Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Ingredients:

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Instructions:

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

original recipe: http://www.marthastewart.com/332838/chocolate-graham-cracker-cupcakes-with-t

Coconut Cream Cupcakes

photo: blogs.babble.com

Coconut Cream Cupcakes

Coconut cream pie, meet cupcake. The best of both worlds, in one hand-held dessert, don’t you think? Who says pouffy, pillowy coconut cream pie should be limited to a pastry crust? These coconut cupcakes are made with coconut milk – in the batter and frosting – and then doused in shredded coconut to simulate a classic diner-style coconut cream pie. And because it looks divine, of course.

Coconut extract is added for an extra boost of coconut flavor. If you don’t have any, substitute vanilla.

Ingredients:

• 1 cup butter, at room temperature
• 2 cups sugar
• 4 large eggs
• 1 tsp coconut extract
• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk or regular milk

Frosting (recipe follows) and shredded coconut, for decorating

Coconut Frosting:

• 1 cup butter, at room temperature
• 8 cups confectioners’ sugar
• 1/2 cup coconut milk or regular milk
• 1 tsp coconut extract

Instructions:

Preheat oven to 350F. Line cupcake pans with paper liners; set aside.

In a large bowl beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each. Beat in the vanilla.

In a medium bowl, stir together the flour, baking powder and salt. Add about a third to the butter mixture, beating on low speed just until combined. Add half the coconut milk in the same manner, then another third of the flour mixture, the rest of the coconut milk and the rest of the flour. It may look curdled at some point -this is OK.

Fill the prepared muffin cups 3/4 full and bake for 20-25 minutes, until pale golden and springy to the touch. Meanwhile, to make the frosting: beat the butter and half the confectioners’ sugar until smooth; add half the coconut milk, then the rest, and the extract, and the rest of the confectioners’ sugar, beating until you have a spreadable frosting. Cool completely before frosting. If you like, put about a cup of shredded coconut into a shallow dish and dip freshly frosted cupcakes to coat completely. Makes about 2 dozen cupcakes.

Source: http://babble.com/best-recipes/coconut-cream-cupcakes-2/

Carrot Cake Cupcakes

photo: womenshealthmag.com

Carrot Cake Cupcakes


Ingredients:

• 2 c whole-wheat pastry flour
• 1 c all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 c lightly packed brown sugar
• 1/4 c canola oil
• 2 large eggs
• 1/2 c plain yogurt
• 1 lb carrots, grated
• 1/2 c golden raisins
• 4 oz light cream cheese, at room temperature
• 1 c confectioners' sugar
• 1/4 c chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

2. With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yogurt, carrots, and raisins. Mix in the flour mixture until just combined.

3. Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

4. Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.


Makes 18. Per cupcake: 220 cal, 5 g fat (0.5 sat fat), 41 g carbs, 3 g fiber, 260 mg sodium, 5 g protein

Source: http://www.womenshealthmag.com/nutrition/comfort-food-4

Butterscotch Sticky Buns

 photo: foodandwine.com

Butterscotch Sticky Buns

original recipe: http://www.foodandwine.com/recipes/butterscotch-sticky-buns

Ingredients:

DOUGH:

• 3/4 cup whole milk
• 1 tablespoon plus 1/2 teaspoon active dry yeast
• 1/2 cup granulated sugar
• 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
• 2 large eggs
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 cup light brown sugar
• 2 teaspoons cinnamon
• 1 cup pecan halves

GLAZE:

• 1/2 cup packed dark brown sugar
• 6 tablespoons unsalted butter
• 3 tablespoons Scotch whiskey
• 2 1/2 tablespoons sweetened condensed milk
• 2 tablespoons water
• 2 tablespoons crème fraîche
• 1 1/2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1/8 teaspoon pure vanilla extract
• 1/8 teaspoon baking powder

Instructions:

In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.

Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.

On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.

Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Lemon Meringue Cupcakes

 photo: kingarthurflour.com

Lemon Meringue Cupcakes

original recipe: http://www.kingarthurflour.com/recipes/lemon-meringue-cupcakes-recipe

Ingredients:

cupcakes:

• 1 1/2 cups King Arthur Unbleached Cake Flour Blend
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup sugar
• 1/3 cup butter, room temperature
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
• 2/3 cup buttermilk

lemon curd:

• one batch Easy Microwave Lemon Curd

meringue:

• 3 large egg whites
• 1/4 teaspoon Bakewell Cream or cream of tartar
• 1/8 teaspoon salt
• 6 tablespoons sugar

Instructions:

1) Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray.

