Red Velvet Cupcakes
24 Monday May 2010
Posted in Cupcakes
Category Archives: Cupcakes
Marshmallow Fluff
24 Wednesday Mar 2010
When I made the chocolate cream filled cupcakes in the previous post I just happened to have a jar of marshmallow fluff in my pantry. It appears that it is no longer available for purchase in Tokyo. I need some for some cupcakes I am making for a 2 year old’s birthday this weekend. How did we ever live without Google?
3 large egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups powdered sugar
4 teaspoons vanilla extract
This will expand enough in a 4-quart mixing bowl to make you nervous so if you have a bigger bowl you should use it.
In a large mixer bowl, use a whisk attachment to combine eggwhites, corn syrup and salt. Beat for 10 minutes until thick.
Add powdered sugar at a low speed to thoroughly incorporate. Add vanilla extract and beat until well blended.
Cream Filled Chocolate Cupcakes
13 Saturday Mar 2010
I have been experimenting with different recipes in preparation for the 200 cupcakes we will be making for Kristina and Brian’s wedding favors on April 10. So this week I have been working on the chocolate ones. YUM!!!!
Chocolate Cupcakes
1 box Betty Crocker Super Moist Chocolate Fudge cake mix
1/3 cup sugar
1/3 cup cocoa
1 1/2 Tablespoons corn starch
1/3 cup butter, melted
12 ounces sour cream
12 ounces chocolate chips
3 eggs
1/2 cup chocolate milk
Preheat oven to 350F degrees. Put paper liners in cupcake pans.In a large bowl, mix cake mix, sugar, cocoa, cornstarch, butter, eggs, chocolate milk and sour cream until well blended. Stir in chocolate chips. Fill cupcake papers 2/3 full. Bake 20 to 25 minutes or until a cake tester inserted into the middle comes out clean. Allow to cool in pan a few minutes before moving to cooling racks. I got 26 cupcakes using this recipe.
Cream Filling
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup butter, softened
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, butter, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well. Fit a pastry bag with a long tip or a large one and fill the bag with the cream filling. This recipe fills 24 cupcakes.
Use an apple corer to take out a “plug” from the middle of each cupcake. Be sure to save the plugs.
Using the pastry bag to fill each hole and then insert the “plugs” back into the cupcakes.
After I filled the cupcakes I frosted them using Chocolate Buttercream. They were quickly sprinkled and most of them boxed to deliver to friends. I did keep a few to see how the filling would hold up for 24+hours. It was great! The cupcakes remained moist and the filling did not make the cake soggy.
I bought the ingredients for the next batch today. I think the cake and filling in this recipe will be perfect. The chocolate butter cream frosting was really good, but I want to try it with a chocolate ganache.
Kristina’s Amazing Chocolate Cake
26 Friday Feb 2010
1 instant chocolate pudding mix (small box)
1 devil’s food cake mix
12 ounces chocolate chips
2 eggs
1 ¾ cup milk
Mix together and bake in greased and floured Bundt pan for 50 minutes @ 350 degrees.
Cool in pan 10 minutes and remove from pan. Sprinkle with powdered sugar.
This recipe also makes amazing chocolate cupcakes. Depending on how full you fill the cupcake papers they take 18-23 minutes to bake. Test by putting a toothpick in the center. If it only comes out with melted chocolate chips and no gooey batter they are done.
Pumpkin Cake or Cupcakes
28 Monday Sep 2009
This recipe makes wonderful cupcakes
Cake:
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil (I use 1/2 cup oil and 1/2 cup applesauce)
2 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup raisins
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans (if you don’t like any of these add ins just leave them out)
Frosting:
1 8-ounce package cream cheese, room temperature
1/2 unsalted butter, room temperature
2 teaspoon vanilla extract
4 to 4 3/4 cups powdered sugar (measured, then sifted. Okay, so I never really sift powdered sugar)
Preparation
For cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour.
****For cupcakes put cupcake papers in muffin tin. This recipe makes 24 cupcakes.
Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil (or oil and applesauce) in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins, nuts and coconut. Divide batter between prepared pans. Smooth tops. Or fill cupcake papers 3/4 full.
Bake cakes until tester inserted into center comes out clean, about 1 hour.
Bake cupcakes about 20 minutes or until a cake tester comes out clean.
Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
For frosting:
Using electric mixer beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not over beat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake. Sprinkle additional coconut over. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
Cut cake into wedges and serve.
GOOD TO KNOW:
It’s better to under beat the frosting than over beat it. That bit of restraint makes for a slightly firmer frosting that’s easier to spread.
Gingerbread Cupcakes
28 Monday Sep 2009
Posted in Cupcakes
Ingredients
• 1 1/2 cups of all purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1/4 teaspoon of ground cloves
• 1/8 teaspoon of ground allspice
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of salt
• 1/2 cup (1 stick of unsalted butter)
• 1/4 cup of water
• 1/2 cup of packed dark brown sugar
• 1/2 cup of unsulphured molasses (not blackstrap)
• 3 large eggs, room temperature
• 1/4 cup of grated ginger
Lemon Icing
• 1/4 cup + 1 tablespoon of powdered sugar
• 2 teaspoons of lemon juice
Method
1 Preheat the oven to 350°F. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
2 Sift together the flour, salt, baking soda and dry spices in a bowl.
3 Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.
4 Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
5 Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
6 Combine the sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Spoon over the cooled cupcakes and allow to harden.
Frosting
28 Monday Sep 2009
Butter Cream Frosting
1/3 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Pinch of salt
Additional milk and food coloring
Beat butter until fluffy and then add 2 cups of powdered sugar. Add milk and the vanilla slowly. Beat well. Slowly add the remaining powdered sugar and extra milk if needed.
Chocolate Butter Cream
Make as above reducing the powdered sugar to 4 cups and add 1/2 cup of cocoa
Peanut Butter Frosting 1
1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup cream
Combine peanut butter and butter and 2 cups of powdered sugar and mix well. Slowly add the cream and remaining powdered sugar. This is especially good on chocolate cupcakes.
Peanut Butter Frosting 2
1 cup butter
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla
¼ cup smooth peanut butter
cream
Cream butter until light and fluffly. Add cream cheese and vanilla and mix well. Slowly add powdered sugar until it starts to get too stiff. Add a little cream a teaspoon at a time. When all the powdered sugar is added turn on high and mix then add in the peanut butter and combine well.
Nutella Frosting
4 tablespoons butter
4 tablespoons Nutella
3 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla
Combine butter and Nutella and slowly add milk and powdered sugar until well combined.
Cream Cheese Frosting
8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
4- 4 3/4 cups powdered sugar
Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 1/2- 2 3/4 cups additional powdered sugar to reach spreading consistency. Store cakes in refrigerator.
Lemon Cream Cheese Frosting
Make as above substituting 2 teaspoons of lemon juice and zest of one lemon for the vanilla.
Chocolate Ganache Frosting
8 ounces semisweet chocolate
1 cup heavy cream
Melt chocolate with cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy.
Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30-45 minutes
Using a handheld mixer, beat on high speed until thick and creamy. Use immediately