Daily Cupcake Recipe

Recipe for Tuesday, August 23rd, 2011:
Butterscotch Cupcakes with Salted Caramel Frosting

Recipe via Betty Crocker

Prep time: 50 minutes
Bake time: 25 minutes
Total time: 2 hours 20 minutes

Serves: 24 cupcakes

Ingredients [Butterscotch Cupcakes]:

• 2 1/3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter or margarine, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 2/3 cup milk
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 2/3 cup milk
• 3/4 cup butterscotch chips, coarsely chopped

Ingredients [Salted Caramel Frosting]:

• 1/2 cup butter or margarine
• 1 cup packed brown sugar
• 1/4 cup milk
• 3 1/2 cups powdered sugar
• 1/2 teaspoon kosher (coarse) salt, garnish

(A conversion table can be found here.)

Directions:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer.

Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips.

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

Make frosting: In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar.

Frost cooled cupcakes. Sprinkle each with kosher salt.

Recipe for Sunday, August 21st, 2011:
Dark Chocolate Cupcakes with peanut Butter Mousse Frosting

Recipe via Baker’s Royale

Prep time: unknown
Bake time: 20 minutes

Serves: 12 cupcakes

Ingredients [Dark Chocolate Cupcakes]:

• 8 tablespoons unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup sour cream

Ingredients [Peanut Butter Mousse Frosting]:

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

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees. Line cupcakes with paper liners.

Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water.  Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch. Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes. Cool cupcakes to room temperature before icing, about 30 minutes.

Make frosting: Beat heavy cream with whisk attachment until soft peaks form. Set aside. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.

Frost cooled cupcakes.

Recipe for Thursday, August 19th, 2011:
Triple-Citrus Cupcakes with Citrus Glaze

Recipe via Martha Stewart

Prep time: unknown
Bake time: 20 minutes

Serves: 36 cupcakes

Ingredients [Triple-Citrus Cupcakes]:

• 3 1/3 cups all-purpose flour
• 2 teaspoons coarse salt
• 1 pound (4 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 tablespoons finely grated lemon zest (from 3 lemons)
• 3 tablespoons finely grated orange zest (from 2 oranges)
• 3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)
• 1 teaspoon pure vanilla extract
• 9 large eggs, room temperature

Ingredients [Citrus Glaze]:

• 1 1/2 cups confectioners’ sugar, sifted
• 1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime
• 3 tablespoons fresh citrus juice, such as orange, lemon, or lime

(A conversion table can be found here.)

Directions:

Preheat oven to 325 degrees. Line standard muffin tins with paper liners.

Whisk together flour and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla.

Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Make glaze: Whisk all ingredients until smooth and combined. Use immediately.

Dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed.