Ming Makes Cupcakes

CUPCAKE 33

May 16, 2010
Chocolate Cupcakes with Chambord Chocolate Frosting

CUPCAKES
1 cup flour 
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
3 T berry jam
3 tsp Chambord liqueur

 Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing.  Mix in jam and liqueur.  Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

FROSTING
1 stick butter
5 heaping T cocoa
1 lb confectioner’s sugar
1 tsp vanilla
1/4 cup milk
1/8 cup Chambord 

In a saucepan, melt butter at low temperature.  In a separate bowl, mix cocoa and sugar.  Add melted butter, vanilla, and milk and beat at low speed until mixed.  Mix in Chambord.  Frost cupcakes generously and top (or fill) with a dollop of jam.  
 

CUPCAKE 32

April 30, 2010
Graham Cupcakes with Key Lime Cream Cheese Frosting

CUPCAKES
1 cup flour
1/2 cup graham cracker crumbs
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temp.
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk

Mix flour, graham cracker crumbs, baking powder, and salt.  Beat in butter gradually.  Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk until just mixed.  Pour into lined cupcake pan.  Bake at 400 for 20 minutes, or until toothpick comes out almost clean.

FROSTING
 4 oz. cream cheese
1/2 stick butter, room temp.
2 cups confectioners’ sugar
2 T key lime juice

 Mix together ingredients with an electric mixer until smooth and creamy.  Frost cupcakes.  Top with a lime slice and a sprinkle of crumbs.
 

CUPCAKE 31

April 30, 2010
Flourless Beet Chocolate Cupcakes with Whipped Cream

CUPCAKES
3/4 stick butter
1.5 cups chocolate chips
1/4 cup sugar 
1/2 cup pureed beets (from canned whole beets)
3 eggs, separated

Puree beets in blender until smooth.  Melt butter and chocolate in metal bowl set in a pan of simmering water on low.  Stir until melted, then remove from heat.  Wait a few minutes, then stir in egg yolks and beets.  In a separate bowl, beat egg whites until they hold soft peaks.  Gradually add sugar and beat until mixture is still and glossy.  Whisk some of the whites into the chocolate, and then back into the whites while stirring.  Fill cupcake liners.  Bake at 275 for 35 minutes or until inserted toothpick comes out almost clean. 


FROSTING
 heavy cream
sugar
leftover beet juice

Here, I drizzled the cream with the juice for color, but you can make pink whipped cream by beating together cream, sugar, and a few drops of beet juice until fluffy.
 

CUPCAKE 30

April 30, 2010
Coconut Rum Cupcakes with Coconut Cream Cheese Frosting

CUPCAKES
2 cups flour
1 tsp soda
1/2 tsp salt
1 1/4 cups light brown sugar
1 stick butter
1 egg
1 cup buttermilk
1/3 cup coconut rum

Mix flour, soda, and salt.  In a separate bowl, cream brown sugar and butter until fluffy.  Add egg and beat well. Add buttermilk and flour mixture alternately while mixing.  Add rum and mix well. Pour into lined cupcake pan.  Bake at 375 for 20 minutes, or until toothpick comes out clean.

FROSTING
 4 oz. cream cheese
1/2 stick butter, room temp.
2 cups confectioners’ sugar
3 T coconut rum

Mix together ingredients with an electric mixer until smooth and creamy.  Frost cupcakes.  
 

CUPCAKE 29

April 30, 2010
Vanilla Cupcakes with Strawberry Filling and Milk Chocolate Glaze

CUPCAKES
1 1/2 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temp
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup strawberry preserves


Mix flour, baking powder, and salt.  Beat in butter gradually.  Beat in sugar and mix thoroughly.  Beat in eggs, then vanilla and milk.  Beat just until mixed. Fill cupcake liners 1/3 full.  Place a spoonful of preserves in the center.  Cover with batter.   Bake at 400 for 20 minutes, or until toothpick comes out almost clean.

FROSTING
1/2 stick butter
3 heaping T cocoa
1/2 lb confectioner’s sugar
1/2 tsp vanilla
1/4 cup milk

  Melt butter.  In a separate bowl, mix together cocoa and sugar.  Add melted butter, vanilla, and milk and beat at low speed until mixed.  Dip cupcakes in glaze and top with chocolates.

