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Snickerdoodle Cupcakes

4 Mar

Mariya was in the mood for cupcakes as she wanted something sweet and Barry loves snickerdoodle cookies.  She found this recipe in Martha Stewart’s Cupcakes and we had everything on hand so on Superbowl Sunday she made these.  These are a dense cupcake but very good especially with a cup of coffee.  I used my traditional buttercream but adding the marshmallow fluff.  It turned out to be a good combination.

Adapted from Martha Stewart’s Cupcakes

Makes 24 cupcakes

Snickerdoodle Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • Marshmallow Fluff Frosting

Preheat oven to 350F.  Line standard muffin tins with paper liners.  In a separate bowl combine both flours, baking powder, salt and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl if necessary.  Beat in vanilla reducing speed to low.  Add the flour in 3 batches, alternating with 2 additions of milk, and beating until combined after each.

Fill each lined cup 3/4 full.  Bake, until a cake tester inserted in the center comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.

To finish the cupcakes, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar.  Using a pastry bag fitted with Wilton #1A tip, hold bag over cupcake with tip just above the top and squeeze to creat a dome of frosting, releasing pressure and pulling up to form a peak.  Sprinkle the tops with the cinnamon sugar.

Marshmallow Fluff Frosting

  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup marshmallow fluff
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners sugar
  • milk

Cream butter and marshmallow fluff until combined.  Add vanilla extract and slowly add confectioners sugar.  Add enough milk until it is of frosting consistency.

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Raspberry Lemonade Cupcakes

2 Feb

Mariya has been on a roll lately in her quest for the remaining 2 cupcake flavors.  She wanted to do a raspberry lemonade cupcake.  Going thru our Martha Stewart’s Cupcakes she did not find exactly what she wanted but came across a recipe that I helped her adapt it to what she did want.  These were the dessert for her friends game night.  A couple of the gals thought the frosting was too sweet.  Barry and I thought the cupcake was perfect so I asked my son who is not a sweet lover what he thought of them.  He told me they were excellent and that he had 4 of them himself!  We couldn’t figure out what happened to all the cupcakes, now we know.  It was rather funny because when he came home there was one cupcake left but Mariya hid it earlier just in case and the 1st thing TJ did was go to the refrigerator to get a cupcake.  He was disappointed that there were no more left.  These are very good, she did a great job and it looks like the limoncello cupcakes are being replace with this one.

Inspired by Martha Stewart’s Cupcakes Strawberry Cupcakes

Makes 24 cupcakes

Raspberry Lemonade Cupcakes

  • 2 3/4 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 1/2 teaspoon vanilla extract
  • 3 large whole eggs
  • 1/2 cup milk
  • 3/4 cup frozen lemonade, thawed
  • 2 cups finely chopped raspberries, plus 24 more for garnish
  • Lemonade Buttercream Frosting 

Preheat oven to 350F and line standard muffin pan with paper liners.   In a separate bowl combine flours, baking powder and salt.  With an electric mixer cream butter, sugar and vanilla on medium-high speed until pale and fluffy.  Add eggs, one at a time and beat until incorporated.  Reduce speed to low.  Add the flour mixture in two batches alternating with the milk and lemonade and beating until well combined.

Fold in the chopped raspberries by hand.

Fill each lined cup 3/4 full.  Bake until golden and cake tester inserted in the centers comes out clean 25-30 minutes.  Transfer pan to wire racks to cool 15 minutes; turn out cupcakes onto rack to cool completely.

Using Wilton’s 2D tip pipe the buttercream onto each cupcake swirling tip and releasing as you pull to form a peak.  Just before serving place a whole raspberry on top.

Lemonade Buttercream Frosting

  • 1 stick unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar
  • remaining frozen lemonade from cupcake recipe, thawed

With an electric mixer beat the butter on medium-high until pale and fluffy.  Add the extract and powdered sugar and beat on low speed.  Add the lemonade a teaspoon at a time until you have spreading consistency.  Tint with a few drops of yellow food coloring if desired.

