Daily Cupcake Recipe

Recipe for Monday, May 9th, 2011:
Red Velvet/Cheesecake Marbled Cupcakes with Cream Cheese Frosting

Recipe via Restless Chipotle

Prep time: unknown
Bake time: 20-25 minutes

Serves: 12 cupcakes

Ingredients [Orange Cheesecake]:

• 1 four oz package of cream cheese (not low fat)
• 2 tablespoons of  freshly grated orange peel
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla

Ingredients [Red Velvet Cupcakes]:

• 1/4 cup unsalted butter
• 1 cup sugar
• 1 egg
• 3 tablespoons Hershey’s Special Dark Cocoa
• 4 tablespoons food grade red food color
• 1 tsp vanilla
• 1/2 cup whole milk buttermilk (do not get skim or low fat)
• 1 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon of baking soda
• 1 1/2 teaspoons white  vinegar

Ingredients [Cream Cheese Cupcakes]:

• 4 cups confectioners sugar
• 1/3 cup  unsalted butter
• 8 oz cream cheese
• Pinch of salt

(A conversion table can be found here.)

Directions:

Preheat the oven to 325 degrees F and put muffin papers or silicone cups in 12 muffin cups.

Make cheesecake batter: Beat together cheesecake ingredients until creamy and well blended. Do not whip because you don’t want to incorporate air.

Make red velvet batter: Cream the butter and sugar until fluffy. Add the egg and vanilla and beat well. Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended. In a separate bowl mix the food color and the cocoa until it makes a paste. Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks. Add 1/4 cup of the buttermilk and beat on low speed until blended. Add half of the flour and blend. Add the remaining buttermilk, blend and then add the remaining flour. Stir in the baking soda and vinegar until blended.

Fill muffin cups about 3/4 the way with the red velvet batter. Add a tablespoon or so of cheesecake batter to the top. Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t overbake. Cool completely.

Make frosting: Mix butter, salt, and confectioners sugar until crumbly. Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.

Swirl a good layer atop the cooled cupcakes. Sprinkle with cocoa, edible glitter, or orange zest.

(late) Recipe for Friday, October 30th, 2009:
Chocolate Pumpkin Cupcakes with Pumpkin Cheesecake Frosting

Recipe via What’s Cookin, Chicago?.

Prep time: unknown
Cook/bake time: 15-20 minutes

Serves: 24 cupcakes

Ingredients [Chocolate Pumpkin Cupcakes]:

• 1 box (18.25 oz) devil’s food cake mix
• 1 cup pumpkin pie filling
• 3/4 cup buttermilk (in place of the water called for on the box)
• 1/3 cup canola oil
• 4 large eggs (in place of the number called for on the box)

Ingredients [Pumpkin Cheesecake Frosting]:

• 1/4 cup unsalted butter
• 4 oz. cream cheese, softened
• 2-3 tablespoons pumpkin pie filling
• 4-6 cups confectioners or powdered sugar
• 1-2 tablespoons half & half

(A conversion table can be found here.)

Directions:

Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.

Follow the box instructions, putting all the ingredients in a large bowl (pumpkin, cake mix) and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of canola oil that is called for (usually 1/3 cup), and adding the eggs. Beat with an electric mixer (or in your stand mixer if you prefer) until moistened, about 30 seconds. Increase the speed to high and beat until think, 2 minutes longer.

Fill each muffin cup two-thirds full. Bake in the preheated oven for about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely.

While the cupcakes bake, make the frosting. In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the pumpkin pie filling and beat until fully incorporated.

Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. Stir in the coffee granules until incorporated.

If the frosting becomes too thick, add a tablespoon or more of half & half to thin out.

When cupcakes are cool, frost them.