Vanilla Cupcakes with Raspberry Jam and Creme Fraiche

Ingredients:
1 1/2 stick unsalted butter, softened, and 1 T for greasing the muffin tin
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup raspberry jam
creme fraiche (or whipped cream or whipped cream frosting or vanilla buttercream)  

 * * * * * *

Preparing the cupcakes:
Preheat oven to 350 degrees F. 

Grease the muffin tin. Beat butter and sugar with an electric mixer on medium speed until pale and fluffy. Add eggs, one at a time. Add vanilla, flour, baking powder, milk and mix until smooth. 

Spoon batters into muffin tin, filling about two-thirds full. Bake until a cake tester comes out clean, about 9 to 10 minutes. Cool on a wire rack. 

Dollop creme fraiche over the top and a generous spoonful of raspberry jam. 

Makes 1 dozen cupcakes

Read More...

Summary only...

Chocolate Espresso Cupcakes

Ingredients for the cupcakes:
2 large eggs
1 cup hot water plus 2 teaspoons of instant coffee stirred in
3 T vegetable oil
1 T pure vanilla extract
1 1/2 cups sugar
1 1/2 cups all purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 cup sour cream

* * * * * * *

Ingredients for the whipped cream frosting:
1 pint heavy cream
2 T unsweetened Dutch process cocoa powder
3 T confectioners sugar

Garnish: 18 dark chocolate covered espresso beans

Preparing the cupcakes:
Preheat oven to 350 degrees F.

In a large mixing bowl combine eggs, coffee, oil and vanilla with a whisk. Then add sugar. Sift together flour, cocoa, baking powder and baking soda. Gradually add in dry ingredients to wet mixture then stir in sour cream.

Line two standard muffin tins with cupcake liners. Divide batter evenly amongst liners then bake in oven until a cake tester comes out clean - about 20 minutes. Remove from oven and set on racks to cool.

* * * * * * *

Preparing the whipped cream frosting:
Whip cream with a whisk until it forms soft peaks. Sift in confectioners sugar and cocoa powder then gently whisk together to combine until firm peaks form - the color will be a grainy cocoa color as the cocoa doesn't dissolve straight away.

When cupcakes are cool, drop a dollop of cocoa whipped cream on top of each cupcake. Garnish each with a dark chocolate covered espresso bean.

Makes 18 cupcakes

Read More...

Summary only...

Polenta Cupcakes With Mascarpone Frosting

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 cup polenta, medium ground
1/2 teaspoon gray salt
2 sticks butter, softened
2 cups sugar, plus a pinch for whipping egg whites
6 eggs, separated
1/2 cup milk
2 teaspoons vanilla extract
2 lemons, zested
16 ounces mascarpone cheese
1/2 cup powdered sugar
4 cups mixed berries (raspberry, blueberry, blackberry)

Preparing the cupcakes:
Preheat oven to 350 degrees F.

Line 2 cupcake pans with 12 paper muffin cups each. Sift together the flour and baking powder and stir in the polenta and salt.

In a mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. With the mixer running add the egg yolks, 1 at a time. Beat in the milk, vanilla, and lemon zest. With the mixer on low speed add the dry ingredients to the butter mixture until just incorporated.

In a clean, dry bowl whip the egg whites until soft peaks form. Add a pinch of sugar while the whites are mixing. Add half of the whites to the mixture and beat with the paddle. Remove the bowl from the mixer and gently fold in the remaining egg whites with a spatula to incorporate air and lighten the batter.

Spoon the batter into the lined muffin molds to fill the cups about 2/3 full.
Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. Cool the entire pan on a wire rack for a few minutes before removing the individual cupcakes. Cool the cupcakes completely to room temperature before frosting.

Combine mascarpone with the confectioners' sugar and beat together with a whisk until combined. Ice the cupcakes and decorate with the berries.

Makes 2 dozen cupcakes

Read More...

Summary only...

Vanilla Cupcakes

Ingredients for the cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

* * * * * * *

Ingredients for the frosting:
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Preparing the cupcakes:
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* * * * * *

Preparing the frosting:
Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

Makes 2 dozen cupcakes or 1 (9-inch) layer cake

Read More...

Summary only...

Yellow Cupcakes

Ingredients:
1 1/2 cups (3 sticks) unsalted butter, melted
2 1/4 cups sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Preparing the cupcakes:
Preheat the oven to 350 degrees F with a rack in the center of the oven. Line muffin tins with cupcake liners.

Sift together the flour, baking powder, baking soda and salt, set aside.

