Adapted from Culinary Chronicles
Ingredients
1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar
Directions
In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.
Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.
♥ Amy
Showing posts with label cupcake. Show all posts
Showing posts with label cupcake. Show all posts
Saturday, January 17, 2015
Saturday, November 23, 2013
Alana's Coconut Cupcakes
My friend Alana recently got married and asked me to make cupcakes for her wedding. When I asked her what flavours she wanted her response was coconut!
So I scoured the internet for the perfect coconut cupcake recipe only to realize I already had the perfect recipe. With some slight modification my Ultimate Vanilla Cupcake became the ultimate coconut cupcake.
These cupcakes are definetly coconutty.
Makes 2 dozen cupcakes
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup coconut Greek yogurt
1/4 cup vegetable oil
1 tablespoon coconut extract
2/3 cup coconut milk, thick layer from the top of the can
1 cup butter, room temperature
2 1/2 cups icing sugar
1/3 cup coconut milk, thick layer from the top of the can
2 teaspoons coconut extract
Coconut flakes, to garnish
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
♥ Amy
So I scoured the internet for the perfect coconut cupcake recipe only to realize I already had the perfect recipe. With some slight modification my Ultimate Vanilla Cupcake became the ultimate coconut cupcake.
These cupcakes are definetly coconutty.
Makes 2 dozen cupcakes
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup coconut Greek yogurt
1/4 cup vegetable oil
1 tablespoon coconut extract
2/3 cup coconut milk, thick layer from the top of the can
1 cup butter, room temperature
2 1/2 cups icing sugar
1/3 cup coconut milk, thick layer from the top of the can
2 teaspoons coconut extract
Coconut flakes, to garnish
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
♥ Amy
Monday, August 12, 2013
Reese's Peanut Butter Cupcakes
As I mentioned in my Triple Peanut Butter Monster Cookies recipe, Dave loves Reese's Peanut Butter Cups. So when I saw this recipe on Bakerella, I knew I had to make it for his birthday.
These are probably the richest cupcakes I have ever made. They are sinfully good.
I used the recipe to make 12 large cupcakes. It would probably make 18 to 24 regular sized cupcakes. I made half of the frosting from Bakerella's recipe and it was perfect for 12 cupcakes. If you were making more cupcakes or were making a cake you would want to double the quantities for the frosting below.
Adapted from Bakerella, makes 12 large cupcakes
Ingredients
1 box Devil’s Food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 bags (210 g each) Mini Reese's Peanut Butter Cups
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup peanut butter
Directions
Preheat oven to 350 F. Line muffin pans with paper liners.
In the bowl of a stand mixer, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for an additional 2 minutes. Scrape down sides as needed. Fold in one bag of the peanut butter cups.
Pour the batter into the prepared paper liners. Make sure each cupcake gets at least one peanut butter cup.
Bake for 18 to 23 minutes or until a toothpick inserted in the centre comes out clean.
Cool the cupcakes completely.
Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream just to a boil. Pour the hot cream over the chocolate. Whisk until the chocolate melts. Add the peanut butter and whisk until smooth.
Allow the frosting to cool and set for a couple minutes. Using an offset spatula, spread the frosting over the tops of the cupcakes. Roughly chop the remaining peanut butter cups. Gently press the chopped peanut butter cup pieces all over the top of the cupcakes. Place in refrigerator for about an hour to set before serving.
♥ Amy
These are probably the richest cupcakes I have ever made. They are sinfully good.
I used the recipe to make 12 large cupcakes. It would probably make 18 to 24 regular sized cupcakes. I made half of the frosting from Bakerella's recipe and it was perfect for 12 cupcakes. If you were making more cupcakes or were making a cake you would want to double the quantities for the frosting below.
Ingredients
1 box Devil’s Food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 bags (210 g each) Mini Reese's Peanut Butter Cups
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup peanut butter
Directions
Preheat oven to 350 F. Line muffin pans with paper liners.
