Tag: cupcakes

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Fresh Blackberry Buttercream

My celebration of blackberry season continues with this fantastic buttercream recipe that highlights this delectable fruit that grows everywhere here in the Seattle area. The picture above features this frosting on a light and fluffy vanilla cupcake, cored and filled with a tart blackberry filling, which is a great contrast to the sweet, sweet buttercream.

Ingredients

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 tsp. Lemon Juice
  • 3/4 cup Fresh Blackberries
  • Approximately 4 cups Powdered Sugar*

*The volume of powdered sugar needed to get this to a good consistency for piping will depend on just how softened your butter is and how juicy your berries are, so follow your instincts.

Directions

  1. In a large bowl or stand mixer, blend together butter, lemon juice, and blackberries.
  2. DON’T PANIC! The fat in the butter and the juice in the berries will not really combine until you start adding the sugar. Keep calm and carry on!
  3. Add powdered sugar one cup or less at a time, blending thoroughly after each addition, until the mixture is a proper consistency for piping.
  4. Enjoy on your favorite cake, cupcake, or in a graham cracker sandwich for a quick, sweet treat!
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Chocolate & Caramel Cupcakes

These cupcakes so are rich and decadent, it’s ridiculous! Make sure you eat them with a fork, or have a napkin or two handy… or both. And, to give credit where credit is due, the cake portion of this recipe comes from Self Proclaimed Foodie with just a few tiny little tweaks —  including turning it up to eleven with the filling, frosting, and such.

Ingredients

Cupcake

  • 1/2 cup Hot Coffee
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour
  • 1 cup White Sugar
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Whole Milk
  • 1/4 cup Vegetable Oil
  • 1 Large Egg
  • 1 tsp. Vanilla Extract

Filling

  • 1/2 Package Caramel Squares
  • 3 tbsp. Whipping Cream

Frosting

  • 1/2 cup Butter
  • 1/3 cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • 2-3 cups Powdered Sugar
  • 1/4 cup Chopped Walnuts or Pecans (for garnish)

Directions

  1. Preheat oven to 425 degrees.
  2. Line a muffin tin with 12 paper cupcake liners. (I like to make only 11, so they’re HUGE, but that’s just me.)
  3. Combine coffee and cocoa. Mix well to dissolve and set aside.
  4. In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, beat egg.
  6. Add milk, oil, and vanilla to egg. Mix well to combine.
  7. Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.
  8. Combine the chocolate mixture with the remaining milk mixture and add to the batter.
  9. Mix combined batter on medium speed for about 2 minutes, scraping the sides of the bowl intermittently to ensure it is well combined.
  10. Distribute batter evenly into muffin cups.
  11. Bake in preheated 425 degree oven for 5 minutes, then reduce heat to 325 degrees without opening the oven door. Continue cooking at lower temperature for an additional 14-16 minutes until a toothpick inserted in the middle comes out clean.
  12. Remove from the oven and transfer cupcakes to a baking rack as soon as they’re cool enough to be touched.
  13. When cupcakes are cooled, core them and enjoy the treat of eating cupcake middles while you make the filling.
  14. Place caramels and whipping cream in a microwave safe bowl and microwave on high for 1-1/2 to 2 minutes.
  15. Blend together until completely combined and smooth.
  16. Pipe most of the warm caramel into the cored cupcakes. (Save a couple of tablespoons.)
  17. In a large bowl or stand mixer, whip butter until fluffy.
  18. Add cocoa and vanilla and whip until combined.
  19. Gradually add powdered sugar, and whip until it reaches a stiff consistency, suitable for piping.
  20. Pipe frosting on top of the cupcakes. (Don’t overdo it. This is already a very rich dessert and too much frosting on a cupcake is a major faux pas in my book.)
  21. Using a small tip, pipe the remaining caramel on top of the frosting.
  22. Sprinkle each cupcake with a few chopped nuts while the frosting and caramel are still soft.
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Mermaid-Style Lemon Poppyseed “Muffins”

This is a great copycat recipe for the Lemon Poppyseed Muffins at the world’s most prolific coffee chain. (You know the one I’m talking about; it starts with an “S”, and rhymes with “tarbucks”.) But, let’s face it: This is not really a muffin — it’s a freakin’ cupcake. Nevertheless, they are quite tasty with a shot or two of espresso!

