Sunday, November 30, 2014

Hot chocolate cupcakes

For Black Friday weekend I decided to contribute to the yummmies on hand in the break room, this is the result
    Cupcakes ingredients 
    3/4 cup unsalted butter
  • 3 cups unbleached all-purpose flour 
  • 3/4 cup canola oil
  • 4-1/2 oz. bittersweet chocolate
  • 3 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 3 large eggs, at room temperature
  • 3/4 cup buttermilk
  • 2 Tbs. pure vanilla extract
  • 2-1/2 tsp. baking soda


  • frosting ingredients 
  • 1 1/2 cups sugar
  • 2 tablespoons light corn syrup
  • 6 large egg whites
  • 1 teaspoon pure vanilla extract

Directions
  1. Heat the oven to 350°F. Place cupcake liners into cupcake pans.
  2. In a medium saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted and fully combined.
  3. In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
  4. Whisk in the eggs, one at a time (making sure to keep whisking - you don’t want the eggs to scramble), then whisk in the buttermilk, vanilla, baking soda, and salt.
  5.  Fill each cupcake liner about 2/3 full.
  6. Bake cupcakes for 17-22 minutes, or until a toothpick comes out clean when inserted into the center. Cool on racks for 10 minutes.

  7. For the frosting
  8. In a double broiler, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, about 2 minutes.
  9. Transfer bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately. 
  10. After frosting, use a handheld kitchen torch to lightly toast the top of the frosting if desired.




Recipe adapted from bakerita.com

Wednesday, November 5, 2014

Gluten free banana muffins with chocolate chips

I made these for my far-away coworker, Kristen, upon the occasion of her visit to learn the new system. Gluten free and "real" sugar, as requested! :-)


2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon, optional
1 3/4 cups Gluten-Free "Sweet" White Sorgum  Flour
1/2 cup (8 tablespoons) soft butter
2/3 cup sugar
2 tablespoons molasses or honey
2 large eggs
1 1/2 cup very mashed ripe bananas (about 2 medium bananas)
1/2 cup chopped walnuts, optional
1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, cinnamon, and flour. Set aside.

3) Beat together the soft butter, sugar, and molasses (and/or honey).

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Stir in the walnuts.

8) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

9) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

Recipe adapted from King Arthur Flour.



In this recipe where it called for molasses or honey, I added the required molasses and then dribbled a little honey as well.



 


 

Monday, August 18, 2014

Chocolate whiskey cupcakes

Sunday I was off from work and my plans were cancelled so after watching copious amounts of anime, I decided to do something productive and make something yummy. I made bread pudding and ziti. Unfortunately I have leftover whiskey sauce from my bread pudding, so I decided to use the sauce instead of sticking it in the fridge and being forgotten. Desert crossover! Leftover whiskey sauce is now becoming my filling for Chocolate whiskey cupcakes. (curious about the bread pudding or ziti, ask me.)
 

 
Ingredients
 
1 cup flour
2 tbsp cocoa powder
3/4 cup sugar
1/3 cup oil
1 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate soy milk
1 tsp apple cider vinegar
3/4 cup whiskey (approximate)


 

 Whiskey sauce filling

Ingredients
1 cup sugar
1 cup whip cream
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 tbsp. butter (I used earth balance, soy free butter)
1 tbsp. corn starch
1 tsp. vanilla extract
 
Combine sugar, cream, spices and butter in a saucepan and bring to gentle boil.
When the butter is melted, on the side add the whiskey, corn starch and vanilla together in a small bowl and then add the saucepan. Slowly whisk mixture.
 
 

Directions

1. Preheat your oven to 350°. Prepare cupcake tin with liners or grease with spray.
2. Combine soy milk and apple cider vinegar and let it sit. After a few minutes, it should start to curdle.
3. Beat in the sugar, oil, and vanilla and almond extracts.
4. Slowly sift in all of your dry ingredients: flour, cocoa powder, baking soda, salt, baking powder. (ignoring the salt is ok...)


Bake for 20 minutes, or until a toothpick can come out of the center clean.
Optional
Before the cupcakes cool brush whiskey over each cupcake.

