Home / Cupcakes
Showing posts with label Cupcakes. Show all posts
Showing posts with label Cupcakes. Show all posts

TRIPLE CHOCOLATE MINT CUPCAKES WITH ANDES MINTS

Chocolate and mint are one of my favorite flavor combinations. I grew up on Tillamook Mint Chocolate Chip ice cream and still can’t get enough of it!  Peppermint patties, Andes Mints, Mint Brownies… you name it! One of my very first viral recipes here on Your Cup of Cake was my Andes Mint Cupcakes! So I decided to throw it back and create another Chocolate Mint Cupcake, this time with Mint Chocolate Buttercream!  These Triple Chocolate Mint Cupcakes are topped with fresh mint and classic Andes Mints as a throwback to my original recipe.  Enjoy!

People always ask me how to get perfect buttercream! They get lumps, it’s too sweet, it’s too stiff, it’s too thin, it’s just not right! Well Lizzy to the rescue! First of all, start off with butter! The butter needs to be soft but not melted!  Room temperature butter is usually ideal.  Pop that in your mixer and beat it, this will keep the lumps away.  Then, start adding your powdered sugar (and unsweetened cocoa if it’s chocolate buttercream).  The amount of powdered sugar you add will vary.  In the winter my house is cold and I don’t need to add as much because my butter it’s as soft.  But in the summer I need extra powdered sugar because it’s hot! It needs that extra stiffness to hold up! If I’m taking my cupcakes outside for a wedding… more powdered sugar to stand up to that heat!  So I always add my powdered sugar in a little at a time until the consistency is right for whatever dessert I’m making it for.


Ingredients
CHOCOLATE CAKE:

  • 1 1/2 C. all-purpose flour
  • 1 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs at room temp
  • 1 C. sugar
  • 1 C. brown sugar packed
  • 2/3 cup oil
  • 1 C. buttermilk or milk
  • 1 Tbsp. vanilla extract
  • 2 tsp. peppermint extract

CHOCOLATE MINT BUTTERCREAM:

  • 1 C. butter softened
  • 2-3 C. powdered sugar
  • 1/2 C. unsweetened cocoa powder
  • 2 Tbsp. milk
  • 2 tsp. vanilla extract
  • 1 tsp. peppermint extract

CHOCOLATE SAUCE
ANDES MINTS
Instructions

  1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
  2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk, vanilla extract and peppermint extract.
  4. .....................................


for full instruction please see: www.yourcupofcake.com

SO SÜSS: EINHORN-CUPCAKES MIT MARSHMALLOW-CREME

Sei immer du selbst. Es sei denn du kannst ein Einhorn sein! So oder so ähnlich haben sich das wohl auch diese Cupcakes gedacht. Darum haben sie sich extra in ihr allerfeinstes Marschmallowcreme-Häubchen geschwungen, um allen ein "Ahhhhh, wie süß!" zu entlocken! Haben sie das geschafft? Ich würde da mal selbstbewusst meine Zuckersteuselsammlung drauf verwetten! Sie sind rosa, sie glitzern, es sind Einhörner und sie schmecken so lecker! 

Auf die Idee zu diesen niedlichen Cupcakes hat mich meine neue Lieblingstasse gebracht. Wer freut sich nicht über besondere Geschenke? Etwas Eigenes, dass es so nicht nochmal gibt! Eine personalisierte Tasse* gehört für mich dazu! Eigentlich braucht meine beste Freundin jetzt auch so eine. Dann aber mit ihrem Namen darauf. Das ist klar! Vielleicht seid ihr ja aber auch noch auf der Suche nach einem Geschenk für den Valentinstag*? Auch dafür werdet ihr bei Radbag auf jeden Fall fündig. Ich habe da ja die Rocking Whisky Schwenkgläser für Mr. B. im Auge. Aber pssssstttt....


Marshmallow-Creme / Seven Minute Frosting [für 12 Cupcakes]
4 Eiweiß
200 g Zucker
1 TL frisch gepresster Zitronensaft
45 ml Wasser (kalt)
+ Lebensmittelfarbe in z. B. rosa, essbarer Glitzer

Für die Marshmallow-Creme (auch Seven Minute Frosting genannt) werden die Eiweiße zusammen mit dem Zucker, dem Zitronensaft und dem Wasser in eine Metallschüssel gegeben. Über dem Wasserbad wird dieses nun unter langsamen Rühren einmal auf 60°C erhitzt bis sich auch der Zucker komplett gelöst hat. Die Masse dann vom Wasserbad nehmen und mit dem Mixer ca. 7 Minuten lang aufschlagen (per Hand dauert es geriiiiingfügig länger) bis die Creme wieder abgekühlt ist. Sie sollte glänzend sein und feste Spitzen bilden, wenn man die Rührstäbe heraus zieht. Dann kann die Masse eingefärbt werden. Ich habe dafür rosa Pastenfarbe verwendet. Die Creme dann in einen Spritzbeutel mit großer Sterntülle füllen und auf die ausgekühlten Cupcakes spritzen. Dann werden nur noch die goldenen Hörner und die Ohren in die Creme gesteckt werden und fertig sind eure zauberhaft-süßen Einhorn-Cupcakes! Wen ihr mögt könnt ihr noch etwas essbaren Glitzer über die Cupcakes streuen. It's magic!

for full instruction please see: www.missblueberrymuffin.de

Sweet Heart Cupcakes

The title of this post has a bit of a double meaning… this post is about these sweet, heart cupcakes, but it’s also about A sweetheart!  I first saw this creative cupcake idea on Just Jenn Recipes several years ago.  I made them a couple times pre-blog and I had this idea on my “future post ideas” list for this year.  Then, last week Kristan of Confession of a Cookbook Queen posted an utterly delicious looking cherry frosting and I knew it would be the perfect filling for these sweet treats.

Kristan also recently mentioned that she has become a “Valentine’s person”… it may have something to do with wanting gifts of candy and flowers, but we wont mention that to her hubby.  So, when I knew Kristan’s birthday was on it’s way (it’s today!), I thought these would be the perfect cupcakes to send her (virtual) birthday wishes!


Although I’ve been reading Confessions of a Cookbook Queen for quite some time, I was first able to meet Kristan last spring at the Wilton Blogger’s Workshop.  Then, this past fall on my drive to Cookie Camp, we made a stop off in Kristan’s hometown for a visit.   Kristan is just as sweet, funny and beautiful as her blog and I feel lucky to count her a friend!  Happy Birthday Kristan!

Now let’s have a cupcake!

  • Maraschino Cherry Frosting
  • 1 cup (2 sticks) butter
  • 4 cups powdered sugar
  • 4 Tablespoons maraschino cherry juice
  • 1/2 cup finely chopped maraschino cherries
  • pinch of salt

Directions~

  1. In the bowl of an electric mixer beat butter until smooth.
  2. With the mixer running, Add 2 cups of powdered sugar, one cup at a time.
  3. Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.
  4. Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries.  If desired, add a drop of pink food coloring (I used Americolor electric pink).
  5. ................................


for full instruction please see: www.glorioustreats.com

Chocolate Heart Cupcakes

Show your loved ones how much you care by whipping up a batch of these adorable heart-shaped cupcakes

Ingredients
Cupcakes
12
regular-size glass or ceramic marbles
1
box Betty Crocker™ Super Moist™ cake mix devil’s food
Water, vegetable oil and eggs called for on cake mix box
Frosting
1
cup butter, softened


4
cups powdered sugar
3
tablespoons milk
1
teaspoon vanilla
Red or pink food color
Candy sprinkles, if desired

Steps

  1. Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups. Place 1 marble in each muffin cup between paper baking cup and muffin pan so baking cup takes on heart shape.
  2. Make cake batter as directed on box. Fill each cup two-thirds full of batter.
  3. Bake 14 to 15 minutes or until tops of cupcakes bounce back when touched and toothpick inserted in center comes out clean. Cool completely on cooling rack.
  4. In large bowl, beat softened butter, powdered sugar, milk and vanilla with electric mixer on high speed 3 to 4 minutes or until frosting is light and fluffy. Add food color to make desired shade of pink.
  5. Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.
  6. ............................


for full instruction please see: www.bettycrocker.com

RASPBERRY CHOCOLATE CUPCAKES

Tessa, who’s seven, grabbed a box of little chocolate heart cookies at the store the other day. When my girls ask to buy cookies, I usually tell them that we should just make them ourselves.

Before I could say a word this time, she asked,”Wouldn’t these look perfect on top of some Valentine’s Day cupcakes?”

She held the box up to my face to make sure I’d taken in the full measure of their chocolate-covered-pink-and-white-sprinkled adorableness.


“Why, yes. Yes, they would.”

The girl is good. With one simple question, she got me to buy her cookies AND make some Raspberry Chocolate Cupcakes.

INGREDIENTS
Cupcakes

  • 2 ounces unsweetened chocolate, finely chopped
  • 2 tablespoons Dutch-processed cocoa powder
  • ⅓ cup boiling water
  • ½ cup sour cream
  • ¼ cup Framboise
  • 1 cup plus 2 tablespoons cups unbleached all-purpose flour
  • ¾ teaspoons baking soda
  • ¼ teaspoon salt
  • 4 tablespoons butter, softened but still cool
  • ¾ cups granulated sugar
  • 2 large eggs
  • ¾ cups fresh or frozen raspberries, at room temperature and gently crushed
  • 1 cup semi sweet chocolate chips
  • Raspberry Buttercream
  • ¾ cups fresh or frozen raspberries, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 3 to 4 cups confectioners' sugar
  • 1 teaspoon Framboise
  • 1 tablespoon milk or cream, as needed

INSTRUCTIONS

  1. For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
  2. Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
  3. Combine flour, baking soda, and salt in a bowl and set aside.
  4. In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
  5. Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
  6. ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,


for full instruction please see: www.flourarrangements.org

NYE Countdown Cupcakes

My New Year's Eve countdown cupcakes were inspired by Sweetapolita's Dark & Dreamy Double Fudge Cupcakes. If you're looking for a treat worth staying up until midnight for, these will definitely do the trick! These midnight cocoa cupcakes are delicate and insanely moist. Top them with sour cream frosting that tastes like pudding and feels like a cloud, and you won't be able to wait until the ball drops to have one!

Initially, I had trouble with my cocoa cupcakes overflowing in the cupcake tin. After a bit of research, I learned that 3 things could be the culprit: buttermilk, oven temp &/or my convection fan. Some say that a convection fan can "blow" the batter to one side causing it to overflow. But I didn't see a change when I turned mine off. I still had a mess of cupcakes that were partially baked and pooling over the sides of my tin.


So, I turned the fan back on, cranked up the heat a bit and tried once more. Tada! The increase in temp gave my cupcakes the boost they needed to rise quickly and set before they had the chance to ooze over. I definitely recommend trying one cupcake before baking a whole batch. You'll know quickly if you need to make any adjustments. If you're still having trouble, try substituting heavy cream for your buttermilk. I haven't tried it but the thicker texture of the cream might also aid in a more stable batter.

I used an Ateco round #808 tip to pipe 3 concentric domes on each cupcake. This technique works well with this super smooth sour cream frosting. I love how they shimmer and shine!

Finish with your choice of sprinkles. I used edible stars for some New Year's Eve flair!

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup extra dark OR black cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk, room temperature
  • 1/3 cup coffee, room temperature
  • 3 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 egg, room temperature

Instructions

  1. Preheat oven to 375°. Line cupcake pan with brown paper liners.
  2. In the large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a medium bowl or large measuring cup, combine buttermilk, coffee, oil, egg and vanilla.
  4. .......................................


for full instruction please see: whiskandwander.com

BUTTERMILK CUPCAKES

Simple, yet classic, these buttermilk cupcakes are super versatile. Tender in texture and full of sweet vanilla flavor, they pair well with anything from fruit to chocolate to caramel and beyond.

When I made a batch last weekend for my daughter’s end-of-the season soccer party, all the beautiful ripe strawberries I’ve seen lately tempted me to experiment with a fresh berry buttercream recipe. But then my daughter suggested mixing up two batches of frosting —  one chocolate and one vanilla — so she could arrange cupcakes in the shape of a soccer ball for her party.


Brilliant, right? I postponed my berry craving for another day.

This mix-by-hand recipe comes together quickly with minimal mess.

And while no-fuss serving makes cupcakes a standard party dessert, this simple and irresistible recipe makes these Buttermilk Cupcakes perfect everyday treats, too.

INGREDIENTS

  • 1⅔ cups unbleached all-purpose flour
  • ¾ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 ½ teaspoons vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350º F. Prepare muffin tins with 16 paper liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together melted butter and sugar (the mixture will look gritty). Whisk in eggs, buttermilk, and vanilla extract, mixing well. In three additions, stir in the dry ingredients until combined.
  4. Scoop batter into prepared muffin cups, filling each about half to two-thirds full. Bake until the cupcakes look just set and the top of a cupcake springs back when pressed gently with a fingertip, about 15 to 20 minutes. Using a long skewer or thin spatula, transfer cupcakes from the muffin tin to a rack. Allow to cool completely before frosting.
  5. .......................................


for full instruction please see: www.flourarrangements.org

Chocolate Cupcakes with Salted Dulce de Leche Filling and Salted Chocolate Buttercream

My husband and I decided to start making videos for my blog. Videos have been extremely popular for a while now and we finally decided that we wanted to make some videos as well. The problem for me has always been time, because videos are quite time consuming. Between actually shooting the video and then editing, it could take a few hours, and even days, to present a finished video.

Since my husband is a huge fan of making videos and always makes a ton of home-videos for us, he really wanted to help me with this project. With the two of us, time doesn’t present as much of a problem anymore. We also wanted to make videos that stand out, that are not like the “ever-so-popular” food videos that have been populating social media lately. You know, the ones that show recipe preparation from above, where you see hands adding the ingredients in, and so on. I like watching those videos as much as the next person, but we wanted to do something a little different with our videos.


My husband has been messing around with some stop motion animation for our home videos, so we thought it could be a fun idea. We also decided to make our videos funny and more for entertainment purposes, rather than straight cooking videos. We’ve only done a couple videos so far, so we are still in a learning stages of our project. I hope you will stick around to see how we progress with our fun food videos.

Ingredients

  • Chocolate Cupcakes:
  • 1 cup of unsweetened cocoa powder
  • 1½ cups of hot water
  • 2½ cups of flour
  • 1¼ cup of sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 eggs room temperature
  • ¾ cups of vegetable oil
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • Filling:
  • About 3/4 of 13.4 oz can of dulce de leche
  • About 2 Tbsp coarse salt for filling and frosting
  • Chocolate Buttercream:
  • 16 oz butter room temperature
  • 2-3 cups of powder sugar
  • 3 egg yolks
  • 5 oz dark semi-sweet chocolate melted and cooled a little

Instructions
Cupcakes:

  1. Preheat the oven to 350. Lightly spray cupcake pan with cooking spray and line it with cupcake liners.
  2. In a small sauce pot, mix water with unsweetened cocoa powder. Bring to a low boil. Cook for about a minute and set aside to cool.
  3. In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
  4. .....................................


for full instruction please see: www.willcookforsmiles.com

Super Moist Chocolate Cupcakes with Mocha Buttercream Frosting

Baking is not exactly a skill set I can proudly write to mama about but when the holidays start rolling in, I am in my kitchen baking up a storm like the next Sara Lee. I just love giving and receiving homemade treats as Christmas gifts. There’s just something about a batch of freshly-baked cupcakes or cookies that screams, you’re super duper special.

I may not bake as much as I cook but I do have a few favorite cake and cookie recipes in my back pocket I put to good use year round. These super moist chocolate cupcakes with mocha buttercream frosting are, in fact, based on a cake I make often and which is probably the quickest and simplest cake recipe you’ll ever come across!


All it needs is a minute or two of whisking and 30 minutes in the oven and this lazy ass cake comes out moist and chocolatey! It even bakes up in the same pan the batter was mixed in and there’s no need to grease the baking pan! How’s that for super easy?

Ingredients

  • 1-1/2 cups flour
  • 1 cup sugar
  • 3 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 5 tablespoons oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • For the Mocha Buttercream Frosting
  • 2 ounces baking chocolate chips
  • ½ cup (1 stick) butter, softened
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 tablespoon milk
  • 1 teaspoon instant coffee granules
  • 1½ cups powdered sugar

Instructions

  1. Preheat oven to 350 F. Line a muffin pan with cupcake liners.
  2. In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk until there are no visible lumps.In another bowl, combine water, oil, vinegar and vanilla extract. Add to flour mixture and stir together until just combined..
  3. Using a scoop or tablespoon, divide batter into prepared muffin pan. Bake for about 18 to 20 minutes. Remove from heat and allow to completely cool before frosting.
  4. ......................................


for full instruction please see: www.kawalingpinoy.com

German Chocolate Cupcakes

If there’s one cake that the world forgot about, it’s German Chocolate Cake! Why is this? We have to fix it!

It’s such a tragedy that the world has seen less chocolate cakes filled with creamy, sweet, coconutty frosting with pecans stirred in.



Personally, I can’t live without German chocolate cake, so I know your life must be lacking, too.

I made us a small batch of chocolate cupcakes; these are my go-to chocolate cupcakes that just so happen to be egg-free, so if you have egg allergies, you’re in luck! Instead, I rely on the reactions between baking soda and vinegar to provide the lift and fluff in these chocolate cupcakes.

Ingredients
For the cupcakes:

  • 1/3 cup milk
  • 1/4 teaspoon white vinegar
  • 1/3 cup flour
  • 4 teaspoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4teaspoon baking powder
  • 4 teaspoons canola oil
  • 1/4 teaspoon vanilla
  • 1/4 cup brown sugar

For the frosting:

  • 5 oz. evaporated milk (the small can)
  • 1/3 cup sugar
  • 1 egg yolk
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped pecans
  • 1/2 cup sweetened coconut flakes

Instructions

  1. Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
  2. Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
  3. .........................................

for full instruction please see : www.dessertfortwo.com

Mind-Blowing Chocolate Covered Strawberry Cupcakes

Of course my favorite part is dreaming up valentine-themed cupcakes.  And this recipe has become my favorite.  Chocolate Covered Strawberry Cupcakes!  Yum!  Moist yellow cake dipped in dark chocolate and frosted with a strawberry buttercream absolutely loaded with real strawberries.  The word “luscious” sort of creeps me out, but these actually are totally luscious.  This frosting tastes like room-temperature strawberry ice cream.  It is so good.  I took the cupcakes I made for this post to some girlfriends and they were literally groaning, when-harry-met-sally-style, as they ate them.  I’ll have what she’s having!

You can find freeze-dried fruit in your grocery store by the raisins and applesauce.  It’s a miracle worker, allowing you to add fresh fruit flavor without any extra moisture to mess up your recipes.  I like powdered fruit in frostings, meringues, cookie dough and ice cream.  Mmmm, cookie dough ice cream.



One important thing to watch for:  when you bake up your cupcakes be sure to fill each one with a scant 3 tablespoons (40ml) of batter.  It’s important that the cupcakes form a nice dome above the paper.  Otherwise you won’t be able to dip them in the chocolate without making a big mess.  I like to use clear vanilla extract because regular vanilla can make the frosting look a bit salmon-y colored.  But regular vanilla extract works just fine.  You can also brighten up the frosting a bit with a touch of pink or red food dye.  Optional!  I used a 1M tip to pipe the frosting on top but you can also put the frosting in a  ziplock and snip the end and pipe that way.  Or just spread it on with a butter knife or off-set spatula.  These taste so good you will not care if they look imperfect.

INGREDIENTS

  • 24 yellow cake cupcakes prepared according to package diretions
  • 6 ounces Ghirardelli Dark Melting Wafers
  • 2 sticks unsalted butter room temperature
  • 1 pound powdered sugar
  • 1/4 cup milk, half and half or cream
  • 1 1/2 teaspoons clear vanilla extract
  • 1.2 ounces freeze-dried strawberries ground into a powder
  • red or pink food dye optional
  • Chocolate-Covered Strawberry Cupcakes

INSTRUCTIONS

  1. Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
  2. Meanwhile, put the butter, powdered sugar, cream, and vanilla in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2 minutes. Add 4 tablespoons of the strawberry powder (reserve the rest for another use) and beat for an additional two minutes. Add food dye, if desired and beat until combined. Then turn down to low and let run for about a minute to get rid of air bubbles.
  3. .............................................

for full instruction please see : www.bakersbrigade.com

Red Velvet Cupcakes

Yes, I’ve obviously taste tested my fair share of red velvet cupcakes and played around with other peoples’ –  but I didn’t feel like my own recipe experiments were any better than red velvet cupcakes from the bakery. So clearly, I had to do some kitchen research.

Now – I love red velvet cupcakes with cream cheese frosting. It’s a deliciously soft cupcake with a mild chocolate flavor that’s somewhere in between vanilla and chocolate cake. But if the recipe isn’t just quite right – you miss the mark and end up with a bland taste and eerily red color. Obviously which neither I wanted.

So – after a few months, multiple recipe and about 1000 questions to my taste testers (How fluffy would you say these cupcakes are? On a scale of a pretty red color to a neon, garish red color – where do these land? I’m totally normal and not annoying in the least…..) This is the PERFECT red velvet cupcake recipe.

The key ingredients in red velvet cake are the cocoa, baking soda, vinegar, buttermilk and of course the red food coloring. (Ok – obviously there are other important ones, but these ingredients give the cake its name). Turns out, red velvet cake wasn’t originally bright red and dyed with food coloring like it is today. When the acid in the buttermilk and vinegar react with the cocoa – they can give the cocoa a slightly reddish tinge. Then over the years, red food coloring was added to the recipe to exaggerate the red color.



