Posts Tagged ‘cupcakes’

King Cake Cupcakes, yes please!

January 26, 2013

cupcake

My Mardi Gras King Cake Cupcakes recipe was one of my favorites that I discovered last year. So I was not disappointed when I got my King Arthur Flour e-newsletter with a tribute to the King Cake. Imagine my surprise when I scrolled down and found a king cake cupcake recipe! It is like the perfect little version to curb that craving without having to make that gigantic king cake. I assumed it would be a bread dough like the big cake, but this truly is a cupcake recipe, so that was a unique twist. So if you tried my king cake post or you wanted an easier version with the same flavors, make this mini version for a sweet treat. Oh and I have to note, I used the lemon extract (don’t have oil) in the cake part but not the frosting part, since my family is not into super lemony stuff. Also mine were done baking at 18 minutes, so always set your oven for a few minutes earlier than the recipe calls for, just in case.

King Cake Cupcakes

cupcakes

  • 1 cup granulated sugar
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 6 tablespoons soft butter
  • 2/3 cup milk, at room temperature
  • 1/4 teaspoon Fiori di Sicilia; OR 1 teaspoon vanilla + 1/8 teaspoon lemon oil
  • 2 large eggs

icing

  • 3 tablespoons butter, at room temperature
  • 1/2 cup (half of an 8-ounce package) cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon lemon oil
  • 2 cups confectioners’ sugar
  • 1 to 2 tablespoons milk, enough to make a spreadable icing
  • colored sugars, preferably purple, yellow, and green

directions

1) Preheat the oven to 350°F. Lightly grease and flour a muffin tin. You can also line the muffin tins with papers, and spray the insides of the papers.

2) To make the cupcakes: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt.

3) Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

4) Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.

5) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds.

6) Scrape the bottom and sides of the bowl, and beat briefly, just till smooth.

7) Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin. A muffin scoop works well here.

8) Bake the cupcakes for 23 to 25 minutes, until they’ve domed, and are a light golden brown around the edges. They’ll spring back when pressed gently on top, and a toothpick inserted in the center will come out clean.

9) Remove the cupcakes from the oven, and place on a rack to cool completely before icing.

10) To make the icing: Combine the butter, cream cheese, vanilla, and lemon oil in a medium-sized bowl, and beat them together until light and fluffy.

11) Add the sugar gradually, beating well.

12) Beat in the milk a little at a time, until the frosting is a spreadable consistency.

13) Spread each cake with icing, and immediately dip in gold, purple, and green sparkling sugars, covering about 1/3 of the cupcake with each color sugar.

14) Store at room temperature for several days. For longer storage, wrap well and freeze.

Yield: 12 cupcakes.

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Red Velvet take 2

October 20, 2012

Every now and then I get little hints in my inbox from my hubby with lines such as, “I would have some of these”…and a recipe attached. I recently posted a red velvet recipe and wanted to try this other version without buttermilk as well. This red velvet recipe is from the famous DC cupcakes show on TLC, which I have never seen. But I have to say I learned some great tips from it. The cupcakes came out unbelievably moist and fluffy and the frosting was whipped to delicious perfection. My batter made more than the dozen the recipe said it would make, maybe their cupcake pan is an oversized cupcake? I used the extra batter in a 9×9 cake pan and baked that a bit longer for an extra treat to deliver to my mom.

I had never known that keeping all the steps separate and adding things in a specific order would make such a difference, but in this recipe it really did. Plus the whipping of the frosting at the end and using the technique to pipe it on the cupcakes really made a difference. Who says you can’t teach an old cook news tricks? I love when recipes actually teach me something! So if you have a sweet tooth this weekend and don’t mind a bit of a more difficult recipe, this red velvet delight is definitely worth the time.

 

Hostess Knockoffs

May 14, 2012

I realize my posts have been few and far between lately and I apologize to my readers. My hubby has been gone over 384 days in the last 2 years and we are winding down on this last deployment so I have a lot to do and little free time for cooking adventures. Recently we had a homecoming potluck and I was excited to have a chance to rifle through my scrumdiddlyumptious recipe binder, full of recipes I have clipped for future use.

I have been dying to make these cupcakes for years but never had a reason and did not want to make 2 dozen cupcakes for my own consumption. They are like knockoff Hostess Cupcakes (ahh the memories of these in the 80’s) but better because they have ingredients you can actually pronounce. Sadly the cupcake part did not pan out and I was bummed as my 6 bars of dark chocolate went to waste, but my recipes don’t always succeed so I had to come up with a plan B. I felt like I was on Chopped for a minute, as I had limited time to make them. So I went with my Aunt’s reliable Hershey’s chocolate cake recipe and combined that with my original recipe for the ganache and frosting part. The result was a work of art and a big hit at the party. Here is my version:

Hershey Chocolate Cake

2 C. Sugar

1 3/4 C flour

3/4 C cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

combine above

2 eggs

1 C buttermilk

1 C strong coffee (2 tsp coffee + 1 C water)

1/2 C veg oil

2 tsp vanilla

Add to dry ingredients, beat 2 mins. place in 2 9″ floured and greased pans (I used cupcake pans with liners) bake at 350 degrees for 30-35 mins, or about 18-20 mins for cupcakes

Hostess Knockoff Frosting

2 3.5 oz bars of dark chocolate

1 1/2 sticks of butter

1 Tb corn syrup

Chop chocolate bars, microwave for 1 minute at medium power and stir. Then microwave for one more minute at medium power and stir again, should be melted. Once cupcakes have cooled, dip the top of each cupcake in this glaze and set upright on a cooling rack. Dip each cupcake 2 more times and let stand until glaze is set, about 1 hour.

Marshmallow Decorator Frosting

1 C confectioners Sugar

4 Tb butter

1/8 tsp salt

1 7.5 oz jar of marshmallow cream

Using an electric mixer, beat the butter, sugar and salt at high speed until fluffy. Add marshmallow cream and mix at medium speed. Transfer to pastry bag fitted with a small tip and decorate cupcakes with a zig zag design.

I am not the best artist when it comes to decorating as you can see from my photo but I loved making these. You could also just make my cake recipe and frost however you like, if you want to try a great chocolate cake recipe. So if you want to make something retro and fun that will be a big hit at your next event, check out my recipe!