In the bowl of a stand mixer, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for an additional 2 minutes. Scrape down sides as needed. Fold in one bag of the peanut butter cups.
Pour the batter into the prepared paper liners. Make sure each cupcake gets at least one peanut butter cup.
Bake for 18 to 23 minutes or until a toothpick inserted in the centre comes out clean.
Cool the cupcakes completely.
Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream just to a boil. Pour the hot cream over the chocolate. Whisk until the chocolate melts. Add the peanut butter and whisk until smooth.
Allow the frosting to cool and set for a couple minutes. Using an offset spatula, spread the frosting over the tops of the cupcakes. Roughly chop the remaining peanut butter cups. Gently press the chopped peanut butter cup pieces all over the top of the cupcakes. Place in refrigerator for about an hour to set before serving.
♥ Amy
Thursday, April 18, 2013
Carrot Cake with Orange Cream Cheese Frosting
I made this carrot cake for Dave to take into work on Easter weekend - according to his coworkers, it was one of the best treats I have ever sent into the hospital. A pretty tall compliment!
The original recipe notes 25 minutes, my cake took over 60 minutes. It may work better to split the batter in to two cake pans and create a two layer cake with additional frosting in between. In that case, double the frosting recipe.
Adapted from Sophistimom, makes 1 large cake
Ingredients
1 cup coconut flakes
1 15 ounce can crushed pineapple, including juice
1 teaspoon orange zest
1 pound carrots, peeled and shredded
2 cups sugar
1 1/3 cup vegetable oil
4 eggs
1 teaspoon orange extract
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
8 ounces (1 package) cream cheese, room temperature
3/4 cups icing sugar
1 teaspoon orange extract
1/2 cup heavy cream, cold
Orange zest, for garnish
Directions
Preheat oven to 350 F. Line a large cake pan (12″ round springform pan) with parchment paper. Lightly butter the parchment paper.
♥ Amy
The original recipe notes 25 minutes, my cake took over 60 minutes. It may work better to split the batter in to two cake pans and create a two layer cake with additional frosting in between. In that case, double the frosting recipe.
Adapted from Sophistimom, makes 1 large cake
Ingredients
1 cup coconut flakes
1 15 ounce can crushed pineapple, including juice
1 teaspoon orange zest
1 pound carrots, peeled and shredded
2 cups sugar
1 1/3 cup vegetable oil
4 eggs
1 teaspoon orange extract
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
8 ounces (1 package) cream cheese, room temperature
3/4 cups icing sugar
1 teaspoon orange extract
1/2 cup heavy cream, cold
Orange zest, for garnish
Directions
Preheat oven to 350 F. Line a large cake pan (12″ round springform pan) with parchment paper. Lightly butter the parchment paper.
In the bowl of a stand mixer, place the coconut, pineapple, zest, carrots, sugar, eggs, extract, flour, baking soda, salt, cinnamon and allspice. Mix just until combined.
Pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean.
Let cool on a wire rack for about 5 minutes, then use a knife to loosen the cake all around the edges.
In the mean time, beat the heavy cream to nearly stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and extract until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.
When cake has completely cooled, frost using a knife or piping bag with your favourite tip. Garnish with orange zest.
♥ Amy
Thursday, April 4, 2013
Whipped (Lemon) Frosting
Usually when I bake, everything is from scratch. However, one night when a miscalculation of butter, left me with out the ingredients for buttercream frosting, I was left searching the back of the pantry for anything, anything, that could be turned into frosting. I managed to find one package of Dream Whip and one package of lemon pudding, two ingredients I would never use and could not even remember why I had them in the first place...
Anyways, the end result was one of the lightest, fluffiest, perfectly lemony frostings I have ever made. It got rave reviews.
Compared to the agony that usually surrounds trying to get lemon juice to incorporate into buttercream, I think I might actually resort to this when I need a citrus frosting again in the future.
You could make this with any flavour of instant pudding. I added lemon extract to make my frosting extra lemony but you could also add any extract flavour. The combinations are endless.
Adapted from Kraft, makes 3 to 4 cups
Ingredients
1 1/3 cup milk, cold
1 package instant pudding, any flavour
1 envelope whipped dessert topping
1 teaspoon extract, any flavour, optional
Directions
Place the milk in the bowl of a stand mixer fitted with a whisk attachment. Add the pudding powder, whipped dessert powder and extract. Beat slowly until combined.
Increase the speed to high. Whisk until soft peaks form, about 6 minutes.
Use on your favourite cake or cupcakes.
♥ Amy
Anyways, the end result was one of the lightest, fluffiest, perfectly lemony frostings I have ever made. It got rave reviews.
Compared to the agony that usually surrounds trying to get lemon juice to incorporate into buttercream, I think I might actually resort to this when I need a citrus frosting again in the future.
Adapted from Kraft, makes 3 to 4 cups
Ingredients
1 1/3 cup milk, cold
1 package instant pudding, any flavour
1 envelope whipped dessert topping
1 teaspoon extract, any flavour, optional
Directions
Place the milk in the bowl of a stand mixer fitted with a whisk attachment. Add the pudding powder, whipped dessert powder and extract. Beat slowly until combined.
Increase the speed to high. Whisk until soft peaks form, about 6 minutes.
Use on your favourite cake or cupcakes.
♥ Amy
Thursday, March 28, 2013
Lemon Cake
This recipe makes a heavenly lemony cake.
Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes
Ingredients
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk
Directions
Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.
Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.
Divide the batter evenly amongst the prepared cups, filling each about three quarters full.
Bake 25 minutes or until a toothpick inserted in the middle comes out clean.
Frost with your favourite frosting.
♥ Amy
Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes
Ingredients
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk
Directions
Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.
Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.
Divide the batter evenly amongst the prepared cups, filling each about three quarters full.
Bake 25 minutes or until a toothpick inserted in the middle comes out clean.
Frost with your favourite frosting.
Friday, March 15, 2013
Recipe Rewind: Irish Car Bomb Cupcakes
An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version.
By far one of my favourite cupcakes... the chocolate cake is so moist and rich!
Adapted from Smitten Kitchen, makes 2 dozen cupcakes
Ingredients
2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream
Directions
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda and salt.
In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place a spoonful of ganache into the hole and smooth the top.
To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.
♥ Amy
By far one of my favourite cupcakes... the chocolate cake is so moist and rich!
Adapted from Smitten Kitchen, makes 2 dozen cupcakes
Ingredients
1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder
1 cup butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey
2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream
Directions
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda and salt.
In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place a spoonful of ganache into the hole and smooth the top.
To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.
♥ Amy
Thursday, March 14, 2013
Recipe Rewind: Mint Chocolate Cupcakes
The perfect green treat for St Patrick's Day!
Adapted from Annie's Eats, makes 3 dozen cupcakes
Ingredients
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the mint extract. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined. If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place a spoonful of ganache into the hole and smooth the top.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or gold sprinkles.
♥ Amy
Adapted from Annie's Eats, makes 3 dozen cupcakes
Ingredients
¾ cup unsweetened cocoa powder
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream
8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract
Directions1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract
To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with paper liners.
In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.
When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the mint extract. Place the ganache in the refrigerator for 5 to 10 minutes to thicken.
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined. If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.
Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or gold sprinkles.
♥ Amy
Wednesday, February 27, 2013
Meringue Buttercream Frosting
When looking to frost the funfetti cupcakes I made for Tanya's birthday, I was looknig for a lighter frosting that would not overpower the vanilla cake so I tried Martha Stewart's meringue buttercream recipe. I liked this recipe because it is faster than my flour-based buttercream recipe but still doesn't require massive amounts of icing sugar.
The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.
Adapted from Martha Stewart, makes about 5 cups
Ingredients
1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional
Directions
In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.
Transfer to a piping bag for frosting.
The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.
♥ Amy
The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.
Adapted from Martha Stewart, makes about 5 cups
Ingredients
1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional
Directions
In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.
