33 ponques cupcakes

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CUPCAKE 33

May 16, 2010

Chocolate Cupcakes with Chambord Chocolate Frosting

CUPCAKES

1 cup flour

1/2 cup unsweetened cocoa

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

1 egg

3/4 cup milk

3 T berry jam

3 tsp Chambord liqueur

Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until

light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still

mixing. Mix in jam and liqueur. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick

comes out almost clean.

FROSTING1 stick butter

5 heaping T cocoa

1 lb confectioners sugar

1 tsp vanilla

1/4 cup milk

1/8 cup Chambord

In a saucepan, melt butter at low temperature. In a separate bowl, mix cocoa and sugar. Add melted butter,

vanilla, and milk and beat at low speed until mixed. Mix in Chambord. Frost cupcakes generously and top (or

fill) with a dollop of jam.

Posted by Ming.

CUPCAKE 32

April 30, 2010

Graham Cupcakes with Key Lime Cream Cheese Frosting
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CUPCAKES

1 cup flour

1/2 cup graham cracker crumbs

1 1/2 tsp baking powder

1/4 tsp salt

1 stick butter, room temp.

1 cup sugar

2 eggs

1/2 tsp vanilla

1/2 cup milk

Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix

thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake pan. Bake at 400 for

20 minutes, or until toothpick comes out almost clean.

FROSTING

4 oz. cream cheese

1/2 stick butter, room temp.

2 cups confectionerssugar

2 T key lime juice

Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Top with a lime

slice and a sprinkle of crumbs.

Posted by Ming.

CUPCAKE 31

April 30, 2010

Flourless Beet Chocolate Cupcakes with Whipped Cream

CUPCAKES

3/4 stick butter

1.5 cups chocolate chips

1/4 cup sugar

1/2 cup pureed beets (from canned whole beets)

3 eggs, separated

Puree beets in blender until smooth. Melt butter and chocolate in metal bowl set in a pan of simmering water

on low. Stir until melted, then remove from heat. Wait a few minutes, then stir in egg yolks and beets. In a

separate bowl, beat egg whites until they hold soft peaks. Gradually add sugar and beat until mixture is still
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and glossy. Whisk some of the whites into the chocolate, and then back into the whites while stirring. Fill

cupcake liners. Bake at 275 for 35 minutes or until inserted toothpick comes out almost clean.

FROSTING

heavy cream

sugar

leftover beet juice

Here, I drizzled the cream with the juice for color, but you can make pink whipped cream by beating together

cream, sugar, and a few drops of beet juice until fluffy.

Posted by Ming.

CUPCAKE 30

April 30, 2010

Coconut Rum Cupcakes with Coconut Cream Cheese Frosting

CUPCAKES

2 cups flour

1 tsp soda

1/2 tsp salt

1 1/4 cups light brown sugar

1 stick butter

1 egg1 cup buttermilk

1/3 cup coconut rum

Mix flour, soda, and salt. In a separate bowl, cream brown sugar and butter until fluffy. Add egg and beat well.

Add buttermilk and flour mixture alternately while mixing. Add rum and mix well. Pour into lined cupcake

pan. Bake at 375 for 20 minutes, or until toothpick comes out clean.

FROSTING

4 oz. cream cheese


2 cups confectionerssugar

3 T coconut rum

Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes.

Posted by Ming.


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CUPCAKE 29

April 30, 2010

Vanilla Cupcakes with Strawberry Filling and Milk Chocolate Glaze

CUPCAKES

1 1/2 cup cake flour


1/4 tsp salt

1 stick butter, room temp

1 cup sugar

2 eggs

1/2 tsp vanilla

1/2 cup milk

1/2 cup strawberry preserves

Mix flour, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs,

then vanilla and milk. Beat just until mixed. Fill cupcake liners 1/3 full. Place a spoonful of preserves in the

center. Cover with batter. Bake at 400 for 20 minutes, or until toothpick comes out almost clean.

