Banana Cupcakes With Vanilla Pastry Cream: Ingredients

BANANA CUPCAKES WITH VANILLA PASTRY CREAM
yield: 24 cupcakes

prep time: 20 minutes

cook time: 20 to 25 minutes

total time: 45 minutes
INGREDIENTS:
For the Banana Cupcakes:
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
teaspoon salt
cup (4 ounces) unsalted butter, at room temperature
cup vegetable shortening, at room temperature
1 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cups mashed very ripe bananas (about 4 bananas)
cup buttermilk
For the Vanilla Pastry Cream:
3 cups half-and-half
6 large egg yolks
cup granulated sugar
3 tablespoons cornstarch
teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS:
To Make the Banana Cupcakes:
1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
2. Whisk together the flour, baking powder, baking soda, and salt together into a large
bowl and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and
shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and
vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl,
add the eggs, and beat until just combined. Scrape down the bowl again and add the
bananas. Beat until just combined. Turn the mixer to low. Add the flour mixture,
alternating with the buttermilk, in three additions, beginning and ending with the flour
mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
4. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the
pans halfway through the baking time, until a toothpick inserted in the center of a
cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes.
Remove the cupcakes from the pans and place them on the rack to cool completely.
To Make the Vanilla Pastry Cream:
1. Set a fine-mesh sieve over a medium bowl.
2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the
mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk
mixture, then pour that mixture into the remaining half-and-half in the saucepan and
cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove
from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press
a piece of plastic wrap directly onto the surface of the cream to prevent a skin from
forming. Put in the refrigerator for about 1 hour, or until chilled.
To Assemble the Cupcakes:
If you have a pastry bag, fit the bag with a large tip, fill the bag with the pastry cream, and
pipe out enough pastry cream to cover each cupcake.
If you do not have a pastry bag, use an ice cream scoop with a release mechanism to
scoop the pastry cream and dispense it onto the top of the cupcake.
You can also use an offset spatula to frost the cupcakes. Top with a single slice of fresh
banana or a dried banana chip.
To Serve: You can either top these with the pastry cream and refrigerate until ready to
serve; or keep the cupcakes at room temperature and top with the pastry cream right
before serving.
DARK CHOCOLATE CUPCAKES
yield: 12 cupcakes

prep time: 30 minutes (active), 45 minutes (inactive)

cook time: 18-20 minutes

INGREDIENTS:
For the Cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
cup (1.5 ounces) Dutch-processed cocoa powder
cup (3.75 ounces) all-purpose flour
teaspoon baking soda
teaspoon baking powder
2 eggs
cup (5.25 ounces) granulated sugar
teaspoon table salt
cup (4 ounces) sour cream
For the Peanut Butter Frosting:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
teaspoon vanilla extract
teaspoon kosher salt
cup heavy cream
DIRECTIONS:
1. To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350
degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line
standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over
saucepan containing barely simmering water; heat mixture until butter and chocolate are
melted and whisk until smooth and combined. (Alternately, you can microwave the
mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool
until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully
incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-
third of flour mixture over chocolate mixture and whisk until combined; whisk in sour
cream until combined, then sift remaining flour mixture over and whisk until batter is
homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center
of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15
minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room
temperature before icing, about 30 minutes.
7. To make the Peanut Butter Frosting: Place the confectioners' sugar, peanut butter,
butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.
Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as
you work. Add the cream and beat on high speed until the mixture is light and smooth.
Irish Car Bomb Cupcakes
March 14, 2011 563 comments

As I mentioned on Friday, I have been doing some experimentation with the beer and
chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt,
so I couldnt wait to see how I liked beer and chocolate in my cake. The answer? I like it, a
whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was
totally optimistic that I would love it, and I was definitely right. These cupcakes are
fashioned after the popular Irish Car Bomb cocktail that consists of a shot of Baileys Irish
Cream and Irish whiskey dropped into a pint of Guinness. I have never had one myself, but
Ive heard that if you can get it down before it curdles, its smooth, delicious and almost
tastes like a milkshake. Ill believe it because these cupcakes are all sorts of delicious.
Theyre also very boozy. Consider yourself warned

These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth
of flavor and is also supremely moist. The centers of the cupcakes are cut out and filled
with a chocolate ganache that has been spiked with Irish whiskey. And to top it all off, the
frosting is my favorite vanilla buttercream that has been doused with a serious amount of
Baileys Irish Cream.

While you cant really taste the beer in the cupcakes (it serves as more of a flavor enhancer
for the chocolate), you can definitely taste the alcohol in the filling and the frosting. Which
I think means that the cupcakes are a success Plus, they got six big thumbs up!
I think I need to start converting more drinks into baked goods, this was too much fun
(and way delicious!).