Seriously, do we need to say more??? I think cream cheese frosting is the best/most important reason for making red velvet cupcakes. It’s like a fluffy, pillowy soft mountain of cream cheese goodness. (Or when I asked Jay to describe it, “super tasty”….. Clearly, the engineers have all the best words). To keep the frosting thick – I added a little shortening to the recipe  since shortening stays solid at room temperature. So you get cream cheese icing perfection: tangy, smooth, not crazy sweet & can hold up well to being piped or spread with a flat edge knife.

So now red velvet lovers…. we eat. Well, bake then eat. Or bake, then eat. Then bake and eat again – if you’re completely obsessed like me.

Ingredients
For the Cupcakes

  • 1 and 2/3 cup cake flour sifted
  • 2 tablespoons natural cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla
  • 1 to 2 tablespoons liquid red food coloring
  • 3 tablespoons sour cream
  • 1/2 cup buttermilk
  • 1 and 1/2 teaspoons distilled vinegar

For the Cream Cheese Frosting

  • 6 tablespoons unsalted butter softened to room temperature
  • 2 tablespoons shortening
  • 1 cup cream cheese softened to room temperature, 8 oz
  • 4 and 1/2 to 5 and 1/2 cups powdered sugar , sifted
  • 1 teaspoon vanilla
  • 1-2 tablespoons whipping cream

Instructions

  1. Preheat the oven to 350F degrees and line 2 muffin tins with muffin papers. You'll end up with about 16-18 cupcakes total.
  2. In a large bowl sift together the cake flour, cocoa, baking soda and salt. Set aside.
  3. ..........................................

for full instruction please see : www.justsotasty.com

Maple Pecan Cupcakes

I’ve partnered with Nuts.com to bring you this recipe today. As always, my thoughts and opinions are my own.

As the nights get cooler, and it takes longer to warm up during the day, I am reminded with how much I love fall. I think about turning on my oven, mixing up some cake batter and waiting for my house to fill with smell of toasted nuts, cinnamon and brown butter. These flavors make for the perfect cupcake.

These Maple Pecan Cupcakes are a spiced maple cake with toasted pecans and a brown butter pecan frosting. I think it should be a requirement that all frosting has brown butter in it from now on.


This recipe starts with a cake mix, but it’s what inside that makes it special. I’ve added cinnamon & nutmeg, some light brown sugar, Greek yogurt, maple syrup and toasted pecans. I lightly toasted the pecans while the oven was preheating and then chopped them up and threw them in the batter. There’s no shame in using a cake mix, because you can definitely make it your own.

INGREDIENTS
For the cupcake:

  • 1 ¼ cup pecans, toasted
  • 1 box spice cake mix
  • 3 large eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 1 Greek yogurt vanilla or plain (5.3 oz)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons light brown sugar, packed
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg

For the frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup (1 stick) unsalted butter, browned
  • 6-7 cups powdered sugar
  • 2 tablespoons maple syrup (or heavy cream)
  • 1 tablespoon bourbon
  • 1/8 teaspoon salt
  • Additional pecans for garnish

INSTRUCTIONS

  1. For the cupcake: Preheat the oven to 350° F and line a cupcake pan with paper liners.
  2. While the oven is preheating, toast the pecan. Spread the pecans on a baking sheet and toast for up to 10 minutes, until you start to smell the pecans. Set them aside.
  3. .........................................


for full recipes please see : beyondfrosting.com

PEACH COBBLER CUPCAKES

THE INGREDIENTS
FOR THE CUPCAKES:

  • 1 box yellow cake mix
  • 1 stick of butter, melted
  • 1 cup buttermilk
  • 3 eggs

FOR THE PEACH COMPOTE FILLING AND TOPPING:

  • 4 cups peeled and sliced peaches, fresh or frozen
  • 1/3 cup black spiced rum (optional)
  • 1/2 cup brown sugar
  • 1/2 tbsp. cinnamon
  • 1/4 tsp. salt


FOR THE FROSTING:

  • 2 sticks butter, room temperature
  • 4 oz. cream cheese, softened
  • 1 cup brown sugar
  • 1 tbsp meringue powder
  • 4 tbsp black spiced rum (or heavy cream, alternatively)
  • 4 cups powdered sugar

FOR THE PIE CRUMBS:

  • 1-1/2 cups flour
  • 1 cup granulated sugar
  • 2 sticks butter, softened and sliced

FOR THE WHIP TOPPING:

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1-1/2 tbsp meringue powder
  • Ground cinnamon for dusting

