Aug 012010
 

I made these for a BBQ and oddly enough I never had even one!!! I hope my friends who had them like them!!!

Pictures

the Ingredients

the Ingredients

Adding Cocoa Powder

Adding Cocoa Powder

Mixing

Mixing

Water/Espresso/Vanilla Mix

Water/Espresso/Vanilla Mix

Mixing It Up

Mixing It Up

Batter

Batter

Before the Oven

Before the Oven

After the Oven

After the Oven

Frosting Ingredients

Frosting Ingredients

Mixing

Mixing

Frosted

Frosted

Mocha Cupcakes with Kahlua Cream Cheese Frosting

2 cups sugar
2/3 cup unsalted butter, room temperature
2 whole eggs
1 cup sour cream
2 cups flour
1 teaspoon baking soda
5 tablespoons cocoa powder, rounded
1 teaspoon salt
3/4 cup water
3 1/2 tablespoons instant espresso powder
2 teaspoons vanilla extract
Kahlua Frosting
1/2 8 ounce package cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2 1/2 tablespoons Kahlua
16 ounces powdered sugar

Preheat over to 350 degrees F. Insert liners into a cupcake pan.

On medium speed, cream together the sugar, butter, and eggs until fluffy. Scrape down the sides of the bowl and mix in the sour cream.

In a separate bowl mix together the flour, baking soda, cocoa, and salt.

In a measuring cup combine the water, coffee and vanilla.

Alternate adding the dry ingredients to the butter/sugar/sour cream mixture with the coffee mixture. Mix thoroughly.

Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Remove cupcakes to wire rack and cool before frosting. (makes 29 cupcakes)

Frosting: Cream together cream cheese and butter until fluffy. Mix in Kahlua, then powdered sugar in one cup increments until frosting reaches desired consistency. Apply to cupcakes. (frosts 24+ cupcakes generously)

Jul 222010
 

These are extra good!!!

Pictures

the Ingredients

the Ingredients

Mixing!

Mixing!

Add the Egg Whites

Add the Egg Whites

Going into the Oven

Going into the Oven

All Cooked Up!

All Cooked Up!

Frosting Ingredients

Frosting Ingredients

Mixing!

Mixing!

All Frosted!

All Frosted!

I Like This One Best!

I Like This One Best!

Triple Vanilla Cupcakes

Soft White Cupcakes
1/2 cup soft butter
1 1/4 cups vanilla sugar, *see note
2 1/4 cups cake flour (sift before measuring)
3 teaspoons baking powder, sifted
1 cup milk, combined with 1 tsp vanilla
4 whole egg whites, beaten to stiff peaks
Vanilla Bean Buttercream Frosting
1 cup unsalted butter
1 teaspoon vanilla
1/2 whole vanilla bean, * see note inside scraped out
6 cups powdered sugar
1/2 cup whipping cream

Cream butter and sugar. Then add milk alternately with flour. Fold in the beaten egg whites. Fill lined cupcake pans 2/3-3/4 full. makes 24 cupcakes

Bake in lined cupcake pans at 325 for 18-20 minutes, when top is just solidified.

Vanilla Bean Buttercream Frosting: Cream butter for just a minute with the vanilla and then add 2 cups of the powdered sugar and cream together for 2-3 minutes, until it starts to get fluffy. Smear the vanilla bean evenly across the frosting, mix that in, then add 2 more cups sugar, mix that in slowly, add most of the heavy cream, and mix on high for another 5 to 7 minutes, until it is whipped up and shiny. Scrape sides in between mixing.

You can achieve your own favorite consistency by adding more sugar and/or cream and whipping up again. Use the frosting immediately so it doesn’t get crusty.

Notes-Put vanilla bean pod/husk and all others in the future in a large jar and cover with granulated sugar. Voila! Vanilla sugar!

After splitting lengthwise, scrape seeds out with tip of butter knife onto a plate. Save empty vanilla pod for vanilla sugar.

I use vanilla sugar for everything!

This recipe came from here.

Jul 202010
 

I decided to make a new Pina Colada Cupcake recipe this time. We’ll see how the people at Justin’s work like them.

Cupcake Ingredients

I Love Mixing Pictures

Adding Coconut and Pineapple

Pre-Oven

Post-Oven

Frosting Ingredients

Mixing

One Cupcake to Rule Them All!

All the Cupcakes

Pina Colada Cupcakes with Coconut Buttercream

1 stick unsalted butter, melted and cooled
1/3 cup pineapple juice
1 tablespoon rum
2 teaspoon vanilla
3 whole eggs
1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup crushed pineapple
1/3 cup coconut flakes

Preheat the oven to 350°F. Line cupcake pans with liners.

With an electric mixer at medium speed beat together the melted butter, pineapple juice, rum, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.

With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Fold in the pineapple and coconut.