2) To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk.

3) Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix.

4) Add the remaining 1/3 cup buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary.

5) Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely.

6) Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool.

7) Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue.

8) To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form.

9) Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch; or carefully broil until golden brown. Serve warm, for a flowing lemon lava; or cool for a more set filling.

Yield: 12 cupcakes.

Apple Cinnamon Roll Cupcakes

 photo: http://www.pauladeen.com

Apple Cinnamon Roll Cupcakes

original recipe: http://www.pauladeen.com/recipes/recipe_view/apple_cinnamon_roll_cupcakes/

Ingredients:

For the Cinnamon Roll:

• 2 cups 2% milk
• 1 tablespoon (.5 oz) active dry yeast
• 1/3 cup sugar
• 2 teaspoons salt
• 6 ½ cups all-purpose flour, divided
• 2 eggs
• ¼ cup unsalted butter, room temperature

For the Filling:

• ½ cup unsalted butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 3 tablespoons cinnamon
• 1 cup loosely chopped pecans
• 2 cups finely chopped tart apples

For the Apple Cider Glaze:

• 1 cup powdered sugar
• 2 tablespoons + 1 teaspoon apple cider

Instructions:

1. In a small saucepan or a microwave oven, warm milk to about 110 F. In a large mixing bowl, dissolve yeast and sugar in the milk.
2. Add salt and two cups of flour and beat for two minutes.
3. Beat in eggs and butter.
4. Stir in the remaining flour a half cup at a time, beating well after each addition.
5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
6. Place the dough in a large bowl and cover it with a towel.  Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
7. Roll out dough into a long rectangle about 1/4” thick.
8. Brush with about half of the melted butter.
9. To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples.
10. Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.
11. Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.
12. Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner.  If they don’t fit, fold the ends together to make a “C” shape.  The pieces should come to about the top of the liners.
13. Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
14. Preheat the oven to 350 F.
15. Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes.
16. Bake for 20 minutes or until the tops are golden.

For the Apple Cider Glaze:
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.

Apple Cinnamon Roll Cupcakes

 photo credit: http://homeiswheretheholmansare.blogspot.com

Apple Cinnamon Roll Cupcakes

original recipe: http://homeiswheretheholmansare.blogspot.com/2010/09/apple-cinnamon-roll-cupcakes.html

Ingredients:

Dough:

• 2 cups milk
• 1 packet active dry yeast
• 1/3 cup sugar
• 2 teaspoons salt
• 6 1/2 cups all-purpose flour, plus more for rolling
• 2 eggs
• 1/4 cup unsalted butter, room temperature

Filling:

• 1/4 cup unsalted butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 3 tablespoons cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 cups finely chopped apples (I used Golden Delicious apples)

Instructions:

In a small saucepan, heat milk to about 110 degrees.  Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve.  Add salt and two cups of flour and beat for two minutes.  Beat in eggs and butter.  Stir in the remaining flour half a cup at a time, beating well after each addition.  Switch to dough hook and knead about five minutes, until smooth and elastic.  Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel.  Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl.  Melt remaining butter in a small dish. 

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick.  Brush with about half of the melted butter.  Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides.

Line cupcake pans with 24 liners.  Roll dough into a log beginning on the long side of the rectangle.  Trim off both ends to remove the uneven part that doesn't have any filling.  Slice the log into approximately 24 even pieces.  Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners.  Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.  Brush the tops of the cupcakes with remaining melted butter.  Bake for about 20 minutes or until the tops are golden.

Glaze:

• 1 cup powdered sugar
• About 2 tablespoons milk

In a small bowl, mix powdered sugar and milk until combined.  Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon.  Drizzle over warm cupcakes and serve.  Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

Homemade Coconut Lemon Twinkies

 photo credit: http://crackinggoodegg.blogspot.sg

Homemade Coconut Lemon Twinkies

original recipe: http://crackinggoodegg.blogspot.sg/2008/04/challenge-book-4-coconut-lemon-twinkies.html

Ingredients:

• 1/2 cup sugar
• 1/2 cup plain flour
• 1/2 cup dessicated coconut
• 3 large eggs, separated
• 1 large egg yolk
• 1 tbspn grated lemon zest
• 1/4 tspn salt
• 1 tspn vanilla extract

Instructions:

Generously grease and sugar a 12 cup muffin tin or preferably a tin with deep narrow cups.

