Strawberry Lemonade Cupcakes

Strawberries & lemons are a common flavor combination. In fact, one of my favorite summertime refreshing beverages are strawberry lemonades. When my husband asked me to make some cupcakes for a party for his boss (who achieved tenure at Harvard!), and the weather forecast was in the 80-90's, I knew this would be a perfect, refreshing treat to share.

Everyone enjoyed the cupcakes, and the wonderful party - where his boss was not only surprised by the party, but the way he was greeted was by all of his employees throwing water balloons at him! (It was his wife's idea!) Thankfully, he's a great sport, and started catching the balloons & throwing them back at people!



STRAWBERRY LEMONADE CUPAKES (Adapted from Tips for a Typical Mom)

Lemonade Cupcakes
1 box white cake mix
3 eggs
1/3 cup oil
1/2 cup water
1/2 cup lemon juice
1 teaspoon lemon extract
Yellow Food Coloring (optional)

Follow instructions on box and bake into cupcakes

Strawberry Buttercream Frosting
4 large strawberries
3/4 cup butter, at room temperature
1 teaspoon pure vanilla extract
4-6 cups powdered sugar
1 teaspoon strawberry extract
2 tablespoons heavy cream

Chop strawberries finely and place on paper towel to soak up some of the moisture. Add butter to bowl and beat with a mixer until fluffy, add vanilla & strawberry extract, and about 2 cups of the sugar. Blend well, incorporate cream. Add in small amounts of powdered sugar, beating well after each addition, to reach the desired consistency.

Frost & decorate as desired. (I topped with lemonhead candies)

ENJOY!

Orange Creamsicle Cupcakes

Who remembers eating Orange Creamsicles growing up? The wonderful ice cream center with the orange popsicle outside was a summertime treat growing up that my husband & I both enjoyed. My husband had been suggesting this flavor for awhile before I finally made them. The cupcakes didn't rise as much as I would have liked, but I LOVED the frosting combination - the vanilla portion is the frosting I've been using since I started making cakes about 12 years ago. When I initially made cakes, everyone LOVED my frosting & wanted the recipe. I NEVER shared. Now that I've found lots of recipes I enjoy, I'm more than happy to share it. (I know, it uses Crisco, but in moderation, a little won't hurt us!)



ORANGE CREAMSICLE CUPCAKES

Orange Cupcakes (Adapted from Confections of a Foodie Bride)
1 1/8 cup (9 oz) frozen Orange Juice Concentrate, thawed
White cake mix
3 egg whites

2 Tbsp vegetable oil

Non-stick spray

Food Color (orange, or red+yellow)

In a stand mixer, add the cake mix, egg whites, vegetable oil, dye and the OJ concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full).

Bake at 350 for about 25 minutes. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Orange Frosting (Adapted from Dulcedo)
3/4 cup butter, room temperature
5-6 cups powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon orange extract
1/4 cup orange juice

Beat the butter at medium-high speed until creamy. Add half of the powdered sugar, the vanilla, the orange extract, and the orange juice. Beat until combined. Gradually add the remaining sugar until the frosting reaches your desired consistency.

Vanilla Frosting
3/4 cup shortening
4-6 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons vanilla creamer

Beat shortening, extract & creamer. Gradually add powdered sugar until the frosting reaches your desired consistency, trying to get the consistency similar to that of the orange frosting.

To get the swirled frosting, place the vanilla frosting carefully in one side of your pastry bag, and the orange on the other. Frost as desired.

ENJOY!

Pina Colada Cupcakes

Although summer is quickly coming to an end, and school has already started in parts of the country, it is never too late to enjoy a tasty Pina Colada when the weather is warm & balmy. These cupcakes are an edible version on a favorite summertime drink. They have a very moist pineapple cake base, with a wonderful coconut cream cheese frosting. They were enjoyed by all (especially the kids, who loved the umbrellas).



PINA COLADA CUPCAKES with COCONUT CREAM CHEESE FROSTING (From The Cupcake Project)
Makes 18-24 cupcakes

Cupcakes:
1/3 C coconut rum (or any rum you have on hand)
3/4 C coconut milk
1/4 C pineapple juice (I used the juice from the crushed pineapple)
1 tsp vanilla
1 1/2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 C unsalted butter, room temperature
1 C + 3 tbsp sugar
3 large eggs
1 C shredded baker's coconut
1 C drained, crushed pineapple

In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition.

Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple. Fill cupcake liners 3/4 full.

Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.


Frosting:

8 oz cream cheese, room temperature
1/4 C unsalted butter, room temperature
4 C powdered sugar
1/3 C coconut cream

Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in coconut cream.

