Category Archives: Cupcakes

White Chocolate Pudding Buttercream Frosting

17 Wednesday Apr 2013

Posted by in Cupcakes, Frosting

≈ 6 Comments

Tags

,

White Chocolate Pudding Buttercream Frosting

This is the killer buttercream I was talking about in the last post. No kidding, this is the one! Love…love…love it! Not too sweet…just right! I hope you make it on the vanilla cupcakes I just posted. Let me know what you think!

0007239201122_500X500

  • 1 (3.56oz) box white chocolate instant pudding (the 4 servings size box)
  • 1/2 cup cold skim milk plus extra for thinning
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening (can use all butter if desired)
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • Whisk pudding with milk in a small bowl.  Set aside in fridge or freezer until thick/solid; about 3 minutes; it’s not very long.
  • Meanwhile beat butter & shortening in a bowl with a hand mixer.  Add vanilla & thickened pudding. Blend until combined.
  • Add powdered sugar & blend again.
  • Add milk, 1 Tbsp at a time until desired consistency is achieved.  (I added about 3 to 4 Tablespoons.  Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
  • *Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made.  If prepared beforehand: thin with additional milk to a spreadable consistency.  Keep refrigerated.

The most AWESOME vanilla cupcakes EVER!

17 Wednesday Apr 2013

Posted by in Cakes, Cupcakes

≈ 5 Comments

Tags

cupcakes

I hit the Jackpot twice today! (recipes that is :) ) I finally found a recipe that I can honestly say is the BEST vanilla cake recipe ever! Also, the BEST buttercream frosting! How often do you find a keeper? With me, I search and search…bake and bake…and once in awhile I find a keeper. I have two for you today, and I will post the White Chocolate Pudding Buttercream Frosting after this one. You’re lucky I’m sharing this one ;)

Ingredients:
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup milk
Directions:
Preheat oven to 350F. Line muffin tins with paper liners (for cupcakes).
In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt.
In the bowl of your electric mixer, beat eggs and sugar until thick and creamy (about 2 minutes).
Blend vanilla, oil and sour cream.
Add flour and milk, alternating- starting and finishing with flour.
Pour in muffin tins. Bake 18-19 minutes or until they test done.

Red Velvet Cupcakes

13 Wednesday Feb 2013

Posted by in Cakes, Cupcakes

≈ 6 Comments

Tags

, ,

Red Velvet Cupcakes

Say I love you with Red Velvet cupcakes. Perfect for that special day. I love love love Red Velvet! This one has a secret ingredient…Espresso powder.

The espresso powder enhanced the cocoa powder in the recipe, without adding any
additional coffee flavor.

You must give this recipe a try. I have more than one Red Velvet recipe that I love, but this one is my new favorite!

I couldn’t say it better than Hummingbird on High. You really need to visit her blog, and read about this recipe.

