Cupcakes

Here are all the recipes for the 11, yes, 11 different kinds of cupcakes we ventured to make for our baby brother's wedding open house in August. We've added our notes, let us know if you have questions, or comment with your cupcake expertise!

Triple Chocolate

Triple Chocolate Cupcakes
Rich, chocolatey, moist, and delicious!

A great "Go To" Chocolate cupcake recipe (adapted from Cake Mix Doctor):

1 triple chocolate cake mix (we used a double chocolate cake mix with mini chocolate chips in it, but you could use any favorite chocolate cake mix)
1 small instant fudge pudding mix
1 Cup sour cream
½ Cup oil
½ Cup water
3 eggs
1 teaspoon vanilla extract
Mix all ingredients for 30 seconds. Scrape sides then mix on medium for 2 minutes.
Fill cupcakes 2/3 full, bake at 350 degrees for 18-20 min.



Chocolate Ganache Frosting and filling

Ingredients:
1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup

Directions
1.Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

2.Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).

3.Refrigerate, stirring every 5 minutes, until ganache just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Divide Ganache into two bowls. Use the first bowl to fill each cupcake with a small amount of pure ganache by using a long piping tip and filling center.

In second bowl mix enough powder sugar to create a butter cream consistency. This requires a lot of powder sugar and beating. This is our favorite chocolate frosting because it tastes like real dark chocolate not cocoa.

Top with dark chocolate shavings.

Strawberry

Strawberry cupcakes

Recipe is found at the link below, but add 1/2 tsp baking soda to the dry ingredients to make the cupcake a little lighter.

http://www.oprah.com/food/Sprinkles-Cupcakes-Strawberry-Cupcakes-Recipe

Filling

Because we wanted a stronger strawberry flavor, we added this yummy filling to each cupcake. Once mixture and cupcakes are cooled cut out a small amount of the center with a knife and pipe the filling into the hole, replacing the top of the cupcake cut out on top. (See the cone method click here.)

http://www.wilton.com/recipe/Strawberry-Filling-1

Strawberry Frosting

For the frosting we just used the same recipe from the berry pound cupcake (found below), and instead of vanilla I added the rest of the strawberry filling. It also helped the frosting stand up a little better. The flavor and texture is great. Top with a strawberry half.

Lemon

Our favorite part of this recipe was the frosting. It is simple, but tastes amazing! A great strong and refreshing lemon flavor.

Lemon Vanilla Cupcakes:
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk


Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter. Bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Lemon Buttercream Frosting:

1 Cup (2 sticks) butter, very soft
About 6 cups powdered sugar
6-8 Cups Fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (We added 6 cups total). Use and store at room temperature. (Don’t refrigerate. It will last in a covered container for about three days).

We topped ours with crushed lemon drops.

Berry Poundcake

Berry Poundcake Cupcakes

3C Flour
2C Sugar
3 tsp Baking Powder
1/2 tsp salt
6 Eggs
2 C soften Butter
1/2 whole milk
2 tsp real vanilla

Preheat oven to 350 degrees. Combine all dry ingredients in mixing bowl. Add butter, milk, and vanilla to dry ingredients. Stir until just mixed. Then mix on medium speed for 4 minutes. Scrape bowl. Add eggs one at a time, and mix for 30 seconds after each one. Once they are all combined, mix for one minute. Batter should be thick and fluffy. Spoon into cupcake pan. Fill liners about 1/2 full, or it will make a mess. Cook for 17-20 minutes.


Buttercream Frosting (a really light frosting that seems strange, but turns out great, nice and light)

3 Tablespoon Flour
1/2 cup milk
1/2 cup butter (room temp, but not too warm)
1/2 cup sugar
1 teaspoon Vanilla

In saucepan mix together flour and milk. whisk over medium heat until it starts to thicken. Should be like pudding. Press mixture through a strainer, and let it cool to room temperature. In electric mixer mix butter and sugar for about a minute until fluffy.While mixture is running add in flour mixture and vanilla. Mix for about 7 minutes on high, until mixture is nice and fluffy. It could take up to 12 minutes.

We topped ours with a fresh strawberry, raspberry, and blackberry.

Lime Coconut

Lime Coconut

Lime-Coconut Cupcakes

yield | 24-30 cupcakes

Ingredients
For the cupcakes:
2 cups sugar
zest of 3 limes
3/4 pound (3 sticks) unsalted butter, room temperature
6 eggs at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk

For the frosting:
2 8-ounce packages cream cheese, room temperature
2 sticks (1 cup) unsalted butter, room temperature
4-6 tsps coconut extract (We REALLY like the coconut flavoring, so you may want to taste as you go)
1 1/2 pounds confectioners’ sugar

For the Garnish:
7 ounces sweetened, shredded coconut; lightly toasted

Directions
1. Preheat the oven to 325 degrees F. Line a cupcake tin with paper liners.
2. In a medium bowl, combine the sugar and lime zest and mix together with your fingertips until the sugar is moistened and fragrant.
3. In the bowl of an stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, 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, taking care to scrape the bowl. Add the vanilla and mix until well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
4. Fill each prepared cupcake liner with about 1/4 cup of batter (I use my cookie scooper and it's 2 full scoops). Bake for 20 to 30 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.
5. While the cupcakes are cooling, prepare the frosting.
6. In the bowl of an stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on low speed, cream together the cream cheese, butter, and extract until well combined. Slowly add the confectioners’ sugar and mix until smooth. If frosting is too thin, gradually add in a little more confectioners’ sugar until you reach the desired texture.
7. Frost the cupcakes and finish with a sprinkling of lightly toasted coconut.We added edible glitter to the coconut and it made it really pretty and slightly sparkly.

Notes
-This recipe is adapted from Ina Garten via Food Network.
-Lemon zest can easily be swapped for the lime zest.
-This recipe makes a lot of frosting, so you may want to half it.
-Store cupcakes in refrigerator. Move to room temperature one hour before serving.

Dulce de Leche

Brown sugary cupcake with a delicious frosting.

Ingredients

For the Cupcakes:

3 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoon pure vanilla extract
3 large eggs
1 1/2 cup buttermilk


For the Frosting:

1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup dulce de leche, plus more for drizzling
1/4 teaspoon salt
2 to 3 cups powdered sugar

Instructions

Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper or foil liners. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.

Divide the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting. We piped a little bit of dulce de leche into the center of each cupcake with a thin piping tip.


To make the frosting:

Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously pipe on frosting using a large frosting tip.

For garnish, we heated a few spoonfuls of dulce de leche until just pourable. Then we drizzled it over the cupcakes and topped with a few edible glitter sprinkles. Wrap and refrigerate them because of the cream cheese in the frosting. Let come close to room temperature before serving.
Adapted from Joy The Baker