Strawberry Shortcake Cupcakes

Wow. It has been a while since I found the time to update this blog, but I am back and will try to update much more often with yummy cupcake recipes I find! Now on to the latest recipe!

This recipe comes from Redbook Magazine and sounds perfect for summer bbqs!

INGREDIENTS

Cupcakes

• 1 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1/2 cup(s) unsalted butter, softened
• 2/3 cup(s) granulated sugar
• 2 large eggs
• 1 1/2 teaspoon(s) vanilla extract
• 2/3 cup(s) sour cream

Toppings

• 1 quart(s) strawberries, hulled, thickly sliced
• 1/3 cup(s) granulated sugar
• 1 tablespoon(s) lemon juice
• 1 1/2 cup(s)cold heavy cream
• 3 tablespoon(s) confectioners' sugar
• 1 tablespoon(s) vanilla extract

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DIRECTIONS

1. Cupcakes: Heat oven to 350 degrees F. Line 12 standard muffin cups with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
2. Spoon batter into a Ziploc bag. Snip a 1/2-inch corner from the bag and fill the liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
3. Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In a large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
4. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Mini Raspberry Cupcakes

Photo by Kate Spears/Woman's Day

Just the right size of sweetness and indulgence! These moist light mini cupcakes are perfect for spring with their raspberry delights.

INGREDIENTS

1 stick (1⁄2 cup) unsalted butter, softened
3⁄4 cup sugar
11⁄2 tsp baking powder
1⁄4 tsp salt
2 large eggs
1 tsp raspberry or vanilla extract
1⁄2 cup milk
11⁄3 cup all-purpose flour

Raspberry Buttercream

1 stick (1⁄2 cup) unsalted butter, softened
4 cups confectioners’ sugar
4 Tbsp milk
1 tsp raspberry or vanilla extract
1⁄2 tsp salt
Red or pink gel or liquid food color (optional)

DIRECTIONS

1. Heat oven to 350ºF. Line mini– muffin pans with paper liners. (Don’t worry if you only have one pan. After baking a batch, remove baked cupcakes to rack. Then place the pan in your freezer to cool quickly before lining and baking the next batch.)

2. Beat butter, sugar, baking powder and salt in a large bowl with electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.

3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to rack. Cool completely.

4. Raspberry Buttercream: Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.

Recipe from Woman's Day.

Easter Cupcakes Because Everybunny Loves Cupcakes!

Everybunny loves Cupcakes, right? (sorry, just could not resist, LOL.)  Here is a cute but simple Easter Cupcakes recipe  for fun whimsical bunny cupcakes...enjoy with the kids, and maybe even leave one out for the Easter Bunny himself! Using a ready made cake mix saves time and keeps it simple! This recipe comes from  Quick and Simple.com, with a few minor adaptions I made.

INGREDIENTS

• 1 box(es) (18 1/4-ounce) white cake mix, plus additional ingredients as directed on package (except water)
• 11/2 cups milk
• 1/2 teaspoon vanilla extract
• 3 cup(s) fluffy white frosting
• Assorted food coloring
• 6 large marshmallows
• Pink decorating sugar
• Small pink candies, such as jelly beans or Skittles
• 48 small blue candies, such as M&M Minis or chewable SweeTarts
• Chocolate sprinkles

DIRECTIONS

1. Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
2. Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors). Frost your cupcakes.
3. Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. Stick 2 ears into each of white frosting mounds.
4. Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers. Recipe comes from Quick and Simple.com

Be Irish (even if you aren't) and Eat a Green Cupcake!

Everyone is Irish come St. Patrick's Day! So put on a green apron, and make these St. Patrick's Day Cupcakes from kids cooking at about.com! Surely you have little leprechauns at home that will thank-you with smiles and pots of gold for making these treats!

