Pink Velvet Cupcakes
Thought I would share this fun recipe for cupcakes, using beets. I already make a chocolate beet cake- which has red tones from the beets. I wanted a lighter texture for cupcakes, with more chocolate flavor, so I made some changes to the beet cake recipe and ended up with these cupcakes.
Rich, but light, with a very subtle blush of red. I decided to call them Pink Velvet. I topped them with cream cheese frosting, but a dusting of powdered sugar would work well, too, or a favorite buttercream.
Here is the recipe. I hope you will give them a try.
Pink Velvet Cupcakes (Chocolate Beet)
2 cups all-purpose flour
2 t. baking soda
½ t. salt
¾ c. cocoa powder
1 c. butter, softened
1½ c. sugar
3 large eggs
2 teaspoons vanilla
1½ cups grated, cooked beets
Powdered sugar, optional
Preheat oven to 350°. Line 24-28 muffin tins with paper liners; set aside. Combine dry ingredients in a bowl; set aside. In a mixing bowl, combine the butter and sugar. Beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Slowly beat in dry ingredients until well mixed; stir in beets. Spoon batter into prepared tins, filling about 2/3 full. Bake 18-20 minutes, or until cupcakes spring back when touched lightly or when toothpick, inserted into cupcakes , comes out clean. Cool before frosting. You can dust with powdered sugar in place of frosting, if you prefer. Makes 24-28.
Cream Cheese Frosting
8 oz. cream cheese, softened
1 stick, (½ cup butter) softened
2-3 c. confectioners’ sugar
1T. vanilla
Beat all ingredients together until smooth and fluffy. Store in the fridge.
Ice Cream Cone Cupcakes
This might look like an ice cream cone, but it isn’t. It is a cupcake!! The batter is baked inside ice cream cones, then decorated to look like ice cream cones. I used from scratch recipes for both the cupcake batter and the frosting, but feel free to use what ever recipe you like. This is such a fun twist on a cupcake. Great for summer parties.
Because you use more frosting than you might normally use for more traditional cupcakes, make sure to have extra. I chose the recipe I did because it makes plenty of frosting. I did not tint my frosting, but you can, if you like.
These are fun for kids to make. You can let them decorate their own “cone”. For a kid’s party you can even have a couple of different cupcake flavors and frostings to pick from- and some assorted toppings, like cherries, tiny candies and assorted sprinkles.
Once you frost the cupcakes, they become a little top heavy. I find setting them together, letting them touch each other a little, helps to keep them from tipping over.
Sometimes, some of the batter drips over the edge of the cone when baking. Just pretend some of the “ice cream” has melted and cover drips with frosting.
Here are the recipes I used, with the directions for baking the cupcakes.
Chocolate “Ice Cream Cone” Cupcakes
4 oz. semisweet chocolate
1 cup butter
1 cup all-purpose flour
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
24 flat bottomed ice cream cones
Preheat oven to 325 degrees. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla. Place 24 cones in muffin tins to hold them up and fill 2/3 full with batter. Bake for about 20 minutes, or until cupcakes puff to top of cones. Test with a toothpick. Cool and frost to look like ice cream. Decorate with sprinkles. Makes about 24.
Super Fluffy Frosting
1½ cup butter
1 1/2 tablespoons vanilla extract
1½ lbs. confectioners’ sugar –
1/8 teaspoon salt
3 T. milk
In a mixer, combine the butter, vanilla and 1 tablespoon milk. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of milk, if needed. Turn mixer to the highest speed and beat for 15 minutes.
Vanilla Cupcakes with White Chocolate Frosting
I must admit to being a sucker for the classics. This cupcake is certainly a classic.
I normally top them with a vanilla buttercream, but decided to make a white chocolate frosting instead. Yes, I know white “chocolate” is not really chocolate. But when I say white chocolate, everyone knows what I am talking about.
I used a white chocolate bar- and broke it into pieces, before melting, but you could you use white chocolate chips instead. The frosting has a really nice flavor and fluffy texture, without being too sweet. These cupcakes are always a hit.
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 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. 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.
Apple Crumb Cupcakes
I wanted to make a dessert for a friend of mine. Since I had apples, I knew I wanted to use them. I decided to use my apple crumb cake recipe, but turn it into cupcakes instead. That crumb topping is so good. Just thought it would be a fun experiment. It mostly worked out.
The cupcakes worked out very nicely, and my friend was happy to get them. The only problem was that I ended up making 12 cupcakes. I should have made a few more. They were very full and rose more than I had anticipated. Don’t get me wrong, they still tasted great, but smaller cupcakes would have looked better. I would make 15-18 cupcakes the next time.
So here is the recipe. Enjoy!!
Apple Crumb Cupcakes
For cupcake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
2 c. chopped peeled, cored apples
For topping:
½ c. sugar
¼ c. flour
1 t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in apples. Grease or line muffin tins with paper liners. You should get 15-18 cupcakes, depending on how full you fill them. I made 12 in my test batch, and they were too full. Divide batter among the prepared pans, filling about 2/3 full. The batter is pretty thick. That is normal. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pans. Bake in a preheated 350-degree oven and bake for 20-22 minutes. Use toothpick to test. Makes 15-18.