Two year ago: Sour Cream Coffee Cake
Three years ago: Pot Roast in the Crock Pot
print save email
IRISH CAR BOMB CUPCAKES
yield: 24 cupcakes


cook time: 17 minutes

total time: 1 hour
INGREDIENTS:
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
cup Dutch-process cocoa powder
1 teaspoons baking soda
teaspoons salt
2 eggs
2/3 cup sour cream
For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream
DIRECTIONS:
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with
liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over
medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an
electric mixer, beat the eggs and sour cream on medium speed until combined. Add the
Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the
speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the
batter until completely combined. Divide the batter among the cupcake liners. Bake until a
thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes
on a rack.
3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a
heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit
for one minute and then, using a rubber spatula, stir it from the center outward until
smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until
thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large
decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the
way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each
cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the
butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally.
Reduce the speed to medium-low and gradually add the powdered sugar until all of it is
incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2
to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate
with sprinkles, if desired. Store the cupcakes in an airtight container.
Lemon-Limoncello Cupcakes
August 30, 2009 219 comments

These cupcakes have almost rendered me speechless. Trying to come up with the words
to describe the incredible flavor experience that these provide is no small task. These
lemon beauties topped off an Italian-themed meal (one that had begun with the Fontina-
Stuffed Bacon-Wrapped Dates as an appetizer) and was the perfect clean-flavored dessert
that I was looking for. There are three levels of lemon flavor in the cupcakes that combine
to deliver the perfect balance of tart and sweet, and had people fighting over the last
cupcake (seriously). The batter is flavored with lemon zest, lemon juice and a punch of
limoncello; a tart lemon curd fills the inside of the cupcakes, and on top sits a sweet
cream cheese frosting with the subtle tang of limoncello. These are simple and classy, a
perfect dessert for a summer meal.

Although comprised of three separate steps, these cupcakes are simple to put together
and not very time consuming. While the cupcakes are in the oven baking, the lemon curd
can be made in less than 10 minutes. While the cupcakes and curd cool, make the frosting
and then you are ready to assemble and serve! I tasted a spoonful of lemon curd before
assembling the cupcakes and thought it might be a bit too tart, but was pleasantly
surprised when I tasted the entire cupcake. The curd didnt appear too tart at all, and was
perfectly balanced by the cake and frosting. As you can see, I popped the finished
cupcakes into an additional liner Wilton Nut & Party Cups for a prettier presentation.
If you want to make homemade limoncello, you can certainly do so, but plan ahead!
Homemade recipes require 7 to 10 days of the lemon steeping in vodka before proceeding
with the rest of the recipe. If you want to give it a go, you can find recipes here and here.

These cupcakes have been entered into Bake at 350s Flavor of the Month event for
August:PUCKER UP! Lemon, Lime or a combination. Head on over to check out the event,
see what everyone baked up, and find out next months theme.

1 year ago: Strawberry Pretzel Jello Squares
2 years ago: Black Bean Burgers
print save email
LEMON-LIMONCELLO CUPCAKES
yield: 1 dozen



total time: 1 hour 10 minutes
INGREDIENTS:
For the cupcakes:
1 teaspoon baking powder
teaspoon salt
2 ounces ( stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
cup buttermilk
cup lemon juice
Zest of one lemon
For the lemon curd:
Zest of 2 lemons
cup lemon juice
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces ( stick) unsalted butter, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
DIRECTIONS:
1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the
center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the
bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese
and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a
time, beating well after each addition. Add the limoncello and beat an additional minute.
On low speed, add flour mixture and buttermilk alternatively, beginning and ending with
the flour mixture. Add the lemon juice and zest and mix on low speed just until
incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a
toothpick inserted near the middle comes out clean. Let cool completely.
2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest,
juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together
the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the
mixture back into the saucepan and place over medium heat, whisking constantly until it
thickens, about 5 minutes. Remove from the heat, and let cool completely.
3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted
with the paddle attachment, beat the butter and cream cheese on medium speed until
light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional
minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat
until fully incorporated and smooth.
4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon
baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a
pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and
pipe onto each cupcake. Decorate with lemon and berries, if desired.
MARGARITA CUPCAKES
yield: 12 cupcakes



INGREDIENTS:
For the Cupcakes:
teaspoon salt
cup unsalted butter, at room temperature
2 eggs, at room temperature
Zest and juice of 1 limes
2 tablespoons tequila
cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
DIRECTIONS:
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set
aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until
pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly
after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and
tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't
worry, it will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with
the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to
give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until
just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at
the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush
the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to
cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using
the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add
the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.
Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt
mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too
soft, add some additional sugar, one spoonful at a time until desired consistency is
reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of
salt and a lime wedge.
*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit
it from both the cupcakes and the frosting with no problem. If you do omit it, I would add
1 tablespoon of vanilla extract to the frosting.
*Note #2: I used a Wilton 1M tip to frost the cupcakes.
Mocha Cupcakes

Yield: 12 cupcakes
Prep Time: 15 minutes Baking Time: 17-20 minutes
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
teaspoon salt
cup whole milk
cup strong brewed coffee
1 teaspoons espresso powder
cup (1 stick) unsalted butter, at room temperature
cup light brown sugar
1 egg, at room temperature
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to
room temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy,
about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine
the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with
the coffee mixture, ending with the flour mixture.
5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a
toothpick inserted in the center of a cupcake comes out clean. Cool completely before
frosting cupcakes.
(Cupcake recipe adapted from My Baking Addiction)

Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoons espresso powder
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed
for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to
low and add the powdered sugar a little at a time, waiting until it is mostly incorporated
before adding more. Once all of the powdered sugar has been added, scrape the sides of
the bowl and increase the speed to medium-high and whip until fluffy, about a minute or
two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is
completely incorporated, scraping the sides as necessary.
*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.
PUMPKIN CUPCAKES WITH CREAM CHEESE
FROSTING
yield: 32 cupcakes



