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, April 20th, 2012:
Vegan Triple Citrus Cupcake

Recipe via Veg Kitchen

Prep time: unknown
Bake time: 20 minutes

Serves: 24 cupcakes

Ingredients [Orange Cupcakes]:

• 2 cups orange juice
• 1 to 2 tablespoons orange zest
•  1⁄2 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup potato starch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt

Ingredients [Lemon Curd Filling]:

• 1 1⁄2 cups granulated sugar
• 9 grams agar-agar powder
• 2 1⁄2 cups lemon juice
• Zest of 1 lemon

Ingredients [Lime frosting]:

• 1 cup non-dairy margarine
• 3 cups confectioner’s sugar
• 2 tablespoons non-dairy milk
• 1⁄2 teaspoon vanilla extract
• Zest of 1 lime

(A conversion table can be found here.)

Directions:

Preheat your oven to 350 degrees F and line 24 standard muffin tins with cupcake papers. Set aside.

In a large bowl, whisk together the orange juice, zest, oil, and vanilla.

In a separate bowl, combine the flour, potato starch, sugar, baking powder, baking soda, and salt, until all of the dry goods are well distributed. Pour the liquid ingredients into the bowl of dry and whisk just until the two come together in a smooth batter—a few lumps are just fine, and much better than overmixing and creating tough cupcakes.

Distribute the batter evenly between your prepared tins and bake for 15–20 minutes, until a toothpick inserted into the center of the cakes comes out dry. Let cool completely before filling or frosting.

Make the lemon curd filling: Whisk together the sugar and agar powder to combine. Place the two into a medium saucepan along with the lemon juice and zest and turn on the stove to medium heat. Whisk to break up any lumps of sugar and continue whisking occasionally as it comes up to temperature. Once the mixture comes to a boil, turn off the heat and transfer the still-liquid curd to a heat-safe container. Allow it to come to room temperature before refrigerating until you’re ready to use it. This step is very important, because tossing it in the fridge too early will weaken the gel, and you will end up with a runny filling.

Make the frosting: Soften the margarine in your stand mixer. Slowly incorporate the confectioner’s sugar, adding it incrementally with the mixer on a low speed. Add in the nondairy milk, zest, and vanilla last, and then gradually increase the speed up to high, scraping down the sides of the bowl as needed to ensure that everything is incorporated. Whip until light and fluffy, approximately 5 minutes.

Assemble: Take a paring knife and carve a small cone out of the center of each cupcake. Discard, eat, or save the centers. Give your set lemon curd a good stir to loosen it slightly, and then add a spoonful to the now-empty indent of the cupcake. Carefully top with frosting as desired, being sure to fully cover the filling.

(via fucking-cupcakes)

Recipe for Friday, April 13th, 2012:
Italian Spumoni Cupcakes with Chocolate Frosting

Recipe via Betty Crocker

Prep time: 20 minutes
Bake time:as directed

Serves:18 cupcakes

Ingredients:

• 1 box Betty Crocker SuperMoist white cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 3/4 of box (4-serving size) pistachio instant pudding and pie filling mix
• 1/4 cup cherry juice (from jar of maraschino cherries)
• 1 container (12 oz) Betty Crocker® Whipped chocolate frosting
• 18 whole maraschino cherries with stems

(A conversion table can be found here.)

Directions:

Heat oven to 350 degrees F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.

Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.

Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups. Bake cupcakes and cool completely as directed on box.

Frost cupcakes with frosting. Top each with cherry.