Category Archives: Cupcakes

Lemon and Poppy Seed Cupcakes

Lemon is very refreshing and pairs well with poppyseeds. I made these for a special birthday treat. Candying the lemon adds a special touch and not to mention looks elegant & fabulous.

Recipe yields a dozen refreshing cupcakes

Ingredients:

1/ 2 cup plain fat free greek yogurt or vanilla

1 1/2 tablespoons of fresh lemon zest

2 Tablespoons of poppy seeds

1 1/2 cup whole wheat pastry flour

1 cup of AP flour

1/4 teaspoon of baking soda

1/4 teaspoon of kosher salt

1 cup of granulated sugar

1 stick of unsalted butter, softened (room temperature)

3 eggs, room temperature

1 teaspoon of pure vanilla extract (I love penzey’s single strength)

Glaze

1/2 cup of water
1 cup powdered sugar
4 tablespoons fresh lemon juice (about one lemon) Meyer Lemons work well with this if in season. (P.S. I saw them at ADLI the other day)!
1 tablespoon Poppyseeds (optional)

Candied Lemon Slices

1/2 cup granulated sugar
1/2 cup water
2 lemons, sliced 1/8 inch thick, seeds removed

Prework:

Preheat the oven to 350°.
Place paper liners in your 12 count muffin tin. Set aside.
Place a wax paper or parchment paper down under a wire drying rack

Directions:

1. Place poppy seeds, zest, and yogurt in a small bowl. Set aside and allow to rest for 5 minutes.

2. In a separate medium bowl, whisk together the flours, baking soda, baking powder and salt.

3. With an electric mixer on high speed, beat the butter and sugar until light and fluffy, this can take about 4 minutes depending on the softness of your butter. Lower the speed and add one egg at a time, making sure each egg is incorporated into the batter before adding the next. Stir in the vanilla extract.

4. On low speed start to slowly add in the dry ingredients in 3 batches, alternating with 2 batches of the yogurt liquid mixture.

5. Using an ice cream scoop, portion the batter evenly into the prepared liners. Gracefully drop the muffin tin on the counter a few times to free up air bubbles. Place the tin in the center of the oven on middle rack, bake until toothpick comes out clean, about 18-20 minutes. Allow the cupcake to cool in pan for 1 minute. Remove the cupcakes from the tin and place on wire rack to cool completely before finishing with glaze.

6. Once the cupcakes are cooled completely start the glaze. Combine the powdered sugar and lemon juice together in a medium bowl, adding more lemon juice if consistency is too thick. Set aside. If you start this glaze early, You might even want to place plastic wrap on the top until the cupcakes are ready to be garnished.

7. In the meantime, in a medium saucepan, combine the granulated sugar and the water and bring to a boil, stirring with whisk to dissolve the sugar. Add the lemon slices and allow for rolling boil over medium-low heat for about 8 minutes until slices are translucent, gently stirring every other minute or so. Turn off the heat and transfer slices to a sheet of waxed paper.

7. Start to pour the glaze over the cupcakes letting it drip down the sides. Let them set, top each cupcake with one candied lemon slice and a dash of poppyseeds.

Enjoy

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Snickerdoodle Cupcakes

My grandma and grandpa had their 60th wedding anniversary at the beginning of the September. With the help of their church, my family orchestrated a successful surprise party. We had around 50 friends and family attend the event. Luckily the surprise was kept a secret for this occasion. I was assigned baking the cookies and cupcakes for the milestone endeavor.

I wish I would have known what flavor cake my grandmother and grandfather had for their wedding all those years ago. I did not learn about their special day wedding cake until after the party. My great grandmother “little Lee” as I grew up calling her, prepared their wedding cake. The cake was a white cake as my grandmother told me the story.

I wanted to go with a fall flavor but not quit pumpkin just yet since it was Labor Day weekend. My sister described these cupcake as cinnamon toast crunch cupcakes after she took the initial bite. No wonder my 5 1/2 year old nephew had two. Afterall Cinnamon Toast Crunch is his favorite cereal.