FROSTING

1/2 stick butter

3 heaping T cocoa

1/2 lb confectioners sugar

1/2 tsp vanilla

1/4 cup milk

Melt butter. In a separate bowl, mix together cocoa and sugar. Add melted butter, vanilla, and milk and beat

at low speed until mixed. Dip cupcakes in glaze and top with chocolates.

Posted by Ming.

CUPCAKE 28

April 30, 2010

Gingerbread Cupcakes with Fluffy Cream Cheese Filling

CUPCAKES

1 1/2 cups flour

1 tsp baking soda


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1 stick butter, room temp.

1/2 cup dark brown sugar

3/4 tsp ginger

1 tsp cinnamon

pinch nutmeg

pinch salt

1/2 cup molasses

2 eggs

1/2 cup sour cream

Mix flour and baking soda. In a separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg,

and salt. Beat in molasses, and then eggs one at a time. Mix in sour cream until well-blended. Pour into lined

cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out almost clean.

FROSTING

4 oz. cream cheese


1 1/2 cups confectionerssugar

1 jar marshmallow fluff

1 tsp vanilla

Mix together cream cheese and butter until well-blended. Add fluff and vanilla and beat until smooth. Use knife

to cut a cone shape from the top of the cupcake. Trim the bottom, fill hole with filling, and cover with

remainder. Frost with whipped cream or additional filling.

Posted by Ming.

CUPCAKE 27

April 30, 2010

Vanilla Almond Cupcakes with Maple Cream Cheese Frosting

CUPCAKES

1 cup cake flour

1/2 cup almond meal


1/4 tsp salt

1 stick butter, room temperature

1 cup sugar

2 eggs

1/2 tsp vanilla

1/2 cup milk


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Mix flour, almond meal, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix

thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake pan. Bake at 400 for

20 minutes, or until toothpick comes out almost clean.

FROSTING

4 oz. cream cheese


2 cups confectioners sugar

1/4 cup maple syrup

Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Drizzle with maple

cream or maple syrup.

Posted by Ming.

CUPCAKE 26

April 30, 2010

Port Wine and Cherry Chocolate Cupcakes with Mascarpone Frosting

CUPCAKES

3/4 cup port wine

3/4 cup canned cherries

1 stick butter

3T + 3/4 cup sugar1 cup chocolate chips

1/4 cup cocoa

1 cup flour

1 tsp baking soda

1/4 tsp salt

1 egg

1/3 cup sour cream

Simmer port and drained cherries (I used morello cherries in a jar) in a saucepan for 10 minutes. Remove 1/8

cup of liquid, set aside. Add butter, 3T sugar, chocolate, and cocoa and whisk until melted. Remove from heat

and let cool. Mix flour, sugar, soda, salt in a bowl. In a separate bowl, mix egg and sour cream. Add port

mixture and beat briefly. Add flour mixture and beat briefly. Pour into lined cupcake pan. Bake at 350 for 25

minutes, or until toothpick comes out clean. Spoon remaining port liquid on cupcakes before frosting.

FROSTING


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8 oz. mascarpone

1/2 cup heavy cream

1/2 cup confectioners' sugar

cherries or chocolate shavings

Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form. Spread on cupcakes and top

with cherries or chocolate.

Posted by Ming.

CUPCAKE 25

April 30, 2010

Sour Cream Raspberry Cupcakes with Cream Cheese Frosting

CUPCAKES1 cup flour1/2 tsp baking sodapinch of salt1 stick butter3/4 cup sugar1 egg1/4 tsp vanilla1/2 cup sour cream1 1/2 cups raspberries

Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until lightand fluffy. Reduce speed to low and add vanilla and egg. Stir in sour cream. Add flour mixture. Stirin raspberries. Bake at 350 for 20 minutes, or until toothpick comes out clean.

FROSTING4 oz. room temp. cream cheese1/2 stick room temp. butter1/2 lb confectioners sugar1/2 tsp vanilla

Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy. Top withadditional raspberries.

Posted by Ming.

CUPCAKE 24

April 30, 2010

Coffee Chocolate Cupcakes with Baileys Irish Cream Frosting

CUPCAKES
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1/2 tsp baking soda1/4 cup buttermilk3 heaping T cocoa1 stick butter1/2 cup coffee1 cup sugar1 cup flour1/4 tsp salt1 egg1/2 tsp vanilla

In a small bowl, dissolve baking soda in room-temperature buttermilk. In a saucepan, melt butterand cocoa together at a low temperature. When smooth, add coffee. In a separate bowl, sifttogether sugar, flour, and salt. Add cocoa mixture and egg and mix at low speed. Add buttermilkmixture and vanilla and beat until smooth. Bake at 350 for 20 minutes or until inserted toothpickcomes out clean

ICING1 stick butter4 cups confectioners sugar

1/4 cup Baileys1 tsp vanilla1 T milk2 T coffee

Beat ingredients together until smooth. Spread on cupcakes.

Posted by Ming.

CUPCAKE 23

April 30, 2010Vanilla Cupcakes with Lemon Filling and Meringue Frosting

CUPCAKES1 1/2 cup cake flour1 1/2 tsp baking powder1/4 tsp salt1 stick butter, room temp1 cup sugar2 eggs1/2 tsp vanilla1/2 cup milk

Mix flour, baking powder, and salt. Beat in butter gradually. Beat in sugar and mixthoroughly. Beat in eggs, then vanilla and milk. Beat just until mixed. Pour into lined cupcake pan.Bake at 400 for 20 minutes, or until toothpick comes out almost clean.

FILLING1 egg and 1 yolk

juice of 1 lemon1/2 stick butter1/2 cup sugar


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Beat egg and yolk in metal bowl set in simmering water. Beat in lemon, butter, and sugar. Stir overmedium heat until the mixture has consistency of pudding.

FROSTING5 T water1/4 tsp cream of tartar1 1/3 cup sugar2 egg whites1 T light corn syrup1 tsp vanilla

Beat together water, cream of tartar, sugar, egg, and syrup at low speed in metal bowl set insimmering water. When mixture reaches 140 degrees, beat on high for 5 minutes. Remove fromheat, add vanilla, and beat for 3 minutes.

Posted by Ming.

CUPCAKE 22

April 30, 2010Sour Cream Chocolate Cupcakes with Nutella Frosting

CUPCAKES1 cup flour1 cup sugar1/2 cup cocoa1 tsp baking soda1/2 tsp salt1 stick room temp. butter1/2 cup sour cream1 egg1 tsp vanilla

Mix flour, sugar, cocoa, baking soda, and salt. Add butter, sour cream, egg and vanilla. Beat untilwell-blended and fluffy. Bake at 350 for 30 minutes, or until toothpick comes out clean.

FROSTING1/2 cup nutella1 1/2 cups confectioners sugar5 T heavy cream

Mix ingredients together with an electric mixer until fluffy.

Posted by Ming.

CUPCAKE 21

April 30, 2010

Parsnip Cupcakes with Cream Cheese Frosting

CUPCAKES1 cup flour


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2 eggs1 cup sugar1 tsp baking soda1 tsp ginger1/2 tsp cinnamon1/2 tsp nutmeg1/2 tsp salt1/2 cup canola oil1/2 cup milk1/2 cup crushed pineapple2 cups grated parsnips1 tsp vanilla

Mix all ingredients together. Bake at 325 for 35 minutes or until inserted toothpick comes outclean.

FROSTING4 oz. room temp. cream cheese1/2 stick room temp. butter1/2 lb confectioners sugar

1/2 tsp vanilla

Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy. Top withslivers of candied ginger and a sprinkle of brown sugar

Posted by Ming.

CUPCAKE 20

April 30, 2010

Coconut Sponge Cupcakes with Chocolate Espresso Buttercream

CUPCAKES1/2 cup sugar + 1 T sugar4 eggs1/3 cup cream of coconut1/4 tsp salt3/4 cup cake flour

Separate eggs into two large bowls. Beat sugar into the egg yolks at medium speed for 3-4minutes, or until mixture is smooth and pale yellow. Add coconut and half of salt, beat briefly. Mixin flour. In other bowl, beat egg whites and rest of salt until soft peaks form. Add 1 T sugar andbeat until stiff peaks form. Fold gently into yolk mixture. Bake at 350 for 20 minutes or until lightlybrowned.

