cupcake

Hotcakes for the 4th - Red, White and Blue Cupcakes!

  Happy 4th of July!!! If you're scrambling around trying to find a fun recipe to bring to the BBQ, this Fourth of July Cupcake recipe may be just the thing! Taken from Baking Bites these cupcakes are as cute as they are delicious! Enjoy :)

Fourth of July Cupcakes 2 large eggs 1/2 cup milk (low fat is fine) 1/4 cup vegetable oil 1/4 cup butter, melted and cooled 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup sugar 1 tsp baking powder 1/4 tsp salt 1 tbsp raspberry or strawberry jam (optional) 1 tbsp blueberry preserves (optional) red food coloring blue food coloring

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together eggs, milk, vegetable oil, melted butter and vanilla extract until smooth. In a large bowl, whisk together flour, sugar, baking powder and salt. Pour wet ingredients into the dry ingredients and whisk just until batter is smooth. Take out two small bowls and place 3/4 cup batter into each one. Add 1 tbsp jam and red food coloring to first bowl and whisk to incorporate. Add 1 tbsp blueberry preserves and blue food coloring to second bowl and whisk to combine. Add additional food coloring (batter should be very brightly colored, use at least 15 drops of each color minimum) as needed until desired color is reached. Divide red batter evenly into prepared muffin cups. Divide blue batter evenly into muffin cups, centering it on top of the red batter (do not attempt to smooth it out!). Divide remaining white batter evenly (again, do not attempt to smooth it out!). Bake for about 15 minutes, until a toothpick inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed. Cool completely on a wire rack before frosting.

Cream Cheese Frosting 6-oz cream cheese, room temperature 1/4 cup butter, room temperature 1 1/2-2 cups confectioners’ sugar 1 tsp vanilla extract

Beat cream cheese and butter in a large bowl until well-combined.  Gradually add in confectioners’ sugar until the mixture reaches a thick easy-to-spread consistency. If you prefer stiffer icing, add a little extra confectioners’ sugar. Spread on cooled cupcakes.

Gluten-Free, Vegan Vanilla Cupcake with Mocha Frosting

 

For the past few weeks I've been trying my best to go completely gluten-free. I've had the feeling I may have a slight gluten-intolerance for a while now - with headaches, fatigue, and skin problems flaring up when I load up on lots of breads, pastries, and crackers. I've noticed since I've taken gluten out I have more energy, and just feel better all the way around! There is no way I can stick with this though without...cupcakes!!! I found the following recipe on the "Gluten-Free Goddess" blog.

Gluten-Free Vanilla Cupcakes with Mocha Icing- a Vegan Recipe

Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners

In a mixing bowl, whisk the dry ingredients together:
1 cup sorghum flour
1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Add in:
1 cup warm vanilla rice milk or water
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs)
3 tablespoons light olive oil
1 tablespoon bourbon vanilla extract
1/4 teaspoon mild tasting rice vinegar or lemon juice

Beat with a mixer until the cake batter is smooth- roughly 2-3 minutes.

*A reminder on gluten-free vegan batters: Gluten-free vegan batters behave a little different. They are often stiffer at first, then get sticky and stretch as the xanthan gum and egg replacer do their vegan g-free thing.

If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Dairy-Free Mocha Icing Recipe
 
When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to stiffen it.

2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Spectrum Organic Shortening
2 ounces cold coffee, more as needed (or use rice milk if you don't like coffee)
1 teaspoon bourbon vanilla
 
Mmmm...I bet it'd go nicely with this :)
 

Cupcake Wars winning cupcake: The Elvis

  I love The Food Network. There is something about watching people prepare food that just puts me in a good mood! So you can imagine when, "Cupcake Wars", made it's debut I was hooked. Basically, Cupcakes Wars starts with four bakeries who take on different "cupcake challanges"...kind of like a cupcake olympics if you will and one by one the teams are eliminated until one lucky bakery is standing. When I saw the following winning cupcake being assembled I knew I had to share it with my cyber-friends...you!  