Frost as desired. ENJOY!

Chocolate Turtle Cupcakes

Carmel Pecan Candies (AKA "Turtles") had always been a special treat in my household while growing up. They were my mom's favorite candy, and if we were lucky, we'd get a bite of her cherished treat (she often got large boxes of them for holiday presents). I love the chocolate/pecan/chewy caramel combination & knew it would make a fantastic cupcake flavor. Plus, it gave me another opportunity to find a chocolate cake recipe that I really liked. (I liked this better than the Hershey's recipe that so many love). And, it gave me another opportunity to use the tasty dulce de leche that I've made a few times this year. I used the same frosting for this as I did for my Vanilla Bean Dulce de Leche Cupcakes.



Chocolate Cupcakes (From Cook's Illustrated, May/June 2010)
Makes 12-15 cupcakes

3 ounces bittersweet chocolate, chopped fine
1/3 cup unsweetened cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 Tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture. Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.


DULCE DE LECHE BUTTERCREAM (Adapted from Joy the Baker)

1 cup unsalted butter, room temperature
3 Tablespoons heavy cream
1 Tablespoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup prepared dulce de leche

Cream together butter and dulce de leche on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth. Add the powdered sugar and beat to incorporate.

Frost cupcakes as desired. Garnish with drizzles of chocolate syrup & dulce de leche (slightly melted), and top with a half of a pecan.

ENJOY!

Raspberry Cream Cheese Cupcakes

Sadly, I've been slacking on blogging this month. There isn't any good reason for it, I think it's a combination of coming off service from a busy month (and trying to finally catch up on sleep), stressing over fellowship applications & interviews (or maybe I should consider Chief year instead??) and finally starting to look at my research and quality improvement projects. I really don't have an excuse, considering I have about 5 blog posts *almost* ready to go!

As a way to apologize, I thought I would post these delicious cupcakes! I made them for a dinner with friends, but sadly, my husband forgot to grab them on his way out the door. (Sad for our friends... but good for us!!) I was going for a raspberry cheesecake cupcake, without it being actual cheesecake. These are moist cupcakes, and with the combination of the cream cheese icing, it definitely makes you think of cheesecake. These kept fairly well in a tupperware for a week, so don't be afraid to make them a few days prior to serving them.



RASPBERRY CREAM CHEESE CUPCAKES

Raspberry Swirl Cupcakes (Adapted from Martha Stewart)
Makes 12 cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 small box vanilla pudding
1/2 teaspoon salt
3/4 cup milk
1 teaspoon pure vanilla extract
1 stick butter, room temperature
3/4 cup sugar
2 large eggs
Raspberry preserves/jam

Preheat oven to 350 degrees. Line the cups of a standard muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, salt and pudding; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

Divide batter evenly among prepared muffin cups. Add approximately 1/2 - 1 tsp of raspberry preserves & swirl into batter with a toothpick.

Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.



Cream Cheese Frosting

1 - 8oz package cream cheese (I used the full fat version to remind me of cheesecake)
1/4 cup butter (1/2 stick)
1 tablespoon vanilla
3 cups powdered sugar.

Beat cream cheese, butter & vanilla until smooth & well blended. Slowly beat in powdered sugar. (Adjust amount until you reach desired consistency).

Frost cupcakes as desired. Garnish with fresh raspberries.

ENJOY!

(This post has been posted as a participant in Sweets for Saturday)

Champagne Cupcakes

Happy New Year! (And one year anniversary of my blog!)

I was on call at the hospital on New Year's Eve this year, but still wanted to be able to celebrate the New Year with some bubbly. I knew cupcakes would be a great way to incorporate champagne since we couldn't actually enjoy the real thing at the hospital (Although Trader Joe's sparkling cranberry juice was a tasty substitute!) Plus, there was a generous pour left in the bottle for my husband & I to enjoy when I was finished baking the cupcakes.



CHAMPAGNE CUPCAKES (From Sprinkle Bakes)
Makes approximately 18 cupcakes

1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne, prosecco or your choice of sparkling wine

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix.

Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together champagne and sour cream (mixture will fizz and bubble a little).

Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.

Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes.



CHAMPAGNE BUTTERCREAM

1 cup plus 1 tbsp. champagne or prosecco
1 cup butter, at room temperature
3-4 cups confectioners' sugar

Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl and allow to cool.

In the bowl of a stand mixer fitted with the paddle, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.

Frost & decorate cupcakes as desired. (I thought the sugar pearls were reminiscent of the bubbles in champagne).

ENJOY!

