Vanilla Cupcakes w/Magnolia Frosting

Vanilla Cupcakes

Adapted from “Magnolia Bakery”

Makes 24- 32 cupcakes

2 cups Cake flour

¾ cup All purpose flour

2 teasp Baking powder

½ teasp. salt

1 cup salted butter, softened

2 cups sugar

4 large eggs, room temp

1 cup milk

1 teasp vanilla extract

Line 24 muffin tins with cupcake papers.

In a small bowl, add the flours & baking powder – mix well then set aside.

In a large mixing bowl cream the butter til smooth then gradually add in the sugar. Beat for 5 minutes until light and fluffy. Add the eggs-1 at a time beating well after each egg.

Add the dry ingredients in 3 parts to the bowl containing the butter/sugar mixture, alternating with the milk and vanilla.

Do not over mix.

Spoon batter into the cupcake tins, filling about ¾ of the way full.

Bake at 350 degree F for approx 17-22 minutes.

Allow cupcakes to cool for 10 minutes in the cupcake pans before removing them to a rack.

Vanilla Butter Cream

“Magnolia Bakery Frosting”

1 Cup salted Butter, softened

6-8 cups Confectioners’ sugar

½ cup Milk, cold

2 teasp Vanilla extract

Place butter in a large mixing bowl, beat for 3-4 minutes.

Add in confectioners’ sugar slowly, mixing in-between each addition.

Add in milk and extract slowly alternating with the confectioners’ sugar.

Continue mixing at a high speed for 8-10 minutes or until desired consistency.

*You may need more of less of the confectioners’ sugar as well as the milk-adjust to the consistency you desire.

Banana Cupcakes with Dulce de Leche Butter Cream Frosting

Banana Cupcakes with

Dulce de Leche Butter Cream Frosting

Makes approx 28 cupcakes

· 3 cups cake flour

· 1 1/2 teaspoons baking soda

· 3/4 teaspoon baking powder

· 3/4 teaspoon salt

· 1 teaspoon ground cinnamon

· 6 ounces (1 1/2 sticks) unsalted butter, softened

· 1 1/2 cups packed light-brown sugar

· 3 large eggs

· 4-5 very ripe large bananas, mashed (about 2 cups)

· 3/4 cup Sour cream

· 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Mix dry ingredients in a large bowl, set aside.

Cream butter and sugar with a mixer until light and fluffy.

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

Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.

Divide batter among muffin cups, filling each 2/3 full (do not overfill).

Bake about 20 minutes.

Let cool in tins on wire racks.

Dulce de Leche Butter Cream Frosting

1 cup unsalted butter, softened

6-8 cups confectioners' sugar

1/2 Hershey’s Dulce de Leche Syrup

· Place the butter in a large mixing bowl, beat on med high for approx 3 minutes.

· Gradually add in 4-6 cups sugar & beat on high for approx 7-10 minutes (only add enough sugar to meet desired consistency).

· Gradually add in the Dulce de Leche syrup and mix until blended.

· Add in more sugar if a thicker consistency is desired.

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream Frosting

This recipe won the Ultimate Recipe Showdown on the Foodnetwork

NOTE: I made some minor modifications, found in blue.

For cupcakes:1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar **Modifications: added an extra 1/3 cup of sugar making a total of 2/3 Cup of sugar1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk **Modification: I used heavy whipping cream in place of the whole milk.
2/3 cup malted milk powder (recommended: Carnation brand)
1/2 teaspoon espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

For buttercream:4 1/2 cups confectioners' sugar
1 1/2 cups unsalted butter, softened
1 tablespoon vanilla extract

**modifications: I also added 1 teasp of Almond extract3 to 4 tablespoons whipping cream
2/3 cup tart cherry preserves **modifications: I used approx 1 cup of Cherry preserves.

**Modification: I added approx 3 tablespoons of Meringue powder to thicken frosting for piping.Malted milk balls or maraschino cherries, for garnish

Directions
Preheat the oven to 350 degrees F.

Line 2 regular 12-cup cupcake tins with paper liners (makes 18 cupcakes)

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
In a medium bowl, whisk together the milk, malted milk powder, and espresso powder.

Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth.

Add the sour cream and vanilla and beat until well combined.

Stir in the miniature chocolate chips.
Divide the batter among the prepared cupcake tins, filling only halfway full.

Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.

Prepare the buttercream:

In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. **Personally I beat the butter for approx 10 minutes before adding in the sugar then add in the sugar a little at a time and revving up my mixer for a few seconds between each add.

Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Add in meringue powder at this point if needed (will make your frosting crust just a little bit).

Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip.**I used a 1M tip & placed the filled pastry bag in the fridge for a few minutes before frosting.

Garnish the top of each cupcake with a malted milk ball or cherry and serve.

**I would say overall this is a good recipe, I love the cupcakes but need to tweak the butter cream a little more, still not able to get that Cherry topping taste without all that sugar flavor.

The next time I make these cupcakes I am going to try and bring up the flavor of the Malt a bit. Yummy!

Kahlua Cupcakes and 2 kinds of Frosting

*Click on picture for larger view

Here are a few cupcakes I made this weekend. As you can see I am trying out new frosting recipes and designs. I think this Butter Cream Dream frosting has become my favorite for piping cupcakes and this Kahlua Chocolate Cupcake recipe is a keeper. The Kahlua Butter Cream frosting is good too. Below I have listed the recipes for you.

Kahlua Chocolate Cupcakes

3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter (salted)
1 cup light brown sugar, packed (I used dark brown sugar which works too)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

- Preheat oven to 350 degrees F. In a medium bowl, or in the bowl of a stand mixer, beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter. Fill prepared cupcake cups to 3/4 full. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from tins and cool on rack completely before frosting. Makes 2 dozen standard-sized cupcakes, or 52 mini cupakes.

Kahlua Buttercream Frosting
6 Tbsp butter
3/4 lb. powdered sugar (original recipe: 1 lb.)
3 Tbsp. unsweetened cocoa powder
4 Tbsp. Kahlua
3 Tbsp. hot coffee

In large bowl, cream together butter and powdered sugar. Add cocoa powder, Kahlua and hot coffee. Beat until smooth. Frosts 2 dozen regular cupcakes, or 48 mini cupcakes (you can try to extend it to 52 minis).

Butter Cream Dream Icing

• 1 stick salted butter – room temperature


• 1 stick unsalted butter – room temperature


• 1 cup shortening


• 1 tablespoon Clear Vanilla extract


• 2 pounds confectioner’s sugar (powdered sugar, 10x)


• 4-6 tablespoons very cold milk

Make sure you check out the directions here before you make this frosting-there is a good tutorial.
Method
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency

The important thing is to work slowly when adding the milk. You can always add more… but you can’t take it away if you add too much and the icing is too thin. You want it to be thick enough to set up well… but you don’t want it so thick that you can’t pipe it out of a pastry bag or spread it with a spatula.
Yes, this recipe does make quite a bit but keep in mind you can refrigerate the icing in a covered bowl. I usually make a whole batch of it, transfer to a large mason-style jar and just leave it in the fridge. When I need to use it, I just take it out, bring it to room temperature and give it some mixing by hand.

Lemon Cupcakes with Lemon Curd filling & Cream Cheese Frosting

Lemon Bliss Cupcakes

Adapted from: King Arthur Flour

• 1 cup unsalted butter
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups All-purpose flour
• 1 cup milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil

Directions
• Preheat oven to 350 degrees F.
• Prepare 24 cupcake tins with liners.
• Beat together the butter, sugar and salt until combines and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the baking powder (I mixed this into the flour ), then add the flour alternately with the milk, starting and ending with the flour.
• Mix until smooth.
• Stir in the lemon zest or lemon oil.
• Spoon batter into prepared tins, smoothing the tops with a spatula.
• Bake for 19-21 minutes, or until a toothpick inserted into the centers comes out clean.
• Cool completely.

LEMON FILLING

1/2 c. sugar

1/8 tsp. salt

1/2 c. water

1 tbsp. butter

2 tbsp. cornstarch

1/3 c. lemon juice1 egg, slightly beaten

· Combine sugar, cornstarch and salt in top of double boiler.
· Add lemon juice and water, egg and butter; mix well.
· Place over rapidly boiling water, cook, stirring constantly until mixture thickens.
· Cool. Refrigerate until cold, spread between layers or pipe into cupcakes.

Lemon Cream Cheese Frosting

1/4 cup butter (1/2 stick) at room temperature
4-8oz Philly cream cheese (1 package) at room temperature
4 cups confectioners’ sugar
1 Tblsp lemon zest
½ Cup lemon juice

With an electric mixer, beat the butter and cream cheese together, about 2 minutes on medium speed until very smooth.
• Add the lemon zest and juice. Mix to combine.
• Add confectioners’ Sugar until you get your desired consistency
• Decorate cupcakes

Chai Cupcakes

After many many recipes I have found the ONE. Cupcake recipe is from http://ladolcivita.blogspot.com/
and the Frosting recipe is from http://www.recipes5000.com/ .

Here are the recipes for you to try, enjoy!

Chai Cupcakes
1/2 to 3/4 cup milk

1/4 to 1/2 cup Tazo Chai Concentrate(*Note: Keep your liquids equal to 1 cup. For a mild chai taste use 1/4 cup of chai and 3/4 cup of milk. For a stronger chai flavor, use 1/2 cup of chai and milk each.)

1 teaspoon apple cider vinegar

1 1/4 cups all-purpose flour

2 tablespoons cornstarch

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/3 cup canola oil

3/4 cup granulated sugar

2 teaspoons vanilla extract

1. Preheat the oven to 350°F.

2. Measure the chai in a measuring cup; add milk until mixture equals 1 cup. whisk in cider vinegar and set aside.

3. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.

4. Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.

Chai Buttercream Frosting

Yield: makes enough frosting for 16 regular cupcakes

3 cups powdered sugar

1 cup butter

1 to 2 tablespoons of heavy whipping cream

2 tablespoons of Chai Concentrate

In an electric mixer with a beater on low-medium speed, mix the sugar and butter until well blended, about 3 minutes.

Scrape down the sides of the bowl if needed.

Note that as the sugar starts blending with the butter you might need to increase the speed to medium so the mixture does not stick to the beater.

Add Chai Concentrate slowly while the mixer is on low speed and continue mixing until Chai is well blended and the batter turns a dark cream color.

Finally, add the whipping cream and keep mixing until buttercream is soft and smooth. It should not separate or look watery; if this happens increase the speed to medium and mix until smooth.

Frost cupcakes as desired and garnish with a sprinkle of shaved chocolate or an edible flower.