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!

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Cupcake Project: Lemon Meringue Cupcakes

Photo courtesy of Wilton Company

It's no secret that I adore the Wilton company and their products. I also adore their recipes which, I hope, are making me a better baker. I came across this adorable lemon meringue cupcake recipe which looked inventive, tasty and a challenge. The original recipe can be found here. If you try it at home, please send your pics! I'd love to share...Enjoy Cupcake Lovers!

Ingredients:

Cake

• Non-stick vegetable oil spray
• 1 box ready-to-use refrigerated pie crust 14.1 oz
• 3 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 sticks butter, softened 10 tablespoons
• 1 3/4 cups granulated sugar
• 2 eggs
• 2 tablespoons finely grated lemon zest from two lemons
• 1 1/4 cups buttermilk
• Filling
• 1 jar lemon curd
• Icing
• 1 tablespoon + 2 teaspoons of meringue powder
• 1/3 cups cold water
• 1/2 cup granulated sugar, divided

Instructions:

step 1

Preheat oven to 350°F. Prepare muffin pans with vegetable pan spray.

step 2

On a lightly floured surface, unroll pie crusts and roll into 13 in. rounds. Cut with Round Comfort-Grip cutter. Reroll scraps and cut again for 24 rounds. Press one round into bottom and up sides of each pan cavity. (Dough will not come all the way up the side of the cup).

step 3

Bake 15 minutes or until light golden brown. Remove from oven. Cool completely.

step 4

In large bowl, combine flour, baking powder, baking soda and salt; set aside.

step 5

In second large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and lemon zest; mix well. Add flour mixture alternately with buttermilk, beating well after each addition. Spoon batter over cooled pie crusts, filling cavity 3/4 full.

step 6

Bake 24-26 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes 5 minutes. Loosen sides of cakes with small spatula and remove to cooling grid to cool completely.

step 7

Cut a hole approximately 1 in. wide x 1 in. deep with paring knife in the top of each cupcake; fill with lemon curd.

step 8

Position oven rack 8-10 inches from top of oven. Preheat broiler.

step 9

For icing, whip meringue powder, water and 1/4 cup sugar in large bowl with electric mixer on high speed for 5 minutes. Gradually add remaining sugar and continue whipping at high speed 5 minutes or until meringue is stiff and dry. Pipe a 1M swirl of meringue on each cupcake. Place back in muffin pans or on cookie sheet. Broil 30-45 seconds, or until meringue is lightly toasted.

There are five of them in the room. However, there are six of them at the mall! 

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 

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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

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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! 

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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.

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 #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.

                                                            

Cupcake Project #32: Pinata Cupcakes

Photo courtesy of  La Receta de la Felicidad

 I have been fascinated with pinata cupcakes since early this summer when I saw a few of them floating through the Pinter-verse. How exactly does one bake candies into a cupcake without them melting? Well, with a bit of baker magic, you can create a protective bubble encasing for them, and provide an anticipated treat for the cupcake recipient. Enjoy!

Photo courtesy of  La Receta de la Felicidad 

 

Ingredients:

• 150 Grams of dark chocolate
• 6  cavities hemisphere  silicone molds. 
• 6 cupcakes (any flavor)
• Candy for the pinata (MM's , Smarties, Nerds, etc.)
• toppings or decorations (optional)

Directions:

1. Melt chocolate in microwave or using a double boiler. 

2. Place two teaspoons melted chocolate on each mold cavity, and swirl chocolate to coat every half hemisphere cavity. Keep rotating the mold until the chocolate sets (depending on room temperature. This may take a while)

3. Let the chocolate set. 

4. Unmold the chocolate dome carefully, fill with candies and place carefully over every cupcake. Do it quickly as to not leave fingerprints.

Original recipe found here