INGREDIENTS:
For the Cupcakes:
4 cups cake flour (not self-rising), sifted
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 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
DIRECTIONS:
To Make the Cupcakes:
1. Preheat oven to 350F. 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, 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.
RED VELVET CUPCAKES WITH CREAM
CHEESE FROSTING
yield: 12 cupcakes



INGREDIENTS:
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
1 egg
2 tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
cup buttermilk
1 cup + 2 tablespoons all-purpose flour
teaspoon salt
1 teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
1 tablespoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3
minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until
well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food
coloring to make a thick paste. Add to the batter and mix on medium speed until
completely combined. You may need to stop the mixer to scrape the bottom of the bowl,
making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the
flour and mix until combined. Scrape the bowl and repeat the process with the remaining
milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn
to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or
until a thin knife or skewer inserted into the center of the largest cupcake comes out
clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a
cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese
on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the
speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla
and mix to combine. Increase the speed to medium high and whip for a few minutes until
the frosting is light and fluffy, scraping the bowl as necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
TIRAMISU CUPCAKES
yield: 18 cupcakes

prep time: 1 hour


INGREDIENTS:
For the Cupcakes:
1 cups cake flour (not self-rising), sifted
teaspoon coarse salt
cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala wine
For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting
DIRECTIONS:
1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together
cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small
saucepan over medium heat just until bubbles appear around the edge. Remove from
heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a
fine sieve into a bowl, and discard vanilla-bean pod.
2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar.
Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved
and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on
high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on
the surface for several seconds when whisk is lifted.
3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir
cup batter into the strained milk mixture to thicken, then fold milk mixture into the
remaining batter until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating
tins halfway through, until centers are completely set and edges are light golden brown,
about 20 minutes. Transfer tins to wire racks to cool completely before removing
cupcakes.
5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let
cool.
6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has
been used. Allow cupcakes to absorb liquid 30 minutes.
7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff
peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk
together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream
into mascarpone mixture until completely incorporated. Use immediately.
8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight
containers. Dust generously with cocoa powder just before
serving.
VANILLA CUPCAKES
yield: 12 cupcakes



INGREDIENTS:
Vanilla Cupcakes:
teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
DIRECTIONS:
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard
muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted
with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at
medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with
rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold
and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove
the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature
before frosting.
4. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high
speed for 5 minutes, stopping to scrape the bowl once or twice.
5. Reduce the speed to low and gradually add the powdered sugar. Once all of the
powdered sugar is incorporated, increase the speed to medium-high and add the vanilla,
mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2
minutes, scraping the bowl as needed.
You can store any unused buttercream in the refrigerator in an airtight container; let it
come to room temperature and then give it a quick whip in the mixer before using.
STRAWBERRY CUPCAKES WITH STRAWBERRY MERINGUE
BUTTERCREAM
yield: About 34 cupcakes



total time: 1 hour
INGREDIENTS:
For the Cupcakes:
cup cake flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
1 egg white
1 cup whole milk
2 cups finely chopped fresh strawberries
For the Strawberry Meringue Buttercream:
1 cups fresh strawberries (about 8 ounces), rinsed, hulled and coarsely chopped
4 egg whites
1 cups unsalted butter, cut into tablespoons, at room temperature
DIRECTIONS:
1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with
paper liners.
2. Whisk together both flours, baking powder and salt; set aside.
3. With an electric mixer on medium-high speed, cream together the butter, sugar and
vanilla until pale and fluffy, about 3 minutes. Add the eggs and egg white, on at a time,
beating until each is fully incorporated, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and add the flour in two batches, alternating with the milk,
and beating until well combined. Use a rubber spatula to gently fold in the chopped
strawberries by hand.
4. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake
until golden and a cake tester inserted in centers comes out clean, 25 to 30 minutes.
Transfer to pans to wire racks to cool for 15 minutes; turn out the cupcakes onto the rack
and let cool completely. Cupcakes can be stored up to 1 day at room temperature in
airtight containers before frosting.
5. Make the Strawberry Meringue Buttercream: Puree the strawberries in a food process or
blender; set aside.
6. Combine the egg whites and sugar in the heatproof bowl of a standing electric mixer
set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to
the touch and the sugar has dissolved (the mixture should feel completely smooth when
rubbed between your fingertips).
7. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and
gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.
Continue mixing until the mixture is fluffy and glossy, and completely cool (test by
touching the bottom of the bowl), about 10 minutes.
8. Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time,
mixing well after each addition. Once all the butter has been added, scrap down the sides
of the bowl with a spatula and switch to the paddle attachment; continue beating on low
speed until all air bubbles are eliminated, about 2 minutes. Add the strawberry puree and
beat until combined. Stir the frosting with a rubber spatula until the frosting is smooth.
Keep the buttercream at room temperature if using the same day, or transfer to an airtight
container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to
room temperature and beat with paddle attachment on low speed until smooth again,
about 5 minutes.
9. Decorate the Cupcakes: Spread or pipe the buttercream onto each cupcake. Store
cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for
up to 3 days.
CHERRY COKE FLOAT CUPCAKES
yield: 12 cupcakes



