and remaining 1/4 cup sugar in the clean heatproof bowl of an electric mixer set over a pan of simmering water, whisking constantly by hand until the mixture is warm to the touch and the sugar is dissolved completely.

20. Attach bowl to the mixer fitted with the clean whisk attachment; starting on low speed and gradually increasing to medium-high speed, whisk until stiff peaks form and mixture is completely cool, about 10 minutes.

21. Add the egg-white mixture to the butter mixture; switch to the paddle attachment, and beat on medium-high speed until smooth.

22. Beat in peppermint extract.

23. Fill pastry bags fitted with your tip of choice and pipe onto cupcakes. Garnish with Andes Mints

Cupcake week 9

I bet these make you drool before even reading the recipe title.

Strawberry Cheesecake Cupcakes

Vanilla Bean Cupcakes
• 3 c. cake flour
• 1 Tbsp. baking powder
• ½ tsp. salt
• 1 Vanilla Bean, scraped
• 1 cup unsalted butter, at room temperature
• 2 c. sugar
• 5 large eggs
• 1¼ c. buttermilk
• 2 teaspoons Vanilla
• 2 teaspoons bourbon

also grab some strawberry jam

Preheat the oven to 340 degrees Line cupcake pans with paper liners. Set aside.
In a bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla bean seeds into the bowl with the butter. Beat on medium-high speed for 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and beat for 2 more minutes.
Add the sugar to the butter mixture, a few tablespoons at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the vanilla and bourbon and beat for 1 additional minute. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for another minute.
Divide the batter between the prepared paper liners, filling around half to 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans.


Cream Cheese Frosting
Ingredients
• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
Directions
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
How to assemble:
Using a piping tip designed for filling, or, using the cone removal method, add a bit of strawberry jam to the inside of the cooled cupcakes. Top with a healthy amount of the cream cheese frosting.
Melt a tablespoon of butter in a small bowl in the microwave. Add 2 tablespoons of brown sugar and 1/4 cup of graham cracker crumbs and stir well, Sprinkle the mixture on the frosting.
Halve some fresh strawberries and add one half to each cupcake.

Cupcakes Week 8

This was a crazy week. My family came to visit, and while i did make cupcakes, i made them from a box *hangs head in shame*. I was quickly reminded why i hate box mixes, but with a 4 year old, a box is the only way to go to keep their attention for long enough to accomplish any sort of cupcake!

So now they have all left, and my husband is away for business, so i'm alone with my oven, i decided i needed to make something to make up for my box cakes.

so here is a quickie!

Self-Frosting Nutella Cupcakes
Makes 12 cupcakes
10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour (sift, then measure!)
1/4 tsp salt
2 tsp baking powder
Nutella, approximately 1/3 cup

1. Preheat oven to 325F. Line 12 muffin tins with paper liners.

2. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

3. Using an ice cream scoop for uniformity, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp nutella. Swirl nutella in with a toothpick, skewer, or sharp knife, making sure to fold a bit of batter up over the nutella. Don't worry about making it look pretty.

4. Bake for 20 minutes. Remove to a wire rack to cool completely.