Meyer Lemon-Limoncello Cupcakes

19 Jan

I always like to make a special dessert snack for New Years Eve.  Normally I would do a rum cake but since lately I am baking to come up with ideas for Mariya’s wedding I decided to doing something else.  I had a jar of lemon curd that I needed to use and googled for limoncello cupcakes since I also happen to have a bottle of limoncello chilling in the freezer.  I found this recipe and while it used a homemade lemon curd I used my purchased curd instead.  I actually tried to make curd before and was not crazy about the results.  To date I have used lemon, key lime, raspberry and orange curds and they were all great so any recipe that actually makes their own curd I will substitute the purchased stuff.   I made these cupcakes the night before NYE and doubled the recipe to get 2 dozen.  The kids were going to a friends house for game night and I sent some cupcakes their way.   We gave a few to our neighbor who thoroughly enjoyed them.  I figured I would have a few cupcakes to take to work.  Well that never happened.  These are really good cupcakes.  Nice and lemony with the curd, limoncello and meyer lemon.  Anyways it was voted in as the 3rd cupcake flavour for the wedding.  

Adapted from Tartelette’s http://www.tarteletteblog.com/2009/07/recipe-meyer-lemon-limoncello-cupcakes.html

Meyer Lemon-Limoncello Cupcakes

Makes 1 dozen

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 oz (1/2 stick) unsalted butter, at room temperature
  • 2 oz cream cheese, at room temperature
  • 3/4 granulated sugar
  • 3 large eggs
  • 2 tablespoons limoncello
  • 1/2 cup buttermilk
  • 1/4 cup lemon juice
  • zest of one lemon
  • jar lemon curd

Preheat oven to 350F.  In a medium bowl combine the flour, baking powder and salt: set aside.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy about 3 minutes.  Add the eggs one at a time and beat well after each addition.  Add limoncello and beat for another minute. 

 On low speed add flour mixture and alternate with the buttermilk.  Add the lemon juice and zest and mix on low just until blended in.  Fill muffin cups 2/3 with batter. 

 Bake for 20 minutes or until toothpick inserted in the middle comes out clean.  Let cool completely.

Cut a hole in the center of each cupcake.  Fill each hole with store bought lemon curd. 

Fill a pastry bag with star tip (I used Wilton’s 1M) with the frosting and pipe onto each cupcake.

Cream Cheese Limoncello Frosting

  • 2 oz unsalted butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • 1 tablespoon limoncello
  • 2 cups powdered sugar

In a mixing bowl with paddle attachment beat the butter and cream cheese on medium speed until light and creamy about 3 minutes.  Add limoncello and beat for an additional minute.  Reduce speed to low and add powdered sugar until incorporated and smooth.

White Chocolate Cranberry Cupcakes with Apple Cider Frosting

13 Dec

A new season of Cupcakes Wars premiered this past week and as always some great ideas presented itself.  I came away with the idea of white chocolate and cranberry cupcakes.  However rather than the eggnog frosting I decided to try apple cider.  It apple cider sounds like a better combination for the cupcake.  I had some apple cider left over from last weekends cookie exchange Mariya and I hosted and figured I could put it to good use.  The cupcake recipe is actually from the Cake Mix Doctor called Lemon Lovers White Chocolate Cake.  This is a delicious cake using cake mix.  I decided to follow the basic recipe and added chopped fresh cranberries instead.  The frosting is a regular buttercream frosting but I substituted apple cider for the milk.  The cupcakes taste great with the sweetness from the white chocolate offsetting the tartness of the cranberry.  I actually probably could have used more cranberry but I ate a good bit of it!  I love fresh cranberry and I used a spoonful of sugar mixed into the chopped cranberry and it was really very good. 

Recipe inspired by the Cake Mix Doctor’s Lemon Lover’s White Chocolate Cake

White Chocolate Cranberry Cupcakes

  • 6 ounces white chocolate chips
  • 1 1/2 cups fresh cranberries
  • 1 package (18.25 oz) french vanilla cake mix
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs

Preheat oven to 350F.  Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. 

Remove bowl and stir with a small spatula until smooth.

In a food processor chop the cranberries and set aside. 

Place the remaining ingredients in a large mixing bowl.  Add the slightly cooled white chocolate.  Blend with an electric mixer on low speed for 1 minute then increase the mixer speed to medium and beat an additional 2 minutes. 

Prepare the muffin pan with paper liners.  Fill cups with batter 2/3 way full.  Bake in oven for 18-23 minutes until tops are slightly golden brown.  Remove from oven and place pan on wire rack to cool for 10 minutes.  Remove cupcakes from pan and continue to cool on wire rack for another 30 minutes. 