Gingerbread Latte Cupcakes

These cupcakes were made to compliment my Eggnog Latte Cupcakes for those who don't like eggnog. I used the same coffee frosting for these, which provided the "latte" part of the flavor. The cupcakes had a wonderful, complex flavor with the addition of cocoa to the recipe. Many of my colleagues couldn't decide on which flavor to try, so they tried both (and I don't know if people had favorite between the two - I should have asked!)



GINGERBREAD CUPCAKES (From All Recipes)
Makes 12 cupcakes

5 tablespoons unsalted butter, softened
1/2 cup white sugar
1/2 cup molasses
1 egg
1 egg yolk
1 1/4 cups all-purpose flour
1 tablespoon cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk

Preheat the oven to 350 degrees F.. Butter or line with paper liners a 12-cup muffin tin.

Cream butter with the white sugar. Add the molasses and the egg and egg yolk.

Sift together the flour, cocoa powder, ginger, cinnamon, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.

Bake at 350 degrees F for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.


COFFEE FROSTING (Adapted from The Cupcake Project)
Makes enough to frost 2 dozen cupcakes

1 cup chilled whipping cream
8 oz mascarpone
1 1/2 tablespoons instant coffee granules
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)

Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone. While mixing over low speed, slowly add the coffee granules and confectioner's sugar, one cup at a time, being careful not to over whip frosting.

Frost as desired. Decorate with sprinkles (or cookie crumbs!)



ENJOY!

Eggnog Latte Cupcakes

With the upcoming holiday season, I wanted to make some type of "Christmas" cupcake to share at work. I planned to bring them in for a combined "celebration" - my wonderful interns had completed their month on the unit, and one of our patients completed her transplant and was ready to go home after a long 7 week stay with us!

While some may think that Red Velvet may fit the criteria due to their deep red color, I think I am one of the few people who doesn't like the flavor, so I have no interest in making it. My personal love for eggnog lead my search for an eggnog cupcake, and I ran across a recipe for eggnog latte cupcakes. (It just so happens that Eggnog Latte's are my favorite coffee drink of the season - my espresso machine has been getting much more use this month!)

Thus frosting is amazing! Much lighter than a buttercream (and best when cool/refrigerated), with a wonderful coffee favor! I think it would be fantastic on a Mocha Cupcake (and you'll see it again soon on another seasonal cupcake recipe!)



EGGNOG CUPCAKES (Adapted from Baking Bites)

1 teaspoon rum extract
1 cup low-fat eggnog
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup sugar
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350° F. Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the rum extract, eggnog, vegetable oil, and vanilla extract. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt. Pour the liquid ingredients into the dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

COFFEE FROSTING (Adapted from The Cupcake Project)
Makes enough to frost 2 dozen cupcakes

1 cup chilled whipping cream
8 oz mascarpone
1 1/2 tablespoons instant coffee granules
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting - I used about 2 1/2 cups)

Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone. While mixing over low speed, slowly add the coffee granules and confectioner's sugar, one cup at a time, being careful not to over whip frosting.

ENJOY!

Fluffernutter Cupcakes

So, I have to admit, I've never had a Fluffernutter sandwich. (Peanut butter on one slice, Marshmallow Fluff on the other slice) Maybe it's because I grew up in the midwest (The sandwich seems to be a New England favorite - probably because Marshmallow Fluff is made in Lynn, Massachusetts). However, these cupcakes sounded delicious to this peanut butter loving gal. And they definitely were!



FLUFFERNUTTER CUPCAKES

Peanut Butter Cupcakes (From Cupcake Rehab)

2 cups brown sugar
1/2 cup vegetable oil
1 1/3 cup peanut butter
2 eggs
1 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons cream of tartar
1 pinch salt
1/2 cup peanut butter chips

Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners, or grease and flour cups.

In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk.

Mix in the peanut butter chips until completely combined. Spoon into the prepared muffin cups.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.



Marshmallow Butter Cream

1 cup (2 sticks) butter, at room temperature
2-3 cups powdered sugar
1/2 tsp vanilla
1/2 cup flour
16oz container Marshmallow Fluff

Beat butter & 1 cup of the sugar until light. Add 1/2 of the fluff, and beat until combined. Add the other 1/2 of the fluff, again mixing until combined. Beat in flour, and an additional 1-2 cups of the sugar until it is the sweetness & consistency you prefer.

ENJOY!

Lime Raspberry Cupcakes

This was a wonderful, refreshing combination! The cupcakes were made from left-over batter from the Lime Cream Cheese Pound Cake, and the frosting was left over from the Raspberry Chocolate Cupcakes. (I always keep the left-over frosting in freezer bags in the freezer especially for moments like this!)



