Pumpkin Caramel Swirl Cheesecake

In light of the holiday season, I decided to try something new, hence the pumpkin twist on a classic. This cheesecake came out so light and creamy, yet so flavorful. To go a step further, I incorporated a caramel swirl before and after baking, with a gingersnap crust to compliment the pumpkin spices. This cheesecake should be part of any holiday feast. Enjoy =]

Caramel Sauce-


Ingredients

• 1 1/2 cup sugar
• 1/3 cup water
• 1 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions

Mix the water and sugar in a saucepan. Cover and cook on low until the sugar has dissolved, stirring occasionally. Once the sugar has dissolved, remove the cover and boil till the mixture turns golden brown, about 5-7 minutes. Watch carefully or it might burn. Add the cream and vanilla, and simmer till the caramel dissolves. Set aside and allow to cool.

Gingersnap Crust-

Ingredients

• 14 oz gingersnap cookie crumbs (1 package)
• 2 tbs brown sugar
• a pinch of salt
• 1 stick unsalted butter, melted

Directions

Preheat the oven to 350 F. Completely wrap a baking pan (9x13) with foil. Mix together all the ingredients until uniform. Press into the bottom of the pan and the sides if possible, trying to put an even amount of crust everywhere. Bake the crust for about 7 minutes, or until lightly browned. Remove and cool completely. 

Caramel Swirl Pumpkin Cheesecake- 

Ingredients

• 32 oz softened cream cheese, room temp
• 1/2 white sugar
• 1/2 light brown sugar
• 15 oz can pumpkin puree
• 4 eggs, room temp
• 2 1/2 tbs heavy cream
• 1 tbs vanilla extract
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp pumpkin pie spice

Directions

Reduce oven to 325 F. Bring a pot of water to a boil. Beat together the cream cheese and sugars until light and creamy in the bowl of an electric mixer. Add the pumpkin slowly on low. Mix in each egg on at at a time, and beating in between each until fully incorporated. Add the heavy cream and vanilla until combined. Stir in the cinnamon, ginger, nutmeg, allspice, and pumpkin pie spice until everything is combined. Pour the batter onto the prepared crust. Using a fork, swirl around the caramel on the cheesecake to your liking. Tap the pan on the counter to release any air bubbles. Place the pan into a bigger baking pan, and pour the boiling water until the water level is about halfway up the cheesecake. Bake for about 1 hour, or until the edges have set but the middle is able to jiggle. Remove from the oven and water bath, and allow to cool for 2 hours. Refrigerate over night, or at least 6 hours prior to serving.

Ultimate Cookie Dough Stuffed Chocolate Fudge Brownies

Yes, the name says it all. This is by far the best brownie I have ever had, ever. Usually, homemade brownies dont have the moistness that a mix can produce, but this brownie was not only moist but fudgey as well. To go a step farther, I sandwiched a cookie dough inside the brownie, which is prepared first. Stop looking for an amazing  chocolate dessert, because nothing will beat this! Enjoy =]

Chocolate Chip Cookie Dough-

Ingredients

• 1 cup minus 1 tbs cake flour
• 1 plus 1/3 cup ap flour
• 3/4 tsp baking powder
• 1/2 tsp plus 1/8 tsp baking soda
• 1/2 tsp salt
• 1 stick unsalted butter, room temp
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temp
• 1 tsp vanilla extract
• 2 tbs sour cream
• 10 oz dark chocolate (60%) chopped into various sizes

Directions

Sift together the flours, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until fully incorporated. Slowly add in the dry ingredients, and then the sour cream. Mix until everything is combined. Take the bowl off the mixer and fold in the chocolate pieces. Refrigerate until needed. 

Brownies-


Ingredients

• 1 1/4 cup ap flour
• 1/2 tsp salt
• 2 tbs cocoa powder
• 4 oz milk chocolate
• 4 oz 70% dark chocolate
• 4 oz 60% dark chocoalte
• 1 1/4 stick unsalted butter, cut into pieces
• 1 tsp instant coffee or espresso powder
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 eggs, room temp
• 2 tsp vanilla extract

Directions

Preheat oven to 350 F. Grease the bottom of a 9x13 baking dish. Sift together the flour, salt, and cocoa powder. Set aside. Make a double broiler, and melt the chocolates, butter and powder until totally mixed. Make sure that the water in the pot is not boiling or touching the bottom of the bowl, or the chocolate might seize. Turn the heat off once the mixture is smooth and add the sugar, stirring till its dissolved. Take the bowl off the pot and allow the chocolate to cool down. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla lightly. Add in the flour mixture in small additions, and stir in between until the mixture is smooth. Pour about half of the batter into the baking dish. Next, take pieces of the cookie dough and place on top of the batter in small patties to create the cookie layer. Start from the middle and work your way out. Pour the remaining brownie batter on top, and spread around with a knife to coat the cookie dough. Bake for about 35-40 minutes, or until a toothpick comes out clean. Cool before cutting.

Ferrero Roche Cupcakes

As a welcome for the cold winter months ahead, I decided to make Ferrero Roche Cupakes to warm my taste buds up =]. I had to special order the hazelnut extract because apparently local stores don't carry it. Whereas most roche cupcakes had a chocolate hazelnut base, mine is strictly hazelnut. I baked an actual Ferrero Roche into the cupcakes, made a deep chocolate ganache topping, and sprinkled crushed hazelnuts on top. Enjoy =]

Hazelnut Cupcake-


Ingredients

• 1 cup cake flour, not self rising
• 1 cup a.p flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 stick unsalted butter, room temp
• 1 cup light brown sugar, packed
• 2 eggs, room temp
• 1 cup sour cream or buttermilk
• 1 tbs heavy cream
• 1/2 tsp vanilla extract
• 1 tsp hazelnut extract
• 3 tbs crushed hazelnuts
• 24 frozen Ferrero Roche

Directions

Preheat oven to 350 F. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy-about 3 minutes. Add an egg one at a time and mix till fully incorporated. Sift together the flour, baking soda, baking powder, salt, and nutmeg. Alternating between adding the flour mixture and the sour cream or buttermilk to the batter in 3 parts ending with the flour. Mix until homogenous. Add in the extracts, hazelnuts, and heavy cream and mix for another minute. Pour batter into prepared cupcake tins, and add in the Ferrero Roche. Bake for about 20 minutes, and rotate the tins about halfway through. Allow to cool in the pans for 5 minutes before removing completely. 

Chocolate Hazelnut Ganache-

Ingredients

• 5 oz bittersweet chocolate (60%)
• 1/4 cup heavy cream
• 2 tbs butter, cut into quarters
• crushed hazelnuts

Directions

Chop the chocolate into small pieces, and place into a bowl with the butter. Bring the heavy cream to a boil, and pour over the chocolate and butter. Stir the contents of the bowl only from the middle, going at a semi fast pace until all the chocolate and butter have melted and there is a glossy sheen to the ganache. Dip the cupcakes into the ganache either once or twice. Sprinkle the crushed hazelnuts on top while still wet. Allow to completely set before serving. Enjoy

Thanksgiving Pecan Pie Cupcakes

Thanksgiving is my absolute favorite holiday, and what better way to celebrate than to make themed cupcakes =]. This week I decided to make miniature pecan pies, which is a classic favorite. Starting with a buttery crust, brown sugar cupcake, of course a pecan pie filling, and a maple buttercream to top it off, no one can resist this tempting dessert. Enjoy =]


Graham Cracker Crust


Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 stick butter, melted

Directions

Preheat the oven to 350 F. Pour the melted butter over the crumbs and sugar in a bowl. With your hands, knead the mixture until homogenous. Line 2 cupcake tins, and spray with Pam. Put about 1 tbs of the crust into each tin, and press down with a masher. Bake the crust for exactly 5 minutes, and watch them because they can easily burn. Take out and cool.

Brown Sugar Cupcakes-


Ingredients

• 1 cup all purpose flour
• 1 cup cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1 stick unsalted butter, room temp
• 1 cup brown sugar, packed
• 2 eggs, room temp
• 1/3 cup plus 1 tbs sour cream
• 1/4 cup plus 1 tbs buttermilk
• 1 tbs heavy cream
• 1 tsp vanilla extract

Directions

Preheat the oven to 350 F. With an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and mix fully. Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add in the sour cream to the mixture. Beat fully. Alternate adding the flour and the buttermilk, ending with the dry ingredient. Mix in the heavy cream on high for about 1 minute. Add the vanilla. Pour the batter into the prepared lined cupcake tins, and bake for about 18 minutes, or until they bounce to the touch. Cool.

Pecan Pie Filling-

Ingredients

• 2/3 cup sugar (can also use brown sugar)
• 3 eggs, beaten
• 1/2 cup corn syrup
• 1/3 cup butter, melted
• 1/2 tsp salt
• 2 cups pecans chopped 
• 3 tbs maple syrup
• 1 tsp all spice

                                                                                    Directions

Preheat the oven to 350 F. Mix together all the ingredients until fully incorporated. Pour into a glass baking pan, and bake for about 30 minutes or until semi solidified. You can take out the filling and mix every once and a while to get the perfect consistency. Allow to cool

Maple Buttercream-

Ingredients

• Half a stick unsalted butter, room temp
• 2-3 cups powdered sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup maple syrup
• 1 tbs heavy cream

Directions

Cream the butter and vanilla until light and fluffy. Add the sugar 1 cup at a time, and alternate with the maple syrup. Mix until combined. Add the heavy cream and beat on high for about a minute. Ice the cupcakes, and add a piece of the filling on top for decor. Enjoy

Halloween Brain Cupcakes

Happy Halloween from the scary city of New York! I hope everyone had a great time having fun and eating candy =]. As one of my favorite holidays, I decided to create spooky blood splattered brain cupcakes! Using my red velvet for a haunting blood red inside, a creamy white chocolate cream cheese frosting, and raspberry chocolate "blood" spatters, you can make any one scream. Enjoy =]

Red Velvet Cupcakes-


Ingredients

• 1 stick unsalted butter, room temp
• 1/2 cup granulated sugar
• 3/4 cups light brown sugar
• 2 large eggs, room temp
• 2 1/4 cup cake flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 rounded tbs cocoa powder
• 1 cup butter milk plus 2 tbs heavy cream
• 1 tsp vanilla extract
• 4 oz melted semi sweet  chocolate
• red food dye

Directions-

Preheat oven to 350 degrees F. In the bowl of an electric mixer, cream together the butter and the sugars until light and fluffy. This might take a few minutes, but it's very important to let it mix. Next, add the eggs one at a time until fully incorporated. In a separate bowl, sift together the flour, salt, cocoa powder, baking soda, and baking powder. Also, in a measuring cup combine the buttermilk, vanilla, and heavy cream. Alternate adding the dry and wet ingredients into the mixing bowl, ending with the dry ingredients. Once the batter is fully mixed, melt the semi sweet chocolate in a double broiler, and add about half into the batter. Mix until incorporated. If you like the cake to be more chocolaty, then add more. Mix in the red food dye until you have a clear red color. Add the batter into 2 prepared cupcake tins and bake for about 18 minutes, or when the tops are bouncy to touch. Remove from oven and allow to cool.

White Chocolate Cream Cheese Frosting-

Ingredients-

• 4 oz white chocolate
• 8 ounces cream cheese, not whipped room temp
• 1/2 stick unsalted butter, room temp
• 2-3 cups powdered sugar
• 1 tsp vanilla
• 1 tbs heavy cream
• red food coloring

Directions-

Melt the white chocolate in a double broiler, and allow to cool. In the bowl of an electric mixer, cream together the butter and cream cheese. Slowly add the white chocolate and vanilla extract. 1/2 a cup at a time, add the powdered sugar. Mix thoroughly. Add in the dye until you get a light pink hue. Lastly, add the heavy cream and mix on high for about a minute. You can put the frosting in the fridge to firm a bit if the cupcakes haven't finished cooling.

Raspberry Sauce "Blood"-

Ingredients-

• 3 tbs raspberry preserves
• remaining melted semi sweet chocolate, or 2 oz
• water

Directions-

In a bowl, strain out the seeds from the raspberry preserves. Add the chocolate and mix till combined. Slowly add water until the consistency gives you the ability to easily splatter onto the cupcakes, and has a blood red color. 

Blake Cupcake

Happy belated birthday to my sister Blake Novick! This is actually the second try cupcake, but this time it was a success =] Taking Blakes favorite flavors, I made a delicious nutella cupcake, banana foster filling, and peanut butter frosting. So heres to you best friends wish you could taste it. Enjoy =]

Nutella Cupcake


Ingredients-

• 1 1/2 c brown sugar
• 3/8 c oil
• 2 eggs
• 1/2-1 c nutella
• 1 1/2 c flour
• 1 1/8 tsp baking soda
• 1 1/8 tsp baking powder
• 1/2 tsp salt
• 1/3 c milk
• 1/2 tbs vanilla extract
• 3/4 c cocoa powder
• 1/2 c boiling water

Directions-

Preheat the oven to 350 degrees F. Line 2 cupcake tins

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Add in the nutella. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the tins. Bake the cupcakes for approximately 15 minutes or until tester comes out clean.

Banana Filling

Ingredients-

• 3 bananas
• brown sugar
• maple syrup

Directions-

In a saucepan, stir maple syrup and brown sugar until combined. Bring to a simmer and add chopped bananas. Cook until soft and allow to cool.

Peanut Butter Frosting

Ingredients-

• 1/2 stick butter, room temp
• 1 c peanut butter
• 1 c sugar
• 1 tsp milk

Directions-

In an electric mixing bowl, cream together peanut butter and butter. Add in sugar slowly and the milk. Mix until light and fluffy.

Assembly

Once the cupcakes and filling have cooled, core the cupcakes and spoon in the banana filling, about 1 tsp. Cover with the tops. Pipe on the frosting with any design. Enjoy with a cold cup of milk =]

Rainbow Cookie Cupcake

Its been a while since I've made cupcakes, but it seems that I haven't lost my touch =]. About 2 weeks ago I made rainbow cookies, and my cousin Ben asked if I could make a cupcake version. Voila! The Rainbow Cookie Cupcake was born. A marzipan based cupcake, raspberry preserve filling, and chocolate ganache on top, this treat does the italian classic dessert justice. Enjoy!

Marzipan Cupcake-

Ingredients

• 1/2 cup canola oil
• 3/4 cup white sugar
• 2 eggs room temp, separated
• 1 can (8 oz) marzipan
• 2 1/3 cup ap flour
• 1 and 1/8 tsp baking powder
• 1/2 and 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup milk
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp almond extract

Directions-

Preheat the over to 350 degrees F. In an electric mixing bowl, combine the oil, sugar, egg yolks, and marzipan. While that is mixing, sift together the dry ingredients and set aside. Combine the wet ingredients together in a measuring cup and add a bit to the marzipan mixture to loosen it up. Begin to incorporate the dry ingredients slowly, alternating with the milk. Once all the ingredients are fully combine, allow it to keep mixing while you whip the egg whites until stiff peaks form. Take the egg whites and fold into the cupcake batter in 3 parts. Separate an equal amount of batter into 3 bowls. In one bowl, mix in green food dye, and in another mix in red food dye. Spoon in each of the 3 colors into the lined cupcake tins, so that they layer each other. Bake for about 18-20 minutes, or until a toothpick comes out clean. Cool for 10 minutes.

The Chocolate Ganache recipe is the same from the Raspberry Chocolate Decadence cupcake

Assembly-

Once the cupcakes have cooled, cut out the middle and fill with your favorite raspberry preserve. Put the tops back on. Dip in the ganache and freeze for about 5 minutes. Do a second dipping for a chocolatey experience. Allow to harden before serving. Enjoy

Praising Cupcake Creativity

As you know, we love to be as creative as we can with our cupcakes. We give you cupcake creations that most wouldnt even think of. But we would also like to acknowledge all the other cupcake bakers who take baking to a new level.

On fourth of July this baker took his/her went all out and took his/her decorating skills to a new level by created an entire american flag out of mini cupcakes! Now that's what I cann National Pride!

Or this baker whose baby shower cupcake took the cake (literally). Even we wouldnt have thought of decorating the cupcake like a bubble bath! and the rubber ducky is rediculous, I'm sort of in Love.

Or even this baker who took so much initiative to even design the cupcake wrapper in order to make a true to form mushroom cap cartoon.

And let me tell you this is exactly the way I would have celebrated Gay Pride when NY became the 6th and largest state to legalize Gay Marriage!


all images are from anonymous sources

Cannoli Cupcake

Finally done with high school! Of course to celebrate I made these cupcakes for all my friends. I've been waiting to try out these babies and they came out amazing! I absolutely love cannoli's and thought why not try them in cupcake form? A ricotta and chocolate chip cupcake, cannoli filling, and a marble frosting, these cupcakes were a hit! Enjoy =]

Cannoli Cupcake-

Ingredients

• 1 stick unsalted butter, room temp
• 1 cup plus 1 tbs sugar
• 3 eggs, room temp
• 2 1/2 cups ap flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 tsp cinnamon
• 3/4 cup milk
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tbs marsala wine
• 1 cup mini chocolate chips

Directions

In an electric mixer, cream together the butter and sugar until light and fluffy. One at a time, add each egg until fully incorporated. In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix together the milk, wine, and extracts. Combine the wet and dry ingredients in the mixer in three parts. Add in the ricotta till completely combined. Fold in the chocolate chips.

Cannoli Filling-

Ingredients

• 2 cups ricotta cheese
• 1/2 cup sugar
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 cup toasted almonds
• 1/4 tsp orange extract
• 1/2 cup heavy whipping cream

Directions

In a bowl mix together all the ingredients. Whip the heavy cream till stiff peaks form, and fold into the mixture in 3 parts. 

Chocolate Frosting-

Ingredients

• 4 tbs unsalted butter, room temp
• 2 cups powdered sugar
• about 1/2-3/4 cup cocoa powder
• 3 tbs milk
• 1/2 tsp vanilla extract

Directions

Cream the butter with the vanilla extract. Slowly alternate between the powdered sugar and the cocoa powder. Add in 1 tbs of milk at a time until the right consistency is reached

Vanilla Buttercream-

Ingredients

• 1/2 stick unsalted butter, room temp
• 1 1/2- 2 cups powdered sugar
• 2 1/2 tsp vanilla extract
• 1/4 tsp nutmeg
• 2 tbs milk

Directions

Cream together the butter and vanilla extract. Add in the powdered sugar and nutmeg slowly. Mix in the milk 1 tbs at a time until the right consistency is reached.

Assembly-

Once the cupcakes have cooled, fill them with about 1 teaspoon of the cannoli filling. With a piping bag filled with half chocolate and half vanilla buttercream, pipe onto the top of each cupcake. For decoration, sprinkle some mini chocolate chips on top before refrigerating. 

Pink Lemonade Cupcake

So for my last cupcake in the project, I made a take on the delicious summer drink...PINK LEMONADE! Many people said that this was their favorite out of the three, and I might have to agree. A lemon cupcake with fresh strawberries folded in, lemon curd filling, and creamy strawberry buttercream I am proud to say summer has officially arrived. Enjoy =]

Lemon Strawberry Cupcake-


Ingredients

• 1 1/2 sticks unsalted butter, room temp
• 1 1/2 cups sugar
• 2 eggs, room temp
• 2 1/4 cup ap flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• zest of 2 lemons
• 3/4 cup lemon juice
• 1/4 cup milk
• about 8 strawberries diced

Directions

To make the cupcakes, preheat the oven to 325 degrees F.  Line muffin pans with paper liners.  In a bowl, combine the flour, baking powder, baking soda, salt and lemon zest.  Stir together with a fork and set aside.  In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Add half of the flour mixture to the bowl and beat on low speed until just incorporated.  Add in the lemon juice and milk and mix until smooth.  Add in the remaining flour mixture and mix on low speed until just blended.  Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full.  Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Lemon Curd-

Ingredients

• 2 whole eggs
• 1 cup sugar
• 6 egg yolks
• 2/3 cup fresh lemon juice
• 2 tbs butter

Directions

In a bowl, beat the eggs until homogenous. Mix in the sugar and lemon juice. Put the bowl over a pot of simmering water and heat until the mixture is thick enough to cover the back of a wooden spoon. Take off the heat and mix in the butter. Cover with seran wrap, and refrigerate before using.