Meanwhile prepare the Apple Cider Frosting.  Frost/decorate cupcakes.

Apple Cider Frosting

  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla bean paste
  • 1 box 1 lb confectioners sugar
  • 1-2 tablespoons apple cider

Combine butter and vanilla in mixer; beat until fluffy.  Add confectioners sugar slowly, beating on low speed.  Stir in 1 tablespoon of apple cider, beat until fluffy.  Add additional tablespoon of cider if needed.

Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

12 Nov

We have already established that we are going to make red velvet cupcakes for Mariya’s wedding.  Actually it is one of 3 types of cupcakes.  I saw this recipe in one of the Better Homes and Garden Christmas magazines.  Imagine if you may the beautiful red velvet cupcake filled with a lovely white chocolate whipped cream and topped with mascarpone frosting!  I was literally drooling and knew I had to try it.  I made these for a friend’s birthday as she also loves red velvet and they were a HUGE hit!  With these cupcakes I recommend eating all around the outside and save the creamy filling center and pop it in your mouth for an orgasm of the taste buds, seriously though.  We have voted unanimously these will be the red velvet cupcakes for the wedding.  As an added note, be careful when whipping the cream.  Pay attention to it and don’t do like I did and turn my back until all of a sudden liquid started spraying all over the kitchen because I overbeat the cream and created butter and milk!  What a mess but so worth it.

Adapted from Better Homes and Gardens

Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

Makes 18-22 cupcakes

  • 2 1/4 cups all-purpose flour
  • 1 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooking oil
  • 1 cup buttermilk or sour milk*
  • 2 eggs
  • 2 ounces red food coloring
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • White Chocolate Whipped Cream
  • Mascarpone Frosting

Preheat oven to 350F.  Line muffin pans with paper baking cups; set aside.

In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda and salt.  Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Beat with electric mixer on low to medium speed for 2 minutes.

Spoon batter into prepared muffin cups, filling about 2/3 full.  Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove cups from pan and cool on wire racks.

Prepare the White Chocolate Cream and Mascarpone Frosting.  Transfer the whipped cream to a decorating bag fitted with a large round tip.  Push the tip into the center of the cupcake and force some of the whipped cream inside the cake.

Generously pipe or spread the frosting onto the tops of the cupcakes,

*to make sour milk, place 1 tablespoon vinegar or lemon juice in a measuring cup.  Add enough milk to make 1 cup, stir and let stand for several minutes.

White Chocolate Whipped Cream in a small heavy saucepan melt 3 ounces white chocolate chips and 1/4 cup heavy cream.  cook and stir over low heat until chocolate is almost melted.  Remove from heat and stir until smooth.  Set aside until cooled about 15 minutes.  In a large mixing bowl beat 3/4 cup heavy cream until soft peaks form.  Add the cooled chocolate mixture and beat until stiff peaks form.

Mascarpone Frosting in a large bowl combine 1/2 cup mascarpone cheese, and 1/4 cup softened butter.  Beat with mixer on high speed until smooth.  Add in 1 teaspoon vanilla.  Gradually add in 4 cups powdered sugar, beating well.  Beat in 2-3 teaspoons milk, 1 teaspoon at a time until spreading consistency.

Chocolate Salted Caramel Cupcakes

9 Oct

In our quest for the 3rd cupcake for Mariya’s wedding I wanted to have something different since she has decided on red velvet and the strawberry/kiwi cupcakes she blogged on in an earlier post.  I am crazy about anything with salted caramel and chocolate so why not in a cupcake?!  Martha Stewart has a yummy chocolate salted caramel cupcake but this recipe is for mini cupcakes which seemed too tedious to cut holes in the little cupcakes and fill it with caramel.  The recipe also called for a rich dark chocolate frosting so I substituted it with a vanilla bean buttercream.  Biting into this cupcake was like eating a Hostess cupcake except for the surprise center.  I made these for a work meeting and my co-workers did not realize the caramel was in the center and when they bit in and I saw that the look on their faces it was priceless.  Anyways the cupcakes are a big hit and Mariya wants them as her third cupcake however I still have more ideas and recipes to try before we decide on adding this to the repertoire.  I didn’t do any pictures of the batter but concentrated more on pictures of the caramel.  I also did not care for the taste of the cake by itself but when you add the caramel and frosting it really brought it all together.  I also had acquired a square muffin panso I just had to try it out on these cupcakes.  With this pan you can use the regular round paper liners as it will conform to the square shape.

