Saturday, April 20, 2013

Salted Caramel Mocha Cupcakes


Salted Caramel Mocha Cupcakes
Yield: 24 cupcakes
Warning: This is a bit of a tricky recipe, so be sure to fully read instructions before making and buying your ingredients, to make sure you will be able to pull these cupcakes off!
Ingredients
    for the dark chocolate mocha cupcakes:
  • 1-3/4 c. all-purpose flour, plus more for flouring the pans
  • 2 c. sugar
  • 3/4 c. cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. buttermilk
  • 1/2 c. vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 c. freshly brewed hot coffee
  • for the salted caramel sauce:
  • 1-3/4 c. plus 2 T. heavy cream
  • 1 vanilla bean, split lengthwise
  • 1 c. sugar
  • 1/4 c. light corn syrup
  • 1/4 c. water
  • 1/2 c. chilled unsalted butter, cut into 1/2" cubes
  • 1/2 tsp. kosher salt
  • for the salted caramel buttercream:
  • 2-1/2 c. (5 sticks) unsalted butter, at room temperature
  • 3 c. powdered sugar, sifted
  • 1/4 c. heavy cream
  • 1 tsp. pure vanilla extract
  • 1-1/4 c. of the prepared salted caramel sauce, cooled
  • to finish the cupcakes:
  • 24 chocolate coated espresso beans
  • flaky sea salt
  • remaining prepared salted caramel sauce
Preparation

For the dark chocolate mocha cupcakes:
Preheat oven to 350°. Prepare 2 standard muffin pans by lining with 24 paper cupcake liners. Set aside.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, slowly and carefully add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be very loose. This original recipe is for 2 round pans, and I found this amount to be just a bit too much for 24 cupcakes, so I remove about 1 cup of batter before dividing amongst the cupcake liners. Bake for about 18 to 20 minutes, or until a toothpick comes out clean. Let cool in the pans for 15 minutes, then move to a cooling rack to cool completely.
For the salted caramel sauce:
Place cream in a small bowl. Scrape in seeds from vanilla bean and then also add the bean. Set aside.
Stir sugar, corn syrup, and water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and bring to a boil, occasionally swirling pan and brushing down sides with a wet pastry brush. It will thicken and turn deeper in color. After about 5 to 6 minutes, it should be deep amber in color. Don't let it get too dark. If it starts to smell burnt, immediately remove pan from heat. Gradually add vanilla cream, while continuously whisking. The mixture will bubble vigorously. Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat and whisk in butter and salt. Strain into a heatproof bowl. Place in refrigerator to cool completely.
For the salted caramel buttercream:
In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream and vanilla. Then gradually beat in the 1-1/4 cup of cooled caramel sauce. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.
To finish the cupcakes:
Fill pastry bag with a large star tip and pipe buttercream onto cupcakes. Drizzle over the top of each one a bit of the remaining salted caramel sauce. (Any leftover salted caramel sauce is wonderful over vanilla ice cream!) Press a chocolate coated espresso bean into each swirl of frosting and then sprinkle lightly with sea salt.
Serve immediately or store in a container in the refrigerator. Remove from refrigerator about 30 minutes prior to serving.
Recipe from http://www.afarmgirlsdabbles.com/2012/11/30/salted-caramel-mocha-cupcakes-recipe/

Friday, April 19, 2013

Double maple cupcakes


  • Cupcakes:
  • 1/2 cup granulated sugar
  • 5 tablespoons butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon imitation maple flavoring
  • large eggs $
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 1% low-fat milk $
  • 1/4 cup maple syrup
  • Frosting:
  • 3 tablespoons maple syrup
  • 2 tablespoons butter or stick margarine, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon imitation maple flavoring
  • 1/8 teaspoon salt
  • 1 3/4 cups powdered sugar

Preparation

  1. Preheat oven to 350°.
  2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.
  3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  4. To prepare the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.
  5. Recipe from http://www.cookinglight.com/food/top-rated-recipes/best-cupcake-recipes-00412000074434/page12.html

Lemon angel food cupcake



  • Cupcakes:
  • 1/2 cup cake flour (about 2 ounces)
  • 3/4 cup powdered sugar
  • 3/4 cup egg whites (about 5 large eggs) $
  • 1/8 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons grated lemon rind $
  • Lemon Frosting:
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon 1% low-fat milk $
  • to 2 tablespoons freshly squeezed lemon juice $
  • Edible flowers such as pansies or rosebuds (optional)

Preparation

  1. Preheat oven to 350°.
  2. Place 16 paper muffin cup liners in muffin cups. Set aside.
  3. Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
  4. Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
  5. Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
  6. To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.
Note:
Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake.

Recipe from http://www.myrecipes.com/recipe/lemon-angel-food-cupcakes-10000001185427/

Chocolate cupcakes with peppermint frosting



  • Cupcakes:
  • 1 cup packed brown sugar
  • 6 tablespoons butter, softened
  • large eggs $
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • Peppermint Frosting:
  • 2 cups powdered sugar
  • 1/2 cup (4 ounces) tub-style light cream cheese
  • 1/8 teaspoon peppermint extract
  • 16 hard peppermint candies, finely crushed (about 1/3 cup)

Preparation

  1. Preheat oven to 350°.
  2. To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
  3. Spoon batter into 18 muffin cups lined with paper liners. Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  4. To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.

Mocha cupcakes with Espresso buttercream frosting


Mocha Cupcakes
Yield: 12 cupcakes
Prep Time: 15 minutes Baking Time: 17-20 minutes
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.


Vanilla Chai Cupcakes and cinnamon buttercream frosting


Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Cupcake Batter
1/2 cup (1 stick) butter
1 cup sugar
2 tsp. vanilla bean paste (or pure vanilla extract)
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar
Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream
Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.
In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite decorating tip.
I know it may seem weird to use vinegar in your cupcakes,but it is like using a baking soda, causing the cake to rise.

Recipe from http://www.theculinaryenthusiast.net/2011/09/vanilla-chai-cupcakes-with-cinnamon.html

What it's all about

Welcome! Thanks for coming to this website and continuing to  come to this site. What this is all about is teaching people who may want to know more about baking to be able to learn how to become a pro. On this site I will have recipes,photos, tips and tricks to guide you through the wonderful world of Desserts! Feel free to use my recipes and definetly utilize the tricks I will show you.