Category: 3. Cupcakes

Ingredients:

• 1 recipe Chocolate-Pecan Ice Cream “Frosting”
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 ounce sweet baking chocolate
• ¼ cup water
• ½ cup butter, softened
• ½ cup sugar
• 2 eggs
• ½ teaspoon vanilla
• ½ cup buttermilk or sour milk
• Caramel ice cream topping
• 2/3 cup toasted shaved coconut**

Chocolate-Pecan Ice Cream “Frosting”

• ½ gallon chocolate ice cream
• 3/4 cup toasted broken pecans

Instructions:

1. Prepare Chocolate-Pecan Ice Cream “Frosting.” Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.
2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.
3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
5. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
6. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream “Frosting.” Top with toasted coconut and drizzle with warm caramel ice cream topping. Makes 12 servings.

Chocolate-Pecan Ice Cream “Frosting”

1. Line a baking sheet with waxed paper; set aside. Cut ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on prepared baking sheet. Press pecans into ice cream, letting them protrude from the ice cream. Cover and freeze for 4 to 24 hours.

Toasted Coconut:

With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.

Ingredients:

• ½ cup butter
• 2 eggs
• 1 3/4 cup all-purpose flour
• 2 teaspoon poppy seeds
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sugar
• 1 ½ teaspoon lemon extract
• ½ teaspoon vanilla
• 2/3 cup milk
• 2 teaspoon finely shredded lemon peel
• 3 tablespoon lemon juice
• 1 recipe Lemon Glaze
• Lemon peel twists (optional)

Lemon Glaze

• ½ teaspoon lemon peel, finely shredded
• 1 cup powdered sugar
• 5 teaspoon lemon juice

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 (or lightly coat with nonstick cooking spray). In a medium bowl combine flour, poppy seeds, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, lemon extract, and vanilla. Beat about 2 minutes or until light and fluffy, scraping sides of bowl. 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 combined. Stir in the lemon peel and lemon juice.
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 (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 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Lemon Glaze on cupcakes. If desired, top each cupcake with a lemon peel twist. Let stand for 10 minutes. Makes 48 (1-3/4 inch) or 18 (2-1/2 inch) cupcakes.

Lemon Glaze

1. In small bowl combine powdered sugar and enough lemon juice to reach a spreading consistency. Stir in the lemon peel. Makes about 1/2 cup.

Ingredients:

• 3/4 cup butter
• 3 eggs
• 1 3/4 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ½ cup strong brewed coffee, cooled
• 2 cup sugar
• 2 teaspoon vanilla
• 1 cup dark, bittersweet, or semisweet chocolate pieces
• 1 recipe Coffee Buttercream
• 30 creme-filled rolled wafer cookies, such as Pirouettes
• Unsweetened cocoa powder or ground cinnamon (optional)

Coffee Buttercream

• ⅓ cup butter
• 4 cup powdered sugar
• 3 tablespoon strong brewed coffee, cooled
• 1 teaspoon vanilla
• Strong brewed coffee, cooled (optional)

Instructions:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. 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. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
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 about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
5. Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

Coffee Buttercream

1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.

Ingredients:

• ½ cup butter
• 4 egg whites
• 2 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 3/4 cup buttermilk or sour milk*
• 1/3 cup maraschino cherry juice
• 1 ½ cup sugar
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 12 maraschino cherries, halved
• 1 recipe Cherry-Almond Butter Frosting
• Maraschino cherries with stems (optional)

Cherry-Almond Butter Frosting

• ½ cup butter, softened
• 4 cup powdered sugar
• 3 tablespoon maraschino cherry juice or milk
• ½ teaspoon almond extract
• Milk

Instructions:

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; 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, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Butter Frosting

1. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Test Kitchen Tip:

To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Make-Ahead Directions:

Place unfrosted cupcakes in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Frost as directed.

Test Kitchen Tip:

If milk is used instead of cherry juice, use red food coloring to tint the frosting pink.

Ingredients:

• 100g butter, at room temperature
• 100g caster sugar
• 2 eggs
• 100g self-raising flour
• 2 tbsp cocoa powder
• a few drops vanilla essence
• 200g white chocolate, melted
• 200g dark chocolate, melted
• to decorate silver balls

Instructions:

1. Heat the oven to 180c/fan 160c/gas 4. Cream the butter and sugar together, then beat in the eggs and flour. Divide the mix into 2 and add the cocoa to one half and the vanilla to the other. Add a drop of milk to the chocolate mix if it is too stiff.
2. Spoon into mini muffin tins lined with paper cases, making some chocolate and some vanilla. Bake for 8 minutes. Cool.
3. Dip the vanilla cakes in dark chocolate and the chocolate ones in white chocolate. Decorate with buttons or sprinkles.

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.