|
Cupcake Recipe of the Day
What are cupcake wrappers without a delicious cupcake to put in them? Try out the following cupcake recipe for your next party!
Dark Chocolate Beet Cupcakes
Yummy AND nutritious!
INGREDIENTS:
1 1/2 cup sugar
1/2 cup vegetable oil
3 eggs
4 squares unsweetened bakers chocolate, melted
5 beets cooked, peeled and pureed
1 teaspoon vanilla extract
1 1/2 cup flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
PREPARATION:
Preheat oven to 375ºF.
In mixer bowl, beat the sugar, oil and eggs until creamy. Add melted chocolate, red beet puree and vanilla. Mix well.
In a separate bowl, stir together the flour, baking soda and salt. Add to the creamy chocolate mixture and continue mixing on medium speed for about 2 minutes.
Pour the batter into cupcake papers. Bake mini cupcakes for about 15 minutes; large cupcakes for 25 minutes.
Cool and frost with icing, if desired.
Gluten-Free, Dairy-Free Cupcakes
Because everyone should be able to enjoy a cupcake!
Vanilla Bean Cupcakes
In a mixing bowl, whisk together:
2 c. all purpose gluten-free flour (I used 2 c. rice flour + 2/3 c. potato starch + 1/3 c. tapioca flour)
1 c. sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
Add in:
2 eggs (or egg sub)
1 c. warm coconut milk (any type of milk)
1 tablespoon pure vanilla bean paste (or vanilla extract)
3 tablespoons light olive oil
1/4 teaspoon lemon juice
- Beat with a hand mixer until smooth, about 2 minutes.
-Divide batter evenly in 12 lined muffin cups.
- Bake for 22-25 minutes (until tops are lightly browned and a toothpick comes out clean)
"Buttercream" Frosting
In a stand mixer fitted w/ paddle attachment (or hand mixer) mix:
½ c. butter substitute at room temp (I used Earth Balance soy free)
4 c. powdered sugar
1/2 tablespoon pure vanilla bean paste (or vanilla extract)
Pinch of salt
Up to 1/4 cup water
-Slowly add in water until consistency is thick, smooth, and spreadable
Blue Moon Cupcakes
A tasty treat for a super bowl party!
Blue Moon Cupcakes
3/4 c unsalted butter, softened
1 3/4 c sugar
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 tsp vanilla
2 drops red food coloring
10 drops yellow food coloring
1/2 tsp orange zest
1 c Blue Moon beer
1/4 c milk
Frothy White Frosting [recipe follows]
small orange slices, for garnish
Directions:
1. Line 24 cupcake trays with liners. [Use white liners if you can, they become translucent during baking and really sell the mini Blue Moon image]. In a medium bowl, mix together flour, baking power and salt.
2. In a large bowl beat butter on medium speed for 30 seconds. Add sugar a little bit at a time, beating well. Once it's all added beat for 2 more minutes.
3. Add eggs, beating after each.
4. Add vanilla, food coloring and orange zest and beat.
5. Mix beer and milk in a measuring cup. Alternatively add beer / milk mixture and flour mixture to butter mixture in the large bowl, beating after each. End on the flour mixture.
6. Fill cupcake liners 2/3 full. Bake for 18 minutes at 375 degrees F until cupcakes are golden and a toothpick inserted in center comes out clean.
7. Once cool, frost each cupcake with a generous amount of frosting. Just before serving, garnish each with a small orange slice.
Frothy White Frosting
2 egg whites, room temperature
1 tsp vanilla extract
1 tbsp orange juice
1 c sugar
1/4 tsp cream of tartar
1/3 c water
Directions:
1. In a saucepan, mix sugar, water and cream of tartar. Cook on medium heat until sugar is dissolved and mixture is bubbly.
2. In a large bowl, beat egg whites, vanilla and orange juice until soft peaks form. Slowly add hot sugar mixture, beating continuously. Beat for 7 minutes until stiff peaks form.
Cheesecake Cupcakes
A small bite of cheesy heaven!
Ingredients
- 3 (8 ounce) packages cream cheese
- 3/4 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 8 ounces sour cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Store in refrigerator to thicken.
- In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- Spoon the sour cream topping into the well on the top of each cupcake.
- Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Cookie Dough Cupcakes
(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).
Cookie Dough Frosting
(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)
- 1-3/4 cups confectioners sugar
- 1/2 cup unsalted butter, chilled
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Eggless cookie dough (recipe below)
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
- At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!
Eggless Cookie Dough
(Recipe from How To Eat A Cupcake)
- 1/4 cup butter, softened
- 1/4 cup brown sugar, plus 2 tablespoons
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
- Store in refrigerator until ready to use.
CHOCOLATE FUDGE BROWNIE CUPCAKES
serves 12
- 14 tablespoons of butter
- 1/2 cup of unsweetened cocoa
- 1 1/4 cups of sugar
- 3 large eggs
- 2 teaspoons of vanilla extract
- 1/2 cup of flour
- 1 pinch of salt
- 1 cup of walnuts - chopped
- 1 can of non-stick cooking spray
Place the oven rack in the middle of the oven. Preheat oven to 350 degrees
Line 12-count muffin tin with paper or tin cupcake liners. Spray foil with cooking spray.
