Daily Cupcake Recipe

Recipe for Friday, April 27th, 2011:
Rolo Cupcakes

Recipe via Live Love Pasta

Prep time: unknown
Bake time: 18 minutes

Serves: 24 cupcakes

Ingredients [Cupcakes]:

• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/3 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1 bag of Rolos

Ingredients [Caramel Buttercream]:

• 2 1/2 cups light brown sugar
• 1/2 cup butter
• 1 cup heavy whipping cream, (put 2-3 tablespoons aside)
• 1/2 teaspoon baking soda
• 3-4 cups confectioners’ sugar

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Line cupcake pans with liners.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside. In the work bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.

Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. On low speed, alternately add flour mixture and milk. Start and end with the flour mixture, continue to mix until smooth.

Pour into prepared pans. Place 1 Rolo in each cup. Bake for 15-18 minutes or until a toothpick comes out clean (bake 10-13 minutes for minis). Let the cupcakes cool for 5-10 minutes then transfer to cooling racks to cool completely

Make frosting: Bring sugar and cream to a rolling boil using a medium sized heavy bottomed saucepan. Boil for one minute. Add baking soda, and boil another minute. Remove from heat. Add the butter but do not stir. Let the mixture cool in the fridge for 1-2 hours. As tempting as it is to stir make sure the mixture is completely cool first. It will look like a thick gummy caramel paste. Pour mixture into a stand mixer fitted with a paddle attachment, beat well. Gradually add powdered sugar alternately with 2-3 tablespoons of heavy cream. Beat for a few minutes until the consistency is creamy.

Pipe frosting onto cupcakes.  Cut the extra Rolos in half and garnish each cupcake with half of a Rolo.

(via fucking-cupcakes)

Recipe for Friday, March 30th, 2012:
Butterfinger Cupcakes

Recipe via Live Love Pasta

Prep time: unknown
Bake time: 18 minutes

Serves: 24 cupcakes

Ingredients [Cupcakes]:

• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/3 cups milk
• 2 eggs
• 2 teaspoons vanilla

Ingredients [Fudge Buttercream]:

• 2 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 1/2  cup unsalted butter, softened
• 1/4  cup shortening
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup hot fudge topping

Ingredients [Topping]:

• 1 (12 ounce) package semi sweet chocolate chips
• 1 (12.5 ounce) package fun sized Butterfingers

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees. Line a muffin/cupcake pan with cupcake liners.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside. In the work bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.

Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. On low speed, alternately add flour mixture and milk. Start and end with the flour mixture, continue to mix until smooth.

Pour into prepared pans. Bake for 15-18 minutes or until a toothpick comes out clean (bake 10-13 minutes for minis). Let the cupcakes cool for 5-10 minutes then transfer to cooling racks to cool completely.

Make buttercream: Sift together the confectioner’s sugar and cocoa powder. Set aside. In a bowl of a stand mixer with the paddle attachment, mix together the butter and shortening until smooth. Add in the dry ingredients and mix until the dry ingredients are incorporated. Start on low speed and then increase the speed to medium. Add in the milk and mix until smooth. Then add in the vanilla extract and hot fudge. Mix well.

Using a cupcake corer or a knife remove the center of the cupcake. Put about half of the frosting in a piping bag and fill the center of the cupcakes with buttercream frosting. Frost the tops of the cupcakes with the remaining frosting.

Melt the chocolate chips in the microwave. Microwave about 30 seconds, stir, continue to do this until all of the chocolate is melted. Be careful not to burn it. Dip the tops of the cupcakes in the melted chocolate.

Put the entire bag of butterfingers in the food processor. Process the butterfingers until fine. Pour the Butterfinger crumbs into a bowl. Dip the top of each cupcake in the Butterfinger crumbs.

(via fucking-cupcakes)

Recipe for Friday, March 23rd, 2012:
Vanilla Almond Cupcakes with Blackberry Buttercream

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 22 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 1 cup all-purpose flour
• 1/4 cup almond meal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup oil
• 1 cup coconut milk
• 1/2 vanilla bean (seeds only)
• 1/2 teaspoon almond extract

Ingredients [Frosting]:

• 1/2 cup (1 stick) butter or margarine, room temperature
• 3 cups confectioners’ sugar
• 3 tablespoons fresh blackberry puree, strained
• 1/2 vanilla bean (seeds only)
• 1/4 teaspoon almond extract

(A conversion table can be found here.)

Directions: