Chocolate-Gingerbread Cupcakes

Christmas is in two days.  Do you have your menus planned, groceries bought, gifts bought and wrapped, and food prepped?  Or are you more of a last-minute person, braving the grocery store tonight, hitting the mall tomorrow, and staying up until 3 am Christmas Eve to wrap presents?  I'm somewhere in the middle.  Presents are all bought, but none are wrapped.  Menu is planned, groceries are bought, but nothing is prepped.  And yet, I somehow feel ahead of the game - wishful thinking?  Delusional?  Who knows.

Surprisingly, planning my menu is the hardest part of it all.  The thing is, I save so many recipes, and have so many ideas, that I have a really hard time narrowing it down and committing.  I'm always afraid that I'll think of something better, and then regret my early decision.

So if you're in the same boat, and still trying to pick a dessert, look no further than these cupcakes.  While chocolate may not be inherently festive or Christmas-y, I'm of the opinion that it's pretty fantastic year-round.  And here, it's even more fantastic when it's the best chocolate frosting known to man, and spiked with molasses, cinnamon, ginger, and nutmeg.  Oh, and then swirled on top of a soft and spicy gingerbread cupcake.  There are no losers here, for sure.

Whatever you are celebrating, I hope you have a very merry holiday.  Cheers to you all!

Chocolate-Gingerbread Cupcakes
cupcakes and frosting adapted from Martha Stewart's Cupcakes

Gingerbread Cupcakes
makes about 22 cupcakes

• 1 1/2 cups all-purpose flour
• 2 Tbs ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 Tbs molasses
• 4 large eggs
• 1 tsp vanilla extract

Preheat the oven to 350 degrees and line 2 muffin pans with liners.

In a medium bowl, sift together the flour, spices, and salt.

Cream the butter and sugar in an electric mixer at medium-high speed until light and fluffy, about 3 to 5 minutes.  Lower the speed to medium and add the molasses and vanilla, then add the eggs one at a time, mixing well between each egg.  Scrape down the sides of the bowl, then with the mixer on low speed, add the flour mixture.  Mix just until it's incorporated and no streaks of flour are visible.

Divide the batter evenly between the lined cups, filling each three-quarters full.  Bake, rotating the pans halfway through, until the cupcakes are cooked through and spring back when lightly touched, 23 to 25 minutes.

Allow the cupcakes to cool in the pans 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Spiced Chocolate Frosting

• 8 oz (2 cups) confectioner's sugar, sifted
• 1/4 cup unsweetened Dutch-process cocoa powder
• pinch of salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• pinch of ground nutmeg
• 6 oz cream cheese, at room temperature
• 6 Tbs unsalted butter, at room temperature
• 1 Tbs molasses
• 9 oz bittersweet chocolate, melted and cooled to room temperature
• 3/4 cup sour cream
• Sift together the sugar, cocoa powder, salt, and spices.  

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and molasses at medium-high speed until pale and fluffy. 

 Reduce speed to low, and gradually add the sugar mixture, mixing until combined.  

Mix in the melted chocolate, then the sour cream, scraping down the sides of the bowl as needed, beating until smooth.

Use immediately, or the frosting can be refrigerated for up to 5 days.

Frost cupcakes as desired, then garnish with halved gingersnaps.

Strawberry Margarita Cupcakes

Cinco de Mayo is less than a week away.  We love Mexican food, and I'm always up for celebrating with fun libations, so it's definitely my kind of holiday.  I have a few more ideas and recipes to share with you this week, but for now I'll go with the motto of "eat dessert first," and start with these cupcakes.

How do you like your margarita?  Frozen or on the rocks?  Salt or no salt?  I always order mine on the rocks, and like to mix it up with salt/no salt.  My standard margarita is also a Texas-style.  While in theory a strawberry margarita sounds like a great idea, the execution isn't usually all there, and it is usually cloyingly sweet with artificial strawberry flavor (side note:  Try these if you want an awesome strawberry margarita).  However, a strawberry margarita cupcake?  I think the theory and execution are both pretty spot on here.

The cupcake base is a standard white cake that's infused with lime juice, lime zest, and tequila.  The cupcakes are brushed with tequila, and then frosted with a tequila-lime infused strawberry buttercream.  A sprinkling of sea salt finishes them off, and the resulting cupcake is pretty spectacular.  A tart cupcake, just enough boozy flavor to make it interesting, and a sweet strawberry frosting.  These are so good that I may forgo margaritas altogether and simply eat cupcakes instead. :)

Strawberry-Margarita Cupcakes
cupcake adapted from Martha Stewart, via Confections of a Foodie Bride
frosting adapted from Martha Stewart
makes about 24 cupcakes

Tequila-Lime Cupcakes

• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, at room temp
• 2 cups sugar
• 4 eggs, at room temp
• 3 limes, zested and juiced
• 1/2 tsp vanilla
• 1 cup buttermilk
• 2 Tbs + 1/4 cup tequila

Preheat the oven to 325 degrees and line two muffin pans with liners.  

Whisk together the flour, salt, and baking powder in a medium bowl, and set it aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, 3-4 minutes.  Scrape down the sides of the bowl and add the eggs, one at a time, incorporating them fully before adding the next one(s).  

Whisk together the vanilla, lime juice, lime zest, buttermilk, and 2 tablespoons of the tequila.

Starting and ending with the flour mixture, alternate adding the flour and the buttermilk mixture in 2-3 increments, with the mixer at low speed.  Mix just until incorporated.  Divide the batter among the muffin tins.

Bake 18-24 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached, and the tops spring back with touched lightly.

Remove the cupcakes from the oven and allow to cool 5 minutes.  Brush the tops with the remaining 1/4 cup of tequila and allow to cool completely before frosting.

Strawberry-Margarita Frosting

• 1 1/2 cups diced strawberries
• 4 egg whites
• 1 1/2 cups sugar
• healthy pinch of salt
• 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
• 3-4 Tbs lime juice
• 2-3 Tbs tequila

Garnishes:  fleur de sel, lime slices, and strawberry slices

Puree the strawberries in a food processor and set aside.

Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water.  Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the stand mixer and fit with the whisk attachment.  Starting on low speed and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.  Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.

With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition.  Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually).  Switch to the paddle attachement and beat at medium-low speed to remove air bubbles, about 2 minutes.  Gradually add the strawberry puree, lime juice, and tequila, and mix to combine.

