Daily Cupcake Recipe

Recipe for Friday, May 18th, 2012:
85 Calorie Twinkie Cupcake (For One)

Recipe via Undressed Skeleton

Prep time: unknown
Bake time: 10 minutes

Serves: 1 cupcake

Ingredients:

• 1 Tbsp Scrambled Egg
• 1/2 Tbsp light Butter
• 2 Tbsp  Unsweetened Almond Milk
• 1/4 Tsp Vanilla
• 3 1/2 Tbsp Whole Wheat Flour
• 1/4 Tsp Baking Powder
• 2 Packets Truvia
• itty bitty pinch of salt
• 4 Tbsps Fat Free Reddi Whip 

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Place cupcake liner in tin.

In a small mixing bowl combine all dry ingredients. Mix together all wet ingredients with butter, slowly mix in dry ingredients.

In a cupcake liner add  batter 3/4 full. Bake for 7-10 Minutes.

Take a spoon and scoop out 1 tbsp of the cupcake center center. Fill the Cupcake with 2 tbsps of whip cream. Top the cupcake with another 2 tablespoons of whip cream

Recipe for Friday, February 17th, 2012:
Chocolate Chip Cannoli Cupcakes

Recipe via Food Network

Prep time: 30 minutes
Bake time: 20 minutes

Serves: 24 cupcakes

Ingredients [Vanilla Cupcakes]:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla extract
• 1 cup sour cream

Ingredients [Chocolate Chip Cannoli Cream]:

• 16 ounces whole milk ricotta cheese
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup mini semisweet morsels

Ingredients [Whipped Cream]:

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 1 cup mini semisweet morsels, for garnishing

(A conversion table can be found here.)

Directions:

Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.

Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.

Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.

Make cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners’ sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.

Make whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.

Assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.

(via fucking-cupcakes)

Recipe for Tuesday, June 14th, 2011:
Banana Cream Pie Cupcakes

Recipe via Moogie & Pap

Prep time: unknown
Bake time: 20-25 minutes

Serves: not specified

Ingredients [Vanilla Cupcakes]:

• 2 cups of unbleached all-purpose flour
• 1 ½ cup granulated sugar
• 1/2 t baking powder
• ¼ t baking soda
• ¼ teaspoon salt
• 1 ½ cups unsalted butter, softened
• 3 large eggs
• 1 ½ tablespoons vanilla extract
• ¾ cup sour cream
• ½ cup milk

Ingredients [Banana Cream Pie Filling]:

• 1 ½ bananas, plus 1/2 banana for divided use
• 1 cup milk
• 1 cup heavy cream
• ¼ cup corn starch
• ½ cup sugar, plus 2 tablespoon sugar
• 1 tablespoon vanilla
• ¼ kosher salt

Ingredients [Whipped Cream Frosting]:

• 2 cups of whip cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Ingredients [Coconut and Pecan Graham Cracker Crumbs]:

• 1 ½ cup graham cracker crumbs
• ½ cup sweetened coconut shreds, toasted
• ½ cup pecans
• ½ cup sugar
• 8 tablespoons butter, melted

(A conversion table can be found here.)

Directions:

Line cupcake pan with liners. Heat oven to 350 degrees F.

Sift flour, baking powder and baking soda; set aside. Place butter and sugar in a bowl and beat on medium high speed until mixture becomes light and fluffy. Add in salt and beat until combined. Add in eggs one at a time and beat until combined. Add in vanilla and beat until combined.

Turn off mixer. Combine sour cream and milk until smooth. Using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined.

Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Make filling: Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5 – 7 minutes. Remove from heat and let cool slightly.

Make frosting: Place whip cream, sugar and vanilla in a chilled bowl. Using a whisk or a hand mixer beat whip cream on low until it starts to bubble. Increase speed to medium high and continue to beat until cream almost doubles in size and is smooth and creamy.

Make crumbs: Place graham cracker crumbs, toasted coconut shreds, toasted pecans and sugar in a food processor bowl and pulse to crumble. Alternatively, you can place all ingredients in a baggie use a rolling pin to crumble the mixture. Add melted butter and mix to combine.

Using a serrated melon baller or knife, dig out a well in the middle of each cupcake and fill with banana cream filling. Frost with whipped cream to preference. Rim frosting with coconut and pecan graham cracker mixture by placing crumbs in your hand and pressing it into the sides. Finish by drizzling caramel sauce on top.