ENJOY!

S'more Cupcakes

I think I've said this before, but this may be my new favorite cupcake! I haven't had the opportunity to have S'mores this summer, and while nothing will take the place of a slightly charred, melted marshmallow with chocolate & graham crackers, this is a very close second! You can definitely taste the three components of these cupcakes, and they are just as messy to eat as the original! (It's probably best to eat with a fork!)

I wasn't thrilled with any of the marshmallow frostings I could find online - I didn't want a meringue as it was 95 degrees out & I knew it wouldn't tolerate the walk to work. The recipes I found online that included fluff (which I felt would give it a real "marshmallow" flavor) were very thin. I have no idea how the bakers got beautiful swirls with the very runny frosting the recipe made! A little experimenting, and I found a delicious, appropriately messy frosting!



S'MORE CUPCAKES

Graham Cracker Cupcakes (Adapted from Vanilla Garlic)
Makes 12-16 cupcakes

1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs (Approx 1 sleeve)
1 teaspoon of baking soda
1 teaspoon of baking powder


Preheat your oven to 350F. Place cupcake liners in muffin tin.

Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.

Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.

Mix together the flour, graham cracker crumbs, baking soda and baking powder. Add about 1/3 of the mixture to the butter mixture, then add 1/2 of the milk. Continue to add the ingredients in a dry-wet-dry method, ending with the dry. Continue to mix until just combined.

Scoop into cupcake papers, filling 3/4 of the way full (they don't rise much). Bake for 15-18 minutes or until a toothpick comes out clean.


Chocolate Frosting (used as filling, from Our Best Bites)
Makes enough to frost 12 cupcakes

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed

Melt your chocolate chips and set aside to cool. Try to get it close to room temperature and still have it be soft and stir-able.

In a small saucepan, whisk together sugar, flour, cocoa, and milk. Bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat, and cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder (or powdered sugar) to taste, up to 4 tablespoons more.


Marshmallow Butter Cream

1 cup (2 sticks) butter, at room temperature
2-3 cups powdered sugar
1/2 tsp vanilla
1/2 cup flour
16oz container Marshmallow Fluff

Beat butter & 1 cup of the sugar until light. Add 1/2 of the fluff, and beat until combined. Add the other 1/2 of the fluff, again mixing until combined. Beat in flour, and an additional 1-2 cups of the sugar until it is the sweetness & consistency you prefer.


TO ASSEMBLE:
Cut a hole in the center of the cooled cupcakes (using the cone method). Fill generously with chocolate frosting. Frost with marshmallow buttercream. (If the weather is warm, the frosting may spread some - I would recommend not piping the frosting all of the way to the edge). Garnish as desired.


(See, nice & messy!)

ENJOY!

Chocolate Chip Cookie Dough Cupcakes

These are by far the most complicated cupcakes that I've made. They actually aren't difficult - just lots of steps! They look awesome in the end & are guaranteed to get some attention.



Everyone LOVED these cupcakes! (Personally, while they were good, the cupcake itself didn't have the best flavor - it was as though a bit of corn bread batter was mixed with the cupcake batter). I was the only one to have noticed the off flavor, so maybe it was just me. However, I'm very glad I tried these as the frosting is fantastic, and I think I've found my new favorite cookie recipe!



EGG FREE COOKIE DOUGH FILLING (Adapted from Cupcake Project)

1 2/3 cup all-purpose flour
1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
2-3 tablespoon milk
2/3-1 cup chocolate chips

Mix all ingredients in a big bowl. (No special instructions, it's easy!)



MINI CHOCOLATE CHIP COOKIES (Adapted from Annie's Eats)

1 cup plus 2 tbsp. all-purpose flour
1/4 tsp. baking soda
6 tablespoons unsalted butter, melted and cooled
1/2 cup dark brown sugar, packed
1/4 cup white sugar
1 large egg
2 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven 325°. Line cookie sheets with parchment, if desired. (I didn't and had no problem with burnt bottoms or the cookies sticking to the sheets).

Mix butter and sugars until thoroughly combined. Beat in egg and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips (by hand).

To make mini cookies for use on the cupcakes, use a VERY small amount of dough for each cookie (1 - 1.5 tsp each!). These bake for about 6-7 minutes. For full sized cookies, it will be 11-14 minutes until the cookies are lightly golden.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.


CHOCOLATE CHIP COOKIE DOUGH CUPCAKES (Adapted from Annie's Eats)

3 sticks unsalted butter, at room temperature
1½ cups dark brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder and baking soda in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

COOKIE DOUGH FROSTING (Also adapted from Annie's Eats)

3 sticks unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
3-4 cups confectioners’ sugar
1 cup all-purpose flour
3 tbsp. milk
1 tbsp. vanilla extract

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.



TO ASSEMBLE:

Cut a cone out of the cooled cupcakes & fill with some cookie dough. Frost cookies as desired with the cookie dough frosting. Garnish with the mini cookies & additional chocolate chips.

ENJOY!

Snicker's Cupcakes

While I've always like Snickers, I'm not sure that I'd rank these at the top of my cupcake list. The concept of a Snicker's Cupcake is a great idea. (Snickers are wonderful in most things - I make an awesome Snicker cookie at Christmas, and I LOVE Snicker Blizzards). However, the cupcake itself didn't impress me. Many people in the blog world seem to love the Hershey's chocolate cake recipe. While it was VERY light & moist (I'd be scared to make a layer cake with it!), mine sunk quite a bit after baking. Maybe I did something wrong, but I think I'd use a different chocolate cake recipe next time. And, although I'm critical of the cupcakes, they quickly disappeared, so I don't think all of my taste testers minded that they were a little flatter than I had hoped!)



SNICKER'S CUPCAKES (From Homemade By Holman)

HERSHEY'S PERFECTLY CHOCOLATE CAKE
Makes approx 36 cupcakes

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350 degrees and line pans with cupcake liners.

Combine sugar, flour, cocoa, baking powder & baking soda in a large boil. Add eggs, milk, oil and vanilla and beat on low until just incorporated. Increase speed to medium and beat two minutes. Stir in boiling water. NOTE: the batter will be thin!! (This is by far the thinnest batter I've made/used) Transfer batter to prepared pans, filling each liner about 1/2-2/3 of the way full.

Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.

Fill cupcakes with caramel ice cream topping, if desired.




CARAMEL BUTTERCREAM

1 cup unsalted butter, room temperature
1/4 cup caramel sauce (I used ice cream topping)
1/4 cup heavy cream
1 teaspoon vanilla extract
4-5 cups powdered sugar

Mini Snickers bar for garnish

Beat butter on medium speed until smooth and creamy, about two minutes. Add caramel sauce, heavy cream and vanilla and mix to incorporate. Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency. Increase speed to medium-high and whip about one minute until light and fluffy. Frost as desired.

Garnish with Snicker's pieces (I chopped into small slices).

ENJOY!

Vanilla Bean Dulce de Leche Cupcakes

I think I may have found my new favorite cupcake! Caramel has long been one of my favorite flavors - I always choose caramel sundaes to chocolate ones, and prefer ice cream with caramel ripples.

I was excited to have found this flavor combination. I love using vanilla beans in baked goods, and the combination of vanilla bean cupcakes with the flavor of Dulce de Leche was WONDERFUL! The buttercream is by far my favorite buttercream flavor I've made yet (in fact, the leftovers may not make it onto more cupcakes, or even onto graham crackers... it may end up in by stomach by way of a spoon!).



VANILLA BEAN CUPCAKES (Adapted from The Culinary Chronicles)
Makes approximately 24 cupcakes

2 1/4 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3 X-Large Eggs
1 1/2 Cups Vanilla Sugar
3/4 Cup Unsalted Butter (room temperature)
2 Tablespoons Vanilla Extract
Seeds from 2 Vanilla Bean Pods
2/3 Cup Sour Cream

Preheat the oven to 350°degrees and place paper liners in pans.

In a standing mixer, beat the butter and sugar together until light and creamy for about 2 minutes. Add the eggs, vanilla bean seeds, and vanilla extract. Mix until well incorporated. Slowly incorporate dry ingredients until well blended. Fold in sour cream until smooth.

Fill each lined cup 1/2 to 2/3 full. Bake for approximately 15 minutes. Cupcakes are done when a toothpick inserted in the center comes clean. Remove immediately from pan & cool completely on a wire rack.

Cut a small cone out of each cupcake & fill with a small amount of Dulce De Leche.




DULCE DE LECHE BUTTERCREAM (Adapted from Joy the Baker)

1 cup unsalted butter, room temperature
3 Tablespoons heavy cream
1 Tablespoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup prepared dulce de leche

Cream together butter and dulce de leche on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth. Add the powdered sugar and beat to incorporate.

Frost as desired.



ENJOY!

Raspberry Chocolate Cupcakes

Nothing is worse than being on call on your birthday. I swear the pediatric chief residents have our birthday schedule, and put everyone on call on their birthday! (What's even worse is when there is a 2 hour code on your birthday call shift.....)

