Caramel Apple Cupcakes
Raspberry Cupcake
Honey Cupcake with Blue Frosting
Caramel Apple Cupcake
Chocolate Almond Cupcake
Tuesday, May 21, 2013
Last week's cupcake recipes were a smashing success! We made some really good stuff. Check out the recipes below:
Chocolate Almond Cupcakes
1/2 cup(1 stick) sweet butter
1/2 cup(3 1/2 oz.) semisweet chocolate chips
1/2 cup superfine sugar
4 separated eggs
2 tbsp. all purpose flour
1/2 cup(1 1/2 oz) slivered, almonds
Preheat oven to 325 degrees F (160 degrees C). Place paper baking cups in a muffin pan. Melt the butter and chocolate chip in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. (Or microwave for 1 minute at a time stirring each time until melted completely) Cool slightly.
Beat the sugar and egg yolks in a medium bowl until thick and creamy. Stir the butter and chocolate, flour, and almonds into the egg mixture.
In a medium bowl, beat the egg whites to soft peaks, and gently fold into the chocolate mixture. Spoon the batter into cups. Bake for 20 minutes. Remove pan from oven and cool for 5 minutes. then remove the cupcakes and cool on rack.
Store refrigerated in an airtight container for up to 2 days, or freezer for up to 3 months.
This recipe was very tasty (according to my husband and daughter, as I am allergic to chocolate I could not taste test it). No real problems with this recipe. It is an unfrosted cupcake.
Honey Cupcakes
For the cupcakes
1 cup(2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
For the Frosting
1 cup cream cheese, softened
1 1/2 cups confectioners' sugar, sifted
1/3 cup honey
blue food coloring
Preheat the oven to 400 degrees F (200 C). Place 18 baking cups in muffin pans. Combine cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and let cool for 5 minutes. Them remove the cupcakes and cool on rack.
for the frosting, beat the cream cheese and confectioners' sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of food coloring.
Spread frosting onto the cupcakes.
Store without frosting in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Very sweet and yummy! The only suggestion I would make on this one would be to bake it 3-4 minutes less than the time calls for.
Raspberry Cupcakes w/Vanilla Buttercream Frosting
4 C Butter, room temperature
1 1/2 sugar
2 C self rising flour
1 C milk
2 t vanilla extract
4 egg whites
1 C fresh or frozen raspberries
Cream the butter and sugar for about 3 minutes. Add vanilla extract and milk. While continuing to mix add the flour and milk alternately, finishing with the milk. Mix until incorporated.
Separately, whip the egg whites to semi stiff peaks and fold them into the batter gently. Fold in the raspberries.
Vanilla Buttercream Frosting
4 egg whites
1 1/2 C sugar
2 C room temperature unsalted butter
1 T vanilla extract
Natural red food coloring
In the bowl of an electric mixer, whisk together egg whites and sugar lightly. Place over a water bath until sugar is dissolved and mixture is hot to the touch. It will look like a light marshmallow. Bring bowl to the electric mixer and whip until stiff peaks form and the bottom of bowl is cool. Add butter, a tablespoon at a time while whipping. It might look like it is curdling at one point but continue to whip till it comes together. Add vanilla extract and red food coloring and mix until incorporated.
VERY YUMMY! And very fluffy. This cupcake was delicious. And, this was my first attempt at a buttercream frosting from scratch. (Takes forever by the way). But is was totally worth it!
Apple Cupcakes w/Caramel Frosting
2 C apples, cut thinly and chopped finely
1 C sugar
1/4 C oil
1 egg, beaten
1 t vanilla
1 C flour
1 t baking powder
1 t cinnamon
1/2 t salt
1/4 t baking soda
1/2 C walnuts, chopped
Cream Cheese Caramel Frosting
3 oz cream cheese, softened
1/2 C butter
1/3 C caramel ice cream topping
1-2 C powdered sugar
Decorations
Chopped nuts
Caramel Ice Cream Topping
Preheat oven to 350 degrees. Fill muffin tin with cupcake liners. In large bowl, combine apples and sugar. Add oil, eggs and vanilla. Combine dry ingredients, whisk lightly. Add dry ingredients to wet ingredients. Stir together until just combined. Stir in nuts. Fill cupcake liners 2/3 full. Bake for 20 minutes or until toothpick comes our clean.
Beat together cream cheese and butter until fluffy. Add the caramel topping and mix well. Gradually add the powdered sugar until desired consistency. Fit a decorator bag with giant round tip and fill with frosting. Pipe on frosting and sprinkle with nuts and drizzle with caramel.
BEST CUPCAKE so far! The frosting on these is soooo good, you could literally just eat it by the spoonful! Frosting and cupcake combined was AWESOME! I totally recommend everyone should try these!
Chocolate Almond Cupcakes
1/2 cup(1 stick) sweet butter
1/2 cup(3 1/2 oz.) semisweet chocolate chips
1/2 cup superfine sugar
4 separated eggs
2 tbsp. all purpose flour
1/2 cup(1 1/2 oz) slivered, almonds
Preheat oven to 325 degrees F (160 degrees C). Place paper baking cups in a muffin pan. Melt the butter and chocolate chip in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. (Or microwave for 1 minute at a time stirring each time until melted completely) Cool slightly.
Beat the sugar and egg yolks in a medium bowl until thick and creamy. Stir the butter and chocolate, flour, and almonds into the egg mixture.
In a medium bowl, beat the egg whites to soft peaks, and gently fold into the chocolate mixture. Spoon the batter into cups. Bake for 20 minutes. Remove pan from oven and cool for 5 minutes. then remove the cupcakes and cool on rack.
Store refrigerated in an airtight container for up to 2 days, or freezer for up to 3 months.
This recipe was very tasty (according to my husband and daughter, as I am allergic to chocolate I could not taste test it). No real problems with this recipe. It is an unfrosted cupcake.
Honey Cupcakes
For the cupcakes
1 cup(2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
For the Frosting
1 cup cream cheese, softened
1 1/2 cups confectioners' sugar, sifted
1/3 cup honey
blue food coloring
Preheat the oven to 400 degrees F (200 C). Place 18 baking cups in muffin pans. Combine cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and let cool for 5 minutes. Them remove the cupcakes and cool on rack.
for the frosting, beat the cream cheese and confectioners' sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of food coloring.
Spread frosting onto the cupcakes.
Store without frosting in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Very sweet and yummy! The only suggestion I would make on this one would be to bake it 3-4 minutes less than the time calls for.
Raspberry Cupcakes w/Vanilla Buttercream Frosting
4 C Butter, room temperature
1 1/2 sugar
2 C self rising flour
1 C milk
2 t vanilla extract
4 egg whites
1 C fresh or frozen raspberries
Cream the butter and sugar for about 3 minutes. Add vanilla extract and milk. While continuing to mix add the flour and milk alternately, finishing with the milk. Mix until incorporated.
Separately, whip the egg whites to semi stiff peaks and fold them into the batter gently. Fold in the raspberries.
Vanilla Buttercream Frosting
4 egg whites
1 1/2 C sugar
2 C room temperature unsalted butter
1 T vanilla extract
Natural red food coloring
In the bowl of an electric mixer, whisk together egg whites and sugar lightly. Place over a water bath until sugar is dissolved and mixture is hot to the touch. It will look like a light marshmallow. Bring bowl to the electric mixer and whip until stiff peaks form and the bottom of bowl is cool. Add butter, a tablespoon at a time while whipping. It might look like it is curdling at one point but continue to whip till it comes together. Add vanilla extract and red food coloring and mix until incorporated.
VERY YUMMY! And very fluffy. This cupcake was delicious. And, this was my first attempt at a buttercream frosting from scratch. (Takes forever by the way). But is was totally worth it!
Apple Cupcakes w/Caramel Frosting
2 C apples, cut thinly and chopped finely
1 C sugar
1/4 C oil
1 egg, beaten
1 t vanilla
1 C flour
1 t baking powder
1 t cinnamon
1/2 t salt
1/4 t baking soda
1/2 C walnuts, chopped
Cream Cheese Caramel Frosting
3 oz cream cheese, softened
1/2 C butter
1/3 C caramel ice cream topping
1-2 C powdered sugar
Decorations
Chopped nuts
Caramel Ice Cream Topping
Preheat oven to 350 degrees. Fill muffin tin with cupcake liners. In large bowl, combine apples and sugar. Add oil, eggs and vanilla. Combine dry ingredients, whisk lightly. Add dry ingredients to wet ingredients. Stir together until just combined. Stir in nuts. Fill cupcake liners 2/3 full. Bake for 20 minutes or until toothpick comes our clean.
Beat together cream cheese and butter until fluffy. Add the caramel topping and mix well. Gradually add the powdered sugar until desired consistency. Fit a decorator bag with giant round tip and fill with frosting. Pipe on frosting and sprinkle with nuts and drizzle with caramel.
BEST CUPCAKE so far! The frosting on these is soooo good, you could literally just eat it by the spoonful! Frosting and cupcake combined was AWESOME! I totally recommend everyone should try these!
Saturday, May 4, 2013
Our first attempt at cupcaking was somewhat of a success. Cupcake were made I should say. we made for different recipes from a cook book I had at home. Overall the cupcakes were good, however there were none that I felt were "Oh my God" spectacular cupcakes. Good frosting possibilities however!