INGREDIENTS:
For the Cupcakes:
3 tablespoons cocoa powder
teaspoon salt
1 egg
cup buttermilk
cup Coke (don't use diet)
1 (21-ounce) can cherry pie filling
For the Glaze:
cup powdered sugar
2 tablespoons Coke
For the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish
DIRECTIONS:
1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan
with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light
and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large
mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure
you wait for the foam to go down when measuring the Coke and don't worry if your
mixture looks curdled when you add the buttermilk.)
4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with
the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good
mix with a rubber spatula to make sure it is thoroughly combined.
5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the
tops spring back when touched lightly and a toothpick inserted in the center cupcake
comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool
completely.
6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle
of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.
7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let
sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset
spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently
spread it over the top.
8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk
attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin
adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes
together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if
you dip a spoon in it, the whipped cream should stay on the spoon when you turn it
upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino
cherries for garnish.

CHOCOLATE SALTED CARAMEL CUPCAKES
yield: 22 to 24 cupcakes



INGREDIENTS:
For the Cupcakes:
cup plus 1 tablespoon Dutch-process cocoa powder
cup plus 1 tablespoon hot water
teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
cup sour cream
For the Salted Caramel Frosting:
cup salted caramel sauce
To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)
DIRECTIONS:
1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans
with paper liners.
2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a
separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook,
stirring occasionally, until the mixture is smooth, and the butter is completely melted.
Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until
the mixture is cool, about 4 to 5 minutes.
4. Add the eggs one at a time, mixing well after each addition, and scraping down the
sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until
smooth.
5. Reduce the mixer speed to low, and add the flour mixture in three additions,
alternating with the sour cream, beginning and ending with the flour mixture. Mix each
addition until just incorporated.
6. Divide the batter evenly between the prepared liners, filling each about two-thirds full.
Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating
the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a
wire rack to cool completely.
7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed
for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it's
not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to
medium-low and slowly add the powdered sugar, a little at a time, until it has all been
incorporated. Increase the speed to medium-high and beat for an additional two to three
minutes, until light and fluffy.
8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread
the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch
of fleur de sel. (Note: I used an Ateco #864 decorating tip to frost these cupcakes.)
THE BAKED BROWNIE
yield: 24 brownies



total time: 1 hour
INGREDIENTS:
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
cup packed light brown sugar
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or
light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a
saucepan of simmering water, stirring occasionally, until the chocolate and butter are
completely melted and smooth. Turn off the heat, but keep the bowl over the water and
add the sugars. Whisk until completely combined, then remove the bowl from the pan. The
mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs
and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the
batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a
whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is
visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the
oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick
inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
Let the brownies cool completely, then lift them out of the pan using the parchment
paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3
days.
HOMEMADE HOSTESS CUPCAKES
yield: 12 cupcakes

prep time: 1 hour 30 minutes


total time: 2 hours
A homemade recreation of the famous Hostess Cupcakes - chocolate cupcakes with a creamy
white center, topped with a chocolate glaze and white curly piping.
INGREDIENTS:
For the Cupcakes:
3 ounces bittersweet chocolate, chopped fine
cup Dutch-processed cocoa powder
cup brewed coffee, still hot
cup bread flour
teaspoon salt
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
For the Filling:
1 cup marshmallow creme
cup powdered sugar
For the Ganache Frosting:
2 ounces bittersweet chocolate, finely chopped
cup heavy cream
For the White Icing:
1 cup powdered sugar
1 tablespoon whole milk
Splash vanilla extract
DIRECTIONS:
1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin
with paper or foil liners.
2. Place the chocolate and cocoa in a medium bowl. Pour the coffee over the mixture and
let sit, covered, for 5 minutes. Whisk the mixture gently until smooth, then transfer to the
refrigerator to cool completely, about 20 minutes.
3. Whisk together the flour, sugar, baking soda and salt in a medium bowl.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until
smooth. Add the flour mixture to the chocolate mixture and whisk until smooth.
5. Divide the batter evenly among the muffin cups. Bake cupcakes until set and just firm
to the touch, 15 to 20 minutes. Let the cupcakes cool in the tin on a wire rack until cool
enough to handle, about 10 minutes. Remove each cupcake from the tin, set on the wire
rack, and let cool completely before filling and frosting, about 1 hour. (Unfrosted
cupcakes can be stored at room temperature for up to 1 day.)
6. Make the Filling: Beat the marshmallow creme and butter on medium speed until soft
and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar.
Once it has all been incorporated, increase the speed to medium-high and beat for an
additional 1 to 2 minutes, or until very light and fluffy. Transfer the filling to a pastry bag
fitted with a large, round tip (I used an Ateco #804) and refrigerate until ready to use.
7. Make the Ganache Frosting: Place the chopped chocolate in a small bowl. Place the
cream in a small saucepan and bring to a simmer over medium heat. Remove from the
stove, and immediately pour over the chopped chocolate. Let stand for 2 minutes, then
gently whisk together until a smooth ganache forms. Set aside to thicken for 5 to 10
minutes.
8. Make the White Icing: Beat together the powdered sugar, butter, milk and vanilla on
medium speed until completely blended and smooth. Transfer the icing to a pastry bag
fitted with a small, round tip (I used a Wilton #3) and refrigerate until ready to use.
9. Assemble the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large
decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the
way down (just like I did in these cupcakes). Using the prepared pastry bag, pipe filling
into the holes of each cupcake. If any filling spills over the top, just scrape it off so the top
stays smooth.
10. Once all of the cupcakes have been filled, take them one at a time and dip them, top-
side-down, into the ganache. Dip them down to where the liners starts, so that the entire
top is covered. Allow any excess to drip off, then place back on the cooling rack, right-
side up. Once all of the cupcakes have been topped with ganache, transfer the cooling
rack to the refrigerator for 20 to 30 minutes to allow the ganache to firm up and set.
11. Once the ganache is firm, take your pastry bag with the white icing and pipe the
decorative curls across the top of each cupcake. Allow to set for about 15 minutes before
serving. Any leftover cupcakes should be stored in an airtight container in the refrigerator.
MOJITO CUPCAKES
yield: 12 cupcakes