Frost cupcakes as desired, sprinkle with salt, and garnish with strawberry and lime slices before serving.

Red Velvet-Strawberry Cupcakes

 

Valentine's Day means all-things red velvet.  You can be traditional and go with cake or cupcakes, or you can step outside the box and red velvet-ize other desserts:  brownies, cobblers, cheesecake, oreos...  These cupcakes fall somewhere in between.  It's a no-frills (yet still fantastic) red velvet cupcake base.  But instead of the typical cream cheese frosting, I topped these with strawberry cream cheese frosting.  They still have all the familiar flavors, but with extra sweetness from the strawberries.  The tangy, slightly chocolatey flavor of the cupcake really pairs well with the tangy-sweet frosting.  And aren't they festive?  The only thing more festive than a red velvet cupcake is a red velvet cupcake with pink frosting.

When I initially tasted one of the cupcakes, I didn't think the strawberry flavor was very prominent.  But the next day, it was much stronger.  So I'd recommend making the frosting at least one day before you plan to serve them.

I hope everyone has a wonderful Valentine's Day, filled with lots of kisses and chocolate!!


Red Velvet Strawberry Cupcakes

Red Velvet Cupcakes
adapted from Saveur magazine, via Annie's Eats and Apple a Day
makes about 24 cupcakes

I've tried several recipes for red velvet cake, and this one is my favorite - both for flavor and ease of preparation.  It has the perfect balance of sweetness, richness, and tang.  And the color is so pretty!

• 2½ cups cake flour
• 1½ cups sugar
• 1 tsp baking soda
• 1 Tbs cocoa powder
• 1 tsp salt
• 2 large eggs
• 1½ cups vegetable oil
• 1 cup buttermilk
• 2 Tbs (1 oz.) liquid red food coloring
• 1 tsp vanilla extract
• 1 tsp distilled white vinegar

Preheat the oven to 350 degrees and line two cupcake pans with paper liners.

In a large mixing bowl, whisk together the cake flour, sugar, baking soda, cocoa powder, and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs vegetable oil, buttermilk, food coloring, vanilla, and vinegar until well combined, about 1-2 minutes.  With the mixer on low speed, slowly add the dry ingredients, and mix until just combined and smooth.

Divide the batter evenly among the liners.  Bake 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Cool for about 5 minutes in the pan, then transfer to a cooling rack to cool completely.

Strawberry-Cream Cheese Frosting

adapted from Confections of a Foodie Bride

• 2 cups chopped fresh strawberries
• 1-2 tsp granulated sugar
• 12 ounces cream cheese (still cold - not softened)
• 8 Tbs unsalted butter, softened
• 2 tsp vanilla extract
• 3 3/4 cups confectioners sugar, sifted

Puree the strawberries and sugar in a food processor, then strain the puree through a mesh strainer to remove the seeds.

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Add the strawberry puree 1-2 tablespoons at a time, until you've reached desired flavor, consistency, and color.  Beat until smooth.  

Chill the frosting for about 30 minutes before piping or spreading onto cupcakes.

Salted Caramel Cheesecake Cupcakes

My husband is obsessed with salted caramel in desserts.  He was first exposed to it with these sweet and salty brownies, and then with these salted caramel chocolate chip cookie bars.  And now these cheesecakes.

If there is anything better than cheesecake, then it'd be cheesecake cupcakes.  A perfectly sized, individual portion of cheesecake.  And if there is anything better than cheesecake cupcakes, it's salted caramel cheesecake cupcakes.  I kind of feel like I should just stop talking right now and share the recipe, because I don't know what else to say about these.  They have effectively usurped any previous favorite dessert and are basically the best thing ever.

You start with a graham cracker crust.  Then you mix up a standard cheesecake batter, mixing in salted caramel sauce so the entire cheesecake is permeated with that wonderful flavor.  And just before baking, swirl in more salted caramel sauce.


If you don't want to make your own salted caramel sauce, the one from Trader Joe's is actually pretty good, so you can save time by buying that.  Also, when swirling the caramel into the cheesecake batter, it's easier when the caramel is warm - I just heated it in the microwave for about 15-20 seconds, and it was much easier to swirl.  

Salted Caramel Cheesecake Cupcakes
basic cheesecake adapted from Martha Stewart's Cupcakes
makes 16 cupcakes

For the crust:

• 3/4 cups finely ground graham crackers (about 6 graham crackers)
• 1 1/2 Tbs unsalted butter, melted
• 1 1/2 Tbs sugar
• pinch of salt

For the Cheesecakes:

• 16 oz cream cheese, softened to room temperature
• 3/4 cup sugar
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 3 Tbs salted caramel sauce, plus more for swirling (just under 1/4 cup)

Preheat the oven to 325 degrees and line 2 muffin tins with liners.

Stir together the graham cracker crumbs, butter, sugar, and salt.  Press 1 tablespoon of the mixture into the bottom of each lined cup (a shot glass works really well for pressing the mixture down).  Bake about 5 minutes and set muffin pans aside while you mix the cheesecake batter.

With an electric mixer, beat the cream cheese until fluffy.  With the mixer on low speed, add the sugar in a slow steady stream.  Scrape down the bowl as needed.  Add the salt, vanilla, and then add the eggs one at a time, mixing well between each addition.  Stir in the 3 tablespoons of salted caramel sauce.

Spoon 3 tablespoons of filling into each lined muffin cup.  Then dollop about 1/2 teaspoon (total) of salted caramel sauce in a few spots (this works best if the sauce is warm).  Use a toothpick or skewer to swirl the caramel into the batter.

Bake 22-25 minutes, rotating the pans halfway through, until the filling is set.  Remove from the oven to cool completely, then chill in the refrigerator for at least 4 hours before serving.

Recipe Remix: Peppermint Oreo Cheesecake Cupcakes

My first thought when I made the Oreo Cheesecake Cupcakes last year was "these would be really good with mint cookies!"  And of course, they are.  Though if I'm being technical, I didn't use Oreos for these.  I used candy cane Joe-Joes.  Which in my humble opinion are so much better.  They aren't just regular cookies flavored with mint - they have pieces of crushed up candy canes in the filling!  If you have a Trader Joe's nearby, I highly recommend that you go buy a few boxes.  You can thank me/curse me later.

I followed the exact same recipe as with the classic cheesecakes, but just replaced them with mint-flavored ones.  If I had had any on hand, I probably would have used peppermint extract in place of the vanilla extract as well.  So that is also a good adaptation to keep in mind.  To serve, I topped each cupcake with a bit of whipped cream and a peppermint.

Peppermint Cookies and Cream Cheesecakes
Martha Stewart's Cupcakes
makes 30 cupcakes

• 42 mint-flavored cookies and cream sandwich cookies - 30 left whole, and 12 chopped
• 2 lbs cream cheese, room temperature (reduced fat is fine)
• 1 cup sugar
• 1 tsp vanilla extract or peppermint extract (or half and half!)
• 4 large eggs, lightly beaten
• 1 cup sour cream or Greek yogurt (low fat is fine)
• pinch of salt

Preheat the oven to 275 degrees.  Line muffin tins with paper liners, and place 1 cookie in the bottom of each cup.

With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed.  Gradually add the sugar, and beat until smooth.  Beat in the vanilla or peppermint extract, then drizzle in the eggs.  When well combined, mix in the sour cream and salt.  Stir in the chopped cookies by hand.

Divide the batter evenly among the muffin tins, filling each one almost to the top.  Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours.  Remove from tins just before serving.

Mini Triple-Treat Cupcakes

How can you make a Reese's Peanut Butter Cup even better?  Encapsulate it in a peanut butter cupcake!  These cute little cupcakes are a super fun fall treat, and make a festive Halloween dessert.  And if you should happen to have leftover Reese's from trick-or-treating, this dessert would be a good use for them.  These call for candy corn to be used as decoration, but if you don't care for it, I think Reese's Pieces would be really cute as well.  Or you could just use some festive sprinkles.

Every year I like to make at least one fun Halloween treat, and this year I went pretty low-maintenance.  These come together really quickly - the most time-consuming step is unwrapping all the candy!  These would also be a fun treat to make with your kids.  They would also be a great treat to send it for their Halloween party at school, or to give to neighbors, etc.  Quick, easy, festive, and yummy - what else do you want in a holiday dessert?

And since I'm writing a post about Halloween, I can't help but to share a photo of me with my little pumpkins from the weekend.  We took a day trip to the north Georgia mountains for a picnic and a visit to the pumpkin patch.  It made me so excited for Halloween, and I can't wait to take Caroline (and Smith) trick-or-treating next week!As much as I dread the end of summer every year, fall is so much fun too.  Now if only we could skip winter and go straight to spring....

More fun Halloween Treats:
Halloween Candy Bark
Creepcakes
Pumpkin Yumkins
Pumpkin Pie Poptarts

Mini Triple-Treat Cupcakes
adapted from Everyday Food, October 2011
makes 48 mini cupcakes

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup peanut butter
• 6 Tbs unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 1/4 cup buttermilk
• 1/2 tsp vanilla extract
• 48 miniature Reese's peanut butter cups
• 48 pieces candy corn

Preheat the oven to 350 degrees and line two 24-cup mini muffin pans with paper liners.

In a medium bowl, whisk together the lour, baking powder, and salt. 

In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, butter, and brown sugar until pale and fluffy.  Beat in the vanilla, egg, and egg yolk, scraping down the bowl as needed.  With the mixer on low, beat in the flour mixture and the buttermilk just until combined. 

Place 2 teaspoons of batter into each muffin cup, then press a peanut butter cup into the center until the batter aligns with the top edge of the candy.

Bake until puffed and set, about 10 minutes.  Immediately press the candy corn into the top of each cupcake.  Let cool completely in the pans on wire racks before serving.

Vanilla Latte Cupcakes

Without a doubt, my biggest pregnancy craving has been iced vanilla lattes.  I could probably drink 2-3 a day, though I limit myself to one (decaf) a few times a week.  And then I started making my own, and it was all over.  So one afternoon I had a hankering to make cupcakes, and it seemed like an obvious choice to recreate my favorite drink as a dessert.

The cake portion of the cupcake was so good that I ate two naked ones.  And I'm totally a frosting girl, so that just goes to show you how delicious it was!  And then the icing... oh the icing.  I debated between doing a buttercream and a flavored whipped cream, and I ended up going with a vanilla bean and coffee flavored Swiss Meringue Buttercream.  One of the things I love the most about Swiss meringue is that despite the crazy amount of butter in it, it always tastes so light.  American buttercream can be cloyingly sweet, and can overpower the other flavors.  But Swiss Meringue is a great base frosting that allows your flavors to shine.

Joey called these "breakfast cupcakes" because he said they tasted like morning.  I just called them my favorite cupcakes ever.

Vanilla Latte Cupcakes
adapted from Cook Like a Champion, originally from  Cupcake Bakeshop

makes about 18 cupcakes


Coffee Cupcakes

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1 Tbs dark roast coffee grounds
• 1/2 cup strong brewed coffee
• 1/4 cup milk or buttermilk
• 2 Tbs Coffee Liqueur or milk if non alcoholic

Preheat the oven to 350 degrees and line cupcake pans with liners.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter at medium speed for about 30 seconds.  Add the sugar and beat until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

In a medium bowl whisk together the flour, baking powder, salt, and coffee grounds.  In a liquid measuring cup, combine the brewed coffee, milk, and liqueur.

Starting and ending with the flour, in a few additions alternately add the flour and milk mixture to the mixer, mixing on low speed until just incorporated.

Divide the batter between 18 cupcake liners, filling each cup about 2/3 to 3/4 full. 

Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.



Vanilla Espresso Swiss Meringue Buttercream
adapted from Sweetapolita

• 3 large egg whites
• 1/2 cup  granulated sugar
• 3/4 cup1  (1 1/2 sticks) unsalted butter, softened but cool, cut into cubes
• 1/2 teaspoon  pure vanilla extract
• 1 vanilla bean, split & scraped OR 1 tablespoon  vanilla bean paste
• 1 tablespoon instant espresso powder (or to taste) dissolved into 2 teaspoons boiling water
• Pinch of salt

 Combine the egg whites and sugar in the clean, dry bowl of a stand mixer.  Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees.

Attach the bowl to the mixer (fitted with the whisk attachment).  Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks.

While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated.  Continue mixing until the frosting comes together.  Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean, coffee mixture, and salt.  Beat until well combined and taste and adjust flavorings as necessary.

Frost cupcakes as desired

*Note - this frosting recipe makes just  enough to frost the 18 cupcakes as shown, so if you like to pile it on, I would make 1.5 times the recipe.

Oreo Cheesecake Cupcakes

Oreo cheesecake holds a very special place in my heart.  Our groom's cake at our wedding was not just cheesecake, but oreo cheesecake.

And since I love reliving our wedding day, I'll share a picture.  This is the Ramblin' Wreck, which is sort of a second mascot for Georgia Tech, behind Buzz.  It is driven onto the field at the start of every home game.  Not only did we have a replica of the Wreck for the groom's cake, but we also used the real thing as our getaway car from the reception.  Driving through the streets of downtown Atlanta in the Wreck was one of the most fun experiences ever.

Anyway, many of our guests still comment on the cake.  I have to admit that even though our wedding cake was drop-dead gorgeous, this cake definitely upstaged it.  It was not only incredibly detailed and ornate, but come on - it was oreo cheesecake!  And the entire cake was demolished within 10 minutes.  I'm glad I got a bite of it when we cut into it, otherwise I would have been out of luck!

So when I came across these cute little mini cheesecakes in Martha Stewart's Cupcakes, I knew that Joey would love them.  And of course he did - and so has everyone else who tried them!  I've actually made these cupcakes several times, though I'm just now getting around to sharing them on the blog.  They are so so simple.  A whole oreo is used for the crust, so no crushing cookies, pressing crusts, prebaking, etc.  And the filling comes together in less than 5 minutes.  It is super simple, and only a few ingredients - cream cheese, cookies, sour cream (though I used Greek yogurt last time I made these with no problem), eggs, and vanilla.  They do require a bit of preplanning, since they need to chill for a few hours before serving, but I'd say the hard part is actually waiting for them to chill before digging in!

Since (obviously) I look back on our wedding day with fond memories, every time I make these cupcakes I'm reminded of not only of such a wonderful day, but also of our incredibly awesome cake!


Cookies and Cream Cheesecakes
Martha Stewart's Cupcakes
makes 30 cupcakes

• 42 Oreos - 30 left whole, and 12 coarsely chopped
• 2 lbs cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, lightly beaten
• 1 cup sour cream or Greek yogurt
• pinch of salt

Preheat the oven to 275 degrees.  Line muffin tins with paper liners, and place 1 Oreo in the bottom of each cup.

With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed.  Gradually add the sugar, and beat until smooth.  Beat in the vanilla, then drizzle in the eggs.  When well combined, mix in the sour cream and salt.  Stir in the chopped cookies by hand.

Divide the batter evenly among the muffin tins, filling each one almost to the top.  Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours.  Remove from tins just before serving.

Piña Colada Cupcakes

Over the course of two years, Joey and I went to over 20 weddings.  And we were probably invited to twice that many. There was one particular weekend when we were invited to 3 weddings!  So now that a few years have passed, it's baby time.  In our group of friends, there are 5 of us who are pregnant, so at get togethers and parties, it's become the norm to serve a fun mocktail.  However, at a recent shower I helped to host, we thought it would be fun to have a cocktail-inspired cupcake.

Frozen drinks are not typically my first choice, but I do love pina coladas.  These cupcakes are inspired by the popular drink.  I started with a coconut cake, brushed it with pineapple syrup, and topped them with pineapple Swiss meringue buttercream.  Oh, this buttercream.  It might be my favorite frosting I've ever made.  The pineapple flavor comes through nicely without being cloyingly sweet.  And using the meringue buttercream over traditional buttercream allows the pineapple to shine instead of being overpowered by confectioner's sugar.  It tastes so light that some people thought it was actually a whipped cream frosting. 

As a few sidenotes, I added a little coconut rum to the cupcakes; if I hadn't been making them for pregnant women I would have added some to the frosting as well.  I'm also giving a range for the amount of pineapple puree.  I started with a cup, then just kept adding it until I was happy with the taste.  Also take note that the pineapple puree needs to be made the night before, so plan accordingly.  I have made these coconut cupcakes before, and while they were great for a few days after making them, this time they seemed to dry out faster.  Not sure if I overbaked them a bit, the weather caused it, or what, but I just thought I'd mention that they are best within the first day or two of being baked.


I know many people are scared of Swiss Meringue Buttercream, but it really is forgiving, and once you make it a few times it is pretty foolproof.  Here is a great tutorial from Sweetapolita with lots of tips and tricks to make your's perfect every time!

Piña Colada Cupcakes
makes 24-30 cupcakes

Coconut Cupcakes

• 3/4 pound unsalted butter at room temperature
• 2 cups sugar
• 5 extra large eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons coconut rum or light rum
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 7 ounces sweetened, shredded coconut

 Preheat the oven to 325.  Line 2 muffin pans with liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes.  Reduce the speed to low, and add the eggs, one at a time, scraping down the bowl between each addition.  Add the vanilla and rum and mix until incorporated.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  Alternate adding the dry ingredients and the buttermilk in three additions, starting and ending with the dry ingredients.  Mix until just combined, and fold in 7 ounces of the coconut.

Fill each liner 3/4 full with batter.  Bake 20-25 minutes, or until the tops are brown and a toothpick comes out clean.  Cool in pans for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
 
Pineapple Puree

• 1 cup sugar
• 1 cup water
• 1 pineapple, peeled, cored, and chopped

In a medium saucepan, combine the sugar and water and cook over medium heat, stirring often, until it comes to a boil.  Add the pineapple, and return to a boil without stirring.

Remove from heat, cover, and allow to sit overnight.

Drain the syrup, reserving for the cupcakes, and puree the pineapple until smooth.


Pineapple Swiss Meringue Buttercream

• 4 egg whites
• 1 1/2 cups sugar
• pinch of salt
• 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
• 1 to 1 1/2 cups pineapple puree
• 1-2 Tbs coconut rum (optional)

Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water.  Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the stand mixer and fit with the whisk attachment.  Starting on low speed and gradually increasing to medium-high speed, mix until still (but not dry) peaks form.  Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.

With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition.  Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually).  Switch to the paddle attachment and beat at medium-low speed to remove air bubbles, about 2 minutes.  Gradually add the pineapple puree and rum, and mix to combine.


Brush the tops of the cupcakes with the pineapple syrup.  Frost as desired and garnish with additional coconut flakes and a cherry.

Source:  cupcakes adapted from The Barefoot Contessa; Pineapple puree from Desserts for Breakfast;
Swiss Meringue Buttercream adapted from Martha Stewart's Strawberry Swiss Meringue Buttercream

Chocolate-Strawberry Cupcakes

If there is a combination that just screams Valentine's Day, it has to be chocolate-strawberry.  The quintessential romantic dessert is chocolate covered strawberries, so of course anything with that flavor combo will seem romantic and indulgent.