 

CUPCAKE 28

April 30, 2010

Gingerbread Cupcakes with Fluffy Cream Cheese Filling 

CUPCAKES
1 1/2 cups flour
1 tsp baking soda
1 stick butter, room temp.
1/2 cup dark brown sugar
3/4 tsp ginger
1 tsp cinnamon
pinch nutmeg
pinch salt
1/2 cup molasses
2 eggs
1/2 cup sour cream 
Mix flour and baking soda.  In a separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt. Beat in molasses, and then eggs one at a time.  Mix in sour cream until well-blended.  Pour into lined cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out almost clean.
 
FROSTING

4 oz. cream cheese
1/2 stick butter, room temp.
1 1/2 cups confectioners’ sugar
1 jar marshmallow fluff
1 tsp vanilla

Mix together cream cheese and butter until well-blended.  Add fluff and vanilla and beat until smooth. Use knife to cut a cone shape from the top of the cupcake.  Trim the bottom, fill hole with filling, and cover with remainder.  Frost with whipped cream or additional filling.
 

CUPCAKE 27

April 30, 2010
Vanilla Almond Cupcakes with Maple Cream Cheese Frosting

CUPCAKES
1 cup cake flour
1/2 cup almond meal
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk

Mix flour, almond meal, baking powder, and salt.  Beat in butter gradually.  Beat in sugar and mix thoroughly.  Beat in eggs, then vanilla and milk until just mixed.  Pour into lined cupcake pan.  Bake at 400 for 20 minutes, or until toothpick comes out almost clean.

FROSTING
4 oz. cream cheese
1/2 stick butter, room temp.
2 cups confectioners sugar
1/4 cup maple syrup

Mix together ingredients with an electric mixer until smooth and creamy.  Frost cupcakes.  Drizzle with maple cream or maple syrup.
 

CUPCAKE 26

April 30, 2010
Port Wine and Cherry Chocolate Cupcakes with Mascarpone Frosting

CUPCAKES
3/4 cup port wine
3/4 cup canned cherries
1 stick butter
3T + 3/4 cup sugar
1 cup chocolate chips
1/4 cup cocoa
1 cup flour
1 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup sour cream

Simmer port and drained cherries (I used morello cherries in a jar) in a saucepan for 10 minutes. Remove 1/8 cup of liquid, set aside. Add butter, 3T sugar, chocolate, and cocoa and whisk until melted. Remove from heat and let cool. Mix flour, sugar, soda, salt in a bowl. In a separate bowl, mix egg and sour cream. Add port mixture and beat briefly. Add flour mixture and beat briefly. Pour into lined cupcake pan. Bake at 350 for 25 minutes, or until toothpick comes out clean.  Spoon remaining port liquid on cupcakes before frosting.

 


FROSTING
8 oz. mascarpone
1/2 cup heavy cream
1/2 cup confectioners' sugar
 
 cherries or chocolate shavings
 
 Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form.  Spread on cupcakes and top with cherries or chocolate.
 

CUPCAKE 25

April 30, 2010
Sour Cream Raspberry Cupcakes with Cream Cheese Frosting

CUPCAKES
1 cup flour
1/2 tsp baking soda
pinch of salt
1 stick butter
3/4 cup sugar
1 egg
1/4 tsp vanilla
1/2 cup sour cream
1 1/2 cups raspberries

Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Stir in sour cream.  Add flour mixture.  Stir in raspberries.  Bake at 350 for 20 minutes, or until toothpick comes out clean.

FROSTING
4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.  Top with additional raspberries.



 

CUPCAKE 24

April 30, 2010
Coffee Chocolate Cupcakes with Baileys Irish Cream Frosting

CUPCAKES
1/2 tsp baking soda
1/4 cup buttermilk
3 heaping T cocoa
1 stick butter
1/2 cup coffee 
1 cup sugar
1 cup flour
1/4 tsp salt
1 egg
1/2 tsp vanilla

In a small bowl, dissolve baking soda in room-temperature buttermilk.  In a saucepan, melt butter and cocoa together at a low temperature.  When smooth, add coffee.  In a separate bowl, sift together sugar, flour, and salt.  Add cocoa mixture and egg and mix at low speed.  Add buttermilk mixture and vanilla and beat until smooth.  Bake at 350 for 20 minutes or until inserted toothpick comes out clean

ICING
1 stick butter
4 cups confectioners’ sugar
1/4 cup Baileys
1 tsp vanilla
1 T milk
2 T coffee

Beat ingredients together until smooth.  Spread on cupcakes.