total time: 1 hour
INGREDIENTS:
For the Cupcakes:
cup buttermilk
cup mint leaves, bruised
teaspoon salt
Zest and juice of 1 limes
2 tablespoons white rum
To Brush the Cupcakes:
2 sprigs fresh mint
For the Frosting:
1 cups unsalted butter, at room temperature
1 tablespoons lime juice
DIRECTIONS:
1. Combine the buttermilk and the cup mint leaves in a small saucepan over medium
heat. Warm until just starting to steam (do not simmer), then remove from the heat and
cover. Let steep for 15 to 30 minutes. Once finished, strain the milk into a bowl using a
fine mesh sieve. The milk may appear curdled or clumpy, but don't worry, it will come
back together. Press on any milk solids and mint leaves to extract all the liquid possible.
Give the milk a quick stir to smooth it out and set aside.
2. While the mint is steeping in the milk, preheat the oven to 325 degrees F. Line a
standard muffin tin with paper liners; set aside.
3. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
4. In an electric mixer on medium-high speed, beat the butter and sugar together until
pale, light, and fluffy (about 5 minutes).
5. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly
after each addition.
6. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum.
Mix until combined. (The mixture may start to look curdled at this point, but dont worry,
it will all come back together, power on!)
7. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with
the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to
give it one last mix by hand.
8. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until
just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at
the halfway point.
9. While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan
and warm over medium heat until the rum is heated through (do not let it simmer).
Remove the pan from the heat, cover, and let steep until ready to use.
10. Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush
the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool
completely before frosting them.
11. To make the frosting, whip the butter on medium-high speed of an electric mixer
using the whisk attachment for 5 minutes. Reduce the speed to medium-low and
gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is
incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice and
rum and mix on medium-high speed until incorporated and fluffy. If the frosting appears
a bit too soft, add some additional sugar, one spoonful at a time until desired consistency
is reached. Frost cupcakes and garnish, if desired, with a lime wedge and sprig of fresh
mint.
HUMMINGBIRD CUPCAKES
yield: 22 to 24 cupcakes



INGREDIENTS:
Dried Pineapple Flowers (garnish):
1 whole fresh pineapple
Cupcakes:
teaspoon salt
teaspoon ground cinnamon
1 & 1/3 cups mashed banana (2 to 3 large bananas)
2/3 cup crushed pineapple, drained (about half of a 20-ounce can)
2/3 cup walnuts or pecans, toasted and chopped
2/3 cup shredded coconut (sweetened or unsweetened will work)
1 & 1/3 cups granulated sugar
11 tablespoons unsalted butter, melted and cooled
2 eggs
Frosting:
12 ounces cream cheese
DIRECTIONS:
1. Make the Dried Pineapple Flowers: Preheat oven to 225 degrees F. Line two baking
sheets with nonstick baking mats or parchment paper. Cut the top and bottom off the
pineapple, and slice off the outer rind. Using a small melon baller or measuring spoon,
remove and discard the pineapple "eyes". Use a sharp knife to cut the pineapple crosswise
into very thin slices. Place the slices on the baking sheets. Bake until the tops look dried,
about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more (or
longer, depending on their thickness). Pinch the center of each pineapple slice to shape
into a cone; let cool in a clean muffin tin to form flowers. Let sit overnight so that they
retain their shape. Once completely dried and shaped, the flowers can be stored (stacked)
up to 3 days at room temperature in an airtight container.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin tins with
paper liners; set aside.
3. Whisk together the flour, baking soda, salt, and cinnamon; set aside. In another bowl,
stir together the banana, pineapple, walnuts, and coconut; set aside.
4. With an electric mixer on medium-high speed, beat the butter, sugar, and vanilla until
combined. Add the eggs, one at a time, beating until each is incorporated, scraping down
the sides of the bowl as needed. Continue beating until the mixture is pale and fluffy. Add
the banana mixture to the egg mixture, beating until combined. Stir in the flour mixture
with a rubber spatula.
5. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake,
rotating tins halfway through, until golden brown and a cake tester inserted in the centers
comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before
removing cupcakes. (Unfrosted cupcakes can be stored up to 3 days at room temperature
in airtight containers.)
6. Make the Frosting: Using the whisk attachment, beat the cream cheese and butter at
medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about
5 minutes. Add the vanilla extract and mix to incorporate. Reduce the speed to medium-
low and gradually add the powdered sugar, until it has all been incorporated. Scrape the
sides of the bowl and increase the speed to medium-high and whip until light and fluffy, 2
to 3 minutes.
7. Assemble the Cupcakes: To finish, pipe frosting onto the top of each cupcake (or use an
offset spatula to spread the frosting) and top with a dried pineapple flower. (Note: I used
an Ateco #806 decorating tip to frost these cupcakes.)
PEANUT BUTTER AND JELLY CUPCAKES
yield: 22 cupcakes