Fill the cupcake liners three-quarters full. Bake for 17-19 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Coconut Buttercream

1/3 cup butter, softened
3 1/2 cups powdered sugar, divided
5 tablespoons coconut milk, or more if needed

In a bowl, beat butter until fluffy. Gradually add 1 cups powdered sugar and salt, beating well. Slowly beat in coconut milk. Gradually beat in 2 1/2 cups powdered sugar. Beat in additional coconut milk to reach desired spreading consistency.

This makes 16 cupcakes and I got the recipe from here. The frosting came from a Better Homes and Garden Magazine, the recipe isn’t on their website.

Jul 062010
 

I’m back!!! After a long weekend with many dinners out and not much happening in the kitchen I have returned!!!Cupcake Ingredients

Making the Batter

Added the Coconut

Cooling

Frosting Ingredients

All Frosted

Coconut Cupcakes with Chocolate Frosting

Makes about 20 cupcakes

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 cup sugar
3 whole eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 1/4 cups coconut flakes

Preheat oven to 325. Line muffin pan with 20 cups.

In a medium bowl, combine dry ingredients (this doesn’t include the coconut) thoroughly. In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy. Add buttermilk and vanilla and combine. Gradually add flour mixture until just combined. Fold in coconut.

Fill each cup 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool and frost.

Chocolate Buttercream Frosting

1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
4 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted (*see note)
3 tablespoons milk (3 to 4)
3 tablespoons light corn syrup

Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.

*Note – Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

I went with the darker chocolate frosting and it was good. I haven’t had a cupcake yet, but I’m hoping Justin or my mom will report back soon!!

Jun 302010
 

Today I wanted to make cupcakes. Amara requested that the cupcakes be pink with red frosting and orange sprinkles. Who am I to argue?!?!?

Cupcake Ingredients

Mixing the (PINK!) Batter

Going in the Oven

Just Out of the Oven

Frosting Ingredients

Red (honest it’s red) Frosting

Ready to Eat!

Basic White Cupcakes

1 18.25 ounce box white cake mix
1 1/4 cups buttermilk
1/4 cup butter, melted
2 whole eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Billy’s Vanilla Buttercream (recipe below)

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Billy’s Vanilla Buttercream

1 cup unsalted butter (2 sticks) room temperature
6 cups powdered sugar (6 to 8 cups)
1/2 cup milk
1 teaspoon vanilla (I also add 1/2 tsp almond extract)

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

These are very yummy! I could eat them all.

Cupcake recipe here and frosting recipe here.

Jun 212010
 

Sorry I haven’t been around much the last couple of days. My daughter was sick so there wasn’t much cooking going on. I fully intend to make up for it starting with these. I go the recipe here. It made 24 cupcakes and I really am trying hard not to go eat one. We shall see how long that lasts!

Cupcake Ingredients

Mixing

Adding the Toffee Bits

Ready for the Oven

Fresh out of the Oven

Frosting Ingredients

Mixing it Up

Frosting!

Ready to EAT!!

Cream Soda Toffee Cupcakes

Cupcakes
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar
3 whole eggs
1 tablespoon molasses
1 1/2 teaspoons vanilla
1/2 cup buttermilk
1/2 cup cream soda, not diet!!
3/4 cup English toffee bits
Brown Butter Frosting
1/2 cup butter, divided
2 cups powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon nutmeg
1 tablespoon buttermilk, as needed

Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.

In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee.

Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1 1/4 cups frosting.

I haven’t had one (and it’s KILLING ME!!) but the batter and frosting were both really good!! Hopefully Justin will let us know if they are as yummy as the look.

UPDATE: My will is weak tonight and I broke down and had one. It was good, it was very very good!!!

Jun 142010
 

These make a lot of cupcake! It made 24 regular size and 24 minis. I currently have a lot of cupcakes! I got this recipe from the book Crazy About Cupcakes by Kyrstina Castella.

the Ingredients

In the Mini Pan

In the Oven

Fresh out of the Oven

Icing Ingredients

Ready to Eat!!!

Lemon Cupcakes

1 cup unsalted butter, at room temperature
2 cups sugar
4 whole eggs, at room temperature
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon zest
2 tablespoons fresh lemon juice

1.    Preheat oven to 325. Prepare cupcake pans.

2.    In a large bowl cream together butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs one at a time, beating 1 minute after each addition.

In a separate bowl combine flour, baking soda, and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. add the lemon zest and lemon juice. Mix batter for 30 seconds.

Fill the liners 3/4 full. Bake for 20 minutes or until a toothpick comes out clean. Cool cupcakes in pans for 5 minutes then move to cooling rack.

Lemon Icing

4 cups powdered sugar
1/2 cup unsalted butter, at room temperature
3 tablespoons lemon zest
1/2 cup lemon juice
yellow food coloring, optional

In a large bowl cream together the sugar and butter with an electric mixer on medium speed until smooth. Mix in the lemon zest, lemon juice, and food coloring until spreading consistency is achieved.

*I found that the cupcakes weren’t that lemony. They were good just not as lemon as I wanted. The icing was very tart, but I like that and am hoping it will bring out some of the lemon taste in the cupcakes.