Cupcake Project: Twinkie Cupcakes

Twinkies are arguably America's favorite snack cake (next to cupcakes). Twinkies' owner, the Hostess Brands, has been teetering on bankruptcy threatening to discontinue the famous golden sponge cake with its signature creme filling. Despite being purchased by processed foods magnate, Apollo Global Management, Twinkies won't be back on shelves until September- Yipes! In the meantime, the recipe above should satisfy your sweet tooth, at least until school time. Tell me, what school-time treat would you like to make into a cupcake? 

Cupcake Project: Valentine's Day Rose Cupcakes

Valentine's Day is next week and I have scoured the internet looking for an awesome cupcake recipe fit for my sweetheart. I found this video from My Cupcake Addiction's youtube page and became smitten with these red rose cupcakes. I can't wait try out the tutorial although I will substitute the red flowers for pink color to cut down on the dye used. I also favor pink roses; they're my favorite. Enjoy Cupcake Lovers!

-->

Cupcake Project: 100 Calorie Chocolate Cupcakes

Photo courtesy of CanYouStayforDinner.com

One of the biggest resolutions of the new year is to shed holiday and winter weight. Realizing that sweat pants don't constitute professional attire, mild cut backs can occur while still enjoying lovely cupcakes. The recipe below is a low calorie recipe for moist chocolate cupcakes. Unfrosted, each cupcake is roughly 108 calories. Further chocolate is good for heart health so it's a win-win. 

Photo courtesy of CanYouStayforDinner.com

Ingredients

• 1 cup nonfat or low fat milk, dairy or nondairy
• 1 teaspoon apple cider vinegar
• 1 cup all purpose flour –OR- whole wheat pastry flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsweetened apple sauce
• 1 teaspoon vanilla extract

Photo courtesy of CanYouStayforDinner.com

Directions

Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.

In a small bowl, stir together milk and vinegar. Set aside.

In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.

Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.

Once the cupcakes are cool, top them with my favorite light and fluffy whipped frosting, found here: Best Whipped Frosting.

Original recipe found here 

-->

Sticky Fingers Bakery's Chocolate Peppermint Vegan Cupcakes

Chocolate peppermint vegan cupcakes

I'm always looking for yummy recipes for my Cupcake Lovers and these chocolate peppermint cupcakes celebrate the holidays and satisfy your sweet-tooth. The recipe comes from Doron Petersan of Sticky Fingers Bakery in Columbia Heights, DC.  Get this and other recipes from Petersan's new book, Sticky Fingers Sweets: 100 Super Secret Recipes. You can also pick up your own box of chocolate peppermint cupcakes from Sticky Fingers Bakery  for $39. Enjoy!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cups water
• 1/3 cup oil
• 1/2 cup brewed and cooled coffee
• 1 teaspoon vanilla
• 2 teaspoons vinegar

FROSTING INGREDIENTS BELOW:

• 1 (1 cup plus 2 tablespoons) Earth Balance Natural Shortening
• 1 (1/4 cup plus 2 tablespoons) Earth Balance Buttery Spread
• 4 1/2 cups 10x powdered sugar
• 3 1/2 teaspoons vanilla
• 2 tablespoons (2 to 4 tablespoons) Earth Balance Soy Milk, as needed
• 2 teaspoons peppermint extract
• 1/4 cup crushed candy-canes

Directions

1. Preheat oven to 350 F.
2. Line two 9 inch round cake pans with parchment. Sift the flour, sugar, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the water, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
3. Fill the 12 standard cupcake cups 3/4-full and bake for 19 minutes or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.
4. To make frosting: In the bowl of a stand mixer, whip Earth Balance shortening and Buttery Spread with the paddle attachment until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add sugar a little at a time. Once the sugar is incorporated, add the vanilla, peppermint extract and soymilk, and mix on low until the liquids are incorporated. Scrape the bottom of the bowl, and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes.
5. Pipe frosting onto cupcake with a pastry bag, or spread with a spatula. Sprinkle with candy cane pieces and enjoy. Store any extra frosting in a tightly sealed container in the fridge for up to 2-3 weeks.

Original recipe found here

-->

Buddy Valastro's Christmas Tree Cupcakes

This week's cupcake project comes courtesy of two of my favorite people: Rachel Ray and Buddy Valastro, aka The Cake Boss. Buddy is the coolest baker and these Christmas Tree Cupcakes really show off his skills as a third-generation baker and owner of Carlo's Bakery in Hoboken, NJ.  Check him out on Season 1 of TLC's The Cake Boss, also a part of my holiday gift guide. Perfect for the Cupcake Lover in your life! 

