cupcake recipe

Coconut Orange Cupcakes

Coconut Orange Cupcakes

Coconut Orange Cupcakes

This is a great dessert to take along on picnics, when the weather might be too warm for frosted treats.  A cupcake without frosting? Well, if it is this Coconut Orange Cupcake you will never miss it. The cupcake batter is made with orange juice and enriched with vanilla chips and mandarin oranges. Before baking a slightly sweet coconut and butter mixture is sprinkled on the top. The end result is a cupcake with a toasted coconut topping and enough flavor and moisture to carry the day without frosting.  They are also very simple to make. You can have the batter mixed and ready in the time it takes to preheat the oven.

Coconut Orange Cupcakes

1 cup sugar

2/3 cup oil, I use a light flavored olive oil

2 eggs

1 cup orange juice

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup diced fresh oranges

1 cup vanilla or white baking chips

TOPPING:

1 cup flaked coconut

1/3 cup sugar

2 tablespoons butter, melted

In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill 24 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown. Makes 24.

 

A Trio of Easter Cupcakes

Trio of Easter Cupcakes

Trio of Easter Cupcakes

These cupcakes will make a great dessert for Easter- or any spring time party.  I started out by making a double batch of my classic white cupcakes- recipe follows. I also made a double batch of white chocolate frosting. To add a little color to the cupcakes, I divided the batter into three bowls and tinted each of them a different pastel color. As I filled the pans, I just added a spoonful of each of the tinted batters in them. They came out really nice. I made three different cupcakes: bunnies, chicks and nests.  Details on how to make each of them are listed below. They really were easy to make- and kids could help decorate them, too.

Classic White (Vanilla)  Cupcakes

1 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees. Line a muffin pan with 12 paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Makes 12.

White Chocolate Frosting

6 oz. white chocolate – if using bars, chop before melting
1 stick (4 oz.) cold butter, cut into cubes
1-2 c. powdered sugar
1 t. vanilla

Melt chocolate. I just melt mine in a microwave safe dish, but you can use a double boiler. Let chocolate cool down a little. Beat butter into the melted chocolate. Beat until smooth and then beat in the powdered sugar and vanilla. Whip until frosting is smooth and fluffy. I normally beat for 5 minutes or longer. If too thick, add a few drops of water or milk. For this recipe, I made a double batch of frosting.

 

Bunnies

extra white chocolate

food coloring- pink or red

chocolate chips

pastel ( pink) M&M’s

Make bunny ears by melting some white chocolate and putting it in a piping bag or bottle. On wax paper, make outline of the ears in white chocolate and allow to cool/harden. Place a drop or two of pink or red food coloring in a microwave safe bowl and add some white chocolate. Melt in microwave, being careful not to burn the chocolate and stir until it turns pink. Pipe the pink chocolate into the middle of the ears. Allow to harden before peeling off of the was paper. Using a star tip, pipe frosting on cupcake. I made three layers – to add height to the cupcake. place ears on cupcake and add chips/candy for eyes and mouth.

Chicks

Frosting tinted yellow and green

mini chocolate chips

fruit roll up

Using star tip, pipe the chick’s body onto the cupcake in yellow frosting. Pipe on head and wings. Pipe green frosting  around chick to form a nest. Use mini chips for eyes and cut fruit roll up for beak.

 

Nests

Frosting tinted green

egg shapes malted milk balls- or you could use jelly beans

Pipe green frosting on cupcakes to make nests. Add three, or more, candies in the middle for eggs.

 

Piping pink filling in ears

Piping pink filling in ears

rainbow cupcake

rainbow cupcake

bunnies

bunnies

Chick cupcake

Chick cupcake

 

 

 

 

 

 

The nest cupcake

The nest cupcake

 

 

 

Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes

It seems when zucchini are abundant I can never find enough ways to use them all. That means I end up shredding and freezing a LOT of zucchini. It comes in handy throughout the year. I decided to make these cupcakes for an event I have later today. I like the recipe because the zucchini makes the cakes nice and moist. They aren’t that sweet, either. I used a simple vanilla frosting but you could just dust them with powdered sugar or perhaps use a cream cheese frosting.  I have a friend who likes me to leave them plain. She prefers them unfrosted. Frosted or not these are a simple and tasty recipe that can make a dessert even the zucchini haters should love.

 

Chocolate Zucchini Cupcakes

½ c. butter
½ c. oil
1 ¼ c. sugar
2 eggs
½ c. buttermilk
1 t. vanilla
2 ½ c. flour
1/3 c. cocoa
2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. shredded zucchini

Heat oven to 350 degrees. Line 30 muffin pans with paper liners and set aside. In mixing bowl combine butter, oil, sugar and eggs and beat until light and fluffy. Beat in milk and vanilla. Combine dry ingredients and add to egg mixture- beating until smooth. Stir in zucchini. Scoop batter into cupcake paper lined pans, filling about 2/3 full. You will get about 30, I sometimes get more. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool and frost. Makes 30-36.

I used the Classic Vanilla Frosting recipe below, but doubled the recipe.

Classic Vanilla Frosting

3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.