This is what we made:
White Chocolate & Macadamia Nut Cupcakes
1 C sweet butter, softened
1 C superfine sugar
2 C self rising flour
1 tsp baking powder
4 eggs
1 t vanilla extract
1/2 C white chocolate chips
Frosting:
1 C white chocolate chips
5 T milk
1 1/2 C confectioners sugar, sifted
3 T chopped, macadamia nuts
Preheat oven to 350 degrees. Place 18 muffin cups in muffin pans. Combine cake ingredients, except for chocolate chips, in large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in chocolate chips. Spoon batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for five minutes. Then remove cupcakes and cool on rack. to make the frosting, melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat the confectioner's sugar until smooth. Spread over the cupcakes and sprinkle with nuts. Store in container for 2 days. Makes 1 1/2 dozen.
Comments:
Not a bad recipe however the cupcake itself was a bit dry. Maybe could have done with about 2-3 minutes less baking time. I had some issue with the frosting being a bit runny, so I had to add some additional powdered sugar. Tasted pretty good though.
Key Lime Cupcakes
1 C sweet butter, softened
1 C superfine sugar
2 C self rising flour
4 eggs
1 t vanilla extract
Filling:
1/3 C key lime juice
14oz can sweetened condensed milk
Frosting:
3 egg whites
1/4 t cream of tartar
1/3 granulated sugar
Preheat oven to 350 degrees. Place 18 paper cups in muffin pans. Place all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for five minutes. Then remove the cupcakes and cool on a rack.
For the filling, combine the key lime juice and condensed milk in a small bowl. remove the top of each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top. For the meringue, beat the eggs and cream of tartar until soft peaks form. Add one third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450 degrees. spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Store for no more than 1 day in airtight container.
Comments:
Once again, this recipe tasted pretty good! Baking time could have been reduced by a couple of minutes for both the cakes and the browning of the meringue. The cake itself was again a bit dry. However with a few tweaks I would definitely make this one again!
Mini Expresso Cupcakes
1 1/2 C all purpose flour
1 1/2 t baking powder
pinch of salt
1/2 C malted milk powder
1/4 C dark espresso coffee
1 C superfine sugar
2 eggs
1/2 C sweet butter, softened
Frosting:
1 C sweet butter, softened
3 C confectioner's sugar, sifted
1 T instant coffee granules
2 t hot coffee
1 t vanilla extract
Preheat the oven to 350 degrees. Place 18 paper cups in espresso cups or mini muffin pans. Sift the flour, baking powder, and salt into a medium bowl. combine the milk powder and coffee in a small bowl. Beat the sugar, eggs and butter in a medium bowl until light and creamy. Add the flour and coffee mixtures alternately to the egg mixture. Spoon the mixture into cups. Bake for fifteen minutes. Remove cups from the oven and cool for 5 minutes. Then remove the cupcake to cool on a rack.
To make the frosting, beat the butter and confectioners sugar in a bowl until soft and creamy. Add the coffee granules to the hot coffee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Spread the frosting onto the cooled cupcakes. Store unfrosted for up to 2 days in airtight container, or freeze for up to 3 months.
Comments:
VERY RICH! Warning: You must like coffee to enjoy these. My daughter thought they were phenomenal however I was like "caffeine, coffee, overload". Ache! Although very tasty, she did make the comment that the batter look like 'poop'. HAHA! We also learned the importance of not overfilling the muffin cups!
Pop Rocks Cupcakes
1 C sweet butter, softened
1 C superfine sugar
2 C self rising flour
1 t baking powder
4 eggs
1 t vanilla extract
Frosting:
1/2 C sweet butter, softened
2 C confectioners sugar, sifted
1 t vanilla extract
2 sachets fruit flavored pop rocks
Preheat the oven to 350 degrees. Place 18 paper cups in muffin pans. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans fro the oven and cool for five minutes. Then remove the cupcakes and cool on a rack. To make the frosting, cream the butter, confectioners sugar, and vanilla in a medium bowl until smooth. Smear onto the cupcakes and sprinkle with pop rocks candy. Store unfrosted in an airtight container for up to 2 days or freeze for up to 3 months.
Comments: This one was REALLY yummy and would be great for a birthday party. Very fun when the pop rocks start popping as you are eating the cupcake. Maybe 2-3 minutes less baking time once again!