Transfer to a piping bag for frosting.
The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.
♥ Amy
Friday, February 22, 2013
Funfetti Cake
It took me a couple tries to find a funfetti recipe I actually liked... after several mediocre attempts I resort to a tried and true recipe - Ultimate Vanilla Cake. Thankfully just in time to make cupcakes for Tanya's birthday!
Makes two dozen
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup sour cream
1/4 cup vegetable oil
1 teaspoon vanilla extract
1teaspoon almond extract
2/3 cup milk
1/4 cup sprinkles
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the sugar and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and extracts. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Remove the bowl from the stand mixer. Add the sprinkles and gently fold into the batter. Fill prepared cupcake liners just over half full. Work quickly, trying not to stir the batter to prevent the colour from the sprinkles from bleeding.
Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
♥ Amy
I frosted the cupcakes with Meringue Buttercream Frosting and lots more sprinkles!
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup sour cream
1/4 cup vegetable oil
1 teaspoon vanilla extract
1teaspoon almond extract
2/3 cup milk
1/4 cup sprinkles
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the sugar and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and extracts. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Remove the bowl from the stand mixer. Add the sprinkles and gently fold into the batter. Fill prepared cupcake liners just over half full. Work quickly, trying not to stir the batter to prevent the colour from the sprinkles from bleeding.
Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
♥ Amy
Thursday, December 6, 2012
Chai Cupcakes
For anyone who loves chai, cinnamon, pumpkin spice... these cupcakes are heavenly!
I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!
Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular
Ingredients
1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.
In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.
Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.
To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.
Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.
♥ Amy
I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!
Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular
Ingredients
1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.
In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.
Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.
To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.
Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.
♥ Amy
Tuesday, October 23, 2012
Blackberry Swirl Cupcakes
As promised... the recipe for the beautiful Blackberry Swirl Cupcakes I made for a friend to serve at a purple themed dinner.
♥ Amy
Makes 36 cupcakes
Ingredients
36 Devil's Food cupcakes - recipe here
1 batch cream cheese frosting - recipe here
1 jar blackberry jam
Purple food colouring, optional
Blackberries for garnish
Directions
Prepare the Devil's Food cupcakes as per the recipe and allow to cool completely.
Prepare the cream cheese frosting as per the recipe but add a small amount of purple food colouring at the same time as the vanilla extract.
Using a small knife, cut a cone out of the center of each cupcake. Fill the hole with blackberry jam - make sure it is relatively level with the top of the cupcake - do not under or over fill.
Using a pastry bag fitted with a star tip, smear a spoonful of blackberry jam on the side of the bag, tyring to keep it confined to a tight line. Fill the pastry bag with the prepared frosting, trying not to disturb the jam too much. Frost the cupcakes in a swirl pattern - the jam will come out in random streaks in the frosting.
Garnish with blackberries if desired.
♥ Amy
Friday, October 19, 2012
Cream Cheese Frosting
The original recipe used this on cinnamon buns which would be heavenly... I need to try it some time... I used it as the base for the frosting on the Blackberry Swirl Cupcakes I made recently.
I will post the remainder of my Blackberry Swirl Cupcake recipe soon.
Adapted from Not So Humble Pie, makes approximately 3 cups
Ingredients
16 ounces (2 packages) cream cheese, room temperature
1 1/2 cups icing sugar
1 teaspoon vanilla
1 cup heavy cream, cold
Directions
In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream to nearly stiff peaks. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and vanilla until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.
Frost using a knife or a piping bag with your favourite tip.
♥ Amy
I will post the remainder of my Blackberry Swirl Cupcake recipe soon.
Adapted from Not So Humble Pie, makes approximately 3 cups
Ingredients
16 ounces (2 packages) cream cheese, room temperature
1 1/2 cups icing sugar
1 teaspoon vanilla
1 cup heavy cream, cold
Directions
In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream to nearly stiff peaks. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and vanilla until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.
Frost using a knife or a piping bag with your favourite tip.
♥ Amy
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