Category: 3. Cupcakes

Ingredients:

• ½ cup butter
• 3 eggs
• 2 ½ cup all-purpose flour
• 2 ½ teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup peanut butter
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 ½ teaspoon vanilla
• 1 cup milk
• 4 ounce milk chocolate, melted
• 1 recipe Peanut Butter Frosting
• 1 recipe Chocolate Frosting
• Shaved milk chocolate and/or bite-size chocolate-covered peanut butter cups, halved

Peanut Butter Frosting

• 1 8 ounce package cream cheese
• ½ cup creamy peanut butter
• 2 teaspoon vanilla
• 6 cup powdered sugar
• Milk

Chocolate Frosting

• 1 portion Peanut Butter Frosting
• 4 ounce milk chocolate, melted
• Powdered sugar
• Milk

Instructions:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line thirty-four to thirty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, and salt. Set aside.
2. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat 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.
3. Place half of the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low speed just until combined.
4. Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full. Use a butter knife or skewer to swirl batter.
5. Bake 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. In a pastry bag fitted with a star or round tip place Peanut Butter Frosting side-by-side with the Chocolate Frosting. Pipe frostings onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves. Makes 34 to 36 (2-1/2 inch) cupcakes.

Peanut Butter Frosting

1. Allow cream cheese to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, peanut butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. Beat in enough milk, 1 teaspoon at a time, until frosting reaches piping consistency. Divide frosting into two portions. Set one portion aside for Chocolate Frosting (see recipe, below).

Chocolate Frosting

1. Beat the Peanut Butter Frosting and milk chocolate with an electric mixer on medium speed until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches a piping consistency. Makes about 1-1/2 cups.

Ingredients:

• 1 package 2-layer size white cake mix
• 4 eggs
• 3/4 cup water
• ½ cup vegetable oil
• 1 tablespoon lime zest
• ¼ cup lime juice
• ¼ cup vodka or water
• 1 teaspoon grated, peeled fresh ginger
• 1 8 ounce package cream cheese, softened
• ½ cup butter, softened
• 3 ½ – 4 cup powdered sugar
• 2 – 3 teaspoon grated, peeled fresh ginger
• 1 teaspoon lime juice
• Candied ginger (optional)

Instructions:

1. Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl combine cake mix, eggs, water, oil, lime zest, 1/4 cup lime juice, vodka, and 1 teaspoon ginger. Beat until combined. Beat on medium for 1 minute.
3. Spoon batter into prepared cups, filling each 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in centers come out clean. Remove from oven; let cool in cups on wire rack for 5 minutes. Remove from muffin cups; cool completely on wire rack.
4. For the frosting, in a large bowl combine the cream cheese and butter with an electric mixer. Beat in half of the powdered sugar until the mixture is smooth. Add the 2 to 3 teaspoons ginger and 1 teaspoon lime juice. Beat in enough of the remaining powdered sugar to make smooth and spreadable. Spread or pipe the frosting on the cupcakes as desired. Garnish with additional lime zest or candied ginger.

Ingredients

• ½ cup butter
• 2 eggs
• 1 3/4 cup all-purpose flour
• 1 ½ teaspoon baking powder
• 2 teaspoon dried lavender
• ½ teaspoon salt
• 1 cup sugar
• ¼ cup honey
• 1 teaspoon vanilla
• 2/3 cup milk
• 1 recipe Honey Frosting
• Dried lavender (optional)

Honey Frosting

• 5 ounce mascarpone cheese or cream cheese (2/3 cup)
• 3 tablespoon butter
• ¼ cup honey
• ½ teaspoon vanilla
• 3 cup powdered sugar

instructions:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2- 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender. Makes 48 (1-3/4-inch) or 18 (2-1/2-inch) cupcakes.

Honey Frosting

1. Allow mascarpone cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency. Place in medium microwave-safe bowl. Microwave n 100% power (high) for 20 to 30 seconds, just to soften (do not melt). Makes 2 1/2 cups.