Thank you all for reading up! Hope you enjoy and we will be back for more next week. I am going to attempt to add picture to this blog as well! :)
This is what we made:
White Chocolate & Macadamia Nut Cupcakes
1 C sweet butter, softened
1 C superfine sugar
2 C self rising flour
1 tsp baking powder
4 eggs
1 t vanilla extract
1/2 C white chocolate chips
Frosting:
1 C white chocolate chips
5 T milk
1 1/2 C confectioners sugar, sifted
3 T chopped, macadamia nuts
Preheat oven to 350 degrees. Place 18 muffin cups in muffin pans. Combine cake ingredients, except for chocolate chips, in large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in chocolate chips. Spoon batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for five minutes. Then remove cupcakes and cool on rack. to make the frosting, melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat the confectioner's sugar until smooth. Spread over the cupcakes and sprinkle with nuts. Store in container for 2 days. Makes 1 1/2 dozen.
Comments:
Not a bad recipe however the cupcake itself was a bit dry. Maybe could have done with about 2-3 minutes less baking time. I had some issue with the frosting being a bit runny, so I had to add some additional powdered sugar. Tasted pretty good though.
Key Lime Cupcakes
1 C sweet butter, softened
1 C superfine sugar
2 C self rising flour
4 eggs
1 t vanilla extract
Filling:
1/3 C key lime juice
14oz can sweetened condensed milk
Frosting:
3 egg whites
1/4 t cream of tartar
1/3 granulated sugar
Preheat oven to 350 degrees. Place 18 paper cups in muffin pans. Place all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for five minutes. Then remove the cupcakes and cool on a rack.
For the filling, combine the key lime juice and condensed milk in a small bowl. remove the top of each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top. For the meringue, beat the eggs and cream of tartar until soft peaks form. Add one third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450 degrees. spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Store for no more than 1 day in airtight container.
Comments:
Once again, this recipe tasted pretty good! Baking time could have been reduced by a couple of minutes for both the cakes and the browning of the meringue. The cake itself was again a bit dry. However with a few tweaks I would definitely make this one again!
Mini Expresso Cupcakes
1 1/2 C all purpose flour
1 1/2 t baking powder
pinch of salt
1/2 C malted milk powder
1/4 C dark espresso coffee
1 C superfine sugar
2 eggs
1/2 C sweet butter, softened
Frosting:
1 C sweet butter, softened
3 C confectioner's sugar, sifted
1 T instant coffee granules
2 t hot coffee
1 t vanilla extract
Preheat the oven to 350 degrees. Place 18 paper cups in espresso cups or mini muffin pans. Sift the flour, baking powder, and salt into a medium bowl. combine the milk powder and coffee in a small bowl. Beat the sugar, eggs and butter in a medium bowl until light and creamy. Add the flour and coffee mixtures alternately to the egg mixture. Spoon the mixture into cups. Bake for fifteen minutes. Remove cups from the oven and cool for 5 minutes. Then remove the cupcake to cool on a rack.
To make the frosting, beat the butter and confectioners sugar in a bowl until soft and creamy. Add the coffee granules to the hot coffee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Spread the frosting onto the cooled cupcakes. Store unfrosted for up to 2 days in airtight container, or freeze for up to 3 months.
Comments:
VERY RICH! Warning: You must like coffee to enjoy these. My daughter thought they were phenomenal however I was like "caffeine, coffee, overload". Ache! Although very tasty, she did make the comment that the batter look like 'poop'. HAHA! We also learned the importance of not overfilling the muffin cups!
Pop Rocks Cupcakes
1 C sweet butter, softened
1 C superfine sugar
2 C self rising flour
1 t baking powder
4 eggs
1 t vanilla extract
Frosting:
1/2 C sweet butter, softened
2 C confectioners sugar, sifted
1 t vanilla extract
2 sachets fruit flavored pop rocks
Preheat the oven to 350 degrees. Place 18 paper cups in muffin pans. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans fro the oven and cool for five minutes. Then remove the cupcakes and cool on a rack. To make the frosting, cream the butter, confectioners sugar, and vanilla in a medium bowl until smooth. Smear onto the cupcakes and sprinkle with pop rocks candy. Store unfrosted in an airtight container for up to 2 days or freeze for up to 3 months.
Comments: This one was REALLY yummy and would be great for a birthday party. Very fun when the pop rocks start popping as you are eating the cupcake. Maybe 2-3 minutes less baking time once again!
Thank you all for reading up! Hope you enjoy and we will be back for more next week. I am going to attempt to add picture to this blog as well! :)
Friday, May 3, 2013
This is the beginning of our quest! My daughter and I have decided to embark upon a mother daughter bonding journey, through cupcakes! Every weekend we plan on making a 2-4 different types of cupcakes. Our recipes will come from various sources. As we make them we will post the recipe and results, as well as our general thoughts. Should be fun, as long as we don't kill each other in the process! Fortunately we are both savvy kitchen people so it should be quite the experience. My hope is that she has fun and that we create a memorable experience for the both of us, as well as create some super yummy creations! If you are following our blog, welcome! And enjoy!
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