Cupcake and caramel recipe adapted from Martha Stewart’s Cupcakes

Chocolate Salted Caramel Cupcakes

Cupcakes makes about 24

  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened Dutch process cocoa powder
  • 1 cup sugar
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3/4 cup warm water
  • Salted Caramel Filling (see below)
  • Vanilla Bean Buttercream Frosting (see below)
  • sea salt, preferably fleur de sel if desired

Preheat oven to 350F.  Line muffin pan with paper liners.  In a mixing bowl whisk together the 1st 6 ingredients.  Add remaining ingredients.  Mix on low-speed until smooth and combined.

Fill lined cups about 2/3 full.  Bake, rotating pan half way through, until tester inserted in middle comes out clean, about 25-30 minutes.  Place the muffin pan on a wire rack to cool for 10 minutes, take out the cupcakes and let cool completely.

To finish the cupcakes, use a paring knife to cut a cone shape piece out of the center of the cupcake.  Discard the pieces. 

Spoon enough of the warm caramel filling into the cupcake.  Sprinkle a pinch of sea salt over the filling if desired.

Fill a pastry bag with a large open star tip with frosting.  Pipe onto each cupcake, swirling tip and releasing as you pull up to form a peak.  Drizzle tops with warmed caramel sauce if desired. Cupcakes are best eaten at room temperature.

Salted Caramel Filling makes 1 cup

  • 1 1/4 cup sugar
  • 1/3 cup water
  • 1/2 tablespoon light corn syrup
  • 1/3 cup heavy cream
  • 1 teaspoon sea salt, preferably fleur de sel

Heat sugar with the water and corn syrup in a heavy saucepan over high heat, stir occasionally until syrup is clear.

Stop stirring and cook until syrup comes to a boil.  Gently swirl pan occasionally until mixture is caramelized.

Remove from heat.  Slowly pour in cream, mixture will spatter.  Stir with a wooden spoon until smooth.  Add in sea salt.   Let cool a few minutes.  If caramel hardens, reheat gently until pourable.

Buttercream Frosting

  • 6 ounces butter softened
  • 2 cups powdered sugar
  • 1 tablespoon vanilla bean paste
  • 2-3 tablespoons milk

Cream butter until fluffy.  Add powdered sugar and mix until blended.

Add vanilla bean paste and add milk a little at a time until a smooth creamy consistency.  Frost cupcakes as above or smooth frosting on top.

Strawberry Kiwi Cupcakes

26 Aug

Mariya and I were watching Cupcakes Wars and we started tossing out our ideas for cupcakes.  We plan on 3 different type cupcakes for her wedding.  One being red velvet with the other choices undecided.  Anyways she came up with the idea of strawberry kiwi cupcakes and I added the strawberry whipped cream.  So the next day I was googling for strawberry kiwi cupcakes.  I wasn’t thrilled with what I found so I searched instead for strawberry cupcakes and found a recipe I liked and then we added the kiwi.  It turned out to be a big hit.  We have already had a few votes to include this flavor for the wedding.  Mariya was really proud of these cupcakes.  She did a great job in baking and decorating them herself.  Good job kid!

Cupcake recipe adapted from goodthingscatered angies-famous-strawberry-cupcakes

Strawberry Kiwi Cupcakes

yields 24 cupcakes

  • 1 1/2 cup all purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup almond milk
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cup chopped strawberries
  • 1 chopped kiwi fruit

Preheat the oven to 350F.  Prepare 2 cupcake pans.  Cream butter and sugar until fluffy.

Add eggs one at a time until thoroughly combined.  Add milk, oil and vanilla until combined.   Chop strawberries and kiwi, set aside.

Mix in salt and baking soda.  Add flour until combined.  Stir in berries and food coloring.

Fill cupcake pans 3/4 way.

Bake for 25 minutes.

Strawberry Whipped Cream

  • 1/4 cup  strawberries
  • 2 cups heavy cream
  • 4 tablespoons confectioners sugar
  • 1 packet Dr Oetker stabilizer
  • sliced strawberries and kiwi

Puree strawberries in food processor.

Whip the cream and sugar until stiff peaks form.  Add the stabilizer and pureed strawberries.  Pipe cream on top of cupcakes and decorate with sliced strawberries and kiwi.