THE PROCESS

  1. Combine sliced peaches, rum, brown sugar, cinnamon, and salt in a large frying pan. Cook on medium-high heat to boil. Reduce heat and simmer for 4 minutes. Cover and allow to cool in refrigerator for 3 to 4 hours.
  2. Preheat your oven to 350ºF and line your cupcake tins.
  3. Using a paddle attachment or traditional beaters, combine cake mix, butter, and buttermilk. Mix for about 30 seconds.
  4. Add eggs one at a time, mixing well in between and scraping down your bowl as needed. Fill cupcake liners with about 1/4 cup batter.
  5. Bake for 18-20 minutes, or until tester comes out clean. Allow cupcakes to cool in pan for about 3 minutes, then move to rack to cool completely.
  6. Use the cooling period to make your pie crumbs. Raise your oven's temperature to 450ºF. Whisk together sugar and flour. Using a fork or or
  7. ...................................................


for full recipes please see : www.alongforthebaking.com

Key Lime Pie Cupcakes

Key Lime Pie Cupcakes, which I’m pretty sure are everyone’s new favorite. They’re so good.

Similar to my Lemon Bar Cupcakes, these cupcakes are packed with juicy key lime flavor in every bite! They have a fabulous key lime filling and a thick, luscious key lime pie frosting that’s garnished with little sprinkles of honey graham crackers. Talk about the ultimate Key Lime Pie!

Or the ultimate Key Lime Pie Cupcake…


Yep. Exactly what the doctor ordered.

Ingredients

  • 1 box key lime cake mix
  • 3 eggs
  • ½ cup oil
  • ¾ cup water
  • ¼ cup key lime juice
  • Zest of one lime
  • 1 can Duncan Hines Key Lime Pie Filling
  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • About 3-4 cups powdered sugar
  • Crushed honey graham cracker crumbs

Instructions

  1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, water, lime zest, and key lime juice and beat with a handheld electric mixer for about 2 minutes or until combined. Portion evenly into the prepared muffin cups, filling about ¾ full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. Using a paring knife or cupcake corer, core the cupcakes, careful not to cut all the way through the bottom of the cake. Discard centers. Fill with the prepared key lime pie filling. Set aside.
  4. ........................................


for full recipes please see : thedomesticrebel.com

Easy Margarita Cupcakes + Margarita Buttercream Frosting

Margarita cupcakes…ahhh… just the name makes me smile.  Actually margarita anything makes me smile! Margarita watermelon anyone? Or perhaps this blackberry margarita is more your thing, no? OK try this strawberry margarita punch! Look, call me a lush if you must, but margaritas are everything I tell ya! It’s pretty much the only cocktail I order when I go out.

With all the different flavor varieties who doesn’t love margaritas???? No seriously show them to me. Ga’head, point them out. Give me 5 minutes and some ice, tequila, cointreau, salt, sugar  and fresh lime and I  betcha I can change their minds!  Boom! *Snappin in a Z formation*


Today we’re making margarita cupcakes because Cinco Demayo is right around the corner and you  lushies  smart, beautiful people in blog land has  been requesting these things!  I am here to deliver the goods! I like to make you guys happy so..yeah, I HAD to make them…for you. Because it’s all about YOU not me.  : )

INGREDIENTS
CUPCAKES

  • ½ cup vegetable oil
  • 1¼ cups sugar
  • 2 eggs
  • ½ tablespoon lime zest (can use more if you like)
  • ¼ cup fresh lime juice
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 2 tablespoons tequila
  • 2 tablespoon cointreau (orange liqueur)
  • 1½ cups all purpose flour, sifted
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup heavy whipping cream

MARGARITA GLAZE

  • 1 tablespoon tequila
  • ½ tablespoon cointreau
  • 1 tablespoon lime juice
  • 1 tablespoon powdered sugar

MARGARITA FROSTING

  • 2½ cups powdered sugar
  • ½ cup butter, softened
  • ½ tablespoon lime zest
  • 1 tablespoon tequila
  • ½ teaspoon cointreau
  • Pinch of salt
  • GARNISH: Sliced limes, lime zest

INSTRUCTIONS

  1. Preheat oven to 325 F.
  2. Place cupcake liners into pan and lightly spray with nonstick cooking spray. Set aside.
  3. In a large bowl stir together oil and sugar.
  4. Mix in eggs, lime zest, lime juice, lemon extract, vanilla extract, tequila, and cointreau.
  5. Stir in flour, baking powder and salt.
  6. ..........................................


for full recipes please see : divascancook.com

Lemon Bar Cupcakes

I love lemon desserts. They’re easily one of my favorites in anything – cakes, cookies, bars, you name it. And lemon totally reminds me of springtime, but without the allergies, sinus infections, pollen everywhere, and random days of hot weather that spring usually brings.