 



Whiskey Buttercream Frosting
 
2 cups powdered sugar
1 stick of butter  (I used the equivalent amount of a stick of earth balance soy free butter)
1 tbsp. soy milk
2 tbsp. whiskey
1 tsp vanilla
 
Cream butter. Add the powdered sugar gradually. Add the soy milk. Add the vanilla. add more powdered sugar. Add the whiskey.
 

**Please note: Cupcake and frosting recipe are vegan, but filling is not (it has cream in it).
 
 
Cupcake recipe adapted from Kindofalotocupcakes.blogspot.com
whiskey sauce adapted from about.com , Southern food

Thursday, July 31, 2014

Caldron Cupcakes

Cauldron Cakes
 
Another Harry potter treat! 
Ingredients:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
 
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup buttermilk
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3.Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
 
Chocolate Glaze
6 ounces (1 cup) semi-sweet chocolate chips 
4 tablespoons butter

In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.

I recommend making two batches of this glaze, using half a cup of chips each time so that you don't lose the consistency of the chocolate. When glazing for the top of the caldron, you want the glaze to be warm still.

Marshmallow Filling
1 cup Marshmallow Fluff (or prepared marshmallow cream)
1/2 cup vegetable shortening (this can be left out and it will still taste good)
1/2 cup confectioners sugar
2 teaspoons vanilla extract

In a medium bowl, beat together the marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, about 3-5 minutes.

To assemble
Using a cupcake corer or sharp knife, cut out a cavity in the bottom of the cupcake. When using a knife, I run it in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).
Dip the top of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.
To make the cauldron feet, take 3 chocolate chips and form a small triangle, placing each chocolate chip roughly an inch from the others. Place the top of a cupcake onto the chocolate chips and push down ever so slightly so the chocolate chips will stick into the chocolate glaze. Repeat for the rest of the cupcakes.
Place remaining chocolate glaze into a piping bag and pipe a chocolate rim around the edge of the opening to the cauldron. If chocolate is too thick to pipe, heat chocolate glaze up until warm and allow to sit until glaze thickens slightly. If chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to a pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.
Fill a pastry bag with marshmallow filling and pipe into the cavity of the cupcakes. Garnish the top with edible gold glitter.
To make cauldron handle, melt the remaining chocolate chips, stir until smooth, and place into a pastry bag. You don't need a special tip for this step; I simply cut off the very end of the pastry bag which was sufficient. On a non-stick mat or wax paper, pipe out the handles. Let the chocolate set until hardened, approximately 30 minutes, before very carefully peeling off of the non-stick surface and placing into the top of each cupcake.



recipes adapted from Pastry Affair and allrecipes.com

Butterbeer cupcakes

Happy Birthday Harry Potter!

How old are you now? lol. Here's a cupcake that I made for Harry Potter's Birthday and for our Harry Potter's Birthday Party Barnes and Noble #getpopcultured event. (well, not for public consumption, just for the booksellers really.)



Cupcake ingredients:.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
3 large eggs
1 1/2 teaspoon vanilla extract
1 teaspoon butter extract
1/2 cup buttermilk
1/2 cup cream soda
.
For the ganache:.
1 11-oz. package butterscotch chips
1 cup heavy cream
.
For the buttercream frosting:.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
.
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. I used red and yellow liners for Gryffindor colors.
Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 1/2 or  nearly 3/4 full, then bake for 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. (You can choose not to use the filing if you forget or do not want to overpowering of a taste and it will still taste delicious)
.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Recipe adapted from amybites.

.

Rec

Friday, July 4, 2014

Chocolate Angel Food Cupcakes

Here is a cupcake that I made for my mother in laws gathering for Fourth of July.
 
