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Posts Tagged ‘cupcakes’

Lemon Cupcakes

Lemon Cupcakes

Ingredients
1/2 cup butter, softened
1 cup sugar
3 eggs
2 to 3 tablespoons grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup half-and-half cream

FROSTING:
1/4 cup shortening
1-1/2 to 1-3/4 cups confectioners’ sugar
1/4 teaspoon vanilla extract
1/8 teaspoon lemon extract
5 to 6 teaspoons 2% milk

Directions
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.

Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners’ sugar , extracts and enough milk to reach spreading consistency. Frost cupcakes. Yield: 1 dozen.

Recipe found here: Lemon Cupcakes

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Cherry Chocolate Coconut Cupcakes

Cherry Chocolate Coconut Cupcakes

Ingredients
1 package (10 to 12 ounces) vanilla or white chips
1/2 cup butter, cubed
1 cup heavy whipping cream
1 teaspoon coconut extract
1 can (21 ounces) cherry pie filling
1 cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 packages (1.9 ounces each) chocolate-covered coconut candy bars
1/2 cup semisweet chocolate chips
1 teaspoon shortening
24 maraschino cherries, well drained
3-1/4 cups confectioners’ sugar
2 tablespoons coarse sugar

Directions
For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.

In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.

Fill paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter.

Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set.

Remove ganache from refrigerator; gradually beat in confectioners’ sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries. Yield: 2 dozen.

Recipe found here: Cherry Chocolate Coconut Cupcakes

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Vanilla Bean Cupcakes

Vanilla Bean Cupcakes

Ingredients
3/4 cup unsalted butter, softened
1-1/4 cups sugar
2 eggs
2 vanilla beans
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk

FROSTING:
1 package (8 ounces) cream cheese, softened
6 tablespoons unsalted butter, softened
1-1/2 teaspoons McCormick® Pure Vanilla Extract
3 cups confectioners’ sugar
Assorted sprinkles and candies

Directions
Preheat oven to 375°. Line 18 muffin cups with paper liners.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill prepared cups three-fourths full. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers. Yield: 1-1/2 dozen.

Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To use, thaw at room temperature. Frost as directed.

Recipe found here: Vanilla Bean Cupcakes

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Spiced Pumpkin Cupcakes

Spiced Pumpkin Cupcakes

Ingredients
Spiced Pumpkin Cupcakes:
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Cloves, Ground
1 teaspoon McCormick® Pure Vanilla Extract

Spiced Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Cloves, Ground
1 box (16 ounces) confectioners’ sugar

Directions
Preheat oven to 350°F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with Frosting.

Serves: Makes 24 servings.

Recipe found here: Spiced Pumpkin Cupcakes

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Chocolate Cupcakes

Chocolate Cupcakes

Ingredients
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/2 cup buttermilk
Chocolate frosting and multi-colored sprinkles

Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes and decorate with sprinkles. Yield: 16 cupcakes.

Recipe found here: Chocolate Cupcakes

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Cannoli Cupcakes

Cannoli Cupcakes

Ingredients
1 package white cake mix (regular size)
3/4 cup heavy whipping cream, divided
1 cup ricotta cheese
1 cup confectioners’ sugar
1/2 cup Mascarpone cheese
1/4 teaspoon almond extract
1/2 cup chopped pistachios
4 ounces white baking chocolate, chopped
White chocolate curls

Directions
Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners’ sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream.

Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers. Yield: 8 cupcakes.

Recipe found here: Cannoli Cupcakes

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Decadent Deep Chocolate Cupcakes with Fudgy Ganache

Decadent Deep Chocolate Cupcakes with Fudgy Ganache

Ingredients

Cupcakes:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
⅛ tsp fine sea salt
¼ cup good-quality dark cocoa powder, such as Valrhona
1 large egg
⅓ cup canola oil
¾ cup granulated natural cane sugar
1 tsp vanilla extract
½ cup milk
1 recipe The Best Vanilla Buttercream (recipe follows), Confectioners’ sugar, or Chocolate Ganache (recipe follows)

The Best Vanilla Buttercream:
3 sticks unsalted butter, at room temperature
2¼ cups confectioners’ sugar
1½ tsp vanilla extract
3 Tbsp heavy whipping cream

Chocolate Ganache:
10 oz bittersweet chocolate chips
1 cup heavy whipping cream
¾ cup granulated natural cane sugar
1 tsp vanilla extract

Directions

To make the cupcakes:
Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.

Combine the flour, baking powder, baking soda, salt and cocoa in a small bowl and whisk together. Add the eggs, oil, and sugar to a separate bowl, and whisk together until thick and creamy, 30 seconds to 1 minute. Stir in the vanilla and the milk. Add the dry ingredients, and stir until just combined. Whisk vigorously until well mixed, about 1 minute.

Evenly spoon the batter into the prepared tin. Bake until a metal skewer comes out clean, 15 to 17 minutes. Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack and cool completely before finishing with confectioners’ sugar or frosting.

To make The Best Vanilla Buttercream:
Add the butter to a large bowl and beat on high until fluffy, about 1 minute. Add the sugar and vanilla. Start out mixing on low speed until all the sugar is incorporated, 1 to 2 minutes. Increase the speed to high and beat until very light and fluffy, about 2 minutes. Add the cream, and beat on high for 4 minutes more. Use immediately, or store in a tightly covered container, in a cool dry place, for up to 2 days. Stir vigorously with a butter knife or offset spatula to fluff the frosting back up before using.

To make Chocolate Ganache:
Place the chocolate chips in a glass bowl. Combine the cream and sugar in a small pot and cook until just before it reaches the boiling point, and the sugar has melted, about 5 minutes. Pour the hot cream mixture over the chocolate chips, and the vanilla. Let it sit for 2 minutes.

Using a rubber spatula, stir until the mixture is smooth and all the chocolate has melted. Let the ganache cool 1 to 2 more minutes, if using as a glaze. You can then dip the cupcake tops into the bowl and set them on a wire rack until the glaze sets, about 30 minutes. To use the ganache as a thick frosting, place the bowl in the fridge and stir it every 30 minutes until it is thick and spreadable, about 2 hours.

Recipe fuond here: Decadent Deep Chocolate Cupcakes with Fudgy Ganache

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