Saturday, March 21, 2009

White Chocolate Frosting

White chocolate is creamy and delicious; silky and smooth. And it makes excellent frosting--fantastic for dressing up your cupcakes.

  • 6 ounces white chocolate, finely chopped
  • 1 3/4 cups powdered sugar
  • 1/4 cup milk
  • 4 ounces (8 tablespoons) butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.

  2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.

  3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes.

Chai Latte Cupcakes

There is nothing as sweet and spicy as a nice cup of chai. I have to admit, every time I go to Starbuck's my drink of choice is an Iced Chai Latte. Now you can have this sweet sensation in the form of a sweet little cupcake...

  • 1 box vanilla cake mix (18.25 oz)
  • 1 1/2 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 3 tbsp instant chai tea latte mix
  • White Chocolate Frosting
  1. Heat oven to 350°. Place a paper baking cup in 24 muffin cups.

  2. In a large bowl, beat cake ingredients with an electric or stand mixer for 30 seconds on low speed. Beat for 2 minutes on medium speed, occasionally scraping sides of bowl. Divide batter evenly among muffin cups.

  3. Bake for 18-22 minutes, or until top springs back when lightly touched. Remove from pan and cool completely. Frost with White Chocolate Frosting.

Friday, March 20, 2009

Cream Cheese Frosting

Cream cheese frosting is an old standby. It works on a bunch of different types of cupcakes including Strawberry Cream Cheese, Carrot Cake, Red Velvet, and more. And all it takes is a yummy but easy recipe such as this.

  • 4 cups powdered sugar
  • 2 (8 oz) packages cream cheese, room temp
  • 1 stick unsalted butter (1/2 cup), room temp
  • 4 tsp real vanilla extract
Using an electric or stand mixer, beat ingredients in medium bowl until smooth and creamy.

Strawberry Cream Cheese Cupcakes

There's nothing like the fresh taste of strawberries. And add a little cream cheese....oh, heaven. This cupcake recipe is an easy way to take your cupcakes from everyday to exceptional...

The Ingredients
  • 1 package (18.25 oz) yellow cake mix
  • 8 ounces sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 eggs
  • 3 tbsp strawberry preserves
  • 1 package (3 oz) cream cheese, cut into 24 pieces
  • Cream Cheese Frosting
  • Sliced strawberries as a garnish, optional
  1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, sour cream, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.

  2. Place strawberry preserves in a bowl; stir until smooth. Place 1 piece of cream cheese on top of batter in each cupcake, pressing slightly. Place 1/4 teaspoon of preserves over cream cheese.

  3. Bake 18-22 minutes, or until tops are golden brown and spring back when touched lightly. Remove from pans; cool. Frost with Cream Cheese frosting. Garnish each cupcake with strawberry slices just before serving.

Thursday, March 19, 2009

Flour Power

Cake flour vs. pastry flour vs. cake and pastry flour

Cake flour is a low protein flour that produces the tender crumb that's found in most cakes and cupcakes.

Pastry flour has just a touch more protein in it than cake flour, leaving your baked goods with a bit more texture--but still tender.

Cake and pastry flour falls right in between the two and is the professional baker's choice for a wide variety of cakes and cookies.

For the at home baker, your best is to use cake flour for cakes and cupcakes. If you want pastry flours (for biscuits and more), you can make your own by combining approximately 2 parts cake flour to 1 part all-purpose flour.

Wednesday, March 18, 2009

Brown Butter Frosting

This is a delightful frosting suitable for a wide variety of cupcakes. You are only limited by your imagination.

The Ingredients
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/2 teaspoon real vanilla
  • 1/8 teaspoon ground nutmeg
  • 1-2 tbsp buttermilk
  1. In a saucepan, heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool.

  2. In a bowl beat 1/4 cup softened butter on medium speed for 30 seconds. Add cooled brown butter. Beat until combined.

  3. Add powdered sugar, vanilla, ground nutmeg, and a dash of salt. Beat until combined. Add 1 to 2 tablespoons buttermilk until spreadable. Use immediately.

Cream Soda Cupcakes

Yummy...what an awesome combination!! Cream soda and cake...ahh, it takes me back to my childhood.
The Ingredients

  • 2 cups cake and pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 eggs
  • 1 tbsp molasses
  • 1 1/2 tsp real vanilla
  • 1/2 cup buttermilk
  • 1/2 cup cream soda
  • Brown Butter Frosting

  1. Preheat oven to 350°F. Line eighteen muffin cups with paper liners. Spray lightly with cooking spray (this actually helps the cupcake come away from the paper). Combine flour, baking powder, baking soda, and salt. Set aside.

  2. In a large bowl, beat butter with an electric mixer on high for 30 seconds. Add both sugars and beat until well combined. On low speed, beat in eggs, one at a time, until combined. Beat in molasses and vanilla.

  3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture. Beat on low speed after each addition until combined. Fill muffin cups 3/4 full. Bake about 18 minutes or until top springs back when lightly touched.

  4. Remove from pans; cool. Frost with Brown Butter Frosting.