total time: 1 hour
INGREDIENTS:
For the Cupcakes:
teaspoon salt
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
cup sour cream, at room temperature
cup coarsely chopped salted peanuts
For the Frosting:
1/3 cup powdered sugar
teaspoon salt
1 cup creamy peanut butter
cup heavy cream
cup strawberry jelly or jam
DIRECTIONS:
1. Preheat oven to 375 degrees F. Line standard muffin tins with paper liners. Whisk
together the flour, baking soda, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream the butter and sugar until pale
and fluffy. Reduce speed to low and mix in peanut butter. Add the eggs, one at a time,
beating until each is incorporated, scraping down the sides of the bowl as needed. Mix in
the vanilla. Gradually add the flour mixture; beat until just combined. Mix in the sour
cream and peanuts.
3. Divide the batter evenly among the lined cups. Bake, rotating the tins halfway through,
until golden and a cake tester inserted in the centers comes out clean, about 22 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be
stored up to 3 days at room temperature in airtight containers.
4. Make the Frosting: With an electric mixer on medium-high speed, beat cream cheese
and powdered sugar until pale and fluffy. Add the salt and peanut butter, and beat to
combine. Beat in vanilla.
5. In another bowl, with an electric mixer on medium speed, whisk cream until medium-
stiff peaks form. Fold the cream into the peanut butter mixture. use immediate, or
refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir
with a flexible spatula until smooth.
6. To finish, use an offset spatula to spread frosting over each cupcake, leaving a small
well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be
refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
SNICKERDOODLE CUPCAKES
yield: 28 cupcakes



INGREDIENTS:
For the Cupcakes:
1 cups cake flour
1 tablespoon baking powder
teaspoon salt
1 tablespoon ground cinnamon
1 cups whole milk
For the Seven-Minute Frosting:
1 cups plus 2 tablespoons granulated sugar, divided
2/3 cup water
2 tablespoons light corn syrup
6 egg whites, at room temperature
For the Garnish:
2 tablespoons granulated sugar
teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Sift together
both flours, baking powder, salt and cinnamon.
2. With an electric mixer on medium-high speed, cream the butter and sugar until pale
and fluffy, about 3 minutes. Add the eggs, one at a time, beating until each is
incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce
the speed to low. Add the flour mixture in three batches, alternating with two additions of
milk, and beating until combined after each.
3. Divide the 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 completely before removing
cupcakes and frosting. Cupcakes can be stored up to 2 days at room temperature, or
frozen up to 2 months, in airtight containers.
4. Make the Frosting: Combine 1 cups granulated sugar with the water and corn syrup in
a small saucepan. Bring to a boil over medium heat, stirring occasionally, until sugar
dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees F.
5. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment,
whisk egg whites on medium-high speed until soft peaks form. With mixer running, add
remaining 2 tablespoons granulated sugar, beating to combine.
6. As soon as sugar syrup reaches 230 degrees F, remove from the heat. With the mixer
on medium-low speed, pour syrup down the side of the bowl in a slow, steady stream.
Raise the speed to medium-high; whisk until the mixture is completely cool (test by
touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use
immediately.
7. Using a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A), pipe frosting
on each cupcake: Hold the bag over the cupcake with tip just above the top, and squeeze
to create a dome of frosting, then release pressure and pull up to form a peak.
8. Combine the 2 tablespoons granulated sugar and teaspoon cinnamon. Using a small,
fine sieve, dust the peaks with cinnamon-sugar. Frosted cupcakes are best eaten the day
they are frosted; keep at room temperature until ready to serve.
ZUCCHINI-PINEAPPLE CUPCAKES WITH ORANGE SOUR
CREAM FROSTING
yield: 24 cupcakes



INGREDIENTS:
For the Cupcakes:
1 package (about 18 ounces) yellow cake mix without
pudding in the mix
3 eggs
1 cup low- fat buttermilk
1/3 cup canola or vegetable oil
1 teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground allspice
2 cups coarsely shredded zucchini (1 medium zuccini. unpeeled)
1 can (8 ounces) crushed pineapple, well drained
For the Frosting:
2/3 cup sour cream (not non fat or fat-free)
cup unsalted butter, softened
2 teaspoons grated orange peel
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line 24 standard muffin pan cups with paper baking
cups; coat paper cups with nonstick cooking spray.
2. Combine cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, and allspice in large bowl;
beat according to package directions. Fold in the zucchini and pineapple; mix well to
distribute evenly. Divide the batter evenly between the muffin cups.
3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool 20
minutes in pan on wire rack. Transfer to wire rack to cool completely.
4. Combine powdered sugar, sour cream, and butter in large bowl with electric mixer at
low speed. Beat at medium speed until smooth. Stir in 2 teaspoons orange peel. Frost
cooled cupcakes with an offset spatula. Garnish with additional orange peel, if desired.
Serve at room temperature. Store leftover cupcakes in refrigerator.
S'MORES CUPCAKES
yield: 24 cupcakes