Since strawberries are just starting to come into season, I knew I wanted to share a fun Valentine's dessert that featured them.  I considered whoopie pies, macarons, or mousse, but since cupcakes are really my true love, I went with those.  I used my favorite chocolate cupcake recipe, and topped them with my favorite strawberry buttercream recipe.  I actually shared this recipe for chocolate cupcakes in the early days of my blog, but it is kind of buried within another post, and I've made some changes since then, so I'm going to share it here as well.

The buttercream is a Swiss meringue buttercream, and is one of my favorite icings ever.  It is so smooth and silky, and it has a light buttery flavor that is offset by sweet strawberries.  I've made it several times to go with strawberry cupcakes, but I really love it with the chocolate as well.  The combination of the rich chocolate cupcake and sweet buttercream is truly a match made in heaven... just like me and my sweetheart! :-)
 

If you are looking for ideas for dinner and dessert for the big day, check out my Featured Recipes page.  I've updated it with what I think are romantic meals!



Chocolate-Strawberry Cupcakes
makes about 30 cupcakes


Chocolate Cupcakes
adapted from Hershey's Perfectly Chocolate Cake

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee

Preheat the oven to 350 degrees.  Seperate cupcake liners into muffin tins.

In the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar, flour, baking soda, baking powder, cocoa powder, and salt.  Stir the ingredients together over low speed.  Add the eggs, buttermilk, vegetable oil, and vanilla.  Mix at medium speed until well-combined, about 2-3 minutes.  Carefully add the coffee and beat on the lowest setting to combine.  Remove bowl from the mixer and stir with a rubber spatula until well-combined.

Fill each muffin tin 2/3 full, and bake 18-20 minutes, until a toothpick inserted into the center comes out clean.  Cool 5 minutes in the muffin tins, then transfer to a wire rack to cool completely.


Strawberry Swiss-Meringue Buttercream
adapted from Martha Stewart, Cupcakes
makes about 5 cups

• 1 1/2 cups diced strawberries
• 4 egg whites
• 1 1/2 cups sugar
• pinch of salt
• 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature

Puree the strawberries in a food processor.

Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water.  Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the stand mixer and fit with the whisk attachment.  Starting on low speed and gradually increasing to medium-high speed, mix until still (but not dry) peaks form.  Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.

With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition.  Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually).  Switch to the paddle attachement and beat at medium-low speed to remove air bubbles, about 2 minutes.  Gradually add the strawberry puree, and mix to combine.

Frost cupcakes as desired, and garnish with strawberry slices just before serving.

Orange-Vanilla Bean Cupcakes

I have had a major case of the winter blues pretty much since, oh... the day after Christmas.  I really and truly hate the cold weather.  I love spring and summer, allergies, steaming hot days, and all.  Give me 110 degree temperatures over 20 degrees any day.  And I am even more inclined to feel this way considering the fact that we've been snowed and iced in since Monday.

So last week when I had the urge to bake some cupcakes last week, I opted to go with something that felt light and fresh - citrus!  I was intrigued by the orange-vanilla bean combination, and I thought it might be similar to a creamsicle.  The cake itself was much more dense than I expected, but not necessarily in a bad way - it reminded me more of a poundcake than a cupcake.  So if you want a light and fluffy cupcake, maybe try a simple yellow cake recipe and add vanilla beans and orange zest to the batter.  However, the icing was spectacular.  The original recipe is for a simple vanilla Swiss Meringue buttercream, but I added orange zest to give it more citrus flavor.

I also changed up the presentation.  Each cupcake was to be garnished with an entire candied orange slice, but for one thing, I prefer a big swirl of frosting, and I also thought a sticky orange slice would be messy and overkill.  So I quartered each slice and then dipped them in sugar.  The garnish was actually one of the best parts about this cupcake - it reminded me of gummy oranges, but with real orange flavor - none of the fake, artificial flavors you'll find in candy shops.

Finally, I'd like to share a tip about meringue-based buttercream.  I beat the frosting for over 30 minutes, and it was not setting up.  It was a curdled, soupy mess, and I was ready to throw it out and start over.  I have made Swiss Meringue buttercream many times, so I didn't know what was going on - the only change I had made was adding orange zest to the sugar, but I couldn't see how that would mess up the frosting.  So I did a little research, and found the suggestions to refrigerate for 30 minutes, then try again, or to melt a portion of the frosting and add it back to the mixer.  I tried the refrigeration trick with no success, and I had low expectations for the melting trick.  But lo and behold, it worked!  I melted maybe a quarter of the frosting, and when I added it back to the rest, the frosting came together within seconds.  It was seriously like magic!

Joey really liked these cupcakes, and it was fun to make something out of the ordinary.  I for one, could have eaten the entire batch of frosting and been happy, but hey - if you're into cake, it was delicious as well ;-)


One Year Ago:  Chile-Cheese Bread

Orange-Vanilla Bean Cupcakes
adapted from Martha Stewart's Cupcakes


Candied Orange Slices

• 1 small navel orange
• 1 1/2 cups sugar, divided
• 1 cup water

Wash the oranges trim off the tops and bottoms and cut into 1/8-inch thick slices.  Remove seeds.

Bring 1 cup of the sugar and the water to a boil in a large skillet or saucepan over medium heat.  Boil, stirring, until clear, about 5 minutes.  Add enough orange slices to fit in one layer; simmer, turning oranges occasionally, 20-40 minutes, or until translucent but still orange in color.  Use a slotted spoon of tranfer the slices to a heatproof container.  Repeat with remaining slices and pour the syrup into the container with oranges. Let cool completely.

Spread the remaining 1/2-cup of sugar in a shallow dish.  Using a sharp knife, quarter each orange slice and coat well with the sugar, turning several times.  Lay flat on a cooling rack set over a baking sheet until dry.


Cupcakes

• 2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup heavy cream
• 1 Tbs orange zest
• 1/4 cup orange juice
• 1 Tbs vanilla extract
• 1 stick unsalted butter, at room temperature
• 1 cup sugar
• 2 vanilla beans, halved lengthwise, seeds scraped and reserved
• 2 large eggs

Preheat the oven to 350 degrees, and line muffin tins with paper liners.

Sift together the flour, baing soda, baking powder, and salt.  In another bowl, combine the cream, orange juice, and vanilla extract.