Combine the melted butter with the sugar in a stand mixer fitted with a paddle attachment, beat on medium speed for 1 minute. Add the eggs, egg yolks and vanilla, mix on medium speed for 3 minutes.

Add a third of the flour mixture to the butter mixture and mix to combine on low speed. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the rest of the buttermilk, ending with the last third of flour, mixing after each addition. Mix the cake batter on medium-low speed for 1 minute.

Scoop the batter into the cupcake liners, not filling more than half way. You may end up having to fill a few more cupcake liners, but don't overfill.

Bake for about 20 minutes, or until a tester comes out clean. Let the cupcakes cool completely before decorating.

Read More...

Summary only...

Vanilla Cupcakes

Ingredients for cupcakes:
1 1/4 cups plus 2 tablespoons (5.84 ounces) flour
1 1/8 teaspoons baking powder
heaping 1/4 teaspoon salt
1/2 cup milk
3/4 teaspoon vanilla extract
1/4 pound (1 stick) butter, at room temperature
1 cup (7 ounces) sugar
2 eggs

* * * * * * *

Ingredients for frosting:
1/4 pound (1 stick) butter, at room temperature
5 cups (1 1/4 pounds) powdered sugar, sifted and divided
1/4 cup milk
3/4 teaspoon vanilla extract

Preparing the cupcakes:
Heat the oven to 350 degrees F. Line standard muffin cups with paper liners.

In a medium bowl, sift together the flour with the bakning powder and salt. In a small bowl or measuring cup, stir together the milk and vanilla extract. Set aside.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter. Gradually add in the sugar, beating until light and fluffy, about 5 minutes.

Beat in the eggs, 1 at a time, until fully incorporated. Beat in the flour and milk mixtures, alternating one-third of each at a time, until each mixture is fully incorporated and the batter is smooth.

Fill each muffin cup three-fourths full of batter. Bake the cupcakes until puffed, set and lightly golden, and a toothpick inserted comes out clean, about 18 to 20 minutes.

Cool the cupcakes before frosting.

* * * * * *

Preparing the frosting:
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter with one-half of the powdered sugar until combined. Beat in the milk and vanilla, scraping down the sides of the bowl, and beating until smooth.

With the mixer set to low speed, gently beat in the remaining sugar until combined. Increase the speed and continue to beat until the frosting is light and fluffy.

Makes about 2 1/2 cups

Frost each cupcake with 2 tablespoons of frosting.

Read More...

Summary only...

Lemon Cupcakes

Ingredients for the cupcakes:
1 stick plus 1 T unsalted butter, softened
4 1/2 ounces caster or superfine sugar
finely grated zest of 1 large lemon (1/2 the zest for the cupcake batter and 1/2 for the icing)
2 eggs, beaten
5 ounces all purpose flour
1/4 teaspoon baking powder

* * * * * *

Ingredients for the lemon butter icing:
6 T unsalted butter, softened
6 ounces superfine sugar, sifted
finely grated lemon zest, reserved from above
1 to 2 teaspoons fresh lemon juice
12 crystallized flowers, optional

Preparing the cupcakes:
Preheat the oven to 350 degrees F.

Line a 12-cup muffin or cupcake pan with 12 paper liners.

In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar and 1/2 the grated lemon zest, and beat until the mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour, and baking powder, and fold into the butter mixture. Alternatively, you can whiz or pulse all the ingredients together in an electric food mixer.

Divide the mixture evenly among the paper liners, and bake in the preheated oven, until the cupcakes have risen and are golden, about 7 to 10 minutes. When cooked, the center of each cake should be slightly springy to the touch. Remove the cakes from the pan, and place on a wire rack to cool completely before icing.

* * * * * *

Preparing the lemon butter icing:
In a bowl, using a wooden spoon or hand-held electric beater, cream the butter until very soft. Gradually add the sugar, and beat into the butter, along with the remaining 1/2 of the lemon zest and enough lemon juice to soften the icing to a spreadable consistency.

When the cupcakes are cool, spread a generous heaping teaspoon of lemon butter icing over the top of each one. Decorate the cupcakes with the crystallized flowers, if using.

Makes 12 cupcakes

Read More...

Summary only...

Coconut Cupcakes With Chocolate And Roasted Almonds

Ingredients for the cupcakes:
2 large eggs plus 4 egg whites, at room temperature
1 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 t unsalted butter, cut into pieces, at room temperature

* * * * * * *

Ingredients for the Topping
2 cups whole milk
1 14-ounce package shredded coconut
1 T confectioners' sugar
1/2 teaspoon vanilla extract
pinch of salt

* * * * * * *

Ingredients for the glaze and garnish:
6 ounces bittersweet chocolate, finely chopped
3 T light corn syrup
1 T unsalted butter
48 roasted almonds, for garnish

Preparing the cupcakes:
Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.

