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Icing:

Vanilla Buttercream, recipe follows

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

S'mores Cupcakes

S’mores Cupcakes

Posted by chockylit in Uncategorized (Sunday April 22, 2007 at 8:18 pm)

Last night my husband's, er, my son's Cub Scout pack held a cake auction. It was our first year so we didn't know what to expect and arrived with two cakes to put up for auction that seemed quite nice at home and incredibly lame at the event when surrounded by very imaginative cakes. Including this Krabby Patty Cake, pardon the grainy photograph I didn't have my good camera, my friend Jodi came up with, as she said, "All by herself." She didn't snag the idea from a book or magazine, it's all out of her brain...and even better, it was really simple.

She made 12 cupcakes with nice rounded tops. She cut the tops off and used them as the top "bun" and the bottom piece as the base for each Patty. She also baked a layer of chocolate cake in a jelly roll pan and cut circles out of it to make the actual "patty" part of the burgers. To finish the look she used red, green and yellow decorator frosting to apply the condiments.

Chocolate Orange Cupcakes

1 1/2 cups all purpose flour

1/2 cup cocoa powder

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup orange juice

1/2 cup vegetable oil

1 tsp vanilla extract

1 tbsp orange zest

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

In a large bowl, sift together flour, cocoa power, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together orange juice, vegetable oil, vanilla and orange zest. Pour into dry ingredients and stir until just combined and no streaks of flour remain.

Distribute batter evenly into prepared muffin cups.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

Cool cupcakes on a wire rack before frosting

Zesty Orange Frosting

3 tbsp butter, room temperature

2-3 tsp orange zest

1/4 cup milk

2 cups confectioners’ sugar

1/2 tsp vanilla extract

In a medium bowl, cream together butter and orange zest.

Beat in milk, confectioners’ sugar and vanilla extract until smooth. Add more confectioners’ sugar if you desire a thicker frosting; consistency should be thick but still somewhat runny.

Spread onto cooled cupcakes.

Makes 12.

Chocolate Orange Cupcakes May 12

Filed under Recipes, Vegan, Cakes - Cupcakes, Cakes - Frosting by Nicole | 4 comments

Salted Caramel

4 tablespoons water

1 cup sugar

2 tablespoons light corn syrup

1/2 cup heavy cream

2 tablespoons butter

1/2 teaspoon lemon juice

1/2 teaspoon salt, kosher or sea

1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.

2. Stir together with a wooden spoon until the sugar is incorporated.

3. Cover the saucepan and let it cook over medium heat for 3 minutes.

4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.

6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.

8. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

9. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.

Note: There was a small bit of extra caramel that I poured onto a small plate that I covered in aluminum foil and greased with vegetable oil. I transferred the plate to the freezer for about 30 minutes. I chopped the caramel quickly into squares (its starts to get soft) and topped each cupcake with a square.

Salted Caramel Frosting

2 sticks butter

8 ounces or 1 package of Philly cream cheese

5 to 6 cups powdered sugar

1 cup salted caramel

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.

2. Beat butter and cream cheese at medium speed until creamy.

3. Sift 3 cups of powdered sugar into the butter/cream cheese mixture and beat to combine.

4. Add 1 cup of the salted caramel and beat to combine.

5. Sift 2-3 cups of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire. I used 6 cups. The frosting wasn’t super thick, but it was starting to get pretty sweet.

Assembly

1. Frost cooled cupcakes with a generous amount of frosting.

2. Sprinkle each cupcake with sea or kosher salt. I ground some rock sea salt onto each.

3. Top with a caramel candy, homemade or otherwise.

Cupcake Bites Made Easy!

Lemon Meringue Pie Cupcakes January 9

Filed under Recipes, Cakes - Cupcakes, Cakes - Frosting by Nicole | 17 comments