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 #23: Georgetown Cupcake's Easy Vanilla Cream Cheese Frosting

With a new store in Boston and three existing stores in Bethesda, Georgetown and New York, it's safe to say that the sisters Kallinis-LaMontage know what they are doing. The stars of TLC's DC Cupcakes are true aficiandos with some of the best buttercream and cream cheese frosting around these parts. This simple four ingredient recipe is so easy that even a Critic can do it! Enjoy!

Cupcake Project #22: Hole-In-One Cupcakes

Photo courtesy of Amy Hanten/TheCookingMom.com

With Father's Day coming up I thought that these would be the perfect cupcakes! My Dad was an avid golfer who loved nothing more than to spend his Sundays on the green. More than he loved golf, he loved food and was a great baker. But what I enjoy most about this recipe from TheCookingMom.com is the use of cake mix and we all know that's how the Critic rolls! Happy Father's Day Cupcake Lovers! 

Ingredients:
1 box chocolate cake mix, baked according to pkg. directions to make 24 cupcakes
1/2 cup graham cracker crumbs
1/2 cup green candy sprinkles
8 straws, cut in thirds
Colored paper
Tape
24 white gum balls
1 container white frosting

Directions:
Cool cupcakes and frost with white frosting. On about 3/4 of each cupcake, sprinkle graham cracker crumbs to make the sand trap. On the other 1/4, sprinkle with green sprinkles for the grass. Cut colored paper into flags. Write a number on each flag. Tape each flag to one end of the straw, poke into cupcake and place gumball on top of each.

Notes:
Makes 24 cupcakes.

Find original recipe post from TheCookingMom.com here 

Cupcake Project #21: How to make a Cupcake Bouquet

Cupcakes bouquets are in! And I've been wanting to make one for a while now. It would mix my love for arts, crafts and cupcakes. Even though my cupcakes will be from a box, I am sooo happy to have my Wilton Dessert Decorator Pro along for the ride to make the cupcake frosting roses. Not to mention all the practice that I've been getting with my Wilton Practice Board. Hopefully, my bouquet will come out just how I want it so I can post pics! 

Happy Eating Cupcake Lovers!

Cupcake Project #5: It's National Carrot Cake Day!!



Photo Courtesy of Smithfield/Paula Deen

Today is national carrot cake day! To celebrate, I have included a recipe for super yummy carrot cake with extra carrots. However, if you are like me and are culinary challenged, visit Hello Cupcake for their 24Kt cupcakes or Georgetown Cupcakes for their carrot cake cupcakes. Otherwise, whip up a batch of these carrot cake lovelies just in time for Super Bowl 2012, and tell me what you think.

Happy Eating Cupcake Lovers!

Serves: 24

Cook Time: 48 Minutes

Smithfield Product: None

Ingredients

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup apple sauce
• 1 cup sugar
• 1 cup brown sugar
• 1 8-oz. can of crushed pineapple, well drained
• 3 teaspoons vanilla extract, divided
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Small pinch of ground cloves
• 3 cups grated carrots, grate on larger side of cheese grater
• 1 cup chopped pecans
• For Frosting:
• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Fresh coconut, shaved and toasted for garnish (optional)

Steps
Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.


Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.


*Recipe courtesy of Smithfield. Original article can be found here.

Cupcake Project #4: It's National Chocolate Cake Day!!

In honor of Chocolate Cake day, this week's cupcake project are chocolate cupcakes with chocolate frosting. Sounds pretty basic, right? Spice it up with a few caps of your favorite liqueur. I fancy Bailey's Irish Cream. For the teetotalers, add a nice raspberry jam (about 2-3 tablespoons) or crushed chocolate cookies to the mix. Either way, celebrate responsibly and make it your own, oh- and have a great weekend! :0)

Happy Eating Cupcake Lovers!!
The Cupcake Critic

Cupcake Project #3: Skinny Red Velvet Cupcakes

                             

With diet season in full effect, there's no reason to skimp on the cupcakes. Instead skimp on the calories by swapping awesome ingredients like applesauce for oil;  egg whites (for eggs) and wheat flour for processed cake flour.  Your swaps will  provide the necessary moisture, texture and taste with less calories and a dollop of sweetness. Enjoy!

Servings: 26 • Serving Size: 1 cupcake • Calories: 140

For the Cupcakes
1 1/2 cups cake flour
1 cup white whole wheat flour
1 cup sugar
1 tbsp unsweetened cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp white vinegar
1/2 cup unsweetened apple sauce
1/4 cup butter, softened
1 egg
2 egg whites
2 tsp vanilla
1 1/3 cup fat-free buttermilk
1 tbsp red food coloring

For the Low Fat Cream Cheese Frosting
8 oz 1/3 fat cream cheese
1 cup powdered sugar
1 tsp vanilla extract

Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In a large bowl beat sugar, applesauce and butter. Add egg, egg whites and vanilla, and mix well. In a small bowl mix baking soda and vinegar; set aside. Add half of the dry ingredients into the egg mixture. Mix well, and then add buttermilk and red food coloring. Add the remaining dry ingredients and then fold in the vinegar and baking soda mixture. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick comes out clean. In the meantime make your frosting. Beat together the cream cheese, powdered sugar and vanilla until smooth. Let the cupcakes cool, then frost away.
(Recipe courtesy of Hello Beautiful.com. See article here)

Cupcake Project #2: Cupcake Cones from DC Cupcakes

Cupcake Project #1: Coconut Rum Brownies

I know, these are not cupcakes however-I love this recipe!!! I made it myself through trial, error and a love for Malibu ©Rum in my recipes. Instead of pouring your batter into a brownie pan, pour the batter into lined cupcake pans. However you decide to enjoy the sweet flavors of chocolate, rum and coconut - simply enjoy them!

Happy Eating!

Ingredients:

· Duncan Hines Chewy Fudge Brownie Mix

· 3 medium eggs

· 2/3 cups Malibu Rum ©·
· ½ cup oil

· 1 small bag of Shredded coconut

· ¼ cup Sweetened Condensed Milk

· 1/4 cup Chopped Pecans
Cooking Spray

Directions: Pre-heat oven to 350 degrees.



Grease the bottom of a 13x13 inch pan. Mix eggs, oil and Malibu ©Rum together until smooth. Add a ½ cup of shredded coconut to batter.



Spread the batter in a greased pan and place it in the oven for 25 minutes. Remove pan from othe oven and allow cooling for 10 minutes.



Drizzle the ¼ cup of sweetened condensed milk on top of the cooled brownie. Spread the condensed milk evenly with the back of a spool for full coverage.



Sprinkle the remaining shredded coconut on top of the condensed milk covering the brownie in entirety. Follow and sprinkle ¼ cup of chopped pecans to cover entire brownie.



Place back in over for 7 more minutes. Remove from oven and allow cooling.



Enjoy!