Friday, April 29, 2011

Mini Chocolate Cupcakes with Buttercream Frosting

OMG, these are delicious!! I closed my eyes as I bit into one and thought I went to chocolate heaven. I believe this will be my recipe of choice for chocolate cupcakes. I know that I have tried out a few recipes but the way this recipe mixes the batter makes the cake so light and fluffy that the others just do not compare.
My darling husband bought me a 6 qt Kitchen Aid stand mixer for our anniversary (it's May 17th but he opened the box...) and I just couldn't wait to try it out. I have an Ultra stand mixer already but I wanted one that had the bowl lift and we did get a great deal for it.
Anyway back to the recipe, I used the basic recipe I have for vanilla cake (I used that for the base of the Lemon Poppy Seed Cupcakes) and added cocoa powder. That's it. It's a brilliant standby recipe that you can add anything into to make someone's day a little more fabulous. Did I tell you that my husband's co-workers made me a thank you card for all the treats I send with him? Well, that just made me make them more stuff. Great job, guys! And thanks for the card, it was awesome.


Chocolate Cupcakes:
Recipe from: All in One Bake Shop Online
  • 1 stick of unsalted butter
  • 1 c cake flour
  • 1 c sugar
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 c cocoa
  • 2 eggs
  • 3/4 c buttermilk
  • 1 tbsp vanilla extract
Directions:
  • Mix butter, flour, sugar, baking powder, baking soda, and cocoa together in mixer until mixture resembles wet sand. Make sure all the butter is thoroughly incorporated into the dry ingredients.
  • Add 1 egg and half of the buttermilk to the flour mixture and mix until incorporated.
  • Add the rest of the wet ingredients including vanilla extract. Mix until well blended.
  • Pour into prepared cupcake pans and bake at 350 for 10 minutes.
Frost with your favorite frosting and enjoy!

Here's my new favorite buttercream frosting recipe:
Source: Allrecipes
  • 1 cup shortening
  • 4 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 1/4 cup and 2 tablespoons heavy cream
  1. Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended.
  2. Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary. 
  3. Whip at high speed until frosting is fluffy.

Enjoy!

Post linked to Sweets for a Saturday link up party

Friday, April 22, 2011

Lemon and Poppy Seed Cupcakes

Lemon cupcakes? I have never made nor eaten a lemon cupcake before my cupcake class last weekend. And I can totally say I was missing something!! These are light, fluffy, and delicious. I hope you try them really soon.
And since it's Easter weekend, I thought I would practice some of my new piping skills and make some Easter/Spring decorations. :) Definitely still a beginner but getting better.

No Easter cupcake can be complete without a nest filled with jelly beans.

Look at my pretty leaves!! And you can see the poppy seeds in the cupcake too. Bonus!


Lemon and Poppy Seed Cupcakes
recipe from All in One Bake Shop
makes 18 -20  cupcakes
Ingredients:
  • 1 stick of unsalted butter
  • 1 1/2 cup cake flour
  • 1 cup sugar
  • 3/4 tbsp baking powder
  • 1/4 tsp baking soda
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 tbsp clear pure vanilla
  • 1 1/2 tbsp lemon extract
  • poppy seeds to taste - I used about 3/4 tbsp, just enough to see in the batter

Directions:
The directions on these cupcakes are different that the ones I have made before. But it is well worth the uniqueness!

  • Preheat oven to 350
  • Line cupcake pans with liners
  • Add flour, sugar, baking powder, baking soda, and butter to mixer. Mix until it begins to resemble wet sand. 
  • Add eggs, buttermilk, and vanilla to mixture and mix until well blended. 
  • Stir in lemon extract and poppy seeds.
  • Bake at 350 for 15 minutes or until the tops spring back or a toothpick inserted in the middle comes out clean.


 

Tidy Mom

Saturday, April 16, 2011

Cupcake Class

 Took a cupcake decorating class this morning and it was awesome! I learned so much in 3 hours, it's amazing! I went with a friend of mine and we had a blast. Just wanted to share some pics of my decorating. It's not completely there yet but since I am a totally beginner decorator, I thought they looked pretty good. :)




Have a wonderful Saturday, my friends!

Wednesday, April 13, 2011

Amy's Birthday Cupcake

My co-worker's birthday is today and I naturally wanted to bring a sweet treat to her to celebrate. Working with 20 Kindergarten kids definitely deserves a sweet treat at the end of the day. :) Lucky for our Kinder team, my friend shared her dozen cupcakes and made our day a bit more fun. :)

Sorry it's so small, took the picture on my phone at work. 
I love the piping I did on the cupcake but I did hear my co-workers ask for more frosting. :) I can never win.


Chocolate Cupcakes
recipe by: Joy of Baking

Ingredients:
  • 1/2 cup Dutch-processed cocoa powder
  • 1 cup boiling hot water
  • 1 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
Directions:
  • Preheat oven to 375 degrees F.
  • Line 16 muffin cups with paper liners.
  • In a microwave safe bowl, stir the cocoa powder into the boiling hot water. Let it cool to room temperature.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Beat the butter and sugar until light and fluffy. 
  • Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. 
  • Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. 
  • Remove the paddle attachment and stir in the cocoa mixture by hand. Make sure to stir completely until smooth.
  • Fill each muffin cup about two-thirds full with batter and bake for about 16 - 18 minutes or until a toothpick inserted into a cupcake comes out clean.
  • Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Chocolate Fudge Frosting:
  • 4 ounces of semi-sweet chocolate, coarsely chopped (I used Ghiradelli Semi-Sweet bar and just melted it down.
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/3 cups confectioners (powdered or icing) sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract (I used Mexican vanilla)
Directions:
  • Melt the chocolate bar either in a microwave safe bowl at 30 second intervals or I used my Wilton Chocolate Pro. Sidebar, that thing is awesome!!
  • Remove from heat and let cool to room temperature.
  • Beat butter until smooth and creamy. 
  • Add the sugar and beat until it is light and fluffy. 
  • Beat in the vanilla extract.
  • Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is the consistency of whipped topping almost. You can stop sooner (as soon as you see it smooth) but I like how the "whipped" buttercream taste so I let the mixer do its magic for a little while longer.  
Read more: http://www.joyofbaking.com/ChocolateCupcakes.html#ixzz1JRpwEY


Enjoy! I know Amy and my Kinder team did!
 

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