Category: cupcakes


Source: https://www.facebook.com/trophy.cupcakes

 

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

 

Cupcake batter:

  • 2¼ cups plus 2 tablespoons sugar
  • 1¾ cups all-purpose flour
  • ¾ cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1½ cups graham cracker crumbs (from about 20 squares)
  • ⅓ cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped

Frosting:

  • 8 large egg whites
  • 2 cups sugar
  • ½ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Directions: Preheat oven to 350 degrees Fahrenheit. Line two standard muffin tins with cupcake liners; set aside. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

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

Place graham cracker crumbs, remaining ¼ cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

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

To make the frosting, place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla and mix until combined. Use immediately.

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

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Sprinkles’ Key Lime Cupcakes

Cupcake batter

  • 1½ cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon coarse salt
  • ½ cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons key lime juice
  • 1 tablespoon key lime zest
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature

Frosting

  • 1 cup (2 sticks) unsalted butter, firm but not cold
  • ⅛ teaspoon salt
  • 3½ cups confectioners’ sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 teaspoon key lime juice
  • 1 tablespoon key lime zest
  • ½ teaspoon milk (only if necessary)

Directions: Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, key lime zest, and 1 tablespoon of lime juice; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely. Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.

Let cupcakes dry slightly before topping with key lime frosting. To make the frosting, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla, key lime juice and zest; mix until just blended. Do not over-mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Frosts over one dozen.

  • Cupcake
  • 1½ cups self-rising flour
  • 1¼ cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

Frosting

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 pound)
  • 2 to 3 tablespoons milk

Directions: First, make the cupcakes. Preheat oven to 350 degrees Fahrenheit and line two 12-cup 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, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. 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 three-quarters 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 the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the icing, in large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Magnolia Bakery Marble Cupcake

Magnolia”s Double Shot Cupcakes…..makes 24

For devil’s food cupcake batter:
2 cups cake flour
1 cup Dutch process cocoa powder
1½ tsp. baking soda
½ tsp. salt
¾ cup (1½ sticks) butter, room temperature
1½ cups brown sugar
½ cup sugar
3 eggs, large
2 tsp. pure vanilla extract
1½ cups buttermilk

For vanilla cupcake batter:
4 eggs, large
1 cup whole milk
1 tsp. vanilla extract
2½ cups cake flour
1½ cups self-rising flour
2 cups sugar
1 cup (2 sticks) butter, room temperature and cut into 1-inch cubes

1. Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.)

2. To make the devil’s food batter, in a large bowl, whisk together 2 cups cake flour, cocoa powder, baking soda and salt. Sift and set aside.

3. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, cream together ¾ cup butter, ½ cup sugar and the brown sugar on speed 2 (medium) until light and fluffy, about 5 minutes. Scrape the sides and bottom of bowl.

4. Add 3 eggs, one at a time, mixing well after each addition. Add the 2 tsp. vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.

5. Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk. Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.

6. To make vanilla cupcake batter, in a small bowl, whisk remaining 4 eggs and set aside. In a liquid measuring cup, combine milk and 1 tsp. vanilla and set aside.

7. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, combine the 2.5 cups cake flour, self-rising flour and 2 cups sugar on speed 1 (low) for 2 minutes. With the mixer still running, add remaining butter one cube at a time.

8. Add ½ of the milk mixture. Scrape the sides and bottom of the bowl and mix on speed 2 (medium).

9. With the mixer running on speed 1 (low), slowly pour in whisked eggs and remaining milk mixture. Scrape sides and bottom of the bowl and continue mixing for 1-2 minutes.

10. Scoop a ½ scoop of each batter into each prepared cupcake liner. Use a paring knife or a straw, swirl the two batters together. Do not over-swirl—you should be able to see each color.

11. Bake at 325 degrees for about 25 minutes. Once cooled, cover with coffee bean French buttercream frosting (recipe below).

Coffee Bean French Buttercream Frosting
Makes 4 cups (enough for 24 cupcakes)

½ cup water
1½ cups sugar, divided
¼ tsp. cream of tartar
6 egg yolks
⅛ cup instant espresso powder
4 sticks butter, cut into 1-inch cubes

1. In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well. Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.

2. Heat the saucepan over low heat, stirring frequently to dissolve the sugar. Dissolve the cream of tartar in 1 tsp. water; add to sugar once it reaches a boil. Stop stirring.

3. Leaving the sugar mixture over low heat, beat the egg yolks in a stand mixer with the whisk attachment, or with a hand mixer, on speed 2 (medium) until creamy and light in color. Continue beating and add the remaining ½ cup sugar in 4 parts.

4. When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high). When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer. Immediately add the espresso powder. Continuing on speed 3, beat egg yolk mixture until it cools.

5. Making sure the egg mixture has cooled completely, add the butter one cube at a time and continue beating on speed 3 until it is all incorporated, and frosting is fluffy and smooth. Scrape sides if necessary.