Whisk the flour, sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.

Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely.

* * * * * * *

Preparing the topping:
Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely.

* * * * * * *

Preparing the glaze:
Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm.

* * * * * * *

Assembling the cupcakes:
Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact. Spoon 1 teaspoon glaze on top and garnish with 2 almonds. Refrigerate until the glaze sets, about 20 minutes.

Makes 24 cupcakes

Read More...

Summary only...

Iggy's Coconut Cupcakes

Ingredients for the cupcakes:
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

* * * * * * *

Ingredients for the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preparing the cupcakes:
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

* * * * * *

Preparing the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Makes 20 cupcakes

Read More...

Summary only...

Chocolate Cupcakes With Chocolate Glaze

Ingredients for the cupcakes:
non-stick baking spray
1 cup plus 2 T lightly salted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
3 eggs
2 1/2 cups plus 2 tablespoons all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups whole milk yogurt

* * * * * * *

Ingredients for the glaze:
8 ounces semisweet chocolate
3/4 cup sour cream
1 teaspoon vanilla extract
1 T cocoa powder
4 T light corn syrup

Preparing the cupcakes:
Preheat the oven to 350 degrees F. Spray the bottoms 24 the cupcake molds with nonstick spray. Fill each with a double layer of cupcake papers. Alternatively, use a nonstick cupcake tin and spray the sides and bottoms with nonstick spray. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, "cream" together the butter and granulated sugar until smooth, 3 to 5 minutes. Scrape down the sides with a rubber spatula and mix to blend. Add the brown sugar and continue mixing until both sugars are fully integrated and the butter soft, 3 to 5 additional minutes. With the mixer on a slow speed, add the eggs, 1 at a time.

In a medium bowl, sift together the flour, cocoa powder, baking powder, salt and cinnamon. With the mixer still on low speed, gradually incorporate about half of the flour mixture. When fully mixed, add half of the yogurt. Add the remaining flour and the remaining yogurt. The batter will be fairly dense and thick. Fill the tins a little more than 3/4 full. For a mold that has between 3 and 4-ounce holes, I like to use a 1/3 cup measure, leveled, to fill each one with the same amount of batter. When the tray(s) are full, tap the tray a few times on a flat surface to level the batter out and put the tray(s) in the center of the oven.

Bake for 8 minutes then rotate the cupcakes halfway. Bake for an additional 10 minutes. A cake tester, when inserted into the center of a cupcake, should emerge clean. Remove the cupcakes from the oven and allow them to cool for 5 minutes. Gingerly remove them from the tins so the heat from it doesn't continue to cook the cupcakes and risk drying them out. Set aside to cool completely.

* * * * * * *

Preparing the glaze:

In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler). In a small saucepan, gently heat the sour cream over low heat. When the cream begins to simmer, shut off the heat and whisk in the vanilla. Use the tablespoon measure to measure out the cocoa powder and add it to the sour cream. Whisk to blend. Without cleaning the spoon, measure the corn syrup and add it to the chocolate. The layer of cocoa powder on the spoon will prevent the corn syrup from clinging to the spoon making it easier to add the precise amount of syrup. When the chocolate has melted, remove from the heat and allow the cream and chocolate to "rest" for 5 minutes. Gently stir them together and set aside.

When the cupcakes are cooled, spread the chocolate glaze over the tops and serve.

Makes 24 cupcakes

Read More...

Summary only...

Iggy's Maple Frosted Pumpkin Cupcakes

Ingredients for cupcakes:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra large eggs, at room temperature
1 cup (8 ounces) canned pumpkin purée, not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

* * * * * * *

Ingredients for maple frosting:
6 ounces cream cheese, at room temperature
3 T unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

Preparing the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

* * * * * * *

Preparing the cupcakes:
Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins, using a level 2 1/4-inch ice cream scoop, and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Spread the cupcakes with the maple frosting and sprinkle with the chopped toffee bits.

Makes 10 cupcakes

Read More...

Summary only...

Chocolate Buttercream

Ingredients:
2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 T milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners' sugar

Preparing the buttercream:
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

Makes enough for about 30 cupcakes.

Read More...

Summary only...

Vanilla Buttercream

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Preparing the buttercream:
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.

Makes enough for 30 cupcakes.