Cream the butter, sugar, vanilla bean seeds, and zest in a stand mixer fitted with a paddle attachment until pale and fluffy.  Add eggs, one at a time, scraping down the bowl as needed.  Reduce speed to low, and alternate adding the flour and cream mixtures, starting and ending with the dry ingredients.  Beat until just combined.

Divide the batter evenly among the muffin cups, filling each one 3/4 full.  Bake, rotating the pan halfway through, until a cake-tester comes out clean, about 25 minutes.  Transfer tins to a wire rack to cool completely.


Orange Swiss-Meringue Buttercream 

• 3 large egg whites
• 1/2 cup plus 1 Tbs sugar
• pinch of salt
• zest of 1/2 orange
• 1/2 pound (2 sticks) unsalted butter, cut into tablespoons, at room temperature
• 1 tsp vanilla extract

Combine the sugar and orange zest in a medium bowl.  Using your fingertips, work the zest into the sugar, rubbing between your fingers, until it is orange-ish in color and very fragrant.

Mix the sugar with the egg whites and salt in the bowl of a stand mixer set over a pan of simmering water.  Whisk constantly by hand until mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to a mixer fitted with the whisk attachment.  Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.  Continue mixing until the mixture is light and fluffy, glossy, and completely cool, about 10 minutes (you can test by touching the bottom of the bowl).

With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.  Once all the butter has been added, whisk in the vanilla.  Increase the speed to medium and beat until frosting forms (this can take several minutes).

Switch to the paddle attachment and beat on low speed until all air bubbles are eliminated, about 2 minutes.  Scrape down the sides of the bowl and beat until the frosting is completely smooth.

Pipe or spread the frosting onto the cupcakes, and garnish with the candied orange slice.  The cupcakes are best the day they are made, but can be stored overnight in an airtight container.

PPQ: Pumpkin Yumkins

When I first flipped through The Pastry Queen, the pumpkin yumkins immediately caught my eye.  What could they be?  Some sort of cookie?  A cake?  Candy?  Bars?  It turns out that they're pretty much just a pumpkin cupcake with orange cream cheese icing.  Yumkin indeed.

Rebecca Rather describes these as a cross between a muffin and a cupcake.  It is a thick pumpkin-y batter studded with toasted nuts and dried dates.  The cake is dense like a muffin, but sweet like a cupcake.  Thanks to a whole can of pumpkin for 12 cakes, these stay very moist.  I actually left out the nuts and dates, and added a teaspoon of cinnamon and a pinch of nutmeg.  I also added a little butter to the icing.  I really liked the combination of orange, cream cheese, and pumpkin, and when I make pumpkin cupcakes in the future I'll remember this addition.

Thanks to Amanda of Fake Ginger for choosing a fun treat.  Check out her blog for the full recipe.  Next week we're staying with pumpkin and making pumpkin struesel bread. 

Chubby Hubby Cupcakes

When I was pregnant with Caroline, we would go to Coldstone Creamery when the craving for ice cream hit.  My favorite combo was banana ice cream with Reese's peanut butter cups, and as far as Joey was concerned, I might as well have been eating pickles with it.  I'm not sure why it grossed him out so much - I'd still gladly eat that combo today!

I'm not sure where I got the idea for these cupcakes, but I've been talking about  making them for months now with my friend Michelle.  I only just realized that its basically the same combo as my favorite pregnancy treat.  They are based off of the popular Ben and Jerry's ice cream flavor, which is vanilla ice cream with chocolate covered pretzels and peanut butter.  When dreaming up these cupcakes, I for some reason thought they had banana in them, but it turns out I was just combining Chubby Hubby with Chunky Monkey.  So maybe these should be called Chubby Monkey?  Or Chunky Hubby?

No matter what you call them, they are quite a tasty treat:  banana cupcake filled with chocolate ganache, and topped with peanut butter frosting.  I dipped some pretzels in the ganache to top some of the cupcakes with, and I topped the rest with banana slices.

Chubby Hubby Cupcakes
makes 12-15 cupcakes (and can easily be doubled)

Banana Cupcakes

• 1 1/4 cup all-purpose flour
• 1/2 Tablespoon baking powder
• 1/4 teaspoon kosher salt
• 6 Tablespoons unsalted butter, at room temperature
• 1 1/4 cups sugar
• 3 large eggs, at room temperature
• 1/2 cup + 1 Tablespoon buttermilk
• 1/2 teaspoon banana extract
• 3/4 cup mashed banana (about 1 1/2-2 bananas)

Chocolate Ganache

• 4 ounces bittersweet, chocolate, finely chopped
• 1/3 cup heavy cream
• 2 Tablespoons butter, at room temperature

Peanut Butter Frosting

• 1 cup confectioners' sugar, sifted
• 1 cup creamy peanut butter
• 5 Tablespoons unsalted butter, at room temperature
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup heavy cream

For the cupcakes, Preheat the oven to 350.  Line a muffin pan with cupcake liners.

Combine the flour, baking powder, and salt in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy.  Add the eggs, one at a time, until thoroughly combined, scraping the sides of the bowl as needed.   Add the banana and mix until well combined.

Combine the buttermilk and banana extract in a liquid measuring cup.  Over low speed, Alternately add the flour mixture with the buttermilk, starting and ending with the flour.  Mix until just combined.

Divide the batter evenly among the muffin tins, filling each one 3/4 full.  Bake 20-25 minutes, or until firm in the center and a toothpick comes out with only a few crumbs attached.  Remove from oven and allow to cool in pans 5 minutes, then transfer to a wire rack to cool completely.


For the ganache, place the chocolate in a medium bowl.  Bring the cream to a gentle boil in a small saucepan.  Pour it over the chocolate, and allow to sit for 3-4 minutes.  Add the butter to the bowl, and whisk until smooth.  Allow to sit at room temperature until it reaches a consistency suitable for piping, or refrigerate, being sure to stir every 10 minutes.


For the frosting:  Place the confectioners' sugar, butter, peanut butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.  Mix on medium-low speed until creamy, scraping down the sides as needed.  Add the cream and beat on high speed until light and fluffy, 3-4 minutes.