 

CUPCAKE 23

April 30, 2010
Vanilla Cupcakes with Lemon Filling and Meringue Frosting

CUPCAKES
1 1/2 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temp
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk

Mix flour, baking powder, and salt.  Beat in butter gradually.  Beat in sugar and mix thoroughly.  Beat in eggs, then vanilla and milk.  Beat just until mixed. Pour into lined cupcake pan. Bake at 400 for 20 minutes, or until toothpick comes out almost clean.

FILLING
1 egg and 1 yolk
juice of 1 lemon
1/2 stick butter
1/2 cup sugar

Beat egg and yolk in metal bowl set in simmering water.  Beat in lemon, butter, and sugar.  Stir over medium heat until the mixture has consistency of pudding.

FROSTING
5 T water
1/4 tsp cream of tartar
1 1/3 cup sugar
2 egg whites
1 T light corn syrup
1 tsp vanilla

Beat together water, cream of tartar, sugar, egg, and syrup at low speed in metal bowl set in simmering water.  When mixture reaches 140 degrees, beat on high for 5 minutes.  Remove from heat, add vanilla, and beat for 3 minutes.
 

CUPCAKE 22

April 30, 2010
Sour Cream Chocolate Cupcakes with Nutella Frosting

CUPCAKES
1 cup flour
1 cup sugar
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 stick room temp. butter
1/2 cup sour cream
1 egg
1 tsp vanilla 

Mix flour, sugar, cocoa, baking soda, and salt. Add butter, sour cream, egg and vanilla.  Beat until well-blended and fluffy.  Bake at 350 for 30 minutes, or until toothpick comes out clean.

FROSTING
1/2 cup nutella
1 1/2 cups confectioners’ sugar
5 T heavy cream

Mix ingredients together with an electric mixer until fluffy.


 

CUPCAKE 21

April 30, 2010
Parsnip Cupcakes with Cream Cheese Frosting

CUPCAKES
1 cup flour
2 eggs
1 cup sugar
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup canola oil
1/2 cup milk
1/2 cup crushed pineapple
2 cups grated parsnips
1 tsp vanilla

Mix all ingredients together.  Bake at 325 for 35 minutes or until inserted toothpick comes out clean.  

FROSTING
4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.  Top with slivers of candied ginger and a sprinkle of brown sugar


 

CUPCAKE 20

April 30, 2010
Coconut Sponge Cupcakes with Chocolate Espresso Buttercream

CUPCAKES
1/2 cup sugar + 1 T sugar
4 eggs
1/3 cup cream of coconut
1/4 tsp salt
3/4 cup cake flour

Separate eggs into two large bowls.  Beat sugar into the egg yolks at medium speed for 3-4 minutes, or until mixture is smooth and pale yellow.  Add coconut and half of salt, beat briefly.  Mix in flour.  In other bowl, beat egg whites and rest of salt until soft peaks form.  Add 1 T sugar and beat until stiff peaks form.  Fold gently into yolk mixture.  Bake at 350 for 20 minutes or until lightly browned.


 

CUPCAKE 19

April 30, 2010
Blueberry Cupcakes with Maple Brown Butter Frosting

CUPCAKES
1 1/2 cups flour
3/4 cup sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter, melted
1 egg
3/4 cup buttermilk
1/4 cup milk
1 cup blueberries
Mix flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix butter and egg lightly. Add buttermilk and milk.  Add milk mixture to flour and mix until just blended.  Toss blueberries in a tablespoon of flour and fold into batter.  Bake at 350 for 20 minutes, or until toothpick comes out clean.

ICING
1 stick butter
3 cups confectioner’s sugar
1/4 cup milk
3 T maple syrup
In a saucepan, melt butter at medium temperature until golden brown.  In a bowl, add butter to sugar, then add milk and syrup.  Beat until smooth.  

 

CUPCAKE 18

April 30, 2010
Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds

CUPCAKES
1 cup flour
1/2 tsp baking soda
pinch of salt
1 stick butter
1 cup sugar
1 egg
1/2 tsp almond extract
1/4 tsp vanilla
1/2 cup sour cream
apricot preserves

Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add almond extract, vanilla, and egg. Stir in sour cream.  Add flour mixture.  Fill cupcake liners 1/3 full.  Place a spoonful of preserves in the center.  Cover with batter.  Bake at 350 for 20 minutes, or until toothpick comes out clean.

