cupcake

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.

 

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.

Parsnip Spice Cupcakes

Parsnip Spiced Cupcake

Parsnip Spiced Cupcake

If you only use parsnips in savory dishes (or maybe you never use parsnips at all) you might be surprised to see them used in a dessert. Truth is parsnips are similar in flavor to carrots and carrots are used in cake quite successfully.  While not exactly the same in flavor think of parsnips as white carrots. Combined in a spiced batter they make wonderful cupcakes. Good any time of the year, they seem especially nice for an Autumn dessert.

 

 

 

 Parsnip Spiced Cupcakes

1 1/2 c. flour

1 c. sugar

1 T. ground ginger

1 T. cinnamon

2 t. baking powder

1 t. nutmeg

1 t. allspice

1 t. salt

1/2 t. cloves

3 eggs

1/2 c. oil

1/2 c. milk or half and half

2 t. vanilla

2 c. packed peeled and shredded fresh parsnips, 2-3 large

1/2 c. chopped nuts, optional plus extra for topping, optional

1 recipe cream cheese frosting- see below

Preheat oven to 350. Line 24 cupcake pans with paper liners- or grease lightly. Combine dry ingredients in a mixing bowl. In smaller bowl combine eggs, oil, milk and vanilla and mix well. Stir egg mixture into flour mixture until smooth. Stir in parsnips and nuts, if adding. Spoon batter into the prepared pans, filling half-full. Bake for 15 minutes – or until toothpick inserted into a cupcake comes out clean. Cool and frost. Sprinkle with fine chopped nuts, if you like. Makes 24.

Cream Cheese Frosting

8 oz. cream cheese, softened

4 0z. (1 stick) butter, softened

1 c. powdered sugar

1 t. vanilla

Beat all ingredients together until fluffy. Frost cupcakes and chill until ready to eat.

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.

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