Sift flour and stir in coconut.

Whisk the egg yolks and lemon zest until combined. Add the salt and 2 tbspn and 2 tspns of sugar. Continue whisking until the yolks are pale, thick and doubled in volume. This should take about 10 minutes.

In the meantime, whisk the egg whites until they are frothy. Keep whisking, and gradually add 1/3 cup of the sugar. Continue whisking until medium soft peaks form.

Add the vanilla to the yolk mixture. Stir in one-third of the whipped whites to the yolks to lighten the mixture. Then carefully and gently fold in the remainder of the egg whites. Carefully and gently fold in the flour mixture.

Divide the mixture among the muffin cups. Place in 175C oven. Bake for 4 minutes and then rotate the pan. Cook for a further 5 minutes. Cool the cakes in their tins for around 5 minutes before turning out. Leave until completely cold.

Filling

I used curd lightened with whipped cream. Any type of curd would be great - lime, passionfruit, orange or mango. Jam would be another option. The recipe suggests using marmalade topped with whipped cream.

Twinkies

Spoon the filling into a pastry bag fitted with a small round tip. Poke the tip of the piping bag into the cake and slowly pipe in the filling until it begins to squirt out of the opening.

Dust with icing sugar and serve.

* This is an American recipe so 1 tbspn = 3 tspn. An Australian 1 tbspn = 4 tspn.

Pumpkin Muffins

photo credit: http://recipedutchess.blogspot.com

Pumpkin Muffins

original recipe: http://recipedutchess.blogspot.com/2009/01/pumpkin-muffins.html

Ingredients:

• 1 1/2 cup flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup milk
• 1/2 cup canned pumpkin
• 1/2 cup melted butter, cooled
• 1 egg
• 1/2 cup raisins (opt)

Instructions:

Mix all ingredients until batter is just lumpy. Do not over mix.
Sprinkle 1/4 tsp sugar on each muffin just before baking to create a crust.

Bake at 400 degrees for 18-20 mins.

Pumpkin Cupcakes with Cream Cheese Frosting

 photo credit: http://www.browneyedbaker.com

Pumpkin Cupcakes with Cream Cheese Frosting

original recipe: http://www.browneyedbaker.com/2009/11/02/pumpkin-cupcakes-with-cream-cheese-frosting/

Yield: 32 cupcakes

Equipment:

- Standard 12-cup muffin tin

- Paper muffin cup liners

- Stand mixer or hand mixer

- Offset spatula or pastry bag with decorating tips

Ingredients:

• 4 cups cake flour (not self-rising), sifted
• 1 teaspoon baking soda
• 1 Tablespoon + 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 Tablespoon ground ginger
• 1 teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, room temperature
• 2½ cups packed light-brown sugar
• 4 large eggs
• 1 cup buttermilk
• 1½ cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 1 pound (4 cups) confectioners’ sugar, sifted
• ¾ teaspoon vanilla extract

Instructions:

To Make the Cupcakes:

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

Mini Morsel Cupcakes

 photo credit: http://www.recipebridge.com

Mini Morsel Cupcakes

original recipe: http://www.recipebridge.com/g/125/2916791090/mini-morsel-cupcakes

Ingredients:

CUPCAKES:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup (2 sticks) butter or margarine, softened
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup 2% milk
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

FROSTING:

• 2 1/2 cups sifted powdered sugar
• 1/2 cup butter or margarine, softened
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract

Instructions:

FOR CUPCAKES:

PREHEAT oven to 375º F. Paperline or grease 24 muffin cups.

COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 3/4 cup morsels. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. Frost; sprinkle with remaining morsels.

FOR FROSTING:

MICROWAVE 1 cup morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.