Ingredients:

• 1 2-layer-size package white cake mix
• ½ teaspoon vanilla
• 1 tablespoon unsweetened cocoa powder
• 1 ounce semisweet or bittersweet chocolate, melted
• ¼ cup strawberry preserves
• Red food coloring
• 1 recipe Ice Cream Frosting
• Desired sprinkles, such as jimmies

Ice Cream Frosting

• ½ 8 ounce package cream cheese
• ⅓ cup butter
• ¼ cup vanilla ice cream or whipping cream
• 2 teaspoon vanilla
• 5 ½ cup powdered sugar

Instructions:

1. Line twenty-two to twenty-six 2-1/2-inch muffin cups with paper bake cups*; set aside.
2. Preheat oven to 350 degrees F. Prepare cake mix according to package directions. Divide cake batter evenly among three bowls. Stir vanilla into batter in one bowl. Stir cocoa powder and melted chocolate into batter in second bowl. Stir in strawberry preserves and enough red food coloring to turn batter in third bowl pink.
3. Spoon 1 tablespoon of the strawberry batter into the bottom of each prepared muffin cup. Add 1 tablespoon chocolate batter to each muffin cup. Top each muffin cup with 1 tablespoon vanilla batter. (Cups will be one-half to two-thirds full.)
4. Bake about 15 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely.
5. Tint half of the Ice Cream Frosting pink with red food coloring. Spoon pink and white frostings side by side into a pastry bag fitted with a star tip. Pipe frosting over cupcakes to look like soft-serve ice cream; decorate as desired. Chill until ready to serve. Makes 22 to 26 (2-1/2-inch) cupcakes.

Ice Cream Frosting

1. Allow cream cheese and butter to stand at room temperature for 30 minutes. If using, allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until fluffy. Beat in vanilla. Gradually beat in powdered sugar. Beat in ice cream, if using, or whipping cream to reach piping consistency. Chill until ready to use.

*Test Kitchen Tip:

To make cupcake cones, wrap the bases of 24 to 30 flat-bottom ice cream cones in foil. Place one cone in each cup of a muffin pan. If necessary, press foil into cups around the cones to secure in place. Layer batter in cones as directed above, using about 3 tablespoons batter total (no more than half full); let batter settle in cones. (Before filling all cones, bake one to double-check batter amounts.) Bake for 25 to 30 minutes at 350 degrees F or until a toothpick inserted in centers comes out clean. Cool completely. Frost as directed.

Ingredients:

Cupcakes:

•  1⅓ cups (185g) all-purpose flour
•  1 teaspoon baking powder
•  1 teaspoon espresso powder or instant coffee powder
•  1/4 teaspoon salt
•  1/2 cup (115g) butter, softened
•  1/2 cup (100g) granulated sugar
•  1/2 cup (100g) brown sugar (or granulated sugar)
•  2 large eggs , at room temperature
•  1 teaspoon pure vanilla extract
•  1/2 cup (120 ml) whole milk

Coffee Soaking Syrup:

•  1 teaspoon espresso powder or instant coffee powder*
•  3 tablespoons sugar
•  1/4 cup (60 ml) hot water
•  1 tablespoon marsala or coffee liqueur such as Kahlua , optional but so good

Frosting:

•  3/4 cup (170g) mascarpone cheese
•  1/3 cup confectioner’s sugar , sifted
•  1 teaspoon espresso powder or instant coffee powder*
•  1½ tablespoons coffee liqueur
•  3/4 cup (180 ml) heavy cream
•  Cocoa powder , for dusting

Instructions:

1. Start with making the soaking syrup: Mix the coffee/espresso powder and sugar in hot water and mix until dissolved, then add liqueur. Set aside to cool.
2. To make the cupcakes: Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners and set aside.
3. In a medium bowl, sift together flour, baking powder, coffee/espresso powder, and salt. Set aside.
4. In a standing mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Reduce mixer speed to low and add half of the dry ingredients, beating just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. Do not over mix—the less you mix, the lighter the cupcakes will be.
5. Divide batter evenly between cups, filling about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for 10 minutes, then remove cupcakes from pan and place them on a wire rack.
6. While cupcakes are still warm, poke the tops with a fork or toothpick a few times. Brush with coffee syrup, allowing it to soak in. Use all the syrup evenly over cupcakes.
7. To make the frosting:In a large bowl whisk together mascarpone, sugar, espresso powder, and liqueur. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream until stiff peaks form. Fold whipped cream into the mascarpone mixture in 2 additions. Allow cupcakes to cool completely then frost them.
8. Chill cupcakes until ready to serve. Just before serving, dust frosting with cocoa powder.
9. Cupcakes can be kept tightly covered in the refrigerator for up to 3 days.

