Confetti Angel Food Cupcakes

These angel food cupcakes are super fluffy, light, and fluffy, but speckled with bright sprinkles. The frosting is a stabilized whipped cream, stabilized so it will hold up at room temperature, or on a hot summer day. These are the perfect cupcakes when you don’t want something too dense and they’re super fun and pretty.

Ingredients: Cupcakes (from here) baking bites

3/4 cup egg whites (about 5-6)

3/4 cup superfine sugar, divided

1/2 cup sifted cake flour

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1 and 1/4 teaspoon vanilla extract

1 tablespoon sprinkles

Stabilized Whipped Cream (from here)

1 teaspoon unflavored gelatin powder

4 tablespoons cold water

2 cups heavy whipping cream

4 tablespoons confectioners sugar

1 teaspoon vanilla

Recipe: Cupcakes

Preheat oven to 325F and line a cupcake tin.

In a small bowl, whisk together half the sugar and the cake flour. Set aside.

Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites. Fold in the sprinkles, gently.

Fill cupcake tins about 3/4 of the way with batter. Bake for 25-30 minutes.

Whipped Cream

Sprinkle gelatin over cold water in small bowl to soften.

Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.

Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it’s done.

Enjoy!

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Brownie Sundae Cupcakes

These cupcakes are perfect and exactly like a brownie sundae. A brownie is baked in a cupcake tin, topped with super creamy vanilla buttercream, and drizzled with magic shell-like ganache. These cupcakes are perfect for any fun events or parties in the summer, or perfect for lying down and watching TV in your pajamas 🙂 Seriously, though, about the buttercream? Creamiest frosting ever!

Ingredients: Brownie Cupcakes

10 tablespoons unsalted butter

1 and 1/4 cup granulated sugar

3/4 cup plus 2 tablespoons unsweetened natural cocoa powder

1/4 rounded teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1 teaspoon baking powder

1/2 cup all-purpose  flour

Super Creamy Frosting

1 and 1/2 sticks unsalted butter

2 and 3/4 cups powdered sugar

1 and 1/2 teaspoon vanilla extract

1/4 cup heavy cream

Magic Shell-Like Ganache

1 cup chocolate chips

1 and 1/2 tablespoons vegetable oil

Decorations

Sprinkles

12 Maraschino Cherries

Recipe: Cupcake

Preheat oven to 375F. Line one cupcake tin.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan; make sure the bowl’s bottom does not get wet. (If it does remove some water.)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and let cool for 5 minutes until the batter is no longer hot. Beat in vanilla and eggs, with a hand mixer.

When the batter is shiny and well blended, add the flour and baking powder. The batter will be very thick. Spoon into cupcake liners.

Bake for 15-25 minutes or until a toothpick comes out clean.

Frosting

Beat the butter until it’s very pale in color, slowly add in powdered sugar.

Beat in vanilla and heavy cream until smooth.

Ganache

Melt ingredients over a pot of simmering water, stirring until smooth.

Remove from heat and let cool for about 15 minutes.

Drizzle over frosting.

Decorate with sprinkles and cherries 🙂

Enjoy and happy weekend!

Root Beer Float Cupcakes

See these cupcakes? They taste like a root beer float. A moist and fluffy chocolate root beer cupcake base and super yummy root beer frosting, and you can put vanilla ice cream in the cupcakes. Perfect for summer. Also, the root beer concentrate is mandatory for getting the best root beer flavor- root beer alone just won’t do it. But bake these cupcakes today!!

Ingredients: Root Beer Cupcakes

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons unsweetened natural cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 and 1/2 teaspoons root beer concentrate

1/4 teaspoon vanilla

1/2 cup buttermilk

1/4 cup melted butter

1/2 cup root beer

Filling

1 cup vanilla ice cream

Root Beer Frosting

1 and 1/2 sticks unsalted butter

3 and 1/4 cups powdered sugar

3 teaspoons root beer concentrate

1/4 cup heavy cream

1/4 cup root beer

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with liners.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, root beer concentrate, and buttermilk on medium-high speed for 2 minutes or until smooth.

Stir in root beer.

Fill cupcake liners 2/3 of the way. Bake for 15-20 minutes or until a toothpick comes out clean.

Let cool for ten minutes on a wire rack, then take cupcakes out of tray and let finish cooling. Store covered in fridge.

Filling

Scoop out 2 teaspoons in the middle of the cupcake and fill with two teaspoons of vanilla ice cream. After this step, store the cupcakes in the freezer!

Frosting

Beat butter until very pale in color, about 3-5 minutes.

Slowly add the powdered sugar while mixing on low speed.

Add the rest of the ingredients.

The frosting is not very stable so pipe quickly!

Optional (the garnish’s are root beer candies)

Enjoy!

 

Zero Candy Bar Cupcake

 

Have any of you guys had a Zero Bar? I had one once. It was amazing. Peanut/almond/caramel nougat covered in white fudge, totally different than most candy bars. So, of course, I had to eventually turn it into a cupcake. The cupcake itself is a vanilla cake base with peanut butter and almond extract, replicating the nougat. The frosting is white fudge and then I drizzled caramel over it. You could fill the cupcake with caramel too- the caramel is amazing 🙂

Ingredients: Cupcakes

1/4 cup whole milk

1/4 cup buttermilk

1 teaspoon almond extract

2 large eggs, room temperature

1 and 1/2 cups cake flour, sifted

3/4 cup granulated sugar

1 and 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, softened

1/4 cup peanut butter

Caramel Layer

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup light corn syrup

1/4 can sweetened condensed milk

1/4 tablespoon whipping cream

1/4 teaspoon vanilla

1/4 teaspoon salt

White Fudge Frosting

1 cup granulated sugar

1/3 cup whole milk

5 tablespoons butter, unsalted

1 cup premium white chocolate, chopped

Recipe: Cupcakes

Preheat oven to 350F. Line one cupcake tin with wrappers.

In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and the almond extract.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter, peanut butter, rest of milk, and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 20-25 minutes or until a toothpick comes out with dry crumbs on it.

Caramel Layer

In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup, and condensed milk to a boil, while stirring.

Carefully stir in whipping cream.

Keep stirring until the caramel reaches soft ball stage, then take off heat, and pour into a bowl to cool.

When caramel is cool, pour a little on the cupcake.

White Fudge Frosting

Bring sugar, milk, and butter to a boil in a medium saucepan while stirring constantly.

Remove from heat and add chopped chocolate.

Beat until creamy and cooled.

Pipe onto cupcakes.

Let stand for about 5 minutes until pipe-able.

Enjoy!

Three Citrus Cupcakes

So, why are these called three citrus cupcakes? Simple because they have three different citrus fruits, lemon, lime, and orange. The cupcake itself is lemon-lime and the buttercream is orange. They’re so, so good and perfect for spring!

Ingredients: Cupcakes

1/4 cup milk (I used whole)

1/4 cup buttermilk

1 teaspoon vanilla extract

2 large eggs, room temperature

1 and 1/2 cups cake flour, sifted

3/4 cup granulated sugar

1 and 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons unsalted butter, softened

3 tablespoons lime zest

3 tablespoons lemon zest

Orange Frosting

1 and 1/2 sticks butter, softened

3 cups powdered sugar

2 tablespoons orange zest

2 tablespoons fresh orange juice

(for an extra strong orange flavor add 1/4 teaspoon orange extract)

Recipe: Cupcakes

Preheat oven to 350F. Line one cupcake tin with wrappers.

In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and vanilla.

In a large mixing bowl combine the dry ingredients, including lemon and lime zest, mix on low speed for 30 seconds to blend. Add the butter and rest of milk and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with dry crumbs on it.

Orange Frosting

Beat butter until it turns a pale ivory color and is very fluffy. Mix in powdered sugar.

Add orange juice and orange zest. Beat until fluffy.

Pipe or frost onto cupcakes.

Enjoy!

