Giant Cupcake

For Christmas this year, my parents got me a cake pan in the shape of a huge cupcake. So we had to try it out for Christmas dinner (yes, I am a little behind on posting). We made a white cake with chocolate frosting. I had been looking for a go-to white cake recipe, and this could be it. It was very moist, with a light crumb and not too sweet. The chocolate frosting was good as well, I would just like it to come out darker without having to use food coloring. Any suggestions?


White Cake (from Baking Bites)

1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened

Preheat oven to 350 F.

Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.

Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.

Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).

Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.

Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean. (I baked the large cupcake for about 25 minutes, with the bottom piece for about 6 minutes more than the top)

Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.

Chocolate Buttercream Frosting

1/2 cup butter (room temperature)
1 1/2 cups Confectioners sugar
1/2 cup unsweetened cocoa
1 tbsp milk
1 tsp meringue powder

Mix the sugar and cocoa powder together (making sure there are no lumps). Add the butter and milk, and mix until light and fluffy, about 5 minutes or so. Add meringue powder and mix for 30 seconds more.

Tuesdays with Dorie - Chocolate-Chocolate Cupcakes

I made these a bit late as I wanted to make them for Halloween for my husband to take to some meetings. The recipe was good, some others thought it was a bit dry, so I sub'd in some oil for some of the butter. They came out perfect! Nice and moist, with just a hint of a crust on the top to hold the frosting. I used a double chocolate buttercream instead of the ganache so I could do some decorating with it.

Also in the picture are some vanilla cupcakes with vanilla buttercream. They were good, but not great. I am still looking for that knockout, go to vanilla cupcake recipe. If you have one you recommend, please send it on :)

Chocolate Cream Filled Cupcakes

The other kind of cupcakes I brought to work last week was Chocolate Cream Filled Cupcakes. These were a big hit, since they look like the familiar kiddy treat :)

These chocolate cupakes were awesome, I might make them my go to for chocolate cupcakes. They were so light and fluffy and very simple to make. The cream filling was spot on, and the top was just melted chocolate. Very good cupcakes!

Chocolate Cupcakes (vegan) from Baking Bites

• 3 cups unbleached all-purpose flour
• 2 cups sugar
• 1/3 cup unsweetened cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp vanilla extract
• 1 1/2 tbsp vinegar
• 1/2 cup vegetable oil
• 2 cups cold water
• 1 tbsp coffee powder

1. Preheat the oven to 350F. Get 24 cupcake tins ready.
   
2. In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Dissolve the coffee powder in the cold water (or just use cold coffee for a slightly more mocha taste) and pour the water over the mixture. Stir until smooth.
   
3. Divide evenly into prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   
4. Cool in pans on wire racks for 15 minutes. Put the cupcakes onto racks to cool completely before frosting.
5. If storing overnight before frosting (they can be made a day ahead), just wrap completely in plastic wrap and keep at room temperature.

Vanilla Cream Filling from Baking Bites

• 3 tbsp all purpose flour
  
• 1/2 cup milk (low fat is fine)
  
• 1/2 cup butter (or trans fat-free shortening)
  
• 1/2 cup granulated sugar
  
• 1/2 scraped vanilla bean or 1 tsp vanilla extract

1. Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil.
   
2. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
   
3. When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light.
   
4. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.
   
5. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Salted Carmel Vanilla Cupcakes

For my last week at work, I made lots of cupcakes for my co-workers. These were the more adult flavor. The salted carmel is very different than normal frosting, but I thought it was very good. The sweetness with the salt reminds me of chocolate cover pretzels (and I love those). The only thing I would change is the consistency of the frosting. It's not stiff enough to do anything except slather it on. Next time I would up the powdered sugar.

The cupcakes were ok, I like my normal vanilla cupcakes better, they have a little softer texture.

Vanilla Bean Cupcakes from Chow

• 2 cups cake flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1 1/2 cups granulated sugar
• 1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon extract)
• 2 large egg whites, at room temperature
• 2 large eggs, at room temperature
• 3/4 cup whole milk, at room temperature

1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
2. Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
4. Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
5. Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.
6. Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.

Salted Caramel Frosting from Chow

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1 teaspoon kosher salt
• 1 cup powdered sugar
  

1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

Strawberry Lime Cupcakes

Since last week was working with fondant at my cake decorating class, I decided I should practice with it at home a bit this week. I also had some strawberries I needed something to do with, so this recipe was born (the marshmallow fondant recipe was from class).

I liked them, the fondant was rolled thin so it wasn't overpowering, and the lime cut the sweetness just a bit. Not too bad for my first attempt at fondant decorating...

