home cooking recipes                                            home cooking recipes
Untitled
Ingredient
Title
Chef
Category

Cupcake delignts

By Angie Sutton

www.mothersapronstrings.com

Apron Strings Tips for Successful Cupcakes

Lightly spray your paper cupcake liners with non-stick cooking spray before adding the batter. This helps the paper peel right off your cakes!

Use a cookie scoop to fill your paper liners to ensure that each cup has the same amount of batter for even baking.

As soon as cupcakes come out of the oven, give them 1 or 2 minutes to rest and then take them out of the baking tin. If you let them sit in the tin, steam builds up and the moisture can cause the liners to pull away.

Plan an hour between the time your cupcakes come out of the oven and the time you need to frost them. Even if they feel cool on the top, they could still be retaining heat on the inside. Any residual heat in the cupcake can cause your frosting to melt and slide off.

Allow time for your ingredients to reach room temperature. Eggs and butter combine much better when they are not cold.

Mix your batter on low speed until the ingredients are just incorporated. Over-mixed batter will crush the air bubbles that help make cakes light and fluffy.

Use just enough frosting to cover the top of the cupcake and add a bonus to the base cake. Too much frosting can overwhelm the product and cause it to tip over.

Use garnish ingredients sparingly. Over-decorating your creation makes it look like a circus. Wait to add cookies or colored sprinkles until just before your serve them to keep them from becoming soggy.


Gourmet Chocolate Cupcakes With Cherry Preserves

Ingredients:

For the cupcakes:

2 Tbsp. canola oil
6 Tbsp. unsalted butter, softened
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla extract
1 c. all-purpose flour
6 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
3/4 c. cherry preserves

For the frosting:

1 c. unsalted butter, softened
3 c. confectioner's sugar
2 Tbsp. heavy cream
1/3 c. cherry preserves

Directions:

1. Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners; set aside.

2. In a large bowl, beat together oil, butter, granulated sugar and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Stir with a whisk until well combined.

4. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.

5. Spoon 2 tablespoons of batter into prepared paper-lined muffin tins. Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Remove cupcakes to a wire rack to cool for 2 minutes and then remove them from the pan to a wire rack to cool completely.

6. Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake.

7. Prepare the frosting by beating the butter until fluffy. Gradually beat in the confectioner's sugar until light and fluffy and then add the milk and continue to beat until smooth and spreadable. Beat in the cherry preserves. Top cupcake with frosting and garnish with a fresh or maraschino cherry dipped in chocolate.


Ultimate Chocolate Peanut Butter Cupcakes

Ingredients:

For the cupcakes:

3 Tbsp. canola oil
1/2 c. unsalted butter, melted and slightly cooled
1/2 c. semi-sweet chocolate chips
3/4 c. + 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 c. unsweetened cocoa powder
1/2 tsp. salt
2 large eggs + 1 egg yolk
1 c. granulated sugar
1 tsp. vanilla extract
1/2 c. sour cream
1/2 c. hot coffee
18 peanut butter cups

For the frosting:

1 1/2 c. creamy peanut butter
1 c. unsalted butter, softened
1 tsp. vanilla extract
3 c. confectioner's sugar
1/4 tsp. salt
3 Tbsp. heavy cream
9 peanut butter cups, halved (garnish)

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners; set aside.

2. Melt the oil, butter and chocolate together in a microwave-safe bowl on 75 percent power for 30 seconds at a time. Whisk mixture until completely smooth; set aside to cool.

3. In a medium-sized bowl, combine the flour, baking soda, baking powder, cocoa powder and salt. Whisk together until well combined; set aside.

4. In a large bowl, whisk together the eggs, yolk, sugar and vanilla. Beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream and stir to combine. Repeat the process until everything is added and mix only until combined. Quickly stir in the hot coffee and mix only until combined.

5. Scoop 2 tablespoons of batter into the prepared paper-lined muffin tins. Press a peanut butter cup into the batter and top with another 3 tablespoons of batter. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. (You may have leftover batter depending on the size of your tin.) Remove to a wire rack to cool for 2 minutes. Remove from tin to wire rack to cool completely.

6. Prepare the frosting by beating the peanut butter and butter until completely smooth. Beat in the vanilla. Reduce mixer speed to low and add remaining ingredients, beating until fully incorporated. Spread the frosting on the top of the cupcakes and garnish with half a peanut butter cup on top.


Gourmet Chocolate Cupcakes with Mint Patties

Ingredients:

For the cupcakes:

2 Tbsp. canola oil
6 Tbsp. unsalted butter, softened
1/2 c. granulated sugar
1/2 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla extract
1 c. all-purpose flour
6 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. milk

For the frosting:

1 c. unsalted butter, softened
3 c. confectioner's sugar
2 Tbsp. heavy cream
1/2 tsp. peppermint extract
2-3 drops green food coloring

Directions:

1. Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners; set aside.

2. In a large bowl, beat together oil, butter, granulated sugar and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Stir with a whisk until well combined.

4. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.

5. Spoon 2 tablespoons of batter into prepared paper-lined muffin tins. Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Remove cupcakes to a wire rack to cool for 2 minutes and then remove them from the pan to a wire rack to cool completely.

6. Prepare the frosting by beating the butter until fluffy. Gradually beat in the confectioner's sugar until light and fluffy and then add the milk and continue to beat until smooth and spreadable. Beat in the peppermint extract and food coloring until combined. Top cupcake with frosting and garnish with a peppermint patty cut in half.

Google
 
Web hpj.com

Copyright 1995-2015.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com