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02-15-10

Coconut Cupcakes

Makes 18-20 Cupcakes

Ingredients:
For the Cupcakes:
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners’ sugar, sifted

Directions: 
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

02-15-10

Mini Halloween Pumpkin Cupcakes

Makes 24 Cupcakes

Ingredients:
1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
Chopped crystallized ginger (optional)
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Special Equipment
Mini muffin pans
1 3/4×1-inch paper liners

Directions:
Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4×1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.
Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.
Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.
Frost cupcakes; decorate using candy and sugar crystals as desired.

NUTRITION INFORMATION: Per serving: 164 calories; 10 g fat; 0.4 g fiber; 18 g carbohydrates

02-04-10

Cheesecake-Filled Pumpkin Cupcakes

Makes 12 Servings

Ingredients:

02-04-10

Black-Bottom Cupcakes

Makes 24 Cupcakes

Ingredients:

01-10-10

Cookies ‘n Cream Mini Cheesecakes

Makes 24 Servings

Ingredients:
16 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
2 tablespoons butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/4 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
4 creme-filled chocolate sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Directions:
1. Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
2. In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
3. Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
4. Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.

NUTRITION INFORMATION: Per serving: 100 calories; 6 g fat; 0 g fiber

01-10-10

Raspberry Cream Cheese Coffee Cake

Makes 16 Servings

Ingredients:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon chopped walnuts
2 eggs
1/2 cup vegetable oil
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 jar (10 ounces) Seedless Raspberry Preserves
Fresh raspberries and fresh mint leaves, optional

Directions:
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir in nuts. Add eggs and oil; mix well. Pat dough into a greased 13-in. x 9-in. baking pan.
In a small bowl, stir together cream cheese, sugar and egg; spread over dough. Drop raspberry preserves by teaspoonfuls onto cream cheese mixture, about 1 in. apart. Bake for 45 minutes or until a toothpick inserted near center comes out clean. Garnish with raspberries and mint if desired.

Berry Cream Cheese Muffins: Prepare dough as instructed above. Fill greased or paper-lined muffin cups two-thirds full. Prepare cream cheese topping as instructed above. Drop by tablespoonfuls into the center of each muffin. Drop raspberry preserves by tablespoonfuls into the center of each muffin. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to wire rack. Yield: 16 muffins.

Berry Cream Cheese Mini Muffins: Prepare dough as instructed above. Fill greased mini muffin cups two-thirds full. Prepare cream cheese topping as instructed above. Drop by teaspoonfuls into the center of each mini muffin. Drop raspberry preserves by teaspoonfuls into the center of each mini muffin. Bake at 350° for 12-18 minutes or until a toothpick comes out clean. Remove from pan to cool on wire rack. Yield: 3 dozen mini muffins.

01-10-10

Red Velvet Cupcakes with Coconut and Cream Cheese Frosting

Makes18 Cupcakes

Ingredients:
1 3/4 cups self-rising flour
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature, divided
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract, divided
1 cup buttermilk, divided
1 teaspoon distilled white vinegar
1/4 teaspoon baking soda
2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 cups sweetened flaked coconut (about 6 ounces), divided

Directions:
Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter.

Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely.

Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.

11-24-09

Brown Sugar-Pecan Cupcakes with Caramel Frosting

Makes 12 Cupcakes

Ingredients: 

• Nonstick vegetable oil spray
• 1 cup all purpose flour
• 1/2 cup cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/4 cups coarsely chopped toasted pecans
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy whipping cream
• 2 large egg yolks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/8 teaspoon fine sea salt
• 1 cup powdered sugar, sifted
• 1 cup coarsely chopped toasted pecans

Directions:

08-31-09

Somoa Cookie Cupcakes

As seen on the following website: http://lifeinapeanutshell.blogspot.com/2009/03/samoa-cookie-cupcakes-aka-caramel.html
Made 24 regular sized cupcakes and 24 minis

Ingredients:
3/4 cup(s) Unsweetened Cocoa
2 cup(s) all-purpose flour
1 3/4 cup(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) butter or margarine, softened
1 1/3 cup(s) milk
2 large eggs
2 teaspoon(s) vanilla
1/2 cup shredded sweetened coconut

Directions:
Preheat oven to 350ºF. Grease and lightly flour two 9-inch round cake pans. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt, and set aside. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Stir in coconut. Pour into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean. I don’t remember how long I baked the cupcakes for-just keep an eye out. It was somewhere in the 15-18 minute range.

Caramel Buttercream:
2 1/2 cups light brown sugar
1/2 cup butter
1 cup heavy whipping cream, (put 2-3 tbsp aside)
1/2 tsp baking soda
3-4 cups powdered sugar, sifted

In a medium, heavy saucepan, bring the sugar and cream to a rolling boil. Boil one minute. Add soda, and boil one more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool in the fridge for 1-2 hours. As tempting as it is to stir make sure the mixture is completely cooled. It will look like a thick gummy caramel paste.

Pour mixture into a stand mixer and, using the paddle attachment, beat well. Gradually add powdered sugar alternately with 2-3 tbsp of heavy cream. Beat until desire consistency.
Decorate with crushed Samoas, coconut, and 1/2 Samoa cookie.

06-21-09

Vanilla Bean-Coconut Cupcakes with Coconut Frosting

Makes 18 Cupcakes

Ingredients:
Reduced coconut milk
2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)
Cupcakes
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk (see above), room temperature
Frosting
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk (see above), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Directions:
Reduced coconut milk
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

Cupcakes
Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

Frosting
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.