Strawberry Buttercream-

Ingredients

• 6 strawberries, pureed or mashed
• 2 stick unsalted butter, room temp
• 3-4 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 tbs heavy cream

Directions

With an electric mixer, cream the butter. Add the vanilla extract and about 2 tsp of the strawberry puree. Alternate with half a cup of powdered sugar and 2 tsp of strawberry puree until you reach the right consistency and taste. Add in the the heavy cream and whip until light and fluffy. 

Assembly

Once the cupcakes have cooled, fill with about 1 tsp of the lemon curd. Pipe on the strawberry buttercream and refrigerate for about 1/2 and hour. For decoration, you can cut up multi colored straws and put them ontop

Peach Cobbler Cupcakes

For the second cupcake in my project, I kept up the summer flavor theme with a peach cobbler variation. Every since my apple pie cupcake, I knew I would love this recipe. A cinnamon flavor cupcake with fresh peaches in the batter and the filling, it really does embody a peach cobbler. And we definitely can not forget the whipped cream topping! Enjoy =]


Peach Cupcake-


Ingredients

• 1 1/2 sticks unsalted butter, room temp
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3 eggs room temp
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup peach syrup from can
• 1/2-3/4 cup buttermilk, depending on consistency
• fresh or canned peaches

Crumb Topping-

Ingredients

• 1/3 cup brown sugar, packed
• 1/2 cup flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 stick butter, room temp

Directions

Preheat oven to 350 degrees. Line 24 wells in a cupcake pan. In a small bowl, make crumb topping. Add all the ingredients and cut the mixture into crumbles with two knives until it’s about the consistency of coarse cornmeal. Set aside.

In a large bowl, cream together butter and sugars. Add the eggs one at a time and mix. Mix in the vanilla, and a little peach syrup.

In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add a little of the flour mixture at a time to the wet ingredients, mixing well after each addition. Alternate with the buttermilk. Beat the batter well until air is incorporated, about 2 more minutes. Fold in the chopped peaches.

Pour just enough batter into each of 24 cupcake wells to cover the bottom. Sprinkle the crumb topping onto each cupcake, so that most of it is covered. Bake 15-20 minutes or until a toothpick inserted into the cake comes out clean. Cool cupcakes in pan for a couple of minutes, and then on a cooling rack. Once cupcakes are completely cool, frost them.

Peach Filling-

Ingredients

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup ap flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 5 peaches, cubed and peeled
• 1 tsp cornstarch, dissolved in 1 tbs water
• 1/2 lemon juiced
• 1 tbs butter

Directions

Combine all the ingredients in a baking pan. Bake at 350 degrees for about 20 minutes, or until the filling has become golden and starts to bubble.

Whipped Cream Topping-

The same recipe was used for the filling in the creamsicle cupcakes.

Assembly-

Once the cupcakes have cooled, fill the with about a tsp of the peach filling. Top with the whipped cream and sprinkle some cinnamon on top.

Pina Colada Cupcake

For my senior project, of course I decided to cater a school function. This cupcake is the first of 3 that I prepared as a demonstration of what my future career will consist of. I have to say, this is one of the best cupcakes I made. Taking the typical coconut and pineapple flavors, summer came early this year for me =]. A coconut cupcake, pineapple filling and a pineapple cream cheese frosting dipped in coconut flakes, it feels like you're right on the beach as you take a bite! Enjoy.

Coconut Cupcake-

Ingredients

• 1 1/2 sticks unsalted butter, room temp
• 1 cup sugar
• 3 eggs, room temp
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 10 oz coconut milk
• 2 tsp coconut extract
• 1 tsp vanilla extract
• 2 tbs coconut cream
• 1/2 cup coconut flakes

Directions

Preheat oven to 350 degrees Fahrenheit. In a bowl, cream together the butter and sugar until light and fluffy. Add in each egg one at a time until fully incorporated. While the mixer is on, in another bowl sift together the flour, salt, baking powder, and baking soda. Set aside. Mix together the coconut milk, extracts and coconut cream. Alternate adding the flour mixture and the milk mixture to the batter. Mix until combined. When done, fold in the coconut flakes and pour the batter into cupcake tins. Bake for about 15 mins, or until a tooth pick comes out clean.

Pineapple Filling-

Ingredients

• 1/2 cup sugar
• 4 tbs flour
• 1 egg, beaten
• 1/8 tsp salt
• 1 cup diced pineapple
• 3/4 cup pineapple juice
• 1 tbs lemon juice
• 2 tbs butter
• 1 tsp cornstarch

Directions

In a double broiler over boiling water, mix ingredients until combined. Stir frequently until thickened. Take off the stove and cool completely.

Pineapple Cream Cheese Frosting-

Ingredients

• 1/2 stick butter, room temp
• 1 package cream cheese (8 oz) room temp
• 3 cups powdered sugar
• 4-6 tbs pineapple juice

Directions

With an electric mixer on medium, cream together the butter and cream cheese. Alternate adding the juice and 1 cup of sugar at a time. Keep adding until the right consistency is reached.

Assembly-

When the cupcakes have cooled, cut out the middle of each and spoon in about a teaspoon of filling into each. Cover with the bits that you cut out. Take the frosting and spread a generous amount on top of the cupcakes. Dip into shredded coconut and refrigerate. 

Peach Cobbler Cupcakes

Hey Guys! So inspired by the delicious summer fruits, i decided to make a peach cobbler cupcake. It is a spiced peach cupcake with fresh peaches inside and a graham cracker crust, topped off with a brandy caramel peach sauce inside and a vanilla caramel buttercream. It turned out so yummy! I hope you enjoy xx


Graham Cracker Crust:

Ingredients:

3/4 cup of graham cracker crumbs

2 tsp of melted butter

Directions:

Preheat the oven to 350. Mix ingredients together and spread a thin layer at the bottom of the cupcake liners and bake for 5 minutes


Peach Cobbler Cupcake

Yields about 16 cupcakes

Ingredients:

1 1/4 C peaches, chopped

1 1/2 C flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1 tbsp cinnamon

1 tsp all spice

1 tsp nutmeg

1/2 C unsalted butter, room temperature

3/4 C brown sugar

1/4 C sugar

2 eggs

1/2 C sour cream

1 tsp vanilla extract

Directions:

1 1/4 C peaches, chopped (about 2 medium-sized peaches). Whisk flour, baking powder, baking soda, cinnamon, allspice and nutmeg in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Mix in flour mixture. Then fold in peaches. Now fill the cupcake liners 1/2 to ¾ full and bake at 350 F for about 20-22 minutes or until a toothpick comes out of the cupcake clean.



Brandy Peach Caramel Filling:

Ingredients:

1/4 cup butter

1 cup brown sugar

1/4 cup heavy cream

3 tbsp. peach brandy (or regular brandy, the fresh peaches will give it the flavor)

1/2 tsp. vanilla extract

2 large peaches, pitted and chopped into small pieces

Directions:

Melt butter in a heavy saucepan. Stir in brown sugar and bring to a boil over low heat. Let simmer, stirring frequently, for about 2 minutes. Remove from heat and stir in cream slowly. Return to burner, add brandy and vanilla and cook for 2 to 3 minutes more. Let cool slightly, then stir in peaches.


Vanilla Caramel Buttercream

Ingredients:

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

Directions:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add in 1/4 of hershey caramel sauce and 2 tbsp of Brandy Peach Caramel Sauce and continue to beat then add the vanilla and the cream and continue to beat on medium speed for 1 minute more

Tiramisu Cupcake

Hey everyone, this week I decided to make my dad happy and give him a belated birthday present. Since his favorite dessert is tiramisu, I took the classic italian recipe and gave it a twist =] Still the same great flavors, this cupcake wont disappoint! Enjoy =]

Cupcake-

Ingredients

• 1 1/4 cup cake flour sifted
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup milk
• 2-3 tsp vanilla extract
• half a stick unsalted butter
• 3 large eggs
• 3 egg yolks
• 1 cup sugar