Posted by Ming.

CUPCAKE 19

April 30, 2010


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Blueberry Cupcakes with Maple Brown Butter Frosting

CUPCAKES

1 1/2 cups flour

3/4 cup sugar

1/4 tsp baking soda


1/4 tsp salt

1/2 stick butter, melted

1 egg

3/4 cup buttermilk

1/4 cup milk

1 cup blueberries

Mix flour, sugar, baking soda, baking powder, and salt. In a separate bowl, mix butter and egg lightly. Add

buttermilk and milk. Add milk mixture to flour and mix until just blended. Toss blueberries in a tablespoon of

flour and fold into batter. Bake at 350 for 20 minutes, or until toothpick comes out clean.

ICING

1 stick butter


1/4 cup milk

3 T maple syrup

In a saucepan, melt butter at medium temperature until golden brown. In a bowl, add butter to sugar, then add

milk and syrup. Beat until smooth.

Posted by Ming.

CUPCAKE 18

April 30, 2010

Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds

CUPCAKES1 cup flour1/2 tsp baking sodapinch of salt

1 stick butter

1 cup sugar

1 egg1/2 tsp almond extract1/4 tsp vanilla1/2 cup sour creamapricot preserves

Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy.Reduce speed to low and add almond extract, vanilla, and egg. Stir in sour cream. Add flour mixture. Fillcupcake liners 1/3 full. Place a spoonful of preserves in the center. Cover with batter. Bake at 350 for 20


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minutes, or until toothpick comes out clean.

FROSTING8 oz. mascarpone1/2 cup heavy cream1/2 cup confectioners sugartoasted almonds

Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form. Spread on cupcakes andsprinkly with almonds.

Posted by Ming.

CUPCAKE 17

April 30, 2010

Peanut Butter Cupcakes with Peanut Butter Frosting and Chocolate Ganache

CUPCAKES1 cup flour1 tsp baking powder1/4 tsp saltpinch of cinnamon3/4 stick butter, room temp1 cup peanut butter1 cup brown sugar1 tsp vanilla extract1 egg1/2 cup milk

Mix flour, baking powder, salt, and cinnamon. In a separate bowl, mix butter, peanut butter, and

brown sugar until blended. Add vanilla and egg. Add milk and flour mixture alternately while stillmixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes outalmost clean.

GANACHE3/4 cup chocolate chips1/4 cup heavy cream

Melt chocolate and cream in metal bowl set in simmering water.

FROSTING1 cup peanut butter1 1/2 tsp vanilla

2 1/2 cups confectioners sugar6 T milk

Beat peanut butter and vanilla until blended. Add 3 T milk and sugar while beating. Add the rest ofthe milk and sugar and beat until smooth. If needed, add a couple more tablespoons milk.

Posted by Ming.


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CUPCAKE 16

April 30, 2010

Guinness Chocolate Cupcakes with Cream Cheese Frosting

CUPCAKES1/2 cup Guinness1 stick butter3 T brown sugar1/2 cup cocoa1 cup flour3/4 cup sugar1 tsp baking soda1/4 tsp salt1 egg1/3 cup sour cream

Simmer Guinness, butter, and brown sugar in saucepan until melted. Add cocoa and whisk untilsmooth. Remove from burner and cool slightly. Mix flour, sugar, soda, and salt in a bowl. In a

separate bowl, mix egg and sour cream. Add cocoa mixture and beat briefly. Add flour mixture andbeat briefly. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes outclean.

FROSTING4 oz. room temp. cream cheese1/2 stick room temp. butter1/2 lb confectioners sugar1/2 tsp vanilla

Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy.

Posted by Ming.