FROSTING
8 oz. mascarpone
1/2 cup heavy cream
1/2 cup confectioners’ sugar
toasted almonds

Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form.  Spread on cupcakes and sprinkly with almonds.


 

CUPCAKE 17

April 30, 2010
Peanut Butter Cupcakes with Peanut Butter Frosting and Chocolate Ganache

CUPCAKES
1 cup flour
1 tsp baking powder
1/4 tsp salt
pinch of cinnamon
3/4 stick butter, room temp
1 cup peanut butter
1 cup brown sugar
1 tsp vanilla extract
1 egg
1/2 cup milk

Mix flour, baking powder, salt, and cinnamon. In a separate bowl, mix butter, peanut butter, and brown sugar until blended. Add vanilla and egg. Add milk and flour mixture alternately while still mixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

GANACHE
3/4 cup chocolate chips
1/4 cup heavy cream

Melt chocolate and cream in metal bowl set in simmering water.  

FROSTING
1 cup peanut butter
1 1/2 tsp vanilla
2 1/2 cups confectioner’s sugar
6 T milk

Beat peanut butter and vanilla until blended. Add 3 T milk and sugar while beating. Add the rest of the milk and sugar and beat until smooth.  If needed, add a couple more tablespoons milk.  


 

CUPCAKE 16

April 30, 2010
Guinness Chocolate Cupcakes with Cream Cheese Frosting

CUPCAKES
1/2 cup Guinness
1 stick butter
3 T brown sugar
1/2 cup cocoa 
1 cup flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup sour cream

Simmer Guinness, butter, and brown sugar in saucepan until melted. Add cocoa and whisk until smooth. Remove from burner and cool slightly. Mix flour, sugar, soda, and salt in a bowl. In a separate bowl, mix egg and sour cream. Add cocoa mixture and beat briefly. Add flour mixture and beat briefly. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out clean.

FROSTING
4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.  



 

CUPCAKE 15

April 30, 2010
Pumpkin Cupcakes with Cream Cheese Frosting

CUPCAKES
1 cup flour
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
pinch of nutmeg
pinch of cloves
1 cup sugar
2 eggs
1/2 cup oil
1 cup pumpkin

 Mix flour, baking soda, cinnamon, salt, nutmeg, and cloves. In a separate bowl, mix sugar and eggs. Add oil and mix at medium speed for three minutes. Add flour mixture, and then add pumpkin.  Mix at medium speed until well blended.  Bake at 350 for 30 minutes, or until toothpick comes out clean.

FROSTING
4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

crystallized ginger

Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.  Top cupcakes and add crystallized ginger if desired.
 

CUPCAKE 14

April 30, 2010

Red Devil’s Food Cupcakes with Sour Cream Chocolate Frosting

CUPCAKE
1 1/2 cup cake flour
1 1/4 cup sugar
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
2/3 cup shortening
1 cup buttermilk
1 tsp vanilla
1 tsp red food coloring
2 eggs

Mix flour, sugar, cocoa, baking soda, and salt.  Add shortening, buttermilk, vanilla, and food coloring.  Beat for two minutes at medium speed.  Add eggs and beat for two minutes.  Bake at 350 for 20 minutes, or until inserted toothpick comes out almost clean.


FROSTING
8 oz. semisweet chocolate
1 tsp espresso powder
1 cup room temp. sour cream
1/2 cup honey
1/2 tsp vanilla

Melt chocolate and espresso in metal bowl set in simmering water.  Let cool while mixing sour cream, honey, and vanilla in separate bowl.  Fold in chocolate slowly and stir well until blended. 

 

CUPCAKE 13

April 30, 2010
Sour Cream Fig Cupcakes with Cream Cheese Frosting

CUPCAKE
1 cup flour
1/2 tsp baking soda
pinch of salt
1 stick butter
1 cup sugar
1 egg
1/4 tsp vanilla
1/2 cup sour cream
fig jam or preserves

Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Stir in sour cream.  Add flour mixture.  Fill cupcake liners 1/3 full.  Place a spoonful of fig jam in the center.  Cover with batter.  Bake at 350 for 20 minutes, or until toothpick comes out clean.

FROSTING
4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla

Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.
 

CUPCAKE 12

April 30, 2010

Carrot Cupcakes with Cream Cheese Frosting

CUPCAKES
1 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 cup sugar
1/2 cup canola oil
8 oz. can crushed pineapple
2 cups grated carrots
Mix all ingredients together.  Bake at 325 for 35 minutes or until inserted toothpick comes out clean. 

