Raggedy Ann Cinnamon Chip Muffins Recipe

 photo: preparedpantry.com

Raggedy Ann Cinnamon Chip Muffins Recipe


Ingredients:

• 2 large eggs
• 1 cup buttermilk
• one teaspoon vanilla
• 2 cups all-purpose flour
• 1/3 cup whole rolled oats
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup Prepared Pantry or equal cinnamon chips

For the topping:

• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon

Instructions:

Preheat oven to 425 degrees. Grease a muffin pan.

1. Whisk the eggs together in a small bowl. Add the buttermilk and vanilla. Set aside.
2. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, and cinnamon together.
3. Make a well in the dry ingredients and add the liquid ingredients. Stir only until combined. Add the cinnamon chips.
4. Drop the batter into the greased muffin cups. Mix the two tablespoons sugar and 1/2 teaspoon cinnamon together. Spoon the cinnamon sugar over the muffins.
5. Place the muffin pan in the oven. Immediately turn the temperature down to 375 degrees. Bake for 15 minutes or until done. Baking times will vary depending on how well your oven holds heat. Cool the muffins on a wire rack.


Source: http://www.preparedpantry.com/Cinnamon-Chip-Muffins-Recipe.htm

Orange Sour Cream Muffins with Zesty Orange Glaze

 photo: damndelicious.tumblr.com

Orange Sour Cream Muffins with Zesty Orange Glaze

original recipe: http://damndelicious.tumblr.com/post/26330953745/muffin-monday-orange-sour-cream-muffins-with-zesty

Ingredients:

Yields 11 muffins

• 1 3/4 cups all-purpose flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup sour cream
• 1 egg
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest

For the Zesty Orange Glaze:

• 1 1/2 cups confectioners’ sugar
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons orange zest

Instructions:

Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the butter, sour cream, egg, orange juice and orange zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.

Allow glaze to set before serving.

Feeling French - Raspberry Cream Puffs

 photo credit: http://bakersdaughter.typepad.com

Raspberry Cream Puffs

original recipe: http://bakersdaughter.typepad.com/the_bakers_daughter/2009/08/feeling-french-trois.html

Ingredients:

Choux Dough:

• 1 cup water 
• ½ cup butter 
• ¼ tsp salt 
• 1 cup all-purpose flour 
• 4 eggs

Raspberry Whipped Cream"

• 1 cup whip cream (35%)
• 1 tbsp white sugar
• 1/4 vanilla bean
• 1 tsp lemon zest
• 1/2 cup fresh raspberries

Glaze:

• 1 cup icing sugar
• water to thin
• Pink food colouring

Instructions:

Preheat the oven to 400 degrees F.

In a medium sized pot combine the water and butter together and bring to a boil.  Once boiling add the flour and salt to the water mixture and turn the heat down to medium.  Mix continuously for 1 minute with a wooden spoon, this will cook the flour.  Let choux dough sit for a few minutes to cool.  Using a stand mixer, hand mixer or a spoon, gradually add the eggs one at a time, beating the whole time. 

Line two cookie sheets with parchment.  Using a pastry bag fitted with a number 10 tip, make a quarter sized ball shape out of the choux dough. If you do not have a pastry bag, use a teaspoon to drop balls of dough onto the pan. Bake for approximately 15 minutes until the puff is golden brown and feels very light when picked up.  Let cool completely before filling.

Using a fork, mash the raspberries in a small bowl and set aside.  Combine the whipped cream, vanilla, lemon zest and sugar.  Whip in a stand mixer or with a hand blender until peaks form.  Fold in the macerated raspberries gently by hand.