This cupcake is a combination of a few of my favorite things...banana, peanut butter, chocolate, and Elvis :). Bake, enjoy, and pass it on!

The Elvis Cupcake

Ingredients

  • 1 3/4 cups cake flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1 1/4 cups sugar
  • 2 extra-large whole eggs
  • 3 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon banana extract
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk, shaken
  • 1 large, overripe banana, mashed
  • Peanut Butter Frosting, recipe follows
  • Chocolate Coating, recipe follows

Directions

Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.

Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.

Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy!

Peanut Butter Frosting:

  • 8 tablespoons unsalted sweet cream butter, softened
  • 2 cups smooth peanut butter
  • 2 cups powdered sugar, well sifted
  • 2 to 4 tablespoons cream, as needed

Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick.

Chocolate Coating:

  • 2 cups semisweet chocolate chips
  • 3 tablespoons vegetable oil

Melt together the chocolate chips and vegetable oil in the microwave until completely melted

Vegan Lemon Macadamia Cupcakes

Spring is just around the corner and what better way to welcome it than a Vegan Lemon Macadamia Cupcake with Lemon Buttercream frosting from the cookbook Vegan Cupcakes Take Over the World??? (my stomach is growling as I type this)

Lemon Macadamia Cupcakes

1/3 cup canola oil 3/4 cup sugar 1/4 cup yogurt 1/3 cup milk 1/4 cup lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 cup + 2 tbsp all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup ground macadamia nuts 1/2 cup coarsely chopped macadamia nuts

Preheat oven to 350 degrees. Combine oil, sugar, yogurt, & milk. Add juice, zest, & vanilla. Sift together flour, baking powder, baking soda, & salt in a separate bowl. Incorporate dry ingredients into wet ingredients in two batches.  Add in ground macadamia nuts, then fold in the chopped macadamias. Bake for 20-22 minutes, then allow to cool on a rack.

Lemon Buttercream Frosting

1/4 cup shortening (I like Earth Balance) 1/4 cup margarine 2 cups powdered sugar 2 tbsp lemon juice 2 tsp lemon zest

Cream together and frost or pipe onto your cupcakes. Enjoy (preferably in the sun with a good book/Frank Sinatra)!

January Cupcake: Vanilla - something old, something new

This past Christmas I officially became a woman. Now, I know I'm already twenty-something, but while I was in Portland visiting my family something monumental happened. My mom passed down my great-grandma's cookbook to me. It had been passed from my great-grandma to my grandma to my mom and now to me. "The Modern Cook Book" published in 1947 by Pearl V. Metzelthin has seen many kitchens, cross-country moves, and oil-stains. Thinking about what this new year will hold and my list of goals and aspirations I never want to forget where I came from or the simple things that make life beautiful. As life's pace get faster and faster I want to be careful to not become too busy to cook!

So bring out your mixing bowl and try this Vanilla Cupcake and Soft Vanilla Icing recipe from The Modern Cook Book:

Cupcake Ingredients: 1/2 cup butter 1 cup sugar 2 eggs 1 2/3 cup all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup milk 1 tsp. vanilla

Directions: Preheat oven to 400. Line cupcake tin with cupcake liners. Cream together butter and sugar; add well-beaten eggs. Sift together flour, baking powder, and salt; add alternately with milk, a little at a time, beating after each addition. Add vanilla. Fill liners to 2/3 full and bake for 15-18 minutes. Makes 2 dozen cakes. Cool, frost (below), savor!

Icing Ingredients: 2 egg whites 1 cup confectioner's sugar 1/2 tsp vanilla

Directions: Beat egg whites stiff, adding sugar gradually while beating. When mixture is light and fluffy, add vanilla.

Looking forward to the day I get to pass this treasure on...but not until after I've tried all the recipes.