Recipe Notes

* Instant coffee has a subtler flavor than espresso powder, so if you use it, you may want to add more for a stronger coffee flavor.

INGREDIENTS:

For the Cupcakes:

• 1 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 1/4 cups granulated sugar, (divided)
• 3/4 cup buttermilk, or whole milk
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 2 egg whites
• 1 teaspoon cinnamon

For the Frosting:

• 1/2 cup butter, room temperature
• 4 ounces cream cheese, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS:

For the Cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini).
2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
3. In another bowl, melt butter and whisk in 1 cup sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
4. With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
5. Spoon batter into cupcake liners (I like to use an ice cream scoop).
6. Mix the remaining 1/4 cup sugar and cinnamon together and sprinkle 1/2 teaspoon on the top of batter. Reserve remaining.
7. Bake for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.) Leave in tin for a couple minutes until able to remove onto rack. Cool completely before frosting.

For the Frosting

1. In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla extract.
2. Place frosting in a piping bag fitted with an M1 tip. Swirl frosting on top of the each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.

Ingredients:

• 3/4 cup (94g) all-purpose flour (spoon & leveled)
• 1/2 cup (41g) unsweetened natural cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature*

Topping

• Chocolate Buttercream or Vanilla Buttercream
• sprinkles (optional)

Instructions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
5. Frost cooled cupcakes however you’d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

Notes

1. Make Ahead Instructions: You can prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. Frosting freezing instructions included in step 5.
2. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
3. Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C). Yields about 3 dozen.
4. Cake: Here’s a chocolate cake that is just as moist and chocolate-y.
5. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.

INGREDIENTS

• 1 box white cake mix, plus ingredients called for on box1 
• 1 box brownie mix, plus ingredients called for on box

STRAWBERRY BUTTERCREAM

• 50 g  chopped strawberries 
• 225 g cream cheese, softened to room temperature
• 60 g butter, softened 
• 440 g icing sugar
• 1/2 tsp. vanilla extract
• Red food colouring (optional) 

DIRECTIONS

1. Preheat oven to 180°C (160ºC fan) and line two muffin pans with cupcake liners. Make cake mix and brownie batter according to package instructions. Spoon about 2 tablespoons of brownie batter into bottom of each cupcake liner. Fill rest of the cup with vanilla batter. Bake until a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cupcakes cool completely. Repeat with the remaining better to make 30 cupcakes total.
2. Make frosting: Add strawberries to a food processor and blend until strawberries are mashed and almost completely pureed. In a large bowl, combine cream cheese and butter and beat with a hand mixer until smooth. Gradually add icing sugar and beat until fluffy. Add vanilla and strawberry puree and mix until evenly incorporated. Stir in food colouring, if desired, for a pinker colour.
3. Frost cupcakes with strawberry frosting.

INGREDIENTS

FROSTING:

• 4 oz. cream cheese
• 1/2 stick butter
• 2 c. confectioners’ sugar

CUPCAKES:

• 1 stick butter
• 4 oz. SemiSweet Baking Chocolate
• 1 c. sugar
• 2 tsp. vanilla extract
• 3 large eggs
• 2/3 c. all-purpose flour
• 2 tbsp. unsweetened cocoa powder
• 1/2 tsp. baking powder
• Garnish: 12 fresh raspberries

DIRECTIONS

1. Heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.
2. Make Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.
3. Make Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa and baking powder just to blend. Pour into muffin cups.
4. Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).
5. Spoon frosting into a large ziptop bag, snip 1⁄2 in. off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.