FROSTING
4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla


Mix ingredients together by hand.  Once blended, whip with an electric mixer until fluffy.

 

CUPCAKE 11

April 30, 2010

Chocolate Cupcakes with Chocolate Ganache and Cream Filling


CUPCAKES
1 cup flour
1/2 cup unsw. cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk

Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing.  Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

FROSTING
3/4 cup chocolate chips
1/4 cup heavy cream

Melt chocolate and cream in metal bowl set in simmering water.  When smooth, spread on top of cupcakes.

FILLING
1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract

Beat butter until smooth. Add sugar, milk, vanilla, and almond. Beat until spreadable.  Use a knife to cut a cone-shape from the top of the cupcake. Trim the bottom, fill hole with cream, and cover with remainder.
 

CUPCAKE 10

April 30, 2010
Apple Cupcakes with Caramel Frosting

CUPCAKES
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
pinch of cloves
1 cup sugar
1 egg
1/4 cup oil
2 cups peeled, diced apples

Mix flour, baking soda, salt, cinnamon, nutmeg, and cloves.  In a separate bowl, beat together sugar, egg, and oil.  Add apples.  Add flour mixture and beat until smooth.  Bake at 350 for 30 minutes, or until inserted toothpick comes out clean.

FROSTING
1/2 stick butter
1/2 cup brown sugar
1/4 cup heavy cream
1 tsp vanilla

Melt butter, sugar, and cream in heavy saucepan over medium heat.  Bring mixture to a boil, and reduce to a simmer.  Continue cooking and stirring for 5 minutes.  Remove from heat and add vanilla.  Frost cupcakes when cooled.
 

CUPCAKE 9

April 30, 2010

Mango Cupcakes with Buttercream Frosting and Coconut

CUPCAKES
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup oil
1/2 cup sugar
1 tsp vanilla
1 egg
1 cup mango pulp
1/4 cup water

Mix all ingredients together.  Beat with electric mixer until well-blended.  Bake at 350 for 20 minutes, or until toothpick comes out clean.
Note: Mango pulp can often be found at Indian grocery stores.


ICING
1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract
shredded coconut

Beat butter until smooth and creamy.  Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.  Add additional sugar if needed.  Frost cupcakes and dip in coconut.  Top with mango and toasted coconut.


 

CUPCAKE 8

April 30, 2010

Chocolate Cupcakes with Mint Marshmallow Frosting

CUPCAKES
1 cup flour
1/2 cup unsw. cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk


Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing.  Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

FROSTING
1 1/2 cup marshmallow cream
1/2 stick room temp. butter
2 tsp peppermint flavor
chocolate chips


Whisk together marshmallow and butter.  Add peppermint and mix until well-blended.  Spoon a small scoop on top of each cupcake; frosting will drip over edges.  Top with chocolate chips.

 

CUPCAKE 7

April 30, 2010
Lemon Cupcakes with Jam Filling

CUPCAKES
2 cups cake flour
1.5 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1 stick butter, room temp
4 eggs
3/4 cup buttermilk
1/2 cup lemon juice
lemon zest

Mix flour, powder, and salt in a bowl.  In a separate bowl, cream butter and sugar until light and fluffy.  Beat in eggs one at a time.  Beat in flour mixture and buttermilk alternately.  Mix in lemon juice and zest.  Bake at 350 for 20 minutes.  Makes 18 cupcakes.

FILLING AND TOPPING
raspberry jam
whipped cream
berries

After cupcakes have cooled, use a small knife to cut a cone-shaped segment from the top of the cupcake.  Trim off the bottom, fill the hole with jam, and cover with remainder.  Top with whipped cream and berries.
 

CUPCAKE 6

April 30, 2010
Banana Cupcakes with Maple Brown Butter Frosting

CUPCAKES
1 cup mashed bananas
1 T lemon juice
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
3/4 stick butter
1 cup sugar
1 jumbo egg
1 tsp vanilla
3/4 cup buttermilk

In a small bowl, combine bananas and lemon juice.  In a separate bowl, mix together flour, baking soda, and salt.  In another bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Add flour mixture and buttermilk alternately while mixing.  Beat in bananas and mix until well blended.  Bake at 275 for one hour or until inserted toothpick comes out clean.  After removing from oven, place in freezer for a half hour.