-->

Silver Snowflake Cupcake Recipes

Photo courtesy of http://www.glorioustreats.com

Despite the 70 degree weather Christmas is around the corner. Although I'm not hoping for a white Christmas, this recipe gets me into the holiday spirit. These cupcakes are a great addition for the upcoming office parties, gift swaps, and even the dessert table at Christmas dinner. Enjoy Cupcake Lovers!

Ingredients
2 cups flour
1 1/2 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup milk
1 tsp. vanilla
4 egg whites
2 oz. White candy melts

Vanilla bean frosting
3 cups powdered sugar
1/2 cup butter, softened
1 vanilla bean
3 Tbls. milk

Photo courtesy of http://www.glorioustreats.com

Cupcake Directions:

• Preheat oven to 350 degrees
• Line muffin tin with paper liners or use greased silicone liners.
• Beat all ingredients except egg whites in a large bowl on low speed for 30 seconds, scraping bowl constantly
• Beat on high for 2 minutes, scraping bowl occasionally
• Add egg whites and beat on high speed for 2 minutes, scraping bowl occasionally
• Pour into muffin cups
• Bake for 20 minutes or until tops are just golden and toothpick inserted in center comes out clean
• While cakes cool, make snowflakes by melting candy according to package instructions
• Pour melted candy into a ziploc freezer bag and snip off a small corner
• Draw snowflakes onto wax paper (I place a drawn template underneath)
• Allow to harden and store in a cool place until ready to use
• When cakes are completely cool, frost and add snowflakes

Frosting Directions

• Beat together sugar and butter.
• Add half milk and beat.
• Slice bean down the center and scrape out insides, add to bowl.
• Beat in vanilla, adding any additional milk if needed to reach desired consistency.

Original recipe can be found here.

Gingerbread Cheesecake Cupcake Recipe

Photo courtesy of Duncan Hines

During the holiday season, I'm learning to be grateful for my friends, family, experiences, and love. With that gratefulness comes the need to share, and for me sharing means cupcakes. This holiday season share not only presents but your presence- and make yummy gingerbread cheesecake cupcakes together. This recipe combines spice cake, cheesecake filling, and a gingersnap crust. It's perfect for a holiday party or a quick pick me up for loved ones. Enjoy Cupcake Lovers!

For the original recipe, click here.

Gingersnap Layer:

• 1 1/2 cups gingersnap cookie crumbs
• 1/3 cup unsalted butter, melted
• pinch of salt

Cupcakes:

• 1 box Duncan Hines Spice Cake mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 1/2 cups of homemade or store bought cheesecake filling
• 2 cans Duncan Hines Frosting Creations Frosting Starter
• 2 packets Duncan Hines Frosting Creations Gingerbread Flavor Mix

1. Preheat oven to 350°F. Place cupcake liners in muffin pans.
2. Crush gingersnap cookies into crumbs (using a food processor or a rolling pin) until you have 1 1/2 cups.
3. Combine gingersnap crumbs, butter and salt and mix with a fork until combined.
4. By rounded teaspoons spoon the gingersnap mixture into the cupcake liners. Use the bottom of a glass to flatten and pack the crumbs.
5. Bake gingersnap crusts for 5-7 minutes until golden. Let cool.
6. Prepare cake batter as directed on package.
7. Pour batter into cupcake liners, on top of crust, filling the liners no more than 2/3 full.
8. Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
9. Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
10. Cut a cone-shaped piece from middle of cupcake. Do not cut through gingersnap layer.
11. Put cheesecake filling in a piping bag or plastic bag with the corner cut off and squeeze filling into hollow of cupcake.
12. Pour 1 packet of Duncan Hines® Frosting Creations™ Gingerbread Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
13. 12. Frost cupcakes with the Gingerbread frosting you just created.

-->

Cupcake Project #42: Rudolph The Red-Nosed Reindeer Cupcakes

My favorite Christmas carol was and still is Rudolph the Red-nosed reindeer! I always got emotional that the other reindeer wouldn't play with Rudolph (meanies) and appreciate that he embraced his uniqueness (in real life Rudolph would have been in therapy by 8). Nonetheless it is safe to say that Rudolph Cupcakes are a perfect treat for Cupcake Lovers of all ages. This particular video makes the project fun and easy! Enjoy Cupcake Lovers! 

-->

Cupcake Project #41: Thanksgiving Turkey Cupcakes

Thanksgiving is right around the corner and Tom the Turkey cupcakes are a must! This Betty Crocker kitchen recipe is super-easy and fun to do with the little-ones. I'm already the 'Queen of Fake & Bake' cupcakes so this recipe (coupled with my left-over candy corn from Halloween) should be a snap! Enjoy Cupcake Lovers! 

Cupcake Project #40: White House Holiday Honey Cupcakes

Photo courtesy of Obama Foodorama

First, I have to congratulate President Barack Obama on his second term! Keeping up with the FLOTUS's initiative on healthier eating, the White House Executive Pastry Chef Bill Yosses created a healthier holiday honey cupcake to help satisfy the sweet-tooth(s) at the White House (although the POTUS has made it clear that he's a pie man himself with the exception of Sweet Mandy B's cupcakes in Chicago). This recipe reduces processed sugar and replaces it with honey from the White House's own beehive. Sweet!

White House Holiday Honey Cupcakes by Chef Bill Yosses

Photo courtesy of Obama Foodorama

Ingredients
1/4 cup softened butter

1/4 cup sugar

3/4 cup honey

2 eggs

1/2 cup buttermilk

1/2 tsp. vanilla

2 cups all-purpose flour

1 Tbsp. baking powder

1/4 tsp. salt

For the Icing
2 cups powdered sugar

1/2 cup honey

3 Tbsp. lemon juice

Method
1. Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.

2. In a stand mixer, cream the butter and sugar until light and fluffy, on high speed. Mix in honey, eggs, buttermilk and vanilla until blended, on medium speed.

3. Sift together the flour, baking powder and salt, then mix into the batter until just blended. Scoop the batter into the cupcake cups evenly.

4. Bake for about 20 minutes; cupcakes are done when tops spring back lightly to the touch.

To prepare icing
In a small sauce pan, whisk ingredients over medium heat until sugars dissolve together; keep whisking to avoid clumps. Using a spoon, drizzle over the tops of cupcakes, or carefully pour over cupcakes.
Makes one dozen cupcakes.

Original recipe found here

                                    

Cupcake Project #39: Georgetown Cupcake's Spooky Cupcakes

                      

This week's cupcake project is coming early in light of Halloween. I couldn't pass up the opportunity to share with you one of the recipes from Georgetown Cupcake's new cookbook, Sweet Celebrations. In this clip you will see the Kallinis sisters, star of TLC's DC Cupcakes, share their recipe for tie-dye and monster cupcakes. These cupcakes are super cool and fun to bake. My Halloween will be spent working on my next vlog about Election cupcakes (stay tuned...there will be a giveaway).  The kids in my neighborhood will get a plastic pumpkin filled with caramels and a business card to my two of my good friends who are pediatric dentists. Enjoy! 

                         
                                    

Cupcake Project #38 : CakeLove's Italian Meringue Frosting

CakeLove, and its owner Warren Brown (a former attorney), have been a D.C. darling for sometime now. Brown pursued his passion of professional cake-baking over a decade ago and has gotten head-nods ranging from American Express to Oprah. His passion has ballooned into a gig on the Food Network, three books, and six stores located in the finest DMV locales. I recently happed upon his podcasts and I am hooked! He's like the Bob Ross of cake-baking! Check out his calm demeanor as he shows you how to make CakeLove's signature Italian meringue frosting. Enjoy!

                                   

Cupcake Project #37: Pumpkin Cupcakes

As Fall continues I'm craving seasonally appropriate foods like squash, pumpkin, nuts, and apples. I adore Laura Vitale and her videos. Imagine my excitement when I saw her recipe for pumpkin cupcakes! These gems are super simple and super sweet- I'm sure. Enjoy Cupcake Lovers!

Cupcake Project #36: Apple-Pie Cupcakes

With the weather changing and leaves falling, it's safe to say that Fall is officially here. Aside from the taste of caramel apples and picking out my Halloween costume, I dig fall for the new flavors that it brings! Apple cinnamon, caramel apple, pumpkin, cranberry, etc. This recipe combines the sweet and comforting smell of apple pie with my beloved cupcakes! Created by inspired.net, this recipe allows for my cooking and baking skills to come together...and I like that. Enjoy Cupcake Lovers! 


Want to find more recipes and cupcake projects? Pick-up a cookbook, or two from Amazon.com

                            

Cupcake Project #35: White Russian Cupcakes

Photo courtesy of JustAPinch.com

I enjoy fruity cocktails like mojitos and pina coladas but I also enjoy a nice White Russian. Below is a recipe for a White Russian cupcake. What I like about this recipe is its simplicity and virgin option making it perfect for your most modest of guests without sacrificing flavor. Enjoy Cupcake Lovers!

Ingredients

• 1 Box White Cake Mix
• 3 eggs
• 1/3 cup canola oil
• 3/4 cup coffee liqueur
• 1/2 cup whole milk
• 1 stick butter, unsalted
• 2-4 Tbsp whole milk
• 1 Tsp pure vanilla extract
• Powdered sugar or chocolate *

Directions

1. Preheat the oven to 350 degrees. In the bowl of your electric mixer, combine cake mix, eggs, canola oil, coffee liquer and 1/2 cup of whole milk. Mix according to package directions. 
2. Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15-20 minutes until done and when pressed in the center with index finger springs back instead of leaving and indentation. 
3. While cupcakes cool completely, mix frosting. Beat the butter until creamy. Add 3 cups of powdered sugar and beat on low to combine. Add 2 tablespoons of milk, 1 teaspoon of pure vanilla extract and beat well for 2 minutes. If the frosting is too runny and won't strand up to piping  add the other cup of powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes. 
4. Once frosting is ready and cupcakes are cool, prepare your pastry bag with a 1M star tip, fill it with your frosting and apply to the cupcakes. After frosting the cupcakes, use a microplane to grate your favorite chocolate over the top to make them look pretty. If you life, you can also add a chocolate coated espresso bean at the top of each cupcake. 

Original recipe can be found here. 

Cupcake Project #34: Cupcakes Benedict by The Cupcake Project

Cupcakes Benedict by CupcakeProject.com
(photo courtesy of Cupcake Project)

I have become a major fan of the blog, The Cupcake Project  by a fellow Stef. I was first introduced to the site with their provocative cupcakewurst recipe. I love how Stef pushes the envelope even though she is a blatant perpetrator of cupcake abuse. Nonetheless, I appreciate her creative flair and can excuse the abuse because it appears to be for blogging purposes only and she isn't requiring commercial consumption of her goods or in exchange for money. Further, Stef is the bomb!

(photo courtesy of Cupcake Project)

This recipe for Cupcakes Benedict (a spin on one of my favorite breakfast treats, Eggs Benedict) is supremely creative! The use of bacon and a maple syrup Hollandaise sauce is genius. Go forth and create Cupcakes Lovers!

Start with maple cupcakes:

Maple Cupcake Recipe

Yield: 6 jumbo cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 cup real maple syrup
• 1/2 cup unsalted butter, room temperature
• 2 large eggs, room temperautre
• 1/2 teaspoon vanilla extract
• 2/3 cup whole milk
• 1/4 teaspoon maple extract (optional for a stronger maple flavor)

1. Preheat oven to 350 F.
2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, baking powder, baking soda, and salt.
3. Mix in the sugar and maple syrup until fully combined.
4. Add the butter and mix on medium-low speed for three minutes.  
5. Mix in the eggs and vanilla until just combined.
6. Mix in the milk and maple extract until just combined.
7. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Maple Hollandaise Sauce Recipe

I created this maple Hollandaise sauce recipe by slightly modifying Tyler Florence's Hollandaise sauce recipe. Note that Hollandaise sauce should not be made in advance. For best results, it should be served within one hour of preparing it.

• 4 egg yolks (Because the eggs won't be fully cooked, I highly recommend Safest Choice pasteurized eggs to those concerned about food safety. You can eat Safest Choice eggs completely raw with no worries.)
• 1 1/2 teaspoons lemon juice
• 3 tablespoons real maple syrup
• 1/2 cup unsalted butter, melted

1. Whisk the egg yolks, lemon juice, and maple syrup together in a stainless steel bowl (or any bowl that you won't melt when you put it on top of a hot saucepan) until the mixture is thickened and doubled in volume. 
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl.
3. Continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful to not let the eggs get too hot or they will scramble.
4. Remove from heat, cover, and place in a warm spot until ready to use. 
5. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Next, top the cupcake with the sweetest bacon you can find. 

(photo courtesy of Cupcake Project)

Top the bacon with a poached egg.  

(photo courtesy of Cupcake Project)

Top the poached egg with maple Hollandaise sauce. 

(photo courtesy of Cupcake Project)

 Find the original recipe here

       

Cupcake Project #33: Caramel Apple Cupcakes

photo courtesy of RachelRay.com

Now that Fall is officially here, I'm in the mood for caramel apples. My favorite treat can only be found during this time of year when changing leaves, going back to school, and dusting off leather boots is apropos. In the spirit of Fall, I wanted a fun recipe that would get everyone in the mood. What's better than caramel apple cupcakes? Further this easy-peasy recipe is by one of my favs, Rachel Ray! Enjoy!

Ingredients

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 rome apples (about 1 pound), peeled and shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon heavy crea
  m

Directions

1. Arrange a rack in the upper third of the oven and preheat to 350 degrees . Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Find the original recipe here.