Cooking recipes: cupcakes

Showing posts with label cupcakes. Show all posts

Monday, March 17, 2014

PINEAPPLE PECAN CUPCAKES

A few days ago, Donna, over at My Tasty Treasures, posted a yummy looking recipe for Pineapple Pecan Cake. Today, I decided to cut her recipe in half and make cupcakes instead (half of the recipe makes 15 cupcakes).

With my "tweaks" I was aiming for sort of a pineapple upside down cake flavor, and it worked!! I love recipes like this, they go together with just a bowl and a spoon... and couldnt be easier.

ULTRA MOIST

Here is Donnas original recipe, and my tweaks are in blue:
2 cups all purpose flour (1 cup)
2 cups sugar (1/2 cup white + 1/2 cup brown sugar)
2 teaspoons baking soda (1 teaspoon)
2 eggs (1 egg)
1 teaspoon vanilla extract
1 teaspoon butter extract
20 ounce can crushed pineapple (8 oz. can)
1 cup chopped pecans - toasted (2/3 cup)

Stir everything in a large bowl, just until moist. Bake in a greased 9x13 pan (I used paper-lined cupcakes) and bake at 350 for 30-35 minutes (I baked my cupcakes for 18 minutes).

NOTE: Do not drain the crushed pineapple.

FROSTING
8 ounces of cream cheese (softened)
1 stick of butter (softened)
2 cups powdered sugar
1 tablespoon (yes tablespoon) of vanilla
Mix until smooth

NOTE: These cupcakes are exceptionally moist even though they have no oil or butter in the batter. They actually taste a lot better at room temperature than they do when they are hot.

Thursday, February 20, 2014

Cupcakes Cookies and Coworkers Oh My!

I started a new job a couple of weeks ago. Have you started a new job recently? Gone to a new school? Moved somewhere?? If you have, you would know how difficult it can be to "fit in." Of course, when you have gorgeous red hair, a body for days, and an abundance of pink desk accessories, fitting in isnt necessarily an option. Nevertheless, I decided to do what any self-respecting person would do their first week on the job to make new friends: bribe them.

Not only would I bribe them, but I would also lay the groundwork for a major sugar rush, ensuring that not only would they now feel obligated to befriend me, but they would do so with the kind of uninhibited vigor matched only by the onset of a Pixie-stick-induced-diabetic shock of a Toddler in a Tiara.

So, I made cupcakes (Chocolate with Peanut Butter Buttercream) and the more inferior baked good, chocolate chip cookies. They were both a big hit. More importantly, Im now the most popular girl in the office!*

{Delicious Batter}

{The finished product. Recipe below}

{Chocolate Chip Cookies}

{To make, buy a bag of milk chocolate Ghiradelli chocolate chips,
read the recipe on the back, do that, and dont f**k it up!}

*Actually, Im still working on making office friends, but lets face it: Im generally the most popular person when I enter a room anyway. Give it time, my friends. Give it time.

Melissas Chocolate Cupcakes with Peanut Butter Buttercream
Yields 2 large-ish dozen cupcakes

2 1/2 sticks of unsalted butter, room temperature
1 1/4 cups of sugar
1 1/4 cups of light brown sugar
4 eggs
2 1/2 cups AP flour
1 1/4 tsp. baking soda
1/3 cup good quality unsweetened cocoa powder
1 1/4 cup milk
1 1/4 tsp. vanilla extract

1. Preheat oven to 400 F. Line two cupcake tins. Set aside.

2. Using a mixer, cream butter and sugars on high speed until light in color and fluffy (about 4 minutes).

3. Sift remaining dry ingredients with a fork in a large bowl (i.e., get the lumps out). Set aside. Mix milk and vanilla extract in separate bowl. Set aside.

4. After butter and sugar mixture is whipped, add eggs, one at a time, incorporating each one before adding the next.

5. In alternating steps, add 1/3 of flour mixture to the butter mixture, then add 1/2 of milk and vanilla mixture. You will begin and end with flour, if youve done it correctly.

6. Using an ice cream scoop, fill liners 3/4 full. Put in oven and immediately drop temperature to 350 F (this is my trick for getting a pretty dome on top). Cook for about 20-25 minutes, depending on your oven, or until a toothpick comes out clean.

7. Allow to cool, then top with generous amounts of buttercream.

Peanut Butter Buttercream

2 sticks unsalted butter, room temperature
1 jar of peanut butter (I used a smooth Honey Nut one, but use whatever you like)
5-6 cups of powdered sugar
1 tsp. vanilla extract
1/4 tsp. salt

1. Cream butter in a mixer until smooth and fluffy (a couple minutes on high in your mixer)

2. In 1/2 cup increments, add powdered sugar.

3. Once youve achieved the desired amount of sweetness, add peanut butter. I used the whole jar because I wanted it really peanut butter-y. Feel free to use less.

4. Finally, add the vanilla and salt. Continue to whip until very light and fluffy.

5. Top cooled cupcakes with your delicious buttercream!

Friday, January 31, 2014

Red Velvet Cupcakes That WERK!

Photo via Lick the Bowl Good

Are you seeing these cupcakes, people?? Yes, these are red velvet cupcakes. But theyre not just any red velvet. First of all, they were made with sour cream. Indulgent? You bet your sweet ass. But wait, it gets better...Theyve also been layered with a sweetened cream cheese layer, creating a gorgeous ring effect:

No, theres no frosting, which may be breaking one of my cardinal rules, but these suckers look moist and rich enough, they dont even need it.

Like so many drag queens after a long night of lip-syncing, this cupcake has removed all superfluous decor, undressing before you and teasing you with its creamy cheesecake layer and fresh-from-the-oven joie de vivre! I have one thing to say: You better WERK:

Sashay, Shaun-cake!!

Wednesday, January 15, 2014

Key lime cupcakes

Here is the recipe, you can also go to this website to check it out.

We only alter it with 1 cup of sour cream to the base.

Ingredients

1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice
1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners sugar

Directions

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Posted by Hollie