There are two methods of filling the cream puffs with the raspberry whipped cream.  #1: With a serrated knife cut off the top 1/3 of the cream puff.  Drop 1 tsp of filling into the cream puff base and place the top on.    #2: Using a pastry bag and tip #10 fill the bag with the whipped cream.  Insert the tip into the side of the cream puff and squeeze until it is filled

Make the glaze by combining the icing sugar and water.  Add a small amount of food colouring (I use Wilton) and mix to combine the colour.  Dip the tops of the puffs in the glaze, top with a raspberry and let dry.  Store in the fridge until you're ready to serve.

Snickerdoodle Muffins

photo: eatmedelicious.com

Snickerdoodle Muffins


Ingredients:

• 2 sticks unsalted butter
• 1 cup sugar
• 2 tsp vanilla
• 2 eggs
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp cream of tartar
• 3/4 tsp freshly grated nutmeg
• 1 1/4 cup sour cream
• 2 1/4 cups all purpose flour
• 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

Instructions:

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

original recipe: http://www.eatmedelicious.com/2007/12/snickerdoodle-muffins.html

Energy Boosting Egg Muffins

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

Energy Boosting Egg Muffins

original recipe: http://www.modernmom.com/blogs/the-nutrition-twins/make-your-morning-egg-muffin-recipe

Ingredients:

• 6 eggs
• 1/2 cup skim or 1% milk
• 1/4 teaspoon (tsp) salt
• 1/8 tsp pepper
• 1 cup low-fat or fat free shredded Cheddar cheese (4 ounces)
• 1/2 cup chopped zucchini
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 2 tablespoons chopped red onion

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well.

Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each.

Bake until just set, 20--22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm. Makes 12 mini egg muffins.

Nutrition facts per serving (2 mini muffins): 110 calories; 7 grams g fat; 296 mg sodium; 3 g carbohydrate; 12 g protein

Gingerbread Cupcakes

Gingerbread Cupcakes


Ingredients:

Italian Sausage and Asiago Cheese Stuffed Mushrooms

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

Italian Sausage and Asiago Cheese Stuffed Mushrooms

original recipe: http://www.sweetsugarbean.com/2011/12/sausage-asiago-stuffed-mushrooms-with.html

Ingredients:

• 20 large mushrooms, cleaned with damp paper towel, stem removed and saved for later use
• 2 links Italian sausage
• 1 tsp dried rosemary OR 2 tsp fresh, finely chopped
• 1 tsp dried fennel seed
• 1 onion, diced small
• 2 cloves garlic, minced
• 4 ounces (120grams) cream cheese
• 3 ounces (90grams) Asiago cheese, grated
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• salt and pepper

Instructions:

In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min. Stir once or twice. Remove from oven. Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces. Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine. Take a teaspoon and fill each mushroom cap. Sprinkle with remaining Asiago. Bake at 375* for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.

Sausage & Cheese Muffins

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

Sausage & Cheese Muffins

original recipe: http://www.plainchicken.com/2010/11/sausage-cheese-muffins.html

Ingredients:

• 1 lb. hot ground pork sausage
• 1 tsp onion powder
• 3 cups all-purpose baking mix
• 1 (10.75 oz) can condensed fiesta nacho cheese soup
• 2 cups shredded Cheddar cheese
• 3/4 cup buttermilk (water or milk will work too)

Instructions:

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.

Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

Pepperoni Pizza Muffins

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

Pepperoni Pizza Muffins

original recipe: http://lickthebowlgood.blogspot.com/2010/07/annoying-habits.html

Ingredients:

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

Instructions:

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

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.

Pumpkin Chocolate Chip Muffins

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

Pumpkin Chocolate Chip Muffins

original recipe: http://kathiecooks.blogspot.com/2010/02/pumpkin-chocolate-chip-muffins.html

Ingredients:

• 1 2/3 c. Flour
• 1 c. Sugar
• 1 T. Pumpkin Pie Spice
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1/4 t. salt
• 2 Eggs
• 1 c. Pumpkin
• 1/2 c. Butter, softened
• 1 c. Chocolate Chips

Instructions:

Heat oven to 350 degrees. Grease muffin cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in large bowl. Break eggs into another bowl. Add pumpkin and butter; whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evening into 12-15 muffin cups. Bake 20-25 minutes.

