07-27-10
Lemon Cream Cupcakes
As seen on the following webpage: http://allrecipes.com/Recipe/Lemon-Cream-Cupcakes/Detail.aspx
Makes 30 Cupcakes
Ingredients:
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners’ sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
Directions:
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 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F 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.
05-20-10
Chocolate Chip Cookie Dough Cupcakes
As seen on the following webpage: http://allrecipes.com/Recipe/Chocolate-Chip-Cookie-Dough–Cupcake–The-BEST-Cupcake-Ever/Detail.aspx
Makes 24 Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
Directions:
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
NUTRITION INFORMATION: Per serving: 221 calories; 10.5 g fat; 0.5 g fiber; 29 g carbohydrates; 3 g protein
05-14-10
Brownie Batter Cupcakes
As seen on the following webpage: http://allrecipes.com/Recipe/Brownie-Batter–Cupcake–The-SECOND-BEST-Cupcake-Ever/Detail.aspx?ms=1&prop25=37068046&prop26=DailyDish&prop27=2010-05-14&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 4 Dozen Cupcakes
Ingredients:
1 (19.5 ounce) package brownie mix
2 eggs
1/2 cup canola oil
1/4 cup water
1 (18.25 ounce) package white cake mix
2 tablespoons canola oil
1 1/3 cups water
3 egg whites
Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Cook’s Note: Frost with your favorite frosting. I prefer to use a fluffy peanut butter frosting.
NUTRITION INFORMATION: Per serving: 125 calories; 6 g fat; 0.5 g fiber; 16.5 g carbohydrates
04-17-10
Ginger Tea Cakes with Lemon Glaze
Makes 24 Servings
Ingredients:
Directions:
- Preheat the oven to 350°. Grease a 24-cup mini-muffin pan. In a bowl, combine the flour, baking powder, salt and ground ginger. Using a standing mixer, beat the granulated sugar and butter at medium speed for 1 minute. Beat in the whole eggs, egg yolk, buttermilk, and vanilla extract at medium speed. Stir in the dry ingredients on low speed.
- Add 1 tablespoon batter to each muffin-pan cup and bake until a toothpick inserted in the centers comes out clean, 12 to 14 minutes. Let cool for 10 minutes; remove from the pan, then let cool completely.
- In a small bowl, whisk together the confectioners’ sugar, lemon juice and 1 tablespoon water. Dip the tops of the cakes in the glaze. Top with the candied ginger.
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:
- Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
- In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
- Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
- Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.
- Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
02-04-10
Black-Bottom Cupcakes
Makes 24 Cupcakes
Ingredients:
Directions:
- Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
- In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1-1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
- Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
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.