Anyways, I've been trying to make cupcakes for people when they are on call on their birthdays. I made the Carrot Cupcakes for one of my senior residents last June when he was on call on his birthday. For my birthday, I made the delicious Oreo Cupcakes.

This time around, I made these wonderful Raspberry Chocolate Cupcakes. My colleague was on call in the Pediatric Intensive Care Unit on her birthday (and call in the PICU can be tough - she didn't get any sleep!) She said chocolate raspberry was one of her favorite combinations, and I've been wanting to try out this recipe. (I've made a different Chocolate Raspberry Cupcake last spring - I don't know if I could pick a favorite between the two).



I hope she enjoyed these cupcakes as much as the nurses & other physicians did. I've had a great few weeks working with her & hope her next birthday can be spent with family & friends instead of patients!



RASPBERRY CHOCOLATE CUPCAKES (Adapted from Annie's Eats)
Makes Approximately 24 cupcakes

CHOCOLATE CUPCAKES:

9 tbsp. unsweetened cocoa powder
1 1/2 cups cake flour
1 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup strong coffee
1/2 cup skim milk

Preheat the oven to 350° F. Line two cupcake pans with paper liners.

In a small bowl sift together the cocoa powder, cake flour, baking soda, and baking powder. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy. Mix in the eggs one at a time, scraping down the sides of the bowl between additions.

Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the coffee and milk, and mix until combined. Add in the remaining dry ingredients, again mixing just until incorporated.

Divide the batter evenly between the cupcake liners, filling the cups about 2/3-3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.


RASPBERRY FILLING:

1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

Puree the raspberries in a blender or food processor. Place in a saucepan. Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils. Once it has thickened, remove the pan from the heat. Cool to room temperature before using.

Once cupcakes & filling are cool, inject 1-2 tsp of filling into the cupcakes. I used a regular cake decorating tip to inject into the cupcakes - they are light & airy, so there is no difficulty with this step!




RASPBERRY CHOCOLATE GANACHE:

5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam
1/3 cup heavy cream

Place the chocolate and jam in a small heatproof bowl. Bring the cream to a boil in a small saucepan. Remove from the heat and pour over the chocolate and jam. Let stand for about 3 minutes. Whisk together gently until smooth. If any unmelted lumps remain, microwave a few seconds and whisk again. Let the ganache cool a bit until it has thickened slightly. Spread a small amount onto each filled cupcake.



RASPBERRY BUTTERCREAM FROSTING:

16 tbsp. unsalted butter, at room temperature
6 cups powdered sugar
3/4+ cup seedless raspberry jam

Place the butter and jam in the bowl of a stand mixer. Cream on medium-high speed until well incorporated. Add the powdered sugar in 1-2 cup increments and mix until smooth after each addition. Tint with icing color as desired.

Frost cupcakes as desired.



ENJOY!

July 4th Vanilla Cupcakes

Not just any vanilla cupcakes, Red, White & Blue cupcakes! I wanted a fairly quick & easy cupcake to make for a July 4th BBQ. I've started a new rotation at the hospital where I'm on call every 3rd night, and with absolutely no sleep during my first call shift, I knew I needed something that wouldn't require too much concentration, in case I spaced out a little during the process.

Not sure if it was the recipe, or the baking cups, but I had a problem with the batter running over the edge. I filled them 2/3 - 3/4 of the way full, and at least half of them had runover. Thankfully, most of it was easily peeled off of the cups so that they are somewhat presentable.



I based these off of the Magnolia Bakery Vanilla Cupcake recipe. I wanted to make sure they had a good vanilla flavor, so I substituted some of the milk for French Vanilla Non-Dairy Creamer. This gave a nice vanilla flavor to the cupcakes. I also used the creamer in place of the milk in their frosting recipe, a trick I've been doing in most vanilla frosting recipes since I started making cakes in the 9th grade of high school (12 years ago already!) So, for all of you that have known me for that long, and have loved my frosting - that is my "secret ingredient" that I've never shared before!



VANILLA CUPCAKES (Adapted from Magnolia Bakery)
Makes 24 cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
2/3 cup milk
1/3 cup vanilla non-dairy creamer (liquid)
1 teaspoon vanilla extract
Gel Coloring

Preheat oven to 350F. Like cupcake tins with liners.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed, cream the butter until smooth. Add the sugar and beat until fluffy.

Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk/creamer and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.

Split the batter into 3 bowls, and dye the batter the colors that you desire (I used red (be sure to use no-taste red if you are using Wilton dyes) and blue)

Carefully spoon the batter into the cupcake liners, filling them about 2/3 - 3/4 full. I spooned in the various colors, alternating white, blue, white, red. You can very carefully swirl them together with a toothpick, but be careful not to over mix - you want the colors defined, not mixed into a gray/brown concoction!

Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.



Vanilla "Buttercream" Frosting (Adapted from Magnolia Bakery)
Frosts 24-36 cupcakes

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup vanilla creamer
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar, the creamer and vanilla. Beat until smooth and creamy, about 3 to 5 minutes, in a stand mixer. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of desired consistency. You may not need to add all of the sugar.

Frost as desired.

(Magnolia recommends using within 3 days, and NOT storing in the refrigerator)

ENJOY!

Oreo Cupcakes

Wow - The past few weeks have flown by! The new pediatric interns started their orientation last week, and we've had lots of great activities to participate in to get to know them. I had the opportunity to host them all for a casual potluck BBQ. Sadly, I didn't have time to make any cupcakes for them (or anything worth blogging about - my wonderful hubby manned the grill all night & grilled a mean burger). However, the exciting thing is that tomorrow is my last day as an intern!

I made these cupcakes to bring to work on my birthday. I was scheduled to be on call overnight, and I figured that if I had to spend my birthday in the hospital, I would at least be sure I had something good to eat to celebrate the day.

These were very easy to whip up, and everyone loved them! The word spread quickly - and even my patient's parents were hinting that they'd like one (and I was more than happy to share!)



Oreo Cupcakes (Adapted from Bean Town Baker)
Makes 12-14 cupcakes

4 tablespoons butter, at room temperature
1/2 cup milk
2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking powder
3/4 cup sugar
2 extra-large eggs whites
Oreo Cookies

Preheat over to 350F. Insert liners into cupcake pan.

Carefully twist apart 12 Oreos, trying to keep all of the cream filling on one side. Place the wafer with filling on it, filling side up, in the bottom of each liner. Crush the other wafer halves (for garnishing on top of frosting - can also throw a little into the batter if you desire).

Cut an additional 12ish Oreo cookies into quarters with a sharp knife. Set aside.

In a large bowl, cream the butter & sugar until fluffy. Beat in the eggs & vanilla.

In a separate bowl mix together the flour, baking powder, and salt.

Add 1/2 of the dry mixture to the butter & sugar. When well mixed, add the milk. After the milk is mixed in, add the remainder of the dry ingredients. Mix just until combined. Fold in the quartered Oreos.

Fill the cupcake lines three-quarters full (more than you normally would - because of the volume of the Oreos, they don't rise as much as normal cupcakes would). Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.



Frosting
4 oz cream cheese at room temp
3-4 tablespoons butter at room temp
1-2 teaspoons vanilla extract
2++ cups powdered sugar

Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Frost & top as desired.

ENJOY!

Carrot Cupcakes

I think part of the reason I always avoided carrot cakes was the dreaded shredding 3+ cups of carrots. However, with my food processor that I got for Christmas, this was one of the easiest steps!

I wanted to try out a carrot cake recipe as my sister is requesting I make some as part of the 12+ dozen I'll be making in 4 weeks for my grandparents 50th wedding anniversary. Because I've obviously avoided them in the past, I had to search for a recipe to use. I am SO glad I found this recipe - this is by far the lightest carrot cake I have ever tasted. And, although my hubby was initially hesitant for the frosting, the spices complement the carrot cake wonderfully, but it still has a nice cream cheese flavor. I would strongly recommend it over a plain cream cheese frosting.



CARROT CUPCAKES (Adapted from Two Spoons)
Makes 20-22 cupcakes

3 large eggs
1c dark brown sugar
3/4c canola oil
2c all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Pinch nutmeg
Approx 1 tsp freshly grated ginger root
3 1/2c grated carrots, packed
3/4c or so of chopped walnuts

Preheat oven to 340F. Line muffin tin with cupcake liners.

Beats eggs & sugar until thick and foamy, about 2 mins. Beat in oil gradually, beating after all oil is added for another minute. Sift in dry ingredients and mix until mixture is uniform. Mix in ginger root. Fold in carrots and walnuts. Spoon into cupcake liners.

Bake in the center of your oven until cake springs back when touched in the center. This will take about 15-17 minutes for standard sized cupcakes.

SPICED CREAM CHEESE FROSTING (Adapted From Patisserie Natalie)
Frosts 24-30 cupcakes

8 oz cream cheese, room temperature
1 stick butter, room temperature
4-5 cups powdered sugar
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

Combine cream cheese and butter in a mixer until smooth. Add powdered sugar gradually, alternating with vanilla extract. Add spices. Frost cupcakes as desired.

ENJOY!