Ingredients*

  • 3/4 cup White Sugar
  • 1/2 cup Butter or Margarine, softened
  • 2 Large Eggs
  • 2 tsp. Lemon Extract
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1-1/2 cups All-Purpose Flour
  • 2/3 cup Whole Milk
  • 6 drops Yellow Food Coloring
  • 2 tbsp. Poppyseeds

*If you’re in a hurry, or don’t bake very much, you can get away with using any commercially available lemon cake mix and just add the poppyseeds. It’ll be our little secret.

Directions

  1. Preheat oven to 350 degrees.
  2. Line a cupcake tin with 12 paper liners (or more if you’re using cake mix instead of this recipe.)
  3. In a large bowl or stand mixer, beat sugar, butter or margarine, eggs, and lemon extract together until smooth and creamy.
  4. Mix together flour, baking powder, and salt.
  5. Add flour mixture to batter, alternating with cold milk, and beat until well combined.
  6. Add yellow food coloring and poppyseeds, and beat at medium speed for two minutes.
  7. Spoon batter into the prepared muffin cups until about 3/4 full (about 1/3 cup.)
  8. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
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Cheesecake Cups

These cupcake style cheesecakes have all of the great flavor and texture of their larger cousins, but they’re easier to share! And the crust is so simple you’ll feel like you’re cheating. 

Ingredients

  • 16 ‘Nilla Wafers
  • 2 (8 oz.) Packages of Cream Cheese
  • 3/4 cup White Sugar
  • 1/4 cup plus 2 tbsp. Whole Milk
  • 2 Large Eggs
  • 1/2 cup Sour Cream
  • 1 1/2 tsp. Vanilla Extract
  • 2 tbsp. All-Purpose Flour

Directions

  1. Pre-heat oven to 350 degrees.
  2. Line a cupcake tin with paper cupcake liners. (This should make about 16 in a standard-sized cupcake tin.)
  3. Place one ‘Nilla Wafer in the bottom of each cupcake liner. (Easiest. Crust. Ever.)
  4. In a large bowl or stand mixer, blend cream cheese with sugar until smooth.
  5. Blend in milk and then eggs, one at a time, mixing until just combined.
  6. Add sour cream, vanilla, and flour, and beat until smooth.
  7. Spoon cream cheese mixture into prepared cupcake tins to about 2/3 full.
  8. Wipe any drips off the cupcake tin with a damp paper towel. (You’ll thank me.)
  9. Bake in pre-heated oven for 45-50 minutes, until tops just begin to brown.
  10. Allow cups to cool slowly over about 60 minutes by turning the oven off and cracking the door.
  11. Chill in the refrigerator.
  12. Garnish with fruity pie filling, crumbled cookies, or your favorite cheesecake topping.
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Peanutbutter “Pupcakes”

April Fools! This recipe is just for your canine companion. It’s perfect for a Dachshund dessert, a Terrier tea party, or a Schipperke snack! This recipe makes about 18 drool-inducing mini-pupcakes.

Ingredients

  • 1 Large Egg
  • 1/3 cup Peanut Butter
  • 1/4 cup Vegetable Oil
  • 1/3 cup Honey
  • 3-4 Carrots (enough for 1 cup when shredded)
  • 1 cup All Purpose Flour
  • 1 tsp. Baking Soda
  • 1/3 cup Quick Cooking Oats

Directions

  1. Pre-heat oven to 350 degrees.
  2. Line a mini-cupcake tin with paper cupcake liners.
  3. Shred the ever-lovin’ crap out of 3-4 carrots.  (I use the grater attachment on the food processor, and then run the chopping blade to completely beat them into shredded submission.)
  4. Combine egg, peanut butter, vegetable oil, honey, and shredded carrots in a large bowl. (This will be a very thick batter, so do yourself a favor and use a stand mixer unless you have an extra-strong mixing spoon and a desire for hand cramps.)
  5. Add flour, baking soda, and oats to bowl and mix until well combined.  Dough will be the consistency of a very firm cookie dough.
  6. Roll into small balls and lightly press into prepared cupcake tin.
  7. Bake for 15-20 minutes, until tops begin to brown.
  8. Cool, and “frost” with some additional peanut butter mixed with flour to attain a good consistency for piping.
  9. Garnish with a tiny slice of carrot, or sprinkle with finely grated carrot.
  10. BONE Appetit!
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