foodlikecake

Tag: Cupcakes

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.

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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.

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Enjoy!

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!!

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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)

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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 🙂

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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.

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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!

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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.

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Enjoy!

 

 

COOL DESSERTS I LIKED

These no bake peanut butter oatmeal bars sound so good

These sweet ‘n salty caramel mousse cups are adorable

These dreamy strawberries and cream scones sound perfect for a mother’s day brunch

Peanut butter nutter butter brownie bars? Count me in

These lemon crumble cupcakes look perfect for summer JOIE DE VIVRE

These strawberry basil shortcakes look amazing

A cinnamon pear cake? Delicious

Cinnamon sugar pancake rolls? Yum 🙂

Almond joy brownie bars are right up my alley

These dulche de leche tarts are gorgeous

 

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.

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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.

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Enjoy!

COOL DESSERTS I LIKED

This birthday cake is so cool!

Who could say no to this blueberry green tea smoothie?

these lemon coconut bites look so summery

This mint cookies and cream ice cream is perfect!

Pink lemonade cupcakes sound perfect!

These soft baked chocolate chip cookies look melt in your mouth!

Lemon blueberry madeleines sound amazing!

Orange and blueberry is a match made in heaven, orange blueberry muffins

 Dulche de leche banana cupcakes? Mmmm

Sound too good for words: cinnamon rolls with salted maple glaze

 

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.

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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.

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Enjoy!

 

Mocha-Mascarpone Frosting

This frosting is truly amazing, it’s creamy, smooth, and tastes like mocha. Perfect for chocolate cakes and cupcakes. I personally think that mascarpone is the best cheese to use in frosting (even above cream cheese!) it’s not as tangy as cream cheese and has an undeniable smooth and creaminess which compliments all flavors.

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Ingredients: Frosting (from here)

1/3 cup natural unsweetened cocoa powder

1 tablespoon instant espresso powder

1 and 1/2 cups heavy whipping cream, chilled (divided)

1 and 1/3 cups sugar

16 ounces mascarpone cheese, chilled

Chocolate covered espresso bean (Optional: garnish)

Pirouette Cookies (Optional: garnish)

Recipe: Frosting

Sift cocoa powder into a large bowl; add the espresso powder.

Bring 1 cup cream to a boil in a small saucepan. While whisking, slowly pour cream over cocoa mixture until cocoa is dissolved, about one minute.

Add 1/2 cup cream and sugar, stir until sugar dissolves.

Chill until cold, at least 2 hours.

Add mascarpone to chilled cocoa mixture. Beat on low speed, using an electric mixture, until blended and smooth. Increase to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted (1-2 minutes) Do not over beat or the frosting will curdle.

Frost or pipe onto cupcakes. Garnish with an espresso bean.

Enjoy!

Chocolate Angel Food Cupcakes

Fluffy, soft, chocolate angel food cupcakes topped with an amazing fluffy mascarpone frosting, garnished with a slice of strawberry. The chocolate angel food cake recipe is from The Cake Bible by Rose Levy Beranbaum

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Ingredients: Cupcakes (from here)

2 and 1/2 tablespoons dutch processed cocoa powder

2 tablespoons boiling water

1 teaspoon vanilla

3/4 cup plus 2 tablespoons (separated into 1/4 cup plus 2 tablespoons and 1/2 cup)

1/2 cup pre-sifted cake flour

1/8 teaspoon salt

1 liquid cup egg whites

1 teaspoon cream of tartar

Frosting

1 cup of mascarpone cheese, room temperature

1 cup heavy cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Strawberries (optional: for garnish)

Recipe: Cupcakes

Preheat oven to 350F and line cupcake tins.

In a small bowl combine cocoa and boiling water. It will form a ball- that’s okay. Whisk in vanilla.

In another small bowl combine 1/4 cup of sugar plus 2 tablespoons, the flour, and salt.

In a large bowl beat egg whites until frothy, add the cream of tartar, and beat until soft peaks form. Gradually beat in the 1/4 cup of sugar until stiff peaks form.

Remove 1/2 cup of the beaten egg whites and place it in the cocoa powder.

A few teaspoons at a time, gently fold the flour mixture into the egg whites. Don’t worry if the flour isn’t completely folded in.

Whisk together the egg and cocoa mixture, then fold into into the batter until combined.

Fill cupcake tins about 2/3 of the way.

Bake for about 20 minutes or until a toothpick comes out clean and the cupcakes are springy to the touch.

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. Garnish with fresh sliced strawberries.

Enjoy!