CUPCAKE 15

April 30, 2010

Pumpkin Cupcakes with Cream Cheese Frosting

CUPCAKES

1 cup flour

1 tsp soda

1 tsp cinnamon

1/2 tsp salt

pinch of nutmeg

pinch of c loves

1 cup sugar

2 eggs


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1/2 cup oil

1 cup pumpkin

Mix flour, baking soda, cinnamon, salt, nutmeg, and cloves. In a separate bowl, mix sugar and eggs. Add oil

and mix at medium speed for three minutes. Add flour mixture, and then add pumpkin. Mix at medium speed

until well blended. Bake at 350 for 30 minutes, or until toothpick comes out clean.

FROSTING

4 oz. room temp. cream cheese

1/2 stick room temp. butter


1/2 tsp vanilla

crystallized ginger

Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy. Top cupcakes and

add crystallized ginger if desired.

Posted by Ming.

CUPCAKE 14

April 30, 2010

Red Devils Food Cupcakes with Sour Cream Chocolate Frosting

CUPCAKE

1 1/2 cup cake flour

1 1/4 cup sugar

1/2 cup cocoa

1 tsp baking soda

1 tsp salt

2/3 cup shortening

1 cup buttermilk

1 tsp vanilla

1 tsp red food coloring2 eggs

Mix flour, sugar, cocoa, baking soda, and salt. Add shortening, buttermilk, vanilla, and food coloring. Beat for

two minutes at medium speed. Add eggs and beat for two minutes. Bake at 350 for 20 minutes, or until

inserted toothpick comes out almost clean.


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FROSTING

8 oz. semisweet chocolate

1 tsp espresso powder

1 cup room temp. sour cream

1/2 cup honey

1/2 tsp vanilla

Melt chocolate and espresso in metal bowl set in simmering water. Let cool while mixing sour cream, honey,

and vanilla in separate bowl. Fold in chocolate slowly and stir well until blended.

Posted by Ming.

CUPCAKE 13

April 30, 2010

Sour Cream Fig Cupcakes with Cream Cheese Frosting

CUPCAKE

1 cup flour

1/2 tsp baking soda

pinch of salt

1 stick butter

1 cup sugar

1 egg1/4 tsp vanilla

1/2 cup sour cream

fig jam or preserves

Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy.

Reduce speed to low and add vanilla and egg. Stir in sour cream. Add flour mixture. Fill cupcake liners 1/3

full. Place a spoonful of fig jam in the center. Cover with batter. Bake at 350 for 20 minutes, or until toothpick

comes out clean.

FROSTING




1/2 tsp vanilla



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Posted by Ming.

CUPCAKE 12

April 30, 2010

Carrot Cupcakes with Cream Cheese Frosting

CUPCAKES

1 cup flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 eggs

1 cup sugar

1/2 cup canola oil

8 oz. can crushed pineapple

2 cups grated carrots

Mix all ingredients together. Bake at 325 for 35 minutes or until inserted toothpick comes out clean.

FROSTING




1/2 tsp vanilla


Posted by Ming.

CUPCAKE 11

April 30, 2010

Chocolate Cupcakes with Chocolate Ganache and Cream Filling

CUPCAKES

1 cup flour

1/2 cup unsw. cocoa



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1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

1 egg

3/4 cup milk



mixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

FROSTING

3/4 cup chocolate chips

1/4 cup heavy cream

Melt chocolate and cream in metal bowl set in simmering water. When smooth, spread on top of cupcakes.

FILLING

1 stick room temp. butter

2 1/2 cups confectioners sugar

1/4 cup milk

1/2 tsp vanilla

a dash of almond extract

Beat butter until smooth. Add sugar, milk, vanilla, and almond. Beat until spreadable. Use a knife to cut a

cone-shape from the top of the cupcake. Trim the bottom, fill hole with cream, and cover with remainder.

Posted by Ming.

CUPCAKE 10

April 30, 2010

Apple Cupcakes with Caramel Frosting

CUPCAKES

1 cup flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

pinch of c loves


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1 cup sugar

1 egg

1/4 cup oil

2 cups peeled, diced apples

Mix flour, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, beat together sugar, egg, and

oil. Add apples. Add flour mixture and beat until smooth. Bake at 350 for 30 minutes, or until inserted

toothpick comes out clean.