To assemble, use a small paring knife to cut out a small cone from the top of each cupcake.  Fill a pastry bag fitted with a round tip with the ganache, and pipe each cupcake full of ganache.  Frost as desired with peanut butter frosting.


source:  cupcakes adapted from Half Baked, via Annie's Eats, ganache from Tartelette, frosting adapted from Ina Garten, The Barefoot Contessa at Home

Ultimate Chocolate Cupcakes

Not to be dramatic, but the search is over.  These are quite possibly the most perfect cupcakes ever.  Leave it to Cook's Illustrated to take something as simple as a chocolate cupcake and turn it into a mind-blowing dessert.  A chocoholic's dream, these cupcakes hit you with chocolate from 3 sides:  a moist, rich cake, smooth ganache filling, and a silky and buttery frosting.  Seriously, these aren't for the faint of heart.  But for someone like me, who could easily subsist off of chocolate, they are perfect.

Ultimate Chocolate Cupcakes
Cook's Illustrated, May/June 2010
makes 12-15 cupcakes


Ganache Filling

• 2 ounces bittersweet chocolate, chopped fine
• 1/4 cup heavy cream
• 1 Tablespoon confectioners' sugar

Chocolate Cupcakes

• 3 ounces bittersweet chocolate, chopped fine
• 1/3 cup Dutch-processed cocoa
• 3/4 cup hot, strong-brewed coffee
• 3/4 cup (4 1/8 ounces) bread flour
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 6 Tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Creamy Chocolate Frosting

• 1/3 cup (2 1/3 ounces) granulated sugar
• 2 large egg whites
• pinch table salt
• 12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
• 6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
• 1/2 teaspoon vanilla extract

For the ganache filling, place chocolate, cream, and confectioners' sugar in a small microwave-safe bowl.  Cook on high power until mixture is warm to the touch, 20-30 seconds.  Whisk until smooth, and transfer to the refrigerator.  Let stand until just chilled, no longer than 30 minutes.


For the cupcakes, Preheat the oven to 350 and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture.  Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth.  Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.  Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes.  Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.


For the frosting, combine the sugar, egg whites, and salt in the bowl of a stand mixer.  Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.

Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes.  Add butter 1 piece at a time, until smooth and creamy.  The frosting may look curdled halfway through, but it will smooth out eventually. 

Once all the butter as been added, pour in the cooled chocolate and vanilla.  Mix until well combined.  Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.

Frost cupcakes as desired.

Carrot Cupcakes

When I think of Easter desserts, carrot cake is the first thing that comes to mind.  I'm not really sure why it is considered the ubiquitous Easter cake, other than the fact that well, rabbits eat carrots?  In any case, I really like carrot cake:  it has a nice warmth from the cinnamon and nutmeg, and the carrots keep it sweet and moist.  I saw Annie convert Cook's Illustrated's version of a carrot cake into cupcakes last fall, and I decided to do the same thing when I set out to make these.

As far as difficulty goes, this is an incredibly easy recipe.  Peeling the carrots is by far the most time consuming step, but from there it comes together very quickly.  I also like that it is made in the food processor.  What a fun new use for it!  I used my favorite cream cheese frosting recipe (which, coincidentally, I also got from Annie), which I love using to pipe - so pretty!

I took these to a friend's birthday party, and they were enjoyed by all!

Carrot Cupcakes
adapted from Baking Illustrated
makes 24-28 cupcakes

• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 pound (6-7 medium) carrots, peeled
• 1 1/2 cups (10 1/2 ounces) granulated sugar
• 1/2 cup (3 1/2 ounces) light brown sugar
• 4 eggs
• 1 1/2 cups canola oil

Adjust the oven rack to the middle position, and preheat to 350.  Line 2 muffin pans with liners and set aside.

Whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In a food processor fitted with the shredding disk, shred the carrots (you should have about 3 cups).  Add the carrots to the bowl with the dry ingredients and set aside.

Wipe out the food processor and fit with a metal blade.  Process both sugars with the eggs until frothy, about 20 seconds.  Keep the machine running, and pour the oil through the feed tube.  Continue processing until the mixture is light in color and well emulsified, about 20 seconds longer.

Scrape the mixture into a large bowl, and stir in the dry ingredients and carrots.  Fold in until there is no longer any flour visible.

Fill each cupcake liner 3/4 full, and bake for 18-24 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pans 5 minutes, then transfer to a wire rack to cool completely.  Frost, and serve.

BB: Coconut Cupcakes

So these coconut cupcakes were the first of February's recipes, but I couldn't resist waiting to post them until today - in honor of my birthday!!

I agonized over what cake to make for my birthday, and I had several frontrunners.  But alas, I have been watching what I eat in hopes of losing those last pesky 10 pregnancy pounds.  So I decided these could be my birthday cake.  Built in portion control.  AND I can give most of them away to friends and family.  So the decision was made.  A tiny part of me was a little disappointed that I didn't get to make some complicated dessert, but then I tried one of these cupcakes.  And they are fantastic.  Seriously delicious.

When I first set out to make them, I had planned on subbing the buttermilk with some coconut milk to amp up the coconut flavor.  Then, all the other Barefoot Bloggers went on and on about how much the buttermilk contributed.  So I decided to go with it.  I also had planned to toast the coconut that adorns the tops, but something about those pure-white cupcakes stopped me.  These are absolutely perfect the way they are.

Jamie of Jamie's Green Kitchen chose this recipe - thanks for choosing a winner, Jamie!!


Coconut Cupcakes
The Barefoot Contessa
makes 18 to 20 cupcakes

• 3/4 pound unsalted butter at room temperature
• 2 cups sugar
• 5 extra large eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded cocont

Cream Cheese Icing

• 1 pound cream cheese
• 3/4 pound butter, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 pounds confectioners' sugar, sifted

 Preheat the oven to 325.  Line 2 muffin pans with liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes.  Reduce the speed to low, and add the eggs, one at a time, scraping down the bowl between each addition.  Add the vanilla and almond extracts and mix until incorporated.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  Alternate adding the dry ingredients and the buttermilk in three additions, starting and ending with the dry ingredients.  Mix until just combined, and fold in 7 ounces of the coconut.

Fill each liner almost to the top with batter.  Bake 25-35 minutes, or until the tops are brown and a toothpick comes out clean.  Cool in pans for 15 minutes, then transfer to a cooling rack to cool completely before frosting.

For the frosting, mix the cream cheese and butter in a stand mixer fitted with a paddle attachment.  Add the vanilla and almond, and gradually add the confectioners' sugar.  Mix until smooth.

Frost the cupcakes with the cream cheese icing and sprinkle the tops with the remaining coconut.

