Tomato soup cupcake

• I loved this cupcake for the simple reason of having people guess what the main ingrediant was and watching their reaction to an unexpected desert ingrediant.        

  
  

  
  

          1 can condensed tomato soup

  1 teaspoon baking soda

  1 /3 c white sugar

  1 egg

  1/3 cup butter

  1/2 teaspoon salt

  1 teaspoon ground cinnamon

  1/2 teaspoon ground cloves
  1 1/2 cups self-rising flour
  Combine the tomato soup and the soda in a bowl, and let it stand.
  Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Pour the batter in a greased baking dish. Sprinkle teaspoon of sugar ontop if each.
  Bake at 325 degrees F (165 degrees C) for 24 minutes or until done. Cool.
  Optionally you could add a nice sour cream chocolate butter cream icing.... :-)
  
  
  
  
  Recipe adapted from allrecipes.com

Chocolate cherry cupcakes

Chocolate Cherry Cupcake Recipe

Yield: 14 cupcakes

• 2 C all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 C cocoa powder
• 3/4 C unsalted butter, room temperature
• 2/3 C brown sugar
• 2 large eggs
• 2/3 C sour cream
• 2 tsp vanilla extract
• 2/3 C liquid from a jar of
  
  cherries

1. In a medium-sized mixing bowl, whisk flour, baking powder, baking soda, and cocoa powder.
2. In another medium-sized bowl, beat butter and sugar until well combined.
3. Mix eggs, sour cream, vanilla extract, and cherry liquid into the wet ingredients.
4. Slowly incorporate the flour mixture into the wet ingredients until just combined.
5. Divide evenly between 14 cupcake liners.
6. Bake at 350 F for 30 minutes.

Cherry Buttercream Frosting

Note: Double this recipe if you prefer lots of frosting.

• 1/2 C unsalted butter, room temperature
• 2 C powdered sugar (If you prefer a thicker frosting, add more powdered sugar.)
• 5 tbsp liquid from a jar of cherries
• Three mashed cherries
• 1 tbsp vanilla

1. Mix butter and powdered sugar until the mixture looks like frosting. Add cheery juice and cherries.
2. Pipe or spread on cupcakes.

Recipe modified from the Cupcake Project.

Eggless banana muffins

Ingredients

• 2/3 c sugar 
• 1/3 c vegetable oil
• 2 c all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3 bananas ,mashed

Directions

1. Mash well ripened bananas in a small bowl and set aside.
2. Mix baking powder,baking soda,flour and sugar.
3. Add mashed bananas and oil . Stir well. This batter will be very thick.
4. Spoon ingredients into a greased muffin tin.
5. Optional: for a crumb topping, mix in a small bowl: 1/2 cup brown sugar , 1/4 cup white sugar, 1/3 cup flour and 1/4 , 2T melted butter and mix into crumbles. Sprinkle on top.
6. Bake in a preheated oven at 350 degrees for 25 minutes muffins. 

Recipe adapted from Just a Pinch Recipes

Lemon coconut cupcakes

Went around and asked a lot of my coworkers at Bn what kind of cupcake I should make tommorro (for no reason but just to make cupcakes). This is the winning cupcake. Recipe found at tasteofhome.com

Ingredients 

• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• 3 teaspoons grated lemon peel
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup flaked coconut
• LEMON COCONUT FROSTING:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon peel
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• 1-1/4 cups confectioners' sugar
• 3/4 cup flaked coconut, divided
• Shredded lemon peel, optional

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small bowl, beat the cream cheese, butter, grated lemon peel, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon peel if desired. Yield: 15 cupcakes.

Modifications:

- I got tired grating lemon, so I stopped at 2 teaspoons and added a little lemon juice ( just a few drops).

- I put some graham cracker on the bottom of some of the cakes and some on the top of some. Lets see how it tastes.

- I did not want, nor have, any cream cheese so I added a few generous squirts of lemon, extra stick of butter and a bit more powdered sugar.

-I also neglected to add the coconut... Oh wells. 

Chocolate chip banana crumb muffins

So I've been collecting ripe bananas and decided to make some banana muffins a while back. I'm awake and not distracted by Korean drama and decide I need to bake... Here is the result. I found the recipe on allrecipes.com and decided to adapt it just a bit. 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
    Directions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
    2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Mix in 1/3 cup of chocolate chips. Spoon batter into prepared muffin cups.
    1. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    2. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chocolate cupcakes

• 3/4 cup unsweetened cocoa powder

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 1 cup sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• Easy White Icing

• Sprinkles (optional)

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

2. STEP 2

   Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

3. STEP 3

   Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

4. STEP 4

   Cool in pan 5 minutes; transfer to a wire rack to cool .

   
   

   Chocolate Cream Cheese Frosting (from Glorious Treats)
   1/2 cup butter ( in room temperature
   8oz cream cheese
   1 teaspoon vanilla
   1/2 cup unsweetened cocoa
   4 cups powdered sugar
   1 to 4 teaspoons heavy whipped cream
   
   
   Strawberry whipped cream filling
   1 cup heavy whipped cream
   1/3 cup sugar
   1 tsp vanilla
   5 to 6 T crushed strawberries
   
   
   
   
   
   
   
   
   Frosting and filling Recipe from Tidy Mom 
   Cupcake recipe from Martha Stewart
   
   

Beer and pretzel cupcakes

Beer & Pretzel Cupcakes

Preparation: Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Cupcake (adapted from Alice Medrich)

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces)  Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Guinness Stout

Ganache Frosting

• 3/4 cup heavy cream
• 4 tablespoons butter
• 1/4 teaspoon vegetable oil
• 14 oz. chocolate, chopped

Pretzel Topping

• 12 pretzel sticks
• 2 oz chocolate, melted
• 2 oz caramel, warmed

Instructions:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add 1/4 cup of the beer into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining beer. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

To make ganache frosting

1. Bring heavy cream, butter and vegetable oil to a light boil. Pour hot heavy cream mixture over chocolate. Using a spatula gently fold chocolate through heavy cream until well combined. Set aside to cool for at least an two hours or until frosting consistency is achieved. Frosting will thicken as sits.

Assembly:

1. Pipe frosting on top of cooled cupcake. Cut pretzels into shards and place on top of cupcakes. Drizzle chocolate and caramel on top.

 

The only thing I did different in the recipe was I used almond extract instead of vanilla. I also put in more Guinness. :-)

I also didn't make the pretzel topping since I ran out of time and was frosting my cakes at work on my break. 

I just iced them with the ganache and crumpled on some pretzel sticks and drizzled warm Carmel on top.

Recipe from bakersroyale.com

Apple cinnamon muffins

My breakfast today :-)

Be warned this muffin makes a complete mess in your oven, do not overfill... 

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 2 apples - peeled, cored and chopped
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
• 
  
  1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
  2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
  3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
  4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

  Recipe from allrecipes.com

  
  

  
  

  Please note: make sure when you cube the butter that you make small cubes, because it will overflow and your smoke alarm will go off as it hits the bottom of your oven. If you underfill to compensate the muffin may fall apart when you take it out and it may not taste as good as the ones with more butter/sugary goodness. 

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 soy milk 
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.

6. Let stand in tins on wire rack for 5 minutes before setting individually on the wire rack for cooling.  Cool completely before frosting cupcakes.

(Cupcake recipe adapted from Brown Eyed Baker)

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoons vanilla extract
1½ teaspoons espresso powder

Optional: 2 teaspoons coffee liquor or coffee flavored brandy

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 (add the optional brandy) and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.