Cut butter into pieces. Place the butter into a large microwave safe bowl and melt it in microwave. With a whisk, blend in unsweetened cocoa. Add sugar and mix well.
In another bowl lightly beat together eggs and vanilla extract. Add egg mixture to the cocoa mixture and blend together. Mix in flour and salt. Fold in walnuts.
Pour into prepared pan and bake for 20 minutes. To test for doneness insert a wooden toothpick into the center of the brownies; it should have some moist crumbs attached to it. Do not over bake!
Remove brownies from the oven and cool completely on a wire rack.
Wrap in plastic wrap and store in an air tight container at room temperature or in the refrigerator.
These brownies freeze beautifully!
Carrot Cupcakes with Cream Cheese Filling
Carrot Cupcakes
adapted from cooking light
1 cup whole wheat pastry flour
1/2 cup cake flour
1/2 cup sucanat
1/2 cup pure maple syrup
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 tbs no sugar added applesauce
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
cream cheese frosting:
2 tbs butter, softened
4 oz 1/3-less-fat cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
preheat oven to 350 degrees F.
combine all ingredients in electric mixer bowl and blend on medium-low speed. scrape down sides and bottom of bowl really well and mix again.
spoon into lined cupcake tin and bake at 350 for 20-30 minutes until a toothpick inserted in the middle comes out clean. let cool completely and ice.
to make frosting, blend together cream cheese and butter on medium speed. add vanilla extract. slowly add powdered sugar until icing stiffens.
Peanut Butter Chocolate Cupcake Recipe
- Serves: 12
- Prep Time: 20 minutes
- Total Time: 40 minutes
A very yummy scrummy and slighty nutty peanut butter and chocolate cupcake recipe. Please don't offer these to anyone with a nut allergy.
Ingredients
- 115g softened butter
- 115g caster sugar
- 2 tablespoons of crunchy peanut butter
- 2 large eggs
- 85g self-raising flour
- 4 tablespoons cocoa powder
- 150g chocolate chips or a chopped chocolate bar
Instructions
1. Preheat the oven to 180°C / 350°F / Gas 4
2. Prepare 12 cupcake cases in a bun tin
3. Put the butter, sugar and peanut butter into a mixing bowl and beat with an electric mixer or with a mixing spoon
4. Add the eggs in and beat again for a few minutes
5. Sift in the flour and the cocoa powder
6. Add the chocolate chips
7. Mix everything with a wooden spoon until all the mixture is wet. Don't use an electric mixer for this
8. Spoon the mixture into the 12 cupcake cases
9. Bake for 15-20 minutes - a skewer should come out clean when inserted into the middle of a cupcake
10. Leave to cool on a wire rack
11. You can leave these as they are or decorate with melted chocolate and more chocolate chips or buttons
Gingerbread Cupcake Recipe
Ingredients:
½ Cup of granulated sugar
½ Cup of butter (softened)
½ Cup of molasses
2 Eggs
2 Cups of all purpose flour
1 Teaspoon baking soda
½ Teaspoon of salt
1-1/2 Teaspoon ground ginger
½ Teaspoon ground cinnamon
½ Teaspoon ground all spice
¾ Cups of water
Directions:
1) Preheat the oven to 375 degrees. Place paper baking cup in each of the muffin tins.
2) In a large bowl, beat granulated sugar, ½ cup butter, the molasses, and eggs with a electric mixer on a medium speed.
3) Stir in flour, baking soda, salt, ginger, cinnamon, allspice, and water. Scrape the bowl occasionally so the baking soda will be mix evenly within the batter.
4) Divide the batter evenly among the muffin cups, use a ¼ cup for each cup cake cup holder.
5) Bake for 15-18 minutes or place a toothpick in the center and when it comes out clean.
6) Take the cupcake out on wire rack for 30 minutes before decorating with frosting.
Cinnamon Cream Cheese Frosting
Ingredients:
1 Package cream cheese (8oz) (softened)
¼ Cup of butter (softened)
2 Teaspoon of grated lemon peel
1 Teaspoon ground cinnamon
1 Teaspoon vanilla extract
3-4 Cups of powdered Sugar
1 Teaspoon of milk
Directions:
1) In a large bowl, beat cream cheese, ¼ butter and lemon peels, until the mixture is smooth within to medium speed to high speed.
2) Add 1 Teaspoon of cinnamon and vanilla into the cream cheese mixture on low speed and gradually beat in powder sugar at 1 cup at a time.
3) Scrape bowls on the side after mixing 1 cup of powder sugar before continue to add the next cup of powder sugar
4) Then add 1 teaspoon of milk to smooth out the mixture.
5) Wait for cupcake to cool for 30 minutes before icing. Place the mixture in the fridge to wait for the cupcakes to be ready to be decorated.
6) Enjoy J
|