ICING
1 stick butter
3 cups confectioner’s sugar
1/4 cup milk
3 T maple syrup

In a saucepan, melt butter at medium temperature until golden brown.  In a bowl, add butter to sugar, then add milk and syrup.  Beat until smooth.  Top with bananas and a sprinkle of cinnamon.
 

CUPCAKE 5

April 30, 2010
Sis's Chocolate Cupcakes with Chocolate Frosting

CUPCAKES
1/2 tsp baking soda
1/4 cup buttermilk
3 heaping T cocoa
1 stick butter
1/2 cup water 
1 cup sugar
1 cup flour
1/4 tsp salt
1 egg
1/2 tsp vanilla

In a small bowl, dissolve baking soda in room-temperature buttermilk.  In a saucepan, melt butter and cocoa together at a low temperature.  When smooth, add water.  In a separate bowl, sift together sugar, flour, and salt.  Add cocoa mixture and egg and mix at low speed.  Add buttermilk mixture and vanilla and beat until smooth.  Bake at 350 for 20 minutes or until inserted toothpick comes out clean

ICING
1 stick butter
5 heaping T cocoa
1 lb confectioner’s sugar
1 tsp vanilla
1/4 cup milk

In a saucepan, melt butter at low temperature.  In a separate bowl, mix together cocoa and sugar.  Add melted butter, vanilla, and milk and beat at low speed until mixed.  Frost cupcakes generously. 
 

CUPCAKE 4

April 30, 2010

Red Velvet Cupcakes with Buttercream Frosting

CUPCAKES
1 1/4 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 T cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 T red food coloring
1/2 tsp white vinegar
1 tsp vanilla

Sift together flour, sugar, baking soda, salt, and cocoa powder.  In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar, and vanilla.  While mixing at medium speed, gradually add dry mixture to wet mixture until just combined.  Fill cupcake liners.  Bake at 350 for 25 minutes, or until an insterted toothpick comes out clean.  

ICING
1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract

Beat butter until smooth and creamy.  Add sugar, milk, vanilla, and almond extract and beat until spreadable consistency.  Add additional sugar if needed.  


Posted by Ming. 


CUPCAKE 3

April 30, 2010
Flourless Chocolate Cupcakes with Whipped Cream

CUPCAKES
3/4 cup butter
1 1/2 cups chocolate chips
6 eggs, separated 
1/2 cup sugar

Melt butter and chocolate in a metal bowl set in a pan of simmering water on low heat.  Stir constantly until melted, then remove from heat.  Wait a few minutes, then stir in egg yolks.  In a separate bowl, beat egg whites until they hold soft peaks.  Gradually add sugar and beat until mixture is stiff and glossy.  Whisk some of the whites mixture into the chooclate, and then pour back into the whites while strring gently.  Fill cupcake liners.  Bake at 275 for 25 minutes, or until cakes look set and an insterted toothpick comes out mostly clean.  

TOPPING
whipped cream
espresso powder

Top room-temperature cupcakes just before serving with a dollop of whipped cream and a sprinkle of espresso powder.
 

CUPCAKE 2

April 30, 2010
Eton’s Mess Cupcakes - Yellow Cake with Cream, Meringue, and Strawberries

CUPCAKES
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
2 eggs
1 cup milk

Mix flour, baking powder, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and eggs. Add milk and flour mixture alternately while still mixing. Pour into lined cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out clean.

TOPPING
4 egg whites
1 cup sugar
pinch of salt

whipped cream
chopped strawberries

Beat the egg whites until they hold soft peaks.  Gradually add sugar and vanilla and beat until mixture is stiff and glossy.  Using knife or pastry bag, make meringue shapes on parchment or aluminum foil.  Bake at 225 until shapes are crisp and firm.  Frost cupcakes with whipped cream, and pile with strawberries and meringue
 

CUPCAKE 1

April 30, 2010
Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing

CUPCAKES
1 cup flour
1/2 cup unsw. cocoa
2 tsp espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
1/2 cup chocolate chips

Mix flour, cocoa, espresso, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing. Stir in chocolate chips.  Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

ICING
4 oz. cream cheese
1/2 tsp vanilla
2 cups powdered sugar
3 tsp cocoa
splash of milk

Mix cream cheese and vanilla at medium speed until creamy. While beating, add sugar, cocoa, and milk gradually. Spread on cooled cupcakes with icing spatula. Top with chocolate chips or coffee beans.

Make a Free Website with Yola.