Yields: 56 cupcakes standard size using a 16 scooop

Ingredients:

3 cups of all purpose flour

3 cups of cake flour (usually comes in a box)

2 Tablespoons of baking powder

1 teaspoon of kosher salt

2 tablespoons of ground Vietnamese cinnamon (DO not skip this; recommend Penzey’s)

2 cups of butter (4 sticks), unsalted and room temperature

3 1/2 cups of granulated sugar

8 large eggs at room temperature

4 teaspoons of pure vanilla extract (high quality; recommend Penzey’s)

2 1/2 cups of buttermilk, room temperature

Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper-liners. No need to spray with cooking spray to prevent sticking. Set aside.
Mix very well together in a large bowl, first 5 ingredients. Set aside.
With a stand mixer & paddle attachment (with silicon scraper) on medium high speed, cream the butter and sugar until pale and fluffy. Add one egg at a time, mix after each addition. Add vanilla into the batter, and mix to incorporate.
Reduce the speed of the mixer to low, add flour blend in three separate sections, alternating with the buttermilk. Mix on low until combined. Be cautious not to overmix the batter.
Divide the batter evenly using a size 60 scooper in prepared muffin tins. Bake rotating halfway through. Mine were about 16-18 minutes to perfection. Test the cupcakes at about 15 minutes using the toothpick method. Transfer the baked cupcakes to wire racks to cool completely. After cooled I generally freeze the cupcakes right away until I am ready to frost.

Cinnamon Buttercream Frosting:

I made about 3 batches of this frosting. It really just depends on how generous you are with the piping.

Ingredients:

1 cup (2 sticks) unsalted butter, softened (room temperature)

1 Tablespoon pure vanilla extract

4 cups confectioners’ sugar, sifted

1 Tablespoon of ground cinnomon

4 tablespoons half and half

Directions:

On medium to high speed cream the butter with a standing mixer with paddle attachment until smooth and fluffy. Reduce speed, and gradually beat in confectioners’ sugar & cinnamon until fully incorporated. Once fully blended beat in vanilla extract.
Lastly add in half and half and beat for an additional 3-4 minutes. Decorate as you wish, I enjoy the standard ice cream swirl look for these cupcakes.
Remove cupcakes from freezer and pipe. Store in sealable containers to maintain freshness.

Link

Recipe Yields: 24 standard size cupcakes (using a Size 16 Scoop)

I never thought I would say GO Lakeview Bulldogs! No way not from growing up a Golden Flash! Go Champion Flashes!! However, my cousin’s daughter, Meg, graduated from Lakeview High School this year. I was asked to make cupcakes for her open house this weekend.

Luckily I moved back to the Pittsburgh area . I am am only 81 miles from home instead of 500 plus. I was able to prepare the cupcakes in my new quant 1920 home. I love baking and making cupcakes, even though I just moved back and still have boxes everywhere… How could I say no! I laughed initially because I honestly don’t think I have ever made vanilla cupcakes.

These are super fun and easy to make and don’t skimp out on not using a vanilla bean to add the little black flecks of tasty vanilla with each bite.

Of course when I made the cupcakes for the event I Quadrupled the recipe.

Ingredients:

1 1/2 cup of sugar

1 vanilla bean, vanilla seeds scrapped

12 Tablespoons of unsalted butter, (1 1/2 sticks of butter (room temperature))

4 large eggs, (room temperature)

3/4 teaspoon salt, kosher

3 cups of all purpose floor

11/2 teaspoon of baking powder

1 1/4 cup of buttermilk,(room temperature)

1 teaspoon vanilla extract

Buttercream Frosting I used this one and had to make 2.5 recipes of the batter! It really does pipe beautifully

Directions:

1. Preheat oven to 350 degrees. Line with paper liners 24 light in color muffin tins. Set aside.

2. In a stand mixer, cream together the butter, vanilla bean seeds, and sugar until pale, light and fluffy. Add one egg at a time, mix after each addition.

3. In a medium bowl sift together the baking powder, salt, and flour. Set aside.

4. Start incorporate on a low speed some of the flour mixture, alternate and gradually add some of the buttermilk in three parts, swapping between buttermilk and flour until all the mixture is incorporated. Be cautious not to over mix.

5. Portion out the batter using a size 16 scoop into prelined muffin tins. Bake for 8 minutes and rotate in the oven and bake for another 8 minutes. All the cupcakes to cool in tin for 5 minutes and remove from tin and allow to cool on wire rack for the remainder of the time frame. Prior to frosting.

6. Once cupcakes have cooled completely, frosting using buttercream recipe link. Or your favorite go to frosting.

Enjoy!

Banana Cupcakes with Vanilla Bean Swiss Buttercream Frosting

My nephew turned three on the first and wanted a spiderman mini cake and cupcakes. It seems just like yesterday he turned two and I was preparing a pistachio cake with a rocket-man theme Rice Krispy treats.