Banana Cupcakes with Browned Butter Cream Cheese Frosting

 photo credit: http://www.bigredkitchen.com

Dulce de Leche Banana Cupcakes with Browned Butter Cream Cheese Frosting

original recipe: 

Ingredients:

• 1/2 cup butter , softened
• 2 cups flour
• 1 cup packed brown sugar
• 1 1/2 t. baking powder
• 1 t. soda
• 2 eggs
• 1 t. salt
• 1/2 t. nutmeg
• 1 cup mashed ripe bananas
• 1/4 cup milk
• 1 t vanilla
• 1/2 cup chopped pecans, optional- I did not add this time

Instructions:

Mix all ingredients on high speed in mixer for 2 minutes. Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. Once baked and while still warm, I cut out a small cone from the top of each cupcake. I filled each well with 1 teaspoon Dulce de Leche, I like to use a baby spoon to do this, then popped the tops back on and pressed down so they would stay in place.Makes 12 cupcakes.

Dulce de Leche- : One way to make dulce de leche is by taking a can of sweetened condensed milk and boiling it for a few hours by first removing its label and placing the can on its side in a large pot. Cover with water, about an inch over the can and cover pot. Bring to a boil then lower heat a bit and simmer for 4 hours. Be sure the can stays covered at all times with water. After 4 hours turn off heat and let the can cool. Mine did not explode and I even used a can with a pull-tab top. OR you can purchase canned Dulce de Leche, usually found in the Latin food isle of your grocery store or near the sweetened condensed milk.

Browned Butter Cream Cheese Frosting

• 1/2 cup unsalted butter
• 1/2 tsp. Kosher salt
• 8 oz. package cream cheese, room temperature
• 1 t. vanilla
• 4 cups powdered sugar

In a small saucepan, over medium heat, heat butter and salt until browned. In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy. Add powdered sugar one cup at a time, mixing well between each addition until all the sugar is added and mixture is smooth. Makes about 5 cups frosting. You will have extra, this freezes well.

Apple Cider Cupcakes with Butter Filling and Caramel Frosting

 photo credit: http://blog.lehighvalleylive.com

Apple Cider Cupcakes with Butter Filling and Caramel Frosting

original recipe: http://blog.lehighvalleylive.com/local-food-recipes/2011/05/apple_cider_cupcakeswapple_but.html

Ingredients:

• 2 eggs, room temperature
• 1 2/3 cup flour
• 1 cup apple cider
• 2/3 cup sugar
• 1/2 cup butter, room temperature
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• apple butter

Frosting:

• 1/4 cup light brown sugar
• 10 tablespoon butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 3/4 cups powdered sugar

Instructions:

Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.

Frosting Directions:

1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Apple Cupcakes with Caramel Buttercream

photo credit: http://www.bakedperfection.com

Apple Cupcakes with Caramel Buttercream

original recipe: http://www.bakedperfection.com/2011/10/apple-cupcakes-with-caramel-buttercream.html


Apple Cupcakes

makes 24 cupcakes

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1/4 cup orange juice
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 2 cups grated apples**
• Preheat oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin pan.

In a large bowl mix together the flour, baking powder, cinnamon, and salt. In a separate bowl, beat together the eggs and sugars until creamy. Beat in the the orange juice, vanilla, and vegetable oil. Slowly add the flour mixture, mix until just combined. Stir in the grated apples. Bake 20-25 minutes until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.

**Bakers Note - I prefer to use a mix of sweet and sour apples. For my latest batch I used a mix of Granny Smith and Macintosh.

Caramel Buttercream

• 1 cup plus 2 tablespoons sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 3 sticks unsalted butter, softened
• 4 large egg whites, room temperature
• 2 teaspoons vanilla extract

Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling the pan occasionally, until caramel is dark amber. Immediately remove from heat, and slowly add cream, salt, and 1 teaspoon vanilla extract, stirring with a wooden spoon until smooth. Let cool.

Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.

**Bakers Note - When I made the caramel I doubled the recipe and used the leftover to drizzle caramel over the cupcakes. You will still have some leftover which is great on ice cream!

