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Category Archives: cupcake

Black Forest Cupcakes
from: annie’s eats

http://annies-eats.com/2011/06/10/black-forest-cupcakes/

Yield: about 22 cupcakes
Ingredients:

For the cupcakes:
½ cup unsweetened Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
1 cup (2 sticks) unsalted butter
1½ cups sugar
3 large eggs, at room temperature
2½ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the cherry filling:
16 oz. frozen cherries, thawed*
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
1 tbsp. kirsch (optional)

For the frosting:
1½ cups heavy cream, chilled
6 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

For garnish:
Fresh (or maraschino) cherries, with stems
Chocolate shavings

*Note: You can use either tart or sweet cherries for this filling depending on your personal tastes and what is available to you.  Feel free to adjust the sugar as needed to achieve your desired level of sweetness or tartness in the filling.  I used tart cherries and the amount of sugar indicated.

 

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1¼ cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained cherries with a spatula.  Stir in the kirsch, if using.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.)

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake.  Fill each with a spoonful of the cherry filling.

To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time.  Whip the cream until stiff peaks form.  (Be careful not to overbeat!)  Fold in the vanilla extract.

Frost the filled cupcakes with the whipped cream.  (I used a pastry bag fitted with an Ateco #809 tip.) Garnish as desired with cherries and chocolate shavings.  Refrigerate until ready to serve.

webbie: http://www.thecurvycarrot.com/2011/10/15/banana-bread-cupcakes-with-caramel-cream-cheese-frosting/

Servings: 12 cupcakes

Ingredients

For the cupcakes:
1 and 1/4 cups all purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large ripe bananas, peeled
1/2 cup sour cream (I used low-fat, and they turned out great!)
1 and 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 large egg yolk

For the caramel cream cheese frosting:
1 pound confectioners’ sugar
1/2 cup plus 1 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 8-ounce package of cream cheese, at room temperature
1/4 cup (4 tablespoons, or 1/2-stick) unsalted butter, at room temperature

Instructions
1. For the cupcakes: Preheat the oven to 350 degrees.
2. Line a cupcake pan with the liners of your choice.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a small bowl, using a potato masher or fork, mash the bananas until smooth.
5. Add the sour cream and the vanilla to the mashed bananas, mixing well.
6. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed, until light and fluffy, about 2-3 minutes.
7. Reduce the mixer speed to medium-low and add the egg and egg yolk, mixing until thoroughly combined.
8. Reduce the mixer speed to low and alternately add the flour and sour cream/banana mixture in two additions, mixing until just combined.
9. Divide the batter evenly among the prepared lined baking cups and bake until a tester inserted into the center comes out clean, about 20 minutes.
10. Remove from the oven and let cool completely before frosting.

11. For the caramel cream cheese frosting:  In a nonstick skillet over medium heat, melt (without stirring!) 1/2 cup cup of the confectioners’ sugar (this shouldn’t take too long-watch the sugar carefully because once it starts turning into liquid, it goes very quickly!)
12. Continue cooking the sugar until it turns a golden amber color (about 1-2 minutes more), stirring occasionally.
13. Very carefully (it will bubble up vigorously, so please be careful!), add 1/2 cup whipping cream, the vanilla, and the salt, mixing well until smooth.
14. Add the remaining 1 tablespoon whipping cream and mix well.
15. Strain the hot caramel sauce over a bowl and let cool to room temperature.
16. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until thoroughly mixed and smooth, about 2 minutes.
17. Reduce the mixer speed to low (unless you want powdered sugar everywhere, including in your lungs….), and slowly add the confectioners’ sugar into the mixture until smooth.
18. Add the cooled caramel to the frosting and mix well to thoroughly incorporate.

 

 

webbie: http://traceysculinaryadventures.blogspot.com/2011/10/chocolate-malted-cupcakes.html

Chocolate Malted Cupcakes with Fluffy Vanilla Buttercream
cupcakes from Martha Stewart’s Cupcakes, frosting from Cook’s Illustrated

{Note: I made 1/3 of the cupcake recipe, which yielded 9 cupcakes.  I made 1/2 of the frosting recipe, which was just barely enough to top them.} 

Cupcakes
2 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk, at room temperature
1 1/4 cups malted milk powder
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract

Frosting
2 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt
20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar

Malted milk balls and chocolate sprinkles, for garnish

To make the cupcakes: Preheat oven to 350 F.  Line cupcake pans with paper liners.

In a medium bowl, whisk the flour, cocoa powder, both sugars, the baking soda and salt together.  Whisk the milk and malt powder in a measuring cup.

In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, flour mixture and milk mixture until smooth.  Add the eggs, one at a time, beating well after each addition, and stopping to scrape the sides of the bowl once or twice.  Beat in the sour cream and vanilla, mixing just until combined.

Divide the batter among the prepared pans, filling each well about half full.  Bake for about 20 minutes, or until the tops of the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean.  Transfer the pans to wire racks and let the cupcakes cool for about 5 minutes before removing them from the pans.  Cool completely before frosting.

To make the frosting:  Stir the heavy cream, vanilla extract and salt together in a small bowl.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds.  With the mixer on low, slowly add the confectioners’ sugar a little at a time until it is completely incorporated and the mixture is smooth.  Scrape down the sides of the bowl then beat in the heavy cream mixture.  Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. (The frosting can be made a few days ahead and refrigerated.  When you are ready to use it, let it come to room temperature and then beat briefly.)

Place the frosting in a pastry bag fitted with a decorative tip.  Frost the cupcakes, then garnish with malted milk balls and chocolate sprinkles, if desired.

Makes 28 cupcakes