Mac & Cheese Muffins

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

Mac & Cheese Muffins

original recipe: http://www.emilybites.com/2011/04/mac-cheese-muffins.html

Ingredients:

• 4 c cooked whole wheat or high fiber macaroni
• 1 T butter
• 1 T flour
• 1 c skim milk
• 1 garlic clove, minced
• 3 oz sharp cheddar cheese, shredded
• 3 oz Gruyere cheese, shredded
• 1 egg
• 1 egg white
• 1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
• Salt & pepper to taste

Instructions:

1. Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.

2. In a small sauce pot, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce.

3. Remove the cheese sauce from heat and then mix in the egg and egg white (binding agents) until combined.

4. In a large bowl, combine the pasta, spinach, cheese sauce, salt and pepper and mix together. Spoon the mixture evenly into the cups of your prepared muffin tin.

5. Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.

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.

Gingerbread Cupcakes

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

Gingerbread Cupcakes

original recipe: http://www.bakersroyale.com/cupcakes/gingerbread-latte-cupcakes/

Ingredients:

Gingerbread Cupcake:

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup unsulfured molasses
• 1 large egg, beaten lightly
• 1/2 cup strong, very hot coffee
• 1 teaspoon baking soda

Lemon Cream Cheese Frosting:

• 8 ounce cream cheese, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 tablespoon thinly sliced crystallized ginger

Instructions:

To make the cupcakes:

Add flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt in a bowl and sifc.

Add 1/2 stick of the butter and granulated sugar in bowl and beat until mixture is pale and fluffy. Add molasses and egg beat until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee water and stir until baking soda is dissolved. Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled) and the combined molasses and baking soda mixture into the flour mixture, stir until ingredients are well combined.

Fill cupcake liners halfway. Bake the cupcakes on the middle rack of a 350 degree °F. oven for about 20 minutes, or until a tester comes out clean. (Cupcakes will be flat on top.) Transfer the cupcakes to a rack to cool completely before frosting.

To make the Lemon Cream Cheese Frosting:

Add cream cheese, the remaining 2 tablespoons butter, confectioners’ sugar and vanilla into a bowl and beat until fluffy and smooth. Add in the zest and lemon juice and beat to combine. Chill frosting for 30 minutes before using.

Dark Chocolate Raspberry Cupcake

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

Dark Chocolate Raspberry Cupcake

original recipe: http://www.ambitiouskitchen.com/2011/09/dark-chocolate-raspberry-cupcakes-with-raspberry-whip-cream/

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup dark cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup butter, softened
• 3 egg whites or about 1/2 cup egg substitute
• 1 teaspoon vanilla
• 1/2 cup of almond or soy milk (vanilla or unsweetened is fine)
• 3 tablespoons of sour cream (fat free preferably)
• 12 teaspoons of seedless raspberry jam

Raspberry Whip Cream:

• 1 cup of heavy whipping cream
• 1/2 teaspoon of vanilla extract
• 2 tablespoons of granulated sugar
• 1 tablespoon of seedless raspberry jam

Chocolate Glaze:

• 4 oz of dark chocolate bar, finely chopped
• 1 tablespoon of milk

Instructions:

For the Cupcakes: Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in bowl and stir until well mixed. In a large bowl beat both sugars and butter with a mixer until well combined. Add egg whites and vanilla. Next add flour mixture, milk and sour cream. Mix until all is blended and creamy. Spoon cupcake batter into 12 muffin cups with liners. Add 1 tsp of raspberry jam to the center of each cupcake. Bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. Let cool for a couple of minutes, then remove cupcakes from pan and cool completely on a wire rack.

Once cupcakes are cool you can frost them.

For the Raspberry Whipped Cream Frosting: Combine heavy whipping cream, vanilla extract, raspberry jam, and sugar in a large bowl and beat until stiff peaks form. Immediately frost cupcakes.