Ingredients
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 2 Tb cocoa powder
  • 1/8 tsp salt
  • 6 large egg whites at room temperature*
  • 2 1/2 Tb warm water
  • 3/4 tsp vanilla extract
  • 3/4 tsp cream of tartar
  • Topping
  • 1 1/2 cups heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 Tbsp cocoa powder, plus more for dusting (optional)**
  • Fresh strawberries, raspberries or blueberries, or chocolate covered berries
 
 
 
Directions
  • Preheat oven to 350 degrees.
  • In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together the sugar, the flour, cocoa powder and the salt. (I ignored the salt, but left it in the ingredients in case you wanted to follow directions, I avoid salt when I can though).
  • In a large mixing bowl, whisk together egg whites, water, vanilla extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding 1 tablespoon of sugar to mixture, until medium peaks form. Sift or sprinkle just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this by using a 1/4 cup measuring cup and gently sprinkling until the egg whites mixture was covered).
  • Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes, until toothpick inserted into center of cupcake comes out clean. Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.
For the Cream Cheese Whipped Cream Topping:
  • In a mixing bowl whip heavy cream until soft peaks form.
  • In a separate mixing bowl, whip cream cheese until light and fluffy. Mix in cocoa powder.
  • Combine whip cream into cream cheese mixture and whip again.
  • Spread on cooled cupcakes or use a piping bag to apply topping.
Optional sprinkles and blueberries...possibly strawberries next time ;-)
 
Recipe adapted from Cooking Classy.
 
 

Sunday, May 11, 2014

Cinnamon Roll Cupcakes

Cinnamon Roll Cupcakes

  Here is a cupcakes that I made for Mother's Day and shared with everyone at Barnes and noble. 

Ingredients
1  cup butter
2    eggs
2 1/2    cups all purpose flour
2 1/2    teaspoons baking powder
1/2  teaspoon salt
3/4  cup packed brown sugar
2    teaspoons ground cinnamon
1  cup sugar
1/4 cup powdered sugar
1 1/2    teaspoons vanilla
1 1/4    cups milk
                   
 Directions:
Preheat oven to 350 degrees F. Set up your cupcake tins with liners (or just make sure that the tins aren't in the dishwasher before you begin). 


In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, and cinnamon. Set aside.
 
 In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Add powdered sugar. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
 
Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
 
Bake for 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. 



 
Two options for topping: (or you can totally use both, it will just be double yummy)
 
Glaze:
 
In a medium bowl stir together 2 cups powdered sugar and 2 tablespoons honey. Add 2 to 3 tablespoons milk, 2 teaspoons at a time, to make a mixture of glazing consistency. Using a wooden toothpick, poke holes into tops of warm cupcakes. Spoon glaze over cupcakes, spreading evenly. Serve warm. Makes 26 (2-1/2 inch) cupcakes.
 


Frosting
 In a large mixing bowl beat 1 cup room temperature butter with a mixer on medium to high speed for 30 seconds. Beat in vanilla and  a pinch of salt. Gradually add 2 to 3 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream *. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency.
 
 (*If you want to make homemade whip cream for this frosting: beat on high 1 cup heavy cream with one teaspoon vanilla and one tablespoon powdered sugar until it looks and tastes like whip cream, or beat for 4 minutes.)
 
Recipe adapted from bhg.com

Sunday, May 4, 2014

Capt'n Crunch cupcakes

Cap’n Crunch Cupcakes

2 cups flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups smashed up Cap’n Crunch

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
2.Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In mixer bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.
4. Add half of the flour mixture to the butter mixture. Stir in buttermilk, then add the flour mixture slowly, alternating between wet and dry, mixing until just combined. Mix in ground Cap’n Crunch until combined.
5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before frosting.

Sweetened Condensed Milk Frosting
1-1/2 cups (3 sticks) unsalted butter, softened
3-1/4 cups powdered sugar
1/2 can sweetened condensed milk

 Cream together butter and powdered sugar. Add sweetened condensed milk, mixing until completely combined. 

Decorate with pieces of Capt'n Crunch after iced.


Adapted from the Baking Robot's recipe.

Friday, May 2, 2014

S'mores please! Cupcakes



Cake Ingredients
2 1/4 cup + 2 tbs sugar
1 3/4 cup all purpose flour
3/4 cup + 1 tbs cocoa powder (not Dutch processed)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cup graham cracker crumbs (about 20 crackers)
1/3 cup unsalted butter, melted
9 oz bittersweet chocolate, as finely chopped as you can

Preheat oven to 350, and line 2 standard muffin tins or spray with cooking spray.

Sift (or whisk together) into the bowl 2 cups plus 2 tbs sugar (reserving the remaining 1/4 cup for later), flour, cocoa powder, baking soda, baking powder, and salt.

