Daily Cupcake Recipe

Recipe for Friday, April 6th, 2012:
White Chocolate and Nutella Easter Cupcakes

Recipe via La Receta de la Felicidad

Prep time: 40 minutes
Bake time: 20 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 125 g butter, coarsely chopped (1 stick)
• 100 g white chocolate, coarsely chopped
• 150 g brown sugar (2/3 cup)
• 90 g golden syrup (1/4 cup)
• 160 ml milk (2/3 cup)
• 150 g plain flour (1 cup)
• 50 g self-raising flour (1/2 cup)
• 1 egg

Ingredients [Decoration]:

• 12 tsp nutella
• 100 g dark chocolate
• 36 white chocolate eggs (Milkybar)
• edible black pen
• 20 g yellow candy melts

(A conversion table can be found here.)

Directions:

Preheat oven to 375º F (170º C) and line a 12 hole standard muffin pan with paper cases.

Combine butter, chocolate, sugar, syrup and milk in small saucepan, stir over low heat until smooth. Transfer mixture to medium bowl, cool 15 minutes. Whisk sifted flours into chocolate mixture, then egg.

Divide mixture among cases. Bake for about 20 minutes. Turn cakes onto a wire rack to cool.

Prepare the little “birds”: Melt candy melts in the microwave, and pipe a yellow beak on each white chocolate egg. Draw eyes with a black edible pen, and let them set.

Lightly frost cupcakes with 1 tsp nutella. Using a sharp knife, scrape along the side of room-temperature chocolate, and place chocolate over every cupcake, forming a nest. Place 3 eggs on every cupcake.

(via fucking-cupcakes)

Recipe for Saturday, June 25th, 2011:
White Chocolate Raspberry Cupcakes with White Chocolate Buttercream Frosting

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 20-25 minutes

Serves: 12 cupcakes

Ingredients [White Chocolate Cupcakes]:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 4 ounces white chocolate, melted
• 1/3 cup oil
• 1/2 cup soy milk
• 1/2 cup coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon finely grated lemon zest

Ingredients [Raspberry Filling]:

• 8 ounces frozen raspberries
• 1 tablespoon water
• 3 tablespoons sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch mixed with 1/4 cup water

Ingredients [White Chocolate Buttercream Frosting]:

• 1/2 cup butter or margarine, softened
• 1/3 cup cream cheese or tofutti cream cheese
• 3 to 3 1/2 cups confectioners’ sugar
• 1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
• 1 tablespoon soymilk
• 6 ounces white chocolate, melted
• 12 fresh raspberries

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Line cupcake tin with paper liner.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.

Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full. Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

Make filling: Combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.

Cut out small cones from tops of cupcakes (holes should be approximately 1/2” across and 1/2” deep), saving removed cake. Fill holes with raspberry filling, and replace cake on top.

Make frosting: Beat butter or margarine and cream cheese until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture).

Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.

Recipe for Saturday, May 28th, 2011:
Creative Carrot Cupcakes with Cream Cheese Frosting

Recipe via Betty Crocker

Prep time: 10 minutes
Bake time: 17-22 minutes
Total time: 50 minutes

Serves: 24 cupcakes

Ingredients [Cupcakes]:

• 1 box Betty Crocker® SuperMoist® carrot cake mix
• 1/2 cup vegetable oil
• 1 cup of water
• 3 eggs

Add up to 3 ingredients from the list below:

• 1/2 cup chopped nuts (pecans or walnuts work well)
• 1/2 cup sweetened shredded coconut
• 1/2 cup raisins
• 1/2 cup dark chocolate chips
• 1/2 cup white chocolate chips
• 1 can (8 oz) crushed pineapple in juice, undrained

Ingredients [Frosting]:

• 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

(A conversion table can be found here.)

Directions:

Heat oven to 350°F. Line tin with paper baking cups.

In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in up to three of the added ingredients and mix gently.

Pour into baking cups in cupcake pan, filling each about 2/3 full. Bake 17-22 minutes. Cool completely.

Pipe or spread frosting over cupcakes. Decorate as desired.