INGREDIENTS

• 3/4 cup butter, softened
• 1-1/4 cups sugar
• 2 large eggs
• 1 tsp. vanilla
• 2-1/2 cups all-purpose flour
• 2-1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1-1/4 cups milk
• green food coloring
• For frosting:
• 1/2 cup butter
• 4-1/2 cups powdered sugar
• 1 tsp. vanilla extract
• 3-4 Tbsp. milk
• green colored sugar

DIRECTIONS

1. Preheat oven to 375 degrees F. Line muffin tins with paper liners or grease with butter.
2. With an electric mixer, beat butter and sugar together until fluffy. Beat in eggs, one at a time, and vanilla.
3. In a small bowl, mix flour, baking powder and salt. Beat one-third of the flour mixture into the creamed butter mixture, then beat in one-third of the milk, continuing to alternate between flour mixture and milk until all ingredients are mixed in.
4. Add a few drops of the food coloring, mixing until the desired color is reached. Pour batter for St. Patrick's Day cupcakes into prepared muffin tin. Bake 18-20 minutes.
5. Let St. Patrick's Day cupcakes cool completely.
6. To make the cupcake frosting, beat butter, powdered sugar, vanilla and 3 Tbsp. of the milk. Add the additional tablespoon of the milk if necessary to thin the frosting. Frost cooled cupcakes. Sprinkle with colored sugar.

Makes 12-14 St. Patrick's Day cupcakes.

 

 

Lighter Lemon Meringue Cupcakes

I found this recipe in a magazine a while back, and loved that it was a "lite" version of the traditional Lemon Meringue Cupcake (after all, a girl's got to watch her weight sometimes!):

INGREDIENTS

1 pkg. yellow cake mix ( or use the basic yellow cake mix recipe)
1/3 cup reduced-fat sour cream
3 egg whites
1 egg
3 Tbs. oil
l2 Tbs. + 2 tsp. grated lemon zest, from 3 lemons
1/2cup cold water
12 Tbs. sugar
2 Tbs. meringue powder
lemon zest strips

DIRECTIONS

Preheat oven to 350 degrees F.

Line 24 muffin cups with liners.

On low speed, beat cake mix, 1 1/3 cups water, sour cream, egg whites, egg and oil until just combined--about 30 seconds or so.

On medium speed, beat about two more minutes.

Stir in 2 Tbs. zest

Divide batter among liners.

Bake 18-20 minutes, or until tooth pick inserted comes out clean.

Cool about 10 minutes.

Increase oven temp to 425 degrees

On medium speed, beat water, 6Tbs. sugar and meringue powder until combined.

On medium-high speed, beat 5 minutes or until soft peaks form.

Gradually beat in remaining sugar until stiff and glossy, 5 minutes.

Stir in remaining zest.

Frost cupcakes, then bake on pan 4-5 minutes or until lightly browned;

Cool and garnish with zest.

This recipe has 33% less fat and 20% fewer calories than an average lemon meringue cupcake recipe!

Heavenly Lemon Honey Cupcakes

Photo Courtesy of Woman's Day/Con Poulos

Yummy sweetness! This sumptuous Lemon-Honey Cupcakes recipe comes from Woman's Day, and is a perfect treat to welcome Spring!

INGREDIENTS

Cupcakes 2 3/4 cups all-purpose flour

3/4 tsp each baking powder and baking soda 1/2 tsp salt 1/2 cup reduced-fat sour cream 1/4 cup milk 1 1/2 Tbsp grated lemon zest 4 Tbsp lemon juice 3/4 cup (1 1/2 sticks) unsalted butter, softened 3/4 cup honey 1/4 cup sugar 3 large eggs

DIRECTIONS

Heat oven to 350°F. Line 24 muffin cups with paper liners. 2. Mix flour, baking powder,baking soda and salt in medium bowl to blend. Whisk sour cream, milk, lemon zest and juice in a small bowl until well mixed. 3. Beat butter, honey and sugar in large bowl with an electric mixer 2 minutes until light and fluffy. Beat in eggs, one at a time, until blended. 4. With mixer on low speed, beat in half the flour mixture, then the sour cream mixture. Beat in remaining flour mixture until just combined. 5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

Lemon-Honey Frosting 1 cup (2 sticks) unsalted butter, softened 1/4 cup honey 1 1/2 Tbsp grated lemon zest 4 cups confectioners’ sugar 7 to 8 tsp lemon juice Few drops yellow food color

Beat butter, honey and lemon zest in large bowl with an electric mixer until creamed, about 2 minutes. On low speed, beat in confectioners’ sugar until blended. Beat in lemon juice and a few drops food color until mixture is fluffy and pale yellow. Spoon into a large ziptop freezer bag, snip off one corner and pipe onto cupcakes, or just spread frosting onto cupcakes.

Key Lime Cupcakes (St. Patrick's Day Treat!)

Photo Courtesy of Bon Appetit

Being Irish, I feel it is my duty to share as many green treats as I can in honor of St. Paddy's Day! So to get started on my sweet mission, here is a delectable Key Lime Cupcake recipe from Bon Appetit.

INGREDIENTS

CUPCAKES

• 1 cup all purpose flour
• 3/4 cup self-rising flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/4 cup sugar
• 2 large eggs
• 2 1/2 tablespoons fresh lime juice
• 1 tablespoon finely grated lime peel
• 1/4 teaspoon neon-green food coloring
• 3/4 cup buttermilk

FROSTING

• 1 8-ounce package cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lime peel
• 1/2 teaspoon vanilla extract
  
  

  DIRECTIONS

  
  Preheat oven to 350°F.
• Line standard muffin pan with 12 paper liners. 
• Whisk both flours in medium bowl. 
• Beat butter in large bowl until smooth. Add sugar; beat to blend.
• Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled).
• Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. 
• Spoon scant 1/3 cup batter into each liner.
  
  Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
  
  FROSTING
  Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
  
  
  

How To Make Cupcakes a Bit Healthier!

I know that I cannot go around baking and eating every chocolaty rich cupcake I want. Sigh. 

Calories, cholesterol, sugar, and fat are not my best friends (though they have comforted me on many occasions in my life.). So to make healthier cupcakes with less fat, sugar, and cholesterol, here are some tips to keep in mind: Substitute oil and butter with applesauce, apple butter, marmalade, and yogurt in cupcake recipes; Add shredded carrots and zucchini to batter to add nutrients, moistness, and texture; Use Egg Beaters instead of eggs; Use low fat or non-fat cream cheese in recipes calling for cream cheese; Use fruits as much as possible instead of frosting. Or use less frosting and enhance with fresh berries, kiwi, and strawberries. Make smaller cupcakes! Use a mini-muffin pan to cut down the portion size.

Coconut Frosting on Tangerine Cupcakes

Yum. Sweet, light and fruity describe these succulent cupcakes! I love coconut, so enjoying coconut frosting on a cupcake is a no-brainer for me! This is a favorite recipe of mine, and it comes from Better Homes and Gardens:

INGREDIENTS

• 4 eggs
• 4 egg yolks
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1/2 cup cooking oil
• 2-1/3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup butter, softened
• 2 cups granulated sugar
• 1 tablespoon finely shredded tangerine or orange peel
• 3 tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
• 1 8-ounce package cream cheese, softened
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla
• 3 cups powdered sugar
• Flaked coconut

DIRECTIONS

1. Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.
2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.
3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.
4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.
5. Tip: If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.

Too Cute Baby Shower Cupcakes

When I say "Too Cute," I am not kidding! Are these "Nesting Baby-Bluebirds" Cupcakes' from Martha Stewart adorable and perfect for a baby shower? Just looking at these cupcakes makes me wish I had a baby shower to plan (for someone else, not me!).

INGREDIENTS

1 1/2 cups shredded coconut (about 5 ounces)
Vanilla cupcakes (Martha's recipe)
Chocolate Buttercream (Martha's recipe)
Yellow and light-blue food coloring

(Shh.... Though I doubt Martha would approve, if you prefer to not follow Martha's recipe for her Vanilla Cupcakes and her recipe for Chocolate Buttercream when making these cupcakes, and opt to make cupcakes from your own favorite recipe or use a store bought cake mix and frosting I promise your secret will go no farther than this blog! )

DIRECTIONS

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

Lightly frost cupcakes with 1 cup chocolate buttercream; set aside.

Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside.

Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake.

Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Cinnabon Has Cupcakes Now!

Whenever we go to the mall, our one guilty pleasure is stopping by the Cinnabon store and enjoying one of their fabulous warm cinamon rolls. Sigh. And guess what? Now Cinnabon has added decadent cupcakes to their tempting menu.


Their cupcake line up includes Chocolate Passion, Cinnacake Classic, Vanilla Bliss, and 24-Carrot Cake.

Thinking it might be time for a trip to the mall.

Low Fat Chocolate Cupcake Recipe

So who says delicious chocolaty cupcakes have to be bad for you? With the simple substitution of applesauce for butter or margarine, these heavenly chocolate cupcakes are not only low in fat, they are delicious and moist!

INGREDIENTS

1 small box instant Chocolate Pudding Mix (can substitute sugar-free mix as well)
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

DIRECTIONS

In medium mixing bowl combine chocolate pudding mix, dry milk, cocoa,
sugar and flour. Set aside.

2. With electric mixer, beat alternately into the egg white
mixture a cup at a time with the vanilla, applesauce
and baking soda, which have been mixed together.

3. Beat 2 minutes after last addition. Divide batter equally
between 12 paper-line cupcake wells.

4. Bake at 350°F about 18-20 minutes or until tester comes out clean.

5. Cool in pan on wire rack 10 minutes then remove.


Low Fat Chocolate Frosting:

1 (3 1/2 ounce) box sugar-free instant chocolate pudding mix
1 cup skim milk
1 8 ounce container of fat -free Cool Whip

Make instant pudding with the 1 cup of skim milk and then add the cool whip. Frost cupcakes and enjoy!

Heart Shape Cupcakes For Valentine's Day

An easy way to make cupcakes into the shape of a heart from Family Fun : Just place a marble or a small ball of foil in between each liner and side of baking tin. The batter will be pushed into the liner creating the "heart" shape!

To make easy fun Valentine's Day cupcakes with the kids, make the Homemade Basic Yellow Cake Mix. Bake for 10 to 12 minutes.

Frost cupcakes with home made Butter Cream Frosting:

• 1 cup unsalted butter, softened to room temperature
• 3 cups sifted confectioners' sugar
• 2 tsp. vanilla extract
• 2 tbsp. light corn syrup
• 1 tbsp. milk

Using an electric mixer, cream the butter until fluffy. Add the remaining ingredients and beat until smooth. Makes 4 cups.

To make Chocolate Frosting, substitute 1/2 to 3/4 cup of cocoa powder for an equal amount of confectioners' sugar.
To make Lemon Frosting , substitute 1 teaspoon lemon extract for the vanilla extract and add the finely grated zest of 1 lemon.
For Cream Cheese Frosting , substitute 4 ounces of cream cheese for 1/2 cup of butter and use lemon juice instead of milk. Beat in an additional 1 1/2 to 2 cups confectioners' sugar and omit the light corn syrup.
For Strawberry Or Raspberry Frosting , add 1/4 cup seedless strawberry or raspberry jam to the basic frosting recipe. Add an additional 1/2 cup of confectioners' sugar and omit the light corn syrup.

Basic Homemade Yellow Cupcake Mix

This is a basic recipe for yellow cake/cupcake mix made from scratch. The recipe comes from
Elinor Klivans’s book Cupcakes!

INGREDIENTS

• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 1/2 cup sour cream

DIRECTIONS

1. Preheat the oven to 350 F.
2. Sift together the flour, baking powder, baking soda, and salt in a small bowl.
3. Using a large bowl and an electric mixer on medium-high speed, beat the egg and egg yolk with the sugar until thick and thoroughly combined, about two to three minutes.
4. Turn the mixer speed down and add the oil and vanilla.
5. Add the sour cream, and continue mixing until completely blended.
6. Add the flour mixture in three intervals, and mix until the batter is smooth and all ingredients are combined.
7. Bake for 18 to 22 minutes or until a toothpick test comes out clean.

Will make 12 regular cupcakes or about 40 mini cupcakes.

To make chocolate cupcake mix, add cocoa or melted chocolate. You can add just about any flavoring you like to the basic mix to change the flavor, such as fruits, almonds, and chocolate chips.

Carrot Raisin Cupcake Recipe

These carrot raisin cupcakes are delicious in the morning with tea or coffee or a glass of milk for the kiddos! And with healthy ingredients in the mix, you can feel better serving these scrumptious treats to the family. You can make these cupcakes using a store bought carrot cake mix to save time.

INGREDIENTS

• 1 box carrot cake mix
  
• 2 tablespoons flour
• 1 teaspoon baking powder
• 2 eggs
• 1 cup hot water
• 1/4 cup vegetable oil
• 1/2 cup drained crushed pineapple
• cup of raisins if not included in cake mix package
  
• cream cheese frosting (or cool whip works well too.) Also, these cupcakes are delicious warm with no frosting!

DIRECTIONS

In a mixing bowl, add cake mix, flour, baking powder, eggs, oil, drained pineapple, and raisins and water. Mix by hand until completely blended, approximately 50 strokes.

Pour batter into paper-lined cupcake pans 2/3 full.