Read More...

Summary only...

Billy's Vanilla Cupcakes

Ingredients:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all purpose flour
2 cups sugar
1 T baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

vanilla or chocolate buttercream

Preparing the cupcakes:
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired.

Serve at room temperature.

Makes about 30 cupcakes

Read More...

Summary only...

Chocolate Chip And Mascarpone Cupcakes

Ingredients for the cupcakes:
5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 T vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips

Ingredients for the ganache:
1 cup (6 ounces) semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract

Preparing the cupcakes:
Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
* * * * * * *

Preparing the ganache:
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

Makes 24 cupcakes

Read More...

Summary only...

Vanilla Bean Coconut Cupcakes

Ingredients:
1 14-ounce can unsweetened coconut milk
1 vanilla bean, split lengthwise
1 3/4 cups all purpose flour
1/4 cup ground macadamia nuts
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/3 cups sugar
3 eggs

1 recipe vanilla-coconut frosting

1 cup flaked coconut, lightly toasted

Preparing the cupcakes:
In a medium saucepan bring coconut milk just to boiling, reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1 1/3 cups; cool.

Preheat oven to 375 degrees F. Line eighteen 2 1/2-inch muffin cups with paper cups; set aside. Using the tip of a small sharp knife, scrape seeds from vanilla bean; set aside.

In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.

Add eggs, one at a time, beating well after each addition. Stir in half of the vanilla seeds; reserve the other half for the frosting. Alternatively add flour mixture and 1 cup of the reduced coconut milk (reserve rest of cocnut milk for frosting) to butter mixture, beating on low speed after each addition, just until combined.

Spoon batter into prepared muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.

Pipe or spread vanilla-coconut frosting on tops of cupcakes. Sprinkle with toasted coconut.

* * * * * * *

Preparing the vanilla-coconut frosting:
In a large bowl beat 1 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in the remaining 1/3 cup reduced coconut milk. the remaining vanilla seeds, and 1/8 teaspoon salt. Gradually add 2 1/2 cups powdered sugar, beating until fluffy.

Read More...

Summary only...

Old-Fashioned Cupcakes

Ingredients for the cupcakes:
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 T baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
* * * * * *

Ingredients for the frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Preparing the cupcakes:
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with frosting.

* * * * * *

Preparing the frosting:
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency [see note].

Note: Add more sugar to get this consistency.

Makes 24 cupcakes

Read More...

Summary only...

Boston Cream Pie Cupcakes

Ingredients:

1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

Vanilla Cream

Chocolate-Ganache Glaze

* * * * * * * * * * * * *

Ingredients for vanilla cream:
2 large egg yolks
1/4 cup sugar
2 T plus 1/2 teaspoon cornstarch
pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract

* * * * * * * * * * * * * *

Ingredients for chocolate glaze:
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 T light corn syrup

* * * * * * * * * * * * * *

Preparing the cupcakes:
Preheat oven to 350 degrees F. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Makes 18 cupcakes

* * * * * * * * * * * *

Preparing the vanilla cream:
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.

Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.

Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Makes 1 1/2 cups

* * * * * * * * * * * *

Preparing the chocolate glaze:
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Makes 1 1/4 cups

Read More...

Summary only...

Vanilla Cupcakes, Another Way

Don't follow the recipe in the video.

Ingredients for cupcakes:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 T baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

* * * * * * * * * * * * * * * *

Ingredients for vanilla buttercream:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

* * * * * * * * * * * * * * * * *

Chocolate buttercream variation:
2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 T milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners' sugar
Optional: 1 T cocoa powder

Preparing the chocolate buttercream:
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

Preparing the cupcakes:
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.

Serve at room temperature.

Makes about 30 cupcakes

* * * * * * * * * * * * * * * * *

Preparing the vanilla buttercream:
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.

Read More...

Summary only...

Vanilla Cupcakes, Ala Magnolia Bakery

Ingredients for cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

* * * * * * * * * * * * * * * * * *

Ingredients for vanilla buttercream:
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Preparing the cupcakes:
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* * * * * * * * * * * * * * * * * *

Preparing the vanilla buttercream:
This is an old-fashioned confectioners' sugar and butter frosting. It's important to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.

Note: Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

Makes enough for 2 dozen cupcakes or 1 (9-inch) layer cake

* * * * * * * * * * * * * * * *

Variations:
2 3/4 cup cake flour (Softasilk) instead of the all purpose and the self-rising
2 1/4 T of baking powder
3/4 T salt

Read More...

Summary only...