Daily Cupcake Recipe

Recipe for Friday, February 17th, 2012:
Chocolate Chip Cannoli Cupcakes

Recipe via Food Network

Prep time: 30 minutes
Bake time: 20 minutes

Serves: 24 cupcakes

Ingredients [Vanilla Cupcakes]:

• 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 oil
• 2 teaspoons vanilla extract
• 1 cup sour cream

Ingredients [Chocolate Chip Cannoli Cream]:

• 16 ounces whole milk ricotta cheese
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup mini semisweet morsels

Ingredients [Whipped Cream]:

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 1 cup mini semisweet morsels, for garnishing

(A conversion table can be found here.)

Directions:

Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.

Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.

Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.

Make cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners’ sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.

Make whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.

Assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.

(via fucking-cupcakes)

Recipe for Friday, February 10th, 2012:
Eggnog Cupcakes with Spiced Rum Buttercream

Recipe via Baker’s Royale

Prep time: unknown
Bake time: 25 minutes

Serves: 24 cupcakes

Ingredients [Eggnog Cupcakes]:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 3/4 cup eggnog
• 1/4 cup milk
• 1 teaspoon vanilla extract

Ingredients [Spiced Rum Buttercream]:

• 5 large egg whites
• 1 1/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1/2 cup spiced rum

(A conversion table can be found here.)

Directions:

Heat oven to 350 degrees F. Line 2 muffins tins with cupcake liners.

Measure out flour and set aside. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat.

Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack.

Make frosting: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again. Add salt and spiced rum and mix to combine.

Frost cooled cupcakes.

(via fucking-cupcakes)

Recipe for Friday, February 3rd, 2012:
Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream

Recipe via Tidy Mom

Prep time: 15 minutes
Bake time: 25 minutes

Serves: 16 cupcakes

Ingredients [Gingerbread Cupcakes]:

• 1/2 cup canola oil
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg, room temp and beaten
• 1-1/2 cup flour
• 1/2 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/2 cup boiling water
• 1/2 tablespoon baking soda
• 1 recipe cinnamon brown sugar butter cream

Ingredients [Cinnamon Brown Sugar Buttercream]:

• 1/2 cup butter (softened)
• 1/4 cup vegetable shortening
• 1/3 cup dark brown sugar, packed
• 1 pinch of salt
• 1/8 tsp vanilla extract
• 1/2 teaspoon cinnamon
• 3 cups powdered sugar
• 1/4 cup heavy whipping cream

(A conversion table can be found here.)

Directions:

Preheat oven to 350° and line muffin tins with baking cups.

In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed. In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined. Boil water and remove from heat. Add baking soda and whisk into batter.

Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool.

Make frosting: In a large mixing bowl, whisk butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. On the highest speed of your mixer, stream in the heavy whipping cream pouring nice and slow until desired consistency.

Top cupcake with brown sugar butter cream.

(Source: fucking-cupcakes)