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Sunday Cupcakes Friday, April 13, 2012 Red Velvet Cupcakes with Cream Cheese Frosting Cupcake 4 tablespoons of unsalted butter (room temperature) 3/4 cup of granulated sugar 1 egg 2 1/2 tablespoons of unsweetened cocoa powder 3 tablespoons of red food coloring 1/2 teaspoon of vanilla extract 1/2 cup of buttermilk 1 cup + 2 tablespoons all-purpose flour 1/2 teaspoon of salt 1/2 teaspoon of baking soda 1 1/2 teaspoons of distilled white vinegar Cream Cheese Frosting 4 ounces of butter at room temperature 4 ounces of cream cheese at room temperature 2 1/2 cups of powdered sugar 1 tablespoon of vanilla extract Directions: Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting. To make the frosting: Using a whisk, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary. Top 5 Baking Tips #1 Keep It Simple One of the most important aspect of adding flavor to cupcakes is to keep the combinations simple. You don't want to overdo it by adding too many flavor elements. Generally speaking, you should have two main flavorful ingredients that really stand out and complement each other. #2 Mince Flavors If adding ingredients like herbs, spices or tea, make sure the leaves are minced as finely as possible. The smaller they are, the easier it will be to combine your ingredients. #3 Add Smoke and Spice Ingredients such as cayenne pepper, chipotle, curry powder or finely minced chili peppers add a complementary heat to sweets. They work especially well with chocolate. #4 Add a Salty Factor Another great flavor combination is salty and sweet. Adding just a hint of salt to the frosting or sprinkled directly on top of the cupcake will make for a truly addicting treat. #5 Be Creative Always be creative in your cupcake flavors. Trial and error makes for the best recipes. If you are trying a recipe for the first time remember to make small batches so if it doesn't turn out the way you planned, you only wasted a little. Bacon Maple Cupcakes 1 1/2 cups of cake flour 1 tablespoon of baking powder 1/2 teaspoon of salt 2 sticks of unsalted butter at room temperature 1 3/4 cups of sugar 4 large eggs 2 tablespoons of maple extract 1 1/4 cups of milk Ganache: 2 cups of heavy cream 1 pound of semisweet chocolate chips pinch of salt bacon Directions: - Cupcakes: Preheat oven to 350°F. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside. - Using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. - Fill the cupcake liners 2/3 full. Bake 20 minutes until golden and the tester comes out clean. - Ganache: In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable. - When cupcakes have cooled, spread some ganache on top. While the cupcakes are chilling, cook up some of your favorite bacon however you like it. Chop in pieces and top the cupcakes. Pineapple Upside-Down Cupcakes Cupcakes 1 box of yellow cake mix 1 cup of sour cream 1/2 cup of pineapple juice 1/3 cup of vegetable oil 4 large eggs 1 teaspoon of vanilla extract Topping 8 tablespoons of unsalted butter (melted) 3/4 cup of light brown sugar 1 can of crushed pineapple (drained) 24 maraschino cherries (drained) Directions: - Place a rack in the center of oven and preheat to 350ºF. Lightly mist 24 cupcake cups with cooking spray and dust with flour. - For the topping, measure 1 tsp. of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 Tbsp. pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside. - For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until batter is thick and smooth, scraping bowl again if needed. Spoon 1⁄3 cup batter onto the topping in each cupcake cup. - Bake until cakes are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool for at least 15 minutes before serving. Chocolate Chip Cupcakes with Chocolate Chip Frosting 3 1/4 cups of sifted cake flour 1 1/2 tablespoons of baking powder 1/4 teaspoon of salt 7 ounces of unsalted butter (softened) 1 3/4 cups of sugar 1 cup of milk 1 tablespoon of pure vanilla extract 5 large egg whites 2 cups of semisweet chocolate chips Icing: Use a basic butter cream icing and combined 2 cups of semisweet chocolate chips. Directions: - Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside. - Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl. - Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full. - Bake cupcakes until testers inserted into centers come out clean – about 22 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting, and serve immediately. Monday, March 19, 2012 Chocolate Marshmallow Cupcake Cake: This recipe makes about 30 cupcakes 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup cocoa powder 1 1/2 tsp baking powder 1/2 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Preheat the oven to 350 degrees and line pans with cupcake liners. Combine sugar through salt in a large bowl. Add eggs, milk, oil and vanilla and beat on low until just incorporated. Increase speed to medium and beat two minutes. Stir in boiling water, the batter will be thin. Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter. Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely. Frosting: 4 egg whites 1 cup sugar 1/4 tsp cream of tartar pinch of salt 1 tsp vanilla extract Set a clean stainless steel or other heat proof bowl over a pan of simmering water to create a double boiler. Add all ingredients except vanilla and whisk to combine. Heat, whisking almost constantly, making sure to scrape the sides of the bowl frequently until the mixture reaches 160 degrees. Transfer off of the double broiler to your counter and continue mixing using a mixer, increasing speed slowly to high speed until the frosting holds stiff peaks. Add vanilla extract and beat until just incorporated. Fill a zip lock bag full of the icing and cut just the tip off one of the bottom corners to create an easy piping bag. Note: You don't want to make this frosting until you are ready to use it as it will harden so wait until your cupcakes are cooled Finish your cupcakes by drizzling a chocolate syrup over them. Enjoy :) Tuesday, March 13, 2012 Chocolate Cherry Coke Cupcakes Here is the recipe: Makes 24 cupcakes 3 cups of flour 6 tablespoons of cocoa powder 1 teaspoon of baking soda 1/2 teaspoon of salt 1 1/2 cups of sugar 1 cup of unsalted butter 2 large eggs 1 cup of buttermilk 1 1/2 cups of coke 3 teaspoons of vanilla extract 1 can of cherry pie filling Preheat the oven to 350 degrees and line muffin pans with liners. Combine together flour, baking soda, salt and cocoa in a bowl and set aside. In a mixing bowl or stand mixer, combine sugar and butter and beat on medium-high until light and creamy. Mix in the eggs one at a time, beating about 1 minute after each. In a large mixing cup or small bowl, combine buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don't worry if your mixture looks curdled when you add the buttermilk.) Beginning with the dry ingredient mix, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Use a cookie scoop to transfer the batter to the muffin tins, filling each tin about 2/3 of the way full. Bake for 18-20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then transfer to a wire rack to cool completely. Once cooled, use a knife to cut a small hole in the center of the cupcake and fill with the cherry pie filling. Glaze: 1 1/2 cups of powdered sugar 3-4 tablespoons of coke Mix together with a whisk in a small bowl. The mixture should run slowly off a spoon so you can drizzle the cupcake. Icing: Use a standard store bought whipped cream (such as cool whip)and top the cupcakes. Also include a cherry as a garnish :)
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(1 šalica = 240 ml) 1/2 šalice biljne masti (sobne temperature) 1 i 1/2 šalice šećera 2 jaja (sobne temperature) 60 ml crvene boje za kolače 2 žlice kakaa u prahu (vrhom pune) 3/4 šalice tekućeg jogurta 1/4 šalice mlijeka 2 i 1/4 šalice brašna 1 žličica soli 1 žličica ekstrakta vanilije 1 žličica praška za pecivo 1 žličica alkoholnog octa Krema: 3 žlice brašna 1 šalica mlijeka 1 šalica šećera 1 žličica ekstrakta vanilije 1 šalica maslaca (ne margarina) Priprema: Pećnicu zagrijte na 180°C. Električnom mješalicom izradite biljnu mast, šećer i jaja u kremastu smjesu. Od kakao praha i crvene prehrambene boje napravite jednoličnu smjesu sličnu pasti pa je dodajte smjesi s biljnom masti. Polako i postepeno naizmjence dodavajte jogurt, mlijeko, brašno, sol. Dodajte i ekstrakt vanilije. U manjoj zdjelici pomiješajte prašak za pecivo s octom pa zajedno dodajte kremi koju miksate. Smjesu razlijte u 3 papirom obložena kalupa promjera 20 cm. Pecite u pećnici 24-30 minuta tj. dok zabodeni štapić iz biskvita ne izađe čist. Krema: Usipajte brašno u manji lonac te mu postepeno dodajte mlijeko, stalno miješajući pjenjačom kako biste izbjegli stvaranje grudica. Stavite lonac iznad srednje jake vatre i zagrijavajte, stalno miješajući, dok se krema jako ne ugusti. Uklonite s vatre i ostavite da se u potpunosti ohladi. U zdjeli električnom mješalicom pjenasto izradite maslac, šećer i vanilijin ekstrakt pa smjesu dodajte ohlađenoj kremi. Najvećom brzinom izradite kremu tako da postane prozračna i pjenasta, poput šlaga. Biskvit koji ste namijenili za bazu torte premažite 1/4 kreme, poklopite drugim biskvitom, premažite kremom te stavite treći biskvit. Ostatkom kreme premažite cijelu površinu torte. Stavite u hladnjak i pustite da se krema malo stegne, a biskvit povuče vlagu i postane sočniji.