Directions

Pre-heat oven to 325 degrees Fahrenheit. Line 2 cupcake tins with liners and set aside. Heat the milk, vanilla extract, and butter until combined. Cool on the side for about 15 minutes. While the milk is cooling, whisk together the whole eggs, yolks, and sugar. Put the bowl over a boiling pot of water, and whisk by hand until the sugar has dissolved and the mixture is warm. With and electric mixer on high speed, whisk the egg mixture until it is fluffy, and pale yellow. The consistency should be similar to whipped cream. In another bowl, sift together the cake flour, baking soda and powder, and salt. Fold the flour mixture into the egg in three parts. Then take some of the batter and mix it into the milk to thicken the mixture. Slowly fold the milk mixture into the batter until combined. Pour into liners about 3/4 of the way. Bake for about 15-18 minutes or until a light gold, turning the tins half way through. 

Coffee-Marsala Glaze

Ingredients

• 1/3 cup very strong coffee
• 1 oz. marsala
• 1/3 cup sugar

Directions

Stir together coffee, marsala, and sugar until combined. Cool

Mascarpone Frosting-

Ingredients

• 1 cup heavy whipping cream
• 8 oz. mascarpone cheese room temp
• 1/2 powdered sugar

Directions

Put a bowl and whisk into the freezer 10 prior. With an electric mixer, whisk together mascarpone cheese and sugar until smooth. In chilled bowl, use the chilled whisk to the heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone, and whisk together until light and fluffy. 

Assembly-

When the cupcakes have cooled, take a toothpick or fork to poke holes in each one. With a brush, brush on the glaze on all the cupcakes, until all of it has been used. Let the cupcakes sit for about 15 minutes to soak up the glaze. While the cupcake are soaking, it is best to make the frosting now. Take a spoon and dollop a heaping of frosting onto each cupcake. Dust each one with a mixture of espresso powder and cinnamon. 

Chocolate Raspberry Decadence

Greeting from the Birthday Girl! So for my birthday of course I used my favorite combo, chocolate and raspberries =]. This sinfull cupcake is not lacking in richness or decadence. A chocolate cupcake with fresh raspberries mixed in the batter, raspberry whipped cream filling, and a thick chocolate ganache topping, this will be a favorite of anybodies. Enjoy =]

Chocolate Raspberry Cupcake-

Ingredients

1 ½ cups packed brown sugar

3/8 cup canola oil plus 1 tbs

2 eggs

1 1/3 cups flour

1 1/8 teaspoons baking powder

1 1/8 teaspoons baking soda

¾ teaspoons salt

½ tablespoon vanilla extracts

1/2 cup milk

1/2 cup water

¾ cups cocoa powder

1/2 cup chopped raspberries

4 oz. semi sweet chocolate

Directions

Preheat the oven to 350 degrees F. Line 2 cupcake tins

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. Also, melt the chocolate in a double broiler until fully melted. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa and melted chocolate. With the mixer off, fold in the chopped raspberries. Scrape down the sides of the bowl and pour this mixture into the tins. Bake the cupcakes for approximately 15 minutes or until tester comes out clean.

Raspberry Whipped Cream Filling-

Ingredients

1/2 cup heavy whipping cream

1 tbs granulated sugar

1/2 tsp vanilla extract

1/4 cup seedless raspberry jam

Directions-

In a bowl, stir together whipping cream, sugar, and vanilla. Refrigerate with whisk for at least 15 minutes. Take mixture and whisk until stiff peaks are almost formed. Gradually add 1 tbs of jam at a time and whisk until stiff peaks are formed. Do not over mix. You can put the whipped cream in the fridge until needed.

Chocolate Ganache topping-

Ingredients

10 oz. semi sweet chocolate, chopped

1/2 heavy whipping cream

3 tbs butter

Directions

In a pot, bring whipping cream to a boil. Slowly pour over chopped chocolate and butter. Stirring from the middle, melt ingredient together until incorporated. Do not over stir or the mixture will lose shine.

Assembly-

Once the cupcakes have cooled, cut out the centers about the size of a quarter. Spoon about 1 tbs of the whipped cream into each cupcake, and top. With the filled cupcakes, dip each into the ganache and let cool. If you want, you can dip each cupcake twice into the ganache. When almost firm, top each cupcake with a raspberry. Refrigerate until the ganache as firmed.