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

Mint Oreo

Mint Oreo - This one was the fastest to go with the little kiddies

Cake Ingredients:
1 Pillsbury Moist Supreme Classic White Cake Mix
1 1/4 cups Water
1/3 cup Oil
5 large egg whites
2 teaspoons McCormick Pure Mint Extract
2 teaspoons McCormick Green Food Coloring
1 Nabisco Chocolate Oreo Ready Made Pie Crust, crushed into small pieces. (Or we have also used about 8-10 mint oreos, crushed in a food processor)

Directions:
Preheat oven to 350 degrees. Line cupcake pan with paper liners and set aside. In a large bowl, blend cake mix, water, oil, eggs, extract and food coloring until moistened. Beat with a mixer at low speed for 2 minutes. Fold in the crushed Oreo pie crust pieces into batter. Next, spoon batter into cupcake liners to about 2/3 full. Bake for about 16-18 minutes until lightly browned or when toothpick inserted in the center comes out clean. Cool completely before frosting. Makes 24 cupcakes.

Chocolate Ganache ingredients:
1 cup Ghirardelli Semisweet Chocolate Chips
1/2 cup Heavy Cream

Directions:
In a shallow microwave safe bowl, add chocolate chips and cream together. Microwave on high for 1 minute, and remove. Stir until cream has been mixed in thoroughly and chocolate is melted. Dip the cupcake tops into the ganache. Set aside so ganache can set up. The layer should be smooth and glossy.

Frosting Ingredients:
1/4Cup Butter, softened
2 oz. cream cheese, softened
1 -7 oz. Jars of Jet-Puffed Marshmallow Crème
1/2 teaspoon Mint Extract
1/2 teaspoon Green Food Coloring
3 - 4 cups Powdered Sugar
1 tablespoon whipping Cream (as needed)

Directions:
With an electric mixer, cream butter, cream cheese, and marshmallow crème until well blended. Add mint extract and food coloring until combined. Gradually add in sugar, beating after each addition until smooth. Add 1 Tbsp. of whipping cream if needed for proper consistency. Spoon into piping bag and refrigerate until ready to decorate cupcakes.

Mint Oreo Garnish:
To Ice and Garnish cupcakes, pipe a small amount of icing on top. Top with a quarter of a mint oreo. Serve at room temperature.

Chocolate Peanut Butter

Chocolate Peanut Butter (One of our all time favs)




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

1 German chocolate cake mix (without the pudding)
1 Instant chocolate pudding mix
1 cup sour cream
1/2 cup oil
1/2 cup water
3 eggs

Mix all ingredients together on low for 30 seconds, scrape bowl. Mix on medium speed for 2 minutes. Put 1/4 c (or I use 2 full scoops with my cookie scooper) of batter in muffin tin with wrappers. Bake at 350 for 18-20 min. (I liked using my convection oven for these). Cool.

Peanut Butter Buttercream (this is probably served in heaven, pretty sure!):
1 cup (2 sticks) butter, at room temperature
2 tsp vanilla
1 cup creamy peanut butter (may use more or less depending on how much of a PB flavor you would like)
5-6 cups powdered sugar, depending on how thick you desire

6 Reese’s Peanut Butter Cups, cut in quarters (24 total)

Beat butter with electric mixer, then add in vanilla, then peanut butter. Mix in powdered sugar in 1 cup increments. Frost cupcakes. Place quarter of peanut butter cup on top of each cupcake.

Red Velvet

Red Velvet

Red Velvet Cupcakes (adapted from Cake Mix Doctor)

1 Duncan Hines red velvet cake mix
1 Instant vanilla pudding mix
1 cup sour cream
1/2 cup oil
1/2 cup water
3 eggs

Mix all ingredients together on low for 30 seconds, scrape bowl. Mix on medium speed for 2 minutes. Put 1/4 c (or I use 2 full scoops with my cookie scooper) of batter in muffin tin with wrappers. Bake at 350 for 18-20 min. (I liked using my convection oven for these). Cool.

Cream Cheese Frosting:

8 oz cream cheese, softened
1 stick (1/2 c) butter, softened
2 cups powdered sugar
1 tsp vanilla

Beat butter and cream cheese with electric mixer, then add in vanilla, then powdered sugar in 1 cup increments. Frost cupcakes. We topped these with chocolate hearts we piped onto wax paper, let harden, then painted with edible glitter.

Almond Raspberry Cupcakes

Almond Cupcakes (Probably one of the prettiest cupcakes we made!)
1 vanilla yellow cake mix
1 small instant vanilla pudding mix
1 Cup sour cream
½ Cup oil
½ Cup water
3 eggs
1 teaspoon almond emulsion (or 1.5 teaspoon almond extract)

Mix all ingredients for 30 seconds. Scrape sides then mix on medium for 2 minutes.
Fill cupcakes 2/3 full bake 350 degrees for 18-20 min.


Raspberry Filling
1 package (16 oz) frozen raspberries packed in sugar, thawed (we couldn’t find this size package, so we measured out 2 very full cups of plain frozen raspberries and mixed with ¼ cup sugar.)
1/3 Cup granulated sugar
3 Tablespoon cornstarch
1 Tablespoon lemon juice

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 ¼ cups. In Large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Makes about 2 cups. Enough to fill two cupcake recipes.
We filled these cupcakes using the cone method because some of the berries would get stuck in the frosting bag. To see the cone method click here.

Almond Frosting(This is a great go to frosting, just change your flavor or extract. Yummy flavor, but great texture and hold)

¼ Cup shortening
¾ Cup butter
1 teaspoon almond emulsion (or 1 teaspoon almond extract)
4 Cups powdered Sugar
2 Teaspoon milk
Beat Shortening, butter, and almond flavoring. Then add Sugar and mix for 1 min. Add milk then whip for at least 3 minutes.

Top cupcakes using a 22 cake decorating tip.

We topped the cupcakes with one slivered almond, edible pearls and gold dust. It doesn’t add to the taste just makes it look pretty!

Smores Cupcakes

Susan’s Chocolate Cake
3 eggs
1 Cup Oil
½ Cup buttermilk
1 ¾ Cup Sugar
1 teaspoon vanilla
1 teaspoon Salt
1 teaspoon baking soda
¼ teaspoon cinnamon
2 Cups unsifted flour
½ Cup cocoa
1 Cup boiling water
Preheat oven to 325 degrees. Mix all ingredients except water. Add boiling water after ingredients are mixed well together. Fill cupcakes 2/3 full or two ice cream scoops full. Bake for 20 minutes. Makes 24 regular cupcakes or about 48 mini.
To use this recipe for a 9 x 13 cake bake at 350 for 30 – 35 minutes.



Marshmallow Frosting (This frosting really tastes like a toasted marshmallow after you brown the top, so yummy)

2 (large) egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract



Directions-
1. In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
2. Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
3. Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
4. In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
5. Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.


Frost cooled Chocolate Cupcakes with Marshmallow frosting. We used a large french tip. Use a match or a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hershey's chocolate, and a piece of graham cracker.