All that I can do without.

And one of the first things I baked when I first started baking was lemon bars. Well… my version of lemon bars. It was simply lemon cake mix, baked into a bar recipe, and studded with white chocolate chips. They were so simple but so delicious, and to this day they’re still one of my family’s favorite recipes.


These Lemon Bar Cupcakes get their name because they have lemon bar filling inside the cupcake and in the luscious frosting. They’re sweet, tart, and bursting with lemon flavor from that irresistible lemon bar filling, and they have just the right hint of crunch and sparkle from the yellow sugar sprinkled on top.

Ingredients

  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 small box lemon pudding mix (just the dry mix - I used sugar free, but you can use any kind)
  • 1 can Duncan Hines Lemon Pie Filling
  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • About 3-4 cups powdered sugar
  • Yellow sanding sugar, for garnish

Instructions

  1. Preheat oven to 350* degrees F. Line 2 muffin tins with about 18 paper liners. Set aside. Meanwhile, prepare the cake mix according to package directions on back of box. Stir in the lemon dry pudding mix to incorporate.
  2. Fill each muffin tin about ¾ of the way full with the batter. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cupcakes completely.
  3. ................................


for full recipes please see : thedomesticrebel.com

HOW TO MAKE EDIBLE CUPCAKE WRAPPERS OUT OF CHOCOLATE

We are about to embark on a journey to a magical place where you can have your cake and eat the container too. These edible chocolate cupcake wrappers are the first step toward the Ultimate Chocolate Peanut Butter Swirl Cupcakes. The wrappers look like the outside of peanut butter cups and they taste just as good. How fun is that!?

Of course you don’t have to reserve them just for peanut butter cupcakes. You can pop just about any cupcake flavor you can imagine into these liners.

Wilton Candy Melts work perfectly for this project. You can get them in light cocoa, dark cocoa, white, and many other colors. One 12 ounce bag makes about 14 to 16 wrappers. It depends on how thick you spread the coating.


You can melt your chocolate on the stove top or in the microwave. I microwave mine on half power for thirty seconds at a time. Stir it after each thirty second interval. To avoid burning, don’t melt it completely in the microwave. Let the last solid bits dissolve while you stir.

Use foil cupcake liners as a mold for your edible cupcake liners. Foil holds its shape much better than paper wrappers.

Just scoop a spoonful of chocolate into each liner. Then drag the candy up the sides of the wrapper. Press it into all the nooks and crannies right up to the top border. You want to cover the entire inner surface so you don’t see any silver peaking through.

If you see any thin or bare spots, spread some chocolate from the bottom of the cup back toward the top to cover them.

for full recipes please see : frostingandasmile.com

ULTIMATE CHOCOLATE CUPCAKES

Looking for the perfect recipe can be exhausting because there are just so many out there. I’ve tried countless cupcakes over the years, but this is my top favorite recipe. I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this.

The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. This is the only cupcake batter I’ve used for years now. Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. I love both versions equally, so you can make the two of them and see which one you prefer. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Just fill the tins ¾ full with batter.


I’m talking deep, intense, chocolaty, fudge-consistency frosting. One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. The intense flavor comes from a combination of dark chocolate and cocoa powder. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar.

Ingredients
Chocolate cupcakes:

  •  1 and 1/3 cups (185 g/6.5 oz) all-purpose flour
  •  1/2 cup (50 g/1.7 oz) cocoa powder
  •  3/4 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1/2 cup (1 stick/113 g) butter, softened to room temperature
  •  1 cup (200 g/7 oz) granulated sugar
  •  2 large eggs
  •  1 teaspoon pure vanilla extract
  •  1/2 cup (120 ml) whole milk
  •  1/2 cup (120 ml) hot water

Chocolate Frosting:

  •  2/3 cup (1 and 1/3 sticks/150 g) unsalted butter, softened to room temperature
  •  1 and 1/3 cups (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary)
  •  1/4 cup (25 g/1 oz) cocoa powder, sifted
  •  1/2 teaspoon pure vanilla extract
  •  115 g/4 oz. dark chocolate , melted and slightly cooled
  •  2 tablespoons (30 ml) heavy cream

Instructions

  1. Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
  2. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. ....................................


for full recipes please see : prettysimplesweet.com
Subscribe to: Posts (Atom)