Toffee Crunch Cupcakes

 photo credit: http://www.bakersroyale.com

Toffee Crunch Cupcakes

original recipe: Naomi @ http://www.bakersroyale.com/cupcakes/toffee-crunch-cupcake/

Ingredients:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup chocolate covered toffee bits

Caramel Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce

Chocolate Dipping Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:

Cupcake:

Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce:

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Blueberry Pancake Cupcakes

photo credit: http://www.yourcupofcake.com

Blueberry Pancake Cupcakes

original recipe: http://www.yourcupofcake.com/2011/08/blueberry-pancake-cupcakes.html

Ingredients:

Blueberry Pancake Cupcakes:

• 1 cup butter, softened
• 1 ½ cup sugar
• 3 eggs
• 2 egg whites
• 3 1/3 cup flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1 cup sour cream
• 1/3 cup milk
• 1 tablespoon teaspoon vanilla
• 1 ½ cups fresh or frozen blueberries

Maple Buttercream:

• ½ cup butter, softened
• 8 ounces cream cheese
• 2 teaspoons Mapleine (maple flavoring)
• 4 cups powdered sugar
• Milk, as needed
• Cinnamon sugar and fresh blueberries to decorate

Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.

Instructions:

1. Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)

2. Beat butter and sugar until light and fluffy.

3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.

4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.

6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.

7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Raspberry Swirl Cheesecake Cupcakes

 photo credit: http://annies-eats.com

Raspberry Swirl Cheesecake Cupcakes

original recipe: http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar

For the raspberry swirl:

• 6 oz. fresh raspberries
• 2 tbsp. sugar

For the filling:

• 2 lbs. cream cheese, at room temperature
• 1½ cups sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

Instructions:

Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

Yield: 32 cupcakes

Chocolate Chip Sour Cream Muffins

 photo credit: http://www.thecurvycarrot.com

Chocolate Chip Sour Cream Muffins

original recipe: http://www.thecurvycarrot.com/2011/04/13/chocolate-chip-sour-cream-muffins/

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup sour cream
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350 degrees.

2. Line one cupcake pan with liners, set aside.

3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

4. In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.

5. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.

6. Gently add in the chocolate chips until thoroughly combined.

7. Evenly divide the batter among the prepared cupcake liners (I use a large ice cream scoop for this) so that the liners are about 3/4-full.

8. Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes.

Nutella Cupcakes

 photo credit: http://blogs.babble.com

Nutella Cupcakes

original recipe: http://blogs.babble.com/family-kitchen/2012/04/02/new-and-improved-self-frosting-nutella-cupcakes/?pid=12182#slideshow

Ingredients:

• 1/4 cup butter, at room temperature
• 1/4 cup canola or mild vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 3/4 cup all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk or half & half
• 1/2 cup(ish) Nutella

Instructions:

Preheat the oven to 350F.

In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.

Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

Makes a dozen cupcakes.

Iced Tea Cupcakes

 photo credit: http://bittersweetblog.wordpress.com

Iced Tea Cupcakes

original recipe: http://bittersweetblog.wordpress.com/2009/06/21/sugar-daddy/

Ingredients:

• 1 Cup Plain Soymilk
• 1 Tablespoon Fresh Lemon Juice
• 1/3 Cup Canola Oil
• 1 1/4 Cups All Purpose Flour
• 1/2 Cup Instant Unsweetened Iced Tea Mix
• 2/3 Cup Granulated Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt

Lemon-Iced Tea Frosting:

• 1/2 Cup Margarine, at Room Temperature
• 3 Cups Confectioner’s Sugar
• 1/2 Cup Instant Unsweetened Iced Tea Mix
• 1/2 Teaspoon Lemon Zest
• 2 – 4 Tablespoons Fresh Lemon Juice

Instructions:

Preheat your oven to 350 degrees and line 12 muffin tins with cupcake papers.

Whisk together the soymilk, lemon juice, and oil in a large bowl, and let sit for about 5 minutes.

Meanwhile, in a separate bowl, combine the flour, iced tea mix, sugar, baking powder and soda, and salt so that all of the dry ingredients are well distributed. Add the dry goods into the wet, and stir just enough to incorporate everything and get out most of the lumps. Distribute the batter equally between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely before frosting.

To make the frosting, simply place the margarine, confectioner’s sugar, tea mix, and lemon zest in the bowl of your stand mixer, and start it on low speed. Slowly add in the lemon juice one tablespoon at a time, increasing the speed once the sugar is mostly incorporated. Whip on high for about 4 minutes, until light and fluffy. Apply to cooled cupcakes, and top with coarse sugar or pearl sugar if desired.