In a separate medium bowl (or at your mixer), lightly whisk the eggs, milk, oil, and vanilla.
 Pour into the flour mixture, and mix on low until incorporated slightly and then increase the speed to medium to mix for 30 seconds. Scrape down the bowl and mix on medium for an additional 2 minutes. Pour in your boiling water. Using a spoon (not the mixer) stir to combine. The batter will be very runny. (For firmer cupcake, skip the boiling water and add the oil last)
In another medium bowl, stir together the graham cracker crumbs, 1/4 cup of sugar, and melted butter.
Spoon 2 tbs of graham cracker mixture into each muffin cup (there will be some leftover). Using a piece of parchment paper, firmly press the graham cracker into the bottom of the muffin cup, creating a crust. Sprinkle evenly 2 generous tsp of finely chopped chocolate (or morsels of chocolate) on top of the crust.  Fill cups 3/4 of the way full. Sprinkle the remaining chopped chocolate and then graham cracker mixture over the top of the batter.
Bake one tin at a time for 17-20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few crumbs attached.  Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely, at least an hour.

Cupcake glaze
Melt 2/4 cup morsels and/or 6 oz chocolate bar with half a can of sweetened condensed milk. Stir constantly over medium heat until chocolate is melted and mixture is a dark consistency.

Lightly glaze cooled cupcakes. Chocolate will cool and "harden" within a minute or two. Frosting goes on top of the glaze after it is hardened.

Marshmallow "frosting"
  • 5 large egg whites
  • 1 1/2 cup sugar
  1. Combine egg whites and sugar in a bowl placed over simmering water. Whisk constantly until sugar is dissolved.
  2. Transfer mixture to stand mixer bowl, with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10 minutes.

Lightly dust with crumbled graham crackers and/or chocolate. 


Recipe adapted from Rocheli and Baker's Royale.

Tuesday, April 1, 2014

Pancake cupcakes

Here is a cupcake that I made for April Fools day 2014.
The cupcake tastes like pancakes with maple syrup and looks like a little pat of butter is melting on top. If you make the icing fluffy and swirly it could also look like mashed potatoes. 



Ingredients:
***Cupcakes***
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons granulated sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1/4 teaspoon maple extract, optional
  • 1/2 teaspoon vanilla extract.    


  • Maple Frosting***
  • 1/2 cup butter, room temperature
  • 3 to 3 1/2 cups confectioners' sugar
  • 5 tablespoons maple syrup
  • 1/4 teaspoon maple extract, optional
  • 1/2 teaspoon vanilla extract


Preparation:
Heat the oven to 375°.
Cupcakes: If using cupcake papers, spray lightly with nonstick cooking spray. Line a 12-cup muffin tin with the prepared cupcake papers. Or, grease and flour the cups or spray with baking spray.

In a bowl combine the flour, baking powder, baking soda, salt, and sugar.
In a large bowl, whisk the buttermilk with the eggs and melted cooled butter until smooth. Whisk in the flavoring(s). Stir in the flour mixture until smooth. Spoon into the prepared pan, filling cups or papers about 2/3 full.
Bake for 16 to 18 minutes, or until lightly browned. Cool in pan on a rack for 10 minutes, then remove the cupcakes to a rack to cool completely.

Frosting: In a mixing bowl with electric mixer, use paddle attachment and beat the butter. Gradually add 1 cup of confectioners' sugar until smooth and light. Add the maple syrup and more cups of confectioners' sugar, and the maple and vanilla extracts. Beat until light and fluffy, adding more confectioners' sugar as needed.
****
Decorating  
Normally I would just frost this with maple buttercream frosting, but I wanted to be silly for April fools day, so I took the frosting and made it a filling by coring the cupcakes after they cooled and stuffed it in with a measuring cup. You can also use a piping bag to fill them. I then made a new batch of frosting minus the maple extract so that the frosting would stay white. 
You can frost it smoothly or make it fluffy. To make the appearance of butter on top, place an unwrapped yellow Starburst candy in the center and drizzle Carmel sauce across it. Alternately, you could make a well of Carmel sauce and put the Starburst in the center, pressing down a bit on the candy so that the sauce spills out onto the sides of the cupcake. 



This recipe is adapted from about.com southern food by Diana Rattray.