 

 

Strawberry Milkshake Cupcakes

This is an amazing cupcake. The cupcake is flavored with strawberry milk powder and the frosting is mascarpone; reminiscent of whipped cream. They’re topped with strawberry milkshake whoppers.The cupcake recipe is the white velvet butter cake recipe from The Cake Bible, so it’s velvety not spongy.

Ingredients: Cupcakes (makes 12 medium cupcakes and 12 mini cupcakes)

Egg whites, 4 liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

2 teaspoons vanilla

2 tablespoons strawberry milk powder

2 and 3/4 cups plus 2 tablespoons pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter

Optional: Strawberry Milkshake Whoppers for decoration

Frosting

1 cup mascarpone cheese, room temperature

1 cup heavy cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Recipe: Cupcakes

Preheat oven to 350F. Line two two cupcake tins, one mini and one regular.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, vanilla, and strawberry milk powder.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Fill cupcake tins 3/4 of the way. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

 Frosting

In a small bowl, combine the mascarpone, cream, sugar, vanilla extract, and salt.

Beat on low until almost smooth, 30 to 60 seconds. Increase speed to medium high and beat until the mixture is think and holds firm peaks.

Pipe or frost onto cupcakes.

Enjoy!

Chocolate Covered Cherry Cupcakes

Moist, fluffy chocolate cupcakes with a cherry in the middle, piped with cherry marshmallow frosting and covered in chocolate ganache, so, so, good. All the textures and flavors work perfectly together. If you like chocolate and cherries you will love this cupcake.

Ingredients: Cupcakes (Makes 12)

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1/4  teaspoon vanilla extract

3/4 teaspoon almond extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

12 sweet dark cherries, frozen

Cherry Marshmallow Frosting

2 cup granulated sugar

6 tablespoons water

4 large egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 teaspoon salt

3 teaspoons cherry extract

1/2 teaspoon almond extract

Chocolate Ganache

2 cups semi-sweet chocolate chips

3 tablespoons vegetable oil

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, almond and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way.

Bake for 15-20 minutes or until a toothpick comes out clean. After 5 minutes put a frozen cherry in each cupcake. Finish baking.

Let cool for ten minutes on a wire rack then take cupcakes out of tray and let finish cooling.

Cherry Marshmallow Frosting

In a small saucepan, combine sugar and water, bring to a boil over medium-high heat. Stir constantly until sugar has dissolved, 2-3 minutes.

In a medium bowl, beat the egg whites, salt, and cream of tartar until soft peaks form.

With the mixer at medium-high speed, carefully pour the sugar syrup into the egg whites. Continue beating the frosting until thick, cool, and billowy, about 5 minutes.

Beat in cherry extract and almond extract.

Pipe onto cupcakes.

Place in freezer until frosting is hard, or able to stand up to the ganache.

Chocolate Ganache

Mix the chocolate chips and vegetable oil in a small glass or metal bowl. Set the bowl over a pot of simmering water.

Stir mixture until melted and smooth. Let sit for 15 minutes.

Spoon over chilled cupcakes, place back in freezer or fridge to harden.

Enjoy!

Chocolate Hazelnut Cupcakes

Best. Cupcake. Ever. Seriously, a fluffy chocolate cupcake filled with hazelnut whipped cream, topped with nutella buttercream (the best frosting EVER), and all of that made perfect by a drizzle of chocolate ganache. Can you say perfection, anyone?

Ingredients: Cupcakes (Makes 12 cupcakes)

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

Hazelnut Whipped Cream

1 cup heavy whipping cream

1 and 1/2 tablespoon granulated sugar

1 cup pureed hazelnuts

Nutella Buttercream

1 and 1/2 sticks butter, softened

1/2 cup nutella

3 cups powdered sugar

3 and 1/2 tablespoons heavy cream

Chocolate Ganache

2 cups semi-sweet chocolate chips

3 tablespoons vegetable oil

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way. Bake for 15-20 minutes or until a toothpick comes out clean.

Let cool for ten minutes on a wire rack, then take cupcakes out of tray and let finish cooling. Store covered in fridge.

Hazelnut Whipped Cream

Chill bowl and whisks in the freezer for at least 15 minutes.

Whip the heavy cream until it forms soft peaks, then slowly add the sugar.