The party my sister had planned for him was a brunch and so I didn’t want an over powering sweet frosting first thing in the morning. After some investigative work I developed these treats for the celebration. Honestly these mini cakes taste like fresh homemade banana bread spread with butter.

Yields 16 cupcakes and one mini two tiered 5 inch in diameter cake Or just 42 cupcakes

Batter Ingredients:
2 1/2 cups of Bananas (I used 6 frozen bananas & 2 fresh bananas)

2 1/2 cups granulated sugar

1 Cup butter (2 sticks)

4 eggs

1 Cup sour cream

2 tsp. baking soda

3 Cups all-purpose flour

1 TB. pure vanilla extract

Directions for the cake and mini cupcakes:

1. Preheat the oven to 350°. Line cupcake tins with cupcake liners and set aside.

2. Mash the bananas and set aside.

3. Cream the butter and sugar together until well mixed.Add one egg at a time and beat well after each addiition.Mix in the sour cream and blend until incorporated.

7. In a separate bowl, sift together the flour and baking soda.

8. Add to the creamed mixture and beat well.
9. Add the mashed bananas and pure vanilla extract and mix well.

10. Scoop out batter evenly using a size 16 scoop portion into 16 lined muffin tins. Bake muffins for 18-20 minutes or until toothpick comes out clean.

11. Divide remaining batter evenly among the prepared cake pans (spray with baking joy). Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Cool a few minutes and remove from pans. Let cupcakes and mini cakes cool completely before frosting.

Swiss Meringue Vanilla Bean Butter Cream Frosting Ingredients: Yields about 10 cups of frosting

10 Large Egg Whites

2 cups plus 4 TB of granulated Sugar

Pinch of Salt

1 TB of pure vanilla extract

Frost as you wish.

These are perfect for a brunch like my sister had for my nephew the taste is almost like eating homemade banana bread with a spread of butter.

Enjoy!

Happy Birthday Spiderman aka Max!

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Oreo Chocolate Cupcakes with Oreo Buttercream Frosting

I made these for my sister’s fiancé’ 30th birthday! He was home this past weekend and we were finally able to celebrate at our favorite restaurant. I brought these little cakes for our dessert. My husband and I watched our almost 3 year old nephew as they went out to celebrate the night before, I thought it would be fun to bake with my nephew and to have him help make his dad these mighty tasty cupcakes. My nephew was able to help me add the flour and scoop the batter into the tins which made them so much more special.

This recipe yields 16 standards size cupcakes using a size 16 scoop.

Cupcake Ingredients:

1 Stick (1/2 cup) plus 2 TB unsalted butter

1/2 cup of Dutch process cocoa powder (do not cheat yourself use a high quality) …. I love penzey’s!

1 1/4 cup AP flour

1 Tsp baking soda

1/16 Tsp of kosher salt

1 tsp expresso powder

2 eggs (farm fresh or egg land’s best)

1/2 cup granulated sugar

1/2 cup of raw sugar or brown sugar

3 (1/8 cups) of light sour cream or plain fat free greek yogurt

3/4 cup low fat buttermilk

Cooking spray

Cupcake Instructions:

1. Preheat ove to 350 degrees. Line standard muffin tins with paper liners and spray with canola oil cooking spray. Set aside.

2. In a medium to large bowl whisk together flour, salt, baking soda, expresso powder, and cocoa. Set aside.

3. Place in an electric mixing bowl butter and sugars and beat on medium to medium high speed until creamed (light and fluffy).

4. Add one egg at a time, beating using standing mixer until well incorporated. Make sure if you do not have a beater with rubber spatula sides that you scrap down sides of bowl often with hand spatula. Once eggs are incorporated add sour cream and decrease the speed to low. Add flour mixture alternating with the buttermilk in thirds (only mix after each addition until everything is incorporated). Be careful not to over mix the batter.

5. Using number 16 scoop portion perfectly into the prepared muffin tins. Bake for 10 minutes on 350 degrees and rotate the tins and bake for an additional 8 to 10 minutes until toothpick comes out clean. Rotating the tin will allow for even baking.

6. Remove from oven and allow to set in tin for 1 to 5 minutes, remove from tin and place on wire rack to cool completing before frosting. If you allow the cupcakes to stay in tin they will continue to bake and will dry out.

7. In the meantime start to work on the frosting.

Oreo Buttercream

Oreo Buttercream
6 cups of Powdered Sugar
1 teaspoon of pure vanilla
9 TB of Heavy Cream
8-10 Oreos (place in food processor and crush)
1 stick of butter ( 1/2 cup ) room temperature
2 Ounce of 1/3 Fat Reduced Cream cheese room temperature

16 Mini oreo’s (optional for decoration)

Directions for Oreo Buttercream:
Cream the butter and cream cheese in a stand mixer until fluffy. Add one cup of powdered sugar at a time until incorporated. Mix slowly! Add liquids mix. Lastly add crushed Oreos add more cream as needed to desired consistency.

ENJOY!

Orange Creamsicle Mini Cupcakes

I saw a recipe on the May 2014 Food Network Magazine …orange cream cupcakes (they were pictured on the cover)!! I was so excited and wanted to try it right away.

I loved eating Creamsicle pops in the summer time when I was growing up.
Before I got all my ingredients out and preheated my oven I wanted to check the FN website. One thing I always do before starting a recipe or purchasing a product is read the reviews. The recipe from the May issue didn’t have very good reviews. So I opted not to make that recipe, now I was in the mood for Creamsicle, I I went to my trusty Taste of home website to find one to try. I was in luck they had one but no reviews…no reviews are better than poor reviews. I gave it a try and was pleasantly surprised.

This recipes yields 69 minis using a size 60 scoop

Cupcake Ingredients:
3 eggs
1 1/2 cup sugar
1 cup canola oil
1/2 low fat buttermilk
1/3 cup fresh orange juice
2 tsp fresh orange zest
1 tsp orange extract (Penzey’s)
1 tsp pure vanilla extract
3 cups AP flour
2 tsp baking powder
3/4 tsp kosher salt

Frosting recipe:
2 sticks unsalted butter (softened to room temperature
1 (8 oz block) cream cheese generally I would say use one third fat but I made these for a bridal shower and wanted them to turn out perfectly
1 tsp orange extract I used Penzey’s
1 TB Orange zest
Orange gel food coloring
69 Orange Mike and Ike’s & tooth
picks

Preheat one and paper-line mini cupcakes tins. Set aside

1. In a large electric mixing bowl combine first eight ingredients and beat with spatula attachment together until blended.

2. In a separate medium bowl combine flour baking powder baking soda and salt mixed together with whisk.

2. Gradually add the dry ingredients into the wet mixture.

3. Continue beating with spatula attachment until everything is fully incorporated.

4. Portion out into mini cupcake tins using a number 60 scoop.

5. Bake for 9 to 11 minutes. Test cupcakes using with toothpick method. If toothpick comes out clean they are done. These minis bake very quickly so if they’re not done at nine check every 30 seconds to a minute.

6. Remove from pan right away with no hesitation.

7. Please Let completely cool off on wire rack before frosting.

Directions for frosting:

1. In an electric mixer beat butter and cream cheese until smooth and creamy without any chunks.

2. Gradually add confectionery sugar 1 to 1 & 1/2 cups at a time. Maker sure if you don’t have a spatula attachment with rubber scraping sides that you use a hand spatula to scrap down sides occasionally.

3. Add orange zest and orange gel coloring until you reach the desired color for the frosting.

4. Place into large piping bag using an Ateco 808 piping tip and frost into magical swirls. Top with Mike and Ike’s lookalike creamsicles.

And enjoy

Meatloaf Cupcakes

My husband loves meatloaf! By far one of his favorite comfort foods. I always use a very lean ground beef at least 93/7. I added some whole wheat bread crumbs to add some extra fiber and used egg substitute to decrease extra cholesterol and calories.

This recipe yields 6 large muffins sized mini meatloaves.

Ingredients:
Leftover mashed potatoes 1 1/2 cups
1 tsp canola oil
1 small onion chopped
2 TB bacon bits
2 TB grated Parmesan cheese
1/4 cup whole wheat bread crumbs
1.5 TB Worcestershire sauce
1.5 TB low sodium soy sauce or liquid aminos if you want to cut the sodium down more
1.5 TB egg substitute or 1 egg white
2 chopped garlic cloves
1 1b 93/7 extra lean ground beef or ground turkey
Pepper to taste

Directions:

Preheat oven to 350 degrees and cooking spray large muffin tins.

1. Take a small skillet and sauté onions and garlic in oil until onions are translucent on medium heat. Make sure stir occasionally.

2. In a large bowl add beef, egg substitute, soy, Worcestershire sauce, bacon bits, bread crumbs, cheese, and finally cooked onions and garlic.

3. Massage meat with hands to incorporate ingredients. Be careful not to over mix the meat.

4. Use size 8 scoop ( 4oz / half a cup) to perfectly portion the meat mixture into the tins.

5. Now top meat mixture with 1/4 cup of mashed potatoes. (If you want to add extra flavor sprinkle with cheese or fried onions but that will add additional calories for those who are counting).

6. Bake at 350 degrees for 25 to 30 minutes. Or until internal temperature reads 160 degrees.

http://www.foodsafety.gov/keep/charts/mintemp.html

Chocolate Mini Oreo Cupcakes with Oreo Buttercream!

Happy Fourth of July Chocolate Mini Oreo Cupcakes

I don’t know about you but my husband’s favorite generic cookie is an Oreo! What better way to celebrate the Fourth of July with Americans favorite cookie flavored Mini Cupcakes! Happy Fourth !

3/4 cup Ap Flour
1/3 cup high quality Dutch cocoa
(penzey’s is my favorite)
3/4 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
1/2 Cups of granulated sugar plus 2 tbs
1 Teaspoon of Pure Vanilla
1 egg
1/3 cup canola oil
1/2 cup buttermilk

Directions for Chocolate Minis

Preheat oven to 350 degrees

Sift dry ingredients together in one bowl. Whisk wet ingredients together in another larger bowl. Once incorporated add dry ingredients into wet ingredients. Don’t over mix.

Line 30 mini cupcake liners with papers liners and Do Not Spray with cooking spray. Use number 60 scoop to portion out perfect sized minis. Bake for 9 to 11 minutes in oven. My oven only takes 11 minutes. Check minis using toothpick method at 9 minutes. Once toothpick comes out clean, remove from oven. Immediately remove minis from pan to stop baking.

Wait until cupcakes are completely cooled on wire rack before icing.

Oreo Buttercream
6 cups of Powdered Sugar
1 teaspoon of pure vanilla
9 TB of Cream
8-10 Oreos (place in food processor and crush)
1 stick of butter ( 1/2 cup ) room temperature
2 Ounce of 1/3 Fat Reduced Cream cheese room temperature

Directions for Oreo Buttercream
Cream the butter and cream cheese in a stand mixer until fluffy. Add one cup of powdered sugar at a time until incorporated. Mix slowly! Add liquids mix. Lastly add crushed Oreos add more cream as needed to desired consistency.

Yields 30 mini cupcakes using a number 60 Scoop

Carrot Cake Mini Cupcakes

Carrot Cake Miniatures with Cream Cheese Frosting!

Carrot Cake is my mom’s favorite cake. I had to make these mini’s for a bridal shower this weekend. My mom was very disappointed that this recipe only make 35 minis. She didn’t get one since when she came to visit today since the order was for 35 mini’s total and my recipe only yielded 35. Oh my ……I was in trouble Next time I will have to double it!

Makes: 35 Mini Cupcakes

Ingredients:

2 eggs
1 cups sugar
1/2 cup canola oil
1/2 tsp mexican vanilla (my favorite is penzey’s)
1 cups all-purpose flour
1 TSP ground cinnamon (penzey’s vietnamese is my favorite)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
pinch of fresh nutmeg
1/4 teaspoon salt
1.5 cups very finely grated carrots (the key is use the finest side of the grater)
1/4 cup of chopped raisins

Directions:

In a large bowl, beat the eggs, sugar, vanilla, and oil.

Mix with whisk both the flours, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture.

Stir in carrots (make sure to finely grate the carrots this really adds to the taste and texture don’t sell yourself short by using the larger side of the grater). Fold in chopped raisins.

Spray with cooking spray 35 paper-lined muffin cups and fill with size 60 scoop of batter.
Bake at 325° for 14 to 15 minutes (or until toothpick inserted near the center comes out clean).

Cream Cheese Frosting:

Ingredients:

1 Package of 8 ounce cream cheese (use 1/3 fat reduced)

1/4 cup of butter (1/2 a stick)

1 Teaspoon of Mexican vanilla extract

5 Cups of confections’ sugar

Directions:

Beat the cream cheese, butter, and vanilla all together until smooth and fluffy. Add confection’s sugar 1/2 cup to a cup at a time. Beat until creamy or to preferred consistency. Add to piping bag with tip of choice create magical minis