Strawberry Lime Cupcakes
makes 18 regular cupcakes

1/2 cup butter, softened
1 cup sugar
2 eggs
1/3 cup milk
1 1/2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons lime juice
1/2 teaspoon lime zest, grated
1 cup diced strawberries

Preheat the oven to 350º and line 18 cups with liners.

1. Cream the butter and sugar together until light and fluffy, about 3 minutes.
2. Add the eggs one at a time, and mix throughly before adding the next.
3. Add half the dry ingredients and mix. Then add half the milk.
4. Add the rest of the dry ingredients and then the rest of the milk.
5. Add the vanilla and lime, mix to combine.
6. Fold in the strawberries.
7. Fill the liners about half full (this will give you flat tops)
8. Bake for about 20 minutes, testing with a toothpick to see if they are done.
9. Let sit in pans for 5 minutes, then let cool on wire rack.

Marshmallow Fondant
enough for 18 cupcakes

4 cups little marshmallows
2 teaspoons lime juice
4 cups confectioners sugar
corn starch for dusting

1. In a microwave proof bowl, add the marshmallows and the lime juice.
2. Microwave for 30 seconds on high, or until all the marshmallows are big/
3. Carefully stir until you can't see the marshmellow shapes anymore. If you want colored fondant, add food coloring now.
4. A bit at a time, sift the confectioners sugar into the marshmallows and stir, this will be sticky.
5. Add more sugar until it becomes a workable dough and is not sticky (it might take more or less than 4 cups)
6. Cover and let cool for an hour, or until it is workable.
Note: You may want to coat the bowl and spoon with butter, it helps it to not stick as much. I did it without and it was fine.

Lime Buttercream Frosting
enough for details on 18 cupcakes

1/2 stick butter, room temperature
2 cups confectioners sugar
2 teaspoons lime juice

1. Cream the butter and lime juice until it is well mixed.
2. Sift the sugar into the mixture a bit at a time until you get the consistency you like.
3. Refridgerate until 10 minutes before you need it.

Pecan Coffeecakes

For dessert (and breakfast on Monday) I made these Pecan Coffeecakes. I love coffeecakes, the combination of the crunchy topping with the moist crumbly cake is awesome. I had a few bags of fresh pecans from the local farmers market, so these mini-cakes came to be.

I started with this recipe from FoodNetwork, but changed it up a little (yogurt instead of sour cream, more topping in layers, little cakes...

For the cake:
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup yogurt

For the topping:
3/4 cup light brown sugar, packed
3 teaspoons all-purpose flour
3/4 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into pieces
1 1/2 cup pecans pieces

Preheat the oven to 350 degrees F.

In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of yogurt.

Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.

Fill the mini-muffin cups 1/3 full of the batter. Add a bit of topping to each cup (you should use half the mixture here). Then fill to 2/3 full with the batter and add the rest of the topping to the top, pressing down a bit to make sure the layers stick together.

Bake until risen and browned, 12-15 minutes. Let cool in the pan.

Banana Chocolate Chip Cupcakes

I had to make something sweet for St Patrick's day as well, and I had some bananas that I needed to do something with, so this recipe was born. I've made chocolate chip muffins before, but since I wanted to frost these, I wanted a more cake-like texture. They came out nice and moist, not crumbly at all. Here is the recipe I came up with:

Banana Chocolate Chip Cupcakes

1/2 cup sugar
1/2 cup unsalted butter (softened)
2 very ripe bananas
1/2 cup plain yogurt
2 eggs
2 tsp vanilla
1 1/2 cups AP flour
1/2 cup oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips

1. Preheat the oven to 350º
2. Cream the butter and sugar together until it is light and fluffy
3. Add the bananas and mix together throughly
4. Add the eggs, one at a time, until they are mixed well, then add the vanilla



5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and oats


6. Add half the dry ingredients to the wet mix and lightly mix, then add the yogurt and mix, and the rest of the dry and mix.
7. Add the chocolate chips and stir in by hand.
8. Dish out the batter into 24 mini cupcake tins, or 12 regular size.
9. Bake 15 minutes for mini cupcakes, and 20 minutes for regular size (they should be golden and a toothpick comes out pretty clean).

For the frosting, I made a simple white chocolate cream cheese mix.

4oz white chocolate
4oz reduced fat cream cheese
1/2 tsp lemon juice
1/4 cup powdered sugar (just to make it the right consistency)

1. Beat the cream cheese until it is smooth
2. Melt the chocolate and let cool slightly
3. Add the chocolate and lemon juice, beat until it is smooth.
4. If it is too soft, add the powdered sugar until it is the consistency you need.

I piped 3/4 of it on the cupcakes in white, then added a bit a green coloring to it and added the shamrocks...


Also, check out this neat event...