For Chocolate Glaze: Place chocolate and milk in a microwavable small bowl and microwave for 30 seconds. Then mix together and drizzle on top of cupcakes.

Sprinkle with colored sugar to make extra pretty.

Makes 12 cupcakes.

Lemon Meringue Cupcake

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

Lemon Meringue Cupcake

original recipe: http://www.atkokken.com/2011/02/08/isabellas-lemon-meringue-cupcake/

Ingredients:

Cupcakes:

• 250ml /1 cup pure cream
• 220g /1 cup caster sugar
• 2 eggs, lightly beaten
• 225g/ 1 1/2 cups self raising flour
• Finely grated rind of 1 lemon

Lemon curd:

• 125ml/ 1/2 cup lemon juice
• 100g butter
• 110g/ 1/2 cup caster sugar
• 1 egg
• 3 egg yolks

Meringue:

• 3 egg whites
• 110g/ 1/2 cup caster sugar

Instructions:

1. Preheat oven to 180′C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.

2. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.

3. Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

4. For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.

5. For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.

6. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd. Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.

Devil's Food Cupcakes

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

Devil's Food Cupcakes

original recipe: http://www.marthastewart.com/355559/devils-food-cupcakes

Ingredients:

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• Chocolate Ganache Frosting
• Chocolate Curls, for decorating (optional)

Instructions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting.

Peppermint Mocha Cupcakes

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

Peppermint Mocha Cupcakes

original recipe: http://www.bakersroyale.com/cupcakes/peppermint-mocha-cupcakes/

Ingredients:

Cupcakes:

• 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
• ½ teaspoon peppermint extract
• 1 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 3/4 cup chopped peppermint Andes

Peppermint Swiss Meringue Buttercream:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 teaspoon peppermint extract

Chocolate Pouring Sauce:

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

Instructions:

Cupcakes:

Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. Fold in chopped Andes. 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.

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.

Peppermint Swiss Meringue Buttercream:

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes).

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

Add salt and peppermint extract and mix to combine.

Chocolate Pouring 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 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.

Set aside and let sauce cool to warm.

To Assemble Cupcake:

Frost cooled cupcakes with buttercream frosting. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pouring sauce over frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle chopped peppermint Andes on chocolate sauce. Finish with a peppermint candy on top.

Mudslide Cupcakes with Baileys Irish Cream

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

Mudslide Cupcakes with Baileys Irish Cream

original recipe: http://www.cupcakeproject.com/2010/01/mudslide-cupcakes-with-baileys-irish.html

Ingredients:

• 2/3 C sugar
• 2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3 T ground coffee (your favorite kind)
• 3/4 C unsalted butter, room temperature
• 2 eggs
• 2/3 C melted vanilla ice cream (you could also make this with coffee or mocha ice cream)
• 1/4 C homemade Kahlua (store-bought would work just fine)
• 1/4 C homemade Baileys Irish Cream (store-bought would work just fine)
• A little bit of chocolate for shaving on top (optional)
• 12 chocolate-covered espresso beans (optional)

Instructions:

- Whisk flour, baking powder, baking soda, and coffee in a bowl.

- Beat butter and sugar in a large bowl for 1 minute until light and fluffy.

- Beat eggs, ice cream, Kahlua, and Baileys into the butter/sugar mixture until blended.

- Fold in flour mixture.

- Fill cupcake liners 3/4 full.

- Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

- Top with Baileys Irish Cream whipped cream (see above), shaved chocolate, and a chocolate covered espresso bean.

Baileys Irish Cream whipped cream

• 2 C heavy whipping cream
• 2/3 C sugar
• 2 T homemade Baileys Irish Cream (yes, store-bought would work just fine)

- Whip heavy whipping cream until it looks like whipped cream.

- Mix in sugar and Baileys Irish Cream until just combined.