Cherry Limeade Cupcakes

It seems that I'm on a bit of a lime kick lately. It's so refreshing - it's the perfect flavor for these warm late spring days. However, the real reason I made these was to use up some limeade I had leftover from making the Margarita Cupcakes. I didn't want to make the same flavor twice in the same weekend, so I knew there had to be a good way to use the leftover concentrate up.



CHERRY LIMEADE CUPCAKES (Adapted from Annie's Eats)
Makes 12 cupcakes

Limeade Cupcakes

1 1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
2/3 cup limeade concentrate
2 eggs

Preheat the oven to 350 degrees F (I do 330F for a dark pan). Line muffin pan with paper liners.

In a small bowl combine the cake flour, baking powder and baking soda. Stir together and set aside.

In the bowl of a stand mixer fitted with the paddle, cream the butter & sugar on medium-high. Add in the limeade concentrate (this did not mix completely in - don't worry, it'll blend in later). Add the eggs, scraping down the bowl after. Add in the flour mixture in thirds, blending slightly after each addition. Mix ingredients just long enough to incorporate (do not over mix).

Divide the batter between the prepared cupcake liners (approx a scant 1/3 cup in each to fill to 2/3-3/4 full). Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.

Lime Syrup

1/3 cup limeade concentrate
1/4 cup powdered sugar

Whisk limeade & sugar together in a small bowl. Poke holes in the tops of the cooled cupcakes, & brush over the top.

Cherry Buttercream

3 cups powdered sugar
6 tbsp. butter, softened
2-3 tbsp. (or more) maraschino cherry juice (or grenadine)
red food coloring (optional)

Mix powdered sugar, butter and maraschino cherry juice (or grenadine) in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice (or powdered sugar) as needed to achieve desired texture. Add red food coloring if desired.

Frost & top as desired.

NOTES:
My cupcakes didn't rise very much - but they were still very good. Also, you will not use all of the lime syrup - I poked approx 10-15 holes in the top & brushed the tops of the cupcakes liberally, twice.

The cherry buttercream is VERY sweet - but - when paired with the limeade cupcake & syrup, it is tolerable in small quantities. I used grenadine, and did not use any dye to get the nice pink color.

ENJOY!

Margarita Cupcakes

Now that the weather is warming up, it's officially time to start enjoying some margaritas. I broke out my Margaritaville last weekend & have enjoyed some perfectly blended margaritas since. (I know, it seems like the biggest waste of space ever, BUT, it does such a wonderful job at making blended drinks because it shaves the ice before blending... and, I got it at 90% off.)

Anyways, I brought these to one of my friend's birthday BBQs (I brought some carbomb cupcakes last year, so everyone was anxiously awaiting my arrival to see what I would bring this year). I think that everyone enjoyed them - most of the plates had at least 1-2 cupcake wrappers on them by the end of the day, and I brought home an empty dish.

(I apologize in advance for another "cheater" recipe using a box mix - with a new dog in the house, my baking time is often cut short.)



MARGARITA CUPCAKES (Adapted from Recipe Girl)
Makes approx 24 regular cupcakes

CUPCAKES:
3/4 cup frozen limeade concentrate
1/4 cup Tequila
1/4 cup Triple Sec
1 box white cake mix (I used French Vanilla because it's what I had)
3 large eggs
2 Tbs melted butter
1-2 Tbs. finely grated lime zest

Preheat oven to 350° F. (For a dark pan, decrease to 325-330) Line two dozen cupcake tins with paper liners.

In a large bowl, blend all ingredients. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.

Spoon the batter into cupcake liners (about 2/3-3/4 full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Remove from pan to cool.

LIME BUTTERCREAM FROSTING

1.5 sticks unsalted butter, at room temperature
4-5 cups powdered sugar
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
green food coloring, if desired ( I used a combination of yellow & leaf green gel coloring)
small lime slices for garnish, if desired

Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar (or lime juice) until the frosting is of a good spreading (or piping) consistency.

Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Frost as desired.



Notes:
I used my cool new cupcake pan from Ikea (aren't the cupcakes cute!). It's not as small as a mini cupcake pan, but smaller than a regular pan. (The cupcakes are as tall as regular cupcakes, but the base is the size of mini cupcakes.) If you happen to have this pan, the cupcakes took 13-15 minutes to bake.

I REALLY wanted these to taste like Margaritas, not just lime. While I didn't want them to taste too much like alcohol, I did mix about a shot of tequila with about 1/2 shot of Rose's Lime Syrup, and brushed that on top of the cupcakes prior to frosting.

And while we're speaking of the alcohol - the cake batter will taste & smell strongly of tequila - don't worry, after baking, the flavor is much more subdued.

ENJOY!