 

Heath Bar Cupcakes

Heath Bar Cupcakes

Heath Bar Cupcakes

Swamped by leftover Halloween candy I wanted to find a way to use some of it up. I have a dinner tonight and I am bringing dessert. Adding crushed up Heath candy bars to a classic vanilla cupcake seemed like a great idea. The cupcakes came out just right. Then I made a simple vanilla buttercream. I frosted the cupcakes and added a sprinkle of crumbled Heath Bars to finish them off. Pretty and tasty, too. If you are looking for a way to re-purpose some of the leftover candy you might want to try this recipe. I used a small food processor to crush up the candy bars. That worked out really well.

 

 

 

 

Heath Bar Cupcakes

¾ cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup half and half
2/3 c. crushed Heath bar candy bars, plus extra for topping the cupcakes

Preheat oven to 350 degrees. Line a muffin pan with 12paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Frost cooled cupcakes with vanilla frosting and sprinkle with a little crushed Heath bar. Makes12.

Vanilla Buttercream

10 T. softened butter
1½ c. powdered sugar
2 t. vanilla extract

Beat butter and powdered sugar together until smooth. Add vanilla and beat until fluffy. Makes enough to frost 12 cupcakes.

Sour Cream Lemon Cupcakes

Sour Cream Lemon Cupcake

Sour Cream Lemon Cupcake

There really isn’t a cupcake I don’t like but I have to say that these are one of my favorites. They are rich and moist with a lovely lemon flavor. Perfect for any occasion they are sure to be a hit when you make them.

Sour Cream Lemon Cupcakes

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon each baking powder and salt

2 cups sour cream

Frosting:

9 tablespoons butter, softened

6 ¾ cups confectioners’ sugar

6 tablespoons lemon juice

1T. vanilla extract

¾ teaspoon grated lemon peel

3 tablespoon milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Makes 30.

Black Forest Cupcakes

Black Forest Cupcake

Black Forest Cupcake

We made these in class the other night. It’s really a simple cupcake but it looks downright elegant. You start with a chocolate cupcake, but only fill the cups half full. That way the baked cupcake just comes up to the top of the paper liner. Pipe sweetened whipped cream around the edges- or you could used frozen whipped topping and add cherry pie filling in the middle. Keep in the fridge until ready to serve.

Black Forest Cupcakes

1 (18.5 ounce) package chocolate cake mix, I like Duncan Hines

2 containers whipped topping, thawed, or 2 c. whipping cream

1 (21 ounce) can cherry pie filling

Preheat oven according to box directions for cupcakes. Line 36 cupcake pans with cupcake liners. Mix cake according to package directions. Fill cupcake liners slightly less than half full. (You want the cupcake to bake up close to level with the top of the liner. Bake according to package directions. Cool completely.

After cupcakes are cooled completely, frost with a level layer of whipped topping. Spoon remaining topping into pastry bag fitted with a star decorating tip. Pipe around the edges of the cupcakes. Spoon a small amount of cherry pie filling in the center of each. Refrigerate and enjoy! Makes 36.

Note: you can use real whipping cream, if you prefer, slightly sweetened or use the whipped cream in the aerosol cans-very easy that way.

 

Coconut Orange Cupcakes

Coconut Orange Cupcake

Coconut Orange Cupcake

A cupcake without frosting? Well, if it is this Coconut Orange Cupcake you will never miss it. The cupcake batter is made with orange juice and enriched with vanilla chips and mandarin oranges. Before baking a slightly sweet coconut and butter mixture is sprinkled on the top. The end result is a cupcake with a toasted coconut topping and enough flavor and moisture to carry the day without frosting.  They are also very simple to make. You can have the batter mixed and ready in the time it takes to preheat the oven.

Coconut Orange Cupcakes

1 cup sugar

2/3 cup vegetable oil

2 eggs

1 cup orange juice

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 (11 ounce) can mandarin oranges, drained-you can also use 1 cup diced fresh oranges

1 cup vanilla or white baking chips

TOPPING:

1 cup flaked coconut

1/3 cup sugar

2 tablespoons butter, melted

In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill 24 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown. Makes 24.

Strawberry Cupcakes

Strawberry Cupcake

Strawberry Cupcake

We had a lot of fun in the cupcake class in Concord last night . I thought I’d share a couple of the recipes with you. Here is the strawberry cupcake with strawberry butter cream frosting. Perfect for any party. A very special cupcake with the addition of color and flavor from the berries.

Strawberry Cupcakes

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; 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 in tin before icing. Makes 12.

Strawberry Frosting

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, 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 and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); 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. Makes enough for 1 dozen cupcakes.

Butternut Squash Cupcakes

Butternut Squash Cupcake

Butternut Squash Cupcake

Since I still have some winter squash I decided to use one the the butternut squashes to make a dessert. The cupcakes are moist, sweet and have a nice spice flavor. The orange butter cream complimented them well. I don’t like a lot of frosting so I made just enough for a swirl on each cupcake. You might want to double the frosting recipe if you like more.

Butternut Squash Cupcakes

4 eggs, slightly beaten

3/4 c. oil

1 1/2 c. sugar

2 c. cooked butternut squash, you could use other winter squash or pumpkin

1 3/4 c. flour

1/4 c. cornstarch

3 t. cinnamon

1 t. nutmeg

1/4 t. cloves

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, squash and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting.  Makes 30-36. Frost with Orange Butter Cream.

Orange Butter Cream

1/3 cup butter

4 1/2 cups sifted confectioners’ sugar

1/4 cup orange juice concentrate

1 1/2 teaspoons vanilla extract

In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the juice and vanilla. Slowly beat in remaining sugar.

 

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