FROSTING

1/2 stick butter

1/2 cup brown sugar

1/4 cup heavy cream

1 tsp vanilla

Melt butter, sugar, and cream in heavy saucepan over medium heat. Bring mixture to a boil, and reduce to a

simmer. Continue cooking and stirring for 5 minutes. Remove from heat and add vanilla. Frost cupcakes

when cooled.

Posted by Ming.

CUPCAKE 9

April 30, 2010

Mango Cupcakes with Buttercream Frosting and Coconut

CUPCAKES

1 cup flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/4 cup oil

1/2 cup sugar

1 tsp vanilla

1 egg

1 cup mango pulp

1/4 cup water

Mix all ingredients together. Beat with electric mixer until well-blended. Bake at 350 for 20 minutes, or until


Note: Mango pulp can often be found at Indian grocery stores.


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ICING



1/4 cup milk

1/2 tsp vanilla


shredded coconut

Beat butter until smooth and creamy. Add sugar, milk, vanilla, and almond extract and beat until spreadable

consistency. Add additional sugar if needed. Frost cupcakes and dip in coconut. Top with mango and toasted

coconut.

Posted by Ming.

CUPCAKE 8

April 30, 2010

Chocolate Cupcakes with Mint Marshmallow Frosting

CUPCAKES

1 cup flour

1/2 cup unsw. cocoa


1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

1 egg

3/4 cup milk



mixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

FROSTING


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1 1/2 cup marshmallow cream


2 tsp peppermint flavor

chocolate chips

Whisk together marshmallow and butter. Add peppermint and mix until well-blended. Spoon a small scoop on

top of each cupcake; frosting will drip over edges. Top with chocolate chips.

Posted by Ming.

CUPCAKE 7

April 30, 2010

Lemon Cupcakes with Jam Filling

CUPCAKES

2 cups cake flour

1.5 tsp baking powder

1/2 tsp salt

1 1/2 cup sugar

1 stick butter, room temp

4 eggs

3/4 cup buttermilk

1/2 cup lemon juice

lemon zest

Mix flour, powder, and salt in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in

eggs one at a time. Beat in flour mixture and buttermilk alternately. Mix in lemon juice and zest. Bake at 350

for 20 minutes. Makes 18 cupcakes.

FILLING AND TOPPING

raspberry jam

whipped cream

berries

After cupcakes have cooled, use a small knife to cut a cone-shaped segment from the top of the

cupcake. Trim off the bottom, fill the hole with jam, and cover with remainder. Top with whipped cream and

berries.

Posted by Ming.


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CUPCAKE 6

April 30, 2010

Banana Cupcakes with Maple Brown Butter Frosting

CUPCAKES

1 cup mashed bananas

1 T lemon juice

1 1/2 cup flour

1 tsp baking soda

1/4 tsp salt

3/4 stick butter

1 cup sugar

1 jumbo egg

1 tsp vanilla

3/4 cup buttermilk

In a small bowl, combine bananas and lemon juice. In a separate bowl, mix together flour, baking soda, and

salt. In another bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture

and buttermilk alternately while mixing. Beat in bananas and mix until well blended. Bake at 275 for one hour

or until inserted toothpick comes out clean. After removing from oven, place in freezer for a half hour.

ICING

1 stick butter


1/4 cup milk

3 T maple syrup

In a saucepan, melt butter at medium temperature until golden brown. In a bowl, add butter to sugar, then add

milk and syrup. Beat until smooth. Top with bananas and a sprinkle of cinnamon.

Posted by Ming.

CUPCAKE 5

April 30, 2010

Sis s Chocolate Cupcakes with Chocolate Frosting

CUPCAKES

1/2 tsp baking soda

1/4 cup buttermilk

3 heaping T cocoa


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1 stick butter

1/2 cup water

1 cup sugar

1 cup flour

1/4 tsp salt

1 egg

1/2 tsp vanilla

In a small bowl, dissolve baking soda in room-temperature buttermilk. In a saucepan, melt butter and cocoa

together at a low temperature. When smooth, add water. In a separate bowl, sift together sugar, flour, and

salt. Add cocoa mixture and egg and mix at low speed. Add buttermilk mixture and vanilla and beat until

smooth. Bake at 350 for 20 minutes or until inserted toothpick comes out clean

ICING

1 stick butter

5 heaping T cocoa

1 lb confectioners sugar

1 tsp vanilla

1/4 cup milk

In a saucepan, melt butter at low temperature. In a separate bowl, mix together cocoa and sugar. Add melted

butter, vanilla, and milk and beat at low speed until mixed. Frost cupcakes generously.