prep time: 1 hour


INGREDIENTS:
For the Cupcakes:
1-1/3 cups graham flour
1 teaspoons salt
1 teaspoons ground cinnamon
10 ounces (1 cups) unsalted butter, room temperature
2 cups light brown sugar
cup honey
6 eggs
For the Chocolate Ganache Glaze:
4 ounces semisweet chocolate, finely chopped
cup heavy cream
For the Marshmallow Frosting:
1 envelope unflavored gelatin (1 tablespoon)
1/3 cup plus cup cold water
DIRECTIONS:
1. Bake the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper
liners. Whisk together both flours, baking powder, salt and cinnamon.
2. With an electric mixer on medium-high speed, cream the butter, brown sugar and
honey until pale and fluffy. Reduce speed to medium; beat in the eggs and vanilla,
scraping down the sides of the bowl as needed. Add the flour mixture and mix until just
combined.
3. Divide the batter evenly among the lined cups. Bake, rotating tins halfway through, until
golden brown and a thin knife inserted in the centers comes out with only a few moist
crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn
out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at
room temperature, or frozen up to 1 month.
4. Make the Chocolate Ganache Glaze: Place the chocolate in a medium heatproof bowl
and microwave on 50% power for 30 seconds, or until the chocolate softens and starts to
melt. Bring the cream to a full boil in a small saucepan over medium-high heat; pour over
chocolate. Working with a rubber spatula, very gently stir together until the ganache is
completely blended and glossy.
5. Make the Marshmallow Frosting: In a mixing bowl, sprinkle the gelatin over 1/3 cup
cold water. Allow the gelatin to soften, about 5 minutes.
6. Heat the remaining cup water and the sugar in a saucepan over medium-high heat,
stirring until the sugar is dissolved. Stop stirring; clip a candy thermometer onto the side
of the pan. Boil the syrup until the temperature reaches the soft-ball stage (238 degrees
F). Remove from heat; add the syrup to the softened gelatin. Whisk the mixture by hand to
cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until
soft, glossy (but not dry) peaks form, 8 to 10 minutes. (The frosting must be used
immediately because it will harden.)
7. Assemble the Cupcakes: Spoon 2 teaspoon of the chocolate ganache glaze onto each
cupcake. Fill a pastry bag with a large plain tip with marshmallow frosting; pipe frosting
onto each cupcake, swirling the tip and releasing as you pull up to form a peak. Hold a
small kitchen torch 3 to 4 inches from the surface of the frosting, and wave it back and
forth until the frosting is lightly browned all over. Serve immediately.
VEGAN CHOCOLATE CUPCAKES
yield: 12 cupcakes



total time: 1 hour
INGREDIENTS:
For the Cupcakes:
cup unsweetened cocoa powder
teaspoon salt
1 avocado, pitted and peeled
1 cup pure maple syrup
cup plain almond milk
1/3 cup canola oil
For the Glaze:
block soft silken tofu (from 14-ounce container), drained and patted dry
3 tablespoons pure maple syrup
1/8 teaspoon salt
4 ounces semisweet vegan chocolate, melted
DIRECTIONS:
1. Preheat oven to 350F. Line 12-cup muffin pan with paper liners. Whisk together flour,
cocoa powder, baking powder, baking soda, and salt in bowl. Pure avocado in food
processor until smooth. Add maple syrup, almond milk, oil, and vanilla, and blend until
creamy. Whisk avocado mixture into flour mixture.
2. Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted
into center comes out with some crumbs attached. Cool.
3. To make the Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until
smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops
of cupcakes into glaze, pulling straight up from glaze to form peaks.
PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM
FROSTING
yield: 12 cupcakes



INGREDIENTS:
For the Cupcakes:
1 tablespoons granulated sugar
1 teaspoon salt
1 cups whole milk
2 eggs
1 ounce (2 tablespoons) unsalted butter, melted and cooled
For the Frosting:
8 ounces (1 cup) unsalted butter, at room temperature
3 tablespoons maple syrup
3 slices of bacon, cooked, cooled and crumbled
DIRECTIONS:
1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then
spray the liners with non-stick spray (important step!).
2. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a
separate medium bowl whisk together the milk and eggs, then stir in the melted and
cooled butter. Add the milk mixture to the dry ingredients and whisk together until just
moistened and combined. Like pancakes, lumps are okay! Divide the batter between the
muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for
about 5 minutes and then remove cupcakes to a wire rack to cool completely.
3. To make the frosting, use the whisk attachment of a stand mixer to whip the butter on
medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer
speed to low and add the powdered sugar a little at a time, waiting until it's mostly
incorporated before adding more. Once all of the powdered sugar has been added, scrape
the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2
minutes. Add the maple syrup and the vanilla and whip for another minute or so to
incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the
frosting on the cupcakes. Top with additional crumbled bacon if desired.
BLACK-BOTTOM CUPCAKES
yield: 12 cupcakes



