Daily Cupcake Recipe

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)

Recipe for Monday, August 29th, 2011:
Crumb Cake Cupcakes

Recipe via Pillsbury

Prep time: 20 minutes
Bake time: 30 minutes
Total time: 1 hour

Serves: 6 cupcakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, melted
• 1 egg, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup milk
• 2 tablespoons powdered sugar

(A conversion table can be found here.)

Directions:

Heat oven to 350ºF. Line 6 medium muffin cups with paper baking cups; or grease cups with shortening or spray with cooking spray.

In large bowl, stir flour, brown sugar and butter with spoon until crumbly. Reserve 1/3 cup mixture for topping. Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed.

Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.

Recipe for Wednesday, August 10th, 2011:
Spiced Chai Latte Cupcakes with Cinnamon Buttercream Frosting

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 22 minutes

Serves: 12 cupcakes

Ingredients [Spiced Chai Latte Cupcakes]:

• 1 cup soy milk
• 4 black tea bags or 2 tablespoons loose leaf black tea
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose 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

Ingredients [Cinnamon Buttercream Frosting]:

• 1/2 cup sugar
• 2 large egg whites
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon

(A conversion table can be found here.)

Directions:

Preheat the oven to 350 degrees F.Line cupcakes tins with paper liners.

Heat soymilk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes, then remove teabags, squeezing out as much soymilk as possible. Re-measure, and add more soymilk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.

In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.

Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.

Make frosting: Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated.

Spread or pipe frosting on cooled cupcakes.