Valentine's Cupcake Ideas

I made some cupcakes for a friend last week.  She wanted Valentine's themed decorations, but since they were mini-cupcakes, I wanted to keep it simple.  I made 75 cupcakes - 25 vanilla, 25 chocolate, and 25 red velvet. 

I used a different tip to frost each cupcake, then gave each one an adornment.  I left the cream cheese on the red velvet plain, only because of the different candies and sprinkles I tried out, none stood out to me.  I guess sometimes less is more!

They were all super fun to make, and I hope they were enjoyed at the party!

Red Velvet Cupcakes with Cream Cheese Icing

I mentioned in another post that I recently bought The Pastry Queen Christmas.  I seriously cannot say enough good things about it.  It is chock full of delicious treats and indulgences.  I've made no less than 5 recipes out of it in the month that I've had it.

These red velvet cupcakes met my already exceedingly high expectations I have of her recipes.  They are moist and sweet, without being cloyingly so.  The vinegar and sour cream gave them a nice tang, and the chocolate richened the flavor.  I didn't use her suggested marscapone cream cheese icing; rather, I used a pretty standard one from Annie's Eats.  It was so smooth, and piped so beautifully.  I have already made these cupcakes several times, and its not looking to slow down anytime soon!

Red Velvet Cupcakes
Rebecca Rather, The Pastry Queen Christmas
makes 24 cupcakes

• 1/4 cup (2 ounces) red food coloring
• 3 1/2 Tablespoons unsweetened cocoa powder
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup sour cream
• 1 Tablespoon distilled white vinegar

Preheat the oven to 350.  Line 2 cupcake pans with liners and spray with cooking spray.

In a small bowl, combine the cocoa powder and food coloring with a fork, mashing and mixing until it forms a paste.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until it is light and fluffy, about 2 minutes.  One at a time, add the eggs, stopping to scrape down the bowl as needed, and allowing each one to be fully incorporated.  Reduce the speed to low, and add the cocoa paste.  Increase to medium speed and beat the batter for about 4 minutes.

Meanwhile, sift together the cake flour, all-purpose flour, salt, and baking soda.  Stir the vanilla into the buttermilk (this can be done in a measuring cup).

Add the flour and buttermilk in increments, alternating between each addition.  Start and end with the dry ingredients.  Beat on medium speed until just combined.

Add the vinegar and sour cream and beat at low speed until just combined.

Divide batter evenly among the muffin tins, filling each one about 3/4 full.  Bake 17-22 minutes, only until the cupcakes feel firm to the touch  and a toothpick inserted into the center comes out clean.  Be careful not to overbake, as the cupcakes will dry out easily.

Remove from oven and allow to cool in pans for 5 minutes.  Remove the cupcakes from pan and allow to cool completely before frosting.

Cream Cheese Frosting
from Annie's Eats, originally from Confections of a Foodie Bride

• 12 ounces cream cheese (still cold - not softened)
• 7 1/2 Tablespoons unsalted butter, softened
• 1 Tablespoon vanilla extract
• 3 3/4 cups confectioners sugar, sifted

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.  Add the vanilla extract.  Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.  Beat until smooth. 

Chocolate Peppermint Cupcakes

A few weeks ago, I agreed to make some cupcakes for a friend's birthday party.  She wanted to do something fun and seasonal for the adults, so I suggested chocolate cake with peppermint buttercream.  I wasn't able to attend the party, but from what I've heard, they were pretty popular.  Since then, I've made them a few more times, and they are always a hit!  I used my favorite choclate cake recipe, then a standard buttercream recipe.  I just used mint extract in place of most of the vanilla, and used a little pink gel coloring to make them look minty and pretty.  Finally, I sprinkled some Andy's mints on top to complete the look.

Peppermint Buttercream
basic buttercream adapted from Cook's Illustrated

• 2 1/2 sticks unsalted butter, at room temperature
• 3-4 cups confectioner's sugar, sifted
• 1/4 teaspoon salt
  
• 1/2 teaspoon vanilla extract
• 2 teaspoons mint extract
• 2 Tablespoons heavy cream

Cream the  butter over medium speed in the bowl of an electric stand mixer fitted with the whisk attachment.  When pale and fluffy, gradually add the confectioner's sugar in batches, mixing well after each addition.  Add the extracts, salt, and heavy cream, and beat until light and fluffy, about 5 minutes.  If using, add a small amount of pink or red gel paste food coloring and mix well to combine.

Cinnamon Cupcakes with Pumpkin Icing

A few weeks ago, I got the itch to bake something fall-ish. I perused my ever-growing list of saved recipes, and I happened upon this one that I starred, oh about a year ago.

These cinnamon cupcakes are warm, sweet, and well, cinnamon-y. Even my picky-about-dessert husband really liked these. I made just a few changes from Annie's version - adding a pinch of nutmeg, and I omitted the orange zest because I didn't have any. I also changed the frosting from cream cheese -cinnamon frosting to cream cheese-cinnamon-pumpkin frosting. Delicious!

This a perfect fall dessert. Make them soon, you won't be sorry!


Cinnamon Cupcakes
adapted from Annie's Eats, originally from A Southern Grace
makes 12

• 1 cup all-purpose flour
• ¾ tsp. baking powder
• 1 tsp. ground cinnamon
• 1/8 teaspoon ground nutmeg
  
• 1/8 tsp. salt
• ½ cup buttermilk
• 4 tbsp. unsalted butter
• 2 large eggs
• ¾ cup plus 2 tbsp. sugar
• 1 tsp. grated orange zest (optional)
  
• ½ tsp. vanilla extract

Preheat the oven to 350. Line a 12-cup cupcake pan with liners, and spray with cooking spray.

Sift together the flour, baking powder, cinnamon, nutmeg, and salt. Melt the butter and combine with buttermilk. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and eggs until a thick batter forms, about 5 minutes. Beat in the vanilla and orange zest, and mix until combined. Mix in the flour mixture until just combined, and then do the same with the butter and milk mixture.

Fill each cupcake liner 3/4 full, and bake 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before icing.

For the icing

• 6 ounces cream cheese, softened to room temperature
• 1/2 cup unsalted butter, at room temperature (1 stick)
• 2 Tablespoons canned pumpkin puree
  
• 3-4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon

Cream the butter, cream cheese, and pumpkin together in a stand mixer until well combined and very smooth. Add the vanilla and cinnamon and mix until well combined. Slowly add the powdered sugar, about 1 cup at a time, until desired consistency and sweetness is reached. Frost the cooled cupcakes.