total time: 1 hour
INGREDIENTS:
For the Filling:
8 oz. cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 oz. bittersweet chocolate, coarsely chopped
For the Cupcakes:
1 cup firmly packed light brown sugar
5 tablespoons naturally unsweetened cocoa powder (not Dutch-process)
teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white vinegar
DIRECTIONS:
1. To make the Filling: Beat together the cream cheese, granulated sugar, and egg until
smooth. Stir in chopped chocolate pieces. Set aside.
2. To make the Cupcakes: Adjust the rack to the center of the oven and preheat to 350F
(175C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
3. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and
salt. In a separate bowl mix together the water, oil, vinegar, and vanilla.
4. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring
just until smooth. Stir any longer and you will over mix the batter and end up with less-
than-tender cupcakes.
5. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the
center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,
which is fine.
6. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel
springy when gently pressed. These moist treats will keep unrefrigerated for 2 to 3 days if
stored in an airtight container.
AMBROSIA CUPCAKES
yield: 12 cupcakes



total time: 1 hour
INGREDIENTS:
For the Fruit Cocktail Cupcakes:
1 cup all-purpose flour
1 egg
1 (15-oz) can fruit cocktail
For the Homemade Marshmallow Creme:
2 large egg whites
1/2 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons vanilla extract
Pinch of salt
DIRECTIONS:
1. To make the Cupcakes: Preheat oven to 350 degrees. Line 12 cupcake tins with paper
holders. Whisk together dry Fruit Cocktail Cupcakes ingredients. Add in wet Fruit Cocktail
Cupcakes ingredients and stir with a rubber spatula until thoroughly combined. Fill
cupcake tins evenly, and bake for 20 minutes or until thin knife inserted in center comes
out clean.
2. To make the Marshmallow Creme: Combine the Homemade Marshmallow Creme
ingredients in a metal bowl set over a saucepan of simmering water and whisk constantly
until thick and hot to the touch. Remove from heat and using either a handheld electric
mixer at high speed or standing mixer with whisk attachment until thick and glossy, about
10 minutes.
Lime and coconut cakes
26 Comments
70

Tomorrow is RSPCA Cupcake Day. Bake these mini works of art and help raise funds,
head to the RSPCA website for details.
0:20
To Prep
0:20
To Cook
13
INGREDIENTS
15
MAKES
4.5
AVG RATING
(24 Members)

N
otebook:
Notebook: - September 2009 , Page 154
Recipe by Sarah Hobbs
Photography by Ben Dearnley
Ingredients
125g butter, softened
1 cup (200g) caster sugar
2 tsp finely grated lime rind
3 eggs
1/2 cup (45g) desiccated coconut
1/2 cup (75g) plain flour
1/4 cup (40g) self-raising flour
1/3 cup (90g) natural yoghurt
Shredded coconut, to decorate
Coconut frosting
100g butter, softened
500g icing sugar mixture
1/4 cup (125ml) coconut milk
1 tbs lime juice
Log in to add to My Shopping List
Method
1. Step 1
Preheat oven to 180C. Line fifteen 1/3-cup (80ml) muffin pans with paper cases.
2. Step 2
Use an electric mixer to beat the butter, sugar and lime rind until pale and creamy. Add the
eggs, one at a time, beating well between each addition. Add the coconut, combined flours and
yoghurt, in alternate batches, and stir until just combined.
3. Step 3
Spoon mixture evenly among the lined pans and smooth the surface. Bake in oven for 15-20
minutes or until cooked through. Transfer to a wire rack to cool completely.
4. Step 4
To make coconut frosting, use an electric mixer to beat the butter until very pale. Gradually
add icing sugar, beating well between each addition. Add coconut milk and lime juice; beat
until well combined.
5. Step 5
Use a round-bladed knife or pallet knife to spread icing over each cake. Sprinkle with coconut
to serve.
Double-chocolate cupcakes
26 Comments
66

What better way to tell someone you love them than with these small but perfectly formed
treats? Happy Valentine's Day!
0:10
To Prep
0:20
To Cook
10
INGREDIENTS
18
MAKES
4.5
AVG RATING
(26 Members)
Rate this
recipe To my
cookbook

d
elicious.
delicious. - September 2005 , Page 94
Recipe by Valli Little
Photography by Petrina Tinslay
Ingredients
1 cup (250ml) thickened cream
450g good-quality dark chocolate
5 eggs
3/4 cup (165g) caster sugar
1 cup (150g) plain flour
1 tbs good-quality cocoa powder
1/2 tsp baking powder
Sugar flowers (optional), to decorate (see note)
Chocolate sauce
100g dark chocolate, broken into pieces
1/3 cup (80ml) thin cream
Log in to add to My Shopping List
Method
Notes
1. Step 1
Preheat the oven to 180C (160C fan-forced). Line an 18-hole patty pan with paper cases.
2. Step 2
Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.
3. Step 3
Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in
volume. Slowly beat in chocolate mixture.
4. Step 4
Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
5. Step 5
Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre
comes out clean. Cool slightly in pans, then remove cakes from cases.
6. Step 6
Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water
(don't let bowl touch water). Stir until chocolate has melted.
7. Step 7
Remove from heat and stir until smooth.
8. Step 8
Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

Banana Cupcakes With Vanilla Pastry Cream: Ingredients

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Banana Cupcakes With Vanilla Pastry Cream: Ingredients

Uploaded by

Copyright:

Available Formats

BANANA CUPCAKES WITH VANILLA PASTRY CREAM

You might also like