Posted by Ming.

CUPCAKE 4

April 30, 2010

Red Velvet Cupcakes with Buttercream Frosting

CUPCAKES

1 1/4 cup flour

3/4 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1 T cocoa powder

3/4 cup vegetable oil

1/2 cup buttermilk

1 egg

1 T red food coloring

1/2 tsp white vinegar


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1 tsp vanilla

Sift together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together oil,

buttermilk, egg, food coloring, vinegar, and vanilla. While mixing at medium speed, gradually add dry mixture

to wet mixture until just combined. Fill cupcake liners. Bake at 350 for 25 minutes, or until an insterted


ICING



1/4 cup milk

1/2 tsp vanilla


Beat butter until smooth and creamy. Add sugar, milk, vanilla, and almond extract and beat until spreadable

consistency. Add additional sugar if needed.

Posted by Ming.

CUPCAKE 3

April 30, 2010

Flourless Chocolate Cupcakes with Whipped Cream

CUPCAKES

3/4 cup butter

1 1/2 cups chocolate chips

6 eggs, separated

1/2 cup sugar

Melt butter and chocolate in a metal bowl set in a pan of simmering water on low heat. Stir constantly until

melted, then remove from heat. Wait a few minutes, then stir in egg yolks. In a separate bowl, beat egg

whites until they hold soft peaks. Gradually add sugar and beat until mixture is stiff and glossy. Whisk some of

the whites mixture into the chooclate, and then pour back into the whites while strring gently. Fill cupcake

liners. Bake at 275 for 25 minutes, or until cakes look set and an insterted toothpick comes out mostly clean.

TOPPING


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whipped cream

espresso powder

Top room-temperature cupcakes just before serving with a dollop of whipped cream and a sprinkle of espresso

powder.

Posted by Ming.

CUPCAKE 2

April 30, 2010

Eton

s Mess Cupcakes - Yellow Cake with Cream, Meringue, and Strawberries

CUPCAKES

1 1/2 cup flour


1/2 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

2 eggs

1 cup milk

Mix flour, baking powder, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy.

Reduce speed to low and add vanilla and eggs. Add milk and flour mixture alternately while still mixing. Pour

into lined cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out clean.

TOPPING

4 egg whites

1 cup sugar

pinch of salt

whipped cream

chopped strawberries

Beat the egg whites until they hold soft peaks. Gradually add sugar and vanilla and beat until mixture is stiff

and glossy. Using knife or pastry bag, make meringue shapes on parchment or aluminum foil. Bake at 225

until shapes are crisp and firm. Frost cupcakes with whipped cream, and pile with strawberries and meringue

Posted by Ming.

CUPCAKE 1


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April 30, 2010

Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing

CUPCAKES

1 cup flour

1/2 cup unsw. cocoa

2 tsp espresso powder


1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 cup sugar

1 tsp vanilla

1 egg

3/4 cup milk

1/2 cup chocolate chips

Mix flour, cocoa, espresso, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on

medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture

alternately while still mixing. Stir in chocolate chips. Pour into lined cupcake pan. Bake at 350 for 20 minutes,

or until toothpick comes out almost clean.

ICING

4 oz. cream cheese

1/2 tsp vanilla

2 cups powdered sugar

3 tsp cocoa

splash of milk

Mix cream cheese and vanilla at medium speed until creamy. While beating, add sugar, cocoa, and milk

gradually. Spread on cooled cupcakes with icing spatula. Top with chocolate chips or coffee beans.

Posted by Ming.

33 ponques cupcakes

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