Daily Cupcake Recipe

Recipe for Tuesday, July 3rd, 2012:
Fireworks Push-it-Up Cakes

Recipe via Betty Crocker

Prep time: 10 minutes
Bake time:15 minutes

Serves:18

Ingredients:

• 1 box Betty Crocker white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• red food coloring
• blue food coloring
• 18 plastic push-up pop containers
• 2 containers Betty Crocker white frosting
• 2 envelopes popping rock candy

(A conversion table can be found here.)

Directions:

Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.

In medium bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened; beat 2 minutes on high speed until well blended. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.

Fill 18 muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.

To assemble push-up cakes, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake; add dollops of frosting to tops of each. Sprinkle each of popping rock candy. Serve.

Recipe for Friday, June 28th, 2012:
Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.

Recipe courtesy of Dainty Chef.
(via Dainty Chef)

Prep time: unknown
Cook/bake time: 18-20 minutes

Serves: 24 cupcakes

Ingredients [Cupcakes]:

• 3 sticks unsalted butter, at room temperature
• 1½ cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)

Ingredients [Filling]:

• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• ½ tsp. vanilla extract
• ¼ cup mini semisweet chocolate chips

Ingredients [Frosting]:

• 2 sticks unsalted butter, at room temperature
• ½ cup light brown sugar, packed
• 2 1/3 cups confectioners’ sugar
• 2/3 cup all-purpose flour
• ½ tsp. salt
• 2 tbsp. milk
• 2 tsp. vanilla extract

Ingredients [Garnish]:

• Tiny chocolate chip cookies
• Mini chocolate chips

(A conversion table can be found here.)

Directions [Filling]:

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

Directions [Cupcakes]:

Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners (24 total).

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

Directions [Frosting]:

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration. 

Recipe for Friday, June 28th, 2012:
Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.

Recipe courtesy of Martha Stewart.
(via Martha Stewart Living)

Prep time: unknown
Cook/bake time: 20 minutes

Serves: 24 cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup whole milk
• 8 ounces semisweet chocolate, cut into 1/2-inch chunks

(A conversion table can be found here.)

Directions:

Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

Spoon 1/4 cup batter into each muffin cup.

Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes.

Transfer cupcakes to wire racks; let cool completely.