When the heavy cream forms stiff peaks, fold in the pureed hazelnuts.

Core the cupcakes and fill with the cream. Store in the fridge.

Nutella Buttercream

Whip the butter by itself for at least 3 minutes.

Add the nutella and whip together until uniform in color.

Slowly beat in the powdered sugar, alternating with the heavy cream.

Pipe  frosting onto cupcakes, then store cupcakes in fridge.

Chocolate Ganache

Mix the chocolate chips and vegetable oil in a medium sized glass or metal bowl. Set the bowl over a saucepan of simmering water.

Stir mixture until chocolate is melted and smooth. Let it sit for 15 minutes.

Spoon ganache over cupcakes, then put the cupcakes back in fridge until the ganache hardens (about 5 minutes,) then cover. (Keep in the fridge.)

Enjoy!

Black and White Cookie Cupcakes

These delicious cupcakes were inspired by the popular black and white cookies of New York City. A soft cookie base flavored with a tiny bit of lemon, frosted with chocolate fudge frosting and vanilla buttercream. So, for my cupcake I took a regular yellow cake base and added some lemon extract, I frosted them with a combination of fudge frosting and vanilla buttercream. Let me tell you, these cupcakes are amazing! You must try them.

Ingredients: Cupcakes (Makes 30-32) ‘Adapted’ from The Cake Bible, Downy Yellow Butter Cake

6 large egg yolks, room temperature

1 cup whole milk (separated into 1/4 cup and 3/4 cup)

1 teaspoon vanilla

1 and 1/4 teaspoon lemon extract

3 cups pre-sifted cake flour

1 and 1/2 cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, softened

Fudge Frosting (from here)

1 and 1/2 cups granulated sugar

1 cup whole milk

15 tablespoons unsalted butter

1 and 1/2 cups semi-sweet chocolate chips

Vanilla Buttercream

2 and 1/2 sticks salted, softened

6 cups powdered sugar

1 and 1 teaspoon whole milk

1 and 1/4 teaspoon vanilla

1 teaspoon salt

Recipe: Cupcakes

Preheat oven to 350F.

In a small bowl lightly combine the egg yolks, 2 tablespoons cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Fill the cupcake tins about 1/3 of the way full.

Bake for 20-25 minutes or until a toothpick comes out clean.

Fudge Frosting

Put the sugar, milk, and butter in a medium sauce pan.

While stirring constantly bring the mixture to a boil.

Then remove from heat and add the chocolate chips.

With a wire whisk, or metal spoon, beat until creamy and cooled.

Vanilla Buttercream

Whip butter for about three minutes until it lightens to an ivory color.

Mix in the powdered sugar until creamy.

Then beat in the milk and vanilla extract. Mix until light and fluffy.

Pipe vanilla buttercream around the edges of the cupcake, leaving the center open and free of frosting. Pipe the fudge frosting in the center.

Enjoy!

 

Chocolate Coconut Cream Cupcakes

This chocolate cupcake is rich, moist, slightly dense and reminiscent of devil’s food cake. The frosting is sweet and full of coconut flavor. My inspiration for these cupcakes came from the coconut cream Hershey Kisses. So a coconut hershey kiss in the bottom, a chocolate cupcake, coconut frosting, and a hershey kiss on top. The hershey kiss inside the cupcake melts into it, keeping the inside moist.

Ingredients: Makes 12

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

24 coconut hershey kisses (12 for garnish)

Frosting

2 sticks salted butter

4 and 1/4 powdered sugar

1/2 cup coconut milk

1/2 teaspoon vanilla extract

1 teaspoon coconut extract

1 bag flaked coconut

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers and put an unwrapped hershey kiss in the bottom of each tin.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way.

Bake for 15-20 minutes or until a toothpick comes out clean.

Let cool for ten minutes on a wire rack then take cupcakes out of tray and let finish cooling.

Frosting

Whip frosting until fluffy, about 3 minutes. Slowly beat in powdered sugar.

Add coconut milk.

When combined add the extracts and flaked coconut.

Frost!

Enjoy!