Bake cupcakes for 20 - 22 minutes or until tops spring back when lightly touched. Cool in pans for 15 minute on wire rack, then remove from pans and cool completely on rack before frosting.

Heavenly Boston Cream Cupcakes

So these cupcakes are not meant to be anything diet, skinny, nutritious or low fat. But these heavenly Boston Cream cupcakes from Woman's Day make excellent comfort food for the soul!
Confession: I did a few substitutions just to see how they would taste....and yum! Still were fabulous! So my alternate ingredients will be in ( ).

INGREDIENTS

Cupcakes
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp each baking powder and salt
3/4 cup (1 1/2 sticks) unsalted butter, softened (1 stick only)
1 1/4 cups sugar (1 cup)
3 large eggs (2 eggs)
2 tsp vanilla extract
1 cup buttermilk

Filling
1 package (3 oz) cook & serve vanilla pudding
1 1/4 cups milk (low fat milk)
1/2 tsp vanilla extract

Chocolate Glaze
8 oz semisweet chocolate, chopped
1/3 cup each sugar and water
3 Tbsp unsalted butter, softened

DIRECTIONS

1. Cupcakes: Heat oven to 350ºF. Line 18 muffin cups with paper liners.

2. Combine and stir until blended the flour, baking soda, baking powder and salt.

3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

6. Filling: Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Pour into a bowl; cover with plastic wrap and refrigerate until cold.

7. Glaze: Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

8. To assemble: Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

Martha Stewart's Chocolate Cupcakes

There is simply something decadent and gratifying about chocolate, especially when used in baking desserts. Martha Stewart is the place to start if you want a mouth watering chocolate cupcake recipe, and here is one of my favorite from her website!

INGREDIENTS

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
White Frosting

Sprinkles (optional)

DIRECTIONS

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Easy For Kids Valentine's Day Cupcake Recipe

Simple and fun for Valentine's Day, these cupcakes are perfect for kids to decorate and share at school! All you really need is your favorite cupcake mix recipe, some vanilla or buttercream frosting, and cinnamon candies.

Kids can decorate their cupcakes with hearts or make a game of Tic Tac Toe by making "X's" and "O's."

Martha Stewart's Vanilla Cupcakes

Ingredients

Makes 1 dozen

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup milk

Directions

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

from Martha Stewart

Martha Stewart's Chocolate Buttercream Recipe

Ingredients

Makes 2 1/2 cups

• 3/4 cup sugar
• 3 large egg whites
• 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
• 3 ounces semisweet chocolate, melted and cooled

Directions

1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.

from Martha Stewart

Red Velvet Heart Cupcakes

The ultimate Valentine's Day treat! This is a classic recipe straight from Woman's Day Magazine.

INGREDIENTS

• 24 chocolate Hershey’s Kisses or Hugs candies

Batter

• 1 11/2 sticks (3/4 cup) butter, softened
• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup buttermilk
• 2 Tbsp (1 oz) liquid red food color
• 2 tsp white vinegar
• 2 1⁄2 cups cake flour (not self-rising)

Frosting

• 2 bricks (8 oz each) cream cheese, softened
• 1 stick (1/2 cup) butter, softened
• 1 1/2 cups confectioners’ sugar
• 1 tsp vanilla extract
• Garnish: heart-shaped decors

DIRECTIONS

1. Heat oven to 350°F. You’ll need 24 regular-size (2 1/2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each.

2. Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center.

3. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.

4. Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners’ sugar and vanilla. Increase speed to high and beat until smooth and fluffy.

5. Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving.

Pink Petals Cupcakes

So in honor of February and Valentine's Day, here is a recipe that will make everyday just a bit "pinker!"

INGREDIENTS

Cupcakes


1 box (18.25 oz) vanilla cake mix

1 1/2 cups light unsweetened coconut milk


2 large eggs


1/4 cup canola oil


1 1/2 tsp each coconut and vanilla extract

Frosting and Decoration


vanilla frosting;


red liquid food color;


pastry bag with large star tip;

light corn syrup;


small fresh pink roses, rinsed and patted dry;


granulated sugar (optional)

DIRECTIONS

1. Heat oven to 350°F.

2. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Pour batter into paper lined cupcake/muffin cups.

3. Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcake

Frosting: Tint frosting a light pink and pipe a swirl on top of cupcakes. Mix corn syrup with a little water and lightly brush on rose petals. Optional: sprinkle some sugar atop the petals. Place petals on top of cupcakes.