Ice Cream Cone Cupcakes
This might look like an ice cream cone, but it isn’t. It is a cupcake!! The batter is baked inside ice cream cones, then decorated to look like ice cream cones. I used from scratch recipes for both the cupcake batter and the frosting, but feel free to use what ever recipe you like. This is such a fun twist on a cupcake. Great for summer parties.
Because you use more frosting than you might normally use for more traditional cupcakes, make sure to have extra. I chose the recipe I did because it makes plenty of frosting. I did not tint my frosting, but you can, if you like.
These are fun for kids to make. You can let them decorate their own “cone”. For a kid’s party you can even have a couple of different cupcake flavors and frostings to pick from- and some assorted toppings, like cherries, tiny candies and assorted sprinkles.
Once you frost the cupcakes, they become a little top heavy. I find setting them together, letting them touch each other a little, helps to keep them from tipping over.
Sometimes, some of the batter drips over the edge of the cone when baking. Just pretend some of the “ice cream” has melted and cover drips with frosting.
Here are the recipes I used, with the directions for baking the cupcakes.
Chocolate “Ice Cream Cone” Cupcakes
4 oz. semisweet chocolate
1 cup butter
1 cup all-purpose flour
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
24 flat bottomed ice cream cones
Preheat oven to 325 degrees. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla. Place 24 cones in muffin tins to hold them up and fill 2/3 full with batter. Bake for about 20 minutes, or until cupcakes puff to top of cones. Test with a toothpick. Cool and frost to look like ice cream. Decorate with sprinkles. Makes about 24.
Super Fluffy Frosting
1½ cup butter
1 1/2 tablespoons vanilla extract
1½ lbs. confectioners’ sugar –
1/8 teaspoon salt
3 T. milk
In a mixer, combine the butter, vanilla and 1 tablespoon milk. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of milk, if needed. Turn mixer to the highest speed and beat for 15 minutes.
“Ice Cream” Cupcakes
This might look like an ice cream cone, but it isn’t. It is a cupcake!! The batter is baked inside ice cream cones, then decorated to look like ice cream cones. I used from scratch recipes for both the cupcake batter and the frosting, but feel free to use what ever recipe you like. This is such a fun twist on a cupcake. Great for summer parties.
Because you use more frosting than you might normally use for more traditional cupcakes, make sure to have extra. I chose the recipe I did because it makes plenty of frosting. I did not tint my frosting, but you can, if you like.
These are fun for kids to make. You can let them decorate their own “cone”. For a kid’s party you can even have a couple of different cupcake flavors and frostings to pick from- and some assorted toppings, like cherries, tiny candies and assorted sprinkles.
Once you frost the cupcakes, they become a little top heavy. I find setting them together, letting them touch each other a little, helps to keep them from tipping over.
Sometimes, some of the batter drips over the edge of the cone when baking. Just pretend some of the “ice cream” has melted and cover drips with frosting.
Here are the recipes I used, with the directions for baking the cupcakes.
Chocolate “Ice Cream Cone” Cupcakes
4 oz. semisweet chocolate
1 cup butter
1 cup all-purpose flour
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
24 flat bottomed ice cream cones
Preheat oven to 325 degrees. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla. Place 24 cones in muffin tins to hold them up and fill 2/3 full with batter. Bake for about 20 minutes, or until cupcakes puff to top of cones. Test with a toothpick. Cool and frost to look like ice cream. Decorate with sprinkles. Makes about 24.
Super Fluffy Frosting
1½ cup butter
1 1/2 tablespoons vanilla extract
1½ lbs. confectioners’ sugar –
1/8 teaspoon salt
3 T. milk
In a mixer, combine the butter, vanilla and 1 tablespoon milk. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of milk, if needed. Turn mixer to the highest speed and beat for 15 minutes.
Lemon and Sour Cream Cupcakes
I love the lemon flavor in these cupcakes. They are rich, without being too heavy. They taste like Spring. These would make a lovely dessert for Mother’s Day.
Lemon zest in both the batter and the frosting, really makes them special. Cupcakes are such a nice, easy dessert. If you try these, I am sure you will be pleased, as will your family and friends.
It makes a big batch, so you can freeze some for later.
Even though I normally frost these, you can also just combine powdered sugar with a little lemon zest and dust them with it, instead of the frosting.
Lemon and Sour Cream 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
1 T. 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.
Lemon and Sour Cream Cupcakes
I love the lemon flavor in these cupcakes. They are rich, without being too heavy, and full of zest. Winter is citrus season, and lemons are a natural choice for dessert this time of year.
Lemon zest in both the batter and the frosting, really makes them special. Cupcakes are also such a nice, easy dessert. If you try these, I am sure you will be pleased, as will your family and friends.
It makes a big batch, so you can freeze some for later.
Even though I normally frost these, you can also just combine powdered sugar with a little lemon zest and dust them with it, instead of the frosting.
Lemon and Sour Cream 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
1 T. 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.
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.
Coconut Orange Cupcakes
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.
