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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
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