For the Red Velvet Cake:
(makes two 9-inch cake cakes)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon natural (non-Dutched) unsweetened cocoa powder
  • 1/2 teaspoon espresso powder
  • 1 1/2 tablespoons liquid red food coloring
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon cider vinegar
For the Cream Cheese Frosting:
(makes enough for one 9-inch layer cake)
  • 16 oz. cream cheese, softened but still chilled
  • 1 cup (2 sticks) unsalted butter, softened but still chilled
  • 2 teaspoons vanilla extract
  • 5 cups confectioner’s sugar, sifted
—
Recipe
For the Red Velvet Cake:
  1. Preheat the oven to 350 (F). Grease and lightly flour 2 round, 9-inch cake pans.
  2. In a medium bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Set aside.
  3. In a small bowl, use a rubber spatula or the back of a spoon to combine 1 tablespoon cocoa powder, 1/2 teaspoon espresso powder, and 1 1/2 tablespoons red food coloring until a thick paste forms and all the lumps are gone. Set aside.
  4. In the bowl of a freestanding mixer with a paddle attachment, combine 2 cups sugar and 1 cup butter until light and fluffy.
  5. Add 2 eggs, one at a time, mixing well after each addition.
  6. Add a third of the flour and salt mixture (from the second step) before adding 1/2 cup buttermilk, mixing until just combined. Add another third of the flour mixture, before adding another 1/2 cup of buttermilk, again mixing until just combined. Finish by adding the remaining third of the flour mixture, mixing until just combined. Be careful not to overmix and just keep mixing until everything is just combined, or your cake will be hard and fudge-y and I will cry for you!
  7. Add the cocoa powder and food coloring mixture (from the third step) until the color is evenly dispersed. Again, mix well, but just until everything is combined.
  8. In a small bowl or ramekin, quickly stir together 1/2 teaspoon baking soda and 1 tablespoon cider vinegar. This will foam and should be put into the batter immediately after being mixed. Blend on medium-high speed until the batter is consistent.
  9. When finished mixing, spoon batter evenly into pans — it will be surprisingly thick, so don’t worry! Bake for 25 – 30 minutes, or until the cake springs back when pressed in the center. Let cool in pans on a cooling rack for an additional 15 – 25 minutes, before turning out to cool on the cooling rack completely.
For the Cream Cheese Frosting:
  1. In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat together 16 oz. cream cheese, 1 cup butter, and 2 teaspoons vanilla until smooth.
  2. Turn the mixer down to a low speed and gradually pour in 5 cups confectioner’s sugar. When all the sugar is added, increase the speed to medium-high and beat until light and fluffy. Be careful not to overbeat, or the frosting will get too liquidy!
  3. Use immediately to frost the cooled cakes.
Red Velvet Cake

Prized Red Velvet Cupcake Recipe

29 Wednesday Feb 2012

Posted by in Cupcakes

≈ 4 Comments

Tags

,

 

It’s the case with every coveted recipe. There’s a secret ingredient. My Red Velvet Cupcake recipe is no exception. When I share this recipe with friends, they see the buttermilk and say, “Ah, that’s the secret ingredient!” But it’s not. Lots of cake recipes call for buttermilk. The secret ingredient in the red velvet cupcake recipe is… add a couple dollops of sour cream. Pssssst! It also works like magic with red velvet cupcakes. It gives the cakes a moisture and richness that’s out of this world!

2-1/2 cups flour

1-1/4 cup sugar

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cocoa powder

1-1/2 cup vegetable oil

1 cup buttermilk at room temperature

2 Tablespoons sour cream

2 large eggs at room temperature

2 Tablespoons red food coloring

1 tsp. white distilled vinegar

1 tsp. Vanilla extract

Preheat oven to 350 degrees. In medium mixing bowl, sift together flour, sugar, baking soda, salt cocoa powder. In large bowl beat together the oil, buttermilk, sour cream, eggs and food coloring, vinegar, and vanilla with electric mixer. Add the dry ingredients to the bowl and mix until smooth.

 Pour batter into lined cupcake tins – filling about 2/3rds full. Bake for about 18 – 20 minutes turning the pans once halfway through. Test the cupcakes with toothpick. Make sure cooked all the way. Remove from oven and cool. Then frost.

Frosting

1 pound cream cheese, softened

2 sticks butter, softened

1 tsp. vanilla extract

3-1/2 cups sifted confectioner’s (white powdered) sugar

In large mixing bowl, beat cream cheese, butter and vanilla until smooth. Add the sugar and beat for 1-2 minutes. Increase the speed to high and mix until light and fluffy.

White Russian Cupcakes

25 Saturday Feb 2012

Posted by in Cupcakes

≈ 3 Comments

Tags

Tried a wonderful new cupcake today from Baked Perfections. The recipe was different from your normal cupcake, so I just had to give it a try. The cupcake is very delicious! Hope you give it a try.

 Picture and recipe from Baked Perfections.

makes 12 cupcakes
 
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, softened
1 large egg and 1 egg white
1 teaspoon vanilla extract
1/2 cup milk
1/8 cup Vodka
1/4 cup Kahlua, divided
 
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
 
In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.
 
Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.
 
Kahlua Buttercream
recipe from Baked Perfection
 
1 stick of butter, softened
3 cups powdered sugar
pinch of salt
3 – 4 tablespoons Kahlua
 
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

Cream Cheese Frosting

29 Tuesday Nov 2011

Posted by in Cakes, Cupcakes

≈ Leave a Comment

Tags

,

This is the BEST Cream Cheese Frosting! Perfect for your Red Velvet Cake.

  • 2 8-ounce packages cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 cups powdered sugar

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. 

Frosting for 2- 8 inch round cakes.

Vanilla Cupcakes

09 Sunday Oct 2011

Posted by in Cupcakes

≈ 2 Comments

Tags

 

Adapted from Cooks Illustrated and the frosting is a Brown Eyed Baker original.

The cupcakes are buttery, melt-in-your-mouth delicious and the frosting definitely is the best.

Yield 12 cupcakes

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Lemon Blueberry Cupcakes

06 Tuesday Sep 2011

Posted by in Cupcakes

≈ Leave a Comment

Tags

 

Yield: about 16 cupcakes
Ingredients:
For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake
flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
Directions:
Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.
In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.
In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, blending well after each addition.
Beat in the vanilla and lemon juice.
With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of
all-purpose flour.  Using a spatula gently fold the berries into the cake
batter.
Divide the batter evenly between the prepared liners, filling each
about ¾ full.
Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an
electric mixer.  Beat on medium-high speed until well combined and smooth, about
2-3 minutes.
Mix in the lemon juice and lemon zest.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

German Chocolate Cupcakes

06 Tuesday Sep 2011

Posted by in Cupcakes

≈ Leave a Comment

Tags

 

1 & 3/4 c. flour
1 c. natural cocoa powder
1 & 1/2 tsp. baking soda
1/2 tsp. coarse salt
1 & 1/2 sticks unsalted butter
2/3 c. sugar
2/3 c. light brown sugar, packed
2 eggs, room temperature
2 tsp. vanilla
1 c. buttermilk, room temperature
1/2 c. sour cream, room temperature
2 TBSP freshly brewed coffee, cooled

Preheat oven to 350.  Line cupcake pans with 15 liners.
Sift together the flour, cocoa powder, baking soda and
salt.  Set aside.
With the paddle attachment, cream the butter and the sugars on med-high speed for about 5 minutes, until light and fluffy.  Lower the speed to medium and add in the eggs one at a time, scraping the bowl as needed.  Beat in the vanilla.

In a separate bowl, whisk together the buttermilk, sour cream and coffee.  On low speed, add the buttermilk mixture alternately with the flour mixture, beginning with the buttermilk and ending with the flour.  Mix only until blended.  Fold the batter with a rubber spatula to be sure the batter from the bottom is incorporated and blended.

Divide the batter into the cupcake tins.  (Remember to test it….you may get only 14 of those cupcakes after all.)  Bake on the middle rack for 20-25 minutes or until a toothpick comes out clean.  Cool in the pans for 10 minutes, then remove and cool
completely before frosting.

German Chocolate Frosting

1 & 1/2 sticks unsalted butter
1 (12 ounce) can evaporated milk
1 & 1/4 c. sugar
5 egg yolks, lightly beaten
1 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. coarse salt
2 c. sweetened flaked coconut
1 c. blanched, sliced almonds, toasted
1 c. chopped pecans

Melt the butter in a large saucepan over medium heat.
Stir in the milk, sugar, egg yolks, extracts and salt with a wooden spoon.
Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat
to low, stir and simmer 5 minutes until thickened. Mixture should coat the back
of the spoon.

Strain the mixture using a fine sieve into a heatproof bowl.  Stir in the coconut, pecans and almonds.  Allow to cool at least one hour before using.  Frost cupcakes with an off set spatula or butter knife.

Follow

Get every new post delivered to your Inbox.

Join 306 other followers

%d bloggers like this: